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Category: Healthy Recipes

Healthy Indian Recipes: Delicious and Nutritious Options

Eating healthy doesn’t mean you have to sacrifice flavor, especially with the wide array of Indian vegetarian recipes available. Whether you are looking for vegetarian Indian recipes, Indian vegetarian dinner recipes, or traditional Indian recipes vegetarian style, this guide offers a selection of delicious and nutritious dishes. Let’s explore some healthy Indian recipes that you can enjoy for every meal.

Breakfast Recipes

Oats Upma

Oats Upma is a nutritious and light breakfast option. Made with oats and vegetables, this dish is perfect for those looking for healthy Indian recipes. It is also a great example of low carb Indian vegetarian recipes that are both nutritious and delicious.

Moong Dal Cheela

Moong Dal Cheela, or lentil pancakes, is a high protein Indian food that makes a great breakfast within vegetarian Indian recipes. It’s quick to prepare and can be enjoyed with a side of yogurt or chutney. This dish is also suitable for those seeking Indian healthy recipes.

Lunch Recipes

Quinoa Salad

Quinoa Salad is a versatile dish that can be customized with various vegetables and herbs. This salad is perfect for those looking for Indian vegetarian dinner recipes as it is high in protein and fiber, helping to manage hunger and maintain energy levels. It’s also an ideal option for a light lunch or dinner.

Palak Paneer

Palak Paneer is a popular paneer recipes made with spinach and cottage cheese. This dish is rich in iron and protein, making it a suitable option for Indian vegetarian recipes. It can be paired with whole wheat roti or brown rice for a balanced meal, making it one of the best vegetarian Indian recipes for dinner.

Dinner Recipes

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that fits perfectly within Indian vegetarian dinner recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices. It’s a delicious and nutritious way to enjoy Indian recipes vegetarian style.

Mixed Vegetable Curry

Mixed Vegetable Curry is a hearty and nutritious dish that combines a variety of vegetables with aromatic spices. This dish is a staple in Indian vegetarian recipes and is a perfect indian dinner recipes It’s a great way to incorporate more vegetables into your diet and enjoy healthy Indian recipes.

Snack Recipes

Sprout Salad

Sprout Salad is a refreshing and nutritious snack that fits well within Indian healthy recipes. Made with sprouted legumes, fresh vegetables, and a tangy dressing, this salad is a perfect example of vegetarian Indian recipes that are healthy and delicious.

Masala Corn

Masala Corn is a quick and easy snack made with boiled corn kernels, spices, and lime juice. This snack is not only tasty but also fits perfectly into the healthy Indian recipes category. It’s a great way to enjoy a healthy and satisfying snack.

Dessert Recipes

Fruit Chaat

Fruit Chaat is a nutritious and refreshing Indian dessert made with a mix of fresh fruits, spices, and lime juice. This dessert is a delightful example of Indian healthy recipes that can be enjoyed as a dessert or a snack. It’s perfect for those looking for a sweet treat that is also healthy.

Carrot Halwa

Carrot Halwa, made with grated carrots, milk, and a sugar substitute, is a delightful dessert that can be enjoyed by those looking for healthy Indian recipes. This traditional Indian sweet is modified to reduce sugar content while retaining its delicious taste.

Enhancing Your Healthy Menu

To make your healthy menu even more delightful, consider adding dishes from related categories that complement these Indian vegetarian recipes. Adding Indian snacks like masala corn and sprout salad can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as fruit chaat and carrot halwa, made with healthy ingredients. Incorporating healthy recipes like quinoa salad and mixed vegetable curry can offer lighter options for your meals. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like palak paneer or baingan bharta can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian vegetarian recipes? 

A: Some popular Indian vegetarian recipes include Oats Upma, Moong Dal Cheela, Quinoa Salad, Palak Paneer, Baingan Bharta, Mixed Vegetable Curry, Sprout Salad, Masala Corn, Fruit Chaat, and Carrot Halwa.

Q: How can I make traditional Indian food healthy? 

A: To make traditional Indian food healthy, try recipes like Oats Upma, Quinoa Salad, and Palak Paneer. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.

Q: What are some vegetarian Indian recipes for a party? 

A: Some vegetarian Indian recipes for a party include Palak Paneer, Mixed Vegetable Curry, Sprout Salad, and Masala Corn. These dishes are flavorful and perfect for gatherings while being mindful of health.

Q: Can I prepare healthy Indian food in advance? 

A: Yes, many healthy Indian recipes can be prepared in advance and stored. Snacks like Masala Corn and Sprout Salad can be made ahead of time, while dishes like Quinoa Salad and Mixed Vegetable Curry can be prepped and refrigerated.

Q: What are some healthy options for Indian vegetarian food? 

A: Some healthy options for Indian vegetarian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Upma, and Moong Dal Cheela. These dishes are high in fiber and protein, helping to maintain energy levels effectively.

Conclusion

Indian vegetarian recipes are a celebration of healthy and flavorful foods. Whether you’re looking for vegetarian Indian recipes or Indian vegetarian dinner recipes, these dishes will bring variety and nutrition to your meals. So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s an Indian vegetarian recipe to suit every taste. Happy cooking and healthy eating!

  • Chana Chaat (Spicy Snack)

    Chana Chaat (Spicy Snack)

    Chana Chaat

    Chana Chaat

    Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
    3.75 from 4 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup kala chana
    • 2 Tbsp oil Canola, or vegetable oil
    • 1 Tbsp ginger finely shredded
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp coriander powder dhania
    • 1/4 cup tamarind pulp this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
    • 1 tsp red chili powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 Tbsp sugar
    • 2 tsp roasted cumin seed powder bhuna jeera
    • 1 cup potato boiled peeled and cut in small pieces
    • 1/2 cup cucumber chopped in small pieces
    • 1/2 cup tomatoes chopped in small pieces

    For garnishing

    • 1 Tbsp ginger finely chopped
    • 1 Tbsp green chilies finely chopped
    • 5-6 wedges of lemon

    Instructions
     

    • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
    • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
    • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
    • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
    • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
    • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.

    Notes

    Prep Time of 10 minutes does not include soaking time.
    Suggestions
    You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
    Tried this recipe?Let us know how it was!

    Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish

    Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.

    To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.

    Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.

    Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.

    Variations:

    • Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
    • Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
    • Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.

    Tips:

    • Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
    • Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
    • Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.

    Benefits:

    • High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
    • Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
    • Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.

    FAQ:

    Can I Make Chana Chaat Ahead of Time? 

    Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.

    Can I Skip Adding Veggies to Chana Chaat? 

    While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.

    How Long Does Chana Chaat Last in the Refrigerator? 

    Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.

    In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Stuffed Mushrooms with tomatoes and oats

    Stuffed Mushrooms with tomatoes and oats

    Recipe submitted by Dhara Shah

    Stuffed Mushrooms with Tomatoes and Oats

    Stuffed Mushrooms with tomatoes and oats

    Dhara Shah
    Stuffed oats mushrooms are very healthy and here its absolutetly oil-free, gluten-free, vegan recipe! They are very easy to pop into your mouth and wonderful finger foods for parties instead of the regular fried stuff! Here I'm presenting jain and veg version.
    2 from 1 vote
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Appetizer

    Ingredients
      

    • 8 large button mushrooms de-stemmed with only the stalks diced
    • 4 tomatoes 1/2 of the top and bottom sliced off to form 8 caps, remaining tomato diced
    • 1 Tbsp oats
    • 1 Tbsp coriander leaves chopped
    • 1/2 green chilli diced, optional
    • Salt and black pepper to taste
    • A pinch of oregano

    Instructions
     

    • Without oil, saute the diced tomatoes. When it becomes soft, add the diced mushroom stalks and salt to release the water.
    • Add the oats and cook until the mixture forms a paste.
    • Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
    • Remove from heat and set aside to cool.
    • Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
    • Place the mushroom in a frying pan with a lid.
    • Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.

    Notes

    Serve hot as a appetizer garnished with fresh green coriander leaves!
    Tried this recipe?Let us know how it was!
  • Crispy Quinoa Spinach Patties

    Crispy Quinoa Spinach Patties

    Recipe submitted by Aarti Sharma

    Crispy Quinoa Spinach Patties

    Crispy Quinoa and Spinach patties

    Aarti Sharma
    Its nice combination of a crispy snack made with healthy ingredients such as quinoa and spinach.
    5 from 1 vote
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    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer
    Servings 3 people

    Ingredients
      

    • 1 cup quinoa cooked
    • 1/2 cup chopped spinach blanched
    • 1/2 tsp ginger and garlic paste
    • 1 tsp cumin powder
    • 1 tsp garam masala
    • 2 green chillies chopped
    • 2 tbsp parsley chopped
    • Black pepper powder to taste
    • Salt to taste
    • 3 tbsp whole wheat bread crumbs
    • 2 tsp lemon juice
    • Canola oil to pan fry

    Instructions
     

    • In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
    • Make round patties with the mixture.
    • In a skillet, heat 1 tbsp oil on medium heat and place the patties.
    • Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
    • Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.

    Notes

    You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
    Tried this recipe?Let us know how it was!
  • Palak (Spinach Curry)

    Palak (Spinach Curry)

    Palak (Spinach Curry) Recipe

    Palak – Spinach Curry

    This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with
    , Makki ki Roti or
    Naan
    4.82 from 22 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 12 oz spinach washed and remove the stems this should be about 8 cups of packed spinach
    • 1 Tbsp ghee clarified butter
    • 1/2 tsp fenugreek seeds mathi seeds
    • 1/2 tsp turmeric haldi
    • 1 Tbsp chopped ginger adrak
    • 2 Tbsp green chili chopped, I prefer serrano chili
    • 1 tsp salt
    • 2 Tbsp besan gram flour
    • 1/2 cup chopped tomato in small pieces
    • 4 cups whole milk

    For Seasoning

    • 2 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder

    Instructions
     

    • In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside.
    • Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor.
    • Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds.
    • Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides.
    • Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides.
    • Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.

    Seasoning

    • In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn.
    • Pour the seasoning over spinach curry.

    Notes

    Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.
    Tried this recipe?Let us know how it was!
  • Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Curry)

    Paneer Pasanda

    Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
    5 from 5 votes
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    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Pasanda

    • 8 oz Paneer 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer
    • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
    • 1/4 tsp salt
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 2 tsp green chili finely chopped, adjust to taste

    For Batter

    • 1/4 cup corn starch or arrowroot power
    • 3 Tbsp water
    • 3 Tbsp oil to shallow fry

    For Gravy

    • 2 cups chopped tomatoes about 3 medium size tomatoes
    • 1 Tbsp ginger chopped
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1 tsp red chili powder adjust to taste
    • 1/4 cup cashew powder
    • 1 tsp salt
    • 1/4 cup heavy cream or cream
    • 1/4 tsp garam masala
    • 2 Tbsp cilantro chopped, hara dhania

    Instructions
     

    • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
    • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
    • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
    • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
    • Take them out over paper towel, to drain the extra oil. Set aside.

    Making Gravy

    • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
    • Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
    • Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
    • Pour the gravy over Paneer Pasanda.

    Notes

    Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
    The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
    Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pasanda Recipe: How to make Paneer Pasanda

    Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

    Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

    Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

    Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

    Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

    Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

    Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

    Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

    Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

  • Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad

    Quinoa Salad

    Mediterranean Quinoa Salad

    Quinoa salad is a healthy and delicious salad. This bright and colorful salad is also a great summertime recipe. For this particular salad, I made my own homemade dressing with ginger. Ginger gives a refreshing kick to the salad. Quinoa is naturally gluten free and also high in protein.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Salad, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup quinoa
    • 1 cup water
    • 1 large romaine lettuce chopped, discard the outside leaves
    • 2 cup arugula
    • 1 cup English cucumber cut into 1/4-inch cubes
    • 1 medium size tomato diced
    • 1 orange peeled and diced
    • About 1/4 cup feta cheese

    Dressing

    • 1 tablespoon vinegar, I am using rice vinegar
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon mustard (rai) powder
    • 1 teaspoon ginger juice*

