We have made a quick and healthy version of the lip-smacking rajasthani snack by dressing up protein and iron rich besan and methi leaves in enticing, tangy flavours. All the fibre makes this a good choice for diabetics too.

aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images. aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch. There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe. Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan. Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely. We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe. Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul. Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods. Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.

nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free | with 31 amazing images. nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free is a nourishing Indian staple. Learn how to make ragi masala roti. To make nachni onion roti, combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm. (4”) diameter, using a little red millet flour for rolling. Prick at even distance with help of a fork. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides. Serve immediately. Many consider red millet as an ideal food not just for elders but for growing kids too. It has a very balanced set of nutrients, and if prepared well it is very tasty too! The ragi masala roti is an intelligent way of incorporating ragi in your diet in a way that appeals to all. Flavoured aptly with onions, coriander and green chillies, this gluten free tastes delicious when served hot right off the tava. Nobody would ever be able to guess that this delicacy doesn’t make use of any exotic ingredient. All can benefit from the calcium and phosphorus this healthy Indian red millet onion paratha is rich in. This is a tasty way of building bones. Serve it as a healthy dinner for diabetics , heart patients or obese people. They can benefit from the fibre in this roti. Tips for nachni onion roti. 1. Serve nachni onion roti with curds. 2. Serve healthy nachni onion parartha with green chutney. 3. You can roll the ragi roti with whole wheat flour as this is easier to do. 4. Since this is nachni atta, while rolling you will have to pinch the circumference of the dough while rolling so the roti does not tear from the corners. 5. To get atta on the sides of the roti, hold it vertically and gently roll over the atta. 6. If the roti sticks at the bottom whole rolling, then lift the roti and put some ragi flour on the base off the rolling board. Enjoy nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free | with step by step photos.

hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | with 36 amazing images. veg soya tikki is one of the best sources of protein and this Soya Cutlet is a great way to include soya in your diet. Learn how to make hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | hara bhara soya tikki recipe is an tasty protein rich snack. I have used spinach and chickpeas as the binding agent and that makes it even higher on the protein and iron rich. The goodness of soya, garlic and spinach is reinforced in these vegetable soya cutlet. Fibre from soya and spinach along with garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels. Flavoured with garlic, ginger and green chillies these are crispy on the outside, soft juicy inside. Dip veg soya tikki into tomato ketchup or green chutney and enjoy a delicious and healthy protein rich hara bhara soya tikkis as a party appetiser or as teatime snack. Tips to make hara bhara soya tikki: 1. Use your hands to mix and form a soft dough. 2. Shape each portion into a 50 mm. (2”) flat round tikkis with the use of your hands. 3. Flip over the tikkis using a spatula so that the tikkis doesn’t break. Enjoy hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | with detailed step by step images.

A droolworthy snack that’s absolutely easy to make, the Masala Sweet Corn Vada is just perfect to have with a cup of tea on a rainy day. It has a very unique taste and exciting mouth-feel, thanks to the combination of crushed corn with onions, capsicum and garlic paste. A touch of chaat masala accentuates the masaledar flavour of this vada, leaving a warm, tongue-tickling feel on your palate. You can also have a go at other awesome rainy day snacks like the Mini Cabbage Vadas or Kand Na Bhajia.

poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images. The poha pakoda is a scrumptious snack that you can quickly and easily prepare in the evenings to serve with Tea or coffee. poha pakoda is very simple and uses minimal ingredients, so you do not have to think twice about making it even after a busy day. After all, some days are worth celebrating, with or without a reason, and who wants to have just biscuits with their tea on such days? Notes on poha pakoda recipe. 1. To make Poha Pakoda, first clean and wash the rice flakes in a sieve in enough water. We have used the thick variety of poha for this recipe. 2. Transfer the poha into a deep bowl. Ensure you do not soak the poha in water, just rinse them or else they will absorb a lot of moisture which will make it difficult to make the Poha Pakoda. 3.add finely chopped coriander. They not only add a colour to the Poha Pakoda but also, enhance the taste. So, go for this crispy and tasty poha pakoda snack that is sure to steal your heart with its unique mouth-feel, which combines the crunch of poha with the succulence of potatoes. Over all, a sure-shot hit with the entire family! You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda. See step by step photos and video of poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | below.

Come winter, the market is flooded with amla. Most people make it into pickles, while others explore newer ways of consuming it like juices or chutneys. Have you ever thought of making a subzi with this vitamin C rich fruit? Amla is a very beneficial berry, with anti-inflammatory properties. By cooking it into a subzi, you get an opportunity to consuming a larger portion than as a pickle. This unique Amla Subzi is flavoured with an interesting mix of seeds like coriander and fennel. With a dash of jaggery and spice powders, it has a blend of sweet, sour and spicy flavours. Enjoy it hot and and fresh with roti and parathas, or hot rice and dal. You can also try other amla recipes like Amlana or Amla Murabba .

broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | with 38 amazing images. broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable is a uniquely flavoured Chinese accompaniment. Learn how to make Chinese style broccoli and paneer vegetable. To make broccoli and paneer in lemon coriander sauce, heat the oil in a broad non-stick pan, add the kashmiri red chillies and broccoli and sauté on a high flame for a few seconds. Add the Chinese white sauce, paneer, coriander, salt and black pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame, add the lemon rind and mix gently. Serve immediately. The all-time favourite combination of broccoli and paneer comes together in a totally different format in Chinese style broccoli and paneer vegetable. It has a mildly spiced flavour with a perfect blend of crunchy texture of veggies in a base of Chinese white sauce, perked up with coriander and lemon rind. Chinese white sauce, unlike the continental version, is not bland but super-flavourful. It is made of vegetable stock, flavoured with onion, garlic and ginger. When this is further enhanced with peppy coriander and tangy lemon rind, you just cannot imagine the bursts of flavour that you are in for in this paneer and broccoli vegetable. Serve broccoli and paneer in lemon coriander sauce along with with Chinese Noodles and Rice Dishes to make a hearty meal for parties. Tips for Chinese style broccoli and paneer vegetable. 1. Add salt to taste. We added 1/4 tsp salt as there is salt added in the Chinese white sauce. 2. Make sure you add the lemon rind after switching off the flame, to avoid it turning sour. 3. Mix gently or the paneer will break up. Enjoy broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | with step by step photos.

Most people believe shorbas to be creamy heavy concoctions. Here's a delicious Shorba prepared with refreshing limbo and dhania and packed with the goodness of vegetables like carrots, celery and cabbage. Limbo Dhania ka Shorba is a near clear concoction that uses besan for thickening and loads of dhania and lime, which give it a lovely flavour and texture. All in all a highly fragrant and tasty preparation that is a must try for everyone.

masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with 37 amazing images. masoor pulao, a flavorful and hearty dish, is a popular rice-based preparation made with red lentils. Learn how to make masoor pulao recipe | akkha masoor pulao | khada masoor pulao | Are you looking for quick meal options? Make this simple and wholesome one-pot pulao for your busy day's lunch or dinner. akkha masoor pulao is a fragrant and wholesome one-pot dish made with whole masoor dal and aromatic basmati rice. rice recipes are ideal lunch boxes. This one-pot khada masoor pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste. You can add vegetables like carrots, peas, or cauliflower for added nutrition and texture. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad. pro tips to make masoor pulao : 1. Soaking the lentils for a minimum 3 hours or overnight before cooking helps them cook evenly and reduces cooking time. 2. You enhance the nutritional value and texture by adding vegetables like carrots, peas, and cauliflower to make this recipe. 3. Let the pulao rest for a few minutes before serving to allow the flavors to meld. 4. Basmati rice is a popular choice for Pulao due to its long grains and fragrant aroma. However, you can also experiment with other rice varieties like brown rice or kolum rice. Enjoy masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with detailed step by step photos.

akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | with 49 amazing images. kolhapuri style akkha masoor is a delicious rich dal made from whole red gram cooked in aromatic spices.. Learn how to make akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | akkha masoor, also known as kolhapuri style akkha masoor, is a spicy and flavorful lentil dish originating from the Kolhapur region of Maharashtra, India. The city of Kolhapur is famous for many locally made dishes and this akkha masoor is one such recipe. Akkha meaning ‘whole’ or ‘entire’ in Marathi, here refers to the whole brown lentils (called Masoor in Marathi). The akkha masur sabzi features whole masoor dal (brown lentils) cooked in rich spices and aromatic gravy. The key to this dish lies in its robust blend of spices, which create a fiery and aromatic flavor profile. The lentils are cooked until tender but retain their shape, resulting in a satisfying and hearty meal. Serve the kolhapuri akkha masoor dal recipe along with tandoori roti or steamed basmati rice. The dish will be your all-time favorite dals for lunch. pro tips to make akkha masoor recipe: 1. Soak the dal in enough water. This helps in faster cooking and better absorption of flavors. 2. Garnish with fresh coriander leaves and a squeeze of lime juice to brighten the flavors. 3. Slow cooked dal for a longer time enhances the flavour of the dish. Enjoy akkha masoor dal recipe | kolhapuri style akkha masoor | akkha masur sabzi | with detailed step by step photos.

Delicious paneer-stuffed naan is made with whole wheat flour! Follow the dough-making process properly and you will end up with the best naan, which is bound to become the talk of the town. A stuffing of soft and fresh paneer perked up with green chillies and coriander makes the Whole Wheat Masala Paneer Naan all the more flavourful and scrumptious. Go on and relish the naan as it is or accompanied with a bowl of Dal Amritsari .

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with 24 amazing images. masala dosa is a popular South Indian breakfast dish served with piping hot sambar. So popular is the crispy masala dosa in India that it's a famous street food like Mumbai roadside masala dosa and served as restaurant style aloo masala dosa in all parts of the world. I prefer having masala dosa with coconut chutney for dinner to make a one dish South Indian meal. masala dosa is a thin crisp dosa, engulfed in a creamy and spicy potato bhaji, is folded up and neatly cut into four pieces. It’s worth learning how the pieces are smoothly whisked onto the plate in one swift move once done! An important part of making masala dosa recipe is the aloo masala. We show you step by step on making this popular aloo masala and it’s so tasty that you can have it as a sabzi. Notes on masala dosa recipe. 1. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosarestaurant style masala dosa to spread easily in a circular motion. 2. To make restaurant style masala dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. The trick to get a crispy dosa is the dosa batter. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Masala Dosa, a tried-and-tested recipe that serves as a wholesome answer to the hungry palate! Learn to make masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with step by step photos and video below.