jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss |
jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss is a nourishing high fibre meal in itself. Learn how to make jowar khichdi.
To make jowar vegetable khichdi, soak the whole jowar overnight in enough water. Next day, drain all the water. Combine soaked and drained jowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Keep the cooked whole jowar aside without draining the water. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, green chillies, red, green, yellow capsicum and the zucchini and sauté on a medium flame for 1 to 2 minutes. Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately.
A tasty one dish meal made of healthy jowar, the jowar khichdi is also quite exotic due to the choice of veggies used in it. Coloured capsicum and zucchini bring in not just colour but also a host of beneficial nutrients and antioxidants, just as the whole grain makes the jowar khichdi rich in protein, fibre and iron.
You will realize that healthy millets khichdi, has a very unique texture in comparison to other khichdi made usually in most households. The grains of whole jowar are separate and lend an appealing mouthfeel.
This jowar khichdi for weight loss is a wise indulgence for diabetics and heart patients too. The fiber in it will help manage blood sugar levels as well as blood cholesterol levels.
Tips for jowar vegetable khichdi. 1. The jowar has to be soaked for at least 8 hours. So plan for it in advance. 2. Zucchini can be replaced with finely chopped broccoli.
Enjoy jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss | with step by step photos. Panha, the evergreen Indian cooler, just got easier! Summer is just not complete without chilled glasses of Panha, prepared with raw mangoes, perked up with black salt and spices like cardamom and saffron, and sweetened with sugar.
Preparing this traditional drink using the Microwave oven is much faster, as it takes a minute or two to cook the raw mango cubes, and just about the same time to dissolve the sugar too! Being so easy, you can now relish freshly-prepared Panha to refresh yourself anytime you feel like it. tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink | with 19 amazing images.
tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink is a peppy drink which can be served at any time of the day.
To make tamarind sweet and sour drink, combine the tamarind and ½ cup of water in a small bowl, mix well and keep aside to soak for 1 hour. Squeeze out the pulp from soaked tamarind using your hands. Strain the tamarind pulp well using a strainer. Combine all the ingredients with the strained tamarind pulp and 1 cup of chilled water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add 3 cups of chilled water and mix well. Serve chilled.
Tamarind and jaggery are a well-known team, not only in Indian cuisine but in other parts of Asia too. We find the magic of this duo playing out in several chutneys and sweet-and-sour sauces. This imli masala drink is another chance to lose yourself in the reverberating flavours of tamarind, jaggery, rock salt and appropriate spice powders along with sugar.
This chatpata imli ka amlana is strongly influenced by the spice powders, and you will really feel the tingling sensation on your taste buds when you have it chilled.
Enjoy this refreshing Indian tamarind drink accompanied with mouth-watering snacks like bhajiya pav and moong sprouts and potato salli chaat.
Tips for tamarind sweet and sour drink. 1. This recipe makes use of dried tamarind and not fresh tamarind. 2. Use warm water for soaking tamarind, so as to get the maximum tamarind pulp. 3. Prefer to use your fingers to rub the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. 4. You can make a batch of Tamarind pulp and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months. Before making the drink, thaw it and use it.
Enjoy tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink | with step by step photos. Coleslaw salad is an international favorite, made with shredded cabbage and other ingredients dressed in a tangy salad cream or vinaigrette dressing. The Cabbage, Apple and Pineapple Coleslaw features a vibrant combination of veggies and fruits perked up with a mustard-flavored, lemony salad cream. The addition of pineapple to the coleslaw gives the salad a fruity sharpness, eliminating the need for vinegar in the dressing.
chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with 20 amazing images.
chawal ki roti recipe I often use to have as a young child with green chilli thecha and red chilli thecha for breakfast.
To make chawal ki roti, combine rice flour, cooked rice, garlic, green chillies, ginger, curd, oil and salt in a deep bowl and knead into a firm dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle. Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides. Repeat with the remaining dough to make 6 more rotis. Serve hot.
This rice flour roti has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments.
Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. Here this combination is used to make masala chawal roti. This is a good way to make use of left-over rice.
To perk up the flavour of Maharashtrian masala chawal paratha, garlic, ginger and green chillies have been added. Curds and oil are added to make the rotis soft. Serve them hot with a spicy pickle or any sabzi with a gravy like batata tamata rassa bhaji.
Tips for chawal ki roti. 1. The cooked rice if it is over cooked is best for this recipe as it will mash and mix well with the rice flour. 2. Cook them close to the serving time as much as possible and serve immediately.
Enjoy chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with step by step photos. Like all other kashmiri preparations, this roti has a delicate blend of spices. I have used milk to bind the dough instead of water as this helps to enrich the roti. You may even add saffron if you desire.
The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner.
Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it.
Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi . Tired of dal-chawal? Then this is just the thing you need. A simple stir fry with oriental origins that is rich in fibre, folic acid, protein and above all taste. Toss in some noodles if you want to make a bigger meal of this dish.
khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with 47 amazing images.
khasta kachori is a very famous and loved chaat from Rajasthan. So popular that moong dal khasta kachori chaat is easily available as Mumbai street food and Delhi street food chaat.
A perfect khasta kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this khasta kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior.
The method to make khasta kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. Street style khasta kachori is a perfect recipe for someone who loves fried food.
Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience!
