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The protein contained in rice and dal complement each other to give a higher quality protein which is the corner stone of our nutritious meal. Be sure not to rinse the rice more than required to remove the dirt since excess washing will result in loss of vitamins.

green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images. green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo. To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute. Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney. Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour. Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it. This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings. Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo. Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos.

This elegant vegetable lasagne showcases both tomato and cheese sauces as well as a colourful layer of zucchini and eggplant slices. This rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with processed cheese and baked until golden brown on top. You can even replace it with mozzarella. Choose firm long slender eggplants, which have lots of flavour and very few seeds. For a quick variation, you can buy ready dry pasta sheets (available at certain speciality stores) instead of freshly made pasta. This recipe can be prepared up to 24 hours in advance and kept in the refrigerator until needed. Zucchini and Eggplant Lasagne is a great dish for entertaining! Also do try other variants of lasagne like Pomodoro Lasagne, Tortilla Lasagne, Veg Lasagne with Paneer and Ratatouille Lasagne. Enjoy how to make Zucchini and Eggplant Lasagne recipe with detailed step by step photos and video below.

An exquisite and rare combination of broken wheat, green moong dal, fenugreek and garlic gives this South Indian dish a unique flavour and rustic mouth-feel. It also scores high in terms of nutrition as broken wheat is rich in fibre , and raises blood sugar levels slowly as compared to rice. Fenugreek is also touted as a good ingredient for diabetics , which makes this a tasty and healthy rice substitute for diabetic people. It can be served with hot and flavourful Sambhar or any other gravy. By adding more water and boiling, you can convert this Vendhayam Godhumai Rava into a porridge that can be enjoyed by itself.

One dish meals are quite a rage in this fast-paced world where one has very little time to spend in the kitchen! here is an easy-to-make and healthy one dish meal using vaal dal.

cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with 25 amazing images. cheese onion grilled sandwich recipe has everyday ingredients brought together in the right way give you a sumptuous sandwich, which is cheesy, juicy and crunchy all at the same time. Learn how to make grilled cheese and onion sandwich. To make cheese onion grilled sandwich, first make the stuffing. For that, heat the butter, and sauté the spring onion whites and green chillies for 1 to 2 minutes. Add the cabbage, carrot and spring onion greens and sauté 1 minute. Add the chilli sauce, tomato ketchup and salt, mix well and cook for 1 minute. Add the cheese, switch off the flame and mix well till the cheese melts. Cool slightly and divide the filling into 4 equal portions and keep aside. Then assemble the sandwich. Apply butter on a bread slice, apply a portion of the filling and place another buttered bread slice on it. Brush ½ tsp butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 to 7 minutes or till it turns crispy and brown from both the sides. Cut the cheesy onion grilled sandwich diagonally into 2 equal pieces. Serve immediately. Toasted onion cheese sandwich is a perfect toothsome fare to share with friends who have come over for a chat and snack party. Spring onions and cabbage give a toothsome crunch to this sandwich, while green chillies and chilli sauce add a bit of spice. Carrots give an enticing sweetness while cheese makes it totally awesome. A dash of tomato ketchup imparts a universally-loved flavour to this onion cheese grilled sandwich, making it appealing to everybody. Tips for cheese onion grilled sandwich. 1. Ensure that all veggies are finely chopped and do not overcook them to enjoy their perfect crunch. 2. If you are making the stuffing in advance, then store it in the refrigerator till use. 3. If you do not have a sandwich griller, then toast the bread slices in a pop-up toaster and then spread the filling and serve. Enjoy this grilled sandwich immediately on preparation. You can also try other Veg Grilled Sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich. Enjoy cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with step by step photos and video below.

A traditional treat from the mind-blowing cuisine of Italy, Ravioli is a type of dumpling made of plain flour dough, stuffed with cheesy mixtures, and cooked in boiling water. In this case, the Ravioli is stuffed with cheesy, garlic-flavoured spinach. The cooked Ravioli is then topped with white sauce and cheese, seasoned with chilli flakes, and baked till the topping melts and coats the Ravioli. The outcome is too awesome to describe. Try the recipe, to experience the magic for yourself. Ravioli can be a meal in itself, but if you wish, serve it with side dishes like Neapolitan Potato Salad and Tomato and Basil Bruschetta .

bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with 22 amazing images. bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe is breakfast with convenience. Learn how to make instant bread dosa. To make bread uttapam, combine the torn bread pieces, semolina, plain flour, curds and approx. ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides. Repeat steps 3 to 5 to make 8 more uttapas. Serve immediately with green chutney. Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant breakfast, made with a batter of bread and semolina! It tastes and feels just as good as authentic utappam with the added advantage of being really easy and quick, without any soaking or fermentation time. This instant bread dosa is a good way to make use of leftover bread, and can also be made instantly when you have sudden guests. We have also added some juicy and crunchy veggies to boost the appeal of the easy Indian leftover bread recipe, which is made even more exciting by the mildly spicy notes of green chillies and ginger. Serve it immediately with a chatpata accompaniment like Green Chutney or Sambhar. Tips for bread uttapam. 1. Slight sour curd works best for this uttapam as there is no fermentation time. 2. As a variation, you can avoid adding the veggies in the batter and use them as topping while making the uttapam. Enjoy bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with step by step photos.

Corn and capsicum are a story of contrasts. They clash in colour, texture and flavour, yet go so beautifully well with each other! Once again, this classic combination comes together as a tasty stuffing for soft rotis. You will enjoy the juicy, crunchy texture and sweet, spicy flavour in each mouthful of the Stuffed Corn and Capsicum Wrap. Also try other wraps like Paneer Tikka Wrap and Vegetable and Noodle Wrap .

An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.

multigrain palak paneer roti recipe for toddlers and kids | palak paneer roti for toddlers and kids | soft multigrain roti recipe for kids | how to make multigrain roti for kids | with 17 amazing images. This multigrain palak paneer roti recipe for toddlers and kids is a delicious way to introduce your baby to other cereals like jowar and bajra, in flour form. These soft multigrain roti recipe for kids has flours which are richer than wheat flour in fibre as well as in iron and folic acid , which are essential to build up hemoglobin stores. Learnt the art of making multigrain roti for kids at home. Making soft multigrain roti recipe for kids is very simple. Combine jowar flour and bajra flour, add spinach and paneer to it along with very little salt and knead to a dough. Roll rotis and cook using oil. These nutritious soft rotis are sure to be relished by kids of all ages who can chew. This experimentation of various flours and greens in the form of palak paneer roti for toddlers and kids is essential because the greater the variety of foods babies are introduced during toddler hood, the more likely they are to accept newer tastes as grown up kids and adults. Do not use too much oil to make multigrain palak paneer roti recipe for toddlers and kids. Excess fat intake at this age may lead to childhood obesity. Also remember to serve these rotis lukewarm on cooking – this is to enjoy its flavour and texture in its best form. Enjoy multigrain palak paneer roti recipe for toddlers and kids | palak paneer roti for toddlers and kids | soft multigrain roti recipe for kids | how to make multigrain roti for kids | with step by step photos.

Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images. Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant! The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation. Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy. Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos.

homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with 80 amazing images. homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli is a meal by itself. Learn how to make veg ravioli in pink sauce. To make homemade ravioli, make the dough of ravioli, roll it, stuff and boil it. For the cheesy spinach corn stuffing, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the cheese and mix well. Keep aside. For the pink sauce, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the white sauce and mix well. Keep aside. Then bake it. Pour ½ cup of the pink sauce in a baking dish and spread it evenly. Place 5 raviolis and pour ½ cup of pink sauce evenly over it. Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it. Finally sprinkle the cheese and chilli flakes evenly over it. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Ravioli is an Italian delicacy, which takes a bit of time and effort to prepare but is completely worth every second you spend! The eggless ravioli is prepared by cooking dough stuffed with a cheesy spinach and corn mixture. The stuffing includes ingredients like garlic, green chillies and onions to boost the flavour and mouth-feel. The resulting Ravioli is a dainty, succulent and tasty pasta-like ingredient, which is topped with luscious pink sauce and baked. The Pink Sauce is a pretty sight, but more than that it is totally burgeoning with flavours. The mellow creaminess of white sauce, the tang of tomatoes and the zesty seasonings give veg ravioli in pink sauce an awesome flavour and mouth-feel, which are accentuated upon baking. You are sure to love the effect of your effort! Enjoy the spinach and cheese ravioli immediately upon preparation, before the cheese gets thick. Try your hand at making other Italian recipes like the Italian Style Baby Potatoes or Basil and Tomato Pasta. Tips for homemade ravioli. 1. The cheese in the stuffing can be replaced with crumbled paneer. 2. Ensure to seal the ravioli with the fork well, else the stuffing might spill out while cooking. 3. Remember to add oil while cooking ravioli. This helps to prevent the ravioli from sticking to each other. 4. Do not boil more than 2 to 3 raviolis at a time. 5. This boiled ravioli stays fresh for about 2 hours. 6. The pink sauce and the ravioli can be made in advance, but assemble and bake it just before serving. Enjoy homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with step by step photos.

egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha | with 53 amazing images. egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha is a brilliant idea to turn eggs into a special Indian fare. Learn how to make anda bhurji paratha. To make egg bhurji paratha, first make the bhurji. Beat the eggs in a deep bowl and whisk it using a fork. Keep aside. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder, beaten egg mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely. Then to make anda bhurji paratha, combine all the ingredients and knead into a soft, smooth dough using enough water. Keep aside for 30 minutes. Divide the dough and bhurji into 5 equal portions. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling. Place one portion of the bhurji in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for rolling. Cook on a hot tava (griddle), using a 1 tsp of ghee, till both sides are golden brown in colour. Repeat with the remaining dough and bhurji to make 4 more parathas. Serve hot with green chutney and tomato ketchup. Everybody loves bhurji – be it of paneer or egg, because of its succulent mouth-feel and spicy taste. Put your favourite bhurji into a whole wheat paratha and you get a filling and super-tasty dish - anda bhurji paratha! The Indian stuffed egg bhurji paratha is an all-time favourite Punjabi breakfast, which is crisp and buttery outside, with a soft and masaledar stuffing. Since the stuffing is soft and succulent, you need to be careful while rolling, or it will start coming out. Enjoy this sumptuous paratha with a dollop of butter on it, accompanied by pickles and curds, or with green chutney and tomato ketchup, whichever way you like it! You can gain in loads of protein from this healthy breakfast egg bhurji paratha to keep you satiated for a long time. Accompanied with protein are antioxidants from the veggies to reduce inflammation in the body and beat the harmful free radicals. Also try the Onion Paratha or Paneer Parathas. Tips for egg bhurji paratha. 1. Cooling of egg bhurji must be done before using in paratha. Otherwise you will have difficulty rolling the paratha. 2. Pinch 2 ends of the paratha towards the centre. We are going to make a money bag out of this and seal the paratha. 3. Now pinch the other ends of the paratha to seal the stuffing and form a money bag. 4. Flatten the money bag so we can now roll the paratha. Enjoy egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha | with step by step photos.

veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with 49 amazing images. veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger is a dish which needs no introduction. Learn the secret of making vegetarian burger with mixed vegetables. To make veggie burger, we need to make the cutlet, the chilli may spread and salad. Then cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up. Place 1 lettuce leaf, a cutlet and a cheese slice over it. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve the veggie burger immediately with French fries. The Veggie Burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! This best veggie burger is a wonderful Indo-western combo, as the tikki imbibes true Indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that vegetarian burger with mixed vegetables looks very tempting too! Another unique feature of this veg cheese burger is the use of chilli may spread along with an exclusive salad which is delicious and a true winner in terms of appeal and flavour both! Serve the veggie burger with a crispy accompaniment like Masala French Fries or just plain French Fries. Tips for veggie burger. 1. Use crunchy veggies for this recipe and also chop them finely so they cook well. 2. Sprinkle a little water while cooking vegetables to avoid them from burning. 3. After cooking, ensure to mash them to a coarse mixture only. This lends a unique mouthfeel to the cutlet. 4. While making the cutlet, dip it in maida mixture with one hand and roll in bread crumbs with the other hand. This is to avoid messy hands. 5. Since the cutlets are big, depending on how much oil is in the kadhai, prefer to deep-fry only 1 to 2 cutlets at a time. 6. Use a sharp knife to cut the burger into 2 halves, so as to get clean edges. Enjoy veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with step by step photos.
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