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veg broccoli soup recipe | healthy broccoli soup for weight loss | Indian broccoli soup for diabetes | with 19 amazing images. veg broccoli soup recipe | healthy broccoli soup for weight loss | Indian broccoli soup for diabetes has a snazzy look as well as a lingering aroma and flavour. Learn how to make healthy broccoli soup for weight loss. Healthy broccoli soup for weight loss is taste and nourishment laced together in one bowl! Plus, it is a really creamy soup that is made without cream! Yes, to make this low-cal we have used a combination of milk and whole wheat flour to create the creamy feel. This veg broccoli soup recipe is so simple to make and is really healthy without compromising on the taste so that everyone can enjoy. Take care not to strain the water after cooking, to retain the full goodness. Broccoli is, needless to say, very healthy, being rich in vitamins C and vitamin A. These key nutrients help to boost immune system. Drown in the flavours of this easy-to-make comforting, nutritious Indian broccoli soup for diabetes! Heart patients and those on low carb diet can also indulge in this soup. You can also try other soups like Moong Soup or Lettuce and Cauliflower Soup. Tips for veg broccoli soup. 1. While selecting broccoli, ensure it is bright green in colour. 2. You can also add finely chopped garlic along with the onions. Enjoy veg broccoli soup recipe | healthy broccoli soup for weight loss | Indian broccoli soup for diabetes | with step by step photos.

Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with 50 amazing images. Maharashtrian ghavan is like a no fermentation rice dosa. It is also known as Maharashtrian Amboli. Learn how to make quick chawal ka atta ghavan. The Maharashtrian ghavan is a unique pancake made of a quick and easy rice flour batter. It takes just a few minutes to mix the ingredients into a batter and there is no need to ferment either. The secret to getting the perfectly-textured quick chawal ka atta ghavan lies in the consistency of the batter, which must not be very thin or thick. If you get the batter of a proper dropping consistency, you will get nice and spongy ghavans. Serve rice flour Maharashtrian ghavan hot, because rice flour tends to get chewy over time. We have Maharashtrian ghavan with coconut chutney or green chutney. Relish Maharashtrian ghavan with any Maharashtrian subzi for a hearty meal. Try other subzis like Mixed Vegetable Subzi and Palak Matar Paneer Subzi. We also show you how to make rice flour Maharashtrian ghavan with ghavan pan ( kali pan). Kali pan is used by Mahasrashtrians to make ghavan and amboli. NOTE the pan is very heavy and made of different metals. Heat the pan till it's very hot. Enjoy Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with step by step photos.

chai ka masala | chai powder | tea masala | Indian masala tea powder | with 13 amazing images chai ka masala is made by dry roasting cloves, cardamoms, kalimirch and cinnamon in a non stick pan for 1 minute. Cool, transfer to a mixer and then add dry ginger powder and nutmeg. Blend to a smooth powder and your homemade chai ka masala is ready. chai ka masala is a simple and easy tea masala to make at home in 7 minutes. All ingredients to make the tea masala is available in any Indian kitchen. A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! The chai ka masala is the secret behind making the perfect Masala Chai, and here we show you how to make this magic ingredient. Go ahead and make this 100% pure chai powder without any preservatives. Once made, store the chai ka masala in an airtight container which should last for 120 days. Enjoy Masala Tea with your Breakfast, invite friends over for a cup of tea and yummy Evening Tea Snacks . Enjoy how to make chai ka masala | chai powder | tea masala | Indian masala tea powder with detailed step by step photos and video below.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

palak rice recipe | lahsuni palak rice | healthy and easy palak rice | with 19 amazing images. palak rice is an Indian style spinach rice made using basmati rice, fresh spinach puree and spices. Learn how to make palak rice recipe | lahsuni palak rice | healthy and easy palak rice | A perfect delicacy to enjoy the authentic flavours of Northern India, the lehsuni palak chawal is sure to steal your hearts with its pleasant green colour and vibrant flavour. lahsuni palak rice is midly spiced yet tastes delicious. Although this garlicky spinach rice is prepared with minimal ingredients, it has a lingering flavour and strong, spicy aroma. It is easy to prepare, and healthy too, as this recipe goes easy on the fat, thereby improving the absorption of calcium from the spinach. Tips to make palak rice: 1. This recipe is best to make using leftover rice. 2. You can use any other rice but prefer using basmati rice. 3. Spinach rice is best served with raita. Enjoy palak rice recipe | lahsuni palak rice | healthy and easy palak rice | with detailed step by step photos.

