An interesting preparation of fresh sweet corn, cut and cooked with the cob, later added to an onion and tomato flavoured gravy. The pounded peanut added to the gravy is another highlight of this recipe—the flavour is indeed unique, as you will realise as soon as you take the first spoonful of spicy corn!

khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with 27 amazing images. khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber is a quick and simple everyday fare. Learn how to make Gujarati khaman kakadi. To make khamang kakadi, combine all the ingredients in a deep bowl and mix well. Serve immediately or refrigerate for an hour and serve chilled. An accompaniment can make or break a meal. A well-planned accompaniment can make even a simple meal glow. Gujarati khaman kakadi is something to go with your meals on fasting days. While the cucumber in farali kachumber, helps you to make up for water requirement of the day without calories, peanuts have good fats which keeps you full for long hours. Apart from protein, they also abound in vitamin E – a nutrient necessary to protect the health of organs including the skin and heart. weight-watchers, heart patients and diabetics and all those aiming a healthy lifestyle can include this khamang kakadi as a part if their meals. It is best suggested to avoid sugar. Tips for khamang kakadi. 1. As a variation, you can thickly grate the cucumber instead of cutting it into cubes. 2. If you enjoy spicy food, then you can add finely chopped green chillies as per your taste preference. 3. If you are not fasting, you can replace rock salt with table salt. Enjoy khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with step by step photos.

Rosti, a popular Swiss dish made with grated potatoes, is innovatively made with a combination of purple yam and potato. Not only that the recipe is further tweaked to give it a desi touch by flavouring it with green chillies, lemon juice and crushed peanuts. With a bit of tang and lots of crunch, the Kand and Potato Rosti is a sure-shot winner with diners of all age groups! It has a very inviting colour, not to forget an appetizing aroma, which will make you drool even before you taste the yummy dish. Enjoy as a snack with a glass of chilled Pudina Chaas or turn it into a whole meal by topping it with Rajma and Palak Stir-Fry , Paneer Capsicum Stir-fry , Zucchini Stir- Fry or Sprouts Stir Fry

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

With soft cooked potatoes and juicy baby corn, spruced up with crunchy peanuts and exciting spices, the Potato and Baby Corn Chapati Roll is a wonderful breakfast option, full of energy to handle the busy day ahead. That said, it is also a meal that can be had on-the-go, a superb homemade alternative to store-bought frankies!

peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with 20 amazing images. peanut pakoda recipe is a popular monsoon snack in India. Learn how to make shingdana bhajiya. Hot, crunchy, peanut pakoras perfect for the monsoon! peanut pakora are also called shingdana bhajiyas and are a popular Maharashtrian snack. Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep fried Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and tastes. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda. The peanut pakoda is made with a batter of besan, whole wheat flour and crushed peanuts along with chopped spinach and spice powders, in proportions that give it a wonderfully crispy texture and totally irresistible flavour. These peanut pakoras are best enjoyed with green chutney and tomato ketchup. Pro tips for peanut pakoda. 1. Drop a spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan. 2. Deep-fry a few pakoras at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 3. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked. 4. Roasted peanuts add a nice crunch and flavor to pakoras. 5. Besan helps bind the pakora. 6. Adding baking soda will make the pakora soft. The ever popular combination of piping hot peanut pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a shingdana bhajiya or two with their evening chaai! You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda. Enjoy peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with step by step photos.

peanut tikki recipe | groundnut tikkis | healthy peanut veg tikki | with 19 amazing images. Unique peanut tikki is so delicious and healthy to serve as a snack. Learn how to make peanut tikki recipe | groundnut tikkis | healthy peanut veg tikki | Here is a unique tikki made with crunchy peanuts and vibrant spinach held together by whole wheat flour and besan. This healthy peanut veg tikki snack is loaded with vitamin B3, which is required for producing and utilizing energy from the food that you eat. With just a dash of lemon juice and green chillies to complement the rustic flavour of peanuts, this simple but scrumptious Groundnut Tikki is sure to sweep you off your feet with its awesome taste and texture. Tips to make peanut tikki: 1. Make sure there are no chunks remained in the peanut powder. 2. Instead of palak you can also add fenugreek leaves. 3.Serve the tikki hot for the best flavours. Enjoy peanut tikki recipe | groundnut tikkis | healthy peanut veg tikki | with detailed step by step photos.

semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images. semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style. To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney. Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste. What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience. Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours. Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below.

Available in the shops and streets of mumbai, this famous pattice is made with a crunchy-creamy peanut and coconut stuffing.

tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut | with 36 amazing images. tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut is a nourishing and wholesome accompaniment to with with rice or rotis. One of the most popular delicacies in the Telangana region, Hyderabadi tomato curry is a rich and spicy curry of tomatoes, flavoured with a powder of roasted sesame, groundnut and coconut. The ‘kut’ in the recipe name refers to this dry-roasted and powdered spice mix. This eggless version of quick and easy tamate ka kut has a rich, creamy and nutty flavour, punctuated by the tangy notes of tomatoes. The use of ingredients like onion seeds and garlic in the tempering also contributes to the flavour and aroma of this delicacy. You might be surprised with the list of spices that are added to this recipe, but these Indian spices are the secret of this aromatic curry. This healthy Indian tamatar ka kut is a good source of vitamin A, vitamin C and lycopene –all of which act as an antioxidant and help promote the health of organs including the heart and skin. People with diabetes, heart disease and weight gain can include this healthy curry in their diet minus the addition of sugar. Tips for tamatar ka kut. 1. Learn how to make tamarind pulp at home. You can make this and store it in the freezer. 2. Health conscious people can avoid the addition of the small quantity of sugar in this recipe. You can also try other Hyderabadi specialties like Mirchi ka Salan and Khubani ka Meetha. Enjoy tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut | with step by step photos.

green chilli thecha pav recipe | thecha stuffed pav | Maharashtrian thecha pav | with 22 amazing images. The buttery taste of the pav and the spiciness of the thecha get along beautifully, making this a wonderful fusion recipe for you to enjoy. Learn how to make green chilli thecha pav recipe | thecha stuffed pav | Maharashtrian thecha pav | Thecha is a coarsely-crushed, chutney-like Maharashtrian accompaniment that has the power to jazz up any meal! We have used the tongue-tickling potential of green chilli thecha to make a snazzy snack that will go down well with all age groups. To make the green chilli thecha stuffed pav, soft and fluffy pav bread is roasted with butter till crisp and sandwiched with spicy thecha. Serve thecha stuffed pav immediately to enjoy the crispiness and the vibrant flavour. You can also serve it as a starter at parties. Tips to make thecha pav: 1. Instead of green chilli thecha red thecha can also be used. 2. Serve this immediately to enjoy its flavor. 3. You can also add little lemon juice once it is blended to lessen the spice. Enjoy green chilli thecha pav recipe | thecha stuffed pav | Maharashtrian thecha pav | with detailed step by step images.

This is a totally unique salad that will sweep you off your feet! Whole wheat has a very interesting mouth-feel, quite like cooked barley. This combines beautifully with sweet corn and peanuts, to give you a multi-textured salad with a bit of crunch and a bit of chewiness. A dash of lemony dressing boosts the flavour of the Whole Wheat Salad with Corn and Peanuts, while a garnish of fresh grated coconut gives it a fabulous facelift. In fact, you will find that the salad just doesn’t taste so good without the garnish of coconut, which is therefore a must-do. Enjoy the salad as it is or just wrap it up in Whole Wheat Mexican Tortillas or stuff it in a Pita Bread for a satiating meal.

Made in just 1 teaspoon of oil, this puffed cereal and cornflakes chivda is lighter and healthier than the original.

This mixed vegetables in coconut gravy is a great combination of dry spices and coconut milk with mixed vegetables. Worth a try !