A traditional treat from the mind-blowing cuisine of Italy, Ravioli is a type of dumpling made of plain flour dough, stuffed with cheesy mixtures, and cooked in boiling water. In this case, the Ravioli is stuffed with cheesy, garlic-flavoured spinach. The cooked Ravioli is then topped with white sauce and cheese, seasoned with chilli flakes, and baked till the topping melts and coats the Ravioli. The outcome is too awesome to describe. Try the recipe, to experience the magic for yourself. Ravioli can be a meal in itself, but if you wish, serve it with side dishes like Neapolitan Potato Salad and Tomato and Basil Bruschetta .

cheese potato balls recipe | Indian style potato cheese balls | party starter | with 20 amazing images. Cheese and potatoes, two ingredients that nobody refuses, come together in this exciting cheese potato balls starter. The best part is that this duo in Indian style potato cheese balls is combined with onions and cabbage, which impart a mild and much-needed crunch to the mixture. You are sure to fall in love with these cheese potato balls, which are so crispy outside yet so soft inside. This yummy, cheesy starter is best had fresh before it becomes soggy, so keep the balls ready, but fry them just before serving. Notes on cheese potato balls. 1. Mix well to form a smooth, lump-free batter and keep aside. You can add additional seasoning of your choice to the flour like salt, black pepper or some dried herbs. 2. Add salt to taste. Be careful while adding salt because the cheese has salt in it. Serve these cheese potato balls as a starter or snack or serve as a side dish with pastas,pizzas or baked dishes. Learn to make cheese potato balls recipe | Indian style potato cheese balls | party starter | with detailed step by step photos and video below.

cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with 21 amazing images. cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter is a tempting snack which kids will love to bit into. Learn how to make Indian broccoli cheese tikki. To make cheese and broccoli tikki, heat the olive oil in a broad non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli and salt and sauté on a slow flame for 3 minutes. Keep aside to cool completely. Once cooled, transfer the broccoli mixture into a deep bowl, add the potatoes and cheese and mix well. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) diameter round flat tikkis. Heat a non-stick tava (griddle) and cook the tikkis using olive oil, till they turn golden brown in colour from both the sides. Serve immediately. Given a choice, kids will say no to broccoli, but they are a must-have because of their nutritional benefits! So, tempt them with this yummy cheese broccoli cutlet made with a combination of broccoli and cheese. This Indian broccoli cheese tikki is a wiser option for kids than other cheese laden snacks like pizza and burger. Make them for your little one when they come home hungry and this will surely feature in their menu time and again. Though some amount of potato is used in the cheesy broccoli tikki Indian starter, kids can gain in some fibre and antioxidants from broccoli and little protein from cheese. Remember not to make this cheesy delight an everyday fare. For health and taste check out our section of healthy kids recipes. Tips for cheese and broccoli tikki. 1. We have used processed cheese, but you can use a variety of cheese. 2. Broccoli can be replaced with grated cauliflower. 3. If you feel the tikkis are not binding well, then add 1 to 2 tbsp of oats. Enjoy cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with step by step photos.

bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with 22 amazing images. bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe is breakfast with convenience. Learn how to make instant bread dosa. To make bread uttapam, combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides. Repeat steps 3 to 5 to make 8 more uttapas. Serve immediately with green chutney. Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant breakfast, made with a batter of bread and semolina! It tastes and feels just as good as authentic utappam with the added advantage of being really easy and quick, without any soaking or fermentation time. This instant bread dosa is a good way to make use of leftover bread, and can also be made instantly when you have sudden guests. We have also added some juicy and crunchy veggies to boost the appeal of the easy Indian leftover bread recipe, which is made even more exciting by the mildly spicy notes of green chillies and ginger. Serve it immediately with a chatpata accompaniment like Green Chutney or Sambhar. Tips for bread uttapam. 1. Slight sour curd works best for this uttapam as there is no fermentation time. 2. As a variation, you can avoid adding the veggies in the batter and use them as topping while making the uttapam. Enjoy bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with step by step photos.

semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli. To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well. Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney. Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time. Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes. Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well. Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.

Rosti is a potato-based dish of Swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with a sprinkling of green chillies and cooked covered with a layer of cheese till a good aroma wafts out of the pan. Here is a slightly modified version the original rosti, with a layer of sautéed onions just below the cheese layer. Onion has a crispier texture and stronger flavour compared to potato, creating a much-needed balance, which makes this Potato Rosti more appealing than the plain version.

