crispy fried vegetables in burnt garlic sauce recipe | veg crispy in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce | with 28 amazing images. crispy fried vegetables in burnt garlic sauce is an Indo-Chinese dish that's all about bold flavors and satisfying crunch. Learn how to make crispy fried vegetables in burnt garlic sauce recipe | veg crispy in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce is a delicious dish that combines the crunch of perfectly fried vegetables with the savory depth of burnt butter garlic sauce. The burnt garlic adds a complex, smoky flavor that compliments the crisp texture of the vegetables. This veg crispy in butter garlic sauce dish is a delightful fusion of textures and flavors. The crisp, golden-brown vegetables, cooked to perfection, are complemented by the rich, nutty taste of burnt butter and the pungent aroma of garlic. Serve the crispy fried vegetables in burnt butter garlic sauce immediately while hot, perfect for those who love a punch of garlic flavor with a crispy bite!. This dish can be enjoyed as a side dish or a main course, especially with Chinese rice or Chinese noodles. pro tips to make crispy fried vegetables in burnt garlic sauce: 1. Take care while frying mushrooms, as it is a watery vegetable, they can release excess moisture. 2. Serve veg crispy in butter garlic sauce immediately to enjoy its best flavours. 3. You can add any other vegetables of your choice like zucchini or broccoli to make this recipe. Enjoy crispy fried vegetables in burnt garlic sauce recipe | veg crispy in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce | with detailed step by step photos.

semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with 25 amazing images. semolina uttapam with cabbage is a flavorful Indian breakfast dish, that can be made quickly. Learn how to make sooji chilla with curds. The semolina cabbage uttapam has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day! To make semolina uttapam with cabbage batter, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Add coriander, green chillies, salt to taste and ¼ cup of water and mix well. To make sooji chilla with curds heat a non-stick tawa (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over. Cook both sides on medium heat till golden brown. semolina uttapam with cabbage is ready to serve. Key ingredients in instant rava vegetable pancake. Semolina is a binder, which means that it helps to hold the ingredients of the uttapam batter together. This helps to prevent the uttapam from falling apart when it is cooked. Semolina has a slightly nutty flavor, which adds to the overall flavor of uttapam. Cabbage adds a nice crunch and texture to uttapams. Plain flour. The plain flour in rava uttapam batter helps to bind the ingredients together and give the pancakes a chewy texture Serve semolina uttapam with cabbage immediately with with green chutney or coconut chutney or sambar. Pro tips for semolina cabbage uttapam. 1. Curd adds a tangy and slightly sour flavor to uttapam. Curd helps to tenderize the uttapam batter, making it soft and fluffy. 2. Baking powder helps the batter rise when cooked. It also makes the uttapams fluffier and lighter. Enjoy semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with step by step photos.

chatpata dahiwala bread recipe | quick Indian snack | curd bread snack | with 24 amazing images. chatpata dahiwala bread recipe | quick Indian snack | curd bread snack | is a quick fix satiating snack for busy days. Learn how to make quick Indian snack. To make chatpata dahiwala bread, combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well. Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds. Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour. Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally. Serve hot garnished with coriander. Sometimes, the easiest of dishes also turn out to be really tasty and sure-shot hits with people of all ages. chatpata dahiwala bread comes to your rescue on hurried mornings, when you are in a dilemma what to pack for the school breaks. Bread loaves, although of western origin, have been ably used by Indians in many indigenous preparations including bhajias and upma. Here is another such exciting desi creation with bread. Cubes of bread coated with a tangy curd masala are seasoned and sautéed till brown and crisp. You will enjoy every mouthful of the curd bread snack. This quick Indian snack is a perfect choice to use the left-over bread and also a presentable way of serving snack to kids when they come home hungry after play or school. Tips for chatpata dahiwala bread. 1. If you don't like your snack a little soggy, then cook bread on both sides on a tava till brown and a bit crisp. 2. Instead of white bread you can also use multigrain bread, brown bread or whole wheat bread for a healthier option. 3. Instead of full fat curds you can choose low fat curds for a healthier option. Enjoy chatpata dahiwala bread recipe | quick Indian snack | curd bread snack | with step by step photos.

bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with 11 amazing images. bhindi raita recipe is deep-fried ladies finger, when added to curds and seasoned with spice powders and black salt, results in a tongue-tickling lady finger raita. Many people are afraid of using ladies finger in a bhindi raita as they think it will get gooey. But, you will pleasantly surprised to see that it is a best-fit for raitas. You just need to know the right way of including it. The cripy fried bhindi tastes heavenly when had in the bhindi raita form. The ingredients used for making this quick bhindi raita are very basic, you can prepare this raita in hardly 10 mins. Serve this bhindi raita immediately on preparation to enjoy the crispness of the deep-fried bhindi. So, next time you have guests coming over or a special occasion at home surprise your family with this unique bhindi raita recipe!! Good to serve fried okra in spicy yoghurt with rice delicacies like pulaos and biryanis or with just plain parathas or theplas. Enjoy bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with detailed step by step recipe photos and video below.

bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla | with 20 amazing images. bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla is a satiating and nourishing breakfast option. Learn how to make bajra rice flour moong sprouts pancake. To make bajra rice and sprouted moong puda, combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency. Add the turmeric powder, mix well and keep aside for 15 minutes. Heat a non-stick tava (griddle) and grease it lightly using a little oil. Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle. Cook on both the sides, using a little oil, till it turns golden brown in colour. Repeat with the remaining batter to make 14 more pudas. Serve immediately with green chutney. Puda may be sweet or savoury, deep-fried or tava-cooked. This moong sprouts puda is a mildly-spiced version of puda made of bajra, rice flour and sprouted moong cooked on a tava with minimal oil. The use of curds for binding gives it a pleasant aroma and flavour. This quick and easy bajra rice flour moong sprouts pancake can be prepared as a snack or for breakfast. Delicious and wholesome, this is a dish that will win many a young heart with its mouth watering combination of ingredients and attractive appearance! While adults would relish this bajra rice and sprouted moong puda with green chutney, kids would love to savour it with tomato ketchup. You can surprise them by making tomato ketchup at home too! This homemade ketchup is totally free of preservatives! Tips for bajra rice and sprouted moong puda. 1. Bajra flour can be replaced with jowar flour. 2. Health conscious people can replace rice flour with oats flour. 3. Add water gradually as the quantity of water usually depends on the quality of the flour. 4. The batter has to be slightly thick, yet good enough to spread easily. If the batter is too thin, the pancake will stick to the pan and it will be difficult to turn it. 5. Remember to grease the tava, to avoid the pancake from sticking to the tava. 6. If you notice that the pancake is sticking to the tava, add little more bajra flour or besan, mix well and continue making the pancake. Enjoy bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla | with step by step photos.

bread cutlets | bread cutlets with mixed vegetables | crunchy tava veg cutlets | shallow fry Indian veg cutlets | with 16 amazing images. Bread Cutlets are scrumptious crunchy tava veg cutlets made with a mixture of softened bread, mashed potatoes and other veggies perked up with everyday taste-givers like garlic, ginger, green chillies and coriander. The bread not only gives volume and keeps the ingredients together but also gives the shallow fry Indian veg cutlets a unique texture that is soft with a mild, crackling crispness when you bite into it. You can enjoy the bread cutlets with mixed vegetables as an evening snack, or serve it as a starter at parties. Tips for bread cutlets: 1.Ginger, garlic and green chilli paste is readily available in the market, but nothing can beat the flavour and aroma of fresh coarsely crushed paste. 2. See that you squeeze out all the excess water properly from the bread slices or else the cutlet mixture will become soggy and difficult to bind. 3. To make the cutlets more nutritious and colourful you can add other vegetables like boiled green peas, broccoli, red and yellow capsicum , French beans etc. to the mixture. Do not add water based vegetables like doodhi, cucumber, zucchini etc. as this will let out water and make the cutlet mixture soggy. 4. Rolling the cutlets in the breadcrumbs from all the sides give the cutlets a crispy texture on shallow-frying. 5. You can even use moulds of different shapes and sizes to make the cutlets. Also take a shot at other recipes like the Ravioli Samosa or Malai Paneer Mixed Herb Balls. Check out our collection of recipes for quick snacks and starters and surprise your guests with something new. Enjoy how to make bread cutlets | bread cutlets with mixed vegetables | crunchy tava veg cutlets | shallow fry Indian veg cutlets detailed step by step photos and video below.

crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet | with 27 amazing images. crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet is perfect to bite into and enjoy its mouthfeel along with the green hue. Learn how to make crispy bread cutlet with mix veggies. To make crunchy bread cutlet, combine the prepared paste, mixed vegetables and fresh bread crumbs in a deep bowl and mix well to form a soft dough. Divide the mixture into 8 equal portions, shape each portion into a flat 50 mm. (2’) diameter round and press lightly to make cutlets. Heat the oil in a kadhai, and deep-fry over a medium flame till they are golden brown in colour from both the sides. Drain on absorbent paper. Serve the crunchy bread cutlets hot with green chutney and tomato ketchup. Indian style vegetable and bread cutlet is made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them. From birthday parties to cocktail parties and even without an occasion crispy bread cutlet with mix veggies are sure to be a hot favourite as they are aptly spruced up with spice powders. Rolling the patties in bread crumbs before deep-frying imparts a wonderfully crunch mouth-feel. While you can serve crunchy bread cutlet with green chutney and tomato ketchup, which you will also certainly enjoy it packed inside a a Bread /Toast / Sandwiches / Burger, sub, Wraps / Rolls. Also do try your hand at other snacks like Mini Spinach and Cheese Samosa, Chana Dal Bhajiya, Vegetable Kebab and Paneer Parcels. Tips for crunchy bread cutlet. 1. You can use leftover bread for this recipe or bake your own bread loaf at home. 2. You may need to add a little water to the mixture if it becomes too dry and it is difficult to shape the cutlets. Enjoy crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet | with step by step photos.

vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with 23 amazing images. vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style is a quick fix rice delicacy. Learn how to make vagharelo bhaat from leftover rice. To make vagharela bhaat, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds. Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot with fresh curd. No waste, no haste! Here is an easy and tasty dish that can be made in a jiffy with leftover rice. If you don’t have left over rice, learn how to make the perfect cooked rice. And then just a few common spices from the typical Gujarati masala dabba are used to perk up the flavours and hue of this masala bhaat Gujarati style. Serve this Gujarati stir fried rice for lunch or dinner with a bowl of fresh curds, to complement the spicy nature of this delicacy. This rice commonly features for breakfast too in many Gujarati households. Tips for vagharela bhaat. 1. After sautéing the onions, ½ cup chopped tomatoes can be added and cooked for 2 to 3 minutes. However, remember that this will make the rice slightly mushy. 2. Most Gujarati’s also add a pinch of sugar like they add in everyday sabzis. However it is optional and you can avoid it. 3. If you are cooking the rice and not using left over rice, then ensure to cook it completely on a flat plate so each grain of rice is separate. Enjoy vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with step by step photos.

Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights! Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured.

mixed sprouts chaat | indian sprouts chaat | boiled mixed sprouts chaat | with 19 amazing images. Mixed Sprouts chaat is a treat to your taste buds as it is flavor packed and is made with desi chutneys and the juicy pomegranate, lemon, boiled mixed sprouts and little coriander to add freshness to the dish. Laced with lemon juice and chaat masala, the bountiful flavour of this Mixed Sprout Chaat knows no bounds. Mixed Sprouts chaat is a quick and easy snack, a few minutes is all it takes to toss together this amazing snack if you have all the ingredients ready. It’s easy to buy mixed sprouts from your local supermarket in India. Mixed sprouts chaat is a fun way to include sprouts to your diet. See why mixed sprouts are good for you. Sprouts contain enzymes that aid digestion and are alkaline in nature. Sprouting increases the availability of proteins. For example, on sprouting, the protein content of moong increases by 30%. You can have Mixed Sprouts Chaat as an evening snack or also as a quick breakfast. Also add tomatoes, onions or boiled sweet corn to enhance the taste. You will surely enjoy the crunchy texture and chatpata taste of indian sprouts chaat. Serve boiled mixed sprouts chaat immediately after mixing. You can also try other chaat recipes like Mini Dal Pakwan Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy mixed sprouts chaat | indian sprouts chaat | boiled mixed sprouts chaat with detailed step by step photos below.

Hyderabadi Haleem is a one-dish meal , which has gained international acclaim. In Hyderabad, the dish is an indispensable part of celebrity events like weddings, and is consumed especially during Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan . This is so because Haleem is a high-calorie dish that gives instant energy. Here is a vegetarian version of the energy and flavour packed Hyderabadi delicacy. Packed with broken wheat, a range of lentils, vegetables and spices, the Hyderabadi Veg Haleem is self-contained in flavour and texture and ideal to serve as a one-dish meal. A garnish of deep-fried onions and mixed nuts adds to the crunchiness and flavour of this dish, also giving it a masaledar aroma instantly. Try your hand at making other Hyderabadi delicacies like the Char Dal ka Dalcha and the Bakar Khani Naan .

The cutlet in this burger features an unusual duo: sweet corn and kabuli chana. Another unique aspect of this cutlet is that it uses a combination of oats and bread slices as a binding agent. Fresh coriander combined with a bouquet of dried herbs along with lemon juice energises the refreshing green mayonnaise spread. Top it with scrumptious veggies like lettuce, cucumber, onions and tomatoes and serve with spicy potato wedges, for a filling and delicious meal.

aloo puri recipe | aloo ki sabzi aur pooori | Punjabi aloo puri | Punjabi aloo sabzi | with 28 amazing images. aloo puri recipe, simple, spicy, piping hot potato curry (aloo sabzi) served with pooris, the Punjabi aloo puri is one of Delhi’s most favourite street foods. The mild crunch of onions, the unmistakable tang of tomatoes, the tongue-tickling flavour and appetizing aroma of spice powders like amchur, garam masala and others, come together beautifully with cubed potatoes, to enthral your taste buds in aloo ki sabzi aur pooori. I love to have this aloo puri recipe for a North Indian style dinner. However, this Punjabi aloo puri is a very popular Punjabi breakfast combination of poori + Punjabi aloo sabzi. This Punjabi aloo puri makes you drool and is totally irresistible, especially on cold winter days! You can also try other all-time favourites like Aloo Palak and Aloo Paratha. Enjoy aloo puri recipe | aloo ki sabzi aur pooori | Punjabi aloo puri | Punjabi aloo sabzi with detailed step by step photos.

Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with amazing 20 images. Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Gujarati kadhi is a very famous Gujarati preparation and is often cooked on a daily basis. This simple dish requires tact and perfection, which comes from practice. Remember never to boil the Gujarati kadhi on a high flame as it tends to curdle. The recipe isn’t a complex one all you need to do to get your kadhi right is to take care of the measurements. See how to make healthy Gujarati kadhi? Simple, all you have to do is drop the sugar or jaggery from the Gujarati kadhi recipe. Since the kadhi is made mainly from curd and besan, it is healthy. To make Gujarati kadhi, combine curd and besan in a deep bowl and whisk well until no lumps. Add water, mix well and keep aside. Further for the tempering, take oil in a kadhai add mustard seeds and cumin seeds let them crackle. Make sure you take a big kadhai or the kadhi might over flow. Next, add asafoetida and curry leaves. Add the besan-curd water mixture. Further to enhance the taste of our kadhi, add ginger-green chilli paste. Further add sugar and salt. Tradionally, jaggery is added but you can add whatever is available and you can also add a pinch of turmeric to add colour to the kadhi. Mix it very well and let it simmer on medium flame, make sure the flame is not high of it will curdle. Let it boil for 8-10 mins and stir occasionally. Garnish kadhi with coriander and serve with khichdi, puran poli or masala bhaat . We have our Gujarati kadhi with jeera rice and veg pulao at home. If you want your traditional Gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi! Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis. Enjoy Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with detailed step by step photos and video below.