paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka | with 32 amazing images. paneer tikka is a Punjabi delicacy is one of the most popular starters in Indian restaurants. Learn how to make paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka| To make restaurant style paneer tikka paneer and vegetables are marinated in a mix of classic Indian spices, strung into skewer sticks, and usually cooked in a wood-fired tandoor. However, in your kitchen, it can be cooked simply on a grill pan or an oven. The tandoori paneer tikka tastes awesome with green chutney. You can serve it alone or with a platter of tandoori starters. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. The paneer and vegetables mixed in the curd marinade make this paneer tikka a good source of protein, phosphorus and calcium which strengthen our bones and the capsicum and also it is cooked it less oil to make it healthier. Tips for paneer tikka: 1. Do not use malai paneer for this recipe, else the paneer might break while inserting on the skewers. 2. This recipe needs thick curd so the marinade coats the paneer and vegetables well. 3. You can also marinate it over night for intense flavours. Enjoy paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka | with detailed step by step images.

achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with amazing 29 images achari chana pulao also known as pickled kabuli chana pulao is for those who love the complex interplay of spices in pickles, rice and kabuli chana. Learn how to make achari chana pulao easily. Achari in the name stands for pickle flavoured, this chickpea pulao is flavoured with pickle which makes the dish even interesting. To make achari chana pulao rice, fortified with kabuli chana, is perked up with an interesting assortment of spices ranging from nigella and fenugreek to fennel seeds and black cardamoms, along with some readymade spice powders too. But, the real twist in this pickled kabuli chana pulao recipe is the addition of a couple of spoons of aam ka achar, which gives a really sprightly flavour and aroma to the pulao. Ingredients used to make achari chana pulao are basic and I am sure can be found in every Indian household. I usually prepare this one-pot quick meal on tiring and long days along with any raita and papad. Each and every member in my family simply loves achari chana pulao, not even my kids create a fuss while eating it. It is also a great tiffin treat or lunch box option. achari chana pulao can be served simply with a cup of curd, or perhaps a bowl of dal like Dahiwali Toovar Dal , Dal Kadhi, Masoor Dal or Tamatar ki Kadhi. Learn to make achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with detailed step by step photos.

bread upma recipe | how to make bread upma | South Indian style bread upma | with 20 amazing images. Bread Upma is one of the peppiest ways to have bread! Although it is a great way to use up leftover bread, many people like it so much that they would go and buy a fresh pack of bread just to make this upma. You can also make bread upma for breakfast when you are bored of having regular rava upma for breakfast and want to give it a change by trying something different. Bread upma is super quick breakfast and easy to make. Even a fresher in the kitchen would not go wrong with this recipe and it is made using basic ingredients that are easily available in every Indian household pantry. how to make bread upma is quite simple, heat the oil in a broad non-stick pan and add the mustard seeds, add the curry leaves. Curry leaves give a unique taste to the bread upma, make sure add the fresh one’s. Further add ginger, garlic, green chilies and onion and sauté. Add the tomatoes, turmeric powder, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while mashing lightly with the help of a ladle. Add the tomato ketchup, lemon juice and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the bread, mix well and cook on a medium flame for 1 minute, while stirring continuously. Switch off the flame, add the coriander and mix well. Serve South Indian style bread upma hot. Indeed, with desi shades of chillies, onions, tomatoes and spice powders, tempered traditionally, and perked up with tomato ketchup and lemon juice, this bread upma snack is replete with varied flavours that are sure to delight your palate. You will also thoroughly enjoy the unique texture of this bread upma recipe, which can be had as an Indian breakfast or quick evening snack. Enjoy bread upma recipe | how to make bread upma | South Indian style bread upma | with detailed step by step recipe.

dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | with 49 amazing images. valache birde is also popularly known as dalimbi chi usal or vaal usal and is one of the traditional Maharashtrian recipes. Learn how to make dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | Vaal in English is called field beans, butter beans or lima beans. dalimbi usal, is a wholesome and flavorful coconut-based sabzi made with sprouted and peeled vaal. This is a vegan, protein-rich and delicious vaal usal recipe that pairs best with flatbreads like chapati and paratha. The addition of kokum or tamarind, a tangy fruit, imparts a unique flavor to the curry. Serve along with Chawal Bhakri and Steamed rice for a lip smacking and delicious meal. pro tips to make dalimbi usal: 1. For a tangy flavour, instead of tamarind pulp you can use kokum to make this recipe. 2. If you do not find malvani masala you can use chilli powder instead. Enjoy dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | with detailed step by step photos.

palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images. palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area. To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot. Some tips to make the perfect palak paneer recipe. 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required. Serve homemade palak paneer with rotis or parathas. Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheesee | with detailed step by step photos below.

healthy green chutney recipe | low calorie green chutney | green chutney for weight loss | healthy pudina onion chutney | with 20 amazing images. healthy pudina onion chutney is a mouth-watering chutney that elevates taste of any snack. To make healthy green chutney, combine the coriander, pudina, onions, lemon juice and green chillies and blend in a mixer to a smooth paste using little water. Keep refrigerated and use as required. This low calorie green chutney lends only 6 calories per tbsp. This chutney does not contain any fat-laden ingredients, which makes it all the more attractive. We have used sugar as optional to make it a suitable addition to the weight watchers menu. With all this comes a package of other health benefits in green chutney for weight loss. Mint leaves are a good source of vitamin A and iron. While vitamin A is needed to healthy skin and good vision, iron is a key nutrient for maintaining uniform transport of oxygen to all cells of the body. Coriander is a fairly good source of iron and folate – the 2 nutrient which help in the production and maintenance of red blood cells in our blood. The Vitamin C rich lemon serves as an additional boost to enhance your immunity. Use this healthy pudina onion chutney as a base for any roll or simply have it with starters and snacks like Moong Sprouts and Spring Onion Tikki, Mini Bajra Onion Uttapa and Moong Dal and Cauliflower Greens Appe. Enjoy healthy green chutney recipe | low calorie green chutney | green chutney for weight loss | healthy pudina onion chutney | with step by step photos and recipe below.

mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with 23 amazing images. mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast is a cheesy and crispy snack perfect for snack time. Learn how to make Indian style vegetable toast. To make mixed vegetable open toast, for the mixed vegetable topping heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. Add the French beans, carrot, tomato ketchup, chilli powder, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the topping in 5 equal portions and keep aside. Next to make Indian style vegetable toast, place all the bread slices on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till crisp. Place all the bread toasts on a clean, dry surface, spread a portion of the mixed vegetable topping and sprinkle ½ tbsp of cheese evenly over each toast. Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts. Serve immediately. Open toasts are very tempting because you can see what is in them. Imagine the whiffs of sautéed onions and garlic spreading in the air, the sight of colorful veggies, and a sumptuous dose of melted cheese lovingly caressing the veggies. Try veg open bread toast and you are sure to make it again and again. Who can resist the temptation to bite into such an Indian style vegetable toast? While we suggest the use of baking the bread slices in an oven, those who don’t have it can toast the bread in a pop-up toaster and enjoy this delicacy. Have a go at other delightful open toasts like Mushroom Oregano Open Toast Sandwich, Baked Carrot and Spring Onion Open Toast and Crispy Spinach and Paneer Open Toasts. Tips to make mixed vegetable open toast. 1. The stuffing can be made in advance and kept. 2. Serve it immediately or else it will turn soggy. 3. If you are a jain, avoid onions and garlic and instead use chopped tomatoes. 4. Kids can also enjoy this by just reducing the chillies and adding a little more cheese. Enjoy mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with step by step photos.

Mixed vegetables in a red tomato-based gravy, this is a delicious low cal subzi with the goodness of lots of veggies and nutrient-filled soya chunks. It is not very apt to use whole soya chunks in Subzis as they look too big, and not all would like to eat big chunks… hence, chop them so that the subzi will look good, and it will also suit everybody's taste. This korma is rich in vitamin A and folic acid as it has carrots, coriander, tomatoes etc. Further, I've also used less oil and low fat milk and cream to curb the excess calories. Healthy and nutritious for all age groups, you can even include this as part of your daily meals!

urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images. urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal is a snack which features urad dal cooked together with aromatic spices. Learn how to make spicy urad dal puri. For the urad dal stuffed puri, combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water. Keep aside for 15 to 20 minutes. For the masala powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma. Cool slightly and blend in a mixer to a fine powder. Keep aside. For the stuffing, clean, wash and soak the urad dal in water for 4 hours. Drain and blend in a mixer to a coarse paste using very little water. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool. Divide the stuffing into 10 equal portions. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil. Repeat with the remaining portions and stuffing to make 9 more stuffed puris. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both sides. Drain on absorbent paper. Serve hot with a sweet pickle. Crisp to excellence and spicy to perfection, these Indian poori stuffed with urad dal are a perfect tea time snack. These delicious urad dal puris are often served with a cup of hot tea on a sunny Sunday morning or with a sweet pickle at snack time, to recreate a complete Rajasthan ambience right in your living room! The aroma of the freshly roasted spice powders is what makes these spicy urad dal puri so special. As a variation you can break the puri into small pieces and enjoy it with a spread of green chutney, meetha chutney and lehsun ki chutney along with some whisked curd and a garnish of sev and coriander. Tips for urad dal stuffed puri. 1. Ensure that maida is sieved before use. There should be no lumps. 2. Urad dal has to be soaked for 4 hours. So plan for it in advance. 3. Do not roll the puri very thin, else the stuffing might spill out. 4. Deep fry the puri on a medium flame only. Frying on a high flame might not cook the puri uniformly. Enjoy urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with step by step photos.

creamy vegetable soup recipe | Indian style creamy soup | vegetable creamy soup | with 29 amazing images. The most amazing creamy vegetable soup!! Thick and creamy, loaded with tender vegetables, it tastes luxurious and rich. Learn how to make creamy vegetable soup recipe | Indian style creamy soup | vegetable creamy soup | creamy vegetable soup is an insanely delicious, creamy vegetable soup. It’s perfect if you are looking for a vegetarian meal or just something light and easy. This creamy vegetable soup recipe is a simple and delicious way to get your daily dose of nutrients. It's packed with healthy vegetables like carrots, broccoli, corn and mushroom, and it has a rich, soul soothing flavour that will warm you up on a cold day. This Indian style creamy soup is also very easy to make, and it can be customized to your liking. You can add your favorite vegetables, herbs, and spices to make it your own. This creamy vegetable soup is a perfect comfort food that is both healthy and delicious. It's a great way to use up leftover vegetables, and it's also a great way to introduce your kids to healthy eating. Serve this vegetable creamy soup with a side of crusty garlic bread for a complete meal. pro tips to make creamy vegetable soup: 1. Make this soup vegan by replacing milk with coconut milk. It will change the flavour slightly, but it will still be creamy and delicious! 2. You can make this soup gluten free by replacing all-purpose flour with corn flour. Instead of adding it with the veggies, make a slurry of corn flour and water, and add it right at the end. 3. You can add a little grated Parmesan cheese and fresh cream for a rich, cheesy flavor. 3. Roasting vegetables before adding them to the soup intensifies their flavor. Enjoy creamy vegetable soup recipe | Indian style creamy soup | vegetable creamy soup | with detailed step by step photos.

Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure you do not add the coconut milk while pressure cooking or you”ll end up with an unpalatable disaster.

bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with images. bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya. To make bajra onion muthia, combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a deep bowl, mix well and knead into a semi-soft dough using enough water. Apply a little oil on your hands and divide the mixture into 8 equal portions. Shape each portion into a cylindrical roll approximately 100 mm. (4") length. Cut into 25 mm. (1") in diameter slices and keep aside. Heat the remaining 2 tsp of oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, ½ cup of water, mix gently and cover with a lid and cook on a medium flame for 7 minutes, while stirring once in between. Add more ¼ cup of water, mix gently and cook on a slow flame for another 8 minutes or till all the water evaporates. Serve immediately garnished with coriander. While muthias can be prepared in varied methods ranging from baking and deep-frying to steaming, you will find that cooking them in a kadhai is not only convenient but also gives them a richer flavour and wonderful texture. Here we show you how to make amazing bajra onion muthia using a non-stick kadhai. These Gujarati bajra muthia also have a tongue-tickling flavour thanks to peppy but readily-available spice powders, and are sure to be enjoyed by everybody. For a health point of view, these healthy onion bajra muthiya are a good source of iron. A serving of this snack fulfils 13% of your day’s requirement of iron – a nutrient needed to avoid fatigue and keep you energetic through the day. Onion, the other main ingredient is heart-friendly. So these are a healthy snack option than deep-fried snacks. With 3.8 g of fiber per serving, this muthiya recipe incredible taste and amazing mouth-feel. The fiber works as a broom and helps cleanse your digestive system. Enjoy them with green chutney. Tips for bajra onion muthia. 1. Make the perfect semi-soft dough. Too soft dough might make cooking in water difficult. 2. It is important that you do not stir the muthias too often when they cook. Even though it might seem as if they are sticky or disintegrating when they cook, do not worry. Just continue cooking with an occasional stir, and you will end up with fabulous muthias. 3. Remember to serve immediately to enjoy their best flavours and texture. We have many more delectable muthia recipes like- Palak and Doodhi Muthia, Mooli Muthia, Cabbage Jowar Muthias, Lapsi Methi Muthias and Doodhi Muthia. Enjoy bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with step by step photos and video below.

oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | with 34 amazing images oats uttapam gets ready in a jiffy without having to soak, grind or ferment the batter! Learn how to make oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | Yes, this is an instant oats uttapam recipe that uses a perfect mix of oats flour and whole wheat flour fortified with a goodness of veggies too. instant oats vegetable uttapam has a scrumptious mouth-feel and absolutely awesome flavour that is sure to kick-start your day in a cheerful way. You can have this quick and easy instant oats and whole wheat uttapam for breakfast, as an evening snack or for dinner. You can also try other uttapam recipes like oats bhel or fudge fingers. Tips to make oats uttapam recipe: 1. Serve oats uttapam with chutney. 2. Serve oats uttapam with sambar. 3. Always clean the surface of the tava after making an uttapam to prevent the next uttapam from sticking. Enjoy oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | with detailed step by step images.

masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with images below. masala vada is an all-time favourite evening snack across Tamil Nadu. Come to South India, especially Tamil Nadu, and you cannot miss the appetizing aroma of masala vadai being fried at tea stalls in almost every street corner! It is enjoyed hot with coconut chutney and a cup of tea or coffee. You will have no difficulty in getting it, because it is available in every tea stall, most bakeries and restaurants too. However, there is nothing like homemade South Indian masala vada, made with chana dal, fennel seeds, onions and other readily available ingredients like curry leaves and green chillies. To make masala vada, soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside. Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. Prepare this South Indian snack on a weekend, and you will find the whole family flocking around the stove for more of these hot and spicy vadas. Tips for masala vada. 1. Drain the soaked chana dal very well. Moisture remaining behind in the chana dal will make binding the mixture difficult. 2. Shape them flat to enjoy their crispiness. 3. Deep-fry the vadas on a medium flame so they cook evenly from outside as well as inside. Serve with Coconut Chutney or Tomato Chutney. Enjoy masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with photos and recipe below.