spinach roti recipe | palak roti | iron rich palak roti | healthy whole wheat spinach roti | Indian spinach flatbread | with 20 amazing images.
Rich with the aroma of ghee, these spinach rotis are a thoughtful addition to any meal. The whole wheat dough is fortified with spinach puree, which adds to the nutrient content, flavour and visual appeal of the rotis.
It also makes the spinach rotis a bit softer than usual and quite enjoyable. A dash of green chilli paste is added to the dough to spike up the taste a bit more. Remember to smear some ghee on the rotis after they are done, to boost the taste and texture.
Some people smear the ghee while the rotis are being cooked but that will not yield the right texture, so follow this recipe perfectly to get absolutely amazing spinach rotis.
Pro tips for spinach roti . 1. Whole wheat flour adds a subtle nutty flavor to the roti, complementing the taste of the spinach. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. 2. Add 5 tbsp spinach purée. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Spinach imparts a vibrant green color to the roti, making it visually appealing. The moisture from the spinach helps to keep the roti soft and moist.
Enjoy spinach roti recipe | palak roti | iron rich palak roti | healthy whole wheat spinach roti | Indian spinach flatbread | with step by step photos. A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours.
Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice . potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with 23 amazing images.
Tikkis are one of the most popular street foods in the country, and these potato and green peas tikki recipe are really take them to the next level. Learn how to make potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki
Green Peas, Potato and Paneer Tikki Recipe is a popular street food and is a great appetizer or an evening snack. Made with peas, potatoes and spices these tikkis are pan fried to perfection.
They are soft inside, crisp outside, and irresistibly tasty, you will love this version of potato and green pea tikkis. Apart from the common add-ons like cumin seeds, coriander and green chillies, this recipe uses nigella seeds to perk up the flavour and aroma to tongue-tingling levels!
Tips to make potato green peas tikki: 1. Instead of nigella seeds you can add black sesame seeds. 2. You can also use frozen green peas. 3. Instead of oil you can cook these tikkis in butter.
Enjoy potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with deatiled step by step photos.
corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with 26 amazing images
corn tomato and spinach soup is indeed a splash of colours and flavours in this Indian soup! Learn how to make Indian creamy corn tomato and spinach stew.
Tender corn, fresh spinach, ripe tomatoes –the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper makes this corn and spinach soup zestier.
The use of butter and the cornflour mixture along with grated corn bestows creaminess in this corn soup with spinach. On the other hand, the chopped onions, tomatoes and spinach are a delight to bite into.
To make corn tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and pepper powder and mix well. Serve hot.
The use of all the veggies in Indian creamy corn tomato and spinach stew makes it a satiating fare. These are also a good source of some antioxidants like lutein and lycopene, which work as warriors to ward off the harmful free radicals from the body.
Tips for corn tomato and spinach soup. 1. Buy corn cob which looks plump and has kernels that are tightly arranged in rows. 2. After adding the cornflour at step 5, stir the soup continuously to avoid lump formation. 3. If you are not serving the soup immediately, adjust the consistency before serving and re-heating by adding milk.
Enjoy corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with step by step photos below.
phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images.
phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji.
To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately.
Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity.
Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions.
You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi.
Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi.
Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos. pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with 18 amazing images.
pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk is a unique flavour to satisfy your sweet tooth. Learn how to make Indian homemade pineapple ice cream.
To make pineapple ice cream, combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside. Combine the remaining 2 cups of milk and sugar in a deep non-stick, mix well and cook on a medium flame for 5 minutes. Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Allow the mixture to cool completely. Once cooled, add the fresh cream and pineapple essence and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the pineapple and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately.
Who can resist the charm of this tropical fruit? Indeed, the flavour of pineapple is so much fun, and this pineapple ice cream without ice cream maker is no exception. The luscious mouth-feel of a creamy ice-cream combined with the zesty flavour of pineapple makes this ice-cream a blockbuster hit.
The delightful texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the canned pineapple, resulting in an aesthetic easy pineapple ice cream without condensed milk that anyone is bound to fall in love with!
Since we have not used fresh pineapple in this recipe, this Indian homemade pineapple ice cream can be made through the year. However, the flavour of pineapple essence and canned pineapple delivers a kick in this yummy ice cream.
Tips for of pineapple ice cream. 1. We have used canned pineapple to make this ice-cream, because we can be assured of a good flavour. Fresh pineapple can sometimes be sour or tart, which might ruin the flavour of the ice-cream. 2. After adding the cornflour mixture, ensure to stir continuously to avoid lump formation. 3. Use of full fat milk is extremely necessary to get a creamy taste. 4. The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling.
Enjoy pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with step by step photos.
instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno | with 25 amazing images.
This recipe for instant jalebi is quick and easy to make, and the results are delicious. Learn how to make instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno |
The instant jalebis are crispy on the outside and soft and syrupy on the inside. They are perfect for a sweet treat. Fresh hot syrupy jalebis are a hit at any festivities.
You will not believe how quickly homemade instant jalebi can be made. I have used eno to make this instant jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter is made.
Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Yes, these homemade instant jalebis are made as simply as that!
