bajra khakhra using olive oil recipe | black millet khakhra | crispy spicy bajra flour khakhra | with 35 images. bajra khakhra using olive oil is one of the popular khakhra recipes being made at home in India. Learn to make crispy spicy bajra flour khakhra. bajra khakhra using olive oil is made with 100% bajra flour. Bajra along with sesame seeds make these khakhras a good source of iron – a key nutrient required to supply oxygen to all parts of the body. Kirana stores sell khakhra all over the country. So what is the issue with them? You can find a bajra khakhra available in the market saying zero oil bajra khakhra. In reality the store puts processed seed oils into the dough and then cooks them without any oil. Here we have cooked bajra khakhra using olive oil. This is a game changer and makes the khakhra an extremely healthy snack for all including diabetics, heart and weight loss individuals. We also have a healthy bajra khakhra recipe made with a mix of bajra and whole wheat flour cooked in ghee which you must also try. Tips for bajra khakhra using olive oil. 1. Cool and store the bajra khakhras in an air-tight container. 2. After you cook the khakhra, remember to put a weight on top of it like a bowl to prevent the khakhra from losing its shape and it stays flat. Enjoy bajra khakhra using olive oil recipe | black millet khakhra | crispy spicy bajra flour khakhra | with step by step photos.

momos chutney recipe | momo sauce | momos red chutney | with 29 amazing images. momos chutney, the perfect companion to those delicious steamed momos, is a flavorful and fiery condiment. Learn how to make momos chutney recipe | momo sauce | momos red chutney | momos red chutney is traditionally made with tomatoes, red chillies, garlic and herbs, it offers a burst of tangy, spicy goodness with every dip. momos sauce or momos chutney recipe which is sweet, sour, fiery and taste absolutely delicious with a plate of hot momos. The bright red hue of this momos chutney depends on the variety of red chilies that you’re going to use. You can adjust the spice level by adding more or fewer chilies, but this chutney definitely adds a kick to the momos and take it to another level. Momos are packed with a lot of flavors but at the same time lack some heat so this combination is a match made in heaven. This versatile icy goodness with every dip. is not only great with momos but also makes a fantastic dip for any snack. You can also add this chutney in your Chinese noodles, to give some extra spiciness. pro tips to make momos chutney: 1. Adjust the heat to your preference. Use milder Kashmiri chilies and remove the seeds for a less fiery chutney. 2. For a richer depth of flavor, incorporate a teaspoon of soy sauce.3. Avoid adding water while grinding. The tomatoes and other ingredients will release enough moisture for a smooth consistency. Enjoy momos chutney recipe | momo sauce | momos red chutney | with detailed step by step photos.

Firm ripe tomatoes are combined with cool cucumbers and crisp lettuce leaves tossed in low fat basil flavoured vinaigrette. Tomatoes provide vitamin A and fibre while lettuce and cucumbers contribute fibre as well as vitamin C and iron.

A simple yet satisfying dish of vegetables tosses in a spicy schezuan sauce. Feel free to use any combinations of your choice.

Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too!

Smoked cottage cheese patties topped with a fiery red curry sauce.

A nutritious pasta with a spicy tomato sauce.

Roasted vegetables with brown rice, long grained rice when cooked is aromatic and is best suited for this recipe. Oven-roasted vegetables have a unique flavour that sautéed vegetables cannot match with a predominant garlic taste. A complete meal that is full of veggies and all required nutrients.

Zunka, especially when combined with jowar bhakri, green chillies and onions, is considered the quintessential marathi meal!

veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.

pasta chips recipe | baked pasta chips | crispy pasta chips | with 16 amazing images. crispy pasta chips served with creamy dip is great party snack! Learn how to make pasta chips recipe | baked pasta chips | crispy pasta chips | This pasta chips recipe is worth trying the hype on social media, made with cooked pasta that’s tossed with olive oil, parmesan cheese and herbs and spices and then deep fry in oil, bake or even air fryer them to make crispy snack using pasta, it makes a perfect appetizer. This baked pasta chips recipe is beyond versatile and goes great with various dips like curd dip with chili oil dressing, or even with a creamy hummus! They come out so crunchy, perfect for dipping with your favorite sauce to serve as a party appetizer! Tips to make pasta chips: 1. Instead of farfalle pasta you can use any other pasta like penne or macaroni. 2. Instead of garlic powder you can grated garlic. 3. Cool the pasta chips after baking then they become firmer and crispy. Enjoy pasta chips recipe | baked pasta chips | crispy pasta chips | with detailed step by step photos.

There's definitely more to lebanese cuisine than 'hummus'. Brinjals, sesame, curds and garlic combine together to make this delectable middle-eastern dip. After tasting this dip people will definitely strike brinjals off their do-not-like vegetable list.

A cheesy delight served with a delicate, spicy and tangy tomato red wine sauce! Serve as a starter or evening tea snack or enjoy with a bowl of hot soup .

Dhoklas are favourite farsaan…usually the dhoklas are tempered or served with chutney. Here i have experimented with the style of serving by sandwhiching pav bhaji between khaman dhokla. Make sure you make the bhaji a little dry so that it can be sandwiched properly. You can use your imagination and try a variety of dhoklas using different stuffing like cheese slices, schezuan sauce, grated paneer etc. Once you taste this dhokla , i am sure you will be tempted to try more.