palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with 28 amazing images. palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak is a nourishing dal – a must for vegetarians. Learn how to make healthy spinach chana dal. To make palak chana dal, combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle. Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning. Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously. Add the cooked dal, jaggery, chilli powder and little salt and mix well. Add ½ cup of water, mix well and simmer for 5 to 7 minutes. Serve hot. A Maharashtrian delight, tweaked to boost the health value! While palak adds vitamin A, iron and folate to this dish, chana dal adds protein, zinc and fibre. Indian chana dal palak is a sneak way of gaining many nutrients in one bowl. The perfectly cooked chana dal gives a pleasing mouthfeel which is enhanced by the addition of basic Indian spice powders like turmeric powder and chilli powder. Simple, yet enjoyable with chapati and a salad of your choice. All healthy individuals to weight wachers and even heart patients to diabetics can include this healthy spinach chana dal in their daily diet. While we have zero oil chana dal palak, if you wish you can temper the mustard seeds and green chilli in 1 tsp of oil. With the combination of palak and chana dal, you can also try a healthy non-fried snack – spinach and chana kebab. Tips for palak chana dal. 1. Soaking chana dal for ½ hour is important to reduce cooking time. 2. Ensure that you do not overcook chana dal, as each grain of dal should be separate and not mashed. 3. Spinach can be replaced with chopped fenugreek leaves. Enjoy palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with step by step photos.

veg manchurian recipe | Mumbai street food vegetable manchurian | with 29 amazing images. veg manchurian recipe is a popular Mumbai street food vegetable manchurian. You cannot miss the inimitable smell of cooking garlic, onions and chillies of veg manchurian recipe , which will grab your attention even from 500 metres away! This ever-popular Chinese veg manchurian recipe is really easy to make. When you eat these deep-fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! just enjoy it! In Mumbai, every single Chinese push cart street vendor sells veg manchurian along with Chinese fried rice, hakka noodle and Manchow soup. Tips and notes on Manchurian balls for Mumbai street food vegetable manchurian. 1. Cabbage and carrot are the 2 most important ingredients for Veg Manchurian balls. You can even add french beans to this recipe if you like. Add the finely chopped garlic. You can even grate the garlic if you wish but it make sure there are no big pieces as they might be pungent to bite on. 3. Add plain flour as well. Plain flour gives crispiness to the Manchurian vegetable balls. 4. Take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian vegetable balls hold their shape. Tips on the Manchurian gravy for veg manchurian recipe . 1. Almost all Chinese cooking is done on a high flame to get an intense flavor. 2. Now add the cornflour-water mixture and cook for 3-4 minutes, while stirring occasionally. As cornflour does not dissolve in water, always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. If the gravy is too thin after 3 to 4 minutes, you can add more of the cornflour-water mixture. But if the gravy is too thick, you can add more water or stock to it to adjust the consistency. Learn to make veg manchurian recipe | Mumbai street food vegetable manchurian | with step by step photos below.

paneer pita pocket recipe | paneer in whole wheat pita pocket | cottage cheese pita pockets | with 38 amazing pictures Looking for something different and unique for a party starter or a high tea party? Paneer pita pocket is an ideal catch! I personally love it and I am sure your guests would love it too. Pita breads are yeast leavened breads which are very famous in Middle Eastern countries and it also is an Arab bread. There are different ways and methods of making pita bread. Usually pita has a pocket and sometimes, it is made pocket-less!! Pita breads can be had with sauces or dips such as hummus or is even used to wrap kebabs or falafels inside and had as a sandwich. There are a lot many ways to make it, we have made whole wheat pita bread on a tava. To make whole wheat pita bread for paneer in whole wheat pita pocket, first the yeast is activated using sugar and warm water. Once its activated and gets a frothy texture its added to the flour along with oil and salt. And kneaded to a dough. Further we have left it for 30 mins so that its proves or doubles in size. Once the proving of the dough is done. It is then divided into equal portions and roll out, then cooked on a tava and once few blisters are visible, it is cooked on a open flame. Further, we have made a marinade to marinate paneer for paneer in whole wheat pita pocket, as paneer is bland in taste. The marinade is made with oil, coriander leaves, garlic and lemon juice. Paneer is marinated for 10 mins so it absorbs all the flavors. Then, we have made paneer coleslaw with marinated paneer, shredded cabbage, grated carrot, green chilies and mayonnaise, which is stuffed in the pita bread which makes Paneer pita pockets. Paneer pita pockets are satisfying because every part of it, from pita bread to coleslaw is home-made. This is my personal favorite recipe and I make it for get to gathers, the whole family will enjoy these fresh and soft pita pockets, packed with a scrumptious and juicy coleslaw of veggies and paneer with mayonnaise. Enjoy paneer pita pocket recipe | paneer in whole wheat pita pocket | cottage cheese pita pockets | with detailed step by step photos below.

crispy fried vegetables in burnt garlic sauce recipe | veg crispy in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce | with 28 amazing images. crispy fried vegetables in burnt garlic sauce is an Indo-Chinese dish that's all about bold flavors and satisfying crunch. Learn how to make crispy fried vegetables in burnt garlic sauce recipe | veg crispy in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce is a delicious dish that combines the crunch of perfectly fried vegetables with the savory depth of burnt butter garlic sauce. The burnt garlic adds a complex, smoky flavor that compliments the crisp texture of the vegetables. This veg crispy in butter garlic sauce dish is a delightful fusion of textures and flavors. The crisp, golden-brown vegetables, cooked to perfection, are complemented by the rich, nutty taste of burnt butter and the pungent aroma of garlic. Serve the crispy fried vegetables in burnt butter garlic sauce immediately while hot, perfect for those who love a punch of garlic flavor with a crispy bite!. This dish can be enjoyed as a side dish or a main course, especially with Chinese rice or Chinese noodles. pro tips to make crispy fried vegetables in burnt garlic sauce: 1. Take care while frying mushrooms, as it is a watery vegetable, they can release excess moisture. 2. Serve veg crispy in butter garlic sauce immediately to enjoy its best flavours. 3. You can add any other vegetables of your choice like zucchini or broccoli to make this recipe. Enjoy crispy fried vegetables in burnt garlic sauce recipe | veg crispy in butter garlic sauce | Indo Chinese crispy veggies in butter garlic sauce | with detailed step by step photos.

semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with 25 amazing images. semolina uttapam with cabbage is a flavorful Indian breakfast dish, that can be made quickly. Learn how to make sooji chilla with curds. The semolina cabbage uttapam has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day! To make semolina uttapam with cabbage batter, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Add coriander, green chillies, salt to taste and ¼ cup of water and mix well. To make sooji chilla with curds heat a non-stick tawa (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over. Cook both sides on medium heat till golden brown. semolina uttapam with cabbage is ready to serve. Key ingredients in instant rava vegetable pancake. Semolina is a binder, which means that it helps to hold the ingredients of the uttapam batter together. This helps to prevent the uttapam from falling apart when it is cooked. Semolina has a slightly nutty flavor, which adds to the overall flavor of uttapam. Cabbage adds a nice crunch and texture to uttapams. Plain flour. The plain flour in rava uttapam batter helps to bind the ingredients together and give the pancakes a chewy texture Serve semolina uttapam with cabbage immediately with with green chutney or coconut chutney or sambar. Pro tips for semolina cabbage uttapam. 1. Curd adds a tangy and slightly sour flavor to uttapam. Curd helps to tenderize the uttapam batter, making it soft and fluffy. 2. Baking powder helps the batter rise when cooked. It also makes the uttapams fluffier and lighter. Enjoy semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with step by step photos.

bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla | with 20 amazing images. bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla is a satiating and nourishing breakfast option. Learn how to make bajra rice flour moong sprouts pancake. To make bajra rice and sprouted moong puda, combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency. Add the turmeric powder, mix well and keep aside for 15 minutes. Heat a non-stick tava (griddle) and grease it lightly using a little oil. Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle. Cook on both the sides, using a little oil, till it turns golden brown in colour. Repeat with the remaining batter to make 14 more pudas. Serve immediately with green chutney. Puda may be sweet or savoury, deep-fried or tava-cooked. This moong sprouts puda is a mildly-spiced version of puda made of bajra, rice flour and sprouted moong cooked on a tava with minimal oil. The use of curds for binding gives it a pleasant aroma and flavour. This quick and easy bajra rice flour moong sprouts pancake can be prepared as a snack or for breakfast. Delicious and wholesome, this is a dish that will win many a young heart with its mouth watering combination of ingredients and attractive appearance! While adults would relish this bajra rice and sprouted moong puda with green chutney, kids would love to savour it with tomato ketchup. You can surprise them by making tomato ketchup at home too! This homemade ketchup is totally free of preservatives! Tips for bajra rice and sprouted moong puda. 1. Bajra flour can be replaced with jowar flour. 2. Health conscious people can replace rice flour with oats flour. 3. Add water gradually as the quantity of water usually depends on the quality of the flour. 4. The batter has to be slightly thick, yet good enough to spread easily. If the batter is too thin, the pancake will stick to the pan and it will be difficult to turn it. 5. Remember to grease the tava, to avoid the pancake from sticking to the tava. 6. If you notice that the pancake is sticking to the tava, add little more bajra flour or besan, mix well and continue making the pancake. Enjoy bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla | with step by step photos.

bread cutlets | bread cutlets with mixed vegetables | crunchy tava veg cutlets | shallow fry Indian veg cutlets | with 16 amazing images. Bread Cutlets are scrumptious crunchy tava veg cutlets made with a mixture of softened bread, mashed potatoes and other veggies perked up with everyday taste-givers like garlic, ginger, green chillies and coriander. The bread not only gives volume and keeps the ingredients together but also gives the shallow fry Indian veg cutlets a unique texture that is soft with a mild, crackling crispness when you bite into it. You can enjoy the bread cutlets with mixed vegetables as an evening snack, or serve it as a starter at parties. Tips for bread cutlets: 1.Ginger, garlic and green chilli paste is readily available in the market, but nothing can beat the flavour and aroma of fresh coarsely crushed paste. 2. See that you squeeze out all the excess water properly from the bread slices or else the cutlet mixture will become soggy and difficult to bind. 3. To make the cutlets more nutritious and colourful you can add other vegetables like boiled green peas, broccoli, red and yellow capsicum , French beans etc. to the mixture. Do not add water based vegetables like doodhi, cucumber, zucchini etc. as this will let out water and make the cutlet mixture soggy. 4. Rolling the cutlets in the breadcrumbs from all the sides give the cutlets a crispy texture on shallow-frying. 5. You can even use moulds of different shapes and sizes to make the cutlets. Also take a shot at other recipes like the Ravioli Samosa or Malai Paneer Mixed Herb Balls. Check out our collection of recipes for quick snacks and starters and surprise your guests with something new. Enjoy how to make bread cutlets | bread cutlets with mixed vegetables | crunchy tava veg cutlets | shallow fry Indian veg cutlets detailed step by step photos and video below.

methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with 32 amazing images. methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack is a satiating snack and perfect for a brunch too. Learn how to make Indian green moong methi dhokla. To make methi moong dal dhokla, clean, wash and soak the green moong dal in enough hot water for 2 hours. Drain and keep aside. Combine the drained green moong dal, green chillies and approx. 5 tbsp of water in a mixer and blend till smooth. Transfer the mixture in a deep bowl, add the fenugreek leaves, besan, asafoetida, sugar, 2 tsp of oil and salt and mix well. Just before steaming, add the fruit salt and add 2 tsp of water over it and mix gently. Pour batter in a greased 175 mm. (7") diameter thali and spread it to make an even layer. Steam the dhoklas for 12 minutes or till the dhoklas are cooked. Cool slightly. Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhokla and cut it into 16 square pieces. Serve immediately with green chutney. Indian green moong methi dhokla, are generally healthy, no doubt, but this is an even more nutritious version, as the dal is used with the skin and a leafy vegetable is also added. So the nutrition count is manifold. The moong dal provides protein, along with other key minerals like folic acid magnesium, phosphorus and potassium. All these nutrients help maintain heart health. With appreciable amounts of fibre, this healthy snack is a suitable option for heart patients, weight watchers and diabetics. For diabetics, we recommend a serving size of 3 pieces. The use of desi spices as a tempering on these healthy moong dal dhokla makes them appetising, aesthetically appealing and flavourful. Paired with green chutney, they are irresistible and a wholesome satiating meal. Tips for methi moong dal dhokla. 1. Remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly. 2. After adding and besan and methi, prefer to use your hands for mixing the batter to break the lumps. 3. After adding fruit salt, mix the batter gently. If you mix it vigorously, it will negate the effect of fruit salt and the dhoklas may not turn soft. 4. Remember to grease the tahli with ghee / oil so demoulding the dhokla becomes easier. 5. You can also indulge your creative side and experiment by adding palak in place of methi, or other such combinations. Enjoy methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with step by step photos.

crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet | with 27 amazing images. crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet is perfect to bite into and enjoy its mouthfeel along with the green hue. Learn how to make crispy bread cutlet with mix veggies. To make crunchy bread cutlet, combine the prepared paste, mixed vegetables and fresh bread crumbs in a deep bowl and mix well to form a soft dough. Divide the mixture into 8 equal portions, shape each portion into a flat 50 mm. (2’) diameter round and press lightly to make cutlets. Heat the oil in a kadhai, and deep-fry over a medium flame till they are golden brown in colour from both the sides. Drain on absorbent paper. Serve the crunchy bread cutlets hot with green chutney and tomato ketchup. Indian style vegetable and bread cutlet is made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them. From birthday parties to cocktail parties and even without an occasion crispy bread cutlet with mix veggies are sure to be a hot favourite as they are aptly spruced up with spice powders. Rolling the patties in bread crumbs before deep-frying imparts a wonderfully crunch mouth-feel. While you can serve crunchy bread cutlet with green chutney and tomato ketchup, which you will also certainly enjoy it packed inside a a Bread /Toast / Sandwiches / Burger, sub, Wraps / Rolls. Also do try your hand at other snacks like Mini Spinach and Cheese Samosa, Chana Dal Bhajiya, Vegetable Kebab and Paneer Parcels. Tips for crunchy bread cutlet. 1. You can use leftover bread for this recipe or bake your own bread loaf at home. 2. You may need to add a little water to the mixture if it becomes too dry and it is difficult to shape the cutlets. Enjoy crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet | with step by step photos.

Hyderabadi Haleem is a one-dish meal , which has gained international acclaim. In Hyderabad, the dish is an indispensable part of celebrity events like weddings, and is consumed especially during Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan . This is so because Haleem is a high-calorie dish that gives instant energy. Here is a vegetarian version of the energy and flavour packed Hyderabadi delicacy. Packed with broken wheat, a range of lentils, vegetables and spices, the Hyderabadi Veg Haleem is self-contained in flavour and texture and ideal to serve as a one-dish meal. A garnish of deep-fried onions and mixed nuts adds to the crunchiness and flavour of this dish, also giving it a masaledar aroma instantly. Try your hand at making other Hyderabadi delicacies like the Char Dal ka Dalcha and the Bakar Khani Naan .

grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with 20 amazing images. Corn and capsicum make the perfect combination in Indian style corn capsicum sandwich made on a grill. The grilled corn capsicum sandwich are made of basic ingredients of sweet corn kernels, capsicum, bread, butter and some spices. We show you step by step how to make grilled corn capsicum sandwich which your kids will love and make a perfect evening snack. Every bite of this grilled corn capsicum sandwich features an outburst of colour, crunch and flavour. An apt combination of juicy sweet corn and crispy spicy capsicum, this Indian style corn capsicum sandwich has a very balanced flavour, further enhanced with naturally pungent ingredients like green chillies, onion and garlic. Tips to make the perfect grilled corn capsicum sandwich. 1. For the sweet corn kernels to be juicier and better tasting, pressure cook by adding just enough water for 1 whistle. This is not only the fastest way to cook but also prevents loss of nutrients. Avoid adding salt while cooking as it may cause the corn kernels to toughen up. 2. You can enhance the grilled corn capsicum sandwich mixture by adding dried Italian herbs too. Also, to make the mixture creamy, add white sauce or fresh cream to it. 3. If you do not have a sandwich grill then you can roast the sweet corn capsicum sandwich on a tava or grill pan. Serve the grilled corn capsicum sandwich fresh off the grill with tomato ketchup. You can also try other grilled sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich. Learn to make grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with step by step photos and video below.

Think beyond tomatoes and cucumber, and even beyond capsicum and carrots, for apples make a wonderful stuffing for sandwiches! In this irresistible snack, grated apples and crumbled paneer are combined with green chillies to make an amazing sweet and spicy filling, with a rich texture. Choose fresh apples to make this dish, so that they will retain a bit of their crunch even after grilling. Truly, the Paneer and Apple Grilled Sandwiches are out-of-the-world! Serve this yummy treat with Grilled Cheese and Vegetable Soup for a delicious and satiating meal combo.

Rich with the aroma and flavour of butter, the Spinach Mushroom Baked Rice is a delightful one-dish meal that truly pampers your senses. Buttered rice is layered with a scrumptious mixture of spinach and mushrooms sautéed with onions, seasoned with pepper and chilli flakes, topped with loads of cheese, and baked. Thereafter, the process of baking unfurls its magic, making the flavours mingle delicately to give you a delectable meal! Try other mushroom recipes like Mushroom On Toast or Mushrooms Stuffed with Paneer .

The cutlet in this burger features an unusual duo: sweet corn and kabuli chana. Another unique aspect of this cutlet is that it uses a combination of oats and bread slices as a binding agent. Fresh coriander combined with a bouquet of dried herbs along with lemon juice energises the refreshing green mayonnaise spread. Top it with scrumptious veggies like lettuce, cucumber, onions and tomatoes and serve with spicy potato wedges, for a filling and delicious meal.