Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version. This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one. Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally. A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs.

rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with 28 amazing images. rava vegetable dhokla are delicious, healthy and easy to make too. You just need to plan 30 minutes ahead to ferment the quick-fix batter, and you are ready to go. The vegetable dhokla is made of rava, mixed vegetables, curd, fruit salt, ginger green chilli paste and spices. With colourful veggies and a spongy soft finish, children will love these rava vegetable dhokla's and so will the others in your family! vegetable dhokla can be prepared easily in the morning and packed comfortably in a snack box. Notes and tips on rava vegetable dhokla recipe. 1. Add the curd. Alternatively, you can add buttermilk. Use slightly sour curd for flavor similar to the Gujarati khatta dhokla. 2. Cover and keep aside to soak for atleast 30 minutes. The Rava Vegetable Dhoklas is an instant recipe as it does not require time for fermenting. 3. Just before steaming the Rava Vegetable Dhoklas, add the fruit salt. We have used a neutral flavored fruit salt here. 4. Add 2 tsp of water over the batter. This helps in the activation of fruit salt. 5. When the bubbles form, mix gently. You do not want the air bubbles to escape. 6. Don’t keep the dhokla batter idle for a long time after adding fruit salt or else you will get hard dhoklas. Learn to make rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with step by step photos below.

You must try this on a nice rainy sunday, and you are sure to fall in love with it. Don’t be surprised if you feel like making it every other day after that – it can be addictive! rice, richly cooked with coconut milk and desi spices, topped with a luxurious, creamy curry of mixed veggies and paneer, this is truly a delicacy, prepared easily in the comfort of your own kitchen with a humble kadhai.

Your grandmas would surely have told you of their younger days when foods like papads were not available in shops and had to be made at home. Their eyes usually mist wistfully at the thought of the fresh and vibrant taste of those homemade treats. Well, here we show you how to make papad at home – but not the traditional, time-consuming ones. This instant whole wheat flour version is easy to make and can be made quickly by anybody. With a dash of spices, it also has a nice masaledar taste. It uses no soda and does not involve any cumbersome steps like drying. Once you get the dough right, you can roll the papads and deep-fry them immediately. Jut make sure you roll the papads as thinly as possible and prick them lightly with a fork before frying. When rolling a portion of the dough, make sure the rest of the dough is kept covered with a damp muslin cloth – otherwise they will become dry and difficult to roll. Now, you can get started with your Instant Whole Wheat Masala Papads and surprise your whole family with the special homemade treat! You can also make Khichiya Papad at home and serve them as Roasted Khichiya Papad or Fried Khichiya Papad .

Basic hydrabadi paste, characterised by the liberal use of select condiments and spices like sesame, peanuts etc. , hyderabadi gravies are famous for their delicious taste and aromatic nature. The basic gravy gets its unique flavour because of the roasted sesame and peanut powder combination. The recipes made with this basic gravy are slightly reddish-brown in colour and more on the spicier side due to use of slit green chillies in the final recipe. It is a versatile gravy that can be used to prepare biryani and korma, apart from the classic mirch ka salan

cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with 33 amazing images. cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger is a mouth watering burger which is sure to lure people of all ages. Learn how to make veg cheese burger. To make cheesy stuffed veggie burger, for the patty combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands. Divide the mixture into 3 equal portions. Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center. Bring all the sides together, seal it completely, and flatten it lightly. Repeat steps 3 and 4 to make 2 stuff 2 more patty. Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside. To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside. Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle). Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly. Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side. Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the bun and press it lightly. Repeat steps 2 to 6 to make 2 more burgers. Serve the cheesy stuffed veggie burger immediately. This veg cheese burger is totally different from anything you’ve ever tasted before! The buttered burger bun is smeared with fiery chilli sauce and then packed with a whole lot of usual burger ingredients like coleslaw, tomato and onion slices. Then comes the interesting part – a super duper veggie patty with a cheesy core! The veg patty mixture is stuffed with grated cheese, and as the patty cooks the cheese melts and gives the patty of Indian cheesy veggie burger a gooey cheesy centre that’s totally awesome. When you bite into cheesy stuffed veggie burger, the cheese oozes out to meet your cheese-loving taste buds. You can also try other cheesy recipes like Cheesy Potato Bake or Cheesy Rice Tartlet. Tips for cheesy stuffed veggie burger. 1. Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult. 2. If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour. 3. To save time you can cook the potatoes in a microwave. 4. For kids, replace chilli sauce with tomato ketchup. 5. Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden. Enjoy cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with step by step photos below.

pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot | 30 minutes easy pav bhaji is an all time favourite recipe. Learn how to make best Mumbai pav bhaji in instant pot. Mumbai’s all-time favourite street food - 30 minutes easy pav bhaji is now so much easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns. To make pav bhaji recipe in a pressure cooker, heat the oil and butter in the pressure cooker and add the cumin seeds. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes. Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and 3/4 cup of hot water, mix well and pressure cook on a high flame for 3 whistles. Once the cooker cools down, mash well using a potato masher till smooth, add the coriander and mix well. Garnish with onions, lemon and coriander and serve immediately with pav. While the tava cooked pav bhaji is tempting and served as a snack and for dinner too, this quick version of pressure cooker pav bhaji served with onions and wedges of lemon, tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school. Tips for pav bhaji recipe in a pressure cooker. 1. Chop the tomatoes finely, so that they cook well. 2. Saute the chilli powder and pav bhaji masala well before pressure cooking, to enjoy the authentic taste and flavour. 3. Serve with a dollop of butter on the bhaji. Enjoy pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot.

urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with 15 amazing images. We have got you a scrumptious urad dal bonda snack made with a batter of urad dal spiked up with pepper and curry leaves. From the cuisine of Karnataka, ulundu bonda is an evergreen favourite South Indian breakfast. This traditional South Indian style urad dal bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style urad dal bonda is no rocket science it is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having urad dal bonda in monsoons. To make delicious urad dal bonda recipe, clean wash and soak the urad dal in enough water for at-least 2 hours. Drain well. Blend in a mixer to a smooth paste, adding 2 tbsp of water. Transfer the mixture into a deep bowl, add crushed pepper powder, coconut which would give a mouth feel and also a luscious flavour, add asafoetida as urad dal is hard to digest, add chopped curry leaves. You can even add chopped or pounded ginger and green chilli to perk up the flavours. Mix well. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper. Serve urad dal bonda immediately with any chutney of your choice. urad dal bonda can be served as an evening snack with Chutney, Sambhar and a cup of Coffee, or added to a breakfast platter along with Idli, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face. Enjoy urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with detailed recipe photos and video below.

aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images. Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals. Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma. aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice. You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry. pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos.

palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with 33 amazing images. cheese palak paneer lifafa is a soft and scrumptuous paratha shaped like a lifafa or envelope to hold the tangy and peppy paneer stuffing. Learn how to make palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | Lifafa literally means envelope or pocket. Basically, a roti folded into a lifafa or pocket shape with filling inside. Palak Paneer Lifafa Paratha is a paratha which is of envelope shape and stuffed with flavorful palak paneer and cheese filling. palak paneer lifafa paratha is very nutritious and wholesome. Filling seasoned with spices, palak, paneer and cheese, stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection. Serve the lifafa paneer paratha immediately on preparation with your favourite chutney, sauce or simply curd. In this lifafa paratha, we can stuff any normal filling because it is just a fold which describes this paratha. Tips to make palak paneer lifafa paratha: 1. Instead of diced mozzarella cheese you can use grated processed cheese. 2. Make sure to apply the plain flour mixture properly to seal the paratha. 3. You can use malai paneer to make this recipe more flavourful. Enjoy palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with detailed step by step photos.

A unique combination of urad dal and paneer, this seemingly elaborate recipe can be prepared quite swiftly if you work smartly. Just remember to soak the urad dal for an hour, and you are all set to go. The best part of urad dal with paneer is that it is made with everyday ingredients, yet turns out to be a gourmet delight!

jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha | with 25 amazing images. jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha is a nourishing Indian staple. Learn how to make healthy jowar thepla. To make jowar vegetable paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 11 more parathas. Generally, people are wary of packing millet based rotis and parathas for lunch because they think it would harden. However, when prepared with the right mix of wheat flour along with vegetables and spices like in this tiffin box paratha, they remain soft and tasty for at least 4 hours. This jowar vegetable paratha with carrot, spinach, roasted jeera and spice powders is not only very tasty but also colourful and pleasant to look at, so kids will feel tempted to bite into them. Quite tasty by themselves, these parathas can just be rolled up and eaten, without requiring any accompaniment – be it a pickle or a bowl of protein rich dahi. These healthy jowar thepla are a perfect pick for diabetics and heart patients. They can benefit from the fibre (1.3 g per paratha) in these parathas. People aiming a trimmed waist line along with women with PCOS can also opt for these theplas and avoid reaching out for unhealthy fried snacks. Tips for jowar vegetable paratha. 1. Cool the parathas after they have been cooked. If you pack hot parathas they will harden. 2. As a variation, you can substitute jowar flour with bajra flour or ragi flour. Enjoy jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha | with step by step photos.

egg masala recipe | egg masala dry | anda masala recipe | Indian style egg masala | with 19 amazing images. egg masala recipe is a dry egg masala which is called anda masala recipe in hindi. A chatpata egg masala recipe of boiled and halved eggs cooked with onions, tomatoes and peppy spicy powders. The best part is that the mind-blowing flavour of this egg masala dry is achieved using everyday ingredients, which you don’t have to go hunting for! So, you make this delightful egg masala on any day, to accompany your rotis, parathas or rice.One thing you need to be very careful about is that the anda masala has to be mixed very gently after adding the eggs, or they will break and spoil the flavour and texture of the dish. Notes on egg masala. 1. Carefully drop the eggs into the deep non stick pan filled with some water. You can add little salt if you like. Remember the water should cover the eggs. 2. The cooking time of eggs varies depending upon the quality. A good indication of hard boiled egg is the appearance of a crack on the shell. Learn to make egg masala recipe | egg masala dry | anda masala recipe | Indian style egg masala | with step by step photos and videos below.

Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with 28 amazing images. Kashmiri lal paneer recipe is a delicious, aromatic dish that hails from the Kashmir Valley, combining the richness of paneer with the distinct flavors of Kashmiri cuisine. Learn how to make Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | Kashmiri lal paneer is a vibrant and flavorful Indian dish that features paneer, a soft Indian cottage cheese, cooked in a luscious, fiery red gravy that is both aromatic and spicy. The key to this dish lies in the delicate balance of flavors, with the tanginess of the tomatoes and the heat of the Kashmiri red chili powder creating a symphony of taste. The Kashmiri red chilli powder, a key ingredient, imparts a deep red color and a fiery kick to the gravy. The shallow fried paneer cubes are then added to the gravy and simmered until they are well-coated and tender. Kashmiri paneer roganjosh is typically served hot with butter naan, tandoori roti, or rice. Its vibrant color, rich flavor, and fiery spice make it a truly unforgettable meal. pro tips for making Kashmiri lal paneer recipe: 1. Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry. 2. Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy. 3. Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results. Enjoy Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with detailed step by step photos.