chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with 20 amazing images. chawal ki roti recipe I often use to have as a young child with green chilli thecha and red chilli thecha for breakfast. To make chawal ki roti, combine rice flour, cooked rice, garlic, green chillies, ginger, curd, oil and salt in a deep bowl and knead into a firm dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle. Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides. Repeat with the remaining dough to make 6 more rotis. Serve hot. This rice flour roti has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. Here this combination is used to make masala chawal roti. This is a good way to make use of left-over rice. To perk up the flavour of Maharashtrian masala chawal paratha, garlic, ginger and green chillies have been added. Curds and oil are added to make the rotis soft. Serve them hot with a spicy pickle or any sabzi with a gravy like batata tamata rassa bhaji. Tips for chawal ki roti. 1. The cooked rice if it is over cooked is best for this recipe as it will mash and mix well with the rice flour. 2. Cook them close to the serving time as much as possible and serve immediately. Enjoy chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with step by step photos.

The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it. Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi .

Here is a fantastic, colourful and fun-filled snack, which the whole family will enjoy. You will especially be happy to see your kids grow with this protein-rich delight. Whole-wheat taco shells made with maize and wheat flours flavoured mildly with carom seeds, are stuffed with a protein-rich combo of rajma and paneer perked up with onions, cumin seeds powder, etc. A lacing of fresh, uncooked salsa makes the Rajma and Cottage Cheese Tacos all the more exciting. Serve these tacos immediately on arranging, before the taco shells get soggy with the salsa.

baked palak jowar murukku recipe | Indian baked jowar chakli | jowar murukku with spinach | healthy palak chakli | with 21 amazing images. baked palak jowar murukku recipe | Indian baked jowar chakli | jowar murukku with spinach | healthy palak chakli is easy to make, super tasty and very appealing visually too, with its pleasant greenish colour dotted with cumin seeds. Learn how to make Indian baked jowar chakli. To make baked palak jowar murukku, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the jowar flour, whole wheat flour, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a murukku “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of murukku on a clean, dry surface working closely from the center to the outside. Bake all the murukku in a pre-heated oven at 180°c (360°f) for 15 minutes, turn them over and bake them again for 15 to 20 minutes. Cool completely and serve or store in an air-tight container and use as required. The sight of delicious murukkus displayed in glass jars in every other tea shop lets you know that you have arrived in Tamil Nadu! Murrukku is a crunchy jar snack with timeless appeal in South India, especially Tamil Nadu. Not only is it a part and parcel of all celebrations. Although the murukku is traditionally made with rice flour, we have made a more nutritious version which is jowar murukku with spinach. You can unleash your creativity and try making this Indian baked jowar chakli with different seasonings of your choice. Roasted sesame seeds and ajwain are seasonings worth trying. Cool completely, store in an airtight jar and enjoy as and when you feel like! Not only that, we have baked it instead of deep-frying, making it healthier and suitable for people with diet restrictions too. This healthy palak chakli is a wise pick for people with diabetes, heart disease and also for obesity. It is regularly stocked in most households and roadside eateries, to enjoy with steaming hot cups of filter coffee or ginger tea, but for health conscious people we would not recommend tea. Tips for baked palak jowar murukku. 1. Jowar flour can be replaced with bajra flour. But remember that bajra flour might take some more time to bake. 2. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 3. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 4. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 5. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 6. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy baked palak jowar murukku recipe | Indian baked jowar chakli | jowar murukku with spinach | healthy palak chakli | with step by step photos.

