broken wheat and paneer patties | dalia vegetable pattice | healthy bulgur wheat cottage cheese cutlet | with 25 amazing images. Broken wheat and paneer patties are a nutritious and delicious Indian snack option that combines the health benefits of broken wheat (also known as bulgur or cracked wheat) with the protein-rich goodness of paneer (Indian cottage cheese). Nutritional Benefits Dalia. High Fibre in dalia aids in managing diabetes. The high fiber further assists in controlling the levels of cholesterol too, thus reducing the risk of strokes. Paneer adds a creamy and soft texture to the pattice, making it more enjoyable to eat. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Making broken wheat and paneer patties Cook bulgur wheat and cook for 10 minutes. Cool. In a bowl add the broken wheat, carrots, onions, mushrooms, paneer, soya sauce, green chillies, whole wheat flour and salt. Mix well with your hands. Divide the mixture into 8 equal parts and shape into patties. Cook the patties using a little oil on a non-stick tava, cooking on both sides till golden brown in colour. Serve broken wheat and paneer patties hot. Serving suggestions. These broken wheat and paneer patties can be served hot with mint chutney or yogurt dip. They make for a great appetizer or snack and can also be included in a meal alongside salads or curries. Pro tips for broken wheat and paneer patties. 1. Add 4 tbsp whole wheat flour (gehun ka atta). Whole wheat flour helps to bind the ingredients together, giving the pattice its shape and structure. Enjoy broken wheat and paneer patties | dalia vegetable pattice | healthy bulgur wheat cottage cheese cutlet | with step by step photos.

egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast | with 34 amazing images. egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast is a timeless culinary treasure which has been rolled over the generations. Learn how to make Indian anda roll. The Kolkatta style egg roll is a unique and tasty recipe, in which cooked rotis are lined with an egg mixture, cooked again, and then wrapped with the yummiest assortment of onions, veggies and sauces. With an amazing mix of textures and flavours, the Indian anda roll is sure to appease young and old alike. It can be had for breakfast or enjoy as a mid-day snack. It will be loved by kids too, but you might want to reduce the amount of chillies for them. If you enjoyed the Indian anda roll, you are also sure to enjoy other egg recipes like the Masala Omelette Pav or French Omelette. Tips for egg roll. 1. Instead of roti, you can also use whole wheat chapati or laccha paratha. 2. For the stuffing, along with onions and cucumber you can also spread some coloured capsicum strips. Enjoy egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast | with step by step photos.

potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | with 34 amazing images. potato corn bake is a delightful and comforting dish that's perfect for any occasion. Learn how to make potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | cheesy potato bake is a simple yet flavorful baked veg dish that is a combination of creamy potatoes, sweet corn and gooey cheese. The Indian style corn potato bake dish is then baked until the top is golden brown and bubbly. The result is a hearty and satisfying side dish that pairs well with a variety of main courses. Make sure you serve this treat fresh off the oven to enjoy its best flavours. Cheesy, milky, gooey, savoury, the potato corn bake is the epitome of perfection, especially for the cheese and corn lover. Juicy, mild sweetness of corn, melt-in-the-mouth cubes of potato are topped with a cheesy mixture and baked to perfection. You can customize this recipe by adding your favorite herbs, spices, paneer or even some chopped vegetables. pro tips to make potato corn bake recipe: 1. Keep an eye on the casserole as it bakes, and adjust the baking time as needed. 2. You can also add protein like paneer or any other vegetables of your choice to make this recipe. 3. Parboiling and then sauteing the potatoes before adding them to the casserole will help them cook evenly and reduce the overall baking time. Enjoy potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | with detailed step by step photos.

amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with amazing 20 images. Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Surti sev khamani. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. We have given the recipe of khaman dhokla at the bottom of the page and is the main part of the amiri khaman recipe. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well.Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely. Use this khaman dhokla to make amiri khaman. Further to make amiri khaman recipe, crumble the dhoklas in a bowl, you can even get ready made khaman dhokla's that are easily available in the market. Next, heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the garlic, you can even use garlic paste and if you like your food spicy add green chillies. Next, add asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the crumbled khaman dhokla and mix well. Add the sugar, pomegranate seeds which would not only add sweetness but also give a mouthfeel, coriander and coconut and mix well. Just before serving Surti sev khamani, add the sev. Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! Serve Gujarati sev khamani garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla , Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Enjoy amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with detailed step by step photos and video below.

masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with 41 amazing images. masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava is an Indian bread which will be enjoy not only by paneer fans but by those who don’t add paneer easily to their menu too. Learn how to make Indian paneer butter masala naan. To make the dough of Indian paneer butter masala naan, combine the plain flour, curds, sugar, baking powder, baking soda and salt in a deep bowl and mix well. Knead into a soft dough using warm water. Apply 1 tsp of oil evenly over it. Cover with a damp muslin cloth and keep aside in a warm place for atleast 1 hour. Divide the dough into 6 portions. To make masala paneer naan, divide the stuffing into 6 equal portions. Take a portion of the dough and roll in the plain flour, then using your fingers make a round vati shape. Put a portion of the stuffing in the centre and press it lightly, then seal it completely and roll again in plain flour. Roll into a 8" (200 mm.) x 4" (100 mm.) oval shape using a rolling pin, sprinkle ¼ tsp black sesame seeds evenly over it and roll it once more lightly so the seeds stick to the dough. Meanwhile, sprinkle some salt water on a hot iron tava. Simultaneously, also apply little water on the lower side of the naan. Place the naan on the tava sprinkled with salt water immediately with the naan with sesame seeds side facing upwards. Cook on a medium flame till you see blisters on the naan. Turn the tava upside down on an open flame and cook the naan again while rotating the tava. Remove from the flame and apply 1 tsp butter. Repeat steps 2 to 9 to make 5 more naans. Serve the masala paneer naan immediately with sabzi of your choice. A flavourful stuffed naan with a filling of paneer, onions, green chillies and coriander, restaurant style paneer stuffed naan is indeed a dish that will set you apart as a gourmet chef! Dotted with black sesame seeds, you will enjoy its appeal and flavour even more. Paneer naan on tava cooks really well without the need for a tandoor. A dollop of butter on the hot naan is absolutely drooling. While paneer is readily available in the market, when time permits you can make paneer at home too! The melt-in-mouth texture of Indian paneer butter masala naan will surely make you yearn for a second helping. Serve it with Punjabi malai kofta and boondi raita to make a satiating meal. Tips to make masala paneer naan. 1. Roll the naan lightly, otherwise the naan will tear and stuffing will come out. 2. You can also use wheat flour instead of plain flour. 3. Use warm water only to knead the dough for best results. Enjoy masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with step by step photos.

hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with 40 amazing images. Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Learn how to make sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | These unique stuffed sabudana vadas are made with a filling of coconut chutney, boiled potatoes, crushed peanuts, and soaked sabudana. This unique combination of ingredients gives the vadas a unique texture and pleasing flavor. We have innovated the traditional sabudana vada recipe by stuffing it with a delicious coconut chutney. The chutney should be thick enough to be easily stuffed into the vada mixture. This flavourful sabudana vada stuffed with coconut chutney is a delightful treat with a unique flavor and texture. The coriander and green chilies add a bright and refreshing zest. pro tips to make sabudana vada: 1. You can skip adding coriander if you don’t have it while fasting. 2. For a richer flavor, you can add 1 tablespoon of ghee to the sabudana mixture. 3. Be careful not to overfill the vadas and seal them properly as they may break when frying. Enjoy sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with detailed step by step photos.

moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with 24 amazing images. Pucca traditional and perfect to the core, the Moong Dal Dhokla represents everything that dhoklas stand for – sumptuous, tasty and aromatic! A wholesome batter of soaked and ground moong dal is complemented by ingredients like besan, curds and fruit salt to get the ideal texture and flavour. Topped off by an aromatic tempering, the Moong Dal Dhokla becomes a tongue-tickling snack, when matched with peppy green chutney. I would like to share some tips to make the perfect no fermentation moong dal dhokla. 1. Add sugar to batter. Sugar is totally optional but, we want the moong dal dhokla to be like the Nylon khaman dhokla which are sweet hence, we are adding the sugar. 2. Add the asafoetida to the batter. Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. 3. Add the curd to the batter. We have used homemade curd which will make the yellow moong dal dhokla fluffy and spongy. This traditional Gujarati Farsans can be enjoyed as a snack for Breakfast , High Tea Party or as an acompaniment to the main course. Enjoy how to make moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with detailed step by step photos and video below.

mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with 45 amazing images. mixed vegetable paratha recipe | veg paratha | Indian veg paratha is one of the most famous North Indian meal in itself. Learn how to make veg paratha. To make mixed vegetable paratha, for the dough combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute. Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Divide the stuffing into 7 equal portions and keep aside. Divide the dough into 7 equal portions. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling. Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 6 more parathas. Serve immediately with pickle and curds. This is quite a favourite dish with all Indians, and you just need to try it once to find out why! The goodness of mixed veggies in the succulent stuffing makes the Indian veg paratha really satiating, while a dash of everyday spice powders makes it fabulously tasty. A mix of plain flour and whole wheat flour is used to give the veg paratha a perfect texture and also to ensure that it is easy to roll. If this mix is not proper, parathas could end up chewy or too tough. The best part about the mixed vegetable paratha is that it is made of everyday ingredients, so you can make it any time you want. And no need to fret if you do not have any of these veggies in your fridge, just throw in whatever you have, it will be tasty no matter what! These parathas can be served for Breakfast as well as a one dish meal. Tips for mixed vegetable paratha. 1. Always use a spatula and press down while cooking the paratha. This must be done all over the mixed vegetable paratha as we want all sides cooked evenly. 2. Cauliflower can be replaced with finely chopped cabbage. Enjoy mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with step by step photos.

paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images. paneer bhurji is made from paneer, tomatoes, onions, spices and pav bhaji masala which are cooked together on a non stick tava. Paneer bhurji is a popular preparation loved by Indians across the world. It is an easy, spicy dish that tastes great with bread and parathas! Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa! The most important tip for making fantastic paneer bhurji is to use fresh cottage cheese, and make the bhurji just before serving, otherwise it tends to get a little soggy. We suggest you make your paneer at home and follow ourhomemade paneer recipe. We love paneer bhurji as it is healthy. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetics. potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure. Have Paneer Bhurji with with Indian breads like Chapati or Plain Paratha accompained with pickles and raita of your choice. Learn how to make paneer bhurji | dry paneer bhurji with detailed step by step photos and video below.

This simple dal made with toovar and masoor dals is transformed when curds and cream are added to it. The curds provides the right amount of tanginess. Dals were made by the mughals by simering them over a slow flame for hours together, however we the recipe provided makes use of the pressure cooker that speeds up the preparation considerably.

rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with amazing 20 images. Rajma is one of the most popular dishes in North India. In this authentic Punjabi rajma delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too. Filling and nutritious, Rajma turns out beautifully when the Rajma is cooked in a thick tomato pulp with only basic spices. This Rajma is a favourite in Punjab and very popular amongst all age groups. My kids love Punjabi Rajma with some ladi pav and loads of raw onions on the side. Every Indian household has its own version of Rajma and this is our version of it. The method of making authentic Punjabi rajma is simple and if you have rajma soaked in advance you can prepare rajma super quickly. To make rajma, pressure cook soaked rajma for 3 whistles and do not drain the water and keep aside. Further, combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste, this freshly pounded ginger, garlic and green chillies will make the rajma more flavourful. Heat the oil and butter in a deep non-stick pan and add the cumin seeds. Add the onions and sauté on a medium flame for 2 minutes. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook for 3 minutes. Add the chilli powder, coriander powder, turmeric powder, garam masala. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally. Add the dried fenugreek leaves and crush them between your palm to extract flavor and add fresh cream which will give rajma a creamy texture and mix well. Our authentic Punjabi rajma is ready to be relished!! However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this Punjabi kidney bean curry the rich delight that it is, are fresh cream and dried fenugreek leaves. I usually make rajma once a week for any meal of the day. Let’s see why we call this a healthy rajma recipe. Yes, the recipe does have some fresh cream and butter and they are healthy fats. The main ingredient rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. You can have Punjabi kidney bean curry with any Indian bread or rice. Enjoy rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with detailed step by step photos and video below.

corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images. corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney. Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki. Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture. It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside. Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil. Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos.

masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with 35 images. masala chawli is a popular Rajasthani sabzi. Learn how to make lobhia, black eyed beans sabzi. The perfect recipe to awaken your senses on a lazy winter’s day! masala chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cowpeas, an aromatic mint paste carries the masala chawli sabzi recipe to an unsurpassed level of gastronomic joy, really tingling your taste buds and making you smack your lips in joy. One cup of cooked Chawli in masala chawli recipe has 107% of your daily folate requirements. Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. At 122 calories per serving of masala chawali this is perfect for weight loss and diabetics also. Serve masala chawli sabzi hot with bajra roti and some curds to make a healthy Indian dinner. Enjoy masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with step by step photos.