Here is a cheesy, creamy and chunky treat of melt-in-the-mouth homemade tarts baked with a luscious spinach-based filling. A range of exciting ingredients ranging from tomato puree to onions and green chillies give the spinach mixture a balanced taste that combines tang, spice and crunch. Topping the stuffed tarts with tomatoes and cheese adds more taste and textures to this fabulous treat. The chunky juiciness of tomatoes and gooeyness of cheese can be clearly experienced in these exciting Spinach Tarts, which must be enjoyed immediately after preparation. Sure to please one and all, these savoury tarts are ideal to serve as a starter at parties .

The very sight of sizzling chana being constantly turned around in the tavas of roadside chaat-wallahs is enough of trigger the gastronomic juices! would it not be wonderful to recreate that wonderful tava chana experience at your own garden cocktail party? cooked kabuli chana, prepared in a lip-smacking spicy fashion served with crisp papdi is sure to make your party the talk of the town!

Think of this dish as three tasty units placed together with the sheer motive of delighting the diner! Flavourful and succulent cottage cheese balls; tangy tongue-tickling tomato sauce; and perfectly cooked, herbed spaghetti... each of these is as perfect as can be, whether in terms of flavour, texture or appearance, and when they come together the outcome is nothing short of magic. The tomato sauce, which is the highlight of this recipe, is absolutely amazing with a fresh, tangy flavour and a really luscious mouth-feel enhanced by the addition of fresh cream. Indeed, Cottage Cheese Balls in Tomato Sauce with Herbed Spaghetti can independently be served as a meal, as it is sure to please you and satiate you with its holistic composition and lingering flavour.

microwave dal fry recipe | how to make dal in a microwave | dal tadka in microwave | Dal fry is literally every where! you will find it on every restaurant menu, in most buffets, in wedding spreads, parties and in day-to-day meals. That is how versatile and common this north indian recipe is. Devoid of too many spices, this dal tastes very natural though not bland or raw. In short, it tastes just perfect. However, most people are so engrossed in the final product that they do not even realise that it is comprised of an uncommon combination of dals – chana dal and masoor dal. Dal fry is a good fit for microwave cooking, as it can be made much faster and easier.

A herby snack made of flour perked up with chopped onions, curry powder and a generous dose of aromatic parsley, these parsley straw may either be served fresh or stored in an airtight container for a few days. Make sure you serve it with a nice, tangy dip for double joy!

raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with 25 amazing images. kacche kele ki tikki - raw banana cutlet is a unique and simple snack recipe. Learn how to make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | Craving a savory and satisfying snack? Look no further than kacche kele ki tikki! raw banana cutlets are a delightful vegetarian dish made from raw bananas (also known as green bananas or plantains), mixed with spices, herbs, and binding agents, then shaped into patties and fried until crispy. Forget the stereotyped potato cutlets; try these crunchy raw banana cutlets instead! You will be floored by its elegant flavour and crunchy texture. It is amazing how it uses selection of simple everyday ingredients and even easy to prepare such a brilliant snack. Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlets, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy. pro tips to make raw banana cutlet: 1. You can also use fresh herbs like mint and curry leaves add a burst of freshness. 2. Instead of semolina you can use bread crumbs to coat the cutlets. 3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture. 4. Maintain medium heat while frying to ensure the cutlets cook through without burning. Enjoy raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with detailed step by step photos.

karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with 48 amazing images. healthy stuffed karela paratha is a delicious and nutritious Indian flatbread that is made with a filling of bitter gourd (karela) and potatoes. Learn how to make Indian bitter gourd paratha. Karela is an ingredient that many people associate with health food or traditional recipes. But, you will be surprised to know that it is a key ingredient in one of Delhi’s popular street foods – the karela paratha! The bitter gourd is cooked in a flavorful spice mixture that helps to mellow out its bitterness, and the potatoes add a bit of sweetness and creaminess. The Indian bitter gourd paratha is then cooked on a hot griddle until it is golden brown and crispy. You have to try this karela paratha recipe to believe us. Once you do, you will fall in love with it – for it’s tasty, sumptuous and really fabulous in all respects! Remove potatoes from the recipe and this becomes a karela paratha for diabetics. Serve karela paratha hot with some curds. Pro tips to make karela paratha: 1. Always use karela that is firm and not soft. 2. Make sure you squeeze the water from the karela after applying salt very well. 3. Serve these parathas immediately as they taste better. Enjoy karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with step by step photos.

vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | with 47 amazing images. vegetable kadai is a vibrant and aromatic Indian sabzi that's perfect for those who love a hearty and flavorful meal. Learn how to make vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | A melange of veggies in a masaledar gravy, this kadai vegetable curry recipe is an all-time favourite. With colourful and crunchy veggies like coloured capsicums, carrots, beans and paneer, it has an appetizing appearance and an even more appealing taste. restaurant style veg kadhai is a vibrant and flavorful dish featuring a medley of colorful vegetables cooked in a rich, aromatic gravy. The secret to its authentic taste lies in the tempering of whole spices like cumin and bay leaf, followed by a sautéed base of onions, tomatoes, and ginger-garlic paste. The vegetables are cooked to perfection, retaining their crunch while absorbing the luscious gravy. A generous sprinkling of garam masala and a touch of cream elevate the dish to restaurant-quality, making it a delightful treat for any palate. It accompanies most Indian flatbreads and rice dishes very well, so you do not have to think twice about including it in any menu! You can also try your hand at making other veg dishes like Mixed Vegetable Subzi and Mili Jhuli Subzi. pro tips to make vegetable kadai recipe: 1. Don't just add ginger-garlic paste, but sauté them in hot oil till fragrant. This releases their full aromatic potential. 2. After adding chopped onions, let them caramelize slightly for a deeper, richer flavor. This adds complexity to the base. 3. You can add any other veggies of your choice to make this recipe. Enjoy vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | with detailed step by step photos.

