What an experience! Mushrooms sautéed with onions, chillies and aromatic oregano are set atop buttered toast and garnished with tangy tomatoes and parsley, waiting to be bit into, waiting to brush your taste buds with a mélange of flavors, waiting to take you along on a memorable culinary experience that you will want to keep repeating again and again. The Mushroom Oregano Open Toast Sandwich tastes so out of this world, you will find it hard to believe that you can resist it. Other then sandwich you can enjoy mushrooms in Mushroom Schezuan Wrap , Mushroom Pizza , Mushroom and Coriander Subzi and Mushroom Brown Rice .

tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with 20 amazing images. tamatar ki kadhi is a flavorful and tangy dish usually made with yogurt (curd) as its base. However, a version can be prepared without curd, making it suitable for those who are lactose intolerant or prefer dairy-free options. This variant maintains the essence of traditional kadhi while imparting a unique taste. Who does not like tangy, lip-smacking kadhi? tomato kadhi is a tangier, more tantalizing version made of tomato purée (instead of dahi), thickened with besan, and spiced up with an assortment of pungent ingredients. tamatar ki kadhi is a perfect Jain dish as it is prepared without onion and garlic Serve tamatar ki kadhi hot with steamed rice or roti. This dairy-free tamatar ki kadhi is not only simple to prepare but also beautifully captures the tangy flavor of tomatoes while offering a comforting and satisfying meal. Enjoy! Pro tips for tamatar ki kadhi. 1. Tomatoes add a tangy and sweet flavor that complements the creamy and slightly sour taste of the kadhi. Tomatoes are an extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. 2. Add 1 tbsp besan (bengal gram flour). Besan acts as a natural thickening agent, adding a creamy texture to the kadhi. Besan adds a subtle nutty flavor to the kadhi,complementing the tanginess of the tomatoes. Enjoy tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with step by step photos.

carrot and paneer toast recipe | carrot paneer sandwich in 10 minutes | paneer carrot brown bread toast | paneer vegetable toast is a quick fix snack when hunger strikes. Learn how to make carrot paneer sandwich in 10 minutes. While most people are tuned to a breakfast of toast and cereals, there are times when all of us yearn for a change. Here is a delicious paneer carrot brown bread toast which is an instant breakfast option, made with toasted brown bread slices topped with a sumptuous mixture of low-fat cottage cheese, grated carrots, tomatoes et al. To make carrot and paneer toast, combine the carrot, paneer, tomato, green chillies, coriander, butter and salt in a deep bowl and mix well. Divide into 5 equal portions. Place one portion of the mixture on each toast and bake in a pre-heated at 150°C (300°F) for 5 minutes. Serve hot. You will enjoy each crisp and sumptuous mouthful of the healthy paneer carrot brown bread toast, and feel good about the vitamin A and fibre boost you get from it. Each toast fulfils 7% of vitamin A need and provides 1 g of fiber. The paneer used in this paneer vegetable toast is low fat paneer, to restrict the amount of fat consumed. However, if you do not have any fat restriction, you can opt for full fat paneer. With either option you will surely gain in some calcium. While the brown bread or wheat flour bread is slightly a wiser choice as compared to maida based bread, this carrot paneer sandwich in 10 minutes is high in carbs. So moderate consumption occasionally is suggested. Tips for carrot and paneer toastcarrot and paneer toast. 1. Prefer thick slices of bread for this recipe, preferably the sandwich bread variety. 2. Use fresh paneer only, for best results and perfect smooth texture. 3. Use thickly grated carrot for good mouthfeel and eye appeal. Enjoy carrot and paneer toast recipe | carrot paneer sandwich in 10 minutes | paneer carrot brown bread toast | with recipe below.

chickpea salad | chickpea chaat | chickpea salad with potatoes | with 12 amazing images. chickpea salad is a simple salad made from soaking chickpeas overnight and then adding some boiled potatoes, tomatoes and topping with a lemon juice dressing. If you wish to make the chickpea chaat healthy then all you have to do is drop the potatoes from the recipe. We love the chickpeas in the chickpea salad with potatoes recipe as chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. For your kitty party, this chickpea chaat is a perfect cold salad to serve for a kitty party chaat. I carry this chickpea chaat to work as this is a fairly one-dish meal salad to have with some chatpatta taste. Remember to pack the salad dressing in a small container and toss it in the chickpea salad with potatoes just before serving. Serve chilled. Aside from chickpea salad try our collection of Indian salads with dressings. Enjoy chickpea salad detailed step by step photos and video.

saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images. saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy. Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious. Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time. Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.

rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images. rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha. To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside. The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds. A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day. Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment. Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar. Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos.

mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread | with 48 amazing images. mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread is a one dish meal in itself. Learn how to make healthy radish coriander paratha. To make mooli dhania paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside for 15 to 20 minutes. Divide the dough into 4 equal portions and roll each portion into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and lightly half cook the rotis and keep aside. For the stuffing, sprinkle a little salt over the radish. Keep aside for 10 minutes and then squeeze out the water. Add the coriander, green chillies and salt and mix well. Keep aside. Then to make mooli dhania paratha, place a roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Grease a non-stick tava (griddle) using 1/4 tsp of oil. Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve the mooli dhania paratha immediately. The perky flavour of coriander and the sharp notes of radish go very well together, as you will note in this radish stuffed Indian flatbread. It is made of common ingredients and involves very little pre-preparation, so you can conjure up this delicious meal any time you feel like. Indian dhaniya mooli ke parathe are a great option for healthy vegetarian breakfast, lunch or dinner, as they are wholesome, tasty and quite filling. Gather in some nutrients like vitamin C for immunity building, vitamin B1 for energy metabolism and phosphorusfor healthy bones. Diabetics, weight-watchers and heart patients can also indulge in this healthy radish coriander paratha and benefit from the fibre it lends. Tips for mooli dhania paratha. 1. Serve mooli dhania paratha with curds to make a healthy Indian snack or breakfast. 2. Use a spatula and press down to cook the mooli dhania paratha evenly. 3. Serve mooli dhania paratha with lehsun ki chutney. Enjoy mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread | with step by step photos.

anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with 16 amazing images. anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney is a refreshing chutney with a hint of anardana and onions both. Learn how to make pomegranate mint chutney. To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water. Refrigerate till use. Chutneys are not only accompaniments, but often also served as a part of an Indian thali. Pomegranate mint chutney is a simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a mildly pleasant sour taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour. And there's nothing like a little pudina to set those senses tingling. It is homely and satisfying, guaranteed to please both young and old. Coriander, mint and anardana chutney can be enjoy as an accompaniment to any Indian snacks like rava vegetable pancake, nylon khaman dhokla, etc. Tips for anardana pudina chutney. 1. Store anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in freezer for 15 days or 2 days in fridge. 2. Serve anardana pudina chutney with batata wada. 3. Serve anardana pudina chutney with samosa. Enjoy anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with step by step photos.

kaddu ka raita recipe | red pumpkin raita | healthy kaddu ka raita | with 23 amazing images. kaddu ka raita recipe | red pumpkin raita | healthy kaddu ka raita is a simple accompaniment for any Indian meal. Learn how to make red pumpkin raita. To make kaddu ka raita, heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the pumpkin, salt and sugar, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the green chillies and sauté on a medium flame for a few seconds. Remove from the flame and allow it to cool for 2 minutes. Once cooled, mash the pumpkin pieces with the help of a masher. Add the curds and mix well. Refrigerate for 1 hour and serve chilled garnished with peanuts and coriander. It feels creamy and rich, but it is equally light and refreshing, giving everyone a reason to love the red pumpkin raita. Red pumpkin is tempered and cooked till soft, mashed and mixed with curds, and finally garnished with coriander and crushed roasted peanuts. The roasted peanut garnish is actually the icing on the cake, as it gives the kaddu ka raita a tremendous boost in flavour, aroma and texture. You can keep this refrigerated and it is easy to carry to work too. Healthy kaddu ka raita is a storehouse of vitamin A – a nutrient which helps in vision and maintaining skin health. The curd lends enough protein for the maintenance of all body cells and its probiotic nature is beneficial for the gut. This healthy kaddu ka raita can be enjoyed by weight-watchers, diabetics and heart patients. They can make their choice between full fat curd and low fat curd and avoid the use of sugar. Tips for kaddu ka raita. 1. Cover and cook the red pumpkin. This not only reduces the cooking time, but also helps to reduce nutrient loss. 2. Whisk the curd before adding to get a uniform raita. 3. Mix the mashed pumpkin, curd and milk well to get a uniform raita. Enjoy kaddu ka raita recipe | red pumpkin raita | healthy kaddu ka raita | with step by step photos.

pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with 21 amazing images. To make pyaz aur anardane ki roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sides. Serve immediately with fresh curds or raita. An easy and tasty roti that is nevertheless a delicacy that you will enjoy and remember for a long while, the Indian anardana roti has an ultimate aroma and flavour unlike anything you have tasted before. While onion itself has a strong aroma, here the dried and roasted pomegranate seeds play a more notable role. We recommend that you make fresh anardana powder to enjoy the true authentic flavour of anardana paratha. Serve Punjabi paratha with anardana - dhaba style for breakfast, brunch or pair it with a bowl of fresh curd / raita to make a satiating meal. With not too much effort, you will have a flavoursome Indian meal on table which is easy to digest and nutritious too! Tips for pyaz aur anardane ki roti. 1. Since the ingredients are all mixed into the dough, make sure you chop the onions very finely to make rolling easy. 2. To make it healthy, cook each roti with ¼ tsp of oil, preferably peanut oil. Enjoy pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with step by step photos.

Buckwheat is called "Kutti-no daro" in Gujarati and "kutto" in most other Indian languages. This recipe is a variation of a traditional recipe and is modified to make it healthier by using much oil , and adding potatoes to add softness to the texture of this dish. It is made into a big pancake and then cut into wedges before serving with fresh coriander chutney. Buckwheat is high in iron and fibre while curds contributes to the calcium and protein and potatoes provide carbohydrates and energy in this recipe. This recipe is recommended for the third trimester because your energy requirements are higher during this period.

The tang of these two feisty friends makes for a zesty accompaniment to any meal, especially a chinese spread.

Ever imagined introducing spinach into a pizza? Well, here is an exciting Spinach and Cottage Cheese Pizza with a topping of blanched spinach and chunky cottage cheese cubes. With yellow capsicum to complement the colour and flavour of spinach, this pizza becomes a complete winner!

An open hot dog roll is exciting because just the sight of its contents is appetizing! that is really true in the case of this mixed vegetable and paneer hot dog roll, with multi-coloured veggies, flakes of paneer and lots of gooey molten cheese. You will love the crisp bread and the chunky, cheesy topping.