Pesarattu is a South Indian specialty, especially famous in Andhra Pradesh. While it is traditionally made of moong and rice, we have made an awesome version with two iron-rich ingredients – moong sprouts and bajra flour . It has a wonderful taste and satiating texture. Made with a few basic ingredients, it is easy and quick too. Since we have used sprouts and bajra flour, there is no extra soaking or fermentation required. You can put the pan on the fire, prepare the batter, and start cooking the Moong Sprouts and Bajra Pesarattu. Just remember that it is a pesarattu and not a dosa , so your batter has to be little coarse and not smooth.

cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with 29 amazing images. cauliflower stir fry recipe | gobi fry | gobi tomato sabzi is a quick and easy recipe which can be served within 20 minutes. Learn how to make gobi fry. To make cauliflower stir fry, boil enough water in a deep non-stick pan, add the cauliflower florets, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat the oil in a broad non-stick pan, add the ginger-garlic paste and green chillies and saute on a medium flame for 1 minute. Add the chilli powder, dried fenugreek leaves, garam masala and tomatoes and cook on a medium flame for 2 minutes. Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. As soon as you taste this gobi fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are also sure to notice the presence of coriander in this recipe, as it is used in much higher quantities as a key ingredient rather than as a standard garnish. Of course, we cannot forget the aromatic presence of ginger, garlic and green chillies along with garam masala in gobi tomato sabzi. Despite the exotic flavour and texture, the best part is that this cauliflower stir fry can be made easily with readily available ingredients. So, go ahead and give it a shot right away! Tips for cauliflower stir fry. 1. While cooking cauliflower with salt and turmeric powder, they should only be parboiled and not cooked completely. They need to maintain their crunch. 2. Serve gobi tomato stir fry with bajra roti. Enjoy cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with step by step photos.

This subzi is so tasty you can finish it off all by itself even without any rotis or rice! Chock-full of your favourite ingredients ranging from paneer and mushrooms to green peas and potatoes, this subzi is just too flavourful, although it is very easy to make and uses only common ingredients. The unique aroma and flavour of this Tava Paneer, Mushroom and Green Pea Subzi can be attributed greatly to the chaat masala and kasuri methi, both of which lend their strong and pungent characteristics to this dish. Also do try other tava recipes like Sprouts Tava Rice and Paneer Tava Masala .

paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with 20 amazing images. This aromatic paneer makhmali sabzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. Punjabi paneer makhmali has a tasty marinade made of coriander, pudina, cashew nuts, curds, onion and spices. Notes on paneer makhmali sabzi. 1. Add chopped mint leaves. The refreshing flavor of pudina gives the perfect zing to the paneer makhmali recipe. 2. The addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer, giving this paneer makhmali sabzi a luxurious feel. 3. Add 1 tbsp lemon juice. It will prevent the coriander-mint paste from turning dark and stay fresh and vibrant green. Like most preparations of paneer, it is important to serve the paneer makhmali fresh and hot, while the paneer remains soft and succulent. Serve paneer makhmali hot with parathas or butter naan. Learn to make paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with step by step photos below.

spinach tahini wrap recipe | healthy spinach wrap Indian style | spinach wrap with tahini spread | healthy spinach roll | healthy recipe for pregnancy | spinach tahini wrap is a healthy one dish meal which can be served for lunch. Simple to make, the wraps combine flavour and taste in one healthy package. Learn how to make spinach wrap with tahini spread. To make spinach tahini wrap, first make the roti. For that, combine wheat flour, spinach puree, oil and salt and knead into a soft dough using water. Keep aside for 1/2 hour. Divide into 6 portions and roll into 6 rotis of 6” each. Lightly cook them on tava and keep aside. To make the stuffing, Heat the oil in a pan, add the onions and sauté till they turn translucent. Add the mixed vegetables, green chillies, coriander and salt and sauté for another minute. Divide into 6 equal portions and keep aside. For Tahini paste, Roast the sesame seeds and chana dal separately and grind them together in a mixer to a fine powder. Remove the powder in a bowl, add all the remaining ingredients and mix well. Keep refrigerated for at least an hour. Finally assemble, place one roti on a clean dry surface. Put an even layer of lettuce on it. Spread a thin layer of the spicy tahini paste on the lettuce and then a portion of the filling. Spread a little chilli-garlic paste on top of the filling and roll up tightly. Serve immediately. Our every day rotis are flavoured and made more nourishing with the use of spinach puree in healthy spinach wrap. Iron rich palak is a common vegetable found in most household pantries, so making these rotis isn’t very difficult. Learn how to make spinach puree. The use of Tahini in this spinach wrap with tahini spread lends a flavourful Mdeiterranean touch. Sesame seeds further top up iron values. A wrap makes up for 22% of your daily iron needs. Build your iron stores with this healthy recipe for pregnancy and ensure right nourishment for your baby. The mixed vegetable stuffing in healthy spinach wrap Indian style further add fibre too! This nutrient is necessary for a healthy digestive system and proper bowel movements. Tips for spinach tahini wrap. 1. You can make the spinach puree in advance and store it if you wish to save time. 2. Mums-to-be can adjust the use of chilli-garlic paste as per the spice they can handle. 3. Prefer using grated vegetables as they are cooked only for 1 minute. Enjoy spinach tahini wrap recipe | healthy spinach wrap Indian style | spinach wrap with tahini spread | healthy spinach roll | healthy recipe for pregnancy.

bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg | with 25 amazing images. bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg is an instant snack which can be made at any time of the day. Learn how to make whole wheat bread masala snack. To make bread bhurji, in a bowl, combine the curds, turmeric powder and salt with 2 tablespoons of water and mix well. Add the cubes of bread and mix well till the bread is coated with the curd mixture. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the green chillies, curry leaves and ginger and sauté for a few seconds. Add the onion slices and sauté till they are lightly browned. Add the bread mixture and sauté over low heat, stirring occasionally till the bread browns lightly. Serve the bread bhurji hot garnished with the coriander. Have some leftover bread? Try this Indian veg bread bhurji without egg. Ready in a jiffy, it has a perfect blend of spices which lends it a notable aroma. In this recipe, we have made a blend of curd, turmeric powder and salt and then added bread to it, so it absorbs the flavours well. Well, a few varieties of bread are available in the market, but when you have time on hand you can bake one at home. You can make your choice between white bread and whole wheat bread or even opt for multigrain bread. Prefer to use these homemade breads within a day or 2 to enjoy their freshness. If you want your bread to be slightly crispy, then toast the bread pieces as shown below. This crispy bread bhurji too has to be served immediately on making like its non-toasted version. To enjoy a spicy version of this snack, you can add little chilli powder along with turmeric powder. Tips for bread bhurji. 1. If you don't like your bhurji a little soggy, then cook bread on both sides on a tava till brown and a bit crisp. 2. Instead of whole wheat bread you can also use multigrain bread, brown bread or in a hurry then plain bread. 3. If you are healthy, then you substitute low fat curds with regular homemade curd. 4. Cut your whole wheat bread into square shape as they are much easier to eat when in uniform pieces. Retain the crust of the bread. Enjoy bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg | with step by step photos.

baingan bharta | baingan ka bharta | roasted eggplant stir fry | aubergine bharta | with 19 amazing images. Roasted, peeled and mashed, the brinjals transform into an aromatic ingredient perfect to create this traditional Punjabi subzi. Cooked along with tangy tomatoes and pungent ingredients like onions, ginger and green chillies, Baingan Bharta is an accompaniment that goes equally well with rotis and rice, making you have much more of the main course! Take care to cook the brinjals well till the skin chars and starts curling, ready to be peeled. Enjoy how to make Baingan Bharta recipe with detailed step by step photos and video below.

pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas. Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.

urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with 28 amazing images. Healthy vegetable appe is South Indian staple snack or breakfast recipe. Learn how to make urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | Urad dal, generally the basic ingredient for vadas, takes on the form of appe in this delicious South Indian dal appe recipe! A batter of soaked urad is perked up with spice powders and grated veggies before being cooked in an appe mould till crisp and golden in colour. Since this irresistible urad dal and vegetable appe does not have rice in it, it does not require fermentation and can be made immediately upon grinding. You can add the veggies of your choice, but prefer to grate and chop them finely. Tips to make urad dal and vegetable appe recipe: 1. Then turn each appe upside down using a fork and spoon or 2 spoons so as to cook them from the other side using a little oil. 2. You can also add chopped onions in appe. 3. Instead of red chilli powder you can also add finely chopped green chillies. Enjoy urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with detailed step by step images.

palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with 50 amazing images. palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss is a healthy one dish meal. Learn how to make healthy spinach paneer paratha. To make palak paneer paratha, for the palak dough combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water. Cover and keep aside for 15 minutes. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds. Add the cauliflower and saute on a medium flame for 2 minutes. Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Divide the dough and the stuffing into 8 equal portions. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. With the refreshing green hue of spinach, these healthy spinach paneer paratha look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling! These palak paneer paratha for weight loss can be enjoyed by heart patients and diabetics too. The use of whole wheat flour, spinach and cauliflower adds fibre and paneer adds in protein, both the nutrients help to add a satiety value. The fibre also helps to manage cholesterol and blood sugar levels. You can make your choice between full fat paneer and low fat paneer. Tips for palak paneer paratha. 1. The spinach puree has to be thick. So do not add too much water while blending spinach. 2. While we have stuffed the paratha and made a semi-circle, you can place the stuffing in the centre, bring all the sides of roti in the centre, seal it and finally roll it again. 3. Grated cauliflower can be replaced with grated carrot. 4. Since very little oil is used to grease the tava before cooking the paratha, we suggest you serve these parathas immediately to enjoy its texture and flavour. Enjoy palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with step by step photos.

dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images. dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan. Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle. I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe. We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice. The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner. Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video.

curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step images. curd upma is one of the most famous South Indian dish even today. Learn how to make curd rava upma. Thayir upma, in fact, used to be one of the traditional secrets of cooking upma in Tamil Nadu, and many grandmas used to add a cup of buttermilk or a little curds to the upma, claiming that it would taste better and also digest more easily. To make curd upma, combine the curds, green chilli paste, salt and 2½ cups of water in a deep bowl, whisk well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the urad dal and curry leaves and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the rava and sauté on a medium flame for 3 to 4 minutes. Add the curd-water mixture and coriander, mix well, cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Serve immediately. Upma made with semolina is one of the most famous breakfast dishes in India. We have another traditional recipe, curd rava upma, made slightly different by cooking the roasted rava in a mixture of curds and water instead of just water. This gives a nice consistency and pleasant, rustic tang to the upma. Tips for curd upma. 1. Saute the rava on a medium flame only. Sauteing on high flame might lead to quick browning and burning. 2. After adding the curd-water mixture, remember to stir it continuously to avoid lump formation. Serve the curd rava upma hot and fresh with chutney and pickle or traditional Gun powder! You can also try other breakfast recipes like the Methi Thalipeeth or Palak Chola Dal Idli. Enjoy curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step photos below.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with 30 amazing images. Our very own roll, from the streets of Mumbai, the Aloo Frankie is the perfect snack for everyone! Aloo Frankie is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. The chatpata, spicy taste of the Mumbai street food Aloo Frankie makes it an ideal street food, the best accompaniment to friendly banter. While the potato stuffing makes it filling, the onion masala mixture and masala water give it the tongue-tickling taste and classic crunch. I would like to suggest to some tips to make the perfect Aloo Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. We show you the 4 detailed steps of the main parts of making the aloo Frankie. 1. Making the masala water 2. Making the onion masala mixture 3. Chillies in vinegar mixture for Potato Frankie. 4. Stuffing for Aloo Frankie. This filling snack of Aloo Frankie can be easily made at home, and you can even pack it in the kids dabba for school or office. You can also alter the spice levels to suit kids or elders, as required. Enjoy it hot or cold, at home or on-the-go, in any case you are sure to love the Aloo Frankie! Try our other recipes for wraps and lose yourself in the joy of biting into a sumptuous Indian and International flavours. Enjoy our Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with detailed step by step photos and video below.