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Global Cooking ~ Indian Flavours

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    Recipe of Masala cutlet in appam from leftover rice and vegetable

    Got leftover dry vegetable and rice?? Make this delicious savory snack for breakfast. You can add life to your leftover vegetable and rice with this delicious cutlet which you can prepare in Appam with very less oil. It is filling and scrumptious. This appetizer is the best way to use leftover dry vegetable and rice stored in your fridge.

    Appam,masala cutlets,tikki

    Masala Cutlet are spiced dumplings which can be prepared using leftover vegetable and rice. You can also prepare it with the fresh ingredients like potato, paneer, cauliflower or carrot.

    Appam,masala cutlets,tikki,no oil recipes,healthy

    You can make yummy breakfast out of it. It is quick, filling and easy snack. They are crispy from outside and soft from inside. 

    Appam is a south Indian tiff-in snack and there is a special mould which is called Appam mould for making it. The best part about this mould it that you can make fritters, cutlets or tikki in this with very less oil. You can also make it with no oil. So you can have some nice food which is healthy and delicious.

    Appam,masala cutlets,tikki

    You get two options of Appam Moulds. One is non-stick and another one is metal one. I prefer the non-stick ones because in that batter will not stick. It comes with a lid and a wooden stick. You can put stick in it which has a pointy edge like a tooth pic and can turn it. You have to turn it and put it back so that it can be cooked from both the sides.

    Masala Cutlet in Appam is very easy to cook, you can add some spices and binding agent and pour the batter in the Appam mould and cook it on the low flame.

    You can make sweet and savoury appams in this appam mould.

    Recipe Type : Breakfast
    Cuisine : Indian

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 10 minutes 20 minutes Serves 4 

    Ingredients :
    • 1 bowl left over dry potato capsicum vegetable (any dry vegetable) and rice 
    • 2 boiled potatoes
    • 2 whole wheat bread
    • 1 small finely chopped onion
    • 2 finely chopped green chilly
    • pinch of grated ginger
    • 3 chopped cloves of garlic 
    • Salt according to taste
    • 1 teaspoon chaat masala
    • 1 teaspoon pepper
    • Olive oil / refine oil
    Preparation :



    Appam,masala cutlets,tikki
    1. Take a bowl and add left over dry vegetable and rice, onion, green chilly and mashed potatoes
    2. Then crumble bread and add broken crumbled bread in the mixture
    3. Add salt, chaat masala, pepper in it
    4. Mix it well, mash it and form a dough
    5. Divide it into 8 portions
    6. Make round balls like cutlets
    7. Take a appam mould and sprinkle few drops of oil in it 
    8. When oil is heated, add cutlet balls in the maker
    9. Cook on medium flame for few seconds and turn the flame on low
    10. Turn it with the pointy stick which you will receive with appam (skewer) by putting it in the cutlet and flip it or with the help of the spoon
    11. Turn once or twice for uniform cooking
    12. When they turn golden brown from both the sides, they are done
    13. Serve hot with Mint chutney or tomato Ketchup
    Appam,masala cutlets,tikki

    Note : 
    1. Chaat masala is an Indian spice and if it is not available, you can substitute it with other spices available in your kitchen. Leave a comment below and I will help you with the substitute of it.

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    Recipe of Indian Style Veggie Semolina Macroni

    I have always been fond of semolina macroni and prepare it often. I always look for a comfort food which can be easily put together and is quick and delicious.

    chinese Macroni,pasta

    Chinese Marconi is delicious combination of veggies and sweet sour Chinese sauce. The best part is that you can pack this for Kid's tiff-in and they will love it. You can also top it with Parmesan or cheddar cheese.

    chinese Macroni,pasta

    It is a quick dish which can be prepared in jiffy. It is a stand alone recipe which can be served without any accompaniment. It is an easy recipe which is vegetarian and egg-less. Make sure you serve it hot otherwise it will become sticky and you will not enjoy it. This Indo-chinese  macroni is so delicious that you can resist finishing the whole bowl after taking a bite. Use fresh vegetables in it and make sure to cut it in the same size.

    chinese Macroni,pasta

    Recipe Type : Macroni
    Cuisine : Indian

    Lets start with the recipe :

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 15 minutes 25 minutes Serves 4 

    Ingredients :
    • 1 pack of Macroni
    • 2 tablespoon olive oil
    • 1 teaspoon garlic paste
    • 1 chopped green chilly 
    • 1 sliced onion
    • 1 diced red bell pepper
    • 2 chopped carrots
    • Salt according to taste
    • 1/2 teaspoon pepper
    • 1 tablespoon spoon vinegar
    • 1 tablespoon soya sauce
    • 1 tea spoon chilly sauce
    Preparation :
    1. Boil water in a big pan, add 1 teaspoon oil and pinch of salt in it
    2. Add macroni in boiling water and let it cook until done
    3. Drain water and rinse with cold water and keep it aside
    4. Take another pan and heat 1 tablespoon oil 
    5. Add onions, and let it cook until they turn pink
    6. Add garlic paste and green chilly
    7. Add red bell pepper and carrot, cook until done 
    8. Keep vegetables crunchy and and turn off the heat
    9. Add salt and pepper, add vinegar, soya sauce, chilly sauce and mix it well
    10. Add crushed tomato in it and cook on low flame
    11. In a big pan, mix macroni and veggies 
    12. Mix it and Serve hot
    chinese Macroni,pasta


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    How to make Toast from leftover moong dal

    Moong dal toast is a thick batter of moong dal topped on a bread slice and cooked to perfection and served with a sweet and sour chutneys. It is a healthy and delicious option to start your day with. And it's a perfect way to use your leftover moong dal.


    This is a perfect breakfast recipe which goes well with a hot cup of milk or a tea. It is very simple to make and is different from usual menu. These crispy toasts are very addictive and  a perfect starter recipe.




    Lets start with the recipe :

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 5 minutes 15 minutes Serve 2

    Recipe Type : Breakfast, snack
    Cuisine : Indian

    Ingredients :
    • 4 whole wheat bread 
    • 1/2 bowl leftover moong dal/yellow mung lentil
    • 1/2 finely chopped onion
    • 1 finely chopped green chilly
    • salt according to taste
    • 1/2 teaspoon pepper
    • 1/2 teaspoon chaat masala
    • 1 teaspoon olive oil / butter
    Preparation :

    1. Take leftover moong dal in a bowl
    2. Add onion, green chilly, salt, pepper and chaat masala in it
    3. Mash it with a spoon and mix it well.
    4. Make sure the consistency is thick and not watery
    5. Take 4 pieces of whole wheat bread
    6. Spread the batter on one side of bread
    7. And put another piece of bread on the top
    8. Take a non-stick tawa and some oil/butter and spread
    9. Put flame on medium and put bread on the tawa 
    10. Let it cook until it's crispy and golden from one side
    11. Turn and cook from another side
    12. Cut it diagonally in 4 pieces in the shape of triangle
    13. Serve hot with Mint Chutney or ketchup


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    Recipe of Quick Veggie Masala Oats 


    Quick veggie Masala Oats is a wholesome, healthy and nutritious breakfast or lunch. It is delicious and easy to make savory oats. It is a perfect one pot meal which is loaded with vegetables and nutrition of oats. It has a beautiful flavor and lovely texture. Different vegetables makes it colorful and delightful. 

    Masala Oats,veggie oats,Indian,vegetarian

    You can have this delicious savory oats to satisfy your taste-buds when you are on diet or when you want to have something healthy and yummy. A warm bowl of this Quick veggie Masala oats are perfect for a quick breakfast or a lunch. It is a bowl full of nutrition and flavor.  


    Masala Oats,veggie oats,Indian,vegetarian


    Lets start with the recipe :

    Recipe Type : Lunch
    Cuisine : Indian

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 15 minutes 25 minutes  Serves 4 

    Ingredients :
    • 1 1/2 cup instant oats (I have used Quaker) 
    • 1 finely chopped onion
    • 1 finely chopped tomato
    • 2 finely chopped carrot
    • handful of fresh peas
    • handful of french beans
    • 1 chopped green chilly
    • 4 chopped garlic cloves
    • 1/2 cup chopped coriander leaves
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon red chilly powder
    • pinch of pepper
    • 1/2 teaspoon garam masala
    • pinch of asafoetida/hing
    • 3.5 cups of water
    • Salt according to taste
    • 1 tablespoon clarified butter/ghee
    Preparation :
    • Heat ghee/butter in a pressure cooker
    • Add cumin, mustard and asafoetida/hing in it
    • When it splutter, add garlic, green chilly and onion in it
    • When onion turns light brown, add tomato and let it cook till it is done
    • Add carrot, peas, french beans and coriander leaves
    • Add salt, pepper, red chilly, garam masala and turmeric in it
    • Cook it on medium flame and stir
    • Stir it for a minute and pour water in it
    • Close the lid and pressure cook it for 2 whistles
    • Check the consistency and adjust it according to taste 
    • If it's too thick add some water and if it's to watery, let it cook on sim
    • Garnish it with coriander leaves 
    • Serve hot with yogurt or pickle
    Masala Oats,veggie oats,Indian,vegetarian


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  • 06/04/17--23:17: How to make Bhindi Masala
  • Recipe of Bhindi Masala | Dry Okra | Bhindi Recipes

    Bhindi Masala is a popular north Indian flavorful vegetable which is cooked with onion in flavorful Indian spices which tastes wonderful with Indian flatbread. Bhindi Masala is simple yet flavorful. It is a perfect accompaniment for roti/phulkas and naan.

    Bhindi,okra,ladyfinger,north Indian,vegetarian,dry vegetable,healthy

    The best part about this recipe is that it is quick and easy to make. It doesn't take much time to prepare. You can also serve Bhindi Masala with a parathas and a pickle.

    Bhindi,okra,ladyfinger

    Lets start with the recipe :

    Recipe Type : Lunch, Dinner
    Cuisine : Indian

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 10 minutes 20 minutes  Serves 3

