kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry | with 34 amazing images. kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry is utterly easy and delicious snack. Learn how to make Indian stir fry chana. To make kabuli chana stir fry, heat the oil in a wok, add the potatoes and stir-fry for a few minutes. Remove and drain on absorbent paper. In the same oil, add the green chilli paste, garlic paste, ginger and stir-fry for ½ a minute. Add the chana masala, kabuli chana, fried potatoes, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes. Serve immediately garnished with coriander. A spicy stir-fry version of the famed chana masala. This dry version is a combo of chana and potatoes perked up with ginger, garlic, green chillies and chana masala powder and presented in the form of Indian stir fry chana. Sautéing the potatoes in oil before adding to the stir fry lends a slight crunch which is quite enjoyable. Once the chana has been soaked and cooked, this spicy chickpea stir fry is ready in minutes, which is sure to refresh you! Enjoy it as a satiating evening snack. Tips for kabuli chana stir fry. 1. You can soak and boil the kabuli chana the previous day and refrigerate till cooking. 2. Onions can also be added to give a slight crunch. Enjoy kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry | with step by step photos.

Green peas take on a new avatar, forming the gravy for this innovative dish. Beware, the bowl will be empty even before you know it!

Popular with many, this kadhi is my favourite too. Medley of vegetables make this kadhi interesting and delicious. It is a complete meal when served with steaming hot rice as is full of veggies, curds providing all the necessary nutrients. As being low in calories relish this delicacy quite often without any hesitation. This kadhi teams up equally well with rotis and parathas .

Now, here's a healthy dish you are going to fall head-over-heels in love with! Mushrooms are low in calories and a valuable source of protein and folic acid. Folic acid protects the heart from the harmful action of an amino acid called homocysteine, and is essential for the formation of new red blood cells. If you're not very fond of mushrooms, try using low-fat paneer or baby corn pieces instead. This delectable dish can be served as a starter as well as a side dish to the main course main course.

What better way to start a meal than with a snazzy assortment of your favourite ingredients? Behold how cottage cheese, bean sprouts and spinach tango with peppy ingredients like Schezuan sauce, onions and celery to form a tongue-tickling starter, which guarantees to throw your taste buds into a frenzy. Just make sure that the Schezuan Style Paneer and Bean Sprouts is served immediately upon preparation in order to enjoy that amazing crispness, which is so characteristic of stir-fried foods.

Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish.

Hara bhara kebab, a green delight loaded with nutrients from paneer, spinach, chana dal and green peas. Pack this all time favourite snack with green chutney or tomato ketchup and await an empty tiffin back home.

Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch.

pear cinnamon honey detox water recipe | Indian style pear ginger detox drink | pear honey infused water | with 10 amazing images. If you’ve been trying to lose weight but couldn’t do so then pear cinnamon honey detox water is perfect for you as it will keep you satiated and will curb your sugar cravings. Learn how to make pear cinnamon honey detox water recipe | Indian style pear ginger detox drink | pear honey infused water | pear honey ginger and lemon detox water is a refreshing and healthy drink that can help boost your immune system, improve digestion, and reduce inflammation. It has a mild sweetness and flavor of honey which will be soothing and refreshing to your mind. Fruit Infuser Water Bottles are easily available all over India, but If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Pear is a good source of fiber, potassium, and vitamin C, while the ginger is known for its anti-inflammatory and antioxidant properties. The lemon adds a tart flavor and a boost of vitamin C. You can either discard the pear and cinnamon after two uses, or add more water to make more detox water. pro tips to make pear cinnamon honey detox water: 1. Do not discard pear, cinnamon and ginger for 6 hours. 2. Adding honey in the detox water is optional, you can skip it but adding it balance out the flavours. 3. This detox water is super handy and you can carry it along with you to work etc. Enjoy pear cinnamon honey detox water recipe | Indian style pear ginger detox drink | pear honey infused water | with step by step detailed images.

This lip-smacking delicacy from North India is sure to make you eat a little more than usual, because of its appetizing aroma and truly finger-licking flavour! Bharwan Tinda is a dry subzi in which round gourds (tinda) are stuffed with a masala of tomatoes, garlic, onion and spices, and then sautéed till the vegetable is tender and the flavours are absorbed. The juiciness of the gourd together with the intense flavour of the stuffing make this dish a delight to bite into. You can also try other recipes with round gourds like Tinda Aur Saunf ki Subzi and Vegetable Stew .

crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with 31 amazing images. crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is a perfect party starter. Learn how to make Indian poha aloo cutlet. To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough. Divide the dough into 24 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki. In a small bowl, add plain flour, cornflour and ½ cup water and whisk to make it lump free and smooth to make slurry. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides. Drain on an absorbent paper. Serve immediately with Schezwan sauce and tomato ketchup. A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack. While the poha and bread crumbs bind the veggies together in the Indian poha aloo cutlet, the coating of maida mixture with seviyan makes them crispy. You can serve this as an after-school snack to your kids, as they will surely love the yummy taste. Serve veg poha patties with Schezwan sauce for adults and tomato ketchup for kids. Tips to make crispy poha aloo tikki. 1. You can store the mixture in an air tight container for 3 to 4 days in fridge. 2. You can also use breadcrumbs for frying instead of vermicelli. 3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating. Enjoy crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with step by step photos.

An unusual and excessively tasty combination of finely crushed peanuts and crunchy corn niblets, cooked to perfection in the microwave. Easy to whip up and healthy as well, this delectable dish can be had as a snack with bread at any time of the day to satiate those sudden hunger pangs.

Enjoy rajmah - the Queen of beans with spinach and tomatoes. Dry mango powder has also been added for that extra zing!

Rich and luscious, the Potato Amritsari derives its grandeur from a paste of cahewnuts and onions, with green chillies and other ingredients. This creamy paste together with curds and spice powders forms a delicious base for deep-fried potato cubes, offering the diner an experience par excellence.