1862 tomatoes recipes

tomatoes recipes | 4263 indian tamatar recipes |

Tomato recipe collection. Tomatoes, the most basic ingredient in any pantry, are the most used, loved and cooked with ingredient around the world. Depending on the produce, they provide some sweetness or acidity and sourness. They have a very distinct taste which is unique from all the other vegetables which is reason for it being utilized so much in different recipes all over. We hope you enjoy our collection of Tomato recipes.

Breakfast recipes using Tomatoes

Tomatoes are a superb option to whip up a quick and easy breakfast because they taste wonderful even when raw. The simplest way to go is a Tomato and cheese sandwich which only has 3 ingredients. On similar lines there is Quick tava sandwich which requires a few more ingredients and tastes even better.

The tanginess of tomatoes really shines through in Tomato upma since it is first pureed and then cooked with semolina. Finely chopped tomatoes also make a great topping on Tomato onion Uttapa, the perfect South Indian breakfast.

Tomato recipes for Lunch/Tomato recipes for dinner

Whether it be Indian food or continental, tomatoes can be found to be a key ingredient in a lot of recipes. Pasta in red sauce is classic of red, tangy gravy with garlic and onion with pasta tossed in it and is a comfort food for all. Italians love their tomatoes and that shows when you make a hearty, filling Lasagna.

Indian recipes with tomatoes are also found in abundance. The most famous Indian dishes with tomatoes would be Kadai Paneer, Vegetable Makhanwala or just a simple Tomato coconut subzi. For a more wholesome meal, Paneer bhurji, with tomatoes and masalas, can be eaten with rotis or avoid the rotis and just make Methi and tomato rice with a side of raita.

Sauce recipes made with tomatoes

A good sauce is loved by all and whether you are in India or anywhere else, the most beloved is Tomato ketchup, so why buy the market processed one when you can just make one at home! Another famous one is the Pizza sauce! Tangy, sweet, spicy and tingly, all at the same time, you will forget outside pizza and only prefer this once you make it. Pizza sauce is Italian, but a Mexican cousin of it is Salsa! It can be cooked or uncooked and eaten with almost every Mexican dish.

Ever wondered about making Idlis and dosas but never getting the chutney quite right? Add a little more zing to your regular chutney to make the Tomato Coconut chutney which is as good as any you have had at an udipi restaurant. not only sauces, you can also pre-make gravies like Makhani Gravy to save you time from further preps.

Tomato Recipes for starters and snacks

Tomatoes cook quickly and easily so most of the tomato-based foods are hassle-free and that makes them perfect for snacks. Mexican bread tartlets is one such recipe that is easy, innovative and a crowd pleaser. Speaking of Mexican, Quesadillas are such a wonderful treat stuffed with fillings of various kinds and sauces with lots of cheese.

Paneer grilled on a high flame and then served with a hot tomato sauce can be really impressive to entertain guests. But if you want to go a simpler route, a street style Dry chana dal is filling and comforting.

Tomato Recipes for Soups

Did you know that you can make soups with tomatoes that are not just Cream of Tomato soup? Adding tomatoes do any soup gives them a different flavor profile, for example in Carrot and bell pepper soup. Tomato chunks are also used in Tom yum soup, a classic Thai soup with different vegetables. An Indian version of a soup would most definitely be Rasam, a lentil based soup flavored with traditional spiced powder.

Tomato Recipes for street food

The street food of Mumbai is so rich and diverse, with snacks suitable to all palates. But one thing I have noticed is that these recipes with tomatoes are adored by everyone, without complaints and rightfully so. The most basic and famous one is the Mumbai style Sandwich or its close friend, Masala toast sandwich. The tinge of sourness in Misal pav and Sev usal is provided by this wonder ingredient and elevates the dishes a notch higher. Apart from the above, all the classic Indian chaats like Sev puri also have tomatoes which provide the freshness and juiciness to them.

We hope you enjoy the collection of Tomato recipes provided below.


