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Gulkhand Shake, this cooling summertime sweet treat will be loved by your little ones! Gulkand is something that a child never refuses to eat, so if your child does not like plain milk or is bored of having his regular milk drinks, serve this protein-rich potion. Boost your child’s immunity by giving him 6.5 gm of protein per glass of this shake!

kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | kadala curry is a simple tasty daily fare sabzi which is filled with nourishment. Learn how to make Kerala special puttu kadala curry. Spicy and tongue-tickling, this kadala kari is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy Appam ! To make kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes. Allow the mixture to cool completely. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the curry and serve hot. This sumptuous easy kadala curry for puttu appam and dosa features cooked kala chana pepped up with a coconut-based masala that has a strong flavour of coriander seeds and fennel. A traditional tempering splattered over the curry adds to its rich flavour and aroma. This healthy black chick peas curry abounds in protein and fibre , both the nutrients which are weight loss friendly. But be careful to reduce the amount of oil used then. Heart patients can also enjoy this version of sabzi. Diabetics should relish not more than ½ serving of this Kerala special curry. This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. With so many benefits to its credit, there is no reason to not include it in your diet. Enjoy this Kerala special puttu kadala curry with freshly-made Appam, Puttu, Dosa or hot rice. Although it tastes best when hot, it remains flavourful even when it cools down, so you can pack it in a tiffin box or even carry over any remainders for dinner. Enjoy kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with recipe below.

mixed sprouts and mint soup recipe | sprouted bean soup | vegetable sprouts soup for weight loss | sprouted bean and mint soup for acidity | with 14 amazing images. mixed sprouts and mint soup recipe | sprouted bean soup | vegetable sprouts soup for weight loss | sprouted bean and mint soup for acidity is a quick fix appetizer which is sure to refresh you. Learn how to make sprouted bean soup. To make mixed sprouts and mint soup, combine the mixed sprouts, tomatoes, onions, garlic 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. Cool and blend in a mixer till smooth using 2½ cups of water. Transfer the mixture into a deep non-stick pan and add the salt and pepper. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Switch off the flame, add the mint leaves and lemon juice and mix well. Serve hot. Eating small and frequent meals is a handy technique to keep acidity at bay. But then, you are always left wondering what to have in between the regular meals. This sprouted bean and mint soup for acidity is an excellent choice. It is a nutritious soupy snack that can be enjoyed between meals, but it may also be served as an appetizer. It also does wonders to curb your acidity as sprouts are alkaline by nature. Mint adds a refreshing touch and is also known to subdue the stomach acids. Not too spicy, sprouted bean soup is just perfect for your stomach condition. However, avoid it if you are already experiencing flatulence. Vegetable sprouts soup is perfect for weight loss too. With the wealth of protein and fibre at just 69 calories, it is great to satiate you for long hours. heart patients and diabetics too can benefit from the fibre content of this soup. The fibre in it is beneficial to control blood sugar and blood cholesterol levels. Further onions and garlic add quercetin and allicin which help to reduce inflammation and protect the heart further. Tips for mixed sprouts and mint soup. 1. The soaking time and sprouting time of each pulse will be different. So you will have to soak and sprout them separately. Learn about sprouting methods of different pulses. 2. If you wish, you can use only moong sprouts. 3. This is a thick soup. So if you are serving later, adjust the consistency with some water and reheat it before serving. You can also try our other delicious and healthy stomach friendly soups like Nourishing Lettuce Soup and Potato and Onion Soup. Enjoy mixed sprouts and mint soup recipe | sprouted bean soup | vegetable sprouts soup for weight loss | sprouted bean and mint soup for acidity | with step by step photos.

Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with 20 amazing images. Punjabi garam masala powder is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking! You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market. There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala. We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes. Punjabi garam masala is available in the smallest of shops in India and in Indian stores across the world. This North Indian garam masala recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give. Enjoy how to make Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with detailed step by step photos and video below.

