asafoetida recipes | 2122 indian hing recipes |

Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. In this recipe, you will discover how to quickly and easily prepare Ridge Gourd Upkari. Ensure that the mustard seeds splutter well when you temper them, as that will bring out the full aroma and flavour of these magical little seeds. Serve the upkari hot and fresh with sambhar rice or rotis.

dahi bhindi recipe | healthy dahi bhindi recipe | Rajasthani dahi bhindi | okra with yogurt | with amazing 18 images. dahi bhindi recipe is a Rajasthani dahi bhindi which is a healthy dahi bhindi recipe. Ingredients used to make dahi bhindi are extremely simple and basic. Made from ladies finger (bhindi), low fat curds and Indian spices, this Rajasthani dahi bhindi is very tasty. Dahi bhindi is the simplest sabzi recipe that can be included to your daily fare. Here, we have made few changes and made it healthier. The bhindis are steamed, we have used low fat curds and less oil to make it healthy dahi bhindi. If you are looking for a healthy and nutritious sabzi, this recipe is for you!! I bet the ingredients used in dahi bhindi recipe would be available in every Indian household pantry!! Traditionally, bhindi is deep fried and used, but here we have steamed it which made the sabzi healthier. We have also cut down the amount of oil in dahi bhindi recipe. If you like dahi bhindi the normal way, you can deep fry the bhindis. Despite having very little oil, your favourite lady finger sabzi is as tasty as ever! dahi bhindi can be prepared in short time of 15 minutes. To make okra with yogurt we have started with steaming bhindi in a steamer. Once the bhindi are steamed, it might look slimy yet you don’t need to worry as further, it will tend to lose its sliminess. Next, we have made a curd base mixture where we have combined curd with coriander powder, red chilli powder, besan which will help in thickening the sabzi and also if you avoid adding besan there are high chances of your curd curdling. We have mixed all of these well and kept aside. Further, for the tempering, we have heat oil in a broad non-stick pan and add cumin seeds, mustard seeds and fennel seeds followed by asafoetida and curry leaves. Once, all of these is cooked add the curd mixture and steamed bhindi, cook well and serve dahi bhindi with coriander garnished on top. Here's a great way to enjoy a Rajasthani delicacy that is simply sumptuous and low in calories. Choose young and tender bhindis for this Rajasthani dahi bhindi that will cook quickly. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating low calorie food. You can relish it with bajra roti or roti. Enjoy dahi bhindi recipe | healthy dahi bhindi recipe | Rajasthani dahi bhindi | okra with yogurt | with detailed step by step recipe photos below.

matki pulao recipe | brown rice moath beans pulav | healthy sprouted matki rice | with 30 amazing images. matki pulao recipe is a healthy protein rich Indian pulao. Learn how to make healthy sprouted matki rice. matki pulao, an Indian rice dish, is a perfect main course for busy days when you don't have time to cook elaborate meals. To make matki pulao, heat oil in a large non-stick pan. Add the spices and cook until fragrant. Add the spring onions and capsicum and cook until softened. Add the cooked brown rice and matki and stir-fry for 2 minutes. Serve hot. The whole spices give this matki pulao a fantastic aroma and flavour, which makes it unnecessary to prepare an elaborate accompaniment. healthy matki pulao has other benefits too! Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. A small portion of this sprouted matki rice can be enjoyed by heart patients, diabetics and weight-watchers occasionally. Try to accompany it with a bowl of soup and salad to keep the carbs balanced. Just a cup of chilled curds is enough to round off this tasty one-pot meal of brown rice matki pulao. Moreover, matki are easier to digest. Pro tips for brown rice matki pulao. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Brown rice is a good source of fibre that reduces high cholesterol levels and prevents atherosclerosis. The mangnesium in brown rice proves to be effective in relaxing your blood vessels and thus regulates the action of your heart. 3. Add salt to taste. People with high blood pressure should limit their salt intake or avoid salt altogether. Enjoy matki pulao recipe | brown rice moath beans pulav | healthy sprouted matki rice | with step by step photos.

microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave | with 20 amazing images. seviyan upma in microwave is a quick fix and hassle-free snack ready in a jiffy. Learn how to make vermicelli upma in microwave. Sevaiyan Upma in a Microwave is made from seviayan (vermicelli ), urad dal and Indian spices. To make microwave semiya upma, combine 2 tsp of oil and vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside. Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes. Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds. Add the onions, mix well and microwave on high for 2 minutes. Add 1¼ cups of water, mix well and microwave on high for 2 minutes. Add the roasted vermicelli, coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between. Serve seviyan upma immediately. Think upma and the first two options that come to your mind are rava and seviyan. Indeed, these have traditionally been amongst the most popular upmas all over the country, made frequently in almost every household for breakfast or as supper. Here we present to you seviyan upma in microwave. Cooking in microwave makes it simple, easy and quick. Vermicelli upma in microwave takes just minutes to make but has the same fabulous consistency and the same homely flavour, obtained by cooking the vermicelli with a traditional tempering and onions. It is important to add a lot of coriander to this semiya upma in microwave in order to get a vibrant taste. Tips for microwave semiya upma. 1. The vermicelli used for this recipe is usually whole wheat vermicelli. 2. If you like spicy upma, add finely chopped green chillies instead of slit chillies. 3. Enjoy this upma in microwave immediately after preparation. You can also try other microwave recipes like Microwave Popcorn Made in A Bowl and Palak Methi na Muthia. Enjoy microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave | with step by step photos.

onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | With 14 amazing images. onion tomato koshimbir is a simple side dish which can be served with any Indian meal of roti and sabzi. Learn how to make kanda tomato koshimbir. To make onion tomato koshimbir, combine the onions, tomatoes, sugar, coriander and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, green chillies and sauté on a medium flame for a few seconds. Pour the tempering over the tomato-onion mixture and mix well. Serve immediately. Easy to prepare, it just involves chopping the veggies and giving a phodni’ them with traditional ingredients. The word ‘phodni’ is a Maharashtrian word which in simple terms means tempering. Raw and juicy, it is quite refreshing, onion tomato salad is considered an essential accompaniment for a Maharashtrian meal. Remember that the asafoetida, though used very mildly, play very important roles in improving the aroma and flavour of this dish, so forget to add it! You can also add a dash of lemon juice as well, to enhance the flavour of this Maharashtrian tomato koshimbir further. This kanda tomato koshimbir is a weight-watchers delight. The onions are considered to be heart friendly because of the presence of antioxidant Quercetin in it. The tomatoes, on the other hand, are brimming with lycopene – another antioxidant. Both of them together help to reduce inflammation in the body and protect organs like heart, liver, kidney, skin etc. With 1 g of fibre per serving, this healthy onion tomato salad is a good snack in between meals for women with PCOS and aiming weight loss. The fibre in it will also aid in weight loss. Moreover, you will not reach out for unhealthy snacks as this salad keeps you satiated. Tips for onion tomato koshimbir. 1. While this recipe has chopped onions and tomatoes, you can also use thinly sliced veggies as a variation. 2. You can add ½ tsp of sugar to balance the tanginess of tomatoes if you wish to. 3. If you are carrying this salad to work, it would be advisable to carry salt in a small container and add it to the salad and toss it just before eating. Enjoy onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | with recipe below.

sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with 41 amazing images. sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe is a sabzi with a perfect blend of sweet, spicy and sour flavours. Learn how to make iron rich Maharashtrian usal. To make sprouted vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally. Serve hot. A traditional Maharashtrian preparation made healthier using sprouted vaal. Apart from boosting the nutrient content, sprouting the vaal also makes it easier to digest, making this a dish suitable for young and old alike. With many a flavourful ingredient, this iron rich Maharashtrian usal is a treat for your taste buds. Moreover, the use of kokum and jaggery in the preparation not only ensures a super tangy flavour, but also increases the iron content. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Serve this healthy pregnancy Indian usal recipe with phulka or oats roti to make a complete satiating meal. Heart patients can also add this sprouted vaal ki usal to their list of healthy foods without any guilt. This amazing culinary treat can be enjoyed by people of all ages. The fibre in the sprouted vaal can help to manage blood cholesterol levels. However, weight watchers and diabetics are advised to avoid the use of jaggery. Tips for sprouted vaal ki usal. 1. You can add chilli powder instead of Malvani masala. 2. This is the Malavani masala we used. Enjoy sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with step by step photos.

Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas. This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coarse nor fine, you get dhoklas that are very soft and nice. Once the flour is ready, you can store it in an airtight container for around two months, and use as and when required. We have used this flour to make awesome Khatta Dhokla, an all-time favourite snack in Gujarat. It is called khatta dhokla because the flour is mixed with curd and fermented for 10-12 hours before steaming. This, along with a little lemon juice added later, gives the dhoklas a tempting sour flavour. You can season the Khatta Dhokla made with Homemade Flour with pepper or chilli powder, as per your liking. Serve it with peppy green chutney, for a most wonderful experience.

jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi | with 18 amazing images. jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi is an excellent and super healthy recipe made with whole jowar and moong dal. Learn how to make healthy jowar khichdi. To make jowar moong dal khichdi, clean, wash and soak the jowar in enough water in a deep bowl overnight or at least for 10 hours. Next day, drain it and discard the water. Combine the jowar, moong dal, salt and 2 ½ cups of water in a pressure cooker, mix well and pressure cook for 7 whistles. Allow the steam to escape before opening the lid. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds. Add the tempering to the khichdi, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. In this simple khichdi, rice has been replaced with fibre rich jowar and it has been paired with protein rich moong dal to make jowar khichdi for diabetes. This combination reduces the glycemic load of the recipes as compared to high glycemic index rice. But we recommend ½ serving for a diabetic person in a meal. The high fibre of this healthy jowar khichdi makes it suitable for many from healthy individuals to heart patients and even those aiming weight loss (including women with PCOS). The fibre and protein is sure to keep you full for long hours. Further it has an advantage of being a one dish meal and thus it is a hassle free fare which requires least time and effort in cooking. You will enjoy the mouthfeel of the whole jowar in this jowar moong khichdi. If you wish, you can even perk up this sorghum khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curd, raita or a kadhi and you have a completely balanced and nourished meal ready. Tips for jowar moong dal khichdi. 1. This recipe requires the jowar to be soaked for 10 hours, so plan for it in advance. 2. To enjoy its texture, you need to serve this khichdi immediately. 3. Whole jowar can also be replaced with whole bajra as done in the recipe of Bajra Khichdi. Enjoy jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi | with step by step photos.

laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with 37 amazing images. laal methi ka saag recipe is a simple stir fry of red amaranth leaves tossed with freshly grounded spices. Learn how to make laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | The laal methi ka saag recipe has simple, fresh and subtle flavours. Amaranth is a powerhouse of vitamins and Iron. It is considered as a super food. This recipe is a delicious and healthy Indian diabetic sabzi recipe. You can add a slight sweetness with the use of jaggery is added to balance the whole flavour. Serve this healthy laal mathi ki sabzi dish along with some spicy thepla and raita by the side. Tips to make laal math sabzi: 1. Thoroughly wash and clean the red chawli leaves. 2. Add finely chopped garlic in the tempering for the added flavours. Enjoy laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with detailed step by step photos.

rajma chawal recipe | Punjabi rajma chawal | how to make rajma chawal | with 27 amazing images. Follow this easy rajma chawal recipe, which is a slight variation to Rajma, one of the most popular dishes in North India from Punjab. In this Punjabi rajma chawal delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too and then mixed with rice. However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! We have got you a perfect recipe for a long and tiring day and one which is loved by each and everyone. Rajma and rice, no meal can be more satiating. This famous combination of rajma chawal is a complete one meal dinner and healthy protein for Vegetarians as it’s a cereal and pulse combination. Rajma chawal is derived from Punjab and this recipe is super unique as we have mixed the rajma curry and cooked basmati rice and made it like a pulao. This Punjabi rajma chawal can be easily made if you have soaked rajma a day prior. I am sure not even an amateur will go wrong with this one. This recipe is on my menu atleast once in a 2 weeks as it is loved by all my family remembers and my kids go crazy for Rajma chawal. Also, the best part is that it is a one meal dish and supremely tummy filling so you don’t need to cook anything else and have this heavy meal with raita or curd as an accompaniment. To make rajma chawal, heat the oil in a pressure cooker and add the cumin seeds and asafoetida. Hing helps in digestion and avoid tummy problem after consuming rajma. Add the onions and ginger-garlic paste. Generally, rajma has a thick gravy made because a common base that is onions and tomato puree but here instead of using a puree of both the ingredients we have chopped onions and tomatoes to give a nice bite to the rice. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Press a rajma bean between your thumb and index finger to check whether it has been cooked completely or no, there should be no resistance when you bite into it. If at all they are firm to bite then add some more water and pressure cook for another 1-2 whistles as per your requirement. Add the cooked rice. Before adding the rice, if you find the rajma too watery then cook without a lid till the excess water evaporates Add the coriander and mix well. A tangy preparation of rajma is combined with cooked rice to make a lip-smacking Rajma Chawal, which stays fresh in the kids tiffin box for at least 5 hours. It’s almost like having rice with a rajma curry to accompany it, but the best part is that it comes in a convenient one-dish package that is easy for kids to handle at lunch time. We have taken care to make the chawal a little moist, so that it does not get dry after a few hours. So, do not worry if you end up with a slightly moist rice when done; that Punjabi rajma chawal how it is meant to be. Enjoy rajma chawal recipe | Punjabi rajma chawal | how to make rajma chawal | with detailed step by step photos and video below.

kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with 30 amazing images. kaddu ki sabzi is a healthy Indian sabzi made from bhopla. Learn to make Rajasthani pumpkin sabji. A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming kaddu ki sabzi into a zesty treat! This Rajasthani -style kaddu ki subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the kaddu ki sabzi a classic Rajasthani flavour. A sprinkling of dry mango powder adds an exciting tanginess to this kaddu ki sabzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. At the bottom of the page we also show you how to make microwave kaddu ki sabzi with detailed step by step images. Tips for kaddu ki sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. Serve kaddu ki sabzi hot with curds and bajra roti. Enjoy kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with step by step photos.

A tantalisingly flavourful bhaji prepared with aromatic dill leaves, the Shepu chi Bhaji is an all-time favourite Maharashtrian accompaniment. You are sure to enjoy the herby flavour of dill, which is enhanced further by the addition of onions, and balanced well by soaked chana dal. A traditional tempering boosts the aroma and flavour of this herby subzi manifold making it a sure-shot hit with the whole family. Garnish generously with coconut and serve it fresh, as it could become watery if left to stand for a long time.

You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. Have you ever tried using its leaves, which are a storehouse of folic acid and iron? Chawli bhaji is a simple but tasty preparation of chawli greens. A purée of the greens tempered with a traditional combination of mustard, urad dal and chillies that is very common in South Indian cooking. Since the chawli leaves are naturally bitter so you may find a little bitter taste in the subzi.

This fantabulous recipe using matki is so tasty that you will soon want to prepare the same dish using other sprouts as well! Crunchy veggies like onion and capsicum, a host of aromatic spices and perfectly cooked long-grained rice team up brilliantly with wholesome matki sprouts to create a sumptuous Main Course that you will love to dine on. Toss gently after adding the rice, so as to retain the shape of the long grains, which looks very nice when dotted with colourful veggies and sprouts. Serve the Sprouted Matki Rice with a refreshing raita, a Salads and Pickles / Aachar to make a very satiating meal.