After making non fluffy omelettes for many years, i can't tell you the joy of discovering how to make these omelettes. These taste light and fluffy and the taste is so much better.
urad dal roti | healthy urad dal paratha | split black lentils flatbread | with 15 amazing images.
urad dal roti made with whole wheat flour and cooked urad dal is a flavorful and nutritious variation of the traditional Indian flatbread. This dish, also known as urad dal paratha or split black lentils flatbread, combines the goodness of whole wheat flour with the protein-rich urad dal, resulting in a wholesome and satisfying meal option.
To make urad dal roti with whole wheat flour and cooked urad dal, start by cooking the urad dal and then mash it. Then, mix the cooked dal with whole wheat flour, water, and any desired spices or seasonings to form a dough. Knead the dough well, roll it out into flat circles, and cook on a hot griddle with little oil until golden brown and cooked through.
This variation of urad dal roti offers a unique texture and flavor profile, thanks to the combination of whole wheat flour and cooked urad dal. The addition of urad dal not only enhances the nutritional value of the roti but also adds a rich and earthy taste to the dish.
Whether enjoyed on its own or paired with a side of vegetables, curries, or chutneys, urad dal roti made with whole wheat flour and cooked urad dal is a delicious and wholesome meal option that is sure to satisfy your taste buds and nourish your body. Give it a try and experience the delightful flavors of this traditional Indian flatbread.
Pro tips for urad dal roti. 1. In a bowl put 1/2 cup soaked and boiled urad dal (split black lentils). Soaking and cooking the urad dal significantly softens the beans. This creates a soft and easily mashed consistency, perfect for incorporating into the dough. This soft dal paste acts as a natural binding agent, helping the dough hold its shape during rolling and cooking. 2. Add 1/4 cup whole wheat flour (gehun ka atta). Whole wheat flour, with its gluten content, helps create a stronger and more elastic dough that can be rolled out thinly without tearing. This is important for achieving the characteristic shape and texture of a roti.
Enjoy urad dal roti | healthy urad dal paratha | split black lentils flatbread | with step by step photos. Loads of fibre and vitamin-rich veggies and low-fat butter go into these sandwiches with a difference. Low in calories, the whole wheat rolls are apt for weight watchers, diabetics and people with heart disease.
You may not have ingredients like mustard paste, foot long bread and coloured capsicum at hand, but with a little planning you can create a truly appetizing vegetable sandwich. Honey, mustard paste and butter combine to make a very tasty and distinctively flavoured spread.
yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake | with 41 amazing images.
This flavourful healthy moong dal cheela features an exciting stuffing of mint-tinged paneer. Learn how to make yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake |
Give this high protein moong dal cheela recipe a try which is stuffed with crumbled Paneer making it a great breakfast, a lunch box or even an Indian appetizer for parties.
The healthy moong dal cheela are made with yellow moong dal and filled with cottage cheese/paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.
The moong dal and paneer phudina chila is a wonderful snack to have any time of the day, whether for breakfast, supper or as a tea-time treat for a sudden guest. moong dal chilla served best with tomato ketchup, green chutney, tomato onion chutney or with a cup of tea.
Tips to make moong dal paneer chilla: 1. Press with a spatula gerntly down on the stuffing while cooking the chilla. 2. You can also add coriander in the stuffing. 3. Adding onions in the stuffing gives a nice crunch.
Enjoy yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake | with detailed step by step images.
Start your day with a burst of green! pressure cook a bunch of mint, coriander and dil leaves with broken wheat to create a truly wholesome breakfast in a jiffy. Drink a glass of juice or milkshake and you are good to go!
masala milk | masala doodh | masala milk made from masala milk powder | with 6 amazing images.
Masala Milk is a highly flavourful milk, which is derived from the Maharastrain cuisine. It is a very popular drink in India and almost as famous as Masala Chai .
To make Masala milk, you need basic ingredients that are easily available in our Indian kitchens. All you need is milk, sugar, masala milk powder and few saffron strands. It is very quick and easy to make. Boiling all the ingredients together helps in extracting flavor and makes the milk taste more flavourful and magical.
Masala Milk Powder for Masala Doodh is made with rich ingredients like cashew nuts (kaju) you need to keep an eye on it as it tends to get brown immediately , almonds (badam) you can remove the almond skin if you wish to, pistachios (while storing them you need to make sure you store them in the refrigerator as they turn randic ,cardamoms (elaichi), Black pepper (kalimirch), sugar, nutmeg (jaiphal) powder and saffron (kesar) strands that help giving colour to the masala milk. All these ingredients are ground together in a blender and you can store this masala milk powder in air-tight container for one to 2 months. It is also easily available in markets and grocery shops.
As a cranky kid, I would make a fuss about drinking milk and masala milk would be a solution. When I would fuss about milk and mom would make masala milk made from masala milk powder as alternative and I would gulp it down in seconds. She would also make it for family members who’d be sick and also for last minute guests.
Having a puja or bhajan at house, then serve masala milk.
Enjoy how to make masala milk | masala doodh | masala milk made from masala milk powder | with detailed step by step photos below. paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with 30 amazing images.
paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour is a satiating breakfast. Learn how to make Indian pancakes with green peas, tomatoes and carrot.
To make paneer vegetable pancake, grind the green peas in a blender to a coarse paste, using very little water. Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency. Just before making the pancakes, add the fruit salt and mix gently. Heat a tava (griddle) and grease it lightly with oil. Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle. Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake. When cooked on one side, turn it over and cook on the other side for a few seconds. Repeat for the remaining batter and topping to make more mini pancakes. Serve hot.
These vegetable cheela with besan and rice flour are quite an interesting alternative to the traditional South Indian uttapam , which is commonly served for breakfast. Always keep some fruit salt handy for such quick-fix delights.
These tasty Indian pancakes with green peas, tomatoes and carrot has a high folic acid and fibre content, making it very nutritious. Plus, it is also easy to make without the need for any fermentation.
One of the best accompaniments to Indian pancakes with green peas, tomatoes and carrot is green chutney and garlic chutney. It is sure to keep you going till dinner.
Tips for paneer vegetable pancakes. 1. If you feel the batter has got extra water, add some besan to thicken it. 2. Sprinkle paneer on the pancake only when it's wet. 3. Batter should be of pouring consistency. 4. Mix batter gently. This will ensure your pancake rises when you cook it.
Enjoy paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with step by step photos. cooked rice pancake recipe | rice pancakes Indian style | leftover rice pancake | chawal ka cheela | with 19 amazing images.
cooked rice pancake recipe | rice pancakes Indian style | leftover rice pancake | chawal ka cheela is a quick and easy breakfast option. Learn how to make leftover rice pancake.
To make cooked rice pancake, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with little oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve immediately with green chutney.
This sumptuous chawal ka cheela is a flavourful treat ready in minutes, especially if you have some rice leftover from the previous day! A unique batter of cooked rice, wheat flour and besan, perked up with loads of veggies and taste-boosters like green chillies, curds and asafoetida, gives you yummy and filling pancakes that are soft with a touch of crispness too.
The addition of curd to the batter not only gives the leftover rice pancake a mild tang but also a nice golden colour and crispness, like what you would get from a fermented batter like uttapa.
These delicious rice pancakes Indian style need to be served immediately to enjoy its texture. These taste amazing with green chutney.
Tips for cooked rice pancake. 1. While we have used, spring onions, carrot and cabbage for added crunch, you can add any veggies of your choice that is available in your refrigerator. 2. Add water gradually as the quantity of water depends a lot on the quality of the flours. 3. Check the batter before making the pancakes. It should be of dropping consistency and not pouring consistency like dosa batter.
Enjoy cooked rice pancake recipe | rice pancakes Indian style | leftover rice pancake | chawal ka cheela | with step by step photos. chunky cheese and vegetable open burger recipe | Indian cheesy vegetable burger | veg cheese open burger | with 25 amazing images.
chunky cheese and vegetable open burger recipe | Indian cheesy vegetable burger | veg cheese open burger has the perfectly balanced textures and exciting flavours to please kids of any age. Learn how to make Indian cheesy vegetable burger.
To make the chunky vegetable spread, heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 minute. Add the sweet corn, green peas, coloured capsicum and carrot and sauté on a medium flame for 1 to 2 minutes. Add the chopped paneer, spring onion greens, parsley, milk, processed cheese and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the spread into 4 equal portions and keep aside.
Then to make chunky cheese and vegetable open burger, cut each burger horizontally into 2 equal halves. Apply a little butter on all the bun halves and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes. Place the baked bun halves on a clean, dry surface with the buttered side facing up. Spread a portion of the prepared chunky vegetable spread over each bun halve. Finally top each burger with ½ tbsp of mozzarella cheese and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes, till the cheese melts. Garnish with a sprig of parsley and serve immediately.
The Indian cheesy vegetable burger as the name says has cheese in, out and all through! Loaded with an exciting combo of chunky cottage cheese cubes, crunchy and colourful veggies, and grated processed cheese, this open burger is further topped with mozzarella cheese and baked till the cheeses melt and fuse with the rest of the ingredients.
This super yummy veg cheese open burger when garnished with a sprig of parsley, becomes too good to resist! Serve it with tomato ketchup or dot it with Tabasco sauce to make it unbelievably tasty. It will remain in your memory forever.
Tips to make chunky cheese and vegetable open burger. 1. If you do not have burger buns you can also make on bread slices. 2. This can also be cooked on tava if you do not have an oven. 3. You can also add finely chopped French beans if you like.
