cabbage and paneer grilled sandwich | paneer cabbage grilled sandwich | cottage cheese and cabbage grilled sandwich | with amazing 13 amazing pictures. We have got a unique recipe for you which is cabbage and paneer grilled sandwich. Although both cabbage and paneer are bland ingredients, the hints of green chillies and coriander lace it with an enticing flavour, and the overall effect is rather pleasing to the palate. Cabbage and paneer grilled sandwich is kid friendly and is also a healthy way of including cabbage to your child's meal. The method of making cabbage and paneer grilled sandwich is quite easy and quick, you can also make it when you have guests coming over suddenly. All you need to do is combine cabbage, paneer, coriander, green chillies and salt in a deep bowl and mix well. Coriander and green chillies perk up the taste and you can even add chaat masala if you wish to. To proceed, spread butter on 2 bread slices, spread the prepared mixture on the buttered bread evenly. Further, butter 2 more slices and place them on the filling with the buttered side facing downwards. Grease the griller with some butter and place the sandwiches into it. Cook for 5-7 minutes or until it turns crispy and golden brown. Your cabbage and paneer grilled sandwich is ready!! I usually make paneer cabbage grilled sandwich for evening tea snack and we usually enjoy it with a cup of hot piping masala tea. Whenever my kids create a fuss about having their food I make this and serve cottage cheese and cabbage grilled sandwich with hot tomato soup which makes the meal filling and healthy. You can even pack this and take it to work or for your kids tiffin. Serve cabbage and paneer grilled sandwich immediately with tomato ketchup or green chutney!! Enjoy cabbage and paneer grilled sandwich | paneer cabbage grilled sandwich | cottage cheese and cabbage grilled sandwich with detailed step by step recipe!

rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with 15 amazing images. These light and flavourful rice and cucumber pancakes are a perfect option for a healthy breakfast, lunch, or snack. Made with grated cucumber, grated potatoes and rice flour, they offer a delightful textural contrast - crispy on the outside and slightly chewy on the inside. The addition of cucumber keeps them cool and refreshing, making them ideal for warm weather. Here's a quick note to get you started: •Simple Ingredients: Rice flour, cucumber, grated potatoes , spices, and a touch of oil are all you need for the base. You can customize them further with herbs, grated vegetables, or a squeeze of lemon juice. •Quick and Easy: The batter comes together in minutes, and the pancakes cook up quickly in a hot pan. •Healthy Option: Packed with protein from rice flour and the hydrating benefits of cucumber, these pancakes are a nutritious and satisfying choice. •Versatile: Enjoy rice and cucumber pancakes plain, with a dollop of curd, low fat curds or green chutney, or top them with your favorite savory or sweet toppings. Pro tips for rice and cucumber pancakes. 1. In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite. 2. Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe. Enjoy rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with step by step photos.

chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images. chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora. To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves. The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes. These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya. Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying. Enjoy chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with step by step photos.

peanut chaat recipe | Indian peanut chaat with tomatoes, onions | healthy peanut chaat | boiled peanut chaat | with amazing 25 images. peanut chaat recipe adds more josh to the timeless appeal of boiled peanuts by combining it with juicy veggies, succulent pomegranate and crunchy sev. Peanut chaat is a treat to your taste buds as it is flavor packed and is made with tangy tomatoes, cucumber, onions and the juicy pomegranate, tangy lemon juice and chaat masala, boiled peanuts and little coriander to add freshness to the dish. It is one of the most popular snacks sold in all tourist locations in Tamil Nadu, and is enjoyed hot and fresh by young and old alike Laced with lemon juice and chaat masala, the bountiful flavour of this Indian peanut chaat with tomatoes, onions knows no bounds. Peanut chaat is a quick and easy snack, a few minutes is all it takes to toss together this amazing snack if you have all the ingredients ready. To make healthy peanut chaat all you need to do is pressure cook the peanut and combine the boiled and drained peanuts with tomatoes, onions, cucumber, green chillies, and coriander. Also, few add masalas like chilli powder, cumin seed powder and chaat masala. Further, add lemon juice, sev and pomegranate and mix everything well and your peanut chaat is good to go!! See why we call this a healthy peanut chaat? Made mainly from peanuts, onions and tomatoes we love this snack. Peanuts contain Vitamin B1, Thiamine which helps form ATP (Adenosine triphosphate) which body uses for energy. A handful of peanuts gives you 7.3 grams of Protein. You need to just drop the sev from this recipe which is used as a garnish. You can have healthy peanut chaat as an evening snack or also as a quick breakfast. You will surely enjoy the crunchy texture and chatpata taste of Indian peanut chaat. Serve boiled peanut chaat immediately after mixing. Try other chaat recipes like the Papadi, Potato and Chick Pea Chaat or Samosa Chaat. Enjoy peanut chaat recipe | Indian peanut chaat with tomatoes, onions | healthy peanut chaat | boiled peanut chaat | with detailed step by step photos and video below.

