aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images. aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns! I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney. The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack! Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other. aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney. It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture. Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada. Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below.

Golgappu loves to discover how some of his favourite foods are made and from what they are made. Come and discover with golgappu the journey of wheat from the farm to the tava, in this story, 'golgappu makes a roti'.

crispy whole wheat muthia recipe | fried Gujarati muthia | Indian jar snack | with 25 amazing images. crispy whole wheat muthia recipe | fried Gujarati muthia | Indian jar snack is a tea time snack with a crunchy bite which is most pleasing. Learn how to make fried Gujarati muthia. To make crispy whole wheat muthia, combine all the ingredients in a deep bowl and mix well. Knead into a stiff dough using enough water. Divide the dough into 25 portions and shape each portion into 25 mm. (1”) cylindrical long roll. Heat the oil in a deep non-stick pan and deep-fry a few muthias at a time on a slow flame till they turn golden brown in colour from both the sides. Drain them. Do not use a tissue paper as the muthias have sugar they will stick on it.Cool completely and store in an air-tight container and use as required. Muthia is a famous Gujarati snack, which apparently derives its name from the word ‘muthi’, meaning ‘fist’. Perhaps since the dough is shaped into cylindrical rolls using a gripping action of the palm and wrist, this snack is called Muthia. Usually, muthias are made with a combination of besan and other flours. In this Indian jar snack variant, we have made it using coarse whole wheat flour and it tastes simply awesome! The accents of dried fenugreek leaves and sesame seeds very well complements with sugar in this crispy whole wheat muthia. The crispness, aroma and spicy taste of the muthia is really appetizing. You can store this fried Gujarati muthia in a jar for 10-15 days and relish any time you wish with a cup of tea , or take it along while travelling. You can also try other jar snack like Phoolwadi or Chakli. Tips to make crispy whole wheat muthia. 1. Do not add extra water as that will make the muthia mixture as a dough which we don’t want. 2. Shape the muthias when the muthia mixture is ready as they get dry. 3. You can shape all and keep and then deep-fry. 4. crispy whole wheat muthia | Indian jar snack | can be stored in an air-tight container for atleast 15 days. 5. Always deep-fry them on a slow flame so they evenly cook. Enjoy crispy whole wheat muthia recipe | fried Gujarati muthia | Indian jar snack | with step by step photos.

‘Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant. This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji. While making this, make sure you just lightly mash the cooked veggies once or twice and not much, because then you will not get the authentic taste and texture. Make sure you heat the khada bhaji well before serving it with buttered and roasted pavs. You can also try other recipes like Tava Pulao or Masala Pav .

how to make rice in pressure cooker recipe | perfect pressure cooker rice | steamed rice in a pressure cooker | pressure cooker white rice | with 11 amazing images. how to make rice in pressure cooker recipe | perfect pressure cooker rice | steamed rice in a pressure cooker | pressure cooker white rice is the soul and heart of most Indian meals. Learn how to make steamed rice in a pressure cooker. To make rice in pressure cooker, soak the rice in enough water for 30 minutes. Drain well. Combine the rice, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Use as required. If rolling rotis is an art, so is cooking the rice! It takes a bit of tact to make perfectly-cooked rice, which is soft and fluffy but not sticky or mushy. This pressure cooker white rice shows you how to make rice in a pressure cooker. A few tips if followed meticulously, you are all set to get the perfect pressure cooker rice. Firstly, soaking is necessary so the rice cooks faster and flawlessly. Secondly, add salt as per the taste. If you add salt after cooking, it will not get mixed with rice. Thirdly, add a measured quantity of water. Less water will leave the rice uncooked and more water will make it extra soft and mushy. Both these textures are undesirable. If you want to use this perfect pressure cooker rice for pulao and biryani, allow it to cool for some time in the pressure cooker itself. Then remove it from the pressure cooker and spread it in a bog flat plate, by separating the cooked rice grains gently with a fork. Once the rice is cooled completely, it is ready to be used for pulao and biryani. Once steamed rice in a pressure cooker, you can serve it as such with a cup of dal or curds, or use it to prepare other rice recipes. You can also try other basic recipes like Puris or Homemade Curd. Enjoy how to make rice in pressure cooker recipe | perfect pressure cooker rice | steamed rice in a pressure cooker | pressure cooker white rice | with step by step photos.

Ghes is the Jain version of curd rice, made with cooked rice and curds. The cooked rice is combined with a mixture of curds and water, and cooked together till the right consistency is obtained. At this step, it is very important to cook on a slow flame, otherwise it will curdle. This a light and soothing food, ideal to have for dinner. It tastes awesome when served with tongue-tickling accompaniments like Methia No Masala .

