How to Make Mung Dal Tikki

By Naiya Sheth : Learn how to make Mung Dal Tikki. A very testy and innovative recipe from mung dal. Here it's a homemade recipe for yummy and spicy stuffed tikkies. It can be served as starter, Evening tea time snack or as breakfast also. It is very testy and healthy. It is served with sweet chutney, curd and green chutney. so, it can be served as hot chaat also. 

Preparation time - 15 minutes

Cooking time - 20 to 25 minutes

Ingredients to make Mung Dal Tikki:

For outer layer:

500 grams boiled and mashed potatoes

1 tea spoon ginger paste

2 tea spoon green chili paste

Corn flour for dusting

Salt to taste

For stuffing:

1 cup mung dal soaked and boiled

8 to 10 green chilies finely chopped

1 tea spoon ginger paste

1 table spoon oil

Salt to taste

Finely chopped coriander leaves

1/4 tea spoon asafoetida 

1 tea spoon red chili powder

Oil for shallow frying

For garnishing:

Green chutney

Sweet chutney

Whisked curd

Chaat masalo

Red chili powder

Nylon sev

Chopped coriander

Finely chopped onion

Method to make Mung Dal Tikki: 

For outer layer:

• Mix all ingredients of outer layer excluding corn flour in a bowl.
• Mix well and make equal size balls from it. Keep aside.

For stuffing:

•  Heat oil in a pan and add green chili paste and ginger paste to it. Now add roughly crushed boiled mung dal to.
• Add Spices and mix well. Add some water if needed.
• Remove from flame and cool at room temperature.
• When cool make small equal balls from it.

How to assemble: 

• Take a mung dal ball and cover it with potato ball properly.
• Seal it and make tikki from it.
• Repeat same for remaining.
• In a non stick griddle - tavi shallow fry all tikkies till light brown. Apply some oil around. 
• In a serving dish take a tikki and pour sweet chutney, green chutney and whisked curd.
• Sprinkle some chaat masalo and red chili powder as per the taste.
• Garnish with chopped coriander, oinon and nylon sev.
• Hot and tempting Mung Dal Tikki is ready to serve.

Tips for Mung Dal Tikki:

• Stuffing can be of your choice. For example - green peas stuffing, fresh coconut stuffing etc.
• Tikkies can be dip fried also.

How to Make Creamy Paneer at home

By Naiya Sheth : Learn how to make creamy paneer at home. Yes, it is very easy and quick to make paneer at home. It little tricky but healthy and of course economic. As it is made at your own kitchen you can take all hygienic material and take care of fat also. I always use 1.5 fat milk for drinking or for making curd also. And of course for making paneer also. 

Preparation time - 2 minutes

Cooking time 5 to 7 minutes

Ingredients to make Creamy Paneer at Home:

1 liter milk

Lemon juice

   or

Curd as needed

Method to make Creamy Paneer at home:

• Heat milk in a thick bottom pan. Stir occasionally.
• Let it come to boil.
• When boiled remove from flame and keep aside for 5 minutes.
• Add whisked curd or lemon juice slowly. Don't forget to stir continually.
• Add lemon juice or curd till the whey get separated.
• Strain in a clean muslin cloth and make sure to drain all water.
• Wash with water to remove lemon taste.
• Transfer in a plate and cut in required shape and size.
• Rich and creamy paneer at home is ready to serve. 

How to Make Methi Paratha

By Naiya Sheth : Learn how to make methi paraths. We Gujarati people are very fond of different kind of parathas. We  makes doodhi paratha, methi paratha and even mix veg paratha also. Methi paratha is known as methi na thepla and methi na dhebra also. It is very testy and easy to make. As methi -  fresh fenugreek is used it is healthy also. I use half fenugreek and half coriander. My son eats it like sandwich by spreading tomato ketch up and cheese. But normally it is served with ghee, butter, curd or pickle. It can be stored for 2 to 3 days. It can be served as breakfast or single meal dinner also.

Preparation time - 15 minutes
Cooking time - 10 to 15 minutes


Ingredients to make Methi Paratha:


1 cup methi leaves - fresh fenugreek
1 cup coriander leaves
1/4 cup fresh green garlic paste
2 table spoon green chilies finely chopped
1/2 cup curd
1 tea spoon turmeric powder
2 to 3 table spoon oil
1 table spoon soya flour
Salt to taste
2 table spoon sugar
1 tea spoon ginger paste
Wheat flour as needed
Oil for shallow frying
Rice flour for dusting


To serve with:


Ghee
Curd
Butter
Pickle
Green chutney


Method to make Methi Paratha:

• Mix all ingredients of paratha excluding flours.
• Mix them properly till sugar dissolves.
• Add soya flour and then wheat flour as needed to make semi soft dough.
• Knead it properly, Take some oil on palms if needed.
• Make equal size balls from it and roll one of them with the help of rice flour.
• Roast it from both side on griddle - tavi.
• Apply some oil and fry again till light brown.
• Repeat the same for remaining.
• Hot and yummy Methi Parathas are ready to serve, serve it with ghee, butter, pickle, milk or green chutney.
• It tastes nice after cooling also.

How to Make Zero Oil Poha

By Naiya Sheth : Learn how to make zero oil poha. In Ahmadabad I saw so many street food like bhel, sev puri, pani puri, vada pav, dabeli, dalvada, dahi puri, pakodas etc. But normally they are full of calories. From some time hot poha is available at road side. When I saw I was really surprised that it was low cal. and stomach filler food. So I also tried to make it in my kitchen, and after some experiments I succeed to make it at home in my microwave without a drop of oil. And believe me it was very testy and quick. And it was very easy to make it. So, enjoy this zero oil poha at home as break fast or evening tea time snack.

Preparation time - 10 minutes
Cooking time - 3 to 4 minutes
Serves - 4 person


Ingredients to make Zero Oil Poha:  


3 cups poha 
2 to 3 green chilies finely chopped
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chili powder
1/2 to 1 tea spoon lemon juice
2 table spoon powder sugar


For garnishing:


spicy sev
Masala bundi
Grated beat root
Grated carrot (opt.)
Pomegranate seeds
1 big onion finely chopped
Finely chopped coriander leaves


Method to make Zero Oil Poha:

• Wash and soak poha for 5 minutes. (I used thick bataka poha.)
• Mix salt, turmeric powder, red chili powder, lemon juice, green chilies and   sugar to it. Mix well and transfer in to wet muslin cloth.
• Cook for 1 1/2 minutes with muslin cloth in microwave at MICRO HI.
• Transfer in to microwave safe bowl and again cook for 1 to 1 1/2 minutes in microwave at MICRO HI.
• Transfer in a serving plate and garnish with onion,masala bundi,coriander, sev, pomegranate, grated carrot and beat root.
• Enjoy piping hot Zero Oil Poha at home for break fast or snack.

Tips:

• A single tea spoon oil can be mixed at the time of cooking.
• Always sprinkle some water while re heating poha.

How to Make Stuffed Capsicum Pakoda

By Naiya Sheth : Learn how to make Capsicum Pakoda.  Humm yummy and mouth watering pakodas again. Here it's a homemade recipe for Stuffed Capsicum Pakoda. It is very testy and filling. Yes it is a fried snack but I have tried to use more and more vegetables in it to make it healthy. Boiled potatoes filling with cheese and vegetables is stuffed on capsicum and then a crispy layer of gram flour better is made to make it surprising. So, enjoy this easy and testy snack for starter, break fast or evening tea time snack.

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Stuffed Capsicum Pakoda: 


For outer layer:


250 grams gram flour
Salt to taste
2 table spoon corn flour
Oil for dip frying


For stuffing:


1 cup boiled and mashed potatoes
1/4 cup boiled sweet corn
1 to 1 1/2 cup boiled mix vegetables
(finely chopped french beans, capsicum, 
carrot and green peas)
Salt to taste
4 to 5 green chilies finely chopped
1 tea spoon garam masalo (opt.)
1 cube grated cheese
1 table spoon sugar
1/2 lemon juice
1/4 cup finely chopped coriander
2 table spoon finely chopped mint leaves
6 small capsicums


To serve with:


Tomato ketch up
Green chutney

Method to make Stuffed Capsicum Pakoda:


For outer layer:

• Mix all the ingredients of better and make semi thick better from it. Keep a side.

For stuffing:

• Wash and de seed capsicum. Keep aside.
• Mix all ingredients of stuffing.

