The speckles of sesame and the hints of white pepper, make this snack a delight to behold and devour! no-fuss mushroom balls turn out well all the time provided you choose fresh button mushrooms and make the batter sufficiently thick to coat the mushrooms well.

Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with 8 amazing images. TraditionalLebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s. The Lebanese Garlic Sauce is not for the soft-hearted. As it is blended smoothly with the rest of the ingredients, the garlic imparts a very strong flavour to this sauce, which also has a pleasant tang thanks to lemon juice. To make Lebanese garlic sauce combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater, till it gets the consistency of mayonnaise. Add the salt and white pepper, mix well and store eggless Lebanese garlic sauce in an air-tight container and use as required. You need to mix in the olive oil carefully, as explained in theLebanese garlic sauce recipe, in order to get the right consistency, similar to mayonnaise. You can store eggless Lebanese garlic sauce in the fridge in an airtight container for around 15 days. Lebanese garlic sauce is relished with Falafels and Pita breads along with Tabbouleh. Being nice and creamy in consistency it is also used as a dipping sauce and can be easily spread on Pita breads or had plain with vegetables like cucumber and carrots. This egg free Lebanese Garlic Sauce is an amazing alternative to traditional Mayonnaise. It can be used to add flavor to Pastas or Vegetables. Enjoy Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with detailed step by step recipes below.

Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with 30 amazing images. Mumbai roadside vegetable fried rice is a popular street food dish that captures the vibrant and diverse flavors of Mumbai's bustling streets. This flavorful and satisfying dish is a fusion of various culinary influences, with a mix of Indian spices, Chinese cooking techniques, and colorful vegetables creating a unique and delicious combination. To make Mumbai roadside vegetable fried rice, a medley of finely chopped vegetables such as carrots, bell peppers, peas, and beans are stir-fried with aromatic spices in a wok or frying pan. Cooked rice is then added to the pan, along with soy sauce, vinegar, and other seasonings, and tossed together until well combined. The result is a colorful and fragrant fried rice dish that is bursting with flavor and texture. This street food favorite is often served piping hot in paper cones or containers, making it a convenient and delicious snack or meal option for those exploring the bustling streets of Mumbai. The combination of warm and comforting fried rice with the bold and zesty flavors of Indian street food spices makes Mumbai roadside vegetable fried rice a truly delightful culinary experience. Whether enjoyed as a quick and satisfying snack on the go or as a full meal paired with accompaniments like vegetable Manchurian or chili paneer, Mumbai roadside vegetable fried rice is sure to tantalize your taste buds and leave you craving for more. Give this flavorful and aromatic street food dish a try to experience a taste of Mumbai's vibrant and dynamic food culture. Prop tips for Veg fried rice. 1. Mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally. Stir-fry the vegetables without overcooking them or else they will lose their crunch. 2. Mix gently and sauté on a high flame for 2 minutes, while stirring occasionally. Do not stir the Chinese vegetable fried rice too much otherwise the grains may break. Enjoy Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with step by step photos.

Here's a low cal version of mayonnaise that will surely pacify health conscious people who always feel let down as they have to curb the intake of mayonnaise in continental dishes. This recipes reduces the calories almost to half as compared to our regular mayonnaise. Unusual ingredients like bread and low-fat curds used in this recipe will help retain the texture as well the taste. Use it to prepare dishes like Healthy Burger and you are sure to be impressed.

thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry | with 15 amazing images. Thai Red curry paste is made using Whole Red Chilies, Whole Coriander Seeds, Lemongrass, Lomon Rind, Ginger, Garlic, Onions and coriander. In India, we use Kashmiri Red Chillies to make this vegetarian thai red curry paste. Many Thai dishes use thai red curry paste as a base. The red vibrant colour is derived from Kashmiri Red Chillies. Vegetarian thai red curry paste is traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful. Red curry paste I used as base to many Thai Gravy, Soup, Rice and Noodles recipe. My personal favourite recipes using red curry paste are Thai Red Curry and Rice Noodles in Red Thai Curry Sauce. You can even store the thai red curry paste in a air tight container, in a refrigerator for 7-8 days. We prefer to make our own homemade fresh thai red curry paste instead of buying it in the market. Enjoy thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry with step by step photos below.

