healthy kaddu ki sabzi recipe | kaddu ki sookhi sabzi | bhoplya chi bhaji | Indian style pumpkin sabzi | with 36 amazing images. healthy kaddu ki sabzi recipe is a unique everyday sabzi which can be enjoyed with phulkas and chapatis. Learn how to make Indian style pumpkin sabzi. A tempering of varied seeds like fennel, fenugreek, mustard and cumin gives this Indian style pumpkin sabzi a brilliant aroma and flavour, while a dash of dry mango powder gives it a tongue-tickling tang. Enjoy this delicious recipe with whole wheat chapatis. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. If you wish, you can avoid the use of sugar completely. At the bottom of the page we also show you how to make zero oil kaddu ki sabzi with detailed step by step images. Tips for healthy kaddu ki sabzi. 1. Use coconut oil for a healthier diet and say no to processed seed oils. 2. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 3. IF you are avoiding the use of sugar, reduce the amchur powder to 1/4 tsp. Enjoy healthy kaddu ki sabzi recipe | kaddu ki sookhi sabzi | bhoplya chi bhaji | Indian style pumpkin sabzi | with step by step photos and recipe below.

Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images. patal chi bhaji is a nourishing daily fare which can be enjoyed by people of all ages. Learn how to make Maharashtrian patal chi bhaji. To make Maharashtrian patal bhaji, combine the chana dal, colocasia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste and sauté on a medium flame for 2 minutes. Add the chana dal-colocasia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Colocasia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Palak ki patal bhaji, made with colocasia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour. Patal chi bhaji is a great dish to have during all three trimesters of pregnancy when a woman’s iron requirements are very high. This Patal bhaji is also an excellent source of protein, folic acid and fiber. Fibre is needed to keep constipation at bay – a common problem faced during pregnancy. Iron and folic acid are needed for baby’s growth and development. Healthy patal bhaji gets its share of iron and folic acid from colocasia leaves and protein from chana dal. It gains both soluble and insoluble fiber from these 2 ingredients. Moreover, the vitamins A and C act as antioxidants and maintain cell health. Heart patients and those with high cholesterol can also enjoy this palak ki patal bhaji as a part of their daily meal. Prefer to reduce the quantity of jaggery or eliminate it completely from the recipe. Enjoy it with hot phulkas to make a healthy meal! Tips for maharashtrian patal bhaji. 1. Wash the colocasia leaves very well to get rid of all the dirt. 2. Prefer grated coconut than roughly chopped to make so as to get a smooth paste. 3. Do not over cook the chana dal. It should lend a good mouth feel. Enjoy Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step photos.

amla juice recipe | amla juice for weight loss | Indian gooseberry juice for detox | how to make amla juice | with 8 amazing photos. This amla juice recipe is a one ingredient recipe. Making this amla juice for weight loss takes less than 5 minutes. Learn how to make amla juice. To make Indian gooseberry juice for detox roughly chop the amla and add them to a juicer. Add ½ cup of water to it and blend it till smooth. Finally strain it using a strainer and serve it immediately. A shot of Indian gooseberry juice for detox had first thing in the morning is like a magic potion for your body! It helps to detoxify you and remove the toxins from the body. You can add this Amla Juice to a low carb diet and a weight loss diet too. The vitamin C dense Indian gooseberry juice for detox helps to boost your immunity and build your body’s defenses against various diseases. vitamin C also acts as an antioxidant and helps rejuvenate your skin, purify your blood, reduce the risk of cancer, and slow down signs of ageing. This amla juice also reduces the level of acids in the stomach and helps combat stomach inflammation, a common problem faced by many people nowadays. To be frank, this juice is a bit tart and might not be enjoyed by many of you. But, if you add a dash of ginger or salt to it, you will be amazed by how the flavour improves, and leaves a nice, interesting aftertaste on your palate! Enjoy amla juice recipe | amla juice for weight loss | Indian gooseberry juice for detox | how to make amla juice | with step by step photos.

multiseed mukhwas | multi seed mukhwas | 4 seed healthy mukhwas | how to make multiseed mukhwas | with 13 amazing images. Multiseed mukhwas is a mouth-freshener with a touch of nutrition. Making this 4 seed healthy mukhwas is very simple. Learn how to make multiseed mukhwas - a wonderful post-dinner refresher! Making this multi seed mukhwas is very simple and quick. Just combine all the 4 seeds – flax seeds, white sesame seeds, black sesame seeds and fennel seeds in a bowl. Add lemon juice and salt to it, mix it and keep it aside for about an hour the flavours to blend well. The Omega-3 fatty acids in the flax seeds of multiseed mukhwas help build our cell membranes, signaling pathways and neurological systems. On the other hand, both the sesame seeds build your iron reserves and helps to overcome anemia. Anemia is an iron deficiency disorder usually marked by fatigue and tiredness. The lemon juice not only adds flavour and crispness, but also helps in further absorption of iron as it is rich in Vitamin C. Salt in this 4 seed healthy mukhwas has been measured. Follow the measure of ½ tsp of salt to a cup of these seeds. This is to not overdo on the salt consumption. In the form of this 4 seed healthy mukhwas it is simply an effortless to consume the seeds. Once you have learnt how to make multiseed mukhwas, you will enjoy the tongue-teasing taste of this mix of seeds. Do try it and reap its health benefits. Enjoy multiseed mukhwas | multi seed mukhwas | 4 seed healthy mukhwas | how to make multiseed mukhwas with step by step photos.

Unpeeled apple that is rich in fibre and walnuts that are rich in omega-3 fatty acids strengthen the heart, so the apple and walnut kheer can be enjoyed as an occasional treat even by those with heart problems. The recipe is made healthier by using low-fat milk to reduce the calorie-scare! What is more, this nutritious kheer can be prepared within minutes in a very simple fashion, so it can be used by anybody as a quick and tasty dessert.

Khakhra is one of the handiest snacks to have whenever you feel the need for a quick bite! It is also filling, so you can even take it along in your tiffin box. Guess what, the khakhra also provides a wonderful opportunity to sneak in a lot of healthy ingredients. Check out this fabulous Rajgira Buckwheat Brown Rice Flour Khakhra, which is loaded with nutritious flours. This crisp and gluten-free snack has an apt mix of three awesome flours. Rajgira flour is rich in fibre and iron, and has a fairly high protein level too. Buckwheat flour has antioxidants power, and helps lower cholesterol. Brown rice flour adds to the fibre, calcium and zinc content of this snack. All in all, this is a must-try recipe, because you will love the taste too!

papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable | with 37 amazing images. papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable is a unique sabzi made with raw papaya and tomatoes. Learn how to make Bengali style raw papaya sabzi. To make papaya tarkari, heat the oil in a kadhai and add the panch phoron seeds and bayleaf. When the seeds crackle, add the tomatoes, green chillies, turmeric powder, chilli powder and ginger paste and sauté on a medium flame for 2 minutes. Add the papaya, salt and 1¼ cups of water, mix well and cook on a medium flame for 20 to 25 minutes or all the water dries up and the papaya gets cooked. Serve hot. The humble papaya has a great many followers today, thanks to its nutritional benefits. It not only ensures an ample dose of vitamins, it also improves metabolism and keeps the body clean and fit. Papaya tarkari is a way in which you can include the raw form also in your diet. This healthy papaya tarkari vegetable has appreciable amounts of vitamin A and vitamin C , both the nutrients which act as antioxidants. Together they can promote healthy vision, skin and hair. They can work wonders to boost immunity and fight diseases as well. Heart patients, weight-watchers and diabetics can enjoy this sabzi as a part of their meal. Small quantities of fibre from this sabzi can be beneficial for the gut too. Here raw papaya is flavoured simply with tomatoes, ginger and chilli, and tempered aromatically with panch phoron. You will love the traditional yet refreshingly light flavours of this Bengali style raw papaya sabzi. Tips for papaya tarkari. 1. If you wish, you can replace, panch phoron seeds with cumin seeds. 2. Serve papaya tarkari with roti. Enjoy papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable | with step by step photos.

mooli moong dal recipe | Rajasthani radish yellow moong dal | healthy moong dal with mooli | with 29 amazing images. mooli moong dal recipe | Rajasthani radish yellow moong dal | healthy moong dal with mooli is a healthy Indian accompaniment. Learn how to make Rajasthani radish yellow moong dal. To make mooli moong dal, combine the radish, moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening lid. Keep aside. Heat the ghee in a deep non-stick kadhai, add the cumin seeds, bayleaf and cloves and sauté on a medium flame for a few seconds. Add the green chillies, ginger, asafoetida, chilli powder, cooked radish-dal mixture and ½ cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Mooli or white radish is extensively used in Rajasthani cooking unlike in other parts of India where it's merely considered a salad vegetable. Radish adds sharp and pungent accents when combined with bland moong dal to make mooli moong dal. And like all traditional dals Rajasthani radish yellow moong dal too is tempered with ghee. Some households even add tender radish leaves along with the radish to provide extra flavour to the dal. You can do that too! Radish has many benefits to its credit too! The vitamin C in radishes possesses antioxidant and anti-inflammatory properties. The fibre in it is beneficial for the gut and also to achieve your weight loss targets. Moong dal, on the other hand, abounds in protein. The combo of these two ingredients in healthy moong dal with mooli yields a nourishing and wholesome accompaniment which can be served with chapati and a bowl of healthy salad. Tips for mooli moong dal. 1 Chop the radish into small pieces and not big pieces. 2. ¼ tsp of garam masala would be a flavour enhancer. 3. If you are serving the dal later, you might have to add water and adjust the consistency before reheating. Enjoy mooli moong dal recipe | Rajasthani radish yellow moong dal | healthy moong dal with mooli | with step by step photos.

ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with 29 amazing images. ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam is a wholesome snack made with nachni flour. Learn how to make ragi coriander uttapam. To make ragi uttapam, combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours. For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the batter and mix well. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil. Repeat with the remaining batter to make more uttapas in 5 more batches. Serve hot with coconut chutney and sambar. Calcium and protein rich ragi along with antioxidant rich coriander combine tastefully in this ragi coriander uttapam. While coriander itself has an irresistible flavour and aroma, this is further enhanced by the addition of chillies, onions, tangy curds and a traditional tempering too. Though we have used a small amount of rice flour in healthy nachni uttapam, you can benefit from the other nutrients it has to offer. These no-fuss, easy-to-chew uttapams are ideal for breakfast but can be had as a quick snack to silence a hunger pang any time of the day. Tips for ragi uttapam. 1. You can make the batter one day in advance and store it in the fridge. 2. Rice flour can be replaced with jowar flour to make it healthier and suitable for weight watchers, heart patients and diabetics. 3. Remember to grease the uttapam pan in every batch. Enjoy ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with step by step photos.

jowar pyaz ki roti recipe | healthy sorghum onion Indian bread | iron rich roti | with 18 amazing images. jowar pyaz ki roti recipe is a healthy roti made from simple ingredients like jowar, onions, green chillies and peanut oil. Have healthy sorghum onion Indian bread for breakfast with a bowl of homemade curd to complete a healthy Indian breakfast. Fibre, calcium, protein and loads of energy come together in a tasty jowar pyaz ki roti flavoured with spring onions and green chillies! Jowar pyaz ki roti is a gluten-free, cholesterol -free recipe that you can prepare even every day. You just need a spot of practice in rolling these jowar flour rotis. Preferably use peanut oil while cooking these rotis as it has more MUFA and is thus healthy. Notes on jowar pyaz ki roti. 1. Use spring onions whites and greens both for a good crunch. 2. Add the green chillies. These perk up the flavour of bland jowar flour. 3. Mix batter well. Use your hands for mixing rather than a spoon as this helps in uniform mixing. Keep aside. 4. Carefully pour the hot water in the bowl of jowar flour mixture. Hot water is added to provide softness to the rotis. 5. If the dough seems to be sticky, add more jowar flour and if the dough seems to be a little stiff, then add some more hot water. Enjoy how to jowar pyaz ki roti recipe | healthy sorghum onion Indian bread | iron rich roti | with detailed step by step photos below.

palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with 30 amazing images. palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak is a simple dal brimming with nutrients. Learn how to make dal palak. To make palak toovar dal, combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the dal to a coarse mixture using a hand-blender. Keep aside. Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot. Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. In dal palak, spinach and toovar dal come together, smartly pressure-cooked and hand-blended to the right consistency. A couple of whole spices added as a tempering impart a fresh aroma and irresistible flavour to the pressure cooked dal palak. This dal, though not very recognized on the restaurant menu, will surely turn out to be your favourite and you will surely add it to your menu. Try it out! Iron, fibre, folic acid and vitamin A are nutrients you can gather from spinach, while protein and B vitamins are lended by the toovar dal. With 72 calories and 1.9 g of fibre, this healthy palak tuvar dal definitely qualifies as a nourishing accompaniment for diabetic, heart patients and weight-watchers. Tips for palak toovar dal. 1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 3. Spinach can be replaced with chopped chawli bhaji. Enjoy palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with step by step photos.

spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step images. spinach dosa is a unique snack idea to make up for your needs of veggies in a day. Learn how to make spinach dosa for pregnancy and kids. This spinach dosa recipe is reasonably quick and easy as it just makes use of readymade flours, and does not require fermentation also. So, those moms-to-be who suffer from acidity can also enjoy this spinach dosa for pregnancy and kids as a healthy snack. To make spinach dosa, combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Serve spinach dosa immediately with sambar and coconut chutney. An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin. But having spinach in the same way every day will make you bored of it. Including it in different ways, such as this palak dosa will ensure that you keep up your intake of greens without getting bored. Diabetic who are often advised to avoid dosa because of the use of rice, can also opt for 1 keerai dosai at snack time. This dosa yields 3.2 g of fiber per dosa which is also beneficial for them to manage blood sugar levels. heart patients, senior citizens, cancer patients and those with PCOS can also include this spinach dosa as a part of their menu. Kids who come hungry can also be served this nourishing snack instead of fried chips. Tips for spinach dosa. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée. 3. The dosa batter should be of pouring consistency. 4. This is a soft dosa and so cooking on both sides is very important. Enjoy spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step photos and video below.

When it comes to cooking, a little know-how can take you a long way and help you create an unending range of innovative foods, such as Broccoli and Zucchini in Red Capsicum Gravy. Here, look at how red capsicum lends itself to prepare a delectable gravy that is not only flavourful but healthy too, being rich in antioxidants, vitamin A and E. Adding broccoli, baby corn and zucchini imparts an exotic international touch to this subzi.

oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup. oats capsicum soup, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre. To make oats roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately. Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels. Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications. Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too! Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to. Enjoy oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | with recipe below.

Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images. Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji. To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds. The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal. To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients. Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd. Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos.
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