Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled upon this pickle which i thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients - raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, i have used a combination of raw mangoes, chick peas and lotus stem omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds.

These require practice in puff pastry making.

Deliciously good, it is a super accompaniment to almost any main course dish.

stuffed capsicum rings recipe | stuffed capsicum tava fry | cheesy stuffed bellpeppers | Capsicums are stuffed with a tasty filling of paneer and white sauce.

It is found on the menu of almost all restaurants, and is quite liked by one and all, not just because of the simple yet warming flavour and aroma, but also because of the appearance… the dark green coloured soup often decorated with a lace of butter or cream looks enticing. The microwave is such a handy kitchen helper that you can whip up this soup rather easily at home! remember that pepper is what brings out the characteristic flavour of this north indian delicacy, so make sure the shaker is well-loaded with freshly pounded pepper.

Delicious cutlets, crispy on the outside and smooth and creamy on the inside.

This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!

Traditionally, the thousand island dressing calls for oil. I have modified and made it low cal by using low fat curds, vegetables, chilli sauce and tomato sauce. I am sure you will not miss the original dressing, as its healthier version tastes the same. To relish it the most, pour the chilled dressing just before serving.

A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber.

A basic white sauce recipe made with plain flour, milk and butter. Here it is made healthy by the use of cauliflower/ bottle gourd, low fat milk and using whole wheat flour instead of the plain flour without compromising with the taste. Enjoy making different dishes using this white sauce without the guilt.

This Goanese specialty involves a special cooking method. The masala or paste is pre-cooked and then added to the subzi, thereby giving it a distinct flavour. Serve with Tandoori Roti or Parathas .

Suva chawal roti is a great source of vitamin a - combining with rice flour results into a mildly spiced, simple, oil-free variation of appas (rice bread). You needn’t worry about calories with this fat-free roti, best served with spicy vegetables. Remember to knead the dough when it is hot to avoid hardening.

Toasted methi roti, a wholesome combination of wheat flour, gram flour and fenugreek leaves, these rotis are pre-cooked on a tava and then finished in a toaster till they are crisp and brown. Serve along with spicy mango pickle or with sweet and sour mango pickle.

uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam | with 39 amazing images. uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam is a meal by itself which is loaded with veggies and cheese. Learn how to make Indian cheese sandwich uttapam. To make uttapam sandwich, heat a non-stick tava (griddle) and grease it with ½ tsp of butter. Sprinkle little water on the tava (griddle) and wipe it using a clean muslin cloth. Pour ½ cup of the dosa batter on the non-stick tava (griddle) and spread it in a circular motion to make a 175 mm. (7") thick uttapa. Cook for 30 seconds and spread 2 tsp of green chutney and 2 tsp of red chutney evenly over it. Spread 1 tsp of butter evenly over it. Spread ¼ cup of onions, ¼ cup of tomatoes, ¼ cup of capsicum, ¼ tsp of garam masala, ½ tsp of chilli powder and little salt evenly over it and press it lightly using a spatula. Cook on a medium flame for 2 to 3 minutes. Pour 1/3 cup of batter over the vegetables, spread it evenly using a big spoon to make a thin even layer. Turnover, tap gently and cook on a medium flame for 3 to 4 minutes. Spread 1 tsp of butter evenly over it. Trim off the extra batter and vegetables from the circumference to get a neat circular shape. Turnover once again and again cook on a medium flame for 1 minute. Spread 1 tsp of butter evenly over it, turn over and cook on a medium flame for another 1 minute. Finally turn and cut into 6 equal pieces. Serve the uttapam sandwich immediately garnished with ¼ cup of cheese. Repeat steps 2 to 15 to make 3 more uttapam sandwich. An uttapam with a difference! In Indian cheese sandwich uttapam, the spread-out batter is topped with veggies and coated with another layer of batter, to make a sandwich, which is then cut into equal wedges. Known as masala uttapam sandwich in Mumbai roadside it is served hot with the typical South Indian accompaniments accompaniments like coconut chutney and red chutney. While uttapam sandwich is made with common ingredients available in most pantries, you need to follow the pointers mentioned below to get the perfect uttapam sandwich. Tips for uttapam sandwich. 1. Firstly, the batter for uttapam should be slightly thick. It should not be very runny. This is necessary for flipping the sandwich uttapam with ease. 2. Remember that the batter for the first layer of the uttapam sandwich is ½ cup, but for the top layer is less i.e 1/3 cup. If the top layer has excess batter it might seep down on the tava. 3. Spread both the chutney only after the first layer is cooked for 30 seconds. If you put it immediately, it will mix with the batter and you won’t be able to spread it well. 4. Be very quick in making this uttapam sandwich. Once you spread the veggies, ensure to press it gently with a flat spoon so they stick to the bottom layer. 5. After you have put the top layer of the batter, spread it gently with a small spoon only. 6. While turning it over each time, do so with 2 flat ladles. 7. You can buy readymade garam masala or make garam masala at home. You can also try these variants Uttapas Stuffed with Green Peas and Mini Cheese Uttapa or go for an Assorted Uttapa Platter. For a healthier variety try Instant Oats and Whole Wheat Uttapam, Bajra, Carrot and Onion Uttapa, Mini Bajra Onion Uttapa or Mini Jowar and Tomato Uttapa. For more Uttapa varieties, choose from our wide collection of South Indian Uttapam. Enjoy uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam | with step by step photos.