aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images. aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe. To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad. We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker. Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao. Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing. Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos.

bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with 25 amazing images. bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra is a simple everyday sabzi. Learn how to make spicy okra sabzi. To make bhinda nu shaak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the bhindi and turmeric powder, mix well and cook on a medium flame for 6 to 8 minutes, while tossing occasionally. Add the coriander-cumin seeds powder, chilli powder, coriander and salt, toss gently and cook on a medium flame for 2 minutes. Serve hot. The most common of veggies and even more common ingredients come together in a surprisingly fabulous way to create an irresistible dish that makes you drool! Indian stir fried okra is a perfect example of this. An easy recipe that features a simple tempering and a quick process of tossing the ladies finger with spice powders, the Gujarati bhindi ki sabzi is sure to captivate you with its homely and traditional flavour. While making this Okra Subzi, take care not to stir the bhindi. Just toss it by shaking the pan, to avoid stickiness. Serve this dry spicy okra sabzi with chapatti, dal, steamed rice and papad for a complete meal. Tips to make bhindi nu shaak. 1. Do not cover the pan with a lid while cooking bhindi as it will make the bhindi sticky. 2. Make sure the bhindi is always cooked in a broad non-stick pan with enough oil. 3. 2 tsp lemon juice can be added just before serving. 4. The sabzi can be made in advance and kept just re heat it before cooking. Enjoy bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with step with step photos.

tamatar ki chutney recipe | tomato chutney for chaats | with 10 amazing images. A tomato-based chutney with the zesty overtones of garlic and carom seeds, this tamatar ki chutney is a handy ingredient for desi food lovers. tomato chutney for chaats is quick and easy to make. We have prepared our famous Low Calorie Sev Puri recipe using this luscious tomato chutney . Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato chutney for chaat. All we have done to prepare tamatar ki chutney is heat oil in a pan, added garlic, carom seeds and asafoetida. Carom seeds will add a nice flavor to our chutney. Further, we have added chopped tomatoes, along with tomato pulp, sugar and salt and cooked everything together. Cool and store tamatar ki chutney in air-tight container. tomato chutney for chaats can be used to make chaats like Bhel Puri or Sev Puri, or innovatively used as a spread or dip too. You can make a batch of this chutney and store it for around three days in an airtight container in the fridge, and use it as and when required to add a revitalizing flavour to any snack! Try other chutney recipes that can be used in making chaats like Sweet Chutney and Green Chutney. Enjoy tamatar ki chutney recipe | tomato chutney for chaats | with detailed step by step recipe photos and video below.

hara bhara tikki roll recipe | palak kebab roll | healthy veg wrap | healthy wrap for weight loss | with 44 amazing images. hara bhara tikki roll recipe | palak kebab roll | healthy veg wrap | healthy wrap for weight loss is a nourishing and wholesome one dish meal which can be enjoyed by people of all ages. Learn how to make healthy veg wrap. To make hara bhara tikki roll, first make a pahadi marinade using hung curd, mint, coriander and a few spices along with fresh cream. Make 5 wheat flour rotis and keep aside. Then make the tikki. For that, soak the chana dal for 1 hour. Drain. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain. Combine the spinach, green peas and chana dal blend in a mixer to a paste without using any water. Transfer the paste to a bowl, add the paneer, chaat masala, garam masala and salt and mix well. Divide the mixture into 10 equal portions, shape each portion into a rectangular tikki and flatten it. Each tikki is approximately 3” long and 1’’ broad. Heat a non-stick tava (griddle) and cook the tikki on a medium flame using 3 tsp of oil till the tikkis are light brown in colour from both the sides. Keep aside. Finally spread some marinade on a roti, arrange few lettuce leaves, place a tikka and spread a little carrot onion mixture. Serve immediately. Roll up your sleeves and dig into these delectable healthy veg wrap rolled up with a pahadi marinade. The minty flavour of the marinade combined with the spicy non-fried tikkis makes it a truly enjoyable one-dish meal . What’s more? Lettuce and spinach contribute a significant dose of Vitamin A to this tasty healthy wrap for weight loss. Commonly used potatoes have been replaced by chana dal and paneer to make healthy tikkis. This lends a good amount of protein to support cell and tissue health. Though some amount of bread crumb is used to bind the tikkis, if you wish you can replace it with roasted rolled oats. This palak kebab roll is absolutely devoid of refined carbs, cheese and excess fat. It can be relished not only by weight watchers, but also by diabetics and heart patients. The use of wheat flour along with loads of veggies lends enough fibre to manage blood sugar levels and cholesterol levels. We suggest one wrap as a serving size. Tips for hara bhara tikki roll. 1. Ensure to drain the chana dal very well, so binding the tikkis becomes easier. 2. Prefer to cook the tikkis on a slow flame so they brown evenly and cook well. 3. You can keep the rotis, tikkis and spread in advance, but assemble the wrap just before serving. Check out our collection of recipes for wraps made with innumerable combinations of tasty and satiating ingredients. Enjoy hara bhara tikki roll recipe | palak kebab roll | healthy veg wrap | healthy wrap for weight loss | with step by step photos.

Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images. We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa. barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy. The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups. I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges. See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes. While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special. Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos.

Here is a spicy preparation of yam, which goes well with rice and bland gravies like more kuzhambu. The scintillating blend of spices used in this curry is sure to tickle your taste buds and leave you asking for more! in tamilnadu, they often say that this curry is so aromatic that the neighbour will know if you are cooking it right!

mixed sprouts bhel recipe | murmura with mixed sprouts | bhel with sprouts | chatpata mixed sprouts bhel | with amazing 20 images mixed sprouts bhel is a vibrant preparation of puffed rice tossed together with mixed sprouts, crunchy veggies, crispy nuts and spice powders. A sprinkling of raw coconut gives a very nice texture to thismurmura with mixed sprouts snack, while lemon juice and sweet chutney add tang, flavour and a bit of moisture, which is necessary to hold the ingredients together. You can enjoy this satiating and mouth-watering mixed sprouts bhel with tea, or serve to your kids when they are back from school. Since mixed sprouts bhel involves no cooking, you can even have it as a snack as soon as you are back from work. You can chop and keep the ingredients ready in the fridge before you leave in the morning, and quickly toss up a filling treat of mixed sprouts bhel when you are back in the evening, tired and yearning for a quick refreshment. mixed sprouts bhel is a wonderful preparation of puffed rice tossed together with a lot of tangy khajur imli chutney, aromatic seasonings, crunchy veggies and flavourful garnishes. This tasty mixed sprouts bhel can be prepared in a jiffy. It is difficult to make the chutneys and dry masala powder in very small quantities, so you can make a little more as shown here and store the remaining quantities in dry airtight containers in the fridge to use later. Keep the ingredients ready beforehand, but assemble this quick mixed sprouts bhel just before serving to enjoy the tempestuous blast of fresh flavours and textures. Enjoy mixed sprouts bhel recipe | murmura with mixed sprouts | bhel with sprouts | chatpata mixed sprouts bhel | with detailed step by step recipe photos below. With puffed rice you can also make Kolhapuri-Bhadang Murmura, Puffed Rice and Sesame Bars, Sprout and Fruit Bhel, Meva Moodi and Bhel Puri.

paneer matar biryani recipe | brown rice veg biryani | healthy paneer brown rice biryani | green peas brown rice biryani | with 34 amazing images. Layers of brown rice and spicy paneer mutter make this paneer matar biryani recipe a real delicacy. This brown rice veg biryani is undoubtedly going to be each one’s favorite. Learn how to make healthy paneer brown rice biryani. For green peas brown rice biryani, first the onion brown rice is made. In a deep non-stick pan onions are roasted and then the cooked brown rice and salt are added and cooked for about a minute. This is followed by making the paneer mutter mixture of the biryani. Again onions, ginger-green chilli paste and garlic paste are roasted with about a tbsp. of water. Then fresh tomato pulp and a few spices are added and cooked for a while. Finally paneer cubes, green peas and salt are added and the consistency is adjusted with water. A final cooking of 1 minute is required hereafter and the subzi is then ready for serving. Paneer is a show-stealer in healthy paneer brown rice biryani, here we have made use of its low fat version to save on some calories and fat!. And roasted onions add a yummy touch to the brown rice. This biryani is a tad healthier than white rice biryani. The use of brown rice and green peas boosts the fiber content of this brown rice veg biryani. But remember to control the portion size. Weight watchers need to be aware of the carbs that are accompanied with this biryani. Not more than half serving of this biryani is suggested occasionally for diabetics and heart patients. Enjoy paneer matar biryani recipe | brown rice veg biryani | healthy paneer brown rice biryani | green peas brown rice biryani | with step by step photos.

Appetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments.

In a rush? You still need healthy food to stay energetic! How about preparing this super tasty Sprouts and Methi Rice one-dish meal that you can have right away or even take along in your dabba? The blend of brown rice with mixed sprouts, fenugreek leaves and spices makes this a tasteful dish brimming with iron.

moong dal suva sabzi recipe | zero oil sabzi | moong dal tomato shepu sabzi | with 35 amazing images. moong dal suva sabzi is a healthy moong dal sabzi for all. Learn how to make moong dal tomato shepu sabzi. The unique taste of suva, fortified by moong dal and spiced with green chillies makes this moong dal suva sabzi a must-try. Suva and tomatoes are rich in vitamin A and iron, while moong dal provides the necessary protein in healthy moong dal suva sabzi. The order of adding ingredients in moong dal tomato shepu sabzi is very important to ensure that all of them are properly cooked without losing their texture and colour, or becoming mushy. Relish steaming hot moong dal and suva sabzi with hot phulkas. Enjoy with moong dal suva sabzi recipe | zero oil sabzi | moong dal tomato shepu sabzi | step by step photos.

Here’s a meal that combines the zesty appeal of aloo bhujiya with the guaranteed satisfaction of having a paratha. In this innovative recipe, a mixture of aloo bhujiya, juice veggies and spice powders is used as a stuffing for satiating parathas. The perfectly cooked parathas have an exciting mouth-feel that includes the mild crunch of bhujiya. In order to enjoy this vibrant texture, you need to serve the parathas immediately after preparation, else they will turn soggy and chewy. You can have this plain or with a cup of curds. Take care to add very little salt in the stuffing mixture as aloo bhujia is already salty. You might also enjoy other parathas like the Cheese Paratha and Mooli Paratha .

moong sprouts and potato salli chaat | potato moong sprouts chaat | dahi moong sprouts chaat | with amazing 18 images. In moong sprouts and potato salli chaat, we have made a layered chaat of potato salli, sev, curds and a scrumptious moong sprouts mixture, and it turned out to be totally awesome. It falls under the list of my favourite chaat recipes. potato moong sprouts chaat is one of the easiest and quickest chaat recipes. I make this dahi moong sprouts chaat for my family as an evening snack or also as a side dish with any meal. It also make a star dish when you have guests coming home suddenly. If you keep the chutney’s handy you can easily prepare moong sprouts and potato salli chaat at any time of the day!! Here, we have only used moong sprouts but you can also use mixed sprouts if you wish to. It is also an interesting way of involving green moong sprouts to your family’s diet. The layered arrangement gives the moong sprouts and potato salli chaat a very appetizing appearance, while the combination of multi-textured ingredients gives it a wonderful mouth-feel. Not to forget a dash of chutneys and spice powders, which gives this moong sprouts and potato salli chaat the peppy taste that you expect out of any chaat. Enjoy this snack immediately upon assembling to relish its exciting texture. Learn to make moong sprouts and potato salli chaat | potato moong sprouts chaat | dahi moong sprouts chaat | with detailed step by step recipe photos and video.

Coconut milk is gifted with a mellow flavour and a creamy texture, which makes any dish it is added to feel comforting and light yet pampering and rich at the same time! This Coconut Kadhi is an example of that rare class. It has a very light flavour yet feels intense, all thanks to coconut milk combined with a thoughtful assortment of spices and vegetables, and of course besan and curds too, which help to add tanginess and thickness to the preparation. This kadhi will complement any khichdi perfectly well!