methia no masala recipe | koro sambar | Gujarati sambar masala | with 14 amazing images.
methia no masala is a tongue-tickling Gujarati spice powder with the dominant flavour of mustard seeds and fenugreek seeds. The process of powdering each spice separately and mixing is very important to get the right mouth-feel.
The powdered spice mix of Gujarati sambar masala, which stays good for almost one year if stored in an airtight container, is stocked in almost every Gujarati household.
methia no masala is used as an accompaniment for parathas, theplas and rotis. Ghee is applied on Khakhra, and this koro sambar is sprinkled over it, to make a scrumptious and tasty snack within minutes!
The warmth of the methia no masala on your taste buds is a joy to experience, especially during the winter and monsoon days.
Enjoy methia no masala recipe | koro sambar | Gujarati sambar masala | with detailed step by step photos given below.
shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with 24 amazing images.
shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi is a simple sabzi made with basic ingredients. Learn how to make capsicum besan bhaji.
To make shimla mirch besan ki sukhi sabzi, dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.
Capsicum besan bhaji is an interesting sabzi of besan and capsicum cubes, tempered with cumin seeds and sautéed with a range of spice powders, which add more josh to the naturally flavourful capsicum.
Capsicum has a pleasantly spicy flavour, which is accentuated by the addition of sugar and lemon juice. The roasted besan gives the besan wali shimla mirch ki sabzi a wonderful mouth-feel, rich taste and strong, appetizing aroma.
You will really enjoy having this dry subzi with rice and dal or your favourite Indian bread.
If you like this Maharashtrian sabzi, also try other sabzi recipes like Subzi Pasanda or Subzi Ka Salan.
Tips for shimla mirch besan ki sukhi sabzi. 1. Dry roast the besan in small non-stick pan on a slow to medium flame for 2 to 3 minutes. Keep stirring it continuously, else it might burn. 2. Cut the capsicum at least into 1 inch size cubes to enjoy its texture. 3. The capsicum should be crispy and not soggy after cooking.
Enjoy shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with step by step photos.
Cocoa powder is a good substitute for high calorie chocolate sauce in these attractive pinwheels.
Enjoy this scrumptious snack occasionally to satisfy your sweet tooth. Try to keep it for special occasions like a party and remember not to go overboard.
For a variant you can try Orange Rum Cake , Soya Chocolate Pancakes with Strawberry Sauce or Date and Apple Kheer .
honey lemon water | lemon honey water | madh ka paani | indian honey lemon water | with 9 amazing images.
Honey Lemon Water is a soothing herbal concoction that has amazing effects when had in the morning. Millions of people across the world start the day with it, and enjoy its health benefits. It is also excellent to soothe the throat.
For those on weight loss, you can skip adding the honey in the honey lemon water recipe. Honey is used to give instant energy in the morning.
While making Honey Lemon Water, you must note that the water must only be warm and not hot. Also, this should not be strongly flavoured like lemon juice or lemon tea. It is just 2 tsp of lemon juice for 2 cups of water.
Aside from honey lemon water, try our other herbal drinks like the Herbal Caffeine- Free Tea or the Phudina Green Tea.
See detailed step by step photos and video of Honey Lemon Water recipe below.
Of Mexican origin, this dish has travelled across the globe and won many fans! Coconut Curry with Fried Rice is relatively easy to make, sumptuous and has a mind-blowing flavour... what more can you ask for!
The rice is prepared quickly and easily by tossing it in butter, with spring onions and a seasoning of salt and pepper. Each portion of rice is topped with a luscious Coconut Curry, which houses myriad colourful veggies, and is flavoured excitingly with a paste of red chillies and garlic. This dish is sure to win your heart with its dynamic flavour and awesome aroma.
Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal.
In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness.
While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma.
Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee.
Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .
paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images.
Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly.
paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat.
Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available.
Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer.
You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma.
Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.
A lovable subzi made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form!
Paneer and sweet corn, you would have noticed, are a made-for-each-other duo. Whether in a Pizza , a Pasta or a pulao, they complement each other beautifully in form, flavour and texture too.
In this subzi too, they are at their best, teamed up with crunchy capsicum and other peppy ingredients. Enjoy this brilliant Corn Capsicum Paneer Subzi fresh and hot, while the texture of paneer is still succulently soft.
chana dal and cabbage tikki recipe | healthy cabbage chana dal cutlet | non fried tikki Indian snack | chana dal cabbage tikki for weight and diabetes | with 20 amazing images.
To make chana dal and cabbage tikki, combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste. Transfer the paste into a bowl, add all the remaining ingredients and mix well. Divide the mixture into 6 equal portions and keep aside. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil. Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using 1/4 tsp oil, till it turns golden brown in colour from both the sides. Repeat step 5 to make 5 more tikkis. Serve immediately with green chutney.
Diabetic-friendly ingredients like chana dal and cabbage, flavoured elegantly with mint leaves and cumin seeds powder, make brilliant non fried tikki Indian snack! The crispness of these tikkis brought about by the interplay of chana dal and curds is indeed remarkable, but must be had fresh off the tava to enjoy the perfect texture.
Being cooked with minimal oil, these chana dal cabbage tikki are good for weight and diabetes. The high fibre in them is enough to keep you going till the next meal. Two tikkis is the suggested serving size.
Chana dal being a good source of protein and phosphorus, it helps in bone strengthening also. Senior citizens can include these tikkis in their diet, they are easy to chew and full of wealthy nutrients. With many other nutrients like B vitamins, vitamin C, iron, magnesium and zinc, these healthy cabbage chana dal cutlet are a wise choice for mums-to-be also.
Tips for chana dal and cabbage tikki. 1. Adjust the quantity of besan if needed. The tikkis should bind well. If they don’t bind, add 1 more tablespoon. 2. Assemble the mixture just before cooking the tikkis, else the salt might release water and make rolling and cooking the tikkis difficult. 3. Also shape them one by one and directly cook them on a tava (griddle) and also do not shape the tikkis in advance.
Enjoy chana dal and cabbage tikki recipe | healthy cabbage chana dal cutlet | non fried tikki Indian snack | chana dal cabbage tikki for weight and diabetes | with step by step photos.
stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with 29 amazing images.
stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe is a perfect party style starter ready in half an hour. Learn how to make cheesy stuffed schezwan pav.
To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits. Put the stuffing into each slit. Place it on an aluminium foil, brush the prepared spread evenly over it. Cover the stuffed ladi pav with the foil till it is sealed very well. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes. Open the aluminium foil and serve immediately.
Innovation at its best, this cheesy stuffed schezwan pav brings together a few ideas from Oriental and Indian cuisine to give you a snack that’s unforgettable! Spicy, cheesy and buttery, this recipe brings together a medley of textures and flavours, tasting so good that we would recommend it for parties!
Ladi Pav bread is stuffed with a scrumptious filling of juicy veggies and tongue-tickling sauces, coated with a buttery-garlicky spread, sealed with foil paper and baked. This way of cooking ensures that all the flavours are locked in – and enhanced – to an extent that is sure to engulf you with joy on the first bite itself of cheese garlic pav starter recipe.
Indian cheese stuffed pav is sure to win your heart with its lovely colour, irresistible cheesy and garlicky flavour. You can also try Pav Bhaji Sandwich, Ladi Pav Garlic Bread and Pav Bhaji Burger.
Tips for stuffed cheesy schezuan pav. 1. When buying the ladi pavs for this recipe, make sure the six of them are joined together as it makes the preparation easier. 2. Make sure you do not cut the pav completely. Prepare ladi pav at home by following this easy recipe with images of Ladi Pav and Whole Wheat Ladi Pav. 3. Prefer to grate the processed cheese thickly. 4. While we have used only garlic, you can go really wild with the flavors for this and add other herbs, spices and seasonings like parsley, rosemary, thyme to perk up the schezwan bread. 5. Do not make the stuffing too much in advance. 6. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 7. It is important to chop the spring onion greens finely so they spread easily and give a nice bite after baking.
Enjoy stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with step by step photos.
Here is a tongue-tickling curry of sprouted kala chana, cooked with whole spices, ginger-green chilli paste and jaggery.
Medium-spicy with a mild sweetness, the Kala Chana Ambti has a very homely flavour, which literally makes you lick your fingers with delight after you’re done.
Had with a bowl of hot Cooked Rice or Chapatis it gives you the satisfaction of having had a wholesome and tasty meal.
Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida | with 14 amazing images
The healthy Indian tomato soup is a perfect low-cal option for those who love a wholesome bowl of soup for meal.
To make healthy Indian tomato soup, combine 4 cups of water along with tomatoes and moong dal in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes. Cool and blend. Heat the olive oil in a deep non-stick kadhai and add the tomato soup mixture, salt and pepper and bring to a boil. Your veg tomato soup without maida is ready.
Tomatoes are rich in folic acid, vitamin C and moong dal provides protein. Moong dal also cuts down the sharpness of tomatoes and gives this Indian tomato soup a velvety texture.
With just 1 tsp of olive oil for six servings, this veg tomato soup without maida is perfect for weight-watchers. Despite being ‘slim’, it is loaded with nutrients, especially vitamin A from the tomatoes and protein from the dal.
I would like to share with you some tips to make the perfect Indian tomato soup. 1. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato puree or paste. 2. In a deep non-stick pan, heat the olive oil. Add the onions. This is added to add crunch if you do not wish to add you can always omit it.
If you love soups that are healthy, check out our collection of healthy soups.
Enjoy how to make Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida | with detailed step by step photos and video below.
kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with 30 amazing images.
kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji is a traditional Indian sabzi. Learn how to make kathal ki sabzi.
To make kathal dry sabzi, heat the oil for deep-frying in a deep non-stick pan and deep-fry the jackfruit. Drain on an absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside. For the masala, heat the oil in a deep non-stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes. Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the curry leaves, onions and ginger-garlic paste and sauté on medium flame for 4 minutes. Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fried jackfruit, mix well and cook on medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander.
Next time you spot a raw jackfruit in the market, bring it home and try this spicy dry sabzi. This Maharashtrian jackfruit sabzi takes a little bit of time to prepare but it is completely worth the effort, because your family will go gaga over it!
The crispy fried kathal is sautéed with onions, tomatoes and a special paste of roasted spices, seeds and coconut. The crunch of the kathal together with the tongue-tickling flavour of this paste and the juiciness of tomatoes and onions makes this kathal ki sabzi a special treat, which everybody will love.
You can enjoy this masala kathal sabji with roti or parathas. Have a go at other jackfruit surprises like the Jackfruit Curry and Jackfruit Cutlet.
Tips for kathal dry sabzi. 1. The first and most critical step in preparing this subzi is to deep-fry the kathal. It is important to fry it really crisp in order to get this masaledar sabzi right. 2. It is important to serve this sabzi immediately after preparation.
Enjoy kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with step by step photos.
Who does not like the enticing sweetness and exciting crunch of chikkis? Here, we have given a healthy twist to this all-time favourite snack, making it out of oats and walnuts.
Oats is known to be a healthy, fibre-rich cereal, while jaggery and walnuts have rich stores of iron that help boost haemoglobin levels.
What’s more; this Oats and Walnut Chikki tastes so fantabulous that you do not have to tell your kids even twice to eat it. Just place it in front of them and it will be gone in minutes.
Check out our many more Healthy Kids recipes that are sure to entice them.