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chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.
fried egg masala recipe | masala egg omelette curry | masala fried egg | with 41 amazing images. fried egg masala curry is a flavorful and hearty dish that combines the richness of fried eggs with a spicy, aromatic masala gravy. Learn how to make fried egg masala recipe | masala egg omelette curry | masala fried egg | The masala egg omelette curry is typically prepared with a flavorful tomato-based gravy, and the eggs are fried to a golden perfection and then simmered in a thick, spiced onion-tomato gravy, which is infused with aromatic spices. This masala fried egg recipe is perfect for a quick and easy meal, packed with the bold flavors of Indian spices. This dish pairs wonderfully with hot rotis, parathas, or steamed rice, making it a versatile option for lunch or dinner. pro tips to make fried egg masala: 1. If you do not want to fry the eggs then you can simply add boiled eggs to make this recipe. 2. You can adjust the consistency of the curry according to your preference. 3. You can squeeze a little lemon juice for added flavour. Enjoy fried egg masala recipe | masala egg omelette curry | masala fried egg | with detailed step by step photos.
matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video
masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with amazing 30 images. Masala Omelette Pav is one of the classic street foods of Mumbai, which packs the sumptuousness of omelettes into a handy sandwich form. egg omelette pav is also a popular Indian street food. It is super easy and quick to make. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian version of it which is famously known as “Masala omelette”. Masala omelette is also famously sold on streets and every vendor has his own style and version of making it. To make Mumbai roadside omelette pav perfectly cooked omelettes are sandwiched between buttered and toasted ladi pav. A sprinkling of onions perks up the texture of the Masala Omelette Pav while a dash of garam masala boosts the flavour. You can also sprinkle some cheese and chaat masala if you wish to. We have made Mumbai roadside omelette pav by whipping eggs along with onions, tomatoes, green chilli coriander leaves and garam masala. Further, we have poured a portion of the egg mixture on a non-stick pan and cooked it from both the sides until brown. Next, to assemble we have toasted ladi pavs with butter and kept aside. Next, we have sprinkled garam masala on both the sides of the ladi pav along with onions and cut and placed masala omelette over the lower halve of the ladi pav and closed the pav by pressing it lightly. Our masala omelette sliders is ready to be relished!! Masala omelette pav is a tummy filling recipe which makes it perfect for breakfast or you can also have it as evening snack. egg omelette pav is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it along with a hot cup of Masala Chai, it goes along really very well. You can also, pack it in your tiffin and carry it along and relished while travelling. You can also try other Mumbai roadside recipes like the Mysore Masala Dosa and Pani Puri. Learn to make masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with detailed step by step recipe photos below.
soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with 21 amazing images. soya bhurji is soy served in a different style than seen before. This soya matar bhurji makes use of soy granules. Learn the art of making soya bhurji from soya granules at home. Making soya matar bhurji is very simple. The soy granules need to be soaked and drained well by squeezing out all the excess water. Then tempering adds its magical flavours. Simply onions, garlic paste, tomatoes are sautéed in oil and it is perked up with basic spice powders. The garlic paste in soya bhurji is highly recommended as it adds flavour and enhances the taste of the otherwise bland soya granules. If you wish you can add finely chopped garlic as well and accompany it with some finely chopped ginger too. This Soya Matar Bhurji is a protein-rich potion which is required for the growth and maintenance of all cells of the body and maintain muscle strength. Further fiber too is enhanced in this soya bhurji from soya granules due to the addition of green peas. Enjoy soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with step by step photos below.
methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with 31 amazing images. methi chi patal bhaji, also known as fenugreek leaf curry, is a simple and flavorful dish from Maharashtrian cuisine. Learn how to make methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | It's a perfect way to incorporate the goodness of methi leaves (fenugreek leaves) into your meals. The methi leaves are packed with nutrients and have several health benefits. It is a simple yet flavorful dal fenugreek curry that is made with fresh fenugreek leaves, lentil and peanuts for a flavourful twist. The creamy lentils, nutty peanuts, and aromatic fenugreek leaves create a symphony of flavors that will tantalize your taste buds. Maharashtrian style methi chi bhaji is not only delicious but also packed with protein and fiber, making it a nutritious and satisfying meal. methi chi patal bhaji is best served hot with bhakri, Roti or steamed rice. pro tips to make methi chi patal bhaji : 1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves. 2. Use fresh methi leaves, fresh methi will give you the best flavor. 3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe. Enjoy methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with detailed step by step photos.
maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | with 25 amazing images Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight. We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour. Let’s see how maa ki dal recipe is made. To make Punjabi kali dal, heat the oil and butter in a pressure cooker and add the cumin seeds. add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté . Add the chilli powder, turmeric powder and tomato pulp, mix well and cook. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles. Add the fresh cream and your pressure cooked maa ki dal. I would like to share some tips to make the perfect black gram dal. 1. Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal. 2. Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal. Maa Ki Dal from Punjab (known as Kaali Dal) is available on highways across India in Dhabas and also popular in restaurants. Maa Ki Dal tastes best with Parathas or Butter Naan. Aside from Maa Ki Dal, check our collection of Punjabi Dals and Kadhis. Enjoy how to makemaa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal with detailed step by step photos and video below.
tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with amazing 8 images. From North to South, tomato raita is a popular accompaniment all over the country. Two tangy ingredients – tomatoes and curds – come together in this super-easy tomato raita recipe, which requires no cooking. tomato raita recipe is made from 5 ingredients, curds, tomatoes, coriander, cumin seeds and chilli powder to add some spice. This is a super quick and delicious tamatar ka raita to make! Each and every ingredient used in the tomato raita is simply basic and can be found in every Indian household. When I the mood to eat raita, tomato raita is the quickest and easiest raita to make. Seasoned with a dash of spice powders and salt, the tomato raita is indeed a tongue-tickling accompaniment, which can be enjoyed with parathas or even biryani . I usually make this raita when I have biryani for any meal. The combo together tastes heavenly. See why we think this is a healthy tomato raita? Curd is one of the richest source of protein, calcium and minerals. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant , super rich in Vitamin C, good for heart. While it can be had at room temperature, the tomato raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds. You may also like to try other raita recipes like Mint Raita and Spinach Raita. Learn to make tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with step by step photos.
sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with 31 amazing images. sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal is a simple everyday wholesome fare. Learn how to make Indian dal sultani. Even commonly consumed dals rock when combined intelligently with the right ingredients! Garlic and tomatoes add tang and taste to this versatile Indian dal sultani, which is made with a combination of moong dal and toovar dal. Everyday spices along with a generous sprinkle of coriander adds on to its aroma and flavour. The dals are a source of protein which work to protect cell and tissues of the body. Folic acid content of moong dal is an added benefit to this dal. Tomatoes and garlic, on the other hand, lend antioxidants like lycopene and allicin respectively which helps protect our heart. The healthy moong dal sultani is thus a wise pick for not only heart patients, but also for diabetics. The zero oil dal suits a weight loss menu as well. Serve it with Bajra and Cauliflower Roti to make a satiating meal. Tips for dal sultani. 1. If you are serving the dal later, we recommend you to adjust the consistency of dal by adding water while re heating. 2. You can increase the proportion of green chillies according to your spice. 3. You can also add 1 tsp lemon juice in the dal for the tangy flavour. Enjoy sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with step by step photos.
Turai, a vegetable that is low in calories and carbohydrate, is combined with onion and flavoured with ginger and garlic to make a simple dish ideal for those of us who like simple flavours. Though the recipe says to use peeled turai feel free to use them unpeeled to take advantage of the fibre content present in the peel. Serve this dish with hot phulkas and a salad.
bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos.
Pesto is a traditional italian sauce prepared with olives, crushed pepper, basil leaves and olive oil. It combines very well with tomatoes and cheese, giving the black olive pesto sandwich a gourmet touch.
methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.
quick sandwich recipe | vegetable tawa sandwich | veg tawa sandwich | Indian tava sandwich | with amazing 20 images. This quick sandwich recipe is one that has withstood the test of time. You don’t need a grilled or toaster to make Indian tawa sandwich. We have used the simple tawa which is available in every Indian kitchen. veg tawa sandwich is a popular snack with kids and office-goers, and is sold commonly in canteens and bakeries. vegetable tawa sandwich is a wonderful snack to accompany tea, because it is both filling and tasty. The vegetable tawa sandwich is so quick and easy to make that if you no one can ever go wrong with the recipe. To make the stuffing for veg tawa sandwich, combine onions, tomatoes, coriander leaves, grated cheese and Indian spices that include red chilli powder, cumin seed powder and coriander powder. As this is a quick veg tawa sandwich we have used minimum of veggies but if you wish to you can add any ingredients that you wish to. Also, you can add mozzarella cheese instead of processed cheese. Mix well and the stuffing is ready!! Further, divide the stuffing into 4 equal portions. Place 2 bread slices on a clean, dry surface and spread ½ tsp of butter evenly over each slice. Place a portion of the stuffing on one buttered bread slice and spread it evenly. Sandwich it using another bread slice with the buttered side facing downwards and press it lightly. Brush ½ tsp of butter evenly over it. Heat a non-stick a tava (griddle), put ½ tsp of butter for cooking and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Cut the Indian tava sandwich diagonally into 2 equal portions. Repeat steps 2 to 7 to make 3 more sandwiches. Serve quick veg tawa sandwich immediately with tomato ketchup or any dip that you wish to. In veg tawa sandwich, a succulent stuffing of onions and tomatoes perked up with spice powders is sandwiched along with cheese between two buttered bread slices, and cooked on a tawa with more butter, till the bread is perfectly crisp and appetizingly golden in colour! The crispness of the bread and the juiciness of the filling contrast beautifully making this an ever-popular vegetable tawa sandwich snack. You can also try other sandwiches like the Potato Sandwich or Cheese Vegetable Sandwich. Enjoy quick sandwich recipe | vegetable tawa sandwich | veg tawa sandwich | Indian tava sandwich | with detailed step by step recipe photos and video below.
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