panch dhan khichdi recipe | 5 dal khichdi recipe | pregnancy khichdi | pressure cooker mixed dal khichdi | with 25 amazing images. Panch Dhan Khichdi features an extremely appetising mixture of rice with five kinds of dals that provide the expectant mother with essential vitamins B1 and Vitamin B3. Loaded with ample fibre, this Panch Dhan Khichdi is also quite filling. Common ingredients and spice powders, which will be available in every kitchen, provide the Panch Dhan Khichdi an irresistible flavour. Once you have soaked the dals and beans, this homely Panch Dhan Khichdi is also very easy and convenient to make, so you can whip up a sumptuous meal even when you are tired and not feeling up to spending too much time in the kitchen. We serve Panch Dhan Khichdi with a bowl of homemade curds and this makes a perfect one meal dinner recipe. Aside from Panch Dhan Khichdi we suggest you look at our collection of 100 khichdi recipes to always have an option for a comfort and satiating meal. Enjoy how to make panch dhan khichdi recipe | 5 dal khichdi recipe | pregnancy khichdi | pressure cooker mixed dal khichdi with detailed step by step photos and video below.

Khapoli is undoubtedly the destination for vada pav! Here is the original recipe straight from the famous Khapoli batata vada experts.

green moong dal appe with vegetables | healthy appe pan recipe | south indian style healthy appe | vegetable moong dal appe | with 21 amazing images. green moong dal appe with vegetables is a simple South Indian which can be enjoyed for breakfast, snack of dinner. Healthy appe pan recipe is easy to make and slightly more nourishing because of the addition of veggies. Learn how to make south indian style healthy appe. To make green moong dal appe with vegetables you need to soak the green moong dal in enough hot water and allow it to soak for about an hour. Then drain and blend it to a smooth paste using water. Add all the remaining ingredients and make a batter of dropping consistency. Then heat an appe mould, pour little batter in each mould and cook till they turn golden brown from both the sides using very little oil. Filled with protein these appes are a great addition to a growing kids menu. It’s bite sized so kids of any age are bound to relish. The protein in vegetable moong dal appe will support the growing cells, tissues and bones of the kids. The addition of veggies makes these south indian style healthy appe fiber rich, thus it can be enjoyed by weight watchers, diabetics, heart patients and those with stomach upset. Just remember not to overdo with the portion size as anything in excess is not good for the body. When served fresh its taste will linger for a long time. Serve green moong dal appe with vegetables with healthy green chutney if you wish to. Enjoy green moong dal appe with vegetables | healthy appe pan recipe | south indian style healthy appe | vegetable moong dal appe | with step by step photos.

cheese noodles potato cutlet recipe | cheese noodles vegetable cutlet | Indian cutlet with corn, cheese and noodles | with 25 amazing images. cheese noodles potato cutlet recipe | cheese noodles vegetable cutlet | Indian cutlet with corn, cheese and noodles is a is crispy, soft and cheesy treat. Learn how to make cheese noodles vegetable cutlet. cheese noodles potato cutlet is a simple and delicious snack. Sweet corn, noodles, potatoes and cheese – these are all ingredients that kids fall for, in any form. cheese noodles vegetable cutlet is an ideal party snack, loved by both kids and adults which can also be served in snack box. Cheesy Noodle Potato Cutlet recipe is a twist to the regular cutlet, as it is made with noodles. In Indian cutlet with corn, cheese and noodles the cheese is grated and added to the mixture itself, the cutlet cannot be fried directly as everything would just fall apart and even potatoes wouldn’t help with binding. So we have dipped the cutlet in flour water mixture, rolled them in bread crumbs and fried it. This process gives crunchiness to the cheese noodles potato cutlet and it also enhances the taste of it. You can serve the cheese noodles potato cutlet with homemade tomato ketchup. This also makes an amazing party starter. Enjoy how to make cheese noodles potato cutlet recipe | cheese noodles vegetable cutlet | Indian cutlet with corn, cheese and noodles with detailed step by step photos and video below.

whole wheat masala bread rolls recipe | eggless healthy whole wheat bread rolls | Indian style whole wheat bread rolls | with 32 amazing images. whole wheat masala bread rolls is an eggless healthy whole wheat bread rolls recipe. Here is a tasty Indian style whole wheat bread rolls alternative that will make you bid adieu to maida based breads! Perked up with a peppy mix of herbs, spice powders and onions, the whole wheat masala bread rolls is a super tasty accompaniment to tea. The refreshing aroma and cheery taste of coriander dominates this whole wheat masala bread rolls which tastes best when had immediately after baking. We suggest having just one bread roll, occasionally for diabetics. Notes on eggless healthy whole wheat bread rolls. 1. To make the dough for whole wheat masala bread rolls, in a small bowl, take yeast. We are using dry yeast for the French bread rolls. Instant dry yeast can be added straight to dry ingredients and doesn’t require any proofing. Active dry yeast has slightly bigger size of granule and needs to be hydrated before being used in the recipe. 2. Add 3 tbsp of warm water in the bowl. Before pouring the water, dip your finger in water to check if it’s lukewarm or not. Water that's too hot can damage or kill the yeast. 3. After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use. If you don’t see a creamy frothy layer then discard the yeast and start over again. 4. The dough will be sticky but, don’t worry just knead into a soft and pliable dough. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so do not add too much flour or else you will get dense bread rolls. See why this is an eggless healthy whole wheat bread rolls recipe? Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Learn to make whole wheat masala bread rolls recipe | eggless healthy whole wheat bread rolls | Indian style whole wheat bread rolls | with step by step photos.

Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images. Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour. Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour. The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts. To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris. Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.

healthy egg dosa recipe | egg and oats pancake | vegetable eggs dosa | with 27 amazing images. A healthy egg dosa is a nutritious and delicious twist to the traditional dosa and egg recipes. Learn how to make healthy egg dosa recipe | egg and oats pancake | vegetable eggs dosa | egg and oats pancake is a nutritious and wholesome dish that combines the goodness of eggs and oats, making it an excellent choice for a healthy breakfast or snack. This protein-packed vegetable eggs dosa is a popular breakfast or brunch option that keeps you full for a longer time. This egg oats chilla recipe is not only rich in protein but also provides complex carbohydrates, fiber and essential nutrients. pro tips to make healthy egg dosa: 1. You can also use rolled oats to make this recipe. You can grind them into a slightly coarse powder for a more textural bite. 2. The batter should be slightly thicker than traditional dosa batter. 3. For a vegan option, you can use chickpea flour (besan) instead of eggs. 4. Have it immediately to enjoy the best flavours. Enjoy healthy egg dosa recipe | egg and oats pancake | vegetable eggs dosa | with detailed step by step photos.

Spinach and cottage cheese make a good filling for crepes which are topped with Mexican green sauce.

aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with 42 amazing images. aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha is a famous North Indian delicacy loved by one and all. Learn how to make Amritsari kulcha. To make aloo kulcha, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Add the oil and knead very well. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Divide the dough into 6 equal portions. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre and press it lightly. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. Repeat steps 3 to 7 to roll 5 more kulchas. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards. Cook it on one side till it puffs slightly and then turn over. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. Repeat the steps 9 to 11 to cook 5 more kulchas. Brush each kulcha with a little butter and serve immediately. Dhaba aloo kulcha is a delicious, flavour-packed Indian bread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the kulcha manifold. The stuffing with generous use of green chillies, coriander and dried mango powder has the perfect balance of spice and tang in one dish. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the Amritsari kulcha with a little butter before serving, to make the taste even richer! You can serve the stuffed kulcha with Paneer Pasanda or Punjabi Chole. And when served for breakfast, these kulchas are paired with a bowl of curd and pickle like Punjabi aam ka achar. Tips for aloo kulcha. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult. 4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave. 5. The dough has to be soft, so it is easy to roll. 6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board. 7. After stuffing the dough, roll it gently so the stuffing does not spill out. 8. After completing the rolling, ensure that the sesame side faces down on the tava. 9. This kulcha is stuffed and slightly thick so it will take some extra time to cook. 10. It has to be served immediately, else it will turn chewy. Enjoy aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with step by step photos.

kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | with 52 amazing images. kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | is a special savoury idli which got its name from that small town in Tamil Nadu. Learn how to make easy South Indian breakfast. To make kanchipuram idli, to the idli batter after fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortar pestle (khalbatta), crush to a coarse mixture and keep aside. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more kanchipuram idlis. Allow the kanchipuram idlis to cool slightly and demould them. Serve the kanchipuram idli hot with kolumbu and coconut chutney. Kancheepuram idli is famous for more than silk sarees! In fact, it is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. Here is how you can prepare kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, to save time you can also buy the readymade idli batter and then add ingredients to make this idli. Also we have prepared Tamil Kovil idli using idli moulds for convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles. Everyone in the family is sure to love easy South Indian breakfast and be it for breakfast, lunch or dinner. Besides this idli, you can also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining. Tips for kanchipuram idli. 1. Mixing with hands helps in the fermentation process so don’t skip this step. 2. Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is too low, it may take even 14 hours to ferment. 3. Though the list of spices and condiments may look vast, we recommend you add all of them in the said amounts to enjoy the authentic flavours of this idli. 4. Remember to grease the idli moulds with oil, before pouring the batter in it. This step of greasing makes the demoulding of idli very easy. Enjoy kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | | with step by step photos.