Corn and capsicum are a story of contrasts. They clash in colour, texture and flavour, yet go so beautifully well with each other! Once again, this classic combination comes together as a tasty stuffing for soft rotis. You will enjoy the juicy, crunchy texture and sweet, spicy flavour in each mouthful of the Stuffed Corn and Capsicum Wrap. Also try other wraps like Paneer Tikka Wrap and Vegetable and Noodle Wrap .

This dish delights your senses with the crunch of deep-fried rice and the spiciness of the Manchurian gravy. Deep-frying rice to make it crackling crisp needs a bit of tact, but if you follow the simple instructions meticulously you will get it right on the first try itself. You can prepare this in advance and keep it ready. Then go on to making the Manchurian. With colourful, juicy and crisp veggies, and the exhilarating flavour of soy and red chilli sauces, this gravy is a really thrilling ride for your taste buds! Arrange the Crackling Rice topped with Manchurian Gravy on the sizzler plate just before serving. Serve along with other Chinese delicacies like Chinese Samosa and Schezuan Noodles .

paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat | with 34 amazing images. A rare combination of boiled hara chana and fresh paneer cubes is combined with tongue-tickling ingredients to make healthy high protein chana chaat snack! Learn how to make paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat | This paneer aur hare chane ka chaat has the strong flavour and aroma of chaat masala, which is accentuated further by the tanginess of lemon juice. A garnish of finely-chopped coriander is a must to complete the peppy experience. Serve this chatpata paneer aur hare chane ki chaat snack hot. Tips to make paneer aur hare chane ki chaat: 1. Re- use and reheat the same oil in a broad non-stick pan. 2. You can store the boiled chana in an air tight container for 15 days. 3. Paneer aur hara chane ki chaat tastes best when served immediately. Enjoy paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat |

Unlike mundane sandwiches, crispy grilled sandwiches filled with spicy sprouts and cheese are simply irresistible.

When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour. They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients. This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving. All in all a completely lip smacking preparation which goes well with rice as well as parathas .

Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images. Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant! The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation. Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy. Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos.

sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | with 20 amazing images. Sukha bhel, the best chaat for sudden hunger pangs, be it on a noisy railway platform or a quiet roadside! This sukha bhel, non-messy variation of bhel can be stuffed in as a quick meal even as you rush to work. Mumbai roadside sukha bhel is sold on most railways platforms and street foods of Mumbai along geela bhel and sev puri. Every one has their own version of making sukha bhel and this is our version of sukha bhel where we have made and used fresh and spicy sukha chutney which enhances the taste of our bhel and makes it no less then a Salman Khan blockbuster in terms of taste! The method to prepare sukha bhel is super easy and quick, I usually make Mumbai roadside sukha bhel for evening snack and I prepare the sukha chutney in advance so that the process fastens and you can store this chutney in an air container for 30 days! To make sukha chutney for sukha bhel, combine chopped mint leaves, chopped coriander, roasted chana dal, chopped green chillies, turmeric powder, asafoetida and lemon juice in a blender and blend everything together without using water and keep aside. To prepare dry bhel, take a large bowl and combine puffed rice, potatoes, onions, masala dal, roasted peanuts, roasted chana, raw mangoes, cumin seed powder, red chilli powder, nylon sev, papdi and lemon juice along with sukha chutney and mix everything well. Our roadside sukha bhel is ready! Further, to serve take a portion of dry bhel in a serving bowl and garnish with coriander and sev along with a papdi. This recipe is a big time hit and I can bet you will love it! You may add veggies like tomatoes etc if you wish to make dry bhel an even more enjoyable and wholesome snack. Try other variations of bhel like Geela Bhel, Mexican Bhel or Moong Bhel. Enjoy sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | detailed step by step recipe and video below.

cheesy maggi noodles rolls | deep fried maggi vegetable rolls | indian maggi rolls made with samosa patti | with 17 images. indian maggi rolls made with samosa patti is made from a cheesy mixture of cooked Maggi, cheese slice and crunchy veggies is packed inside readily available samosa patties and deep-fried till perfectly golden in colour. Devour cheesy maggi noodles rolls to feel the thrilling flavours and textures melt on your palate, kindling awake your taste buds! You will love the crisp cover of cheesy maggi rolls, which fondly hides a crunchy, cheesy, juicy filling. This is one deep fried maggi vegetable rolls snack that will be enjoyed equally by the adults and the kids at home! You can use bread slices instead of samosa patti to prepare the cheesy maggi rolls. Aside from cheesy maggi noodles rolls check our recipes using maggi noodles and the famous vegetable maggi and masala maggi. Enjoy how to make cheesy maggi noodles rolls | deep fried maggi vegetable rolls | indian maggi rolls made with samosa patti with detailed step by step photos.