greek salad recipe | healthy veg greek salad Indian style | easy traditional greek salad | best greek salad | with 15 amazing images. greek salad recipe | healthy veg greek salad Indian style | easy traditional greek salad | best greek salad is a popular choice, all over the world. Learn how to make easy traditional greek salad. To make greek salad, first make a dressing of virgin olive oil, oregano, lemon juice, salt and pepper powder to taste. Then combine romaine lettuce, feta cheese, green cucumber cubes, onions, cherry tomato halves and black olives in a deep bowl. Add the dressing and mix well. Serve immediately. Easy traditional greek salad made with romaine lettuce, cheese and veggies dressed in a lemony and herby olive oil dressing, this salad is a multi-textural treat with myriad flavours packed into a bowlful. The use of feta cheese in best greek salad gives the salad a unique texture and taste, and the veggies are also chosen such that the salad has a good balance of juiciness and crunch. With plenty of veggies, this healthy veg greek salad is a true nourishing treat for the eyes as well as for the body. You are sure to gain in many antioxidants from this salad. These antioxidants help our body get rid of harmful free radicals which otherwise can be a ladder to various health diseases. Further the antioxidants also safeguard our cell health and boost our immunity. The dressing of the greek salad is also has a plethora of wisely chosen healthy ingredients. The olive is rich in MUFA (for healthy heart), while the lemon juice lends vitamin C (for healthy skin) and the oregano helps to enhance the flavour of the dressing, thus making this healthy bowl more palatable for obesity, healthy heart and diabetes. Tips for greek salad. 1. As a replacement to feta cheese, you can use soft paneer cubes. 2. If you wish you can also add chopped colourful bell peppers to this salad. 3. Serve the salad immediately upon tossing before the veggies lose their crispness. Enjoy greek salad recipe | healthy veg greek salad Indian style | easy traditional greek salad | best greek salad | with step by step photos.

A too-yummy-to-describe creation from the Thai repertoire, Fried Potatoes in Ginger Mushroom Sauce features crisp potato wedges tossed in a saucy base made of pungent ingredients like ginger and garlic together with succulent mushrooms and crunchy veggies. The vegetables that go in, like onions and capsicum, also do more than add volume to the sauce. They all have distinct flavours, which reflect in the dish. Make sure you serve the Fried Potatoes in Ginger Mushroom Sauce as soon as it is prepared, in order to enjoy the crunch of the veggies and the crispness of the potato wedges.

broccoli cheese balls recipe | broccoli cheese bites | Indian cheesy broccoli balls without egg | Indian party starter | with 29 amazing images. broccoli cheese balls recipe | broccoli cheese bites | Indian cheesy broccoli balls without egg | Indian party starter is a yummy, cheesy party starter for people of all ages. Learn broccoli cheese bites. To make broccoli cheese balls, heat the oil in a broad non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Transfer into a deep bowl and cool slightly. Add the cornflour, potatoes and salt and mix well. Divide the mixture into 10 equal portions. Press a little in the centre of each round to make a depression. Place a cheese cube in the centre of each round. Bring all the sides together to seal it, and roll again to form a ball. Roll each ball in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan, deep fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the broccoli cheese balls immediately. Broccoli looks so good and tastes so good in these Indian cheesy broccoli balls without egg that you will fall head over heels in love with it! Broccoli and cheese, thoughtfully combined with potatoes, result in an irresistible starter that is crisp outside and succulently indulgent inside. The vibrant colour of broccoli stands out, making the broccoli cheese bites a visual trend-setter too! This is well-balanced with the flavour of cheese oozing out when you break it open. Enjoy this Indian party starter with Schezuan sauce or serve with tomato ketchup to kids. Make these and many more perfect party appetizers like Baby Corn Hara Masala, Corn Fritters, Creamy Mushroom Tartlets, Mini Chilli Cheese Naan, Pasta Cheese Balls. Tips for broccoli cheese balls. 1. To save time, you can boil potatoes in a microwave. 2. All vegetables (broccoli, onion, garlic and ginger) should be finely chopped so it is easy to shape balls. 3. We suggest using mozzarella cheese to get the perfect melted cheese after frying. 4. Cornflour in the mixture can be substituted with bread crumbs. 5. The balls can be shaped and refrigerated till frying. 6. Deep-fry the balls on a medium flame only. If you fry them on a high flame, they will immediately turn darker in shade but the cheese cube inside would not melt. Enjoy broccoli cheese balls recipe | broccoli cheese bites | Indian cheesy broccoli balls without egg | Indian party starter | with step by step photos below.

