This dosa is so tasty and cheesy and scrumptious that it could well be a strong competitor for pizzas! Palak Cheese Dosa is an innovative recipe that features buttery dosas layered with a paste of palak, cheese, onions, tomatoes and other taste-givers, followed by a topping of grated cheese. Folded into an appetizing shape, these dosas are truly, completely irresistible! Next time when you have guests over, build a party platter of a wide variety of dosas which everyone is sure to love - Corn Dosa , Dosa Lasagne , Jini Dosa , Moong Dal Dosa .

Behold this yummy variation of egg bhurji! i’ve replaced egg with low-fat paneer and cooked it with assorted spices and veggies like tomatoes, spring onions and capsicum. The filling is therefore a powerhouse of vitamin c! wrapping it with soya rotis makes it rich in folic acid and iron too.

tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe | with 18 amazing photos. onion tomato chutney is inspired from South Indian cuisine. It is made with tomatoes, onions and spices. The flavor is tangy, spicy and also has a nutty aroma. Traditionally tomato onion chutney is made in mortar and pestle but now a days no one uses those complex methods and instead use a food processor or a grinder. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato onion chutney. As i said every household has their own style of making South Indian style tomato chutney using some of the basic ingredients used in every Indian household. We had made onion tomato chutney using tomatoes which are the base of the chutney and provide tanginess. Next we have used onions which balance the tanginess of tomatoes, further chana dal and urad dal which provide a nutty taste and aroma to the chutney, few green chillies for some spice, curry leaves for some freshness and we have cooked all these ingredients and blend them together to get a smooth paste. Thereafter we have tempered tomato onion chutney as South Indian chutney's are incomplete without tempering. We have only used mustard seeds and kashmiri red chillie for the tempering which perks up the flavor of the tomato onion chutney. South Indian style tomato chutney goes really well with idlis, dosas, vadas and appam. onion tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato onion chutney the refrigerator for 10 days but you need to pack it in a air tight container. Enjoy tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe with detailed step by step photos and video below.

The Burmese Samosa Curry Soup involves a bit of effort and time, but it is completely worth the effort because every spoonful is nothing short of bliss! The Burmese Curry Soup is a classic Oriental soup with hints of ginger, garlic, whole spices and of course, coconut milk. A base of curds and besan gives the soup a luscious mouth-feel while a garnish of cabbage, bean sprouts and kala chana gives it a delectable crunch. The second component of this awesome recipe is the veggie-packed samosa, which is made with readymade samosa patti to reduce the effort and to get a wonderfully crispy outer layer. The samosas are served in a bowl bathed in hot Burmese soup. While you can prepare the samosas and the Burmese curry soup beforehand, just before serving you must heat the soup, garnish it, pour it on the samosas and serve it immediately to enjoy the crunch of the veggies and the samosa.

Kovalam is a scenic coastal town in southern india, where the shore is lined almost completely with coconut palms. Understandably, their cuisine is characterised by the copious use of coconuts. Kovalam mutter is a semi-spicy preparation of green peas cooked with onions, tomatoes, spices and a smooth coconut-cashew paste, and tempered with the traditional south indian combo of crunchy cumin seeds and urad dal.

Not sure how to use up the remaining ridge gourd lying in your fridge? Make some delicious dal using ridge gourd an ingredient. Sautéed ridge gourd, onions and spice are cooked together with pressure-cooked moong dal and a sizzling hot tempering poured over it. Serve hot, it tastes delicious!

A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into a classic special dish! Mixing in some spice powders, shaping into balls and deep-frying converts leftover rice into scrumptious pakodas, which are a wonderful value-add to traditional curd-based kadhi. The mellow, spice-laced flavour of the pakode and its exciting texture contrast beautifully with the tangy flavour and rich texture of the kadhi making them a winning team. Serve the Rice Pakoda Kadhi hot, with an aromatic garnish of coriander. This delectable dish makes a good accompaniment to Vegetable Pulao or Vagharela Bhaat ( Gujarati Recipe) .

Children will enjoy eating parathas shaped like stars. And why not, filled with vegetables and soya, and served with ketchup, it is a healthy, nutritious snack. These parathas are extremely soft, making it easy for a child to eat. You can also treat your kids to other exciting finger foods like Green Pea and Paneer Tikki , Cheese and Apple Sandwich and Bread Pattice .

This elaborate version of Sambhar is a primary side dish whose smell will linger in your hands long after you are done with the meal, thanks to the exciting array of spices used in it. It is usually had as an accompaniment with idlis and dosas or plain rice . While I have modified this recipe to use cooked chana dal, a lot of south Indians usually prefer to use toovar dal – which is, in fact, the preferred dal for most South Indian gravy-style dishes.

Protein cup cakes, one need to have short and frequent meals while pregnant to provide a constant source of energy and nutrients, these protein cup cakes are just right to do so. Add peanuts if you wish to increase the protein content further.

Kacharya is a way of preparing crispy veggies, popular along the western coastal regions. A dry subzi with a traditional tempering and a garnish of freshly grated coconut, kacharya usually involves stir-frying the vegetable till it is crisp. Ivy gourd is an ideal choice for such a preparation, as it is juicy but does not get soggy on sautéing. So, you will find that the Tondali Chya Kacharya has an exciting crunch, a mildly tangy flavour and a subtle juiciness as well, all of which make it a wonderful accompaniment for rotis and parathas.

Much-loved by the maharashtrians, the usli is a nutritious and tasty everyday preparation that is enjoyed by the kids as much as the adults, which is a great plus-point for any dish! made with mixed sprouts spiced and tempered traditionally, the usli is so simple, anybody can make it.

fried arbi recipe | chatpata arbi sabzi | sukhi Rajasthani arbi fry | colocasia fry | taro fry | with 25 amazing images. fried arbi recipe is a chatpata colocasia snack which is deep fried. Learn how to make chatpata arbi sabzi. Colocasia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy crispy fried arbi delicacy here! Prepared in true Rajasthani style, fried arbi can be served as a starter or as a subzi with the main course. Either way, its chatpata flavour and crispy texture will steal your heart. To make fried arbi, deep fry arbi till they turn golden brown. Heat the oil in a broad non-stick pan, add the carom seeds and mustard seeds. When the seeds crackle, add the fried arbi pieces, turmeric powder, chilli powder, coriander powder, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve fried arbi. While some might prefer to directly sauté the cooked arbi, it turns out best when deep-fried first in sukhi Rajasthani arbi fry, so go for this fool-proof method. Enjoy fried arbi recipe | chatpata arbi sabzi | sukhi Rajasthani arbi fry | colocasia fry | with step by step photos.

baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with 31 amazing images. baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi is a simple and quick sabzi with a perfect hue and taste to please you. Learn how to make paneer baby corn and capsicum sabji. To make baby corn paneer sabzi, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the ginger-green chilli paste, spring onion whites and red and green capsicums and sauté on a medium flame for 2 minutes. Add the baby corn, turmeric powder, chilli powder, tomato purée, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the paneer and spring onion greens, mix gently and cook on a medium flame for 1 minute, while stirring gently and occasionally. Serve hot garnished with coriander. When your tongue yearns for something peppy and tangy, but you do not have much time to prepare an elaborate treat, the baby corn paneer sabzi is just what you need! With crunchy capsicums and spring onions for company, fresh baby corn and succulent paneer transform into a true delicacy in dry corn paneer capsicum sabzi. Ready in minutes, this Quick Recipe is flavoured mainly with luscious tomato ketchup, ginger-green chilli paste, and other common ingredients that are readily available in any kitchen. Thus you will find that this paneer baby corn and capsicum sabji has a variety of textures, but they are quite pleasing. It makes a great accompaniment for any kind of roti. Tips for baby corn and paneer sabzi. 1. Mix gently. We don't want to break the paneer cubes. 2. It is also better to prepare the quick baby corn and paneer sabzi in a broad pan so that the paneer does not break. Enjoy baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with step by step photos.