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cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha | with 30 amazing images. cabbage and dal parathas recipe is a healthy breakfast paratha. Learn how to make healthy cabbage dal paratha. This one dish meal is a great combination of cereals, pulses and vegetables. A horde of other ingredients like mint leaves, fennel seeds, amchur, ginger and finely chopped onions enhance the taste of these cabbage and dal parathas. Cabbage being low in sodium and potassium is quite beneficial for those with high blood pressure. Just measure the amount of salt as mentioned in the cabbage and dal parathas recipe and they are ready to enjoy a hearty meal. One cabbage and dal paratha can be enjoyed by diabetics with a bowl of low-fat curds, to add a wee-bit of protein and set off the carb content. To make cabbage and dal parathas more nutritious, you can use 1/2 cup of wheat flour and 1/4 cup of oats flour instead of using only wheat flour. Try other healthy recipes like Healthy Oats Dosa and Low Salt Mooli Roti. Enjoy how to make cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha | with detailed step by step photos and video below.

aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images. methi paratha recipe is a Punjabi aloo methi paratha, supremely tasty variant to the very popular aloo paratha. stuffed aloo methi paratha is made from aloo, methi, whole wheat flour and Indian spices which are easily available ingredients. Aloo methi paratha can be relished anytime of the day! Have this versatile paratha for breakfast, lunch, dinner or even as an evening snack. I pack aloo methi paratha for my kiddo's tiffin as it is tummy filling and satiating. Packed with excitement; that describes the Aloo Methi Parathas best of all! aloo methi paratha are sumptuous whole wheat parathas stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curd and pickles. When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to thealoo methi paratha. Indeed, this is a main course that will appeal to all! Aloo methi parathas would taste even better and finger licking when you smear homemade safed makhan over it and serve with a tall glass of lassi on the side. Enjoy aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with detailed step by step photos and video below.

Madras meets Milan, in this innovative preparation of Bow Pasta with Curried Vegetables. Pasta with veggies is a common sight. But, when the veggies are first curried with tomato puree and Madras curry powder before meeting the pasta, it transforms into a delightfully unique treat for the taste buds. While you might think this to be perfect for the desi palate, chances are that Italians might love it too if they taste this lip-smacking wonder.

whole wheat potato rotis | Indian whole wheat potato roti | aloo roti | potato roti made with whole wheat flour | with 17 amazing images Potato roti is made with potatoes, whole whet flour, coriander, spices and ghee tossed into the dough. Use 2 tablespoons water and knead into a soft aloo roti dough. The potato roti made with whole wheat is then cooked on a non stick tawa or griddle till golden brown in colour. potato rotis are the perfect Indian breakfast recipe. We have our whole wheat potato rotis with some homemade curds and a glass of chaas. For lunch or dinner, Indian potato roti is a perfect replacement for roti. In fact, whole wheat potato rotis can be potato rotis can be one meal dinner had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snack. Our whole wheat potato roti recipe is not to be confused with punjabi aloo paratha where the aloo stuffing is put in the centre of the dough and cooked. It can be made quickly as compared to Punjabi aloo paratha as the whole wheat potato roti doesn’t have a stuffing, everything is mixed together to form a dough. In whole wheat potato roti we have put the boiled potatoes into the dough and it's the same way Gujarati theplas are made. The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! Plus, whole wheat potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Enjoy whole wheat potato rotis | Indian whole wheat potato roti | aloo roti | potato roti made with whole wheat flour with detailed step by step photos.

vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations. Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys. Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue. Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.

triple schezwan rice | triple schezwan fried rice | Mumbai roadside triple schezwan rice | with 50 amazing images. Triple Schezwan Rice is a Indo-chinese dish and is a combination of noodles and rice cooked with vegatables in schezuan sauce, served with fried noodles and schezuan gravy. It is a whole meal. The dish is named Triple Schezwan as rice, noodles and the gravy are the three main components of the recipe. Rice and noodles are stir fried into a wok and served with spicy schezuan gravy. Triple Schezwan Rice has now become one of the Mumbai roadside recipe, though the recipe is huge it is still easy to make and turns out to be very tasty. Notes and tips to make the perfect triple schezwan fried rice. 1. The noodles should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or pasty. 2. Refresh the noodles under cold water. This ensures that they stop cooking. 3. Oil prevents the noodles from sticking to each other. 4. Do not overcook the rice or else they will turn sticky and mushy. 5. 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. 6. Add the carrots which will impart their mild sweet flavour to the triple schezwan fried rice. 7. All Chinese dishes are cooked on a high flame to give a slightly smoky flavor and to seal the flavor of the vegetables which you are going to use in the recipe. 8. Add the corn flour-water mixture. Always, stir before adding it as cornflour tends to settle down if the mixture is kept aside for too long. This will help to thicken the gravy of triple schezwan fried rice. Check out our collection of one-dish vegetarian meal recipes like Burrito Bowl, Potato and Corn Rolls, Masoor Dal and Vegetable Khichdi, Burmese Khowsuey, Thai Sub Sandwich, Zucchini Bajra Khichdi and many more. Learn to make triple schezwan rice | triple schezwan fried rice | Mumbai roadside triple schezwan rice | with step by step photos and video below.

