Here is an off-beat but awesome tikka made with mushrooms and coloured capsicum, with a dash of onion for crunch and myriad spices for taste. The Mushroom and Capsicum Tikka relies on a large range of spices and spice powders, but you are sure to find all of them in your kitchen shelves, so you do not have to worry. Carom and caraway seeds work wonders in spiking up the aroma and taste of this tikka, and so do other ingredients like dried fenugreek leaves and chaat masala. This is a really flavour-packed and exciting treat for mushroom lovers, and is sure to make tea-time very special. You can also serve it as a starter at parties . Green chutney goes well with this tikka.

This ever-popular chinese starter is perked up by the use of authentic red curry paste.

A quick and easy sauce with a rich texture, the Tangy Tomato Sauce for Vegetables and Noodles is a must-try recipe for aficionados of Oriental cooking. Made easily with tomato ketchup thickened with cornflour and boosted with tongue-tickling ingredients like vinegar, soy sauce and ginger-garlic paste, this handy recipe gives your stir-fries and noodles a tangy and pungent taste, which is characteristic of Oriental cooking. You can also prepare your noodles using other sauces like the Schezuan Sauce and Spicy Peanut Sauce .

aloo paneer chaat matar recipe | chatpata aloo paneer chaat in 15 minutes | fried aloo paneer chaat | potato paneer chaat snack | 28 amazing images. aloo paneer chaat is a perfect Indian snack for chaat lovers. Learn how to make fried aloo paneer chaat. Fun-filled baby potatoes share the stage with succulent paneer in this lovely and lively potato paneer chaat snack. The lemon juice and chaat masala lend their tangy touch to the otherwise bland ingredients. Quick as a wink to prepare! This delicious chaat is a true winner in terms for appeal and flavour both! To make aloo paneer chaat, heat the oil on a non-stick tava (griddle), add the potatoes and cook on a medium flame for 8 to 10 minutes or till the potatoes are brown from all the sides, while stirring occasionally. Slide the potatoes around the circumference of the tava (griddle). Add the green peas and ginger in the same oil, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, salt, chaat masala, green chillies and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Slide the potatoes back to the centre of the tava (griddle) and toss well with all the other ingredients. Serve immediately garnished with coriander. This chatpata aloo paneer chaat in 15 minutes is unique in a way that it makes no use of chutney, sev and puri which features in most of the chaat recipes. It is perfect for a chat party. You can keep all the ingredients ready and toss in front of your friends and enjoy it hot with them. The slightly chewy yet soft paneer and the interplay with vegetables like potatoes and green peas imparts an amazing flavor and blend of textures. The finely chopped green chillies along with chaat masala turns this potato paneer chaat snack into a peppy and interesting evening treat. Tips for aloo paneer chaat. 1. Ensure that the green peas are about 90% cooked and maintain their crunchy texture. 2. Cut the potatoes and paneer into bite sized pieces. 3. If you wish you can drizzle some dahi and chutney over it. You can also try your hand at other chaats like Moong Sprouts and Potato Salli Chaat and Mixed Sprouts and Green Pea Chaat. Enjoy aloo paneer chaat matar recipe | chatpata aloo paneer chaat in 15 minutes | fried aloo paneer chaat | potato paneer chaat snack | with step by step photos below.

gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with 29 amazing images. gathiya nu shaak gets ready in a jiffy and is ideal for those days when you need to cook in a hurry. Learn how to make gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | Gujarati gathiya sabji is a traditional Kathiyawadi dish made using gathiya (thick besan sev). Kathiawar being a dry and arid region the availability of fresh vegetables remained limited and hence food preparations using sun-dried foods and farsan/snacks. Gathiya nu shaak or Sev Bhaji whatever you like to call it, but it’s a very addictive dish and due to its quick and easy preparation it fits really well with working moms. Although this Kathiyawadi Gathiya Nu Shaak fits well into any Gujarati menu as the Gujaratis simply love ganthias! pro tips to make gathiya nu shaak: 1. Add gathiya in the gravy just before serving to avoid it from getting soggy. 2. Serve it immediately to enjoy its best flavors. 3. You can also add little jaggery in the shaak if you like. 4. You can also use tikha gathiya to make this recipe. Enjoy gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with detailed step by step photos.

Behold this yummy variation of egg bhurji! i’ve replaced egg with low-fat paneer and cooked it with assorted spices and veggies like tomatoes, spring onions and capsicum. The filling is therefore a powerhouse of vitamin c! wrapping it with soya rotis makes it rich in folic acid and iron too.

threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with 25 amazing images. threaded paneer is a type of Indo Chinese starter or a snack recipe. A deep-fried crispy snack that fits well into any menu! Learn how to make threaded paneer recipe | crispy thread paneer | threaded paneer rolls | Paneer pieces are marinated in a spicy mixture, wrapped in thinly sliced spring roll sheets and then deep fried till crispy. Looks complicated, but these threaded paneer rolls are so easy to make. You can also use boiled noodles swirled around the marinated paneer instead of spring roll sheets. crispy thread paneer is a popular appetizer that's a must try when you are ordering or eating Indo- Chinese. Add glitz to your party by serving these hot crispy thread paneer with barbeque sauce or sweet chilli garlic sauce. Tips to make threaded paneer: 1. Make sure the oil is hot before adding the paneer strips. If the oil is not hot enough, the paneer will not cook evenly. 2. Do not overcrowd the pan when frying the paneer strips. This will lower the temperature of the oil. 3. Drain the paneer strips on paper towels to remove excess oil. This will help the paneer stay crispy. Enjoy threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with detailed step by step images.

A most unusual combination of ingredients blooms into a memorable starter, which is sure to become the centre of attraction at your party. Cooked and mashed colocasia is combined with a rich almond paste and other flavourful ingredients, and grilled till perfectly golden brown all over. You are sure to enjoy the unique texture and intensely rich flavour of the Badam Aur Arbi ke Kebab.

For many, the very mention of the word pie brings to mind a deliciously sweet dessert! But, pies mean more than that. The pie crusts can be filled with not just sweet somethings but also savoury stuff as in the case of this unforgettable Mixed Vegetable Pie. Filled with loads of veggies, rice and macaroni, held together with creamy white sauce, and flavoured with peppy ingredients like chilli sauce and tomato ketchup, this pie is a really exciting mouthful! Chunks of pineapple add to the fun, by giving the pie occasional bursts of tangy juiciness! One thing you need to ensure is that this pie must be served immediately on preparation – only then you can enjoy its real flavour and texture. This pie needs just a bowl of simple soup like Tomato Soup or Cream Of Carrot Soup to add up to a filling meal.

fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with 28 amazing images. fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter is a party starter be it for kids or adults. Learn how to make crunchy veggie balls. To make fried vegetable balls, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes. Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds. Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly. Divide the mixture into 16 equal portions and shape each portion into a ball. Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides. Roll it in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Fried mixed veg balls are an ever-popular starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavoured with spices and soy sauce. Deep-frying the veggie mix with a coating of plain four batter and bread crumbs gives this Indian starter an enticingly crunchy top layer, which slowly gives way to a succulent and spicy filling as you bite into it. Crunchy veggie balls can be relished hot and fresh, with tomato ketchup. For adults a spicy Schezuan sauce or any other spicy hot sauce would be a good accompaniment. Tips for fried vegetable balls. 1. To reduce cooking time, you can boil green peas and potatoes in a microwave. 2. To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin. 3. You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying. 4. While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess. Enjoy fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with step by step photos.

Masoor, a very nutritious lentil, is also very pleasing to the palate. Cooked in well-chosen spices, this dal is not only tasty and zero-oil but also brims with protein, iron and folic acid. It goes well with cooked rice. Soaking masoor dal overnight not only reduces the cooking time but also makes it easily digestible.

dhingri matar recipe | mutter dhingri | mushroom matar | Punjabi style sabzi | Mutter dhingri is a delicious combination of green peas and mushrooms in luscious, thick gravy which is due to the use of rich, creamy and an opulent paste of cashews and poppy seeds. dhingri matar is a semi-gravy variety of sabzi which can be enjoyed with hot chapatis or parathas. Learn how to make mushroom matar. To make dhingri matar, first combine the cashew nuts and poppy seeds and blend in a mixer well without using any water. Add a little water and again blend well till smooth. Keep the paste aside. Next heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the chilli powder, curds, salt, green peas and mushrooms, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Add the cashew-poppy seed paste, 2 tbsp of water and garam masala, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with rice, parathas or crackers. The mushroom matar further has a tomato-based gravy features a combination of spices, a generous dose of curds. You will love the rich mouth-feel and lingering flavour of this sabzi. The garam masala added at the end of the preparation, while further intensify the true Indian flavours. Use finely chopped onions for this Punjabi style sabzi, but mushrooms are preferred sliced to get a seamless experience. Learn how to slice mushrooms perfectly. Tips for dhingri matar. 1. We suggest using a tava for this sabzi, so the ingredients get enough space and get cooked faster. Alternatively, you can use a broad pan for this sabzi. 2. Add whisked curd, so it doesn’t split while cooking. Also do not cook too much after adding curd. Enjoy dhingri matar recipe | mutter dhingri | mushroom matar | Punjabi style sabzi | with step by step photos and video below.

If you have a penchant for all things tasty and spicy, this one is for you! coconut and tomatoes combine well with peas to make an irresistible dish.

bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra | with 25 amazing images. bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra is a crispy snack to munch one, especially curated for gluten intolerant. Learn how to make gluten free khakhra. To make bajra methi khakhra, combine the bajra flour, rice flour, ginger-garlic paste, green chilli paste, fenugreek leaves, turmeric powder, oil and salt in a deep bowl and knead into soft dough using enough warm water. Keep aside for 10 minutes. Knead again using oil till the dough is smooth. Divide the dough into 6 equal portions and roll out each portion into a thin circle of 125 mm (5") diameter, using a little bajra flour for rolling. Heat the tava (griddle) and cook it on a slow flame until pink spots appear on both the sides. Cook each khakhra on a slow flame by pressing with a folded muslin cloth till it turns crisp and brown in colour from both sides. Serve immediately or cool and store in an airtight container. Khakhras are usually made with wheat flour used alone or in combination with other flours. These bajra methi rice flour khakhra embellished with methi are an interesting gluten free alternative like bajra flour and rice flour. Fenugreek leaves definitely lifts up the bland flavours of both the flours, but the fresh ginger paste, garlic paste and green chilli paste are equally essential ingredients to make these gluten free khakhra a supder hit. Follow the exact procedure to get perfectly crisp khakhras. Tips for bajra methi khakhra. 1. Store khakhra in airtight container. It stays fresh for upto 7 days. 2. Learn how to make perfect ginger-garlic paste. 3. Also learn how to make and store green chilli paste at home. Enjoy bajra methi khakhra recipe | gluten free khakhra | bajra methi rice flour khakhra | with step by step photos.