The all-time favourite hot and sour soup makes a stunning comeback, in an even healthier form! The beauty of this soup is not just in the method of making it but also in the way it is served.
The flavours of lemon grass and coriander should be extracted well by boiling them; lemon grass is very specific to thai cooking and imparts its refreshing flavour to the dish.
Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly. Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added finally, and only if required.
A thick sago soup flavoured with soya and lemon grass and cooked with carrots and onions.
White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely. Just halve or quarter them, so the water can reach the inside of the vegetable as well as the outside.
Crunchy, healthy veggies in a spicy lemongrass flavoured gravy, the goodness of this dish is further enhanced by the presence of low-cal, iron-rich, fibrous tofu.
While freshly-made paste has an unbeatable charm of its own, you can also make it in advance and store, to make this dish quicker.
This vegetable dish can be a meal by itself, or it can be served with kodri for a scrumptious lunch. Take care to use only very tender lemon grass, chopped finely using scissors.
You can also try other diabetic friendly vegetable recipes like Mushroom, Capsicum and Paneer Stir-fry , Low Calorie Vegetable Au Gratin or Raw Papaya and Cabbage Stir-fry . Treat your little ones to ‘thin-crust pizzas’ right at home. Crisp bhakris topped with tangy pizza sauce and toppings make a nice ‘pizza’ like snack. These ‘pizzas’ are small so serve them whole, they are extremely enjoyable.
Mouth-melting bread koftas in delicious pumpkin curry.
Double layered chocolate truffle gateau, this eggless recipe is a good workaround for those caught between staunch vegetarianism and the lure of chocolate!
If you are just preparing the basic chocolate sponge, you can serve it with chocolate and raspberry sauce or plain chocolate sauce . Straight from the kitchens of andhra pradesh, this delicacy is extremely liked and very frequently consumed there. 'pappu' means dal in telegu and has been combined here with gongura and moong dal.
methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli | with 43 amazing images.
Gujarati methi dal dhokli is not only delicious but also nutritious. Learn methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli |
Dal-Dhokli is an easy instant pot recipe that makes a delicious and wholesome one pot meal. Adding fenugreek (methi) to the dhoklis can enhance the flavor and nutritional value of the methi dal dhokli dish.
Gujarati methi dal dhokli is a delightful and wholesome Indian dish that combines the goodness of lentils (dal) with a unique addition of wheat flour dumplings (dhokli) and the distinct flavor of fenugreek leaves (methi).
pro tips to make methi dal dhokli: 1. The dough should be soft and pliable. If the dough is too dry, the dhokli will be hard. 2. The type of dal you use will affect the flavor of the dish. For making this recipe I recommend using toovar dal or moong dal. 3. Fresh methi leaves will give the dish the best flavor. If you cannot find fresh methi leaves, you can use kasuri methi. 4. Add the dhoklis one by one into the dal as otherwise they could form one big lump.
Enjoy methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli | with detailed step by step photos. Brimming with nutrients, this is undoubtedly an ideal accompaniment. We have balanced the flavour with dal and veggies, to mellow the taste of methi, which everybody may not relish.
A spicy spinach and lentil preparation that can be relished with steamed rice or rotis. Do not overcook this dal as the spinach tends to discolour quickly.
Indian cottage cheese or paneer is absolutely safe for gluten intolerant. It’s easy to make fresh and soft paneer at home, and you can ensure it is contamination-free!
The liberal use of coconut and spices leaves you in no doubt that this is a Goanese creation! This delicacy from Goa features potatoes in a tongue-tickling gravy, which is both tangy and spicy. While the gravy gets its tanginess from tomato pulp, the pungency is derived from a special paste of onions, coconut and spices.
It is the special way of handling the onions that makes this Goanese gravy very different. The onions are first roasted whole, and then peeled and blended with the other ingredients. This gives a unique, intense flavour to the gravy, which complements the potatoes beautifully. Indeed, Potatoes in Goanese Gravy is a real peppy accompaniment for ladi pav .