Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. Here is a more interesting version of rosti, with some sweet corn kernels mixed in. The texture and taste of sweet corn is in contrast to that of potato, creating a much-needed balance, which makes the corn and potato rosti more appealing than the plain version.

tomato upma recipe | tomato rava upma | South Indian tomato upma | with 18 amazing images. tomato upma recipe is a quick tangy upma recipe made from simple everyday ingredients like tomatoes, rava (sooji), onions and Indian spices. tomato upma makes a quick and easy breakfast , with an appetizing aroma and the tangy flavour of tomatoes. Notes and tips to make the perfect tomato upma. 1. Blend to a smooth pulp. Keep aside. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Add urad dal. For an added crunch, you can toss in some cashew nuts, peanuts or chana dal. 3. Add any veggies of your choice like capsicum, peas, corn, carrots to enhance the flavour of tomato rava upma. 4. Add semolina. Many people even roast rava until aromatic and golden before using while making upma. Roasting the semolina prevents the formation of lumps. 5. Add the prepared tomato pulp. Alternatively, you can even chop the tomatoes and add to the pan. You can reduce or increase the quantity of tomato as per your taste. 6. Add 3 cups of hot water. It is important to stir continuously to prevent the formation of lumps. Don’t forget to add sugar while making tomato rava upma. Sugar helps in balancing the tangy flavour from tomatoes. tomato upma tastes so awesome because of the traditional tempering and the characteristic flavour of tomatoes. Serve tomato upma immediately. The semolina absorbs water and thickens as it cools forming a lumpy mass so, upma tastes best when savoured immediately. You can drizzle some ghee on top and eat the tomato upma with coconut chutney or podi chutney. You can also try other Upma recipes like Oats Upma and Ragi Upma. Learn to make tomato upma recipe | tomato rava upma | South Indian tomato upma | with step by step photos below.

Mexican bhel | Indo Mexican street food | homemade veg Mexican bhel | with 20 amazing images Mexican bhel is quite easy to make and can be made from scratch at home. The idea is to bring together classic Mexican components like chunky salsa, crisp tortilla chips, sweet corn, capsicum and boiled rajma along with a handful of sev, to make a crunchy, tangy, pulpy Indo Mexican street food. Bhel, the ever-popular Mumbai roadside snack is so popular all over the world that it has managed to fire people's imagination and spin out innumerable variants. You can adjust the spice levels according to your taste. The Mexican bhel is an innovative snack that you can serve at parties to boggle your guests' imagination! Most Indian’s love Mexican cuisine as its fairly similar to ours and hence we have this yummy Indo Mexican bhel. We show you how to make the salsa and tortillas from scratch in this homemade veg Mexican bhel recipe. Some points to note to make the perfect Mexican bhel. 1. You can check the crispiness of the tortilla chips by breaking one in half. If you hear a snap while breaking, it's crispy. If you do not want to use them now, you can cool them and store in an air-tight container. 2. Just before serving, add the tortilla chips and toss gently using 2 spoons. Remember to add the chips right before serving or else they will lose their crispiness. While on a Mexican spree, try other recipes like Mexican Rice or Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing. Enjoy Mexican bhel | Indo Mexican street food | homemade veg Mexican bhel | with detailed step by step photos.

broccoli paneer tikki | broccoli oats paneer tikki | healthy Indian broccoli tikki | with 22 amazing images. broccoli paneer tikkis are small round shaped snacks, usually around 2 or 3 inches in diameter. Oats are mixed with other ingredients like herbs, spices, paneer, onions and broccoli . This dough-like mixture is then shaped and cooked on a tava. The broccoli oats paneer tikki is a simple yet innovative snack that’ll brace the tummy for an exciting meal! Featuring a healthy blend of ingredients like antioxidant-rich broccoli, calcium-rich paneer and fibre-rich oats, this healthy Indian broccoli tikki tastes so fabulous that it does not feel like a health food, but like a peppy starter just right to fire off a fabulous meal. To add to all the points in its favour, this broccoli paneer tikki is not deep-fried, but cooked in a non-stick tava with minimal peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. Definitely a must-try! Aside from broccoli paneer tikki can also have a go at other low calorie starters like Spinach Stuffed Mushrooms or Rajma Tikki Satay with Spring Onion Dip. Enjoy broccoli paneer tikki | broccoli oats paneer tikki | healthy Indian broccoli tikki | with detailed step by step photos.

soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with 28 amazing images. Enjoy a protein-packed and flavorful snack with this easy soya green peas cutlet recipe! Learn how to make soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | Looking for a delicious way to boost your protein intake without sacrificing your well-being? Look no further than healthy soya matar ke kebab! A combination of protein-packed and fibre-rich soya granules and green peas along with other vegetables makes this a healthy snack. This recipe packs a powerful combo of protein-rich soya granules and vibrant green peas. The key to healthy mutter soya tikki lies in using minimal oil, unlike traditional tikkis that are completely potato based. Simply pan-fry them in a non-stick pan for a guilt-free indulgence. Don't forget to skip the greasy breadcrumbs or potatoes and opt for a healthier binder like besan (gram flour) and paneer for added protein and a delightful nutty flavor. Enjoy your homemade soya green peas cutlets as a satisfying snack or a meal. Do try other healthy soya tikkis like Hara bhara soya tikkis, Hare chane soya tikki, Soya vegetable cutlet and kabuli chana soya tikki. pro tips to make soya green peas cutlet recipe: 1. Squeeze and remove the excess water from the spinach to avoid breaking of cutlets. 2. Instead of paneer you can use boiled and mashed potatoes to bind the mixture. 3. You can also use any other mixed chopped vegetables of your choice. 4. You can also add finely chopped mint leaves in the mixture for the added freshness. Enjoy soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with detailed step by step photos.

methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with 35 amazing images. methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry is a healthy accompaniment to roti or chapati. Learn how to make veg methi kofta curry. To make methi koftas in kadhi, combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes. Squeeze the water from the fenugreek leaves and transfer it in a deep bowl. Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough. Divide the dough into 12 equal portions and shape each portion into round balls. Place the koftas in a steamer plate and steam for 5 minutes. Keep aside. For the kadhi, combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute. Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside. Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes. Serve immediately. Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas in veg methi kofta curry are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. But remember to use fresh curd and not sour curd. The use of sour curd can cause acidity. Also remember to have this Indian style kofta kadhi only if curd suits your digestive tract. Heart patients and weight-watchers all can include this healthy kofta curry in their meals. Diabetics too can enjoy it minus the sugar. Protein, calcium and phosphorus are some bone building nutrients this kadhi is rich in. The use of a variety of flours and methi leaves gives as added fibre boost. Tips for methi koftas in kadhi. 1. Grease the steamer plate before placing the koftas on it for steaming. 2. Do not make the koftas too much in advance, else they might harden. 3. To make a Jain version of this kadhi, avoid the use of onions and garlic. Enjoy methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with step by step photos.

veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with 49 amazing images. veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger is a dish which needs no introduction. Learn the secret of making vegetarian burger with mixed vegetables. To make veggie burger, we need to make the cutlet, the chilli may spread and salad. Then cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up. Place 1 lettuce leaf, a cutlet and a cheese slice over it. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve the veggie burger immediately with French fries. The Veggie Burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! This best veggie burger is a wonderful Indo-western combo, as the tikki imbibes true Indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that vegetarian burger with mixed vegetables looks very tempting too! Another unique feature of this veg cheese burger is the use of chilli may spread along with an exclusive salad which is delicious and a true winner in terms of appeal and flavour both! Serve the veggie burger with a crispy accompaniment like Masala French Fries or just plain French Fries. Tips for veggie burger. 1. Use crunchy veggies for this recipe and also chop them finely so they cook well. 2. Sprinkle a little water while cooking vegetables to avoid them from burning. 3. After cooking, ensure to mash them to a coarse mixture only. This lends a unique mouthfeel to the cutlet. 4. While making the cutlet, dip it in maida mixture with one hand and roll in bread crumbs with the other hand. This is to avoid messy hands. 5. Since the cutlets are big, depending on how much oil is in the kadhai, prefer to deep-fry only 1 to 2 cutlets at a time. 6. Use a sharp knife to cut the burger into 2 halves, so as to get clean edges. Enjoy veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with step by step photos.

baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with 17 amazing images. baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe is a non-fried snack for all health conscious. Learn how to make healthy kuttu ki puri. To make baked buckwheat puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions. Roll out each portion into a 50 mm. (2”) diameter circle using very little flour for rolling. Arrange them on a greased baking tray and prick each puri with a fork at regular intervals. Bake in a pre-heated oven at 200°C (360°F) for 15 minutes. Cool slightly and serve or store in an air-tight container and use as required. Who doesn’t like puris? It is a hard blow to puri–lovers when doctors tell them to go on a diet that omits deep-fried foods. Here is an awesome baked buckwheat puri, which lets you have fun hand-in-hand with a cartload of health benefits too. We have used buckwheat to make this healthy snack as it helps to manage blood sugar and cholesterol levels better. This native grain - buckwheat is a good source of manganese, which helps our body to produce the enzymes needed to build strong bones. The fact that it is a complete protein makes it apt for athletes too. What’s more, weight-watchers can also munch on this healthy kuttu ki puri at tea-time, or to replace unhealthy deep-fried snacks in their lunch dabba. This tasty Indian buckwheat poori is not only perfectly spiced and of the right crispness, but also have restricted quantity of salt which makes them suitable for a high BP diet too! Try other low salt recipes like Low Salt Green Pea and Basil Soup and Nourishing Khichdi. Tips for baked buckwheat puri. 1. The dough should be stiff to get crisp puris. 2. Buckwheat dough can be a little troublesome to roll, so you can pat it between your palms or roll it between plastic sheets. 3. Ensure to uniformly prick each puri so the puri bakes well. 4. Remember to cool the puri before storing as slight warmth might make the puri soggy. Enjoy baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with step by step photos.

badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with 63 amazing images. badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi is a pleasing one dish meal. Learn how to make badshahi dal khichdi. To make badshahi khichdi, clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds. Add the asafoetida and turmeric powder and mix well. Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid, mix well. Keep aside. For the potato vegetable, heat the ghee in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute. Add the potatoes, salt, 1/4 cup hot water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Remove from the flame, add the curds and mix well. Keep aside. For the tempered curds, combine the curds and salt in a bowl, whisk well and keep aside. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds. Pour the tempering over the curds, mix well and keep aside. Just before serving, place the rice on a serving plate, spread the potato vegetable evenly over it and finally pour the curds evenly over it. Serve immediately garnished with coriander. While the word khichdi normally brings to mind a homely and simple meal, here is a royal version - badshahi dal khichdi that proves the mettle of our humble khichdi. A dal-rice combo cooked with everyday spices is topped with a flavourful potato vegetable and a layer of tempered curds. Served piping hot, the shahi khichdi is a satiating meal in itself. Yet, it is interesting to note that this recipe makes use of common ingredients and is also easy to prepare! This Gujarati masala khichdi with vegetables is a great option to serve it for dinner, be it a regular fare or for a party. Tips for badshahi khichdi. 1. Soaking rice and toovar dal is important to reduce cooking time. 2. Use fresh curd for best results. 3. You can make the khichdi, potato vegetable and tempered curds in advance, but before serving, reheat the khichdi and sabzi, assemble it and serve it hot. Enjoy badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with step by step photos.

shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with 22 amazing images. shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal is a rich dal which combines the unique aroma and flavour of both whole spices and spice powder. Learn how to make shahjahani chickpea dal. To make shahjahani dal, combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh cream, garam masala and coriander, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot. When we think of chickpeas, Chole is what comes to our mind. Yes, that’s from the land of Punjab. But in the state of Hyderabad kabuli chana is very uniquely used to make Indian style kabuli chana dal. This shahjahani chickpea dal is named after the Mughal emperor Shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. It is further perked up with a host of Indian spices for an authentic aroma and taste. Relish this Indian style kabuli chana dal with any pulao or parathas in true mughal style! Tips for shahjahani dal. 1. The chick peas should be over cooked as we have to blend them. 2. Blend them till coarse to enjoy its mouthfeel. 3. Make sure that all spices are sautéed well or else they will leave a raw taste in dal. Enjoy shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with step by step photos.

doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images. doodhi pachadi recipe is made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative South Indian style doodhi pachadi, making it a true tongue-tickler. Pachadis are the South Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with tamarind as the base are usually spicy, while the ones made with curds as the base are are normally bland. Lets see why this is a healthy bottle gourd pachadi? We have 2 key ingredients, doodhi and coconut oil. Doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics. Pachadi is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. Serve doodhi pachadi fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice. Learn to make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with detailed step by step photos.

Flavour, aroma, texture, the Herb Rice with Creamy Mushroom and Asparagus Sauce has it all! Tauntingly aromatic herb rice cooked with parsley and basil, is topped with a tangy yet creamy sauce of mushrooms and asparagus. The topping too has a dash of oregano, which makes this a very herby dish indeed. However, it is interesting to note that the herbs do not overpower the taste, as they are beautifully balanced by the mushrooms, vegetables, tomato puree and fresh cream. Overall, it has a very unique flavour that lovingly lingers in your palate.

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with 20 amazing images. hari chutney for chaat is a chatpata Indian chutney made with the right mix of ingredients to be served with a variety of chaat recipes. Learn how to make green chutney for chaat. To make green chutney for chaat, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. Green chutney is probably the most favourite Indian accompaniment to any Indian snack or starter. This hari chutney for chaat has fresh herb flavour by way of mint and coriander. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. The spiciness in this spicy coriander chutney for chaat is not only by the addition of green chillies but to some extent also because of the use of onions. The onions are also a store of antioxidants, thus enhancing the nutritional quotient of this chutney. Chaats are considered incomplete without this spicy coriander chutney for chaat. You can use them to make your favourite delicacies like Bhel Puri, Mixed Sprouts Chaat and Samosa Kadhi Chaat. This chutney can also be served along side with dhoklas and kebabs. Tips for green chutney for chaat. 1. While cleaning the greens like coriander and mint leaves, let the tender stems be. Do not discard them. 2. If you wish to, you can avoid the adding 1 tbsp of sugar or add a pinch to balance the sourness of lemon juice. 3. This chutney is best enjoyed when made fresh. However, it can be stored refrigerated for upto a week. Enjoy green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with step by step photos.