Wraps / Rolls are never complete without a dash of mayonnaise to add a hint of spice and a touch of gooeyness! However, regular mayonnaise also adds a bit of guilt to the recipe. Let us change that, and make this indispensable ingredient healthier. This recipe of Low-Cal Mayonnaise brings down the calorie count to almost half of regular mayonnaise by using unusual ingredients like bread and low-fat curds, which help retain the original texture and taste while just positively affecting the cal count! Try spreading a spoonful of this Low-Cal Mayonnaise on your next wrap or roll, and experience the magic for yourself.

Pockets of joy to pep up your parties! pita bread made with whole wheat flour and filled with chickpeas patties are teamed up with healthy bread mayonnaise and veggies for a wholesome, low-cal experience. While regular pita pockets contain approximately 250 calories, these contain only 123 each.

dakor na gota | traditional dakor na gota | Gujarati gram flour fritters | with amazing 15 images. dakor na gota recipe is a traditional dakor na gota from Dakor, Gujarat. dakor na gota is a savory snack, super quick and easy snack to make. Gujarati gram flour fritters is flavorful and can be used as a party starter too. traditional dakor na gota is very popular snack in villages of Gujarat. Every Gujarati household has its own version of making dakor na gota, this is our version to it. Peek into a secret treasure from the traditional households of Gujarat. A special recipe prepared on the occasion of holi, dakor na gota is an age old recipe that hails from the village of Dakor in Gujarat. Some people also add methi leaves which make methi dakor na gota. Although the dakor na gota involves deep-frying, it is otherwise quite easy to prepare as the ingredients are common ones, and the batter can be easily prepared without any grinding or fermentation. Every ingredient used in making dakor na gota is easily available in every Indian household. Serve traditional dakor na gota with khajur imli ki chutney to add to its appeal. Learn to make dakor na gota | traditional dakor na gota | Gujarati gram flour fritters | with detailed step by step recipe photos and video below.

Find heaven in italy, and bring it back to your kitchen! this italian-style wrap is prepared from exotic veggies like sweet corn, asparagus, baby corn and broccoli laced with a lovely tomato sauce. Top it with low-cal mayonnaise and roll it up in spinach rotis.

Afghani paneer recipe | restaurant style Afghani paneer | paneer Afghani | how to make Afghani paneer tikka at home | Afghani paneer tikka is from the kitchens of Mughals. Learn how to make restaurant style Afghani paneer. The Mughal maharajas had an umpteen number of chefs who spent laborious hours toiling in the kitchens to prepare the perfect meal. They ground most ingredients to powders to ensure the perfect eating experience. The spice powder of this paneer Afghani, is a classic example of this. To make Afghani paneer, combine the melon seeds, cashews and poppy seeds in a mixer jar and blend till you get a smooth powder. Then make a marinade by combining fresh cream, milk, butter, white pepper powder, garam masala, chilli paste and salt. Combine the paneer cubes with this powder and marinade, toss gently and keep aside to marinate for 2 hours. Thread 6 pieces of the marinated paneer in each satay stick or a skewer. Heat a non-stick tava (griddle), grease it with little oil, place 4 marinated paneer satays on it and cook using a little oil on a medium flame for approx. 10 minutes or till they turn brown in colour from all the sides. In this restaurant style Afghani paneer, the paneer should be extremely fresh, else it will break. Make big cubes and not small so that the pieces do not break while inserting them on a satay stick. Marinating the paneer for at least 1 to 2 hours ensures that all the flavours of the marinade are absorbed. Remember to serve this Afghani paneer tikka immediately off the tava. Enjoy Afghani paneer recipe | restaurant style Afghani paneer | paneer Afghani | how to make Afghani paneer tikka at home.

A traditional, fiery-red thai curry simmered with assorted vegetables, this goes well with steamed rice. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices.

A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.

Cashew nuts are commonly used in indian cooking for thickening gravies and adding volume. However the mughlas didn't stop there! they used their beloved dry fruits such as pistachios to create whole dishes. This lovely green gravy is prepared with loads of pistachios. Coriander add some colour to the curry while the malai kofta just melt in your mouth!

The versatility of paneer never ceases to amaze me! cooking the paneer in this lip-smacking marinade imparts a delicious feel to the wrap. The salads as well as the special garlic aioli sauce spread on the paneer make this worthy of a connoisseur’s attention.