low calorie sev puri recipe | healthy rajma sev puri | low calorie Indian chaat | with 26 amazing images. low calorie sev puri is a healthy sev puri which is a variation to the popular famous street food sev puri. We have made low calorie sev puri supremely healthy and weight-watchers craving for chaat, this is definitely a recipe for you! Chaat, topped with crunchy vegetables, laced with spice powders and pepped up with lime and coriander always feels light and refreshing, but is laden with hidden calories, especially in the deep-fried savouries it contains. See how we have made this a healthy sev puri recipe. Here, we have swapped deep fried papdis and fried sev with baked papdi and baked sev. For the topping of low calorie sev puri we are using rajma instead of potatoes which are high in carbs. Also, we have swapped the chutneys with our healthy tomato chutney which perks up the taste of our low calorie sev puri. Make baked papdi and baked sev in advance and keep them in your kitchen to use when you want to make any chaat. So it’s quick to make low calorie sev puri or any other healthy chaat. Enjoy low calorie sev puri recipe | healthy rajma sev puri | low calorie Indian chaat | with detailed step by step recipe photos and video below.

Chatpata describes this kand recipe best of all because it is, indeed, a tongue-tickler! Here, steamed purple yam cubes are stir-fried with black salt and chilli powder, which gives it a peppy and tangy flavour that warms you to the core, even on a cold and rainy day! Make sure you cook the Chatpata Kand till it is crisp and golden in colour, and serve it immediately to enjoy it at its best. A scrumptious snack that is good to serve as Starters / Snacks .

methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with 15 amazing pictures Pitla is a Maharashtrian bhaji made with gram flour (besan) and is made on day to day basis in Maharashtrian households. We have added little twist to pithla by adding chopped fenugreek leaves (methi) and made a very delicious recipe that is "Methi Pitla".The addition of fenugreek leaves gives an exciting twist to the otherwise traditional Maharashtrian pitla. Methi Pitla is quick and super easy to make. I remember as a kid, when we would run out of vegetables or when mom would be in a hurry she would make this super quick Maharashtrian sabzi "methi pitla". When you cook the methi pitla with a little more water it is called methi zunka. The procedure to make Maharashtrian methi che pithla is very simple. The base of the recipe is besan, so firstly besan is mixed with required water and whisked properly making sure no lumps are left. Further, oil is heated in a non-stick pan and onions and garlic paste are added. Onions give a mouthfeel to the pithla. Once the onions are cooked methi leaves are added with chillies and asafoetida. Generally methi pitla is made spicy but you can adjust the green chillies according to your preference. Lastly, besan water mixture, turmeric and red chilli powder are added. And mixed well. It is cooked together for 3-4 minutes while continuously stirring it, if you leave it unattended there are high chances of your Maharashtrian methi che pithla getting burnt or it will stick to the bottom of the pan. So, to avoid that make sure you stir and whisk it continuously. Spicy methi pitla with chawal bhakri is the comfort food for most Maharashtrian families and a popular dish in most roadside eateries in Mumbai called the “Zunka Bhakar centres”. When I was studying in Bombay, I remember eating at the Zunka Bhakar centres on many nights when we went to the town side. Serve Methi Pithla with jowar bhakri and accompany it with onions and red chill thecha. Enjoy methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with step by step procedure and video below.

pulse appe recipe | mixed dal appe | dal vegetable rice appe | with 35 images. pulse appe recipe is made of chana dal, toovar dal, green moong dal, rice and vegetables. Learn how to make dal vegetable rice appe. When served fresh, this pulse appe will remind you of scrumptious dal vadas – but the advantage is that this is easier to prepare! mixed dal appe is a wholesome batter of four dals and rice is fermented for 12 hours. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambar and chutney. You can have dal vegetable rice appe as a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time. Tips for mixed dal appe. 1. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste. Enjoy pulse appe recipe | mixed dal appe | dal vegetable rice appe | with step by step photos.

pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with 15 amazing images. pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney is a khatta-meetha accompaniment, especially loved by kids. Learn how to make pineapple chutney with raisins. To make pineapple and raisin chutney, combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally. Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Cool completely and serve or store refrigerated in an air-tight container. If your taste buds love adventure, then this Indian pineapple chutney will be a perfect treat for them! With the crispy, tangy taste of pineapples and the aesthetic sweetness of raisins. What’s more enticing about this sweet and sour pineapple chutney is that it is perked up by the exhilarating aroma of both the whole spices and spices powders. Fennel powder is very unique to this recipe. It is a highly aromatic herb and adds slightly sweet and refreshing flavour to this dish. The use of chilli powder balances the taste well and makes it a delight to devour. This sweet and sour pineapple chutney serves as a vibrant accompaniments for chapatis. Spread it on some leftover chapati and serve it as a yummy snack. Have some bread slices at home? Toast them in a pop-up toaster and spread this chutney over it to make a quick fix tasty snack. Tips for pineapple and raisin chutney. 1. Choose the perfect pineapple, which is not very sour. 2. Remember to keep stirring the sugar mixture so it does not stick to the pan. 3. Ensure that we have cleaned and raisins and removed and discarded their stems if any before using them. 4. You can discard the clove and cinnamon before serving, if you do not enjoy eating the whole spice. 5. You can store this chutney in an airtight container in the fridge, for up to four days. Enjoy pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with step by step photos.

Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! a melange of veggies coated with besan and cooked to perfection in the pressure cooker.

tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | with 22 amazing images. tandoori mushrooms are a fantastic vegetarian option for those who love the smoky, spicy flavors of tandoori cuisine. Learn how to make tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | tandoori mushrooms are a delicious and popular Indian dish made by marinating mushrooms in a yogurt-based marinade with minimal and flavorful spices. The marinated mushrooms are then can be grilled or cooked until they are slightly charred. Mushrooms are a good source of protein and fiber, and they are also low in calories. This healthy tandoori masala recipe makes a great appetizer, snack, or even a main course for a vegetarian meal. Enjoy! pro tips to make tandoori mushroom: 1. For a richer flavor, marinate the mushrooms overnight. 2. Serve the tandoori mushrooms immediately to enjoy it’s best flavours along with green chutney. 3. Instead of mushrooms you can also use paneer or potato cubes in this marinade. Enjoy tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | with detailed step by step by images.

A dough of potatoes and mixed vegetables perked up with garam masala is deep-fried into crunchy vegetable balls, which are floated in a tangy tomato-based sauce, and served with a yummy garnish of cheese. After adding the vegetable balls to the tomato sauce, remember to cook on a medium flame for a few minutes to allow the balls to soak in the flavours of the sauce. Do not stir this too often as the balls will break. Serve the Vegetable Balls in Tomato Sauce immediately on preparation. You can serve along with Spring Onion and Red Capsicum Pasta or Creamy Herb Pasta .

Quick and easy though this Kadhai Khumbh Subzi is, it offers 100% satisfaction, with its peppy flavour and delightful texture. A quick-fix tomato pulp, aromatic spice powders, pastes and onions are an exciting team, which turns the mushrooms into a memorable treat. The addition of fresh cream and dried fenugreek leaves are special touches that enhance the flavour and mouth-feel remarkably. You are sure to thoroughly enjoy this flavourful subzi, served hot and fresh off the Microwave oven.

The palak koftas are the highlight of this recipe! They transform a simple, everyday kadhi into a more special dish, which can be enjoyed by the family and also served to guests. Make sure you squeeze out the water completely from the spinach after blanching, before adding to the besan mixture. Otherwise, the extra water might make the koftas fall apart. Despite your best efforts, if the koftas are still not binding properly, you can always add a little more besan to hold it together. Add the koftas and give the kadhi a quick heating just before serving. This delicious Palak Kofta Kadhi goes very well with Khichdi or even plain, ghee-laced rice.

Kids love Pasta , and get irritated when you forbid store-bought, fat-laden pasta treats! Instead of a blanket ban on pasta, use smart homemade versions as a means of including more nutritious ingredients in their diet. Here, we have made the Vegetable Pasta in Tomato Sauce with whole wheat penne rather than the usual refined flour ones. Plus, we have also reduced the amount of pasta by boosting the content of vibrant and nutri-dense veggies. You will find that the whole wheat penne combines beautifully with the veggies and fresh tomato pulp, resulting in en exotic treat for the kids. Not only that, your children will benefit from the fibre and nutrients that the veggies bring to the table. Add 2 tbsp of grated cheese if needed. And, always keep in mind that this tasty treat should be enjoyed only occasionally and not everyday. Vegetable Pasta can be a one dish meal , but if you want to round out the meal serve along with Carrot and Spinach Soup and Cheesy Bread Fingers .

Masoor Dal cooked with lots of greens and just the right amount of spices, this Hariyali Dal is ideal for those with acidity . A simple paste of minimal, everyday ingredients turns out to be so effective in flavouring this dal, that you cannot help licking your fingers! A dash of amchur together with the tang of tomatoes gives the Hariyali Dal a really tempting taste. Enjoy it hot and fresh. Also try other stomach-friendly dal like Mixed Dal .

pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with 31 amazing images. pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special brimming with flavour texture. Learn how to make Hyderabadi onion samosa. The moment someone mentions samosa, you immediately think of the satiating snack packed with a spicy potato filling. Well, this Hyderabadi onion samosa is quite different from the common fare, and will be a very exciting experience for you. While the plain flour cover is quite the same, the stuffing is very innovative, as it is made of beaten rice and onions perked up with coriander and spice powders. The chaat masala gives the stuffing a really peppy flavour, while the raw onions give a crunchy mouth-feel to the onion samosa. Serve this Ramzan Iftar special onion samosa immediately on preparation, to enjoy its fascinating crispness. Not only green chutney, but sweet chutney is what we recommend as accompaniments to these samosas. Tips for pyaz ka samosa. 1. A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma. 2. To make the stuffing, finely chopped onions can be replaced with finely sliced onions. 3. After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying. 4. The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside. Enjoy pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with step by step photos.

Every region in india has its own specialty dal preparation. Similarly nearly every place in north india has over the years developed its very own dal. The lahori dal is just one of these. Prepared with oodles of butter and cream this dal is truly fit for a king. Simple to prepare yet very delicious the lahori dal is a must try for all lovers of punjabi food.