This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional South Indian meal will definitely include one dry curry and one kootu.
A good accompaniment to this is a cooling raita like Tomato Pachadi , Coconut Pachadi or Cucumber Pachad . Indian style guacamole recipe | healthy guacamole | Mexican guacamole | guacamole dip | homemade guacamole | with 16 amazing images.
Indian style guacamole is basically had as a dip, spread or even as a salad. guacamole dip can be prepared in a jiffy and it requires no cooking. If you are hosting a party at home, add this guacamole dip to your menu as it is loved by most of the people.
A flavourful and healthy avocado-based dip, Guacamole originated in Mexico but has now become popular all over the world not just as a dip but also as a salad dressing and sandwich topping. Ensure you take ripe avocados to avoid a raw taste that displeases the taste buds!
Once you have made the right choice of fruit, there is nothing more to this dip that chopping and mixing. All you need to do is scoop out the avocados. Mash well using a fork or a masher to your desired consistency. For the perfect guacamole texture, you want slightly chunky avocado and not very smooth. Add deseeded tomatoes, onion, garlic, coriander adds freshness, green chillies, lemon juice and lastly some fresh cream. Mix well and our Mexican guacamole is ready to be relished!
A splash of lemon will help to balance the richness of the avocado in the guacamole and also prevent browning. Fresh jalapenos, smoked paprika, cayenne pepper, chilli powder are some other ingredients that you can toss in for some spice in your Indian style guacamole.
A dollop of fresh cream enhances the texture and mouth feel to Indian style guacamole, while the lemon juice imparts a refreshing tang and also prevents discoloration of the avocado pulp.
You can also chop or slice avocado and use in recipes like Tostadas, Veg Mexican Tostadas Recipes, Avocado, Tomato and Mozzarella Pasta Salad and Avocado Salad.
Enjoy Indian style guacamole recipe | healthy guacamole | Mexican guacamole | guacamole dip | homemade guacamole | with detailed step by step recipe photos and video below. Although a variant of the humble chakli, Herbed Sticks deserves the exotic name because of the unique flavour that this finger food derives from mixed herbs, commonly used in Italian cuisine. Herbed Sticks shows how common ingredients, a spot of creativity and a little knowledge of world cuisines can help turn out unforgettable foods.
bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with 20 amazing images.
Watching weight or on a diet or want to eat something supremely nutritious or healthy? We have got a perfect one pot meal recipe for you that is bajra whole monng and green pea khichdi.
Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble healthy green pea bajra and whole moong khichdi.
The procedure for making bajra whole moong and green pea khichdi is very simple, all you need to do is soak moong dal and bajra for 5 hours. Bajra is a little difficult to digest and you can’t add the whole bajra directly in the khichdi as it takes longer time to cook. The outer husk which has a slight bitter taste needs to be removed so it is necessary to soak bajra before using. Further, once they are soaked drain them well. Next, to make moong dal, bajra and green pea khichdi, transfer the soaked bajra and moong dal in a pressure cooker, add green peas, enough water and pressure cook until 5 whistles. Furthermore, for the tempering take ghee in a deep kadai or a non stick pan, add cumin seeds, asafoetida, onions and tomatoes. Next to enhance the taste of our nutritious khichdi add ginger garlic and green chilli paste. Add Indian spices like turmeric powder and red chilli powder and cook well. Mash well with back of the spoon or a potato masher, add the cooked bajra, whole moong and green peas, add water to adjust the consistency cook well and our khichdi is ready!!
You can serve bajra whole moong and green pea khichdi with kadhi or you can relish it with curd. Usually bajra khichdi is served with ghee and jaggery. I make this diabetic friendly khichdi for my father in law who is a diabetic and side by side also for whole family as this low calorie khichdi is also and a good way to eat healthy.
I had learnt about this bajra whole moong and green pea khichdi from my mother, she would make it when I was conceiving. Perfect to have for pregnancy first trimester food or as a pregnancy friendly khichdi.
I personally love the taste of this healthy green pea bajra and whole moong khichdi as it’s a melt in your mouth and supremely delicious.
Enjoy bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with detailed step by step recipe photos and video. The popular Indian dish cooked in a Western manner.
Kela Bhajia is a traditional snack, which has been acclaimed as the perfect tea-time accompaniment by several generations of Indians! Much-loved across the nation, this scrumptious snack is made by deep-frying batter-coated banana slices.
Simple ingredients like chilli powder and asafoetida added to the besan batter give these Banana Bhajiyas a lovely flavour that delights your taste buds. Enjoy the bhajiyas hot and crisp, as soon as you drain the excess oil. A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.
A hot bowlful of this subzi can perfectly match any Rotis of your choice. dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with 45 amazing images.
dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha is a nourishing one dish Indian meal in itself. Learn how to make green moong dal paratha.
To make dal paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside. For the filling, combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough. Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds.
Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the green moong dal paratha when they get cooked on the griddle.
This healthy Indian lentil stuffed paratha is bursting with protein, thanks to the use of moong dal. protein is a key nutrient for repairing the worn out tissues of the body and also building new cells including the skin and immune cells.
And to that fact, it is also rightful that this dal paratha being made with whole wheat flour is rich in fibre and thus a wise addition to a diabetic, healthy heart and weight loss diet. The virtuous amount of magnesium in these parathas will further help in maintaining a healthy heartbeat.
Tips for dal paratha. 1. The green moong dal has to be soaked for an hour. So plan for it in advance. 2. Blend the moong dal into a coarse mixture only. This is to enjoy the mouthfeel of the stuffing. To do so, add the moong dal in the mixer jar and pulse for 5 seconds and pause. Repeat this 2 to 3 times to get a coarse mixture. 3. Do not add water while blending as we need a dry mixture. 4. After adding water for cooking moong dal, again ensure that all the water has evaporated. This is necessary for making rolling easier. 5. Since the paratha is made with minimum oil, it is best enjoyed immediately.
Enjoy dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with step by step photos. Tomato rasam, a perfect, low-calorie recipe to enjoy the true flavours of home-made south indian cooking. Serve this protein- and vitamin-packed rasam as an accompaniment to plain steamed rice. Tomatoes are bountiful of vitamin a, folic acid that helps boost immunity. This recipe is low in calories, hence feel free to relish thisone anytime.
Broccoli, baby corn and paneer stir-fry is a flavourful combination of fresh veggies and lemon grass. It is interesting to note that lemon grass, which is generally used as a garnish or flavouring agent, is used as a key ingredient in generous quantities in this recipe. Since the vegetables are stir-fried on a high flame, the vibrant colours are retained to a large extent, making this dish a visual treat too. The use of seasoning cubes enhances the flavour while also simplifying the preparation, making it so quick and easy that you can conjure up this oriental delicacy any day you wish!
tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | | ivy gourd pickle |with 18 amazing images.
tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar is a tad healthier pick than many other oil laden pickles. Learn how to make tendli pickle.
To make tendli ka achar, wash the tendlis and wipe them dry using a dry kitchen towel. Trim the ends and cut each tendli into small pieces. Add salt and mix well. Cover with a lid and keep aside for 4 hours. You can keep it in the sun also. Drain the water from the tendli and discard it. Combine the marinated tendli with chilli powder, split mustard seeds, split fenugreek seeds, salt and oil and toss well. Serve or bottle in a sterilized glass jar and store refrigerated for upto 15 days.
Pickles in India are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. We have pickled some tendli to make instant tindora achar, but you can choose any vegetable you like.
Like many other pickles, the kundru achar also gets its flavours from a combination of rai na kuria and methi kuria along with oil and chilli powder.
While not much marination is needed for this pickle, with time the tendli tends to absorb the flavours of spices and become more flavourful.
Ceramic or glass jars are best suited for tendli pickle as they do not get stained easily and prevent any chemical reaction too. All health conscious can enjoy this pickle in very small quantities. Remember to include it in your diet only occasionally as it does have appreciable amounts of salt.
Tips for tendli ka achar. 1. Bottle in a sterilized glass jar and store for upto 15 days. 2. Always use a clean spoon each time you use the achar. This will preserve your achar. 3. Marinating the tendli in salt is crucial.
Enjoy tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | with step by step photos.
Melt-in-the-mouth buttery biscuits made of a unique blend of plain flour and cornflour are sandwiched with tongue-tickling raspberry jam to make everybody’s favourite Jam Biscuits.
The sight of the fruit jam peeping out of a hole in the biscuits adds to the visual appeal of these biscuits making them just too irresistible.
You can store these biscuits in an airtight container to enjoy whenever you wish. You can also surprise your kids by packing a few of these in their snack box . Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.
Make your pizza base more special than the normal ones! this herb pizza base uses red chilli flakes and a horde of mixed herbs along with the usual ingredients like flour, yeast and oil, to enhance the italian touch. Top it with your favourite veggies, cheese and sauces, to create exceptional pizzas!
It looks and smells so wonderful, it is hard not to be tempted by this Tendli and Matki Subzi. Thankfully, it is as tasty as it looks!
A brilliant combo of ivy gourd and sprouted matki is pressure-cooked with onions, tomatoes and spice powders, to make a mouth-watering subzi. The Pressure Cooker Tendli aur Matki ki Subzi is also quite easy and quick to prepare, so you can include it in your everyday cooking collection!
This subzi goes well with rotis, puris and parathas .