paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with amazing images. paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap. These rolls are a healthy version and make a complete meal by themselves. Learn how to make paneer tikka frankie recipe. Tikka Roll is a famous street food that comes from Kolkata and West Bengal. Tikka Roll is a wrap containing a filling and is rolled in Indian chapatti. We have put paneer tikka in the wrap to make a yummy paneer tikka roll. Paneer tikka is an Indian dish made with marinated paneer, onions and capsicum grilled on a non-stick pan or a tandoor. paneer roll recipe is marinated and cooked paneer and vegetables rolled in a Indian chapatti. The chapatis have been made with whole wheat flour which is a good source of iron and fibre as compared to the usual plain flour (maida) rotis. The paneer and vegetable filling enriches these rolls with essential vitamins and minerals and the calcium packed marinade adds that extra 'zing' to this recipe Tips to make paneer tikka kathi roll: 1. You can used leftover rotis to make this recipe. 2. You can also use mustard oil for marination for better taste and flavor. 3. Coats the paneer pieces in the marination gently using a spatula so that the paneer pieces wont break. 4. You can also pack these rolls for tiffin. 5. If you wish you can add kashmiri red chilli powder in the marination, it gives beautiful colour to the marinade. Enjoy paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with detailed step by step images.

herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with 18 amazing images. Quick and easy to make but extraordinarily tasty, the herbed baby potatoes with garlic mayo dip is a perfect starter to serve at parties. Learn how to make herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | baby potatoes with mayo dip has a tantalising flavour and a wonderful mouth-feel. Perked up with herbs and spices, the boiled baby potatoes are a perfect match for the tongue-tickling garlic mayo dip. Garlic mayo dip is absolutely easy to make, as you just need to mix the ingredients together. Yet, it pleases everybody with its well-balanced sweet, spicy and tangy taste and luscious consistency. Serve the herbed baby potato as soon as you cook them, to enjoy the fresh flavours. Tips to make herbed potatoes: 1. You can also add mixed herbs. 2. Cook the potatoes well with the butter till golden brown and crisp, for the best flavour. 3. Serve it immediately otherwise it will become mushy. Enjoy herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with detailed step by step images.

baked beans with buttered rice recipe | bean vegetable rice | canned baked beans and rice | Indian baked beans rice | with 29 amazing images. baked beans with buttered rice recipe | bean vegetable rice | canned baked beans and rice | Indian baked beans rice is a quick recipe which kids are sure to love. Learn how to make bean vegetable rice. To make baked beans with buttered rice, for the buttered rice heat the butter in a broad non-stick pan, add the rice and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside. For the baked beans mixture, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the garlic paste and capsicum and sauté on a medium flame for 2 to 3 minutes. Add the chilli powder, baked beans, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Then to make bean vegetable rice, spread the rice in a 175 mm. (7”) diameter microwave safe baking dish and spread the rice evenly with the back of a spoon. Pour the baked beans mixture over it and spread it evenly. Sprinkle the cheese evenly over it and microwave on high for 3 to 4 minutes. Serve immediately. Canned baked beans and rice has a tongue-tickling flavour and a pleasant mouthfeel which is thoroughly enjoyable! The cheese as the finishing touch adds on to its appeal and taste both. Rice, when tossed with a dollop of butter, gets a luxurious aroma that is subtle but easily noticeable. A pungent topping of baked beans, onions, capsicum and ketchup complements the buttered rice very well, and when coated with grated cheese and baked, the Indian baked beans rice is a truly irresistible preparation that tastes so exotic that you will celebrate a proud moment when people praise you for it! Tips to make baked beans with buttered rice. 1. Leftover rice can be used to make this recipe. 2. You can also use coloured capsicum instead of green capsicum. Enjoy baked beans with buttered rice recipe | bean vegetable rice | canned baked beans and rice | Indian baked beans rice | with step by step photos.

kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with 33 amazing images. kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi is a snack which is guaranteed to please your taste buds. Learn how to make Maharashtrian tea time snack. To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll. Roll the rolls into sesame seeds till they are evenly coated from all the sides. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes. Remove and keep aside to cool completely. Once cooled, cut into 3/4” slices. Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. This famous Maharashtrian tea time snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. The interplay of Indian spice powder along with tamarind pulp leaves an enticing mild tangy flavour. It is amazing how a selection of simple everyday ingredients and an even simpler method of preparation can result in such a brilliant snack. What sets the crispy Indian kothimbir vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness. Enjoy kothimbir vadi fresh off the kadhai, after draining the oil well with green chutney and tomato ketchup. Tips to make kothimbir vadi. 1. You can eat the steamed vadi as it is or shallow fry instead of deep frying. 2. If you don’t have tamarind pulp you can add 1 tbsp pf lemon juice. 3. Do not skip baking soda because it makes vadi soft. 4. You can also add carom seeds in kothimbir vadi. Enjoy kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with step by step photos.

misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with 43 amazing images. misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal is a traditional recipe made very commonly in Maharashtrian households. Learn how to make spicy Kolhapuri misal. To make misal, combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain. Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes. Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it. Repeat step 7 to make 3 more servings. Serve immediately with laddi pavs and lemon wedges. One of the best-ever favourite recipes served by Mumbai’s roadside eateries, misal can even be considered a trademark dish of the city’s food scene! It is nice and spicy, and delivers the perfect pick-me-up effect. We have used only safed vatana here, as done by most eateries in Mumbai, but if you wish you can use mixed sprouts too. The cooked vatana is combined with a tongue-tickling gravy of tomatoes, onions and spice powders like garam masala and goda masala, and a topping of assorted savouries to give it an exciting crunch to spicy Kolhapuri misal. Served with laddi pav, Maharashtrian misal can be enjoyed for breakfast, dinner or as a snack at any time of the day. You can also try other misal and usal recipes like Moong Dahi Misal, Farali Misal, Malvani Vatana Usal and Sprouted Vaal ki Usal. Tips for misal. 1. The vatana has to be soaked overnight. So plan for it in advance. 2. Garam masala and goda masala can be made at home to get an authentic flavour. 3. We have used a blend of Kashmiri chilli powder and chilli powder. Kashmiri chilli powder lends a nice red colour to the misal. But if you don’t have Kashmiri chilli powder, you can substitute it with chilli powder. 4. You can make the misal in advance, but assemble it just before serving. Enjoy misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with step by step photos.

valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak. Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day! To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis. This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak. Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour. Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below.

The deep red colour of cooked beetroots and the palate-warming flavour of pav bhaji masala team up to make this Beetroot Pav Bhaji a delightful dish that everyone will love. The grated beetroot is combined with other veggies that go into the classic bhaji like onions, tomatoes, mashed potatoes, etc., and flavoured with the typical spice powders like chilli powder and pav bhaji masala. The sweetness of the beetroot is a good match for the spiciness, giving you a very balanced and enjoyable flavour. Serve it with nice buttery pav, and do not forget the lemon wedges because its tangy touch adds great value to the bhaji. Also have a go at other recipes like Pav Sandwich or Pav Bhaji Masala .

soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with 21 amazing images. soya bhurji is soy served in a different style than seen before. This soya matar bhurji makes use of soy granules. Learn the art of making soya bhurji from soya granules at home. Making soya matar bhurji is very simple. The soy granules need to be soaked and drained well by squeezing out all the excess water. Then tempering adds its magical flavours. Simply onions, garlic paste, tomatoes are sautéed in oil and it is perked up with basic spice powders. The garlic paste in soya bhurji is highly recommended as it adds flavour and enhances the taste of the otherwise bland soya granules. If you wish you can add finely chopped garlic as well and accompany it with some finely chopped ginger too. This Soya Matar Bhurji is a protein-rich potion which is required for the growth and maintenance of all cells of the body and maintain muscle strength. Further fiber too is enhanced in this soya bhurji from soya granules due to the addition of green peas. Enjoy soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with step by step photos below.

Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao | with 14 amazing images. quick vegetable pulao is actually Veg Pulao in Pressure Cooker. Prepare a quick tempering with onions in a pressure cooker, add your vegetables, rice and water and pressure cook for 2 whistles. That’s how to make Pressure cooker Veg Pulao. Think rice, and Vegetable Pulao is the first dish that most people are immediately reminded of. Although the name sounds simple, the Vegetable Pulao is actually a very versatile one, and different people have different ways of preparing it. Some use whole spices to flavour the rice and veggies, while others use a fresh wet masala. Some cook the ingredients separately and toss them together, while others cook it all together. Here, we present you a well-rounded Veg Pulao in Pressure Cooker recipe that has all the necessary flavours, made possible in less than 10 minutes! In our method, the ingredients are all cooked together in a handy pressure cooker, along with whole spices and biryani masala for that extra punch. Team up this veg pulao with Stuffed Parathas and Raitas and Kachumber to create a sumptuous main course that you will love to dine on. Here are some more quick and easy pressure cooker rice recipes. Enjoy Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao with detailed step by step photos and video below.

cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with 22 amazing images. cabbage jowar muthia recipe is a Gujarati kobi jowar muthia which is an Indian cabbage dumpling. Here, we have prepared the famous Gujarati snack, cabbage jowar muthia, using jowar flour along with other ingredients like grated cabbage, curds and flavouring ingredients like green chillies and ginger. Since the dough is steamed before tempering, the jowar flour also becomes easily digestible. Jowar is an ancient grain valued for its wholesomeness and unique health benefits. It also has an interesting, rustic flavour that is sure to go down well with everybody, especially when prepared interestingly. Notes on cabbage jowar muthia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the Gujarati kobi jowar muthia. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. Enjoy these irresistible cabbage jowar muthias with green chutney and also do try other variants of muthia like Nachni Methi Muthia, Palak and Doodhi Muthia and Quinoa Muthia. Learn how to make cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with detailed step by step photos and video below.

vegetable lasagna recipe | veg lasagne Indian style | vegetable lasagne | easy cheese veg lasagne is an elaborate gourmet’s treat, and will surely boost your reputation as a culinary expert! Learn how to make Indian style veg lasagne. For veg lasagne Indian style, lasagna sheets are readily available in the market, and you just need to cook them for a few minutes. Once you prepare the sauce and vegetable mix, you are ready to assemble them together, and bake the arrangement with a generous topping of cheese and herbs. To make vegetable lasagne, first make the tomato sauce. Heat oil and saute onions and garlic. Add all remaining ingredients and cook for 5 to 6 minutes. Keep sauce aside. Next cook 2 lasagna sheets at a time in boiling water with salt and oil. Then make roasted vegetables by heating oil and sauteing garlic and chilli flakes followed by all other ingredients. Cook this for 3 to 4 minutes. Now make creamy vegetables. Heat butter and saute garlic paste and coloured capsicum separately. Then add baby corn, broccoli and salt and sauté for 2 to 3 minutes. Add the milk-plain flour mixture, salt and pepper mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Finally layer the vegetable lasagne as per the procedure and bake in a preheated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve Indian style veg lasagna immediately. Although vegetable lasagne requires quite a few components, ranging from a tangy tomato sauce and a creamy vegetable mix to a mouth-watering assortment of roasted vegetables, it is actually easy to make and assemble. Tips for Indian style veg lasagne. 1. Cook only 2 lasagna sheets at a time, to avoid them from sticking. 2. Let it bake till the cheese melts and browns, and you can feel the herby aroma filling the air! 3. Do not over cook the roasted vegetables, else they will lose their crunch. 4. Enjoy yummy Vegetable Lasagne hot and fresh immediately only. You can also try other baked dishes like Baked Canneloni with Pomodoro Sauce and Garlic Spaghetti Bake. Enjoy vegetable lasagna recipe | veg lasagne Indian style | vegetable lasagne | easy cheese veg lasagne.

paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with 30 amazing images. A party without paneer tikka would be incomplete. We show you how to make paneer tikka in oven. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using an oven. This Punjabi delicacy is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Punjabi paneer tikka in oven that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka in oven right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. However the ingredients used for making paneer tikka are easily available and if your pantry is well maintained. Making paneer tikka is very easy and can be quickly made. To make paneer tikka in oven, first we have marinated the paneer in a marinade. To make the marinade, take curd in a bowl. Further, add ginger and garlic paste. Ginger and garlic paste would add amazing flavor and make it even more delicious. Next, add kasuri methi, crushed between your palms to extract maximum flavors. Add the fresh and aromatic garam masala. Add chaat masala to give a chunky taste to paneer tikka in oven. Add besan, which will help in binding all the ingredients and will prevent it from turning runny. Lastly, add the main ingredient that enhances and gives the authentic taste to the recipe which is mustard oil and salt. Mix well our marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 15 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated place them on a greased oven tray and bake at 200c for 30 minutes. Once baked, remove paneer tikka in oven in a plate and you can sprinkle some chaat masala and lemon juice if you wish too. You can serve Punjabi paneer tikka in oven alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. Make a main course out of it, such as the Paneer Tikka Masala, which can be enjoyed with naan and roti. Use it innovatively to make more dishes like pulaos, sizzlers and kathi rolls. Enjoy paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with detailed step by step photos and video below.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with 65 amazing images. spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce is an Italian one dish meal. Learn how to make vegetarian spinach lasagne. To make spinach lasagne, for the spinach stuffing, combine the spinach, cottage cheese, green chillies, nutmeg powder, fresh cream and salt in a deep bowl and mix well. Keep aside. For the tomato sauce, heat the oil in a broad non-stick pan, add the garlic paste and sauté on medium flame for 30 seconds. Add all the remaining ingredients, except the fresh cream, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Switch off the flame, add the fresh cream and mix well. Grease a 150 mm. (6”) diameter baking dish with butter. Place two sheets of lasagna in the baking dish, put half the spinach mixture, half the tomato sauce evenly over it. Repeat step 2 to make 1 more layer. Finally cover with the remaining 2 lasagna sheets, pour the white sauce and cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately. The first description that comes to your mind when you taste the Indian style spinach lasagna with white sauce is – heavenly creamy! Indeed, everything about this dish – from the tomato sauce to the spinach mixture is utterly creamy. The tomato sauce is a rich one, with the lusciousness of fresh cream, the tang of tomatoes and the perky taste of herbs. The spinach mixture in vegetarian spinach lasagna is equally rich, featuring spinach, cottage cheese, cream and a dash of spice. Together with white sauce, these ingredients transform the spinach lasagna into a fabulously rich treat. Baking not only melts the cheese, it also boosts the flavour and aroma of the whole dish. Have a go at other baked dishes like Layered Spinach Au Gratin and Broccoli and Mushroom Baked Dish. Tips for spinach lasagna. 1. If the lasagne sheets are boiled in advance, ensure you have spread a little oil over them to avoid the sheets from sticking. Also prefer to not keep the boiled sheets one over the other. 2. Do not miss out on adding blanched spinach into a bowl of cold water. This helps to retain the colour of the spinach. 3. Use fresh tomato pulp only and not readymade tomato puree. 4. It is suggested to switch off the flame before adding fresh cream so the tomato sauce does not get spoilt. 5. Dried mixed herbs can be replaced with oregano. 6. The tomato pulp and spinach stuffing can be made in advance, but assemble and bake the paste just before serving. Enjoy spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with step by step photos.