healthy bhindi masala recipe | dry lady finger sabzi | tava okra in coriander and onion paste | with amazing 27 images.
Bhindi Masala always brings to mind a yummy dish, literally floating in oil! Free yourself from the calorie scare with this healthy bhindi masala recipe.
Despite having very little oil, your favourite dry lady finger sabzi is as tasty as ever, as the bhindi is stuffed with a mouth-watering mixture of spices and spice powders. A generous amount of coriander is added to the stuffing mix, to get a really invigorating flavour!
As this recipe has very little oil, you have to be careful when cooking the ladies finger, as they might get burnt if you don't turn them over at the right time. Bhindi is healthy as the vitamin Folate (B9) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. There are good amounts for dietary fiber present and hence good for diabetics and weight loss.
The tava bhindi in coriander and onion paste is quick, easy, tasty and healthy. As, the sabzi is dry you can even take it in your tiffin to work. All you need to do to make Bhindi masala is start by making the onion coriander paste. For making the paste, in a blender add onions, coriander, ginger-green chilli paste, turmeric powder, coriander-cumin powder, garam masala, roasted sesame seeds, lemon juice and blend well using little water. Once blended, remove it in a bowl and add besan. Mix well. Besan helps in binding. Further, stuff slit bhindi with the masala and keep aside. Side by side heat 2 tsp of peanut oil in a pan, Add the prepared masala and cook it by adding little water. Add marinated and stuffed bhindi and cook. Serve bhindi masala hot with chapatti or roti.
With its awesome taste and texture, this Bhindi Masala is a wonderful way to top up on folic acid, which is crucial for healthy brain functioning.
Enjoy it hot and fresh with rotis or parathas. Try to have it immediately, and avoid reheating, as the bhindi might get dry.
Enjoy healthy bhindi masala recipe | dry lady finger sabzi | tava okra in coriander and onion paste | with detailed step by step recipe photos. Will any dessert ever be complete without the use of sugar syrup? Use good quality sugar, and keep skimming the syrup to remove all the impurities.
Sugar syrup is one of the most important ingredients in cake making and hence its quality speaks for the quality of the cake. If sugar syrup is used, the sponge becomes moist and tasty to eat, else it becomes dry and unappetising!
Calcium and protein rich snack especially for kids. One sandwich is more than enough to fill in their tummy! Both these nutrients are very important during their growing period to give that healthy bones. For those adults who would also like to enjoy this sandwich can opt for low-fat butter instead of its high fat counterpart.
One of Thailand’s most famous soups, the Tom Yum Soup is famous for its unique spicy, sweet and sour flavour. An assortment of veggies adds more volume and crunch to the soup, which derives its fantastic flavour from a combination of ingredients like spring onions, ginger, pepper and herbs.
Although it is a wonderful addition to the menu on any day, the Tom Yum Soup with Mushrooms and Baby Corn is sure to be all the more enjoyable on a cold and rainy day because of the abundance of ingredients like lemongrass, ginger and pepper, which soothe and rejuvenate your body.
Serve along with Thai Starters and Noodles . masala cauliflower with green peas sabzi recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with 32 amazing images.
masala cauliflower with green peas sabzi is an Indian sabzi which shows that healthy foods can be very tasty too. Learn how to make masala gobi matar sabzi.
This fabulous cauliflower peas masala makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic sabzi makes for guilt-free eating!
To make masala cauliflower with green peas sabzi, first make a smooth paste of coconut, green chillies, ginger, and garlic by blending them in a mixer. Then combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade. Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes. Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook for 15 minutes, 5 minutes on high, 10 minutes on medium flame, stirring every 5 minutes or until the vegetables are tender. Serve hot.
The Indian style gobi matar is a daily fare which can be enjoyed by healthy individuals to even those who have heart disease and even diabetes. The wisest choice of accompaniment with it is whole wheat roti and a bowl of salad to make a completely fibre rich meal. This sabzi yields 6.4 g fibre per serving which will aid in a healthy gut and help manage cholesterol and sugar levels too. Those with high blood pressure can enjoy this sabzi with restricted amount of salt
Cauliflower, on the other hand, is rich in vitamin C, indoles and sulforaphane – all three of which are antioxidants and help protect our body cells from the attack of harmful free radicals. This cruciferous vegetable is also known for its anti- carcinogenic properties. Though some amount of vitamin C will be lost in cooking masala gobi matar sabzi, there are many other benefits to reap.
Tips for masala cauliflower with green peas sabzi. 1. Use medium sized florets of cauliflower as too small ones may turn mushy after cooking. 2. Use coconut oil for a healthier diet and say no to processed seed oils. 3. Cover and cook for 15 minutes, 5 minutes on high, 10 minutes of medium flame, stirring every 5 minutes or until the vegetables are tender. 4. For the paste, if you don’t have grated coconut, then use finely chopped coconut so as to get a smooth paste after blending.
Enjoy masala cauliflower with green peas sabzi recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with recipe below. The Thai Pineapple Rice is nothing short of an adventure for your taste buds. As they travel into each mouthful, your taste buds will experience a burst of flavours – the sweet and sour pineapple, spicy curry paste, soothing coconut milk, juicy raisins, and more, and more. While the authentic preparation of this dish does require a little effort in buying a whole pineapple and cutting it appropriately, the presentation and outcome completely justify the time spent.
tendli matki sabzi recipe | ivy gourd vegetable | tendli sprouts bhaji | healthy tendli sabzi |
tendli matki sabzi is a nourishing addition to most healthy Indian menus. Learn how to make ivy gourd vegetable.
Chock full of nutrients, this tendli sprouts bhaji is an easy preparation of tendli and matki in a traditional manner, with usual taste-givers like onions, green chillies, tomatoes and spice powders.
Getting the matki sprouts ready takes time, but once done the healthy tendli sabzi is easy and quick to make and serve.
To make tendli aur matki sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for a minute or till the onions turn translucent. Add the tendli, matki, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the tomatoes and coriander, mix well and cook for another minute. Serve hot.
What makes this ivy gourd vegetable unique is the combination of tendli and sprouts, which offers calcium, protein and iron in one tasty package; and the addition of tomatoes towards the end of the cooking process, which retains its crunch and juiciness to a great extent.
This tendli sprouts bhaji can be enjoyed by those on weight loss regime, PCOS, heart patients, diabetics and all others who aim to eat healthy and have a healthy lifestyle.
Tips for tendli aur matki sabzi. 1. Cut the medium sized roundels of tendli. 2. The sprouts after cooking must be slightly crunchy and not mushy. 3. Matki sprouts can be replaced with moong sprouts as a variation. Learn how to make moong sprouts.
Learn how to make tendli matki sabzi recipe | ivy gourd vegetable | tendli sprouts bhaji | healthy tendli sabzi | with step by step photos below. hariyali mutter sabzi recipe | North Indian hariyali matar | healthy hariyali mutter paneer in coriander paste | with 25 images.
hariyali mutter sabzi is a semi dry North Indian popular sabji. Learn how to make healthy hariyali mutter paneer in coriander paste.
This hariyali mutter sabzi recipe is especially for the people who love coriander. The coriander and garlic paste has an amazing flavour which makes this North Indian hariyali matar sabzi even richer.
There are dozens of ways of cooking mutter, but this one truly tingles the taste buds thanks to the dominance of coriander in the masala for hariyali mutter sabzi.
hariyali mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too.
Green peas are rich in fibre, paneer gives protein and milk is calcium rich in healthy hariyali mutter paneer in coriander paste.
Hariyali Mutter Sabzi is rich in Vitamin C, A, Fiber, Calcium and Protein.
Enjoy hariyali mutter sabzi recipe | North Indian hariyali matar | healthy hariyali mutter paneer in coriander paste | with step by step photos.
If you love green, you will love this Broccoli and Capsicum Hakka Noodles. Coming to think of it, it is so tasty you will love it even if you do not like green! Made with four vibrant ingredients – broccoli, capsicum, spinach and green chillies, this noodle preparation uses the right mix of veggies, noodles and soy sauce to create a very enjoyable, classically Oriental dining experience.
Jalfrezi is usually a dish made with green chillies, capsicum and onions as the base. In this variation, I have used my favourite combination of tofu and mixed veggies as the main ingredients.
The tanginess imparted by the tomatoes and vinegar is the characteristic flavour of this dish.
You can also try other recipes like Corn Capsicum or Soya Kofta Curry . A dish that's truly remarkable and a must try for all lovers of Punjabi food. Using Kasuri methi instead of the regularly used fresh methi gives this dish its unique flavour.
The bitter taste of the kasuri methi is reduced when it is soaked in water. Methi plays a very important part in kitchens in the Punjab especially in winter. Bright green peas add a lovely green colour and yummy flavour to this subzi.