    Ingredients :
    • 200 grams Bhindi
    • 1/2 teaspoon cumin seeds
    • 1 diced medium size onion
    • 1 teaspoon grated ginger
    • 3 finely chopped cloves of garlic
    • 2 chopped green chillies
    • Pinch of asafoetida (Hing)
    • Pinch of red chilly
    • Salt according to taste
    • 1/2 teaspoon turmeric
    • 1 teaspoon garam masala
    • 1 teaspoon coriander powder
    • 1/2 teaspoon Amchur/dry mango powder
    • 1 tablespoon gram flour (besan)
    • Oil
    • 1/2 lemon 
    Preparation of Paneer Bhurji  :
    • Wash bhindi in running water thoroughly
    • Dry Bhindi/okra with a kitchen towel
    • Make sure they are properly dried otherwise it will come out sticky
    • Remove the head and tail of the bhindi
    • Chop into 1 inch pieces  
    • Heat oil in a non-stick pan and add cumin seeds in it
    • Add hing in it till it splutter
    • Add onions, garlic, ginger and green chillies in it
    • Add chopped bhindi in it 
    • Add salt, red chilly, turmeric, garam masala, amchur and coriander powder in it and mix 
    • Add gram flour in it and toss it
    • Put a lid and let it cook for 2 minutes
    • Check if bhindi is done 
    • Put 1 tablespoon of oil and let it cook on sim without lid, it will make it crispy 
    • Put lemon juice and toss it again
    • Serve hot with Phulkas/Indian flatbread.
    Bhindi,okra,ladyfinger

    You can check out glossary of Indian spices from English to Hindi with health benefits

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  • 06/06/17--06:32: How to make Gulab Jamun
  • Recipe of Gulab Jamun without Khoya | Easy Gulab Jamun Recipe

    Gulab Jamun is a famous dessert in north India which is served after a meal. You will find it in most of the dessert menus in Indian restaurants. It is a delicious Indian dessert made from ingredients which are mostly available in everyone's kitchen. Gulab Jamun is prepared by thickening milk, sooji/rava and sugar. It can be eaten hot or cold, it tastes delightful both ways. It can be stored upto 3 days but remaining portion after serving has to be refrigerated.

    Gulab jamun, dessert,Indian sweet,sooji gulab jamun,eggless

    It is an easy recipe in which you don't require khoya or Refined flour and is prepared using sooji/rava and milk.These gulab jamuns are dipped in sugar syrup and they soak the sweetness from the syrup. You will love these melt in the mouth Gulab Jamuns.

    Gulab jamun, dessert,Indian sweet,sooji gulab jamun,eggless

    Lets start with the recipe :


    Recipe Type : Dessert
    Cuisine : North Indian

    Preparation Time    Cooking time  Total Time  Yield
    5 minutes 30 minutes 35 minutes  Serves 4 

    Ingredients :
    • 3 cups full cream milk
    • 2 teaspoon ghee/clarified butter
    • 1 bowl sooji/rava/semolina 
    • Oil for deep frying
    • Sugar
    • 1/2 teaspoon cardamom powder/crushed cardamom
    • crushed pistachio for granishing
    Preparation - Sugar Syrup
    1. In a pan, add 1 1/2 cup of water and let it boil
    2. Add 1 cup sugar in it and cook until sugar is dissolved
    3. Keep it aside 
    Preparation - Gulab Jamun
    1. Heat milk in a steel pan or a vessel and bring it to boil
    2. Add 2 teaspoon of ghee/clarified butter in it
    3. Add 1 bowl of sooji in it
    4. Cook it on low flame till it thickens
    5. When milk will be thickened and quantity reduced to less scarp the sides of the pan as some of the thickened milk will stick to it.
    6. Add 2 teaspoon sugar and cardamom powder in it
    7. Cook it for 5 more minutes on low flame and stir often 
    8. When it is thick enough, turn off the flame and keep it aside till it cools down
    9. Make small round balls from the batter
    10. Heat oil in a non-stick deep pan and deep fry the balls one by one
    11. Let it cook from both the sides till they are golden from both the sides
    12. Heat the sugar syrup and add the cooked gulab jamuns in the sugar syrup for 5 minutes 
    13. Let the gulab jamuns in sugar syrup for 3 hours so that it soak the syrup
    14. Garnish it with chopped pistachios 
    15. You can serve it hot or cold
    Gulab jamun, dessert,Indian sweet,sooji gulab jamun,eggless


    You can also checkout recipes like Sooji HalwaMoong dal halwa

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  • 06/08/17--02:58: How to make Oats Bhel Puri
  • Recipe of Oats Bhel Puri

    Oats bhel puri is a healthy alternative of our Indian chaats which is spicy and tangy Indian snack. Its a quick side dish. It is healthy, nutritious, and simply delicious. Oats bhel puri is full of flavors, and a tangy taste with a crunch. This is the best way to add oats in your diet. A bowl full of Oats bhel puri will give you nutrition of oats and taste of yummy bhel puri.

    Oats Bhel Puri

    Oats bhel puri is a quick and yummy evening snack. Oats has many health benefits. It is rich in fibre which you should include in your diet. You can alter the ingredients according to availability.

    Oats Bhel Puri

    Lets start with the recipe : 

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 5 minutes 15 minutes  Serves 4 

