batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with 42 amazing images.
A typical Maharashtrian food, batata ani flower cha rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes. Learn how to make batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry |
batata ani flower cha rassa , also known as potato and cauliflower gravy, is a delectable and comforting Maharashtrian dish that brings together the earthy flavors of potatoes (batata) and the delicate essence of cauliflower (flower) in a rich and aromatic curry (rassa). This cauliflower potato curry is a simple yet satisfying dish that is packed with nutrients and can be enjoyed with roti, paratha, or rice .
This cauliflower potato is a delightful medley of textures and tastes, with the creaminess of potatoes complementing the mild crunch of cauliflower, all enveloped in a flavorful and spiced curry. Enjoy the warmth and richness of this traditional Maharashtrian style flower batata rassa, perfect for a hearty and satisfying meal.
pro tips to make batata ani flower cha rassa recipe: 1. If you wish you can also add other vegetables to the gravy, such as carrots, peas, or green beans. 2. If you don’t have whole spices then just simply replace it with ¼ tsp garam masala. 3. Reduce the quantity of oil if you want to make the sabzi little healthier.
Enjoy batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with detailed step by step photos. chola dal pudla recipe | split cow peas methi pancakes | healthy Gujarati dal methi pancakes | with 25 images.
chola dal pudla is a popular Gujarati snack. Learn how to make healthy dal methi pancakes.
A traditional Gujarati dish, chola dal pudla is a scrumptious pancake made of a batter of soaked and ground chola dal fortified with chopped fenugreek leaves and other common flavour enhancing ingredients.
You will find these succulent, crisp chola dal pudlas to be filling and tasty, even better than the quick-fix versions made using besan.
Chola dal used in dal methi pancake is an excellent source of potassium and also rich in soluble fibre which helps to eliminate cholesterol from the body, thus protecting the heart.
chola dal pudla is rich in Phosphorus, Magnesium, Folic Acid and Protein.
Enjoy chola dal pudla recipe | split cow peas methi pancakes | healthy Gujarati dal methi pancakes | with step by step photos. tendli matki sabzi recipe | ivy gourd vegetable | tendli sprouts bhaji | healthy tendli sabzi |
tendli matki sabzi is a nourishing addition to most healthy Indian menus. Learn how to make ivy gourd vegetable.
Chock full of nutrients, this tendli sprouts bhaji is an easy preparation of tendli and matki in a traditional manner, with usual taste-givers like onions, green chillies, tomatoes and spice powders.
Getting the matki sprouts ready takes time, but once done the healthy tendli sabzi is easy and quick to make and serve.
To make tendli aur matki sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for a minute or till the onions turn translucent. Add the tendli, matki, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the tomatoes and coriander, mix well and cook for another minute. Serve hot.
What makes this ivy gourd vegetable unique is the combination of tendli and sprouts, which offers calcium, protein and iron in one tasty package; and the addition of tomatoes towards the end of the cooking process, which retains its crunch and juiciness to a great extent.
This tendli sprouts bhaji can be enjoyed by those on weight loss regime, PCOS, heart patients, diabetics and all others who aim to eat healthy and have a healthy lifestyle.
Tips for tendli aur matki sabzi. 1. Cut the medium sized roundels of tendli. 2. The sprouts after cooking must be slightly crunchy and not mushy. 3. Matki sprouts can be replaced with moong sprouts as a variation. Learn how to make moong sprouts.
Learn how to make tendli matki sabzi recipe | ivy gourd vegetable | tendli sprouts bhaji | healthy tendli sabzi | with step by step photos below. Uttapa is an all-time favourite snack across the country. These delicious uttapas, made with dosa batter are not only tasty but sumptuous and satiating too.
We have made a zero-oil version of this popular snack by adding a variety of veggies to the batter. This makes the uttapas flavourful and colourful, and also keeps them soft and moist even without oil. This great low-cal Mixed Vegetable Uttapa is loaded with nutrients and fibre, and makes a wonderful evening snack . Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal.
Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice . Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn.
A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice . garlicky methi dhokli recipe | methi dhokla | healthy methi lehsun dhokli | with 20 amazing images.
garlicky methi dhokli is a delicious and flavorful Gujarati dish made with a batter of besan, methi leaves, and garlic. Learn how to make garlicky methi dhokli recipe | methi dhokla | healthy methi lehsun dhokli |
garlicky methi dhokli is a wholesome and aromatic dish that combines the earthy taste of fenugreek leaves with the pungency of garlic, making it a delicious and nutritious choice for a meal.
These methi dhoklis are easy to make and thinner than regular Khaman dhoklas, cut into diamond shape and serve with a variety of chutneys. Although it takes around 15 minutes to cook, making it a no fuss recipe.
The healthy methi lehsun dhokli, with the rich flavour of fenugreek leaves and garlic, also gives us enough iron and heart-friendly nutrients. Make sure you serve it immediately.
pro tips to make garlicky methi dhokli: 1. You can add some sesame seeds in the batter to make the dhokli. 2. Serve it immediately to enjoy its best flavours. 3. You can also add turmeric powder in the batter.
Enjoy garlicky methi dhokli recipe | methi dhokla | healthy methi lehsun dhokli | with detailed step by step photos. This reverberating combo of sprouted matki and spinach is sure to put the smile back on your face. The Matki Aur Palak ki Curry derives its intense flavour from tangy tomatoes and a paste of coconut, spices and seeds. A traditional south Indian tempering boosts the aroma and adds to the flavour of this delicious curry, which tastes great with rice as well as rotis.
baked nachni sev recipe | ragi flour sev | healthy red millet baked noodles snack | vegan nachni sev | with 25 images.
baked nachni sev is an Indian snack made from ragi flour and spices. Learn how to make healthy red millet baked noodles snack.
Nachni is one of the best sources of iron, and having it as a roti is a very good idea. But have it too often in the same form, and you will tend to get bored. So try baked nachni sev.
So, once you understand the nutrient profile of an ingredient, it is good to explore various ways in which it can be included in your diet. In ragi flour sev we present a truly lip-smacking way to consume nachni, to top up on iron and keep anemia at bay.
A soft dough of nachni perked up with spice powders, lemon juice, etc., is pressed out as sev and baked to perfection in baked nachni sev.
Ready in less than half an hour, this delicious baked nachni sev can be stored in an air-tight container, ready to munch at snack time!
Tips for baked nachni sev. 1. Grease a chakli mould and place a thick sev plate ( jada sev plate ) in the chakli press. This will prevent the dough from sticking to the mold. 2. Press out thick strands of sev dough from the sev press onto a greased baking tray. Press in a line from the top of the tray downwards. 3. Bake in a preheated oven at 200°c (400°f) for 20 minutes, first remove after 7 minutes from the oven. 4. Use coconut oil or olive oil for the dough.
Enjoy baked nachni sev recipe | ragi flour sev | healthy red millet baked noodles snack | vegan nachni sev | with step by step photos.
green peas panki recipe | Indian style vegetable panki | steamed snack recipe | Gujarati snacks |
green peas panki is a popular Gujarati snack made of a rice flour batter that is cooked between 2 banana leaves. Learn how to make Indian style vegetable panki.
To make green peas panki, combine the rice flour, urad dal flour, green peas, coriander, green chillies, salt, cumin seeds powder and ¾ cup of water in a deep bowl and mix well to make a batter of dropping consistency. Add the fruit salt and 2 tbsp of water over it. When the bubbles form, mix gently. Apply a little oil on one side of each banana leaf and keep aside. Place a banana leaf on a flat, dry surface and pour 2 tbsp of the batter over it. Cover with another banana leaf with the greased side over the batter, press it gently to spread the batter evenly to make a thin layer. Cook on a non-stick tava (griddle) till light brown spots appear on both the leaves and the panki in between peels off the leaves easily. Repeat steps 5 to 7 to make 7 more pankis. Serve immediately with green chutney.
Pankis are steamed snacks and hence considered a light snack. Gujarati’s love the different types of pankis that feature on their menu. This Gujarati snack recipe features green peas which when added to the panki batter make it look more appealing.
Pepped up only with cumin seeds, coriander and green chillies, when the Indian style vegetable panki is cooked in between 2 banana leaves and served hot with green chutney, it is 100% excitement. You can think beyond green peas and try other varieties of pankis like Moong Dal Panki, Corn Panki and even the healthier version – Moong Sprouts Panki.
This steamed snack recipe is definitely a tad healthier than the fried snacks as green peas add in fibre which is important for a healthy digestive system. However, to make it enormously healthy replace rice flour with wheat flour, oats four or ragi flour. Adjust the consistency of the batter with water accordingly. Ensure that the batter is thick enough to spread but not of pouring consistency.
Tips for green peas panki. 1. Crush the green peas coarsely as you would enjoy the mouthfeel in the panki. 2. Buy dark green coloured banana leaves as peeling the panki from these leaves is easier. 3. Remember to serve them immediately with green chutney to relish the perfect Gujarati snack.
Enjoy green peas panki recipe | Indian style vegetable panki | steamed snack recipe | Gujarati snacks | with step by step photos. nariyal chane ke parathe recipe | nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with 50 amazing images.
nariyal chane ka paratha is a popular breakfast dish in many parts of India. Learn how to make coconut chickpea paratha .
When you think of coconut and parathas, you immediately think of sweet versions. But, here is a unique Nariyal Chane ka Paratha that is sure to surprise you with its tongue-tickling, slightly spicy flavour.
A combination of cooked white chickpeas and coconut is spiced up with varied spice powders and pastes, to create a flavourful filling for wholesome nariyal chane ke parathe made with whole wheat flour.
The mealy texture of the filling and its awesome flavour are sure to please your palate. Just make sure you overcook the chickpeas a little, so that it will mesh well with the other ingredients, and you can roll the parathas easily.
Main ingredients for nariyal chane ke parathe .
Kabuli chana has a nutty, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, spices, and herbs. Kabuli chana adds a bit of crunch and chewiness to the paratha. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.
Coconut has a sweet and nutty flavor that complements well with the other ingredients in the dish, such as the chickpeas, spices, and herbs. Grated coconut adds a bit of moisture and chewiness to the paratha. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body.
Serve coconut kabuli chana paratha hot with curds, low fat curds, raita or achar.
Pro tips of coconut chickpea paratha . 1. Consider using coconut oil or olive oil instead of processed seed oils for a healthier diet. 2. Chaat masala adds a tangy, savory flavor to the paratha. The amchur powder in chaat masala adds a sour note that helps to balance out the sweetness of the coconut and the richness of the chickpeas.
Enjoy nariyal chane ke parathe recipe| nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with step by step photos. Just a look at the ingredients list of this recipe will speak volumes about it!
Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a traditional tempering that elevates the aroma.
This irresistible preparation is not only tasty but also colourful; and it has an interesting texture too, thanks to the wide range of ingredients. Serve it hot and fresh with your favourite Rotis / Puris / Parathas . vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with 25 amazing images.
vegetable idlis are a perfect South Indian breakfast. Learn how to make vegetable idlis with coconut milk.
A colourful and tasty idli recipe that you will enjoy to the core!
The batter for making vegetable idlis is different from the traditional idli batter, and is ground using coconut milk, which gives it a soothing flavour and soft texture too.
This vegetable idli recipe makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk.
Since the vegetables are added to the batter of vegetable idlis before fermenting, they become semi-soft and get cooked within the same time as the idlis without requiring any separate attention.
Serve these delicious vegetable idlis with your favourite chutney and sambar.
Pro tips for vegetable idlis. 1. Add coconut milk. This will help in blending and making the mixture smooth. 2. Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind. 3. Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard.
Enjoy vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with step by step photos.
Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with 43 amazing images.
Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier version of Rajasthani dal! Learn how to make Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal |
Rajasthani dal recipe is a simple dal which is rich in protein. Green moong dal, chana dal is used in to make this flavourful dal. This healthy marwadi dal has a rich aroma and flavour of ghee which enhances its taste even more.
This healthier version of Rajasthani Dal is rich in Folic Acid, Phosphorus, Vitamin B1, Fibre and Protein.
Tips to make Rajathani dal: 1. Instead of chana dal you can use tuvar dal also. 2. You can use warm water and soak the dal for 1 hour if you are short of time. 3. You can also add mustard seeds in the tadka.
Enjoy Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with detailed step by step photos.
baked soya puris recipe | soya til crispies | healthy soya baked sesame seeds puris | with 20 amazing images.
baked soya puris is a healthy snack made from soya flour and kala til. Learn to make soya til crispies.
What would life be without healthy snacks like baked soya puris to munch on? Indispensable though they seem to the foodie, doctors often advise against them, due to the high calorie count.
Not when you know the smart ways to make low-cal baked soya puris! Here, a dough of whole wheat flour and soya flour along with black sesame seeds, are shaped into rounds and baked in an oven till crisp.
The intelligent use of ingredients makes the baked soya puris rich in calcium, folic acid and fibre, while baking makes them low-cal. Those with hypertension can make this crunchy finger food with minimal or no salt, it tastes equally good.
Tips for baked soya puris: 1. Prick each rolled puri dough all over using a fork. This prevents the puris from rising when baked. 2. Add 1 tbsp olive oil, coconut oil to the dough. Use olive oil or coconut oil for a healthier diet and say no to processed seed oils. 3. Store soya til crispies in an air-tight container for upto 2 weeks.
Enjoy baked soya puris recipe | soya til crispies | healthy soya baked sesame seeds puris | with step by step photos.