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hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with 27 amazing images. hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | is a tasty dal, made with masoor dal and greens. Learn how to make hariyali dal tadka. To make hariyali dal, combine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escape before opening the lid. Heat the ghee in a kadhai, add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the tomatoes and prepared paste and sauté on a medium flame for few seconds. Add the cooked masoor dal and cook on a medium flame for 1 minute. Add the greens and cook on a medium flame for 1 minute. Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes. Serve hot. Everyday dal for lunch or dinner. Super easy and quick to make it with spices easily available on most kitchen shelf. Try hariyali dal tadka and make cooking fun. Juicy tomatoes and peppy amchur powder impart a much-needed tang to this dal. You will love the balanced flavours and the overall satiating feel of this dal. Spinach and fenugreek leaves are a good source of vitamin A and iron. While vitamin A acts as an antioxidant, the iron is nutrient which ensures proper supply of oxygen to all parts of the body. The veggies are also a good source of fibre and thus this healthy dal hariyali is a wise choice for heart patients and diabetics and weight-watchers. All dals including masoor dal are a rich source of protein and energy. Further masoor dal is easier to digest than arhar dal or chana dal too. It is therefore a better choice for you when you're pregnant, as it will provide you with protein and yet not leave you feeling uncomfortable after you have eaten. This hariyali dal is a slightly dry preparation and if you want, you may need to add a little more water to "thin" it down. Tips for hariyali dal. 1. Wash the green very well to get rid of the dirt. 2. Do not overcook the dal. It should not turn mushy. 3. Masoor dal can be replaced with chana dal. Enjoy hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with step by step photos.

Cutlets with a teaspoon of oil? Well, here you go. You will fall head-over-heels in love with the amazing flavour and perfect texture of this Swadisht Vegetable Cutlet. Made with an assortment of veggies like carrots and bottle gourd, this nutrient rich snack is quite satiating. In this innovative recipe, ragi flour is used to bind the veggies and flavour enhancers rather than starchy potato, raw bananas or cornflour. So, you not only get vitamin A from carrot, you also get calcium from ragi. Relish this guilt-free snack with peppy Mint and Coriander Chutney.

boondi and pomegranate raita recipe | boondi anar raita | with 8 amazing images. When you have boondi and pomegranate on hand, the Boondi and pomegranate Raita is extremely quick and easy to make. Here we have got you a extremely scrumptious boondi anar raita that includes the fun of having your favourite namkeen too. The crunchy boondi with sweet and juicy pomegranate together in this boondi pomegranate raita gives you a mouth rush which is also flavoured with cumin seed powder. Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. The method for making boondi and pomegranate raita is very quick and easy, i usally make this along with pulao and biryani. To make boondi pomegranate raita, take curd in a bowl, add cumin seed powder along with red chilli powder whisk everything well and add boondi and pomegrante and mix well. Our super quick and delicious raita is ready to be relished!! You can even add chaat masala if you wish to. Refrigerate raita for 30 mins and serve it chilled. Also, you can garnish with coriander and your boondi anar raita is ready to go. You can serve this Boondi and pomegranate ka Raita immediately if you want to enjoy the crunch of the boondi, else refrigerate for a while and serve. Take care while adding salt to the Boondi ka Raita, because the boondi also has salt in it. Serve Boondi and pomegranate ka Raita with parathas, pulaos and biryanis or as a side dish to any Indian main course. Enjoy how to make boondi and pomegranate raita recipe | boondi anar raita | with detailed step by step photos and video below.

microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with 24 amazing images. microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma is a quick fix sabzi which will be enjoyed by the entire family. Learn how to make microwave corn kurma. To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the mustard seeds and microwave on high for 1 minute. Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute. Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute. Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes. Serve immediately garnished with coriander. You will be pleasantly surprised to note that microwave corn kurma, a preparation of fresh grated corn in traditional coconut gravy, can be made in 7 minutes using the microwave! Mildly spicy notes of chillies dotted with mustard seeds in grated corn gravy pairs well with roti, parathas or naan. You will be surprised that grating the corn cob can lend such a distinct and pleasing mouthfeel. Moreover, microwave saves time. So you can make this microwave makki korma on busy days. Tips for quick Indian sweet corn korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with step by step photos.

A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Rotis or Puris .

phirni recipe | Punjabi firni | rice phirni | shahi phirni | phirni is a traditional Indian sweet made on occasions and festivals. Learn how to make shahi phirni. Puja, festival or wedding, no occasion is ever complete without firni. Interestingly, this North Indian Punjabi dessert of rice cooked in sweetened milk is popular all over the country, known by different names such as phirni | firni | rice phirni | shahi phirni | and prepared with slight modifications. In the South, for instance, the same recipe is prepared with their varieties of raw, short-grained rice, and served hot at the start of a meal! Yet, there too, phirni is an indispensable part of festive menus. Here, we show you hot to make authentic North Indian rice phirni, slow-cooked to get the perfect consistency and incredibly rich aroma. Exercise your creativity when it comes to garnishing this. To make phirni, soak basmati rice in enough water for an hour. Drain it and blend in a mixer to a coarse paste without using any water. Keep it aside. Boil milk in a deep non-stick pan, add rice paste and cook for 15 minutes on slow flame and then 10 minutes on medium flame. Add sugar and cook for 3 to 4 minutes. Switch off the flame, add the cardamom powder and mix well. Keep aside to cool completely. Once cooled, refrigerate it for at least 1 hour. Garnish with almond slivers and serve shahi phirni chilled. While some stick to slivered nuts to garnish this shahi phirni, others like to garnish this traditional delicacy with dried or fresh fruits and even rose petals. Tips for rice phirni. 1. Use a deep non-stick pan and not a broad pan. 2. Cook on slow flame and medium flame for the said time to get the perfect texture. 3. It is very important to use full fat milk to make phirni as that is want makes it thick and creamy. 4. Cooking the phirni is a bit tiring as we are using raw rice. Since we need to stir the phirni continuously I use a chair to sit and do it. Remember to scrape the side of the pan. 5. Add a little condensed milk if you want to reduce cooking time. And adjust the sugar accordingly. Enjoy phirni recipe | Punjabi firni | rice phirni | shahi phirni with video given below.

chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with 41 amazing photos. chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha is a satiating one dish meal in itself. Learn how to make Indian dal ka paratha. To make chana dal paratha, for the dough combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions and keep aside. For the stuffing, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain well. Boil enough water in a deep non-stick pan, add the chana dal and salt and mix well. Cook on a medium flame for 20 minutes or till the dal is cooked. Strain using a strainer and keep aside to cool slightly. Once cooled, blend it in a mixer to a coarse mixture. Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Divide the stuffing into 12 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 1 to 5 to make 11 more parathas. Serve immediately with fresh curds. You must have surely tried making parathas with varied fillings ranging from potato, green peas and other veggies to cooked moong dal and even spinach. However, you will find that this Indian dal ka paratha has a unique texture and rich flavour, which is a class apart from the rest. While the dough of chana dal paratha is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing. A mixture of cooked chana dal perked up with spice powders like peppy garam masala and tangy amchur as well as other complementary ingredients like onions and coriander, gives this dish a wonderfully balanced texture and peppy flavour, which is sure to steal your heart. This healthy lentil stuffed paratha is a good blend of complex carbs and protein because of the use of whole wheat flour and chana dal. Onions and coriander not only add flavour, but also lend appreciable quantities of vitamin C, and quercetin along with small quantities of vitamin A to build our immunity against various diseases. Enjoy it fresh off the tava with your favourite raitas These parathas can be enjoyed by health conscious people minus the sugar in the stuffing. Tips for chana dal paratha. 1. Cook the chana dal till it is just tender and not over cooked or mushy. 2. Remember to drain the chana dal well, else the stuffing might have moisture and this might make rolling difficult. 3. Blend the chana dal coarsely for a good mouthfeel. Enjoy chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with step by step photos.

While you would have often enjoyed corn as an add-on to dishes like Rotis , bhajias, pakode, Pulaos , Subzis / Curries and several continental dishes too, this unique Dhaniye aur Makai ki Roti gives it an equal footing with wheat flour! Crushed corn and wheat flour, in equal proportions, are perked up with coriander and myriad spice powders to prepare the dough for a really lip-smacking and sumptuous roti that has a melt-in-the-mouth texture that you will enjoy to the core. Do justice to this irresistible dish by topping it with a dollop of butter before serving! This roti is also a tasty and filling option to serve for Breakfast .

spring onion paratha recipe | hara pyaz paratha | with 20 amazing images. spring onion paratha recipe is made from plain flour, spring onions, garlic and green chillies. Curds are a great accompaniment to hara pyaz paratha as the taste of spring onions is then enhanced. This tasteful spring onion paratha recipe hardly requires any spices or masalas, as the combination of spring onion whites and greens is enough to add flavour and aroma to these parathas. The preparation of spring onion paratha recipe is quite simple, but the result is exciting. Spring onion is not a usual ingredient for making paratha yet once you taste this recipe, you will simply love it. To make spring onion paratha recipe all you need to do is knead a soft dough using plain flour, whole wheat flour, oil and keep aside. Further, for the stuffing heat oil in a pan, add garlic and green chillies, sauté and add chopped spring onions and cook. Our stuffing for paratha is ready! Next, divide the dough and stuffing into portions. Roll 2 round rotis, spread the stuffing on one and put the another round portion on top and seal. Cook spring onion paratha on a tava until golden brown and cooked from both the sides. You can also mix the cooked spring onions with the flour and then knead and cook if you are running short on time. Cut spring onion paratha into evenly sized triangles and serve hot with raita, sauce, or a tangy sabzi. Relish this lip-smacking paratha anytime of the day! You can also pack this for your kids lunch box. Enjoy spring onion paratha recipe | hara pyaz paratha | with detailed step by step recipe photos.

khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with 35 amazing images. Whether the mushrooms are made using tomatoes and oregano or spinach, onions and garlic, they make a delectable dish in all combinations. Learn how to make khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | Mushrooms are called khumb in hindi. They are mildly flavoured vegetables that absorb other flavours beautifully to make a tempting dish each time. healthy mushroom and coriander sabzi is mildly flavoured with coriander and an array of delicate spices to create a lip smacking dish that is rich in protein, calcium and vitamin A. mushroom hara dhania is an unusual delicacy to enjoy, especially if you're entertaining. You can also try other diabetic friendly subzis like the gavar pumpkin vegetable and the turai onion vegetable. Tips to make khumbh hara dhania: 1.Instead of mushrooms you can also add paneer if you are not serving it to diabetic patient. 2. Adding besan to the gravy helps to thicken the gravy. 3. Milk gives the mild sweetness to the gravy, it also makes the gravy richer. Enjoy khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with detailed step by step images.

Smoky paneer pieces in rich mint gravy.

paneer kurkure recipe | Indian crispy kurkure paneer | paneer starter | with 21 amazing images. paneer kurkure recipe | Indian crispy kurkure paneer | paneer starter is an appetizing cocktail-sized snack. Learn how to make Indian crispy kurkure paneer. To make paneer kurkure, in a deep bowl, add corn flour, plain flour, ginger garlic paste, kashmiri red chilli powder, chaat masala, garam masala, black pepper powder, salt and approx. 5 tbsp of water. Mix well using a whisk. In a plate take cornflakes and crush it slightly. Take paneer cubes and dip it in the marinade then coat with crushed cornflakes evenly. Heat oil in a deep pan, deep fry a few paneer pieces on a medium flame until golden brown. Drain on an absorbent paper. Serve immediately with tomato ketchup. Paneer, dipped in tongue-tickling perfectly spiced marinade, is coated with crushed cornflakes and deep-fried to a golden hue. With a crunch that reverberates, this Indian crispy kurkure paneer is an awesome snack, which is also Jain-friendly. The kurkure is crispy outside, with a flavour-packed and succulent interior. This paneer starter goes down well with both adults and kids, so it is a must-try dish and a safe item to include in a party menu. When you have time on hand, try making paneer at home. You can also try other Jain-friendly snacks like Rice and Cheese Balls, Vegetable Rice Cupcakes or Corn Pakodas. Tips to make paneer kurkure. 1. Do not make the marinade too thin otherwise paneer will not coat properly. 2. You can also use breadcrumbs instead of cornflakes. 3. You can coat the paneer with marinade and cornflakes and put in fridge from morning, when guests come deep-fry them. Enjoy paneer kurkure recipe | Indian crispy kurkure paneer | paneer starter | with step by step photos.

tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with 30 amazing images. tomato onion paratha recipe is a Punjabi paratha made with simple ingredients. Learn how to make tomato onion paratha with whole wheat flour. For those days when you want to have something chatpata but made quickly, tomato onion paratha is what you can choose! With tomatoes, onion, coriander and spices, the masala tomato onion paratha is nice and tangy but also easy to make. Since the stuffing is salad-like, it is also crunchy and refreshing to bite into. tomato onion paratha is a sumptuous Indian flat-bread that can be relished with curd, pickle, raita or even sabji. tomato onion paratha is rich in Vitamin C, Phosphorus, Vitamin B1, Fiber. If you are on weight loss, diabetic, heart issues then relish tomato onion paratha. Pro tips for tomato onion paratha. 1. Make sure the onions are finely chopped or they will break the paratha while rolling. 2. The tomatoes are de seeded so that no water is released. Make sure the tomatoes are finely chopped or they will break the paratha while rolling. 3. Roll the paratha again into a 125 mm. (5”) diameter circle using whole wheat flour for rolling. Note the paratha will crack in places and that is okay as it's due to the stuffing. 4. Use coconut oil always in your cooking. 5. Use a spatula to press down while cooking the paratha Enjoy tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with step by step photos.

mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | with 35 amazing images. mushroom pulao made in a pressure cooker is a quick and delicious one-pot meal that's perfect for busy days. Learn how to make mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | mushroom pulao is a fragrant and flavorful rice dish that combines the earthy flavors of mushrooms with fragrant basmati rice and a blend of spices. The pressure cooker ensures quick cooking, while the mushrooms add a rich texture and depth of flavor. Rice recipes are ideal lunch boxes. This one-pot mushroom pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad. You can also try other pulao recipes like Lehsuni palak rice, Turai pulao and Bulgur wheat matki pulao. pro tips to make mushroom pulao recipe: 1. Basmati rice is the ideal choice for pulao due to its long grains, fragrant aroma, and ability to retain its texture after cooking. 2. You can add other vegetables like peas, carrots, or bell peppers for a more colorful and nutritious pulao. 3. Enhance the richer flavour of pulao by using ghee to make the recipe. Enjoy mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | with detailed step by step photos.

paratha stuffed with vegetables and cheese recipe | mixed vegetable and cheese paratha | stuffed vegetable and cheese paratha | with 50 amazing images. Paratha stuffed with vegetables and cheese is a filling Indian breakfast meal. Learn how to make stuffed vegetable and cheese paratha. Paratha stuffed with vegetables and cheese is a mouthwatering Indian flatbread that is made with whole wheat flour, plain flour, mixed vegetables, and cheese. The vegetables can vary depending on your personal preference, but some popular options include potatoes, carrots, peas, onions, and bell peppers. The cheese can also vary, but some popular options include processed cheese, cheddar cheese, mozzarella cheese, and paneer cheese. Main ingredients for paratha stuffed with vegetables and cheese. Carrots : You can add any vegetables of your choice like grated beetroot, bottle gourd, cabbage, etc. Cauliflower has a mild and slightly sweet flavor that compliments the other ingredients in the paratha, such as vegetables, cheese, and spices. Cauliflower adds bulk to the paratha, making it more filling and satisfying. Potatoes are a relatively inexpensive ingredient, making them a good choice for budget-minded cooks. Potatoes add a bit of texture to the paratha, making it more interesting to chew and swallow. Make sure that all the veggies are either finely chopped or grated. This helps in rolling the vegetable and cheese paratha easily. Serve paratha stuffed with vegetables and cheese with curd or low fat curds or raita. Pro tips for paratha stuffed with vegetables and cheese. 1. Green peas have a slightly sweet and nutty flavor that pairs well with the other ingredients in the paratha filling. Green peas add a bit of texture to the paratha filling, making it more interesting to chew and swallow. 2. Processed cheese has a strong, salty flavor that compliments the other ingredients in the paratha. Processed cheese melts easily, which gives the paratha a gooey and creamy texture. Processed cheese is relatively inexpensive, making it a budget-friendly option for adding cheese to paratha. 3. Add 2 tsp finely chopped green chillies. Alternatively, you can make use of red chilli powder or skip adding the chillies altogether as we have already added chillies in the spicy paste. 4. Add 1 cup whole wheat flour (gehun ka atta). We have used a combination of maida and atta to keep the paratha healthy yet soft. Enjoy paratha stuffed with vegetables and cheese recipe | mixed vegetable and cheese paratha | stuffed vegetable and cheese paratha | with step by step photos.
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