You can serve this dry subzi with Parathas , Rice and popular Punjabi dals like Dal Amritsari or Rajma Curry . palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images.
healthy palak corn sabzi is a nutri packed sabzi which can be served as a daily fare. Learn how to make palak methi makai sabji.
palak methi and corn sabzi is made from simple ingredients like palak, methi, sweet corn kernels, white gravy and Indian spices.
To make palak methi and corn sabzi, first make the white gravy. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the ginger, garlic, green chillies and cashew nuts and sauté on a medium flame for 1 minute. Cool slightly and blend in a mixer to a fine paste using 2 tbsp of water. Add the curds and salt and mix well. Keep aside. Then to make sabzi Heat the oil and saute the cardamom, cloves and bayleaf. Add the white gravy and sauté on a medium flame for another minute. Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the garam masala, mix well and cook on a medium flame for another 30 seconds. Serve hot.
This palak methi and corn sabzi is loaded with ingredients that can give you these essential nutrients. vitamin A, Vitamin C, iron, folic acid, magnesium and phosphorus are some nutrients you gain from this nourishing fare. Both vitamins are antioxidant boost which help to build your immunity to diseases and iron and folic acid are key nutrients to prevent anaemia and ensure a proper supply of oxygen in the body.
With around 100 calories and 10.6 g of carbs, palak methi makai is a healthy addition to our meals. With the use of oil being restricted, it can be enjoyed by those aiming at a healthy heart too.
All through the nine months of gestation, a pregnant woman needs a good amount of protein, folic acid and iron to ensure your good health as well as the baby’s. This healthy palak corn sabzi is a wise choice for them too.
Not only that, the fenugreek, spinach and curds also contribute their distinctive flavour to this palak methi makai sabji, making it a lip-smacking dish that you will thoroughly relish.
Tips for palak methi and corn sabzi. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. The white gravy can be made in advance when time permits and it can be refrigerated and thawed and used later
Enjoy palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step and video below. An all-time favourite from Punjab, the Mixed Vegetables Patiala Style is made of veggies perked up with spices and pungent pastes. Note that the veggies and pastes are all sautéed in ghee, which gives a unique flavour and aroma to this dish.
Milk gives a rich flavour and creamy texture to the gravy, while a pinch of sugar, cardamom and cinnamon powders give a pleasant sweetness to this mixed vegetable preparation. Enjoy it hot with rotis or parathas . methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with 15 amazing pictures
Pitla is a Maharashtrian bhaji made with gram flour (besan) and is made on day to day basis in Maharashtrian households. We have added little twist to pithla by adding chopped fenugreek leaves (methi) and made a very delicious recipe that is "Methi Pitla".The addition of fenugreek leaves gives an exciting twist to the otherwise traditional Maharashtrian pitla.
Methi Pitla is quick and super easy to make. I remember as a kid, when we would run out of vegetables or when mom would be in a hurry she would make this super quick Maharashtrian sabzi "methi pitla". When you cook the methi pitla with a little more water it is called methi zunka.
The procedure to make Maharashtrian methi che pithla is very simple. The base of the recipe is besan, so firstly besan is mixed with required water and whisked properly making sure no lumps are left. Further, oil is heated in a non-stick pan and onions and garlic paste are added. Onions give a mouthfeel to the pithla. Once the onions are cooked methi leaves are added with chillies and asafoetida. Generally methi pitla is made spicy but you can adjust the green chillies according to your preference. Lastly, besan water mixture, turmeric and red chilli powder are added. And mixed well. It is cooked together for 3-4 minutes while continuously stirring it, if you leave it unattended there are high chances of your Maharashtrian methi che pithla getting burnt or it will stick to the bottom of the pan. So, to avoid that make sure you stir and whisk it continuously.
Spicy methi pitla with chawal bhakri is the comfort food for most Maharashtrian families and a popular dish in most roadside eateries in Mumbai called the “Zunka Bhakar centres”. When I was studying in Bombay, I remember eating at the Zunka Bhakar centres on many nights when we went to the town side.
Serve Methi Pithla with jowar bhakri and accompany it with onions and red chill thecha.
Enjoy methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with step by step procedure and video below. Life is all about experimentation and moving out of our comfort zones to discover the treasures that lie yonder! so, let not the out-of-the-ordinary blend of spices, and the resulting flavours and textures, scare you away from this dish!
While, to be frank, this dish may not appeal to all, it is a must-try for those who like to experiment beyond the traditional Chinese fried rice. The chinese five-spice powder is a flavour enhancer that gives this dish a unique tinge; you can make it in bulk and stock in the refrigerator.