Flour tortillas jam-packed with the goodness of vegetables, and topped with molten cheese and green salsa..... undoubtedly a culinary treat! Do try other Jain friendly international recipes like American Chopsuey and Macaroni A La Mexicana .

Glaze icing is the simplest form of icing, but lends an attractive look to the product it is used to decorate! It is very handy, when you do not have enough time to perk up your cakes or cupcakes with chocolate or whipped cream. One thing to remember is that any glaze icing has to be used immediately on preparation, and has to be spread with a damp palette knife for a smooth texture. Here, we share how you can quickly prepare a Lemon Glaze Icing, which not only improves the appearance but also lends a tangy flavour to the end-product.

sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | sambhariyu shaak in pressure cooker is a traditional guajarati stuffed vegetable dish. Learn how to make Gujarati stuffed mixed vegetables. The highlight of this Gujarati bharelu shaak is its stuffing made with a combination of coconut, coriander and besan along with a host of spices. In this recipe we have used this stuffing to stuff only the tendli and brinjal, but if you wish you can stuff the potatoes as well. To make sambhariyu shaak, first make the stuffing. Combine grated coconut, coriander, coriander-cumin seeds powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder, salt and besan and mix well. Then prepare the vegetables and temper the sabzi. Remove the ends of the tendli and the brinjals stalks. Make a vertical slit to the tendli and criss-cross slits to the brinjals. Stuff the tendli and brinjals with a little stuffing. Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside. Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds. Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Gujarati stuffed mixed vegetables is one of the most preferred sabzi made for Sunday lunch in many households in Gujarat. While you can make stuffed aloo or stuffed bhindi solely, here’s an option with mixed vegetables which includes brinjal, baby potatoes, sweet potatoes and tendli. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly. Pressure cooking is the easiest method to make this sambhariyu shaak in pressure cooker as it uses less oil, takes less time and cooks evenly. To believe it that it tastes just as the authentic shaak made on a slow flame in a kadhai, try it out! Tips for sambhariyu shaak. 1. Make sure that the slits in the tendli and brinjal only cover 50% of the vegetable length. Too deep slits might break open the vegetable while pressure cooking. 2. Make sure you add the besan in the filling to make the veggies dry. 3. Use of freshly grated coconut is highly recommended for the traditional taste. 4. Buy brinjals of small to medium size which will pair well with the rest of the veggies. 5. Make the stuffing first and then peel and prepare the vegetables as most of these vegetables turn black on exposure to air. Enjoy sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | with step by step images.

The Arabs call alfalfa sprouts ‘the father of all foods’! Sprouts are fortified with good amounts of nutrients making it a super healthy food. This Alfalfa Sprouts Open Sandwich recipe is loaded with peppers, olives, tomato and cheese, all of which make it an extremely tasty meal as well. The best part is that being an open sandwich, we can cut down on a slice of bread too! You can also try other recipes using alfalfa sprouts like Mango and Burrata Cheese Crostini or Antioxidant, Protein Rich Healthy Lunch Salad. Enjoy how to make Alfalfa Sprouts Open Sandwich recipe with detailed step by step photos and video.

How about perking up your meal with a chutney that is awesomely tasty but not spicy? Here is how you can make a flavourfut Minty Green Chutney that is just right for those with acidity. An effective combination of mint and coriander makes this chutney a great accompaniment. Minimal amount of green chillies and lemon juice are used to improve the flavour of this chutney, which is balanced beautifully with a pinch of sugar and salt. Try it as an accompaniment with your favorite snack! This chutney is also a good accompaniment to stomch-friendly snacks like Potato Bajra Pancake and Nutritious Chilas .

black grape shake | Indian style black grape milkshake | black grape smoothie for pregnancy | with amazing 7 images. black grape shake is my Indian style black grape milkshake or black grape smoothie and this is how i make it at home. This magic formula features a unique combination of black grapes, milk and curds, which has a luscious mouth-feel and tangy flavour that you will enjoy. Indian style black grape milkshake is rich in energy and protein, and the addition of yoghurt not only improves the texture and flavour of this drink, but also adds more protein and calcium to boot. Just 4 ingredients and the outcome is heavenly. The antioxidants in black grapes help to reduce wrinkles on the skin and give it an appealing glow. Sip on this tangy black grape shake too replenish your energy levels, when you feel nauseous and do not feel like eating much. This black grape smoothie for pregnancy is a pregnancy recipe for nausea and sickness. Also, you can serve this to your kids, the colour makes it even tempting and exciting. Learn to make black grape shake | Indian style black grape milkshake | black grape smoothie for pregnancy | with amazing step by step recipe photos below.

Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways. Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis. Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables. Try other karela subzis like Karela Bateta Nu Shaak , Masala Bharwan Karela and Onion and Karela Subzi .

Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast. They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable.

Umm... it is richer than simple cocoa walnut muffins, quite different from brownies, not really a cake, and not a plain loaf either... well, you cannot decipher the Cocoa Walnut Squares because they are not only unique but too mesmerizing to analyze the experience! Made with readily available ingredients and a bit of ingenuity, the Cocoa Walnut Squares use the perfect proportions of cocoa, sugar and butter in the cake as well as the sauce, to deliver a tantalizingly chocolaty experience. The walnuts are a smart addition to this dessert, as too pure a chocolate flavour can get a bit saturating at times.

The moment somebody hears the word ‘makhani’, it reminds them of a rich and buttery gravy and they immediately strike it off their diet-friendly list! However, this innovative recipe shows that you can recreate the same buttery experience using apt ingredients and cooking methods, in a pretty much diet-friendly way. This is indeed a makhani gravy but we have not even used a spot of high-saturated, fat-laden butter, but used a little bit of oil instead. The koftas are also unusual, made using iron-rich nachni for binding, instead of corn flour. Putting our heads together to make the Cabbage Nachni Koftas in Makhani Gravy as healthy as possible, we decided to steam the koftas instead of deep-frying them. This makes the dish healthier, without compromising on flavour. This low-salt recipe is sure to be a healthy treat for those with high blood pressure. You can also try other low-salt subzis like the Mili Jhuli Subzi and Bengali Mixed Vegetable Dry Sabzi .

Brandy Butter makes an elegant icing for cakes and cupcakes that you intend to serve to an elite adult gathering. It is quick and easy to prepare and will add a lot of zing even to the simplest sponges.

This awesome dessert features dainty tarts topped with a tangy, melt-in-the-mouth filling of lemon and curds. Both lemon juice and rind are used to give the filling a sharp lemony taste and nice mouth-feel. A good dose of butter, whipped cream and eggs are used to give the filling a soft and fluffy consistency that you will surely fall in love with. A garnish of lemon rind adds to the citrusy mood of the Lemon Curd Tart. You can chill the lemon curd filling and load it into the tarts just before serving to get a cool and refreshing dessert. You can also try other tart recipes like Peach and Lemon Tart or Spinach Tarts .

A tempting combination of white chocolate and blueberry crush, this is another easy-to-make mousse that you cannot resist! You would definitely have come across blueberry cheesecake, but this mousse might be quite new to you; so make sure you try it next time you host a party. A garnish of petite chocolate fans will improve the looks manifold, but if you find them difficult to make, you can garnish with a liberal helping of chocolate chips, chocolate shavings, blueberry or blueberry crush.

Ever imagined that contradictory experiences like ‘soothing’ and ‘perky’ can meet in one dish? Well, you must try this Hariyali Rice with Coconut Sauce to believe us. Minimal spices come together in a very thoughtful fashion to create a perfect blend of flavours in this dish. Vibrant green-coloured rice with the nutty flavour of spinach, combines ethereally with a comforting coconut sauce perked up with lemon juice, curry leaves and green chillies. Do not forget to season the coconut sauce with cumin seeds, as it makes a world of difference to the aroma of this dish.