Mix veg parantha is an easy to make breakfast. It is stuffed with a delicious and nutritious filling of spinach, cauliflower, potato and few aromatic desi spices. Everyone relish eating parantha especially kids and these delectable paranthas can packes in their lunch box as well.

Mix vegetable parantha makes a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. It even tastes delicious as it is without any accompaniment. You must have prepared various types of parantha this time try out making this scrumptious parantha with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and then finely crumble them keep them in a bowl .

Making:

Take wheat flour in a big mixing bowl along with 1/2 tsp of salt, 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough. Then knead the dough for another 2 to 3 minutes. Less than 1 cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.

In the meantime, prepare the stuffing. For this heat a pan and pour 2 tsp of oil in it. When the oil is heated well, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while.

Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don’t overcook the veggies.

Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula.

Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.

On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.

Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don’t put stuffing more than that otherwise the parantha will splatter.

Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don’t roll out the parantha too thin otherwise the stuffing will spill out.

Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.

Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha.

Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.

As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready.

Serving:

Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

Suggestion

To make the stuffing more spicy, mix 1/4 tsp of garam masala in it and if you want to make the stuffing less spicy then skip adding red chilly powder.
For 7 parantha

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Mix Veg Paratha Recipe - Mixed Vegetable Paratha - Veg Stuffed paratha

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour - 2 cups
Cauliflower - 1 cup (grated)
Spinach - 1 cup (chopped)
Potatoes - 2 (boiled)
Oil - 4 to 5 tbsp
Green coriander - 1 to 2 tbsp (finely chopped)
Green chilly - 1 to 2 (finely chopped)
Ginger baton - ½ inch (grated)
Red chilly powder - ¼ tsp
Salt - 1 tsp or to taste
Dry mango powder - ¼ tsp
Coriander powder - 1 tsp
Cumin seeds - ½ tsp
Asafoetioda - 1 pinch

Instructions

Peel the potatoes and keep them in a bowl then finely crumble the potatoes.
Take wheat flour in a big mixing bowl along with ½ tsp of salt and 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough then knead the dough for another 2 to 3 minutes. Less than 1 cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
In the meantime, prepare the stuffing. Heat a pan and pour 2 tsp of oil in it. When the oil gets heated, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while. Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don't overcook the veggies.
Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula. Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.
On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.
Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don't put stuffing more than that otherwise the parantha will splatter.
Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don't roll out the parantha too thin otherwise the stuffing will spill out. Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.
Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha. Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.
As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready. Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

Curry, Featured, Indian Regional recipe, Rajasthani Recipe, Traditional Indian recipe, Vegetable curry recipe

Aloo Mangodi Recipe – Aloo Badi Recipe – Tari Bari Sabzi – Mithauri

September 26, 2016 Nisha Madhulika Leave a comment

Aloo Mangodi Recipe – Aloo Badi Recope – Tari Bari Sabzi – Mithauri

Aloo mangodi or aloo badi is one of the most common and relished sabzi from the cuisine of Rajasthan. Rajasthani cuisine is famous for its spicy and super rich food. But because of its scrumptious taste and tantalizing flavors, this aloo mangodi sabzi is also famous in Northern part of India. The preparation of aloo badi is not at all difficult.

This sabzi is kept thin in consistency, usually, though you can adjust the consistency of gravy as per your desire. Just follow the below given recipe with step-by-step pictures to make perfect aloo mangodi curry and impress your dear ones. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chillies and ginger and place them in to a mixer jar. Put the lid on and grind everything into fine paste. Transfer the paste to a bowl.

Peel the potatoes with the help of a peeler and place them in a bowl filled with water. Then chop the potatoes in small chunks and keep them in another bowl.

Making:

Place a pan on flame and pour ½ tbsp of oil into it. When the oil gets heated, add mangodis. Roast the mangodis until they become golden brown in colour while stirring constantly. When the mangodis turn golden brown, turn off the flame and keep them aside.

Now place a pressure cooker on flame and heat 1-2 tbsp of oil in it. When the oil is sufficiently hot, splutter asafoetida and cumin seeds. After sauteing the cumin seeds, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder as well. Mix everything really well and saute the masala until the oil starts separating from its edges. Keep stirring the masala at regular intervals.

After 3-4 minutes, when the masala is roasted aptly, add chopped potatoes and mangodis and saute them for 2 minutes by stirring constantly until the potatoes and mangodi gets nicely coated with the masala.

Now add 2 cups of water into the sabzi followed by salt and mix really well. Put the lid on and pressure cook the sabzi until a whistle is released. After that, reduce the flame to low and cook the sabzi for 2 to 3 minutes more.

After 2 minutes, turn off the flame and let the pressure escape on its own. Now take off the lid, add garam masala and green coriander into it and mix everything really well. Aloo mangodi sabzi is now ready, transfer it to a serving bowl.

Serving:

Serve this tantalizing and lip-smacking aloo mangodi sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

Suggestion

If you are using urad dal mangodi then slightly crush them before frying because they are big in size.
For 4-5 members

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Aloo Mangodi Recipe - Aloo Badi Recipe

Author: NishaMadhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Potatoes – 4 (medium sized) (250 grams)
mangodi – 1 cup (100 grams)
Tomatoes – 3 (medium sized)
Green chilies – 2
Ginger baton – 1 inch
Cumin seeds - ½ tsp
Asafoetida – 1-2 pinches
Turmeric powder - ½ tsp
Red chilly powder – less than ¼ tsp
Coriander powder – 1 tsp
Garam masala - less than ¼ tsp
Salt – 1 tsp or to taste
Green coriander – 1 tbsp (finely chopped)
Oil – 2 tbsp

Instructions

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chillies and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
Peel the potatoes with the help of a peeler and place them in a bowl filled with water. Then chop the potatoes and keep them in another bowl.
Place a pan on flame and pour ½ tbsp of oil into it. When the oil gets heated, add mangodi into it. Keep stirring continuously and roast the mangodi until they become golden brown in colour. Mangodi have turned golden brown, turn off the flame and keep it aside.
Now place a pressure cooker on flame and pour 1-2 tbsp of oil into it. When the oil gets heated, add asafoetida and cumin seeds into it. After sauteing the cumin seeds, add turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges. Keep stirring the masala in-between.
After 3-4 minutes, masala will get roasted aptly. Then add chopped potatoes and mangodi into it and saute them for 2 minutes by stirring constantly so that the potatoes and mangodi gets nicely coated with the masala.
Now add 2 cups of water into the sabzi along with salt. Mix it really well. Put the lid on and cook the sabzi until a whistle is released. After that, reduce the flame to low and cook the sabzi for 2-3 minutes more.
After 2 minutes, turn off the flame and let the pressure escape on its own. After a while. Pressure will be settled. Take off the lid, add garam masala and green coriander into it. Mix everything really well. Aloo mangodi sabzi is now ready, transfer it to a bowl.
Serve this tantalizing and lip-smacking aloo mangodi sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

Curry, Featured, Indian Regional recipe, North Indian recipe, Traditional Indian recipe, Vegetable Fry recipe

Aloo Methi Recipe – Methi Aloo Recipe – Fenugreek Potato Recipe

September 26, 2016 Nisha Madhulika Leave a comment

Aloo Methi Recipe, Methi Aloo Recipe, Fenugreek Potato Recipe

Aloo methi sabzi is one such recipe which is prepared with minimal ingredients. This simple yet super delicious combination of potatoes and fresh green fenugreek leaves is very common in every North Indian Home. Methi is a wonderful green leafy vegetable full of vitamins and fiber.These leaves have a little pungent and bitter taste, but everyone relish eating these especially when cooked with potatoes.

This dry sabzi has lots of flavored but is mildly spiced. Serve this earthy flavored aloo methi sabzi with a chapatti or parantha. Also, you can add fenugreek potato sabzi as a side dish to your meals. You can very easily prepare this stir fried potato methi with this simple recipe with step-by-step pictures and a detailed list of ingredients. Enjoy!

Directions

Getting ready:

Rinse the potatoes thoroughly with water and allow the potatoes to dry out completely. Peel them using a peeler, place them in a bowl.

Pluck the soft fenugreek leaves and discard the stalks. Wash the leaves twice or thrice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

Making:

Place a wok on flame and pour 1-2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, green chilies and coriander powder into it. Saute the spices for a while.

Now reduce the flame to low, chop the potatoes into ½ – ¾ inch small pieces and add it directly into the spices followed by half amount of salt. Mix it really well, keep stirring constantly and saute the potatoes until they get nicely coated with the masala.

Pour 2 tbsp of water into the potatoes, cover the wok and cook the potatoes for 5 minutes.

After 5 minutes, remove the lid and stir the potatoes. Now add chopped fenugreek leaves into it along with remaining salt and red chilly powder. Mix everything really well and pour 1.5 tbsp of water into it. Cover the wok and cook the sabzi for 5-6 minutes on low flame. After 5 minutes, remove the lid and stir the sabzi. Cover the wok and cook the sabzi for 2 minutes more on low flame.

2 minutes later, remove the lid. Sabzi is now cooked aptly, add garam masala into it and mix it really well. Fenugreek potato is now ready to serve, turn off the flame.

Serving:

Serve this lip-smacking and nutritious fenugreek potato steaming hot along with chapatti, parantha or naan. Enjoy!

For 4 members

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Aloo Methi Recipe - Methi Aloo Recipe

Author: NishaMadhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Potatoes – 4 (medium) (400 grams)
Fenugreek leaves – 1 bunch (250 grams)
Cumin seeds - ½ tsp
Asafoetida – 1-2 pinches
Turmeric powder - ¼ tsp
Coriander powder - ½ tsp
Green chilies – 2 (finely chopped)
Salt – more than ½ tsp or to taste
Red chilly powder – 2-3 pinches
Garam masala – less than ¼ tsp
Mustard oil – 1-2 tbsp

Instructions

Rinse the potatoes thoroughly with water and allow the potatoes to dry out completely. Peel them using a peeler, place them in a bowl.
Pluck the soft fenugreek leaves and discard the stalks. Wash the leaves twice or thrice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
Place a wok on flame and pour 1-2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, green chilies and coriander powder into it. Saute the spices for a while.
Now reduce the flame to low, chop the potatoes into ½ - ¾ inch small pieces and add it directly into the spices followed by half amount of salt. Mix it really well, keep stirring constantly and saute the potatoes until they get nicely coated with the masala. Pour 2 tbsp of water into the potatoes, cover the wok and cook the potatoes for 5 minutes.
After 5 minutes, remove the lid and stir the potatoes. Now add chopped fenugreek leaves into it along with remaining salt and red chilly powder. Mix everything really well and pour 1.5 tbsp of water into it. Cover the wok and cook the sabzi for 5-6 minutes on low flame. After 5 minutes, remove the lid and stir the sabzi. Cover the wok and cook the sabzi for 2 minutes more on low flame.
minutes later, remove the lid. Sabzi is now cooked aptly, add garam masala into it and mix it really well. Fenugreek potato is now ready to serve, turn off the flame. Serve this lip-smacking and nutritious fenugreek potato steaming hot along with chapatti, parantha or naan. Enjoy!

Curry, Featured, Indian Regional recipe, North Indian recipe, Traditional Indian recipe, Vegetable curry recipe

Paneer Tikka Masala Gravy Recipe Step by Step | Paneer Tikka Masala Restaurant style

September 26, 2016 Nisha Madhulika Leave a comment

Paneer Tikka Masala Gravy Recipe – Paneer Tikka Masala Restaurant style

Paneer Tikka Masala Gravy is another super delicious and rich preparation with paneer and few aromatic spices. This Paneer Tikka Masala Restaurant style sabzi can be prepared very easily on tawa. This paneer tikka masala requires roasting the marinated paneer chunks on a pan or tawa and then cooking them to perfection in a rich and spicy gravy. Paneer Tikka Masala Restaurant style is a popular Punjabi gravy dish that is relished mostly in the Northern Indian or Punjabi eating joints or restaurants.

Every bite to this masala tikka curry makes you crave for more and more. We have pan fried the marinated paneer chunks but you can grill them as per your taste. This super delectable and mouth watering paneer tikka masala curry goes well with naan or tandoori rotis. So, here discover how to make paneer tikka masala with these step by step instructions and pictures. Everyone will surely relish eating it.

Directions

Getting ready:

Cut the paneer into 1 to 3/4 cm thick chunks.

Chop the tomatoes roughly and put them in a mixer jar. Now grind them into fine paste and transfer it to a bowl.

Making:

Take a big mixing bowl and to it add following ingredients – curd, chickpea flour, red chilly powder, coriander powder, turmeric powder and less than 1/2 tsp of salt. Stir to mix everything really well.

Now put the paneer pieces in the masala and mix until they get nicely coated with the masala. Place these coated paneer chunks in refrigerator for 20 minutes to set.

20 minutes later, paneer will get marinated. Heat a non-stick pan with 1 to 2 tsp of oil and place the tikka on it. Now roast the chunks until they become golden brown from beneath.

When the tikka gets roasted from beneath, flip their sides and continue roasting until they turn golden brown from this side as well. When the chunks are roasted well from each side, turn off the flame.

Heat another pan with 2 tbsp of oil. When the oil gets heated sufficiently, splutter cumin seeds first. After this rest of the spices as well. Start with adding asafoetida,followed by turmeric powder, coriander powder, dry fenugreek leaves and ginger paste. Saute the masala for a while, keeping the flame low to prevent them from browning.

Now add tomato paste in the pan along with red chilly powder and saute the masala until the oil starts separating from its edges. Adjust the quantity of red chilly powder according to taste.

Meanwhile, roast the chickpea flour. For this, heat a small pan with 1 tsp of oil. When the oil gets heated well, add chickpea flour and roast the flour for a while until its colour changes slightly.

Once the colour of chickpea flour changes slightly, turn off the flame and add it to the masala and then roast everything for few more minutes.

When the oil starts leaving the sides of the masala, add less than 1/2 cup of water to it and mix well. Then add 1/2 tsp of salt, 1/2 tsp sugar, ¼ tsp garam masala and some green coriander in the masala and mix everything properly.

Now add the roasted paneer tikka in the masala and mix really well. Cover and cook them for 4 minutes on low flame.

After 4 minutes, add 2 tbsp of butter in the pan and mix thoroughly. You can decrease the quantity of butter as desired. Paneer tikka masala is ready, turn off the flame and transfer it in a bowl.

Serving:

Garnish this delectable and lip-smacking paneer tikka masala with some green coriander sprigs and serve it steaming hot with any Indian bread like chapatti, parantha, naan. In fact you can also serve this delectable masala tikka curry with plain or jeera rice.

Suggestions

If you want to make the paneer tikka masala more red then you can add red food colour as well.
If you are adding ground roasted chana powder then there is no need to roast it and if you are adding corn flour then dissolve it in water and then add to the gravy.
For 3 to 4 members

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Paneer Tikka Masala Gravy Recipe Step by Step

Author: NishaMadhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Paneer – 250 grams
Curd – 2 tbsp
Chickpea flour – 2 tbsp
Oil – 2 to 3 tbsp
Tomatoes – 3 (300 grams)
Butter – 2 tbsp
Green coriander – 2 to 3 tbsp (finely chopped)
Asafoetida - ½ pinch
Garam masala - ¼ tsp
Cumin seeds - ½ tsp
Dry fenugreek leaves – 1 tsp
Turmeric powder - ½ tsp
Coriander powder – 1.5 tsp
Red chilly powder – 1 tsp
Ginger paste – ½ tsp
Salt – 1 tsp or to taste
Sugar - ½ tsp (optional)

