bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with amazing 22 images. A traditional Gujarati snack made with leftover rice and spices cooked in spiced water is Bhaat na Rasawala Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with doodhi, spinach, cabbage, moong dal, methi and etc. We have made our muthia's with rice and the uniqueness about these muthia’s is that they are not steamed unlike other muthia recipe, they are cooked in boiling spiced water which is then served with the gravy. As the name suggest, bhaat na rasawala muthia, bhaat which stands for “rice” and rasawala “gravy” it says a lot about the recipe. For making Bhaat na Rasawala Muthia the procedure is segregated into two steps, first the muthia’s are rolled and then cooked. To start making bhaat na muthia, mix together leftover rice, besan, coriander leaves for freshness, ginger-green chilli paste, asafoetida, soda bi-carb, turmeric powder, sugar and oil. Hing aids in disgestion while soda helps in making soft muthia. Knead into a dough without using any water and divide, shape them and keep aside. To proceed, prepare a tempering. For that take a deep pan, add oil, mustard seeds, asafoetida, turmeric powder, red chilli powder, water and curd water mixture and boil it. As we have added curd, whisk it continuously and cook it on a low flame or else there are high chances of curd curdling. Once the water has come to boil, add the muthia and cook for 7-8 minutes. When adding muthias to the mixture, add one muthia and check. If it disintegrates add a little besan to the muthia mixture, mix well and continue as per the Gujarati rasiya muthia recipe. Stir very gently in between as you do not want to break them. Check the muthia by breaking and tasting it, if it is undercooked then you will be able to taste the raw besan. Bhaat na Rasawala Muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. Rasiya muthia is a filling and a heavy snack recipe, it also has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner, we prefer to have a light meal in the evenings, and never like to waste cooked rice! simply-flavoured muthias made with cooked rice and simmered in a spiced curd mixture, this dish leaves the diner satisfied but does not overload the stomach—all of which makes it an ideal choice for the evenings.!! Enjoy bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with step by step recipe below.

paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with 23 amazing images. Learn how to make paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | Paneer Bhapa is an traditional yummy steamed Bengali recipe, which is cooked inside banana leaf pockets. Paneer that has been coated with a tongue-tickling masala of coconut, coriander and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse. Make this chanar paturi for your weekday meal and serve with hot steamed rice or Bengali Luchi. The Bengali style steamed paneer can be served as a starter at parties. Tips to make paneer bhapa: 1. You can use malai paneer to make this recipe for the best results. 2. You can just seal the banana leaf using toothpick if you find it difficult to tie with thread. 3. If you feel the mustard flavour is strong you can reduce the quantity of mustard seeds according to your taste. Enjoy paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with detailed step by step photos.

Everybody loves to have rotis with subzi, but have you ever thought of making a subzi out of rotis? Well, here is an innovative recipe that involves cooking a mixture of rotis and curds with spice powders and tomatoes. The outcome is a tangy subzi that is simply awesome. The Roti nu Shaak is easy and quick to cook in the Microwave oven, and is a smart way to make use of leftover chapatis.

Medley of vegetables cooked in sweet n sour dal to make your meal nutritious and interesting.

Start your day with a burst of green! pressure cook a bunch of mint, coriander and dil leaves with broken wheat to create a truly wholesome breakfast in a jiffy. Drink a glass of juice or milkshake and you are good to go!

Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving!

This is a street side snack from central india. "puri bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.

This Maharashtrian recipe of rice, tendli and peas, simmered with spices makes a great meal by itself.

Kulith Saar is a lip-smacking liquid gravy, which is of a consistency somewhat between dal and rasam. Well-soaked and cooked horsegram is tempered with everyday ingredients like red chillies and curry leaves to make an aromatic and flavourful dish. This easy-to-make Horsegram Liquid Gravy can be enjoyed mixed with rice (like rasam) or as a soup . It is quite satiating, so you can even have it innovatively as a snack between meals, especially on cold, winter days when your tongue is eager to enjoy something hot and spicy.

Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal. Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice .

Spicy cutlets made with broken wheat and vegetables are stuffed between nourishing, fibre-rich whole wheat buns, to make a low-fat treat packed with nutrients like protein, calcium, iron and vitamin A. The cutlets in this Whole Wheat Vegetable Burger are cooked on a non-stick tava with minimal oil, and mayonnaise is replaced with low-cal Thousand Island dressing, to give you the same pleasurable experience in a guilt-free package. Serve with Low Fat Fries and a Low Cal Beverage .

corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with 28 amazing images. corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma is a unique smooth textured sabzi. Learn how to make Indian sweet corn kurma. To make corn korma, combine the plain flour and milk in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. Add the sweet corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve hot garnished with coriander. Although the name makai korma restaurant style suggests that this is rich, and indeed this Corn Korma does have a very luscious flavour and texture, the fact is that this delicacy is easier to prepare than the traditional korma and requires much less ingredients. While grated corn forms the base of this Punjabi sweet corn korma, it is aided in volume by a white sauce like mixture, and flavoured with a simple masala of coconut and pepper. These combine so beautifully, to create a really rich and interesting accompaniment for your favourite rotis or parathas. Remember to sauté the corn well to get an inviting aroma of Indian sweet corn kurma. Tips for microwave makai korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with step by step photos.

Suggested serving size for 100 calories: 1 dosa fibre, iron and calcium rich green peas and low-fat paneer stuffed in whole wheat dosas make a succulent snack - just make sure to stick to the suggested serving size.

cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe | with 17 amazing images. cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe is a great way to enjoy the wonderful flavour and cheese and mushrooms together. Learn how to make mushroom stuffed with cheese. To make cheesy mushrooms, make the cheese stuffing. Divide the stuffing into 25 equal portions and keep aside. Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps. Stuff each mushroom cap with a portion of the stuffing. Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes. Serve immediately. Crunchy onions and gooey cheese make a wonderful filling for large and succulent mushrooms. Bread crumbs add volume and impart a mind-blowing texture to the filling, while mustard powder adds an exciting punch to mushroom stuffed with cheese. The mushrooms, when baked with this amazing filling, transform into a fantastic mushroom starter recipe, which is sure to earn you a lot of compliments. For all mushroom lovers this is not only quite easy to make, but absolutely tasty and sumptuous too! Serve the Indian stuffed cheesy mushrooms hot off the oven, while the cheese is still molten, because that is what makes this starter most appealing. Try other mushroom based recipes like mushroom curry and mushroom chilli. Tips for cheesy mushrooms. 1. You can also use other crunchy vegetables like capsicum to the stuffing. 2. Prefer to add soft butter to the stuffing so it mixes well with the other ingredients and helps in binding. 3. Be careful while adding salt as we have used cheese. 4. If you do not want to waste the stems then you can chop them finely and quickly sauté them and add to the mixture. Enjoy cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe | with step by step photos.