dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images. dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder. Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa. A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the dry garlic chutney is a flavourful albeit strong value-add to many snacks and chaats. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa. Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire! One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney. Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney. Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.

cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images.

cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | with 10 amazing images. spicy masala cheese popcorn is every kids favourite! Learn how to make spicy masala cheese popcorn at home. Make popcorn a little more delicious. Freshly popped corn, cheese and herbs tossed in together makes a surprisingly tasty snack - 5 minute cheddar cheese popcorn. To make cheese popcorn, heat the oil in a pressure cooker, add dry corn kernels and salt and saute for a few seconds. Cover with the lid but do not put the gasket and the whistle on it. Cook on a very slow flame for approx. 4 to 5 minutes or till you hear the popping sound. When the corn stops popping, remove from the flame and open the lid of the pressure cooker. Remove the popcorn in a large bowl, add the cheddar cheese, toss well and serve the spicy masala cheese popcorn. Children will enjoy this homemade cheese popcorn over a weekend cartoon movie; serve in cute paper buckets or cones. Tips for cheese popcorn. 1. Remember to not put the gasket and the whistle on the pressure cooker. This is to allow the steam to escape and avoid the popcorn from turning soggy. 2. Yummy! These mini munchies are best consumed immediately. 3. If stored in an air-tight container, they should be consumed within a day. Our collection of recipes for finger foods has innumerable bite-sized treats that kids can easily munch on, like Crispy Chocolate Balls, Cheese Sticks, Soya and Veggies Star Paratha, Cheese and Tomato Tarts and many more. Enjoy cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | with step by step photos below.

If you believe every dish needs the proper accompaniment to highlight its flavour, then the sweet and sour vegetable is just what you need to enjoy Chinese fried rice to the hilt! walk into a Chinese food court and you will find this item on most tables. This popular vegetable dish can be easily prepared at home with tomato ketchup for the sweet-sour effect. Once you ready all the vegetables, sweet and sour vegetable will take just minutes to put together.

bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images. bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku. To make bajra chakli, 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. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku. Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly. To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days. Tips for 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 bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.

Cheesy, saucy, amazing! This Cheesy Veg Footlong is a really sumptuous snack that holds a tasty assortment of sautéed veggies within it. The combination of veggies is also unusual, including sweet corn, brinjals, celery and much more. The addition of tomato ketchup and mixed herbs gives it a punchy flavour, while milk imparts a nice, saucy texture to the filling. Soft, fresh footlong bread packed with this filling, topped with cheese, and baked till it all fuses into one delectable form– what more could your palate seek! Serve with a bowl of Macaroni Soup for a complete meal experience.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.

rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with 33 amazing images. rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss is a satiating protein rich soup. Learn how to make kidney bean soup. To make rajma soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree. Add ½ cup water and mix well. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Add yellow capsicum, green capsicum and spring onions greens. Serve rajma soup hot. This savoury kidney bean soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes, capsicum and lemon juice helps in the absorption of iron during digestion. This healthy Indian rajma soup is a thick soup with just 68 calories per serving. It is perfect to enjoy in between meals and also a light dinner with baby spinach and apple salad in curd lemon dressing. With only 9.2 g of carbs per serving, this rajma soup for weight loss is a wise choice for diabetics too. With no cholesterol from this soup, it can be added a healthy heart menu as well. For senior citizens avoid the topping, so they can enjoy hot thick soup. Tips for rajma soup. 1. Remember not to brown the onions. Just fry them lightly. 2. Two types of kidney beans are available in India. There are the Kashmiri beans which are the small ones. You also get large kidney beans. You can use either of the beans to make this soup. 3. Adding chilli powder is optional. Use a hand mixer to blend the soup as there is a lot of liquid to blend. 4. Also you can use a hand mixer when the soup is hot and you don't have to wait 15 minutes to cool the rajma soup. Never put any hot liquid in a mixer if you want to use it for this recipe. 5. Don't strain the soup as you will lose the fibre. Enjoy rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with step by step photos.

green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos.

oats rotis for IBS recipe | oats paratha without whole wheat flour | Indian bread for irritable bowel syndrome | oats pudina flax seeds roti | with 22 amazing images. oats rotis for IBS is a non spicy paratha made without whole wheat flour. Learn to make oats pudina flax seeds roti. oats paratha without whole wheat flour is an innovative Indian bread that can be comfortably relished by those with irritable bowel syndrome (IBS). The dough combines oats flour and besan with aromatic mint, which is also soothing for the stomach. Flax seeds add a nice crunch to the oats roti, but it is optional and can be avoided if you have diarrhoea or if it does not suit your stomach. Since we have used very little oil in this recipe, it is very important to serve oats paratha without whole wheat flour immediately before it gets dry. Tips for oats paratha without whole wheat flour. 1. You can add 1/2 tsp green chilli paste to the dough depending on how much spice you can handle. Note that this recipe is for those with IBS, but add the 1/2 tsp green chilli paste if you have no IBS, otherwise the pancakes will taste flat. 2. If the dough dries up then add 1 to 2 tablespoons more water. This happens as oats sucks up more water. Enjoy oats rotis for IBS recipe | oats paratha without whole wheat flour | Indian bread for irritable bowel syndrome | oats pudina flax seeds roti | with step by step photos.

potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with 20 amazing images. potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake is a quick fix snack without sweating too much in the kitchen. Learn how to make gluten free bajra potato pancake. To make potato bajra pancake, combine all the ingredients with approx. 5 tbsp of water in a deep bowl and mix well. Heat a mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter in each of the 7 uttapa moulds and spread it lightly using the back of a spoon to make a 75 mm. (3") diameter round. Cook them, on a slow flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately. Here is a delicious pancake made of grated potatoes and bajra flour, perked up with onions, coriander and other lovely ingredients. We have made these bajra aloo cheela is a mini uttapam pan. If you don’t have one, you can make a regular non-stick tava as well. Interestingly, this combination of ingredients in pearl millet pancake works against the tummy acids, keeping them under control. This is because bajra is considered more stomach-friendly and these pancakes have very less amount of green chillies too. Remember to use a restricted quantity of oil for cooking, as excess fat can aggravate acidity. Further these bajra potato pancake are gluten free too! That’s one more reason to be stomach-friendly and these can be enjoyed by people with gluten intolerance too. If you are serving them with green chutney, ensure it isn’t very spicy. Tips for potato bajra pancake. 1. Prefer to grate the potatoes thick as they give an appealing mouthfeel. 2. Make sure you don’t rush when cooking the pancake. Let it cook slowly, so that the grated potato roasts well and gives a crunchy texture. 3. Serve it immediately. It tastes best off the tava. 4. Instead of potatoes, you can also use grated carrot or chopped spinach and fenugreek leaves. Enjoy potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with step by step photos.

corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | with 18 amazing images. corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas is a simple 4-ingredient recipe, and you can easily make it at home. Learn how to make easy homemade corn tortillas. To make corn tortilla, mix the flours, oil and salt and make a dough by adding enough warm water. Knead the dough well and keep or 1/2 hour. Knead again. Divide the dough into 15 equal portions. Depending on the diameter you require for the dish, roll out each portion into 6" (150 mm.) or 9” (225 mm.) diameter thin rounds with the help of a little flour. Cook lightly on a tava (griddle) and keep aside. Are you all set to explore Mexican foods? Well, then it is time for you to master the art of making Mexican corn tortilla. To put it very simply, the tortilla is nothing but a Mexican roti made with maize flour. Indian style corn tortilla is at the heart of several Mexican delicacies like Tostadas, Spicy Mushroom Enchiladas and Chilli Bean Quesadillas. You can also make soft-shell tacos and serve with salsa, Guacamole sour cream, kidney bean stuffing, lettuce leaves and boiled corn kernels to enjoy a thematic Mexican meal at home. If you make Mexican food frequently, you can even make a large quantity of easy homemade corn tortillas and freeze them in your refrigerator, to use as and when required. While traditionally tortillas are made with a Mexican flour called Masa Harina, we use maize flour that is derived from the ground and desiccated seed of the maize plant. Maize flour is commonly available in India. Tips for corn tortilla. 1. Ensure to sieve the maida before use so it is lump free. 2. We suggest you use the recommended quantity of salt for this recipe to get the perfect taste. 3. Cook the tortillas only for 40 to 50 seconds. Over cooking may make them chewy. Enjoy corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | with step by step photos.

Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos. Thai sweet corn patties is a spicy starter from Thailand. Learn how to make thai sweet corn fritters. The Thai sweet corn patties is made from a contrasting combination of juicy sweet corn kernels and fiercely pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy category! To make Thai sweet corn cutlets, make a red paste by blending Kashmiri red chillies, onions, cloves, garlic, coriander seeds, cumin seeds, black pepper, coriander and lemon grass. Then combine all ingredients for cutlets and shape them into a round. Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides. For hot and sweet dip, combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously. Switch off the flame, add the dry red chilli flakes and mix well. Finally add chilli powder and salt and mix well. Serve the Thai sweet corn cutlets hot with hot and sweet dip. This Thai veg starter will be unlike any cutlet you have tried so far – it is not made of potatoes, spinach, raw bananas or any of the usual stuff! Tips for Thai sweet corn cutlets. 1. Use Kashmiri chillies for the paste to get the needed flavour. 2. If the cutlets don’t bind well, then add a little more rice flour. 3. In the dip, ensure that sugar has melted completely. Enjoy Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos and video below.

beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with 25 amazing images. beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot is a quick fix sabzi with an attractive hue. Learn how to make South Indian beetroot sabzi. To make beetroot and coconut sabzi, combine the coconut, garlic, turmeric powder and chilli powder in a bowl, mix well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on medium flame for a few seconds. Add the curry leaves and Kashmiri red chillies and sauté on medium flame for a few seconds. Add the beetroot and salt and mix well. Cover with a lid and cook on medium flame for 7 minutes, while stirring occasionally. Add the coconut-garlic mixture, mix well and cook on medium flame for 1 minute, while stirring occasionally. Serve hot. Beetroot poriyal is an easy and tasty South Indian recipe, which features grated beetroot, flavoured with a traditional tempering and a scrumptious mixture of coconut, garlic and spice powders. Since the beetroot is grated, it cooks very fast, so you can make this South Indian beetroot sabzi even on a busy day. This lip-smacking sabzi can make a healthy meal with chapati. Beetroot is high in insoluble fibre and thus beneficial for a healthy gut. On the other hand, its glycemic index is medium but glycemic load is less and this healthy stir fried beetroot makes it suitable for diabetics as well. Beetroot has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. So it is also a wise pick for weight-watchers and heart patients. Tips for beetroot and coconut sabzi. 1. Use freshly grated coconut for best flavour. 2. Instead of crushed garlic, you can also use finely chopped garlic. 3. Discard the Kashmiri chillies before serving. 4. You can try the same method with other veggies like grated carrot too! Enjoy beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with step by step photos.