macaroni and vegetable salad recipe | vegetable macaroni salad | easy homemade macaroni salad | macaroni salad without mayo | with 37 amazing images.
macaroni and vegetable salad recipe | vegetable macaroni salad | easy homemade macaroni salad | macaroni salad without mayo is a simple and colourful salad. Learn how to make vegetable macaroni salad.
To make macaroni and vegetable salad, combine all the ingredients in a bowl and toss well. Serve immediately.
Macaroni looks very interesting in vegetable macaroni salad, thanks to its strange shape. Top it with colourful vegetables like capsicum, tomatoes, sweet corn and peas to create a riot of colours and flavours.
A good dose of cheese makes the easy homemade macaroni salad even more tempting, and cooling it in the fridge makes it perfect for even the hottest of afternoons.
The macaroni salad without mayo can be carried to work. However, you need to refrigerate it till use. As a variation also try macaroni salad with sour cream.
Tips for macaroni and vegetable salad. 1. The macaroni should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or sticky. 2. Sliced capsicum can be replaced with capsicum cubes. 3. If you wish, you can boil sweet corn on a stove top in a deep bowl, instead of cooking in a microwave. 4. Sweet corn and green peas should be boiled till tender to use in this salad. They should not turn mushy. 5. You can use coloured capsicum to make it more attractive and colourful.
Enjoy macaroni and vegetable salad recipe | vegetable macaroni salad | easy homemade macaroni salad | macaroni salad without mayo | with step by step photos.
nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free | with 31 amazing images.
nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free is a nourishing Indian staple. Learn how to make ragi masala roti.
To make nachni onion roti, combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm. (4”) diameter, using a little red millet flour for rolling. Prick at even distance with help of a fork. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides. Serve immediately.
Many consider red millet as an ideal food not just for elders but for growing kids too. It has a very balanced set of nutrients, and if prepared well it is very tasty too! The ragi masala roti is an intelligent way of incorporating ragi in your diet in a way that appeals to all.
Flavoured aptly with onions, coriander and green chillies, this gluten free tastes delicious when served hot right off the tava. Nobody would ever be able to guess that this delicacy doesn’t make use of any exotic ingredient.
All can benefit from the calcium and phosphorus this healthy Indian red millet onion paratha is rich in. This is a tasty way of building bones. Serve it as a healthy dinner for diabetics , heart patients or obese people. They can benefit from the fibre in this roti.
Tips for nachni onion roti. 1. Serve nachni onion roti with curds. 2. Serve healthy nachni onion parartha with green chutney. 3. You can roll the ragi roti with whole wheat flour as this is easier to do. 4. Since this is nachni atta, while rolling you will have to pinch the circumference of the dough while rolling so the roti does not tear from the corners. 5. To get atta on the sides of the roti, hold it vertically and gently roll over the atta. 6. If the roti sticks at the bottom whole rolling, then lift the roti and put some ragi flour on the base off the rolling board.
Enjoy nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free | with step by step photos.
masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with 37 amazing images.
masoor pulao, a flavorful and hearty dish, is a popular rice-based preparation made with red lentils. Learn how to make masoor pulao recipe | akkha masoor pulao | khada masoor pulao |
Are you looking for quick meal options? Make this simple and wholesome one-pot pulao for your busy day's lunch or dinner.
akkha masoor pulao is a fragrant and wholesome one-pot dish made with whole masoor dal and aromatic basmati rice. rice recipes are ideal lunch boxes. This one-pot khada masoor pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste.
You can add vegetables like carrots, peas, or cauliflower for added nutrition and texture. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad.
pro tips to make masoor pulao : 1. Soaking the lentils for a minimum 3 hours or overnight before cooking helps them cook evenly and reduces cooking time. 2. You enhance the nutritional value and texture by adding vegetables like carrots, peas, and cauliflower to make this recipe. 3. Let the pulao rest for a few minutes before serving to allow the flavors to meld. 4. Basmati rice is a popular choice for Pulao due to its long grains and fragrant aroma. However, you can also experiment with other rice varieties like brown rice or kolum rice.
Enjoy masoor pulao recipe | akkha masoor pulao | khada masoor pulao | with detailed step by step photos.
vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with amazing 9 images.
vegetable maggi noodles is a perfect vegetarian vegetable masala maggi noodles recipe for a quick filling meal. Maggi is a huge hit with kids, students and those in a hurry. Kids just love to stash the long, chewy vegetable maggi noodles into their mouth, sucking it in with a fun, whooshing sound.
By adding loads of colourful and crunchy veggies to vegetable maggi noodles, you can turn their favourite treat into a satiating tiffin. In vegetarian vegetable masala maggi noodles, we have sautéed the veggies and the Maggi masala first, to enhance the flavour.
Plus, the little oil used to sauté the veggies also keeps the vegetable maggi noodles from clumping up when cooled. If you take care to cool the vegetable maggi noodle completely before packing in a tiffin box, it stays fresh for around five hours. Hence this is a perfect vegetable maggi noodle for tiffin box.
To make vegetable maggi noodles, we have, heated oil in a pan, you can also use butter if you wish to and sautéed mixed veggies. Once the veggies are sauted we have added maggi taste maker to it followed by water and noodles and have boiled everything together. Also an amazing way to add veggies to your child's diet. You can also add little turmeric and garam masala if you wish to. You can skip garam masala and add extra maggi masala packets that are available in market. Once the water has evaporated, switch off the flame and serve vegetable maggi noodle immediately or cool completely for vegetable maggi noodle for tiffin box to pack in a tiffin box. You can use any vegetable that you wish to.
Garam Masala gives the vegetable maggi noodle a really awesome flavour while a set of universally-loved veggies like add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this vegetable maggi noodle immediately upon preparation as it might clump up a
bit after a while.
As maggi is loved by all the generations, you wont even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable maggi noodle as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!!
Do try other recipe with maggi like Maggi BhelMaggi and Baked Beans On Crackers, Herbed Maggi Fritters, Vegetable Maggi Cutlets and Open Cheese and Herb Maggi Sandwich.
Learn to make vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with detailed step by step recipe photos and video below.
soya vegetable pulao recipe | healthy soya rice | Indian soy pulav using soya granules | with 30 amazing images.
soya vegetable pulao recipe is a simple easy Indian pulav made in the pressure cooker. Learn to make Indian soya pulav using soya granules.
Fresh spices lend an irresistible aroma to this simple but sumptuous soya vegetable pulao, made with colourful veggies like carrots and green peas together with wholesome soya granules.
The protein rich soya granules are semi-cooked before adding to the rest of the ingredients, so that they are completely cooked in the end product of soya vegetable pulao.
Soya granules are rich in fibre and proteins and have a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal.
If you add soya granules directly to the salted water along with the rice and veggies, they might turn out a little rubbery. So, take care to follow the same procedure described here to make healthy soya rice.
Since this nourishing soya vegetable pulao is quite flavourful by itself, it is enough to serve with a bowl of low-fat curds. Indian soy pulav using soya granules can often make a complete one-dish meal by itself.
Tips for soya vegetable pulao. 1. Always use ghee when making a pulao as it gives a better flavour compared to oil. 2. Make sure to use basmati rice for better taste and flavour.
Enjoy soya vegetable pulao recipe | healthy soya rice | Indian soy pulav using soya granules | with step by step photos.
carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with 24 amazing images.
carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot with is a super tasty meal made with most common ingredients. Learn how to make South Indian cucumber carrot curd rice.
To make carrot cucumber curd rice, put the rice in a large bowl and mash with a potato masher till smooth. Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside. Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds. Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour. Serve chilled.
Traditional South Indian fare, and a favourite especially with Tamil Brahmins, the Indian curd rice with carrot is a frequent choice for the ‘tiffin box’! Despite the use of simple and most commonly available ingredients, it has a fantastic flavour mainly due to the teamwork of curd with veggies, and a soothing texture due to the addition of milk.
It is really a refreshing dish to prepare on hot summer days to complement a meal of roti and sabzi. You will be surprised to see the value-add that the simple tempering imparts to this easy preparation. South Indian cucumber carrot curd rice can be had chilled at home, or packed in a box for lunch. Also do try other exciting South Indian rice dishes like Bisi Bele Bhaat , Chitrana Rice and Sundal Rice.
Tips to make carrot cucumber curd rice. 1. Always use curd that is fresh and not sour. 2. Leftover rice is best used for this recipe. 3. You can also add curry leaves in tempering.
Enjoy carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with step by step photos.
methi pudla recipe | methi chilla | healthy fenugreek pancakes | with 20 images.
methi pudla is a popular Gujarati breakfast snack. Learn to make methi chilla.
Delicious methi pancakes of whole wheat flour and besan perked up with chopped fenugreek and spice powders. methi pudla is a fantastic choice for breakfast. It can even be enjoyed with evening tea or for dinner.
While pudlas can be made plain or with other veggies, the methi pudla has a universal appeal because of the rich aroma of fenugreek and its special flavour, which is slightly bitter but very appealing to the palate.
A teaspoon of garlic paste adds to the flavour of this delicious snack, making it all the more irresistible. Serve the methi pudla fresh off the tava, with green chutney, crisp toasts and tea.
Fenugreek leaves in healthy methi pudla help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves.
Enjoy methi pudla recipe | methi chilla | healthy fenugreek pancakes | with step by step photos.
aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with 42 amazing images.
aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha is a famous North Indian delicacy loved by one and all. Learn how to make Amritsari kulcha.
To make aloo kulcha, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Add the oil and knead very well. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Divide the dough into 6 equal portions. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre and press it lightly. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. Repeat steps 3 to 7 to roll 5 more kulchas. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards. Cook it on one side till it puffs slightly and then turn over. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. Repeat the steps 9 to 11 to cook 5 more kulchas. Brush each kulcha with a little butter and serve immediately.
Dhaba aloo kulcha is a delicious, flavour-packed Indianbread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the kulcha manifold.
The stuffing with generous use of green chillies, coriander and dried mango powder has the perfect balance of spice and tang in one dish. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the Amritsari kulcha with a little butter before serving, to make the taste even richer!
You can serve the stuffed kulcha with Paneer Pasanda or Punjabi Chole. And when served for breakfast, these kulchas are paired with a bowl of curd and pickle like Punjabi aam ka achar.
Tips for aloo kulcha. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult. 4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave. 5. The dough has to be soft, so it is easy to roll. 6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board. 7. After stuffing the dough, roll it gently so the stuffing does not spill out. 8. After completing the rolling, ensure that the sesame side faces down on the tava. 9. This kulcha is stuffed and slightly thick so it will take some extra time to cook. 10. It has to be served immediately, else it will turn chewy.
Enjoy aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with step by step photos.
kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | with 52 amazing images.
kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | is a special savoury idli which got its name from that small town in Tamil Nadu. Learn how to make easy South Indian breakfast.
To make kanchipuram idli, to the idli batter after fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortar pestle (khalbatta), crush to a coarse mixture and keep aside. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more kanchipuram idlis. Allow the kanchipuram idlis to cool slightly and demould them. Serve the kanchipuram idli hot with kolumbu and coconut chutney.
Kancheepuram idli is famous for more than silk sarees! In fact, it is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat.
Here is how you can prepare kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, to save time you can also buy the readymade idli batter and then add ingredients to make this idli.
Also we have prepared Tamil Kovil idli using idli moulds for convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.
Everyone in the family is sure to love easy South Indian breakfast and be it for breakfast, lunch or dinner. Besides this idli, you can also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining.
Tips for kanchipuram idli. 1. Mixing with hands helps in the fermentation process so don’t skip this step. 2. Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is too low, it may take even 14 hours to ferment. 3. Though the list of spices and condiments may look vast, we recommend you add all of them in the said amounts to enjoy the authentic flavours of this idli. 4. Remember to grease the idli moulds with oil, before pouring the batter in it. This step of greasing makes the demoulding of idli very easy.
Enjoy kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | | with step by step photos.
vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with 23 amazing images.
vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style is a quick fix rice delicacy. Learn how to make vagharelo bhaat from leftover rice.
To make vagharela bhaat, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds. Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot with fresh curd.
No waste, no haste! Here is an easy and tasty dish that can be made in a jiffy with leftover rice. If you don’t have left over rice, learn how to make the perfect cooked rice. And then just a few common spices from the typical Gujarati masala dabba are used to perk up the flavours and hue of this masala bhaat Gujarati style.
Serve this Gujarati stir fried rice for lunch or dinner with a bowl of fresh curds, to complement the spicy nature of this delicacy. This rice commonly features for breakfast too in many Gujarati households.
Tips for vagharela bhaat. 1. After sautéing the onions, ½ cup chopped tomatoes can be added and cooked for 2 to 3 minutes. However, remember that this will make the rice slightly mushy. 2. Most Gujarati’s also add a pinch of sugar like they add in everyday sabzis. However it is optional and you can avoid it. 3. If you are cooking the rice and not using left over rice, then ensure to cook it completely on a flat plate so each grain of rice is separate.
Enjoy vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with step by step photos.
Mexican fried rice | vegetarian Mexican fried rice | Indian style Mexican fried rice | quick fried rice | with 29 amazing images.
Our Mexican fried rice is a vegetarian Mexican fried rice recipe. Quick and easy to make Indian style Mexican fried rice with a lovely chilli garlic paste made from dry Kashmiri red chillies.
The peppy taste and strong aroma of chilli garlic paste along with the crunch of veggies and the tang of tomatoes makes this Mexican fried rice a really delectable treat for your palate.
The varied textures of the veggies also turn out to be very attractive. If you have cooked rice on hand, this yummy Mexican fried rice will take very little time to make, so you can enjoy it even on a busy day. Serve it hot.
Notes on making the perfect Mexican fried rice. 1. To cook the rice for your Mexican Fried Rice, wash 1 cup of raw rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking. 2. Do not overcook the rice or else they will turn soft and mushy. 3. Then add the capsicum. The capsicum will not only give a green color, but will also give a bite. We have used sliced capsicum, but you can even use finely chopped. 4. Cook Veg Mexican Fried Rice on a medium flame for 2 to 3 minutes, while stirring occasionally. Be careful while stirring as you do not want the rice to break.
You can also try other international rice varieties like Burnt Garlic Fried Rice, Mashkool Rice and many more.
Enjoy how to make Mexican fried rice | vegetarian Mexican fried rice | Indian style Mexican fried rice | quick fried rice | with detailed step by step photos and video below.
beetroot and sesame roti recipe | healthy beetroot and sesame thepla | beetroot paratha – healthy breakfast | with step by step photos.
beetroot and sesame roti is a healthy breakfast which can be enjoyed by the whole family. Learn how to make til beetroot roti.
A colourful roti tinged by the pink shades of beetroot and the savoury touch of til, with coriander powder and chilli powder for added flavour, the til beetroot roti is an ideal breakfast to pack in your kids’ lunch boxes as it is non-messy, tasty and healthy too!
To make beetroot and sesame roti, combine all the ingredients in a deep bowl and knead into soft dough, using 1/4 cup water. Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Serve beetroot and sesame roti hot.
The compound betal present in beet is a powerful antioxidant which helps to fight inflammation and protect cell health. This in simple terms means that beetroot in beetroot and sesame roti is a good way to build your body’s defense against various diseases.
The sesame seeds are a good source of iron. This key nutrient ensures a proper supply of oxygen to all parts of the body and prevents fatigue. You need iron to stay energetic throughout the day.
Tips for beetroot and sesame roti. 1. Boil the beetroot in a pressure cooker than an open stove top cooking. It is easier and faster. 2. Remember to cool the roti well before packing.
Enjoy beetroot and sesame roti recipe | healthy beetroot and sesame thepla | beetroot paratha – healthy breakfast | with step by step images and video below.
methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with 44 amazing images.
methi and moong sprouts wrap recipe is a one dish Indian meal which is sure to satisfy you in a healthy way. Learn how to make sprouted moong roll for weight loss.
To make methi and moong sprouts wrap, first make the garlic spread by heating oil, sautéing garlic and onions and adding them to curd. Mix well and add chilli powder, asafoetida and salt and mix well. Then make stuffing. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds. Add the fenugreek leaves and sauté on a medium flame for 1 minute. Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute. Add the lemon juice and mix well. Divide the spread and stuffing into 4 equal portions and keep aside. Finally make the wrap. Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides. Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati. Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly. Serve immediately.
These sumptuous healthy Indian wrap are perfect to have for brunch or dinner, or as a meal on the go. Interestingly, the methi and moong sprouts wrap is also a good way to make use of leftover chapatis. So it is time saving too!
The use of fibre-rich ingredients like methi and moong make this diabetes sprouted moong wrap an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Fibre benefits by managing blood cholesterol levels and helping in weight loss.
Moong and methi in sprouted moong roll for weight loss are also a good source of antioxidants , Vitamin A too, which helps to add a glow to your skin and aid in vision too. With good amounts from these 2 ingredients it will also ensure a good haemoglobin level.
Protein, B vitamins, magnesium, phosphorus, potassium and zinc are few other nutrients this healthy Indian wrap for diabetes has to offer. With a multi-nutrient make up, there is no reason to not include this wrap in your diet.
Tips for methi and moong sprouts wrap. 1. Boil the sprouted moong till they are done, but they should yet maintain their crunchiness. 2. Keep the stuffing and spread ready, but assemble it just before serving, to avoid it from being soggy.
Enjoy methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with step by step photos and video.
palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with 34 amazing images.
urad dal with spinach is a dry dal made from palak, urad dal, onions, tomatoes and Indian spices which can be made at home any time. Learn how to make urad dal with spinach.
To make palak urad dal sabzi, soak the urad dal for 1 hour and drain well. Combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes, till the dal is cooked and soft. Heat the oil and saute caraway seeds and then the onions. Add the tomatoes, green chillies, chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add spinach and 1 tbsp of water and cook for 1 minute. Add salt, urad dal and lemon juice and cook for 1 minute. Serve it hot.
urad dal with spinach is a sumptuous accompaniment to Indian bread with the distinct flavour of caraway seeds. Teamed up with onions, tomatoes and green chillies, it is a flavour boost.
This healthy urad palak dal carries a healthy dose of B-complex vitamins, protein and iron. Reduce the amount of oil to make it slightly healthier. healthy urad palak dal can then be relished by diabetics, heart patients and even women with PCOS.
Tips for palak urad dal sabzi. 1. Soak the urad dal for sure so cooking time is reduced. 2. Do not over cook spinach, else you will lose its green colour. 3. You can replace the spinach with fenugreek leaves as a variation.
For a truly fulfilling experience, relish this urad dal with spinach with hot Parathas.
Enjoy palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with step by step photos and video below.
aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images.
aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe.
To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad.
We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker.
Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao.
Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing.
Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos.