green peas burger recipe | paneer and green peas burger | easy Indian matar paneer veggie burger | tiffin box recipe | with 25 amazing images. paneer and green peas burger is a double dose of flavours which makes a quick snack for kids. Learn how to make easy Indian matar paneer veggie burger. Your kids will jump with joy and thank you for this sumptuous treat! A succulent cutlet of paneer and coarsely crushed green peas gives an exciting twist to this crunchy, juicy, satiating paneer and green peas burger. Eggless mayonnaise provides the required creaminess, while veggies and lettuce impart an enjoyable crunch to this tiffin box green peas burger recipe. Chips is a good accompaniment to the burger, so do pack some in another tiffin. To make green peas burger, first make the cutlet. Combine all the ingredients and mix well. Shape 4 round cutlets and cook them on tava using a little oil, till they turn golden brown in colour from both the sides. Keep aside. To complete making the burger, cut each burger bun horizontally into two. Apply a little butter on both the sides of each half of the burger bun and toast them lightly on a non-stick tava (griddle). Place the lower half of the bun and keep a lettuce leaf, spread little mayonnaise, place a cutlet, 2 tomato slices and 1 onion slice. Cover with upper half of the bun and serve green peas burger recipe immediately. Tips to make green peas burger. 1. Do not crush the green peas till smooth. Slightly coarse texture is enjoyable. 2. Interestingly, this burger stays fresh in the tiffin box for around 5 hours, and can be comfortably sent to school for your kids, with all your love! 3. You can avoid onions since you will pack it in tiffin. Replace it with a capsicum slice instead. Enjoy green peas burger recipe | paneer and green peas burger | easy Indian matar paneer veggie burger | tiffin box recipe | with step by step photos.

sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with 28 amazing images. sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji is a traditional bhaji from the sindhi repertoire is a nutritious and balanced meal in itself when served with rice or rotis. Learn how to make Sindhi sai bhaji. To make sai bhaji pressure cooker recipe, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, ginger-garlic paste and green chilli paste and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, coriander-cumin seeds powder, turmeric powder, tomatoes, chana dal, potatoes and brinjal, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the spinach, khatta bhaji, fenugreek leaves, dill leaves, salt and ½ cup of water, mix well and pressure cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid. Keep aside to cool slightly. Blend it till the mixture is coarse using a hand blender. Serve immediately. Saibhaji uses an extensive set of ingredients ranging from greens and dal to veggies too, which when perked up with tomatoes, spice powders and pastes becomes a tongue-tickling and sumptuous bhaji. Sai bhaji pressure cooker recipe is a quick and easy version made using the Pressure Cooker, which enables you to cook the varied greens and veggies all at one shot. It also aids the flavours to fuse well, resulting in a dish that has a bit of sourness, a bit of sweetness, a bit of spice, and a lot of joy! The use of 4 different varieties of green leafy veggies in Sindhi sai bhaji adds in a very good dose of vitamin A – a nutrient which is necessary for vision, glowing skin and also to boost immunity. Vitamin C is another key nutrient these greens lend. This is immunity boosting too along with helping to fight radicals in the body and prevent the onset of chronic diseases like heart disease and cancer. Indian style healthy sai bhaji has much more nutritional benefits to offer. It has heart protecting benefits as it is rich in magnesium – a nutrient which regulates heart beat. Being rich in iron and folic acid, it prevents anemia by increasing haemoglobin levels. What’s more, this saibhaji is a very good source of fibre and protein too. This makes it a wise choice for those aiming weight loss. With not too many carbs to offer, even diabetic can enjoy this sabzi as a part of their meal. Enjoy sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with step by step photos.

