“Vegetable Manchurian“ is nothing but vegetable dumplings prepared in an Indo-Chinese style. This recipe of mine is gravy based, but you can try non-gravy version too, in case you are not a big fan of this soupy version. These are made of dumplings made of carrot, cabbage and capsicum primarily. If you having the dry version, then it is a great starter and when you making this gravy one, it is fabulous as main course. You can serve it with rice or noodles and certainly an instant hit with your guests.
Palak paneer paratha recipe – Spinach flavoured paratha is stuffed with spiced paneer mixture, and spinach, which form a wonderful combination, not only in terms of taste but also in protein that it serves. These are best served with yogurt or pickle, or well, you can have it own its own 🙂 If you are paratha fan, you may also like to try Broccoli Paratha or Mooli Paratha.
Most of us relate Sabudana (Sago) to fasting (vrat or upwaas in hindi) food. Of course it is largely enjoyed by many who observe fast, but it also acts as a great evening snack (visualise enjoying it in rainy season with hot cup of tea), and surely kids love it too (tip: try giving this as packed lunch for kids). Here is the recipe for Sabudana Vada (साबूदाना वड़ा) with step by step photos. You may also try Sabudana Kheer and Sabudana Khichdi if you like Sabudana (or observing fast)
This paratha is the healthy variation to the traditional Indian Paratha. This was first introduced to me by a friend of mine, Mala, she had made this for her daughter. I definitely found it innovative way to feed “green” to my daughter too. Now my little one loves to have it anytime. Best part of this recipe is it really simple and easy to make it. Owing to the goodness offered by Broccoli, this is a good alternative food for anyone in the family (rather traditional paratha). Of course you can have it with butter if you love traditional heavy parathas. Below is the step by step recipe for Broccoli Paratha.
My childhood memories take me to spices of India. When it comes to India and fruits of India, Custard Apple is invariably one fruit I can not keep my hands off. Deliciously sweet Custard Apple sometimes can be off putting owing to seeds it has, however Custard apples are rich in anti-oxidants like vitamin C. Custard Apple is also rich in calcium, magnesium, iron, niacin and potassium. ‘Custard apple’, ‘Sharifa‘ or ‘Sitaphal‘, ‘Sita Pazham’, ‘Seetha Palam’, ‘Seetha Pazham’, ‘Sitaphala‘ are a few names it is known.
Custard apples are native to West Indies, South America and some parts of Asia (India). Custard apple with its high calories and natural sugars are great as a dessert and as a nutritious snack. Hence I thought why not make Milkshake of this, a perfect drink on a hot day. Read through this detailed step by step recipe to make milkshake of Custard Apple.
We all love Maggi! Don’t know if there are exceptions…”Din ho ya raat , bhukhe ho ya full, we can eat it anytime anywhere…. at least I can”. Surely all who have grown in Indian sub-continent will have nostalgia with Maggi and a “Maggi Story” to share. This recipe only takes 10 minutes as you can do preparation and cooking simultaneously. This maggi is big hit with my daughter, she is fussy food eater as most of kids are, but when comes to maggi, she would generally be ready.
Rather than making it normal (read as putting the noodles in boiling water with maggi masala), I prefer to add vegetables, to make it healthier. Maggi is perfect food in student life and saving grace when there is nothing available to eat in late night for students in hostels. Continue reading for the detailed “step by step recipe of vegetable maggi noodles”. This is an absolute filler and you can have as nice morning breakfast, evening snacks or as a meal.
Preparation time: 10 minutes
Cook time: 10 minutes
Serving: 3-4 person