microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below.

punjabi baingan bharta | baingan bharta | punjabi eggplant | roasted eggplant mash | with 19 amazing images Punjabi food incorporates very innovative cooking methods, be it the use of the tandoor or the concept of cooking vegetables directly over the flame thus endowing the vegetable with a great smoky flavour. The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant Baingan Bharta creation. While selecting the brinjal for this Baingan Bharta be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious Punjabi Baingan Bharta dish is worth all the time and mess it may create! The Baingan Bharta teams up well with rotis like Missi Roti, Bajra Roti, Chawal ki Roti, Tandoori Roti and Moghlai Roti. Enjoy how to make Baingan Bharta recipe with detailed step by step photos below.

Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images. Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji. To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds. The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal. To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients. Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd. Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos.

instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with 19 amazing images. instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes. Learn how to make instant kacchi kairi ka achar. To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days. Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar. The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! This instant kacchi kairi ka achar also pairs well with a bowl of hot khichdi like moong dal khichdi. Tips for instant mango pickle. 1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. 2. Alternatively grate the mangoes thickly. 3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning. Enjoy instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with step by step photos.

matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with 33 amazing images. Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Learn how to make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry. This matar kachori has a flaky crust with a savory filling of tender green peas. Crushed green peas are pepped up with few refreshing spices with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering! This recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp. I usually make this snack when we get fresh green peas during the Indian winters. But with this recipe, you can enjoy this delicious snack in any season. Kachoris are also a popular street food and the stuffing can vary from vegetables to lentils and even dry fruits. They are not much different from the Samosa except for the filling and the shape. Serve these Rajasthani vatana kachori for Breakfast or Evening Tea Snacks with green chutney and khajur imli chutney. You can also try our kachori chaat recipe. pro tips to make matar ki kachori recipe: 1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori. 2. Make sure to use fresh green peas to make this recipe for the best results. 3. Avoid overcrowding the pan to prevent the oil from cooling down. Enjoy matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with detailed step by step photos.

An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.

An unusual but extremely nutritious roti made with a combination of ragi and wheat flours reinforced with low carbohydrate radish and its greens. The sharp and slightly bitter taste of the radish greens adds great value to the Radish Nachni Roti, further enhanced with sesame and roasted cumin seeds, which although added in small quantities impart a wonderful, lingering flavour and taunting aroma to the rotis. Remember to serve these rotis immediately for best texture; after a while it could become slightly stiff and not as enjoyable as when fresh!

sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss | with 21 amazing images. sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss is a nourishing breakfast and light dinner option. Learn how to make healthy moong sprouts chilla. To make sprouted moong and methi chilla, combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste. Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside. Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and mix well. Pour the tempering over the batter and mix well. Divide the batter into 4 equal portions and keep aside. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Pour a portion of the batter on the tava (griddle) and spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle. Cook the sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour. Repeat with the remaining batter to make 3 more sprouted moong and methi chillas. Serve hot. These Indian methi cheela combine sprouts with methi to make a delightful dish rich in iron, fibre and folic acid. While iron and folic acid help to prevent anaemia, fibre is a key nutrient needed to keep maintain the health of the digestive tract. protein and vitamin rich, easy to digest sprouts are known to be a must for dieters. Sprouts chilla for weight loss is a sneak way of adding these tiny healthy seeds to our diet. You can serve it with green chutney to make it more exciting and flavourful. With 93 calories and 3.5 g of fibre per chilla, 2 of these healthy moong sprouts chilla can make up a satiating breakfast. To enjoy more such recipes, glance through our collection of Healthy Breakfast Pancakes. Tips for sprouted moong and methi chilla. 1. If you are making sprouts at home, you will have to plan it in advance. Learn how to make moong sprouts. 2. The batter for the chilla should be thick enough to spread well. If the batter is too thick, add very little water. 3. If the batter has turned out to be slightly runny, then add 1 more tbsp. of besan and mix well. 4. Methi can be substituted with chopped spinach. Enjoy sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss | with step by step photos.

chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with 25 amazing images. Chana saag is a delicious vegetarian Indian curry made using green leafy vegetable, chana and some aromatic blend of spices. Learn how to make chana palak recipe | chana palak masala | healthy heart palak chole sabzi | healthy heart palak chole sabzi has creamy white chana and vibrant spinach are a match made in heaven, not only due to their complementary good looks, flavour and texture, but also the heart-friendly blend of nutrients and fibre. chana palak, a luscious preparation of chickpeas, cooked in a mild gravy of spinach, flavoured with onions, tomatoes, and other common spices and pastes, is a wonderful accompaniment for sumptuous whole wheat parathas or brown rice. This protein, fibre rich makes a wonderful lunch or dinner option. Serve chana palak masala immediately, to enjoy the fresh flavour and texture with rotis and parathas. Tips to make chana palak sabzi: 1. Do not overcook the gravy otherwise it may lose its colour. 2. You can also use sprouted kabuli chana. 3. Instead of oil you can use olive oil. Enjoy chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with detailed step by step images.

khatta meetha chana chaat recipe | khatti meethi chana chaat | chickpeas chaat | healthy snack for kids | with step by step photos. khatta meetha chana chaat is a nourishing recipe in which all the flavours and texture to make a flavourful and healthy snack. Learn how to make khatta meetha chana chaat recipe | khatti meethi chana chaat | chickpeas chaat | healthy snack for kids | khatta meetha chana chaat is a delightful Indian street food known for its sweet and tangy flavor profile. This quick and easy snack combines protein-rich chickpeas and paneer with a lots of colorful vegetables and a flavorful dressing, making it a satisfying and healthy snacking option. Main ingredients for making khatta meetha chana chaat recipe: 1. Chickpeas: Boiled chickpeas are the main ingredient and the base of the chaat. They provide a hearty texture and a good amount of protein to the dish. 2. Paneer: Paneer is a mild-flavored, protein-rich cheese made from milk solids. The addition of paneer is an added protein boost. This healthy snack for kids is also a sneak way of adding veggies to your child’s diet. The minty green chutney and tamarind pulp is the highlight of this chickpeas chaat recipe. It is quick, non-messy, tasty, healthy and packed with flavours. Enjoy this delicious and nutritious khatta meetha chana chaat as a quick snack or a light meal. Pro tips for making khatta meetha chana chaat: 1. Do not over cook the kabuli chana. Let them maintain their crunch. 2. Kabuli chana can be replaced with kala chana. 3. Use malai paneer for the richer taste. 4. You can also add chopped cucumber and grated carrot if you wish to. Enjoy khatta meetha chana chaat recipe | khatti meethi chana chaat | chickpeas chaat | healthy snack for kids | with detailed step by step photos.

how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad | with 17 amazing images. how to make khichiya papad recipe is a famous snack also served as an accompaniment to Indian meals. Learn how to make easy rice khichiya papad. Even those who are used to buying papads from the neighbourhood store will now shift to homemade ones after they try this easy rice khichiya papad! Made of rice flour, these are perked up with taste enhancers like green chillies and cumin seeds. The speckled effect of cumin seeds upon rolling is quite interesting as its flavour. To make how to make khichiya papad, boil 1½ cups of water, in a deep non-stick pan, add cumin seeds, ginger and chilli paste, soda-bi-carb and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice flour gradually and mix well and cook on a medium flame for 1 minutes using a wooden spoon, while stirring it continuously. Cover it with a lid and keep aside for 15 minutes. Transfer the mixture in a deep bowl and knead it well. Add oil, and knead again till smooth and soft. Divide the dough into 18 equal portions. Grease the rolling board with little oil and roll each portion of the dough into a 125 mm. (5”) thick diameter circle. Once all rolled, place it on a sheet of butter paper at regular intervals and allow it to dry under the fan for 8 hours or till it is dried completely and become hard. Store it in an air-tight container and use as required. These Indian style khichiya papad can be dried under the fan itself. Not requiring sun-drying, it can be made in any season! It is also an easy recipe that makes use of very common ingredients. Follow these easy instructions to make rice papad and surprise your family with authentic homemade papads. You can use these papads to make a tongue-tickling snack like Masala Khichiya Papad. Topped with cucumber, tomatoes, onions and other chaat ingredients like chutney, sev, coriander and chaat masala, this masala khichiya papad is served on the streets of Mumbai’s ‘kahu gallis’. People of all ages enjoy it with great enthusiasm. Tips for How To Make make khichiya papad. 1. At step 2, after adding rice remember to mix it continuously to get a smooth lump free mixture. 2. Make sure you do not roll the papad very thinly because it will crack after drying. 3. Store in an air-tight container only after they are completely dry. Enjoy how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad | with step by step photos below.

masala makhana recipe | spicy masala makhana | healthy makhana |masala phool makhana | roasted makhana in 10 minutes | masala makhana is a tasty Indian snack to lure the health conscious. Learn how to make roasted makhana in 10 minutes. Healthy makhana is a delicious jar snack that you can have at snack time or even pack in the kids’ snack box or take to office to munch when you are hungry and share with friends. To make masala makhana, heat a deep non-stick pan, add the makhanas and dry roast them on a medium flame for 4 to 5 minutes. Transfer the makhanas in the deep bowl and keep aside. Put the oil in the same pan, add red chilli powder, cumin seeds powder, chaat masala and salt and mix well. Switch on the flame, add the roasted makhanas, mix well and sauté it on a medium flame for 2 to 3 minutes. Serve immediately or cool it completely and store it in an airtight container. Use as required. Let's take a few minutes to jazz up spicy masala makhana, so that a healthy snack becomes super tasty too! Here the crispy roasted lotus seeds are given a chatpata touch by adding some peppy spice powders including chaat masala. Being roasted in 1 tbsp of oil, they are a nourishing snack with 128 calories and 3.8 g of protein. Roasted makhana in 10 minutes are crunchy, tasty along with a nourishing touch by way of potassium, phosphorus and calcium. Heart patients can benefit from the magnesium and folate count of masala makhana. Being roasted in olive oil, it is a source of MUFA (mono unsaturated fatty acids) which helps prevent inflammation in the arteries and thus protects the heart. Diabetics are suggested to opt for ½ serving while keeping a check on their daily carb count. Those aiming to eat healthy as well kids on a weight loss diet can reach out for masala phool makhana as compared to crunchy fried fat laden snacks. Gluten sensitive people can also enjoy this snack. Pregnant women can try this dry snack to keep nausea at bay. Tips for masala makhana. 1. Remember to stir continuously at step 1 for uniform roasting and to get the perfect crunchiness. 2. When you put the oil in the pan, ensure the flame is off. Add spices and mix well and immediately mix them and add roasted makhana and switch on the flame. This is to prevent the masalas from burning. 3. Remember to cool completely before serving or storing to enjoy its perfect crunchiness again. You can also try other recipes with lotus seeds like Roasted Makhana. Enjoy masala makhana recipe | spicy masala makhana | healthy makhana |masala phool makhana | roasted makhana in 10 minutes | with recipe and video below.

baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with 22 amazing images. baba ganoush is a Middle Eastern style creamy dip most enjoyed for its flavour and texture. Learn how to make roasted eggplant dip. Easy baba ganoush is an incredible dip of roasted brinjals flavoured with garlic and cumin, and perked up with a touch of lemon. It has a nice smoky aroma and addictive flavour that everyone loves. To make baba ganoush, prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly. Remove the skin and stem and discard them and roughly chop the brinjal. Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth. Put the mixture in a bowl, drizzle with olive oil. Serve with cucumber, carrots and breadsticks. Looking for a warmly flavoured dip to enjoy with bread or veggie sticks? Go for this baba ganoush lebanese recipe without a second thought! Aubergine lovers are sure to love this unique way of cooking them. Try making it when you are bored of using brinjal in sabzis. The use of tahini paste further adds on to the Mediterranean flavours. Further olive oil is the flavour enhancer. Lemon juice balances the flavours of the dip with its slight tanginess. Relish roasted eggplant dip with lavash, pita bread or veg sticks. You can also try other Lebanese dips like the Spicy Garlic Hummus or Shatta. Tips for baba ganoush. 1. Do not buy small brinjals for this recipe. They are difficult to roast and form into a paste. 2. Roast on a medium flame for even cooking. Enjoy baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with step by step photos below.

sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | with 20 amazing images. Sukha bhel, the best chaat for sudden hunger pangs, be it on a noisy railway platform or a quiet roadside! This sukha bhel, non-messy variation of bhel can be stuffed in as a quick meal even as you rush to work. Mumbai roadside sukha bhel is sold on most railways platforms and street foods of Mumbai along geela bhel and sev puri. Every one has their own version of making sukha bhel and this is our version of sukha bhel where we have made and used fresh and spicy sukha chutney which enhances the taste of our bhel and makes it no less then a Salman Khan blockbuster in terms of taste! The method to prepare sukha bhel is super easy and quick, I usually make Mumbai roadside sukha bhel for evening snack and I prepare the sukha chutney in advance so that the process fastens and you can store this chutney in an air container for 30 days! To make sukha chutney for sukha bhel, combine chopped mint leaves, chopped coriander, roasted chana dal, chopped green chillies, turmeric powder, asafoetida and lemon juice in a blender and blend everything together without using water and keep aside. To prepare dry bhel, take a large bowl and combine puffed rice, potatoes, onions, masala dal, roasted peanuts, roasted chana, raw mangoes, cumin seed powder, red chilli powder, nylon sev, papdi and lemon juice along with sukha chutney and mix everything well. Our roadside sukha bhel is ready! Further, to serve take a portion of dry bhel in a serving bowl and garnish with coriander and sev along with a papdi. This recipe is a big time hit and I can bet you will love it! You may add veggies like tomatoes etc if you wish to make dry bhel an even more enjoyable and wholesome snack. Try other variations of bhel like Geela Bhel, Mexican Bhel or Moong Bhel. Enjoy sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | detailed step by step recipe and video below.