I’ve brought together many authentic thai recipes in this wrap, which is truly wonderful due to right balance of flavours arising from peanuts, chick peas, lemon grass and the khimchi salad. Your popularity amongst your friends and family will rise a notch higher when they taste this yummy wrap!

cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with 35 amazing images. cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich has got cheese, veggies, chutneys and a flavourful potato stuffing. Learn how to make Mumbai cheese masala toast sandwich. To make cheese masala toast sandwich, make the stuffing first. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the asafoetida, turmeric powder and curry leaves and sauté on a medium flame for a few seconds. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Divide the stuffing into 5 equal portions and keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread ½ tsp of green chutney on each buttered bread slice. Place a portion of the stuffing on a buttered-chutney bread slice and spread it evenly. Arrange 2 tomato slices, 2 onion slices, 2 cucumber slices, 1 capsicum slice and ¼ tsp of sandwich masala evenly over it. Sprinkle ¼ cup of cheese evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it. Repeat steps 2 to 8 to make 4 more toasts. Serve immediately with tomato ketchup. Think about all the masaledar things you know – and you will find them in this sandwich. The masala cheese toast sandwich, which is the most popular cheese sandwich sold on the streets of Mumbai, is what one would call ‘fully loaded’! When cooked the spicy masala toast in a sandwich toaster, the aroma is so appetizing that one just cannot resist a bite! If you do not have a sandwich toaster, no worries, you can always cook this up in a griller or tava, it tastes just as awesome. The base of this Mumbai cheese masala toast sandwich is its green chutney and sandwich masala. You can recreate the Mumbai roadside taste and flavour in your own kitchen by making green chutney for sandwich and sandwich masala both at home. You can enjoy this tongue-tickling and filling cheese masala toast sandwich any time you are hungry. It is a good lot of fun to bite into this sandwich huddled under an umbrella on a rainy monsoon day! Tips for cheese masala toast sandwich. 1. Try and buy sandwich bread as they are thick and specially made for making such tasty sandwiches. 2. Greasing the sandwich toaster at the bottom and the top slice of the sandwich is a must before grilling in a hand toaster. The greasing with butter is what makes the sandwich crispier. 3. Serve it immediately to enjoy its texture. Enjoy cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with step by step photos.

baked oats puri recipe | whole wheat oats puri | Indian baked oats puri for weight loss | with 27 amazing images. Made using fibre-rich oats and whole wheat flour, the baked oats puri is flavoured with sesame seeds, garlic paste and kasuri methi too. whole wheat oats puri is a simple recipe to make with ingredients available in most Indian kitchens. We make this healthy baked oats puri often in our house as the kids love it and I take it too office for a healthy snack. baked oats puri is easy to make. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions and roll out each portion into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Arrange them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 20 minutes, turning them once after 10 minutes or till baked oats puri turn crisp. See why this is a popular healthy baked oats puri recipe. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour used in the puri is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. You can also try other healthy jar snacks like Crunchy Cumin Seeds Cracker and Palak Til Jowar Nimki .

rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack | with 23 amazing images. rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack is a unique shaped and flavoured Indian snack. Learn how to make schezwan stuffed dhokla. To make rava dhokla with stuffed schezwan filling, combine the semolina, curds, ½ cup water, green chilli paste, asafoetida, oil and salt in a deep bowl and mix well with a spoon. Add the coloured capsicum and mix well. Just before steaming, add the fruit salt and mix gently. Grease all the dhokla moulds with oil. Pour the batter into 12 of greased dhokla moulds and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and demould by tapping them and turning them upside down and not using a knife. Repeat steps 5 and 6 to steam 12 more mini dhoklas. Keep aside. For the filling, heat the oil in a small non-stick pan, add the coloured capsicum, oregano, schezwan sauce and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside. Fill each mini dhokla depression with ¼ tsp of the filling. Serve immediately. Bored of dhokla? Never again, if you decide to load it with the world's yummiest fillings. That way, you get to have a different dhokla each day and there's never a boring moment in the kitchen. In this particular creation, we have boosted the dhokla with colourful capsicum flavoured in Szechwan style and presented it in the form of schezwan stuffed dhokla. The spongy schezwan dhokla Indian snack makes an absolutely awesome party snack as it is attractive to behold and yummy to bite into, with the lovely crunch of capsicum and a warm Oriental flavour. These dainty dhoklas with a colourful and attractive hue are perfect to serve as a party snack. The best feature of this easy suji schezwan dhokla is that it involves no fermenting unlike most other dhoklas. When time permits you can also try making Schezwan sauce at home. Try other dhokla recipes like Microwave Mug Dhokla or Makai Na Dhokla. Tips for rava dhokla with stuffed schezwan filling. 1. While we have used colourful capsicum, if you don’t find them then use only green capsicum. 2. We have also used mini dhokla moulds with a hole in the centre for the filling. But if you don't have that, you can use small cups and make a depression in the dhokla using the back of a spoon. 3. After adding the fruit salt, remember to mix gently. Mixing it vigorously will reduce its effect and the dhokla may not turn spongy. Enjoy rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack | with step by step photos.

tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with amazing 25 images. tandoori paneer tikka recipe can be cooked on a tandoor or tawa. We show you an easy recipe to make tandoori paneer tikka recipe on tawa. Every Indian kitchen has a tawa and hence the tandoori paneer tikka recipe on tawa is a popular way to make paneer tikka. A party without tandoori party starters is truly incomplete! And of all such starters, the tandoori paneer tikka recipe on tawa is especially popular. The perfect blend of spices and smoky flavour of the marinated and tandoor-cooked paneer is just too awesome to describe. Our tandoori paneer tikka is different than the authentic paneer tikka as we have given a twist to the by changing the marination. 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 a simple non-stick tava. This Punjabi tandoori paneer tikka recipe on tawa 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 Mughlai paneer tikka on tawa 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 on tava right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. Making tandoori paneer tikka recipe on tawa is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with curd, red chili powder, ginger-green chili paste, lemon juice, cumin seed powder, pepper powder, cumin seeds, fennel seeds, turmeric, besan and lastly saffron-milk mixture. Added paneer cubes to it and left it for half and hour. Cook on a tava on a medium flame until cooked from all the sides. Make sure you let the paneer marinate for at least half an hour as it is important for the flavours to sink in. We have used a little besan in the marinade so that it coats the paneer well. Enjoy tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with detailed step by step recipe photos below.

All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste! We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a very nice texture as the dough is made with sufficient ghee. We have not shaped this snack like traditional ghughras just to make things easier and quicker for you, but if you wish to boost the visual appeal by shaping it like authentic ghughras, you can. Prepare the stuffing just before you make the snack because it will release water. While frying the Ghughra with Fansi and Paneer Stuffing, maintain a medium flame because the stuffing will remain uncooked if you fry on a high flame. Serve this tasty snack with green chutney. You can also try other recipes like the Vatana na Ghughra , and the Spinach and Cheese Sambousek .

jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with 35 amazing images. jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry is a unique style of Indian sabzi. Learn how to make Indian style kathal kofta curry. To make jackfruit kofta curry, heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally. Drain the water using a strainer. Transfer the jackfruit in a deep bowl and mash it using a potato masher. Add the besan, green chilli paste, ginger and salt and mix very well to form a dough. Divide the dough into 14 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes. Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon. Switch off the flame, cool it slightly and blend it in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook on a medium flame for 2 minutes, while stirring it occasionally. Serve hot garnished with coriander. When the jackfruit season is in, everybody clamours for the fruit, but only the wise know the value of the raw form! Raw jackfruit has a rustic taste, which if handled properly gives rise to many wondrous recipes. While many people use the kathal to make sabzis, we offer you yet another choice – the Indian style kathal kofta curry. The kathal ke kofte has a very different mouth-feel because of the texture of the jackfruit. These unique but tasty koftas are then used to make a delicious curry that is perked up with a range of spice powders in perfect proportions. The different texture and peppy flavour of the Indian style kathal kofta curry is really uplifting and will make your meal a memorable one. Try other jackfruit recipes like Kathal Dry Sabzi or Mustard Masala Jackfruit. Tips for jackfruit kofta curry. 1. Ensure to mash the jackfruit well so you get uniform shaped koftas. 2. After adding the curd in making the gravy remember to cook on a slow flame and also stir continuously so the curd doesn’t split. 3. Add the koftas to the gravy just before serving. Enjoy jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with step by step photos.

aloo bhaji recipe | aloo bhaji with puri | batatyachi bhaji | with 16 amazing images. Potato Bhaji also called Aloo Bhaji is made in every household in India. Easy to prepare, Aloo Bhaji is made from a tangy combination of boiled potatoes and sautéed onions spiced with chillies and perked up with lemon juice. Most famous uses of Potato Bhaji is the stuffing used in Masala Dosa and in Puri Bhaji recipe. The beauty of Potato Bhaji is that it’s quick to make and very tasty. So popular it is, that Aloo Bhaji is served on roadside Dhaba as its also very cheap to make and filling. We have Potato Bhaji often for lunch or dinner with some puri or chapati. Sukhi Aloo Sabzi is something that I relate having since childhood. So go ahead and try this super famous Potato Bhaji today! Enjoy how to make Potato Bhaji recipe with detailed step by step photos and video below.

masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with 33 amazing images. masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi is a nourishing one dish meal. Learn how to make tadkewali masoor dal khichdi. To make masoor dal and vegetable khichdi, soak masoor dal and brown rice in enough water for 30 minutes. Drain well and keep aside. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cumin seeds, cardamom and asafoetida and sauté on a medium flame for a few seconds. Add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the green peas, potatoes and french beans and sauté on a medium flame for another 2 minutes. Add the rice, masoor dal, turmeric powder, green chilli paste and salt and sauté on a medium flame for 2 minutes. Add 4 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Need an iron-boost? Go for this soothing Bengali masoor dal khichuri! Made of a wholesome combination of dal, rice and vegetables cooked with aromatic spices, this traditional khichdi gives several nutrients including a significant amount of iron (4.2 mg) per serving. Flavourful and nutritious, this sumptuous healthy masoor dal khichdi is a complete meal in its own right. Use of brown rice and vegetables add on to its fibre count, which is necessary for a healthy digestive system. Fibre is also a nutrient which helps to manage cholesterol levels and thus can be enjoyed by heart patients. The tadkewali masoor dal khichdi is also a good source of protein – a nutrient which helps to build cell health. B vitamins, magnesium, phosphorus, potassium and zinc are a few other nutrients this khichdi is enriched with. Tips for masoor dal and vegetable khichdi. 1. Do not forget to soak the masoor dal as it helps to reduce the cooking time. 2. Healthy individuals can omit the use of potatoes and reduce the quantity of brown rice and proportionately increase the quantity of masoor dal. Enjoy masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with step by step photos.

upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with with 39 amazing images. upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri is an all time favourite vrat recipe. Learn how to make Maharashtrian style sabudana vada. To make upvas sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh sweet curd. A very famous faraal food from the maharashtrian repertoire, the Maharashtrian style sabudana vada can either be relished as a quick snack or as a whole meal along with curd! Sabudana vada for Navratri is a signature dish for not only during Navratri, but during most festivals when people fast. It is also a memorable experience as it is enjoyed by many during the monsoon. You can also try other sabudana recipe like sabudana khichdi. The potatoes and peanuts both act as binding agents, while also lending the crispy texture to these Gujarati farali sabudana vada. We have not used coriander to make these vadas, as many of us do not consider it in the list of upvas foods. However, if you eat, you can add it. Tips for upvas sabudana vada. 1. Using coarsely crushed peanuts is very important to get the perfect crispiness of these vadas. 2. While frying the vadas, ensure that the oil is hot and also keep the flame medium so they don’t burn. 3. If you wish you can shape the vadas and refrigerate for a few hours, but deep fry them only before serving. Enjoy upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with step by step photos.

Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.

jowar palak appe recipe | instant jowar appe | healthy palak appe | with 18 images. jowar palak appe is a healthy South Indian snack. Learn to make instant jowar appe. Irresistibly tempting, the Jowar Palak Appe is a real treat to the palate, while also being a nourishing snack for your body. Rich in iron, fibre and other nutrients, jowar palak appe is quite easy to make and super tasty with the spiky flavour of ginger and green chillies. instant jowar appe doesn't require any soaking, grinding or fermentation. You'll also like the fact that this appe requires very little oil to cook. Instead of spinach, you can add other veggies too. Plus, the batter can also be used to make yummy dosas. Serve instant jowar appe hot and fresh with chutney. Suggested Serving Size is 4 to 5 instant jowar appes. Enjoy jowar palak appe recipe | instant jowar appe | healthy palak appe | with step by step photos.