papad stuffed paratha | papad paratha recipe | parathas stuffed with papad | with 30 amazing images. papad stuffed paratha is a yummy paratha where whole wheat parathas are stuffed with a papad filling made of papad, onions, coriander and chilli powder. In most homes, left-overs vegetables are used for making delicious stuffed parathas. But this is a paratha with a difference. Since papad is a personal favourite of mine, I have invented this unique type of paratha with a spicy papad filling. I have used fried papad for the stuffing, but you can also roast the papads if you wish. I am sure this papad stuffed paratha will be an all time favourite for all papad lovers. Serve papad paratha with a bowl of curds. Enjoy papad stuffed paratha | papad paratha recipe | parathas stuffed with papad | with detailed step by step photos below.

Two of my favourite ingredients join hands here to make a fibre-rich feast for my little buddies! This is indeed a healthy choice of chaat as it is full of healthy ingredients like green peas, vegetables and corn, flavoured with khatti-meethi chutney.

paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images. paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry. To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas. Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices. Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy. To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas. Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes. Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.

tava idli recipe | spicy tava idli | South Indian tava vegetable idlis | with 20 amazing images. tava idli recipe is what the name means, leftover idlis cooked on a tava in butter with Indian spices and vegetables. Hence they are also called South Indian tava vegetable idlis due to the presence of onions and tomatoes. Watch your leftover idlis transform into a scrumptious spicy tava idli as you toss them with crunchy onions, tangy tomatoes and peppy spice powders. The master stroke in this spicy tava idli recipe is the use of pav bhaji masala, a very popular flavour that is loved by young and old alike! Notes on and tips on tava idli recipe. 1. Butter gives a really nice flavor to the spicy tava idlis so make sure you use butter. 2. Add 2 tbsp of water so that it’s not very dry and salt to season. Water will prevent the masalas from sticking to the pan. 3. Spicy tava idli is similar to masala pav, just that we replace bread cubes with idli cubes. 4. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling spicy tava idli. Try to serve spicy tava idli as soon as possible, while the flavours and textures are in tact. Learn to make tava idli recipe | spicy tava idli | South Indian tava vegetable idlis | with step by step photos and video below.

quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images bhakarwadi the all-time favourite Maharashtrian dry snack, can be enjoyed as it is with tea. But, it gets even more exciting when served as a quick bhakarwadi chaat, where it is tossed together with crisp, juicy veggies, spice powders and sev. Indeed, the spicy taste and crunchy texture of the mini bhakarwadi chaat are just perfect to make a chaat with! Don’t forget the lemon juice and coriander, because they give a super-duper perk-up to the quick bhakarwadi. It is super easy and quick to make and is hassel-free to make. bhakarwadi chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have mini bhakarwadi in hand. Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish Bhakarwadi Chaat in few minutes of assembling it together as it tends to get soggy with time. Learn to make quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with detailed step by step recipe photos below.

bulgur wheat pancakes recipe | dalia pancakes | dalia chilla | healthy Indian cracked wheat vegetable pancakes | with 30 amazing images. bulgur wheat pancakes recipe | dalia pancakes | dalia chilla | healthy Indian cracked wheat vegetable pancakes are a wholesome breakfast and snack too. Learn how to make dalia pancakes. To make bulgur wheat pancake, soak the bulgur wheat in enough hot water in a bowl for 10 to 15 minutes. Drain well. Combine the bulgur wheat, curds and ¼ cup of water and blend in a mixer till smooth. Transfer the bulgur wheat mixture into a bowl, add the cabbage, wheat flour, besan¸ green chilli paste, asafoetida, salt, coriander and ¼ cup of water and mix well. Heat a mini uttapa pan and grease it using ¼ tsp of oil. Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round. You can make 7 pancakes at a time. Cook each pancake, using ? tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 4 to 6 to make 7 more pancakes in one more batch. Serve hot with green chutney. Sometimes common ingredients produce more magical outcomes than exotic ones! Dalia chilla is a classic example of this. Flours like wheat flour and besan in combination with cabbage and a handful of spices when mixed together, gives a quick breakfast on busy mornings! Bulgur wheat proves to be a good breakfast food, as it provides an adequate amount of energy and protein. The addition of curds improves the calcium content of the dalia pancakes, which helps in the bone strengthening process. These healthy Indian cracked wheat vegetable pancakes are ideal for the second trimester of pregnancy as they are rich in fibre and will ease digestive problems too. They can be enjoyed by diabetics, heart patients and those aiming for a trimmed waistline too. Tips for bulgur wheat pancakes. 1. The bulgur wheat has to be soaked for 15 minutes. So plan for it. 2. The batter for the pancakes should be thick enough to spread well. If the batter is too thick, add very little water. 3. If the batter has turned out to be slightly runny, then add 1 more tbsp. of besan and mix well. 4. Cabbage can be replaced with grated carrot. 5. Coriander can be replaced with chopped spinach or chopped mint. 6. Greasing the uttapa pan lightly is very important, else it would be difficult to remove the pancakes. 7. If you don’t have a mini uttapa pan, you can make these pancakes on a regular tava as well. Enjoy bulgur wheat pancakes recipe | dalia pancakes | dalia chilla | healthy Indian cracked wheat vegetable pancakes | with step by step photos.

