corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with 27 amazing images. corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack is a tempting chatpata snack which is absolutely enjoyable. Learn how to make Indian corn kabab. To make corn kebab, dip wooden sticks in a glass of water. Keep aside. In a deep bowl, add boiled and corn, potatoes, breadcrumbs, onions, capsicum, coriander, ginger paste, green chillies, black pepper, chaat masala, garam masala, corn flour, besan and salt. Mix well to form a dough. Divide the mixture into 14 equal portions. Take one portion of the mixture and insert the ice cream stick in the centre and make kebabs into cylindrical shape. Heat oil in the kadhai, deep fry 3 to 4 kebabs at a time until evenly golden brown in colour form all the sides. Serve the corn kebab immediately with tomato ketchup and green chutney. Seekh kebabs are known to be traditionally non-vegetarian preparations. Here is a wonderful vegetarian recipe of a seekh kebab made with grated sweet corn and mashed potatoes. These Indian corn kabab on sticks are sure to appeal to kids as a finger food, especially when served during birthday parties. To obtain firmer and better-textured kebabs it is advisable to use boiled potatoes. Bread crumbs is combined with besan for binding the makai kebab Indian snack further add the necessary crispy texture as well. And of course, not to forget the host of Indian spices used here. The right proportions of the spices is what makes them tastes different but equally delicious. Each piece of potato corn kebab is sure to tempt to come back for another serving whether it is served with tomato ketchup or green chutney. Tips to make corn kebab. 1. You can also add vegetables of your choice such as French beans and carrot. 2. You can make all ready and deep-fry them when guests come. 3. If you do not have ice cream stick you can also use bread sticks. Enjoy corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with step by step photos.

Whether you compare them on the basis of flavour, colour or texture, broccoli and almonds make a rare but winning combination! now, i wouldn’t say this is easy or quick, but the result is definitely worth the time and effort. Ask for flavour, and you can enjoy the best of both broccoli and almonds, further enhanced by the onions. Ask for aroma, and that of celery is unbeatable. Ask for texture, and the crunchiness of the almonds is sure to satisfy your wish. Ask for compliments, and you will get a lot of it from your guests without having to ask!

soya pulao recipe | soya vegetable rice | soya chunks pulao | soya pulao with brown rice | pulao to lower blood pressure | with 35 amazing images. soya pulao is a delicious and healthy Indian rice dish that is packed with nutrients. Learn how to make soya vegetable rice. soya pulao, also known as soybean pulao or soy pulav, is a flavorful and nutritious Indian rice dish that features soya chunks, brown rice, vegetables and spices. It is a good choice for people who want to increase their protein intake. Here's a description of main ingredients for soya pulao: soya chunks are rich in fibre and protein and have a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself. Brown rice: The glycemic index of brown rice is lower than white rice. Therefore, brown rice is good for people with diabetes if consumed in limited quantities. Being a good source of fibrethat reduces high cholesterol levels and prevents atherosclerosis and good for your heart. Vegetables: Soya pulao includes a mix of vegetables such as peas, onions and tomatoes. You could add carrots, bell peppers, and beans. These vegetables add color, texture, and nutrients to the dish. soya pulao recipe is rich in vitamin B1, Magnesium, Dietary fiber, Protein and Folic acid. Tips to make soya pulao recipe: 1. Along with soya chunks you can also add mixed vegetables of your choice. 2. You can also use frozen green peas to make this recipe. 3. For a better taste and flavor, you can use basmati rice instead of brown rice. See how to cook basmati rice. 4. Consider using coconut oil instead of processed seed oils for a healthier diet. Enjoy soya pulao recipe | soya vegetable rice | soya chunks pulao | soya pulao with brown rice | pulao to lower blood pressure | with step by step photos.

Hariyali Parwal is a mouth-watering curry of stuffed parwal cooked with coriander-flavoured curds. The stuffing of fennel seeds, onions and spice powders gives the parwal a smashing flavour, which is improved further by the paste of coriander and curds that it is cooked in. Make sure you keep the flame low after adding the curd-paste, else it will curdle. Serve the Hariyali Parwal Curry immediately upon preparation, with your favourite rotis or rice .

These scrumptious and filling tacos are chock-full of crunchy veggies, cottage cheese and corn, all drowned in a flavour-packed green sauce. The green sauce, made of capsicum and milk has a buttery, luscious mouth-feel and pleasantly spicy taste. The veggies stuffed into the Corn and Cottage Cheese Tacos, on the other hand, give you a variety of exciting textures. Overall, it’s an awesome snack with the best of everything – taste, texture and aroma. The green sauce tends to thicken over time, so adjust the consistency before using it by adding a little milk and heating it. You can also try other Mexican delights like the Mexican Rice and Mexican Rajma Corn Pizza .

semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images. semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style. To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney. Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste. What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience. Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours. Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below.

Thoran is an all-time favourite Keralite vegetable preparation. It is a simple but flavour-packed method of tempering veggies with red chillies and garlic, and seasoning it with crushed cumin seeds. A dash of red chilli powder adds a touch of spice to this peppy dish. Do not miss out on the garlic, because it not only adds flavour to the Mixed Vegetable Thoran but also helps control your blood pressure. The combination of ingredients in the tempering gives the Thoran such a rich aroma and flavour that you do not feel the reduction in salt. Enjoy this South Indian delicacy with whole wheat rotis .

The trick here is the right red curry paste, made of red chilli, onions, garlic and ginger with lemon grass and white pepper adding wonderful new flavours. This thick, fiery paste is cooked with coconut milk, corn flour and soya sauce. Add torn Basil leaves and an assortment of veggies. Delicious!

When you hear the word pulao, the first thing that comes to mind is veggies and rice cooked with whole spices. But, this Chawli and Kabuli Chana Pulao is completely different. Here, the rice is combined with two pulses of contrasting colours and tastes, perked up with tomatoes, onions and a tempering of mustard seeds. A dash of garam masala and a squeeze of lemon add more josh to this pulao, making it a tongue-tickling treat. Relish it hot and fresh with a raita of your choice. You can also try other pulaos like the Shahi Pulao or Palak Pulao .

All your favourite spices and seeds assemble together to make this Mili Jhuli Subzi a mouth-watering main course . Here, an attractive collection of veggies and paneer is cooked with tomatoes and an aromatic paste of assorted spices, onions and ginger, to make a tongue-tickling treat that will surely make you lick your fingers! The Mixed Vegetables with Paneer in Red Gravy goes well with pulaos , rotis and puris .

A sumptuous soup of nutritious vegetable stock thickened with white sauce, the cabbage, carrot and onion soup stands out because of the addition of chopped veggies that provide a refreshing crunch to creamy soup. As always, a dash of pepper is all it takes to flavour this wholesome soup.

The moment somebody hears the word ‘makhani’, it reminds them of a rich and buttery gravy and they immediately strike it off their diet-friendly list! However, this innovative recipe shows that you can recreate the same buttery experience using apt ingredients and cooking methods, in a pretty much diet-friendly way. This is indeed a makhani gravy but we have not even used a spot of high-saturated, fat-laden butter, but used a little bit of oil instead. The koftas are also unusual, made using iron-rich nachni for binding, instead of corn flour. Putting our heads together to make the Cabbage Nachni Koftas in Makhani Gravy as healthy as possible, we decided to steam the koftas instead of deep-frying them. This makes the dish healthier, without compromising on flavour. This low-salt recipe is sure to be a healthy treat for those with high blood pressure. You can also try other low-salt subzis like the Mili Jhuli Subzi and Bengali Mixed Vegetable Dry Sabzi .

lentil and spinach soup recipe | masoor dal palak soup | healthy masoor dal vegetable soup | with 25 amazing images. lentil and spinach soup is a vitamin A rich healthy Indian soup. Learn how to make masoor dal palak soup. lentil and spinach soup is a hearty and nutritious soup that combines the earthy flavors of masoor dal with the vibrant green goodness of spinach. This soup is typically made by cooking lentils, with a variety of vegetables, herbs, and spices, and then adding fresh spinach near the end of the cooking process. To make lentil and spinach soup in a pressure cooker add the tomatoes, masoor dal along with 2 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside to cool. Once cooled, blend in a hand mixer to a smooth purée.Heat the olive oil in a deep pan. Add the garlic and onions and sautée for 2 minutes. Transfer the purée , add the spinach, milk, chilli powder, salt and 1 cup of water, mix well and bring to boil. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve lentil and spinach soup hot with whole wheat bread sticks. lentil and spinach soup is a popular choice for a healthy and filling lunch or dinner, especially during the colder months, and it can be enjoyed on its own or paired with a slice of crusty bread for a complete and satisfying meal. lentil and spinach soup is rich in vitamin C, vitamin A, folic acid, vitamin B1, calcium, Dietary fiber and protein. lentil and spinach soup can be enjoyed by diabetic, weight loss, pregnant women and heart patients. Pro tips for lentil and spinach soup. 1. In a pressure cooker put roughly chopped tomatoes. Tomatoes add a touch of acidity and brightness to the soup, cutting through the richness of lentils and balancing the earthy notes of spinach. Tomatoes are a Pregnant woman's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. 2. Add masoor dal (split red lentil), washed and drained. Masoor dal cooks quickly and breaks down easily, contributing to a smooth and creamy texture in the soup, making it more enjoyable to eat. 1 cup of cooked Masoor dal gives 19 grams of protein. Being rich in phosphorus it works with calcium to build our bones. NOTE. When you soak 3/4th cup of masoor dal you will get 1 cup soaked masoor dal. That is what will be used in the recipe. 3. Once cooled, blend with a hand blender to a smooth purée. A hand blender is ideal for this recipe because it can easily handle larger volumes and blend directly in the pressure cooker, saving you from transferring ingredients. 4. Add finely chopped spinach (palak). Spinach cooks quickly and easily, making it a convenient addition to the soup. It can be incorporated just before serving to retain its fresh flavor and vibrant color. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Enjoy lentil and spinach soup recipe | masoor dal palak soup | healthy masoor dal vegetable soup | with step by step photos.

A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the flavour of this easy kadhi, which is made quicker and simpler using the microwave oven.