creamy cauliflower sabzi recipe | malai gobhi | easy Indian cauliflower sabzi | 10 minutes cauliflower sabzi. creamy cauliflower sabzi recipe | malai gobhi | easy Indian cauliflower sabzi | 10 minutes cauliflower sabzi is a simple everyday sabzi which can be served with phulkas. Learn how to make malai gobhi. To make creamy cauliflower sabzi, firstly make a paste of roughly chopped onions, green chillies, ginger and salt. Heat the oil in a pan, saute some finely chopped onions followed by green chillies and tomatoes. Add the cauliflower florets and cook for 2 to 3 minutes. Add the cornflour-water mixture and again cook for 2 minutes. Remember to keep stirring it continuously here. Add the paste and coriander, mix well and cook on a medium flame for another 3 minutes. cauliflower sabzi is ready for serving. Malai gobhi is a creamy, soothing curry made with cauliflower, onions and tomatoes in a mildly-flavoured white base. Onion, ginger and chillies together give the curry a very pleasant flavour without any overpowering spices. It is interesting to note that the ‘creamy’ consistency in this easy creamy cauliflower sabzi is brought about using a combination of cornflour and milk, and without typically rich ingredients like butter or cream; thus reducing its calorie and fat count. Enjoy creamy cauliflower sabzi recipe | malai gobhi | easy Indian cauliflower sabzi | 10 minutes cauliflower sabzi.

This fantabulous recipe using matki is so tasty that you will soon want to prepare the same dish using other sprouts as well! Crunchy veggies like onion and capsicum, a host of aromatic spices and perfectly cooked long-grained rice team up brilliantly with wholesome matki sprouts to create a sumptuous Main Course that you will love to dine on. Toss gently after adding the rice, so as to retain the shape of the long grains, which looks very nice when dotted with colourful veggies and sprouts. Serve the Sprouted Matki Rice with a refreshing raita, a Salads and Pickles / Aachar to make a very satiating meal.

gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with 42 amazing images. gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji is a simple yet flavourful sabzi. Learn how to make Punjabi shimla mirch sabzi. To make gobi simla mirch, heat enough water in a deep non-stick pan, add the salt, turmeric powder and cauliflower, mix well and cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. Drain the cauliflower florets and keep aside. Heat 2 tbsp of oil in a broad non-stick pan, add the cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Sprinkle a little water if the vegetables begin to burn. Keep aside. Next to make Punjabi shimla mirch sabzi, heat the remaining 2 tbsp of oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes. Add the chilli powder, garam masala, green chillies and dried fenugreek leaves and sauté on a medium flame for 1 minute. Add the tomatoes, 2 tbsp of water, sautéed cauliflower and capsicum, a little salt and coriander, mix well and cook on a slow flame for 2 to 3 minutes or till the masalas coat the vegetables evenly, while stirring occasionally. Serve hot garnished with coriander. There is something magical about cauliflower. It seems so common, but lends itself to a variety of preparations from everyday fare to exotic dishes. Here, for example, it combines with peppy capsicum, everyday spices and spice powders to make a tongue-tickling capsicum cauliflower sabji that you can serve with roti You will surely enjoy the tang lent by tomatoes and the super aromatic touch of kasuri methi in this mouth-watering dish. Besides Punjabi shimla mirch sabzi, cauliflower can be used to make Cauliflower Parathas, Cauliflower and Oats Tikki and Cauliflower and Broccoli Pie. Tips for gobi simla mirch sabji. 1. Cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. NOTE parboiled means not fully cooked, only partly cooked. 2. Sprinkle a little water if the vegetables begin to burn. The capsicum should be crispy and then only will you get the taste. 3. Sauté onions and spices on a medium flame for 1 minute. Frying fast prevents the masala from burning. Enjoy gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with step by step photos.

aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi | with amazing 15 images. aloo palak is a Punjabi style aloo palak sabzi which is a aloo palak sukhi sabzi. aloo palak is a dry stir-fried Indian sabzi which is made with handful of ingredients! It is super easy to make aloo palak and it can be made in a jiffy. It is definitely in the list of comfort foods. Also, aloo palak recipe is made in number of ways and this is our verion of aloo palak sukhi sabzi. Always a great hit, potatoes and spinach come together yet again, in our Punjabi style aloo palak sabzi. Once you have peeled and chopped the cooked potatoes and chopped the washed spinach, this aloo palak is a breeze to prepare as it simply makes use of readily available spice powders and everyday ingredients. Simple though it sounds, the apt combination of ingredients results in a true tongue-tickler! To make aloo palak we have used minimum spices as spinach and aloo are enough together. Also, you can roll aloo palak in a roti and have it as a wrap or sandwich it between two breads and relish it. As aloo palak sukhi sabzi is dry in nature, it can also be packed as a tiffin treat. You can also blanch and puree spinach and make aloo palak gravy. Enjoy Punjabi style aloo palak sabzi hot with roti, Paratha or puri. Learn to make aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi | with detailed step by step recipe photos below.

sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with 25 amazing images. sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi is a simple recipes for fasting days that sync with upvas rules. Learn how to make shakarkand upvas khichdi. To make sweet potato khichdi, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the sweet potatoes, potatoes, mix well and cover it with a lid and cook on a medium flame for 8 to 10 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This simple but tasty rataloo chi khichdi is made with grated potatoes and sweet potatoes, tempered traditionally and flavoured with everyday ingredients like green chillies and lemon juice. We have added coarsely crushed peanuts to the recipe, to improve the flavour and texture. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy the faral, vrat khichdi hot and fresh with Rajgira ki Kadhi as a satiating meal. Tips for sweet potato khichdi. 1. There are two things you need to take care of, when making this khichdi. As you grate the potatoes and sweet potatoes, you should keep immediately placing them in water to avoid discoloration. 2. Also, when the Sweet Potato Khichdi is getting cooked, you must keep stirring it to avoid the grated potatoes sticking to the pan. 3. One of the popular Maharashtrian shakarkand upvas khichdi can be served with curds. Enjoy sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with step by step photos.

atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with 35 amazing images. cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe is a flavourful snack with a unique combo of stuffing. Learn how to make onion cheese samosa. To make cheese and spring onion samosa, for the dough combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside. Divide the dough into 8 equal portions. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval. Cut the oval horizontally into 2 equal portions using a knife. Take a portion and join the edges to make a cone. Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing. Repeat with the remaining dough and stuffing to make 14 more samosas. Heat the oil in a deep non-stick pan and deep-fry a few samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Serve immediately with chilli garlic sauce. Unlike the common samosas that are stuffed with soft, potato-based mixtures, the onion cheese samosa has a totally different stuffing, which gives it an exciting texture and unique taste too. The stuffing is also seasoned with red chilli flakes, which gives you a fabulous mouth-feel combining the gooeyness of cheese, the crunch of onions and the inherent heat of chillies. Rolling and shaping the cheese and spring onion samosa is similar to the regular aloo and green pea stuffed samosa. All you need to do is keep a few pointers in mind to get perfectly fried samosas. Since this Indian snack recipe has an Oriental touch, you can serve it with chilli garlic sauce. Explore more samosa options like the regular Samosa and Mini Onion Samosa. Tips for cheese and spring onion samosa. 1. Ensure the dough is smooth. 2. Also ensure that the rolling is smooth and there are no cracks on the surface, else the samosa might break or open up while frying. 3. Chilli flakes in the stuffing can be replaced with finely chopped green chillies or green chilli paste. 4. Pinch the edges well so the stuffing doesn’t spill out while frying. 5. Do not fill the cone completely. Leave a little space empty to seal it. 6. Make sure you fry the cheese and spring onion samosa on a medium flame, otherwise the plain flour covering will get cooked too soon but the stuffing will remain raw. Enjoy cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with step by step photos.

thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with 18 amazing images. thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home tastes absolutely heavenly, far superior to the readymade mixes available in the market. Learn how to make thandai powder at home. To make the thandai, combine the saffron and 1 tbsp warm milk in a bowl and keep aside. Boil the milk in a deep non-stick pan or saucepan, add the sugar and mix well. Refrigerate the milk till cold. Keep aside. In a deep bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast an hour. Drain well and do not discard the soaked water. Blend in a mixer using ¾ cup of soaked water till smooth. Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth. Drain using a strainer. Pour equal quantities of the thandai into 6 equal glasses. Serve the thandai chilled garnish with chopped pistachio and saffron strands. Milk, energised with almonds and spices, Rajasthani thandai drink is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron of how to make thandai powder at home rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit. A mixture of these spices and nuts when blended, mixed with milk and kept aside for 2 hours blends beautifully with the milk. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the Homemade thandai Holi and Diwali recipe as it is without straining. Serve it for parties or special festive occasions. Tips for thandai. 1. Use of full fat milk is a must to enjoy thick thandai. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. You can microwave the saffron in a microwave safe bowl for 10 to 15 seconds, crush it and then add it to the drink. This helps to lends a better colour of saffron to the drink. Enjoy thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with step by step photos below.

Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with 40 amazing images. If you thought Pav Bhaji cannot be made without potatoes, then this Jain pav bhaji will be an eye-opener for you. Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious Jain pav bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander. Hand-in-hand with buttered pav, this Jain pav bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty! The best part is that this is a healthy Jain pav bhaji. One serving has 117 calories for Jain pav bhaji making this good for diabetics, weight loss, healthy heart, pregnant women. Raw bananas used in Jain pav bhaji are good for the heart as they are rich in potassium. Rich in vitamin C, vitamin B6 and good for the kidney. Raw bananas are healthy and very good for people with diabetes. Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber. pro tips for Jain pav bhaji. 1. Raw bananas when cooked taste like cooked potatoes. 2. Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking. 3. Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour. 4. Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days. 5. You can add cauliflower florets to the Jain pav bhaji recipe. Enjoy Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with step by step photos.

stir fried bhindi with peanuts sabzi | moongphali bhindi | peanut okra stir fry recipe | with 25 amazing images. Homely and quick, this is a no-fuss stir fried bhindi with peanuts sabzi that you can make on any day. It is made with everyday ingredients and the all-time favourite vegetable bhindi. And most importantly, it tastes awesome! Try serving it to your family and nobody will believe that it was so easy and quick. The stir fried bhindi with peanuts sabzi has the rich flavour of bhindi, enhanced with the crunch of onions and the tang of tomatoes. A garnish of roasted and crushed peanuts imparts a fabulous taste and texture to the stir fried bhindi with peanuts sabzi, making it quite unique. Serve hot with phulka. stir fried bhindi with peanuts sabzi is rich in folic acid, Vitamin B!, Magnesium, Fibre and protein. Pro tips for stir fried bhindi with peanuts sabzi. 1. There are good amounts of dietary fiber present in bhindi and hence good for diabetics and weight loss. Bhindi provides a unique texture, becoming soft and slightly sticky when cooked. 2. Tomatoes add a tangy and sweet flavor that complements the slightly bitter taste of bhindi (okra). 3. Onions add a pungent and savory flavor that complements the slightly bitter taste of bhindi (okra). Onions release a pleasant aroma when cooked, enhancing the overall sensory experience of the dish. Enjoy stir fried bhindi with peanuts sabzi | moongphali bhindi | peanut okra stir fry recipe | with step by step photos.
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