An interesting interplay of textures, such as those of bread, muesli and raisins, gives this Bread and Butter Pudding an irresistible mouth-feel, while thoughtful ingredients like fresh cream, milk and brown sugar give it a rich and luscious flavour. Perhaps what you will like the most about this recipe is the ease of preparation. Common ingredients, easy preparation, quick cooking and out-of-the-world taste... really, what more can one ask for!

nachni methi muthia recipe | ragi palak methi muthiya | red millet dumplings | with 40 amazing images. nachni methi muthia is a healthy Indian snack made from ragi flour and methi. Learn how to make red millet dumplings. These super-tasty nachni methi muthias made of nachni, methi and wheat flour pack a lot of good health and energy into their little forms. They make a very satiating snack, which provides the body with enough energy. Ragi flour( Nachni flour): Ragi flour in nachni methi muthia is high in protein and great source for vegetarians. In addition it's gluten-free, high in fibre which in turn is good for diabetic and a healthy heart. nachni methi muthia is rich in Phosphorus, Calcium, Fiber, Thiamine, Magnesium. Serve these nachni methi muthias immediately with green chutney or you can store them in the fridge for a day. You will really relish having ragi palak methi muthiya with a cup of hot chaai. Pro tips for nachni methi muthias 1. Add 2 tsp sugar. This will reduce the bitter taste of methi. 2. Add 2 tsp coconut oil or olive oil or oil. Avoid processed seed oils as they are not healthy. You can serve nachni methi muthia with coconut chutney. Enjoy nachni methi muthia recipe | ragi palak methi muthiya | red millet dumplings | with step by step photos.

Perky paneer cutlets with an indulgent dry fruit centre, are a real melt-in-the-mouth treat. When topped with a mixture of green peas with other flavourful ingredients, laced with sauces, and garnished with sev, these cutlets transform into an exciting Paneer and Peas Chaat, which will make a great starter at a party, or a special treat for tea-time! You can prepare the required ingredients earlier, but assemble the chaat just before serving. Preferably, make the cutlets also just before serving, so they will be crisp. This chaat is also a filling after school snack, along with a glass of Chocolaty Milkshake .

An interesting twist to the homely thepla makes it an exciting snack that will fascinate young kids. To make this sumptuous Cheesy Thepla Potato Wrap, fenugreek flavoured theplas are rolled up with a crispy potato mixture, which is flavoured with peppy masalas like amchur powder. You can make the theplas in advance if you wish to save time, but make sure you add enough oil so that it does not dry up and break when rolling. You can even give the thepla and the crispy potato separately, but rolling it up with a layer of cheese spread will make it more handy to eat and tastier too. Pack some Kurmura Chikki also, it will be an after lunch sweet treat for their taste buds.

amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with 26 amazing images. This quick amiri khaman is amiri khaman made in a microwave. amiri khaman is nothing but a spicy tea-time snack or farsan made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Gujarati amiri khaman in microwave. Some people also refer to it as a type of Gujarati bhel. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. It has an exquisite texture and appetizing flavour. We have made the process of cooking fuss-free and quick by making amiri khaman in microwave. It is a popular savory Gujarati snack. You can even eat them for breakfast or as an evening snack with various chutneys like the green chutney, sweet chutney or the spicy garlic chutney. Also, you can serve it along a meal as a side dish. This amiri khaman in microwave recipe is super quick and easy to make. You can quickly make this for an occasion or when you have guests walking in suddenly as it doesn’t take a while. The ingredients used in the recipe are easily available in the market and some of you might have all the ingredients available at home! Tips on amiri khaman in microwave recipe. 1. Mix well to make a batter of pouring consistency. Adjust consistency of the batter using 1 to 2 tbsp of more water if required. Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals. 2. When the bubbles form, mix gently and our amiri khaman batter is ready. If you stir vigorously, the bubbles will escape and the khaman will be dense and flat. 3. Pour half the batter into the greased microwave-safe container. Always fill up only 75% (height) of the dish. The dhoklas grow substantially in volume and become fluffy. You can also pack amiri khaman in microwave recipe for your kid’s tiffin treat as it remains moist! Serve sev khamani (in microwave) garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla, Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Learn to make amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with detailed step by step recipe photos and video below.

Halwa by itself is a delicacy that none can resist, thanks to its rich, sugary taste and enticing, melt-in-the-mouth texture. Now, our favourite dessert got all the more exciting thanks to using a combination of grated beetroot, carrot and bottle gourd instead of any single vegetable! As a result, this Mixed Halwa has a more interesting appearance, texture and flavour too. This combination is further fortified with crumbled mava to improve the texture and make it richer. A sprinkling of cardamom powder is enough to enhance the traditional appeal of this mithai while a garnish of cardamom adds to the excitement. You can experiment with other garnishes like mixed nuts or even chopped fruits, as per your liking.You might even consider topping this Mixed Halwa, with a scoop from any of these Ice-creams , while serving.

The moment we think of tiffin we immediately think only of snacks. However, refreshing drinks are as important to energize the kids in the midst of their busy day! So, here is a refreshing Minty Nimbu Pani that you can send to school in a thermos flask, so it will be nice and cool to sip on when the kids feel thirsty and tired. A dash of mint, powdered spices and black salt add more zing to the ever refreshing lemon drink making it all the more appealing to kids. This is sure to quench their thirst! Also pack Bread Snack ( Tiffin Treats) in a tiffin for a perfect short break combo.

An exciting, savoury variation of mushrooms with mixed vegetables.

Pineapple has a crisp texture and tangy taste that is loved by adults and kids alike. Pepping up chunks of this fabulous fruit with spice powders and black salt adds a whole new dimension of excitement to this yummy treat. This Masala Pineapple is easy and quick to prepare, and stays fresh in the dabba for at least 4 hours, which makes it perfect to send to school for short breaks. This recipe might release a bit of water but it is so tasty that the kids will even drink up that water! Also pack some Malgapodi Idli ( Tiffin Teats) in another tiffin for a perfect short break combo.

A Gujarati pancake-like delicacy made with potatoes, rice flour and peas.

phirni recipe | Punjabi firni | rice phirni | shahi phirni | phirni is a traditional Indian sweet made on occasions and festivals. Learn how to make shahi phirni. Puja, festival or wedding, no occasion is ever complete without firni. Interestingly, this North Indian Punjabi dessert of rice cooked in sweetened milk is popular all over the country, known by different names such as phirni | firni | rice phirni | shahi phirni | and prepared with slight modifications. In the South, for instance, the same recipe is prepared with their varieties of raw, short-grained rice, and served hot at the start of a meal! Yet, there too, phirni is an indispensable part of festive menus. Here, we show you hot to make authentic North Indian rice phirni, slow-cooked to get the perfect consistency and incredibly rich aroma. Exercise your creativity when it comes to garnishing this. To make phirni, soak basmati rice in enough water for an hour. Drain it and blend in a mixer to a coarse paste without using any water. Keep it aside. Boil milk in a deep non-stick pan, add rice paste and cook for 15 minutes on slow flame and then 10 minutes on medium flame. Add sugar and cook for 3 to 4 minutes. Switch off the flame, add the cardamom powder and mix well. Keep aside to cool completely. Once cooled, refrigerate it for at least 1 hour. Garnish with almond slivers and serve shahi phirni chilled. While some stick to slivered nuts to garnish this shahi phirni, others like to garnish this traditional delicacy with dried or fresh fruits and even rose petals. Tips for rice phirni. 1. Use a deep non-stick pan and not a broad pan. 2. Cook on slow flame and medium flame for the said time to get the perfect texture. 3. It is very important to use full fat milk to make phirni as that is want makes it thick and creamy. 4. Cooking the phirni is a bit tiring as we are using raw rice. Since we need to stir the phirni continuously I use a chair to sit and do it. Remember to scrape the side of the pan. 5. Add a little condensed milk if you want to reduce cooking time. And adjust the sugar accordingly. Enjoy phirni recipe | Punjabi firni | rice phirni | shahi phirni with video given below.

chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with 41 amazing photos. chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha is a satiating one dish meal in itself. Learn how to make Indian dal ka paratha. To make chana dal paratha, for the dough combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions and keep aside. For the stuffing, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain well. Boil enough water in a deep non-stick pan, add the chana dal and salt and mix well. Cook on a medium flame for 20 minutes or till the dal is cooked. Strain using a strainer and keep aside to cool slightly. Once cooled, blend it in a mixer to a coarse mixture. Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Divide the stuffing into 12 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 1 to 5 to make 11 more parathas. Serve immediately with fresh curds. You must have surely tried making parathas with varied fillings ranging from potato, green peas and other veggies to cooked moong dal and even spinach. However, you will find that this Indian dal ka paratha has a unique texture and rich flavour, which is a class apart from the rest. While the dough of chana dal paratha is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing. A mixture of cooked chana dal perked up with spice powders like peppy garam masala and tangy amchur as well as other complementary ingredients like onions and coriander, gives this dish a wonderfully balanced texture and peppy flavour, which is sure to steal your heart. This healthy lentil stuffed paratha is a good blend of complex carbs and protein because of the use of whole wheat flour and chana dal. Onions and coriander not only add flavour, but also lend appreciable quantities of vitamin C, and quercetin along with small quantities of vitamin A to build our immunity against various diseases. Enjoy it fresh off the tava with your favourite raitas These parathas can be enjoyed by health conscious people minus the sugar in the stuffing. Tips for chana dal paratha. 1. Cook the chana dal till it is just tender and not over cooked or mushy. 2. Remember to drain the chana dal well, else the stuffing might have moisture and this might make rolling difficult. 3. Blend the chana dal coarsely for a good mouthfeel. Enjoy chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with step by step photos.

Delicious pancakes which are so simple to make.

Jeera buns and masala buns are common fare at bakeries, but nothing can beat the satisfaction of making them in your own kitchen. First of all, the softness and fresh aroma of buns out of the Oven are unbeatable. Secondly, you are also assured of the ingredients that go into it and the hygienic preparation. So, here is how you can make your favourite Onion and Jeera Buns are home. These tasty buns can be stored in a dry, airtight container at room temperature, for two days. The procedure is quite simple, and if you follow the instructions correctly, you are sure to end up with fluffy, irresistible buns to accompany your tea today! When you have let the yeast mixture rest for 10 minutes, you will notice that it gets frothy, which means it has activated properly – once you get this right, you have crossed half the bridge. But, if you don’t get a bubbly, frothy yeast mixture, you might have to redo that step; the water might have been too cold or too hot. They stay fresh in an air-tight container for 2 days. Team up these buns with pepper-flavoured Tomato, Cabbage and Bean Soup and Pasta Genovese and make it a meal.