Suggested serving size for 100 calories: 2 pieces i’ve given the humble idli-dosa batter a twist. Carrots, coriander and green chillies add oodles of flavour and fibre, making this the yummiest waffle ever!

Sandwiches make sure you do not go hungry, any time of the day, any season, anywhere in the world! they offer a wonderful way to stay off junk food as they are handy, healthy and filling. Sandwiches can be made in several ways – from indulgent to lean, and this balanced and nutritious vegetable grilled sandwich features brown bread slices stuffed with cabbage, carrot and cheese. This thoughtful filling makes the sandwich a rich source of energy, calcium, protein and vitamin a.

red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images. red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi. To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander. Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. This Onam special pachadi is sure to please your palate. Make sure you refrigerate the Indian pumpkin pachadi before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat, South Indian Tava Rice and Coconut Rice. Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies. Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos.

bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images. In bhindi pakora recipe we make use of the property of sticky bhindi to make a crunchy and tasty bhindi pakoda. This unusual okra fritters tastes too good and is sure to win over many hearts. The success of this crispy bhindi pakora lies in how well you make the dough without using any water. bhindi pakora is made mainly from bhindi, besan, Indian spices and oil for deep frying. Bhindi has a property that not many people know to exploit to their advantage. The seemingly sticky vegetable is capable of lending a crisp texture to many snacks including bhindi pakora. Even today, in Tamil Nadu you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness. Notes on bhindi pakora recipe. 1. Mix the dough very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients. 2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily. Once okra fritters are deep-fried, sprinkle a dash of chaat masala on these yummy pakoras and serve hot with tea. You can also try other pakoras like the Gobi Pakora or Paneer Pakoda. Learn to make bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with step by step photos below.

sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with 39 amazing images. sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada is a famous delicacy enjoyed during vrat. Learn how to make crispy sabudana vada. To make sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh curds and green chutney. Sabudana, traditionally an ingredient used during fasts, lends itself to such lovely recipes, such as these vadas! It is used to make upvas sabudana vada - a favourite amongst Maharashtrian The crunchy peanuts that punctuate every bite are something we all look forward to in the vada! The proportion of sago to potatoes is a very important aspect of making crispy sabudana vada. So we suggest you follow the proportion shared in this recipe. Further peanuts help in binding the sago well and also lending crunchiness to the vadas. So do not miss out on this key ingredient. While we have used ginger and coriander to make sago vada, many people do not opt for these 2 ingredients during fasting. If you wish, you can avoid them. And if you avoid them, then serve these vadas on fasting days like Janmashtami and Maha Shivratri with sweet curd rather than green chutney. Tips for sabudana vada. 1. Prefer to use old varieties of potatoes than new variety as they tend to be less sticky. 2. Ensure not to crush the peanuts fine. You can add the roasted peanuts to a mixer jar, pulse for 5 seconds, pause and then again pulse for 5 seconds to get a coarse powder. 3. While shaping vadas you tend to have messy hands. No worries. You may need to wash or clean them in between. 4. Fry them on a medium flame only to get crisp and brown vadas. 5. Do not put more than 4 vadas at a time in the frying pan. Enjoy sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with step by step photos.

gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images. Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy. The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal. pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors. Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.

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 .