Totally off-beat and irresistibly tasty, the Vegetable Rice Cupcake is a unique treat made by baking a mixture of cooked rice and assorted veggies tempered with seeds and cashews. The rice mixture is baked in cupcake moulds, which gives it an attractive and handy form. What makes this snack really exciting is the mind-blowing range of textures it has in store for you – from the succulence of sweet corn to the crunch of cashews, every bite will surprise you! Indeed, this Jain-friendly recipe is one that is packed with fun! You can also try other Jain recipes like Jain Vada Pav and JJain Pav Bhaji .

onion rava dosa recipe | instant rava dosa | crispy onion rava dosa |with 28 amazing images. instant onion rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Learn how to make onion rava dosa recipe | instant rava dosa | crispy onion rava dosa | This is a quick-fix dosa that gets ready within minutes. Although the onion rava dosa does not require any grinding or fermentation, the resulting dosas are so tasty and crisp that you will find it difficult to stop eating. The combination of rava and rice flour gives the dosas a special texture, while onions give it a nice succulent crunch. Curry leaves, cumin seeds, coriander and other ingredients are added to boost the taste and aroma of the crispy onion rava dosa, making sure everybody is at the table even before you announce the meal! Serve these crispy onion rava dosa right off the tava with sambar and chutney. Tips to make onion rava dosa: 1. Make sure you mix the batter well before making every dosa. 2. If you do not like the mouthfeel of green chillies you can add green chilli paste. 3. Make sure to sizzle the tava before making every dosa. 4. As you make the last batches of the dosa, the batter remains thick at the bottom, you can add water to adjust the consistency of the batter and then make the dosa. Enjoy onion rava dosa recipe | instant rava dosa | crispy onion rava dosa | with detailed step by step images.

Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with 37 amazing images. Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style is a unique combination with an amazing flavour. Learn how to make Indian moong dal vadi masala. To make Maharashtrian papdi and moong dal vadi sabzi, for the masala, heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes. Add the red chillies and coconut and sauté on a medium flame for 3 minutes. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside. Heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally. Serve hot, garnished it with coriander leaves. This papdi vadi vegetable Maharashtrian style is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it. This is a traditional recipe from the region of Vidarbha that is best enjoyed with chapatis. An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices. It is interesting to note that the masala paste uses dry coconut (kopra) and not fresh coconut. This gives the Indian moong dal vadi masala a unique flavour. Tips for Maharashtrian papdi and moong dal vadi sabzi. 1. We would recommend that you make fresh masala to get the authentic flavour and aroma of this sabzi. 2. For the paste, prefer to use Kashmiri red chillies to get the authentic red colour of the sabzi. Have a go at other traditional delicacies like Bharleli Vaangi and Cauliflower Greens Pitla. Enjoy Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with step by step photos.

A classic recipe from the kitchens of Maharashtra, the Moong Dal Vadi Rasa is a tongue-tickling preparation of moong dal vadis cooked in a gravy of tomatoes, blended with onions and spice powders. The rich flavour of the tomato-based gravy seeps into the vadis giving them a really nice flavour. Garnishing with coriander gives the Moong Dal Vadi Rasa an instant aroma boost, so make sure you don’t skip it. It is very important to serve this Maharashtrian delicacy immediately after preparation. You can also try other specialties from the region, like the Maharashtrian Pitla and Maharashtrian Amboli .

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

green chutney (faral recipe) | phalahari vrat ki chutney | vrat ki chatni | with 15 amazing images. faral green chutney is made with common ingredients like coriander, grated coconut, green chillies, lemon juice, sugar and rock salt. A tongue-tickling green chutney (faral recipe) that finds many uses in Indian cuisine! While it is a wonderful accompaniment to everything from puris to Samosa, this versatile green chutney (faral recipe) with the dominant flavour of coriander and green chillies, is also used in the preparation of several savouries, snacks and tiffin recipes. Notes on faral green chutney. 1. we have added freshly grated coconut in this recipe to make it a little different. It also gives a thick consistency to the green chutney. 2. Add roughly chopped green chillies. If you want a spicier chutney, then add a little more. 3. Furthermore, add the lemon juice. Lemon juice helps in retaining the bright green colour. 4. Add the sugar. It helps in balancing the sour flavor of hari chutney from lemon. phalahari vrat ki chutney can, for example, be used to line chapatis when preparing a roll. faral green chutney is also suitable for consuming on fasting days. Enjoy how to make green chutney (faral recipe) | phalahari vrat ki chutney | vrat ki chatni | with detailed step by step photos below.