    Recipe Type : Bhel/chaat
    Cuisine : Indian Street Food

    Ingredients :
    • 1 cup quick oats (I have used Quaker)
    • 2 teaspoon olive oil/clarified butter/refined oil
    • 1 finely chopped medium size onion
    • 1 finely chopped tomato
    • 1 finely chopped cucumber 
    • 1/2 finely chopped green bell pepper/capsicum
    • 1 chopped green chillis (Optional)
    • Handful roasted peanuts
    • Salt according to taste
    • 1/2 teaspoon chaat masala
    • 1/2 teaspoon pepper
    • 1 lemon
    • Coriander leaves for garnishing
    Preparation :
    1. Heat ghee (clarified butter) in a pan, add puffed rice, turmeric and salt in it 
    2. Roast till they become crisp, keep it aside for cooling down
    3. Take a bowl, add onion, tomato, cucumber, green chilly, potato, roasted peanuts and papri in it.
    4. Add salt, chaat masala, pepper, lemon, tamarind chutney and mint chutney 
    5. Toss it well and add puffed rice in it
    6. Mix well and toss it again
    7. Garnish with coriander leaves and pomegranate
    8. Serve immediately otherwise it will not taste the same. 
    Note :
    • You can also add pomegranate/Anar for garnishing
    • If you want to have sweet and tangy flavor, you can add 1 tablespoon of Tamarind chutney and 1 tablespoon of Mint chutney.
    Oats Bhel Puri


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    Recipe of Indian roasted corn on the cob | Masala Bhutta

    Masala Bhutta or Indian roasted corn is an Indian favorite street snack which can be prepared in Jiffy. For preparing it, you have to roast the corn and take a piece of lime which has to be dipped in black salt and rub it on the corn cob. Street vendors roast the corn on coal fire or grill though I have made it on a gas stove.

    Bhutta, corn cob

    This super yummy snack can be prepared in 15 minutes. In India, it is called Bhutta or corn on the cob. You will love eating it on the rainy day with a cup of tea. You will love the fragrance and taste of this delicious roasted corn.

    Bhutta, corn cob

    Lets start with the recipe : 

    Preparation Time    Cooking time  Total Time  Yield
    5 minutes 10 minutes 15 minutes  Serves 1

    Recipe Type : Snack

    Cuisine : Indian


    Ingredients :
    • 1 american sweet corn cob
    • 1 teaspoon black Salt
    • 1 lemon
    • pinch of red chilly 
    Preparation :
    1. Remove leafy husks and thread from the corn cob/bhutta
    2. Roast the corn directly on the gas stove flame on medium heat or grill it
    3. Slowly roast all kernels by moving the corn cob around in every few seconds so that it gets roasted evenly
    4. Make sure it's cooked from all the sides and carefully hold it from stub
    5. You will hear kernels pop
    6. Roasting will give it a lovely brown-black spots
    7. In a bowl, add black salt and red chilly
    8. Cut lemon in half, dip it in the spice mix and rub it on all the sides of the corn and make sure to squeeze lemon on it while putting the spices.
    9. Serve hot and enjoy
    Bhutta, corn cob



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    Recipe of Oats besan chilla 

    Oats besan chilla is a savory chickpeas oats crepe which is healthy, quick and delicious breakfast recipe which can be prepared in 15 minutes. You can either serve it on it's own or can serve it with mint chutney, tamarind chutney or tomato ketchup. The flavor of Indian spices makes this oats besan chilla irresistible.

    Oats chilla, Oats besan chilla, Indian, breakfast

    Oats besan chilla is a nutritious and wholesome breakfast meal. It can be prepared in jiffy as a quick breakfast snack. Oats chilla tastes best when serve hot as it looses it's crispiness when it get's cold. It's a healthy kid's friendly recipe which they will love. For preparing this oats besan chilla, you have to grind the quick cooking oats in a powder. And then you have to add it with gram flour/besan with other ingredients. Oats besan chilla requires not much of the preparation and can be prepared in very less oil.

    Oats chilla, Oats besan chilla, Indian, breakfast

    Lets start with the recipe :

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 5 minutes 15 minutes  Serve 4

    Recipe Type : Breakfast, snacks
    Cuisine : Indian

    Ingredients : Oats besan chilla
    • 1/2 cup besan (gram flour)
    • 1/2 cup quick cooking oats (I have used Quaker Oats)
    • salt according to taste
    • 1/2 teaspoon chaat masala
    • Pinch of red chilly
    • 1/2 teaspoon pepper
    • 1/2 chopped small onion
    • 2 chopped green chillies (optional)
    • chopped coriander leaves
    • Olive / refine oil
    Preparation : Oats besan chilla
    1. Grind oats in a grinder and make fine oats powder
    2. In a bowl, add besan, oats powder and some water
    3. Whisk the batter with a whisker or with a spoon so that lumps should not form
    4. Check the consistency of the batter, if the batter is too thick then add water
    5. Mske sure batter should not be too thick and thin, consistency of the batter should be medium
    6. Add salt, pepper, red chilly, chaat masala, onion and green chilly in it
    7. Heat a non-stick tawa and sprinkle some oil
    8. Pour a ladle of batter and spread it, spread gently and lightly as that cheela doesn't break
    9. Cook it till it turns golden brown and then flip it
    10. Sprinkle some oil on the other side and let it cook on medium flame
    11. Garnish with chopped coriander and serve hot with chutney or ketchup
    Oats chilla, Oats besan chilla, Indian, breakfast




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    Recipe of Rasgulla without Khoya | Easy Rasgulla Recipe |Rasgulla without refined flour

    Rasgulla is a famous dessert in north India which is served after a meal. You will find it in most of the dessert menus in Indian restaurants. It is a delicious Indian dessert made from ingredients which are mostly available in everyone's kitchen. Rasgulla is prepared by thickening milk, sooji/rava and sugar. It tastes best when it's cold. It can be stored up-to 3 days but remaining portion after serving has to be refrigerated.

    Rasgulla,Indian sweet,dessert

    It is an easy recipe in which you don't require khoya or refined flour and is prepared using sooji/rava and milk.These Rasgullas are dipped in sugar syrup and they soak the sweetness from the syrup. You will love these melt in the mouth Rasgullas. Rasgullas can also be prepared using paneer/Indian cottage cheese but I have prepared it using sooji/rava.

    Rasgulla,Indian sweet,dessert

    Lets start with the recipe :


    Recipe Type : Dessert
    Cuisine : North Indian

    Preparation Time    Cooking time  Total Time  Yield
    5 minutes 30 minutes 35 minutes  Serves 4 

    Ingredients for Rasgulla :
    • 3 cups full cream milk
    • 2 teaspoon ghee/clarified butter
    • 1 bowl sooji/rava/semolina 
    • Sugar
    • 1/2 teaspoon cardamom powder/crushed cardamom
    • crushed pistachio for granishing
    Preparation - Sugar Syrup
    1. In a pan, add 1 1/2 cup of water and let it boil
    2. Add 1 cup sugar in it and cook until sugar is dissolved
    3. Keep it aside 
    Preparation - Rasgulla 
    1. Heat milk in a steel pan or a vessel and bring it to boil
    2. Add 2 teaspoon of ghee/clarified butter in it
    3. Add 1 bowl of sooji in it
    4. Cook it on low flame till it thickens
    5. When milk will be thickened and quantity reduced to less scarp the sides of the pan as some of the thickened milk will stick to it.
    6. Add 2 teaspoon sugar and cardamom powder in it
    7. Cook it for 5 more minutes on low flame and stir often 
    8. When it is thick enough, turn off the flame and keep it aside till it cools down
    9. Make small round balls from the batter
    10. Heat the sugar syrup and add the cooked Rasgullas in the sugar syrup
    11. Dip rasgullas in sugar syrup for 3 hours so that it soak the syrup
    12. Garnish it with chopped pistachios 
    13. You can serve it hot or cold
    Rasgulla,Indian sweet,dessert



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    Recipe of quick veggie uttapam using dosa batter and leftover carrot beans vegetable

    Uttapam is a popular south Indian snack which is little thicker than dosa. It is made with the same batter which is used to make dosa. I have prepared this uttapam using dosa batter and leftover carrot beans vegetable. It is quick and easy recipe and a best way to use leftover vegetable.

    vegetable uttapam,veggie uttapam,south Indian recipes

    Uttapam is also called an Indian pizza as you can top it up with the same ingredients as pizza. You can add any toppings of your choice or even cheese to the uttapam. I have prepared this uttapam with the ready made dosa batter. You can make uttapams in many varieties like Veggie Uttapam or Sooji Uttapam. You can also prepare uttapam using only onions, paneer etc.

    vegetable uttapam,veggie uttapam,south Indian recipes

    Lets start with the recipe :


    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 5 minutes 5 minutes Serve 2

    Recipe Type : Breakfast, Snack
    Cuisine : South Indian

    Ingredients for Uttapam :
    • 1 cup dosa batter
    • Salt according to taste
    • water
    • olive oil/refine oil
    • leftover carrot and beans vegetable
    • 2 finely chopped onions 
    • 1/2 cup finely chopped beans
    • 1/2 teaspoon chaat masala
    • 1/2 teaspoon pepper
    • 1/4 teaspoon red chilly powder (Optional)
    Preparation for Uttapam :
    1. Put batter in a bowl and mix water in it if required, consistency should be medium and not watery
    2. Heat a non-stick tawa and sprinkle some oil on it
    3. Put flame on simmer, pour batter with the ladle and spread it in a circle
    4. Drizzle some oil around the uttapam, small holes will be appeared as it gets cooked
    5. Sprinkle carrot beans vegetable on the top of it
    6. Add salt, pepper, chaat masala, red chilly powder on the top of the veggies
    7. Sprinkle few drops of olive oil/refine oil on the top
    8. Put a lid, and let it cook for 1/2 a minute on low flame
    9. After the base is cooked and turned golden brown, flip it and let it cook from the other side
    10. Serve hot with Mint Chutney, coconut chutney or Sambar
    vegetable uttapam,veggie uttapam,south Indian recipes


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    How to make Chinese style Rice broccoli noodles - Gluten free & Vegan friendly

    Chinese style rice noodles with broccoli and mix vegetables is a healthy and delicious substitute of noodles made from refined flour. You can get this thin 'Rice Stick' noodles in any local supermarket. The best part about these noodles is that it is healthy, low-fat and gluten free.

    Rice noodles, thai vegetable noodles, rice vegetable noodles,pasta,Indian,vegetarian,vegan,gluten free noodles

    Addition of stir fry vegetables like broccoli, cabbage, capsicum and carrot makes it nutritious. These noodles are easy to prepare. These noodles are flavorful and the combination of different veggies and soy sauce, vinegar  make them delicious.

    Rice noodles, thai noodles

    Lets start with the recipe :

     Recipe Type : Noodles
    Cuisine : Indian


    Preparation Time    Cooking time  Total Time  Yield
    15 minutes 10 minutes 25 minutes Serves 4 

    Ingredients for Noodles:
    • 1 bowl rice stick noodles
    • 1 chopped broccoli
    • 1 sliced green bell pepper/capsicum
    • 2 chopped carrots
    • 1 chopped cabbage
    • 2 sliced medium size onions
    • 2 chopped green chillies
    • 4 chopped garlic cloves
    • 2 tablespoon soya sauce
    • 2 tablespoon vinegar
    • Salt according to taste
    • 1 teaspoon pepper
    • Olive oil
    Preparation for Noodles:




    1. Boil water in a big pan, add salt and oil 
    2. Add noodles in the boiling water
    3. When noodles become soft, remove it from the stove
    4. Drain water and add rinse noodles in cold water, keep it aside
    5. Take a non-stick pan, add 1 tablespoon of oil in it
    6. Add onion, garlic and green chilly, saute for a minute
    7. Then add carrot, green bell pepper, broccoli and cabbage in it
    8. Close the lid for a minute and then stir fry the vegetables 
    9. Don't overcook so that they remain crisp and crunchy
    10. When vegetables are cooked, add boiled noodles in the same
    11. Add salt and pepper 
    12. Add soy sauce and vinegar in it according to taste
    13. Toss it well and mix it 
    14. Serve hot
    Rice noodles, thai noodles

    Note : 
    • Don't overcook the vegetables, they should be crisp and crunchy
    • Don't over boil the noodles, otherwise they will not taste good

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  • 06/18/17--21:52: How to make Oats Kheer
  • Recipe of Oats Kheer | Oats Pudding | Oats Recipes

    Oats kheer is a delicious Indian dessert prepared using quick cooking oats, sugar and milk. It is rich and creamy dessert which has a beautiful taste and texture. The combination of Oats with saffron gives it a beautiful flavor which makes this pudding divine. You can garnish oats pudding with nuts. It is so addictive that you can't stop eating it.

    Oats kheer, Oats pudding,dessert,Indian


    Oats kheer is a yummy and filling dessert which can be made without much effort. The best part about this recipe is that you can make it in jiffy. You can serve it for breakfast as it's filling, healthy and delicious. This is the best way to add oats in your diet. You can substitute sugar with jaggery.

    Oats kheer, Oats pudding,dessert,Indian

    Lets start with the recipe :

    Preparation Time    Cooking time  Total Time  Yield
    5 minutes 10 minutes 15 minutes Serve 3

    Recipe Type : Dessert, Sweet, pudding
    Cuisine : Indian

    Ingredients for oats kheer :
    • 1/2 liter full cream/toned milk
    • 1/4 cup sugar
    • 1/2 cup oats
    • 6 saffron strands (optional)
    • 1/2 teaspoon cardamom powder
    • Chopped almonds and raisins` for garnishing
    Preparation for oats kheer:
    • Heat milk in a steel pan or a vessel and bring it to boil
    • Add add quick cooking oats in it
    • Cook it on low flame, stir often
    • Add sugar, saffron and cardamom in it
    • Let it cook on low flame and keep stirring often till oats soften
    •  Add chopped dry fruits in it
    • Simmer for 2 minutes and turn off the flame
    • Don't boil the oats kheer a lot otherwise it will become too thick
    • Garnish it with chopped almonds and raisins
    • You can serve it hot or cold as a breakfast or dessert

    Oats kheer, Oats pudding,dessert,Indian

    Note : 

    • Oats kheer thickens when it cools down. If it's too thick, add more milk in it
    • If you boil it a lot, it will thicken a lot
    • You can substitute milk with soy milk or almond milk
    • Instead of sugar, you can add jaggery or dates in it

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    Recipe of Dhokla in Idli Maker | Khaman

    Dhokla is a vegetarian healthy snack which originated from Gujarat. It is delicious, easy to make and light on stomach. If you don't have dhokla maker, you can easily make dhokla in Idli maker. I have made this dhokla using Idli maker. Only the shape of the dhokla is different, taste remains the same.

    Dhokla, Khaman, khandvi

    Dhokla is made from the gram flour and rava with a tempering of mustard seeds and curry leaves. It is served with fried green chilly and tamarind chutney. It is simple comfort food which can be eaten everyday.

    Dhokla, Khaman, khandvi

    These dhokla's are perfect for quick and healthy breakfast. It is a Gujarati Indian savory dish which is relished by kids and you can pack it in tiffin. You will love the taste and aroma of Indian spices that are used in this recipe.

    Dhokla, Khaman, khandvi

    Lets start with the recipe :

    Recipe Type : breakfast, lunch
    Cuisine : Indian

    Preparation Time    Cooking time  Total Time  Yield
    5 minutes 25 minutes 30 minutes Serves 4 

    Ingredients for Dhokla :
    • 1 cup gram flour
    • 1 cup sooji/rava/semolina
    • 1 cup yogurt/dahi
    • 1/2 teaspoon sugar
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon salt (adjust according to taste)
    • olive/refine oil
    • 1 teaspoon baking soda
    Ingredients for Tempering of Dhokla :
    • 1 teaspoon mustard seeds
    • 6 curry leaves (Kadi Patta)
    • 4 green chilies sliced in half
    • 3 teaspoon sugar
    • 1 lemon
    • water
    Utensil for Dhokla :
    • Idli Maker
    Preparation for Dhokla :
    1. In a bowl, add gram flour, rava, yogurt, sugar, turmeric powder and salt
    2. Add 1/4 cup water in it and whisk
    3. Mix it well so that there are no lumps in it
    4. Keep the batter aside for 15 minutes
    5. Check the consistency of the batter, it should not be too thin or thick
    6. Grease the idly maker with the oil and keep it aside
    7. Add baking soda in the batter and mix it 
    8. Pour the batter in idli maker and put it in the steamer or utensil you use for steaming
    9. Bring water to boil of steamer/other utensil and put it on low flame for 20 minutes
    10. To check if it is done, insert a knife in the dhokla, if it comes out clean the dhokla is done
    11. If the knife gets sticky and has batter on it, then steam dhokla for some more time 
    12. When it is done, take out the idli dhoka with a knife from the edges
    13. Keep dhokla aside and start preparation for tempering
    Tempering for Dhokla | Khaman
    1. In a pan, heat 2 teaspoon of oil
    2. Add mustard seeds in it and let it sputter
    3. Add curry leaves, green chilly, sugar, lemon and water in it
    4. Stir and let tempering mixture come to a boil
    5. Pour the mixture on the dhokla and keep it aside for 30 minutes so that dhokla soak the tempering
    6. Serve with fried green chillies or tamarind chutney.
    Dhokla, Khaman, khandvi


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    How to make Moong Dal | Moong Dal Tadka

    Moong dal is a yellow lentil which can be cooked in jiffy and tadka is tempering for moong dal which is prepared using aromatic Indian spices in vegetable oil. When you feel like eating light yet delicious then you can make moong dal tadka and can serve it with roti or rice. Carrot pickle goes well with it, you can make this pickle and store it in a air tight container and serve it with any Indian meal you make.

    Moong dal,Moong dal tadka,Moong dal masala

    Moong dal is one of the delicious dal but it will taste bland if you serve it without tadka. Tadka gives a great flavor to moong dal. Moong dal is widely and commonly used lentil in India. You can prepare fritters, rice recipes and other recipes from moong dal like Moong dal halwa, Moong dal paratha, Paratha from leftover moon dal, moong dal cutlet, Moong dal cutlet, Moong dal pakora, Masala oats with moong dal, Moong dal Khichdi, Moong dal toast.

    Moong dal,Moong dal tadka,Moong dal masala

    Lets start with a recipe :


    Preparation Time    Cooking time  Total Time  Yield
    5 minutes 15 minutes 20 minutes  Serve 4

    Recipe Type : Dal
    Cuisine : North indian

    Ingredients for Moong Dal :
    • 1 cup Moong dal/yellow lentil 
    • 2 tablespoon oil
    • 1 teaspoon cumin seeds
    • pinch of asafoetida (hing)
    • 6 chopped garlic cloves 
    • 2 chopped green chillies 
    • 1 grated tomato
    • Salt according to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala
    • 1/3 teaspoon turmeric powder
    • 1/4 teaspoon red chilly powder 
    • Coriander leaves for garnishing
    Preparation for Moong dal :
    1. Wash and drain moong dal, add salt in it
    2. Pressure cook dal till it is cooked and soft (approx 2 whistles)
    3. Once the pressure settles down, remove the lid and stir the dal
    4. If it's too thick, then add some water in it and simmer for a minute, keep it aside
    5. Heat oil in a small pan
    6. Add asafoetida (hing) and cumin seeds in it, wait till it splutter
    7. Add ginger, garlic and green chillies, fry it a little bit
    8. Make sure garlic should not turn brown otherwise it will burn 
    9. Add crushed tomato, salt, coriander powder, garam masala, chilly powder, turmeric powder and let it cook till it's done
    10. Stir and put the tempering mixture in the dal
    11. Garnish with coriander leaves
    12. Serve hot moong dal with steamed rice or chapati

    Moong dal,Moong dal tadka,Moong dal masala


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    Recipe of Aloo french beans | Punjabi Beans Aloo 

    Punjabi Aloo aloo/french beans aloo vegetable is delicious classic traditional Indian stir fry dish in which french beans and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

    french beans, aloo beans, masala beans

    You can check out more recipes of dry vegetables

    You will love this authentic Aloo french beans sabji which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. Aloo french beans is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

    french beans, aloo beans, masala beans


    If you are looking for punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.


    Lets start with the recipe :

    Preparation Time    Cooking time  Total Time  Yield
    10 minutes 20 minutes 30 min Serves 2 

    Recipe Type : lunch
    Cuisine : Indian

    Ingredients for Aloo Beans :
    • 1 bowl chopped french beans/250 grams french beans
    • 2 chopped potatoes (aloo)
    • 1/2 teaspoon cumin seeds
    • pinch of asafoetida/hing
    • 4 curry leaves / Kadi patta
    • 1 small piece of chopped ginger/adrak
    • 6 chopped cloves of garlic
    • 2 chopped green chillies
    • 1 red dry chilly
    • 1 finely chopped onion
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon garam masala
    • 1/2 teaspoon pepper
    • 1 teaspoon coriander powder
    • pinch of red chilly powder
    • Salt according to taste
    • Oil
    Preparation :
    • Chop french beans and potato, wash it thoroughly in water
    • In a deep non-stick pan or thick kadhai, heat 1 tablespoon of oil
    • Add cumin seeds and asafoetida in it
    • When it splutter, add curry leaves, ginger, garlic, dry red chilly and green chilly in that
    • Add chopped onion and potatoes and mix it
    • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
    • Cover it with a lid and let it cook on low flame for a minute 
    • Add chopped french beans in it and cover it with a lid, cook it on low flame
    • Check it occasionally and stir, cook it for 15 minutes or more (as required) till it is cooked
    • Add 1/2 teaspoon more oil in it and cover it with a lid for few seconds 
    • When potatoes and beans are cooked, it is ready to serve
    • Serve hot with Indian flatbread and raita


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    How to make kali dal ke chawal | Black urad dal ki khichdi

    Kali dal ke chawal is an authentic punjabi recipe which is famous in north India. It is simple yet flavorful dish. You can prepare it either with leftover black urad dal/kali dal or can prepare fresh dal makhani. For preparing Kali dal ke chawal, you have to prepare rice and dal makhani separately and then pressure cook it for 2 whistles.

    Kali dal ke chawal, Kali dal ki khichdi, kali urad dal, dal makhani

    Kali dal ki khichdi is one pot meal which can be served with yogurt or pickle. You can serve it for lunch or dinner.

    You can check out more recipes of rice like :
    If you are looking for punjabi recipe, you can check out Punjabi Baingan BhartaPunjabi dum alooPunjabi Aloo wadiPunjabi aloo gobhiBlack chickpeas curryMakki ki roti sarson ka saagPunjabi Kadi pakoda and many more.

    Kali dal ke chawal, Kali dal ki khichdi, kali urad dal, dal makhani

    Lets start with the recipe :

    Recipe Type : Lunch, dinner
    Cuisine : Punjabi

    Preparation Time    Cooking time  Total Time  Yield
    20 minutes 20 minutes 40 minutes  Serves 4 



    Ingredients for kali dal ke chawal :
    • 2 bowl cooked dal makhani
    • (For preparation of dal makhani please click the link)
    • 2 bowl cooked rice
    • 1 teaspoon jeera (cumin seeds)
    • 1 pinch hing (asafoetida)
    • 2 green chillies (optional)
    • 6 cloves of garlic (optional)
    • Salt according to taste
    • 1 teaspoon garam masala
    • 1/2 teaspoon coriander powder
    • 1/2 cup of water
    • Coriander leaves for garnishing
    Preparation for Kali dal ke chawal :
    1. Heat oil in a pressure cooker, add jeera, hing and wait till it splutters
    2. Add garlic, green chillies, salt, garam masala, coriander powder and mix it well (add less salt because there will be salt in the dal makhani already)
    3. In a pressure cooker, add kali dal/dal makhani and rice and water 
    4. Pressure cook it for 2 whistles
    5. Once all the steam has settled down, open the lid
    6. Garnish it with coriander leaves
    7. Serve hot with yogurt, pickle and mint chutney


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    How to make Rongi | Lobia Masala Curry | Black eye beans

    Lobia Masala/Rongi is an irresistible Indian black eye beans curry cooked in onion and tomato gravy with aromatic Indian spices and flavors. Lobia Masala/Rongi can be served with steamed rice or chapati. It is also called black eyed beans or cow peas.

    Masala lobia, rongi,beans,black eyed beans,curry,Indian

    You can check out recipes of curries like Dal MakhaniKofta CurryChole PuriStuffed capsicum with gravyKadhi ChawalRajma ChawalAloo PuriMakki di roti, sarson ka saagMalai koftaKala chana curryPalak kofta curryShaam SaveraTandoori AlooKadhai PaneerPunjabi Dum AlooPunjabi Aloo wadi with gravyMatar aloo curry


    Masala lobia is very nutritional dried beans made from fresh ingredients. Once you will make it, it will become regular part of your menu.

    Masala lobia, rongi,beans,black eyed beans,curry,Indian

    Lets start with a recipe :


    Preparation Time    Cooking time  Total Time  Yield
    15 minutes 30 minutes 45 minutes  Serve 4

    Recipe Type : Lunch and Dinner
    Cuisine : North Indian

    Ingredients for Masala lobia/Rongi :
    • 1 cup lobia/rongi
    • 2 tablespoon oil
    • 1 teaspoon cumin seeds
    • pinch of asafoetida (hing)
    • 1 finely chopped medium size onion
    • 4 chopped garlic cloves 
    • 2 chopped green chillies 
    • 3 crushed Tomatoes
    • Salt according to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala
    • 1/4 spoon red chilly powder 
    • Pinch of turmeric
    • Coriander leaves for garnishing
      Preparation for Masala Rongi/Lobia :
      1. Wash, drain and Soak lobia/rongi for half an hour in water
      2. Heat oil in a pan/kadhai
      3. Add cumin seeds, asafoetida and wait till they splutter
      4. Add onion, ginger, garlic and green chillies
      5. Saute till onion turns light brown
      6. Add crushed tomato and cook on medium flame 
      7. Add salt, coriander powder, garam masala, turmeric and chilly powder and stir 
      8. Stir and saute on low flame till tomato and spices are cooked
      9. Cook till tomato become soft and entire tomato -onion mixture starts to leave the sides of the pan/kadhai
      10. In a pressure cooker, add tadka/masala and lobia/rongi in it
      11. Now add 3 cups of water and pressure cook it for 6 whistles
      12. When the pressure cools down naturally, open the lid
      13. Check if rongi/lobia is soft enough by mashing it with a finger, if it's still hard, cook it for few more whistles and add water accordingly
      14. Once rongi/lobia is cooked, simmer it on low flame for 5 minutes and mash few beans to make gravy thick
      15. Consistency of lobia masala gravy is neither thin not thick
      16. Garnish with coriander leaves and serve hot with Indian flatbread or steamed rice



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