Stuffed makai palak parathas, used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. It is traditionally served with butter but can be served with pickle and curds too.

The moong sprouts rice is what you could call a ‘one-kadhai meal’! of course, it takes a little help from the handy microwave oven. Rice tossed with a wonderful assortment of spices and paneer, is layered with a toothsome curry of nutritious moong sprouts cooked with a semi-spicy masala paste, and baked in an oven to enhance and lock in the myriad flavours and aromas contributed by the ingredients.

Like coorgi rotis, coorgi puris as also made with a combination of steamed rice and rice flour. A dash of chopped coriander and green chillies are enough to enhance the flavour of these sumptuous puris. The masala coorgi puris turn out really soft due to the moisture in cooked rice, but make sure you serve these immediately before they become soggy.

Dhokla, the ever-popular Gujarati snack, gets an Italian makeover in this recipe. A quick-fix dhokla batter made with semolina, is perked up traditional Italian pesto paste, which is a blend of basil, walnuts and garlic perked up with lemon juice and olive oil. Upon steaming, the dhokla acquires an exotic taste and texture. Do not temper the Pesto Dhokla as it will work against the Italian touch.

vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi | with 39 amazing images. vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi is a super quick and easy to make main course. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. Learn how to make Indian masala khichdi. Khichdi is considered as a comfort food by many. Creativity has no bounds in making an appetizing khichdi. You can choose any dal in combination with the variety of rice you like, toss in some veggies and add masala of your choice in the right proportion. Here we present to you mix vegetable masala khichdi – a perfect one dish meal for dinner. We have used a combination of kolum rice and moong dal to make this delectable khichdi with a perfect texture and consistency. The veggies impart an enjoyable mouthfeel to this moong dal masala khichdi, while the finishing touch of ghee lends the required rich flavour and aroma. The best element is that all this combined together in mix vegetable masala khichdi gets an additional flavour boost from a sprinkle of biryani masala. Curd, pickle and papad are a good accompaniment to this vegetable khichdi. It is best served immediately. For a Jain-friendly version, you can avoid the use of onions and garlic. The khichdi is nonetheless yet sumptuous to lure any food lover. Tips to make vegetable khichdi. 1. Instead of kolum rice you can use basmati rice to make khichdi. 2. Khichdi becomes dry and lumpy if not served immediately, reheat the khichdi by adding little water just before serving. 3. To make khichdi, instead of moong dal you can also use Toovar dal or green moong dal. Enjoy vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi | with step by step photos.

besan toast sandwich | bread besan sandwich | chutney cheese besan toast | with 30 amazing images. This chutney cheese besan toast is loaded with veggies, it makes a filling breakfast or even a simple snack. Learn how to make besan toast sandwich | bread besan sandwich | chutney cheese besan toast | besan bread toast is made using protien rich chickpea flour (gram flour) then some finely chopped vegetables and spices are added into the besan batter. You can any other vegetables of your choice, either grated or finely chopped. Further it is cooked and sandwiched with tomato ketchup, green chutney and gooey cheese filling. bread besan sandwich is a very simple and chatpata recipe, full of flavours, crunch and has an amazing mouthfeel in every bite. Tips to make besan toast sandwich: 1. You can also use whole wheat bread slices. 2. Instead of grated cheese you can also use cheese slice. 3. Instead of tomato ketchup you can also use sweet chilli sauce. 4. If you are jain, avoid onion and instead you can add finely chopped cabbage. Enjoy besan toast sandwich | bread besan sandwich | chutney cheese besan toast | with detailed step by step photos.

Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman |

Shallow fried paneer tikkis make this a low-fat, healthy version of the fat-laden burger.

These crisp toasted rotis combine the goodness of whole wheat flour, gram flour and fenugreek leaves. They have a high nutritional value and besides being absolutely delicious, they are virtually fat free, being cooked without using any oil. Pre-cook these rotis on a tava (griddle) and then finish them in a toaster till they are crisp and brown. They are ideal to serve at a party as they can be quickly toasted for a large group of people. Serve them along with spicy mango pickle or with sweet and sour mango pickle.

Tastes great when fresh home-made paneer is used. You can serve the herb paneeri on toasted bread or baked papdi to make a quick snack.

A perfect go with puris, parathas and rice.

A sumptuous and colourful spread of vibrant spinach and crumbled paneer, which looks like snowflakes just fallen on a green field, adorns crisped bread slices, ready to energize you with its great taste, brilliant texture and bagful of nutrients! Indeed, the spinach and paneer toast is a wonderful after-school snack for kids, an apt starter at a party, or an anytime snack for the food-lover!

A quick and easy recipe with bhindi that can be made on any day for lunch or dinner , the Lahsuni Bhindi as the name suggests stands out because of the distinct flavour of garlic. Onion, green chillies and common spice powders further contribute to the dynamic taste of this dish. You can enjoy it with any Indian bread or with rice and dal . Try other bhindi recipes like Dahi Bhindi ki Subji or Stir Fried Bhindi with Peanuts .

rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with 42 amazing images. rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice is a delicacy you will surely be greeted with for Sunday morning lunch in Punjab. Learn how to make perfect Punjabi rajma chawal. To make rajma chawal, soak the rajma in enough water for 8 hours. Drain. Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 to 3 minutes. Then to make perfect Punjabi rajma chawal add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally. Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally. Garnish with coriander and serve hot with steamed rice. Like sambar-rice is to South Indians, rajma chawal is to North Indian. Kidney beans is one such ingredient which is sure to be found in every kitchen in Delhi. Whether you have a food tour on the streets, dhabas or restaurants in this city, rajma chawal tops their chart as it is perceived as a 'comfort food'. The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour. The perfect Punjabi rajma chawal is served with rajma topped on top of steamed rice. And the best thing about this one dish meal is served with onions and pickle and doesn't hurt your pocket as it is priced Rs. 50 onwards on the streets on dhabas. Serve kidney bean curry with rice with a glass of sweet lassi or salted lassi and you are all set till dinner. Tips to make rajma chawal. 1. Sauté the masala on a medium flame for 4 to 5 minutes. Frying fast prevent the masala from burning. 2. You can adjust the consistency of the rajma as per your choice. 3. You can pressure cook rajma 1 day prior and keep in the fridge. 4. You can make the fresh tomato pulp in advance and keep. Enjoy rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with step by step photos.