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kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images. Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk. Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice. Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive. Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split. Serve kokum kadhi with cooked rice and Goanese potato curry. Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below.

sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with 18 amazing images. sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies is the base of South Indian sambar recipe. Learn how to make South Indian sambar powder at home. To make sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely. Once cooled, blend in a mixer to a fine powder. Use as required or store refrigerated in an air-tight container. Have you always been looking for authentic and best sambar masala powder? Your search ends here. Try this sambar powder made with an assortment of spices which work along with the Kashmiri chillies and curry leaves to give a mind-blowing flavour. As you roast these perfectly chosen ingredients in correct proportions in oil, the aroma of the spices being sautéed will give an indication of they being cooked. Remember to sauté on a slow flame and prefer to use a broad pan to make South Indian sambar powder at home. This aromatic and flavourful spice powder comes handy when you want to make sambar in a jiffy! This sambar masala with Kashmiri chillies is made without coconut, so you can make a batch of it and store it for a long time. It stays fresh for 2 to 3 months when stored in an air tight container in the refrigerator. Tips for sambar powder. 1. Use Kashmiri chillies to get the perfect bright red colour of the sambar powder. 2. Remember to cool the spices well on a flat plate before blending, as presence of warmth may not give a smooth powder. 3. If you prefer to make the required amount of sambhar powder fresh on the day of making sambar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together. Enjoy sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with step by step photos.

dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with 25 amazing images. dapka kadhi is a traditional dish from the Indian state of Gujarat, known for its rich flavors and unique preparation method. This dish is a variation of kadhi, which is a yogurt-based curry typically thickened with gram flour (besan) and seasoned with spices. Key Components of dapka kadhi: 1. Dapka (Dapka/Dapke) : The defining feature of Dapka Kadhi is the gram flour dumplings called "dapka" that are added to the kadhi. These are usually spiced and fried or steamed, giving the dish a delightful texture. 2. Kadhi (Yogurt Curry) The base of the dish is made from yogurt, which is whisked and mixed with water, gram flour, and various spices like turmeric, cumin, and mustard seeds. The mixture is then cooked until it thickens. 3. Seasoning: The kadhi is typically tempered with ghee or oil, along with ingredients such as garlic, green chilies, and curry leaves to enhance its flavor. 4. Serving: Dapka Kadhi is usually served with steamed rice or khichdi, making it a comforting and hearty meal. Cultural Significance: dapka kadhi is not only a staple in many Gujarati households but is also enjoyed at festive occasions and family gatherings. It showcases the culinary tradition and vibrant flavors of Gujarati cuisine, combining simplicity with rich taste. dapka kadhi is a delicious and filling dish that highlights the use of yogurt and gram flour in Gujarati cooking. Its unique texture from the dapka and the creamy, spiced curry creates a comforting meal, perfect for those who appreciate traditional Indian flavors. Pro tips for dapka kadhi. 1. Soak the lentils for at least 3-4 hours to soften them before grinding. 2. Use your fingertips to roll the batter into small, uniform balls. Enjoy dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with step by step photos.

dosa batter recipe | South Indian dosa batter | dosa batter at home | with amazing 20 images. Perfect dosas are a matter of pride, and this requires a perfect dosa batter. Two things are important while making the batter. One is the proportion of urad dal and rice. And the other one is the consistency of the batter. Though, dosa batters are readily available in the market, but making one at home is very healthy and hygienic in comparison to the one that is readily available. To make dosa batter at home all that you need to do is, wash and soak urad dal and fenugreek seeds for 4 hours and keep aside. Also soak par boiled rice, raw rice and thick beaten rice for 4 hours and keep aside. Once all the ingredients are well soaked, drain and grind both the batters, individually by using one cup of water in each. Further, combine the two in a same bowl, add salt and mix well. Next, cover with a lid and keep it aside to ferment for a minimum of 12 hours. Once the batter is fermented, South Indian dosa batter is ready to use. Dosa batter is no rocket science and is easy to make but all that you require to make the perfect dosa batter is patience. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Fenugreek not only gives the dosa batter a inviting aroma but also adds flavor and helps the batter ferment better. Also, the dosa batter can be stored for a week but keep in mind that it might get a little sour in 2-3 days, especially in summer days. But does not mean that it is spoilt, The sourness is also quite enjoyable. If yet you do not like the sour flavor, adjust the quantity and make it as required. If your dosa batter turns runny add semolina or rice flour to adjust the consistency, adding semolina would also make dosa crisp and also a beautiful color. Some people also add sugar to dosa batter at home. Immediately use dosa batter or store in a air-tight container and refrigerate. Use this batter to make a variety of dosas like Mysore Dosa, Mexican Dosa, Paneer Chilly Dosa, Palak Cheese Dosa and many more. Enjoy dosa batter recipe | South Indian dosa batter | dosa batter at home | detailed step by step recipe photos.

bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with 50 amazing images. bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi is a restaurant style sabzi which can be served at parties. Learn how to make veggie bread koftas in tomato gravy. To make bread kofta curry, remove the crust from all the bread slices. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well. Divide the mixture into 20 equal portions and roll each portion into a small ball. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside. Then to make veggie bread koftas in tomato gravy, combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside. In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. Serve immediately garnished with coriander. The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! This novel Indian style bread kofta with curry is indeed a foolproof way to garner accolades from your friends and family. The combination of bootle gourd and tomato pulp to make the gravy of this Punjabi kofta sabzi is also quite unique. The use of small quantity of curd offsets the tanginess of tomato pulp perfectly which you are sure to fall in love with. Serve this Indian style bread kofta with curry with parathas, Butter Garlic Naan or rotis or just plain rice for a complete meal. Tips to make bread kofta curry. 1. The curry can be made in advance and kept. 2. Add koftas just before serving. 3. Use fresh bread slices as old ones will make it very dry. Enjoy bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with step by step photos.

tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | with 26 amazing images. tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | is a healthy accompaniment with sabzis. Learn how to make atta tandoori roti on tawa. Every time we are at a restaurant we are tempted to order tandoori Rotis, because we think we cannot make it at home. Here is the instant and homemade version of butter tandoori roti at home. While it is awesome to bite into authentic tandoori rotis cooked in a tandoor, you will be excited to know that the same wonderful taste and texture can be replicated at home using the humble tava! In instant tandoori roti we have used curd instead of yeast as it helps in fermentation of the dough. Sugar is add which helps in fermentation and also to balance out the flavour, gives beautiful colour to the rotis. Though the dough of this tandoori roti doesn't rise much, but the final texture and aroma is just irresistible and fabulous, which can be cut into wedges and served with a platter of sabzis, kebabs , tikkis and chutneys . Tips to make tandoori roti recipe: 1. Dough should be rested well for the fluffy tandoori roti. 2. It is very important use warm water for kneading. 3. Sprinkling salt-water helps the roti to stick properly on the tava. 4. Remember to rest the dough in a warm place for fermentation. 5. Make sure to serve it immediately for better taste. Enjoy tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | detailed step by step images.

anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 amazing images. Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi | anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion. To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights. anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe. pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi. Enjoy anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with detailed step by step photos.

Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with 30 amazing images. Tiring and long day? We have got a simple and quick recipe which is ek top na dal bhaat. As the name suggest, the recipe is a one pot meal which are obviously quicker to prepare and cook. Ek top means one pot and dal bhaat stands for dal rice. The recipe is really easy to make, we have used a lot of ingredients for preparation of ek handi dal chawal, yet the ingredients are easily available in well maintained Indian household pantries. To make ek top na dal bhaat, first we have made a mixture which will be a stuffing for the vegetables. This recipe is a lot like Sambhariyu Shaak and is also unique in it's own way and is tummy filling too. To make the mixture, combine coriander-cumin seed powder, sugar you can also use jaggery if you wish to, red chilli powder, coconut and a pinch of asafoetida in a bowl, mix well and keep aside. Further, make criss cross cuts on small sized potatoes and brinjals. Next, stuff the masala into the vegatbles evenly and keep the leftover mixture aside. Further, heat 2 tbsp of ghee in a pressure cooker, add the asafoetida, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for a minute. Add the prepared masala, onions, stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using natural release method, before opening the lid. Add the remaining 1 tbsp of ghee, mix well and serve immediately. I personally prefer relishing this delicious one pot rice and lentil with homemade curd or a glass of buttermilk. Ek top na dal bhaat, tasty and nutritious meal in itself, easy to cook too! you just need to dump all the ingredients into the pressure cooker, which is nothing short of a chef’s best friend. Enjoy Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with detailed step by step recipe photos and video.

moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | moong dal dosa is an easy to make South Indian delicacy which requires only 4 ingredients. It is enjoyed with sambar and coconut chutney along with Milgaipodi powder. Learn how to make green moong dal dosa. Made of rice and moong dal, soaked, ground and fermented, these green moong dal dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about. To make moong dal dosa, wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain. Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours. Add the salt and approx. ¼ cup of water and mix well. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or roll. Repeat with the remaining batter to make 14 more dosas. Serve immediately with sambar and coconut chutney. Just the beautiful golden colour of this moong dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast! The combination of moong dal with parboiled rice is said to be a good quality protein, as this combination gives all the 9 essential amino acids we need to consume. Green moong dal dosa is also a good source of vitamin B1 – a key nutrient needed for energy metabolism. This South Indian moong dal dosa can be enjoyed by kids as well as adults. Its soft texture will be beneficial for senior citizens and cancer survivors who often have chewing problems. Tips for moong dal dosa. 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 2. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 3. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice. Enjoy moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | with recipe below.

3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | sweet lemon pickle is a brilliant Indian pickle that causes a burst of sweet and tangy flavours on your palate which is an all-time favourite, with fans spanning across generations! Learn how to make nimbu ka achar. The preparation of this no oil lemon pickle needs a bit of tact, but is not difficult if you follow these instructions properly. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. To make 3 ingredient sweet lemon pickle, wash the lemons and wipe them dry using a dry cloth. Cut each lemon into quarters. Transfer into a clean, dry glass or steel bowl, add the rock salt, toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon. Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously. Cool the mixture completely in the same deep non-stick pan. Once cooled, store in an air-tight glass container and use as required. The lemons and salt are allowed to mature for about a week. The salt here acts as a preservative and the maturing period is necessary for the lemons to absorb the flavours of salt. It is important to toss the lemons in lemon pickle without oil every day during the seven-day maturing period to avoid fungal growth. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy for this sweet nimbu ka achar! Once done, this easy Indian lemon pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas, Rotis, Puris, Naan and Kulchas. Tips for 3 ingredient sweet lemon pickle. 1. Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth. 2. During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge. 3. After making, this pickle is best stored in a glass container and not steel canister. 4. Again after the pickle is ready, store in a cool place and always use a spoon to serve it. Enjoy 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | with recipe below.

mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam. To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney. There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam. Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests. As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney. Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum. Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos.

besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images. besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country. besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key. Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo. When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right. Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready. If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal. Enjoy besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with detailed step by step photos and video below.

vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites. To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney. Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint. These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish! Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole. Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water. Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos.

A gourmet rice dish, which features layers of tomato gravy, rice and spinach gravy, cooked with a topping of cheese. This combination is a real winner, thanks to the interplay of flaovurs, colours and textures. Ingredients like ginger, garlic and onions mask the raw flavour of spinach and transform the rustic puree into a richly flavoured sauce, which plays host to colourful and crunchy veggies; while the tomato gravy adds a wonderful tang and a little more spiciness to the arrangement. Cheese, of course, is a wonderful finishing touch that makes the Layered Spinach and Tomato Rice appeal to just about everybody! Rice Delicacies like these make dinner time all the more inviting.

sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with 15 amazing images. Looking for a healthy and tummy filling recipe? Here we have got you a scrumptious healthy quick Indian salad recipe which you can relish at any point of the day which is sprouted moong dal salad. Sprouted moong salad is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every Indian house. You can make Sprouted moong salad for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. To make sprouted moong salad, all you need to do is dump in all the ingredients together mix well and relish the tasty recipe. So to make healthy moong salad, combine sprouted and boiled moong, cabbage, tomatoes, carrot, coriander, onions, lemon juice, green chillies, black salt and mix everything well. The veggies make it nutritive and lemon juice adds the tangy hint to the salad. You can serve it immediately or refrigerate it for an hour and serve. I make this salad recipe once or twice in a week and personally enjoy relishing it as a side dish with my meal. Also, you can add yogurt and red chilli powder if you wish to. Sometimes, when I am running late on schedule I pack it and consume it while travelling. Why with think this is a healthy moong salad? Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. Sprouted moong salad is a refreshing salad, which can even be enjoyed as a mid-day snack on a sweltering hot day when you don’t feel like eating anything spicy or oily but want something tangy, tasty and sumptuous. Here, sprouted and cooked moong is mixed with varied fresh ingredients like tomatoes, coriander, cabbage, etc., perked up with lemon juice, and refrigerated till crisp and cool. This thoroughly enjoyable Sprouted Moong Salad can also be served as a starter at garden parties. Enjoy sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with detailed step by step photos and video below.
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