corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with 29 amazing images. corn poha upma recipe is a unique upma made without the addition of rava. Learn how to make corn poha vegetable upma. To make corn poha upma, combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside. Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes. Transfer the beaten rice to a plate and keep aside. Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve immediately. Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is evident in every mouthful of this Indian sweet corn upma, which strikes the right chord with young and old alike. Curd and lemon juice give the corn poha upma a pleasant tanginess while green chillies give it a nice spicy touch. You can also try similar recipes like Oat Upma or Sevaiyan Upma. Ready in a jiffy this easy breakfast is perfect for days when you are on the go and do not have much time on hand to cook. Do try this exciting for of upma!! Tips for corn poha upma. 1. Ensure you crush the sweet corn coarsely. The best way to crush corn is to add the corn kernels to the mixer jar and pulse for 5 seconds and stop. Pulse it once again for 5 seconds and stop. Coarsely crushed corn will be ready. 2. Keep a close watch while roasting the poha as they tend to burn easily. Keep stirring them continuously. 3. Green chilli paste can be replaced with finely chopped green chillies if you wish to. 4. This upma tends to thicken with time. So serving it immediately is very important. Enjoy corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with step by step photos.

tomato pulao recipe | tomato bhat | tomato rice | restaurant style tomato pulao | with 11 amazing images. restaurant style tomato pulao is an all-time favourite recipe all over the country made from tomatoes, tomato pulp, basmati rice, green peas, onions, capsicum and Indian spices. Tantalizingly tangy with a balanced touch of spices, this restaurant style tomato pulao has a distinct flavour, which everybody loves. tomato bhat is loaded with veggies, which give it a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures in this tomato pulao. Notes on tomato pulao recipe. 1. Add the ginger, garlic and sauté on a medium flame for 2 minutes. Freshly pounded ginger-garlic has a unique flavour, always try crushing in the mortar-pestle before starting the cooking process. 2. Add the green peas, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. You can utilize all the leftover vegetables present in your refrigerator. tomato pulao can be served as a one-dish meal, with a cup of curds or raita. You can also try other pulao recipes like Soya and Vegetable Pulao or Pudina Pulao. Learn to make tomato pulao recipe | tomato bhat | tomato rice | restaurant style tomato pulao | with step by step photos below.

Here’s an awesomely tasty fast food from the kitchens of South Africa. An all-time favourite in that region, Bunny Chow or Bunny as it is fondly called is made by hollowing out a loaf of bread and filling it with tongue-tickling curry. Believed to have its roots in the Durban Indian community, Bunny Chow is quite filling and a meal in its own right. It can be relished as a quick meal, or served as the main course of a larger spread. You can also try other bread-based recipes like Pav Bhaji Burger or Moyettes.

rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images. rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam. To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside. Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney. While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli. For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately. Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept. Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos.

oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | with 40 amazing images. oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation is a slightly healthy variation to rava idli. Learn how to make instant oats rava idli. To make oats rava idli, combine the oats flour, semolina, curds and ¾ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add this tempering and the remaining ingredients, except the fruit salt to the prepared oats-semolina batter and mix well. Just before steaming Indian oats idli no fermentation, add the fruit salt to the batter and pour 2 tsp of water over it. When the bubbles form, mix gently. Put a little batter into each of the greased idli mould and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Repeat step 7 to steam few more idlis. Cool slightly, demould and serve immediately with sambhar and coconut chutney. Idlis are a breakfast favourite even outside South India. Here oats and rava combine to make delicious instant idlis that you can enjoy fresh off the steamer with sambhar and chutney. These instant oats rava idli have a touch of fibre by way of oats. Moreover these Indian oats idli no fermentation has only 30 minutes resting time, so they can be planned for breakfast, snack or main meal too! It tastes very intense and you will experience a burst of flavour in every bite. Tips for oats rava idli. 1. We have used roughly chopped cashewnuts, if you wish you can also use broken cashewnut halves. 2. We have used green chillies but if you do not have you can also use 1 tsp green chilli paste. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idli immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling. Enjoy oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | with step by step photos.

This Black Bean Quinoa Veg Salad is a super tasty and exciting way to consume power-packed ingredients like quinoa, beans and veggies. It has ingredients of various textures, which gives you a wonderful mouth-feel. The Orange Vinaigrette Dressing, which combines orange juice with honey, herbs and spices causes a burst of flavour when you munch on this salad! This multi-textured, multi-coloured, multi-flavoured salad is a truly appetizing treat that you will want to make and enjoy quite often. It is grand enough to be included in a party menu too. You can also try other interesting recipes using quinoa like Quinoa Muthia , Quinoa and Ragi Pancakes with Beet Cheese Sauce , Coconut Quinoa with Coconut Curry , Blueberry Quinoa Coconut Pancakes with Eggs and Lemony Quinoa and Baby Spinach Soup .

kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images. Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic. The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter. In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages. Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish. pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste. Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.

masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with 20 amazing images. masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta is a yummy cheese loaded snack which no kid can resist. Learn how to make homemade baked mac and cheese. To make masala mac and cheese, heat oil in a broad non-stick pan, add the onions, ginger, and garlic and sauté on a medium flame for 2 minutes. Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Combine the white sauce and ½ cup of cheese in a small non-stick pan, mix well and cook on medium flame for 1 minute, while stirring occasionally. Add the masala mixture and the macaroni, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Pour into a baking dish, sprinkle the remaining ½ cup of cheese and coriander and spread it evenly. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Serve hot. A dish of English origin, Mac and Cheese is one of the most popular dishes in the United Kingdom, United States and Canada! While the original version is made of cooked macaroni and a cheesy sauce, in cheesy masala macaroni pasta have given it a masaledar twist to make it more exciting. Ingredients like onions, tomatoes, ginger and garlic together with a dash of spice powders give the dish an Indian touch, widening the range of flavours and textures in homemade baked mac and cheese. The no cream mac and cheese is sure to be loved by kids and enjoyed by adults too. Make sure you serve it warm, preferably right out of the oven. You can also try other cheesy recipes like the Cheese Masala Toast Sandwich or Cheese Garlic Buns. Tips for masala mac and cheese. 1. Learn how to make the perfect white sauce at home. 2. Since the cooked macaroni, cheese and white sauce have salt, there would be no need to add salt additionally while making this recipe. However, you can taste it after adding macaroni and adjust the salt as per your requirement. Enjoy masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with step by step photos.

Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images. Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi. You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe. This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla. Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi. pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving. Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below.

paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with 46 amazing images. paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe is a magical outcome of common ingredients. Learn how to make Indian style paneer corn cheese burger. To make paneer and corn burger, first make the patty. Combine all the ingredients in a bowl and mix well. Divide the mixture into 4 equal portions and shape each portion into a 75 mm. (3”) diameter round. Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside. Crispy lettuce, freshly sliced veggies and a cheesy corn patty—what more can you ask for in a burger! Then to make Indian style paneer corn cheese burger, cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves. Place an iceberg lettuce, 1 patty, 2 tomato slices and 1 onion slices and sprinkle a little salt and pepper over it. Cover with an upper half of the bun and press it lightly. Repeat steps to 5 to make 1 more burger. Serve immediately with French fries. Paneer and corn go very well together in the patty, and the coriander and chillies give them a well-deserved pep-up. You will be surprised how these common everyday ingredients in the right proportions impart immense flavour to the tikkis in Indian style paneer corn cheese burger. Paneer lovers are sure to fall in love with this cottage cheese and corn burger kids recipe with a bag of French fries. You can further add on a refreshing drink like pineapple masala drink. With its attractive hue and chatpata flavour, it is sure to appeal to all. You can also try other Paneer Based Snacks like Paneer Parcels or Aloo and Paneer Roll. Tips to make paneer and corn burger. 1. Make sure you use fresh paneer for best taste. 2. Use crumbled paneer as mentioned in the recipe, mash it with your hands and do it just before using it for the patty. 3. To get the best crisp lettuce, always place the iceberg lettuce leaves in cold water atleast for 3 hours before using them. 4. Plain flour-water mixture should be of dropping consistency. Enjoy paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with step by step photos.

chana and potato salad recipe | potato chickpea salad | aloo chana salad | with amazing 21 pictures. This tongue-tickling salad is a desi dream come true! Cooked chana and potato cubes are dressed in a characteristically Indian way, with a lemony mix of chaat masala and cumin seeds powder. Chatpatta chana and potato salad is a simple salad made from soaking and boiling kabuli chana overnight, mixing them with some boiled potatoes and mixing them with the chatpata dressing. To prepare the chana and potato salad all you need to do is boil kabuli chana and potatoes. Cut the potatoes into cubes. Make sure you do not overcook the kabuli chana or they’ll become mushy and the salad would not be enjoyed. To make the chatpatta dressing, take chaat masala in a bowl, add cumin seed powder, lemon juice, sesame oil and coriander. Mix everything well and pour over mixed kabuli chana and potatoes. Gently mix everything well and the chana and potato salad is ready to be served. If you wish to make the chana and potato salad healthy then all you have to do is drop the potatoes from the recipe. Potatoes being high in simple carbohydrates will lead to weight gain so avoid them. We love the chickpeas in the aloo chana salad recipe as chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. Laced with sesame oil and dotted with chopped coriander, this peppy dressing transforms the ingredients into a Chana and Potato Salad, which really lives up to its name. I carry this potato chickpea salad to work as this is a good one dish meal salad to have. Remember to pack the salad dressing in a small container and toss it in the Indian chickpea salad just before serving. Serve chilled. Serve this chana and potato salad as a side with the main course or just top it on papadis and enjoy as a snack. Enjoy chana and potato salad recipe | potato chickpea salad | aloo chana salad | detailed step by step photos and video.

Lemon grass imparts a subtly sweet flavour to this thai-inspired potassium rich mushroom rice.

sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with 35 amazing images. sambar rice recipe is a combination of rice, sambar, vegetables and sambar sadam masala. A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice – if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney. Learn to make sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with step by step photos below.

yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with 13 amazing images. yam raita is a popular vrat or Faral recipe when you need too fast. Tastes splendid when served chilled. Learn how to make suran raita. To make yam raita, combine the yam, curd, rock salt, sugar, green chilli paste, pepper powder and coriander in a bowl and mix well. Refrigerate for at least 1 hour. Serve chilled. Think beyond the traditional cucumber when making raita. How about using boiled and mashed yam? Try it and you are sure to love this unconventional accompaniment - farali suran raita. While we have used rock salt in senai pachadi, you can also use the table salt if you wish to. Coriander, on the other hand, is also optional. Some enjoy it as a flavoursome treat, while others do not consider it as a part of upvas cooking. So you can make your choice amongst these 2 ingredients. You can serve this faral, upvas, vrat recipe with Potato Khichdi or with Dahiwali Aloo ki Subzi and Rajgira Puri to relish a complete vrat thali. It is sure to satiate you even on a fasting day! Tips for yam raita. 1. To cook yam, wash it and keep the whole yam peeled or unpeeled in a vessel filled with little water in a pressure cooker. Cook it for 2 to 3 whistles. Cool and peel and mash it using an aloo masher. 2. Use fresh curd for best flavour. 3. Black pepper powder can be substituted with roasted cumin seeds powder. Enjoy yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with step by step photos below.