Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted.
Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil. cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with 18 amazing images.
cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot is a healthy and flavorsome accompaniment to any Indian meal. Learn how to make kobi and gajar kachumber.
To make cabbage and carrot kachumber, heat the oil in a broad non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the green chillies and curry leaves and sauté on a medium flame for 30 seconds. Add the turmeric powder, cabbage, carrot and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the sugar, coriander-cumin seeds powder and lemon juice, mix well and cook on a medium flame for 1 minute. Serve immediately.
Kachumbers make a great side dish for Indian lunch and dinner. Contrasting shades of white and orange dotted with splashes of green, this kobi and gajar kachumber is a real riot of colours! So attractive it looks that you cannot help grabbing a spoonful.
Once you have tried this recipe, you are in for a real treat, because this dish also explores a wide range of flavours ranging from tangy to spicy, with ingredients such as lemon juice, green chillies and coriander-cumin seeds powder too! As always, a pinch of asafoetida further enhances the flavour of the Gujarati cabbage and carrot sambharo, making it a delight to munch on!
Stir fried cabbage and carrot is a healthy addition to an obese, a heart patient’s and a diabetic meal. The reason is its amazing nutrition factor. With 49 calories, 2.2 g of fibre and 5.3 g of carbs, this salad helps to keep you full for long hours. Veggies ranging from cabbage to carrot and not to forget the lemons. are a storehouse of antioxidants like vitamin A, vitamin C and flavonoids and anthocyanin, help in removal of harmful substances from our body called free radicals. These antioxidants also lowers the risk of infection and inflammation of the body due to eating processed foods.
Tips for cabbage and carrot kachumber. 1. Prefer to shred cabbage and grate carrot slightly thick. This is because after sautéing they tend to shrink. 2. Though we have used slit green chillies, if you like spicy kachumber then you can add finely chopped green chillies. 3. This is best preferred for serving immediately, as with time the kachumber might release water and make it soggy. 4. Avoid sugar if you are health conscious.
Enjoy cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with step by step photos. On a low-cal regime and yet yearning for phirni? This Oats Apple Phirni is an answer to your prayers! Made with coarsely crushed oats and apple, this medium-sweet phirni uses only a low quantity of sugar substitute thanks to the fruit’s natural sweetness. Further, this recipe also makes use of low-fat milk, so the calorie counter does not surge up!
Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked kala chana is enhanced beautifully by the spiciness of the Malvani gravy and the tang of tamarind pulp.
Common veggies like tomatoes and onions along with ginger and garlic add taste and volume to the dish. The Malvani gravy, though made with everyday ingredients and spices, has a traditional flavour and aroma that’ll make you drool.
It uses a lot of red chillies and has an appetizing reddish brown colour. You can keep some in stock in the freezer, to use instantly when required.
This yummy Kala Chana Subzi tastes very good with hot steamed rice, possibly laced with a little ghee if you are feeling indulgent.
You can also have a go at other Maharashtrian recipes like Maharashtrian Patal Bhaji or Maharashtrian Papdi and Moong Dal Vadi Subzi . Pancakes are ideal to have for breakfast . They are so versatile that you can enjoy a different variant every day, and so sumptuous that you will surely feel satiated.
This recipe shows you how to make Oatmeal Cinnamon Pancakes with Eggs. The addition of oats and eggs to the pancakes makes them more filling and also gives them a nice mouth-feel.
A dash of cinnamon boosts the aroma and flavour of the pancakes making them truly delectable. Serve these pancakes with bananas and honey to your breakfast nice and memorable.
Try other pancakes like the Horlicks Oats and Vegetable Pancakes or Mango Pancakes . Poha Phirni, poha is a rich source of iron as the rice is beaten in an iron mortar-pestle. Besides adding a colourful touch to this unusual phirni, fruits like apples and bananas also provide vitamins, minerals and fibre.
matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with 30 amazing images.
A homely and satiating matki sabzi recipe that is much-loved by the Gujaratis. This sprouted matki ki sabzi is a dry preparation that is usually served with phulkas and Kadhi. Learn how to make matki sabzi in a step-by-step fashion.
It is extremely easy to make Gujarati dry matki sabzi. First sprout the moath beans and then boil them. Further make use of very simple, common ingredients like mustard seeds, asafoetida, turmeric powder, etc., to get a rich and lingering flavour. A squeeze of lime exalts the other flavours and adds a touch of tang too. Use of sugar is elemental when Gujarati food is cooked, but you can avoid it to go slightly healthy.
The matki sprouts used in sprouted matki ki sabzi are a good source of protein, iron, magnesium, potassium, phosphorus and fibre too. The help boost metabolism and give a feeling of satiety. Moreover the process of sprouting makes digestion easier and further increase their nutrient count as well. Read in detail about the benefits of sprouts.
You can have the sprouted matki ki sabzi for lunch or dinner, or enjoy it with khakhra as a quick but filling snack. However if you have flatulence frequently, prefer eating this matki sabzi in the morning so there is enough time for digestion to complete.
Enjoy matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with step by step photos. dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with 26 amazing images.
dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi is perfect for an everyday fare as well as suits and Indian party menu too. Learn how to make Indian karele ki sabzi.
An exciting mixture of sweetness, tanginess and spiciness makes this Indian karele ki sabzi a fabulous treat for your palate. What makes this sabzi so enjoyable is the perfect way in which the bitter gourd is prepared – right from marinating in salt, to washing it with water after cooking it on a tava. This gives it a very nice mouth-feel and also removes the bitterness to a great extent.
Once the bitter gourd is ready, the sukha karela sabzi is cooked with a range of taste-enhancing ingredients such as onions, tomatoes, spicy pastes and curds, which lend it an awesome aroma and irresistible taste. If you are one who loves karelas then you must also try our other recipes like the Masala Karela and the Crispy Karela.
Serve the bitter gourd sabzi with roti or paratha. Believe it or not, you won't need any other accompaniment to square up your meal.
Tips for dry karela sabzi. 1. Marinating the karela slices in salt is necessary to remove the bitterness of the karela. 2. Since the karela is marinated in salt, we have not added more salt later while cooking it, but if you would like a little more salt, feel free to add it. 3. While cooking the karela slices on the tava, ensure to toss occasionally so the slices do not stick to the tava and get burnt.
Enjoy dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with step by step photos. pizza rice recipe | Indian style pizza rice bowl | kids school tiffin box recipe | with 25 amazing images.
pizza rice recipe | Indian style pizza rice bowl | kids school tiffin box recipe is a quick and easy recipe which is sure to please kids of all ages. Learn how to make Indian style pizza rice bowl.
To make pizza rice, heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the capsicum and sauté on a medium flame for 1 minute. Add the corn and sauté on a medium flame for 1 more minute. Add the prepared pizza sauce, dried oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Allow it to cool completely, and pack with the cheese sprinkled on top in an air-tight tiffin box, sprinkle cheese evenly over it.
Um, never met a kid who does not like pizzas nor one who can resist any other pizza flavoured treat! You might have tried topping bread or even rotis and rolls with pizza sauce, but now here is a totally unique kids school tiffin box recipe of rice perked up with all-time favourite pizza sauce, colourful veggies and sweet corn too!
Not only is the pizza rice delectably tasty, it is easy to prepare in the morning’s bustle and also stays good for over 5 hours. All this makes it a perfect choice to pack in the tiffin box. A combo of Indian style pizza rice bowl and crunchy and delicious Crispy Pasta Snack make a yummy lunch break treat.
Tips for pizza rice. 1. Each grain of cooked basmati rice should be separate. You can use left-over rice for this recipe. Learn how to make perfect basmati rice. 2. Pizza sauce and rice both can be made in advance and refrigerated. 3. Dried oregano can be substituted with dried mixed herbs. 4. Before packing, remember to cool it completely. It stays fresh for 4 to 5 hours.
pizza rice recipe | Indian style pizza rice bowl | kids school tiffin box recipe | with step by step photos. Colocasia leaf is frequently used in Maharashtrian and Gujarati cuisine in preparations like paatra and wadi. Now, it is time to think beyond these and find many more flavourful ways to include this iron-rich ingredient in your diet. A variant of the popular South Indian dry subzi made of vegetables and dal, this Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here.
Khandvi, one of the gems of gujarathi cuisine, has been transferred into faraali style, so that it can be enjoyed as a light snack on fasting days.
Diagonally cut vegetables, especially when they come in contrasting colours like white, yellow, green and orange, are a beautiful sight to behold.
However, this pretty combo transforms into a fiery tongue-tickler when combined with pungent sauces, red chillies, ginger and garlic, as you will experience in the Vegetable Hong Kong Style with Steamed Rice.
You can also try other popular Chinese vegetables like 5 Treasure Vegetables and Chinese Vegetables in Hot Garlic Sauce . When the festival season arrives, it is time to brush up our laddoo making skills and to expand our choice of laddoos because from Ganpati to Diwali, laddoo is a favourite offering to God.
And laddoos like this Coconut Laddoo are also easy to make. Immensely rich and tasty, this Coconut Laddoo has a luxuriant milky flavour and an exciting mouth-feel that combines the crunch of coconuts and nuts with the creaminess of condensed milk.
Keep aside some desiccated coconut to coat the laddoos, as that gives a very appetizing appearance and taste.
Also do try other coconut based mithais like Coconut Barfi or Coconut Sheera . corn methi kebab recipe | corn methi tikki | methi corn kebab | with amazing 15 images.
Looking for a perfect and easy party starter or a evening snack recipe? We have a recipe that can seal the deal which is corn methi kebab. Give twist to the old aloo tikki and kebabs by revamping them with this delicious and unique corn methi kebab recipe.
Corn methi kebabs are simple and quick to make, you can even pack this for your kids tiffin box. This kebabs are easy way to add nutrition to kids meal as methi and corn are both very healthy and have high nutritive value and potatoes with provide the energy.
To make this innovate corn methi kebab recipe you need a minimum of ingredients and can be made in a jiffy. To prepare corn methi tikki, in a deep bowl take, boiled and coarsely crushed corn kernels, add fenugreek leaves. Further add potatoes, you can also added paneer if you wish to. Next, add coriander leaves for a fresh flavor and add Indian spices like red chilli powder for a hint of spiciness, you can adjust it according to your preference. Also add coriander cumin seed powder. Further more for binding add rice flour and corn flour and mix all the ingredients well. Divide and roll into tikkis and cook the corn methi tikki on a non stick pan with little oil until they are golden brown. Relish hot and tasty corn methi kebab with green chutney or any dip that you wish.
Corn methi kebabs are simply loved by all my family members, from kids to elders. I usally make this for evening snack , get to gathers and for kitty party snacks. The best part is the preparation and cooking of corn methi kebab doesn't take much time.
Enjoy corn methi kebab recipe | corn methi tikki | methi corn kebab | with detailed step by step photos and video below. Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and fenugreek leaves. Combined with wholesome toovar dal, these healthy dhoklis are a sumptuous one dish fare for one and all. Although prepared with minimal fat, and without any sugar or jaggery, to favour diabetics, the Soya Methi Dal Dhokli is irresistibly tasty!