Juicy cucumber with semolina and nutty soya flour, bring them all together and you have a fantastic pancake that is sure to make your day! these sumptuous cucumber soya pancakes are simply flavoured with green chillies and coriander. Cucumber also possesses antioxidants and anti-inflammatory properties, adding to the goodness of this pancake. Serve hot with nutritious green chutney for a punchy combination.

masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images. masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav. To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally. Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges. Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel. The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack. While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes. Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder. Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos.

Peshawar is a city situated along the eastern end of the khyber pass. It is a major center of arts and culture and is home to the delicious peshawari food. Punjabi food is in many ways influenced by peshawari style of cooking. Peshawari chole is just one of the many delicious dishes from the punjab, and as the name suggests, has a hint of peshawari style of cooking. Spicy and 'chatpata', this dish needs some prior planning as the chick peas require soaking for at least 6 hours. Chana masala added to this dish is readily available at most provision stores and imparts that special flavour. Served with hot Baturas , it makes an ideal sunday lunch . You could also top Aloo Tikkis or Samosas with this delicious subzi and relish it as a snack .

mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with amazing 28 images. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani. All the ingredients blend very well and the taste is heavenly. If you are a spicy food lover, this mirchi ka salan is definitely for you!! Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. The spicy paste in Hyderabadi mirchi ka salan gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well. Also make sure, the smooth and creamy gravy of Hyderabadi mirchi ka salan recipe should not be very thin. You can retain the seeds in the chillies if you like a spicy mirchi ka salan. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour. Before adding raw peanuts in the mirchi ka salan recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish. Also, do check the dry coconut, as sometimes the oils in it go rancid. In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try. You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi. Learn to make mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with detailed step by step recipe photos and video below.

mini pizza cups recipe | baked pizza cups | Indian style pizza cups | In mini pizza cups, muffin moulds are lined with pizza dough and baked with a topping of luscious white sauce based, veggie-packed mixture, pizza sauce, seasonings and of course, cheese – basically, all the usual pizza works! Voila, when you open the oven, you will find scrumptious Mini Pizza Cups waiting to be devoured! mini bread pizza cups are a good choice if you are missing pizzas in a party menu? Well, worry not, turn your favourite dish into an handy format, which can be served on any occasion as a starter or as a snack. Learn how to make mini garlic bread pizza cups. To make mini pizza cups, make a dough using maida, salt and sugar-water mixture. Allow it to prove for an hour. Then to make the filling, heat oil and saute garlic, onions and capsicum. Add mushrooms, sweet corn and salt and cook for about 3 minutes. Add white sauce and cook for 2 minutes. Divide dough into 11 equal portions and roll each portion into a 3” circle. Muffin moulds are lined with these rolled pizza dough and baked with a topping of luscious white sauce based, veggie-packed mixture, pizza sauce, seasonings and of course, cheese – basically, all the usual pizza works! Voila, when you open the oven, you will find scrumptious baked pizza cups are waiting to be devoured! For the filling of these easy pizza cups don’t make the white sauce very thin, else the filling will become runny. If you don’t like mushrooms, you can replace it with carrots and broccoli. Sweet Corn can also be replaced with baby corn. For the dough of the mini garlic bread pizza cups, ensure that the dry yeast packet has been recently opened. If you use dry yeast from a packet which has been opened long time back, the dough might not rise well. Ensure you use Luke warm water to activate the yeast. Also learn How to make Pizza sauce for topping these mini pizza cups. You can also try other variants of pizza like Pizza Burger Bowl or Pizza Puff. Enjoy mini pizza cups recipe | baked pizza cups | Indian style pizza cups | for kid’s birthday party, kitty birthday party or even for small get-togethers.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

American chopsuey recipe | veg American chopsuey | veg Chinese chopsuey recipe | with 30 amazing images. American chopsuey represents the mix of Western and Oriental cuisines. American chopsuey is essentially sautéed veggies flavoured with sauces and thickened with corn flour. When served atop crisp-fried Hakka noodles, it makes a truly sumptuous treat that is both filling and tasty! When served with fried noodles, American chopsuey is often considered an overseas adaptation of the popular Chinese dish, Chow Mein. I would like to share some important tips to make the perfect American chopsuey recipe. 1. Deep-fry hakka noodles till it turns crispy and golden brown in colour from both the sides on a medium flame. If you fry noodles on a low flame then they will absorb more oil and if you fry them on high flame then they will turn brown immediately but not turn crispy. 2. Basically, you can add any vegetables of your choice to veg American chopsuey like broccoli, mushroom, purple cabbage and zucchini. 3. We have added sugar to the American chopsuey to get the sweet and sour taste. 4. If you are serving American chop suey hours after preparing then adjust the consistency of chopsuey sauce before serving by reheating and adding little water if required. Serve veg Chinese chopsuey recipe as a one-dish meal. Learn to make American chopsuey recipe | veg American chopsuey | veg Chinese chopsuey recipe | with step by step photos and video below.

rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images. Rava dosa is an easy to make counterpart of the traditional dosa ! These crispyrava dosas are made with a batter of semolina and buttermilk. While South Indian rava dosa is very popular in the South, it is also a popular Mumbai Street Food . Making rava dosa is easy. The first part is making the rava dosa batter. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter. Ferment. Add the green chillies, cumin seeds, coconut, cashew nuts and salt and mix well. Add more water as required and mix well to a thin sooji dosa batter. The second part of making instant rava dosa is heat a non-stick tava. Pour ½ cup of the rava dosa batter and tilt the tava in all directions so that it forms a thin circle. Smear a little oil on the sides, cook till both sides are golden brown in colour. Your sooji dosa is ready. I would like to share with you some tips to make the perfect rava dosa recipe. 1. Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it. 2. Mix well to get a smooth batter. Make sure the batter is lump-free. 3. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. 4. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare semolina dosa. 5. The tawa must be super hot to get crispy rava dosa. The rava dosa batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. Serve crispy rava dosa hot with coconut chutney and sambar. See our collection of dosa recipes and try dosas like Stuffed Moong Sprouts Dosa, Buckwheat Dosa and Schezwan Cheese Dosa. Enjoy rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with detailed step by step photos below.

Though prepared in various different ways across the country, Moong Dal with Spinach is nevertheless a favourite combination in desi cooking. Here, we have made a low calorie version of this delicious iron-rich dal. This recipe is chock full of nutrients, as spinach brings protein, garlic has anti-bacterial and other medicinal properties, and green moong is full of protein, iron, vitamin A, fibre and zinc. Take care to just partially cook the dal so as to retain its crunch.

A dal recipe from the kitchens of Bengal , the Bhaja Moong Dal Shobji Diye brings together moong dal with a horde of colourful, tasty and nutritious veggies! A traditional tempering of whole spices gives the dal a tantalising aroma while tangy tomatoes and a dash of garam masala are used to boost its flavour. It is important to handle the dal properly to get the proper consistency and mouth-feel of this dal. Remember to dry roast it before cooking, and cook it only till it is soft but remains whole. It should not become over-cooked and mushy. Enjoy this awesome recipe, which pools in the goodness of dal and veggies in a very healthy and tasty way. With lots of fibre and ample nutrients, this dish is diabetic-friendly too. Try similar diabetic recipes like Bajra, Whole Moong and Green Pea Khichdi or Fada ni Khichdi .

egg curry recipe | restaurant style anda masala | egg masala Indian curry | with 40 amazing images. Mildly spicy and absolutely mouth-watering, this egg masala curry is sure to appeal to all egg-lovers. Learn how to make egg curry recipe | restaurant style anda masala | egg masala Indian curry | This comforting egg curry is a popular egg preparation is made using hard-boiled eggs cooked in a spicy onion tomato based gravy is super delicious, flavorsome and easy to make. Make this restaurant style anda masala under 30 minutes at home. This dhaba style egg masala curry has all those tasty and rustic flavours of the dhaba food that’s sure to impress everyone. Not too spicy not too hot but you will experience the burst of amazing flavours. You can enjoy it with roti or with steamed rice. You can also try other egg recipes like Anda masala dry and Egg briyani. pro tips to make egg curry : 1. For a richer flavor, you can add a tablespoon of cream or coconut milk to the curry. 2. If you want a spicier curry, you can add more chilli powder or chopped green chillies. 3. You can also make this curry without frying the boiled eggs. Enjoy egg curry recipe | restaurant style anda masala | egg masala Indian curry | with detailed step by step photos.

Khichu fans claim it to be the tastiest snack in the world! Indeed, piping hot khichu, with its doughy consistency and soothing taste, is sure to warm your soul and remind you of home. While khichu is usually made with grain-based flours like rice flour or jowar flour, here we present an interesting variant made with moong dal. The Yellow Moong Dal Khichu has a pleasant colour and satiating flavour. It tastes awesome with a splash of Koro Sambhar and a drizzle of oil! Make sure you serve this khichu really hot, immediately after preparation as khichu tend to thicken and lose their characteristic consistency as they cool down. Try other khichu variants like Whole Rice Khichu and Jowar Khichu .

rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with 25 images. rice panki is the most cooked Gujarati panki. Learn to make Gujarati rice flour panki. rice panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own too! It is worth noting that the presentation of the rice panki with the banana leaf adds a great deal of aroma as well as visual appeal to it. When making rice panki, always grease the banana leaves well, and allow the panki to leave the sides before serving. Tips 1. Spread the batter uniformly to ensure even cooking. 2. Spread the batter with the back of a spoon on the banana leaf. 3. After cooking rice panki, discard banana leaves. rice panki is best served with green chutney. Enjoy rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with step by step photos.

corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images. corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki. Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki. Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujarati farsans. Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam. Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos.