sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with 25 amazing images. sprouted matki uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make healthy matki vegetable chilla . sprouted matki uttapam is a type of uttapam made with sprouted matki (moath beans. It is a healthier and more nutritious alternative to traditional onion uttapam, which is made with rice. To make sprouted matki uttapam batter combine the sprouted matki and ½ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add besan, coriander, tomatoes, carrot, ginger-green chilli paste, cumin seeds, hing, salt and mix well. To make sprouted matki uttapam grease a non-stick pan with ¼ tsp of oil. Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook till they turn brown in colour from both the sides using a little oil. Serve sprouted matki uttapam immediately with green chutney or coconut chutney. With only 92 calories per sprouted matki uttapam, sprouted matki vegetable pancake is a low-calorie food that is ideal for weight loss. Main ingredients of sprouted matki uttapam . Sprouted Matki : Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. Matki sprouts are also a good way to manage healthy cholesterol in the body. Besan . In addition to binding the batter, besan also helps to give uttapam a crispy texture. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index , besan is good for diabetics too. Enjoy sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with step by step photos.

sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with 19 amazing images. sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji is a simple everyday fare in many Gujartai households. Learn how to make batata bhaji. To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds. Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this dry potato sabzi Indian style has a unique flavour that is spicy, sweet and tangy, all at one go. Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. Gujarati dry potato bhaji tastes awesome when served with Pooris, rice and Kadhi. The essence of this batata bhaji is perfectly cooked potatoes. You can cook them in a pressure cooker or on an open flame on a stove top. And when you have limited time on hand, try the quick method of cooking potatoes in a microwave. Tips for sukhi aloo bhaji. 1. Prefer to make potato cubes of medium to large size. Very small cubes of potatoes tend to become mushy after cooking. 2. To make this sabzi vrat friendly, avoid the garlic paste and curry leaves and replace salt with rock salt (sendha namak). 3. You can cool this bhaji, pack in an air tight container and easily carry it to work. Enjoy sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with step by step photos.

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with 23 amazing images. Tikkis are one of the most popular street foods in the country, and these potato and green peas tikki recipe are really take them to the next level. Learn how to make potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki Green Peas, Potato and Paneer Tikki Recipe is a popular street food and is a great appetizer or an evening snack. Made with peas, potatoes and spices these tikkis are pan fried to perfection. They are soft inside, crisp outside, and irresistibly tasty, you will love this version of potato and green pea tikkis. Apart from the common add-ons like cumin seeds, coriander and green chillies, this recipe uses nigella seeds to perk up the flavour and aroma to tongue-tingling levels! Tips to make potato green peas tikki: 1. Instead of nigella seeds you can add black sesame seeds. 2. You can also use frozen green peas. 3. Instead of oil you can cook these tikkis in butter. Enjoy potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with deatiled step by step photos.

Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with 54 amazing images. Punjabi malai kofta curry is a delightful Indian dish featuring melt-in-your-mouth paneer and potato dumplings in a rich, creamy sauce. Learn how to make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | restaurant style paneer kofta gravy is a rich and indulgent North Indian dish that showcases deep-fried melt-in-mouth koftas made from a mixture of paneer and potatoes, served in a creamy and flavorful tomato-based curry. creamy kofta balls curry is a decadent dish that creates a harmonious blend of taste and texture. This dish is a true delight for those who appreciate the exquisite taste and texture of Indian cuisine. Punjabi malai kofta curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice. Pro tips to make punjabi malai kofta curry: 1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture. 2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil. 3. Instead of deep frying the koftas you can shallow fry them in pan. Enjoy Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with detailed step by step photos.

The potato song is inseparable from the cuisine of goa and neighbouring regions along the western coast of india. This simple yet aesthetic dish blends with the idyllic and scenic environment along the coast!

We present authentic Tandoori Paneer Tikka in all its glory, albeit grilled conveniently in an oven rather than in a tandoor. Succulent paneer pieces, marinated in a pungent mix of masala powders, ginger, garlic, curd and most importantly kasuri methi, gets an irresistible aroma and a nice blend of spicy, bitter and sour flavours that tease yet delight the taste buds excitingly.

coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images. coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney. The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one. Here, coriander pachadi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy. This coriander pachadi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma. It can also be served with rice preparations that have a soft flavour like dal khichdi, coconut rice or lemon rice. The spicy chutney complements mild flavours very well indeed. Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images.

Fit to be called an international gourmet dish, although it is easy and non-fussy! what makes this wrap stand out from the rest is the exotic green mayonnaise flavoured with oregano, which gives the paneer a classic touch. Wrapping it with lettuce, carrots and sprouts adds crunch to it.

pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | with 11 amazing images. The contrasting flavours of pineapple and ginger, along with the protective plant chemicals found in coriander, give this pineapple and coriander juice a surprising yet delicious flavour. Learn how to make pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | pineapple and coriander juice is full of vitamin C, and acts as a great detoxifier! Pineapple also provides iron while coriander and ginger add a distinct flavour to this stress-busting juice. Pineapple is a rich source of iron, which is so essential for maintaining the normal blood circulation and supplying oxygen to our cells. It helps to increase the body's vitality and prevent anaemia. Munch on some healthy jar snacks along with this healthy pineapple ginger coriander juice to satisfy your hunger and keep you energetic. Tips to make pineapple and coriander juice: 1. Always select fresh pineapple that is slightly soft to touch, smells delicious and has a good colour with no green patches. 2. Serve it immediately to prevent the coriander from turning black. Enjoy pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | with detailed step by step photos.

The hariyali paneer potato pancake is a versatile preparation that is classy enough to serve at parties and tasty enough to please kids! it is a double-decker with one scrumptious paneer-potato pancake placed below a nutritious palak-methi pancake layer. Topped with pizza sauce, it becomes a true taste-bud tickler!

Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with 34 amazing images. paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. Learn how to make Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | paneer paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with crumbled Paneer (Indian cottage cheese). You will go gaga over these scrumptious jain paneer paratha, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies. The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These paneer parathas makes a filling breakfast, brunch, or lunch. Tips to make jain paneer paratha: 1. If you are non jain you can add finely chopped onions, which gives crunch to the paneer paratha. 2. Serve this jain paneer paratha with dahi, raita or pickle of your choice. 3. It tastes amazing when served hot with a dollop of butter. Enjoy Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with detailed step by step images.

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 .

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.