Remember to fry the moong dal khasta kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Enjoy khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with detailed step by step recipe photos and video below. 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. nachni pancake recipe | ragi pancake | healthy red millet Indian pancake | with 29 amazing images.
nachni pancake recipe | ragi pancake | healthy red millet Indian pancake is a health snack which can be enjoyed by entire family. Learn how to make ragi pancake.
To make nachni pancake, in a bowl, combine the ragi flour, soya flour, sesame seeds, onions, green chillies, ginger, coriander and salt and mix well with a 5 tbsp of water to make a smooth loose dough. Divide into 6 portions and keep aside. Heat a non-stick pan and grease it with a little oil. Wet your fingers and spread an even layer of one portion of the dough to make a 125 mm. (5") round. Cook on both sides till golden brown, using a little oil. Repeat with the rest of the batter to make 5 more pancakes. Serve hot with the green chutney.
Get two health-conscious people talking for a while, and they will touch upon topics like diet and cooking, in specific about grains and flours. Ragi flour is one such flour which is not very commonly used in every household, but it has immense health benefits. Here we have presented it in the form of ragi pancake.
The secret of this savoury nachni pancake is the use of ragi flour spiced with ginger, green chillies and onions. Full of simplicity, it has an immense flavouring touch. These are gluten-free and can be enjoyed by gluten intolerant people too!
Healthy red millet Indian pancake is a wise choice for those aiming to make up for their calcium and phosphorus requirement of the day. Duo of these nutrients can help in bone strengthening. The magnesium from the pancakes can help in maintain heartbeat. Obese individuals as well diabetics can add this recipe to their book of healthy choices.
Tips for nachni pancake. 1. Serve healthy red millet pancake with homemade curd. 2. Serve ragi pancake with green chutney. 3. Wet your fingers and spread an even layer of one portion of the dough to make a 125 mm. (5") round. 4. You can use 1 tbls soya flour instead of besan if you wish to make it a ragi pancake with soya flour. 5. Avoid using whole wheat flour to make ragi pancake. Best is besan or soya flour.
Enjoy nachni pancake recipe | ragi pancake | healthy red millet Indian pancake | with step by step photos.
saffron lemon drink recipe | Indian saffron lemonade | kesar and lemon drink | saffron mocktail | with 10 images.
It is quite common to add saffron to kheer, mithai and milky drinks too. But, here is an outta-this-world saffron lemon drink that focuses totally on saffron. Since the saffron lemon drink has no milk, the unique flavour and pleasant colour of saffron steal the show!
A dash of lemon juice helps to highlight the attributes of saffron even better, making this a rejuvenating, must-try saffron lemon drink recipe. Do not use more than the said amount of saffron, otherwise the flavour will get overpowering.
To make saffron lemon drink, combine the saffron and 2 tsp of warm water in a small bowl, mix well and keep aside. Combine the lemon juice, sugar and saffron-water mixture along with 3 cups of chilled water in a deep bowl and mix well. Pour the saffron lemonade into 3 individual glasses and serve.
saffron lemon drink tastes best when chilled.
Tips for saffron lemonade: 1. A dash of lemon juice helps to highlight the attributes of saffron even better. 2. Remember to buy good quality saffron for your drink to taste really rich. 3. You can also add other ingredients to saffron lemonade, such as honey, pudina, or ginger.
Enjoy saffron lemon drink recipe | Indian saffron lemonade | kesar and lemon drink | saffron mocktail | with step by step photos.
kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | with 42 amazing images.
Punjabi style kadhai paneer is a vibrant and flavorful North Indian dish that's loved for its spicy, tangy, and aromatic flavours. Learn how to make kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi |
kadhai paneer is a delicious and aromatic dish made using harmonious blend of aromatic spices, vibrant bell peppers, and velvety paneer creates a dish that is both irresistible to the taste buds. Whether you enjoy it at a restaurant or make it at home, paneer kadai sabzi is sure to leave a lasting impression on your taste buds.
Punjabi style kadhai paneer is typically served with naan or roti bread, and it can also be enjoyed with rice. It is a flavorful and satisfying dish that is perfect for a weeknight meal or a special occasion.
pro tips to make kadhai paneer: 1. Instead of green capsicum you can also use coloured capsicum cubes to make this recipe. 2. Adding fresh cream makes the gravy luscious and creamy. 3. Make sure to use fresh curd to avoid the gravy from getting sour as we are also adding tomato pulp as the base of the gravy.
Enjoy kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | with detailed step by step photos.
Satisfying hungry children is a task in itself. Every day food has to look interesting and of course different to please their appetites! This recipe is of a delicious chapati roll filled with a spicy mushroom mixture. The addition of soda bi-crab to the chapati dough makes these chapattis soft while the corn flour makes them crispy. A treat for children and adults alike! If you are using left-over chapatis to rustle up a tasty snack, just warm them up a little!
Chila is a sumptuous pancake made with flours or lentils. There are quick and elaborate versions, light and heavy ones, which can be served for Breakfast or even brunch.
In this creation, wholesome moong dal chilas are stuffed with a perfectly spiced potato mixture. Although it sounds elaborate, the Moong Dal and Potato Rolls are actually easy to prepare. You just need to plan earlier and soak the dal.
When kids come home hungry serve these rolls with a glass of Fruity Orange Drink or Apple Lemon Fizz.
See detailed step by step photos of Stuffed Moong Dal and Potato Rolls recipe below.