Spinach and cottage cheese stuffed in tubular pasta or cannelloni covered with oodles of cheese always finds its way in dinner menus! Well made cannelloni cannot be achieved without some effort, but the results are always superb. Basically there are four separate elements : the stuffing, the fresh pasta in which the stuffing is enclosed, the cheese that covers and protects the filled cannelloni as it heats and the sauce. The filling and the sauce can be prepared a day in advance, then assembled just before serving. Ready-made dry pasta sheets can be purchased to shorten the cooking process.

As the name suggests, this mixed vegetable dish is from the kitchens of bhopal. Like most foods from this region, the vegetables (of your choice) are cooked in a creamy, spicy and thereby a rich gravy!

Some recipes sound very hi-fi on menus, but after you make them once you make them at home you realize they can actually be made quite easily. . . Provided you understand the right way of doing it! You can, for example, use the Microwave to make this scrumptious delight in seven minutes flat! Pad Thai is ideal for parties, but of course, any day is worth a treat if you are in the mood for it. The spongy paneer, silky Noodles and contrastingly crunchy bean sprouts, together create a very balanced experience that should be enjoyed to the core and not gobbled up in a hurry!

Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images. Mumbai roadside medu vada is a highly popular street food and we show you how to make Step by Step medu vada recipe. This South Indian delicacy has become an integral part of Mumbai Street Food . No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambar. The idli-vada combination is a favourite for breakfast! To make Mumbai roadside medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada are deep fried. Tips to make the Mumbai roadside medu vada recipe. 1. Don’t grind the batter for too long at once as it will make the batter more like a paste and heat up the grinder resulting into hard vadas. Grind it for few seconds, stop and then grind it again for few seconds. Follow this method to grind the batter. 2. After grinding, beat the medu vada batter using your hand for 8-10 minutes in one direction. This process incorporates air which makes the vada light and fluffy. To check if the batter is fluffy enough or no, drop a portion of batter in a bowl filled with water and if it floats on the surface it means that batter is perfectly fluffy. Besides idlis and vadas try these popular Mumbai street food dosas like Jini Dosa, Schezuan Chopsuey Dosa, Paneer Chilly Dosa and Mysore Masala Dosa. Enjoy Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with detailed step by step photos below.

healthy Indian lentil soup recipe | dal soup | moong dal vegetable soup with barley | with 45 amazing images. healthy Indian lentil soup is made from split yellow gram. Learn how to make moong dal vegetable soup with barley. The yellow colour and soothing mushiness of moong dal are a pleasant contrast to the vibrant orange colour and snappy juiciness of carrots, making this healthy lentil soup a very appealing entrée. Not only is it tasty, this sumptuousdal soup is also beneficial in keeping high blood pressure under control, thanks to the high potassium content of moong dal. This treat also comes at a lower calorie count of 96 calories for dal soup, as we have omitted cream and unhealthy cornflour. Serve with Whole Wheat Vegetable Burger, Masala Wheat Dosa or Paneer Tikka Kathi Rolls to make a satiating mini meal. Pro tips for healthy Indian lentil soup. 1. Add 2 tsp coconut oil or olive oil. Don't use processed seeds oils as they are high in omega-6 fatty acids, which can promote inflammation in the body. 2. Add 1/2 cup carrot cubes. Carrots act as a thickener in soup and can prevent the need to use cornflour. Carrots contain pectin, a type of soluble fiber that can help to thicken soups and stews. When carrots are cooked, the pectin breaks down and releases into the liquid, helping to thicken it. 3. Add freshly ground black pepper. Freshly ground black pepper has a sharp, pungent flavor that helps to brighten up the flavor of the lentil soup. Enjoy healthy Indian lentil soup recipe | dal soup | moong dal vegetable soup with barley | with step by step photos.

corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with 36 amazing images. corn sev puri recipe | sweet corn sev puri | Indian chaat recipe is a unique yet tempting snack for all chaat lovers. Learn how to make sweet corn sev puri. Although every Mumbai visitor never misses eating Indian chaat recipe, those who eaten the same delicacy over the years do grow weary of it. Here is a recipe for all those who agree with me. Similar but yet very different from the traditional sev puri is corn sev puri. Baked papadis or little puris are topped with a topping of sweet corn and crunchy onions spiked with a tangy ajwain (carom) flavoured tomato chutney. Dotted with pomegranate, these sweet corn sev puri are truly divine and a must try. All that is required to be kept ready is a papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive. If you like chaat with papdis then do check these recipes tava chana, bhel puri, mixed sprouts and green pea chaat, spicy chaat- Calcutta style, will surely steal your heart with its simple and chatpata flavour. Tips for corn sev puri. 1. When you have time on hand, you can make papdi at home. 2. Tomato chutney can be substituted with khajur imli ki chutney and pudina chutney. Enjoy corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with step by step photos.

