Rich and luscious, the Potato Amritsari derives its grandeur from a paste of cahewnuts and onions, with green chillies and other ingredients. This creamy paste together with curds and spice powders forms a delicious base for deep-fried potato cubes, offering the diner an experience par excellence.

Pizzettas are little individual pizzas from Sicily. They are nothing more than tiny pizza bread squares. Here they are given a whole new appeal by topping with freshly made sun-dried tomato pesto, fresh green basil leaves and caramelised onions. Of course, no pizza ever seems complete without mozzarella cheese. You can use ready-made mini pizza bases for this recipe, but we all know nothing tastes as good as home-made bread. This is one of my favourite snacks. It tastes great with lots of mozzarella and crusty Italian bread. You can also try other recipes like Pizza Twists or Pizza Puff .

Murabba or "morabba" is an Arabic word meaning to preserve. This versatile murabba is made of finely chopped raw mangoes cooked in thick sugar syrup and spiced with sambhaar. Chop the mango pieces evenly so that they cook well in the sugar syrup and also look attractive. Enjoy this pickle with hot rotis or a spicy vegetable.

Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

Stir-fried vegetables in a tangy orange sauce with peanuts and sesame seeds.

A very delicious soup, that looks extremely different and inviting. Thick potato soup is served in one half of a soup bowl, with the other half filled in by thick, deliciously green broccoli soup. The soups must be thick so they don’t mix in the bowl. Slurp up! Also try other satiating and comforting thick and creamy soups like Spinach and Mint Soup Mulligatawny Soup and Broccoli and Walnut Soup .

Raw banana wafers flavoured with crushed pepper are simply delicious. To get crisp wafers you have to slice the raw banana very thin. You may add a mixture of chaat masala and red chilli powder to make masala banana wafers.

Croquettes made of corn are quite common. However, you would have noticed that most of these are made of cheese, which makes them a bit tricky to make and also makes it imperative to consume them immediately lest the cheese gets chewy. In this unique recipe, cooked rice is combined with white sauce, sweet corn, green chillies and other flavour adders, to make the base dough for delicious crumb-coated, deep-fried Corn and Rice Croquettes. The croquettes have an irresistible golden-coloured, crispy outer layer, which gives way to a soft, succulent mixture inside. Ideal to serve as a starter at parties, the exciting texture and pleasant flavour of the Corn and Rice Croquettes are sure to be loved by all.

Eggless jeera biscuits recipe | whole wheat jeera biscuits | zeera biscuits | with 22 amazing images. Jeera Biscuits (cumin cookies) are salty, crispy, crunchy and crumbly Indian bakery style eggless cookies, flavored with roasted cumin seeds. Learn how to make eggless jeera biscuits recipe | whole wheat jeera biscuits | zeera biscuits | These Jeera Biscuits, which have a very nice flavour and appetising aroma of roasted cumin seeds.The buttery aroma and crispness of the zeera biscuits make them a hit with kids too, making it an all-round success! The uniqueness of these whole wheat jeera cookies is that it does not contain plain flour, sugar or even jaggery as compared to other cookies recipes. It is an ideal munching snack or coffee snack and should be liked by all age groups including kids and adults. Do not get worried if the biscuits are soft when taken out of the oven – they will become crisp after they cool down. Tips to make eggless jeera biscuits: 1. Instead of wheat flour you can also make these biscuits using plain flour. 2. Make sure all the ingredients are on room temperature. 3.If you wish you can add carom seeds for flavour. Enjoy Eggless jeera biscuits recipe | whole wheat jeera biscuits | zeera biscuits | with step by step photos.

Radish pods of different varieties are available in India only during the winter months. They have a unique taste, which is enjoyably spicy, and can be cooked in various ways. Here, we have made a scrumptious and refreshing Zero Oil Purple Mogri Raita with the purple radish pods. Spiced up with common spice powders and garnished with coriander, this raita has a pleasant crunch and tongue-tickling flavour. Serve it chilled. You can also try other zero oil recipes like Zero Oil Tinda Masala or Zero Oil Masoor Dal .

