Healthy & Crispy mini indian pancakes made from dosa batter, spinach, oats and onions. Absolutely delish and easy to make. This recipe was shared by my friend Lakshmi at Crave Cook Click Healthy & Tasty Meetup.
Aloo Baingan is made with brinjals/eggplant and potatoes sautéed in onion tomato gravy. It’s a simple day to day vegetable but is really yummy. I generally have it with roti or as a side with dal rice.
Spaghetti with paneer and homemade chinese tomato sauce. Spicy, tasty and unique !
Thanks to my friend Rricha for the recipe
2 packs of spaghetti
Paneer cubes chopped in square
1 capsicum sliced (green and red)
2 bunch of spring onions
2 tomatoes sliced
4-5 green chillies
4-5 garlic pods chopped fine
1 tbsp vinegar
1 tbsp hot sauce
½ tsp soya sauce
Salt as per taste
Boil spaghetti and keep it aside.
In a large pan, heat oil.
Add half of the chopped garlic, let it become brown. Add half of the chopped spring onions, tomatoes and chillies.
Now add all the sauces. Add salt.
Let it cool a bit and grind into a paste.
In another pan, heat oil and shallow fry paneer cubes.
In a big pan, heat oil and sautee garlic.
Add the veggies and paste.
Sautee everything well.
Finally add salt, spaghetti and chopped spring onions.
Mix well and add paneer at the end.
Khandvi is a savory snack from the Indian state of Gujarat, India.It is made mainly of gram flour and yoghurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes.
The delicious mild taste and soft texture is the reason why it is a popular snack amongst many adults, and kids. It is available readily all across India as it has become a very popular item. It is commonly known for being part of the appetizer as it is a great dish for starters. Many people choose to buy it from a local sweet shop rather than preparing it at home because it may seem difficult for some people. Making Khandvi at home is not hard at all – in fact, it is very straight forward and simple. Other words for this famous dish include suralichi vadi, or patuli, which is what it is known as in other parts of India. They are also known as small bite-size rolls of cooked gram flour with various Indian spices.
The unique part about this recipe is that its made in microwave :)I came across this technique in Shital’s Kitchen Blogspot’s Khandvi Recipe.
Khandvi is simple to make but somewhat tricky too. You have to make sure that the flour is properly cooked and it should be spread and rolled out immediately. If you let the cooked batter sit for longer time it will be difficult get the rolls out of it
1 cup besan
1 cup yoghurt
1 ½ cup water
1 tsp turmeric
Pinch of asafetida
1 tsp ginger paste
Salt as per taste
Oil for greasing plates
1 tsp mustard seeds
1 tsp sesame seeds
2-3 chopped jalapenos
Mix the yoghurt and water well to make lump less chaas.
Add a cup of besan/chickpea flour. Blend well.
Add salt, haldi, hing and ginger.
Microwave on 100% power for 3 minutes.
Sides start to cook. Remove from the microwave and blend to mix and smoothen the batter.
Microwave for another 3 minutes.
Remove and whisk again
Microwave third time for 2 minutes.
Use your hand blender to smoothen the cooked batter.
Use a greased thali to spread the batter.
Sprinkle some grated coconut and chopped cilantro.
Cut into 1 inch long strips.
When cooled, start rolling them.
In a pan heat oil and add all the ingredients mentioned below tempering.
Pour this temper over rolled khandvi.
Soothing spiced whole masoor dal cooked in tomatoes and onion gravy. It’s crunchy and soft as the same time. Tastes best with rotis or rice.