Karela is a low calorie vegetable which is acclaimed for its anti-diabetic properties. This recipe is an attempt to make them appealing. The karelas are stuffed with moong dal and served in a makhani gravy that is made using very little oil. Enriched with protein, calcium, vitamin A, vitamin C, iron and fibre, this recipe is a delectable way to savour this "not so popular" vegetable.
This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied spices adds to its flavour. The pomegranate seeds, especially, contributes an appreciable tang and taste to the powder. Serve the Spicy Chole steaming hot with rice or rotis of your choice.
dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with 23 amazing images.
daliya kheer or meetha daliya is a delicious Indian dessert made with broken wheat. Learn how to make dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer |
daliya kheer also known as bulgur wheat kheer which is made using dalia, milk, sugar and flavored with nuts and aromatic spices. It is a creamy pudding-like dish that is often enjoyed as a sweet treat.
daliya ki kheer tastes incredibly delicious. This fuss free version of this dalia kheer recipe gets ready within few minutes as it is been cooked in a pressure cooker.
pro tips to make dalia kheer: 1. Dry roasting the dalia in a little ghee enhances its flavor and gives the kheer a nutty aroma. 2. Use full fat milk for a richer and creamier kheer. 3. Instead of sugar you can also use jaggery as a sweetener for kheer. 4. If serving after a long time, dalia kheer tends to become lumpy, adjust the consistency by adding little milk and re-heat.
Enjoy dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with detailed step by step photos. sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings |
sprouted moong chaat healthy snack is a protein rich snack which can also be enjoyed for breakfast. Learn how to make sprouted moong chaat healthy snack.
To make sprouted moong chaat, first make the dunplings. Combine all the ingredients in a deep bowl and knead into a smooth dough. Divide the dough into 4 equal portions. Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 ") in length and 25 mm. (1") in diameter. Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes. Cool completely and slice the rolls into small pieces. Keep aside. Then heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida. When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes. Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes. Add the prepared dumplings, chaat masala, sugar and lemon juice, mix well and cook on a medium flame for a few more seconds. Serve hot.
We usually associate chaat with unhealthy fried foods or ones that have been cooked using loads of oil. Healthy sprouted moong chaat Indian is a healthy variation which has all the flavour and none of the extra calories we relate with fat laden ingredients of chaat.
Sprouts in moong sprouts chaat with besan dumplings provide plenty of fibre, protein, vitamin C and iron to your diet and the protein content is further enhanced by the addition of vitamin C rich lemon juice. Learn about all the health benefits of sprouts.
What’s more unique about this sprouted moong chaat healthy snack is the dumplings made of besan. Flavoured with fennel seeds, chilli powder and carom seeds, these soft dumplings give a feeling of satiety and an additional mouthfeel and contrasting texture. These dumplings can be enjoyed as a snack in itself.
This sprouted moong chaat healthy snack can be enjoyed by weight-watchers and heart patients. We suggest that diabetics enjoy not more than half portion at a time, to keep the consumption of carbs restricted.
Tips for sprouted moong chaat. 1. Do not miss out on adding curd to dumplings. It is necessary to add softness to the dumplings. 2. Cover and cook the sprouts, to retain most of the volatile nutrients.
Enjoy sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | with recipe below. Cold sandwiches are not only easy to prepare but also super tasty and refreshing, because you get to experience the fresh flavours and crisp textures of the ingredients rather than a cooked filling.
This Paneer and Dill Sandwich delights you with the pleasant crumbliness of paneer, the peppy flavour of dill and the spice notes of olives.
Its preparation is as easy as mixing a filling and packing it into buttered bread slices. A jiffy is all it takes, so try out the Paneer and Dill sandwich right away.
You can aslo try other cold sandwiches like Mayo Veggie Curd Sandwich and Pineapple, Celery and Cottage Cheese Sandwich . A curry for the mushroom lovers.
An aromatic rice preparation cooked completely in milk with a dash of spices, which gives it a very luxurious taste despite using no oil or ghee.
You could serve milk rice as it is with a spicy side-dish, or use it to make other dishes like biryanis, layered and baked rice dishes, or even innovative desserts ! paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with 21 amazing images.
paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi is a healthy dry sabzi to be served as a daily fare. Learn how to make Indian paneer shimla mirch ki sabzi.
To make paneer capsicum sabzi, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger garlic paste and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat masala, 2 tbsp of water, mix well and sauté on a medium flame for 30 seconds. Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with parathas.
Flavourful red capsicum imparts an exotic twist to the simplest of sabzis, as you can see in the recipe of bell pepper paneer sabzi. With just a few common spice powders that are readily available in your larder, you can create a peppy sabzi, thanks to the energetic combo of paneer and red capsicum. Do not miss out on that special touch of chaat masala!
Serve the Indian paneer shimla mirch ki sabzi fresh and hot with steaming parathas, to enjoy the crispness of the capsicum and the softness of crumbled fresh paneer. Health conscious people can reduce the oil slightly and benefit from the protein and calcium that paneer lends and antioxidants as well as fiber that capsicum offers.
Tips to make paneer and red capsicum sabzi. 1. You can also use coloured capsicum. 2. Cook masala on medium flame while stirring continuously, otherwise the masala will burn and give bitter taste. 3. Try homemade paneer recipe.
Enjoy paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with step by step photos. pudine ki roti recipe | Indian style mint roti | Punjabi breakfast - pudina roti | how to make pudina roti | with 16 amazing images.
pudine ki roti recipe | Indian style mint roti | Punjabi breakfast - pudina roti | how to make pudina roti is a simple Indian bread perfect for any meal of the day. Learn how to make pudina roti.
To make pudine ki roti, dry roast the mint leaves on a hot non-stick tava (griddle) till crisp. Crush lightly with your fingers. Combine all the ingredients including the mint leaves and knead into a semi-soft dough using enough water. Divide the dough into 10 equal portions and roll out each portion into a circle of 150 mm. (6") diameter, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little ghee till both the sides turn golden brown in colour. Serve hot.
Mint is a magic ingredient, which adds zing to any preparation, however simple. Here, in these Indian style mint roti, a simple process of dry roasting and crushing the leaves boosts the aroma of mint extraordinarily, adding a flavourful punch to the whole wheat flour rotis.
What’s good is that these Punjabi breakfast - pudina rotis are made with wheat flour and not refined maida. So they are an energy and fibre boost. You cook them with ghee for a traditional flavour and aroma. These rotis can be cooled and carried to work for breakfast or lunch too.
Weight-watchers, heart patients and diabetics can also make them and enjoy them on the go for breakfast. We suggest they reduce the amount of ghee in the dough to 1 tsp and use only ¼ tsp of ghee for cooking each pudine ki roti.
Tips for pudine ki roti. 1. Dry roasting the mint on a slow flame is important to avoid it from burning. 2. Instead of wheat flour, you can use a combination of wheat flour and jowar flour also. 3. If you are packing for dabba, ensure you cool them well before packing.
Enjoy pudine ki roti recipe | Indian style mint roti | Punjabi breakfast - pudina roti | how to make pudina roti | with step by step photos. A traditional recipe very popular especially in south India, where it is made on festival days and weddings too. While the original method involves slow-cooking the rice in milk and continuing to cook till the milk thickens and turns pink, Rice Kheer with the same authentic flavour can be made easily in the microwave oven using condensed milk. Lose yourself in the rich taste of milk, and the creamy texture of the rice in it.
saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images.
saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy |
A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy.
Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious.
Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time.
Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.
This is a low cal version of palak paneer in which I have used baby corn instead. Baby corn apart from being low in calories and fat as compared to other vegetables also imparts a crispy texture to the subzi.
rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images.
rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha.
To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside.
The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds.
A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day.
Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment.
Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar.
Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos. mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread | with 48 amazing images.
mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread is a one dish meal in itself. Learn how to make healthy radish coriander paratha.
To make mooli dhania paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside for 15 to 20 minutes. Divide the dough into 4 equal portions and roll each portion into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and lightly half cook the rotis and keep aside. For the stuffing, sprinkle a little salt over the radish. Keep aside for 10 minutes and then squeeze out the water. Add the coriander, green chillies and salt and mix well. Keep aside.
Then to make mooli dhania paratha, place a roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Grease a non-stick tava (griddle) using 1/4 tsp of oil. Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve the mooli dhania paratha immediately.
The perky flavour of coriander and the sharp notes of radish go very well together, as you will note in this radish stuffed Indian flatbread. It is made of common ingredients and involves very little pre-preparation, so you can conjure up this delicious meal any time you feel like.
Indian dhaniya mooli ke parathe are a great option for healthy vegetarian breakfast, lunch or dinner, as they are wholesome, tasty and quite filling.
Gather in some nutrients like vitamin C for immunity building, vitamin B1 for energy metabolism and phosphorusfor healthy bones. Diabetics, weight-watchers and heart patients can also indulge in this healthy radish coriander paratha and benefit from the fibre it lends.
Tips for mooli dhania paratha. 1. Serve mooli dhania paratha with curds to make a healthy Indian snack or breakfast. 2. Use a spatula and press down to cook the mooli dhania paratha evenly. 3. Serve mooli dhania paratha with lehsun ki chutney.
Enjoy mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread | with step by step photos. anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with 16 amazing images.
anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney is a refreshing chutney with a hint of anardana and onions both. Learn how to make pomegranate mint chutney.
To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water. Refrigerate till use.
Chutneys are not only accompaniments, but often also served as a part of an Indian thali. Pomegranate mint chutney is a simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a mildly pleasant sour taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour.
And there's nothing like a little pudina to set those senses tingling. It is homely and satisfying, guaranteed to please both young and old. Coriander, mint and anardana chutney can be enjoy as an accompaniment to any Indian snacks like rava vegetable pancake, nylon khaman dhokla, etc.
Tips for anardana pudina chutney. 1. Store anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in freezer for 15 days or 2 days in fridge. 2. Serve anardana pudina chutney with batata wada. 3. Serve anardana pudina chutney with samosa.
Enjoy anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with step by step photos.