Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

Think jar snack and sev is one of the first options that comes to mind. Popular all over India, with mild variations, sev is a crispy, thread-shaped snack made of besan dough. It has a melt-in-the-mouth texture and enjoyable flavour. While plain sev is not very spicy, Masala Sev is a variant in which a bit of tongue-tickling spiciness is introduced using red chilli powder and asafoetida. Make sure you cook the sev on a slow flame, and do not fry till the colour darkens to golden brown. It should only be a yellowish or light brown shade. Store in an airtight container and enjoy with hot tea whenever you wish! Try these recipes also Sev Murmura and Sev .

jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with 30 amazing images. The Jowar Veggie Wrap is a one meal dinner recipe that is sure to satiate you, with both flavour and nutrition. The Jowar Veggie Wrap rotis are made of jowar and whole wheat flour, tinged with the peppy flavour of carom seeds. The carom seeds also help improve digestion. These jowar vegetable rotis are tastefully packed with a stuffing of cauliflower and other veggies, spiced mildly with just half a teaspoon of chilli powder. The green chutney should be mildly spiced or else it might provoke acidity in this acidity friendly roti, Jowar Vegetable Wrap. See why this is a healthy jowar vegetable roti? Jowar flour which is known for its alkaline nature is combined in double quantity with wheat flour to make the nourishing rotis of this Jowar Veggie Wrap. A hint of carom seeds aids in digestion and thus soothes the stomach. Notes on Indian sorghum veg wrap. 1. Wheat flour is best combined with jowar flour, instead of using it solely, to control acidity. In these rotis, wheat flour will also make the process of rolling and making the wrap easier. 2. Add carom seeds to the batter. Also called as ajwain, these are known for their digestive property and ability to prevent bloating. So don’t miss out on this ingredient. 3. Keep the Jowar Roti dough aside for 5 to 10 minutes if possible. This makes rolling smoother. 4. We prefer you use peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most common Indian cooking oils and its good you start using it in your rotis. You can have a go at other stomach-friendly snacks like Mini Jowar and Tomato Uttapa or Buckwheat Dhokla. Enjoy how to make jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with detailed step by step photos below.

baked masala sev recipe | healthy gram flour noodles | baked masala sev for weight loss | baked sev made with tomatoes | with 35 amazing images. baked masala sev is a healthy Gujarati snack made from gram flour. Learn how to make baked masala sev for weight loss. You will not believe that the humble sev can get so exciting and healthy too! For starters, the besan dough in baked masala sev is perked up with tomato pulp and tongue-tickling spice powders, but the excitement just begins there. This lovely, tangy, crispy baked masala sev snack is interestingly baked instead of being deep-fried in oil, which makes it a wonderful snack to munch on, for weight watchers, diabetics and those with heart issues. Most Indian households use deep-fried sev for subzis, chaat and snacks. We now show you a healthier version of how to make baked masala sev. Crisped to perfection, the baked masala sev is so tasty and crunchy, you will take some time to realise it is not fried the usual way! Store healthy gram flour noodles in a dry, airtight container to enjoy any time you wish to. This Jar Snack can also packed as Tiffin Snack for kids. Tips for healthy gram flour noodles. 1. Grease the "sev press" mould with little oil using a brush to prevent the dough from sticking. 2. Baked masala sev can be stored in an airtight container at room temperature for up to 15 days. 3. Cool. Break the baked masala sev | baked sev for chaats, snacks | healthy baked sev | into pieces between your fingers. 5. Use olive oil or coconut oil for a healthier life and say no to processed seed oils. Say no to processed seed oils which are harmful to the body. 6. You can adjust the amount of spices to your taste. Enjoy baked masala sev recipe | healthy gram flour noodles | baked masala sev for weight loss | baked sev made with tomatoes | with step by step photos.

The Honey Lemon Rice with Paneer combines ideas from Indian and Oriental cuisine to give your palate a super unique, one-of-its-kind experience. With a dash of honey, a squeeze of lime and a goode dose of orange juice, this rice preparation is both sweet and sour. At the same time, a sprinkling of biryani masala gives it a spicy dimension too. Add to this an assortment of crunchy and colourful veggies and you have a truly brilliant dish in front of you! When you want to surprise your guests with something unique, look no further than this Honey Lemon Rice with Paneer. You can also try Rice with Vegetables , and Rice and Curry in Banana Leaves .

