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36 recipes


raw banana crispies recipe | raw banana fritters | Jain raw banana nuggets | plantain crisps | with 30 amazing images. raw banana crispies are a popular Indian starter made by deep-frying raw bananas. Learn how to make plantain crisps. Deep-fried raw banana crispies are a delicious and popular Indian snack made from raw bananas. The bananas are first parboiled, then coated in a batter and deep-fried until golden brown and crispy. They can be served on their own or with a variety of sauces and chutneys. Deep-fried raw banana crispies are typically shaped like small wedges. They are light and airy on the inside, with a crispy golden brown crust on the outside. They have a slightly sweet and nutty flavor, with a hint of banana. raw banana crispies, also known as raw banana fritters or Plantain crisps. Jain raw banana fritters are a delicious and filling snack that is made without onion and garlic. Raw banana fritters can be served with tomato sauce or any other dip of your choice. pro tips for raw banana fritters. 1. Add 2 tbsp cornflour. Cornstarch is a key ingredient in making banana crispies crisp. 2. Batter is of pouring consistency. It should not be too thick or too runny. 3. Raw bananas are 80% cooked. 4. Roll the batter-dipped raw bananas in the cornflakes until they are evenly coated. Enjoy raw banana crispies recipe | raw banana fritters | Jain raw banana nuggets | plantain crisps | with step by step photos.

banana raita recipe | kele ka raita | with amazing 8 images. A perfect blend of sweet and spice, this banana raita will change your view about the fruit. If you thought banana could be used to make only desserts and fruit salads, you will be pleasantly surprised by this kele ka raita. banana raita recipe is where we make a mouth-watering raita with bananas and fresh curds tempered with mustard and green chillies, which give it a spicy touch. Ingredients for banana raita are always available in Indian kitchens. We all have atleast one banana and curd in our houses and this banana raita recipe can be made in 10 minutes. banana raita is rich in potassium that will benefit hypertensive people wanting to lose weight. Use low fat curds to make this recipe for weight loss. Make sure to use fresh curds, because sour curds will ruin the mouth-feel and flavour of this banana raita. Some people also make use of raw banana to make the banana raita. Learn to make banana raita recipe | kele ka raita | with detailed step by step recipe photos below.

An interesting sweet treat, especially for children! these banana dosas taste very nice when served warm with a dollop of butter. Make small dosas so that your child can easily eat them on his/her own.

Mohanthaal is another famous sweet from the gujarati repertoire. This sweet needs to be prepared with tact, as the one-thread sugar syrup is the foundation stone for the success of this recipe. If overdone, the dish loses its colour and taste. Also, the mava that imparts the softness to this sweet should be added after the besan is adequately browned.

Kela Bhajia is a traditional snack, which has been acclaimed as the perfect tea-time accompaniment by several generations of Indians! Much-loved across the nation, this scrumptious snack is made by deep-frying batter-coated banana slices. Simple ingredients like chilli powder and asafoetida added to the besan batter give these Banana Bhajiyas a lovely flavour that delights your taste buds. Enjoy the bhajiyas hot and crisp, as soon as you drain the excess oil.

lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with 20 amazing images. One of the most well-known of Gujarati desserts, Lapsi (fada ni lapsi | dalia sheera) is a very appealing sweet dish of roasted and cooked broken wheat sweetened with sugar and flavoured pleasantly with cardamom powder. Roasting the broken wheat in ghee gives the Gujarati broken wheat sweet a rich brown colour, intense aroma and nice flavour. Occasion or puja at home and want to make something luscious? Here we have a perfect Indian sweet recipe that is lapsi. Lapsi translates to bulgar wheat. Broken wheat or bulgur wheat also popularly known as fada or dalia (daliya) is very healthy as compared to rice or any other grain. It is rich in iron, fibre, magnesium and many minerals. dalia sheera is made with minimum of ingredients like dalia, sugar, cardamom and ghee which are easily available at home. This lapsi can also be made in a Pressure Cooker. To make lapsi, heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously or it may burn. Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling. To make it even creamier you can add milk instead of water. Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously. Serve Gujarati broken wheat sweet hot garnished with almond and pistachio slivers. My mother adds whole spices like cloves and cinnamon to perk up fada ni lapsi. If you make this broken wheat dessert in advance, before serving add 2 tbsp of milk to the lapsi , mix well and reheat it for 2 minutes. I use make this for my kids as lapsi is super healthy and I substitute sugar with jaggery to makes it healthier. Although lapsi is a traditional Indian sweet recipe, it has a timeless appeal and is much-loved by both adults and children. This is one of the sweets that is commonly made during festivals in Gujarati households. You can also try other such traditional sweets like the Coconut Sheera and Kaju Kopra Sheera. Enjoy lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with detailed step by step photos and video below.

badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with 27 amazing images. badam sheera is extremely rich and delicious in taste. Learn how to make badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | How many times have you dismissed the thought of making your favourite Indian desserts at home because they take too long to prepare? Well, where there is a will, there is a way. Next time you feel like relishing some delicious badam ka sheera, try this quick and easy recipe, which enables you to make this fabulous saffron-tinged, rich almond sheera in minutes! An authentic almond sheera has milk and almonds which is proved to be a good combination of calcium and the energy content of the badam ka halwa are good due to the addition of milk in to the sheera. You can also try walnut sheera and Kaju kopra sheera. Tips to make badam sheera: 1. Make sure to dry the almonds well, otherwise it will become paste while blending. 2. You can also add saffron to enhance the flavour of badam sheera. 3. If you want to serve it later re-heat the sheera on medium flame and serve hot. Enjoy badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with step by step images.

coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with 38 amazing images. Puranpoli is a traditional Maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. Learn how to make coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | coconut puran poli, a delightful Indian sweet treat, is a beloved delicacy, especially during festive seasons. It's a flatbread, made from wheat flour, filled with a luscious mixture of grated coconut and jaggery. The dough is rolled out thin, filled with the sweet coconut mixture, and then carefully cooked on a tawa smothered with ghee. The result is a crispy, golden-brown naariyal puran poli with a soft, sweet filling that melts in your mouth. The combination of the slightly salty, nutty flavor of the coconut with the sweetness of the jaggery creates a harmonious blend of tastes. The texture is another highlight, with the crisp outer layer contrasting beautifully with the soft, moist filling. While it is festive fare, it can be made any day when you feel like making something special. coconut puran poli is often enjoyed with a cup of hot chai or coffee, making it a perfect indulgence for any occasion. pro tips for coconut puran poli: 1. The dough should be soft and pliable, but not sticky. 2. Use freshly grated coconut for the best flavor and texture. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness. coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with detailed step by step photos.

moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step images. Our healthy moong dal dahi vada is a made on a non stick tava and made off green moong dal, low fat curds, fruit salt and Indian spices. Traditionally moong dal Dahi Vada chaat is always deep fried but now we give you the non fried moong dal dahi vada recipe. Notes and tips to make the perfect moong dal dahi vada recipe. 1. For preparing the moong dal dahi vadas, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Also, you can add some urad dal to increase the nutrient content of the vada. 2. To make spongy healthy moong dal vada, heat a non-stick tava (griddle) or appe mould on a medium flame and grease it using ¼ tsp of oil. 3. Soak moong dal dahi bhalla in enough water in a bowl for 2 minutes. Generally, the vadas are soaked for a longer time in warm water but, these barely have any oil and are lighter as compared to urad dal so, they do not require much time to soften. 4. To prepare curd for moong dal dahi vada , in a bowl take fresh curd. Add milk or water if the curd is too thick. See why this is a healthy moong dal dahi vada recipe? Moong dal or Moong dal is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. Moong Dal is heart and diabetic friendly. Low fat curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest source of protein, calcium and minerals. Serve moong dal dahi bhalla immediately. You can also chill the dahi vadas in the refrigerator if not eating immediately. Learn to make moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step photos and video below.

dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images. dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi. To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture. Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well. A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas. Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking. Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos.

mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with amazing 22 pictures Dhokla's are soft and fluffy Gujarati savoury snack. You can have mag ni dal na dhokla as a starter, tea time snack, for breakfast and even as a side dish during a meal. There are numerous dhokla recipes made with different ingredients. Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. Healthy mag in dal na dhokla is made by soaking green moong dal for 4 hours and grinding it with green chillies into a smooth paste, you can also add ginger if you wish to. Then we have added oil which makes the green moong dal dhokla soft, asafoetida as dal and pulses are hard to digest and asafoetida makes it easy to digest. Also, we have added little sugar which makes it a little sweeter, some besan. Lastly, some curd and salt, curd makes the dhokla soft and fluffy. All the ingredients are mixed together and just before pouring the batter into a greased thali, add fruit salt which will also help to puff up the mag ni dal na dhokla. Then we have steamed it for 12 mins. Brushed little oil on top and healthy Gujarati mag in dal na dhokla are ready to eat. We have got you a very healthy dhokla recipe that is Mag ni dal na dhokla. 'Mag ni dal" is a Gujarati word for Green moong dal. We have made dhokla with mag in dal which has a lot of nutritional values and makes our dhokla super healthy. Moong dal or green moong dal is rich in Folate , Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. The recipe is not a complex one and can be easily made. I giveMag ni dal na dhokla to my kids in their tiffin, it is a great way to add dal to their meal and also as it is protien rich and super healthy. You can also make green moong dal dhokla if guests are coming over and you are looking for something simple and healthy. Serve this healthy nutritious mag in dal na dhokla with green chutney!! Enjoy mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with detailed step by step photos below.

quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with 25 amazing images. A delectable blend of flavours and textures makes this quick paneer sabzi a great hit! Learn how to make quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | This simple Indian jain paneer sabzi cooked in a freshly ground powder of coriander and red chillies with paneer cubes, capsicum and tomatoes. The recipe is simple, without onion and garlic, but high on flavors and very delicious. Apart from the fact that this paneer ki sukhi sabzi lip-smacking subzi uses minimal ingredients, you will also love the fact that it is easy and quick to prepare. So, relish this delightful dish any day you feel like! Tips to make quick paneer sabzi: 1. Mix gently. We don't want to break the paneer pieces. 2. Here is the link if you want to make homemade paneer. 3. Cook the masala on low flame otherwise the masala will burn and give bitter taste. Enjoy quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with detailed step by step images.

sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with 12 amazing images. The sev murmura recipe features a mix of two all-time favourites – sev and kurmura – in a handy dry form. It is a light and easy to make dry snack. This has lesser calories than any other street food recipe. In this scrumptious Gujarati sev kurmura jar snack, the sev and puffed rice are sautéed in oil with a dash of spices. This helps the flavours to sink in well, and also keeps the puffed rice crisp and nice for some days. You can also add in onions, tomatoes some chutneys and use the sev murmura in making bhel puri. I usually prepare sev murmura and store it in an air-tight container for midnight cravings and hunger pangs. Also, you can serve it to your guests and makes a perfect Indian travel dry snack. My kids also prefer taking it along with them to school as a kids tiffin treat! A cup of masala puffed rice with tea is enough to keep you full for a while. Make sure to use fresh, good quality murmura to get tasty, crunchy sev mamra . The sev kurmura can also be used to make chaats like Bhel Puri and Sukha Bhel. Learn to make sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with detailed step by step recipe photos below.

bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana | bhavnagri mirchi pickle is a mouth-watering accompaniment to enlighten your upvas ki thali. Learn how to make bhavnagri chillies vrat pickle. This evergreen favourite Bhavnagri chillies are flavoured with sesame seeds and cumin seeds in this upvas ka hari mirch ka achar. Besan is replaced with water chestnut flour, also called as singhada ka atta, to make this accompaniment qualify for a fast. To make bhavnagri mirch pickle vrat recipe, heat the oil in a non-stick kadhai and add the sesame seeds and cumin seeds. When the seeds crackle, add the water chestnut flour and cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked. Add the bhavnagri chillies, lemon juice and rock salt and cook on a slow flame for 5 minutes, stirring once in between. Serve immediately. While we have used rock salt in this bhavnagri chillies vrat pickle, you can use table salt if you wish to. Ready in just 8 minutes, it’s worth trying your hands on this regional favourite. Serve Bhavnagri Chillies as an accompaniment to a faraali meal of Rajgira Paneer Paratha, Minty Sanwa, Rajgira ki Kadhi , Kand Aloo Pakoda and Singhada Sheera. Tips for bhavnagri mirch pickle vrat recipe. 1. Thick bhavnagri green chillies are best selected for this pickle. 2. Cut them into thick roundels to enjoy their perfect crunch. 3. If refrigerated, it stays fresh for 2 to 3 days, but remember to re-heat before serving. Enjoy bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana | with recipe below.

bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with 9 amazing images. bhavnagri mirchi recipe is a classic instant pickle which is not very spicy and easy to make. Learn how to make fresh bhavnagri chillies pickle Indian style. To make bhavnagri mirchi, heat the oil in a non-stick pan, add asafoetida, bhavnagri chillies, turmeric powder, black salt and salt and mix well. Cook on a slow flame for 1-2 minutes, while stirring once in between. Add coriander seeds powder and mix well and cook on a slow flame for another minute. Serve hot. This Gujarati bhavnagri chilli pickle made with easily available ingredients takes only 5 minutes to make. You are sure to enjoy its crisp texture minus too much spice. They are typically served as a part of a Gujarati meal with puris, Kadhi, rasawala bateta nu shaak and rice. You can also serve it with plain paratha or masala paratha. All the spices like asafoetida, turmeric powder, black salt and coriander seeds powder together enhance the taste and flavour of this fresh bhavnagri chillies pickle Indian style. A variation to this pickle is stuff the bhavnagri chillies with a mixture of amchur powder, black pepper powder salt and deep fry them. This healthy Bhavnagri mirchi ka achar is a healthier than most other pickles as it makes use of very little oil and salt. You can opt for this achar and be assured of controlled calorie and fat intake. Rich in vitamin C , bhavnagri chillies protect and maintain the lining of the heart. Low on the glycemic index (40) colourful capsicum are immune boosters. With 9 calories per tbsp per ¼ cup, this pickle can be a part of your healthy menu. Tips for bhavnagri mirchi. 1. While buying fresh bhavnagri chillies look for crisp unwrinkled mirchi. Make sure they are bright green coloured and unbroken. 2. Use a broad non-stick pan so cooking is uniform and quick. 3. Remember to cook on a slow flame, so the chillies do not burn. Enjoy bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with step by step photos.
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