Thai green curry veg soup recipe | diabetes and kidney friendly one meal Thai soup | healthy Thai green curry soup | with 27 amazing images. Thai green curry veg soup is a tantalizing blend of vibrant flavors and aromatic spices, offering a comforting yet exotic culinary experience. Learn how to make Thai green curry veg soup recipe | diabetes and kidney friendly one meal Thai soup | healthy Thai green curry soup | Indulge in a symphony of fresh flavors with this vibrant healthy Thai green curry soup. A light lemongrass flavoured Thai green curry veg soup is packed with a wealth of all B-complex vitamins. This hearty soup features a fragrant green curry paste simmered with a medley of colorful chopped vegetables. To prepare this healthy Thai green curry soup, saute the freshly made Thai green curry paste along the veggies until it releases its enticing aroma. This recipe takes inspiration from the vibrant flavors of Thai green curry and transforms it into a comforting and light soup. This Thai green curry veg soup is a flavorful and healthy way to enjoy the taste of Thai curry in a lighter format. This healthy Thai green curry soup is perfect for a quick and satisfying meal. Try to incorporate this diabetes and kidney friendly one meal Thai soup in your diet to enjoy the benefits of B-complex vitamins which are required for the metabolism of other major nutrients like carbohydrates, protein and fat. pro tips to make Thai green curry veg soup: 1. Sautéing the green curry paste with veggies for a minute, releases its full fragrance and deepens the flavor profile. 2. Instead of grated coconut you can also use little coconut milk for that intense flavour. 3. Instead of tofu you can also add paneer to make this recipe. Enjoy Thai green curry veg soup recipe | diabetes and kidney friendly one meal Thai soup | healthy Thai green curry soup | with detailed step by step photos.

paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with 28 amazing images. paneer tamatar paratha is an interesting variation of the paneer paratha with the zest and tang of tomatoes. Paneer is a weight-watchers delight. It is high in protein and low in carbs. In tomato paneer paratha we have used low fat paneer to restrict the amount of fat. If you wish you can use regular paneer also. Benefit from the protein as well as calcium paneer lends. The tomatoes and capsicum used in the stuffing of these healthy paratha are a good source of antioxidants vitamin A, Vitamin C , lycopene and capsaicin. All this together will boost your immunity and also protect and maintain the lining of the heart. They also add glow to your skin and prevent wrinkles. To make paneer tamatar paratha, knead a semi soft dough of wheat flour, salt and little oil first. Then combine paneer, capsicum, tomatoes, green chillies, coriander and salt and make the stuffing. Divide dough and stuffing into 10 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling. Spread a portion of the stuffing on half of the circle and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 9 more parathas. Serve paneer tamatar paratha immediately. Minimum oil has been used to knead the dough and cook the stuffed tomato paratha, making it a weight-watchers delight. The fiber in it also suitable for diabetics to manage their blood sugar levels. Tips for paneer tamatar paratha. 1. Use fresh and soft paneer for this recipe. Dry paneer might not bind the veggies well. 2. Make the stuffing just before rolling and cooking, else it might release water and make the stuffing moist. This will further make rolling difficult. 3. Serve it immediately for best flavour and texture. Enjoy paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with recipe below.

soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with 28 amazing images. Enjoy a protein-packed and flavorful snack with this easy soya green peas cutlet recipe! Learn how to make soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | Looking for a delicious way to boost your protein intake without sacrificing your well-being? Look no further than healthy soya matar ke kebab! A combination of protein-packed and fibre-rich soya granules and green peas along with other vegetables makes this a healthy snack. This recipe packs a powerful combo of protein-rich soya granules and vibrant green peas. The key to healthy mutter soya tikki lies in using minimal oil, unlike traditional tikkis that are completely potato based. Simply pan-fry them in a non-stick pan for a guilt-free indulgence. Don't forget to skip the greasy breadcrumbs or potatoes and opt for a healthier binder like besan (gram flour) and paneer for added protein and a delightful nutty flavor. Enjoy your homemade soya green peas cutlets as a satisfying snack or a meal. Do try other healthy soya tikkis like Hara bhara soya tikkis, Hare chane soya tikki, Soya vegetable cutlet and kabuli chana soya tikki. pro tips to make soya green peas cutlet recipe: 1. Squeeze and remove the excess water from the spinach to avoid breaking of cutlets. 2. Instead of paneer you can use boiled and mashed potatoes to bind the mixture. 3. You can also use any other mixed chopped vegetables of your choice. 4. You can also add finely chopped mint leaves in the mixture for the added freshness. Enjoy soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with detailed step by step photos.

veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with 49 amazing images. veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger is a dish which needs no introduction. Learn the secret of making vegetarian burger with mixed vegetables. To make veggie burger, we need to make the cutlet, the chilli may spread and salad. Then cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up. Place 1 lettuce leaf, a cutlet and a cheese slice over it. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve the veggie burger immediately with French fries. The Veggie Burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! This best veggie burger is a wonderful Indo-western combo, as the tikki imbibes true Indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that vegetarian burger with mixed vegetables looks very tempting too! Another unique feature of this veg cheese burger is the use of chilli may spread along with an exclusive salad which is delicious and a true winner in terms of appeal and flavour both! Serve the veggie burger with a crispy accompaniment like Masala French Fries or just plain French Fries. Tips for veggie burger. 1. Use crunchy veggies for this recipe and also chop them finely so they cook well. 2. Sprinkle a little water while cooking vegetables to avoid them from burning. 3. After cooking, ensure to mash them to a coarse mixture only. This lends a unique mouthfeel to the cutlet. 4. While making the cutlet, dip it in maida mixture with one hand and roll in bread crumbs with the other hand. This is to avoid messy hands. 5. Since the cutlets are big, depending on how much oil is in the kadhai, prefer to deep-fry only 1 to 2 cutlets at a time. 6. Use a sharp knife to cut the burger into 2 halves, so as to get clean edges. Enjoy veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with step by step photos.

green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles | with 30 amazing images. green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles is a perfect quick fix breakfast recipe. Learn how to make Indian matar waffles. Green pea waffles look good, taste good, and are wholesome too – the perfect features to please people of all ages! These Indian matar waffles are prepared with readily available ingredients like green peas, semolina and urad dal flour. In fact, if urad dal flour is not available, you can even substitute with rice flour. The use of fruit salt helps to make the waffles puff up and cooking the batter in a waffle iron gives it the required crispness and also makes it look fantastic. Just ensure you serve these eggless green peas waffle fresh just plain or with perky a chutney! Tips for green peas waffle. 1. Serve green peas waffle with green chutney. 2. Serve green peas waffle with coconut chutney. 3. Use a silicone spatula or wooden spatula to remove the waffles. Don't use any sharp object or steel object to remove the waffles as they could damage your waffle iron. 4. Cooking time in waffle maker can differ. So keep checking if your waffle is getting cooked. 5. Cooking time will also differ depending on the ingredients of the batter. Eg is the batter made of plain flour or rava (semolina). Enjoy green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles | with step by step photos.

badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with 63 amazing images. badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi is a pleasing one dish meal. Learn how to make badshahi dal khichdi. To make badshahi khichdi, clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds. Add the asafoetida and turmeric powder and mix well. Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid, mix well. Keep aside. For the potato vegetable, heat the ghee in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute. Add the potatoes, salt, 1/4 cup hot water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Remove from the flame, add the curds and mix well. Keep aside. For the tempered curds, combine the curds and salt in a bowl, whisk well and keep aside. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds. Pour the tempering over the curds, mix well and keep aside. Just before serving, place the rice on a serving plate, spread the potato vegetable evenly over it and finally pour the curds evenly over it. Serve immediately garnished with coriander. While the word khichdi normally brings to mind a homely and simple meal, here is a royal version - badshahi dal khichdi that proves the mettle of our humble khichdi. A dal-rice combo cooked with everyday spices is topped with a flavourful potato vegetable and a layer of tempered curds. Served piping hot, the shahi khichdi is a satiating meal in itself. Yet, it is interesting to note that this recipe makes use of common ingredients and is also easy to prepare! This Gujarati masala khichdi with vegetables is a great option to serve it for dinner, be it a regular fare or for a party. Tips for badshahi khichdi. 1. Soaking rice and toovar dal is important to reduce cooking time. 2. Use fresh curd for best results. 3. You can make the khichdi, potato vegetable and tempered curds in advance, but before serving, reheat the khichdi and sabzi, assemble it and serve it hot. Enjoy badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with step by step photos.

shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with 22 amazing images. shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal is a rich dal which combines the unique aroma and flavour of both whole spices and spice powder. Learn how to make shahjahani chickpea dal. To make shahjahani dal, combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh cream, garam masala and coriander, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot. When we think of chickpeas, Chole is what comes to our mind. Yes, that’s from the land of Punjab. But in the state of Hyderabad kabuli chana is very uniquely used to make Indian style kabuli chana dal. This shahjahani chickpea dal is named after the Mughal emperor Shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. It is further perked up with a host of Indian spices for an authentic aroma and taste. Relish this Indian style kabuli chana dal with any pulao or parathas in true mughal style! Tips for shahjahani dal. 1. The chick peas should be over cooked as we have to blend them. 2. Blend them till coarse to enjoy its mouthfeel. 3. Make sure that all spices are sautéed well or else they will leave a raw taste in dal. Enjoy shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with step by step photos.

Banana Sambhariyu is a typical Gujarati preparation of bananas cooked with a special freshly-made masala that combines coconut with green chillies, ginger and spice powders. It has a fresh aroma that is sure to kindle your appetite, and once you taste the food, the special sweet and spicy flavour of this dish is sure to make you lick your fingers contentedly. To get the authentic taste of this dish you need bananas that are neither raw nor too ripe – it should be just right. Looking for more recipes with bananas? Try the Banana Milkshake or Banana Paratha .

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with 20 amazing images. hari chutney for chaat is a chatpata Indian chutney made with the right mix of ingredients to be served with a variety of chaat recipes. Learn how to make green chutney for chaat. To make green chutney for chaat, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. Green chutney is probably the most favourite Indian accompaniment to any Indian snack or starter. This hari chutney for chaat has fresh herb flavour by way of mint and coriander. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. The spiciness in this spicy coriander chutney for chaat is not only by the addition of green chillies but to some extent also because of the use of onions. The onions are also a store of antioxidants, thus enhancing the nutritional quotient of this chutney. Chaats are considered incomplete without this spicy coriander chutney for chaat. You can use them to make your favourite delicacies like Bhel Puri, Mixed Sprouts Chaat and Samosa Kadhi Chaat. This chutney can also be served along side with dhoklas and kebabs. Tips for green chutney for chaat. 1. While cleaning the greens like coriander and mint leaves, let the tender stems be. Do not discard them. 2. If you wish to, you can avoid the adding 1 tbsp of sugar or add a pinch to balance the sourness of lemon juice. 3. This chutney is best enjoyed when made fresh. However, it can be stored refrigerated for upto a week. Enjoy green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with step by step photos.

fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with amazing 25 images. We have got you a perfect, healthy and tummy filling khichdi recipe "fada ni khichdi". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the fada ni khichdi super nutritive too. Think comfort food, and broken wheat khichdi is one of the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal , the Gujarati style fada in khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble dalia khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. The method to make fada ni khichdi is super quick and easy, it is as simple as any other khichdi recipe and can be easily cooked even by a learner. To make fada ni khichdi, combine the fada, yellow moong dal, turmeric powder, little salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic paste, ginger paste and onions and sauté on a medium flame for 2 minutes. Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and pav bhaji masala, mix well and cook on a medium flame for 1 minute. Add the cooked fada- moong dal mixture, 1½ cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and lemon juice and mix well. Serve Gujarati style fada ni khichdi hot with curds. Fada ni khichdi made with broken wheat and yellow moong dal simmered with vegetables and spices, this dish is quite wholesome and does not even require any grand accompaniments. Just serve with plain or masala curd, to make a delectable meal. I prefer relishing this wholesome khichdi with Gujarati kadhi, it is a treat!! Enjoy fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with detailed step by step photos and video below.

rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step images. rajgira paneer paratha is a perfect main meal during fast. Learn how to make vrat ka paratha. A sumptuous recipe that is sure to satiate you even on a fasting day! Here in vrat ka paratha, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this upvas ka paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp. To make rajgira paneer paratha, farali paratha, combine paneer, green chillies, lemon juice, powdered sugar, coriander and salt and mix well. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water. Divide the dough into 8 equal portions. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with green chutney and fresh curds. The use of lemon juice and sugar further adds slight tang and sweet flavours to the otherwise bland paneer. All this Navratri fasting recipe needs is green chutney as an accompaniment. Tips for rajgira paneer paratha, farali paratha. 1. Add water to knead dough gradually, as even a slightly soft dough might make rolling difficult. 2. Rolling semi-soft rajgira dough is also slightly difficult. It needs a little practice. We suggest you roll with a thin rolling pin and with light pressure. 3. Use fresh paneer only, for best results and perfect smooth texture. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step photos and video below.

bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with 30 amazing images. bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry is a tempting accompaniment with a perfect hue. Lean how to make Gujarati bhindi ki kadhi. To make bhinda ni kadhi, heat oil in a broad non-stick pan and add the bhindi. Sauté on a medium flame for 3 to 4 minutes. Transfer to a plate and keep aside. To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside. Next, heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the prepared curds-besan-water mixture, turmeric powder, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously. Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. Just before serving, bring the kadhi to boil. Add the sauteed ladies finger. Mix well and simmer for 5 minutes. Garnish the kadhi with coriander and serve hot with steamed rice. The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Gujarati bhindi ki kadhi, where ladies finger mingles with the traditional kadhi. The tempering of whole spices adds a lot of punch to this kadhi recipe, while curd add a mild tang and sugar imparts a pleasant sweetness to it. You are sure to love the smooth velvety texture of bhindi and lovely flavour of this Indian style okra yogurt curry. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Slightly thicken this by adding a little more besan and serve it with chapati, rotlas or jowar bajra garlic roti to make a meal. Tips to make bhinda ni kadhi. 1. Make sure when you boil the kadhi you do stir it in between or it will curdle. 2. Bhindi should not be chopped finely or very big, just medium sized. 3. Add the bhindi just before serving the kadhi. 4. Serve bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with steamed rice. Enjoy bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with step by step photos.

mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.