A south indian recipe made in mumbai street side food style!

Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. Although most people will not think of pressure-cooking brinjals, here we have opted for that method so as to retain the nutrients and reduce the oil required. As a result, this delicious Hyderabadi Baingan Subzi, with the lingering flavour of spices, ranging from nigella and sesame seeds to coriander and cumin, comes to us in a surprising zero cholesterol format.

Plantains (bananas) are one of the most commonly grown vegetables along the coast. This dish is very easy to make and is a wonderful accompaniment to steamed rice and dal.

There is nothing that can compare with the humble cheese toast in terms of availability and universality! from top-notch restaurants to small bus stand vendors, almost all eateries offer this simple but sumptuous food. There are many variants of the cheese toast, some toasted, some grilled and some excitingly deep-fried as in this case! deep-fried cheese toast is an occasional treat, an indulgent alternative to the traditional version. You would love to have it on a lazy sunday afternoon!

As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwich toaster. This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy. Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!

This a little bowlful of paradise! Sweet watermelons, grape, orange and more are tossed in with a creamy dressing of onions, capsicum, tomato ketchup and fresh pepper. Enjoy it chilled on a lazy weekend brunch.

A must for every cocktail party.

fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with 8 amazing images. fresh coconut garlic chutney recipe is one of the tastiest accompaniments to South Indian snacks. Learn how to make coconut chutney with red chillies and garlic. To make coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute. Pour this tempering over the prepared coconut chutney and mix well. Serve. Be prepared for a thrilling meal with this Fresh Coconut Garlic Chutney. A combination of chillies and tamarind gives this coconut-based chutney a spicy and tangy flavour, which is heightened by the pungency of garlic. Like all coconut-based chutneys, this too has a wonderful mouth-feel that is light yet luscious in its own rustic way. You can make a batch of this garlic chutney with coconut and green chillies and save it in the fridge. Serve coconut chutney with red chillies and garlic as an accompaniment for snacks like Idlis, Dosas and uttapams or spread it on your sandwich to make a delicious treat! Try other tasty chutneys like the Mint Chutney or Lehsun ki Chutney. Tips for coconut garlic chutney. 1 Use freshly grated coconut for best flavours. 2. Kashmiri Chillies can be replaced with round red chillies also. 3. Store the fresh coconut garlic chutney in an air-tight container and refrigerate till use. 4. This chutney stays fresh in air-tight container in the fridge for 2 days. Enjoy fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with step by step photos.

‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it! An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available. It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri. De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt. Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada | with 38 amazing images ulta vada pav recipe is an interesting and innovative street food recipe from Nashik made with pav and aloo masala stuffing. Learn how to make ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada | No one can ever understand why the vada pav is so dear to the Mumbaikar’s. It's a food that we have all grown up eating when there were no burgers, pizzas and fries around. Here’s the deconstructed vada pav recipe named ulta vada pav. Spicy and lip-smacking potato masala is stuffed between the pav with the chatpata garlic chutney and then deep-fried till crisp. inside out vada pav is very easy to make and gets ready in a jiffy. Perfect snack to have that satisfies your taste buds!! It is crispy on the outside and flavourful, chatpata from inside. ulta vada pav taste incredible served hot with garlic chutney and fried green chillies. So you too make inside out vada pav with this easy recipe and enjoy this delicious ulta vada pav with your family. Tips to make ulta vada pav recipe: 1. Instead of chopped green chillies you can also add green chilli paste. 2. Always use freshly boiled and mashed potatoes for best flavour. 3. Make sure to coat the ulta vada pav in the besan batter really well. 4. It tastes better when served hot with garlic chutney. Enjoy ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada | with detailed step by step images.

matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | with 25 amazing images. The best part about winters is abundantly availabilty of vegtable like saag, matar, gajar etc. After making matar parathas, green peas sandwiches, matar puri, I thought lets give matar idli a try. Learn how to make matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | hare mutter ki idli is a delicious Indian breakfast recipe made using rava and fresh green peas. Rava is added to make these idli soft and fluffy. This is an instant idli recipe which doesn’t need any fermentation unlike traditional idlis. These instant green pea idli has a subtle flavour of matar and spices and they taste soo good. Serve these matar idli warm for breakfast on winter mornings they are absolutely fluffy and delicious. Tips to make matar idli recipe: 1. Make sure to use fresh matar to make this recipe. 2. Do not overmix the batter after adding eno. 3. Grease the idli mould properly. Enjoy matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | with detailed step by step photos.

cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | with 22 amazing images. cluster beans poriyal recipe is a mildly spiced dish, cooked with a simple tempering and grated coconut. Learn how to make cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | South Indian cuisine uses coconut liberally to perk up the flavour of this cluster beans poriyal. However with lifestyle disorders like diabetes mellitus, kidney problems, heart diseases it is best to limit the use of coconut as it is high in fat and potassium. Here we present to you an authentic cluster beans poriyal recipe, which makes use of minimal coconut, but the taste has been well balanced with the perfect blend of spices to suit your taste buds. Cluster Beans are known as Kothavarangai in Tamil. Cluster beans have many healthy benefits. It has a very high amount of folic acid and vitamin K, making it a super food during pregnancy. cluster beans poriyal is rich in Vitamin C, Folic Acid, Fiber. With only 66 calories per serving of guvar poriyal sabzi, this recipe is perfect for weight loss and healthy living. pro tips to make cluster beans poriyal: 1. If you wish you can add little jaggery to enhance its flavour. 2. Use fresh cluster beans if possible. They will have a better flavor and texture. 3. If you don’t have freshly grated coconut you can add desiccated coconut. Enjoy cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | with detailed step by step photos.

egg kothu paratha recipe | healthy bajra kothu paratha with egg | egg and vegetable kothu paratha | with 36 amazing images. egg kothu paratha is made with leftover paratha and eggs mixed with some spicy and aromatic masalas. Learn how to make egg kothu paratha recipe | healthy bajra kothu paratha with egg | egg and vegetable kothu paratha | egg kothu paratha is a vibrant and flavorful street food dish from South India, especially popular in Kerala and Tamil Nadu. It's a delightful fusion of crispy, shredded paratha mixed with spicy scrambled eggs, salan and colourful veggies. Here in this recipe we are showing you to make the healthier version of this famous street food. Enjoy this vibrant and flavorful healthy bajra kothu paratha with egg! It's an explosion of flavor in every bite, perfect for breakfast, lunch, or a satisfying snack. pro tips to make egg kothu paratha: 1. Instead of bajra rotis you can also use leftover rotis to make this recipe. 2. If you prefer a vegetarian version, simply omit the eggs. 3. For a spicier dish, you can add chopped green chillies to the masala. Enjoy egg kothu paratha recipe | healthy bajra kothu paratha with egg | egg and vegetable kothu paratha | with detailed step by step photos.