Combining the moist, subtle flavour of mushrooms with the tang of garlic and capsicum…. Make a light meal out of it, a snack, or simply an appetizer.

Potatoes and peas come together to make the Green Pea Pattice an amazing snack that everybody will fall for. As always, boiled potatoes form the base of this pattice, but what makes it special is a scrumptious centre packed with green peas and coconut perked up with ginger and green chillies. The Green Pea Pattice has a fantabulous structure that is crisp outside and succulent inside. Combined with a mouthwatering flavour, it is a real winner. You can serve it with tomato ketchup and green chutney, or when you are in the mood for something different, try using it to make burgers! You can also try other pattice like Ragda Pattice and Farali Pattice .

crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | with 17 amazing images. upvas ka sabudana pakora is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | crispy sabudana pakoda is a delightful and popular Indian snack made with sabudana, potatoes, crunchy peanuts and spices. It is a crispy and flavorful dish that is perfect for vrat\fasting days. Sabudana is often used during fasting periods in India and is widely enjoyed for its light and crispy texture when deep-fried. Vrat sago fritters is crisp from outside and soft from inside. Serve the pakodas immediately with vrat green chutney. You can also try other fasting pakoda recipes like Farali bhajiya and potatoes and buckwheat pakora recipe. pro tips to make crispy sabudana pakoda : 1. For extra crispy pakodas, add little more sabudana powder and make a stiff mixture. 2. Do not over crowd the deep pan while frying the pakodas so that they don’t stick to each other. 3. Fry the pakodas on medium flame until they get evenly cooked and become crispy. Enjoy crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | with detailed step by step images.

varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | with 34 amazing images. varagu adai recipe a simple yet versatile dish that offers a healthy and delicious start to your day. Learn how to make varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | varagu adai, also known as kodo millet adai, is a traditional South Indian dish made with ground varagu (kodo millet), mixed dals and spices. It's a healthy and delicious healthy vegetarian breakfast">breakfast or snack option, packed with protein, fiber, and essential nutrients. healthy kodri and dal uttapam is not only a tasty dish but also a gluten free and a nutritious alternative to traditional adai. Feel free to customize the recipe by adding vegetables of your choice or adjusting spice levels according to your preferences. pro tips to make varagu adai: 1. Soaking the varagu and dals for at least 3-4 hours (or overnight) is crucial. This softens them, making them easier to grind and digest. 2. The batter should be neither too thick nor too thin. The batter should be slightly thick than a dosa batter, while a thin batter will result in thin and fragile adai. 3. You can also add grated carrot or beetroot in the batter to make it healthier. Enjoy varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | with detailed step by step photos.

foxtail millet paratha recipe | multi flour spinach paratha | millet spinach thepla | with 25 amazing images. foxtail millet paratha is a nutritious and delicious Indian flatbread recipe which will blow your mind. Learn how to make foxtail millet paratha recipe | multi flour spinach paratha | millet spinach thepla | multi flour spinach paratha is a healthy flatbread made with foxtail millet flour. Foxtail millet is a type of gluten-free grain that is high in protein, fiber, and nutrients. It is a good alternative weight watchers or for people who are gluten-sensitive. Millet spinach thepla would help you keep full for longer and can be had for breakfast or lunch. These millet spinach thepla can even be packed for your kid’s lunchbox. pro tips to make foxtail millet paratha: 1. You can allow the dough to rest for 15-30 minutes after kneading. This allows the gluten to relax and makes the parathas softer and easier to roll. 2. Instead of oil you can cook the parathas in ghee. 3. Instead of spinach you can also use fenugreek leaves to make this paratha. Enjoy foxtail millet paratha recipe | multi flour spinach paratha | millet spinach thepla | with detailed step by step photos.

This recipe brings to you the flavors of Bengal. The traditional tempering of spices gives a flavorful aroma to the delicious Palong Shaak. It has a distinctive mouth feel with an amazing taste of the traditional mustard oil used in the preparation. Spinach adds to the iron content of the recipe, which makes it a healthy choice for not only Bengalis, but for foodies all across India. It is an absolutely simple variation to make, and the ingredients are all easily available. Once you have made the recipe, you will absolutely be amazed by its simplicity. Be sure of serving this healthy treat perfectly hot with phulkas or parathas!

Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds.

It is a semi-dry vegetable made with jackfruit and potatoes, sautéed in spices and rich cashew paste. Jackfruit is abundantly available all summer.

Make your child learn different shapes and counting with fun and eases making this delicious snacks for them.

A perfect go with puris, parathas and rice.

Sambhaar is a spice mix that is readily available in most Gujarati households. It is enjoyed mixed with curd, or used to make instant pickles such as this one. Kaachi Keri No Sambhaar is a no-fuss pickle made by just mixing cut raw mangoes with oil and sambhaar powder. The dominant flavour of mustard and fenugreek seeds in the spice mix combines perfectly with the sourness of crisp raw mangoes making this a flavourful treat to the taste buds. This pickle can be stored in the refrigerator for a few days.

A delectable vegetarian dish made from paneer, which is simmered in a rich gravy and flavoured with ajwain.

These crisp toasted rotis combine the goodness of whole wheat flour, gram flour and fenugreek leaves. They have a high nutritional value and besides being absolutely delicious, they are virtually fat free, being cooked without using any oil. Pre-cook these rotis on a tava (griddle) and then finish them in a toaster till they are crisp and brown. They are ideal to serve at a party as they can be quickly toasted for a large group of people. Serve them along with spicy mango pickle or with sweet and sour mango pickle.