palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images. palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak. Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about. Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores. moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan. Serve palak mangodi sabzi with bajra roti or jowar roti. Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.

The eye-catching contrast between broccoli and paneer is sure to grab your attention as soon as you prepare the ingredients for this subzi. Indeed, the two ingredients make a snazzy pair with their complementary colours, flavours and textures. Onions, ginger, garlic and tomatoes together with a few spice powders perk up the flavour of the Broccoli aur Paneer ki Subzi making it a superb accompaniment for Rotis . Take a moment to relish the juicy crunch of the broccoli florets and the richness of paneer in every mouthful of this delicious subzi.

Burhani Raita is a nice and masaledar Hyderabadi raita, which combines the pungency of garlic with the aroma of coriander and the flavour of popular spice powders. The Burhani Raita is super easy to make – you just need to whisk the curds and mix in the remaining ingredients – but it tastes special. It tastes best when served chill. Try other raitas like the Mooli and Fruit Raita and the Onion Raita .

moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images. moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges. Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour. Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun! Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard. Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji. Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos.

ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images. ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya. A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare ker aur kismis as close to serving time as possible. Serve ker aur kismis with khoya immediately with bajra or makai rotis. Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos.

kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | with 18 amazing images. kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe is a simple which can be made and served in a jiffy. Learn how to make Indian ratalu bhajiya. To make kand na bhajia, dip each slice of yam into the batter so that the slices are evenly coated from all the sides. Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices. Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper and serve immediately with the chutney of your choice. Like all traditional bhajias, Indian ratalu bhajiya is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. The mild sweetness of the kand is perfectly balanced with the spiced besan batter in kand na bhajia. However, the crushed coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying gives it an edge over its counterparts! Serve this Gujarati snack recipe on a rainy day, accompanied by a cup of piping hot masala chai or instant coffee to enhance the experience. Alternatively green chutney is an accompaniment to all fried snacks which everyone enjoys dipping into. Tips for kand na bhajia. 1. Remember to cut thin slices of kand, else they might not cook well while frying. 2. This batter can also be used for making banana bhajia or aloo bhajia. Enjoy kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | with step by step photos.

With soft cooked potatoes and juicy baby corn, spruced up with crunchy peanuts and exciting spices, the Potato and Baby Corn Chapati Roll is a wonderful breakfast option, full of energy to handle the busy day ahead. That said, it is also a meal that can be had on-the-go, a superb homemade alternative to store-bought frankies!

With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe. You can also try other recipes with the goodness of moong sprouts like Moong Sprouts Pesarattu or Moong Sprouts Pav Bhaji .

The Chawal Bhakri Chivda is a super tasty snack with a really different flavour. Here, strips of bhakri are cooked with flavourful ingredients like tomatoes, onions, ginger and green chillies to get a scrumptious snack. Tomatoes give the chivda a nice tang and a bit of moisture, which works well with the dryness of Chawal Bhakri to give you a well-balanced texture. Onions on the other hand give a nice crunch and strong flavour, which is highlighted further with a dash of lemon juice and a sprinkling of chopped coriander leaves. Enjoy this Chawal Bhakri Chivda immediately after preparation, when the texture and flavour are fresh and delightful. Relish it with a cup of hot Elaichi Tea . You can also use rice flour to make other snacks like Rice Flour Chakli and Rice Panki .

crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with 27 amazing images. crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack is a crunchy munchie which non-bhindi lovers would also love to indulge into. Learn how to make kurkuri bhindi. To make crispy bhindi, combine all the ingredients in a bowl and mix well. Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately garnished with chaat masala. Transform the humble bhindi into a tempting starter! Here sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is karari bhindi Indian snack, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi. The kurkuri bhindi often features on the restaurant menu and is an ideal snack for unexpected guests. Serve the crispy fried okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience. Tips for crispy bhindi. 1. Remember the bhindi should be completely dry before adding spices, else it might splutter in oil. 2. The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying. 3. Small quantity of amchur masala would be a flavourful addition to this recipe. 4. To serve immediately is also very important. Enjoy crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with step by step photos.

A very different and unusual pickle from the kitchens of South India, the Drumstick Pickle is perfectly spiced and 100% sure to tickle your taste buds. Sautéed drumstick pieces are allowed to marinate in a tangy and spicy base that includes tamarind pulp, asafoetida and a freshly-ground masala powder that lends the pickle strong hints of fenugreek and mustard. As the pickle marinates for a day or two, you will find that the drumstick mingles well with the spices to give you a really exhilarating pickle. If you believe that the right accompaniments make your meal complete, try your hand at other delicious ones like the Quick Carrot and Capsicum Pickle and the Spicy Lemon Pickle .

On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant. This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you! Like most Punjabi dals this too requires ghee that add an unmatched flavour. Milk is added to the dal making it creamy. Almonds are used, which make this dal even richer. Do try other Punjabi dals like Dal Amritsari or Panchratni Dal .

You are sure to have tasted popcorn with savoury tinges of salt, chilli powder and even pepper or chaat masala, but here is something that is totally innovative and sure to please your taste buds! Spiced Sesame Popcorn features a tempering of sesame and cumin seeds along with an exciting garnish of grated cheese, thereby entering the good books of both kids and adults!

We offer you the ever popular dilliwale roadside chaat with a pleasant twist! Instead of cubed potatoes, we use baby potatoes to make this spicy and appetizing snack. The potatoes are boiled, deep-fried and spruced up with an assortment of exciting spice powders. Enjoyed steaming hot, this Crispy Aloo Chaat is a fun-packed snack with the potential to perk up even the dullest of days! To get the best flavour, make sure you boil the baby potatoes in salted water. If you enjoyed this chatpata desi treat, you can also try baby potato recipes from other cuisines like the Italian Style Baby Potatoes or Mexican Style Baby Potatoes .