mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss | with 59 amazing images. mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss is a satiating one dish meal in itself. Learn how to make radish spinach paratha. To make mooli palak paratha, for the dough combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth paste. Transfer the paste into a bowl, add all the remaining ingredients and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes. For the stuffing, sprinkle a little salt over the radish and keep aside for 10 to 15 minutes. Squeeze out all the water and discard it. Add the coriander and green chillies and mix well. Divide the dough into 8 equal portions. Roll a portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre, bring all the sides together in the centre and seal it tightly. Again roll into a 150 mm. (6") diameter circle, using a little whole wheat 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 sides. Repeat steps 2 to 5 to make 7 more parathas. Serve hot. The radish spinach paratha is different in every way. Spinach is used in the dough, while the radish is made into a flavourful stuffing. As a variation, instead of making routine stuffed parathas here the radish mix is spread on a cooked paratha, which is then folded in half to make a crescent-shaped delight. Typically, the radish spinach parathas are made with equal quantities of wheat flour and maida, but here we have made healthy mooli palak paratha for weight loss to make them more nutritious. Wheat flour adds fibre which helps in weight loss and also controls blood cholesterol and blood sugar levels. Spinach and mooli both are quite nourishing. It abounds in iron, vitamin A, vitamin C, fibre and antioxidants which can boost overall health. Mooli palak paratha can be enjoyed as it is without any accompaniment. Tips for mooli palak paratha. 1. You may need very little water to knead the dough because of the use of spinach puree. So be careful while adding water to make a semi-stiff dough. 2. Sprinkling salt over radish and squeezing out its water is important to get rid of its raw taste. So do not miss out on this step. 3. Rolling these parathas is slightly an art. You need to roll them with minimal pressure. Enjoy mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss | with step by step photos.

Kabuli chana together with tomatoes, curd and spices too gives rise to a lovely gravy that is layered with rice, and microwaved for the flavours to fuse. The rice itself is perked up with whole spices and herbs, which makes the Kabuli Chana Biryani even tastier. While such Biryanis are traditionally covered with foil and baked in an oven, here were have speeded up the process by using the Microwave oven instead. This reduces the cooking time tremendously.

upvaas thalipeeth recipe | rajgira faraali thalipeeth | Maharashtrian upvaas thalipeeth | with 20 amazing images. A satiating thalipeeth made of rajgira flour (amaranth flour) is the perfect food to have on a fasting day. Thalipeeth, a spicy and savoury pancake, popular in Western India is loaded with nutrition. Maharashtrian upvaas thalipeeth is an all-time favourite Maharashtrian dish, which is often had for breakfast or supper. With a few small tweaks like using sendha namak instead of sea salt, it is also used to sustain oneself on a fasting day. Popular during fasts, it's also well known as rajgira thalipeeth faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. Upvas thalipeeth is quick and easy to make, take rajgira flour also known as amaranth flour in a deep bowl. Add the peeled and grated raw potatoes. Potatoes act as binding agent for your upvaas thalipeeth. Grated Potatoes are added as they give a nice mouthfeel but if you want, you can add boiled potatoes and mashed potatoes instead. Add coarsely crushed peanut for the crunch. Add green chilli paste according to your preference of spice. We have used rock salt as this is a rajgira upvas thalipeeth . Further, add coriander, enough water and knead into a soft dough. Heat a non-stick tava, grease your hands with ghee. Place a portion of the dough on the tava (griddle) and pat it evenly with greased fingers to form a 100 mm. (4”) diameter circle. Be gentle when you are patting it to prevent cracks in your upvaas thalipeeth. You will not be able to roll the dough as it would be too sticky to be rolled out. You can either pat it on the tava directly or pat it between 2 thick plastic sheets and then place it onto the tava. Cook properly from both the sides and serve Maharashtrian upvaas thalipeeth with green faraali chutney!! Perked up with grated potatoes and crushed peanuts, not to forget some lemon juice and green chilli paste, the rajgira faraali thalipeeth is a real treat to your palate too. Remember to season your upvaas thalipeeth with rock salt, and garnish generously with chopped coriander for a perky aroma! Serve it hot with tasty green chutney. If you are looking for more upvas recipes using rajgira flour then check out our other recipes like Farali Dosa, Khandvi, Rajgira Paratha Canapés and Farali Puranpoli. Enjoy upvaas thalipeeth recipe| rajgira upvas thalipeeth | Maharashtrian upvaas thalipeeth | with detailed step by step photos and video below.

soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with 35 amazing images. soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | unbelievably tasty yet easy to prepare, the soya mutter pulao is a wholesome treat that your entire family will love. Learn how to make soya chunks peas pulao. Soya chunks are rich in fibre and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself. It features an interesting combination of soya chunks and green peas, which contrast each other well in appearance, flavour and texture too. While the Indian soya chunks peas pulao does feature the standard assortment of spices, it also has the added benefit of mint, which imparts a minty flavour to this sumptuous meal. Tips to make soya mutter pulao recipe: 1. Along with soya chunks you can also add mixed vegetables of your choice. 2. You can also use frozen green peas to make this recipe. 3. Make sure to use basmati rice for better taste and flavour. Enjoy soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with detailed step by step images.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

sprouts spring onion and tomato salad recipe | Indian mixed sprouts tomato salad | healthy mixed sprouts vegetable salad | mixed sprouts salad for weight loss | with 29 amazing images. sprouts spring onion and tomato salad recipe | Indian mixed sprouts tomato salad | healthy mixed sprouts vegetable salad | mixed sprouts salad for weight loss is a wholesome and satiating salad. Learn how to make healthy mixed sprouts vegetable salad. To make sprouts spring onion and tomato salad, combine all the ingredients, except the dressing, in a deep bowl and toss well. Refrigerate for at least 1 hour. Just before serving, pour the dressing over the salad and toss well. Serve immediately. Quick, easy and tasty too – what a combination! The best part is that this Indian mixed sprouts tomato salad has as much nutritional appeal too, making it a must-have in the preconception period and first trimester of pregnancy. Tangy and crunchy, healthy mixed sprouts vegetable salad is an excellent source of folic acid, iron and protein. The lemony dressing adds to the goodness with an ample dose of vitamin C, especially if it is prepared just before serving. The onions and tomatoes exhibit anti-inflammatory benefits too because of the presence of antioxidants like quercetin and lycopene. With 7 g of protein and 5.7 g of fibre per serving, this mixed sprouts salad for weight loss is a wise indulgence for heart patients and diabetics too. The sprouts help manage blood sugar levels. The fibre in it is beneficial for a healthy digestive system too. It helps to prevent constipation. It will keep you full for long hours and thus you can have this salad as a mind morning or mid evening snack too! Tips for sprouts spring onion and tomato salad. 1. Boiled mixed sprouts can be refrigerated. They stay fresh for two days. 2. Always add little salt while boiling sprouts as they absorb salt well at this stage. 3. Boil the sprouts till they are cooked, but yet crunchy. That is the perfect texture needed for most sprouts based salads. 4. Spring onions can be replaced with onions and fresh coriander. 5. If you wish to carry this salad to work, pack the salad and the dressing in separate air-tight containers and mix and toss just before eating. Enjoy sprouts spring onion and tomato salad recipe | Indian mixed sprouts tomato salad | healthy mixed sprouts vegetable salad | mixed sprouts salad for weight loss | with step by step photos.

This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste.

green moong dal khichdi recipe | moong dal and rice khichdi | hari moong dal khichdi | with 25 amazing images. Sometimes we yearn for the soothing comfort of homemade khichdi, but also feel like having something spicier. When in two minds, go for the Spicy Green Moong Dal Khichdi. Made of rice and wholesome green moong dal, this flavourful moong dal and rice khichdi gets its punch from sautéed onion and garlic, along with a traditional tempering of spices and spice powders. Moong dal khichdi is a easy and quick dish to make, even an amateur cook cannot go wrong with it. This recipe is a variation to the normal moong khichdi which is flavourful and spicy. I bet, if you aren’t a khichdi fan after trying this recipe you will definitely be one. The procedure to make hari moong dal khichdi is combine the rice and green moong dal in enough hot water and soak for 2 hours and drain. Combine the rice and green moong dal, 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. Keep aside. Heat the oil in a deep kadhai and add the mustard seeds, urad dal and asafoetida. When the mustard seeds crackle, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for another 1 minute. Add the cooked rice-moong dal mixture, coriander, a little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. If preparing in winter and you feel like adding more warmth and flavours in the spicy moong dal khichdi then toss in some whole spices like cinnamon, bay leaf, cloves and cardamom in the tempering. Other veggies like peas, carrots, tomatoes can also be added to make nutritious spicy moong dal khichdi. I make this khichdi for my family when I have a long and tiring day as it is a comfort food and also is tummy filling. Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one-dish meal , the green moong dal 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 hari moong dal khichdi. moong dal and rice khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom’s cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day, see our comfort food khichdi collection. When you are an amateur but want to make something that will warm your loved ones’ hearts Serve green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | immediately with Kadhi. Drizzling with a spoonful of ghee and mixing it well elevates the flavour of spicy moong dal khichdi fourfold.

Subtly-spiced rice interspersed with a coriander and mint flavoured curry carrying cubes of paneer – surely, the baked rice with green curry will prove to be a fantastic treat for your taste buds! an aesthetic sprinkling of green peas and potato slices around the rice adds to the good looks.

cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with 43 amazing images. cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet is a healthy substitute for fried tikkis. Learn how to make mixed vegetable tikki. To make cauliflower oats tikki, heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Transfer the onions into a deep bowl, add the cauliflower, french beans and carrots, mix well and mash lightly using a potato masher. Add all the remaining ingredients, mix well and keep aside for 10 minutes. So the oats absorb all the flavours and binds well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") flat round tikki. Heat the non-stick tava (griddle) and grease using ¼ tsp of oil. Cook each tikki on a slow flame using 1/8 tsp of oil, till they turn crisp and golden brown in colour from both the sides. Serve immediately with healthy green chutney. Normally tikkis are made by binding assorted ingredients with mashed potatoes. Here in mixed vegetable tikki we have used low calorie cauliflower with fibre-rich oats for that purpose! Two unusual ingredients, combined with colourful veggies results in a top-class tikki that will enthral you. The vegetables add to the fibre, vitamin and antioxidant content of this snack, while the mint and coriander pool in vitamin C apart from imparting a tantalizing aroma and flavour to the healthy cauliflower tikki for weight loss. This delightful snack is cooked on a tava with minimal oil to reduce the nutrient loss and calorie count. Diabetics and heart patients and all those aiming a healthy lifestyle can opt for this snack. Tips for mixed vegetable oats. 1. Boil cauliflower, carrots and french beans together when making the tikki. It will save time. 2. Always roast your oats when used in tikkis. They give a lovely taste to the tikki. 3. 1/2 cup of quick cooking rolled oats give 1/2 cup of oats flour plus 1/2 tablespoon. Enjoy cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with step by step photos.

paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with 22 amazing images. Paneer 65 is one of the most popular starters in Indian restaurants. paneer fry is especially popular in South India, where it is available even in small eateries in remote areas. restaurant style paneer 65 is a peppy snack or starter, with an unmistakeable Oriental influence. Marinated and deep-fried paneer cubes are sautéed with chillies and onions to make this awesome paneer 65 snack. paneer 65 got it’s name as it's one of 65 dishes served in some South Indian restaurants. The crispiness of the paneer, the juicy crunch of the veggies and the rich taste of assorted spices make paneer 65 a truly appetizing treat, ideal to serve as a starter. Notes on paneer 65 recipe. 1. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency. 2. Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish. Cauliflower can also be cooked similarly, to make another starter called Gobi 65. You can also try other interesting starters like the Ravioli Samosa or Malai Paneer Bell Pepper Balls. Enjoy how to make paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with detailed step by step photos and video below.

achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani | with 29 amazing images. achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani is a perfect party fare. Learn how to make Indian paneer tikka pulao. To make achari paneer pulao, heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds. When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame. Add the curds and mix well. Add the green chilli pickle and salt and mix well. Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes. Heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom. When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1 minute, while stirring continuously. Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Paneer, marinated with achari spices like fennel and nigella is tossed together with rice, which is cooked to perfection with typical spices like cinnamon, cloves, cardamom and caraway. This gives the feeling of having a nice paneer tikka rice with a mild pickle, but it comes in a single package, making it convenient to serve or pack. Cooked rice which has grains separate and making the perfect soft paneer is the essence of this achari biryani. While you can buy readymade paneer, when you have time on hand try making paneer at home. All you need is a bowl of raita and perhaps a papad to complete this flavourful meal of Indian paneer tikka pulao. Together they make a wholesome and satiating meal. Tips for achari paneer pulao. 1. Use fresh curd to make achari paneer. 2. Whisk the curd before making the marinade, so it mixes well with the spices. 3. Before adding the curd, remember to switch off the flame. This is to prevent the curd from splitting. 4. Mix the achari paneer pulao gently or else the paneer cubes will break. Enjoy achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani | with step by step photos.

samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with 24 amazing images. Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, Mumbai street style samosa is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, others like to smash it and top it with sauces or make a chaat out of it. Have it the way you like it, but here is how to make the perfect, authentic Samosa. While it is possible to make quicker versions with readymade patty sheets, this samosa recipe is about how to make it from scratch including the ajwain flavoured dough and the scrumptious potato stuffing! Notes and tips on Mumbai roadside samosa recipe. 1. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of air bubbles on the outer covering. 2.The oil should not be very hot or smoky hot, or else the Mumbai street style samosa will get cooked from the outside immediately and not from the inside. Use the Mumbai street style samosa to to whip up a variety of dishes like Burmese Samosa Curry Soup Samosa Chips Sandwich, Samosa Kadhi Chaat and Chole Samosa Chaat. Also do try other variants of the samosa like Spicy Rice Samosa, Poha and Sprouted Vatana Samosa, Pyaz Ke Samose, Chinese Samosa, and Paneer Samosa. Learn to make samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with detailed step by step photos and video below.

Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version. This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one. Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally. A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs.