Here is a Frankie with a chatpata taste, comprised of multiple textures and flavours that just burst in your mouth with every bite you take! The Mix Vegetable Cheese Frankie combines the spicy crunch of capsicum with the juiciness of grated veggies like cabbage and carrot, all held together with everybody’s favourite vegetable – potato. The masaledar vegetable filling is rolled inside plain flour rotis along with tongue-tickling sauces and loads of cheese, to get a vibrant snack that will please everybody. Serve this snack as soon as you prepare it, before the filling makes the roti soggy. You can also try other snacks like the Potato and Corn Rolls or Stuffed Cabbage, Carrot and Cheese Rolls .

bajra peas roti recipe | healthy matar bajra paratha | low acidity roti | with 19 amazing images. bajra peas roti recipe | healthy matar bajra paratha | low acidity roti for one and all. Learn how to make healthy matar bajra paratha. To make bajra peas roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 8 equal portions. Take a portion of the dough on a rolling board and pat it with your fingers to form a 150 mm. (6") diameter circle using a little bajra flour for dusting. Heat a non-stick tava (griddle) and cook the roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 3 and 4 to make 7 more rotis. Serve immediately. Here is one more Indian bread made using bajra flour. This innovative low acidity roti combines the stomach-friendly bajra flour with boiled and mashed green peas, to get a roti that tastes and feels great. A good amount of coriander is used in this bajra peas roti, to get a peppy flavour, which is heightened by adding a little bit of ginger-green chilli paste and black pepper. Try other stomach friendly recipes like Suva Buckwheat Roti, Methi Jowar Muthia and Nutritious Chilas. The use of bajra flour and green peas in healthy matar bajra paratha add on fibre which helps to cleanse the digestive tract. Bajra flour is a good source of iron and thus helps to build haemoglobin stores too. Further being devoid of wheat flour, this roti qualifies as a gluten-free roti as well. Tips for bajra peas roti. 1. Ensure that green peas are well cooked so rolling becomes easier. 2. You can also add other vegetables like grated carrot, grated broccoli or grated beetroot to make this roti all the more nutritious. 3. It is very important to serve the Bajra Peas Roti immediately after preparation, of which the aroma is appetizing and the texture is fabulous. Enjoy bajra peas roti recipe | healthy matar bajra paratha | low acidity roti | with step by step photos.

Mixed vegetable paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.

mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | with 41 amazing images. mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes is an easy but elegant sabzi to serve for parties. Learn how to make mushroom masala curry. To make mushroom curry, first make the paste. Combine the onions and 1 cup of water in a deep vessel and cook on a medium flame till the onions turn soft. Keep aside to cool slightly. Add the garlic, ginger and cashewnuts and blend in a mixer to a smooth paste. Keep aside. Then heat the oil in a kadhai, add the cardamom, bayleaves and cloves and sauté on a medium flame for a few seconds. Add the paste and sauté on a medium flame for 2 to 3 minutes. Add the garam masala, chilli powder, ginger and green chillies, mix well and cook on a medium flame for 1 minute. Lower the flame, add the curds and mix well. Cook on a slow flame for 1 minute, while stirring continuously. Add the mushrooms, coriander, 1/2 cup water, salt, mix well and cook on a medium flame for another 1 to 2 minutes. Serve the mushroom curry hot. Creamy mushroom curry without tomatoes is a very Indian way of cooking mushrooms. Fresh coriander and boiled onion paste make this gravy very flavoursome, totally overriding the blandness of mushrooms. Dashingly flavoured with cashewnuts, it creates a pleasurable creamy texture and flavour, which you are sure to enjoy thoroughly. The use of whole spices like cardamom, bay leaves and cloves along with some spice powders, raises the palatability of this Indian mushroom masala. Further the addition of curd forms the base of its gravy. Plain paratha or tawa butter naan are perfect accompaniments to this mushroom masala curry. They are together sure to kindle your appetite. Tips for mushroom curry. 1. Remember to clean the mushrooms before use. Never soak mushrooms in water. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels. 2. Alternatively, you can also lightly dust them in plain flour and rinse them with water. 3. Ensure to use fresh curd, to get an enlivening taste. 4. After adding curd, cooking on a slow flame is necessary, so the curd doesn’t split. 5. For best authentic flavour, try making homemade garam masala. Enjoy mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | with step by step photos.

paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe | with 25 amazing images. paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe is a scrumptious starter for all paneer lovers! Learn how to make paneer bites. To make paneer nuggets, combine the ginger paste, garlic paste, garam masala, chaat masala chilli powder, lemon juice, coriander and salt in a deep bowl and mix well. Marinate each paneer cubes with the prepared masala, from all the sides and keep aside for 15 minutes. Dip each paneer cubes in the prepared plain flour water mixture and roll it in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan, deep-fry a few marinated paneer cubes at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Crispy cottage cheese nuggets is a quick and easy deep-fried snack that will appeal to everybody. Here, a succulent and spicy mixture of paneer and tongue-tickling spice mixes like garam masala, chaat masala, etc., is coated with batter, dusted with bread crumbs and deep-fried. The bread crumbs give the paneer bites a wonderfully crispy outer layer, while the paneer inside is melt-in-the-mouth soft. The touch of spices is a master-stroke, which boosts the taste of this snack manifold. Making soft paneer is the quintessence of this Indian paneer starter recipe. Learn the art of making paneer at home and enjoy this paneer dish as a tea-time snack, or serve it as a starter at parties. For kids serve it with tomato ketchup and for adults a spicy sauce would be advisable. Tips for paneer nuggets. 1. The plain flour and water mixture should not be very thin else it will be difficult to coat paneer with bread crumbs. 2. Dip the paneer in plain flour mixture with one hand and roll in bread crumbs with the other hand so as to avoid the mess. 3. Deep fry only 3 to 4 pieces at a time preferably. Enjoy paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe | with step by step photos.

maggi bhel recipe | Indian maggi bhel chaat | 10 minute maggi bhel snack | kids snack | with 18 amazing images. maggi bhel recipe | Indian maggi bhel chaat | 10 minute maggi bhel snack | kids snack is a quick fix snack with a blast of flavours. Learn how to make Indian maggi bhel chaat. To make maggi bhel, lightly crush the maggi noodles into small pieces. Dry roast the coarsely crushed maggi noodles in a broad non-stick pan on a medium flame for 10 minutes. Cool completely. Transfer into a deep bowl, add all other ingredients including the prepared paste and toss well. Serve immediately garnished with sev and coriander. This is an off-beat and mind-blowing treat, which is sure to excite you! Here, dry-roasted Maggi is tossed with an assortment of yummy ingredients like puffed rice, peanuts, sev and delicious veggies like tomatoes and onions to make a tasty Indian maggi bhel chaat. A dash of Maggi tastemaker and a splash of tomato ketchup boost the flavour of the 10 minute maggi bhel snack further, making it a full-blown tongue-tickler. The best part is that this all-new snack is also easy to make. Tips for maggi bhel. 1. Since the tastemaker has enough salt, do not add more. 2. Like most chaat recipes, this bhel also needs to be served immediately to avoid it from turning soggy. Also try other maggi-based recipes like the Herbed Maggi Fritters and Maggi and Baked Beans On Crackers. Enjoy maggi bhel recipe | Indian maggi bhel chaat | 10 minute maggi bhel snack | kids snack | with step by step photos.

makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with 26 amazing images. makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi is a unique khichdi with a sweet taste. Learn how to make Gujarati corn khichdi. To make makai ni khichdi, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies. When the seeds crackle, add the corn and sauté on a slow flame for 5 minutes. Add ½ cup of water, milk, sugar and salt and mix well. Cover with a lid and cook on a slow flame for more 12 to 15 minutes or till the corn is tender, while stirring frequently occasionally. Add the lemon juice, mix well and cook for another 1 minute. Serve immediately garnished with coriander. Sweet corn khichdi is a very tasty dish made using tender corn cobs. Of course, corn by itself is a very tempting ingredient! But, the intelligent choice of spices that complements the corn adds to the lure of this dish. But if you are making this khichdi for kids, you can avoid adding the green chillies. The winning touch to this Gujarati corn khichdi is the perfect balance of important ingredients like sugar, lemon juice and salt—so pay a lot of attention to it. This makai ni khichdi can be served as a snack or at dinner time with a pickle like methia keri or even methia no masalo. In fact, many Guajarati's prefer mixing this methia no masalo with the corn khichdi to enjoy as a meal with perfect sweet and spice combo. Tips for makai ni khichdi. 1. Use a grater with medium to thick holes. Grating the corn cob with thin holes might make it watery. 2. Cook the Makai khichdi on a slow flame only to get the best flavour and also to prevent it from burning. Enjoy makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with step by step photos.

