chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with 15 amazing images. chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi is a simple daily fare. Learn how to make chawli ke patte ki sabzi. To make chawli leaves sabzi, heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 3 minutes. Add the chawli leaves and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the chawli leaves sabzi hot garnished with coconut. Picked up some chawli leaves from the market? Cook them right away, to enjoy the splendid freshness. Here is a quick and easy chawli ke patte ki sabzi that will take you just minutes to prepare. These leaves are a good source of iron which is necessary for building haemoglobin levels and for the supply of oxygen in our body. The plentiful amount of vitamin A and vitamin C from amaranth greens sabzi can be beneficial for eye and skin health. These vitamins along with quercetin from onions act as an antioxidant and help reduce inflammation in the body and fight the harmful free radicals which can otherwise be a cause of chronic disease like cancer. Traditionally this sabzi is made with little extra oil, but we have used less oil to make chaulai saag to make it suitable for health conscious people like heart patients,diabetics and weight-watchers. Made with minimal ingredients, this sabzi gives you an opportunity to experience and appreciate the fresh flavour of the leaves without hiding it under loads of spices. Tips for chawli leaves sabzi. 1. Green chawli leaves can be substituted with chopped red chawli leaves. 2. We have not used any spice powders in this sabzi. But if you wish, you can add turmeric powder and chilli powder. 3. This sabzi can be packed and carried to work. Enjoy chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with step by step photos.

rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with 20 amazing images. rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast is our own desi alternative to pancakes! Learn how to make instant sooji chilla - Indian breakfast. To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well. Cover with a lid and keep aside for 20 minutes. Add all the other ingredients along with ¼ cup of water and mix well. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour. Repeat step 4 to make 5 more chillas. Serve immediately with green chutney. Chilla is one of the handiest breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Here’s an easy and spicy sooji ka cheela that you can prepare in a whiz even on a busy morning. Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your instant sooji chilla - Indian breakfast and enjoy them before heading out to face the day. You will love the crunch of onions and the aroma of coriander in this snazzy suji ka cheela, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam. Tips for rava chilla . 1. Ensure that the semolina you buy is free of lumps and debris. 2. You can also add some chopped greens to this chilla like spinach, fenugreek leaves etc. 3. If you wish you can mix the batter and keep it ready in the refrigerator for 1 to 2 hours. Just add salt just before making the cheela. Enjoy rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with step by step photos.

This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Serve it with idlis or dosas .

Roasted brinjal has an exquisite aroma that’s sure to kindle anyone’s appetite. Combined with a brilliant combination of ingredients like onions, garlic and ginger the brinjals transform into a fantabulous accompaniment. he Baingan Chutney tastes awesome with rotis , idlis and dosas , and can also be served as a dip . Try other chutney recipes like Tomato Chutney or Spicy Onion Chutney .

paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with 25 amazing images. paneer vegetable idli is a unique and nutritious variation of the traditional South Indian idli recipe. Learn how to make paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | healthy vegetable paneer idli combines the fluffy texture of idli with the savory taste of paneer and crunchy vegetables, offering a protein-packed and satisfying meal. The addition of paneer and vegetables enhances the nutritional value and adds a delightful texture to the traditional idli. Indulge in a symphony of taste and wellness! Enjoy flavorful instant paneer idli paired with your choice of refreshing coconut chutney, tangy tomato chutney, or hearty Sambhar for a complete and nutritious meal. pro tips to make paneer vegetable idli: 1. Grease your idli molds well with oil or ghee to prevent sticking. 2. Instead of besan you can also add oats flour to make this recipe. 3. Crumble the paneer into small pieces for even distribution in the batter. 4. After adding fruit salt in the batter do not whisk it vigorously or else the idlis will turn flat. Enjoy paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with detailed step by step photos.

When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti. It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours. Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate. You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh! You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi .

potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with amazing 24 images. In potato cheese stuffed balls recipe, cheese and potatoes are two ingredients that are universally loved by everyone and when combined together makes a perfect and exciting combination! So, here we have got you a yummy recipe with potatoes and cheese as the heroes of the dish which will definitely make your tummy happy happy that is mozzarella stuffed potato balls. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum, and flavoring ingredients like chili flakes, oregano, coriander perk up the taste which in turn leads to a gooey cheesy centre. Its fun preparing and relishing this appetizer! Its all about mixing the ingredients together, shaping them and frying! All we have done is combined mashed potatoes with capsicum, coriander leaves, green chilies, ginger garlic paste, oregano, chili flakes and dry mango powder. We have also added maida to the mixture which helps in binding the ingredients, absorbs excessive moisture and will make our cheese potato balls crispy. Further, we have mixed and divided into portions. If the mixture doesn't hold together, add more refined flour. Next, we have shaped each portion in a flat ball, placed mozarella cheese in the center and shaped them into round balls. Next, dipped them in cornflour slurry and rolled in bread crumbs and deep fried until golden brown and cooked. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the cheese potato ball. Always while coating with breadcrumbs and slurry, make use of two different hands so the breadcrumbs don’t turn soggy and there is a limited mess. Potatoes being a very bland ingredient, we are making use of both green chilli paste and chilli flakes to provide a fiery hint to mozzarella stuffed potato balls. If making for kids and they do not prefer spice then skip adding chilli flakes or replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite. Make sure you do not fry the balls on a high flame because the cheese will not melt. Serve Indian style cheese balls immediately, as they may turn soggy and are usually best enjoy hot! You can also try other starter recipes like Fried Vegetable Balls or Corn Cheese Balls . Enjoy potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with detailed step by step recipe photos and video below.

herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora | with 21 amazing images. herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora is a flavourful snack using our all-time favourite Maggi. Learn how to make maggi pakoda. To make herbed maggi fritters, boil 1½ cups of water in a deep non-stick pan, add the maggi noodles, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the maggi tastemaker, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the capsicum, cheese, chilli flakes, mixed herbs, cornflour and little salt and mix very well. Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Inject new excitement into all-time favourite Maggi, by preparing it in the form of herby, cheesy fritters! Cooked Maggi is mixed with colourful veggies, herbs and processed cheese to make a gooey batter, which is deep-fried immediately to make crispy, chunky maggi pakoda. And the cheese enhances the flavour quotient of these Indian style maggi pakora. As a snack prize to reward your child’s achievement or as a starter at a party, these aromatic cheesy masala maggi pakora are sure to become a huge success, provided you serve them immediately on preparation. While tomato ketchup is best accompaniment for kids, adults can enjoy it with chilli garlic sauce. You will also love other fritters like corn and potato fritters and yam fritters. Tips for herbed maggi fritters. 1. While cooking Maggie, remember to stir occasionally to avoid it from sticking to the pan. 2. Always check by deep frying one fritter. If it disintegrates in oil, then add little cornflour to the mixture and mix well before deep-frying the remaining fritters. Enjoy herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora | with step by step photos.

matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.

There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal.

This aromatic and flavourful bread that can be enjoyed just plain, as it is already loaded with the fabulous flavours of garlic, herbs and spices. Alternatively, you can brush it with a little butter and toast it, or make a sandwich with cheese and sliced veggies. Whichever way you have it, you will find that the Masala Bread Loaf is a notch above normal bread. Have it warm and fresh, to enjoy the bubbly flavours of garlic, coriander and the spice powders, or store it in an airtight container for using later. You can also try other bread loaves like Eggless Orange and Tutti Frutti Loaf or Chocolate Carrot Loaf .

This Cheese Sauce is a marvelous addition to any Pasta dish! With its gooey texture, cheesy flavour and aesthetic touch of pepper, it transforms the pasta into an exciting culinary creation. Interestingly, it takes very little time to prepare this tasty sauce. You can even prepare it in advance and store it for a day, in an airtight container in the fridge. Since the sauce tends to thicken, add a little milk to adjust the consistency before using.

A tasty subzi loaded with iron and proteins, the matha chi bhaji is typical homely fare as the sprouts and amaranth are cooked with common ingredients in a very simple fashion, which retains the flavour and nutrients. It is something you can have everyday, for its simplicity, utility and memorable taste!

farali dhokla for upvas, vrat recipe | kuttu ka dhokla – faraal snack | vrat ka dhokla | buckwheat dhokla - Navratri fasting recipe | with 24 amazing images. farali dhokla for upvas, vrat recipe | kuttu ka dhokla – faraal snack | vrat ka dhokla | buckwheat dhokla - Navratri fasting recipe is a soft melt in mouth snack, which can be enjoyed during the festival of fasting. Learn how to make kuttu ka dhokla – faraal snack. To make farali dhokla for upvas, vrat recipe, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt and mix very well. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat steps 5 and 6 to make 1 more thali. Cool slightly, cut into pieces and serve immediately. This vrat ka dhoklavrat ka dhokla combines taste and nutrition in an easy-to-cook form. A batter of buckwheat is perked up with curds, ginger and green chillies to make soft and tasty dhoklas. Though the buckwheat in kuttu ka dhokla – faraal snack needs to be soaked for 4 hours, the batter does not require any fermentation afterwards, so you do not have to plan too much in advance. Upvas or vrat is observed by many during auspicious occasions. Buckwheat is one cereal which is in the allowed list of vrat foods. Craft into tasty buckwheat dhokla - Navratri fasting recipe and enjoy it with green chutney. It is rich in carbs, energy and fibre and thus helps to satiate you during the festival of Navratri, Janmashtami, Ekadashi etc. Tips for farali dhokla for upvas, vrat recipe. 1. Soaking time may vary from 4 to 6 hours depending on the climate in your area. 2. Remember to grease the thali before adding the batter, else it will be difficult to remove them. 3. Also while removing, always use a flat ladle. Enjoy farali dhokla for upvas, vrat recipe | kuttu ka dhokla – faraal snack | vrat ka dhokla | buckwheat dhokla - Navratri fasting recipe | with step by step photos.