masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images. masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha. To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd. Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan. The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal. Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney. Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos.

How can leftover rice and veggies be used to win your kids’ hearts? It might sound like a riddle to you, but it is possible as you will see from this recipe. Cooked rice and colourful vegetables are used to make a mildly spiced dough that is shaped into balls and deep-fried. This is a wonderful way to include veggies into your kids’ diet, and an intelligent alternative to store-bought fries, chips and cheese balls. The Crispy Rice Balls are really so crunchy outside and soft inside that your kids will love it!

kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda. Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour. To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney. The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days. These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving. Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate. Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.

dal chenchki recipe | Bengali dal chenchki | healthy dal recipe | with 32 amazing images. A very interesting way of preparing dal, learnt from the Bengalis, the dal chenchki has a really mouth-watering flavour and appetizing aroma. Learn how to make dal chenchki recipe | Bengali dal chenchki | healthy dal recipe | Typically, most Bengali dishes are tempered with a mix of seeds including mustard, fenugreek and nigella. The dal chenchki too derives much of its flavour from this mix of seeds, as well as a range of spice powders. Shallots also give the dal a nice crunch and pungent taste. This healthy dal recipe is pressure-cooked, and is therefore not very time consuming. dal chenchki can also be enjoyed by diabetics, people with heart problems and weight-watchers as it is quite healthy, with a good dose of protein and iron too. Tips to make dal chenchki: 1. If you are jain, they can avoid adding shallots. 2. Instead of masoor dal you can use any other dal. 3. Nigella seeds are very important to add in Bengali cuisine. Enjoy dal chenchki recipe | Bengali dal chenchki | healthy dal recipe | with step by step photos.

poha dhokla recipe | quick poha dhokla | instant poha dhokla | with 26 amazing images. Our poha dhokla recipe is a instant poha dhokla with no soaking and no fermentation required. poha dhokla is made from easily available ingredients like poha, sooji and curds. Feel like having dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting. You can whip instant poha dhokla up instantly by using beaten rice, which requires no soaking or fermenting. These quick poha dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy poha dhokla. Notes and tips on poha dhokla. 1. We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha. 2. Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat. 3. Mix batter well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily. 4. To the batter, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away. 5. Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy. 6. When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise. Check out our other filling and tasty quick breakfast recipes like Jowar Upma , Rice and Cucumber Pancakes , Almond Banana Smoothie and many more. Learn to make poha dhokla recipe | quick poha dhokla | instant poha dhokla | with detailed step by step photos and video below.

instant rava appe recipe | instant vegetable rava appam | South Indian style rava appe | with 19 amazing images. instant rava appe is quick and easy batter of semolina and curds fortified with colourful and crunchy veggies, yields mouth-watering instant rava appam that’ll appeal to young and old alike. The Instant Rava Appe is a scrumptious South Indian snack, which can be enjoyed with breakfast or at tea-time. This Quick Vegetable Appe recipe is something you can whip in no time for a jhatpat South-Indian breakfast and is made in a special equipment called appe mould, which is easily available in the market. To make instant rava appe take rava in a bowl, we have added curd to it as it will inherit sourness in the appe and also make it soft, also adding water and making a smooth batter. Further, we have added veggies which make it nutritive and also enhance the taste of it, followed by green chili paste. Every South-Indian dish is incomplete without the tempering, so we have tempered the batter with tempering of mustard seeds and curry leaves. Mix well and heat the appe mould and pour spoonful of batter in each mould. Cook both the sides till golden brown using very little oil. Also, make sure you cook instant rava appam on a slow flame or else they will turn brown from the outside and stay uncooked from inside. Serve the instant rava appam hot with coconut chutney immediately. The taste is enjoyed better when relished hot. instant rava appe is super simple to make as there is no grinding or fermentation required. You can just make it on a whim any time you wish. You can add any other vegetables also to this instant rava appe as per your liking. Serve it with coconut chutney. Also try your hand at making other South Indian snacks like Mysore Bonda and Medu Vada. Enjoy instant rava appe recipe | instant vegetable rava appam | South Indian style rava appe | with detailed step by step recipe photos and video below.

vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below

A perfect combination of sprouted kabuli chana and palak that will tickle your taste buds, and keep your protein , calcium and iron levels up too. This Sprouted Kabuli Chana and Palak has a very unique taste and mouth-feel because the gravy is made of sautéed brinjals and tomatoes perked up with a masaledar paste of onions, garlic and ginger. The thoughtful combination of ingredients also makes this dish rich in folic acid. Relish it hot with whole wheat phulkas for a nutritious and satisfying meal.

veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with 30 amazing images Off day and want to cook something different from everyday dal roti? Veg chinese fried rice is one of the best options to trear your taste buds. This is an Indo-Chinese veg fried rice. Veg fried rice is flavourful rice tossed with vegetables and Chinese sauces. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. As mentioned earlier, it is an Indian style Chinese fried rice of making it, the authentic one differs. There are a lot many variations to the recipe, ours is a simple veg fried rice from the indo-chinese recipes. The preparation for the dish may take a while but it is totally worth it. We have made chinese fried rice by steaming rice at first and then in a wok, taking oil + all the flavour enhancing ingredients like ginger, garlic, green chillies, spring onions are tossed. Further, all the vegetables are added which include cabbage, french beans, carrots and capsicum and it is cooked on high flame, the reason behind cooking everything on high flame is that it helps remain the vegetable crunchy. Soy sauce and pepper powder are added and lastly some spring onion greens. Some people also add vinegar and chilli sauce to the vegetable fried rice but this is our own version and like said earlier everyone has their own version. I usually make veg fried rice for both lunch and dinner. Sometimes, even for my kids tiffin box or if we have left over rice this is the go to recipe. I personally love it, my kids love it and the whole family loves it. We have this on our regular menu. Doesn’t take more than 20 minutes to prepare the dish. Vegetable fried rice teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite! I usually make Veg Manchurian with fried rice as an accompaniment. Serve the chinese fried rice immediately with chilli sauce, soya sauce and chillies in vinegar. Enjoy how to make veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with detailed step by step photos below.

seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with 14 amazing images. seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | is a quick fare ready in 25 minutes. Learn how to make semiya pulao. To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside. Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the green peas and carrot and sauté on a medium flame for another 2 minutes. Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds. Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the lemon juice and mix well. Discard the cinnamon, clove and cardamom from the seviyan pulao. Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box. The exciting noodle-like appearance of vermicelli really works in favour of the sevai pulao, making it a hot favourite with kids. They love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the semiya pulao not only visually appealing but a real treat to the taste buds too! Vermicelli pulao for breakfast and lunch box treat is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours If you like seviyan pulao then try Palak Chana Pulao, Spicy Sprouts Pulao, Bulgur Wheat Pulao and other 200+ pulao recipes from our collection. Tips for seviyan pulao. 1. Dry roast the vermicelli on a slow to medium flame only. Also remember to stir it continuously as it tends to burn quickly. 2. You can also use other popular vegetables that we generally add in pulao recipes like onion, French beans, cauliflower, capsicum etc. 3.This pulao is moderately spiced. You can even add garlic paste, and ginger-green chilli paste to make it more tongue-tickling. 4. Do not cook after adding lemon juice. It might lend a bitter taste to the pulao. 5. Discard the cinnamon, clove and cardamom before serving. 6. Remember to cool pulao completely before packing. Enjoy seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with step by step photos.

Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images. Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice. To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately. Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices. The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry. Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself.. You can also try other Gujarati recipes like Sev Usal or Ghughra. Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate. Enjoy Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with step by step photos.

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with amazing 18 images. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian style vegetable omelette which is famously known as “Masala omelette”. Masala omelette is also famously sold on Indian streets and every vendor has his own style and version of making it. Indian style masala omelette is an all-time favourite breakfast dish in India, is jazzed up with tangy tomatoes, crunchy onions, peppy spice powders and other ingredients to make it mouth-watering. This delicious and satiating treat is sure to kick-start your day in a very enjoyable way. masala omelette can be prepared in a jiffy and it is made using the most basic ingredients which I bet are available in every Indian household pantry, even if it is not well maintained. Eggs are rich source of protein which make our masala omelette protein rich and if you wish to make it heathier, chuck out the yolk and only use egg white to prepare masala omelette. Masala omelette is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it slices of toasted bread to make it the perfect breakfast recipe, along with a hot cup of Masala Chai. I also, rolled it under chapatti and relish it. To make Indian style masala omelette we have whipped eggs with onions, tomatoes, green chillies, coriander leaves and Indian spices that include turmeric and red chilli powder. Once, the ingredients are mixed well, we have poured half of the prepared egg mixture in a broad non-stick pan and cook masala omelette until brown from both the sides. Also, we would suggest you to use free-range eggs as they are rich in omega 3, protein and vitamin. Also, you can add chaat masala or pav bhaji masala to perk up the taste of masala omelette. Some people also add milk to the egg mixture which makes the Indian style masala omelette soft and fluffy, so if you wish to even you can add that procedure. Serve with toasted bread slices and a glass of Cold Cocoa Milkshake or Chickoo and Nut Milkshake. Enjoy masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with detailed step by step recipe photos and video given below.

Mysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with 25 amazing images. Hmmm, when you want to have a quick and light meal, but are in too perky a mood for sada dosa, then go for the Mysore sada dosa which is not too heavy on the tummy but still has a nice, semi-spicy flavour, thanks to the mysore chutney! Mysore masala dosa without the Mysore masala (which consists of a potato based vegetable stuffing) is Mysore sada dosa. I would like to suggest 7 tips to make the perfect Mysore sada dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai street style Mysore sada dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore sada dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. You can even make Mysore Barley Dosa which is a nutritious version of this sada dosa. Mysore Masala Dosa with Green Chutney is another variant of mysore dosa with spicy green chutney. Our collection of recipes for Breakfast Idlis, Dosas and Appe has more than 180 recipes which you can make to relish a scrumptious South Indian Breakfast. Enjoy how to makeMysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with detailed step by step photos below.