teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with 15 amazing images. teekha pudina chutney is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make cilantro mint chutney. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of teekha pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. To make cilantro mint chutney in a mixer, put coriander, mint leaves, green chillies, cumin seeds, fennel seeds, black peppercorns, garlic, ginger, lemon juice, black salt and salt to taste. Add 1/4 cup water and blend to a smooth paste. Refrigerate cilantro mint chutney in an air-tight container and use as required. Main ingredients of cilantro mint chutney. Coriander has a strong and pleasant aroma that enhances the overall flavor of the chutney. Coriander has a unique flavor that is both earthy and citrusy. Mint leaves (pudina) are slightly chewy and give the chutney a bit of texture. This helps to make the chutney more interesting to eat. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. Green chillies add a bright, spicy flavor to mint leaves chutney. They also help to balance out the sweetness of the other ingredients, such as the mint leaves and lemon juice. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress. teekha pudina chutney is a must-have condiment for any Indian snack lover. It adds a burst of flavor and freshness to pakoras, Indian sandwiches, and other baked snacks. The mint, coriander, and spices in the chutney leave a lingering taste in your mouth that will make you want more. This teekha pudina chutney is made without sugar, which is a big plus for us. Pro tips for cilantro mint chutney. 1. Garlic has a strong, pungent flavor that adds depth and complexity to the chutney. It also helps to balance out the sweetness of the mint leaves. 2. Ginger has a unique flavor that is both spicy and sweet. It adds depth and complexity to the cilantro mint chutney, and helps to balance out the other flavors. 3. teekha pudina chutney has a shelf life of 2 days in the fridge and 1 month in the freezer. Enjoy teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with step by step photos.

carrot cucumber and rajma Salad in mint dressing recipe | vegetable salad with mint and lemon dressing | healthy weight loss vegetable salad | healthy Indian salad recipe for weight loss | with 20 amazing images. The carrot cucumber and rajma Salad in mint dressing is a treat to your taste buds and eyes, in more ways than one. Not only is the vegetable salad with mint and lemon dressing beautiful to behold, it also provides excellent nourishment for your eyes and eye muscles. Learn how to make healthy Indian salad recipe for weight loss. To make healthy Indian salad recipe for weight loss, you need to soak the rajma overnight and then drain it and cook it with little salt and water in a pressure cooker. Then combine these veggies like carrot, cucumber and spring onions and a dressing of lemon juice, mint leaves, salt and pepper powder. The salad is ready for serving. Healthy weight loss vegetable salad is a light salad loaded with vitamin A from carrot and mint together with protein-rich rajma too. The Vitamin C from lemon juice is another highlight of this recipe which helps in building your immune system and enhancing your capacity to fight various diseases. Rajma also abounds in calcium and potassium. While the calcium helps in bone strengthening, the potassium helps to balance the effect of excess sodium in the body. It also helps to maintain normal heartbeat. Thus this salad can be enjoyed by heart patients. Diabetic too can enjoy this vegetable salad with mint and lemon dressing, as there is no ingredient which is high on glycemic index scale. Instead the fiber in it is sure to help you manage your sugar levels better. Enjoy carrot cucumber and rajma Salad in mint dressing recipe | vegetable salad with mint and lemon dressing | healthy weight loss vegetable salad | healthy Indian salad recipe for weight loss | with step by step images.

Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images. Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant! The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation. Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy. Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos.

coconut flour pancakes recipe | low carb coconut pancakes | best fluffy Indian coconut pancakes | keto coconut flour pancakes | with 15 amazing images. coconut flour pancakes recipe | low carb coconut pancakes | best fluffy Indian coconut pancakes | keto coconut flour pancakes is a nourishing snack for all health freaks. Learn how to make low carb coconut pancakes. To make coconut flour pancakes, crack the eggs in a deep bowl and beat it using an electric beater. Add the coconut milk, vanilla essence and honey and mix well using a spatula. Add the coconut flour, baking soda and sea salt and mix well. Cover it with a lid and keep aside for 5 minutes. Heat a non-stick tava (griddle), grease it with ¼ tsp of coconut oil, pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5”) diameter circle and cook on a medium flame till it turns golden brown in colour. Turnover and cook on a medium flame for 1 minute. Repeat steps 4 and 5 to make 5 more pancakes. Serve immediately. Coconut Flour is an interesting ingredient that is available in gourmet stores these days. You can also make it at home using the pulp leftover after extracting coconut milk. This recipe of best fluffy Indian coconut pancakes combines coconut flour, coconut milk and coconut oil – all three being super healthy ingredients. Coconut oil contains medium chain triglycerides that are healthy and go straight to the liver for digestion. Thus the fat from coconut doesn’t get stored in the body. These low carb coconut pancakes are a wise choice for people aiming weight loss and also for those on a low carb diet. These keto coconut flour pancakes are also sure to give you your daily dose of protein and fat. The pancakes are pleasantly sweet because of the coconut milk and honey, and are sure to be enjoyed by all. Tips for coconut flour pancakes. 1. Those on keto diet can avoid the use of honey. 2. Remember to serve the pancakes immediately on making. You can also try your hand at more low-carb recipes like the Coconut Blueberry Smoothie and Coconut Flour Bread. Enjoy coconut flour pancakes recipe | low carb coconut pancakes | best fluffy Indian coconut pancakes | keto coconut flour pancakes | with step by step photos.

chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney | with 15 amazing images Quick and easy though it is, the Chilli Garlic Chutney has a vibrant flavour that makes its presence felt in any recipe! Just a few ingredients and a few minutes are all it takes to make this dynamic chilli garlic chutney, which combines the fieriness of dry Kashmiri red chillies and the pungency of garlic. Use the red garlic chutney to make delicious chaat recipes like bhel puri, sev puri and ragda patties. Chilli garlic chutney is good for heart and extremely healthy to have. Zero sugar. Garlic does lower cholesterol and thin the blood, which helps to prevent stroke, high blood pressure and heart disease. You can store red garlic chutney in an airtight container in the fridge for at least a week, and use it to make delicious snacks like budijaw (Burmese doodhi snack) and oats spinach pancake. Enjoy how to make chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney with detailed step by step photos and video below.

corn flakes chivda recipe | cornflakes chivda for Diwali | dry snacks for tiffin | Indian makai chivda jar snack | with 36 amazing images. corn flakes chivda is a sweet and salty jar snack often packed in a tiffin box for a short break. Learn how to make Indian makai chivda jar snack. This cornflakes chivda for Diwali also enlivens festive mood. Made with basic ingredients like corn flakes, peanuts, chana Dal, chilli powder and sugar, it is ready in 20 minutes. So you need not worry about a big shopping list nor you need to spend too much time in the kitchen delivering something delicious! To make corn flakes chivda, heat the oil in a deep non-stick kadhai, add little corn flakes at a time and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. In the same deep non-stick kadhai, add the peanuts and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. In the same deep non-stick kadhai, add the roasted chana dal and deep-fry till they turn golden brown in colour from all the side. Drain on absorbent paper and keep aside. Combine the fried corn flakes, peanuts, chana dal and all the remaining ingredients in a deep bowl and toss well. Kids love corn flakes. Why not send it as a surprise treat in their snack box, in a dry and savoury form? In this innovative dry snacks for tiffin, crisp-fried corn flakes are combined with crunchy peanuts, chana dal and spice powders to make a really exciting snack, which can be stored in an air-tight container for a few days. You can send it to school for a short break, as an accompaniment to their tiffin, or serve it as an after school or between-play hunger chaser. Also pack some chana chaat in another tiffin for a perfect short break combo. Tips for corn flakes chivda. 1. Do not use cornflakes which we use as a cereal and have with milk. 2. It can be carried for picnics, to work. 3. It stays fresh in an air-tight container for atleast 10 to 15 days.4. Do not deep-fry the raw cornflakes on a very high flame as they will get burnt easily. Also do not deep-fry to many cornflakes at a time as they need space to expand. 5. Dry coconut is used , do not use fresh coconut slices. 6. Always remember to keep powdered sugar ready before deep-frying the ingredients. Enjoy corn flakes chivda recipe | cornflakes chivda for Diwali | dry snacks for tiffin | Indian makai chivda jar snack | with images and video below.

paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with 28 amazing images. paneer dosa is a popular Indian breakfast paneer dosa recipe. You can think of paneer dosa as a Chinese counterpart for the popular Masala Dosa, just that the usual potato masala is replaced with a fiery paneer chilli stuffing. The paneer chilli dosa stuffing has a spicy flavour and a wonderful texture, thanks to veggies like capsicum, cabbage, tomatoes, and more. It is important to use tomato ketchup in the paneer dosa stuffing because it balances the spiciness of the chillies. Notes on paneer dosa. 1. Add cabbage. Make use of any vegetables of your choice like baby corn, purple cabbage, bell pepper, carrot to give a nice bite to the spicy paneer chilly stuffing. 2. Add the paneer. Replace cottage cheese with tofu to make it vegan. 3. You can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. In case the frozen paneer is too hard, submerge it in hot water for 15-20 minutes and get a soft texture. 4.To prepare paneer chilly dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. You can also try other interesting dosa recipes like the Rava Dosa and Neer Dosa. Learn to make paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with step by step photos and video below.

ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images. Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa! The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal. Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter! See why we think this is called healthy ragi dosa? Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption. Here are some tips for perfect nachni dosa recipe. 1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. 2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 3. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time. Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat. Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below.

Don’t know how to induce your kids to eat protein-rich rajma? offer them rice flour rolls with a lip-smacking rajma filling, topped with curd dressing, and watch them relish the experience. Make the rotis just before serving to prevent them from turning chewy.

matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with 30 amazing images. A homely and satiating matki sabzi recipe that is much-loved by the Gujaratis. This sprouted matki ki sabzi is a dry preparation that is usually served with phulkas and Kadhi. Learn how to make matki sabzi in a step-by-step fashion. It is extremely easy to make Gujarati dry matki sabzi. First sprout the moath beans and then boil them. Further make use of very simple, common ingredients like mustard seeds, asafoetida, turmeric powder, etc., to get a rich and lingering flavour. A squeeze of lime exalts the other flavours and adds a touch of tang too. Use of sugar is elemental when Gujarati food is cooked, but you can avoid it to go slightly healthy. The matki sprouts used in sprouted matki ki sabzi are a good source of protein, iron, magnesium, potassium, phosphorus and fibre too. The help boost metabolism and give a feeling of satiety. Moreover the process of sprouting makes digestion easier and further increase their nutrient count as well. Read in detail about the benefits of sprouts. You can have the sprouted matki ki sabzi for lunch or dinner, or enjoy it with khakhra as a quick but filling snack. However if you have flatulence frequently, prefer eating this matki sabzi in the morning so there is enough time for digestion to complete. Enjoy matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with step by step photos.

rice soya sticks recipe | soya chakli | soya stick namkeen | soya stick snack | with 35 amazing images. rice soya sticks are a tasty deep fried crispy Indian snack. Learn how to make soya stick namkeen. rice soya sticks are made from rice flour, soya flour, sesame seeds (til) and Indian spices. This gluten free version of one of my favourite finger foods uses rice and soya flour instead of wheat flour, while sesame seeds add a distinctive flavour to rice soya sticks. A great snack option for your child’s tiffin box, the rice soya sticks can be stored for a while in an airtight container. See the chakli recipe options we have. whole wheat chakli made from whole wheat flour, chakli made from rice flour, ragi chakli made from ragi and jowar flour, bajra chakli made from bajra flour and lastly soya chakli. Pro tips for rice soya sticks. 1. Grease a chakli mould and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold. 2. Grease the back of a steel thali with oil using a brush to prevent the dough from sticking. 3. Lift the cut dough gently using the steel flat spoon. 4. Use a slotted spoon to turn the rice soya sticks over so that they fry evenly on all sides. Enjoy rice soya sticks recipe | soya chakli | soya stick namkeen | soya stick snack | with step by step photos.

Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with 20 amazing images. Mumbai roadside coconut chutney is a popular condiment typically served with a variety of street foods, especially South Indian dishes like idli, dosa, and medu vada. It's known for its fresh, vibrant flavors and creamy texture. Key Ingredients for Mumbai roadside coconut chutney Fresh Coconut: Grated or shredded, which provides the base and creamy consistency. Green Chilies: For heat, which can be adjusted to taste. Coriander Leaves:Fresh coriander adds a herbaceous note and enhances the flavor. Ginger: Adds a slight warmth and sharpness. Lemon Juice : For acidity and tang, which balances the richness of the coconut. - Salt: To taste. - Water: To achieve the desired consistency. Tempering of oil, mustard seeds, urad dal, Kashmiri red chillies and hing. Optional Ingredients for Mumbai roadside coconut chutney Roasted Chana Dal:Sometimes added for thickness and a nutty flavor. Curry Leaves: Can be included for an aromatic touch. Garlic:Some versions include garlic for added depth. Preparation of Mumbai roadside coconut chutney 1. Blend: Combine all the ingredients in a blender or food processor until smooth. Adjust water for consistency. 2. Make a tempering of oil, mustard seeds, urad dal, Kashmiri red chillies, curry leaves and hing and pour over the chutney Serving Mumbai roadside coconut chutney Coconut chutney is usually served in small bowls alongside street food. It adds a refreshing element and richness to the dishes it accompanies. Its adaptability allows it to pair well not just with South Indian cuisine but also as a dip for snacks like samosas, pakoras, or even sandwiches. Note: The freshness of ingredients is key to making an authentic Mumbai roadside coconut chutney. It's best consumed fresh, although it can be stored in the refrigerator for a short period. Enjoying this chutney is as much about the accompanying food as it is about the vibrant street food culture of Mumbai. Enjoy Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with step by step photos.

Almond, an age-old brain food is here to do wonders for your child. It is rich in omega-3 fatty acids, protein and iron... nutrients that boost brain power. Make it often to keep your kids mentally agile!

Hungry kya? Try this instant snack instead of reaching out to junk foods. Grilled Zucchini and Carrots is an elegantly flavoured and healthy snack that cooks instantly. A simple snack of veggies drizzled with olive oil and seasoned with sea-salt and pepper, this is a good way to benefit from the goodness of zucchini. A low-calorie food with over 95 per cent water content. Zucchini is ideal for those on a diet. It is a powerful antioxidant , which meets around 45 per cent of your daily vitamin C requirement. This not only boosts your immunity but also protects the lining of your blood cells and lowers blood pressure. Carrot, as we all know, is a common but beneficial veggie. Loaded with Vitamin A , it improves your vision, and also has antioxidant compounds that prevent cancer and cardiovascular diseases. To top it all, olive oil gives you a good dose of good fat. Indeed, this snack is great health in a tasty package -- not to be missed! Try other recipes like Grilled Pumpkin Recipe or Grilled Sesame Eggplant .

rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images. rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam. To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside. Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney. While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli. For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately. Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept. Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos.
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