This is one item you cannot miss on the menu card of any Chinese restaurant. In fact, it has become so popular that it is there on almost all restaurant menus and that of buffets and party spreads as well. The famous Hot and Sour Soup is a tongue-tickling combination of sautéed vegetables, in a base of vegetable stock flavoured with Oriental sauces. The interplay of flavours and the exciting intervention of crunchy vegetables makes this soup a blockbuster hit.

Here’s a tongue-tickling Chilli Garlic Mushroom Recipe made in a crossover Indian style. The mushrooms are cooked quickly and easily, flavoured with chilli-garlic paste, tomato ketchup and other easily available ingredients. The myriad flavours together with the tempting texture of mushrooms makes this a fabulous dish to try. You can also try other mushroom recipes like Mushroom Oregano Open Toast Sandwich or Mushrooms Stuffed with Paneer .

soya upma recipe | gluten free recipe | healthy breakfast recipe | soya granules upma | with 16 amazing images. soya upma is a healthy version of rava upma made with soya granules. Learn how to make soya upma for weight loss, diabetics and heart patients. soya upma boosts your energy and gives you all the iron and protein you need to whizz through your day! We have added vegetables to the soya upma to make it healthier. Carrots provide the vitamin A. Soy granules are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass. soya upma is strongly recommended for diabetics, expectant mothers, growing children, cardiac patients, weight-watchers and the aged. Tips for soya upma: 1. You can add some cooked green peas for an added dose of fiber. 2. Drain, squeeze out all the water from the soya granules to remove the excess dirt and keep aside. 3. Add some chopped tomatoes for extra flavour. 4. You can also add mustard seeds to the tempering. Enjoy soya upma recipe | gluten free recipe | healthy breakfast recipe | soya upma for weight loss, diabetics and heart patients | soya granules upma | with step by step photos.

It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty.

falafel recipe | Indian style falafel | Lebanese falafel | with 28 amazing images. Falafel, the crispy, flavorful fried balls or patties, is a Lebanese recipe. They are typically made from soaked chickpeas, combined with herbs, spices, and onions. Learn how to make falafel recipe | Indian style falafel | Lebanese falafel | Indian style falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pita bread, salads, and so much more. Making falafels at home is extremely easy, much easier than you think. Traditionally, Lebanese falafel is served in pita bread or flatbread, accompanied by fresh hummus, vegetables along with tangy sauces like tahini or yogurt-based dressings, making it a versatile and satisfying option for any occasion. pro tips to make falafel recipe: 1. Use plenty of fresh parsley, cilantro, and mint for a vibrant aroma. 2. You can chill the falafel mixture for at least 30 minutes to help it hold together better when shaping. 3. Deep fry them on a medium flame so that they get cooked properly from the inside and the exterior becomes crispy. Enjoy falafel recipe | Indian style falafel | Lebanese falafel | with detailed step by step photos.

matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with 39 amazing images. matar paneer is super easy and perfect to make when you are in a mood to make something restaurant style at home. Learn how to make matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | Punjabi style mutter paneer masala is a classic North Indian vegetarian dish made with green peas (matar) and cottage cheese (paneer) cooked in a flavorful tomato-based gravy. It's a delicious and creamy dish that is often enjoyed with parathas">paratha, naan, or jeera rice. The key to a good matar paneer is the gravy. The gravy should be thick and creamy, with a deep flavor from the tomatoes and spices. The paneer should be soft and tender, and the green peas should be cooked through but still have a bite to them. mutter paneer sabzi is a creamy and delightful dish that's sure to be a hit at your dinner table. pro tips to make matar paneer : 1. Instead of fresh green peas you can use frozen green peas also. 2. For richer and creamier flavour, instead of cashews you can add little yoghurt. 3. Adding shallow fried paneer in warm water prevents it from getting chewy and rubbery. Enjoy matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with detailed step by step photos.

paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | with 28 amazing images. This recipe is not your regular paneer pakoda or tandoori paneer. paneer amritsari tikka is a combo of 2 recipes. Learn how to make paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | paneer amritsari tikka is a scrumptious snack of crisp, shallow-fried marinated paneer cubes. It’s a super quick recipe which gets done within 15 minutes. This paneer tikka pakoda recipe is quite similar to tandoori paneer tikka but this is made without yoghurt and shallow fried it. This dish is mildly spiced but is very flavourful. Gram flour is the star ingredient in this recipe. You can use roasted gram flour for that nutty aroma and flavour. This Amritsari paneer pakoda starter is best served hot with green chutney, ketchup and piping hot adrak wali chai. pro tips to make paneer amritsari tikka: 1. Allow the paneer cubes to marinate in the flavorful mixture for at least 2-3 hours, or preferably overnight. This will ensure that the flavors penetrate the paneer and give it a rich taste. 2. Once the paneer is cooked, serve it immediately while it is still hot and crispy. This will help retain the best flavor and texture. 3. You can also use onion cubes or capsicum cubes to make this recipe more flavourful. Enjoy paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | with detailed step by step photos.

uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with 9 amazing images. This Jain-friendly uncooked salsa recipe is an easy version of Mexican Salsa that tastes awesome, with the juicy succulence of tomatoes and spicy crunch of capsicum tinged with spices and herbs. We have removed the onion and garlic to make this an Indian style Jain salsa. uncooked salsa is a handy ingredient – you can serve it as a dip, as an accompaniment to snacks or innovatively use it in salads, pastas, pizzas and other creations. Have your jain friends coming over and confused what to serve? Here we have got you a perfect simple uncooked salsa recipe serve with homemade Nacho Chips. The method of making jain salsa is quick and easy. To make uncooked salsa, take finely chopped tomatoes in a bowl, add capsicum which will provide a crunchy texture to our salsa. Add coriander for freshness, add green chillies, add cumin seed powder, add dried oregano and finally add lemon juice which would perk up the taste of salsa and mix everything well and also mash the mixture a little with the back of the spoon. Serve jain salsa cold. Do not make this raw Mexican salsa too much in advance as it tends to release water. If you make it a little in advance, make sure you refrigerate it till use. Enjoy uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with detailed step by step photos below.

Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .

ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with 15 amazing images. When ponk is in season, it is enjoyed so much by the Gujaratis that they have it in so many forms, right from simple raw salted ponk to crisp and crunchy ponk bhajiya! One interesting way to cook ponk is as ponk pakora. To make ponk bhajiya, ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. We have combined ponk along with besan, rice flour, coriander, chilli powder, asafoetida, ginger, green chilli paste and lemon juice. Further we have added little water and made it into a thick batter consistency and deep fried until golden brown by dropping spoonful of mixture into the oil. Serve ponk bhajiya hot. Ponk is a regional, seasonal specialty. During a short time in the Indian winter, the jowar or white millet seeds turn out to be very juicy and tender and the perfect time to make ponk fritters. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! Ponk is also known as hurda, sorghum and tender jowar. It is famously called hurda by Maharashtrians. It is important to deep-fry the ponk bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponk, don’t miss this recipe. Serve ponk bhajiya along with ketchup or green chutney. You can also try Ponkh Bhel or Basic Surti Ponkh Recipe. Learn to make ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with detailed step by step recipe photos and video below.

aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with 26 amazing images. aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi is an Indian main course that has a delightful appearance and an even more interesting flavour and texture. Learn how to make dry aloo matar sabzi. To make aloo matar ki sukhi sabzi, heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the potatoes, green peas and little salt and sauté on a medium flame for 8 minutes. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add ¼ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dried mango powder, chaat masala and coriander, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. While green peas was seasonal at one time, we are now able to buy it throughout the year. Even in seasons when fresh peas are expensive, we can easily buy frozen green peas, defrost it and use. So making quick Indian aloo matar is a matter of choice and not availability of ingredients any more. The dry aloo matar sabzi is an everyday sabzi with a timeless appeal. From young to old, Indians love this sabzi even if they have it every alternate day. And we are sure many more generations will continue to enjoy it! The evergreen combo of potato cubes and green peas, is flavoured with a simple tempering of cumin seeds and everyday spice powders. The addition of garam masala, chaat masala and amchur powder gives the potato peas sabzi an upbeat flavour! Serve it hot with dal and rice, or any rotis or puri of your choice. Tips for aloo matar ki sukhi sabzi. 1. For this recipe, we do not recommend the use of boiled green peas. Fresh green peas are the best. But if you wish you can add frozen green peas. 2. Learn how to make garam masala can be made at home. 3. Learn how to make chaat masala at home. Enjoy aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with step by step photos.

ponkh chilla recipe | healthy hurda pudla | ponk pancake | with 19 amazing images. This ponkh chilla is not just delicious and healthy - it is also seasonal! Before the season for ponkh ends we suggest you try this recipe atleast once! Its great as a snack or even as a complete meal with some fresh coriander chutney! Learn how to make ponkh chilla recipe | healthy hurda pudla | ponk pancake | Ponkh, or tender, juicy pods of jowar is a special winter crop that is very famous in Gujarat. Only for a short duration in winter, it is possible to harvest young jowar grains that are so juicy and tender. Hence, the Gujaratis feel quite upbeat about it, and even throw parties to celebrate the harvesting of the ponkh. It is used raw, roasted or sautéed to make many recipes. Here is a ponkh chilla, which is very different from the regular besan chila that you usually make. The addition of ponkh gives it a very nice, succulent mouth-feel. Serve these healthy hurda pudla to relish them immediately after preparation. You can also try other chilla recipes like yellow moong dal paneer pudina chilla or nutritious chilla. Tips to make ponk chilla: 1.Adding rice flour make the chilla more flavourful and crispy. 2. Make sure you serve the chilla immediately for the best flavour. 3. The ponk grains should be green in color, soft, clean, dust free and without any infestations or foul odor. Enjoy ponkh chilla recipe | healthy hurda pudla | ponk pancake | with detailed step by step photos.

When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours. For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc. Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis . You can also try other dal recipes like Dal Pinni and Dal Rasam .

rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with 20 amazing images. rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast is our own desi alternative to pancakes! Learn how to make instant sooji chilla - Indian breakfast. To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well. Cover with a lid and keep aside for 20 minutes. Add all the other ingredients along with ¼ cup of water and mix well. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour. Repeat step 4 to make 5 more chillas. Serve immediately with green chutney. Chilla is one of the handiest breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Here’s an easy and spicy sooji ka cheela that you can prepare in a whiz even on a busy morning. Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your instant sooji chilla - Indian breakfast and enjoy them before heading out to face the day. You will love the crunch of onions and the aroma of coriander in this snazzy suji ka cheela, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam. Tips for rava chilla . 1. Ensure that the semolina you buy is free of lumps and debris. 2. You can also add some chopped greens to this chilla like spinach, fenugreek leaves etc. 3. If you wish you can mix the batter and keep it ready in the refrigerator for 1 to 2 hours. Just add salt just before making the cheela. Enjoy rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with step by step photos.