A soothing soup of onions, potatoes and asparagus fortified with nutritious vegetable stock, the Asparagus Soup has a very creamy feel about it, thanks to being boiled with low-fat milk. Asparagus is a great soup ingredient as it is a low-calorie vegetable with a good amount of fibre, which helps to lower LDL cholesterol, thus protecting the heart. To add to the goodness of this soup, you can use olive oil to sauté the onions, as it is rich in vitamin E, a potent antioxidant, and mono-unsaturated fatty acids that help reduce the risk of heart diseases by lowering blood cholesterol levels.

One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, very popular in punjab. Spicy and ‘chatpata’, this dish needs some prior planning as the chick peas require soaking for at least 6 hours.

Basic green paste, this is a coriander-based gravy, which is pale green in colour. It is a little spicy and sour in taste compared to other gravies because of the green chillies and the lemon juice. Ensure that the stem portion of the coriander is not used much since the stem may impart a bitter after-taste after grinding. It is a versatile gravy and can be use with an assortment of vegetables, although it goes best with the humble corn!

Rice is popularly eaten in all regions of Northern Italy whereas pasta is popular in the South. This recipe is a great supper dish of caramelised onion rice topped with garlic roasted vegetables and a creamy cheese sauce. Caramelising onions gives the rice a light brown colour and sautéing the rice in oil helps to keep the rice grains separate when they are cooked. Long grained rice when cooked is aromatic and flavourful and is best suited for this recipe. Oven roasted vegetables have a unique flavour that sautéed vegetables cannot match with a predominant garlic taste.

bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | with 35 amazing images. bajra khakhra is a nutritious and flavourful Indian snack packed with irresistible texture and flavour. Learn how to make Indian style bajra til khakhra. Bajre ka khakhra is an interesting variation to wheat flour khakhra which has bajra flour as its main ingredient paired with small quantities of wheat flour. Bajra along with sesame seeds make these khakhras a good source of iron – a key nutrient required to supply oxygen to all parts of the body. To make bajra khakhra, combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt. Add enough warm water and knead well into a firm dough. Divide the dough into 7 equal portions and roll each on a floured surface into a 75 mm. (3") diameter thin circle. Cook on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough. With the help of a folded muslin cloth, press the khakhra from all sides and cook till crisp, over a slow flame. Repeat for the remaining to make 6 more khakhras. Cool and store in an air-tight container. Perfectly spiced with ginger, garlic and green chilli paste, these crispy Indian style bajra til khakhra are a perfect pick me up snack for any time of the day. Pregnant women in their first trimester can include this dry snack for breakfast to ease morning sickness. Make these in large batches so that you can have them in the mornings whenever you have the urge to eat something. Bajra is also a rich source of magnesium which improves insulin response which is good for Diabetics and maintains heartbeat which benefits the heart. These healthy snack - bajra khakhras are cooked with ghee, but if you make them without too much ghee they are suitable for – diabetics, weight loss, PCOS, heart patients and even cancer patients. Tips for bajra khakhra. 1. Rolling these khakhras is slightly difficult so roll them with light hands and less pressure. 2. Cook them only on a slow flame to achieve the necessary crispiness. 3. Before storing them ensure to cool completely. Even slight warmth remaining in the khakhras might make them soggy. Enjoy bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | with recipe below.

A mexican snack, popular with youngsters.

tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with 21 amazing images. tomato and coconut milk soup is a delicious and creamy Indian soup that is made with tomatoes, coconut milk, carrots and other spices. Learn how to make tomato soup with coconut milk. The tomato soup with coconut milk has a rich and slightly sweet flavor. The tomatoes add a tangy and acidic flavor, while the coconut milk adds a richness and creaminess. The other spices, such as ginger, and garlic, add warmth and complexity to the soup. To make tomato and coconut milk soup, heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame. Add tomatoes and carrots. Sauté for 2 minutes on medium flame. Add 2 cups of water. Pressure cook for 3 whistles. Cool before opening the lid. Use a hand blender to blend to a smooth mixture. Add 1 cup water to the cooker again. Add salt, pepper and coconut milk. Cook for 1 minute on medium heat. Garnish with parsley, Serve tomato soup with coconut milk hot with some crusty bread. tomato and coconut milk soup, with its low calorie count of only 95, is an ideal choice for those looking to lose weight. Pro tips for tomato soup with coconut milk. 1. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. 2. Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. 3. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Enjoy tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with step by step photos.

Paneer Tikkas are cottage cheese and capsicum cubes marinated in tandoori spices. To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to 20 minutes. Approximately 1 cup of curds will give you ½ cup of thick curds. Paneer Based Snacks and Starters like Paneer Tikkas are sure to start off any Party in a totally fun-packed way.