baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls | with 64 amazing images. baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls is a one dish meal for Jains. Learn how to make baked macaroni with cheese. To make baked rajma and macaroni with cottage cheese balls, make the cottage cheese balls, macaroni and rajma mixture. Then layer it. Put the rajma mixture into a baking dish and spread it evenly using the back of a spoon. Put the macaroni and spread it evenly using the back of a spoon. Put the cottage cheese balls on top. Finally sprinkle cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately. A mind-boggling dish that’s extremely satiating in all respects, baked macaroni with cheese tastes exciting, looks appealing, has multiple textures for an awesome mouth-feel, and is quite filling too. It is a thoughtful and well-balanced fusion of Indian Mexican and Italian cuisine, which blends the best of each cooking style. Cheesy, spicy and tangy, the baked macaroni and paneer ball has a taste that appeals to young and old alike. The corn adds a nice juicy bite to the cheese balls, while colourful bell peppers add a spicy crunch to the rajma. You can make the different layers of this Jain macaroni with paneer balls beforehand, but assemble and bake it just before serving to relish the best mouth-feel and fresh flavour. You can also have a go at similar recipes like Baked Paneer in Spinach with Tomato Sauce or Baked Pav Bhaji Pasta. Tips for baked rajma and macaroni with cottage cheese balls. 1. Ensure that the boiled corn is well drained. The presence of water can make rolling the balls difficult. 2. Shape the balls well. There should be no cracks, else there are chances of the balls disintegrating while deep-frying. 3. For perfect texture, cook the macaroni until it's al dente, which means it is a little firm in the center. 4. If you are not using the cooked macaroni immediately, then spread 1 tsp of oil over it, toss well and keep aside. This is to prevent the macaroni from sticking to each other. 5. Oregano in the macaroni can be replaced with dried mixed herbs Enjoy baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls | with step by step photos.

microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | with 20 amazing images. Instead of steaming traditional khaman dohokla for 15 minutes, we have a microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | which takes only 2 minutes. See below why this is an instant khaman dhokla which we love to make when in a hurry. The instant khaman dhokla is an all-time favourite Gujarati snack that is served with peppy green chutney at tea time. microwave khaman dhokla has an exquisite texture and appetizing flavour, but is surprisingly easy to make, especially this version that is made in the microwave oven. To make quick microwave khaman dhokla, take besan, add semolina for a grainy mouthfeel, add citric acid, add sugar as we aren't adding the sugar water tempering to this dhokla recipe, so add sugar in the batter itself. Further, add ginger green chilli paste and lastly add water and mix well make sure there are no lumps left. Just before cooking the instant khaman dhokla add fruit salt and pour little water over it to activate the fruit salt and mix gently. Further, to cook it grease a microwave safe bowl, pour half of the batter to it and microwave for 2 minutes. Check by poking a toothpick if quick Gujarati besan dhokla is cooked and keep aside. Further, for the tempering heat oil in a bowl, add mustard seeds, sesame seeds, asafoetida and green chillies microwave for 1 min and pour over the prepared dhokla. Further, cut the instant khaman dhokla into squares and garnish with coriander and grated coconut. A batter of besan and rava is cooked into fluffy dhoklas, which are tempered traditionally to get an aromatic and tasty snack. Citric acid and fruit salt added to the batter enable you to cook the dhoklas quickly and easily in the microwave oven without requiring fermentation or a long duration of steaming. You can enjoy the Quick Microwave Khaman Dhokla any day you wish to, or even serve it to a sudden guest, as it will be ready in a jiffy! Dhokla is a soft and fluffy steamed snack or Gujarati farsan. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry. Enjoy microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | with detailed step by step recipe below.

Vegetable Biryani is an all-time favourite rice delicacy, now famous all round the world. It is there on almost every Indian restaurant’s menu, and is also a part of the spread at weddings, parties and other festive occasions. Why, it is one of the first dishes that comes to mind when somebody decides on preparing a rice-based one-dish meal. A medley of vegetables and rice, cooked with spice powders, and a masaledar paste of coconut, ginger, garlic and green chillies, the Vegetable Biryani has a well-rounded flavour and is satiating too. It is quite easy to make in the microwave oven, and just needs simple accompaniments like curds or raita.

crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images. crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn. To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately. Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties. Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack. Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls. Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying. Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos.

methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with 39 amazing images. methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast is a satiating meal in itself. Learn how to make jowar methi thalipeeth. To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 7 equal portions. Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6”) circle by patting with your fingers. Create 3 holes on the rolled circle with the index finger. Heat a non-stick tava (griddle) and grease it with ½ tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides. Repeat steps 3 to 5 to make 6 more thalipeeth. Serve immediately with curds. Methi thalipeeth is a traditional Maharashtrian breakfast, made with a mix of flours, aromatic fenugreek leaves and a touch of spice powders. It has a rustic and homely texture and a really inspiring flavour. It is nutritious and filling – a good way to kick-start your day. The best part is kanda thalipeeth Maharashtrian Breakfast is that it has a well-balanced flavour on its own and needs just a cup of curds for serving. To make the methi millet flat bread more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder. Also try other authentic Maharashtrian recipes. Tips for methi thalipeeth. 1. The dough should be soft and but not very loose and sticky. 2. The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult. 3. We recommend the use of thick plastic sheet so rolling is easy. 4. Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well. 5. Make sure you serve the thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture. Enjoy methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with step by step photos.

kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda. Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour. To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney. The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days. These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving. Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate. Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.

Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.

veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with 30 amazing images Off day and want to cook something different from everyday dal roti? Veg chinese fried rice is one of the best options to trear your taste buds. This is an Indo-Chinese veg fried rice. Veg fried rice is flavourful rice tossed with vegetables and Chinese sauces. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. As mentioned earlier, it is an Indian style Chinese fried rice of making it, the authentic one differs. There are a lot many variations to the recipe, ours is a simple veg fried rice from the indo-chinese recipes. The preparation for the dish may take a while but it is totally worth it. We have made chinese fried rice by steaming rice at first and then in a wok, taking oil + all the flavour enhancing ingredients like ginger, garlic, green chillies, spring onions are tossed. Further, all the vegetables are added which include cabbage, french beans, carrots and capsicum and it is cooked on high flame, the reason behind cooking everything on high flame is that it helps remain the vegetable crunchy. Soy sauce and pepper powder are added and lastly some spring onion greens. Some people also add vinegar and chilli sauce to the vegetable fried rice but this is our own version and like said earlier everyone has their own version. I usually make veg fried rice for both lunch and dinner. Sometimes, even for my kids tiffin box or if we have left over rice this is the go to recipe. I personally love it, my kids love it and the whole family loves it. We have this on our regular menu. Doesn’t take more than 20 minutes to prepare the dish. Vegetable fried rice teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite! I usually make Veg Manchurian with fried rice as an accompaniment. Serve the chinese fried rice immediately with chilli sauce, soya sauce and chillies in vinegar. Enjoy how to make veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with detailed step by step photos below.

masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with amazing 18 images. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian style vegetable omelette which is famously known as “Masala omelette”. Masala omelette is also famously sold on Indian streets and every vendor has his own style and version of making it. Indian style masala omelette is an all-time favourite breakfast dish in India, is jazzed up with tangy tomatoes, crunchy onions, peppy spice powders and other ingredients to make it mouth-watering. This delicious and satiating treat is sure to kick-start your day in a very enjoyable way. masala omelette can be prepared in a jiffy and it is made using the most basic ingredients which I bet are available in every Indian household pantry, even if it is not well maintained. Eggs are rich source of protein which make our masala omelette protein rich and if you wish to make it heathier, chuck out the yolk and only use egg white to prepare masala omelette. Masala omelette is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it slices of toasted bread to make it the perfect breakfast recipe, along with a hot cup of Masala Chai. I also, rolled it under chapatti and relish it. To make Indian style masala omelette we have whipped eggs with onions, tomatoes, green chillies, coriander leaves and Indian spices that include turmeric and red chilli powder. Once, the ingredients are mixed well, we have poured half of the prepared egg mixture in a broad non-stick pan and cook masala omelette until brown from both the sides. Also, we would suggest you to use free-range eggs as they are rich in omega 3, protein and vitamin. Also, you can add chaat masala or pav bhaji masala to perk up the taste of masala omelette. Some people also add milk to the egg mixture which makes the Indian style masala omelette soft and fluffy, so if you wish to even you can add that procedure. Serve with toasted bread slices and a glass of Cold Cocoa Milkshake or Chickoo and Nut Milkshake. Enjoy masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with detailed step by step recipe photos and video given below.

Reboot your day with this refreshing Cucumber, Apple and Tomato Salad. This salad offers a vibrant mix of flavours, colours and textures, thanks to the contrasting nature of the fruits and veggies used in it. A dash of vinegar adds more tang to this recipe, while sugar balances the flavour beautifully. This is one salad that will be loved by people of all age-groups, and is so tasty that you can even wrap it into a roti to make a meal! This salad can be had as an accompaniment with any Cuisine .

cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images.

Pinwheel sandwiches have a timeless charm! The attractive spiral shape of the pinwheels, which reveal the stuffing is sure to appeal to everyone. While the thought of pinwheel always reminds us of jam or cream lined ones, here we present a very innovative Pesto Corn and Black Olives Pinwheel Sandwich. Buttered bread is first lined with pesto, a classic spread of walnut, basil and garlic, and then topped with corn and olives, before being rolled up and sliced. This savoury snack is a pretty sight to behold and even more interesting to munch on! Make sure you serve it immediately. Have a go at other pinwheels like Pinwheel Sandwiches , Date and Chocolate Pinwheels , Vanilla and Chocolate Pinwheels , Jam Pinwheels and Carrot Pinwheels which are equally appealing.

Make the most of mangoes when they are in season, because it is undoubtedly the King of Fruits and continues to prove its mettle year in and year out! This year, make sure you relish this tongue-tickling Mango Salsa too. Made of Alphonso mangoes, a few crispy veggies, chillies and herbs, this salsa brings together a gamut of sweet, sour and spicy flavours to entice your taste buds. It has a nice chunky mouth-feel too. Serve it at summer parties with nice and crispy nacho chips! You can also try other salsa recipes like Herbed Jowar Strips with Spicy Orange Salsa or Mexican Salsa .

ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with 29 amazing images. ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam is a wholesome snack made with nachni flour. Learn how to make ragi coriander uttapam. To make ragi uttapam, combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours. For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the batter and mix well. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil. Repeat with the remaining batter to make more uttapas in 5 more batches. Serve hot with coconut chutney and sambar. Calcium and protein rich ragi along with antioxidant rich coriander combine tastefully in this ragi coriander uttapam. While coriander itself has an irresistible flavour and aroma, this is further enhanced by the addition of chillies, onions, tangy curds and a traditional tempering too. Though we have used a small amount of rice flour in healthy nachni uttapam, you can benefit from the other nutrients it has to offer. These no-fuss, easy-to-chew uttapams are ideal for breakfast but can be had as a quick snack to silence a hunger pang any time of the day. Tips for ragi uttapam. 1. You can make the batter one day in advance and store it in the fridge. 2. Rice flour can be replaced with jowar flour to make it healthier and suitable for weight watchers, heart patients and diabetics. 3. Remember to grease the uttapam pan in every batch. Enjoy ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with step by step photos.