Instructions

Cut the paneer into 1 to ¾ cm thick chunks. Chop the tomatoes roughly and put them in a mixer jar. Now grind them into fine paste and transfer it to a bowl.
Take a big mixing bowl and to it add following ingredients - curd, chickpea flour, red chilly powder, coriander powder, turmeric powder and less than ½ tsp of salt. Stir to mix everything really well. Now put the paneer pieces in the masala and mix until they get nicely coated with the masala. Place these coated paneer chunks in refrigerator for 20 minutes to set.
minutes later, paneer will get marinated. Heat a non-stick pan with 1 to 2 tsp of oil and place the tikka on it. Now roast the chunks until they become golden brown from beneath.
When the tikka gets roasted from beneath, flip their sides and continue roasting until they turn golden brown from this side as well. When the chunks are roasted well from each side, turn off the flame.
Heat another pan with 2 tbsp of oil. When the oil gets heated sufficiently, splutter cumin seeds first. After this rest of the spices as well. Start with adding asafoetida,followed by turmeric powder, coriander powder, dry fenugreek leaves and ginger paste. Saute the masala for a while, keeping the flame low to prevent them from browning. Now add tomato paste in the pan along with red chilly powder and saute the masala until the oil starts separating from its edges. Adjust the quantity of red chilly powder according to taste.
Meanwhile, roast the chickpea flour. For this, heat a small pan with 1 tsp of oil. When the oil gets heated well, add chickpea flour and roast the flour for a while until its colour changes slightly.
Once the colour of chickpea flour changes slightly, turn off the flame and add it to the masala and then roast everything for few more minutes. When the oil starts leaving the sides of the masala, add less than ½ cup of water to it and mix well. Then add ½ tsp of salt, ½ tsp sugar, ¼ tsp garam masala and some green coriander in the masala and mix everything properly.
Now add the roasted paneer tikka in the masala and mix really well. Cover and cook them for 4 minutes on low flame. After 4 minutes, add 2 tbsp of butter in the pan and mix thoroughly. You can decrease the quantity of butter as desired.
Paneer tikka masala is ready, turn off the flame and transfer it in a bowl.Garnish this delectable and lip-smacking paneer tikka masala with some green coriander sprigs and serve it steaming hot with any Indian bread like chapatti, parantha, naan. In fact you can also serve this delectable masala tikka curry with plain or jeera rice.

Deep fried recipe, Featured, Miscellaneous, Recipe for Kids, Snacks, Vrat Recipe

Potato Chips Recipe | Potato Crisp Recipe | Aloo Chips

September 23, 2016 Nisha Madhulika Leave a comment

Potato Chips Recipe | Potato Crisp Recipe | Aloo Chips

Potato chips are relished by everyone especially kids and it is not possible to buy the chips for them all the time. So, you can prepare these potato chips at your home with completely hygiene. It may sound laborious to make them at home but it is not.

You can prepare these chips instantly whenever your kids ask for them with few ingredients i.e. potato, alum, salt, black pepper powder and oil. So, definitely try out making potato chips with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the potatoes thoroughly with water. Drain out the excess water and pat dry them. Peel the potatoes and place them in a bowl.

Making:

Take water in a utensil. Dissolve alum powder in it. Cut the potatoes into thin chips with the help of a chips cutter. Dip them into the water. You can use knife or food processor for slicing the potatoes but make sure that the chips are thin and even. Keep it aside immersed into the alum water for 10-15 minutes.

After 15 minutes, take the chips out in a bowl. Wash them thoroughly with plain water. Now transfer the chips on a clean and dry cotton cloth to pat dry the chips. Spread the chips evenly on cloth. Don’t stack them on one another. Wipe the chips with the cloth.

Heat enough oil in a wok to fry the chips. Drop some chips into hot oil. Place as many chips as possible into the wok. Don’t over crowd the oil.

Flip the sides of the chips and fry them until they turn crispy. Keep the flame on low so that they turn crispy and golden brown in color. It takes 7-8 minutes to fry them.

Lift the fried chips with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on tissue paper layered on a plate. Similarly, fry the rest of the chips as well.

Serving:

Sprinkle some salt and black pepper powder on these crispy, crunchy and delicious potato chips and serve them as it is. When the potato chips cools down completely then store them in an air-tight container. It keeps good for a month.

Suggestions

Sprinkle lahori salt and black pepper if you are making the chips for fasting days.
Leave the chips in an open air till they cool down.

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Potato Chips Recipe | Potato Crisp Recipe | Aloo Chips

Author: Nisha Madhulika

Recipe type: Miscellaneous

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Potato – 3
Salt – ¼ tsp or to taste
Black pepper powder – 2 pinches
Alum – pea sized (finely crushed)
Oil – for frying

Instructions

Rinse the potatoes thoroughly with water. Drain out the excess water and pat dry them. Peel the potatoes and place them in a bowl.
Take water in a utensil. Dissolve alum powder in it. Cut the potatoes into thin chips with the help of a chips cutter. Dip them into the water. You can use knife or food processor for slicing the potatoes but make sure that the chips are thin and even. Keep it aside immersed into the alum water for 10-15 minutes.
After 15 minutes, take the chips out in a bowl. Wash them thoroughly with plain water. Now transfer the chips on a clean and dry cotton cloth to pat dry the chips. Spread the chips evenly on cloth. Don’t stack them on one another. Wipe the chips with the cloth. Heat enough oil in a wok to fry the chips. Drop some chips into hot oil. Place as many chips as possible into the wok. Don’t over crowd the oil.
Flip the sides of the chips and fry them until they turn crispy. Keep the flame on low so that they turn crispy and golden brown in color. It takes 7-8 minutes to fry them. Lift the fried chips with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on tissue paper layered on a plate. Similarly, fry the rest of the chips as well.
Sprinkle some salt and black pepper powder on these crispy, crunchy and delicious potato chips and serve them as it is. When the potato chips cools down completely then store them in an air-tight container. It keeps good for a month.

Deep fried recipe, Featured, Miscellaneous, Snacks

Potato Papad Recipe – Aloo Papad Recipe

September 23, 2016 Nisha Madhulika Leave a comment

Potato Papad Recipe – Aloo Papad Recipe

Potato papad tastes very delicious and it can be consumed as an accompaniment with piping hot cup of tea or coffee. We all enjoy having some assortment with our regular meal and these potato papads will definitely make your meal more delicious.

These papads are very easy to make at home with very few ingredients i.e. potato, oil, salt, red chilly powder and green coriander. You can make them spicy by adding some more spices in the papad mixture. So, definitely try out making potato papad at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1-1.5 cup of water. Put the lid on and turn on the flame. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.

After that, turn the flame off and let the pressure releases on its own. Then remove the lid and take the potatoes out in a bowl. Allow the potatoes to cool down completely. Once it cools down completely, peel off their skin and place it on a plate.

Grease some steel plates with some oil. Spread the oil evenly.

Making:

Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. You can even mash the potatoes in rough chunks and after adding the spices make a smooth paste on sil batta.

After grating the potatoes, add salt, red chilly powder and chopped green coriander to it. Mix everything really well. Prepare dough of it. Apply some oil on hand and grease the dough.

Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.

To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball.

Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.

Open one end of the sheet and transfer the papad on the greased plate. Similarly, prepare the rest of the papads and place them on separate plates. Or you can even spread them on big polythene placer over a sheet. Place these papads under the sunlight for a whole day then flip its side and allow it to dry completely on second day as well.

Potato papad is now dried aptly and are ready to get fried. Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, drop a papad into it. Once the papad is fried from one side then flip the side and fry it until crisp.

Lift the fried papad with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on kitchen paper towel. Similarly, fry some more papads.

Serving:

Serve these crispy, crunchy and spicy aloo papads along with steaming hot cup of tea or coffee. You can serve it with dal and rice as well or have it whenever you crave for it. You can even roast these papads directly on flame. Store the remaining dried papad in an air-tight container.

Suggestions

You can also use black pepper instead of red chilli powder as per your taste and preference.
If you are making Potato Papad for fasting days, then you should use the salt used in fasting food (Lahori Salt) and black pepper.

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Potato Papad Recipe - Aloo Papad Recipe

Author: Nisha Madhulika

Recipe type: Miscellaneous

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Potato – 500 grams (6 medium sized)
Oil – 2 tbsp
Salt – ½ tsp
Red chilly powder – ¼ tsp
Green coriander – 2 tbsp (finely chopped)

Instructions

Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1-1.5 cup of water. Put the lid on and turn on the flame. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.
After that, turn the flame off and let the pressure releases on its own. Then remove the lid and take the potatoes out in a bowl. Allow the potatoes to cool down completely. Once it cools down completely, peel off their skin and place it on a plate.
Grease some steel plates with some oil. Spread the oil evenly. Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. You can even mash the potatoes in rough chunks and after adding the spices make a smooth paste on sil batta.
After grating the potatoes, add salt, red chilly powder and chopped green coriander to it. Mix everything really well. Prepare dough of it. Apply some oil on hand and grease the dough. Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.
To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball. Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.
Open one end of the sheet and transfer the papad on the greased plate. Similarly, prepare the rest of the papads and place them on separate plates. Or you can even spread them on big polythene placer over a sheet. Place these papads under the sunlight for a whole day then flip its side and allow it to dry completely on second day as well.
Potato papad is now dried aptly and are ready to get fried. Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, drop a papad into it. Once the papad is fried from one side then flip the side and fry it until crisp. Lift the fried papad with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on kitchen paper towel. Similarly, fry some more papads.
Serve these crispy, crunchy and spicy aloo papads along with steaming hot cup of tea or coffee. You can serve it with dal and rice as well or have it whenever you crave for it. You can even roast these papads directly on flame. Store the remaining dried papad in an air-tight container.

Curry, Featured, Vegetable curry recipe

Methi Mutter Malai – Punjabi Methi Matar Malai – Fenugreek leaves with green pea in creamy sauce

September 23, 2016 Nisha Madhulika Leave a comment

Methi Mutter Malai – Punjabi Methi Matar Malai – Fenugreek leaves with green pea in creamy sauce

Punjabi methi matar malai is prepared with fenugreek leaves and green peas cooked in rich thick gravy of cream and few spices. It tastes super delicious and is nutritious too. It is very easy to prepare this restaurant style methi matar malai.

You can prepare this luscious and creamy methi matar malai for any get-together or special occasion. Your guests will love it for sure. So, definitely try out making methi matar malai with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take fenugreek leaves and remove its stalk. Wash the leaves thoroughly with water. Place the leaves in colander to drain excess water. When the fenugreek leaves dry down completely then chop it up. For this, make a bunch of the leaves and chop it finely with a chopping blade or knife. Place it in a bowl.

Take tomatoes, green chilly, ginger and cashews in a mixture jar. Grind everything together to make a fine paste for the gravy. Transfer the paste to a separate bowl.

Making:

For making sabzi, heat a vessel with ½ cup of water. Cover the vessel and let the water simmer. Then add green peas and chopped fenugreek leaves into it. Cover the vessel and allow the veggies to cook for 5 minutes until they turn tender.

After 5 minutes, remove the lid and check. Veggies have turned tender. Transfer it on a sieve placed over a bowl. Let the excess water get drained away into the bowl.

Heat another pan with some oil. When oil is heated sufficiently, add asafoetida, cumin seeds, coriander powder and tomato-green chilly-ginger-cashews paste in the oil. Saute the masala until the oil starts floating on the surface.

After that, add red chilly powder and coarsely ground whole spices. Keep stirring the masala until it’s cooked aptly. Add cream to the masala along with sugar and salt. Mix everything really well.

Now mix the boiled veggies into the gravy. Stir to mix everything really well. Add ½ cup of water and mix it really well. Cover the pan and allow the sabzi to cook for 3-4 minutes on low flame. Stir in between.

Methi matar malai sabzi is now ready. Turn off the flame. Transfer the sabzi in a serving bowl.

Serving:

Serve this delectable and creamy methi matar malai steaming hot with chapatti, naan, parantha or rice. Enjoy!

Suggestions

Instead of whole spices you can take ¼ tsp of garam masala powder. You can also take homemade cream instead of cream. If you want to skip sugar then don’t add it.
If you like eating the bitterness of fenugreek leaves then add the water of the cooked veggies into the gravy as well.
For 4 members
Time – 25 minutes

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Methi Mutter Malai - Punjabi Methi Matar Malai - Fenugreek leaves with green pea in creamy sauce

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Fenugreek leaves – 250 grams
Green pea – ½ cup (frozen)
Tomato – 3 (medium sized)
Green chilly – 1
Ginger baton – 1 inch
Cashew – 10-12
Cream – ½ cup
Oil – 2 tbsp
Coriander powder – 1 tsp
Salt – more than ½ tsp or to taste
Red chilly powder – less than ¼ tsp
Whole spices – cinnamon stick – ½ inch, brown cardamom – 2, cloves – 5-6, black peppercorns – 5-6
Asafoetida – 1 pinch
Cumin seeds – ½ tsp
Sugar – ½ tsp

Instructions

Take fenugreek leaves and remove its stalk. Wash the leaves thoroughly with water. Place the leaves in colander to drain excess water. When the fenugreek leaves dry down completely then chop it up. For this, make a bunch of the leaves and chop it finely with a chopping blade or knife. Place it in a bowl.
Take tomatoes, green chilly, ginger and cashews in a mixture jar. Grind everything together to make a fine paste for the gravy. Transfer the paste to a separate bowl.
For making sabzi, heat a vessel with ½ cup of water. Cover the vessel and let the water simmer. Then add green peas and chopped fenugreek leaves into it. Cover the vessel and allow the veggies to cook for 5 minutes until they turn tender.
After 5 minutes, remove the lid and check. Veggies have turned tender. Transfer it on a sieve placed over a bowl. Let the excess water get drained away into the bowl. Heat another pan with some oil. When oil is heated sufficiently, add asafoetida, cumin seeds, coriander powder and tomato-green chilly-ginger-cashews paste in the oil. Saute the masala until the oil starts floating on the surface.
After that, add red chilly powder and coarsely ground whole spices. Keep stirring the masala until it’s cooked aptly. Add cream to the masala along with sugar and salt. Mix everything really well. Now mix the boiled veggies into the gravy. Stir to mix everything really well. Add ½ cup of water and mix it really well. Cover the pan and allow the sabzi to cook for 3-4 minutes on low flame. Stir in between. Methi matar malai sabzi is now ready. Turn off the flame. Transfer the sabzi in a serving bowl.
Serve this delectable and creamy methi matar malai steaming hot with chapatti, naan, parantha or rice. Enjoy!

Barfi recipe, Diwali recipe, Featured, Holi recipes, Indian Festival Recipe, Janmashtami Recipe, Navratri Recipes, Raksha Bandhan recipe, Sweets

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

September 23, 2016 Nisha Madhulika Leave a comment

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli is the most relished by everyone. They are very easy to make at home with cashews, sugar and ghee. Just these three ingredients which is always available in our kitchen makes a perfect and delectable sweet.

You can gift your friends and relatives these luscious kaju katli on festivals or any occasion and make them go wow! There is two methods of preparing them and both are very easy. So, prepare kaju katli at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl.

Grease a plate with some ghee.

Making:

To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.

Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.

Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while.

Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.

Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin.

Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.

Serving:

Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

Suggestion

You can prepare kaju katli in another way also. For this, soak cashew nuts in warm water for one hour. After one hour, break a cashew and check if it has become soft from inside. If they have become soft, then remove water from the cashews and grind them into a fine paste, in a mixer grinder. Separately, grind sugar as well. Add ground sugar in the cashew paste. Mix the mixture well together. Heat a pan and pour the mixture of cashews and sugar into it. Keep stirring the mixture continuously and cook it till it attains a binding consistency. Keep the flame on low. Add green cardamom powder into the mixture. Mix it well. Turn off the flame. Allow the mixture to cool down so that it can be handled with hand. Make a big ball with the cashew mixture. Place the mixture on a greased butter paper. Apply some ghee on rolling pin as well. Roll it out gently (if you want then grease 2 polythene and place the kaju katli mixture between them and roll it out with rolling pin). Keep it aside and let it set for a while. Cut it in desired pieces. Kaju katli is ready.

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Kaju katli recipe - How to make kaju katali - Kaju ki Barfi - Cashew Burfi

Author: Nisha Madhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Cashew – 1¼ cup (200 grams)
Sugar – ½ cup (100 grams)
Ghee – 2 tsp

Instructions

Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl. Grease a plate with some ghee.
To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.
Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.
Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while. Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.
Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin. Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.
Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

Featured, Indian Regional recipe, Recipe for Kids, Snacks, South Indian recipe, Tiffin Box Recipe

Instant Rava Uttapam with Besan | Instant Besan Sooji Uttapam । Quick and Easy Semolina Uttapam

September 22, 2016 Nisha Madhulika Leave a comment

Instant Rava Uttapam with Besan | Instant Besan Sooji Uttapam । Quick and Easy Semolina Uttapam

Besan sooji uttapam is an instantly prepared rawa uttapam with chickpea flour, veggies and some spices. It makes an delicious breakfast or evening snack when served along chutney. It is the best way to feed your kids the veggies they don’t like as you can add any veggie in the batter to make besan sooji uttapam.

These quick and easy semolina uttapam are so delicious and soft that no one will say no to them. You can pack them in your kid’s tiffin as these uttapam will keep them full for long time. So, definitely try out making besan sooji uttapam with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Remove the stalk of the capsicum, discard the seeds and chop it into fine pieces.

Finely chop the tomato and green chilly as well.

Making:

Take chickpea flour in a big mixing bowl followed by semolina and curd. Mix thoroughly until the lumps dissolves completely. Then add some water in the batter and mix well. Cover and keep the batter aside for 15 to 20 minutes to set.

15 minutes later, batter will turn fluffy. Now add tomato, capsicum and green chilly in the batter and mix everything nicely. Further add salt, ginger and green coriander in the batter and mix thoroughly. Adjust the quantity of chilly as desired.

Add some more water in the batter to prepare the same consistency batter as required for making uttapams with dal. At last, add eno fruit salt in the batter and mix nicely. Don’t whisk the batter too much. 1/3 cup of water is used to make the batter of this consistency.

Heat a non-stick tawa or pan and pour some oil on it. Spread the oil evenly on the tawa. Now pour 1 tbsp of batter on the pan and spread it slightly to make thick small sized uttapam. Make 2 to 3 uttapams at a time.

Pour some oil all around and upon the uttapams. Then cover and cook the uttapams for 2 minutes on medium-low flame.

2 minutes later, uttapams will become golden brown from beneath. Flip their sides then cover and cook for another 2 minutes until brown spots appears this side as well.

After 2 minutes, uttapams will get cooked aptly. Transfer them on a plate and similarly prepare the rest of the uttapams as well. Besan sooji uttapams are ready.

Serving:

Serve these nutritious and delicious besan sooji uttapams steaming hot along with tomato sauce, green coriander chutney or any other chutney you like.

Suggestions

You can add cauliflower, green peas, finely chopped spinach or any other veggie of your choice in the batter.
You can add 1/3 tsp baking soda in the batter instead of eno fruit salt.
To make perfect uttapams, make sure that the batter is not too thin or too thick and roast them on medium-low flame.
For 12 uttapams

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Instant Rava Uttapam with Besan | Instant Besan Sooji Uttapam । Quick and Easy Semolina Uttapam

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Chickpea flour - 1 cup (100 grams)
Semolina - ½ cup (100 grams)
Curd - 1 cup (whisked)
Capsicum - 1
Tomato - 1
Green chilly - 1
Oil - 2 to 3 tbsp
Green coriander - 2 to 3 tbsp (finely chopped)
Ginger - ½ tsp (paste)
Salt - ¾ tsp or to taste
Eno fruit salt - ¾ tsp

Instructions

Remove the stalk of the capsicum, discard the seeds and chop it into fine pieces. Finely chop the tomato and green chilly as well.
Take chickpea flour in a big mixing bowl followed by semolina and curd. Mix thoroughly until the lumps dissolves completely. Then add some water in the batter and mix well. Cover and keep the batter aside for 15 to 20 minutes to set.
minutes later, batter will turn fluffy. Now add tomato, capsicum and green chilly in the batter and mix everything nicely. Further add salt, ginger and green coriander in the batter and mix thoroughly. Adjust the quantity of chilly as desired.
Add some more water in the batter to prepare the same consitency batter as required for making uttapams with dal. Atlast, add eno fruit salt in the batter and mix nicely. Don't whisk the batter too much. ⅓ cup of water is used to make the batter of this consitency. Heat a non-stick tawa or pan and pour some oil on it. Spread the oil evenly on the tawa. Now pour 1 tbsp of batter on the pan and spread it slightly to make thick small sized uttapam. Make 2 to 3 uttapams at a time.
Pour some oil all around and upon the uttapams. Then cover and cook the uttapams for 2 minutes on medium-low flame. 2 minutes later, uttapams will become golden brown from beneath. Flip their sides then cover and cook for another 2 minutes until brown spots appears this side as well.
After 2 minutes, uttapams will get cooked aptly. Transfer them on a plate and similarly prepare the rest of the uttapams as well. Besan sooji uttapams are ready. Serve these nutritious and delicious besan sooji uttapams steaming hot along with tomato sauce, green coriander chutney or any other chutney you like.

Featured, Miscellaneous, Recipe for Kids, sandwich, Snacks, Tiffin Box Recipe

Dahi Sandwich Recipe | Curd Sandwich | Yogurt Veg Sandwich | Quick Sandwich with Curd & Veg Filling

September 19, 2016 Nisha Madhulika Leave a comment

Dahi Sandwich Recipe | Curd Sandwich | Yogurt Veg Sandwich | Quick Sandwich with Curd & Veg Filling

Curd sandwich is prepared with a delicious stuffing of hung curd, veggies and few spices. It is not only tasty but nutritious as well. It is very easy to prepare that you can make these sandwiches anytime of the day.

Pack these scrumptious curd sandwiches in your kid’s tiffin along with tomato sauce or any chutney. They will love them for sure! You can serve them to your guest along with piping hot cup of tea or coffee. So, definitely try out making curd sandwiches with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Prepare the hung curd for making the stuffing for sandwiches. For this, tie curd in a cloth and hang it on a vessel, keeping the cloth little above from its bottom so that the water drains out to the vessel and you will get thick hung curd ready.

Making:

Transfer the hung curd to a big mixing bowl, followed by finely chopped 200 gram cabbage, 1 finely chopped capsicum, 2 grated carrots, 2 tbsp finely chopped green coriander, 1/3 tsp coarsely ground black pepper (freshly ground black pepper give nice taste), ½ inch ginger baton (grated), ½ tsp salt or to taste and mix everything really well. Stuffing is now done and ready, let us now start making the sandwiches.

Heat a tawa sufficiently for roasting the sandwiches. You can also use griller for making these sandwiches.

Take a bread slice and top it up with the stuffing. Evenly spread the stuffing over the bread slice. Cover up the stuffing with another bread slice. Likewise prepare rest of the sandwiches as well.

Now apply some ghee over the tawa and spread it evenly. Place the sandwich over the tawa to roast. Apply some ghee over the sandwich as well and turn the side. Flip the sides of sandwich again when it turns brown from beneath and let it roast from the other side as well until it gets golden brown. Now transfer the roasted sandwich out in a plate and turn off the flame.

For preparing the sandwiches in a griller, apply some ghee over the sandwiches as well or you can even roast them without ghee as well. Place the sandwich over the griller and apply some ghee on the upper side as well. If you a health freak then you can skip the use of ghee as well.

Now close and let the sandwiches grill for three minutes. Check the sandwiches after 3 minutes. Golden brown and crispy sandwiches are ready, transfer them to a plate.

Serving:

For serving, divide the sandwiches into two equal halves cutting them diagonally. Serve these delectable curd sandwiches with green coriander chutney, tomato sauce, mayonnaise or any other chutney as per your taste in your breakfast or with a steaming cup of tea during supper.

Suggestions:

You can also layer the ghee on the inner side of the sandwich as well. Prior topping up the stuffing over the bread slice, apply some ghee over the bread slice and then layer the stuffing.
We have used white bread for making these sandwiches, but you can also use brown bread.

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Dahi Sandwich Recipe | Curd Sandwich | Yogurt Veg Sandwich | Quick Sandwich with Curd & Veg Filling

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Bread – 8 slices
Hung curd – ¾ cup
Cabbage – 200 grams (finely chopped)
Capsicum – 1 (finely chopped)
Grated carrot – 2
Coriander leaves – 2 tbsp (finely chopped)
Ghee – 2 tbsp
Black pepper – ⅓ tsp (coarsely ground)
Grated ginger - ½ inch baton
Salt – ½ tsp or to taste

Instructions

Prepare the hung curd for making the stuffing for sandwiches. For this, tie curd in a cloth and hang it on a vessel, keeping the cloth little above from its bottom so that the water drains out to the vessel and you will get thick hung curd ready.
Transfer the hung curd to a big mixing bowl, followed by finely chopped 200 gram cabbage, 1 finely chopped capsicum, 2 grated carrots, 2 tbsp finely chopped green coriander, ⅓ tsp coarsely ground black pepper (freshly ground black pepper give nice taste), ½ inch ginger baton (grated), ½ tsp salt or to taste and mix everything really well. Stuffing is now done and ready, let us now start making the sandwiches.
Heat a tawa sufficiently for roasting the sandwiches. You can also use griller for making these sandwiches. Take a bread slice and top it up with the stuffing. Evenly spread the stuffing over the bread slice. Cover up the stuffing with another bread slice. Likewise prepare rest of the sandwiches as well.
Now apply some ghee over the tawa and spread it evenly. Place the sandwich over the tawa to roast. Apply some ghee over the sandwich as well and turn the side. Flip the sides of sandwich again when it turns brown from beneath and let it roast from the other side as well until it gets golden brown. Now transfer the roasted sandwich out in a plate and turn off the flame.
For preparing the sandwiches in a griller, apply some ghee over the sandwiches as well or you can even roast them without ghee as well. Place the sandwich over the griller and apply some ghee on the upper side as well. If you a health freak then you can skip the use of ghee as well.
Now close and let the sandwiches grill for three minutes. Check the sandwiches after 3 minutes. Golden brown and crispy sandwiches are ready, transfer them to a plate. For serving, divide the sandwiches into two equal halves cutting them diagonally. Serve these delectable curd sandwiches with green coriander chutney, tomato sauce, mayonnaise or any other chutney as per your taste in your breakfast or with a steaming cup of tea during supper.

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Methi Mutter Malai – Punjabi Methi Matar Malai – Fenugreek leaves with green pea in creamy sauce

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Instant Rava Uttapam with Besan | Instant Besan Sooji Uttapam । Quick and Easy Semolina Uttapam

Dahi Sandwich Recipe | Curd Sandwich | Yogurt Veg Sandwich | Quick Sandwich with Curd & Veg Filling

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