Tomatoes are always available in plenty, so you can make this juice whenever you feel like. Homemade Strained Tomato Juice is very beneficial for those on a clear liquid diet, as it is chock-full of vitamins and minerals, and will help meet your daily nutrient requirements. Rich in vitamin A and the antioxidant lycopene, this tomato juice will help build immunity and fight inflammation as well. When recovering from jaundice, the antioxidants in this juice also help rejuvenate the liver cells. However, remember that for a clear liquid diet it is extremely important to strain the juice well to remove seeds, skin, fibre and all other kinds of roughage. The juice should look clear after straining. You can also try other strained juices like Homemade Strained Apple Juice or Homemade Strained Barley Water .

vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi | with 30 amazing images. vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi is a perfect combination of texture and flavour which is sure to please your palate. Learn how to make Maharshtrain vangi chi sukhi sabzi. To make vangyachi batata chi bhaji, put 2 cups of brinjal in enough water, soak till you want to use and then drain. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add garlic and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 3 minutes. Add salt and sauté on a medium flame for another 3 minutes or till the onions turn brown. Add the green chillies, curry leaves and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the turmeric powder and chilli powder and mix well. Add the potatoes and brinjal and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Add salt, mix well and cook on a medium flame for another 7 to 9 minutes, while stirring occasionally. Add coriander powder and garam masala and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add 2 tbsp of coriander, mix well and cook on a medium flame for 20 seconds. Garnish with the remaining 2 tbsp of coriander and serve hot with bhakri. Maharshtrain vangi chi sukhi sabzi is an authentic sabzi made with the small variety of brinjal in combination with potatoes. Simple yet flavourful, the Indian spices bags the credit for it. Vangyachi batata chi bhaji is often served in Maharashtrian weddings and also during festivals. Traditionally it is enjoyed with chapati or jowar bhakri. And if you are served this in a true Maharashtrian family, you will also find dry garlic chutney, green chilli thecha or peanut chutney powder as an accompaniment. Tips for vangyachi batata chi bhaji. 1. Prefer to chop brinjal and potatoes just before making the sabzi. If you chop them in advance, then soak in water till use to prevent them from blackening. 2. Prefer a kadhai to make this sabzi so the vegetables cook uniformly. 3. Remember to cover and cook so there would be no need for water for cooking. 4. You can try making garam masala at home. Make it in advance and store for use all in sabzis. Enjoy vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi | with step by step photos.

peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | with 29 amazing images. Pasta is popular all over the world. Pasta is an Italian dish but the flavours are twisted to make Indian style pasta in creamy peri peri sauce. Learn how to make peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | Peri peri or piri piri pasta is unique vegetarian pasta dish where the small macaroni pasta is paired up with creamy peri peri sauce and crunchy veggies. You can make it in just 10-15 minutes. This sauce will give a creamy-texture to the pasta. You can use any kind of pasta in this sauce it tastes good in any type of pasta. I have used macaroni pasta to make his peri peri pasta because this pasta is perfect for this creamy sauce. Tips to make peri peri pasta: 1. You can also add zucchini, baby corn or broccoli in the pasta. 2. Do not over cook the pasta it will become mushy after cooking in the sauce. 3. Pasta tends to get lumpy as it cool down, adjust the consistency by adding milk or pasta water and re-heat. Enjoy peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | with detailed step by step photos.

chilli cheese corn toast recipe | corn cheese bread toast | cheese chilli corn toast | with 25 amazing images. Chilli cheese corn toast is an easy dish to make, and is perfect for an quick evening snack or a party appetizer. Learn how to make chilli cheese corn toast recipe | corn cheese bread toast | cheese chilli corn toast | Corn cheese bread toast recipe is a delightful and easy-to-make snack with the combination of textures and flavors – creamy cheese, sweet corn, and a spicy kick from the green chilies. It's a perfect appetizer or tea-time treat. To make chilli cheese corn toast, place a bread slice on a clean dry surface, put the prepared topping and spread it evenly. Top it up with mozzarella cheese, sprinkle little red chilli flakes and oregano. Heat a non-stick pan, and grease it with little butter, place the prepared toast and cover and cook it on slow flame for 4 minutes until the cheese melts. Remove and serve the chilli cheese corn toast hot with a dip of your choice. Main ingredients for chilli cheese corn toast. Sweet corn in corn toast adds a sweet, juicy, and crunchy texture to the dish. Mozzarella cheese makes corn toast taste richer and more flavorful, with a gooey, stretchy texture that complements the crunch of the corn kernels. Mayonnaise has a creamy, tangy flavor that can complement the sweetness of corn. It can also help to mellow out the spiciness of the chillies. Green chillies in corn toast add a spicy, flavorful kick to the dish. Cheese chilli corn toast is delicious and simple to prepare and can be customized with your favorite seasonings and cheese varieties. It's an excellent addition to parties, picnics, or as a quick and satisfying snack. pro tips to make chilli cheese corn toast: 1. Instead of white bread you can use brown bread slices to make this recipe. 2. If you prefer eating spicy, you can add more green chillies. 3. Instead of coriander you can use spring onion greens to enhance the flavour of the toast. Enjoy chilli cheese corn toast recipe | corn cheese bread toast | cheese chilli corn toast| with detailed step by step photos.