Bow shaped pasta tossed in a simple olive tomato salsa and herbs. Add a portion of Garlic Bread and a glass of wine if you like to complete this meal.
Do keep in mind that the olives are pickled in brine and so you may need to be a little cautious while adding the salt to this recipe. Fuit bowl with vanilla cream, protein rich dessert which looks and tastes exotic. Here’s loads of taste without the calories to keep the inches away.
Fruit cups, this lip-smacking fruity dessert is a powerhouse of antioxidants. The look of fruits topped with low-fat cream cheese, drizzled with strawberry glaze makes you wish for more even before you’ve had your first bite!
Fruity phirni, a variation of rice phirni - soft in texture and pleasant to taste, it poses no problems for the elderly to consume. Roasting poha brings out the taste as well as makes it easier to grind.
Cluster beans are good for diabetics as they have the highest fibre content among all vegetables which in turn prevents a rapid rise in blood sugar levels after a meal. Red pumpkin has been added to thicken the gravy and it also imparts a natural sweetness to this dish, which is delectable. You could have never tried this combination of vegetable, but do not hesitate to do so now as this will definitely please your palate.
gavarfali sabzi with bajra dhokli recipe | gavarfali bajra dhokli | gavar dhokli nu shaak | healthy cluster beans vegetable with dumpling | with 30 amazing images.
gavarfali sabzi with bajra dhokli is a super low calorie Gujarati, Rajasthani style sabzi. Learn how to make gavarfali bajra dhokli.
To make gavarfali sabzi with bajra dhokli first we make the bajra dhokli by mixing together bajra, whole wheat flour, garlic, coriander, salt and oil with a little warm water. Knead into a firm dough, divide into 20 and flatten it.
Now is the easy part of making gavarfali sabzi with bajra dhokli. All we do is heat the oil in spices, add the gavar and cook it. Then add the prepared dhokli and healthy cluster beans vegetable with dumpling is ready to have.
Please use coconut oil in Indian cooking and say no to processed oil. It's a simple switch I made years ago and that protects your health long term.
gavarfali sabzi with bajra dhokli is rich in Vitamin C, Folic Acid, Fiber, Calcium, Magnesium. If you are diabetic, have heart issues or on weight loss, don't hesitate to have gavar dhokli nu shaak with under 90 calories per serving.
gavarfali bajra dhokli goes well with bajra roti and jowar roti to complete a healthy Indian dinner served with some homemade curds.
Enjoy gavarfali sabzi with bajra dhokli recipe | gavarfali bajra dhokli | gavar dhokli nu shaak | healthy cluster beans vegetable with dumpling | with step by step photos.
Gojjus or pastes are a popular component of Andhra cuisine. These spicy pastes, made with a combination of greens, veggies and spices are sautéed with rice to make a quick, pulao like dish.
It is part of their everyday cuisine. This particular Gongura Pulihora is made of rice mixed with a spicy paste of gongura leaves, which are very famous in Andhra Pradesh.
These leaves have a naturally tangy flavour with a mild sourness, which when combined with red chillies and other spices makes a very flavourful paste.
A traditional tempering that includes garlic gives this Gongura Pulihora a striking flavour, while cashews and peanuts give it an exciting crunch. Try this regional delicacy and you will make it a part of your kitchen too!
You can also use gongura leaves with dal, like in Gongura Pappu . A tantalizing blend of sweet and sour flavours makes this Gooseberry Jam an irresistible, almost-addictive treat for the Indian palate!
When gooseberries are in season, do not forget to make this jam often because it tastes so good with bread, rotis, parathas and other dishes.
You can even enjoy it plain! Store it in an airtight container in the fridge, where it will last for 10-15 days.
You can also try other homemade jam recipes like Mango Jam or Strawberry Jam . Potatoes and peas come together to make the Green Pea Pattice an amazing snack that everybody will fall for.
As always, boiled potatoes form the base of this pattice, but what makes it special is a scrumptious centre packed with green peas and coconut perked up with ginger and green chillies.
The Green Pea Pattice has a fantabulous structure that is crisp outside and succulent inside. Combined with a mouthwatering flavour, it is a real winner.
You can serve it with tomato ketchup and green chutney, or when you are in the mood for something different, try using it to make burgers!
You can also try other pattice like Ragda Pattice and Farali Pattice . green pea soup | healthy vegetarian pea soup | fresh green pea Indian soup with vegetable stock | with 20 amazing images.
green pea soup is a diabetic friendly Indian soup. Learn how to make fresh green pea Indian soup with vegetable stock
green peas soup is a hearty and flavorful Indian soup made with fresh or frozen green peas, vegetable stock, and a variety of other vegetables, such as carrots, onions, celery, and garlic.
It is a popular dish in many cuisines around the world, and there are many different variations of the green pea soup recipe . See our green peas and corn soup , fresh green peas soup recipe and green peas and mint soup recipe .
This healthy and satisfying, green pea soup has only 112 calories making it perfect for anyone on a weight loss journey.
healthy vegetarian pea soup is a versatile dish that can be served as a starter, main course, or side dish. It can be enjoyed hot or cold, and it can be garnished with a variety of different herbs, spices, and cheeses.
To make green pea soup , heat the olive oil in a deep non-stick pan; add the onions, garlic, celery and sauté on a medium flame till the onions turn translucent.
Add the green peas, salt and 3 cups of vegetable stock or hot water, mix well and cook on medium heat for 12 minutes or till the peas are cooked.Let the mixture cool slightly, then use a hand blender to blend it until smooth. Add the pepper and bring to a boil.
Serve green pea soup hot with toasted multigrain bread .
green pea soup is rich in phosphorus, dietry fibre and vitamin B1.
Pro tips for healthy vegetarian pea soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. 3. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.
Enjoy green pea soup | healthy vegetarian pea soup | fresh green pea Indian soup with vegetable stock | with step by step photos. Green peas add colour and taste to these wholesome gluten free rice and jowar flour parathas. Serve them for breakfast or make a meal out of them at lunch or dinner time!
guava punch recipe | homemade fresh guava drink | summer Mocktail drink | guava mocktail |
guava punch is a nice lemony flavoured Indian drink with hints of mint with invigorating flavours for a party. Learn how to make homemade fresh guava punch.
A mouth-watering blend of guava puree, ginger and lemon juice, garnished with sprigs of mint that add an irresistible aroma and flavour to the guava mocktail. The heady aroma will surely lift up your mood and re-energize you.
To make guava punch, combine the guava, sugar and 6 cups of water in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes or till they turn soft, while stirring occasionally. Remove from the flame and allow it to cool completely. Once cooled, blend in a mixer to a smooth purée. Strain the purée using a strainer and keep aside. Add the lemon juice and the ginger juice and mix well. Refrigerate for at least 1 hour and serve chilled garnished with mint sprigs.
Cooking the guava helps to soften it before pureeing, while straining this mixture helps remove the guava seeds that might spoil the rich and creamy mouth feel of this summer mocktail drink.
Lemon and ginger team up in many recipes from salads to drinks. Pungent ginger and tangy lemon help to both enhance and balance the natural sweetness of guava very pleasantly. Sugar balances these flavours with its sweetness. Thus every ingredient lends its contribution and they complement each other very well too! Serve guava mocktail in pretty serving glasses and garnishes of your choice other than mint if you wish to.
Tips for guava punch. 1. Cut the guava cubes just before making the puree. 2. Straining the guava mixture is important to get rid of the seeds. 3. Add fresh lemon juice and ginger juice. 4. To make ginger juice, grate ginger using a grater and then place the gratings in a muslin cloth. Press the muslin cloth to get fresh ginger juice. If using large amounts of ginger, place the ginger along with some water in a juicer and then grind. Strain and then use as required.
Enjoy guava punch recipe | homemade fresh guava drink | summer Mocktail drink | guava mocktail | with recipe below.
Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with 17 amazing images.
Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia is a famous Gujarati accompaniment. Learn how to make kacha papaya sambharo.
To make Gujarati raw papaya chutney, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds. Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute. Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes, while stirring occasionally. Serve with samosa and kachoris.
Bored of serving kachoris and samosas with the same old green chutney and sweet chutney? Try your hand at making kacha papaya sambharo, a tongue-tickling Gujarati accompaniment.
Here, grated raw papaya is cooked with a traditional tempering of mustard, curry leaves, green chillies and other ingredients, which give the fafda chutney a superb flavour and aroma.
This papaya chutney for fafda gathia also tastes great with snacks like kachoris and samosas. It must be consumed on the same day it is prepared and cannot be preserved further. You can also try other Gujarati accompaniments to perk up your meal like Masala Mogri, Raiwala Marcha, Onion and Raw Mango Chunda and Gajar Marcha Nu Sambhaariyu.
Tips for Gujarati raw papaya chutney. 1. Prefer to grate the raw papaya thick. This is necessary to get a good mouthfeel. 2. Prefer a deep to a broad pan, so the raw papaya cooks uniformly. Also remember to stir it occasionally to prevent it from sticking to the pan. 3. This sambharo can be made and refrigerated for a day. Do not store for further.
Enjoy Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with step by step photos. gula ruti recipe | Bengali style wheat flour pancake | instant gola roti | with 28 amazing images.
gula ruti is a healthy dish prepared using whole wheat flour within few minutes. Learn how to make gula ruti recipe | Bengali style wheat flour pancake | instant gola roti |
gula ruti is a popular Indian flatbread that is made using whole wheat flour, fresh colourful vegetables, and spices. It is a healthy and delicious alternative to other types of flatbread, such as butter naan or roti.
This instant gola roti is given a Bengali twist by adding panch phoron to it. Gula ruti has a soft texture than other types of flatbread. It has a mild, nutty flavor and a slightly crunch from the vegetables.
Bengali style wheat flour pancake is a popular side dish for curries, dals, etc. It can also be eaten on its own as a breakfast or snack.
pro tips to make gula ruti : 1. For a crispier gula ruti, cook it for a little bit longer on each side. 2. It is best served hot with green chutney. 3. Do not grease the tava every time you make gula ruti otherwise you won’t be able to spread it properly.
Enjoy gula ruti recipe | Bengali style wheat flour pancake | instant gola roti | with detailed step by step photos. ‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it!
An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available.
It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri.
De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt.
Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.