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moong dahi misal recipe | healthy moong dahi chaat | dahi moong chaat | sprouted moong dahi chaat with 15 amazing images. Chaats are usually known to be unhealthy as we imagine the ingredients to be fried and everything cooked using a lot of oil. But here we have a healthy variation made with sprouted moong which are super healthy known as moong dahi misal recipe | healthy moong dahi chaat | This moong dahi misal is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every house. You can make dahi moong chaat for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. This moong dahi chaat is the best way to kill your chaat cravings and the bonus is that its healthier than any other chaat. To make moong dahi misal, place par boiled sprouted moong in a serving plate, pour whisked yogurt over it evenly. Next, pour sweet chutney, chaats are incomplete with the meetha chutney which gives tanginess and flavor to the chaat. Sprinkle chopped tomatoes and onions over it. If you arent looking for a healthy recipe you can add boiled potatoes, sev or even masala peanuts to enhance the taste of moong chaat. Finally add cumin seed powder which gives a luscious flavor to the chaat and also sprinkle some red chilli powder. Last but not the least add coriander which would add freshness to our dahi moong misal. This Moong Dahi Misal combines the sprouts with whisked curds, along with chopped veggies, spice powders and of course, tongue-tickling khajur imli ki chutney. When you have sprouts on hand, it takes less than half an hour to prepare this wholesome and tasty treat, which is sure to delight your friends and family. Enjoy moong dahi misal recipe | healthy moong dahi chaat | dahi moong chaat | sprouted moong dahi chaat | with detailed step by step photos below.
poori | puri | plain puri | whole wheat puri | soft poori | with 14 amazing images poori is unleavened deep fried Indian Bread. Simple basic ingredients available in all kitchens of India are used to make whole wheat puri like whole wheat flour, oil, salt and water. The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain puri, stuffed ones, and crispy jar snack puris that last for a week. Here we show you how to make poori. To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. The most popular breakfast recipe with pooris in India has to be puri bhaji. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice. Plain Puri is also served at special or ceremonial functions. When I was a child and we would have any function at home where there would be a lot of guests coming in, Puri is one dish that would definitely be on the menu, as poori is easy and quick to make and goes well with most Indian food. During Mango season, we always loved having Puri with Aamras. There are many variations to Puri, like Mango puri, Pudina Puri and Masala Puri. Enjoy how to make poori | puri | plain puri | whole wheat puri | soft poori with detailed step by step photos and video.
kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images. kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi. An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other. Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft. Serve kela methi nu shaak with rotla, butter and green chillies. Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos.
Green pea pulao with paneer koftas is a luxurious Mughlai -style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices is really accentuated by the baking procedure.
aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images. aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha. To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside. Then to make Indian style tofu methi paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle. Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change. While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal. Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice. Enjoy aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with step by step photos.
Greens and carrots, interestingly flavoured with ginger, green chillies and other common but effective taste-givers, form the stuffing for these sumptuous whole wheat parathas. The combination of spinach and chawli greens gives the parathas a unique, very appetizing taste that you are sure to enjoy. Since the Spicy Chawli Leaves and Spinach Stuffed Paratha has a rich and spicy taste by itself, you can just serve it with a cup of curds. This is a fabulous way to use chawli leaves, and you will be happy to see your whole family relishing it! Try other parathas like the Papad Stuffed Parathas or Paneer Stuffed Green Pea Parathas .
dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with 6 amazing images. dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack can be enjoyed for breakfast or at snack time. Learn how to make Gujarati chola dal pandoli. To make dal pandoli, wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well. Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Add the fruit salt over the batter and mix it gently. Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils. Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time. Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes. Repeat steps 6 and 7 to make 5 more pandolis in one more batch. Serve immediately with green chutney. Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Most commonly made with moong dal, but here is a variation using chola dal. Further we have spinach while blending to enhance its colour and flavour while adding a touch of nourishment to palak pandoli. This Gujarati chola dal pandoli is reinforced with nutrients like protein, iron and folic acid. Protein is necessary for the maintenance of cells in the body and the iron helps in transporting oxygen to these cells. This healthy steamed snack is a great substitute to fried vadas, tikkis and pakodas. Served it with green chutney or fresh garlic chutney it can be enjoyed all health conscious individuals as well those who have diabetes or heart problems. Tips for dal pandoli. 1. It is very important to soak the dal for a few hours to increase its digestibility. So plan for it in advance. 2. You can also make pandolis in moulds. 3. Spinach can be replaced with other greens like cauliflower leaves. Enjoy dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with step by step photos.
Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with 17 amazing images. Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar is a pleasing summer drink. Learn how to make kairi ka panna. To make Gujarati aam ka panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve immediately. A glass of refreshing aam panna is nothing short of exhilarating. It is cool and exciting, sweet and sour, and all in all perfect. Made from boiled raw mangoes and flavoured with cardamom and saffron, this cooling summer drink supposedly protects the body from dehydration. The best part is that the mixture for kairi ka panna can be prepared in advance and stocked in the refrigerator, so you can whip up a glassful whenever you feel like. The saffron adds to the hue and eye appeal of this aam panna with sugar, while the drink also has a invigorating flavours of cardamom powder and black salt. The sugar perfectly balances the sourness of the raw mangoes, thus making this indigenous drink an all time favourite since generations. Tips for Gujarati aam ka panna. 1. Prefer to use warm water for saffron, for enhanced colour and flavour. 2. While squeezing out the pulp from raw mango ensure to remove and discard the seeds. 3. Blend the mixture well till the sugar is completely mixed with the raw mango pulp. Enjoy Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with step by step photos.
roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream | wit 25 amazing images. roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream is an all-time favourite ice cream! Learn how to make almond ice cream. To make roasted almond ice cream, combine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside. Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Remove the mixture from the flame and cool completely. Once cooled, add the fresh cream and vanilla essence and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Remove the semi-set ice-cream from the freezer and transfer it in a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the almonds and chocolate chips and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. This lusciously creamy ice-cream with roasted almond slivers and chocolate chips is a treat worth a fortune! The crispness and rustic flavour of roasted almond slivers are a perfect contrast to melt-in-the-mouth chocolate chips. Together they make the chocolate chip almond ice cream a mind-blowing success that everybody will fall deeply in love with. The best part about the roasted almond ice cream with chocolate chips is that the ice-cream melts and gives way to the crunchy tidbits when you let it rest on your palate, and once you are done, there is a lingering flavour that is forged forever in your memory. You can even make chocolate chips at home. All you need is dark chocolate and a piping bag to make them. Try it out! Follow a few tips to get perfect roasted almond ice cream. 1. You have to use full fat milk or buffalo’s milk and not cow’s for this recipe. 2. When making cornflour mixture, mix cornflour with cold water so it doesn't turn lumpy. 3. Use an aluminium container and not a glass container for setting ice cream. 4. Remember to keep half the deep freezer empty when setting ice cream, so it sets well. Planning a dessert party! Check out our recipes of Desserts for Entertaining , it includes a large selection of sweet treats for everyone. Enjoy roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream | with step by step photos.
carrot garlic chutney recipe | healthy carrot garlic chutney | carrot garlic chutney for diabetics, heart and weight loss | with 15 amazing images. carrot garlic chutney recipe | healthy carrot garlic chutney | carrot garlic chutney for diabetics, heart and weight loss is a healthy accompaniment to a meal. Learn how to make carrot garlic chutney for diabetics, heart and weight loss. To make carrot garlic chutney, grind the garlic, chilli powder, lemon juice and salt along with ¼ cup of water in a blender. Pour into a bowl, add the carrots and oil and mix well. Store the carrot garlic chutney refrigerated in an air-tight container and use as required. Home-made vegetable chutneys are a better option than store-bought sauces and dips, which tend to be highly salted. Carrots subtly flavoured with garlic, chilli powder and lemon juice makes a mouth-watering accompaniment - healthy carrot garlic chutney. This carrot garlic chutney for diabetics, heart and weight loss is super healthy with ZERO sugar added to it. Further, it makes use of only 1 tsp of oil and thus it lends 7 calories per tbsp. Apart from being low in calories, this carrot garlic chutney has other health benefits too. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. These compounds and antioxidants together also help to reduce inflammation and ward off harmful free radicals from the body. Tips for carrot garlic chutney. 1. Remember to grate the carrot thick as it gives an appealing mouthfeel. 2. We have used the orange variety of carrots. But in the winter season, when red carrots are in season opt for them. They are more sweet. 3. This chutney is medium spicy. You can adjust the spice level as per your preference. Enjoy carrot garlic chutney recipe | healthy carrot garlic chutney | carrot garlic chutney for diabetics, heart and weight loss | with step by step photos.
palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with 58 amazing images. palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa is so tasty that visitors to the city of Mumbai carry fond memories of these, and want to try them in their own kitchens all over the world. Learn how to make paneer palak dosa. To make palak paneer dosa, first make the palak paneer stuffing. For that blanch the spinach and blendit into a paste. Then heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. Then make the dosas, for that, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas. Serve the palak paneer dosa immmediately. Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. The Mumbai roadside paneer palak dosa is one such marvellous creation. Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty paneer palak dosa, with the able support of tomatoes, onions and some masalas. This paneer palak dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa. Tips for palak paneer dosa. 1. Chop the paneer pieces small to medium. 2. You should also make sure that the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. 3. Spread the stuffing on the dosa only after it is light brown in colour, else the dosa might stick to the tava. Enjoy palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with step by step photos.
Three cheers to this tangy, spicy, creamy treat that lives up to the name of 'makhanwala', which means buttery! The Vegetable Makhanwala in Red Gravy is a good addition to any menu as it is guaranteed to please young and old alike. Roasting the spices in butter gives the dish its characteristic aroma, while a special paste of tomatoes and cashews gives it the rich creaminess and tangy tones. It has a well-balanced mix of spice and sweetness, which makes it very pleasing to the palate. We have added a common mix of veggies that everyone loves, but you can tweak that combination to include any other veggies that you want. Enjoy the Vegetable Makhanwala in Red Gravy hot and fresh with rotis or rice. You can also try other recipes like the Paneer Pasanda or Chole.
Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.
Let you taste buds revel in the delightfully creamy mouth-feel of this vegetable preparation. Although the word ‘makhan’ hints at the presence of butter—and of course, there is quite a bit of it—we can attribute the richness of the Vegetable Makhanwala more to the fresh cream and milk in it. Half a cup each of milk and fresh cream give this dish a luscious and creamy texture and rich flavour. A dash of tomato ketchup and common spice powders give it a peppy and tangy taste, while a brilliant assortment of veggies contributes varied textures and colours to it. We have made this dish quickly and easily using the microwave . You can also try other recipes like the Paneer Makhmali and the Methi Mutter Malai .
sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with 24 amazing images. sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan is an aptly flavoured and sweetened dessert for any occasion. Learn how to make Hyderabadi sheer khurma. To make sheer kurma, heat the ghee in a broad non-stick pan, add the almond slivers, cashew slivers and pistachio slivers and sauté on a medium flame for 1 minute. Add chirongi seeds and dates and sauté on a medium flame for 1 minute. Add the vermicelli and sauté on a medium flame for 3 minutes. Keep aside to cool completely. Boil milk in a deep non-stick pan, add the sugar, condensed milk and saffron, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the prepared sevaiyan mixture, cardamom powder, raisins and rose water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame and serve hot or warm. Hyderabadi sheer khurma is a traditional preparation made on the festival of Eid. Every household has its own recipe of this rich preparation. Here is an authentic version of this delicacy that is loaded with dry fruits like almond, cashewnuts, pistachios, raisins and dates. Though cutting the dry fruits may seem a little time consuming it is worth all the effort! The full fat milk and condensed milk bags the credit for the luscious texture of Eid special sheer khurma, while saffron adds a shahi touch to this flavourful dessert. The richness that oozes out of every spoonful of this Indian mithai is truly divine. When Indian sheer khurma for Ramadan is served along with Shahi Pulao with Nawabi Curry, Paneer Korma and Makai Galouti Kebab and Tandoori Roti it is a festive meal to be devoured with family and friends. Tips for sheer khurma. 1. Always use full fat milk to make sheer khurma. 2. Do not use seviyan in excess, otherwise it will absorb milk and make your sheer khurma thick. 3. Never add raisins in the beginning or they might curdle the milk, always add them in the end. Enjoy sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with step by step photos.
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