Do you tend to use the cauliflower and throw away the greens? Don’t do that ever again, because what you consider as waste is actually a tasty, green, nutri-dense ingredient that can be used to make awesomely tasty dishes like this one! The Cauliflower Greens, Methi and Palak Healthy Subzi features a thoughtful combination of greens, cooked with onions, tomatoes and everyday spice powders. Cauliflower greens as well as the other greens used here are rich in iron and folic acid, which help raise your haemoglobin levels. This healthy subzi gives a good iron boost, especially for pregnant women. Mildly spiced but super tasty, the greens are also cooked in minimal fat so it is good for those with diabetes and heart problems too.

green peas pancake recipe | green peas cheela with moong dal | healthy green peas Indian pancake | with 20 amazing images. green peas pancake is a green peas cheela with moong dal. Made from yellow moong dal, green peas, onions, adrak, coriander and peanut oil for cooking, green peas pancake is best served with some green chutney. Enjoy these crisp yet spongy Green Pea Pancakes early in the morning before starting your day. See why this is a healthy green peas Indian pancake? The combination of green peas with moong dal helps to enhance the fibre and protein content of this green peas pancake. green peas are good for weight loss, good source of vegetarian protein, has insoluble fibre to relieve constipation. To make the recipe healthier we have used peanut oil in cooking. Notes on green peas pancake recipe. 1. For making the batter for Green Peas Pancake, firstly clean and wash the yellow moong dal. If you have green moong dal, you can use that too. 2. moong dal lends the necessary binding along with a good dose of protein (4.8 g). Serve green peas pancake hot, with Carrot Garlic Chutney. Enjoy how to make green peas pancake recipe | green peas cheela with moong dal | healthy green peas Indian pancake | with detailed step by step photos and video below.

badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | with 35 amazing images. paneer badami curry is a delectable dish cooked in a rich, creamy almond sauce, cooked in the microwave. Learn how to make badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | microwave badami paneer sabzi is a quick and convenient way to enjoy this rich, creamy dish. While traditional Badami Paneer relies on stovetop cooking for its depth of flavor, the microwave offers a speedy alternative. By carefully combining aromatic spices, a smooth almond paste, and tender paneer, you can achieve a surprisingly flavorful gravy in minutes. Although the almond paste seems similar to the cashew-onion paste that is used in a lot of Mughlai the use of almonds gives it a totally different taste and texture, which sets the Badami Paneer a class apart. A dash of cream further accentuates the richness of this microwave badami paneer sabzi, making it a perfectly royal treat, which can be cooked easily in the Microwave oven, without any fuss. Garnish with fresh coriander leaves and serve hot with roti, parathas or rice. This microwave version of Badami Paneer is a time-saving way to enjoy a rich and flavorful dish without compromising on taste. pro tips to make badami paneer in a microwave recipe: 1. For a smoother texture, blend the masala paste until smooth. 2. Use firm paneer that holds its shape well when microwaved. Do not use malai paneer. 3. You can add the dried fenugreek leaves towards the end to enhance the taste of the dish. Enjoy badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | with detailed step by step photos.

usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with 53 amazing images. usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal is an authentic dish exceptionally famous in some speciality restaurants and also served in almost all street side eateries in Maharashtra. Learn how to make Maharashtrian usal. To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta. Add the onions and sauté till they are translucent or till it become golden brown. Add the tomatoes and sauté for another 2 to 3 minutes. Add the usal paste, goda masala, red chilli powder and cook till the oil separates. Add the sprouts, turmeric, salt and 2½ cups of water and mix well. Add jaggery. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender. Top with the coriander and chopped onions. Serve the usal with lemon wedges and ladi pav. Maharashtrian usal is a traditional recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Most common pulses used are moong, safed vatana and matki. These can be sprouted if you like them. Here we have used mixed sprouts. An assortment of ingredients ranging from onions and tomatoes to spice powder like goda masala and chilli powder offer their unique flavours to this intense gravy, making the traditional Kolhapuri misal an experience that will remain in your memory forever. The coconut based paste is an additional flavour boost which is very peculiar about Puneeri missal. The perfect balance of green chilies, ginger and garlic with coriander and dry coconut in this preparation is a pleasure to dig into. Tips for usal. 1. Remember to use dry coconut for the masala and not the fresh coconut. 2. Choose green chillies as per the spice level of your choice. The light green chillies are spicier than the dark green variety. 3. Mixed sprouts can be replaced solely with moong sprouts or matki sprouts. 4. Goda masala can be replaced with malvani masala. 5. As a variation, you can top it with some gathiya. Enjoy usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with step by step photos.

This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to this usal, which is made using vaal.

A line-up of bread boats. Fill them up with toppings of your choice.