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.

makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with 24 amazing images. The dazzling combo of methi and mooli makes this makai mooli and methi paratha a super-hit! Learn how to make makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | The Makai Mooli and Methi Paratha is a popular breakfast recipe in the Punjab region. This recipe does not need too many spices to perk up its flavour. Both radish and fenugreek leaves are ingredients with rare and unique flavours, including a bit of bitterness that is actually pleasing to taste. A little bit of common ingredients to balance the flavour, and that’s it, you have an awesome makki mooli and methi paratha to have for breakfast, lunch or dinner. It can be served simply with curd and pickles. Try other Punjabi Breakfast recipes like Aloo Kulcha or Gobi Paratha. pro tips to make makai mooli and methi paratha: 1. Use fresh, finely ground maize flour for the best flavor and texture. 2. If you can't find fresh fenugreek leaves, you can substitute it with dried fenugreek leaves. 3. You can add other vegetables to the paratha, such as grated carrots or finely chopped onions. 4. Do not overcook the paratha, or it will become hard. Enjoy makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with detailed step by step photos.

The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us. The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively. This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi .

palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with 33 amazing images. palak pudina sev recipe is a tongue-tickling Indian snack best paired with a cup of masala chai. Learn how to make Indian style palak sev Diwali snack. The off-beat appearance and colour of the snack first kindle your curiosity and make you take a bite, but once you do, you just can’t stop because it’s so tasty! You can store this yummy jar snack recipe in an airtight container, to enjoy with tea, munch between meals, or even take to the office. To make palak pudina sev, first we need to make the green paste. Combine spinach, mint leaves, coriander, green chillies, garlic, lemon juice, salt and water in a mixer jar and blend till smooth. Combine this paste with rice flour, besan, oil and salt and knead into a soft dough. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl and break into pieces using your fingers. Store in an air-tight container and use as required. When you are bored of the usual chilli or ajwain flavoured savouries? Go for this palak sev namkeen. The crispness of this savoury snack, together with the appetizing flavour and aroma of pudina and the pleasant colour of palak make this snack a winner! Making sev is very simple. Be careful about deep-frying Indian style palak sev Diwali snack on a slow flame. Since the strands are very thin, they tend to burn quickly. You can also add finely chopped onions and sprinkle a little lemon juice over the sev, toss it and enjoy it as a variation. Try other jar snack recipes like Phoolwadi or Namak Para Savoury. Tips for palak pudina sev. 1. It is best to make the paste just before kneading the dough, to get the perfect colour of the sev. 2. The garlic in the paste is a flavour enhancer, but Jains can avoid adding it. 3. We suggest that you add the paste gradually while adding the dough, since the quality of the flour varies and thus the amount of water it may absorb for binding also may vary. 4. After frying, break into pieces and allow it to cool completely before storing. Any warmth remaining in the sev while storing might make it soggy. Enjoy palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with step by step photos below.

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 .

chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with 15 amazing images. chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi is a simple daily fare. Learn how to make chawli ke patte ki sabzi. To make chawli leaves sabzi, heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 3 minutes. Add the chawli leaves and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the chawli leaves sabzi hot garnished with coconut. Picked up some chawli leaves from the market? Cook them right away, to enjoy the splendid freshness. Here is a quick and easy chawli ke patte ki sabzi that will take you just minutes to prepare. These leaves are a good source of iron which is necessary for building haemoglobin levels and for the supply of oxygen in our body. The plentiful amount of vitamin A and vitamin C from amaranth greens sabzi can be beneficial for eye and skin health. These vitamins along with quercetin from onions act as an antioxidant and help reduce inflammation in the body and fight the harmful free radicals which can otherwise be a cause of chronic disease like cancer. Traditionally this sabzi is made with little extra oil, but we have used less oil to make chaulai saag to make it suitable for health conscious people like heart patients,diabetics and weight-watchers. Made with minimal ingredients, this sabzi gives you an opportunity to experience and appreciate the fresh flavour of the leaves without hiding it under loads of spices. Tips for chawli leaves sabzi. 1. Green chawli leaves can be substituted with chopped red chawli leaves. 2. We have not used any spice powders in this sabzi. But if you wish, you can add turmeric powder and chilli powder. 3. This sabzi can be packed and carried to work. Enjoy chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with step by step photos.

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.

Roasted brinjal has an exquisite aroma that’s sure to kindle anyone’s appetite. Combined with a brilliant combination of ingredients like onions, garlic and ginger the brinjals transform into a fantabulous accompaniment. he Baingan Chutney tastes awesome with rotis , idlis and dosas , and can also be served as a dip . Try other chutney recipes like Tomato Chutney or Spicy Onion Chutney .

potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with amazing 24 images. In potato cheese stuffed balls recipe, cheese and potatoes are two ingredients that are universally loved by everyone and when combined together makes a perfect and exciting combination! So, here we have got you a yummy recipe with potatoes and cheese as the heroes of the dish which will definitely make your tummy happy happy that is mozzarella stuffed potato balls. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum, and flavoring ingredients like chili flakes, oregano, coriander perk up the taste which in turn leads to a gooey cheesy centre. Its fun preparing and relishing this appetizer! Its all about mixing the ingredients together, shaping them and frying! All we have done is combined mashed potatoes with capsicum, coriander leaves, green chilies, ginger garlic paste, oregano, chili flakes and dry mango powder. We have also added maida to the mixture which helps in binding the ingredients, absorbs excessive moisture and will make our cheese potato balls crispy. Further, we have mixed and divided into portions. If the mixture doesn't hold together, add more refined flour. Next, we have shaped each portion in a flat ball, placed mozarella cheese in the center and shaped them into round balls. Next, dipped them in cornflour slurry and rolled in bread crumbs and deep fried until golden brown and cooked. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the cheese potato ball. Always while coating with breadcrumbs and slurry, make use of two different hands so the breadcrumbs don’t turn soggy and there is a limited mess. Potatoes being a very bland ingredient, we are making use of both green chilli paste and chilli flakes to provide a fiery hint to mozzarella stuffed potato balls. If making for kids and they do not prefer spice then skip adding chilli flakes or replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite. Make sure you do not fry the balls on a high flame because the cheese will not melt. Serve Indian style cheese balls immediately, as they may turn soggy and are usually best enjoy hot! You can also try other starter recipes like Fried Vegetable Balls or Corn Cheese Balls . Enjoy potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with detailed step by step recipe photos and video below.

There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal.

This aromatic and flavourful bread that can be enjoyed just plain, as it is already loaded with the fabulous flavours of garlic, herbs and spices. Alternatively, you can brush it with a little butter and toast it, or make a sandwich with cheese and sliced veggies. Whichever way you have it, you will find that the Masala Bread Loaf is a notch above normal bread. Have it warm and fresh, to enjoy the bubbly flavours of garlic, coriander and the spice powders, or store it in an airtight container for using later. You can also try other bread loaves like Eggless Orange and Tutti Frutti Loaf or Chocolate Carrot Loaf .

A tangy, saucy dish with chunky pieces of paneer, which are delightfully succulent inside and excitingly crisp outside! The Chinese Fried Paneer in Hot and Sweet Sauce features a tongue-tickling combination of sauces like tomato ketchup, soy and red chilli sauces, perked up with ginger, garlic, spring onions, and more. When mixed into this mouth-watering sauce, the deep-fried paneer cubes transform into a peppy dish that will make your mind soar with delight. Chinese Fried Paneer in Hot and Sweet Sauce makes a fitting accompaniment to Chinese Noodles and Rice Dishes .

palak raita recipe | spinach raita | healthy palak raita | with 9 amazing images. This smashingly tasty palak raita recipe is a simple spinach raita made from palak, curds, green chillies, black pepper and a pinch of sugar. This quick palak raita is a perfect accompaniment to any Indian meal. The contrast of dark green palak against the light colour of curds in palak raita is a treat to behold too. Notes on making the perfect palak raita recipe. 1. Beat the dahi well with the help of a whisk. We are whisking the curd beacuse it enhances the texture and mouthfeel of the palak raita. 2. add the chopped spinach. You need not blanch the spinach. All the water soluble nutrients from the spinach will leach out into the water if you blanch them. See why this is a healthy palak raita? this Palak Raita suits one and all. It has calcium rich curd along with spinach. Moreover, curd is probiotic and healthy for gut. It’s easy to digest. A serving of this Palak Raita fulfills 28% of and adults daily requirement for calcium and 17% requirement of phosphorus which is great for strong bones. Just ensure that you refrigerate the palak raita for at least half an hour, and till serving time, so that the palak remains crisp and not limp when served. Check out our collection of raita recipes that make a great side when served with a meal or with pulaos and biryanis. Enjoy how to make palak raita recipe | spinach raita | healthy palak raita | with detailed step by step photos and video below.

cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls | with 18 amazing images. cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls is a starter that always tops the charts! Learn how to make Indian style cheese balls veg starter. Indian style cheese balls veg starter is a great hit with everybody, all thanks to the cheesy mouth-feel and peppy flavour. You need just common ingredients like cornflour, bread crumbs, cheese and flavour-givers like coriander and green chillies. A bit of tact is needed in shaping the balls – but once you get that right, your cheese balls will be a sure shot success. After dividing the mixture into equal portions, smoothen each portion and then shape it into a ball to avoid cracks from forming. Also, make sure you do the steps one after the other without a long gap, because when the mixture is kept out for a long time, it dries up. Relish these bread cheese balls at tea-time, or serve it at cocktail parties. You can also try other starters like fried vegetable balls, Starter or eggplant chaat. Tips for cheese balls. 1. You can also use mozzarella cheese instead of processed cheese. 2. You can replace green chillies with red chilli flakes according to your taste. 3. Gently flip the bread cheese balls while frying otherwise the cheese balls will break. Enjoy cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls | with step by step photos.