Feel the crunchy peanuts dancing between chunky potatoes in every mouthful of this delicious Crispy Potato Peanut Chaat! The flavours in this chaat are well-balanced with tangy chaat masala and lemon juice. If you have cooked potatoes on hand, this is a snack you can prepare any time to feed your kids’ sudden hunger pangs in a healthy and tasty way. The best part is that it stays good for a while, so you can even pack it in the tiffin box to re-energize your kids just when they begin to tire in the middle of the day.

vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with 33 amazing images. vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan is a sabzi with common ingredients, but with a delightful aroma and flavour. Learn how to make veg kalvan. To make vegetable kalvan, heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes. Add the coconut and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside. Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. There is something great about this bhaji cha kalvan... it seems homely and special at the same time! Indeed, this authentic Maharashtrian delicacy is an all-time favourite. The Maharashtrian healthy sabzi features an assortment of veggies cooked in an onion-tomato, roasted coconut and spice based gravy. Roasting the coconut heightens the aroma and taste of the spice paste, giving the kalvan its characteristic taste. This veg kalvan has a bountiful of nutrients and antioxidants to help in fighting immunity and reducing inflammation. The fibre from the veggies are a ladder to maintaining digestive health as well as heart health. If you like veg kalvan, pair it with whole wheat chapatis for a truly soul-warming meal. for a truly soul-warming meal. Tips for vegetable kalvan. 1. You can also add chopped and boiled potatoes and boiled cauliflower florets to this kalvan recipe. 2. For an authentic flavour and taste, we recommend that you make the paste fresh and not too much in advance. 3. If you are serving the sabzi later, you may have to add little water and adjust the consistency before reheating. Enjoy vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with step by step photos.

Kumror Chhokka is a delectable Bengali subzi made with potatoes and pumpkin, teamed up with snake gourd and kabuli chana. A tempering of panch phoron and other spice powders boost the flavour and aroma of these veggies, giving you a tasty subzi that goes well with rotis as well as rice. The best part is that the Kumror Chhokka is also very easy to make, so you can choose to make it on any regular day. Try other Bengali recipes like Musur Dal and Papaya Tarkari .

A wholesome Parsi dish made of sprouted and peeled vaal perked up with tangy tomatoes and crunchy onions in a soothing base of coconut milk, the Tittori Dal has a very pleasing flavour that will appeal to everybody. While on the one hand, coconut milk gives a rich but soothing flavour and texture, the other ingredients including the spice powders give it the required zing, making the Tittori Dal a well-rounded accompaniment to Rotis , Parathas or even rice preparations.

A homely and simple dish that is sure to satiate you, the Aloo Gobhi ka Pulao is fortified with loads of stomach-friendly veggies. This mildly-flavoured pulao uses minimal spices so as not to irritate your stomach. Even if you have acidity problems, you can enjoy this dish occasionally when you feel like having rice, but make sure you add lots of veggies as suggested here. As it is made in a pressure cooker and uses only common ingredients, it can be made quickly and easily on any day.

Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéeing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers! Also do try Hyderabadi Baingan Subzi and Baingan Musasalam .

Although it requires the preparation of two toppings and a spot of thoughtful arrangement, the Spinach and Bean Pizza is totally worth the little time and effort spent on it. The baked beans with their quintessential sweet and sour flavour complement the creamy spinach topping very well, making this pizza a balanced meal and a tasty treat. By using canned baked beans, this recipe can be made quicker.

The Sun may rise in the west but Fries cannot be low-fat; that is what many people think! Sshh… we will tell you a secret today, so you can savour French Fries occasionally without adding too many inches to your waistline. With a bit of patience, and just two teaspoons of oil, you can make Low-Fat Fries, which when served with a sprinkling of chilli and cumin seeds powder tastes even better than the original! But, do hold your horses and have small portions because potato is still a starchy nightmare. Low Fat Fries make a truly wonderful combination for Whole Wheat Vegetable Burger and Nutritious Paneer Tikki Burger or any other Burger .

Ginger Pachdi is an appetizing South Indian accompaniment that combines the pungency of ginger with the tanginess of tamarind and the rustic sweetness of jaggery. Being sweet, sour and spicy, this chutney-like accompaniment is sure to make you eat an idli or dosa more than you usually do! Once the chutney is cooked, pour the tempering of mustard seeds, curry leaves and red chillies over it. Do not add it earlier while cooking, because adding it in the end retains the crispness of the mustard seeds and curry leaves, improving the mouth-feel and aroma of the Ginger Pachdi. You can make a batch of this chutney and keep it for 4-5 days. You might also like to try other South Indian accompaniments like Mysore Chutney and Malgapodi .