Pro tips to make jalebis: 1. Make sure the ghee or oil is hot enough before piping the jalebis to avoid them from getting oily. 2. While deep frying jalebis immediately immerse them into the warm sugar syrup. 3. Serve the instant jalebis hot to enjoy its best flavours. 4. You can store the jalebis in an air tight container for 2 days on room temperature.
Enjoy instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno | with detailed step by step photos.
coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images.
coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney.
The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one.
Here, coriander pachadi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy.
This coriander pachadi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma.
It can also be served with rice preparations that have a soft flavour like dal khichdi, coconut rice or lemon rice. The spicy chutney complements mild flavours very well indeed.
Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images. healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss | with 20 amazing images.
healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss is an accompaniment, but practically a healthy snack in itself. Learn how to make kaddu ka raita.
To make healthy pumpkin raita, combine the curds and salt in a deep bowl and mix well using a whisk. Add the pumpkin and mix gently. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafoetida and curry leaves and sauté on a medium flame for a few seconds. Pour this tempering over the pumpkin-curd mixture and mix gently. Refrigerate for atleast 1 hour and serve chilled.
The tasty pumpkin raita is an easy but elegant recipe that brings together the mellow tang of curds with the pleasing sweetness of pumpkin. The parboiled pumpkin gives the raita a nice mouth-feel while a simple, traditional tempering gives it a peppy aroma and good flavour.
A tasty and refreshing accompaniment, this raita can perk up any meal. This healthy pumpkin raita has many benefits to its credit. Firstly, pumpkin is low in calories. So this raita is perfect for weight-watchers. Further, though not very high in fibre, it has antioxidants like vitamin A, vitamin C, lutein and zeaxanthin. These antioxidants help reduce inflammation in the body and increase our immunity.
This pumpkin raita for weight loss can also be included by diabetic and heart patients. They can make their choice between low fat curd and high fat curd. The low fat counterpart of curd has all the nutrients like protein and calcium, but minimal fat. For diabetics, it would be best to restrict to half serving size. This is because the glycemic index of pumpkin is high, but glycemic load is less.
Tips for healthy pumpkin raita. 1. Use fresh curd for best flavour. 2. If you are on a fat restricted diet, then prefer to use low fat curd. 3. Ensure that after parboiling, the pumpkin is slightly crunchy and not completely soft. Parboiled pumpkin has a pleasant mouthfeel.
You can also try other pumpkin recipes like the Pumpkin Kootu and Pumpkin Paratha.
Enjoy healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss | with step by step photos. A spectacular preparation where a simple tovar dal combined with spinach that enhances the appearance and flavour of the dish.
This mildly spiced recipe is a storehouse of nutrients since the dal is rich in proteins where as the spinach is a rich source of calcium. Arhar ki Dal with Spinach should be eaten hot with rotis or rice . palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images.
palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak.
Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about.
Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores.
moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan.
Serve palak mangodi sabzi with bajra roti or jowar roti.
Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos. onion thyme soup recipe | onion soup | healthy onion thyme soup | low calorie onion soup |
onion soup with thyme is a unique recipe perked up delicately with both fresh and dried herbs. Learn how to make low calorie onion soup.
A generous dose of spring onions imparts a fabulous taste as well as some colour to the healthy onion thyme soup, while the vegetable stock deepens the flavour and texture.
To make onion thyme soup, heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the spring onion greens, thyme and whole wheat flour, mix well and sauté on a medium flame for a few seconds. Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve immediately.
Onion is a popular flavour and texture enhancer in varied dishes, ranging from soups to subzis. However, in this unique onion soup with thyme, this low-fat, cholesterol fighting ingredient plays a key role together with dried thyme!
To make this soup further healthy low calorie onion soup, wheat flour has been used as a thickening agent instead of plain flour or cornflour. Cornflour is refined and hence best avoided. With 67 calories per serving, this soup is ideal for weight loss, PCOS, diabetes and even heart patients.
Tips for onion thyme soup. 1. The veggies in the vegetable stock can be of your choice. You need not restrict yourself to the veggies we have selected only. 2. If thyme is not available, replace it with other dried herbs like mixed dried herbs or oregano.
Enjoy onion thyme soup recipe | onion soup | healthy onion thyme soup | low calorie onion soup |
The hariyali paneer potato pancake is a versatile preparation that is classy enough to serve at parties and tasty enough to please kids! it is a double-decker with one scrumptious paneer-potato pancake placed below a nutritious palak-methi pancake layer. Topped with pizza sauce, it becomes a true taste-bud tickler!
Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with 34 amazing images.
paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. Learn how to make Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha |
paneer paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with crumbled Paneer (Indian cottage cheese).
You will go gaga over these scrumptious jain paneer paratha, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies.
The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These paneer parathas makes a filling breakfast, brunch, or lunch.
Tips to make jain paneer paratha: 1. If you are non jain you can add finely chopped onions, which gives crunch to the paneer paratha. 2. Serve this jain paneer paratha with dahi, raita or pickle of your choice. 3. It tastes amazing when served hot with a dollop of butter.
Enjoy Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with detailed step by step images.
moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images.
moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts |
To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges.
Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour.
Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun!
Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard.
Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji.
Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos.