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Palak Dal Soup for Babies and Toddler | Palak Moong Dal Soup for Kids | Dal Spinach Soup for Babies | Spinach Soup for Babies | Palak Green Moong Dal Soup for Babies and Toddlers | 9 Month Old Baby Food | with 15 amazing images. A mouth-watering soup that combines two different food groups – dals and leafy vegetables, this makes a really fulfilling meal in the form of Palak Dal Soup for Babies and Toddler for your child. While your child is sure to be happy with the texture and taste of this Palak Moong Dal Soup for Babies and Toddlers, you will be happy about its nutrient profile, which combines iron, vitamin A and folic acid from spinach and calcium, protein and iron from moong dal. In the beginning months the baby may not have more than 3 to 4 tbsp of this Dal Spinach Soup for Babies, but as the infant turns into a toddler s(he) will. Give the baby some time to get accustomed to all the changes. Enjoy Palak Dal Soup for Babies and Toddler | Palak Moong Dal Soup for Kids | Dal Spinach Soup for Babies | Spinach Soup for Babies | Palak Green Moong Dal Soup for Babies and Toddlers | 9 Month Old Baby Food| with detailed step by step photos

A too-yummy-to-describe creation from the Thai repertoire, Fried Potatoes in Ginger Mushroom Sauce features crisp potato wedges tossed in a saucy base made of pungent ingredients like ginger and garlic together with succulent mushrooms and crunchy veggies. The vegetables that go in, like onions and capsicum, also do more than add volume to the sauce. They all have distinct flavours, which reflect in the dish. Make sure you serve the Fried Potatoes in Ginger Mushroom Sauce as soon as it is prepared, in order to enjoy the crunch of the veggies and the crispness of the potato wedges.

sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with 12 amazing images. The sev murmura recipe features a mix of two all-time favourites – sev and kurmura – in a handy dry form. It is a light and easy to make dry snack. This has lesser calories than any other street food recipe. In this scrumptious Gujarati sev kurmura jar snack, the sev and puffed rice are sautéed in oil with a dash of spices. This helps the flavours to sink in well, and also keeps the puffed rice crisp and nice for some days. You can also add in onions, tomatoes some chutneys and use the sev murmura in making bhel puri. I usually prepare sev murmura and store it in an air-tight container for midnight cravings and hunger pangs. Also, you can serve it to your guests and makes a perfect Indian travel dry snack. My kids also prefer taking it along with them to school as a kids tiffin treat! A cup of masala puffed rice with tea is enough to keep you full for a while. Make sure to use fresh, good quality murmura to get tasty, crunchy sev mamra . The sev kurmura can also be used to make chaats like Bhel Puri and Sukha Bhel. Learn to make sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with detailed step by step recipe photos below.

Think of pineapples and coconut milk and the first thing you notice is the contrast between the two – right from the texture to the flavour and aroma, everything about these two are contrasting. Yet, the two get along so beautifully with each other, balancing their features and giving your palate a fine treat. In this amazing Coconut Pineapple Curry, pineapple and coconut milk are combined with a flavoursome paste of coconut, ginger and other spices, to get a really tongue-tickling dish that everybody will enjoy. Serve the Coconut Pineapple Curry hot and fresh. Enjoy other recipes like Cashew Curry and Phudina, Coriander and Coconut Milk Rice .

A tasty mélange of crisp vegetables in schezwan sauce.

easy brown rice risotto recipe | Indian style brown rice vegetable risotto | healthy brown rice vegetable risotto | garlic brown rice risotto | with 20 amazing images. Easy brown rice risotto is a slightly healthier option than other cheese and fat laden risotto. This Indian style brown rice vegetable risotto is flavoured using readily-available ingredients that nevertheless add an irresistible aroma and taste. Learn how to make healthy brown rice vegetable risotto. Risotto is one of the most famous Italian rice dishes, now popular all over the world. While it is now beheld as an exotic recipe, most Italians look at Risotto as a homely and soothing meal made with rice and some form of stock. To make easy brown rice risotto, heat little oil and sauté onions, garlic and capsicum. To that add other ingredients like brown rice, milk, oregano, chilli flakes, salt and little cornflour-milk mixture. Mix all these and cook for 3 to 4 minutes. Finally add very little cheese and cook for another minute. Healthy risotto is ready. Remember to serve it immediately to enjoy its perfect texture. This vegetarian, cheese-based version of Indian style brown rice vegetable risotto is made heart-friendly by using high-fibre brown rice, minimal cheese, and a mixture of cornflour and low-fat milk for thickening. This little cornflour and cheese is needed for the risotto texture. However making this risotto will make you pile up on less calories than the cheese loaded risotto made with Arborio rice. With capsicums for colour and crunch, this garlic brown rice risotto is flavoured using readily-available ingredients that nevertheless add an irresistible aroma and taste. This brown rice vegetable risotto is a suggestive pick for heart patients and hypertensives. They can add more veggies like finely chopped carrots and broccoli to make it more heart-friendly. But remember to restrict the serving size and don’t make it a daily fare. Enjoy easy brown rice risotto recipe | Indian style brown rice vegetable risotto | healthy brown rice vegetable risotto | garlic brown rice risotto | with step by step photos.

Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with 37 amazing images. Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style is a unique combination with an amazing flavour. Learn how to make Indian moong dal vadi masala. To make Maharashtrian papdi and moong dal vadi sabzi, for the masala, heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes. Add the red chillies and coconut and sauté on a medium flame for 3 minutes. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside. Heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally. Serve hot, garnished it with coriander leaves. This papdi vadi vegetable Maharashtrian style is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it. This is a traditional recipe from the region of Vidarbha that is best enjoyed with chapatis. An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices. It is interesting to note that the masala paste uses dry coconut (kopra) and not fresh coconut. This gives the Indian moong dal vadi masala a unique flavour. Tips for Maharashtrian papdi and moong dal vadi sabzi. 1. We would recommend that you make fresh masala to get the authentic flavour and aroma of this sabzi. 2. For the paste, prefer to use Kashmiri red chillies to get the authentic red colour of the sabzi. Have a go at other traditional delicacies like Bharleli Vaangi and Cauliflower Greens Pitla. Enjoy Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with step by step photos.

A classic recipe from the kitchens of Maharashtra, the Moong Dal Vadi Rasa is a tongue-tickling preparation of moong dal vadis cooked in a gravy of tomatoes, blended with onions and spice powders. The rich flavour of the tomato-based gravy seeps into the vadis giving them a really nice flavour. Garnishing with coriander gives the Moong Dal Vadi Rasa an instant aroma boost, so make sure you don’t skip it. It is very important to serve this Maharashtrian delicacy immediately after preparation. You can also try other specialties from the region, like the Maharashtrian Pitla and Maharashtrian Amboli .

In all regional cuisines of India, Kheer made of milk and rice is very popular. This Bengali Payesh is also a variant of this milk and rice kheer. Here, long-grained rice is cooked in milk and flavoured with classic Indian spices like cardamom and saffron. Adding bay leaves to the kheer while cooking gives it a unique aroma that lingers in the kheer even after the leaves are discarded. This Bengali Payesh tastes best chilled, so refrigerate for at least an hour before serving. Try other sweet recipes like the Khubani ka Meetha and the Gajar ka Halwa .

sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule | with 18 amazing images. sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule is an instant snack which is sure to surprise your guests not just with its flawless sweet taste, but also soft texture. Learn how to make banana gulgule. Banana is a universal fruit which is loved by most of us. It is most often used to whip up a milkshake or to make porridge, salad, cake or muffins. Surprisingly you can also make dainty dumplings which are termed as banana gulgule. These scrumptious dumplings are made by deep-frying a batter of whole wheat flour and mashed bananas, perked up with cardamom powder. A dash of baking soda makes the atte aur kele ke gulgule puff up beautifully when fried, and also gives them a nice texture that is both crisp and soft. These Indian fried banana dumplings can be served without any accompaniment. They make an amusing and contrasting addition to an assorted pakoda platter which typically has a variety of spicy and chatpata flavours. You can also try other recipes with banana like the Banana Walnut Pancake and the Banana Uttapa. Tips to make sweet banana dumplings. 1. We suggest you to serve the dumplings immediately, they tend to lose their shape as they cool down. 2. Baking soda makes the dumplings fluff up beautifully when fried. 3. We recommend you to use nice riped banana for the better taste but make sure that the bananas are not over riped. 4. It is very important to fry the gulgulas slowly on medium flame till they are nice and brown. Enjoy sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule | with step by step photos.

cheesy corn vegetable cutlets for toddlers | vegetable cheese cutlets | sweet corn, potato, cheese cutlet for toddlers | how to make cheese vegetable cutlet for kids | with 16 amazing images. Cheesy corn and vegetable cutlets are a soft finger food which is sure to lure the most fussy child. More of veggies and limited quantity of cheese makes this vegetable cheese cutlets a healthier choice for toddlers. Learn how to make cheese vegetable cutlet for kids in a stp-by-step fasion. All you need to do is grate the vegetables finely so that it is easy for your child to consume and saute them in a tsp of butter. Combine this mixture with 2 tbsp of cheese, potatoes and salt. To make the vegetable cutlet for toddlers all the more attractive you can roll the cutlets into fancy shapes and sizes and cook them with very little oil. Vegetables like carrot and cabbage in these vegetable cheese cutlets are a means to add fibre and vitamins like vitamin A and vitamin C to your little one’s diet. Fiber maintains digestive health and keeps constipation at bay, while veggies will build their immune system and give them strength to fight diseases. Potatoes have been added for binding the vegetable cutlet for toddlers, but they also provide a source of energy for growing tots. Cheese in limited quantity has been added in this recipe to tempt the kids while lending some protein to their diet. Serve these Cheesy corn and vegetable cutlets immediately or roll it in whole wheat flour or multigrain rotis to make a healthy Frankie with it. Try and avoid serving tomato ketchup with these tikkis. Serve them in attractive plates and let them enjoy these cutlets in a play way manner. Enjoy cheesy corn vegetable cutlets for toddlers | vegetable cheese cutlets | sweet corn, potato, cheese cutlet for toddlers | how to make cheese vegetable cutlet for kids | with step by step photos below.

methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with 29 amazing images. methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free is a non-fried snack with a perfect blend of flavour and texture. Learn how to make Indian jowar muthia. To make methi jowar muthia, combine the fenugreek leaves, jowar flour, curds, lemon juice, ginger-green chilli paste, turmeric powder, baking soda and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") long. Place both the rolls on a greased steaming dish and steam in a steamer over a medium flame for 15 minutes. Remove, cool completely and cut into 25 mm. (1") thick slices. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, fennel seeds, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Add the muthias and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Serve immediately garnished with coriander. Here is a scrumptious snack made of healthy jowar flour, which is sure to make you drool. Jowar is a healthy cereal for those with acidity, and it is known for its alkaline properties. In Indian jowar muthia it is used to make tasty, steamed snack. The muthia gluten free are then flavoured with a tempering that includes fennel seeds, cumin and asafoetida, which not only boost the taste and aroma of this snack, but also aid in digestion. To make it more stomach-friendly and prevent acidity, ginger green chilli paste is optional. You can avoid it completely and yet you assured of a toothsome breakfast. You can take this healthy methi jowar steamed muthia to work too, so you can have a quick and healthy start to your day. But they are best consumed within 1 hour of preparation. weight-watchers, diabetics and heart patients too can enjoy this snack. They can benefit from the fibre the jowar flour and fenugreek lends. Tips to make methi jowar muthia. 1. You can add sesame seeds in the tempering. 2. Grease the steaming dish properly so that the muthia doesn’t stick. 3. For non-diabetics, you can add 1 tsp sugar in the dough to balance the taste. Enjoy methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with step by step photos.

The Honey Lemon Rice with Paneer combines ideas from Indian and Oriental cuisine to give your palate a super unique, one-of-its-kind experience. With a dash of honey, a squeeze of lime and a goode dose of orange juice, this rice preparation is both sweet and sour. At the same time, a sprinkling of biryani masala gives it a spicy dimension too. Add to this an assortment of crunchy and colourful veggies and you have a truly brilliant dish in front of you! When you want to surprise your guests with something unique, look no further than this Honey Lemon Rice with Paneer. You can also try Rice with Vegetables , and Rice and Curry in Banana Leaves .

milagai podi idli | podi idli | south indian milagai podi idli | with 26 amazing photos. Watch leftover idlis transform into a delectable tiffin treat that your kids will love to munch on. Tossing the idli cubes with ghee and milagai podi makes it spicy and tasty, and also ensures that it stays soft and moist in the tiffin box for around 5 hours. Traditionally Tamilians use idli podi as a condiment on Idlis, dosas, uttapams, appes and other South Indian dishes. I would like to share some important tips to make the perfect milagai podi idli. 1. You can use whole kashmiri red chillies and pandi red chillies mix to balance the pungency and colour of the podi. 2. Before adding the red chillies, break it and then roast it, as to avoid any mold in the chillies. 3. You can use mix of more lentils like mix of black and white urad dal or toovar dal to make the podi. 4. Make sure to clean the lentils before roasting. 5. For a nutty taste, you can also add 1 tbsp of sesame seeds. 6. Roast all the ingredients one at a time, as all the lentils take different timings to roast it. 7. While roasting make sure not to change the colour darker, keep it very light brown in colour. Even when you do not have leftover idli, you can make south indian milagai podi idli with button idlis made in a mini idli plate. This will look even more appetizing for kids! Also pack some Masala Pineapple in another tiffin for a perfect short break combo. Enjoy milagai podi idli | podi idli | south indian milagai podi idli with detailed step by step photos.

Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk.
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