sprouts dhokla recipe | healthy sprouts dhokla | sprouted moong dhokla | sprouts dhokla with spinach | with 18 amazing images. Sprouts dhokla is a dhokla but not a main stream one, as it is made with moong sprouts which make it even healthier! It is a soft and fluffy steamed snack from the Gujarati repertoire. This sprouts dhokla with spinach all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! sprouted moong dhokla is mainly made from sprouted moong, spinach and Indian spices with a little bit of besan. Once a Gujarati staple, steamed and low cal dhoklas are universally popular these days! they make a particularly wholesome and light breakfast. Add sprouted moong and spinach to add colour and make them more nourishing as in our sprouted moong dhokla. There are numerous dhokla recipes made with different ingredients. Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. This is sprouts dhokla recipe can be made instantly if you have moong sprouts in hand! It is one of the easiest dhokla recipe. Spinach used in the recipe gives sprouts dhokla a nice green colour and makes it look appetizing. If you are weight watching or long to eat something healthy, this healthy sprouts dhokla is for you. Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like b vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. I give sprouts dhokla to my kids in their tiffin, it is a great way to add sprouts to their meal and also as it is protein rich and super healthy. You can also make this if guests are coming over and you are looking for something simple and healthy. Learn to make sprouts dhokla recipe | healthy sprouts dhokla | sprouted moong dhokla | sprouts dhokla with spinach | with detailed step by step recipe photos and video below.

fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal is a common, time-tested namkeen that nobody tires of! Learn how to make market style fried chana dal | with 31 amazing images. To make fried chana dal, soak the chan dal in enough water for 3 hours. Drain well and place them on a big muslin cloth and pat it with another muslin cloth over it allow them to dry for atleast 15 minutes or till there is no water and they are dry. Heat the oil in a deep non-stick pan, dip the strainer in it and put half the chana dal in it and deep-fry on a medium flame till it turns crisp. Remove excess oil by patting with tissue paper. Sprinkle the spice mixture made of chilli powder, Kashmiri chilli power, black salt and salt and toss well. Cool completely and serve. The crispiness of the chana dal namkeen together with the chatpata seasoning makes it a great success with young and old. Mumbai style Bhel Puri and Sev Puri are incomplete without this market style fried chana dal. Fried chana dal is a part of many other delicious chaat recipes like Delhi Style Aloo Chaat. It is a priceless, intensely satisfying experience to pop some of this into your mouth before you sip your hot tea or coffee. Don’t miss it! Also enjoy making a chaat with this savoury jar snack by way of Chana Dal Chaat. Combined with onions and tomatoes and pepped up with with some fresh coriander and lemon juice, it tastes awesome! Tips for fried chana dal. 1. Soaking chana dal in hot water is necessary. This is necessary so chana dal swells and also while deep frying it doesn’t remain raw. 2. Spread the soaked dal on a muslin cloth or any other kitchen towel. Prefer to use a double layered muslin cloth, so it absorbs the moisture from chana dal well. 3. Follow the method of deep frying chana dal using a strainer to avoid spluttering of chana dal. 4. Deep fry it on a medium flame only so it turns uniformly crisp. 5. Do not miss out on adding Kashmiri chilli powder if you want market style fried chana dal. 6. Add the spice mixture till the chana dal is hot. It mixes well at this stage and coats the chana dal. 7. Toss the chana dal and spice mixture with your hands. This helps un uniform coating of the spice mixture. You can also try other jar snacks like Verki Puri or Nimki. fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal | with step by step photos.

masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with 19 amazing images. masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast has a fabulous taste that goes down well with both kids and adults. Learn how to make spicy masala toast. To make masala cheese toast, first make the masala topping. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the mixed vegetables and sauté on a medium flame for 2 minutes. Add the potatoes, chilli powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside. Then divide the topping into 4 equal portions and keep aside. Spread a little butter on all the 4 bread slices and place them on a clean, dry surface with the buttered side facing upwards. Spread a portion of the topping and 1 tbsp of cheese on each buttered bread slice and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately with tomato ketchup. Veg cheese toast is a mixture of veggies and potatoes are sautéed with tasty ingredients like green chillies, spice powders and lemon juice to get a tongue-tickling topping, which is placed upon buttered bread slices, garnished with cheese and baked in the oven till the cheese melts and coats the veggie mixture. Spicy masala toast is a scrumptious toast with a masaledar veggie topping that essentially reminds you of all-time favourites like samosa and veg puffs. It can be made in a handy mini size and served at parties, or enjoyed at home as a tea-time snack. Made with readily available ingredients, this quick and easy crispy masala sandwich is convenience personified as it does not even require an elaborate accompaniment for serving. Yo­­u can also try out other snacks like Moong Dal Toast and Mushroom On Toast. Tips for masala cheese toast. 1. To save time you can boil potatoes in a microwave. 2. To make it a tad heathy, you can use multigrain bread. Enjoy masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with step by step photos.

hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with 36 amazing images. This scrumptious Rajasthani hare matar ki puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . Learn how to make hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | hari mutter ki puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic spices, is stuffed into bhatura-like dough, and deep-fried in oil. Every bite of the stuffed green peas puri delights your taste buds. It is so tasty, you can simply serve it with a cup of curds or pickle. Tips to make hare mutter ki puri: 1. Make sure to use fresh green peas and not frozen one. 2. Instead of plain flour you can use whole wheat flour. 3. Semolina is added to make the puri crispy. Enjoy hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with detailed step by step photos.

dabeli recipe | Mumbai roadside dabeli | kutchii dabeli | double roti | with 15 amazing images. Dabeli is a famous Mumbai roadside food and Gujarat street food. In fact, Dabeli originated from Kutch, Gujarat and hence also known as kutchii dabeli or double roti. Mumbai roadside dabeli is made with Indian bread also known as ladi pav which is stuffed with potato mixture which can be either sweet, mild or spicy depending on your preference. The term "Dabeli" in Gujarati stands for pressed which resembles to the potato mixture being stuffed in the pav and then the pav cooked on a tava. Dabeli is very famous snack in Gujarati households and is also tummy filling, the best part about this delicious snack is that it is really very easy and quick to make. To make dabeli, you need to make the potato mixture first. Combine the dabeli masala, sweet chutney and a little water (approx. 1 tbsp) in a bowl and mix well. In a non stick pan, heat the oil, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Remove from the flame, transfer it to a plate and press well with the back of a spoon. Sprinkle the coriander, coconut and pomegranate on top. Keep aside. Our mixture for dabeli is ready! To proceed, take a pav slit it into half. Apply 1 tsp of geeli lehsun ki chutney and 1/2 tbsp of sweet chutney evenly on the inner sides of the pav. Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev. Repeat with the remaining ingredients to make 3 more dabelis. Just before serving,cook each dabeli on a hot tava (griddle) for a minute using a little butter. Also do try our other popular Mumbai Street Foood recipes like Sev Puri, Masala Omelette Pav, Toasted Samosa Sandwich, Schezuan Chopsuey Dosa and many more. Enjoy dabeli recipe | Mumbai roadside dabeli | kutchii dabeli | double roti with detailed step by step photos and video below.

appam recipe without yeast | no yeast Kerala appam | palappam recipe | with 22 amazing images. In this appam recipe without yeast we show you how to soak the raw rice and create the batter for no yeast Kerala appam. The entire palappam recipe is shown step by step so you will not make any mistakes. It is a delight to watch an experienced chef swirl the kadhai to make a perfect bowl-shaped appam recipe without yeast! You can master the art too, within a few tries. palappam is a delectable South Indian dish, which is comparable to dosa, but with a special texture and shape. The raw rice batter and the unique manner of preparation give appam recipe without yeast a crisp bowl-like structure with a spongy bun-like centre. Drizzle a little coconut milk over the Kerala appam and enjoy it hot with a spicy Kadala Curry or mouth-watering Coconut Stew. While Appam is traditionally made with yeast, to get the fluffy centre, it can also be made through a natural fermentation process, without using yeast. Here is how to do that… Notes and tips on how to make the perfect appam recipe without yeast. 1. The batter of appam should be of a thinner consistency than dosa batter. 2. Adding baking soda, makes it more fluffy Kerala appams. 3. If the batter is too thick, adjust the consistency by adding water. 4. Pour a 1.5 ladleful of the batter into it. The pan should be hot but not too hot or else the appam will stick in the center and you won't be able to get that lacy border. 5. Holding both the handles of the pan, slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre. Learn to make appam recipe without yeast | no yeast Kerala appam | palappam recipe | with step by step photos below.

