Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are roasted and coarsely ground to enhance the individual flavour of each and every spice used. These rotis are so delectable that they can be eaten on their own or with a sweet and sour tomato pickle.

Kanchipuram Idli is a special variety of Idli that is loaded with spices. It has the strong flavour of pepper and cumin seeds, which together with the crunch of roasted cashewnuts and chana dal makes it a real delight to devour. This recipe is named so, because it is said to have originated in the kitchens of the Sri Varadharaja Swamy temple in Kanchipuram, where it is still prepared as a daily offering. Despite the recipe having become famous all over the world, devotees claim that the preparation at the temple has an inimitable flavour! That said, not everyday can we have the real stuff from the temple, so here is how to make it at home, and that too quickly, using the microwave oven.

Unfussy cooking with just tomatoes and onions helps highlight the nutty flavour of beans. Here, the addition of potato balls transforms a simple mixed beans curry into a more elaborate delicacy, without losing its basic nature. The addition of cashews or peanuts provides a much needed crunch in the midst of the potato mash, making the mixed beans curry with potato balls an all-rounder.

Sweetened grated coconut has an unfailing charm, whether it is made as a traditional mithai or as an enticing toffee. Here is a wonderful Coconut Toffee made of grated coconut and condensed milk, along with some walnuts for a crunchy touch. The mild chewiness and rich flavour of this toffee is really mind-blowing. Keep the greased tin ready before you start cooking, and at step 2, make sure you keep stirring the mixture without letting it stick to the pan and get burnt.

oats methi multiflour khakhra recipe | healthy oats methi khakhra | Indian oats garlic khakhra | oats khakhra for weight loss | with 33 amazing images. oats methi multiflour khakhra recipe | healthy oats methi khakhra | Indian oats garlic khakhra | oats khakhra for weight loss is a healthy jar snack. Learn how to make healthy oats methi khakhra. Khakhras are a crispy snack which give wonderful company to a cup of hot tea, silence your tummy whenever a sudden hunger pang strikes, and can be carried around in your handbag to snack on. These crisp and tasty Indian oats garlic khakhra are full of iron-rich ingredients like fenugreek, jowar and nachni, which not only contribute iron to the recipe, but also improve the flavour and texture of the khakhra remarkably. Oats brings to the table loads of fibre, which helps to keep your digestive tract healthy. So, whenever you find time, make a batch of these scrumptious khakhras and stock them in an airtight container. To make oats khakhra for weight loss try making them in a khakhra maker without the use of ghee for cooking. These healthy oats methi khakhra is a wise pick for patients and diabetics and heart patients too. The beta glucan in oats helps to manage blood sugar levels. Pregnant women and kids too can enjoy this nourishing snack with a cucumber dip as a more satiating snack. Tips for oats methi multiflour khakhra. 1. Store healthy oats methi khakhra in an airtight container for upto 21 days. 2. With the help of a khakhra press or folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp. 3. Serve healthy oats methi khakhra with a glass of chaas. See how to make chaas. Enjoy oats methi multiflour khakhra recipe | healthy oats methi khakhra | Indian oats garlic khakhra | oats khakhra for weight loss | with step by step photos.

Unlike most sheeras in which nuts feature as a garnish, here two popular nuts – cashew and walnut – come to the centre stage as the main bulk of the sheera. While the walnuts are coarsely powdered, the cashews are broken, so that there is a good balance of textures, combining a rich graininess and an exciting crunch as well. The nuts are sautéed well to enhance the flavour and aroma, before cooking them in sugar, to get a really luscious Akhrot Kaju Sheera that is rich enough to become the talk of the day!

A tomato based curry jazzed up with a spicy masala paste becomes home to mouth-watering koftas, in this spicy kofta curry. It goes very well with rice as well as parathas , and transforms even a simple main course into a grand fare.

Jowar Banana Sheera for Babies | Banana and Jowar Sheera for Babies | Jowar Banana Sheera for Kids | Jowar Banana Sheera for 7 month old baby | Banana Sorghum Sheera for Babies | Jowar Banana Sheera – Baby Food Recipe | with 15 amazing images After the age of 7 to 8 months, your baby will be ready to have foods that are of a more semi-solid consistency. This fabulously tasty and nutritious Jowar Banana Sheera for Babies will serve the purpose of familiarizing your baby with such foods. Being rich in carbohydrates, protein and iron, this Jowar Banana Sheera for Babies will keep your baby 'full' for a longer period of time. Plus, thankfully, babies usually find the natural sweetness of banana and jaggery very appealing, so your baby will not think twice before slurping up every spoonful! However use of jaggery can easily be avoided as banana itself is a very sweet fruit. Do not keep thisJowar Banana Sheera for Babies for a long time after cooking. It will turn black and also thicken because the use of banana. Enjoy Jowar Banana Sheera for Babies | Banana and Jowar Sheera for Babies | Jowar Banana Sheera for Kids | Jowar Banana Sheera for 7 month old baby | Banana Sorghum Sheera for Babies | Jowar Banana Sheera – Baby Food Recipe with detailed step-by-step photos.

Rice, simply and elegantly flavoured with tomato ketchup, is topped with a tangy, tomato-based mixed vegetable gravy, peppy pineapple and juicy tomato slices. The interesting arrangement is then baked with a garnish of cheese, to get a super-tasty one-dish meal You will really enjoy the tangy notes of the Baked Mixed Vegetable Layered with Rice, as well as its fabulous texture that combines the crunch of veggies and the gooeyness of cheese. Enjoy it fresh.

A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao.

Step out of the stereotype, set aside the aloo and mooli and make paneer parathas instead! use fresh, homemade paneer to transport yourself to seventh heaven.

Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! Baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao.

Pyajo is a delicious snack, with a wonderful blend of flavours and textures. Crispy chana dal vadas are topped with a mildly-flavoured coconut curry and peppy chutneys, and finally garnished in an innovative way with crushed potato wafers and coriander. The coconut milk is thickened with besan and flavoured with a few whole spices, to make a creamy curry with a mild but appreciable flavour. The overall effect is so exciting that you will feel like licking your fingers after the plate is wiped off! Serve the Chana Dal Vada topped with Coconut Curry immediately on preparation while the vadas are crisp and the curry is warm.

Malagapadi (or Molagu pudi) in South India is prepared and stored in containers to accompany dosa, idlis and rice even. This dish is a heady concoction of rice, malagapadi, roasted peanuts, toasted sesame seeds, coconut flakes and spices that simply must be eaten immediately!