sweet potato tikki recipe | shakarkandi tikki | Indian sweet potato cutlet | shakarkand tikki party snack | with 13 amazing images. sweet potato tikki recipe | shakarkandi tikki | Indian sweet potato cutlet | shakarkand tikki party snack is a truly appetizing treat, ideal to serve as a starter. Learn how to make shakarkandi tikki. To make sweet potato tikki, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 15 equal portions and shape each portion into a round 50 mm. (2”) diameter flat tikki. Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle the chaat masala evenly over the tikkis. Serve immediately with green chutney and tomato ketchup. The sweet succulence of sweet potatoes combined with the tongue-tickling excitement of chaat masala, lemon juice and other ingredients gives this shakarkandi tikki a very different flavour, compared to other tikkis you have tasted before. Sweet potato, with its fibrous yet soft texture, also gives the tikki a unique mouth-feel. Deep-fried, with a crisp yet soft texture, the Indian sweet potato cutlet is a wonderful tea-time accompaniment that will become a favourite with everybody. Serve this dainty shakarkand tikki party snack with tomato ketchup or green chutney. Do not forget to sprinkle chaat masala on top. It is a real flavour booster. Also try other tikkis too like Lehsuni Matki Palak Tikki or Stuffed Aloo Tikki Chaat. Tips for sweet potato tikki. 1. After combining all the ingredients, the mixture should be like a dough. 2. Always try deep-frying 1 tikki. If you think it disintegrates in oil while frying, then add 1 tbsp of rice flour. 3. Do not deep fry more than 4 to 5 tikkis at a time. Also keep a close watch while frying, as they tend to burn quickly. Enjoy sweet potato tikki recipe | shakarkandi tikki | Indian sweet potato cutlet | shakarkand tikki party snack | with step by step photos.

A simple easy to make chutney made with mint and coriander leaves. The uses of this chutney are versatile from spread in sandwiches and wraps to an accompaniment with tikkis.

corn poha recipe | corn poha for a healthy heart | quick sweet corn poha | with amazing 16 images. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make a tangy Corn Poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the Corn Poha has a homely yet snazzy taste. Corn poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. The corn poha recipe is super quick and easy to make. The procedure of making corn poha is very simple. All you need to do is boil corn and soak poha side by side and keep it ready!! quick sweet corn poha is made with flat beaten rice, every Indian household has their own version of making poha. Corn poha can be quickly made and can be served on any occasion. Method of cooking is also very simple. To make corn poha, take oil in a non-stick kadhai, add oil and mustard seeds. Add onions to give a crunch to the sweet corn poha. Add sweet corn. Further, add soaked and drained poha. Add sugar which is optional, salt, green chilli paste which can be adjusted according to your preference of spice, lemon juice and coriander. Mix well and lastly add milk, which helps in softening the poha. Our corn poha is ready to be served!! Before serving corn poha, garnish it with onions, tomatoes, sev and coriander leaves! Poha makes a convenient and nourishing breakfast option. Replace potatoes with sweet corn to give your poha a new twist and top with a range of crunchy and colourful toppings. Is corn poha healthy for heart patients and pregnant women? Yes as the recipe uses poha and sweet corn. High iron count (2.67 mg in a cup) of poha. Most people prefer eating poha for breakfast. The reason behind it is its high carb count. Poha helps us accomplish nearly 5% of potassium requirement which will control blood pressure and sustain cardiac health and further aids in controlling blood cholesterol too. Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Avoid the Sev in the recipe and drop the sugar as its optional. Poha can be used to make other interesting snacks like Poha Dhokla, Poha and Sprouted Vatana Samosa and Poha Bhajias. Enjoy corn poha recipe | corn poha for a healthy heart | quick sweet corn poha | with detailed step by step photos below.

Mughlai food is known to be very time consuming to prepare as it uses lots of pastes that need to be ground separately. Here is a starter that is prepared by first making a bright green fresh and minty paste and then combined with curds and other ingredients to make a marinade. Make sure you marinate the potatoes for at least 1 hour before grilling so that they absorb all the nuances of flavour. This preparation is worth all the extra effort required.

dahi idli recipe | thayir Idli | quick South Indian curd idli | with 13 amazing images. Our dahi idli recipe is made from leftover idlis and is also called thayir idli. Dahi Idli is a perfect evening snack when you have some leftover idli from breakfast. You could dunk cubes of idli in sambhar or curd, with appropriate tempering and garnishes. We have a recipe of dahi idli which is nothing but left over idlis with curds which have a delightful tempering to it. This lip-smacking dahi idli recipe is easy to prepare and loved by kids. If you have a mini idli plate, you can prepare this dahi idli with mini idlis instead of idli strips. It will look even more awesome! Notes and tips to make the perfect dahi idli recipe. 1. For making the dahi idli recipe, in a deep bowl, add the curd. We have whisked the curd before adding to form a smooth idli thayir pachadi. 2. If making fresh idli, then preferably make use of mini idli to make bite sized Dahi Idli (Thayir idli). If you like a crunchy texture, then deep-fry the idlis and then pour the tadkewala curd. Also do try Mini Idlis in Coconut Sauce and Mini Spinach Idlis recipes. Enjoy how to make dahi idli recipe | thayir Idli | quick South Indian curd idli | with detailed step by step photos and video below.

paneer and corn quesadilla recipe | Mexican paneer and corn quesadilla | paneer quesadilla | with 35 amazing images. One-dish meals are a great hit in this busy era, whether for kids or adults, whether to pack in a box or have at home. Mexican paneer and corn quesadilla is a great choice in this category. Learn how to make paneer and corn quesadilla recipe | Mexican paneer and corn quesadilla | paneer quesadilla | Quesadilla is basically a Mexican dish, stuffed with different fillings. Though paneer quesadilla is not an authentic Mexican version, it is just a fusion recipe. In this recipe, I used paneer, cheese, fresh veggies and sweet corn in this recipe. This power-packed paneer quesadilla gets its protein not just from paneer and mozzarella cheese, but also from the unique combination of soya and wheat flours in the dough. Enjoy these paneer quesadilla fresh off the tava for best taste and texture. Tips to make paneer and corn quesadilla: 1. Instead of chopped green chillies you can use red chili flakes in the stuffing. 2. You can also use leftover rotis to make this recipe. 3. You can make the paneer cubes instead of grating it for the pleasant mouthfeel. Enjoy paneer and corn quesadilla recipe | Mexican paneer and corn quesadilla | paneer quesadilla | with detailed step by step photos.

bean sprouts and capsicum salad recipe | Thai bean sprouts bell pepper salad | healthy bean sprouts salad with vitamin and fibre | with 26 amazing images. bean sprouts and capsicum salad recipe | Thai bean sprouts bell pepper salad | healthy bean sprouts salad with vitamin and fibre is a wholesome salad for all health conscious. Learn how to make Thai bean sprouts bell pepper salad. To make bean sprouts and capsicum salad, for the spicy dressing, heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 15 seconds. Remove from the flame and keep aside to cool slightly. Add the vinegar, soya sauce, sugar, chilli powder, peanuts and mix well. Keep aside. Combine the bean sprouts, capsicum, spicy dressing and salt in a bowl and toss well. Serve immediately or refrigerate for 30 minutes and serve chilled. Bean sprouts and capsicum salad is absolutely a healthy low calorie salad. As the name says, it is made with only 2 ingredients in focus - capsicum and bean sprouts. We suggest you use coloured capsicum to have a delicate blend of textures apart from hue. The highlight of this Thai bean sprouts bell pepper salad is its spicy dressing made with garlic, vinegar, soy sauce, sugar, chilli powder and peanut. Further, instead of merely mixing the dressing as done in most salads, the dressing of this salad is distinctive and it is sautéed in minimal oil. This is a flavour booster. The healthy bean sprouts salad with vitamin and fibre has enough vitamin C to this salad which helps to strengthen immunity and fight disease. Peanuts have good fats which give you more energy and keep you full for a longer time resulting in weight loss. With only 59 calories and 3.8 g of carbs, this nourishing salad minus the sugar is suitable for diabetics, weight-watchers and heart patients. Tips for bean sprouts and capsicum salad. 1. Toss salad gently. 2. Blanched broccoli florets would be another healthy and flavourful addition to this salad. 3. If you are avoiding the use of sugar, you need to adjust the quantity of vinegar accordingly. Enjoy bean sprouts and capsicum salad recipe | Thai bean sprouts bell pepper salad | healthy bean sprouts salad with vitamin and fibre | with step by step photos.

A traditional treat from the kitchens of Gujarati , the Tameta Muthia nu Shaak will amaze you with its fenugreek flavoured muthias in a tangy tomato base. While the original recipe calls for oodles of oil, we have managed to recreate the same magic without any oil! The muthias are steamed, yet have a brilliant flavour thanks to a perfect choice of ingredients. The spice powders and flavour enhancers in the gravy are bound together by loads of tomatoes, so here again there is no need for oil. Now, you can top up on vitamins and relish the delectable flavour of this traditional dish without worrying about oil. To round up the healthy food excitement serve with Chapati , Dal Pandoli , Khatti Meethi Dal and Brown Rice .