veg crispy recipe | crispy fried vegetables | restaurant style veg crispy | Chinese vegetable crispy | with amazing 23 images. veg crispy recipe is a very popular starter in Chinese cuisine, this crisp, delicious dish is also quite convenient and quick to prepare. While there are many ways of preparing this crispy fried vegetables starter, here we have coated the veggie strips with a thick and flavourful batter before deep-frying them. Indo- Chinese cuisine has many dishes that are people’s most favourite and this crispy fried vegetables is one of it. restaurant style veg crispy has also made it’s space in Indian restaurant menus and is one of the most ordered dish. veg crispy is basically batter fried veggies later stir fried in schzewan sauce. crispy fried vegetables is served and relished as starter and appetizer, is also a popular dish on wedding and big party menu. crispy fried vegetables is one of the starter recipe that can be quickly prepared and is loved by everyone due to the robust flavors. In crispy fried vegetables, the fried veggies are then quickly sautéed with tongue-tickling Schezuan sauce, spring onions and garlic, to impart a typical Oriental flavour. It is important to make the cooking pan smoking hot before sautéing the fried veggies, in order to retain their crispness; if the pan is not hot enough, crispy fried vegetables will get soggy. Make sure to serve crispy fried vegetables immediately or it may turn soggy and if you want your veggies to remain crispy add rice flour to the batter. Enjoy veg crispy recipe | crispy fried vegetables | restaurant style veg crispy | Chinese vegetable crispy | with detailed step by step recipe photos and video below.

broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | with 33 amazing images. broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe is probably one of the fastest cooking dishes and very delicious too. Learn how to make Chinese style broccoli baby corn vegetable. To make broccoli and baby corn stir-fry, combine the cornflour with ¾ cup of water and mix well till it dissolves completely. Heat the oil in a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds. Add the onions and capsicum and saute on a high flame for 2 to 3 minutes. Add the broccoli, baby corn, cornflour-water mixture, sugar, salt and pepper powder and cook on a high flame for 2 to 3 minutes or till the sauce thickens, while stirring occasionally. Serve broccoli and baby corn stir-fry immediately garnished with cashewnuts. Broccoli is called ‘gai lan’ in Chinese and is an extremely favorite vegetable in the Chinese kitchen. In this 10 minute stir-fry recipe, broccoli and baby corn are tossed in together with capsicum and onions and topped with some crunchy cashews. Use of fresh pepper and garlic blend well with the vegetables giving out a delicious aroma to Chinese style broccoli corn vegetable. This Chinese dish has appealing and contrasting green, red and yellow colours, and is certain to grab attention when laid on the table. Tips for broccoli and baby corn stir-fry. 1. Add the cornflour-water mixture. Before adding, make sure you mix the cornflour-water mixture again and ensure no lumps are there. 2. Put the cashew nuts in a hot pan with little oil. 3. Cook till golden brown. Enjoy broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | with step by step below.

Dainty pouches filled with spicy vegetables and tied with a blade of lemon grass.

Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your taste buds and your appetite too!

This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy.

pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag. This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole. Serve with Rotis, Parathas or Butter Naan and Onion Rings. Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below.

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.

This delicious dish of scrambled eggs enhanced with mayonnaise, cheese and herbs has a fabulous flavour and soft gooey texture, which is best enjoyed with toasted bread. In order to relish the perfectly soft texture of the Scrambled Eggs with Mayonnaise and Cheese, you need to make sure that you do not cook the mixture for more than two minutes. Remove it from the flame before it turns brown, and also serve it immediately.