Indian food

Indian Snack Recipes – How to make Bread Rolls?

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Bringing to you a popular Indian snack called Bread Rolls which is flavourful and easy to make. Do give it a try and let us know your experience.

Ingredients/Method

For the stuffing: 3-4 boiled potatoes
1/2 small onion chopped
1/3 cup chopped cilantro
2 tbsp grated ginger
Salt per taste
1 tsp red chilli powder
1 tsp garam masala
1 tbsp amchur- Mango Powder
1/2 tsp ajwain ( Carom seeds)

Oil for frying
Loaf of bread
water for dipping slices

Method:
– Prepare the stuffing by combining stuffing ingredients
– Remove the end portions of the slices. Dip each slice in water to just make it wet. Remove the excess water
– Fill the slice of bread with potatoes. Close and seal. Once all rolls are ready.
– Heat some oil in a pot. Deep fry rolls. Soak out the excess oil by putting them on paper towel.
Serve with chutney of your choice.

Easy Okra And Radish Soup Recipe – Healthy Lunch Ideas

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Bringing to you another vegan, gluten free soup which is easy to make, tastes great and can be stored easily.

Ingredients/Method

2 cups of Okra (chopped)
1 cup of Radish (Mooli)
2-3 tbsp of oil
1 tsp Cumin seeds
1 small onion chopped
3-4 cloves of garlic chopped
Salt Per taste
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tbsp chickpea flour ( besan)
1 cup of tomato pulp
1 tsp seasoning pepper.

– Heat oil in a pan. Add cumin seeds. Let them splutter for 30 secs and add onion+ garlic.
– Mix in spices. Stir well. Add Radish. Fry for 2-3 mins.
– Add Okra in the pan. Prepare a mixture of chickpea flour and water. Set aside.
– Add tomato pulp after few mins. Let everything cook for few more mins.
– Add water and chickpea flour mixture.
– Bring soup to boil and let it simmer for 15 mins or so.
– Serve Warm.

Check out some of our other delicious Okra (a.k.a Lady finger, bhendi, Bhindi Recipes)
– Okra Curry
– Okra Masala
– Indian Okra Recipe- Bhindi Do Pyaza
– Stuffed Okra Recipe
– Aloo Bhindi Masala

Easy Sweet Potatoes Stew Recipe

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Here is an easy but super delicious, flavourful sweet potatoes stew with plenty of dry fruit to keep you warm and filled during cold winter days. If you love Sweet Potatoes then also check out:
– Vegan Sweet Potato Mash
– Sweet Potato Fries
– Sweet Potato Chips
– Sweet Potato Cutlets – Fritters

Ingredients/Method

1 large sweet potato
1/2 cup dry fruit of your choice (I used combination of cashew, almonds, walnuts and pistachios)
1/2 tsp salt
1/2 small onion
2 cloves of garlic
1/2 tsp paprika
1 tsp cinnamon
1/2 tsp ground cumin powder

– Dry roast nuts and set them aside.
– In hot oil, fry some onions and garlic with paprika and salt.
– Add sweet potatoes, cumin and cinnamon. Mix in 1/2 the quantity nuts and fry for 4-5 mins.
– Add water and bring to boil and then let simmer until sweet potatoes are tender.
– Garnish with rest of the dry fruit and enjoy on a cold rainy or chilly winter day.

How to make Zucchini Pasta Dinner? Easy Recipe Ideas

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Here is an interesting twist to your regular pasta meal.. its zucchini pasta/ noodles which can be spiced up with sauce of your choice. This is a healthy, gluten free, vegan recipe worth a try.

Ingredients/Method

2 medium size zucchinis
3-4 Tomatoes
3-4 cloves of Garlic
1 large Onion
2-3 tbsp oil
Salt per taste
1 tsp paprika
1 tsp parsley
1 tsp oregano
1 tsp basil

– Prepare Zucchini Spaghetti by using veggie twister.
– Heat Oil in a pan. Add onions and garlic.
– Stir and add salt. Add other spices. Fry onions for 2-3 mins.
– Add tomatoes. Cook tomatoes until tender.
– Add zucchini. Mix well and cook until done.
Optional – Keep vegan or add cheese of your choice and enjoy.

More delicious Zucchini recipes:

– Zucchini Soup Recipe
Zucchini Potato Masala Recipe
Easy Zucchini Chutney Recipe

Roasted Eggplant and Tomatoes Stew Recipe – Healthy Lunch Ideas

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Super delicious, flavourful roasted tomatoes and eggplant stew..you can blend it to make it soup or enjoy it as a stew. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too. If you like eggplants then do try our eggplant chutney or tasty eggplant curry.

Ingredients/Method

1 large Aubergines/ eggplants/ brinjal
3-4 tomatoes
1-2 tsp salt ( adjust per taste)
1 tsp pepper
1 tbsp curry powder
3 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
3-4 cloves of minced garlic
Cilantro for garnish

Method:
– Preheat oven to 425 F. Roast tomatoes and eggplant for 40 mins. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.
– When they are done. set them aside. In a pan, heat some oil and fry onions and garlic. Mix in eggplants and tomatoes. Mix well.
– Add water and bring to boil. Season with pepper and add coriander seeds. Serve over rice.

How to make Veg Mulligatawny Soup? Soup of the day

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Healthy, creamy, flavourful soup Mulligatawny with hint of curry spices is not only easy to prepare but will also keep you full for hours.
Here is my version of the recipe.

Ingredients/ Method

1/4 cup Rice
1/2 cup Lentils of your choice – I am using split green peas
1 large onion chopped
small piece of chopped ginger
3-4 cloves of garlic
Vegetables of your choice like carrots, turnip and celery
1 tsp curry powder
2-3 tbsp oil
1/2 tsp mustard seeds
Salt per taste
1/2 tsp turmeric
1/2 tsp red chilli powder
1 cup coconut milk
3-4 cups of vegetable broth

– Soak rice and lentils in water for at least 30 mins.
– Heat oil in a pot/pressure cooker. Add mustard seeds.
– Add onions, ginger , garlic and salt, turmeric and chilli powder. Fry for 2-3 mins.
– Add veggies and fry for 2-3 more mins. Add rice+ lentils.
– Add curry powder.
– Add 3-4 cups of veg broth and cup of coconut milk.
– Mix well and close the lid.
– Cook for 3-4 whistles and then turn the heat off.
– When cooker cools down, open the lid and garnish the soup as desired and serve warm.

** Soup does thickens up on standing so feel free to add water when you eat it at a later time or add more brother/coconut milk to make it thinner.

Like homemade Soups? You got to try our amazing Hearty Brown Rice Soup or Healthy Cabbage Soup Recipe.

Easy stuffed Capsicum Recipe (Paneer Stuffed Peppers Recipe)

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Presenting to you Super yum and fairly healthy, full of flavour Stuffed Bell Peppers Recipe which is easy to prepare and it goes well with all sorts of dinners as a side or serve it on its own with Roti and Lentils curry.

Ingredients/ Method

200 gms Paneer ( Indian Cottage Cheese)
5-6 small bell peppers
Salt Per taste
1 cup of coleslaw ( chopped/shredded cabbage/Carrot)
2 tbsp grated ginger
1/2 cup chopped red onion
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp red chilli powder ( or Paprika)
1 tsp roasted cumin Powder
1 tsp Amchur ( Mango Powder)
Handful of chopped Cilantro Leaves
1/2 tsp crushed Dried Fenugreek Leaves ( Kasoori Methi)
2-4 tbsp of Oil for cooking

Method
Wash and Cut Bell Peppers either into 2 halves or hollow them out by removing the tail end.
Prepare the stuffing by combining spices with paneer and slaw. Mix well and then saute in a pan for 3-4 mins.
Next fill the stuffing in the peppers and pan-fry peppers until they are charred/wilted or golden brown marks appear.
Enjoy with Roti, Parantha or Naan.

If you like Paneer, do check out our Paneer Recipes Playlist.

How to make 6 ingredient Butter chicken? Super simple Butter Chicken Recipe

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Butter chicken at home with only 6 ingredients and in 20 minutes. Try this simple butter chicken recipe today and enjoy it with Naan or Rice.

Ingredients/Method

400 gms of chicken
1.5 tbsp garam masala
1 cup yogurt – plain ( greek works well)
1 cup diced tomatoes
1.5 tsp salt
1/2 cup butter

Cut chicken into bite size pieces.
Combine yogurt, chicken, salt and garam masala. Melt butter in the pan. Add chicken. Stir in tomatoes. Cook for 15 mins ( or until chicken is done) Serve with rice, roti or naan.

If you would rather cook the recipe from scratch then go for our traditional authentic Butter Chicken Recipe or simply prepare Baked Butter Chicken at home today.

How to make Rasam at home? South Indian Spicy Soup Recipe

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Learn how to make Rasam (South Indian spicy, flavourful, tamarind soup) with this recipe video. This soup can be served as an appetizer or as a main with some sort of rice dish. Every family has their own rasam recipe and here’s mine 🙂

Ingredients/ Method

-Small piece of tamarind to make tamarind juice- 1/2 cup of water to soak pulp in
– 2-3 tbsp oil
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1/4 tsp asafoetida (hing)
– 1 dried red chilli
– 10-12 dried curry leaves
– 2-3 cloves of garlic chopped
– 1/2 tsp turmeric
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 small tomatoes
– 3-4 cups of water
– cilantro leaves for garnish

– Begin by soaking small portion of tamarind pulp in water. After about 10-15 mins, remove the pulp and pass the juice through a sieve. Set the juice aside.
– Heat Oil in a pan and fry mustard+cumin seeds. Add asafoetida, curry leaves, dried red chilli (crushed or whole as per your preference), garlic cloves. Fry for 3-4 mins.
– Add tomatoes. Add turmeric. Let tomatoes become tender.
– Add tamarind juice. Mix well. Add water and bring to boil. then let simmer for 4-5 mins.
– Add salt, pepper and garnish with cilantro leaves before serving. Serve warm.

Like South Indian Food? Try Hot and Spicy South Indian style Potatoes and South Indian Style Lentils Curry

 

How to make Coconut carrot Soup? Healthy Soup Recipe

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This vegan soup is not only healthy but is quite flavourful and delicious. Perfect for cold chilli winter nights.
Also check out some other tasty soup recipes here.

Ingredients

3-4 carrots
2 tsp salt (adjust per your taste)
1 small onion chopped
2 tbsp of chopped or grated ginger
1/3 rd cup fresh chopped coconut ( feel free to use frozen or dried. might not give the best taste but can be used as a substitute)
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp oil
1-2 tsp red chilli powder ( or paprika)
2 tsp turmeric
3-4 cups of coconut milk
2-3 cups of water
Cilantro for garnish
Seasoning pepper ( as per your taste)

Method:

Peel and chop carrots. Heat oil in a pan and add cumin, mustard and fennel. fry for 30 secs. Add onions, ginger and coconut. Add salt, turmeric and paprika.
Mix well and cook for 3-4 mins. Add carrots. Stir them in and cup of coconut milk.
When carrots are soft, add them into a blender. Add water and coconut milk ( as desired) and blend together. Pour this blend in a pot. Cook for few mins. Adjust the salt and seasoning . Garnish with cilantro and serve with flatbread of your choice.