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white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | with 8 amazing photos The basic white sauce is also known as béchamel and has its origin in France. The authentic béchamel sauce, makes use of milk boiled with studded onion (onion halve pierced with cloves) and bay leaves, but that is totally optional. It is one of the mother sauces. Making the white sauce recipe for baking is very easy and can be quickly made, all the basic ingredients are used for making it are available in Indian kitchens. We have made white sauce by first heating butter in a pan and adding flour to it, the rule is to take equal quantity of butter and flour. Once you have added the flour, stir it continuously using a whisk and cook on a slow flame. Stirring continuously helps in even cooking of the flour apart from preventing it from forming lumps. Once the flour turns frothy and turns golden, pour the milk, keep stirring till the milk thickens, make sure you whisk it well or else you might get lumps. Lastly, we have added salt and pepper for taste. Use Indian style white sauce recipe immediately. If you wish to store it, cool the White Sauce completely, pour in an air-tight container and refrigerate/freeze. Remember, on cooling the white sauce will thicken more. If the sauce is to be used later, add a little milk, mix well and re-heat it.The ratio of butter: flour: milk is ALWAYS remain 1:1:10 to get a perfect consistency thin white sauce. You can use white sauce as a base for various soups, pastas, sauces and baked dishes which require a certain creaminess. Enjoy white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | with step by step photos below.

tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with amazing 33 images. tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods. ivy gourd rice is easy and quick to make. All you need to do is dump all the ingredients together and ivy gourd rice is ready! Every Maharashtrian household has their own style and method of making it and this is our version to it. Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it. This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut. You can make ivy gourd rice for special occasions or also use it as a tiffin treat. It is a satisfying one-pot meal. Preparation for Tendli bhaat doesn’t make time nor does cooking. This is on my lunch box tiffin recipe atleast once a week. Also, I have a Maharashtrian friend who makes it as a gudi padwa recipe along with sol kadhi. Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the Maharashtrian tendli bhaat wonderfully. You could try the same tendli bhaat with other veggies, but tendli offers a special, crisp texture that is difficult to match! Enjoy this Maharashtrian delicacy with curds and your favourite Aachar by the side. Learn to make tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with detailed step by step recipe photos and video below.

how to sprout moong | healthy mung beans sprouts | how to sprout mung beans at home | how to make sprouts | with 23 amazing images. Healthy Mung Beans Sprouts is a time consuming recipe, but it’s truly worth trying due to the list of nutrients it possess. Here we bring to you how to sprout mung beans at home. To make Sprouted Mung Beans at Home firstly you need to make perfect moong sprouts. For that soak the whole moong for about 6 hours in enough water. Then drain that water and place the soaked moong on a muslin cloth. Twist the muslin cloth and dab some water on it. Keep it in a warm place for 10 to 12 hours. Once the moong sprouts are ready, boil the measured quantity of water in a deep non-stick pan and add moong sprouts, salt and turmeric powder to it. Cook them on medium flame for 15 minutes with a lid covered on the pan. This is not only a convenient way but also a healthy method, because we cook it in just the required amount of water, to avoid nutrient loss. If you do not have a muslin cloth to Sprout Mung Beans at Home, then you can place the soaked and drained sprouts on a strainer and keep them covered for 10 to 12 hours to sprout. In this procedure you might have to sprinkle some water twice in between and also toss them twice or thrice using a spoon. Sprouting is a wonderful way to enhance the nutritional benefits of beans like moong, and it also adds to the flavour with a mild sweetness and pleasurable crunch. The process of Sprouting Moong at Home increases the nutrient value of most nutrients by 15 to 30%. You can enjoy these Mung Bean Sprouts at Home with a sprinkle of some lemon juice and a dash of chilli powder. Alternatively you can add the Healthy Mung Bean Sprouts to a salad, or toss it with some salt and chilli powder to enjoy it as a snack. You can also cook it further and use it to make healthy recipes like subzis and parathas. Enjoy how to sprout moong | healthy mung beans sprouts | how to sprout mung beans at home | how to make sprouts | with step by step photos.

cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with 29 amazing images. cauliflower stir fry recipe | gobi fry | gobi tomato sabzi is a quick and easy recipe which can be served within 20 minutes. Learn how to make gobi fry. To make cauliflower stir fry, boil enough water in a deep non-stick pan, add the cauliflower florets, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat the oil in a broad non-stick pan, add the ginger-garlic paste and green chillies and saute on a medium flame for 1 minute. Add the chilli powder, dried fenugreek leaves, garam masala and tomatoes and cook on a medium flame for 2 minutes. Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. As soon as you taste this gobi fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are also sure to notice the presence of coriander in this recipe, as it is used in much higher quantities as a key ingredient rather than as a standard garnish. Of course, we cannot forget the aromatic presence of ginger, garlic and green chillies along with garam masala in gobi tomato sabzi. Despite the exotic flavour and texture, the best part is that this cauliflower stir fry can be made easily with readily available ingredients. So, go ahead and give it a shot right away! Tips for cauliflower stir fry. 1. While cooking cauliflower with salt and turmeric powder, they should only be parboiled and not cooked completely. They need to maintain their crunch. 2. Serve gobi tomato stir fry with bajra roti. Enjoy cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with step by step photos.

hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images. hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices. These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well. spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip. Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images.

baingan bharta | baingan ka bharta | roasted eggplant stir fry | aubergine bharta | with 19 amazing images. Roasted, peeled and mashed, the brinjals transform into an aromatic ingredient perfect to create this traditional Punjabi subzi. Cooked along with tangy tomatoes and pungent ingredients like onions, ginger and green chillies, Baingan Bharta is an accompaniment that goes equally well with rotis and rice, making you have much more of the main course! Take care to cook the brinjals well till the skin chars and starts curling, ready to be peeled. Enjoy how to make Baingan Bharta recipe with detailed step by step photos and video below.

homemade veg protein powder recipe | protein powder for weight loss | how to make protein powder at home | with 48 amazing images. homemade veg protein powder recipe | protein powder for weight loss | how to make protein powder at home is an easy to make mix at home. Learn how to make protein powder for weight loss. To make homemade veg protein powder, heat a broad non-stick pan and dry roast the almonds for 3 to 4 minutes on medium flame, while stirring occasionally. Remove and keep aside in a big plate. In the same broad non-stick pan and dry roast the walnuts for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside in the same plate. In the same broad non-stick pan and dry roast the peanuts for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside in the same plate. In the same broad non-stick pan and dry roast the pistachios and cashew nuts for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside in the same plate. In the same broad non-stick pan and dry roast the melon seeds, pumpkin seeds, sunflower seeds and flax seeds for 2 to 3 minutes on medium flame, while stirring occasionally. Remove and keep aside to cool completely in the same plate. Once the mixture has been completely cooled, add the chia seeds and dry dates. Transfer the mixture into a blender jar and pulse and blend to a fine powder. Use as required. Athletes, sportsmen, dancers and even those recuperating from some health problems are often recommended to have a protein supplement. However, many people are wary of the contents of commercially available protein powders and whether it will suit them. Not to worry. You can make an effective protein powder at home effortlessly. A variety of nuts and seeds are tiny treasure-troves of protein and form the bulk of this protein powder for weight loss. You can also gain in antioxidants and omega-3 fatty acids from these ingredients which helps to reduce inflammation in the body and maintain the health of organs. Each tablespoon of this protein powder lends 1.7 g of protein. 2 to 3 tablespoons of this powder is a suggested serving size in a cup of milk / almond milk. Diabetics and heart patients can also include this powder in their meals. It is important to roast and blend each seed separately as the texture and density of each seed is different. If you try to roast and blend them all together, you might not get a fine homemade veg protein powder. This protein powder is free of dairy products, grains and gluten, so it is quite safe for people with gluten intolerance and lactose intolerance. They can use this powder with almond milk as shown in the recipe of vanilla protein shake. You can also try other interesting homemade healthy recipes like Homemade Peanut Butter, Homemade Oats Milk, Homemade Almond Butter, Homemade Multigrain Bread and Almond Milk. Tips to make homemade protein powder. 1. Remember to cool all the ingredients completely before blending. Even slight warmth might give a paste after blending instead of powder. 2. The veg protein powder in tends to settle down at the bottom of the glass. So keep stirring it while drinking. Enjoy homemade veg protein powder recipe | protein powder for weight loss | how to make protein powder at home | with step by step photos.

curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step images. curd upma is one of the most famous South Indian dish even today. Learn how to make curd rava upma. Thayir upma, in fact, used to be one of the traditional secrets of cooking upma in Tamil Nadu, and many grandmas used to add a cup of buttermilk or a little curds to the upma, claiming that it would taste better and also digest more easily. To make curd upma, combine the curds, green chilli paste, salt and 2½ cups of water in a deep bowl, whisk well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the urad dal and curry leaves and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the rava and sauté on a medium flame for 3 to 4 minutes. Add the curd-water mixture and coriander, mix well, cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Serve immediately. Upma made with semolina is one of the most famous breakfast dishes in India. We have another traditional recipe, curd rava upma, made slightly different by cooking the roasted rava in a mixture of curds and water instead of just water. This gives a nice consistency and pleasant, rustic tang to the upma. Tips for curd upma. 1. Saute the rava on a medium flame only. Sauteing on high flame might lead to quick browning and burning. 2. After adding the curd-water mixture, remember to stir it continuously to avoid lump formation. Serve the curd rava upma hot and fresh with chutney and pickle or traditional Gun powder! You can also try other breakfast recipes like the Methi Thalipeeth or Palak Chola Dal Idli. Enjoy curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step photos below.

carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi. carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices. To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content. Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay. Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning. This healthy Indian sabzi tastes delicious when served hot with phulkas and curd. Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with 30 amazing images. Our very own roll, from the streets of Mumbai, the Aloo Frankie is the perfect snack for everyone! Aloo Frankie is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. The chatpata, spicy taste of the Mumbai street food Aloo Frankie makes it an ideal street food, the best accompaniment to friendly banter. While the potato stuffing makes it filling, the onion masala mixture and masala water give it the tongue-tickling taste and classic crunch. I would like to suggest to some tips to make the perfect Aloo Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. We show you the 4 detailed steps of the main parts of making the aloo Frankie. 1. Making the masala water 2. Making the onion masala mixture 3. Chillies in vinegar mixture for Potato Frankie. 4. Stuffing for Aloo Frankie. This filling snack of Aloo Frankie can be easily made at home, and you can even pack it in the kids dabba for school or office. You can also alter the spice levels to suit kids or elders, as required. Enjoy it hot or cold, at home or on-the-go, in any case you are sure to love the Aloo Frankie! Try our other recipes for wraps and lose yourself in the joy of biting into a sumptuous Indian and International flavours. Enjoy our Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with detailed step by step photos and video below.

Mixed Vegetable Soup for Babies and Toddlers | Mix Vegetable Soup for Babies | Homemade Vegetable Soup for Kids | Vegetable Soup – Baby Food | with 38 amazing images. This delectable Mixed Vegetable Soup for Babies and Toddlers introduces your baby to more vegetables, with varied textures, colours and flavours. Cauliflower, bottle gourd, carrot and tomatoes come together to create a partly sweet and partly tangy Homemade Vegetable Soup for Babies that your kid is sure to enjoy once 8 months and above. What’s more, this Mix Vegetable Soup for Babies also happens to be a true multi-vitamin delicacy, rich in vitamins A and C, and folic acid too. If your little one does not like the flavour or texture of tomatoes, you can avoid it to make the soup milder. No salt has been added to the soup, since it is for babies below 1 year. Once your baby is a toddler, you can add restricted amount of salt. As a variation, you can also add a pinch of freshly ground black pepper powder to this Mixed Vegetable Soup for Babies and Toddlers. Enjoy Mixed Vegetable Soup for Babies and Toddlers | Mix Vegetable Soup for Babies | Homemade Vegetable Soup for Kids | Vegetable Soup – Baby Food with detailed step by step photos.

fried green chillies recipe | hari mirch fry | fried mirchi | how to fry green chilli for vada pav | with 7 amazing images. fried Indian green chillies recipe | how to fry green chilli for vada pav is greatly devoured as an accompaniment in India. Learn how to make fried mirchi. To make fried green chillies, slit the green chillies. Heat the oil in a deep non-stick pan and deep-fry the chillies till they turn whitish in colour. Drain on an absorbent paper. Sprinkle the salt and toss gently. Serve. There are times when the humblest of ingredients rises to the limelight and displays its magic. Well, these spicy hari mirch fry are a perfect example of this. With the use of 3 ingredients available in your kitchen shelf for sure, you can make a tasty accompaniment in 10 minutes. Deep-fried and seasoned with salt, this fiery fried mirchi accompaniment is indispensable for the success of snacks like Vada Pav, Bhajji Pav, Moong Dal Pakoda and samosas. You can choose the spice level of the green chillies as per your choice. To fry green chilli for vada pav the light green variety of green chilli which is not very spicy is used, you can choose medium spicy green chilli if you wish to. Tips for fried green chillies. 1. While buying fresh green chillies look for crisp unwrinkled ones. Make sure they are unbroken and do not have any black spots on them. 2. Keep a close watch while frying the green chillies as they tend to over fry easily. 3. After slitting the green chillies, your finger might burn for a while. Ensure you do not touch your eyes or face then. Enjoy fried green chillies recipe | hari mirch fry | fried mirchi | how to fry green chilli for vada pav | with step by step images.

Whole Wheat Spaghetti with Vegetables in Almond Sauce is a truly attractive dish replete with colourful and crunchy veggies, a luscious almond sauce and of course, whole wheat spaghetti. We have avoided pasta made from refined flour and used a limited quantity of whole wheat spaghetti instead, to make this dish as nutritious as can be for the mother-to-be! Use your discretion to toss in as many scrumptious veggies as you wish to, as these not only make the dish attractive and tasty but also provide you enough fibre and antioxidants. The almonds make this delicacy rich in vitamin E, while a little amount of cheese adds calcium to create a thoroughly satisfying meal. When you yearn for pasta during pregnancy, try having this mouth-watering creation, occasionally and in limited serving size. Click here for more nutritious recipes for pregnancy .

A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice.
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