How to Proceed:

• Stuff it in de seeded capsicum properly.
• Heat oil in a pan. Dip stuffed capsicum in better properly and fry in hot oil.
• Fry till light brown. When ready remove and drain on absorbent tissue.
• Hot and spicy Stuffed Capsicum Pakoda is ready to serve. Serve it with tomato ketch up and green chutney.

How to Make Corn Idli

By Naiya Sheth : Learn how to make Corn Idli. Surprising recipe for idli. Normally we are making idli from rice and urad dal. Here in this recipe fresh corn and urad dal is used. So, it's an ideal recipe for diabetic patients also. It is good for breakfast and snacks also. It tastes nice with coconut chutney.

Preparation time - 15 minutes
Cooking time - 20 to 25 minutes

Ingredients to make Corn Idli:


500 grams fresh corn
300 grams urad dal
Salt to taste
1 table spoon fruit salt
3 to 4 green chilies finely chopped
1 1/2 table spoon oil
1 tea spoon mustard seeds
8 to 10 curry leaves roughly chopped
1 table spoon curd
Oil for greasing


To serve with:


Coconut chutney

Method to make Corn Idli:

• Wash and soak urad dal for 3 to 4 hours.
• Grate corns and crush them roughly.
• Crush urad dal and mix corn and dal mixture together.
• Add curd and salt, mix well and keep aside for 3 to 4 hours.
• Add sufficient water to steamer and grease idli mold. Heat till water reach to boiling temperature. 
• Heat oil in a pan and add mustard seeds to it, when they crackles add curry leaves and add the mixture to idli better.
• Mix well and add fruit salt. Again mix well and pour the mixture to idli mold.
• Steam till cooked or 20 to 25 minutes.
• When ready remove from mold and serve hot Corn Idli with coconut chutney.

How to Make Tomato Uttapam

Learn how to make Tomato Uttapam. We are use to make veg. uttapam, onion uttapam, tomato uttapam coconut uttapam etc. Here it's a homemade recipe for tangy tomato uttapam. A slight different from normal uttapam. You can say it colored uttapam also. Tangy tomato pure is mixed in uttapam better. It is an ideal recipe for breakfast time so, served with coconut chutney only.

Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4 person


Ingredients to make Tomato Uttapam:


Dosa better as needed
1/2 cup tomato pure
Butter as needed
Salt to taste
1 small capsicum finely chopped
1/4 cup chopped coriander leaves
1 small onion finely chopped
3 to 4 green chilies finely chopped


To serve with:


Coconut chutney

Method to make Tomato Uttapam:

• Mix tomato pure in dosa better.
• Add chopped onion, capsicum and coriander leaves.
• Add salt and green chilies and mix well.
• Spread uttapam better over hot non stick griddle - tavi.
• Cook for 2 minutes at medium flame and then turn it.
• Again cook for 2 minutes and spread butter over it.
• Repeat the same for remaining. 
• Hot and tangy Tomato Uttapam is ready to serve. Serve it with coconut chutney.

How to Make Mix veg. Uttapam

Learn how to make Mix veg. Uttapam. It's a very popular south Indian pan cake. Here it's a home made recipe for mix veg. uttapam. It's a great combination of health and taste. It's a low fat recipe. Even you can make it zero oil recipe also. I never use a single drop of oil for making dosa and uttapam. If Dosa better is ready it is very easy and quick to make it at home. If it is served for dinner sambhar and coconut chutney has to be served with it. But in break fast I am serving it with chutney only. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person 


Ingredients to make Mix veg. Uttapam: 


Dosa better as needed

Salt to taste

1/4 cup finely chopped onion

1/4 cup finely chopped capsicum

1/4 cup finely chopped tomatoes

1/8 cup grated carrot

1/4 cup finely chopped cabbage

3 to 4 green chilies finely chopped

1 tea spoon crushed ginger

1/4 cup coriander leaves

Butter as needed

To serve with:

Sambhar

Coconut chutney

Method to make Mix Veg. Uttapam:

• Make dosa better and keep aside.
• Add half vegetable in better and mix well.
• Add salt, green chilies, ginger paste and chopped coriander leaves and mix well. 
• On a non stick pan spread uttapam better and sprinkle more chopped vegetables over it. 
• Cook for 2 minutes at medium flame. Turn around the uttapam and again cook for 2 minutes. 
• When ready remove from flame and apply some butter and serve with sambhar and coconut chutney.
• Repeat the same for remaining.
• Yummy and healthy mix veg. uttapam is ready to serve.