dry masala powder for Mumbai roadside chaat recipe | bhel puri masala powder | homemade masala powder for Indian chaat | dry masala for bhel, sev puri | with 8 amazing images. dry masala powder for Mumbai roadside chaat recipe | bhel puri masala powder | homemade masala powder for Indian chaat | dry masala for bhel, sev puri is used as a flavour enhancer in many chaat recipes. Learn how to make bhel puri masala powder. To make dry masala powder for Mumbai roadside chaat, combine all the ingredients in a blender and blend to a fine powder. Use as required or store it in an air-tight bottle. All of us know what goes into Mumbai’s famous roadside Bhel and other chaats, don’t we? Of course, murmura, sev, papdi, chaat masala, chutneys, crunchy onions, juicy tomatoes, etc. But do you know of the invisible ingredient, which gives it a unique and magical taste? It is the bhel puri masala powder. The homemade masala powder for Indian chaat is a perfect blend of spices, which gives a tongue-tickling flavour and enticing aroma to the bhel and other chaats. The black salt makes the masala powder quite chatpata and leaves a lingering taste on your taste buds. Make a batch of this dry masala powder for Mumbai roadside chaat and store it in an airtight container for a month, to whip up authentic roadside chaat whenever you are tempted to! You can also try other recipes like Chaat-Masala or Geela Bhel. Tips for dry masala powder for Mumbai roadside chaat. 1. Ensure that the cumin seeds are well roasted, else they will lend a very raw taste to the masala powder. You might think that the proportion of cumin seeds is more than the other ingredients, but that’s necessary to balance the taste. 2. While the salt is usually added as per taste, for this recipe we recommend adding the mentioned amount of ½ tbsp, so as to get the perfect flavour of each ingredient. 3. Prefer to use a small mixer jar so the masala powder blends well. We need a fine powder. 4. Store it in an air-tight container. It stays fresh for 2 to 3 weeks when stored at room temperature and up to 2-3 months when stored refrigerated. Enjoy dry masala powder for Mumbai roadside chaat recipe | bhel puri masala powder | homemade masala powder for Indian chaat | dry masala for bhel, sev puri | with step by step photos.

Here’s a mind-blowing chutney that you can serve as an accompaniment or a dip, or use to make other dishes like saladsrolls and wraps. Made of garlic and flaxseeds, this chutney has a spicy taste that gives your taste buds an effective shake! Crushing garlic cloves activates an enzyme called Allinase, which helps convert Alliin to Allicin. This Allicin has appreciable health benefits, including anti-bacterial, anti-fungal and anti-viral properties. But we agree that peeling and crushing garlic can be quite a task! We suggest you soak the garlic cloves in hot water for a while, as it makes them easier to peel. Also, oil your hands to avoid the garlicky aroma lingering on your fingertips. This peppy Garlic-Flaxseed Chutney stays good for around 10-12 days, so you can make a batch and keep it handy to enjoy as and when required.

mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with 18 amazing images. mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make pudina chutney. To make mint chutney, combine mint leaves, coriander, onions, lemon juice, sugar, green chillies and salt along with ¼ cup of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. The onions have been added in restaurant style spicy mint chutney so they give an additional taste when served alongside with Indian appetizers like Indian appetizers like Kebabs / Tikkis / Barbeques or use it to prepare your favourite roadside snacks. Lemon juice, of course, is to maintain the colour of the chutney and the sugar balances the sourness of the lemons. Tips for mint chutney. 1. When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems. 2. Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy. 3. This chutney stays for 2 to 3 days when refrigerated. If you skip the onions, you can store it in a deep-freezer for 2 to 3 months too! Enjoy mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with step by step photos.

hummus with tahini paste recipe | authentic hummus | Lebanese hummus | with amazing 19 images. While we commonly make quick and easy versions of hummus with chickpeas, garlic and curds, this is a slightly more elaborate hummus with tahini paste. This authentic hummus with tahini paste recipe has a rich mouth-feel and really strong flavour. Apart from the exciting flavour of tahini paste, the strong taste of garlic and a tinge of lemony tang are also clearly noticeable in this recipe, not to forget the herby touch of parsley. Hummus is super easy to make all you need to do is soak kabuli chana a day prior! Once, the kabuli chana are soaked, pressure cook them. Drain and transfer to a mixing jar. Further, add tahini paste. Tahini paste is a thick, creamy paste made by roasting sesame seeds and grinding them up with olive oil to get a paste. This paste is an essential ingredient in making the traditional Lebanese hummus. Next, add garlic. Lemon juice and cumin powder. With it add olive oil. This is the second most important ingredient for hummus. Use extra virgin olive oil if possible, but if you don’t have that, then regular is fine. At this stage you can also add a little curd to make the hummus light and fluffy. Blend to a smooth mixture. Add a little reserved chickpea cooking water, only if required. Add this water, little by little, as you do not want your hummus to be runny. I have used approximately 2-3 tbsps of water. Further, take it out in a serving bowl. Drizzle olive oil over Lebanese hummus, sprinkle cumin seed powder and garnish with parsley. You can serve the hummus with tahini paste along with Lavash or Chips, to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too! You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread. Enjoy hummus with tahini paste recipe | authentic hummus | Lebanese hummus | with detailed step by step photos below.

Antioxidant boost, a potent antioxidant drink that fights all infections and enhances immune system. Eating so many fruits can be boring hence make it into a juice and gain their benefits.

dal vegetable soup for babies and toddlers recipe | healthy dal vegetable soup for kids | moong dal mixed vegetable soup | how to make healthy dal vegetable soup for babies | with 25 amazing images. Dal vegetable soup for babies and toddlers is a nourishing soup for babies which can be enjoyed by babies towards the end of infancy and during toddlerhood. Healthy dal vegetable soup for kids has not only dal and veggies but little paneer too. Learn to make healthy dal vegetable soup for babies. Making dal vegetable soup for babies and toddlers, involves buying all fresh veggies and chopping them as mentioned in the recipe. Wash the moong dal and combine and dal and veggies in a pressure cooker with enough water and salt and cook for 2 to 3 whistles. Once the cooker cools down, blend the mixture and transfer to a pan and boil it for about a minute. The soup is ready to be served to your little one. Your baby will gain enough protein from this moong dal mixed vegetable soup. This protein will nourish the growing cells of the body and help in bone development too. The veggies like carrot, cabbage and tomatoes add immune building vitamins like vitamin A and Vitamin C. Finally you can garnish with crumbled paneer for added mouthfeel. If your baby doesn’t like it, then blend it with the dal and veggie mixture of healthy dal vegetable soup for kids. Paneer is a good source of calcium and protein . Try and serve the moong dal mixed vegetable soup immediately on making, else it will thicken. You might then also notice a change in the colour of the soup. Enjoy dal vegetable soup for babies and toddlers recipe | healthy dal vegetable soup for kids | moong dal mixed vegetable soup | how to make healthy dal vegetable soup for babies | with step by step images.

paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with 27 amazing images. paneer and spinach soup is a fragrant and nourishing Indian soup with soothing flavours. Learn how to make healthy spinach paneer soup. Subtly flavoured this spinach cottage cheese soup is a wholesome fare that you will love to slurp up. Palak cooked and blended to a puree, thickened with moong dal and perfectly pepped up with onions, salt and pepper is a delight for the taste buds. paneer and spinach soup is a protein rich soup with 8.4 grams of protein ( 15% of RDA). This protein-packed healthy palak paneer soup is a meal in a bowl! generous use of moong dal, paneer and spinach make it extremely nourishing and filling, while the onion and pepper bring in their soothing yet sharp flavours. To make paneer and spinach soup, heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside. In the same pan add onions and sauté on medium flame for 1 to 2 minutes. Add the moong dal, spinach and 2 1/2 cups of water and cook on a medium flame for 15 minutes or till the dal is cooked. Keep aside to cool completely. Once cooled transfer it in a mixer jar and blend to a smooth purée. Transfer the purée to the same pan, add 2 cups of water, salt and pepper. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer pieces. Cook on a medium flame for 1 minute, while stirring occasionally. Serve the paneer and spinach soup hot. This delightful Indian palak soup with paneer is not only tantalizingly tasty, but also conveniently quick to prepare. Try it out! Tips for paneer and spinach soup. 1. Do not over sauté the paneer pieces else they might turn chewy. 2. Also do not sauté them and keep too much ahead of time. Enjoy paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with step by step photos.

Spreads transform simple breads and toasts into lavish fare! This spread is a nice combo water-filled zucchini, and vitamin rich parsley pepped up with the flavours of lemon, chillies and walnuts. You would not head for fat-laden butter and cheese after you have tasted brown bread with this delectable spread!

Nowadays it has become common for people to buy readymade dhokla flour from shops, because they think it takes too much time and effort to make it at home. Try this easy-peasy recipe and you will always make it at home henceforth! This Homemade White Dhokla Flour is made of two common ingredients. It requires no advance preparation and takes just minutes to make. You do not even have to go to a flour mill to make it, as it can be ground at home easily using a regular mixer-grinder. The rice and urad dal have to be ground into a fine-coarse powder, which means neither too coarse nor too fine, somewhere in between! Once ready, you can store it in a dry and airtight container for two months, to use whenever required. This flour is used to make khatta dhokla very quickly and easily at home...

cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images. cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter. Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks. Also try other vadas like Instant medu vada and Rasam vada. pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal. Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.

While you are sure to have tried Juices combining fruits and vegetables, this unique blend of beetroot and fruits with soda is something unique! Beetroot gives not only an appealing colour but also a pleasant texture to the drink, while pineapple and apple lend tang and sweetness respectively. Black salt and chaat masala lend a spicy touch to this drink, which is finally fizzed up with Sprite. Mix gently after adding the soda so that it doesn’t bubble up and spill over. Serve the Fruity Beetroot Soda absolutely cold.
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