    Instructions
     

    • For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
    • Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.
    • In a salad bowl layered all the ingredients, spread the lettuce, arugula, quinoa save about 1/4 cup, then cucumber, tomatoes, and orange. Drizzle the salad dressing, sprinkle the saved quinoa and the last spread the feta cheese.
    Tried this recipe?Let us know how it was!
  • Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi is an Indian-style stir-fry dish that tastes delicious and looks beautiful. This is also a popular restaurant dish. Paneer Jalfrezi is a quick and easy recipe to make. Serve Paneer Jalfrezi with paratha, naan, or plain rice.
    4.67 from 3 votes
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Course paneer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • About 1 cup paneer cut in long strips about 1/4”
    • About 1 cup bell pepper cut in long strips about 1/4” – capsicum (I am using different color bell pepper for color)
    • About 1 cup of carrots cut into long strips
    • About 1 cup green beans cut into about 1” pieces
    • 1 tomato medium size cut into bite-size pieces
    • 3 tablespoons Oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon nigella seeds, kalonji
    • 1 tablespoon ginger thinly sliced
    • 1 tablespoon green chili chopped
    • 1/4 teaspoon turmeric
    • About 3/4 teaspoon salt
    • 1/4 teaspoon garam masala
    • 2 tablespoons Cilantro chopped

    Instructions
     

    Paneer jalfrezi vegetables should not be very soft, to taste best vegetables should be a little crisp. Vegetables are added in steps as all the vegetables take different time in cooking.

    • Heat the oil in a frying pan over medium-high heat. Oil should be moderately hot, add cumin seeds, and nigella as the seeds crack, add carrots, beans, and salt. Stir-fry for three to four minutes.
    • Add bell pepper, ginger, green chili, turmeric, and red chili powder, and stir fry for two to three minutes. Add paneer and tomatoes stir gently and cook until all the vegetables are tender.
    • Add garam masala and cilantro and stir gently until everything is mixed well. vegetables should be crisp, do not overcook.
    • Turn off the heat.
    Tried this recipe?Let us know how it was!

    Paneer Jalfrezi Recipe Unveiled for a Flavorful Veg Experience 

    Delight in the flavorful experience of Paneer Jalfrezi, a quick & easy Indian stir-fry dish. This vegetable-sautéed party recipe not only tastes delicious but also presents a beautiful culinary creation.

    1. Mastering the Art of Veg Paneer Jalfrezi: 

    Embark on a tantalizing journey as you delve into the intricacies of mastering the “Veg Paneer Jalfrezi Recipe.” Achieve a symphony of flavors and textures by exploring the artistry behind this exquisite dish. To perfect the ideal crispness, introduce a medley of vegetables in stages, ensuring each one acknowledges its distinct cooking time within the veg paneer jalfrezi recipe.

    In this culinary adventure, the meticulous orchestration of vegetable introduction contributes to the harmonious balance that defines the Veg Paneer Jalfrezi. Each step is an integral part of a carefully choreographed dance, ensuring that every element is brought to perfection, creating a delightful sensory experience.

    1. Sautéing Vegetables for Paneer Jalfrezi Perfection: 

    Elevate your cooking prowess by immersing yourself in the intricacies of sautéing vegetables for the perfect “Paneer Jalfrezi.” Begin this gastronomic escapade by heating a frying pan with oil over medium-high heat, a pivotal step in the Paneer Jalfrezi Recipe. Let the oil attain a moderately hot state before introducing the symphony of cumin seeds and nigella.

    As these seeds crackle, the infusion of carrots, beans, and a pinch of salt initiates a transformative three to four-minute stir-fry. This culinary alchemy ensures the vegetables retain their crispiness, unveiling a sensory delight in every bite of the paneer jalfrezi. The sizzle in the pan becomes a testament to the artful creation of a dish that transcends ordinary flavors.

    1. Elevating Flavors with Spice Blend in Veg Paneer Jalfrezi:

    Transform your kitchen into a haven of aromatic delights with the artful crafting of “Veg Paneer Jalfrezi.” Elevate the flavor profile by infusing a burst of spices into this captivating recipe. Add bell pepper, ginger, green chili, turmeric, and red chili powder, stirring this aromatic blend for an additional two to three minutes. This nuanced process sets the stage for the introduction of paneer and tomatoes, an essential act in the Veg Paneer Jalfrezi Recipe.

    Stir gently to orchestrate a dance of flavors and succulence, ensuring that every vegetable attains a tender state. The amalgamation of spice and succulence in the veg paneer jalfrezi recipe is an artful creation, promising a culinary experience that transcends the ordinary.

    1. Achieving Harmony with Garam Masala and Cilantro in Paneer Jalfrezi: 

    In the pursuit of culinary excellence, achieve a harmonious symphony in your “Paneer Jalfrezi.” Introduce the enchanting notes of garam masala and cilantro, stirring gently to ensure a uniform distribution. With a keen focus on preserving the crispiness of the vegetables, this meticulous step guarantees that every bite is a delightful balance of flavors.

    The interplay of garam masala and cilantro in the veg paneer jalfrezi recipe becomes the crescendo of a flavorful masterpiece. The result is a dish that not only tantalizes the taste buds but also showcases the expertise needed for a delectable paneer jalfrezi experience.

    1. Culmination and Perfection in Veg Paneer Jalfrezi:

    As you approach the culmination of your culinary endeavor, revel in the zenith of flavors in your perfectly crafted “Veg Paneer Jalfrezi.” A culmination was achieved by turning off the heat, marking the completion of this flavorful dish. This delightful creation, guided by a meticulous approach at every step, not only delights the senses but also exemplifies the expertise needed for an unparalleled paneer jalfrezi experience. Every detail, from the sizzling pan to the final turn of the heat, contributes to the creation of a dish that transcends ordinary expectations.

    If you liked this recipe. You must also try: Mirchi Vada, Kachori with Kadi, Palak Kadhi, Palak & Spinach Kofta Curry

  • Kache Kele Ki Sabji, Spicy Plantain, Raw Banana Sabji

    Kache Kele Ki Sabji, Spicy Plantain, Raw Banana Sabji

    Kele Ki Sabji (Banana Curry)

    Kache Kele Ki Sabji

    Spicy plantain, Kachhe Kele ki Sabzi , makes a delicious side dish. Plantain is green raw banana that is used for cooking. They do not have the sweetness or flavor as regular bananas, but taste amazing when cooked with  spices. I like to serve them with dal and rice.
    5 from 1 vote
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    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups plantain boiled peeled and sliced –green raw banana
    • 4 tablespoons oil
    • 1/8 teaspoon fenugreek seeds (mathi)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 tablespoons coriander powder (dhania)
    • 1/4 teaspoon turmeric (haldi)
    • 1/2 teaspoon red chili powder (lal mirch)
    • 1 teaspoon ginger shredded (adrak)
    • 1-1/4 teaspoon salt
    • 2 green chilies seeded and cut length wise in fours
    • 2 tablespoons cilantro finely chopped (hara dhania)
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Boil the plantain in pressure cooker with four cups of water over medium high heat. After pressure cooker start steaming lower the heat medium low and cook for 10 minutes. Turn off the heat and open the pressure cooker after all the steam has escaped. Plantain do not get very soft and mushy.
    • Peel the plantain and slice them about 1/8-inch-thick in half moon.
    • In a small bowl, mix the shredded ginger, coriander powder, chili powder, turmeric, and about 1/4 cup of water to make a paste.
    • Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
    • Add cumin seeds, and fenugreek seeds to the oil after seeds crack add spice mix and green chilies and stir for a minute until spices start leaving the oil. Lower the heat to medium.
    • Add bananas, and salt, and mix well with Masala. Stir fry for 4-5 minutes. While stir frying keep mashing the bananas in small pieces. All the bananas should be coated with the spices.
    • Add about 1/4 cup of water and cook again for 2-3 minutes, bananas should be little moist. Turn off the heat’
    • Lastly, add the mango powder and fresh cilantro, mix it well. Adjust the salt to your taste.
    • Spicy plantain is ready to serve.
    Tried this recipe?Let us know how it was!
  • Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
    3.50 from 2 votes
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Kofta

    • 2 cups spinach finely chopped
    • 1-1/2 cups potatoes boiled, peeled and mash
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2 teaspoon salt

    For Batter

    • 1/4 cup besan (gram flour)
    • About 1/4 cup water
    • Also needed Oil to fry

    Gravy

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 3 tablespoons cashew powder
    • About 2 cups tomatoes cut into small pieces
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 1/4 cup cream
    • 1/4 teaspoon garam masala
    • About 1-1/2 cups of water

    Instructions
     

    Koftas (dumpling):

    • Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
    • With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
    • Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
    • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.

    Making Gravy:

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
    • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
    • Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
    • Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
    • Note: adjust the thickness of the gravy to your taste by adjusting the water.
    • Add the prepared koftas and let it simmer for 1-2 minutes.
    • Turn of the heat and add the garam masala and cover the pot.
    Tried this recipe?Let us know how it was!
  • Eggless Omelet (Vegan)

    Eggless Omelet (Vegan)

    Eggless Omelet

    Eggless Omelet (Vegan)

    This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3/4 cup besan (gram flour) available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon black pepper
    • 1 green chili finely chopped, optional
    • 1/2 cup tomato seeded and finely chopped
    • 1/2 cup finely chopped spinach
    • 1/2 cup finely chopped bell pepper
    • 1/2 cup water to make batter
    • 2 tablespoons oil

    Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.

    Instructions
     

    • Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
    • Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    • Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
    • When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
    • Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
    • Repeat for the remaining omelet.

    Notes

    Serve this with mint chutney
    Tried this recipe?Let us know how it was!
  • Veggie Burger (kala Chana Burger)

    Veggie Burger (kala Chana Burger)

    Veggie Burger

    Veggie Burger (kala Chana Burger)

    This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.
    No ratings yet
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    Course sandwich
    Cuisine Indian
    Servings 6 burger

    Ingredients
      

    • Burger buns
    • 2 tablespoons butter soft

    For patties

    • 1/2 cup kala chana also known as Bengal gram
    • 1 cup potato boiled peeled and mashed
    • 2 teaspoons ginger chopped
    • 1 green chili cut into 3-4 pieces adjust to taste
    • 2 tablespoons cilantro chopped (hara dhania)
    • 2 teaspoons fennel seeds coarsely ground
    • 2 teaspoons coriander powder (dhania)
    • 1/4 teaspoon garam masala
    • 1 teaspoon mango powder (amchoor)
    • 1 teaspoon lemon juice
    • 1/4 teaspoon red pepper adjust to taste
    • 1 teaspoon salt
    • 2 tablespoons oil

    For garnishing

    For both chutney check my web site I have done these recipe earlier

    Instructions
     

    • In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
    • Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
    • Drain the remaining water.
    • Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
    • Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
    • Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
    • Next grill the buns lightly butter.
    • Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
    • Delicious veggie burger is ready to serve.

    Notes

    These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.
    Veggie Burger Sandwich also good for lunch box
    Tried this recipe?Let us know how it was!
  • Spicy Chivda (Roasted Spicy Flattened Rice)

    Spicy Chivda (Roasted Spicy Flattened Rice)

    Spicy Chivda (Poha)

    Spicy Chivda (Roasted Spicy Flattened Rice)

    Spicy chivda crunchy savory snack is quick and easy to make.  Chivda, also known as poha, is flattened rice that is flavored with spices. When I was growing up this was one of the snacks my mom will make, and we all will enjoy. I still enjoy this spicy chivda even today while watching TV. Store this in an airtight container and this chivda stays fresh and crunchy for 2 to 3 weeks.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 9 minutes
    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups thick chivda, poha
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 1 tablespoon chopped green chili
    • 10 to 12 curry leaves
    • 2 red pepper dried broken in few pieces
    • 2 tablespoons peanuts
    • 2 tablespoons roasted chana
    • 2 tablespoons coconut dried sliced
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon citric acid (nimbu sat)
    • 1 teaspoon sugar

    Instructions
     

    • Roast the chivda in a microwave oven for one and half minutes, first do it for one minute take it out mix it well and put it back for another half minute. Set aside. Note: This gives a nice crunch to the chivda and save time. If it is roasted directly in frying pan it will takes more oil and will have to stir fry for about ten to fifteen minutes.
    • Heat the flat frying on medium heat, add the oil, oil should be moderately hot, add mustard seeds and cumin seeds as they start cracking lower the heat to low.
    • Add curry leaves and green chilies stir fry them for about a minute till the green chili and curry leaves stop splattering.
    • Next add peanuts and red chilies roast them for two minute until it start catching the color… do keep stirring
    • Time to add roasted chana, and coconut stir fry for another 30 seconds
    • Add asafetida, salt and turmeric stir for few seconds add chivda mix it well. Add sugar and citric acid keep stiring continuously for about 2 to 3 minutes. Why I am adding salt to the oil, this way all the chivda will be coated with salt evenly.
    • Chivda is ready turn off the heat while chivda is hot it will taste little chewy after it will cool of will become crunchy.
    Tried this recipe?Let us know how it was!
  • Fusion Delight

    Fusion Delight

    Recipe submitted by Hetal Malde

    Fusion Delight

    Fusion Delight

    My Fusion Delight pie is a great way to enjoy an almost healthy and guilt-free dessert. This pie consists of several layers of delightful goodness that is sure to please almost everyone. Give it a try.
    No ratings yet
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    Prep Time 30 minutes
    Cook Time 41 minutes
    Course Dessert
    Cuisine Indian
    Servings 15 Pies

    Ingredients
      

    • 3 cups grated carrots
    • 1 cup milk
    • 1/2 tin condensed milk

    For pie crust :

    • 1 1/2 cup digestive biscuits
    • 1 tbsp powder sugar
    • 2 tbsp butter
    • A few drops of milk

    For Cinnamon spiced Apple sauce:

    • 4 cups Apple juice
    • 1/2 cup sugar
    • 2 tsp ground cinnamon

    Instructions
     

    For carrot pudding :

    • Put all ingredients together in a heavy bottom vessel and cook till it becomes thick like pudding.

    For pie crust :

    • Just mix all the ingredients in a bowl.

    For Cinnamon spiced Apple sauce:

    • Combine apple juice and sugar. Then heat it on high flame till reduces half. Then put cinnamon powder and let it cool down.

    Notes

    Arrangements:
    Arrange paper cup liners in a muffin tray and fill each with half of the pie crust mix. Press the crumbles slightly to make a firm pie crust. Then put little cinnamon spiced sauce and top it with carrot pudding and press it with the back of a spoon.
    Then sprinkle some crushed pistachio for garnishing and give a delight with spiced sauce again.
    Tried this recipe?Let us know how it was!
  • Surprise Door Sandwich

    Surprise Door Sandwich

    Recipe submitted by Kanwaljeet Chhabra

    Surprise Door Sandwich

    Surprise Door Sandwich

    As we know kids love colors & different shapes very much so I want to encourage kids to eat healthy with natural colors with my recipe. When the kids open the door, they will be surprised to find their favorite color tikki in their favorite shapes. I have also used a very healthy spread in kid’s favorite colors. This is a very kid friendly dish which excites them to eat even boring ingredients such as beet root and spinach.
    No ratings yet
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Red Spread

    • 2 small cube crumbled paneer
    • about 2 tbsp grated beetroot
    • cumin powder pinch
    • black salt as per taste.
    • Mix all these ingredients together.

    Green Spread

    • 2 small cube crumbled paneer
    • 2 tbsp basic coriander chutney
    • cumin powder pinch.
    • Mix all these ingredients together.

    Beetroot Tikki (heart Shape)

    • 2 boiled potato
    • 1 big beetroot grated then squeeze out juice from it
    • 1 green chilli chopped
    • coriander leaves
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Spinach Tikki (Flower Shape)

    • 2 boiled potato
    • 100 grm chopped blanched spinach(boiled then drain in cold water)about
    • 1 green chili chopped
    • coriander leaves
    • boiled corn chopped about 7-8 kernels
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Instructions
     

    Beetroot Tikki (heart Shape)

    • Mash boiled potato first, then mix grated beetroot in it.
    • Then add all dry spices & green chili, coriander leaves chopped , grated ginger & bread crumbs in it & mix well.
    • Take some mix & make heart shape with cookie cutter.
    • Shallow fry this heart shape tikki on nonstick tawa and the heart shape beetroot tikki is ready.

    Spinach Tikki (Flower Shape)

    • Mash boiled potato first, then add chopped blanched spinach in it.
    • Add all dry spices & green chili , coriander leaves chopped, grated ginger, corn kernels & wholewheat breadcrumbs in it. Mix it well.
    • Now take some mix & make flower shape with cookie cutter.
    • shallow fry this flower shape tikki on nonstick tawa and the spinach tikki is ready.

    Sandwich Presentation

    • Take 6 pieces of bread. Put these breads for about 2 second on nonstick tawa.
    • Take 2 piece bread & cut heart shape in center with cookie cutter. Keep aside these heart shaped bread pieces and the bread.
    • Take another 2 piece bread & cut flower shape in center with cookie cutter. Keep aside these flower shaped bread pieces and the bread.
    • Now take remaining 2 pieces of bread. Put red spread on 1 bread & apply it all over the bread .Now put 2 pieces of bread from which heart shapes were cut and put heart shape beetroot tikki in the heart hole
    • On remaining 1 bread piece put green spread & apply it all over the bread. Now put 2 pieces of bread from which flower shapes were cut and put flower shape spinach tikki in the flower hole
    • Our healthy surprise door sandwich is ready. For door put heart shaped bread on beetroot tikki & flower shaped bread on spinach tikki .

    Notes

    We are done and the sandwich is ready.
    Tried this recipe?Let us know how it was!
  • Pita Sandwich with homemade Hummus spread

    Pita Sandwich with homemade Hummus spread

    Recipe submitted by Sonal

    Pita Sandwich with homemade Hummus spread

    Pita Sandwich with homemade Hummus spread

    Pita Sandwich with homemade Hummus spread is a happy, healthy, quick and delicious sandwich! This is one of my favorites.
    No ratings yet
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    for Sandwich

    • Pocket pita bread – cut into half
    • 1 Cheddar cheese slice (optional)
    • 2 tablespoons Hummus
    • 1/4 cup Alfalfa sprouts
    • 2 slices Avocado
    • 2 slices Tomato
    • 2 slices Cucumber
    • 1 leaf Lettuce
    • 1-2 small slices Jalapeno (optional) – deseeded, cut
    • 1/4 teaspoon Olive oil

    for Hummus

    • 2 1/2 cups Garbanzo beans
    • 3-4 tablespoon Tahini
    • 2 tablespoons Olive oil
    • 2 tablespoons Lemon juice
    • 4 cloves Garlic
    • 1 tablespoon Coriander powder
    • Salt – to taste
    • no more than 1/2 cup Water – as necessary

    Instructions
     

    First Make hummus as follows:

    • Soak garbanzo beans overnight (or use canned garbanzo beans, for which, no soaking required).
    • If using fresh, add some salt and pressure cook until soft.
    • Puree the garbanzo beans in a blender, gradually adding, tahini paste (available in most grocery stores), peeled garlic, coriander powder, salt (if needed), lemon juice, and water, one after the other.
    • The mixture can be made either very smooth or a little coarse.
    • Remove it in a bowl, add olive oil, mix.

    Now, assemble the Sandwich:

    • Cut the pocket pita bread into half, make pocket and put the cheese slice inside.
    • Brush the top of the pita bread with olive oil (optional)
    • Heat it for a few minutes in toaster oven, till the cheese starts melting.
    • Remove from the toaster, spread hummus, add lettuce, tomato, cucumber, avocado slices and alfafa sprouts and top it with jalapeño (optional).
    • Optionally, if packing for office/school tiffin, can keep the hummus spread and veggies on the side, and put it in sandwich when eating. This keeps the sandwich crisp and fresh.

    Notes

    Makes a very happy, healthy, cute looking sandwich for children’s school tiffin.
    Tried this recipe?Let us know how it was!