How to Make Cheesy Rice Cake

Learn how to make Cheesy Rice Cake. Some thing new and testy. Cheesy Rice Cake is a home made recipe for a spicy break fast from left over rice. It is very easy and testy yet quick recipe. As the name indicates it is full of cheese so, full of taste and calcium also. This is an ideal recipe for quick snack. Enjoy this surprising spicy rice cake today.

Preparation time - 10 minutes
Cooking time - 5 minutes
Serves - 4 person


Ingredients to make Cheesy Rice Cake: 


1 1/2 cup left over rice
1 1/2 cup grated cheese
1/4 cup chopped coriander
2 potatoes - boiled
1 big onion finely chopped
3 to 4 chopped green chilies 
1 cup bread crumbs
1 tea spoon chili flacks
1 tea spoon oregano
Salt to taste
Oil for frying


To serve with:


Tomato ketch up


Method to make Cheesy rice cake:

• Boil and mash potatoes. 
• Mix potatoes, onion, cheese, rice and green chilies.
• Add chili flacks, oregano and salt to taste.(be careful while adding salt.)
• Add chopped coriander and mix well. 
• Add bread crumbs and mix again.
• Make small cakes from the mixture.
• Heat oil and dip fry in hot oil at medium flame till light brown.
• When ready remove and drain on absorbent kitchen tissue.
• Hot and yummy Cheesy Rice Cake is ready to serve. Serve it with tomato ketch up. 

Tips:

• If fresh rice is used make sure to cool it before mixing.
• Shallow frying can be done.

How to Make Idli

Learn how to make Idli. A very well known and ideal recipe for break fast. It can be known as small Indian rice cakes or steam idali also. It's a low cal recipe for health conscious people. If better is ready it is easy to make for breakfast or snack, in that case it is served with coconut chutney only. Even in my home we prefer to have idli for dinner with sambhar and coconut chutney. Normally we are making this homemade recipe in steamer - idli cooker. But I makes them in microwave also. It takes hardly 5 minutes to make 8 idlies. 

Soaking time - 2 to 3 hours
Preparation time - 10 to 15 minutes minutes 
Fermenting time - 6 to 7 hours (overnight)
Cooking time - 25 to 30 minutes
Makes - 35 to 40 idlies approx.


Ingredients to make Idli:


4 cups rice
1 cup urad dal - split black lentil
1 cup curd
Salt to taste
1 tea spoon dry fenugreek seeds
Fruit salt as needed
Oil for greasing


To serve with:


Sambhar
Coconut chutney

Method to make Idli:

• Soak rice with fenugreek seeds and urad dal separately in luke warm water for 2 to 3 hours.
• Drain excess water and grind to a smooth paste. Add some salt and curd to it and mix properly. Keep aside for fermentation for 6 to 7 hours or overnight. (fermenting time can be differ as per the season.)
• Grease microwave proof idli stand. Pour sufficient water to micrwave proof idli maker.
• Mix the better properly and add fruit salt to small quantity of it, beat properly. 
• Pour better to greased idli stand and steam for 3 to 4 minutes as mentioned.
• When ready remove and let it cool at room temp. for 2 to 3 minutes.
•  Remove idlies from stand and repeat the same for remaining.
• Piping hot Idli is ready to serve, serve it with sambhar and coconut chutney.

Tips:

• Steaming can be done on gas also. In that case pour water in steamer and let come to boiling temp. Then pour better to stand and again steam for 15 to 20 minutes or till idlies are ready.

How to Make Khakhra no Chevdo

Learn how to make Khakhra no chevdo. Some time we want to have some very light yet testy snack. Khakhra no chevdo is one of that snacks. Khakhra means round shaped crispy roti. Which is very popular in Gujarat as diet snack. Khakhra no chevdo is an innovative recipe for old khakhra, but this homemade recipe is very testy. It is ideal for kids lunch box also. so enjoy this crispy and testy dry snack.

Preparation time - 5 minutes
Cooking time 5 to 7 minutes
Serves - 4 person


Ingredients to make Khakhra no Chevdo:


1 cup roughly crushed khakhra
1/4 cup dariya chana
1/8 cup chopped chopped cashew nuts
1/8 cup raisins
8 to 10 curry leaves
1/8 cup roasted peanuts
1 table spoon oil
1/2 tea spoon mustard seeds
2 tea spoon sesame seeds
1/4 tea spoon asafoetida 
1/4 tea spoon turmeric powder
1 tea spoon red chili powder
1 to 1 1/2 table spoon powder sugar
1/2 tea spoon dry mango powder
Salt to taste


Method to make Khakhra no Chevdo:

• Heat oil in a pan and add mustard seeds. When they crackles add peanuts, dariya chana, cashew nuts, asafoetida and raisins to it, cook for 1 minyes and add curry leaves.
• Add crushed khakhra and spices to it.
• Mix well. 
• Spicy and tangy Khakhra no chevdo is read to serve.

How to Make Lemon Rice

Learn how to make Lemon Rice. This is a delicious pulao recipe with the tangy taste of lemon. An ideal recipe for summer. It can be served with rasam or salad.  It can be packed for lunch box also. In southern part of India Lemon Rice can be made during the festive occasion of pongal. But here we can prepare this for heavy breakfast or light lunch. So enjoy this quick and easy recipe. Even with left over rice it can be more easy.

Preparation time - 5 minutes
Cooking time  - 10 minutes
Serves - 4 person


Ingredients to make Lemon Rice:


1 1/2 cup basmati rice 
1 tea spoon lemon juice
1 tea spoon oil
1/2 tea spoon mustard seeds
1/2 tea spoon black lentil - urad dal
1/2 tea spoon gram dal - chana dal
4 to 5 pieces dry red chilies
8 to 10 curry leaves
A pinch turmeric powder
Salt to taste
1 tea spoon ginger paste
1/4 cup roasted peanuts
A pinch asafoetida - hing


For garnishing:


Chopped coriander leaves
Lemon slices


Method to make Lemon Rice:

• Heat oil in a pan and add mustard seeds to it. When they crackles add asafoetida, black lentil and gram dal. Let them turn light pink. 
• Add red chilies, turmeric powder and curry leaves.
• Add boiled rice,salt and lemon juice. Mix well.
• Hot and tangy Lemon juice is ready to serve.

How to Make Mysore Sada Dosa

Learn how to make Mysore Sada Dosa. If you are board from typical dosa recipe, this is a spicy version of same sada dosa. In this recipe batter is same of sada dosa but we are going to spread spicy garlic chutney over dosa. And as all south Indian recipes it has to be served with sambhar and coconut chutney. So enjoy the spicy Mysore Sada Dosa for breakfast or dinner.

Preparation time - 10 minutes
Cooking time 10 minutes
Serves - 4 person


Ingredients to make Mysore Sada Dosa:


Dosa batter as needed 
Butter and grated cheese as needed


For spicy red chutney:


1/4 cup grated dry coconut
1 table spoon chana dal 
1 table spoon urad dal
2 cloves garlic
Salt to taste
1 tea spoon sugar
1/2 table spoon oil
3 to 4 dry red chilies
1 to 1/2 tea spoon red chili powder
1 table spoon tamarind


To serve with:


Sambhar
Coconut chutney 


Method to make Mysore sada dosa:


For Chutney:

• Heat oil in a pan and add chana dal, urad dal, garlic clove and red chilies to it. Cook for 1 minute or till it turns to light brown. 
• Add coconut, red chili powder and tamarind to it, again cook for 1 minute. Add salt and sugar.
• Remove from flame and let it cool at room temp. 
• When cool grind to smooth paste by adding little water. (make sure to add less water.)

How to assemble:

• Heat non stick tavi - griddle and spread batter as sada dosa. 
• Spread 1 to 2 spoons of red chutney over it and spread little butter over it. Cook for 40 to 50 seconds. 
• Spread grated cheese (opt.) over it. When dosa is crisp fold it.
• Serve hot and spicy Mysore Sada Dosa with sambhar and coconut chutney.

How to make Spicy Cheese Fingers

Learn how to make Spicy Cheese Fingers. Another new recipe for break fast. A quick and healthy break fast for all age group. Spicy cheese fingers are ideal for breakfast, snacks, starter and of course party menu. As I mention above it takes very less efforts to make. This homemade recipe contains lots of vegetables and as the name indicates cheese. Means a testy recipe full of calcium and vitamins. Kids will sure love it because of cheesy taste. And above all it is very easy to make it any time. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Spicy Cheese Fingers:


8 slice bread
1 cup semolina - sooji
1 cup refined flour
1 onion finely chopped
1 capsicum finely chopped
1 tomato finely chopped de seeded
1/2 cup finely chopped cabbage 
1 tea spoon chili flacks
1/2 tea spoon oregano
3 to 4 green chilies finely chopped
1/2 tea spoon black pepper powder
1/2 cup curd
1/2 cup grated cheese
Salt to taste
1/4 cup chopped coriander
Butter for shallow frying


To serve with: 


Tomato ketch up


Method to make Spicy Cheese Fingers:

• In a big bowl mix semolina, refined flour, vegetables and spices. Now add curd and cheese to it.
• Mix properly. Add salt at the time of cooking only.
• Spread above mixture on a bread slice. 
• On a non stick tavi place bread slice up side down. Cook the semolina mixture first at medium flame. Apply some butter on it and turn after 2 minutes. Again apply butter.
• Cook it properly so that bread becomes crisp.
• Repeat the same for remaining.
• Divide them in 4 pieces horizontally. 
• Hot and mouth watering Spicy Cheese Fingers are ready to serve. 
• Serve with tomato ketch up.

How to Make Roti Waps

Learn how to make Roti Waps. I think a big head ache for every women, what to cook today for breakfast? I have another quick and easy recipe for breakfast. It contains lots of vegetables and cheese. Means a spicy low cal recipe with calcium and vitamins. If spread and roties are ready it will very quick and easy to make. So enjoy healthy and testy roti wraps as breakfast or snacks.

Preparation time - 10 minutes
Cooking time 10 minutes
Serves - 4 people


Ingredients to make Roti Wraps:


For roties:


1 cup wheat flour
1/4 cup refined flour
1 table spoon soya flour
Salt to taste
1 table spoon oil


For spread:


1 cup semolina
1 cup refined flour
1 onion finely chopped
1 capsicum finely chopped
1/2 cup cabbage grated
Salt to taste
1 table spoon red chili sauce
1/4 cup finely chopped coriander
1/2 cup grated cheese
Butter for shallow frying


To serve with: 


Tomato ketch up


Method to make Rotti wraps:


For rotties:

• Mix all the ingredients of roti and knead soft dough from it.
• Keep aside covered for 30 minutes.
• Make half cooked rotties - chapaties from it and keep a side covered with muslin cloth.

For spread:

• Mix all the ingredients of spread avoiding butter.Keep aside for 10 minutes.

How to proceed:

• Apply spread over a roti and cook on non stick tavi - griddle up side down. 
• Cook for 2 minutes, apply butter on both the side. 
• Turn and cook roti side just for 30 seconds.
• Remove from flame and roll carefully.
• Repeat the process for remaining.
• Divide into 2 pieces. Hot and healthy Roti Wraps are ready to serve. Serve with tomato ketch up.

Tips:

• Roties can be made from only wheat flour or only refined flour also.
• Dough can be knead with spinach or tomato puree for healthier breakfast. 

How to Make Dahi Vada

Learn how to make Dahi Vada. It is known as dahi bhalla also. This dish is very popular in north and west India. Here in gujarat we are used to eat sweet and sour recipes, so we are using khajur imli ni chutney with dahi vada. But in north India they don't add sweet chutney. This recipe is great combination of chilled dahi - yogurt with pakoda. It can be prepared earlier also, means a good dish for kitty parties and snack also. 

Preparation time - 20 minutes
Cooking time - 15 minutes
Serves - 4 plate

Ingredients to make Dahi Vada:

For vada:
1/2 cup urad dal (split black lentils)
1 table spoon mung dal
Salt to taste
1 tea spoon crushed green chilly 
1/4 tea spoon crushed ginger
Oil for deep frying


For serving:
1 1/2 to 2 cups curd whisked
2 table spoon sugar
Salt to taste

For garnishing:
Khajur imli ki chutney 
Roasted cumin powder
Red chili powder
Chaat masala powder
Chopped coriander leaves

Method to make Dahi Vada:


For vadas:

• Wash and soak urad dal and mung dal for 3 to 4 hours.
• Again wash and drain it. Now grind them in to fine paste, add ginger paste, green chili paste and salt to taste.
• Beat it properly for 4 to 5 minutes. 
• Heat oil and deep fry vadas till golden brown at slow flame. When ready remove from oil and drain on absorbent paper.
• Soak them in water for 5 to 6 minutes.

How to assemble:

• Add sugar to curd and whisk properly. 
• Drain and squeeze out excess water from vada and arrange them on a serving dish. Pour whisked curd over it. 
• Pour sweet chutney over it and sprinkle cumin powder, red chili powder and chat masala powder over it. Garnish with chopped coriander leaves.
• Repeat the same for remaining.
• Refrigerate for at least 30 minute for better result.
• Cool Dahi Vada is ready to serve.

How to Make Paneer Bhurji on bun

Learn how to make Paneer Bhurji on Bun. Normally we are using paneer bhurji as vegetable. But here it's a home made recipe for Paneer Bhurji on Bun, which can be served as break fast or snacks.Even left over paneer bhurji can be used. 

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 6 person 

Ingredients to make Paneer Bhurji on Bun:


1 recipe paneer bhurji
6 burger buns
5 to 6 table spoon butter 


For garnishing:


Grated cheese or paneer
chopped coriander


To serve with:


Tomato ketch up


Method to make Paneer Bhurji on Bun:

• Prepare paneer bhurji as the recipe. If it is left over cook it for 2 minutes in microwave for heating. Make sure about less moisture.
• Divide bun horizontally in 2 pieces. Roast bun with butter in non stick pan. Make them light pink. 
• Apply ready paneer bhurji over it and spread some cheese or paneer on it.
• Repeat the same for remaining.
• Bake or grill for 5 minutes. 
• When baked garnish with coriander leaves.
• Hot and tempting Paneer Bhurji on Bun is ready to serve. Serve it with tomato ketch up.

How to Make Baked Beans on Toast

Learn how to make Baked Beans on Toast. As we all know healthy breakfast is must for everyone. It will give a good start  for whole day. Here it's a homemade recipe for Baked Beans on Toast. It is very tasty, quick and healthy also. Get ready the beans mixture and after that a kid also can assemble it.

Preparation time - 20 minutes
Cooking time - 15 minutes
Serves - 4 person


Ingredients to make Baked Beans on Toast:


8 slices of bread
1 tin baked beans
1/2 cup kidney beans - soaked and boiled
1/2 cup soya beans - soaked and boiled
1 big onion finely chopped
1 big capsicum finely chopped
1 tomato finely chopped - de seeded
Salt to taste
2 tea spoon red chili powder
1 tea spoon chili flacks
1 tea spoon oregano
1 table spoon grated cheese
2 tabe spoon tomato sauce
2 table spoon oil


For garnishing:

Grated cheese 
Chili flacks
Oregano


Method to make Baked Beans on Toast:

• Heat oil in a pan, add onion and capsicum in it. Cook for 2 minutes and add whole tin of baked beans in it. 
• Add tomatoes, salt, red chili powder and chili flacks, oregano to it.
• Cook for 2 minutes. Now add tomato sauce and grated cheese to it. Again cook for a minute.

How to assemble:

• Toast bread crispy in toaster, apply beans mixture to it. Spread grated cheese over it. Sprinkle chili flacks and oregano over it. 
• This can be served as it is also but for variation grilling also can be done till cheese melts.
• Serve Hot and tasty Baked Beans on Toast with soft drink. 

Serving variations:

• Same beans filling can be served over masala crispies, crackles and malty grain biscuits also. 
• Whole wheat bread or malty grain bread can be taken for healthier diet.

How to make Yogurt Dip with Pita Bread

Recipe by Naiya Sheth : Learn how to make Yogurt dip with Pita Bread. I love yogurt. Here it's a homemade recipe for creamy, cheesy yogurt dip. A healthy recipe with vegetables. Means a recipe full of vitamins and calcium. With a homemade recipe of fresh pita bread without oven. So enjoy this quick and easy recipe for breakfast as well as starter also. It can be prepared before 1 to 2 hours so, it's an appropriate recipe for parties also.  You can serve this with crackers, toss and vegetables also. 

