quick vegetable appe recipe | instant vegetable appe | South Indian quick appe | with 19 amazing images. quick vegetable appe recipe | instant vegetable appe | South Indian quick appe is a quick fix snack made using idli batter. Learn how to make instant vegetable appe. To make quick vegetable appe, combine all the ingredients in a deep bowl and mix well. Heat the appe mould on a medium flame and grease it using little oil. Pour a spoonful of the batter into each of the 7 moulds and cook using little oil till they turn golden brown in colour on the lower surface. Turn each appe upside down using a fork cook till they turn golden brown in colour from the other side. Repeat steps 2 to 4 to make 7 more appes in 1 more batch. Cool slightly, pack the appe in a tiffin box and tomato ketchup in an air-tight container separately. This instant vegetable appe gets full marks in all aspects – taste, texture, and appeal. Made easily with readymade idli batter, chopped spinach and grated veggies, the snack is not only handy for kids to hold, dunk and gobble up, but they can enjoy it during play too! No fuss, no mess, this South Indian quick appe is perfect to be packed as a mid-day snack along with tomato ketchup, or a homemade accompaniment like coconut chutney or sambar. The veggies are absolutely your choice, but prefer to grate and chop them finely. If you like quick vegetable appe, also try other interesting recipes using leftover idli batter like mini cheese uttapa and mixed vegetable handvo. Tips for quick vegetable appe. 1. Grease appe mould with a brush as it gets greased well and evenly which is very important. 2. Always cook on a medium flame or else they will not cook well and may also get burnt. 3. You can cover and cook your instant vegetable appe but the result will that the appe will be a little softer on the outside. The benefit though is that the appe will cook faster. 4. You can also add 4 tbsp chopped onions to the batter. quick vegetable appe recipe | instant vegetable appe | South Indian quick appe | with step by step photos.

Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.

A wholesome and tasty snack, which can be served for breakfast too, the Chola Methi Dhokla is a real gem from Indian cuisine. It is healthy and filling, and has an awesome flavour thanks to the magic of fenugreek leaves. At the same time, it is also quite easy to make, so it can be made quickly for breakfast if you make the batter the previous night itself and keep it ready. Moreover, any dhokla with its soft texture and pleasant taste is sure to be loved by the whole family, right from children to elders, so you will not have trouble at the table! So, go ahead and try the Chola Methi Dhokla right away, and also try other dhoklas like the Khatta Dhokla or Moong Dal Dhokla

quinoa red chawli leaves khakhra recipe | quinoa laal math khakhra | healthy red amaranth leaves khakhra | with 30 amazing images. quinoa red chawli leaves khakhra is a healthy khakhra made using red chawli leaves. Learn to make quinoa laal math khakhra. Well, you’re sure to have tasted plain whole wheat flour khakhras as well as those perked up with ingredients like cumin, garlic, fenugreek leaves etc. Here is a healthy and tasty quinoa red chawli leaves khakhra that’s mind-bogglingly unique. Made of a mix of flours including quinoa flour and oats flour, this quinoa laal math khakhra is fortified with red chawli leaves, sesame seeds and other flavour-enhancing ingredients. It is so tasty that you will love munching on red amaranth leaves khakhra. And best of all, it is awesomely healthy too! Quinoa increases your energy levels as it is rich in protein, while red chawli leaves are loaded with iron, potassium and vitamins C and E. Apart from boosting the iron content, sesame seeds elevate the aroma, and add to the crunchiness of the quinoa red chawli leaves khakhra. Burgeoning with nutrients, this yummy khakhra is a wonderful way to silence your hunger pangs, especially when you are in office. Make quinoa red chawli leaves khakhra in batches and store in an airtight container to use as and when required. Try other khakhra recipes like Rajgira Buckwheat Brown Rice Flour Khakhra or Oats Methi Multiflour Khakhra. Enjoy quinoa red chawli leaves khakhra recipe | quinoa laal math khakhra | healthy red amaranth leaves khakhra | with step by step photos.

corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with 29 amazing images. corn poha upma recipe is a unique upma made without the addition of rava. Learn how to make corn poha vegetable upma. To make corn poha upma, combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside. Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes. Transfer the beaten rice to a plate and keep aside. Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve immediately. Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is evident in every mouthful of this Indian sweet corn upma, which strikes the right chord with young and old alike. Curd and lemon juice give the corn poha upma a pleasant tanginess while green chillies give it a nice spicy touch. You can also try similar recipes like Oat Upma or Sevaiyan Upma. Ready in a jiffy this easy breakfast is perfect for days when you are on the go and do not have much time on hand to cook. Do try this exciting for of upma!! Tips for corn poha upma. 1. Ensure you crush the sweet corn coarsely. The best way to crush corn is to add the corn kernels to the mixer jar and pulse for 5 seconds and stop. Pulse it once again for 5 seconds and stop. Coarsely crushed corn will be ready. 2. Keep a close watch while roasting the poha as they tend to burn easily. Keep stirring them continuously. 3. Green chilli paste can be replaced with finely chopped green chillies if you wish to. 4. This upma tends to thicken with time. So serving it immediately is very important. Enjoy corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with step by step photos.

spinach puri recipe | palak puri | palak poori | with 22 amazing images. palak puri made using whole wheat flour with the goodness of spinach! Learn how to make spinach puri recipe | palak puri | palak poori | These spinach puris are appetizing and aromatic, they have a vibrant green colour with the goodness of spinach, and the splendid flavour of spices used. These deep fried spinach puri pairs well with all sorts of curries or with a side of yogurt and pickle! Since the palak poori itself contributes a lot of moisture to bind the ingredients, the amount of water required for making the dough will be very less. So, add it carefully. If the dough gets sticky, it will become difficult to roll the puris and they will also get oily. Serve the Spinach Puris hot and fresh, with your favourite subzi. Pro tips to make spinach puri: 1. Adding semolina in the dough makes the puri crispy. 2. Make sure to knead a semi stiff dough for making puri. 3. Instead of oil you can roll the puri using dry wheat flour. Enjoy spinach puri recipe | palak puri | palak poori |with detailed step by step photos.

quinoa kale khakhra recipe | healthy quinoa and oats khakhra | Indian style masala quinoa khakhra | healthy Indian snack | with 22 amazing images. quinoa kale khakhra recipe | healthy quinoa and oats khakhra | Indian style masala quinoa khakhra | healthy Indian snack is a crispy munchie for health conscious. Learn how to make healthy quinoa and oats khakhra. To make quinoa kale khakhra, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Divide the dough into 10 equal portions. Roll out a portion of dough into a 150 mm (6”) diameter circle using a little whole wheat flour for rolling. Heat a concave non-stick tava (griddle) and half cook the roti. Remove on a plate and brush it lightly using ¼ tsp of olive oil. Repeat steps 3 to 5 to half cook and brush the remaining rotis. Heat a concave non-stick tava (griddle) and cook each brushed roti on a slow flame until crisp using little pressure with help of a muslin cloth or with a khakhra press. Repeat step 7 to make 9 more khakhras. Allow them to cool completely and store in an air-tight container. Khakhras are a crispy snack which are enjoyed by one and all. These Indian style masala quinoa khakhra are made by a combination of three power packed foods – quinoa, kale and oats. Kale is high in fibre and vitamins. It is a rich source of fibre and a great detox food. Quinoa increases your energy and is high in protein. The addition of sesame seeds elevates the aroma, while also adding to its crunchiness and small quantities of iron. The half-cooking of these healthy quinoa and oats khakhra and then re-cooking decreases the overall cooking time and gives a crisp texture. This healthy Indian snack is bound of all nutrients and an amazing alternative to kill your hunger pangs especially during office hours. Make these khakhras in batches and store them in an air-tight container. Try similar khakhra recipes Mini Oats Khakhra or Whole Wheat and Methi Khakhra. Tips for quinoa kale khakhra. 1. Do not keep the dough for too long. It might release water and make rolling difficult. 2. Remember to cook the khakhras on a slow flame so they turn crisp. 3. Cool completely before storing. Enjoy quinoa kale khakhra recipe | healthy quinoa and oats khakhra | Indian style masala quinoa khakhra | healthy Indian snack | with step by step photos.

yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with 13 amazing images. yam raita is a popular vrat or Faral recipe when you need too fast. Tastes splendid when served chilled. Learn how to make suran raita. To make yam raita, combine the yam, curd, rock salt, sugar, green chilli paste, pepper powder and coriander in a bowl and mix well. Refrigerate for at least 1 hour. Serve chilled. Think beyond the traditional cucumber when making raita. How about using boiled and mashed yam? Try it and you are sure to love this unconventional accompaniment - farali suran raita. While we have used rock salt in senai pachadi, you can also use the table salt if you wish to. Coriander, on the other hand, is also optional. Some enjoy it as a flavoursome treat, while others do not consider it as a part of upvas cooking. So you can make your choice amongst these 2 ingredients. You can serve this faral, upvas, vrat recipe with Potato Khichdi or with Dahiwali Aloo ki Subzi and Rajgira Puri to relish a complete vrat thali. It is sure to satiate you even on a fasting day! Tips for yam raita. 1. To cook yam, wash it and keep the whole yam peeled or unpeeled in a vessel filled with little water in a pressure cooker. Cook it for 2 to 3 whistles. Cool and peel and mash it using an aloo masher. 2. Use fresh curd for best flavour. 3. Black pepper powder can be substituted with roasted cumin seeds powder. Enjoy yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with step by step photos below.

Ragda Patties is an all-time favourite Mumbai roadside snack, comprising crisp and spicy potato patties drowned in a gravy with boiled white peas. Here, we have enhanced the recipe further, by stuffing the potato patties with a tangy, sweet and spicy filling. Laced with chutneys and garnished with sev, the Stuffed Ragda Patties is one delectable snack worth a lot of praise! Serve it at tea-time to watch excited smiles bloom on everybody’s face. You can also try other chaat recipes like Aloo Chaat and Pakodi Chaat .

dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with 32 amazing images. dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole is a savoury enjoyed at snack time. Learn how to make shepu cha dosa. To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well. Blend with 1 cup of water till smooth. Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well. Repeat steps 4 to 6 to make 16 more dosas. Serve immediately with sambar. An aromatic and tasty dosa that strikes the right chord with kids of all age groups, the shepu cha dosa appeals to senior citizens too as it is soft and easy to chew. Make this yummy dosa as an evening snack for kids when they come home from school. You can enjoy some with your evening tea too! The combination of rice and urad dal in the batter makes the Dill Dosa a good source of vegetarian protein. Dill adds some iron to the equation, helping you improve haemoglobin levels too. Tips for dill dosa. 1. The rice, poha and urad dal has to be soaked for 8 hours. So plan for it in advance. 2. Shepu che pole is a Maharashtrian version of this recipe which is sometimes made sweet. In this jaggery, coconut and dill are blended together with little water to make a paste which is added to the rice-urad dal mixture to make the batter. 3. This shepu che pole is served with peanut chutney powder or green chutney. Enjoy dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with step by step photos.

Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving.

ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with 15 amazing images. When ponk is in season, it is enjoyed so much by the Gujaratis that they have it in so many forms, right from simple raw salted ponk to crisp and crunchy ponk bhajiya! One interesting way to cook ponk is as ponk pakora. To make ponk bhajiya, ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. We have combined ponk along with besan, rice flour, coriander, chilli powder, asafoetida, ginger, green chilli paste and lemon juice. Further we have added little water and made it into a thick batter consistency and deep fried until golden brown by dropping spoonful of mixture into the oil. Serve ponk bhajiya hot. Ponk is a regional, seasonal specialty. During a short time in the Indian winter, the jowar or white millet seeds turn out to be very juicy and tender and the perfect time to make ponk fritters. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! Ponk is also known as hurda, sorghum and tender jowar. It is famously called hurda by Maharashtrians. It is important to deep-fry the ponk bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponk, don’t miss this recipe. Serve ponk bhajiya along with ketchup or green chutney. You can also try Ponkh Bhel or Basic Surti Ponkh Recipe. Learn to make ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with detailed step by step recipe photos and video below.

paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with 25 amazing images. paneer vegetable idli is a unique and nutritious variation of the traditional South Indian idli recipe. Learn how to make paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | healthy vegetable paneer idli combines the fluffy texture of idli with the savory taste of paneer and crunchy vegetables, offering a protein-packed and satisfying meal. The addition of paneer and vegetables enhances the nutritional value and adds a delightful texture to the traditional idli. Indulge in a symphony of taste and wellness! Enjoy flavorful instant paneer idli paired with your choice of refreshing coconut chutney, tangy tomato chutney, or hearty Sambhar for a complete and nutritious meal. pro tips to make paneer vegetable idli: 1. Grease your idli molds well with oil or ghee to prevent sticking. 2. Instead of besan you can also add oats flour to make this recipe. 3. Crumble the paneer into small pieces for even distribution in the batter. 4. After adding fruit salt in the batter do not whisk it vigorously or else the idlis will turn flat. Enjoy paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with detailed step by step photos.

When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti. It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours. Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate. You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh! You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi .