hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | hara tawa paneer is a tongue-tickling snack which can be enjoyed by all. Learn how to make hara bhara malai paneer. Step-by-step, this hara tawa paneer will trigger all your good senses… because, not only does the healthy starter have paneer marinated in tangy green chutney, it is also layered with a spicy corn mixture. To make hara tawa paneer, first make the hara chutney by combining all the ingredients and blending. Add curds and mix well. Then cut each piece of paneer into half to get 40 pieces. Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes. Meanwhile combine the corn, sugar, salt and the remaining 2 tbsp of the hara chutney and blend in a mixer to a coarse paste. Transfer the paste to a bowl, add the coriander and milk and mix well. Keep aside. Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent. Add the corn mixture and sauté on a medium flame for another 2 to 3 minutes and cool slightly. Divide the filling into 20 equal portions. Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it. Sandwich it using another piece of paneer and press gently. Heat the oil in a non-stick tava (griddle) and cook the stuffed paneer pieces, using the remaining 1½ tsp of oil till they are golden brown in colour from both the sides. Serve hara tawa paneer hot. The paneer used in this healthy hara paneer is low fat paneer, to restrict the amount of fat consumed. However, if you do not have any fat restriction, you can opt for full fat paneer. Either of the options will enhance your protein intake – a key nutrient required to nourish our body cells, tissues and muscles. The green chutney not only lends flavour but also attractive colour to tempt you. 3 to 4 pieces of hara bhara malai paneer serves as a satiating snack at less than 100 calories and 8 g of carb. Avoid those fried foods and gain in some calcium too by way of this healthy pick. Tips for hara tawa paneer. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. The sugar in green chutney is optional. You can avoid it, if you wish to. 3. Be very careful while cooking paneer pieces and do not flip them too often, else they might break. Enjoy hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | with recipe below.

Doodhi is a very tasty and versatile veggie, which absorbs the flavours that it is cooked with. Unfortunately, many people tend to think that doodhi is bland. Here is a lip-smacking recipe that will change your mind. Supported by an apt combination of spice powders and pastes, bottle gourd morphs into a delicious Doodhi Subzi, which is sure to be enjoyed by kids and adults alike. Serve with Phudine ki Roti and your favourite Raitas / Kachumber for a healthy and satisfying meal.

Chia seeds are the latest fad when it comes to juices. Juice lovers across the world are experimenting with the magic of chia seeds as these give a wonderful mouth-feel, bringing some of the excitement of all-time favourite falooda into a simple juice! In this delectable and refreshing drink, we have combined kokum juice with chia seeds, so you get a splash of tang together with the lovely texture of chia. The Kokum and Chia Seed Drink is an amazing way to enjoy the rejuvenating tang of kokum in the hot summer! Try other kokum recipes like the Kokum Sherbet or Kokum Kadhi .

Peach custard is a warm and delicious dessert that can be the perfect ending to a cosy dinner party! Sweet canned peaches are topped with yummy custard and brown sugar, and baked till the brown sugar melts. The caramelised sugar gives a wonderful aroma and flavour to the dessert. Try other eggless dessert recipes like Ice cream On A Coconut-Crust- and Fruity Chocolate Tarts .

Crushed peanuts and paneer mingle with crunchy and colourful vegetables to turn perfectly cooked flat noodles into an exotic treat for your taste buds. A thrilling culinary adventure, the Malaysian Noodles is further enhanced with flavourful additions like garlic, soy sauce, lemon juice and a crunchy garnish of crushed peanuts and spring onions. Serve the dish immediately on preparation to maintain the texture of the noodles and the paneer or tofu.

vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images. vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi. To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander. Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds. This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them! Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving. Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos.

Chocolate and mango- what perfect partners!! In this wonderful dessert mango yoghurt compliments the yummy chocolate pancakes.

Pista barfi sandwiched with dry fruits and flavoured with saffron and cardamom.

However many types of sponges you might have tried, you are sure to agree that there is nothing as versatile as the vanilla sponge cake! With its mellow but aesthetic flavour and melt-in-the-mouth texture, the vanilla sponge cake lends itself to many fantastic creations. Whether you give it a fruity glaze or a chocolaty dressing, the vanilla sponge cake lets your creativity shine, lending its full support. Here is a Fatless Sponge Cake made with eggs, which can be had by weight-conscious folks too. Use the sponge to make Fruit and Jelly Gateau or just glaze it with Mocha Glaze Icing , Lemon Glaze Icing , Orange Glaze Icing or Chocolate Butter Icing and enjoy along with some chopped mixed fruits and low fat cream .

filter coffee recipe | South Indian filter coffee recipe | kaapi | Kumbakonam degree coffee | Mylapore filter coffee | Madras kaapi | with 15 amazing images. South Indian Filter Coffee, with its stimulating aroma, is like an alarm clock that can wake you up even when you are dog-tired! An everyday beverage in Tamil Nadu and Karnataka, Filter Coffee has now become popular throughout the country. Filter Coffee is made using a special utensil that has two parts. The upper part has a perforated base, which allows the decoction to seep through into the lower half, which is basically a container. To make Filter Coffee, you need to put the coffee powder into the upper strainer-like container, press it using the special inverted-umbrella shaped attachment and top it with hot water. Check out our collection of hot and cold coffee based beverages like Orange Coffee , Banana Coffee Frappe and many more. Slowly, decoction collects in the lower container. If you do not have this special coffee filter, you can line a strainer with muslin cloth, place it over a container and follow the same procedure. Here is how to make the perfect filter coffee recipe | South Indian filter coffee recipe | kaapi | Kumbakonam degree coffee | Mylapore filter coffee | Madras kaapi with detailed step by step photos and video below.

mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images. mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling. Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly. The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve mag dal ni kachori along with green chutney and khajur imli chutney Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori. Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.

methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images. methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas. To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot. The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas. The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread. If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti. Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.

ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices. The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving. Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat. Enjoy how to make Ragda Patties recipe with detailed step by step photos below.

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.