These are yummy rice pancakes with the vibrant flavour of green garlic! Green garlic has a lovely, balanced flavour which is noticeable but not overpowering like the dried ones. This makes green garlic suitable to be used as a key ingredient in recipes like this. Together with green chillies and coriander, fresh green garlic gives these pancakes a really enjoyable and exciting taste. Make small-sized pancakes, so you can cook two or three pancakes at a time in one tava. You can serve these Fresh Green Garlic Pancakes with peppy green chutney and tomato ketchup. When green garlic is in season, you might also like to try other recipes like Fresh Green Garlic Pickle and Hare Lehsun ki Subzi .

quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with 34 amazing images. pressure cooker aloo sabzi is a quick and flavorful dish that combines the heartiness of potatoes. Learn how to make quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | This delicious instant dum aloo recipe is a quick pressure cooker sabzi recipe. The pressure cooker speeds up the cooking process, allowing you to enjoy this comforting curry in minimal time. instant dum aloo is made by adding fried potatoes simmered in onion tomato based gravy and it is creamy and full of flavors. It is easy and saves time when you make it in your instant Pot. The creamy tomato-based gravy, infused with aromatic spices, complements the tender baby potatoes perfectly. This quick potato curry is an ever-popular dish that is frequently made in most households. This versatile dish can be served with rice, roti, or butter naan, making it a popular choice for family meals and gatherings. pro tips to make quick potato curry: 1. Frying the potatoes until golden brown and crispy gives a nice texture. 2. Use a rich tomato-based gravy for a flavorful base. You can add cream or yogurt for added richness. 3. Adding hot water while cooking the sabzi reduces the cooking time and ensures that the potatoes are evenly cooked. Enjoy quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with detailed step by step photos.

A sure-shot hit with kids and adults, the Stuffed Sukha Puri with Aloo is a classic chaat recipe that is especially popular in North India. Many people in North India love to top off a serving of gol gappe with a Sukha Puri at the end. This crunchy-munchy snack is nothing but small and crisp puris stuffed with mashed potatoes and seasoned with a range of tongue-tickling spice powders including chaat masala and black salt. A squeeze of lemon boosts the flavour of all the spices making this a truly appetizing bite! You can enjoy the Sukha Puri as an evening snack , as an end to a serving of pani puri , as a starter at parties, or as a quick munch at any time of the day! You can also try other puri based snacks like the Thai Pani Puri or Chocolate Pani Puri .

bajra kaddu ki roti recipe | bajra kaddu ka paratha | healthy lehsun bajra bhopla paratha | black millet pumpkin Indian roti | with 32 amazing images. bajra kaddu ki roti recipe | bajra kaddu ka paratha | healthy lehsun bajra bhopla paratha | black millet pumpkin Indian roti is an easy to make and nourishing Indian flat bread. Learn how to make bajra kaddu ka paratha. To make bajra kaddu ki roti, combine all the ingredients together, except the oil and make a semi-soft dough without using any water. Divide the dough into 6 equal portions and roll out each portion into 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till both sides are golden brown in colour. Serve immediately. Wholesome and satiating, the bajra kaddu ka paratha is a perfect choice for those days when you are hungry enough to eat up everything in your larder but do not have enough time to cook! Just enjoy these tasty garlic flavoured bajra rotis with a bowl of curds and salad and your meal is done. Iron and fibre rich bajra along with garlic in healthy lehsun bajra bhopla paratha helps control cholesterol and keep your heart healthy. Pumpkin, on the other hand, abounds in antioxidants which can reduce the oxidative stress of free radicals and help to keep our body cells healthy, thus reducing the onset of other chronic diseases like heart diseases and cancer. Tips for bajra kaddu ka paratha. 1. Serve black millet pumpkin Indian roti with curds. See how to make curds. 2. Serve bajra kaddu ka paratha with lehsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. Enjoy bajra kaddu ki roti recipe | bajra kaddu ka paratha | healthy lehsun bajra bhopla paratha | black millet pumpkin Indian roti | with step by step photos.

aloo tikki chaat recipe | Delhi style aloo tikki chaat | street style aloo tikki chaat | with amazing 28 amazing images. Think chaat and aloo tikki chaat is one of the first options that comes to mind. The aloo tikki chaat needs no introduction to those who are familiar with the popular street foods of India. This dish is loved by many no matter what the age group! Very famous Mumbai Street Food and Delhi street food, this street style aloo tikki chaat is now available all over the country even in small eateries and roadside stalls! One can easily find vendors serving a variety of chaat on every corner of the street in India. Their menu generally includes aloo tikki chaat, aloo chaat, pani puri, bhelpuri, papdi chaat, dahi vada and various other things. Amongst all of them the chaat which is absolutely loved by everyone is the aloo tikki chaat. Some serve aloo tikki chaat with ragda on top! The aloo tikkis used in the dish are deep fried and if you wish you can even shallow fry it! You can also add boiled and mashed green peas or crushed paneer to the tikkis! Crunchy and succulent tikkis made of potatoes are bathed in curds and spruced up with sweet and green chutneys and an exciting mix of spice powders. A garnish of sev adds crunch to the Aloo Tikki Chaat while pomegranate gives you spots of nice juicy sweetness. The chutneys used for making aloo tikki chaat are also made at home! Make Delhi style aloo tikki chaat with a flourish like the roadside vendors do and serve it with love, for your family and friends to relish. Also do try other chaat recipes like Paan ki Chaat, Khasta Kachori Chaat, Moong Dahi Misal and Dahi Puri. Enjoy aloo tikki chaat recipe | Delhi style aloo tikki chaat | street style aloo tikki chaat | with detailed step by step photos and video below.

vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images. vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas: vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas. The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile. Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew. Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture. vegetable stew for idlis and dosas is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience. vegetable stew for South Indian food can also be known by the following names: 1. Vegetable Ishtu 2. Veg Kurma 3. Veg Korma 4. Mixed Vegetable Curry 5. Vegetable White Curry 6. South Indian Vegetable Curry 7. Coconut Milk Vegetable Curry These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine. In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine. Pro tips for vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos.

pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images. pakora or veg pakora, a popular Indian deep fried snacks gains special importance in the monsoon season, when everybody yearns for something spicy and crunchy to munch on as a monsoon snack. vegetable pakora are inseparable from Indian Party menus! Mix veg pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. veg pakora is made with simple and basic ingredients that are easily available in every household. The burst of flavours and the crackling mouth-feel of pakoras are simply inspiring, and boost our appetites to top gear. Here is one such awesome veg pakora made with a mix of vegetables held together with besan and spiced up with chillies and spice powders. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. veg pakora is a deep fried snack, basically a fritter. veg pakora is found in restaurants and also sold by food vendors on the streets. mix vegetable pakora is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. I usually make Punjabi style mix veg pakora for my father-in law and husband for evening snack, they are a big fan of veg pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! Notes of veg pakora. 1. Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying. 2. Use water just enough to coat all the ingredients this also helps in making crispy veg pakora. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 3. Maintain the temperature of oil. Very high heat browns the veg pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn greasy. 4. Drop spoonful of the mixture using your fingers and deep-fry a few veg pakora at a time on a medium flame. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and result in uneven deep frying. The combination of vegetables too is really wonderful, as they all have a good flavour and juicy crunch in them. Serve the pakoras immediately after preparation with chutneys and ketchup. You can also try other pakora recipes like Urad Dal and Onion Pakodas or Moong Dal Pakoda. Learn to make pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with detailed step by step recipe photos and video below.