jini dosa recipe | Mumbai street food jini dosa | mini cheese and veg dosa | with 20 amazing images Jini dosa is a popular Mumbai street food that originated from Ghatkopar area in Mumbai. Jini means small in Gujarati. Hence we have the dosa called Mumbai street food jini dosa. Buttery and cheesy Jini Dosa is the Mumbai roadside vendor’s answer to pizza! Dosas cooked in butter are topped with a succulent and spicy mixture of veggies, which is also cooked in butter! Mumbai street food jini dosa is then garnished with loads of cheese and cooked for a few more minutes till the cheese melts and appetizingly coats the veggie topping. I would like to share with you some tips to make the perfect jini dosa recipe. 1. To get crispier dosas, you can add some rice flour to the batter and mix well. 2. The dosa batter should be at room temperature always. 3. When you pour the batter, the tava should not be very hot or else you won’t be able to spread the dosa nicely so, sprinkle water to lower the temperature of the tava and wipe the water with a cloth. Slice mini cheese and veg dosa with a pizza cutter and share it with your friends – we assure you, it will make your day. While the jini dosa is self-sufficiently tasty, you can also enjoy it with chutney and sambhar. Have a go at other Mumbai roadside specialties like the Misal and Pani Puri. Enjoy jini dosa recipe | Mumbai street food jini dosa | mini cheese and veg dosa | with detailed step by step photos and video below.

hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with 36 amazing images. This scrumptious Rajasthani hare matar ki puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . Learn how to make hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | hari mutter ki puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic spices, is stuffed into bhatura-like dough, and deep-fried in oil. Every bite of the stuffed green peas puri delights your taste buds. It is so tasty, you can simply serve it with a cup of curds or pickle. Tips to make hare mutter ki puri: 1. Make sure to use fresh green peas and not frozen one. 2. Instead of plain flour you can use whole wheat flour. 3. Semolina is added to make the puri crispy. Enjoy hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with detailed step by step photos.

Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your taste buds and your appetite too!

dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with 50 amazing images. This three-in-one treat dal baati churma is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional Rajasthani dal baati churma combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. Because of water scarcity and climatic conditions, different method of cooking are used. Rajasthani cuisine has dishes that can be prepared and stored for days! Dal baati is one of the main dishes of Rajasthani cuisine, the dish for which the cuisine is known for. The baati is a hard bread made with coarse whole wheat flour, semolina, ghee, besan and flavored with fennel seeds and carom seeds. Baatis can be fried or baked. The origin of baati goes way back to Rawal dynasty where the soldiers would make balls of dough and bury them under the sand and after they would return back from the war the baatis would be completely and nicely baked. Baati became a famous war-time meal. Later, then the combination of dal baati became very famous. Churma is believed to be invented by accident, sugarcane juice fell over baatis by mistake which made them softer and further evolved into churma. The process to make dal baati churma together may take long time yet the out-come and the efforts are worth everything!! Generous amount of ghee is used in making all the dal baati churma as it is believed that ghee enhances the taste and helps the real flavor come out. Tips for dal baati churma recipe. 1. The dough for baati should be stiff or else the baatis won’t be firm. 2. Make a small indentation in the center of the baatis using your thumb. You can also make an ‘X’ or ‘+’ sign indentation, so it gets cooked well from inside too. If you have ever been to Rajasthan in the winter months, you will know that this authentic dal baati churma combo is a wonderful way to warm yourself up on a cold day! Enjoy dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with detailed step by step recipe photos and video below.

Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi | with 45 amazing images. Bengali khichdi also known as Bengali khichuri is a delicious one-pot meal of rice, moong lentils and mixed vegetables. Learn how to make Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi | Khichuri perfectly defines comfort food for the Bengalis. This Bengali moong dal khichdi recipe is always made during Durga puja festival. It is offered as bhog to Goddess Durga along with some other Bengali delicacies. Healthy, pregnancy vegetable khichdi has perfect combination of rice, moong dal and mixed veggies. With loads of protein, fibre and iron and minimum fat, this one sure is a delectable way to lose weight. By the end of this guide you will know how to prepare a fragrant, delicious, lip-smacking and satisfying pot of khichuri or Bengali khichdi. Tips to make bengali khichuri: 1. We have used brown rice, but you can use any other rice of your choice. 2. If you want runny consistency khichdi, add 4 to 5 cups of water while cooking. 3. Serve Bengali khichuri with curd or raita of your choice. Enjoy Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi | with detailed step by step images.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice | rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice is a slightly healthy variation of traditional rajma chawal. Learn how to make low salt rajma chawal. To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. Drain well and keep aside. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Add the cooked brown rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. This instant one pot Indian rajma brown rice is also quite easy to make. Cook the brown rice and keep it aside. Pressure cook the rajma with the masalas, and add the brown rice to it. Voila, a sumptuous and tasty meal is ready to relish. You can also try other low-salt recipes like One Meal Soup or Bulgur Wheat Pongal. Rajma Chawal is one of the most famous rice preparations in North India, specially the Delhi region. It is a convenient option to carry in lunch boxes too, as it is satiating and flavour-packed. Here is a healthy rajma pulao, a wholesome version of this North Indian rice delicacy made using brown rice and with lower salt content, to make it suitable for those with high blood pressure. This low salt rajma chawal can be enjoyed by heart patients and high blood pressure patients in limited quantities occasionally. One good way to not go overboard is to restrict the serving size. They can benefit from the protein and fibre in this rice. Tips for rajma brown rice. 1. Rajma has to be soaked for 8 hours. So plan for it in advance. 2. Learn how to cook the perfect brown rice so that each grain of rice is separate. 3. For those who are not suffering from high BP, can add salt as per taste. Enjoy rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice.

aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with 24 amazing images. aloo paratha recipe is a whole wheat aloo paratha which is a popular Punjabi breakfast recipe. So popular is whole wheat aloo parathas that I have it as a one-dish meal along with some curds and chopped onions. Luscious whole wheat aloo parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. A dash of amchur powder adds to the tanginess of the stuffing, making the Aloo Paratha a really tasty and satiating dish. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. stuffed aloo paratha taste best when served hot with pickles/aachar and homemade curd, but they may also be carried in a dabba. Learn to aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with step by step photos and video below.

pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with 26 amazing images. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs is texture of pav and flavour of pizza presented in a unique way. Learn how to make Indian veg pizza bombs. To make pizza bombs, first make the dough. Combine the sugar and 2 tbsp of warm water in a small bowl and mix well. Add the dry yeast and stir gently. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into a soft dough using approx. ½ cup of warm water. Cover the dough with a lid or a damp muslin cloth and keep aside for 20 minutes. Then make the pizza bombs stuffing. Combine all the ingredients in a deep bowl and mix well. Divide the stuffing into 8 equal portions and keep aside. Finally roll and bake pizza bombs. Knead the dough again to deflate it and remove the excess air. Divide the dough into 8 equal portions. Shape a portion of the dough into a ball and roll it into a 100 mm. (4”) diameter circle using little plain flour for rolling. Place a portion of the stuffing in the center. Bring all the sides together and seal it tightly. Remove the extra dough and roll it in between your palms into a ball. Repeat steps 3 to 5 to shape 7 more pizza bombs. Arrange them in a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 20 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes. Serve hot brushed with melted butter. Indian veg pizza bombs looks like a bread roll, but when you bite into it, it turns out to taste like a pizza! Can there be anything more awesome than this? The pizza bomb is a unique snack that appeals to both the sandwich lovers and the pizza fans. Homemade pizza pav is not as simple as rolling the pizza toppings into a slice of bread. Rather, the bread dough itself is layered with readymade pizza sauce, bell peppers, jalapeno and cheese before being baked. Perfectly golden brown, crisp outside and gooey inside, the pizza bombs are a class apart. Cheesy pizza bombs look and smell irresistible. If you love cheese, feel free to sprinkle some on top to enhance the appeal of this irresistible snack. Tips for pizza bombs. 1. Proofing the dough of the bread is very important and so is the second proofing before baking. 2. Ensure the dough portion rolled before putting the stuffing is thick and not thin. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with step by step photos.
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