Schezuan or sichuan essentially means spice, being derived from sichuan pepper, a condiment known for his spice quotient. This is probably the reason why the indian palate takes on so well to spicy schezuan food. Stir-fried vegetables are delightful to taste when cooked in this style. Fresh mixed vegetables cooked together with schezuan sauce and red chilies make this a perfect accompaniment to plain noodles or simple steamed rice. You can use a combination of vegetables and adjust the sauce if you don’t want it too hot. Enjoy the super taste!

Bhujia is generally considered a tea-time snack or an addition to chaats and other savoury preparations. Have you ever tried mixing it into a subzi? In this innovative variant of the traditional Gujarati preparation Sev Tameta nu Shaak, we bring together two unusual ingredients into a quick vegetable dish, which is so easy you can prepare it as a surprise for sudden guests too. Make the Green Tomato and Bhujia Vegetable just before serving, else the bhujia will become soggy and the unique texture and mouth-feel of the dish will be lost.

You are sure to have used khus-khus, a reservoir of iron and zinc, in sweets, kheers and gravies too, but have you ever tried using this wonderful ingredient as a rich filling for parathas? Khus-khus ke Parathe features an aromatic and spicy stuffing of poppy seeds, whole spices and ginger packed inside a nutritious dough of whole wheat flour enhanced with wheat germ. Although almost all the spices in your masala dabba are found in this preparation, the accents of kalonji dominate both the dough and the stuffing in a way that excites the taste buds.

Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy.

A protein-packed paneer topping gives a healthy twist to this all-time favourite with kids.

Usli consists of a mixture of healthy sprouts that are stir fried with a little masala. A combination of 3 sprouts makes the recipe a good source of protein and iron. Sprouting aids the digestion of these pulses and also increases their nutritive value. The calcium and the fibre content of the recipe is good. It is thus very beneficial for you also keeps your taste buds happy.

Scrumptious hot dogs, smeared with sauces, loaded with cheese and stuffed with all your favourite fillings is the ideal snack for many people. It is filling, tasty, and everything a snack is meant to be. The problem here is that most times we settle for store-bought hot dog rolls made of refined maida flour. For all you hot dog lovers, here is a healthier version made of whole wheat. Follow the recipe exactly and you will end up with amazing Whole Wheat Hot Dog Rolls – it is almost like a dream come true. You can try other whole wheat recipes like Homemade Whole Wheat Bread Sticks or Whole Wheat Bread .

In this Italian dish, the mozzarella cheese is the real star! Caprese is a type of Italian salad in which sautéed veggies are tossed with grated or sliced mozzarella cheese. The crunch of onions, the pungency of garlic, the succulence of zucchini and the juiciness of tomatoes are all accentuated by the addition of the grated cheese. Basil gives the Zucchini, Tomato and Mozzarella Caprese a nice herby touch while pepper gives a mild spiciness, which makes the caprese all the more enjoyable. Try other zucchini recipes like the Zucchini Stir- Fry or Broccoli, Spinach and Zucchini Stir- Fry .

stuffed rava dhokla | sandwich rava dhokla | suji green chutney stuffed dhokla | with 38 amazing images. sandwich rava dhokla is one of the popular farsan (snacks) from Gujarati cuisine. Learn how to make stuffed rava dhokla | sandwich rava dhokla | suji green chutney stuffed dhokla | Typically dhokla is prepared from fermented batter, but this suji green chutney stuffed dhokla is an instant dhokla prepared using rava and curd. This stuffed rava dhokla does not need fermentation like the regular dhokla. It is light, fluffy and flavourful. Do try this mouth drooling green chutney stuffed dhokla where the green chutney is stuffed between 2 layers of dhokla to make a yummy snack. It is a tempting snack to relish which needs very little planning for quick breakfast or dinner. Tips to make stuffed rava dhokla: 1. Do not over mix the batter after adding fruit salt. 2. Make sure to use fresh curd to make dhokla. 3. Enjoy this green chutney stuffed rava dhokla hot. Enjoy stuffed rava dhokla | sandwich rava dhokla | suji green chutney stuffed dhokla | with detailed step by step photos.

Manchurian hot dog rolls | veg Manchurian bread roll | Manchurian roll | with 32 amazing images. The veg Manchurian bread roll are made with a fluffy white bread dough that is filled with a savory Manchurian filling. Learn how to make Manchurian hot dog rolls | veg Manchurian bread roll | Manchurian roll | This recipe for manchurian hot dog roll is a delicious and easy-to-make fusion dish that combines the flavors of Chinese Manchurian sauce with hot dog buns. It is a great party food or a quick and easy weeknight meal. Your kids would also love to have these flavorful veg Manchurian bread roll after coming back from a long day at school. This delightful presentation of manchurian in the form of hot dogs will be loved by your guests at your kitty party. Pro tips to make Manchurian hot dog roll: 1. If you do not find hot dog buns you can make this recipe using ladi pav also. 2. Make sure to have it immediately otherwise the pav will become soggy. 3. If you like you can also grate some cheese on top. Enjoy Manchurian hot dog rolls | veg Manchurian bread roll | Manchurian roll | with detailed step by step photos.

As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwich toaster. This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy. Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!

Pesto appears in many dishes throughout Italy, although the Basil Pesto is more popular all over. The sun-dried tomato pesto is popularly used all along the Mediterranean regions. Sun drenched tomatoes, walnuts, olive oil and garlic is the combination for this pesto. The ingredients are ground together to make a thick paste either using a mortar and pestle or in a blender. The Italians serve this pesto topped on breads or with their pasta and for piquant salad dressings. The pesto needs to be thinned down with milk and cream if it used as a pasta sauce. You can make larger quantities of this recipe and refrigerate it.

This tasty sauce complements the cottage cheese well.