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Like most South Indian recipes, this is a hot and spicy tomato and onion chutney. Perk up your meal with this chutney. Purée this to make a coarse chutney and enjoy the contrasting flavours.

apple beet carrot juice recipe | abc Indian juice | healthy carrot, beet, ginger, apple drink | with 14 amazing images. apple beet carrot juice is a Phosphorus and fibre rich drink. Learn to make healthy carrot, beet, ginger and apple drink. Kick start your day with this energy boosting apple beet carrot juice. Rich in flavour and nutrients, it satisfies aesthetic as well as nutritional demands. The abc Indian juice contains beetroot, which is the richest source of natural sugars. The Nitrates present in beet aid in detoxification and help lower bad cholesterol (LDL) levels. Carrots in apple beet carrot juice relieve constipation, lower blood pressure, have fibre and lower cholesterol. Tips for apple beet carrot juice. 1. Add chopped ginger (adrak). Adding ginger gives a super flavour to abc juice. 2. Only a high quality mixer will blend carrots. 3. Add 1 cup water. This makes it easier to blend the hard carrots. Enjoy apple beet carrot juice recipe | abc Indian juice | healthy carrot, beet, ginger, apple drink | with step by step photos.

moong dal crispies recipe | moong dal namakpare | kids tiffin snack | with 28 amazing images. Aromatic, spicy and flavourful, but very kid-friendly, these moong dal crispies make a wonderful snack to send in your kids’ tiffin box. You can make a large batch and store moong dal crispies in an airtight container for around 2 weeks, so you can serve it up to your kids whenever they are struck by a sudden hunger pang. For their part, they would love to bite into these crunchy and tasty moong dal and wheat flour crispies, with the exciting flavour of sesame, coriander and lemon. Jar Snacks like these moong dal crispies are also very helpful when sudden guests arrive. To make moong dal crispies, we had soaked and blend moong dal into a course paste. Further, we have combined it with whole wheat flour, oil, coriander, sesame seeds, you can also add ajwain, jeera, kalonji, coarsely crushed dhania seeds or black peppercorns can also be added to perk up the flavor of moong dal crispies. Next, we have added turmeric powder, ginger-green chili paste, lemon juice and salt and knead it into a semi-stiff dough without using any water. Add only 4 tbsp of water, if you think its required. Divide the dough into 4 equal portions and rolled into a thin circle. Cut it into diamond shapes and deep fry until golden brown from all the sides. Remove in a plate, once they are cool store moong dal crispies in an air-tight container. Moong dal crispies are an indispensable snack for the Diwali season! Not only are they ideal to accompany the sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Enjoy moong dal crispies recipe | moong dal namakpare | with detailed step by step recipe photos below.

papaya melon smoothie recipe | melon papaya smoothie | muskmelon kharbooja smoothie with curds and milk | with 12 amazing images. papaya melon smoothie is a muskmelon kharbooja smoothie made with curds and milk. We have got you a tasty melon papaya smoothie which will help you beat the summer heat. Making papaya and melon smoothie is easy and can be prepared quickly. All we have done is combined muskmelon, papaya, curd, milk, sugar and ice-cubes. We have blend everything until smooth and served papaya melon smoothie immediately topping it with crushed ice. The specialty of smoothies is that the strangest of ingredients combine well to give great results! you might never have thought of combining papayas and muskmelons, but try the papaya melon smoothie and you are sure to fall in love with this combination. You can also make papaya melon smoothie healthy by skipping sugar and using skimmed milk and low fat curd in the recipe. Make melon papaya smoothie for your kids after school or serve with evening snack, it will help keep them fuller and is super healthy. Enjoy papaya melon smoothie recipe | melon papaya smoothie | muskmelon kharbooja smoothie with curds and milk | with detailed step by step recipe photos and video below.

capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with 24 amazing images. capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. Learn how to make Indian bell pepper chutney. To make capsicum chutney, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes. Add the coconut and tamarind and sauté on a medium flame for 1 minute. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds. Pour the tempering evenly over it and mix well. Serve with idlis, dosas or steamed rice. Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Indian bell pepper chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies. A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this South Indian capsicum chutney for idli and dosa is sure to please everybody. Moreover, you can also gain in some antioxidants from this nourishing accompaniment and boost your immunity. This healthy capsicum chutney can be added to a weight-watchers and heart patient's diet as well as to a diabetic menu. Tips for capsicum chutney. 1. To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only. 2. We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to. 3. You can store the chutney in an airtight container in the fridge for 4-5 days. Enjoy capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with step by step photos.

mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with 25 amazing images. quick mushroom soup is a simple and easy to Indian soup which can be served in less than 20 minutes. Learn how to make healthy Indian mushroom soup. To make quick mushroom soup, heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute. Add 3 cups of vegetable stock or hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked. Allow it to cool slightly, use a hand blender and blend to a smooth purée. Add salt, pepper and milk, mix well and bring to a boil. Serve quick mushroom soup hot with crusty bread. This wholesome soup requires the mushrooms and onions to be cooked with low fat milk, for a pleasing colour, flavour and texture. A hot bowl of quick mushroom soup made with a healthy vegetable stock is definitely worth the few minutes it takes to make! Mixing the mushroom purée with low fat milk makes the healthy Indian mushroom soup so thick and creamy that you will hardly notice the absence of cream. This healthy and satisfying quick mushroom soup has only 63 calories, making it perfect for anyone on a weight loss journey. Pro tips for quick mushroom soup. 1. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. 2. Low-fat milk can help to thicken mushroom soup without making it too heavy. This is because low-fat milk contains more lactose than whole milk. Lactose is a type of sugar that can help to thicken liquids. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium. 3. Mushrooms have a unique and earthy flavor that is perfect for soups. Mushrooms have a soft and slightly chewy texture that adds to the body of the soup. Enjoy mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with step by step photos.

kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images. Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic. The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter. In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages. Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish. pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste. Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.

Watch how the sweetness of bananas and the captivating taste of mangoes combine with the humble but nutritious spinach to make an awesomely thick smoothie! A unique topping of chopped mangoes, crunchy pomegranate and chewy chia seeds is a master stroke that raises the range of the Mango Banana and Spinach Smoothie Bowl to incomparable levels. This smoothie is thick and luscious because of the combination of bananas and mangoes. Plus, it has a lot of toppings. So, it’s not something you serve in a glass but in a bowl! This vegan smoothie bowl is quite filling, and a great option for vegan breakfast, especially since it is quick and easy. When mangoes are in season, this is a must-try!

A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes.

An invigorating combination of sweet and juicy watermelons with tangy white jamun is perfect for the summer. With a splash of mint to add more josh to it, the Watermelon White Jamun Summer Cooler is just right to satiate your thirst on a hot afternoon! Do try other summer coolers like Summer Mango Cooler or Khus Drink .

A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

With the invigorating flavour of black raspberry in a base of curds, laced with honey and vanilla essence, this Black Raspberry Smoothie is a must-try recipe! Healthy and low in carbohydrates, this tasty smoothie can be had for breakfast or as a snack any time during the day. Black raspberry is low in calories , bursting with antioxidants power, and rich in a type of flavonoid called anthocyanins. It also gives the smoothie a shake-up-wake-up flavour and mouth-feel. Ice cubes are added to give an ideal consistency, but can be adjusted according to your preference.

This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Serve it with idlis or dosas .

tomato puree recipe | homemade tomato puree without preservatives | tomato puree Indian style | how to make tomato puree | 2 ingredient tomato puree | with 13 amazing images. tomato puree Indian style is a tomato based recipe which is usually added to gravies and sabzis to add body and flavour to it. Learn how to make tomato puree. While readymade tomato puree is easily available in the market, the taste of dishes you make with tomato puree Indian style is very different. It is one of the very basic recipes which can be prepared with just two ingredients in less than 10 minutes. 2 ingredient tomato puree is free of preservatives and colours making it relatively healthier than the tomato puree available in tetra packs and cans. You are assured of the quality of tomatoes used too! To make tomato puree, bring to a boil a large vessel full of water. Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife. Make a criss-cross cut at the base of each tomato. Put in boiling water for 3 to 4 minutes. Remove and put in cold water for some time. When the tomatoes are cool, peel and discard the skin. Chop roughly and blend to a smooth purée in a blender. Use the tomato puree as required. The homemade tomato puree without preservatives has a very unique flavour which is quite acceptable and it blends well with other spices and condiments too. You can make it in large quantities and store it in the freezer and make use of it to whip up delights like Indian subzis and curries, pasta etc. Tips for tomato puree. 1. Ensure that you make the cris cross slits on the opposite side of the eyes of the tomatoes. 2. Do not make very deep slits, else the tomatoes might open on adding in boiling water. 3. Instead of immersing in cold water at step 5, you can speeden up the process by holding them in running water for 30 seconds. Alternatively place them in a strainer and pour some cold water for 15 seconds. This will help them cool faster. Also, learn how to make How To Make Spinach Puree and Blanched Spinach and Boiled Onion Paste that come handy to make various Traditional Indian Subzis. Enjoy tomato puree recipe | homemade tomato puree without preservatives | tomato puree Indian style | how to make tomato puree | 2 ingredient tomato puree | with step by step photos and video below.

The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common cold and feverishness, and many prefer to take a swig of it plain, in a cup, while others prefer to mix it with rice and oodles of ghee.
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