bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg | with 25 amazing images. bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg is an instant snack which can be made at any time of the day. Learn how to make whole wheat bread masala snack. To make bread bhurji, in a bowl, combine the curds, turmeric powder and salt with 2 tablespoons of water and mix well. Add the cubes of bread and mix well till the bread is coated with the curd mixture. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the green chillies, curry leaves and ginger and sauté for a few seconds. Add the onion slices and sauté till they are lightly browned. Add the bread mixture and sauté over low heat, stirring occasionally till the bread browns lightly. Serve the bread bhurji hot garnished with the coriander. Have some leftover bread? Try this Indian veg bread bhurji without egg. Ready in a jiffy, it has a perfect blend of spices which lends it a notable aroma. In this recipe, we have made a blend of curd, turmeric powder and salt and then added bread to it, so it absorbs the flavours well. Well, a few varieties of bread are available in the market, but when you have time on hand you can bake one at home. You can make your choice between white bread and whole wheat bread or even opt for multigrain bread. Prefer to use these homemade breads within a day or 2 to enjoy their freshness. If you want your bread to be slightly crispy, then toast the bread pieces as shown below. This crispy bread bhurji too has to be served immediately on making like its non-toasted version. To enjoy a spicy version of this snack, you can add little chilli powder along with turmeric powder. Tips for bread bhurji. 1. If you don't like your bhurji a little soggy, then cook bread on both sides on a tava till brown and a bit crisp. 2. Instead of whole wheat bread you can also use multigrain bread, brown bread or in a hurry then plain bread. 3. If you are healthy, then you substitute low fat curds with regular homemade curd. 4. Cut your whole wheat bread into square shape as they are much easier to eat when in uniform pieces. Retain the crust of the bread. Enjoy bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg | with step by step photos.

baingan bharta | baingan ka bharta | roasted eggplant stir fry | aubergine bharta | with 19 amazing images. Roasted, peeled and mashed, the brinjals transform into an aromatic ingredient perfect to create this traditional Punjabi subzi. Cooked along with tangy tomatoes and pungent ingredients like onions, ginger and green chillies, Baingan Bharta is an accompaniment that goes equally well with rotis and rice, making you have much more of the main course! Take care to cook the brinjals well till the skin chars and starts curling, ready to be peeled. Enjoy how to make Baingan Bharta recipe with detailed step by step photos and video below.

crispy fried noodles recipe | Indian style crispy fried hakka noodles at home | Chinese fried noodles | with amazing 14 images. crispy fried noodles is an Indian style crispy fried hakka noodles which is a Indo Chinese recipe. crispy fried noodles is just the right accompaniment to make a bowl of sumptuous soup all the more exciting! You cant resist this Chinese fried noodle when they come on the side to any Chinese vegetables or Chinese soups as they are so tempting. So here, we have for you how to make crispy fried noodles at home. To make Indian style crispy fried hakka noodles at home, all we have done is boiled hakka noodles and fried them. Few steps and you have your crispy fried noodles in hand. Make sure to boil the noodles until they are al dente, do not over cook them. Also, before frying them make sure they are completely dried and not watery or the oil may splutter and you can burn yourself. crispy fried noodles is where Hakka noodles are fried till golden coloured and crisp, can be cooled and stored in an airtight container for 3 weeks. So prepare these Indian style crispy fried hakka noodles in advance to use during the days you cook Chinese Veg recipes. We have used Crispy Fried Noodles in recipes like Crispy Noodles Topped with Paneer in Tomato Sauce, Manchow Noodle Soup, Chinese Bhel, American Chop Suey, Manchow Soup and Chinese Panini. Enjoy how to make crispy fried noodles recipe | Indian style crispy fried hakka noodles at home | Chinese fried noodles | with detailed step by step photos and video below.

pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas. Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.

urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with 28 amazing images. Healthy vegetable appe is South Indian staple snack or breakfast recipe. Learn how to make urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | Urad dal, generally the basic ingredient for vadas, takes on the form of appe in this delicious South Indian dal appe recipe! A batter of soaked urad is perked up with spice powders and grated veggies before being cooked in an appe mould till crisp and golden in colour. Since this irresistible urad dal and vegetable appe does not have rice in it, it does not require fermentation and can be made immediately upon grinding. You can add the veggies of your choice, but prefer to grate and chop them finely. Tips to make urad dal and vegetable appe recipe: 1. Then turn each appe upside down using a fork and spoon or 2 spoons so as to cook them from the other side using a little oil. 2. You can also add chopped onions in appe. 3. Instead of red chilli powder you can also add finely chopped green chillies. Enjoy urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with detailed step by step images.

whole moong dosa recipe | healthy whole moong dosa | protein rich dosa | whole moong dosa recipe | healthy whole moong dosa | protein rich dosa is a wholesome and filling Indian breakfast option. To make whole moong dosa, combine rice, urad dal and whole moong, add enough water and soak for 4 hours. Drain and blend with water to make batter. Allow it to ferment well. Meanwhile make a stuffing by combining onions, coriander, green chillies and salt. Make nice soft whole moong dosas from the batter and stuff with a portion of the stuffing. Remember to serve whole moong dosa hot for best flavours. The use of whole moong in this healthy whole moong dosa offers culinary and nutritious benefits. While its rich fiber content helps lower cholesterol levels, it also gives the whole moong dosa a mild and enjoyable crunch. Moong along with rice makes a good protein as a vegetarian meal. The stuffing of onions, coriander and green chillies also adds to the appeal of pesarattu dosa, both in terms of flavour and texture. Have this protein rich whole moong dosa for breakfast and gain in 8.9 g protein per dosa. That’s a good amount of protein which will help nourish the cells and tissues of the body. Serve whole moong dosa with hot Sambhar. Enjoy whole moong dosa recipe | healthy whole moong dosa | protein rich dosa | with photos and video below.

palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with 50 amazing images. palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss is a healthy one dish meal. Learn how to make healthy spinach paneer paratha. To make palak paneer paratha, for the palak dough combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water. Cover and keep aside for 15 minutes. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds. Add the cauliflower and saute on a medium flame for 2 minutes. Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Divide the dough and the stuffing into 8 equal portions. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. With the refreshing green hue of spinach, these healthy spinach paneer paratha look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling! These palak paneer paratha for weight loss can be enjoyed by heart patients and diabetics too. The use of whole wheat flour, spinach and cauliflower adds fibre and paneer adds in protein, both the nutrients help to add a satiety value. The fibre also helps to manage cholesterol and blood sugar levels. You can make your choice between full fat paneer and low fat paneer. Tips for palak paneer paratha. 1. The spinach puree has to be thick. So do not add too much water while blending spinach. 2. While we have stuffed the paratha and made a semi-circle, you can place the stuffing in the centre, bring all the sides of roti in the centre, seal it and finally roll it again. 3. Grated cauliflower can be replaced with grated carrot. 4. Since very little oil is used to grease the tava before cooking the paratha, we suggest you serve these parathas immediately to enjoy its texture and flavour. Enjoy palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with step by step photos.

bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images. Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings. We have made bhatura with yeast but you can also make it without yeast. However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. Notes on bhatura recipe. 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface. We also have a huge collection of Indian breads that team up well with Subzis and Curries. Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below.

curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step images. curd upma is one of the most famous South Indian dish even today. Learn how to make curd rava upma. Thayir upma, in fact, used to be one of the traditional secrets of cooking upma in Tamil Nadu, and many grandmas used to add a cup of buttermilk or a little curds to the upma, claiming that it would taste better and also digest more easily. To make curd upma, combine the curds, green chilli paste, salt and 2½ cups of water in a deep bowl, whisk well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the urad dal and curry leaves and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the rava and sauté on a medium flame for 3 to 4 minutes. Add the curd-water mixture and coriander, mix well, cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Serve immediately. Upma made with semolina is one of the most famous breakfast dishes in India. We have another traditional recipe, curd rava upma, made slightly different by cooking the roasted rava in a mixture of curds and water instead of just water. This gives a nice consistency and pleasant, rustic tang to the upma. Tips for curd upma. 1. Saute the rava on a medium flame only. Sauteing on high flame might lead to quick browning and burning. 2. After adding the curd-water mixture, remember to stir it continuously to avoid lump formation. Serve the curd rava upma hot and fresh with chutney and pickle or traditional Gun powder! You can also try other breakfast recipes like the Methi Thalipeeth or Palak Chola Dal Idli. Enjoy curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step photos below.

carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi. carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices. To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content. Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay. Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning. This healthy Indian sabzi tastes delicious when served hot with phulkas and curd. Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below.

one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup | with 32 amazing images. one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup. Learn how to make healthy Indian dal vegetable soup. A nourishing soup that does wonders for the heart! This healthy Indian dal vegetable soup is brimming with the goodness of vegetables and moong dal, and provides you with a good amount of fibre and protein. It is also a wonderful source of vitamin C, a powerful antioxidant that protects the blood vessels from radical damage. Provided you add only the amount of salt prescribed, this low salt yellow dal vegetable soup is a great choice for those with high blood pressure. Others could sprinkle a bit of salt off the shaker on the table. This one meal soup can be enjoyed by weight-watchers to women with PCOS and heart patients to diabetics. Benefit from the fibre and minimal calories this healthy Indian dal vegetable soup has to offer. You can also try other soups like Carrot and Bell Pepper Soup or Nutritious Pumpkin Soup. Tips for one meal soup. 1. You can add other veggies of your choice like babycorn, broccoli or capsicum in the soup. 2. Dill leaves can be replaced with coriander. Enjoy one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup | with step by step photos.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

Ragi Uttapa for Babies and Toddlers | Healthy Nachni Uttapam for Babies | Ragi Uttapam with Veggies for Kids Breakfast | Instant Ragi Uttapa for Babies | Mini Ragi Uttapa for Kids and Toddlers | with 16 Amazing images. Do you feel helpless sometimes on what to make quick that’s nourishing for your baby? Don’t worry, we understand that as a new mother you too are getting accustomed to many things. Here’s an instant and satiating snack for you and your baby both - Ragi Uttapa. This quick-fix Healthy Nachni Uttapa for Babies and Toddlers is made with calcium-rich ragi flour and fibre-rich veggies, which help build healthy bones and to improve your child’s overall health. Your child will also be fascinated by the new texture of this Mini Ragi Uttapa for Kids and Toddlers and the splash of colours induced by the veggies. So, s(he) will gobble it up before you know it! Only remember to serve these Ragi Uttapa with Veggies for Babies and Toddlers immediately, else the texture and flavour both are not tempting thereafter. Enjoy Ragi Uttapa for Babies and Toddlers | Healthy Nachni Uttapam for Babies | Ragi Uttapam with Veggies for Kids Breakfast | Instant Ragi Uttapa for Babies | Mini Ragi Uttapa for Kids and Toddlers with detailed step by step images.

appam recipe | instant appam | Kerala appam | palappam | with 7 amazing images. Appam is a tasty white Indian pancake crisp on the sides with a soft centre. appam or palappam are a famous Kerala breakfast made from raw rice, coconut milk, dry yeast and a little bit of sugar. Appam is a famous dish from the Keralite repertoire of South Indian cooking. This Kerala appam is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Notes on appam recipe. 1. The batter should rise, keep it in a warm place and it always depends on the weather conditions also. The batter will take time to rise if the weather outside is cold. The centre of the appam will always be thick. 2. Make sure the kadhai is hot when you make the appams. If the kadhai is not hot enough the batter will bounce back to the centre. 3. Dry yeast also should be dissolved and mixed well in the batter. 4. You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store. And also see that you use thick coconut milk as you are adding warm water while grinding the rice. More water will split when you put in the appamchatty. Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal! Learn to make appam recipe | instant appam | Kerala appam | palappam | with step by step photos below.