See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.

Variety is the spice of life, and that holds true for our food too. Have you noticed that if you bring together myriad textures and flavours into a single bowl, the dish is always more exciting to behold and consume? The Mushroom, Broccoli and Noodle Salad in Hot and Sour Dressing fits the bill perfectly well. It is a sour and spicy salad with multi-textured ingredients and a good dose of noodles to add to the fun. A dash of soy sauce gives the salad a great umami flavour, while a base lining of lettuce leaves adds more crunch and an appealing appearance to the salad. You can vary the spice levels of this salad easily by modifying the amount of chilli flakes used for seasoning or the chilli powder in the dressing. If you are motivated by the runaway success of this salad, make sure you also try other recipes like Lettuce and Apple Salad With Lemon Dressing or Lettuce, Orange and Spinach Salad

cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry | with 20 amazing images. cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry is a crunchy delicacy which is pleasant in flavour and texture both. Learn how to make Indian patta gobi stir fry. To make cabbage stir fry, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the green chillies and sauté on a medium flame for 30 seconds. Add the cabbage, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately. Here’s an everyday recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds and green chillies, this Indian patta gobi stir fry gets a nice South Indian touch from the addition of grated coconut. The pleasant but appetizing flavour of the Cabbage Stir-Fry, together with the nice crunch of cabbage and the flakiness of coconut makes this quick cabbage fry an awesome recipe, which is easy to make but sure to please. This can be enjoyed as kobi nu shaak without the use of coriander. It is often served with Gujarati dal, bhaat and roti to make a complete meal. Tips for cabbage stir fry. 1. Do not shred the cabbage very thinly, else you may lose the crunch. 2. Serve cabbage stir fry with bjara roti, jowar roti or roti. You can also try other stir-fry recipes like Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts or Potato and Mushroom Stir Fry. Enjoy cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry | with step by step photos.

Here’s the cheese lover’s version of the ever-popular vada pav. The cheesy surprise at the core of the spicy potato vada and the use of mayonnaise along with the chutney make this recipe quite different from the classic vada pav. Make sure you assemble the Cheese Stuffed Vada Pav as soon as you deep fry the vadas, to enjoy the best flavour and cheesy mouth-feel. The crunch of the hot vada and the spiciness of the chutneys make this an ideal snack for the rainy season. Enjoy other recipes like the Baked Vada Pav or Pav Bhaji Sandwich

East meets West in this innovative Aloo Chaat Tacos. Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney. If you want the snack a bit spicier, you can add green chutney or other spicy chutneys too. The spice levels can generally be altered according to your taste. Serve this easy-to-make starter at your next party, and watch your guests marvel at the desi taco creation! You can also have a go at other tacos recipes like Tacos or Corn and Cottage Cheese Tacos.

Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.

In an unimaginably exciting zone of fusion cuisine, this dish brings together exciting elements from Indian Italian and Mexican cooking! It’s a layered pasta dish, with a cheesy, spicy and tangy flavour. You can make the cheese balls, macaroni and kidney bean mixture ahead of time, but arrange and bake the Indo Mexican Macaroni just before serving. This will ensure that you get a vibrant flavour and awesomely cheesy, gooey mouth-feel!

Pindi chole, although this classic recipe is an indispensable part of any elaborate menu, making it can be quite tedious! not any more, thanks to the pressure cooker that makes this dish so easy and fast to make.

rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images. rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry. To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked. Allow the steam to escape before opening the lid and keep aside. Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot. Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this broad field beans curry. If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji! Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal. Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp. Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos.

quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with 10 amazing images. quick kadai gravy recipe is a true restaurant style gravy which never fails to please foodies. Learn how to make kadai gravy for kadai paneer. To make quick kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes. Cool slightly and blend in a mixer to a coarse powder. Keep aside. Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the coarsely crushed powder and sauté on a medium flame for a few seconds. Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally. Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds. Cool completely and store in an air-tight container in the freezer and use as required. This richly-textured kadai gravy for kadai paneer is tomato-based and has a tangy and spicy flavour with sharp hints of fenugreek. A coarse powder of coriander seeds and red chillies is what gives the kadai paneer gravy its exclusive flavour and special texture. The finely chopped tomatoes upon cooking release their water and make a thick gravy which is coarse and lends a good mouthfeel. This quick kadai gravy also calls for finely chopped garlic, ginger and green chillies. We recommend you chop them and not use paste for a true dhaba style feel. You can prepare a large batch of this gravy and deep-freeze it, so you can quickly whip up tongue-tickling Kadhai -style accompaniments like Kadhai Vegetables and Kadai Paneer Subzi whenever you want. Team this kadai gravy for kadai paneer with Butter Garlic Naan or Tava Naan without Tandoor and experience an authentic North Indian meal in the comfort of our own house. Tips for quick kadai gravy. 1. Do not compromise on the amount of oil being used if you are yearning for a restaurant style gravy. 2. Kashmiri chillies if broken into pieces will roast and blend well. 3. If you are serving to kids, decrease the Kashmiri chillies to 8 and adjust the garam masala accordingly. Enjoy quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with step by step photos below.

bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with 29 amazing images. bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi is an all-time favourite Maharashtrian sabzi that tastes great with both rice as well as rotis. Learn how to make Maharashtrian style bharli vangi. To make bharli vangi, make criss-cross slit on each brinjal taking care not to separate the segments. Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes. Pat them dry. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use. Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally. Serve hot garnished with coriander. This Maharashtrian style bharli vangi is a semi-dry subzi which is quite easy to make but wonderfully tasty. It is made by cooking small brinjals stuffed with masala. The masala not only gives the dish its characteristic taste but also imparts an awesome mouth-feel. Masala bharli vangi from the land of Maharashtra is similar to sambhariyu shaak of Gujarat which also has brinjals as one of its main ingredients. But this Maharashtrian style bharli vangi has peanuts and tamarind pulp along with coconut as a part of its stuffing. Enjoy this traditional stuffed brinjal Indian sabzi hot and fresh with rice or rotis. You can also try other Maharashtrian recipes like tendli bhaat or Masala Bhaat. Tips for bharli vangi. 1. Make sure you select small brinjals so that they will cook uniformly up to the core. Larger ones might remain hard in the middle. 2. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. 3. While making criss-cross slits, do so only till 3/4th of the brinjal, else they will open up while cooking. Enjoy bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with step by step photos.

Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with 25 amazing images. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav is an unbeatable snack from the streets of Mumbai. Learn how to make wada pav. To make Indian vada pav, for the vada, heat the oil in a small kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds. Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously. Add the coriander and mix well. Remove from the flame and keep aside to cool. Divide into 4 equal portions and shape each portion into a round. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney. Repeat with the remaining ingredients to make 3 more vada pavs. Serve immediately with fried green chillies. Vada pav with spicy chutney is aptly called the poor man’s burger! Deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just Rs.15. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys like meetha chutney and teekha chutney. The credit for the alluring flavour and aroma of wada pav goes to finely chopped garlic, ginger and green chillies which are sautéed in oil. Addition of coriander to the potatoes is an added flavour boost. Tips for Indian vada pav. 1. A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to. 2. The vadas can be shaped and refrigerated till frying. 3. As a variation to deep frying, you can try making the baked vada pav. Also do try other popular Mumbai street foods like Samosa Sandwich, Ragda Pattice and Veg Frankie. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with step by step photos

The Black Bean and Caramelised Onion Burger is an awesome snack, which brings together all-time favourite Mexican ingredients like black beans with chatpata desi flavours to make a dashing treat! The cutlet is easy to make but super tasty. You can make it even better by adding carrots and capsicum to the cutlet mixture, if you wish. The blend of spices and spice powders including chaat masala gives this cutlet a really exciting flavour, which is moderately spicy. You can alter the spice levels according to your taste. Just make sure you drain the black beans well so that the cutlet mixture’s consistency is right. This tongue-tickling cutlet teams up with caramelised onions and burger must-haves like mayonnaise, lettuce, etc., to make a scrumptious burger that everyone will love. other Burger recipes like Pav Bhaji Burger or Paneer and Green Peas Burger.

paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | with 44 amazing images. Panini is a gem of a dish from Italian cuisine, but it can easily be fused with our dynamic Indian cuisine. Learn how to make paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | In this Indian style cottage cheese panini, Indian cuisine influences the Panini, which is packed with our all-time favourite Paneer Bhurji. The flaky texture of grated paneer together with the tongue-tickling effect of spice powders like garam masala and pav bhaji masala make this paneer bhurji panini an irresistible one. Panini is a special type of grilled sandwich, which is not made with sliced bread, but with varieties like baguette or ciabatta. If you cannot find any of those exotic breads, go for hot dog rolls instead. Tips to make paneer bhurji panini: 1. If you do not find panini bread instead you can use sandwich bread. 2. You can use malai paneer to make this recipe. 3. You can also use chopped coloured capsicum instead of green capsicum. Enjoy paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | with detailed step by step photos.