Bored of having chole with bhature? Here is a yummy variation, in a handy, easy-to-serve snack-style format. A spicy and tangy chole preparation is placed inside a plain flour dough leavened with yeast, and baked in an oven. Somewhat like a chole stuffed bun, these Baked Chole Parcels have a fluffy texture with a scrumptious centre filling. You must prepare the chole 1-3 hours in advance and allow it to cool before stuffing it into the dough, in order to get the right texture. The Baked Chole Parcels are wonderful to serve as a snack with tea or as a starter at a party. Try other chole recipes like Chole Tikki Chaat and Pindi Chole Roll .

onion rava dosa recipe | instant rava dosa | crispy onion rava dosa |with 28 amazing images. instant onion rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Learn how to make onion rava dosa recipe | instant rava dosa | crispy onion rava dosa | This is a quick-fix dosa that gets ready within minutes. Although the onion rava dosa does not require any grinding or fermentation, the resulting dosas are so tasty and crisp that you will find it difficult to stop eating. The combination of rava and rice flour gives the dosas a special texture, while onions give it a nice succulent crunch. Curry leaves, cumin seeds, coriander and other ingredients are added to boost the taste and aroma of the crispy onion rava dosa, making sure everybody is at the table even before you announce the meal! Serve these crispy onion rava dosa right off the tava with sambar and chutney. Tips to make onion rava dosa: 1. Make sure you mix the batter well before making every dosa. 2. If you do not like the mouthfeel of green chillies you can add green chilli paste. 3. Make sure to sizzle the tava before making every dosa. 4. As you make the last batches of the dosa, the batter remains thick at the bottom, you can add water to adjust the consistency of the batter and then make the dosa. Enjoy onion rava dosa recipe | instant rava dosa | crispy onion rava dosa | with detailed step by step images.

A tasty mélange of crisp vegetables in schezwan sauce.

easy brown rice risotto recipe | Indian style brown rice vegetable risotto | healthy brown rice vegetable risotto | garlic brown rice risotto | with 20 amazing images. Easy brown rice risotto is a slightly healthier option than other cheese and fat laden risotto. This Indian style brown rice vegetable risotto is flavoured using readily-available ingredients that nevertheless add an irresistible aroma and taste. Learn how to make healthy brown rice vegetable risotto. Risotto is one of the most famous Italian rice dishes, now popular all over the world. While it is now beheld as an exotic recipe, most Italians look at Risotto as a homely and soothing meal made with rice and some form of stock. To make easy brown rice risotto, heat little oil and sauté onions, garlic and capsicum. To that add other ingredients like brown rice, milk, oregano, chilli flakes, salt and little cornflour-milk mixture. Mix all these and cook for 3 to 4 minutes. Finally add very little cheese and cook for another minute. Healthy risotto is ready. Remember to serve it immediately to enjoy its perfect texture. This vegetarian, cheese-based version of Indian style brown rice vegetable risotto is made heart-friendly by using high-fibre brown rice, minimal cheese, and a mixture of cornflour and low-fat milk for thickening. This little cornflour and cheese is needed for the risotto texture. However making this risotto will make you pile up on less calories than the cheese loaded risotto made with Arborio rice. With capsicums for colour and crunch, this garlic brown rice risotto is flavoured using readily-available ingredients that nevertheless add an irresistible aroma and taste. This brown rice vegetable risotto is a suggestive pick for heart patients and hypertensives. They can add more veggies like finely chopped carrots and broccoli to make it more heart-friendly. But remember to restrict the serving size and don’t make it a daily fare. Enjoy easy brown rice risotto recipe | Indian style brown rice vegetable risotto | healthy brown rice vegetable risotto | garlic brown rice risotto | with step by step photos.

Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with 37 amazing images. Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style is a unique combination with an amazing flavour. Learn how to make Indian moong dal vadi masala. To make Maharashtrian papdi and moong dal vadi sabzi, for the masala, heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes. Add the red chillies and coconut and sauté on a medium flame for 3 minutes. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside. Heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally. Serve hot, garnished it with coriander leaves. This papdi vadi vegetable Maharashtrian style is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it. This is a traditional recipe from the region of Vidarbha that is best enjoyed with chapatis. An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices. It is interesting to note that the masala paste uses dry coconut (kopra) and not fresh coconut. This gives the Indian moong dal vadi masala a unique flavour. Tips for Maharashtrian papdi and moong dal vadi sabzi. 1. We would recommend that you make fresh masala to get the authentic flavour and aroma of this sabzi. 2. For the paste, prefer to use Kashmiri red chillies to get the authentic red colour of the sabzi. Have a go at other traditional delicacies like Bharleli Vaangi and Cauliflower Greens Pitla. Enjoy Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with step by step photos.

A classic recipe from the kitchens of Maharashtra, the Moong Dal Vadi Rasa is a tongue-tickling preparation of moong dal vadis cooked in a gravy of tomatoes, blended with onions and spice powders. The rich flavour of the tomato-based gravy seeps into the vadis giving them a really nice flavour. Garnishing with coriander gives the Moong Dal Vadi Rasa an instant aroma boost, so make sure you don’t skip it. It is very important to serve this Maharashtrian delicacy immediately after preparation. You can also try other specialties from the region, like the Maharashtrian Pitla and Maharashtrian Amboli .

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

This mixed vegetables in coconut gravy is a great combination of dry spices and coconut milk with mixed vegetables. Worth a try !

Homemade pie crusts with a buttery, melt-in-the-mouth texture are topped with a scrumptious topping of mushrooms and spring onion greens in a creamy white sauce base. The combination of spring onion greens and mushrooms is really outstanding, and when topped with loads of cheese and baked, it is truly a recipe to remember. You can serve this as an evening snacks or as a starter at a party . Make sure you serve it immediately to enjoy the cheesiness and crunch. You can also try other mushroom recipes like the Mushroom Snack and the Mushrooms Stuffed with Paneer .

vegetable gold coins recipe | sesame seeds gold coin | veg Chinese gold coin | with 15 amazing images. vegetable gold coin recipe is a delightful fusion of flavors and textures, perfect for those seeking a tantalizing appetizer or snack. Learn how to make vegetable gold coins recipe | sesame seeds gold coin | veg Chinese gold coin | sesame seeds gold coin are a little rounds of bread topped with a savory and colorful vegetable mixture. These golden-hued coins are crafted from a harmonious blend of finely chopped vegetables and infused with aromatic spices. They're crispy on the outside and packed with a savory vegetable filling. Each bite offers a burst of savory goodness, balanced with a hint of sweetness from the vegetables. Served hot with a tangy dipping sauce or chutney, vegetable gold coins are not only a treat for the taste buds but also a visual delight, making them a beloved choice for gatherings and parties. If you want more snack recipes using bread, check out our collection of Bread Snack Recipes. pro tips to make vegetable gold coin recipe: 1. Be very careful when you flip the Vegetable Gold Coins in the oil. The sesame seeds can start spluttering when subjected to hot oil. Wear an apron and stand at a safe distance from the kadhai when you are deep-frying. 2. Make sure you spread the flour-water batter uniformly on the veggie-topped bread roundels, so that the two layers bind well, and sprinkle the sesame seeds immediately so that they stick well to the batter. 3. If you do not have a cookie cutter, you can use a steel bowl or vati to cut the bread roundels. Enjoy vegetable gold coins recipe | sesame seeds gold coin | veg Chinese gold coin | with detailed step by step photos.

Green tomatoes cooked with paprika, curry powder and brown sugar.