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moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images. moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges. Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour. Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun! Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard. Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji. Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos.

With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe. You can also try other recipes with the goodness of moong sprouts like Moong Sprouts Pesarattu or Moong Sprouts Pav Bhaji .

Relish the lovable gooeyness of cheese and the joyous crunch of corn in these scrumptious Corn and Cheese Quesadillas. This is amongst the most popular Mexican foods across the globe, and since it is made using common and much-liked ingredients, it is sure to strike the right chord with everybody. A combination of refined and whole wheat flours gives the tortillas the perfect texture, while mixed veggies give the stuffing an exciting crunch. Serve the Corn and Cheese Quesadillas immediately, to enjoy the best flavour and texture. Enjoy how to make Corn and Cheese Quesadillas recipe with detailed step by step photos and video below.

tomato pasta | creamy Indian style tomato pasta | veg pasta in cheesy tomato sauce | with 13 amazing images. tomato pasta is a creamy Indian style tomato pasta. Some like it creamy, some like it tangy, some like their pasta to feature the best of both worlds! The creamy Indian style tomato pasta is perfect for all – it has tomatoes in abundance including sun-dried, fresh cherry tomatoes, a good dose of cream, cheese and a dash of chilli flakes too. In a rush, but wish to eat something different? Well, try this delicious tomato pasta. A combination of varieties of tomatoes, cream, cheese and chilli flakes forms a nice luscious base for spaghetti. Chilli flakes add speckles of spice to this veg pasta in cheesy tomato sauce preparation while a generous garnish of cheese gives abundant joy to the diner! Savour every spoonful of this easy but delectable dish. Creamy tomato pasta is a one meal dish and is supremely tummy filling. I usually make this on Sunday's when wanting to make a change in the daily menu. As, it contains cheese, the universally loved ingredient, this tomato pasta is loved by all the age groups. I usually make this as a dinner meal along with garlic bread. Learn to make tomato pasta | creamy Indian style tomato pasta | veg pasta in cheesy tomato sauce | with detailed step by step recipe photos below.

Game to try something exotic? Here is a mind-blowing pizza that will sweep you off your feet. An amazing mix of ricotta cheese, spinach and garlic gives this pizza a range of textures and flavours that really surprises the diner. The crisp garlicky flavour and the sharp taste of sea salt leave your palate yearning for more. Crumbled ricotta cheese works very well with spinach, garlic and simple seasonings like chilli flakes and pepper to give this Ricotta, Spinach and Garlic Pizza a very appealing taste and mouth-feel. If you enjoyed this, you will also surely like the Mediterranean Pizza and the Tomato and Cheese Pizza .

palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with 20 amazing images. palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha is a simple everyday satiating fare. Learn how to make gluten free palak paneer roti. To make palak paneer roti, combine all the ingredients in a deep bowl and knead into soft dough, using enough warm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little rice flour for rolling. Cook each roti on a hot non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides. Serve hot with fresh curds. Use the popular palak-paneer combination to make rotis with rice flour and ragi flour, both of which are gluten free! This gluten free palak paneer roti is a wholesome meal perfect for those suffering from gluten intolerance, who cannot tolerate the gluten in wheat. With a unique flavour that of ragi flour and rice flour, spinach fit beautifully into this flavoursome palak paneer roti. What’s more interesting is the use of common spice powders like turmeric powder and chilli powder, which together make this roti appetizing. Use of a calcium rich ragi flour and paneer and folate rich spinach makes healthy palak paneer paratha as a wise choice for many of us. If you wish you can replace the rice flour with jowar flour to make it a tad more healthier. Tips for palak paneer roti. 1. Use fresh paneer for best results. 2. Ensure the dough is soft but not sticky. 3. While rolling, you will notice that the edges of the roti are not clean and uniform. But do not worry, that is because there is not gluten in the flours used. If you find rolling difficult, try rolling between 2 sheets of plastic. Enjoy palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with step by step photos.

onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with 15 amazing images. onion uttapam is a popular South Indian breakfast recipe. South Indian onion uttapam is made from dosa batter, onions, green chillies, coriander and garam masala. uttapam deserves to be called the Indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes. Notes on onion uttapam recipe. 1. Add a little water to adjust the consistency of dosa batter. It shouldn't be too thick or too runny. 2. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 3. Heat a non-stick tava (griddle). Use a little oil to grease it and wipe off using a tissue or a piece of cloth. 4. Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava. Usually vendors spread the topping over the uttapam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice! With the same dosa batter you can make a variety of Uttapas like Uttapa Pizza, Sandwich Uttapa, Mini Cheese Uttapa and the best for a party is Assorted Uttapa Platter. Learn to make onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with step by step photos below.

With an attractive mix of textures and flavours, the Spring Onion and Olive Thin Crust Pizza is a pizza-lover’s dream come true. It has a nice garlicky flavour, which couples beautifully with the crunch of onions and the pungency of olives, to give you a truly delightful experience. As with all dishes that have cheese, onions and garlic, this pizza tends to lose its aroma and flavour after a while, so serve it right out of the oven while the cheese is still gooey and the flavour and aroma are at their peak! You can also try other gourmet pizzas like the Oriental Pizza and the Tex-mex Pizza .

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

Homemade pie crusts with a buttery, melt-in-the-mouth texture are topped with a scrumptious topping of mushrooms and spring onion greens in a creamy white sauce base. The combination of spring onion greens and mushrooms is really outstanding, and when topped with loads of cheese and baked, it is truly a recipe to remember. You can serve this as an evening snacks or as a starter at a party . Make sure you serve it immediately to enjoy the cheesiness and crunch. You can also try other mushroom recipes like the Mushroom Snack and the Mushrooms Stuffed with Paneer .

jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with 30 amazing images. The Jowar Veggie Wrap is a one meal dinner recipe that is sure to satiate you, with both flavour and nutrition. The Jowar Veggie Wrap rotis are made of jowar and whole wheat flour, tinged with the peppy flavour of carom seeds. The carom seeds also help improve digestion. These jowar vegetable rotis are tastefully packed with a stuffing of cauliflower and other veggies, spiced mildly with just half a teaspoon of chilli powder. The green chutney should be mildly spiced or else it might provoke acidity in this acidity friendly roti, Jowar Vegetable Wrap. See why this is a healthy jowar vegetable roti? Jowar flour which is known for its alkaline nature is combined in double quantity with wheat flour to make the nourishing rotis of this Jowar Veggie Wrap. A hint of carom seeds aids in digestion and thus soothes the stomach. Notes on Indian sorghum veg wrap. 1. Wheat flour is best combined with jowar flour, instead of using it solely, to control acidity. In these rotis, wheat flour will also make the process of rolling and making the wrap easier. 2. Add carom seeds to the batter. Also called as ajwain, these are known for their digestive property and ability to prevent bloating. So don’t miss out on this ingredient. 3. Keep the Jowar Roti dough aside for 5 to 10 minutes if possible. This makes rolling smoother. 4. We prefer you use peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most common Indian cooking oils and its good you start using it in your rotis. You can have a go at other stomach-friendly snacks like Mini Jowar and Tomato Uttapa or Buckwheat Dhokla. Enjoy how to make jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with detailed step by step photos below.

falafel in whole wheat pita pockets recipe | healthy Lebanese non fried falafel wrap | Indian style falafel in wheat pita pockets | with 30 amazing images. We now bring you a famous Mediterranean falafel in whole wheat pita pockets dish, in a diabetic-friendly form! Falafel is usually made of kabuli chana and deep-fried, but here we have made it with moong dal and cooked it in an appe mould to avoid deep-frying. You also get a good dose of healthy kabuli chana from the hummus! The third part of this wonderful healthy Lebanese non fried falafel wrap is the whole wheat pita bread. This is available in stores, but you can never be sure if it is made of whole wheat flour, so let’s make that ourselves – this simple recipe will help you master the art of making whole wheat pita bread too. Once you get all the ingredients ready, it is time to assemble them together into sumptuous falafel in whole wheat pita pockets, which you can enjoy occasionally to satisfy the craving for your favourite snacks. Assembling falafel in whole wheat pita pockets. Take a pita bread halve. Spread 1 tbsp of the hummus. Add ½ tsp of garlic chutney and spread it evenly. Place 2 Falafel over it. Top it with 1 ½ tbsp. Curd dressing. Add some shredded lettuce. Finally tomato slices evenly over it. Although this dish involves some effort in preparing each component, it is totally worth the effort because you can be assured of the healthiness and keep your blood sugar levels under check. non-fried falafel in whole wheat pita pockets makes for a wholesome, satisfying meal that's nutritious and packed with flavor. It’s an excellent option for anyone looking to enjoy a traditional dish with a healthier twist, perfect for lunch or a light dinner. Pro tips for falafel in whole wheat pita pockets. 1. Curd adds a creamy texture and a tangy flavor to the dressing, providing a delightful contrast to the savory falafel and the whole wheat pita. 2. Our falafel is made with green moong dal, a healthier alternative to deep-fried falafel. You can substitute it with any nutritious appe recipe. Enjoy falafel in whole wheat pita pockets recipe | healthy Lebanese non fried falafel wrap | Indian style falafel in wheat pita pockets | with step by step photos.

cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with 38 amazing images. cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe is a wholesome one dish meal. Learn how to make Indian dal stuffed paratha. To make cabbage and dal paratha, combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water. Cover with a lid and keep aside for 10 minutes. For the cabbage and dal paratha stuffing, heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute. Add the green chillies and cabbage and sauté on a medium flame for another 1 minute. Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 5 equal portions and keep aside. Knead the dough and divide it into 5 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with little oil. Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve immediately. Cabbage and dal paratha is a brilliant combination of cereals, pulses and vegetables. You are sure to enjoy the fine balance in this Indian dal stuffed paratha with the softness of dal dotted with crisp slivers of cabbage and aromatic ingredients like fennel and mint. Spices like turmeric powder and amchur are flavour boosters. This is a perfect healthy breakfast recipe, to keep you energetic for a couple of hours. All health conscious people can use minimal oil for making the stuffing and cooking the paratha and include these patta gobhi moong dal paratha in their meals. They can benefit from the protein the dal lends and the fibre that wheat flour is rich in. You can even try other dal paratha alternatives like the Chana Dal Paratha, Moong Dal Paratha and Green Moong Dal and Spring Onion Paratha. Enjoy them warm with a bowl of fresh curd or tongue-tickling pickle. Tips for cabbage and dal paratha. 1. While cooking the moong dal, ensure that each grain is separate. This is a must for the stuffing. 2. Lightly cooking the rotis ensure uniform cooking after stuffing. 3. Mint leaves can be replaced with chopped coriander. Enjoy cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with step by step photos.

paneer laccha paratha recipe | laccha paneer paratha | paneer stuffed laccha paratha | with 40 amazing images. paneer laccha paratha is a delightful Indian flatbread stuffed with a flavorful paneer filling. Learn how to make paneer laccha paratha recipe | laccha paneer paratha | paneer stuffed laccha paratha | lachha paratha is quite popular in North India and you can find them in most restaurants. The layers of the lachha paratha is achieved by rolling the atta dough into a thin roti. Adding ghee on the rolled paratha and then pleating it like an accordion and bringing the layers back into a ball and finally rolling them. laccha paneer paratha is a delightful variation of the classic Indian flatbread, where layers of flaky dough are intertwined with a flavorful paneer filling. It's a perfect dish to enjoy for breakfast, lunch, or dinner, and pairs wonderfully with various accompaniments like yogurt, pickles, or chutneys. Flavour enhancers like onion, coriander, green chillies, garlic and spices gives the paneer stuffed laccha paratha an irresistible aroma and flavour. The layers in the paratha, gives it a crisp touch and also makes paneer stuffed laccha paratha a great bread to serve with gravy dishes. pro tips to make paneer laccha paratha recipe: 1. The key to lachha paratha is the flaky layers. Roll out the dough as thin as possible and apply a thin layer of ghee and wheat flour before folding. 2. Don't overwork the dough while folding and layering. Be gentle to avoid tearing or squeezing out the filling. 3. Instead of chaat masala you can also add lemon juice in the stuffing for the tangy flavour. Enjoy paneer laccha paratha recipe | laccha paneer paratha | paneer stuffed laccha paratha | with detailed step by step photos.

hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | with 27 amazing images. This sumptuous yet simple green masala broken wheat sprouts pulao is enlivened by the addition of a peppy coriander-mint chutney and crunchy sprouts. Learn how to make hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | hariyali mixed sprouts dalia pulaorecipe is delicious and super healthy and easy to make recipe. Sprouting enhances the nutritive value of pulses and legumes, and also makes them easier to digest – making it a highlight of the hariyali mixed sprouts pulao. To make the meal all the more healthier, fibre-rich brown rice is used to make this healthy sprouts dalia rice which helps lower blood glucose levels. The chutney too plays a greater role than enhancing the flavour, as it provides a significant dose of vitamins A and C plus iron too. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and Bulgur Wheat and Matki Pulao. pro tips to make hariyali mixed sprouts dalia pulao: 1. Instead of dalia you can also use brown rice to make this pulao. 2. You can also add mixed chopped vegetables of your choice to make it healthier. 3. Freshly made coriander mint chutney makes the pulao flavourful. Enjoy hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | with detailed step by step photos.
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