rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with 28 amazing images. rava vegetable dhokla are delicious, healthy and easy to make too. You just need to plan 30 minutes ahead to ferment the quick-fix batter, and you are ready to go. The vegetable dhokla is made of rava, mixed vegetables, curd, fruit salt, ginger green chilli paste and spices. With colourful veggies and a spongy soft finish, children will love these rava vegetable dhokla's and so will the others in your family! vegetable dhokla can be prepared easily in the morning and packed comfortably in a snack box. Notes and tips on rava vegetable dhokla recipe. 1. Add the curd. Alternatively, you can add buttermilk. Use slightly sour curd for flavor similar to the Gujarati khatta dhokla. 2. Cover and keep aside to soak for atleast 30 minutes. The Rava Vegetable Dhoklas is an instant recipe as it does not require time for fermenting. 3. Just before steaming the Rava Vegetable Dhoklas, add the fruit salt. We have used a neutral flavored fruit salt here. 4. Add 2 tsp of water over the batter. This helps in the activation of fruit salt. 5. When the bubbles form, mix gently. You do not want the air bubbles to escape. 6. Don’t keep the dhokla batter idle for a long time after adding fruit salt or else you will get hard dhoklas. Learn to make rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with step by step photos below.

rice appe recipe | paniyaram | South Indian rice appe | with amazing 32 images. Rice Appe is a simply awesome snack, which can be had as a tea-time treat or served along with idli, pongal, dosa or khichdi to add more josh to your breakfast. Made by cooking a fermented batter of rice and urad dal in an appe mould, the appe are crisp outside but soft and spongy inside. Preparing rice appe may need patience as the batter would need fermentation which takes atleast 8 hours but the wait and patience would be worth it as the outcome is amazing. We have prepared the batter by combining rice and urad dal. Further, soaked, ground and fermented it. Once the batter is fermented, made tempering which enhances the taste of rice appe once combined with the batter. Heat oil in a non-stick pan, add cumin seeds, mustard seeds, curry leaves, asafeotida, green chilies, onions and crushed peanuts and cook. Once cooked, we have combined the tempering to the batter. Further, greased a appe mould and cook the rice appe until they turn golden brown. A tempering of mustard and cumin seeds together with onions and crushed peanuts give the Rice Appe an amazing taste and mouth-feel, which make it enticing to young and old alike. Easy to make, but a bit more exotic than idlis and dosas, the Rice Appe is popular in South India as an evening snack, served with sambhar and a coconut chutney, and accompanied by a cup of hot coffee or tea. You can enjoy the rice appe just plain or with your choice of sambhar and chutney. Make sure you serve it immediately to enjoy the nice crispness. Once it cools, the crisp outer tends to harden and get a bit chewy. Enjoy rice appe recipe | paniyaram | South Indian rice appe | with detailed step by step recipe photos and video below.

Come winter, the market is flooded with amla. Most people make it into pickles, while others explore newer ways of consuming it like juices or chutneys. Have you ever thought of making a subzi with this vitamin C rich fruit? Amla is a very beneficial berry, with anti-inflammatory properties. By cooking it into a subzi, you get an opportunity to consuming a larger portion than as a pickle. This unique Amla Subzi is flavoured with an interesting mix of seeds like coriander and fennel. With a dash of jaggery and spice powders, it has a blend of sweet, sour and spicy flavours. Enjoy it hot and and fresh with roti and parathas, or hot rice and dal. You can also try other amla recipes like Amlana or Amla Murabba .

Indian style nachos with cheese | cheesy nachos | nachos with cheese sauce | enjoy with 25 amazing pictures Guests coming in and want to make something supremely quick? Nachos with cheese is the deal. Nachos are loved by all the age groups from a kid to the most elder one of the family. It is a really good party food. The ingredients used for making Nachos with cheese are basic and minimum of them are used for preparation of this luscious dish. All you need to make this dish are 5 ingredients. The nacho chips also known as corn chips are easily available in the Indian market and if you wish you can even make nacho chips at home. Making the cheese sauce for nachos with cheese is no rocket science even a amateur learner can make it perfect. All you need to do is mix the grated cheese and milk and cook it on a low flame until the cheese melts. We have added mustard powder, you can add cayenne pepper if you wish to. Make sure you stir it continuously or it may stick to the pan or even burn. Our cheese sauce is ready to be served. There are many ways for preparing the cheese sauce but this is the quickest way to get it done. To serve Indian style nachos with cheese take a plate you wish to serve this mouthwatering dish into. Arrange the corn chips, spread the chessy sauce on top. Sprinkle the capsicums on top. You can also use bell pepper, boiled corn kernels, pickled jalapeno or olives for an added flavor. Make sure to serve the homemade nachos with cheese immediately or else they will turn soggy Well, here is an interesting variant of Nachos with Cheese, which makes it easy to serve at parties. When the corn chips are topped with a mustard flavoured cheese sauce and garnished with crispy capsicum, the guests can easily take a cheesy piece of nachos and pop it into their mouth without the hassle of a separate dip. Indian style nachos with cheese | cheesy nachos | nachos with cheese sauce | enjoy with detailed recipe photos and video below.

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with 24 amazing images. masala dosa is a popular South Indian breakfast dish served with piping hot sambar. So popular is the crispy masala dosa in India that it's a famous street food like Mumbai roadside masala dosa and served as restaurant style aloo masala dosa in all parts of the world. I prefer having masala dosa with coconut chutney for dinner to make a one dish South Indian meal. masala dosa is a thin crisp dosa, engulfed in a creamy and spicy potato bhaji, is folded up and neatly cut into four pieces. It’s worth learning how the pieces are smoothly whisked onto the plate in one swift move once done! An important part of making masala dosa recipe is the aloo masala. We show you step by step on making this popular aloo masala and it’s so tasty that you can have it as a sabzi. Notes on masala dosa recipe. 1. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosarestaurant style masala dosa to spread easily in a circular motion. 2. To make restaurant style masala dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. The trick to get a crispy dosa is the dosa batter. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Masala Dosa, a tried-and-tested recipe that serves as a wholesome answer to the hungry palate! Learn to make masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with step by step photos and video below.

carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with 24 amazing images. carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot with is a super tasty meal made with most common ingredients. Learn how to make South Indian cucumber carrot curd rice. To make carrot cucumber curd rice, put the rice in a large bowl and mash with a potato masher till smooth. Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside. Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds. Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour. Serve chilled. Traditional South Indian fare, and a favourite especially with Tamil Brahmins, the Indian curd rice with carrot is a frequent choice for the ‘tiffin box’! Despite the use of simple and most commonly available ingredients, it has a fantastic flavour mainly due to the teamwork of curd with veggies, and a soothing texture due to the addition of milk. It is really a refreshing dish to prepare on hot summer days to complement a meal of roti and sabzi. You will be surprised to see the value-add that the simple tempering imparts to this easy preparation. South Indian cucumber carrot curd rice can be had chilled at home, or packed in a box for lunch. Also do try other exciting South Indian rice dishes like Bisi Bele Bhaat , Chitrana Rice and Sundal Rice. Tips to make carrot cucumber curd rice. 1. Always use curd that is fresh and not sour. 2. Leftover rice is best used for this recipe. 3. You can also add curry leaves in tempering. Enjoy carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with step by step photos.

Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with 41 amazing images. Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy is a traditional Maharashtrian delicacy which is enjoyed for its peculiar aroma and flavour. Learn how to make kala vatana usal. To make Malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida. When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds. Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis or rice. The Malvani region is a coastal region, which spans the Ratnagiri and Sindhudurg districts of Maharashtra. It is famous for its cuisine, shaped by the Konkan communities of Maharashtra, Goa and Karnataka. The Malvani vatana usal is a classic dish from Malvani cuisine, where kala vatana is cooked with veggies like onions and tomatoes and flavoured with Malvani gravy. The Malvani vatana gravy is reddish brown and spicy with a lot of red chillies, and together with tamarind pulp and a traditional tempering it works wonders to boost the flavour of the cooked vatana. This gravy can be made in advance and stored in the deep-freezer for a few weeks. Before sroting it, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. Common but effective ingredients such as ginger, garlic, turmeric powder and asafoetida further make the kala vatana usal truly irresistible. You can also try other Maharashtrian recipes like Maharashtrian pitla or Maharashtrian kothimbir vadi. Tips for Malvani vatana usal. 1. Serve Malvani vatana usal recipe with rice. 2. Serve kala vatana usal with nachni roti or plain chapati. Enjoy Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with step by step photos.

Khapoli is undoubtedly the destination for vada pav! Here is the original recipe straight from the famous Khapoli batata vada experts.

Grilled vegetable toast, a delectable crunchy toast pepped up with cheese and vegetables, giving a creamy flavour to the toast.

This mild and simple Bengali chutney is a surprise for those who don’t know about it. The procedure is so simple but the taste is so awesome! Cooked and mashed red pumpkin is blended with an assortment of ingredients like red chillies, raisins and tamarind, which contribute spicy, sweet and tangy tones to the chutney. Finger-licking tasty, this Red Pumpkin Chutney can be served as an accompaniment with meals or as a dip with crunchy snacks! You can make a small batch and keep it in the fridge, to use whenever required. When you stock up on red pumpkin, you can also try Pumpkin Kootu Curry and Pumpkin Raita .

oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with 26 amazing images. oats methi muthia recipe is a steamed Gujarati savoury snack made from oats, methi, curds and Indian spices. See why this is a healthy oats fenugreek dumplings? Oats abounds in beta-glucagon which delays the rise in blood glucose levels, while the fenugreek is known to improve insulin response. Both these ingredients are fairly suitable for diabetics and healthy heart as well. The fiber in them helps to keep cholesterol under check and curb weight gain too. Two tbsp of semolina, though refined, has been in these muthia. This is because it gives the necessary binding, else the muthia will break open while steaming. Steaming ensures minimal use of oil making this a great option for weight-watchers too. The oats methi muthia is also a winner in the flavour and aroma categories, and will go on to top the charts if you serve with green chutney for added zing! Learn to make oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with step by step photos and video below.

kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | with 52 amazing images. kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | is a special savoury idli which got its name from that small town in Tamil Nadu. Learn how to make easy South Indian breakfast. To make kanchipuram idli, to the idli batter after fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortar pestle (khalbatta), crush to a coarse mixture and keep aside. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more kanchipuram idlis. Allow the kanchipuram idlis to cool slightly and demould them. Serve the kanchipuram idli hot with kolumbu and coconut chutney. Kancheepuram idli is famous for more than silk sarees! In fact, it is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. Here is how you can prepare kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, to save time you can also buy the readymade idli batter and then add ingredients to make this idli. Also we have prepared Tamil Kovil idli using idli moulds for convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles. Everyone in the family is sure to love easy South Indian breakfast and be it for breakfast, lunch or dinner. Besides this idli, you can also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining. Tips for kanchipuram idli. 1. Mixing with hands helps in the fermentation process so don’t skip this step. 2. Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is too low, it may take even 14 hours to ferment. 3. Though the list of spices and condiments may look vast, we recommend you add all of them in the said amounts to enjoy the authentic flavours of this idli. 4. Remember to grease the idli moulds with oil, before pouring the batter in it. This step of greasing makes the demoulding of idli very easy. Enjoy kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | | with step by step photos.

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.