An elaborate recipe, no doubt! it might take a little time to prepare, but is definitely not tough to make – so do give it a try, and you are sure to keep making it again and again!

paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | with 27 amazing images. paneer tikka toast recipe is a unique desi-fusion recipe best to serve as a snacks or as party starter. Learn how to make paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | paneer tikka toast is delicious spicy toast made using spicy green chutney, tandoori mayo, paneer spiced tikka masalas, vegetables and goey cheese on top. This spicy paneer tikka sandwich recipe is one that you will make again and again. An ideal snack or party appetizer loaded with all the goodness of paneer cubes with lip-smacking tikka spices. paneer tikka cheese toast recipe is also super versatile. In case you are out of bread, make a wrap or just eat the paneer filling as it is. It’s that delicious! Tips to make paneer tikka toast: 1. You can use malai paneer to make this toast. 2. If you wish you can add colored capsicum cubes. 2. Instead of processed cheese you can use mozzarella cheese. Enjoy paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | with step by step photos.

baked katori chaat recipe | healthy tokri chaat | baked mini chaat cups |

Sundal is a favourite with young and old alike in South India. Tossing this healthy snack with cooked rice turns out a quick, easy and filling meal!

moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | with 23 amazing images. moong dal seekh kebab recipe are delectable snack with yellow moong dal, medley of flavours. Learn how to make moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | moong dal seekh kebabs are more than just vegetarian tikkis. Simple blend of spices in this wholesome snack. Also Moong Dal is high in protein, this kebabs are healthy and good to include in our everyday meals. These healthy moong dal kebab offer a delightful combination of flavor, texture, and nutrition, making them a perfect appetizer, main course, or protein-rich snack. Packed with the goodness of split moong dal (yellow mung beans), they are naturally gluten-free and surprisingly easy to make. With their ease of preparation and versatility, they make a perfect addition to your healthy and delicious meal. Serve these moong dal ke kebab along with raw laccha pyaaz, and green chutney. pro tips to make moong dal seekh kebab: 1. Don't overcook the dal! You want it soft but not mushy. Aim for a consistency where it holds its shape when formed into kebabs. 2. Oats flour help absorb moisture and prevent kebabs from falling apart. 3. Soak bamboo skewers in water for 30 minutes to prevent them from burning during cooking. 4. This helps prevent the mixture from sticking and makes shaping easier. Enjoy moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | with detailed step by step photos.

An ideal replacement to deep fried French fries

The Spinach and Tofu Dip is a combination of spinach and tofu with pungent onions and aromatic herbs makes this dip as wholesome and flavourful as a subzi itself! The nutty flavour and mealy texture of tofu complements the spinach very well, and so do not replace it with any other ingredient! Grind the mixture coarsely to get the best mouth-feel, and also make sure you drain all the water after blanching the spinach to avoid ending up with a watery dip that one could easily mistake for a soup!

Dhokla and chillies cooked together to get the scrumptious accompaniment.

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!

Stuffed patties, the versatile potato makes lovely snacks. One amongst them is a popular patty that can be served in different styles with chutneys, with curds or with ragda. Here is a stuffed version using a green peas stuffing. Additionally, you can use your creativity to make different stuffing mixtures such as mixed vegetables stuffing, dry fruits mixture, masala paneer etc. Cornflour acts as a binding agent in the patties mixture and helps hold the shape and the stuffing. You can also use breadcrumbs instead of cornflour. Usually, these patties are fried in ghee but i have used very little oil to cook these.

Samosa pav, an equally popular brother of the famous vada pav! deep-fried samosas with a spicy potato and peas filling are sandwiched between laddi pav flavoured with chutneys. It has now become savvy to grill the samosa pav a little and serve it hot. The crisp outer crust of the samosa entices the diner to have one more, and perhaps even one more!

Plump corn kernels are mixed with batter and deep-fried…these crispies, although simple to make, taste wonderful. You can add an extra flavour by tossing the crispies with chaat masala. Enjoy it immediately!

I have modified this traditional Chinese delight a wee bit to suit the diabetic constitution! You can further vary the spices according to your taste, or even use schezuan sauce instead of soya sauce for a variation. Low fat paneer can be replaced by tofu or soya curd to make it even more healthy. Do try other diabetic friendly recipes like Baked Mushroom Rolls with Tomato and White Sauce or Stir Fry Wrap with Mushroom Sauce .

baked bajra chakli recipe | healthy Indian bajra murukku | kambu murukku | non fried chakli | with 32 amazing images. baked bajra chakli recipe | healthy Indian bajra murukku | kambu murukku | non fried chakli is a crunchy low calorie snack. Learn how to make Indian bajra murukku. To make baked bajra murukku, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Knead into a soft dough using little water. Put the mixture into a greased chakli press and press out round whirls of the dough onto a flat plate or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). Seal the end point of the chakli by pressing it lightly. You will get approx. 20 chaklis. Place all the chaklis on a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes. Turn all the chaklis and again bake for another 10 minutes. Cool and store in an air-tight container. Who doesn’t like to munch on crispy snacks? But we often turn away from them because of the excess calories that deep-frying lends to crunchy snacks. Indian bajra murukku is perfect for all those health conscious who are looking for yummy crispy jar snacks. Made with a combination of bajra flour and wheat flour, Kambu murukku is made more flavoursome by the addition of garlic paste, green chilli paste and nigella seeds. You can enjoy this iron rich snack to boost your haemoglobin levels. With not too much, but a good amount of protein and fibre, this healthy Indian bajra murukku is a wise indulgence for diabetics, weight watchers and heart patients. They can pack and carry them to work and enjoy with friends and colleagues as a nourishing substitute to fried snacks. Tips for baked bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy baked bajra chakli recipe | healthy Indian bajra murukku | kambu murukku | non fried chakli | with step by step photos.