cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images.
cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada |
Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all.
Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter.
Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option.
Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks.
Also try other vadas like Instant medu vada and Rasam vada.
pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal.
Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos. chana soya masala recipe | white chick pea soya sabzi | healthy soya chana sabji | with 20 amazing images.
chana soya masala is a semi dry healthy soya sabji. Learn to make white chick pea soya sabzi.
This protein-rich combination of and soya is sure to steal the show, as the texture and flavours in chana soya masala recipe will be loved by everybody young and old.
Flavoured amply with masala pastes and powders, and kasuri methi for a final highlight, the chana soya masala is a delightful sabzi that is very easy to prepare. Just remember to soak the soya nuggets in warm water for at least 10 minutes before using them.
Kabuli Chana which is used in chana soya masala in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs.
chana soya masala is rich in Vitamin C, Fiber, Folic Acid, Phosphorus, Vitamin B1.
Serve chana soya masala with soya roti or bajra roti.
Enjoy chana soya masala recipe | white chick pea soya sabzi | healthy soya chana sabji | with step by step photos. lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with 20 amazing images.
One of the most well-known of Gujarati desserts, Lapsi (fada ni lapsi | dalia sheera) is a very appealing sweet dish of roasted and cooked broken wheat sweetened with sugar and flavoured pleasantly with cardamom powder. Roasting the broken wheat in ghee gives the Gujarati broken wheat sweet a rich brown colour, intense aroma and nice flavour.
Occasion or puja at home and want to make something luscious? Here we have a perfect Indian sweet recipe that is lapsi. Lapsi translates to bulgar wheat.
Broken wheat or bulgur wheat also popularly known as fada or dalia (daliya) is very healthy as compared to rice or any other grain. It is rich in iron, fibre, magnesium and many minerals.
dalia sheera is made with minimum of ingredients like dalia, sugar, cardamom and ghee which are easily available at home. This lapsi can also be made in a Pressure Cooker.
To make lapsi, heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously or it may burn. Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling. To make it even creamier you can add milk instead of water. Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously. Serve Gujarati broken wheat sweet hot garnished with almond and pistachio slivers.
My mother adds whole spices like cloves and cinnamon to perk up fada ni lapsi. If you make this broken wheat dessert in advance, before serving add 2 tbsp of milk to the lapsi , mix well and reheat it for 2 minutes. I use make this for my kids as lapsi is super healthy and I substitute sugar with jaggery to makes it healthier.
Although lapsi is a traditional Indian sweet recipe, it has a timeless appeal and is much-loved by both adults and children. This is one of the sweets that is commonly made during festivals in Gujarati households. You can also try other such traditional sweets like the Coconut Sheera and Kaju Kopra Sheera.
Enjoy lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with detailed step by step photos and video below. Oats and banana sheera, calcium and choline from milk helps the transmission of impulses to the brain and enhances its function, whereas banana provides instant energy. Cereals like wheat, oats, ragi etc. , are storehouses of iron and copper, which aids in the production of chemicals required to transmit messages to the brain. This sheera has a new taste that is sure to rock taste buds of old and young…a must try, !
ragi rava upma recipe | healthy nachni upma | ragi suji upma for breakfast | healthy breakfast recipe | with 20 amazing images.
Ragi upma is a quick to make breakfast which gains you few nutrients as well. This healthy nachni upma is comparatively a healthier option than semolina upma. Learn how to make ragi suji upma for breakfast.
To make this ragi rava upma, you need to dry roast the ragi flour and semolina first. They are in the ratio of 2:1. The next step is to make a tempering of hot oil, mustard seeds, curry leaves and asafoetida and then sauté the onions in it. Add the carrots and cook them for about a minute. Then add the roasted ragi-suji mixture along with salt and cook for 2 minutes so all the ingredients mix well. Finally add water and stir it continuously in one direction. Cook it for 2 to 3 minutes. Add coriander and keep it aside for 2 minutes. Healthy breakfast recipe is ready for serving.
When you want to have a healthy yet easy breakfast, ragi suji upma is the answer. This is a healthier option than a upma made solely of semolina. Rava is partially refined and thus devoid of some nutrients.
Ragi or red millet flour, on the other hand, is so full of fibre and iron, thus making this a super-nutritious dish. So, although the colour of this upma is not so appealing, its nutrient quotient is, making it a must-try. Iron is a much needed nutrient to build your hemoglobin reserve. A serving of this healthy nachni upma fulfils 10% off your daily requirement of this nutrient.
When mixing after adding water, use a whisk to avoid any unnecessary lump formation. Make sure you serve ragi upma immediately or else it will turn lumpy.
Enjoy ragi rava upma recipe | healthy nachni upma | ragi suji upma for breakfast | healthy breakfast recipe | with step by step photos.
An ever-popular snack and a spicy soup come together in this marvelous recipe. We begin by making scrumptious samosas by deep-frying samosa pattis packed with a mouth-watering mixture of potatoes, green peas and spices.
Using readymade samosa pattis reduces the time involved and also gives the samosas a fabulous crispness. If you are now wondering what’s so new about samose, well, it is the tongue-tickling soup that we are going to drown it in.
This awesome soup is comprised of cooked toovar dal, spiced up with a special, freshly-ground spice powder. Cooking the soup for around 15 minutes with this spice powder helps its flavour to fuse with the dal giving the soup a deep and intense taste.
Interesting ingredients like kala chana, purple cabbage and bean sprouts are added to the soup to make it more sumptuous and also to improve the range of textures.
Just before serving, each samosa is dunked in a bowl of flavourful soup and garnished with peppy ingredients like spring onions and coriander. You will find that the Burmese Samosa Toovar Dal Curry Soup is actually more than a soup. It is a filling snack!
You can also try other Burmese delicacies like Burmese Khowsuey and Rice Noodles Khowsuey A delicacy from the heartland of Gujarat, Handvo is a unique dish baked in a Kadhai over a traditional tempering and sautéed veggies. Here, we have used a batter of green moong dal which gives a homely flavour and enticing mouth-feel. Ingredients like spinach, onions, coriander and others add to the flavour, while a tempering of sesame really uplifts the aroma. Take care while turning over the handvo, as it must be done slowly without breaking it. Together with peppy green chutney, the Green Moong Dal and Palak Handvo makes an amazing Evening Tea Snacks It can also be served along with a full meal, as a starter. rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images.
rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry.
To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked. Allow the steam to escape before opening the lid and keep aside. Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot.
Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this broad field beans curry.
If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji!
Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal.
Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp.
Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos. quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with 10 amazing images.
quick kadai gravy recipe is a true restaurant style gravy which never fails to please foodies. Learn how to make kadai gravy for kadai paneer.
To make quick kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes. Cool slightly and blend in a mixer to a coarse powder. Keep aside. Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the coarsely crushed powder and sauté on a medium flame for a few seconds. Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally. Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds. Cool completely and store in an air-tight container in the freezer and use as required.
This richly-textured kadai gravy for kadai paneer is tomato-based and has a tangy and spicy flavour with sharp hints of fenugreek. A coarse powder of coriander seeds and red chillies is what gives the kadai paneer gravy its exclusive flavour and special texture.
The finely chopped tomatoes upon cooking release their water and make a thick gravy which is coarse and lends a good mouthfeel. This quick kadai gravy also calls for finely chopped garlic, ginger and green chillies. We recommend you chop them and not use paste for a true dhaba style feel.
You can prepare a large batch of this gravy and deep-freeze it, so you can quickly whip up tongue-tickling Kadhai -style accompaniments like Kadhai Vegetables and Kadai Paneer Subzi whenever you want.
Team this kadai gravy for kadai paneer with Butter Garlic Naan or Tava Naan without Tandoor and experience an authentic North Indian meal in the comfort of our own house.
Tips for quick kadai gravy. 1. Do not compromise on the amount of oil being used if you are yearning for a restaurant style gravy. 2. Kashmiri chillies if broken into pieces will roast and blend well. 3. If you are serving to kids, decrease the Kashmiri chillies to 8 and adjust the garam masala accordingly.
Enjoy quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with step by step photos below. walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera | with 14 amazing images.
akhrot ka halwa is one such easy and simple halwa recipe known for its crunchy texture, unique taste and flavour. Learn how to make walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera |
You would have tasted sheeras made out of various flours or semolina. Here is a unique sheera made with walnuts! walnut halwa has a fantastic texture and interesting flavour that is worth savouring. Basically, the walnuts have a bland taste in general. However, when mixed with sugar and milk it yields a pleasant taste which just melts in the mouth.
Walnuts are rich in omega-3 fatty acids, which help in the overall development of the baby, especially in the early months of pregnancy. It also abounds in the antioxidant vitamin E, which helps the body to get rid of harmful free radicals.
You can also try other sheera recipes like kaju khopra sheera and quick moong dal sheera.
Tips to make walnut sheera: 1. Make sure to pulse and blend the walnuts, do not make it powder. 2. If you want to serve it later, re-heat the sheera on low flame to adjust the consistency. 3. If you wish you can add saffron to the sheera.
Enjoy walnut sheera recipe | akhrot ka halwa | walnut halwa | quick akhrot ka sheera | with detailed step by step images. suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with 30 amazing images.
suva moong dal sabzi is a healthy Indian dry sabzi. Learn to make shepu yellow moong dal sabzi.
Iron-rich suva and protein and zinc rich moong dal are a perfect combo for building haemoglobin in the body, and therefore a must-have suva moong dal sabzi for the whole family.
Moreover, suva moong dal sabzi is something you can make often because it is easy, and requires minimum time for preparation and cooking.
We suggest you use coconut oil in cooking suva moong dal sabzi as this will lead you to a healthier life. Say no to processed seed oils.
Serve healthy shepu yellow moong dal sabzi with kadhi and chapati, for a wholesome and nourishing meal.
Enjoy suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with step by step photos.
paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with 30 amazing images.
Melt-in-the-mouth cubes of paneer are enrobed in a tongue-tickling batter and deep-fried to make this Malvani style paneer pakora. Learn how to make paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya |
Pakodas are much loved by all in monsoons and winters. paneer pakora are a quick evening snack that has a lovely crispy texture with a moist, soft paneer from within. Mainly made with Paneer and gram flour, this delicious paneer pakoda comes together in under 30 minutes and is sure to become your favorite.
What makes this Malvani style paneer pakora different from regular pakodas is the richness of flavour. Not only is the paneer marinated in lemon juice and spices, but the batter is also reinforced with flavourful ingredients like carom seeds and garam masala.
pro tips to make paneer pakoda: 1. Instead of rice flour you can add corn flour in the batter to make the paneer pakoda crispy. 2. Deep fry a few at a time, do not over crowd them while frying, otherwise the pakodas will soak a lot of oil. 3. Drain them well to remove excess oil.
Enjoy paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with detailed step by step photos.
kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images.
Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada |
Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic.
The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter.
In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages.
Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish.
pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste.
Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos. This Curry of Tofu, Mushrooms and Vegetables is a creamy spicy-sweet curry that speaks of the grandeur of Thai cuisine. While the elaborate masala paste adds spice to the preparation, coconut milk helps balance it with its sweet, milky flavour. Adding lemongrass as a bundle and removing it before serving helps to impart the tangy accents of the herb to the dish while not disturbing the dining experience with tangled shoots of grass!
Straight from the kitchens of mexico, burrito is the first thing that comes to our mind when we think of international wraps. The combination of guacamole, refried beans and oodles of cheese makes this traditional wrap truly irresistible.