Enjoy chunky cheese and vegetable open burger recipe | Indian cheesy vegetable burger | veg cheese open burger | with step by step photos.
baked poha recipe | poha in oven | baked beaten rice with spices | with 22 amazing images.
Poha is a preferred and one of the most popular breakfast snacks in Maharashtra and other parts of India too, because it is tasty, filling and versatile too. Atleast, once in a week poha is made for breakfast in every other Indian household.
You can prepare a variety of dishes using poha ranging from upma to vada. Here is an innovative Baked Poha which is way different from the regular batata or kanda poha. The method of cooking varies and also the colour as we have not used turmeric in the baked poha recipe. Though, the recipe might look different the taste does wonders.
To make baked poha recipe, we have started by soaking semolina, followed by washing poha under running water. Transferred the poha in a bowl and have added soaked semolina, curds, coriander, green chilies, sugar, salt and lemon juice. You can also add the lemon juice at the end if you wish to and skip this step. Mix well and spread in a greased baking dish. Further, we have prepared a tempering by heating oil in a non-stick pan and have added mustard seeds and asafoetida. Once cooked, pour over the poha mixture and bake in a pre-heated oven on 200 C for 15-20 mins. Garnish baked poha with coriander and enjoy with a hot piping cup of masala chai!
Here, we have skipped the traditional method of cooking poha on stove and rather baked it in an oven.
Beaten rice flakes are fortified with curds, lemon juice and other ingredients, supplemented by soaked semolina, and baked in an oven till it cooks and the flavours fuse. You will enjoy the texture and flavour of this unique dish.
Make sure you have baked poha immediately.
Enjoy baked poha recipe | poha in oven | baked beaten rice with spices | with detailed step by step recipe photos and video below. Mini in size; maxi in health! these quick-to-make mini pancakes combine three fibre-rich flours with coriander and paneer, making them so nutritious and delicious that your loved ones will gobble them up without any trouble.
muesli recipe | Indian style muesli | healthy no bake muesli | homemade no sugar muesli | with 30 amazing images.
Indian style muesli is a delicious and nutritious breakfast option that combines the goodness of oats, nuts, seeds, and dried fruits with traditional Indian flavors. Preparing muesli on a pan is a quick and easy method that enhances the ingredients' textures and flavors.
Ingredients for Muesli:
1. Rolled oats
2. Mixed nuts (such as almonds, cashews, and walnuts)
3. Seeds (like sunflower seeds, pumpkin seeds, and sesame seeds)
4. Dried fruits (such as raisins, dates, or figs)
5. Spices (cinnamon, cardamom, or nutmeg)
6. Sweetener (honey, jaggery, or maple syrup, optional)
To make the muesli recipe, in a large bowl combine rolled oats, almonds, walnuts, pistachios, pecan, pumpkin seeds, sunflower seeds, unsweetened coconut slices or flakes, sea salt, cinnamon, honey or maple syrup, vanilla extract or vanilla essence and mix well.
Transfer the muesli mixture to a broad non-stick pan. Cook on a medium to low flame for 12 to 15 minutes, while stirring continuously. Let the muesli cool completely. Store muesli in an airtight container.
Muesli with added dried fruits
Add Dried Fruits to your muesli (optional) ( chopped dried figs, chopped black raisins, chopped dried apricots, dried cranberries ) : Toss in the dried fruits and mix everything thoroughly. If you like a sweeter muesli, drizzle a bit of honey or add jaggery at this stage.
Serving Suggestions for Muesli:
Enjoy your Indian-style muesli with yogurt, milk, or a plant-based alternative or have it plain.
Use it as a topping for smoothies or as a crunchy layer in parfaits.
Making Indian-style muesli on a pan is not only simple but also allows for customization based on personal preferences. It’s a wholesome, energy-boosting option that promotes a healthy start to your day. Enjoy this nutritious blend warm or cold, and embrace the delightful fusion of flavors!
Pro tips for muesli. 1. In a large bowl put 2 cups rolled oats. You could also use quick cooking rolled oats. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. 2. Add 2 tbsp honey or maple syrup. By minimizing the amount of honey or maple syrup, muesli retains its health benefits while still offering a satisfying taste. If you are not going to add dried fruits then increase the amount of honey used based on your preferences. Many muesli recipes incorporate dried fruits like raisins, cranberries, or apricots, which naturally add sweetness to the dish.
Enjoy muesli recipe | Indian style muesli | healthy no bake muesli | homemade no sugar muesli | with step by step photos. An interesting variant of the ever-popular dosa, these Quick Mini Soya Dosas are made with a combination of soya and rice flours. The best part is that it is made with readymade flours, and does not require you to soak or grind anything, not even the urad. A sprinkling of fruit salt replaces the fermentation process, resulting in reasonably springy dosas, which are softened further by the addition of veggies like cucumber. Kids and adults alike will love these sumptuous and tasty mini dosas, which taste great with coriander-coconut chutney!