sweet corn and spring onion soup recipe | veg spring onion and corn soup | healthy heart, pregnancy friendly sweet corn and spring onion soup | with amazing 12 images. In sweet corn and spring onion soup recipe, sweet corn and spring onion are a match made in heaven. Complementary in everything from texture and colour to flavour, the duo combines beautifully to offer an irresistible treat to the taste buds. Kill your evening hunger pang with this super easy and quick veg spring onion and corn soup which is lip-smacking and tummy filling. Ingredients to make healthy heart, pregnancy friendly sweet corn and spring onion soup are easily available in Indian kitchens. To make sweet corn and spring onion soup start with grinding sweet corn into a course paste and keep aside. Further, heat oil in a non-stick pan, add spring onion whites and garlic. Make sure to cook garlic properly, if the garlic is not cooked properly it will give a pungent smell. Add crushed corn and water, salt and pepper, followed by spring onion greens and let it simmer. Serve the sweet corn and spring onion soup hot, with bread sticks or bread rolls. Tips to make the perfect sweet corn and spring onion soup recipe. 1. Add water. And blend into a coarse mixture. Make sure you do not blend it into a smooth paste. This is a chunky soup, and the sweet corn needs to be coarse in texture. 2. Spring onion whites are milder in taste than normal onions, so make sure you use them. See why this is a healthy heart, pregnancy friendly sweet corn and spring onion soup? Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Chopped garlic causes a spike in flavour, while black pepper offers a traditional soothing pungency in spring onion and corn soup. Serve Sweet Corn and Spring Onion Soup steaming hot with some whole wheat bread. Enjoy how to make sweet corn and spring onion soup recipe | veg spring onion and corn soup | healthy heart, pregnancy friendly sweet corn and spring onion soup | with detailed step by step recipe photos below.

The best soup for cheese lovers! Kids, especially will go ga-ga over this creamy, cheesy, delicious soup. A thick soup made with vegetable stock, this soup is also home to chunky veggies. With oodles of fresh cream and a generous garnish of grated cheese, the Cheese and Vegetable Soup is rich and pampering to the core.

A perfectly delightful starter to serve at parties, Tostadas Stuffed with Refried Beans and Sour Cream offers the diner a vivid insight into the multiple textures and flavours that Mexican cuisine has to offer. With the rustic charm of refried beans, the tangy creaminess of sour cream and the juicy crunch of veggies like spring onions and lettuce, these Tostadas are really awesome to bite into. Since it comes in a handy sandwiched form, it is quite attractive to behold and quite easy to handle too.

A rather rare combination of coconut milk and peanuts come together in this wholesome soup, which is further enhanced with chopped cucumber and tomatoes. A dash of cumin seeds, green chillies and fresh coriander give the coco peanut soup a memorable flavour, which you will remember for days to come.

Phoolwadi is a crispy, deep-fried and cylinder-shaped savoury snack made of besan and spices. Very popular in Gujarat, this jar snack can be enjoyed anytime with a cup of hot chai, and even carried along while travelling. It is important to use coarse besan for this snack, to get the perfect crunch. It is also important to deep-fry this on a medium-slow flame, else it will remain soft and raw inside. Do not drain this on a tissue paper because it tends to stick to the paper – instead, drain it well on a colander or plate. You can also try other jar snacks like Kolhapuri Bhadang Murmura or Chakli .

Yalya Soup or Lebanese Minty Rice Soup is an all-time favourite Lebanese soup, which is thick, sumptuous and soothing too. Made of rice and curd, this soup is delicately flavoured with mint leaves. Dry roasting the mint leaves enhances its aroma and leaves a pleasant aftertaste on your palate. You can also dry the mint leaves in a batch and store it in the refrigerator in an airtight container. Serve with other popular Lebanese dishes like Falafel and Bean and Spinach Rice .

gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with with 59 amazing images. gatte ki sabzi recipe is a steamed chickpea flour dumpling curry. Learn how to make gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | "gatte ki sabzi" is a popular North Indian dish, particularly in the regions of Rajasthan. It is a vegetarian curry made with gram flour (besan) dumplings cooked in a yogurt-based gravy seasoned with spices. Rajasthan's arid climate and limited access to fresh vegetables played a key role in the development of gatte ki sabzi. besan ke gatte are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. You can also flavor these gattas with spinach or fenugreek. If you run out of vegetables, you can make this gatte ki sabzi as it does not require any vegetables. It is easy to make and tastes great with roti and plain rice. Further you can make various recipes using this gatta like Gatte ki kadhi, Gatte ka Pulao etc. pro tips to make gatte ki sabzi recipe: 1. Don't overcook the gatte while boiling. Once they float to the surface, they're done. 2. For extra soft gatte, add a pinch of baking soda to the dough while kneading. 3. Fried gatte can be served as a delicious and crispy snack! 4. You can also add a dollop of fresh cream for a restaurant-worthy finish. Enjoy gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with step by step photos.

antioxidant protein rich salad recipe | antioxidant vegetable, whole masoor and feta cheese Indian salad | healthy sprouts, lettuce one dish veg salad | with 20 amazing images. antioxidant protein rich salad is a crunchy, colourful and healthy salad that you can have any time, and even carry to work in the lunch box! Learn to make healthy sprouts, lettuce, one dish veg salad. Coloured capsicum, onion and lettuce are loaded with antioxidants, which help build our immune system and fight various diseases. Their peppy flavour and crunchy texture also help to energize the healthy sprouts, lettuce one dish veg salad! On the other hand, whole masoor, alfalfa sprouts and feta cheese boost the protein content of the antioxidant vegetable, whole masoor and feta cheese Indian salad, while also giving it an exotic blend of textures. Laced with a sweet and tangy olive oil dressing, the antioxidant vegetable, whole masoor and feta cheese Indian salad is a lovely treat to the palate. This antioxidant protein rich salad has 12.1 grams of protein making it perfect for a protein rich meal for vegetarians. Extra virgin olive oil has healthy fat, a strong antioxidant and good for heart. Also it has anti inflammation properties which further boosts the health quotient of this salad. You can take this salad to work – pack the dressing separately and toss it together just before you eat. You can also try healthy lunch salads like Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Rajma Vegetable Healthy Lunch Salad. Enjoy antioxidant protein rich salad recipe | antioxidant vegetable, whole masoor and feta cheese Indian salad | healthy sprouts, lettuce one dish veg salad | with step by step photos.