Preparation time - 10 minutes
Cooking time 10 minutes


Ingredients to make  Yogurt Dip with Pita Bread:


For Pita:


1 cup refined flour
1 table spoon active dry yeast
2 tea spoon milk
2 tea spoon curd
1 pinch sugar
1 pinch soda bi carb
1 tea spoon oil
1 tea spoon baking soda
Salt to taste


For Yogurt Dip:


1 cup hung curd
1/4 cup cheese spread (opt.)
1/4 cup grated cucumber
1/4 cup grated carrot
2 table spoon very finely coriander leaves
Salt to taste
1/4 tea spoon chili flacks
1 to 2 green chilies very finely chopped
1/4 tea spoon oregano
1/4 Tea spoon sugar

Method to make Yogurt Dip with Pita Bread:


For Pita Bread:

• Mix milk, sugar, yeast and curd in a small bowl. In another big bowl take refined flour, salt, oil, baking soda and soda bi carb. Add yeast mixture to it and knead soft dough from it. Knead with the help of oil. Use sufficiant normal water. Cover and keep aside for minimum 2 hours at warm place.
•  After 2 hours make small balls from it and roll small pita from it. Cook on griddle - tavi at medium heat till light pink. Repeat the same for remaining.
• Remove from flame and cut it in desired size.

For yogurt dip:

• Remove excess water from cucumber.
• Mix all the ingredients of yogurt dip in a bowl and mix well. 
• Garnish with cucumber. Refrigerate for at least 30 minutes.

To proceed:

• Serve yogurt dip in a serving bowl. Serve with pita bread.
• Cool and trendy Yogurt dip with pita bread is ready to serve.

Serving suggestions:

• This dip can be served with salted biscuits or malty grain biscuits also.
• It can be served with vegetables like cucumber, carrot, capsicum etc.
• Even toasted breads or mini toasts also can be taken.
• It can be served with masala crispies and bread sticks also.

How to make Stuffed Bun

Recipe by Naiya Sheth : Learn how to make Stuffed Bun. Normally we are making or buying buns for pav-bhaji, burger, vada pav, hot dog etc. They are normal buns. But here it's a homemade recipe for stuffed buns. With this recipe you don't need to have additional side dish. Because they are soft and spicy. If you are making pizza at home you will defiantly find this recipe easy. So enjoy this tempting recipe for breakfast as well as snacks also.

Preparation time - 25 to 30 minutes
Cooking time - 15 to 20 minutes
Makes - 4 buns


Ingredients to make Stuffed bun:  


For outer layer:


1 cup refined flour
2 tea spoon milk 
2 tea spoon curd
1 table spoon active dry yeast
1 pinch sugar 
Salt to taste
1 pinch soda bi carb
1 tea spoon baking soda
1 tea spoon oil


For stuffing:


2 medium boiled potatoes 
1 tea spoon oil
2 table spoon par boiled carrot finely chopped
2 table spoon chopped coriander leaves
1 tea spoon boiled green peas
2 to 3 green chilies finely chopped
2 table spoon finely chopped onion
1 tea spoon cumin seeds
1/2 tea spoon turmeric powder
1/2 tea spoon garam masala powder
1 tea spoon sugar (opt.)
Salt to taste
1/2 tea spoon roasted cumin powder
1/4 tea spoon lemon juice


Method to make Stuffed Bun:


For dough:

• Mix dry yeast, sugar, milk and curd in a small bowl. Keep aside for 5 to 7 minutes.
• In other big bowl take refined flour and add salt, oil, soda bi karb and baking soda. Add above mixture to it. 
• Make soft dough from it, add sufficient water. Knead properly with the help of oil. Keep at warm place for min. 2 hours. ( I put in O.T.G.)

For stuffing:

• Heat oil in a pan, add cumin seeds. When it crackles add green chilies and vegetables. Mix well.
• Now add dry spices and lemon juice. Mix well and cook for 2 minutes,
• Add coriander and keep aside.

Method to assemble Stuffed Bun:

• Preheat oven at 180`c temp. Line baking tray with aluminium sheet and grease it.
• Gently knead proven dough and make equal size balls from it. 
• Make small equal size balls from stuffing.
• Take a ball and make a den in the middle of it. Put stuffing inside it and cover it properly. Make smooth bun.
• Repeat the process for remaining.
• Put them on baking tray, and  brush with butter or oil. Keep a side covered for 30 minutes. 
• Bake it in preheated oven for 15 to 20 minutes at 180` c temp, or till the top turns golden brown. Grease with butter or oi.
• Hot and tempting stuffed buns are ready to serve. Serve it with tea or coffee.

Tips:

• This recipe is suitable for kids lunch box also.
• Tests nice when cool also.
• Baking time can be differ as per O.T.G.
• Stuffing can be change as per taste.