microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below.

punjabi baingan bharta | baingan bharta | punjabi eggplant | roasted eggplant mash | with 19 amazing images Punjabi food incorporates very innovative cooking methods, be it the use of the tandoor or the concept of cooking vegetables directly over the flame thus endowing the vegetable with a great smoky flavour. The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant Baingan Bharta creation. While selecting the brinjal for this Baingan Bharta be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious Punjabi Baingan Bharta dish is worth all the time and mess it may create! The Baingan Bharta teams up well with rotis like Missi Roti, Bajra Roti, Chawal ki Roti, Tandoori Roti and Moghlai Roti. Enjoy how to make Baingan Bharta recipe with detailed step by step photos below.

Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images. Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji. To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds. The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal. To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients. Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd. Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos.

Oondhiya is an ever-popular Gujarati delicacy of veggies and methi muthias cooked with a powerful, freshly-prepared masala. While it takes a little time to prepare the vegetables, the rest of the process is made easier in this recipe using the microwave oven. Traditional veggies like surti papdi and kand are used in the Oondhiya, giving it an earthy and homely taste. The muthias too have the intense taste of fenugreek and a nice, melt-in-the-mouth texture. Instead of deep-frying, steaming or baking the muthias, we have made them easily in the microwave oven. By combining the muthias and veggies with a flavour-packed coconut paste, we get a traditional treat that is best enjoyed with Puris and Kadhi .

instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with 19 amazing images. instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes. Learn how to make instant kacchi kairi ka achar. To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days. Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar. The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! This instant kacchi kairi ka achar also pairs well with a bowl of hot khichdi like moong dal khichdi. Tips for instant mango pickle. 1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. 2. Alternatively grate the mangoes thickly. 3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning. Enjoy instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with step by step photos.

Pancakes made with a combination of flours and milk are packed with a juicy and flavourful filling of spring onions, and deep-fried till crisp, to make an exciting oriental starter. Remember to add a pinch of sugar while mixing the filling as it helps to boost the flavour of the onions. These Spring Onion Parcels, despite being made with minimal ingredients, have a classic Chinese flavour and really irresistible texture. Serve with a choice of sauces, to enhance its appeal.

A traditional treat from the mind-blowing cuisine of Italy, Ravioli is a type of dumpling made of plain flour dough, stuffed with cheesy mixtures, and cooked in boiling water. In this case, the Ravioli is stuffed with cheesy, garlic-flavoured spinach. The cooked Ravioli is then topped with white sauce and cheese, seasoned with chilli flakes, and baked till the topping melts and coats the Ravioli. The outcome is too awesome to describe. Try the recipe, to experience the magic for yourself. Ravioli can be a meal in itself, but if you wish, serve it with side dishes like Neapolitan Potato Salad and Tomato and Basil Bruschetta .

A king among spaghetti casseroles, this garlic dominated dish is cooked with tomato sauce, layered with white sauce, and topped with breadcrumbs to give it a crunchy texture.

cheese potato balls recipe | Indian style potato cheese balls | party starter | with 20 amazing images. Cheese and potatoes, two ingredients that nobody refuses, come together in this exciting cheese potato balls starter. The best part is that this duo in Indian style potato cheese balls is combined with onions and cabbage, which impart a mild and much-needed crunch to the mixture. You are sure to fall in love with these cheese potato balls, which are so crispy outside yet so soft inside. This yummy, cheesy starter is best had fresh before it becomes soggy, so keep the balls ready, but fry them just before serving. Notes on cheese potato balls. 1. Mix well to form a smooth, lump-free batter and keep aside. You can add additional seasoning of your choice to the flour like salt, black pepper or some dried herbs. 2. Add salt to taste. Be careful while adding salt because the cheese has salt in it. Serve these cheese potato balls as a starter or snack or serve as a side dish with pastas,pizzas or baked dishes. Learn to make cheese potato balls recipe | Indian style potato cheese balls | party starter | with detailed step by step photos and video below.

oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | with 31 amazing images. Oats mutter dosa is a healthy snack option for people of all ages. Mixed vegetable oats dosa as the name says has colours, flavours and variety in terms of taste due to the addition of veggies. Learn how to make instant oats dosa. To make oats mutter dosa grind the oats, urad dal and salt to a fine powder and combine it with enough water. Follow it by making the vegetable stuffing. Heat little oil in a broad non-stick pan and allow mustard seeds to crackle in it. Add onions and sauté them. Then add the carrots and green peas and sauté them too. Add some spices and lemon juice and cook for 1 minute. Then make dosas on a hot tava and spread the stuffing in the center and serve. This instant oats dosa batter is packed with protein and fibre . Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent blood sugar and cholesterol-lowering agent. The addition of urad dal and carrots make the thy oats matar dosaheal rich in protein and vitamin A correspondingly. Prepare this instantly and serve it hot with a hot bowl of sambar. With less than 100 calories per dosa, this mixed vegetable oats dosa is a perfect snack option to give you a feeling of satiety and a whole batch of nutrients too! Enjoy oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | instant oats dosa | with step by step photos.

chatpata rings recipe | Indian style crunchy fryums | chatpata rings for kids tiffin box | with 30 amazing images. chatpata rings are a crispy and delicious snack that is popular in India. Learn how to make Indian style crunchy fryums. chatpata rings, also known as Chatpata Chat, are a popular Indian snack made from maize flour (makai ka atta). They are crispy, tangy, and spicy, and are often served with a variety of chutneys and dips. To make chatpata rings, the maize flour is mixed with warm water and other ingredients, such as salt, plain flour, and oil, to form a dough. The dough is then rolled out and cut into strips. The strips are then joined together to form rings, which are then deep-fried until golden brown. Once fried, the chatpata rings are seasoned with a variety of spices, such as chaat masala, red chili powder, and garam masala. They are then served with a variety of chutneys and dips, such as green chutney, khajur imli chutney, and curd dip with herbs. Are your kids very fond of packaged snacks like masala rings from different brands – and are you perpetually worried about what colours or food additives are used in these? Not to worry, you can now easily make a similar snack right at home in your own kitchen! chatpata rings is a crispy ring-shaped kids jar snack flavoured appetizingly with chaat masala and other spice powders. Kids (and adults too!) will love the peppy flavour and crisp texture of this Indian style crunchy fryums. You can make a batch of this and store it in an airtight container for more than a week. chatpata rings are a popular snack at Indian parties and gatherings. They are also a popular street food in India. pro tips for chatpata rings. 1. Warm water is necessary for making a dough with maize flour (makai ka atta), as it helps the dough bind together. 2. A semi-soft dough is required because we are using maize flour. 3. Form each strip into a circle (ring) and seal the edges by pressing them together. 4. Cut the rolled dough into 8 vertical strips using a pizza cutter or sharp knife. This will help them stay together when deep frying and prevent them from breaking apart. 5. When frying the chatpata rings, use a spatula to flip them over so that both sides cook evenly. Enjoy chatpata rings recipe | Indian style crunchy fryums | chatpata rings for kids tiffin box | with step by step photos.

pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup in pressure cooker | with 16 amazing images. Our pumpkin carrot soup is an Indian style pumpkin carrot soup which is flavoured beautifully with dill seeds. The delicious combination of pumpkin and carrots in pumpkin carrot soup is enjoyably sweet, and does not require much salt. Moreover, pumpkin is low in sodium, which makes this healthy pumpkin carrot soup a boon for those with high blood pressure. Enjoy this tasty and nutrient-dense pumpkin carrot soup hot and fresh. See why this is a healthy pumpkin carrot soup? Red pumpkin or lal bhopla is an extremely nutritious vegetable. It is not only rich in many vitamins but, also high in anti-oxidants. The low calorie, fat and carb percent in kaddu helps in managing weight loss. It is a super-food which one must corporate in their diet. The method of making this pumpkin carrot soup is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. You can also try other low salt soups like Carrot and Bell Pepper Soup , Healthy Lentil Soup, One Meal Soup, Quick Tomato Rasam, and Low Salt Green Pea and Basil Soup. Learn to make pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup | with detailed step by step photos below.

bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with 22 amazing images. bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe is breakfast with convenience. Learn how to make instant bread dosa. To make bread uttapam, combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides. Repeat steps 3 to 5 to make 8 more uttapas. Serve immediately with green chutney. Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant breakfast, made with a batter of bread and semolina! It tastes and feels just as good as authentic utappam with the added advantage of being really easy and quick, without any soaking or fermentation time. This instant bread dosa is a good way to make use of leftover bread, and can also be made instantly when you have sudden guests. We have also added some juicy and crunchy veggies to boost the appeal of the easy Indian leftover bread recipe, which is made even more exciting by the mildly spicy notes of green chillies and ginger. Serve it immediately with a chatpata accompaniment like Green Chutney or Sambhar. Tips for bread uttapam. 1. Slight sour curd works best for this uttapam as there is no fermentation time. 2. As a variation, you can avoid adding the veggies in the batter and use them as topping while making the uttapam. Enjoy bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with step by step photos.

semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli. To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well. Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney. Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time. Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes. Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well. Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.