vegetable pulao recipe | quick pressure cooker pulao recipe | restaurant style veg pulao | with 15 amazing images. A rice delight that is loaded with veggies and flavoured subtly with a fine choice of spices, the Indian vegetable pulao is one dish that is famous all over the world. Within India too, it is so popular that there are umpteen versions of vegetable pulao, ranging from mild to spicy, and it is available in even tiny restaurants and roadside eateries! This vegetable pulao is a Quick Recipe and easy to make, but very tasty, with the added flavours of ginger, green chillies and garam masala. Prepare vegetable pulao as close to serving time as possible so that the flavours are fresh and strong.i Notes on vegetable pulao recipe. 1. For the Vegetable pulao recipe, we will first rinse the rice under running water. Wash until the starch runs out and you get clear water. This helps in getting separate rice grain after cooking. If you don't like your to eat your vegetable pulao plain, have it with Makhni Gravy or Kadhi. For more exciting pulao recipes glance through our collection of lunch pulao recipes. Enjoy how to make vegetable pulao recipe | quick pressure cooker pulao recipe | restaurant style veg pulao with detailed step by step photos and video below.

methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images. methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike! The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char. You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter. Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha. pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor. Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos.

masala toast | bombay masala toast | mumbai roadside masala toast sandwich recipe | with 29 amazing images. A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the bombay masala toast is surely one sumptuous snack that will keep you going for an hour or two. I grew up as a child loving this mumbai roadside masala toast which is available as a quick evening snack or a chaat recipe. Enjoyed by those going home from work, you can see street vendors close to railway stations ready at any point to serve 3 to 4 masala toasts which are 90% ready. Served on paper plates with their own version of tomato sauce. The unique stove and toaster used to make this masala toast is a typical trademark of Mumbai street-side food. However, in this mumbai roadside masala toast sandwich recipe we show you how you can recreate the magic using the utensils in your own kitchen. You could add cheese to the masala toast to make a cheese masala toast sandwich. This mumbai roadside masala toast sandwich is super easy to make. Also, enjoy the generous portions of butter used to ensure even grilling of the masala toast. Forget the calories and relish this piping hot, topped with crunchy sev. Enjoy masala toast | bombay masala toast | mumbai roadside masala toast sandwich recipe with detailed step by step photos and video.

mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with 18 amazing images. mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make pudina chutney. To make mint chutney, combine mint leaves, coriander, onions, lemon juice, sugar, green chillies and salt along with ¼ cup of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. The onions have been added in restaurant style spicy mint chutney so they give an additional taste when served alongside with Indian appetizers like Indian appetizers like Kebabs / Tikkis / Barbeques or use it to prepare your favourite roadside snacks. Lemon juice, of course, is to maintain the colour of the chutney and the sugar balances the sourness of the lemons. Tips for mint chutney. 1. When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems. 2. Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy. 3. This chutney stays for 2 to 3 days when refrigerated. If you skip the onions, you can store it in a deep-freezer for 2 to 3 months too! Enjoy mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with step by step photos.

nachni pancake recipe | ragi pancake | healthy red millet Indian pancake | with 29 amazing images. nachni pancake recipe | ragi pancake | healthy red millet Indian pancake is a health snack which can be enjoyed by entire family. Learn how to make ragi pancake. To make nachni pancake, in a bowl, combine the ragi flour, soya flour, sesame seeds, onions, green chillies, ginger, coriander and salt and mix well with a 5 tbsp of water to make a smooth loose dough. Divide into 6 portions and keep aside. Heat a non-stick pan and grease it with a little oil. Wet your fingers and spread an even layer of one portion of the dough to make a 125 mm. (5") round. Cook on both sides till golden brown, using a little oil. Repeat with the rest of the batter to make 5 more pancakes. Serve hot with the green chutney. Get two health-conscious people talking for a while, and they will touch upon topics like diet and cooking, in specific about grains and flours. Ragi flour is one such flour which is not very commonly used in every household, but it has immense health benefits. Here we have presented it in the form of ragi pancake. The secret of this savoury nachni pancake is the use of ragi flour spiced with ginger, green chillies and onions. Full of simplicity, it has an immense flavouring touch. These are gluten-free and can be enjoyed by gluten intolerant people too! Healthy red millet Indian pancake is a wise choice for those aiming to make up for their calcium and phosphorus requirement of the day. Duo of these nutrients can help in bone strengthening. The magnesium from the pancakes can help in maintain heartbeat. Obese individuals as well diabetics can add this recipe to their book of healthy choices. Tips for nachni pancake. 1. Serve healthy red millet pancake with homemade curd. 2. Serve ragi pancake with green chutney. 3. Wet your fingers and spread an even layer of one portion of the dough to make a 125 mm. (5") round. 4. You can use 1 tbls soya flour instead of besan if you wish to make it a ragi pancake with soya flour. 5. Avoid using whole wheat flour to make ragi pancake. Best is besan or soya flour. Enjoy nachni pancake recipe | ragi pancake | healthy red millet Indian pancake | with step by step photos.

kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | with 42 amazing images. Punjabi style kadhai paneer is a vibrant and flavorful North Indian dish that's loved for its spicy, tangy, and aromatic flavours. Learn how to make kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | kadhai paneer is a delicious and aromatic dish made using harmonious blend of aromatic spices, vibrant bell peppers, and velvety paneer creates a dish that is both irresistible to the taste buds. Whether you enjoy it at a restaurant or make it at home, paneer kadai sabzi is sure to leave a lasting impression on your taste buds. Punjabi style kadhai paneer is typically served with naan or roti bread, and it can also be enjoyed with rice. It is a flavorful and satisfying dish that is perfect for a weeknight meal or a special occasion. pro tips to make kadhai paneer: 1. Instead of green capsicum you can also use coloured capsicum cubes to make this recipe. 2. Adding fresh cream makes the gravy luscious and creamy. 3. Make sure to use fresh curd to avoid the gravy from getting sour as we are also adding tomato pulp as the base of the gravy. Enjoy kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | with detailed step by step photos.

cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | with 13 amazing images. Cheeselings served in a different way – turn it into bhel which gets ready in just 5 minutes. Learn how to make cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | cheeslings bhel is a snack that brings back childhood memories for many. It is a delicious treat that has withstood the test of time, continuing to be a favourite across generations. In this unique chatpata cheeseling bhel, we have used cheeslings to make a scrumptious sukha bhel. The typical chaat ingredients like papdi and chaat masala come together with crunchy and juicy veggies and fruits to make this cheeslings sukha bhel a grand success with young and old alike. Don’t forget to squeeze a little lemon juice on the mix because it gives you the perfect flavour! Tips to make cheeselings bhel: 1. To make geela cheeseling bhel, add lehsun ki chutney and meetha chutney. 2. Serve immediately or else it will turn soggy. 3. You can also toss in some sprouts. Enjoy cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | with step by step images.

Chila is a sumptuous pancake made with flours or lentils. There are quick and elaborate versions, light and heavy ones, which can be served for Breakfast or even brunch. In this creation, wholesome moong dal chilas are stuffed with a perfectly spiced potato mixture. Although it sounds elaborate, the Moong Dal and Potato Rolls are actually easy to prepare. You just need to plan earlier and soak the dal. When kids come home hungry serve these rolls with a glass of Fruity Orange Drink or Apple Lemon Fizz. See detailed step by step photos of Stuffed Moong Dal and Potato Rolls recipe below.

aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | aloo bhajia is a delight for the Indian diner. It is a flavoursome delicacy which can be enjoyed at any time of the day. Learn how to make crispy potato bhajia. Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! Ensure to grate the potatoes thinly, so they bind well. This quick potato recipe makes a good snack treat for kids who come hungry after school. To make aloo bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 2 to make more bhajias. Serve immediately with green chutney and tomato ketchup. It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai! With no use of any flour for binding, this Indian bhajia with potato also qualifies as a fasting or vrat recipe. You can enjoy them during Janmashtami, Navratri and even during Sankrant and Holi. Serve with green chutney and not tomato ketchup then. Tips for aloo bhajia. There are some things you need to take care of to make sure the bhajias don’t disintegrate. 1. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. 2. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add salt and start frying the bhajias. Enjoy aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | with step by step photos and video below.

cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images. cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes. To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney. Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours. If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice. Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture. Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos.