As the name says paneer tawa masala, it is made on tawa or tava only. I was not sure how to explain so I looked into wiki. Tawa is a large, flat or concave or convex disc-shaped frying pan. I usually use it for making Indian flat breads like paratha or roti. It is not must to use tawa. You can use wide pan as well. As you can see in the steps below, I have not used traditional tawa....

❤️ What Is Vada Pav? Vada = Deep fried potato fritter. Here spiced, mashed potato balls are coated with besan batter and deep-fried in hot oil. It is known as batata vada where batata is the Marathi word for potatoes. Pav = bun or bread roll. This pav is widely known as ladi pav. Basically, 3 chutneys (vada pav chutney aka dry garlic chutney, green chutney, and tamarind date chutney) are spread on the bun, and batata vada is stuffed between the bun just like a burger....

This vagharela mamra is very quick and simple to make. The cooking time is only 10 minutes. With in this short time, you will have healthy, light snack ready. Perfect for kids after school snack. Mamra is Gujarati word of puffed rice. It is also known as murmura or kurmure. Vagharela mamra is very light snack as well as healthy compared to fried snacks. My mom always makes a huge batch of it and store in a big dabba....

Honestly, I don’t know what to officially call these beauties but I do know they are seriously the best pancake I’ve ever created. A fluffy, sweet vegan pancake that tastes exactly like a blueberry muffin. Not lying. The basis of this recipe is simple. A basic vegan pancake batter with plump blueberries and a lightly toasted streusel topping. From start to finish, they take about 30 minutes, and it’ll be one of the best half-hour investments in the kitchen you’ve ever made....

I was strolling innocently through Trader Joe’s when I noticed a new type of lemon right beside my old standbys: Meyer lemons! When things come into season (where I live) it excites me and I must experiment. One look at this juicy bunch of lemons and I couldn’t shake my head from one thing: Meyer lemon poppy seed muffins. And so it began… This batter is made in ONE bowl to save you time and energy....

Though this recipe requires more than 10 ingredients and 1 bowl, hands on prep time is only 30 minutes and there’s no baking involved, making this recipe quite simple and totally worth the effort. It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. Next comes the filling: A creamy vegan pumpkin pudding that comes together in about 10 minutes (plus chilling time)....

So why then, I ask, not make it into a healthy, 3-ingredient mousse so I can put it on everything? That’s what I want to know! The basis of this recipe is simple: Coconut whipped cream + peanut butter + sweetener of choice I went for agave nectar, but you could also use maple syrup, powdered sugar, or stevia for a lighter option. Whip, whip, whip. Then bring on the peanut butter!...

As it always happens, the one time you’re doing something somewhat “risque” like making cocktails on your front porch, someone notices. The neighbor’s grandkids just happened to be in town for a visit and decided to go off-season “trick or treating” for healthy snacks, and ended up on our porch…with the liquor. Us, large bottles of tequila and triple sec, and two innocent kids. Quick, hide the evidence! John quickly hid the bottles before they could ask, “Hey Mr....

Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that are vegan, gluten-free, and naturally-sweetened. Let’s bake! The base of these 1-bowl cookies — like most sugar cookies — is butter and sugar. However, we did some extensive testing with this recipe and discovered several things: Once your wet ingredients have been whipped, it’s time to add your dry ingredients. For optimal texture we went with: After a quick chill in the fridge, it’s time to roll these babies into balls....

Sometimes the only fix is some hot tea and a giant bowl of soup. Trust me, I know. May I suggest warming up with this 5-ingredient sweet potato black bean chili? I think it’s just what we all need. For as much soup and chili as I eat, I have no idea why I don’t have more chili recipes on the blog! This had to change. Enter: Sweet potatoes and black beans married together in a hearty, savory-sweet chili....

Just 5 minutes, 1 blender, and 8 ingredients required for this versatile condiment perfect for bowls, salads, tacos, roasted potatoes, chicken, and so much more. Let us show you how it’s done! What is Aji Verde? Ají verde is a green hot sauce commonly served at Peruvian restaurants. It’s often made with cilantro, mayonnaise, lime juice, and spicy peppers, but everyone’s recipe is a bit different! Our search for the origin story of this delicious sauce came up a bit empty-handed....

It is called chukandar ka halwa in Hindi. Because chunkandar is a Hindi term for beetroot. The method to make beetroot halwa is same as other halwas made with vegetables. It starts with sauteing the grated beet in ghee, followed by slow cooking it with milk and then sugar. Lastly, flavored with cardamom powder and more ghee. And garnished with chopped nuts. This beet halwa makes a great/healthy snack or dessert for kids or toddlers....

I have seen many online sources says that maharashtrian stuffed okra has peanut and coconut as a stuffing just like my Gujarati bharwan bhindi while this recipe uses only coconut with onion and goda masala. It is Maharashtrian style of making stuffed bhindi. I have adapted this recipe from a marathi cookbook. I am not sure this is traditional way of making it but I am sure that it tastes wonderfully delicious....

I’m sharing the recipe here and over at Iowa Girl Eats this week! Check out Kristin’s post for the full story behind the recipe and lots more photos. Plus, I share a bit about how Minimalist Baker came to be, so if you’re new to our site venture over to get to know us better. We’d love that. This recipe falls in the minimalist category for its 10-item ingredient list and 30-minute preparation time....

Here I have used a day only bread and removed the crust/edges. If you are using fresh bread, you can keep it. It’s up to Many times with leftover bread, I make bread vada, bread roll or this bread upma. I wouldn’t call this a healthy snack since there is more oil is required compared to other upma recipes. Also it is made from bread, meaning full of carbs. So I make it very rarely....

But this pizza? Totally swoon-worthy because it all starts with a buttery, bright orange butternut squash (!!!) sauce. This recipe is inspired by my favorite slice at Hot Lips Pizza in Portland (see our full Portland Dining Guide here!). Their offerings change from time to time, but the one constant is the butternut squash sauce. I wasn’t sure what to think at first, but it was love at first bite....

This Indian cabbage pulao is easy to make and requires only 15 minutes (if you have cooked rice ready). This is the perfect recipe if you want to use your leftover rice. My favorite Cabbage Rice Recipe! Over the years, I have tried many different Indian rice dishes (including pulao, biryani or simply masala rice) and this is one is my recent favorite. I keep some cooked rice in the fridge and whip up this cabbage pulao quickly in the morning to pack into the lunchbox....

Fluffy cauliflower mashed potatoes. The two together make the perfect pair. I’ve always loved mashed potatoes and gravy but the kind that I like are surely artery clogging. Not so with this recipe. It’s completely vegan, heart healthy, and packs three servings of vegetables. Plus, it’s so easy to throw together, requiring about 30 minutes total, that it’s perfect for fancy weeknight meals and special occasions alike. If you’re vegan or vegetarian, this would be great alongside grilled corn and perhaps a lentil or tofu-based entree....

It’s tangy, it’s vibrant, it’s fresh, and it’s the perfect side dish or salad main to lift you out of any winter eating rut. Let’s do this! The base for this 10-ingredient recipe is quinoa cooked with curry powder* until tender. Then come fresh vegetables, herbs, and an utterly delicious tahini green curry paste dressing* we’ve been putting on everything lately (exhibits A, B, and C). The result is a hearty, savory dish that is easy, delicious, and quite versatile (adapt to what season you’re experiencing)....

This salad is, in a word, irresistible. We dare you to take just one bite. Let us show you how this 30-minute side or entrée is made! This star of this salad show is the fennel – curry–roasted fennel to be exact. If you fear the pungent, licorice-y taste of fennel, roasting it in a little curry powder and salt takes it to tasty town. (But let’s be real – any vegetable roasted in this curry powder is out-of-this-world delicious....