chilli cheese naan recipe | cheese naan on tava without tandoor | cheese stuffed naan without yeast | with amazing images. chilli cheese naan is a delicious variation of the popular Indian flatbread, stuffed with a blend of cheese and chillies. Learn how to make chilli cheese naan recipe | cheese naan on tava without tandoor | cheese stuffed naan without yeast | cheese stuffed naan is a delectable twist on the traditional naan bread, infusing it with spicy heat and gooey cheese with the fluffy bread texture. Indulge in the tantalizing flavors of chilli cheese naan, a delightful fusion with zesty, melted cheese. The combination of spicy green chilli and gooey melted cheese makes for a mouthwatering chilli cheese naan that pairs wonderfully with a variety of dishes or simply as a satisfying snack on its own. Adjust the amount of chilli according to your taste preference for heat, and feel free to experiment with different types of cheese to customize this recipe to your liking. Enjoy the delightful balance of heat, cheese, and pillowy softness and aromas of homemade chilli cheese naan straight from your kitchen! Also try other naans like masala paneer naan and whole wheat naan. pro tips to make chilli cheese naan: 1. You can use combination of wheat flour and plain flour to make this recipe. 2. Instead of green chillies you can increase the amount of chilli flakes in the stuffing. 3. Make sure to knead the dough using warm water it makes the naan light and fluffy. Enjoy chilli cheese naan recipe | cheese naan on tava without tandoor | cheese stuffed naan without yeast | with detailed step by step photos.

methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with 29 amazing images. methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free is a non-fried snack with a perfect blend of flavour and texture. Learn how to make Indian jowar muthia. To make methi jowar muthia, combine the fenugreek leaves, jowar flour, curds, lemon juice, ginger-green chilli paste, turmeric powder, baking soda and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") long. Place both the rolls on a greased steaming dish and steam in a steamer over a medium flame for 15 minutes. Remove, cool completely and cut into 25 mm. (1") thick slices. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, fennel seeds, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Add the muthias and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Serve immediately garnished with coriander. Here is a scrumptious snack made of healthy jowar flour, which is sure to make you drool. Jowar is a healthy cereal for those with acidity, and it is known for its alkaline properties. In Indian jowar muthia it is used to make tasty, steamed snack. The muthia gluten free are then flavoured with a tempering that includes fennel seeds, cumin and asafoetida, which not only boost the taste and aroma of this snack, but also aid in digestion. To make it more stomach-friendly and prevent acidity, ginger green chilli paste is optional. You can avoid it completely and yet you assured of a toothsome breakfast. You can take this healthy methi jowar steamed muthia to work too, so you can have a quick and healthy start to your day. But they are best consumed within 1 hour of preparation. weight-watchers, diabetics and heart patients too can enjoy this snack. They can benefit from the fibre the jowar flour and fenugreek lends. Tips to make methi jowar muthia. 1. You can add sesame seeds in the tempering. 2. Grease the steaming dish properly so that the muthia doesn’t stick. 3. For non-diabetics, you can add 1 tsp sugar in the dough to balance the taste. Enjoy methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with step by step photos.

Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with 15 amazing images. Beans are an integral part of Mexican cooking. From stuffing for burritos and tacos to salads and dips, beans are used in almost every other recipe. Here is a scrumptious Mexican bean and cheese salad in which two types of boiled beans are combined with an array of juicy as well as crunchy veggies and tossed with a tangy and spicy dressing. The veggies chosen lend a range of colours and textures to Mexican bean and cheese salad, ranging from the pleasant yellow of sweet corn to the vibrant red of tomatoes and the refreshing green of coriander. Top this delectable multi-textured salad with crunchy nacho chips and serve immediately. Have a go at other Mexican delights like Mexican Rice and Mexican Rajma Corn Pizza. Pro tips for Mexican bean and cheese salad. 1. Add 3/4 cup soaked and boiled rajma (kidney beans). The recipe is a fusion of Mexican and Indian flavors, incorporating kidney beans alongside typical Mexican ingredients. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. 2. Add 1/2 cup processed cheese cubes. Cheese adds a salty and savory element to the salad, complementing the earthiness of the beans and the freshness of other ingredients like corn and vegetables. This salad features Kodai cheese, a healthy Indian cheese option, for a delicious and nutritious boost. 3. Add 3/4 cup boiled sweet corn kernels (makai ke dane). The sweetness of the corn kernels balances the savory flavors of the beans and cheese. This creates a more interesting and well-rounded flavor profile for the salad. Enjoy Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with step by step photos.

jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with 30 amazing images. The Jowar Veggie Wrap is a one meal dinner recipe that is sure to satiate you, with both flavour and nutrition. The Jowar Veggie Wrap rotis are made of jowar and whole wheat flour, tinged with the peppy flavour of carom seeds. The carom seeds also help improve digestion. These jowar vegetable rotis are tastefully packed with a stuffing of cauliflower and other veggies, spiced mildly with just half a teaspoon of chilli powder. The green chutney should be mildly spiced or else it might provoke acidity in this acidity friendly roti, Jowar Vegetable Wrap. See why this is a healthy jowar vegetable roti? Jowar flour which is known for its alkaline nature is combined in double quantity with wheat flour to make the nourishing rotis of this Jowar Veggie Wrap. A hint of carom seeds aids in digestion and thus soothes the stomach. Notes on Indian sorghum veg wrap. 1. Wheat flour is best combined with jowar flour, instead of using it solely, to control acidity. In these rotis, wheat flour will also make the process of rolling and making the wrap easier. 2. Add carom seeds to the batter. Also called as ajwain, these are known for their digestive property and ability to prevent bloating. So don’t miss out on this ingredient. 3. Keep the Jowar Roti dough aside for 5 to 10 minutes if possible. This makes rolling smoother. 4. We prefer you use peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most common Indian cooking oils and its good you start using it in your rotis. You can have a go at other stomach-friendly snacks like Mini Jowar and Tomato Uttapa or Buckwheat Dhokla. Enjoy how to make jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with detailed step by step photos below.

how to make corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | with 15 amazing images. These cheese-packed corn tikkis are a delight to bite into! The crispy outer surface of the corn potato tikkis give way to a soft inside that merges the mellow sweetness of corn, the mushy texture of potatoes and the gooeyness of cheese with tangy lemon juice and peppy garam masala. Indeed, every bite of these tikkis is an experience to savour. I want to share with you some tips to make the perfect corn tikki recipe. 1. Cook the corn potato cutlets on a medium flame. 2. Gently slide a flat spoon and check if the corn tikkis are golden brown and cooked on one side. Flip them and cook till they are golden brown in colour from both the sides using little oil. Do not flip the corn tikkis until bottom side is golden brown otherwise it may break. Try other recipes using sweet corn kernels like Baked Potatoes , Chunky Cheese and Vegetable Open Burger , Corn Methi Pulao , Sweet Corn and Capsicum Soup and may more. Enjoy how to make corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | with detailed step by step photos and video below.

Fun-filled baby potatoes share the stage with calcium rich paneer in this lovely and lively chaat. The lemon juice and chaat masala lend their tangy touch to the otherwise bland ingredients.

Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk.

Crisp yet soft, savoury to the core, the Kand Puri is a mouth-watering way to satiate your hunger on fasting days. It is a quick and easy recipe, which you must try in the winter season when this root vegetable is available in plenty. You just need to make a dough of boiled and mashed purple yam and rajgira flour, together with peppy spice powders, shape it and deep-fry it. These puris are to be flattened with your hands and not rolled. They do not puff up as the dough contains yam, and you must make sure you serve the Kand Puri immediately, otherwise it will get soggy. As it is a fasting recipe, you can use regular salt or fasting salt (rock salt) as per your preference. Likewise, coriander is also optional and in case you do not have it during fasts, you can avoid it. You will also love our other kand based fasting recipes like Kand Wafers and Kand Sandwich .