An unusual and excessively tasty combination of finely crushed peanuts and crunchy corn niblets, cooked to perfection in the microwave. Easy to whip up and healthy as well, this delectable dish can be had as a snack with bread at any time of the day to satiate those sudden hunger pangs.

Rich and luscious, the Potato Amritsari derives its grandeur from a paste of cahewnuts and onions, with green chillies and other ingredients. This creamy paste together with curds and spice powders forms a delicious base for deep-fried potato cubes, offering the diner an experience par excellence.

Let your imagination run wild as you select a sweet fruit like muskmelon and blend it with common flavourings like salt, pepper, coriander and cumin seeds to make this creamy salad dressing, that's sure enliven your meal.

Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch.

kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry | with 34 amazing images. kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry is utterly easy and delicious snack. Learn how to make Indian stir fry chana. To make kabuli chana stir fry, heat the oil in a wok, add the potatoes and stir-fry for a few minutes. Remove and drain on absorbent paper. In the same oil, add the green chilli paste, garlic paste, ginger and stir-fry for ½ a minute. Add the chana masala, kabuli chana, fried potatoes, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes. Serve immediately garnished with coriander. A spicy stir-fry version of the famed chana masala. This dry version is a combo of chana and potatoes perked up with ginger, garlic, green chillies and chana masala powder and presented in the form of Indian stir fry chana. Sautéing the potatoes in oil before adding to the stir fry lends a slight crunch which is quite enjoyable. Once the chana has been soaked and cooked, this spicy chickpea stir fry is ready in minutes, which is sure to refresh you! Enjoy it as a satiating evening snack. Tips for kabuli chana stir fry. 1. You can soak and boil the kabuli chana the previous day and refrigerate till cooking. 2. Onions can also be added to give a slight crunch. Enjoy kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry | with step by step photos.

Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish.

Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more!

Popular with many, this kadhi is my favourite too. Medley of vegetables make this kadhi interesting and delicious. It is a complete meal when served with steaming hot rice as is full of veggies, curds providing all the necessary nutrients. As being low in calories relish this delicacy quite often without any hesitation. This kadhi teams up equally well with rotis and parathas .

Green peas take on a new avatar, forming the gravy for this innovative dish. Beware, the bowl will be empty even before you know it!

Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!

This lip-smacking delicacy from North India is sure to make you eat a little more than usual, because of its appetizing aroma and truly finger-licking flavour! Bharwan Tinda is a dry subzi in which round gourds (tinda) are stuffed with a masala of tomatoes, garlic, onion and spices, and then sautéed till the vegetable is tender and the flavours are absorbed. The juiciness of the gourd together with the intense flavour of the stuffing make this dish a delight to bite into. You can also try other recipes with round gourds like Tinda Aur Saunf ki Subzi and Vegetable Stew .

crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with 31 amazing images. crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is a perfect party starter. Learn how to make Indian poha aloo cutlet. To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough. Divide the dough into 24 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki. In a small bowl, add plain flour, cornflour and ½ cup water and whisk to make it lump free and smooth to make slurry. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides. Drain on an absorbent paper. Serve immediately with Schezwan sauce and tomato ketchup. A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack. While the poha and bread crumbs bind the veggies together in the Indian poha aloo cutlet, the coating of maida mixture with seviyan makes them crispy. You can serve this as an after-school snack to your kids, as they will surely love the yummy taste. Serve veg poha patties with Schezwan sauce for adults and tomato ketchup for kids. Tips to make crispy poha aloo tikki. 1. You can store the mixture in an air tight container for 3 to 4 days in fridge. 2. You can also use breadcrumbs for frying instead of vermicelli. 3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating. Enjoy crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with step by step photos.

kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting | with 20 amazing images. Kuttu Ka Paratha: A Nutritious Delight for Fasting Kuttu Ka Paratha, also known as Buckwheat Paratha, is a popular Indian flatbread made from kuttu flour (buckwheat flour). It holds a significant place in Indian cuisine, especially during fasting periods observed by individuals following Hindu traditions. This nutritious and flavorful paratha is not only delicious but also offers several health benefits. Here's a note on the delightful kuttu ka paratha: Ingredients for kuttu ka paratha 1. Kuttu Flour (Buckwheat Flour): The main ingredient, kuttu flour, is gluten-free and rich in nutrients such as fiber, protein, and essential minerals. 2. Boiled Potatoes: Boiled and mashed potatoes are often added to the dough to enhance texture and binding. 3. Green Chillies: Finely chopped green chilies add a hint of spiciness to the paratha, enhancing its flavor. 4. Rock Salt (Sendha Namak): Rock salt is used instead of regular salt during fasting periods, adhering to dietary restrictions. 5. Ghee (Clarified Butter) or Oil: Ghee or oil is used for cooking the parathas on a griddle or tava. Preparation for kuttu ka paratha 1. Preparing the Dough : Kuttu flour is mixed with boiled and mashed potatoes, finely chopped green chilies, cumin seeds, coriander and rock salt to form a soft and pliable dough. Warm water is added as needed to bind the ingredients together. 2. Resting the Dough: The dough is allowed to rest for a brief period to ensure proper hydration and to improve its texture. 3. Rolling and Cooking: Small portions of the dough are rolled out into discs on a wet muslin cloth and cooked on a hot griddle or tava with a little ghee or oil until both sides are golden brown and crispy. 4. Serve Hot: kuttu ka paratha is best served hot, accompanied by yogurt, aloo sabzi (potato curry), or any other fasting-friendly side dish. Health Benefits of kuttu ka paratha 1. Gluten-Free: Kuttu flour is naturally gluten-free, making it suitable for individuals with gluten intolerance or sensitivity. 2. Nutrient-Rich: Buckwheat flour is rich in fiber, protein, and essential minerals such as magnesium, iron, and zinc, providing a nutritious option during fasting periods. 3. Satiety: The combination of fiber and protein in kuttu flour and potatoes helps in providing a feeling of fullness and satiety, making it a satisfying meal option during fasting. 4. Energy Boost: The carbohydrates from kuttu flour and potatoes provide a quick and sustained source of energy, which is beneficial during periods of restricted eating. Cultural Significance of kuttu ka paratha kuttu ka paratha holds cultural significance in Hindu traditions, especially during festivals such as Navratri and Mahashivratri, when individuals observe fasting rituals. It is also consumed during other religious fasting days like Ekadashi and during the fasting month of Shravan. kuttu ka paratha is not just a fasting recipe; it's a wholesome and flavorful dish that offers nourishment and satisfaction during periods of abstinence. Its delicious taste, coupled with its nutritional benefits and cultural significance, makes it a beloved part of Indian cuisine, cherished by millions during fasting periods. Enjoy kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting with stepby step images.

A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices.