mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.

Here is a tasty and convenient alternative to bread sandwiches. In this delicious Bread Snack, cubed whole wheat bread slices are sautéed with crunchy, juicy veggies and tongue-tickling spice powders. While garam masala is a standard addition to such dishes, adding a dash of pav bhaji masala makes this snack quite different! With the pleasing aroma and flavour of their favourite snack, kids are sure to gobble up this tiffin treat within minutes. Allow to cool completely before packing, otherwise it will tend to sweat out and become soggy. If packed at room temperature, it will stay fresh and tasty for 4 hours. Also pack Minty Nimbu Pani ( Tiffin Treats) in a thermos flask for a perfect short break combo.

stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread | with 45 amazing images. stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread is a one meal dish which is best paired with a bowl of curd. Learn how to make Indian gobhi paratha. To make stuffed cauliflower paratha, combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk. Cover with a lid and keep aside for 15 minutes. For the cauliflower stuffing, heat the oil in a broad non-stick pan, add the cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 6 equal portions and keep aside. Then to make Indian gobhi paratha, divide the dough into 6 equal portions. Roll 1 portion of the dough into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling. Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti. Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out. Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve hot with fresh curds. Crisp and tasty meal that none can refuse, the gobi pudina paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower give a slight nutritious touch to this dish, while the addition of rice flour makes spiced cauliflower flatbread crispier than normal paratha. Aromatic herbs like coriander and mint along with green chillies give these Indian gobhi paratha a naturally strong aroma that kindles one’s appetite. Ensure to chop the cauliflower finely so the masalas coat it well. Tips for stuffed cauliflower paratha. 1. Serve Indian gobhi paratha with chilled curds. See how to make curds. 2. Serve gobi pudina paratha with achar. 3. Cook on a medium flame for 2 to 3 minutes, while stirring continuously. Cauliflower should be slightly crunchy and not overcooked. 4. Remember that we need to cook the base of the paratha. So take a pair to tongs and hold the paratha vertically to cook the base on a tava. Enjoy stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread | with step by step photos.

healthy bhel recipe | bhel with sprouts and fruits | bhel for heart, weight loss and diabetics | with 22 amazing images. Think of bhel puri and the first thing that comes to mind is Mumbai roadside bhel puri. We have converted this high calorie fat laden bhel puri recipe to a low calorie healthy bhel recipe. Yes, we have made many cleaver changes to make the healthy bhel recipe. Reduced the amount of puffed rice, avoid the papdi, sev and calorie laden sweet chutney. This now makes the bhel recipe good for heart, weight loss and diabetics. For diabetics, consume in small amounts. Puffed rice is mixed with fibre-rich sprouts and fruits to satisfy for your craving for chaat recipes. See the benefits of sprouts article. To prepare the nutritious bhel, we will first make the masala puffed rice, for that heat the oil in a broad non-stick pan. 2. Add the cumin seeds, hing, haldi and puffed rice and cook for 1 minute. 3. Remove the cooked puffed rice in a bowl and allow it to cool completely. If you use them while they are still hot, the kurmura will lose their crunch and turn soggy. 4. Then add the fresh pomegranate, tomatoes, sprouts, apples, raw mango, coriander and oranges. 5. Drizzle lemon juice for that tanginess. Add salt and your low calorie healthy bhel recipe is ready. Munch on this bhel to keep up with your nutrient requirements, but remember it is a treat to be enjoyed occasionally if you have any diseases. Along with the bhel with sprouts and fruits, serve munchies like Baked Masala Sev and Jowar Onion Puris. Enjoy healthy bhel recipe | bhel with sprouts and fruits | bhel for heart, weight loss and diabetics | with step by step photos below.

green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with 11 amazing images. green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney is a spicy chutney perfect for any snack and chaat. Learn how to make sandwich chutney recipe for travelling. To make green chutney, combine coriander, spinach, bread, green chillies, lemon juice and salt along with 5 tbsp water in a mixer and blend into a smooth paste. Refrigerate and use as required. Chaat without green chutney? Never! One of the most important ingredients used by Mumbai’s street-food vendors, the Mumbai roadside green chutney is used not just in the preparation of chaat but also in various other exciting dishes like vada pav and sandwiches too. This easy to make sandwich chutney recipe is perfect for travelling too! It does not leave water as it has bread in it. The addition of spinach along with lemon juice helps maintain the colour of this spicy green chutney even when it is not refrigerated. Carry this chutney while travelling or during one day trips and picnics and enjoy as a spread on a slice of bread or relish it with your favourite Indian snacks. This green chutney is spicy and you can even serve it as an off-beat dip for chips! Tips for green chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Use the dark variety of green chillies, if you want your chutney to be spicy. 3. You can use white bread or brown bread slices as per your choice. 4. Ensure to use it within a day during your travel journey. Enjoy green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with step by step photos.

lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with 38 amazing images. lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe is a winter special fare which is not to be missed out. Learn how to make fresh tuvar kachori chaat. To make lilva kachori chaat, combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside. Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool. Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Roll out a portion of the dough, place one portion of the prepared stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Make all kachoris and deep fry till golden brown in colour. Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate. Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it. Repeat steps 1 and 2 to make 3 more plates. Serve immediately. When fresh toovar and green peas are in season, tongue-tickling winter fresh toovar kachori chaat is a must-try. Crisp and flaky kachoris with a spicy filling, these are sure to make you drool and yearn for more. Laced with chutneys and curds, and topped with sev, this chaat is a real treat for your palate, with its thrilling flavour and vibrant texture. It makes fresh tuvar kachori chaat even more exciting way to enjoy the fantastic kachoris. You can make the kachoris in advance, and just assemble this yummy Indian chaat recipe just before serving. You will also love other chaat recipes like the Moong Sprouts and Potato Salli Chaat, and the Mixed Sprouts and Green Pea Chaat. Tips for lilva kachori chaat. 1. Ensure that the toovar and green pea mixture is coarsely blended so as to enjoy its mouthfeel. 2. While making the dough, rub the flour and ghee mixture well. It should resemble bread crumb mixture. This lends flakiness to the kachori. 3. Further fry the kachoris on a slow flame so they turn crisp. Enjoy lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with step by step photos.

bean and capsicum salad recipe | rajma, kabuli chana salad | protein rich Indian rajma salad with bell peppers | with 20 images. bean and capsicum salad is a protein rich salad also known as bean and bell pepper salad. Learn to make rajma, kabuli chana salad. Protein rich rajma and chickpeas tossed with capsicum and Indian spices to perfection in bean and capsicum salad . Generously loaded with protein, fibre and other important nutrients like calcium, iron, zinc and vitamin C, this rajma, kabuli chana salad is an all-in-one treat for healthy skin as well as strong bones, hair and teeth. Extra virgin olive oil or olive oil is a strong antioxidant and good for heart used in the dressing. Enjoy bean and capsicum salad recipe | rajma, kabuli chana salad | protein rich Indian rajma salad with bell peppers | with step by step photos.

besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with amazing 32 images. If somebody asks you to make besan khandvi, they are testing your cooking skills! This delectable Gujarati snack, Bengal gram flour khandvi is made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this besan khandvi delicacy also needs a bit of practice to master. This detailed besan khandvi recipe will help you all the way through, making sure you get it right. A serving of Protein rich healthy khandvi provides around 7.4 mg of protein making it a protein rich Indian recipe. Lots of besan is used in the recipe where Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Enjoy how to make besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with step by step photos below.

coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images. coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day. Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices. Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference! Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day. Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas. You could remove the garam masalas from the rice before layering if required. Topping this biryani with some chopped dry fruits before serving would enhance its appearance and taste. Enjoy this biryani with a bowl of curds or a raita and papad. Biryanis also make a hearty one-dish meal .You can also try other biryanis like Hyderabadi Sofiyani Biryani or Minty Paneer Biryani .

Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with 25 amazing images. gajar fansi sabzi is a healthy sukha Indian sabzi. Learn to make healthy mixed vegetable sabzi. Carrot, a storehouse of vitamin A, combines beautifully with French beans in this simple gajar fansi sabzi. Peanuts are used in minor quantities to not only add crunch but also vitamin B3 to these French beans and carrot sabji, making it delectable and nutritious. At the bottom of the recipe we show you how to make zero oil gajar fansi sabzi for those who want to cook without oil. On the subject of oil, we have suggested you use coconut oil to make healthy mixed vegetable sabzi as we must learn to avoid using processed seed oils which are harmful to the human body. French beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Without enough folic acid, you can get easily tired. So gajar fansi sabzi is the perfect recipe for pregnant women. Enjoy gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with step by step photos.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.