matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video

batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images. An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack. To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge. The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box. Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below.

masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with amazing 30 images. Masala Omelette Pav is one of the classic street foods of Mumbai, which packs the sumptuousness of omelettes into a handy sandwich form. egg omelette pav is also a popular Indian street food. It is super easy and quick to make. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian version of it which is famously known as “Masala omelette”. Masala omelette is also famously sold on streets and every vendor has his own style and version of making it. To make Mumbai roadside omelette pav perfectly cooked omelettes are sandwiched between buttered and toasted ladi pav. A sprinkling of onions perks up the texture of the Masala Omelette Pav while a dash of garam masala boosts the flavour. You can also sprinkle some cheese and chaat masala if you wish to. We have made Mumbai roadside omelette pav by whipping eggs along with onions, tomatoes, green chilli coriander leaves and garam masala. Further, we have poured a portion of the egg mixture on a non-stick pan and cooked it from both the sides until brown. Next, to assemble we have toasted ladi pavs with butter and kept aside. Next, we have sprinkled garam masala on both the sides of the ladi pav along with onions and cut and placed masala omelette over the lower halve of the ladi pav and closed the pav by pressing it lightly. Our masala omelette sliders is ready to be relished!! Masala omelette pav is a tummy filling recipe which makes it perfect for breakfast or you can also have it as evening snack. egg omelette pav is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it along with a hot cup of Masala Chai, it goes along really very well. You can also, pack it in your tiffin and carry it along and relished while travelling. You can also try other Mumbai roadside recipes like the Mysore Masala Dosa and Pani Puri. Learn to make masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with detailed step by step recipe photos below.

methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with 31 amazing images. methi chi patal bhaji, also known as fenugreek leaf curry, is a simple and flavorful dish from Maharashtrian cuisine. Learn how to make methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | It's a perfect way to incorporate the goodness of methi leaves (fenugreek leaves) into your meals. The methi leaves are packed with nutrients and have several health benefits. It is a simple yet flavorful dal fenugreek curry that is made with fresh fenugreek leaves, lentil and peanuts for a flavourful twist. The creamy lentils, nutty peanuts, and aromatic fenugreek leaves create a symphony of flavors that will tantalize your taste buds. Maharashtrian style methi chi bhaji is not only delicious but also packed with protein and fiber, making it a nutritious and satisfying meal. methi chi patal bhaji is best served hot with bhakri, Roti or steamed rice. pro tips to make methi chi patal bhaji : 1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves. 2. Use fresh methi leaves, fresh methi will give you the best flavor. 3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe. Enjoy methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with detailed step by step photos.

cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with 22 amazing images. cabbage jowar muthia recipe is a Gujarati kobi jowar muthia which is an Indian cabbage dumpling. Here, we have prepared the famous Gujarati snack, cabbage jowar muthia, using jowar flour along with other ingredients like grated cabbage, curds and flavouring ingredients like green chillies and ginger. Since the dough is steamed before tempering, the jowar flour also becomes easily digestible. Jowar is an ancient grain valued for its wholesomeness and unique health benefits. It also has an interesting, rustic flavour that is sure to go down well with everybody, especially when prepared interestingly. Notes on cabbage jowar muthia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the Gujarati kobi jowar muthia. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. Enjoy these irresistible cabbage jowar muthias with green chutney and also do try other variants of muthia like Nachni Methi Muthia, Palak and Doodhi Muthia and Quinoa Muthia. Learn how to make cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with detailed step by step photos and video below.

zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images. zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar. Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri. Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long. Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic. Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste. Enjoy zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with photos and video below.

sprouted matki poha recipe | healthy poha | matki poha recipe | with 18 amazing images. Sprouted matki poha is a filling snack which can be enjoyed by people of all ages. When you think of a healthy vegetarian breakfast, this healthy poha is certainly the first choice that would come to your mind. Learn how to make matki poha recipe. To make healthy poha add some sprouts to it. Learn how to make matki sprouts. Then use them to make sprouted matki poha recipe. For this wash and soak the poha. Make a tempering of cumin seeds in hot. Sauté onions and green chillies and then add all the remaining ingredients, mix well and cook for 2 to 3 minutes. Finally add lemon juice and mix well. Looking for some snazzy ways to top up on iron? Here’s a nutritious breakfast that will knock the tiredness out of you. The interesting combination of ingredients in the Sprouted Matki Poha makes it a power packed breakfast loaded with iron and protein! The iron (haeme) from poha and the protein (globin) is from sprouts. A combination of 2 makes up hemoglobin. The vitamin C in matki poha recipe further enhances the absorption of iron. A good amount of Vitamin C in the diet also ensures a healthy immune system and a flawless skin. You can also stock up on some potassium, magnesium and phosphorus by way of this snack. It is said that sprouts must be consumed by one and all daily. This healthy poha recipe can be enjoyed by healthy adults, kids, senior citizens, heart patients (in limited quantity) and pregnant women. Enjoy sprouted matki poha recipe | healthy poha | matki poha recipe | with step by step photos.

Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with amazing 8 images. From North to South, tomato raita is a popular accompaniment all over the country. Two tangy ingredients – tomatoes and curds – come together in this super-easy tomato raita recipe, which requires no cooking. tomato raita recipe is made from 5 ingredients, curds, tomatoes, coriander, cumin seeds and chilli powder to add some spice. This is a super quick and delicious tamatar ka raita to make! Each and every ingredient used in the tomato raita is simply basic and can be found in every Indian household. When I the mood to eat raita, tomato raita is the quickest and easiest raita to make. Seasoned with a dash of spice powders and salt, the tomato raita is indeed a tongue-tickling accompaniment, which can be enjoyed with parathas or even biryani . I usually make this raita when I have biryani for any meal. The combo together tastes heavenly. See why we think this is a healthy tomato raita? Curd is one of the richest source of protein, calcium and minerals. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant , super rich in Vitamin C, good for heart. While it can be had at room temperature, the tomato raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds. You may also like to try other raita recipes like Mint Raita and Spinach Raita. Learn to make tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with step by step photos.

restaurant style jeera rice | jeera pulao | authentic jeera rice | with amazing 18 images. restaurant style jeera rice is a flavour-packed rice preparation with the enticing and appetizing aroma of jeera. Made with minimal ingredients, rice, jeera, oil, coriander, and ghee can create a restaurant style jeera rice dish worthy of the lords, then this is it! restaurant style jeera rice or restaurant style jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make. This versatile restaurant style jeera pulao preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. restaurant style jeera pulao with plain curd and pickle or just topped with some ghee is my personal favourite. authentic jeera rice is also one of the highest selling dish is Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel. If you are an amateur and do not understand when the rice grain is cooked, while soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate. Soaking is very important as it reduces the cooking time of authentic jeera rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. Coriander peps up the rice further, while a dollop of melted butter added at the end gives the rice a pleasant yellow tinge and a tempting shine, which you are sure to notice whenever you order Jeera Rice at restaurants. Jeera or zeera is the core ingredient in this recipe, you can slightly crush them for the best result. Along with cumin, a few other whole spices like bay leaves, cloves, and cinnamon can also be added. If possible, serve this restaurant style jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. Enjoy with your favourite dal fry and roasted papad or Roasted Khichiya Papad as an accompaniment. Learn to make restaurant style jeera rice | jeera pulao | authentic jeera rice | with detailed step by step recipe photos and video below.

sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with 31 amazing images. sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal is a simple everyday wholesome fare. Learn how to make Indian dal sultani. Even commonly consumed dals rock when combined intelligently with the right ingredients! Garlic and tomatoes add tang and taste to this versatile Indian dal sultani, which is made with a combination of moong dal and toovar dal. Everyday spices along with a generous sprinkle of coriander adds on to its aroma and flavour. The dals are a source of protein which work to protect cell and tissues of the body. Folic acid content of moong dal is an added benefit to this dal. Tomatoes and garlic, on the other hand, lend antioxidants like lycopene and allicin respectively which helps protect our heart. The healthy moong dal sultani is thus a wise pick for not only heart patients, but also for diabetics. The zero oil dal suits a weight loss menu as well. Serve it with Bajra and Cauliflower Roti to make a satiating meal. Tips for dal sultani. 1. If you are serving the dal later, we recommend you to adjust the consistency of dal by adding water while re heating. 2. You can increase the proportion of green chillies according to your spice. 3. You can also add 1 tsp lemon juice in the dal for the tangy flavour. Enjoy sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with step by step photos.

doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images. doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia. Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer. I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia. Serve steamed lauki muthia with green chutney. Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.

Turai, a vegetable that is low in calories and carbohydrate, is combined with onion and flavoured with ginger and garlic to make a simple dish ideal for those of us who like simple flavours. Though the recipe says to use peeled turai feel free to use them unpeeled to take advantage of the fibre content present in the peel. Serve this dish with hot phulkas and a salad.

bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos.