bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with 17 amazing images. Bhaat Na Poodla is a wonderful Indian pancake made with mashed leftover rice, whole wheat flour, besan, curds and spices. Bhaat Na Poodla tastes best when cooked patiently till crisp. Coriander, normally treated as a simple garnish, plays a greater role in this recipe as it imparts the dominant flavour and colour. Notes and tips on bhaat na pudla recipe. 1. Mash rice using your fingers or the back of a spoon/fork. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute. 2. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making Bhaat na Poodla. 3. Add curd in the same bowl. They help in making the Bhaat na Poodla soft. 4. Using approx. ¾ cup of water, make the rice pancake batter. Mix well to form a thick pouring consistency batter. 5. Pour a ladleful of the batter on a non stick tawa. Press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle. Have Bhaat Na Poodla as a snack or as a one-dish meal. At Gujarati homes, Bhaat Na Poodla is had for breakfast with Green Chutney or ketchup. Enjoy how to make bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with detailed step by step photos and video below.

sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with 28 amazing images. sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji is a traditional bhaji from the sindhi repertoire is a nutritious and balanced meal in itself when served with rice or rotis. Learn how to make Sindhi sai bhaji. To make sai bhaji pressure cooker recipe, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, ginger-garlic paste and green chilli paste and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, coriander-cumin seeds powder, turmeric powder, tomatoes, chana dal, potatoes and brinjal, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the spinach, khatta bhaji, fenugreek leaves, dill leaves, salt and ½ cup of water, mix well and pressure cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid. Keep aside to cool slightly. Blend it till the mixture is coarse using a hand blender. Serve immediately. Saibhaji uses an extensive set of ingredients ranging from greens and dal to veggies too, which when perked up with tomatoes, spice powders and pastes becomes a tongue-tickling and sumptuous bhaji. Sai bhaji pressure cooker recipe is a quick and easy version made using the Pressure Cooker, which enables you to cook the varied greens and veggies all at one shot. It also aids the flavours to fuse well, resulting in a dish that has a bit of sourness, a bit of sweetness, a bit of spice, and a lot of joy! The use of 4 different varieties of green leafy veggies in Sindhi sai bhaji adds in a very good dose of vitamin A – a nutrient which is necessary for vision, glowing skin and also to boost immunity. Vitamin C is another key nutrient these greens lend. This is immunity boosting too along with helping to fight radicals in the body and prevent the onset of chronic diseases like heart disease and cancer. Indian style healthy sai bhaji has much more nutritional benefits to offer. It has heart protecting benefits as it is rich in magnesium – a nutrient which regulates heart beat. Being rich in iron and folic acid, it prevents anemia by increasing haemoglobin levels. What’s more, this saibhaji is a very good source of fibre and protein too. This makes it a wise choice for those aiming weight loss. With not too many carbs to offer, even diabetic can enjoy this sabzi as a part of their meal. Enjoy sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with step by step photos.

tomato omelette | eggless tomato omelette | vegetarian tomato omelette | besan ka cheela | with 16 amazing images. A combination of besan and chopped tomatoes with an exciting touch of spices gives you a tasty and succulent Eggless Tomato Omelette. We have made this Vegetarian Tomato Omelette super healthy as its mainly made from besan, tomatoes and onions. Here’s an opportunity for vegetarians to enjoy their own creative version of Tomato Omelette! Yes, this is an Eggless Tomato Omelette for Vegetarians. A few other ingredients like onions, green chillies, ginger, etc., add to the crunchiness and flavour of the Tomato Omelette. This is a quick and easy Vegetarian Tomato Omelette recipe, which can be had for as an evening snack. The beauty of Tomato Omelette is that it uses common ingredients that you are sure to have at home, and does not require any grinding or fermentation. So, you can make it instantly whenever needed. This quick Vegetarian Tomato Omelette is a popular Indian breakfast recipe had with green chutney or tomato ketchup. You can also try other breakfast recipes focusing on tomatoes, like Tomato Poha and Tomato Upma. Enjoy how to make Tomato Omelette Recipe with detailed step by step photos and video below.

Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish!

french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with 25 amazing images. french beans and carrot thoran recipe is a Kerala style carrot thoran dry sabzi. ‘Thoran’ is a traditional vegetable preparation that is popular in Kerala. carrots beans thoran is a dry sabzi that can also be prepared with many different veggies. In this french beans and carrot thoran recipe, we have used a colourful combination of French beans and carrot. First, the veggies are sautéed with onions and an aromatic tempering of seeds and red chillies, and then it is perked up with a tasty mixture of coconut and other ingredients, which not only improves the taste but also gives a nice mouth-feel to the Kerala style carrot thoran dry sabzi. Onions may or may not be added, but they give a nice crunch and strong flavour to french beans and carrot thoran. Enjoy the french beans and carrot thoran with steaming hot Rice and Sambhar or Rasam. See why french beans and carrot thoran is healthy? Made from carrots which helps prevent deterioration of the eye as one gets older and prevents night blindness. French Beans is rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Notes on french beans and carrot thoran recipe. 1. Choose young and fresh beans and carrots that are tender and naturally sweet for these beans and carrot stir fry. 2. Do not add more water for or else you will overcook vegetables and lose its taste and crunchy texture. 3. We have used coconut oil in the end to enhance the aroma and taste of Beans Carrot Mezhukkupuratti. Learn to make french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with step by step photos and video below.

cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with 35 amazing images. cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich has got cheese, veggies, chutneys and a flavourful potato stuffing. Learn how to make Mumbai cheese masala toast sandwich. To make cheese masala toast sandwich, make the stuffing first. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the asafoetida, turmeric powder and curry leaves and sauté on a medium flame for a few seconds. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Divide the stuffing into 5 equal portions and keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread ½ tsp of green chutney on each buttered bread slice. Place a portion of the stuffing on a buttered-chutney bread slice and spread it evenly. Arrange 2 tomato slices, 2 onion slices, 2 cucumber slices, 1 capsicum slice and ¼ tsp of sandwich masala evenly over it. Sprinkle ¼ cup of cheese evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it. Repeat steps 2 to 8 to make 4 more toasts. Serve immediately with tomato ketchup. Think about all the masaledar things you know – and you will find them in this sandwich. The masala cheese toast sandwich, which is the most popular cheese sandwich sold on the streets of Mumbai, is what one would call ‘fully loaded’! When cooked the spicy masala toast in a sandwich toaster, the aroma is so appetizing that one just cannot resist a bite! If you do not have a sandwich toaster, no worries, you can always cook this up in a griller or tava, it tastes just as awesome. The base of this Mumbai cheese masala toast sandwich is its green chutney and sandwich masala. You can recreate the Mumbai roadside taste and flavour in your own kitchen by making green chutney for sandwich and sandwich masala both at home. You can enjoy this tongue-tickling and filling cheese masala toast sandwich any time you are hungry. It is a good lot of fun to bite into this sandwich huddled under an umbrella on a rainy monsoon day! Tips for cheese masala toast sandwich. 1. Try and buy sandwich bread as they are thick and specially made for making such tasty sandwiches. 2. Greasing the sandwich toaster at the bottom and the top slice of the sandwich is a must before grilling in a hand toaster. The greasing with butter is what makes the sandwich crispier. 3. Serve it immediately to enjoy its texture. Enjoy cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with step by step photos.

khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with 15 amazing images. khakhra chivda is where crushed khakhras are pepped up with roasted chana dal, peanuts, cashew nuts, sev and other interesting ingredients, which will make the taste buds – and of course, your kids – to jump with joy. When kids get bored of the usual rotis in their tiffin box, you can make an exciting khakhra chivda snack with crispy khakhra instead! Made with wheat flour, khakhras are quite as satiating as rotis but can be quite thrilling for kids to munch on. It is difficult to think of something new everyday for your kiddo’s tiffin so this is one khakhra chivda snack that you can use as their tiffin treat and I am sure the box would definitely come back empty! You can also use this khakhra chivda as a Diwali jar snack and serve it to your guests or simply use it as an evening snack and enjoy it with a hot piping cup of masala chai . When I be craving for something tasty, I add in cucumbers, tomatoes, onion, coriander with little chaat masala to this khakhra chivda making it a chaat and kill my hunger pangs by relishing it! You can make a large batch of this khakhra chivda and store it in an air-tight container for 5-6 days, ready to send in the kids tiffin box anytime you wish. It can come in really handy on hurried days when you don’t have time to prepare an elaborate tiffin. Moreover, your kids would love it too! Also pack Quick Chocolaty Biscuits in another tiffin for a perfect short break combo. Learn to make khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with detailed step by step recipe photos below.

batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with 25 amazing images. batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak is a delicious sabzi with the perfect delicate softness and crispness of potatoes along with the crunchiness of cashew nuts and sesame seeds. Learn how to make dry batata nu shaak. To make batata chips nu shaak, for the bateta chips heat the oil in a deep non-stick kadhai and deep-fry, a few potato strips at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Next, heat the oil in a deep non-stick kadhai, add the cashewnuts and sauté on a medium flame for 30 seconds or till the cashews turn golden brown in colour. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder and sauté on a medium flame for another 1 minute. Add the fried batata chips, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. Completely unique, the batata chips nu shaak is sure to enthrall your taste buds with its amazing crunch and irresistible flavour. Crispy fried potato strips are tossed with sautéed cashews, aromatic seeds and spice powders to make a wonderful Gujarati chips nu shaak that combines beautifully with rotis or puris and shrikhand or aamras. We would like to warn you though that if there is a delay in bringing the rotis, the Indian style aloo finger chips ki sabzi will be wiped off the bowl as it is so tasty just by itself! In fact, most of the magic in this Gujarati style dry batata nu shaak is worked by the sesame, poppy and cumin seeds, which impart not just a brilliant flavour and aroma but also a delectable crunch to the dish. Tips for batata chips nu shaak. 1. Cut the potatoes into thick strips or wedges so they do not break while cooking. 2. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy. 3. Serve it hot and fresh before the potatoes get soggy. Enjoy batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with step by step photos

dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi | with 27 amazing images. dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi is a quick fix Indian accompaniment. Learn how to make dahiwale simla mirch. To make dahi simla mirch ki sabzi, combine the potatoes, milk, curds, turmeric powder, chilli powder, besan, salt and ½ cup water in a bowl and mix well to form a smooth mixture. Keep aside. Combine the oil and cumin seeds in a microwave-proof bowl and microwave on high for 1 minute. Add the capsicum, mix well and microwave on high for 1 minute. Add the prepared mixture, mix well and microwave on high for 3 minutes stirring once in between after 1½ minutes. Serve hot. Dashingly flavoured, multi-coloured capsicum are cooked together with a mixture of potatoes, spice powders, besan and curds to create Indian capsicum curd curry with a wonderful texture and flavour, which you are sure to enjoy thoroughly. The freshness of curd is clearly recognizable in bell pepper yogurt curry, and the best part is that it takes just minutes to cook it in the Microwave. To further reduce your cooking time, you can cook potatoes too in a microwave. Quite different from the usual tomato and onion based gravies, this microwave sabzi has its own unique flavour, which is sure to please the diner. Enjoy a bowlful of hot Indian capsicum curd curry with satiating and homely dishes like chapati or paratha. Tips for dahi simla mirch ki sabzi. 1. Firstly remember to use a big bowl which is microwave safe. 2. The curd used in this recipe should be fresh to avoid tanginess in the sabzi. 3. After adding curd, remember to mix in between to avoid it from splitting. 4. We have used red and yellow capsicum, not only to enhance the hue and appeal of the sabzi, but because they are slightly sweeter than the green capsicum. However, if you don’t find them, replace them with green capsicum. Enjoy dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi | with step by step photos.

shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with 20 amazing images. shalgum ki sabzi is an Indian turnip vegetable. Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine. In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry. In fact, no other cuisine makes such extensive use of the Punjabi shalgum ki sabzi. Turnips cook easily, and taste fantastic when combined with tomatoes as in this shalgum ki sabzi. Indeed, this is a homely and satiating shalgum ki sabzi that you will thoroughly enjoy, when had with rotis. You can also add on, you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal. Tips for Punjabi shalgum ki sabzi. 1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well. 2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi. 3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi. Learn to make shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with step by step photos.

rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images. rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode. To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist. The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage. Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands. Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos.

dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images. In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice! Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat. You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below.

cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with 30 amazing images. cabbage pulao is a hearty and satisfying dish that is popular in South India. Enjoy how to make patta gobi pulao. cabbage pulao is made with rice, cabbage, carrots, peanuts, and coconut. The combination of flavors and textures is delicious, and the dish is sure to please everyone at the table. We enjoy the contrasting textures of the soft cabbage and the crunchy urad dal and peanuts in cabbage pulao. The cabbage pulao is tempered with the traditional South Indian combination of mustard seeds and urad dal, along with red chillies, onions, parboiled chana dal and other ingredients that give the dish a unique texture and flavour. We have made a healthier version of cabbage pulao by using brown rice instead of white rice. Brown rice adds a nutty flavor and chewy texture to cabbage pulao. cabbage pulao is a good source of folic acid and fiber, which are important nutrients for pregnant women. Pro tips for cabbage pulao. 1. Coconut oil is a natural and saturated fat that is better for your health than processed seed oils, which are high in polyunsaturated fats. 2. Add salt to taste. We added 1/4th tsp salt. If suffering from high blood pressure, reduce salt or skip it. 3. Cabbage pulao is a perfect meal for packing in your tiffin box. It is nutritious, delicious, and will stay fresh for hours. Enjoy cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with step by step photos.

chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with 40 amazing images. chanar dalna is a super-tasty from paneer subzi from Bengali cuisine. Learn how to make chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | Bengali style chinar dalna original recipe uses potatoes, we have avoided it here to make the recipe healthier. Instead, we have used green peas, mashed lightly to get a nice consistency. With the tang of tomatoes and the magic of Indian spices, it is a really mouth-watering chana paneer sabzi that can make your main course very exciting. Bengali style chinar dalna as such uses very little oil. If you like the flavour of kalonji, you can temper some along with the cumin seeds. It will add more josh to the healthy Chanar Dalna. Serve it hot with puris or rotis. Tips to make chanar dalna recipe: 1. Instead of fresh green peas you can use frozen green peas also. 2. Immerse the sauteed paneer cubes in warm water to maintain its softness. 3. Cook the tomatoes till they melt completely while stirring continuously otherwise the masala may burn. Enjoy chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with detailed step by step photos.