ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with 40 amazing images.
ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack is a protein rich snack. Learn how to make methi ghugni.
To make ghugni, soak the safed vatana in enough water for 8 hours. Drain well, add 2 ½ cups of water and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and bayleaf and sauté on a medium flame for 30 seconds. Add the onions, ginger and garlic and sauté on a medium flame for 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, cumin seeds powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the boiled safed vatana (along with the water in which they were cooked), mix well and cook on a medium flame for 8 to 10 minutes. Add coriander and mix well. Serve hot.
A Bengali style recipe which is enjoyed as a snack by most. Not being cooked in too much oil, it is healthy. The methi ghugni is a variation to ghugni, with the addition of fenugreek leaves. These are a good source of iron, folic acid and vitamin A which help to boost haemoglobin levels as well immunity.
The masalas and the final touch of coriander, on the other hand, adds to the appeal and taste of this Bengali snack. It's quite satiating thus avoiding munching on other fried snacks.
This healthy Bengali ghugni being a good source of protein and fibre adds satiety and boosts metabolism. Thus it is a healthy choice for weight watchers. Heart patients and diabetics too can enjoy this lip-smacking snack in between meals.
Tips for ghugni. 1. The safed vatana has to be soaked, so plan for it in advance. 2. The safed vatana after cooking should be well cooked, but not mushy. 3. After the vatana is cooked with all the masala, it should be cooked till all the water evaporates. 4. Some people enjoy it like curry. If you want curry, then cook the vatana with masala for only 2 minutes. 5. While methi is not a very common addition to ghugni, we have added it to make it all the more nourishing. If you wish, you can avoid it. 6. You can substitute grated ginger and garlic with ginger-garlic paste if you wish to.
Enjoy ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with step by step photos. Here is how to make Butterscotch Sauce from scratch, using the most basic ingredients. You will be amazed by how well it turns out. Enjoy the sweet and enamoring flavour of this sauce with puddings, ice-creams, pastries and just about any dessert. One thing to remember is that this sauce must always be used warm, as it gets hard like a toffee when it gets completely cool. So, if it gets too cool, re-heat it slightly before using. Also handle this sauce carefully as it tends to stick on and scorch if it falls on your skin.
masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with 35 amazing images.
masaledar arbi ki sabzi is a dry sabzi made year round in Rajasthan and Punjab. Learn to make arbi masala ki sukhi sabji.
masaledar arbi ki sabzi is also called arbi fry and there are many ways to make the masala for arbi fry.
A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, masaledar arbi ki sabzi a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel.
With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in masaledar arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system.
Tips for masaledar arbi ki sabzi. 1. The best way to cook arbi is to pressure cook for 2 whistles as cooking on an open flame can take 20 to 25 minutes. 2. The amchur powder adds a super touch to the masala curd mixture. 3. Arbi is easily and cheaply available year round in India.
Garnish this masaledar arbi ki sabzi with loads of coriander and serve it hot.
Enjoy masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with step by step photos. Time to warm your soul and rejuvenate your body with this wholesome, vitamin-loaded Vegetable Broth with Yeast Marmite.
A delight to behold and a pleasure to sip on, this healthy broth is chock-full of nutrients from assorted veggies. The yeast extract gives a nice taste and vitamin B to the broth, while wholegrain barley keeps your sugar levels under control.
The barley gives a nice pearl-studded appearance to the soup, as well as a nice mouth-feel. It absorbs the flavour of the yeast extract in this clear soup, and tastes really good.
Also have a go at other broths like Broccoli Broth or Paneer, Vermicelli and Mushroom Vegetable Broth . Chinese steamed rice recipe | cooked Chinese rice | boiled rice Chinese style | how to cook rice for Chinese recipes | with 14 amazing images.
Chinese steamed rice recipe | cooked Chinese rice | boiled rice Chinese style | how to cook rice for Chinese recipes used to make a variety of Chinese delicacies. Learn how to cook rice for Chinese recipes.
To make Chinese steamed rice, wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. Drain and keep aside. Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix well. Add the rice to the boiling water, mix well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked, while stirring occasionally. Strain it using a strainer and let the water drain out. Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture. Add the remaining 1 tbsp of oil and toss the rice in it. Spread the cooked rice on a flat surface and allow it to cool for 10 minutes. Use as required.
There is a very specific way of making cooked Chinese rice, so that you get well-cooked yet separate grains, which can then be added to recipes like Schezuan Fried Rice, 5 Spice Mushroom Rice, and even certain Stir-fries and Soups.
You will be able to draw a parallel between the way rice and noodles are cooked in Chinese cuisine, as noodles and cooked Chinese rice both require cooking with oil and refreshing with cold water to avoid mushiness.
One most important feature of cooked rice for Chinese recipes is that it has to be 85% cooked. This has to be followed by adding oil and tossing it well and finally spreading on a plate and cooling it.
Tips for Chinese steamed rice. 1. Remember to wash the rice. This not only helps to remove the dirt, but it also helps to remove the starch which helps in getting separate grains of rice after cooking. 2. Use a deep pan to cook the rice. 3. Do not forget to add oil with salt in water. This helps to prevent the grains of rice from sticking to each other. 4. We recommend you use this cooked Chinese rice within 4 to 5 hours of cooking.
Enjoy Chinese steamed rice recipe | cooked Chinese rice | boiled rice Chinese style | how to cook rice for Chinese recipes | with step by step photos. Quick and easy pickle that tickles your palate! Aam ki Launji is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet and spicy Aam ki Launji can be served with parathas or rotis of your choice.
As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The use of three dals imparts a special feel to this otherwise simple day-to-day dal, which goes very well with bajra rotla and lehsun ki chutney. As a variation, you can use urad dal instead of yellow moong dal.
The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts.
Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket . Risotto is an Italian one-dish meal of rice and cheese cooked with other ingredients. It has a khichdi like consistency, which is very comforting and soothing to the palate, while also being very satiating.
In this Creamy Pumpkin Risotto, we have thrown in a smart assortment of delicious ingredients to make it super tasty. While cream and pumpkin sauce give it a soft, luscious mouth-feel, a splash of herbs and pungent veggies like onion and garlic give it a lip-smacking flavour!
Something that’s sure to make you lick your fingers, the Creamy Pumpkin Risotto is a blissful one-dish meal, which will prove to be better than even a full spread!
Enjoy other Italian recipes like the Creamy Beetroot Risotto or Italian Style Baby Potatoes . The Paneer and Mixed Vegetable Thai Soup is a sumptuous Oriental soup that features a large assortment of sautéed veggies, greens, sprouts, herbs and paneer, cooked in a flavourful vegetable stock that has the refreshing aroma of lemongrass.
Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself.
strained toovar dal water recipe, clear fluid recipe | liquid diet Indian recipe | liquid diet after surgery | with 6 amazing images.
toovar dal ka pani for babies is a plain drink with lots of health benefits. Learn how to make toovar dal ka pani for babies.
To make strained toovar dal water, combine the toovar dal and 1½ cups of water in a deep non-stick pan, mix well, cover with lid and cook on a medium flame for 14 minutes, while stirring occasionally. Strain the mixture using a strainer. Add the salt and mix well. Serve immediately.
Strained toovar dal water is an interesting addition to a clear fluid diet, as the mild taste of dal is very comforting, especially when it is lightly seasoned with salt.
This liquid diet after surgery is ideal for a convalescence diet post surgery, when the person cannot chew or is intolerant to food. Since this recipe is for a post-surgery clear liquid diet, we have strained the dal. However, once the person has crossed this stage and is allowed to have some protein, just blend the dal in a mixer and do not strain it.
Patients suffering from jaundice or typhoid, who have been suggested a minimal protein liquid diet can also include this liquid diet Indian recipe.
Babies who are being weaned from mother’s milk can also be served this toovar dal ka pani for babies. But remember to avoid adding salt to this recipe as baby’s kidneys are not developed by then to handle salt intake. Also start with a teaspoon of dal water and increase the quantity gradually.
Tips for strained toovar dal water. 1. Stir the mixture occasionally so that it doesn’t stick to the pan. 2. To add salt to the recipe or no is totally dependent on the ailment of the person. Take your doctor’s advice.
Enjoy strained toovar dal water recipe, clear fluid recipe | liquid diet Indian recipe | liquid diet after surgery | toovar dal ka pani for babies | with photos below. An upma like dish made with powdered rotlas, the Wagharelo Rotla is a classic, time-tested way to make use of leftover rotlas.
The characteristic taste and aroma of rotlas linger on even after they are powdered, and when cooked with ingredients like onions, ginger, garlic and green chillies, the powdered rotlas transform into a dish that is too yummy to resist.
Slightly spicy, the Wagharelo Rotla is a wonderful breakfast option for cold winter days. In case you love this dish too much and want to make it with fresh rotlas too, you may do so by all means.
But as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a powder.
Try your hand at other interesting bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda . If you have never tried pickling raisins before, you have missed something all along! It is time to try it out, right away. Very different and addictively tasty, this Kishmish ka Murabba is a unique sweet pickle made of raisins, sweetened with brown sugar and honey.
The brown sugar gives the murabba an exquisite taste, which must be tried to be understood. If you are fond of sweet accompaniments, you can also try the Pineapple and Raisin Chutney , and the Grated Amla Murabba . If ‘Vegetable Soup’ sounds too similar, read this recipe before you decide! This version of the ever-popular soup comes with an innovative twist, as it uses a stock of moong dal, tomatoes and onions, which imparts a very pleasing consistency and flavour to this nutritious soup. With loads of crunchy veggies and a tinge of tomato too, each spoonful of this toothsome soup is a feast to the taste buds.
Biryani is known to be a rich and luxurious preparation of rice and vegetables. While it traditionally contains oodles of ghee and oil, you will realise upon trying this intelligent version that the same richness can be brought out through the intensity of the spices and quantity of vegetables, without increasing the fat content. With aromatic spices and an assortment of veggies, this low-cal Vegetable Biryani is sure to pamper your taste buds as well as satiate you. It has ample amounts of vitamin A, iron and calcium, and is filling enough to be a one-dish meal as it is prepared with brown rice. Authentic recipes involve preparing the gravy and rice separately, followed by layering and baking them. However, to reduce the oil content, we have used more gravy than brown rice and cooked them all together.