Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite! Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon! You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji .

potato cheese garlic tikki recipe | lehsuni tikki | potato cheese tikki | with 20 amazing images. aloo tikki is a popular snack from the north india and western indian cuisine and is served with wide range of sauces. Learn how to make potato cheese garlic tikki recipe | lehsuni tikki | potato cheese tikki | Wild beyond your wildest imagination, this lehsuni tikki brings together a range of zesty ingredients like potatoes, garlic and cheese. Almonds give this potato cheese garlic Tikki a nutty dimension while onion adds crunch and herbs like coriander and mint boost the aroma and flavour. Each bite has a wonderful appetizing effect, making you yearn for more. spicy potato cheese tikki which turns crispy and soft all in one bite, try this recipe as a delicious snack on a cold winter evening. You can also try other yummy treats like the broccoli paneer tikki and sweet potato tikki. Tips to make potato cheese garlic tikki: 1. Make sure you deep-fry only 2 to 3 tikkis at a time. 2. You can also add grated carrot. 3. You can also use grated mozzarella cheese. Enjoy potato cheese garlic tikki recipe | lehsuni tikki | potato cheese tikki | with detailed step[ by step images.

Chaat is one of the most interesting genres in Indian cooking, giving room to a lot of creativity and personalisation. In the hare Mutter ki Chaat, experience how cooked green peas, spiced simply with readily-available spice powders transforms into a scrumptious snack when topped with chutneys and potato salli. Try other chatpatta chaats like Khasta Kachori Chaat and Moong Sprouts and Potato Salli Chaat .

This Stuffed Bhavnagari Mirchi recipe is quite unique, compared to the usual way of preparing these chillies stuffed with or marinated in spices. On the other hand, Bharela Moong Dal Marcha features Bhavnagari chillies stuffed with a succulent and peppy mixture of moong dal and onions tempered traditionally and sautéed with spices and pastes. The fabulous stuffing gives a unique texture and memorable flavour to the chillies. For complete success, ensure that the cooked moong dal is separate, and not overcooked and mushy, because this will ruin the texture as well as the flavour of this exotic dish. Delectable Stuffed Bhavnagri Chillies can double up as elegant starters and also make a great side vegetable when served with dal and Rice .

The Paneer Cheese Toast is an awesome snack that features an exciting interplay of two types of cheese – fresh cottage cheese as well as processed cheese. Essentially, the paneer is cooked with veggies and spice mixes like garam masala and pav bhaji masala to get a tongue-tickling topping. Bread, when cooked with this paneer mixture and a further topping of grated processed cheese imbibes rich flavours and unique textures. When you munch on each bite of the Paneer Cheese Toast, you can feel the flaky, soft mouth-feel of paneer as well as the gooey delight of molten processed cheese, all interspersed with the exciting flavours of the spices used. Indeed, this is one tea-time snack that will make your day a delightful one. You can also serve this as a starter at parties . If you like to make snacks using paneer, check out our collection of Paneer Based Snacks which has recipes like the Paneer Parcels, Aloo and Paneer Roll and Paneer Pakoda to name a few. Enjoy how to make Paneer Cheese Toast recipe with detailed step by step photos and video below.

The Kanda Aloo Sambhariya is a Gujarati delicacy, which is very different from the usual, run-of-the-mill subzis. A special procedure gives this dish a very unique taste and mouth-feel, although it is made only with potatoes, onions and common spices! Here, the potatoes and onions are stuffed with a masala that comprises besan, coconut, sesame and other common ingredients, and then pressure cooked. The stuffed and cooked veggies are further perked up with a traditional tempering and everyday spice powders, to get a super tasty dish. You can enjoy this with Kadhi and Roti .

The Corn Chips with Salsa and Avocado Dip is a three-in-one delight because each of its components is awesomely tasty and worth including in other combos too. The Corn Chips is super crisp and super tasty with mild hints of spices and herbs. The uncooked, Jain-friendly tomato salsa and the quick and easy avocado dip are both perfect accompaniments for these chips. The avocado dip has a creamy mouth-feel and lovely tanginess, thanks to lemon juice and tomatoes. While tang is the dominant flavour of the uncooked salsa too, it also takes on the vibrant spiciness of capsicum, the herby touch of dried oregano and the peppy aroma of cumin powder. Together, the three are determined to delight, making this recipe an absolute must-try! Also do try other Jain international recipes like Spinach Cheese Cigars with Honey Chilli Sauce , Pesto Penne or Spinach Crepes .

The Crispy Patra Chaat is an off-beat but awesome chaat, made by topping yummy patras with delectable chaat essentials like sweet and green chutneys, curd and sev. Patra is a famous Gujarati farsan made by deep-frying batter-coated colocasia leaves. Its unique texture and flavour lend themselves very well to the preparation of chaat. Fry the patra just before making the chaat so that it will be crisp. Also, serve the chaat immediately after preparation to enjoy the exciting crispness and perfect blend of flavours. Try other chaat recipes like Moong Sprouts and Potato Salli Chaat or Paan ki Chaat .

mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with amazing 22 pictures Dhokla's are soft and fluffy Gujarati savoury snack. You can have mag ni dal na dhokla as a starter, tea time snack, for breakfast and even as a side dish during a meal. There are numerous dhokla recipes made with different ingredients. Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. Healthy mag in dal na dhokla is made by soaking green moong dal for 4 hours and grinding it with green chillies into a smooth paste, you can also add ginger if you wish to. Then we have added oil which makes the green moong dal dhokla soft, asafoetida as dal and pulses are hard to digest and asafoetida makes it easy to digest. Also, we have added little sugar which makes it a little sweeter, some besan. Lastly, some curd and salt, curd makes the dhokla soft and fluffy. All the ingredients are mixed together and just before pouring the batter into a greased thali, add fruit salt which will also help to puff up the mag ni dal na dhokla. Then we have steamed it for 12 mins. Brushed little oil on top and healthy Gujarati mag in dal na dhokla are ready to eat. We have got you a very healthy dhokla recipe that is Mag ni dal na dhokla. 'Mag ni dal" is a Gujarati word for Green moong dal. We have made dhokla with mag in dal which has a lot of nutritional values and makes our dhokla super healthy. Moong dal or green moong dal is rich in Folate , Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. The recipe is not a complex one and can be easily made. I giveMag ni dal na dhokla to my kids in their tiffin, it is a great way to add dal to their meal and also as it is protien rich and super healthy. You can also make green moong dal dhokla if guests are coming over and you are looking for something simple and healthy. Serve this healthy nutritious mag in dal na dhokla with green chutney!! Enjoy mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with detailed step by step photos below.

coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | with 16 amazing images. This super popular coconut chutney recipe is made by grinding grated coconut, coriander, roasted chana dal, green chillies, kadi patta with some water. The nariyal chutney is then topped with a tasty tempering. Coconut chutney is to South Indians what green and sweet chutneys are to the North. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It is best to serve the coconut chutney within a few hours of making it. The good news it stays good for 2 days if packed in a air tight container and kept in the fridge. Serve the South-Indian coconut chutney with snacks like uttapam, idlis, dosas and vadas. Enjoy coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney with detailed step by step photos and video.

Loads of tomatoes and tamarind give this Hyderabadi Khatti Dal a tongue-tickling tanginess, while a splash of spice powders and other pungent ingredients like ginger, garlic and green chillies add to its finger-licking taste! This everyday dal is made very frequently in Hyderabadi homes, and is one of the undisputed favourites in that region. It is enjoyed hot and fresh with plain rice or rotis. You can also try other Hyderabadi dishes like Bakar Khani Naan and Sheermal .

nachni paneer pancake recipe | ragi paneer pancake | healthy Indian red millet pancake | with 28 amazing images. nachni paneer pancake recipe | ragi paneer pancake | healthy Indian red millet pancake is a nutritious breakfast for strong bones. Learn how to make ragi paneer pancake. To make nachni paneer pancake, combine all the ingredients with approx. 1 cup of water in a deep bowl and mix well. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread it in a circular motion to form 125 mm. (5”) diameter thick circle. Cook it, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 8 more pancakes. Serve immediately with green chutney. Calcium is a nutrient that is required by people of all age groups, for healthy growth and maintenance of bones and teeth. A millet that is not consumed frequently by most of us, nachni or ragi is one of the greatest sources of calcium. Ragi paneer pancake is a simple way to get a tasty calcium-boost from a surprise ingredient – nachni. When prepared into a unique and delicious nachni paneer pancake, along with other ingredients like calcium-rich paneer, aromatic sesame seeds, flavourful onions and protein-rich besan, it turns out into a really tasty and useful treat. Remember these are nice and thick and heavy pancakes which will take a little extra time to cook. Serve these healthy Indian red millet pancake immediately on preparation, along with peppy green chutney. Every single member of your family will enjoy – and benefit from this treat. Diabetics, heart patients and weight watchers can include these pancakes in their menu for breakfast or snack. Tips for nachni paneer pancake. 1. Serve ragi paneer chilla with homemade curds to complete a healthy Indian breakfast. 2. Serve ragi paneer chilla with green chutney. 3. Serve ragi paneer chilla with green achar. 4. If you don't like onions, then replace them with cabbage or capsicum. Enjoy nachni paneer pancake recipe | ragi paneer pancake | healthy Indian red millet pancake | with step by step photos.

A crunchy and satiating option, the Green Peas, Carrot and Cauliflower Soup is a wholesome and tasteful soup that retains the natural flavours of the veggies to the hilt. It makes use of fibre-rich ingredients like green peas, cauliflower, cabbage and carrots. Avoid straining to retain the fibre content of the soup. Enjoy the crunch!

An interesting preparation of fresh sweet corn, cut and cooked with the cob, later added to an onion and tomato flavoured gravy. The pounded peanut added to the gravy is another highlight of this recipe—the flavour is indeed unique, as you will realise as soon as you take the first spoonful of spicy corn!