Sweet Corn and Cheese Quesadillas recipe | Jain Quesadillas | Corn and Cheese Tortilla Pockets | Corn and Cheese Flatbreads | with 20 amazing images. This recipe brings a Mexican favourite to your dining table! Sweet Corn and Cheese Quesadillas, featuring the lovable gooeyness of cheese and the joyous crunch of corn, is a dish that your whole family will love. Some smart moves such as using a combination of refined and whole wheat flours to make the tortillas, and including assorted veggies in the stuffing, enhance the texture and flavour of these Sweet Corn and Cheese Quesadillas making them a pleasure to bite into. Just make sure you serve this Sweet Corn and Cheese Quesadillas immediately on preparation before the stuffing as well as the tortillas lose their best textures. Enjoy Sweet Corn and Cheese Quesadillas recipe | Jain Quesadillas | Corn and Cheese Tortilla Pockets | Corn and Cheese Flatbreads | with step by step photos.

Try this pizza for a dose of local fun! It is nothing like the exotic pizzas made at popular pizzerias, but this type of pizza made by roadside vendors has become really very popular. The Street Pizza is also made very easily using a tava with readymade pizza bases, common veggies like tomatoes and onions, and snazzy sauces and chutneys like tomato ketchup and green chutney. It has a nice, desi taste and is lots of fun! It is important to cook the assembled pizza on a slow flame, so that there is enough time for the veggies to cook and the cheese to melt without burning the base. You can also try other roadside recipes like the Mysore Masala Dosa or Pani Puri .

Vitamin C rich veggies like lettuce, capsicum,tomatoes and cucumber tossed together with an Italian basil dressing. But dress this salad just before serving to prevent the loss of vitamin C due to exposure of air.

shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with 20 amazing images. shalgum ki sabzi is an Indian turnip vegetable. Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine. In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry. In fact, no other cuisine makes such extensive use of the Punjabi shalgum ki sabzi. Turnips cook easily, and taste fantastic when combined with tomatoes as in this shalgum ki sabzi. Indeed, this is a homely and satiating shalgum ki sabzi that you will thoroughly enjoy, when had with rotis. You can also add on, you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal. Tips for Punjabi shalgum ki sabzi. 1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well. 2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi. 3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi. Learn to make shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with step by step photos.

dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images. In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice! Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat. You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below.

baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with 36 amazing images. When an all-time favourite desi snack crosses paths with a popular Italian dish, the result is this fascinating Baked Pav Bhaji Pasta! Pav bhaji and pasta are two dishes that are loved by each and everyone, all the generations. So here, we have got you a baked pav bhaji pasta recipe where desi meets west. In baked pav bhaji pasta recipe, fusilli is cooked with a lip-smacking mixture of veggies flavoured with pav bhaji masala, and further enhanced with cream and herbs thereby bringing together the cuisines of two nations. Baked pav bhaji pasta is super easy to make. You can quickly prepare it when you have guests coming in or as an evening snack. You can also categorize it in the one-dish meal category and cook it for dinner along with garlic bread on side. I usually make it when I have super long and tiring day or special Sunday meal. My family absolutely loves pav bhaji pasta and I am sure when you make it at home, you are going to be shower with praises. Indian and Italian spices together give a mouth-rush and will definitely get you to lick your fingers with its perfect flavor. This fabulous pasta creation is topped with cheese and colourful capsicum strips, and baked to perfection. Every mouthful of this Pav Bhaji Pasta will pleasantly surprise you with its vast spectrum of flavours and textures. Serve the baked pav bhaji pasta with a bowl of Garlicky Lentil and Tomato Soup and Ladi Pav Garlic Bread. Learn how to make baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with detailed step by step recipe photos and video below.

chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with 40 amazing images. chanar dalna is a super-tasty from paneer subzi from Bengali cuisine. Learn how to make chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | Bengali style chinar dalna original recipe uses potatoes, we have avoided it here to make the recipe healthier. Instead, we have used green peas, mashed lightly to get a nice consistency. With the tang of tomatoes and the magic of Indian spices, it is a really mouth-watering chana paneer sabzi that can make your main course very exciting. Bengali style chinar dalna as such uses very little oil. If you like the flavour of kalonji, you can temper some along with the cumin seeds. It will add more josh to the healthy Chanar Dalna. Serve it hot with puris or rotis. Tips to make chanar dalna recipe: 1. Instead of fresh green peas you can use frozen green peas also. 2. Immerse the sauteed paneer cubes in warm water to maintain its softness. 3. Cook the tomatoes till they melt completely while stirring continuously otherwise the masala may burn. Enjoy chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with detailed step by step photos.

dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam. Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds. This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam. To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice. Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada. Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled. Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below.

drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.

green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images. green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti. You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too. To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas. The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come. Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut. Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below.

moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack | with 21 amazing images. moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack is a tempting snack with a touch of nourishment, learn how to make sprouted moong bhel. To make moong bhel, combine all the ingredients in a deep bowl and mix well. Serve immediately. Wondering how to appease your taste buds a healthy way? Here is a wonderful snack made of puffed rice and sprouted moong, tossed together like a bhel, with chopped tomatoes, onions, etc., and a sprinkling of masalas too. The sprouted moong bhel is an excellent mid-meal snack for adults too. Filled with energy and protein, this tasty healthy moong bhel snack gives enough energy and stamina to race through the rest of the day! Sprouted moong are a very good source of fibre too! It is necessary to cleanse your digestive tract. With a bit of modification in our daily food, it is easy to get a spot on healthy snack on your table. The addition of onions and tomatoes further adds antioxidants like quercetin and lycopene. On the other hand, lemon juice adds a touch of vitamin C. All these act as antioxidants and help protect the cell and organs of our body. They also help reduce inflammation in the body. We suggest this snack as a healthy alternative to calorie laden bhel to heart patients and weight-watchers. A small portion can be enjoyed occasionally. Tips for moong bhel. 1. The sprouts should be cooked, but yet maintain their crunch. 2. You can cook the sprouts and keep them ready, but mix and toss all the ingredients just before serving. Enjoy moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack | with step by step photos.

jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with 35 amazing images. jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry is a unique style of Indian sabzi. Learn how to make Indian style kathal kofta curry. To make jackfruit kofta curry, heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally. Drain the water using a strainer. Transfer the jackfruit in a deep bowl and mash it using a potato masher. Add the besan, green chilli paste, ginger and salt and mix very well to form a dough. Divide the dough into 14 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes. Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon. Switch off the flame, cool it slightly and blend it in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook on a medium flame for 2 minutes, while stirring it occasionally. Serve hot garnished with coriander. When the jackfruit season is in, everybody clamours for the fruit, but only the wise know the value of the raw form! Raw jackfruit has a rustic taste, which if handled properly gives rise to many wondrous recipes. While many people use the kathal to make sabzis, we offer you yet another choice – the Indian style kathal kofta curry. The kathal ke kofte has a very different mouth-feel because of the texture of the jackfruit. These unique but tasty koftas are then used to make a delicious curry that is perked up with a range of spice powders in perfect proportions. The different texture and peppy flavour of the Indian style kathal kofta curry is really uplifting and will make your meal a memorable one. Try other jackfruit recipes like Kathal Dry Sabzi or Mustard Masala Jackfruit. Tips for jackfruit kofta curry. 1. Ensure to mash the jackfruit well so you get uniform shaped koftas. 2. After adding the curd in making the gravy remember to cook on a slow flame and also stir continuously so the curd doesn’t split. 3. Add the koftas to the gravy just before serving. Enjoy jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with step by step photos.

This zesty chutney is beaming with the balanced notes of effective but common spices like red chillies and mustard. Tomatoes team up well with onions and garlic to give a nice taste and pulpy mouth-feel. The sweetness imparted by sugar is obvious in this unique chutney, but restrained enough to accentuate the tangy and spicy flavours. Vinegar acts as a preservative and extends the shelf-life of the Sweet and Sour Tomato Chutney, while a squeeze of lemon imparts an invigorating sourness to it. You can also try making other chutneys like Khajur Imli Ki Chutney or Malgapodi and Tomato Coconut Chutney

Throwing a party? try out this mexican delicacy… tortilla stuffed with protein rich bean filling and iron rich green salsa!