While the dhokla subzi is a brilliant accompaniment for rotis, it can also be served as a one-dish meal as it features a wholesome gravy with turai and sweet corn, topped with pieces of protein-rich dhoklas.

ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with 40 amazing images. ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack is a protein rich snack. Learn how to make methi ghugni. To make ghugni, soak the safed vatana in enough water for 8 hours. Drain well, add 2 ½ cups of water and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and bayleaf and sauté on a medium flame for 30 seconds. Add the onions, ginger and garlic and sauté on a medium flame for 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, cumin seeds powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the boiled safed vatana (along with the water in which they were cooked), mix well and cook on a medium flame for 8 to 10 minutes. Add coriander and mix well. Serve hot. A Bengali style recipe which is enjoyed as a snack by most. Not being cooked in too much oil, it is healthy. The methi ghugni is a variation to ghugni, with the addition of fenugreek leaves. These are a good source of iron, folic acid and vitamin A which help to boost haemoglobin levels as well immunity. The masalas and the final touch of coriander, on the other hand, adds to the appeal and taste of this Bengali snack. It's quite satiating thus avoiding munching on other fried snacks. This healthy Bengali ghugni being a good source of protein and fibre adds satiety and boosts metabolism. Thus it is a healthy choice for weight watchers. Heart patients and diabetics too can enjoy this lip-smacking snack in between meals. Tips for ghugni. 1. The safed vatana has to be soaked, so plan for it in advance. 2. The safed vatana after cooking should be well cooked, but not mushy. 3. After the vatana is cooked with all the masala, it should be cooked till all the water evaporates. 4. Some people enjoy it like curry. If you want curry, then cook the vatana with masala for only 2 minutes. 5. While methi is not a very common addition to ghugni, we have added it to make it all the more nourishing. If you wish, you can avoid it. 6. You can substitute grated ginger and garlic with ginger-garlic paste if you wish to. Enjoy ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with step by step photos.

The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the luxurious feel of the koftas with its tongue-tickling flavour and luscious consistency. It is worth indulging in ingredients like mava, raisins, cream and paneer that are used in this recipe, to relive the lives of the Nawabi kings! Try other Nawabi recipes like Nawabi Curry and Nawabi Naan

This is one dish that needs no introduction! an evergreen favourite among Indians of all age groups and ethnicities.

masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with 35 amazing images. masaledar arbi ki sabzi is a dry sabzi made year round in Rajasthan and Punjab. Learn to make arbi masala ki sukhi sabji. masaledar arbi ki sabzi is also called arbi fry and there are many ways to make the masala for arbi fry. A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, masaledar arbi ki sabzi a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel. With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in masaledar arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system. Tips for masaledar arbi ki sabzi. 1. The best way to cook arbi is to pressure cook for 2 whistles as cooking on an open flame can take 20 to 25 minutes. 2. The amchur powder adds a super touch to the masala curd mixture. 3. Arbi is easily and cheaply available year round in India. Garnish this masaledar arbi ki sabzi with loads of coriander and serve it hot. Enjoy masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with step by step photos.

An off-beat dish with all the makings of a winner, the Bhujiya Raita brings together crunchy bhujiya with luscious curds flavoured with a touch of spice powders. The innate tang and mild spiciness of the bhujiya are accentuated against the curd background. You need to ensure that the Bhujiya Raita is served immediately after preparation; otherwise the bhujiya will become soggy and the entire effect will be spoilt. You can also try other interesting raitas like the Onion Raita or Spinach and Mixed Sprouts Raita .

Appealing to look at, and soothing to taste, this Hariyali Matki Khichdi is chock-full of nutrients served in an irresistibly delicious form. This wholesome khichdi combines rice, moath beans and whole spices with a green paste comprised of coriander, green chillies, coconut, etc., resulting in a dish that delights the palate and satiates the tummy!

Tempering is an inherent aspect of Indian cooking, and perhaps a key factor that boosts the flavour and aroma of most dishes. Here is an Indian Corn Dip made of crushed sweet corn kernels in a milk-cornflour base, flavoured with green chillies and tempered traditionally. This desi dip has a unique aroma, flavour and mouth feel that goes perfectly well with khakhras or nacho chips too!

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with 36 amazing images. katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is a delight to behold and bite into. Learn how to make Indian tokri chaat. To make katori chaat, first make the katori. In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture. Add approx. ½ cup of water and knead into a stiff dough. Cover with a lid and keep aside for 15 minutes. Divide the dough into 6 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling. Prick it all over using a fork. Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife. Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides. Repeat steps 5 to 8 to make 5 more katoris. Keep aside. Then to make Indian tokri chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, chilli powder and salt evenly over it. Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it. Repeat steps 1 and 2 to make 5 more katori chaats. Serve immediately. Aloo tokri chaat is crispy katori filled with a spicy mixture of sprouts, potatoes, onions, tomatoes and chutneys. But here the katori is homemade and not store-bought. Deep-fried to perfection, the cases can be made days in advance and keep well when stored in an air-tight container. Just rustle up the stuffing and serve these pretty potato basket chaat to display your culinary skills to your family and friends. Easy to serve at parties, this dish is sure to satisfy the whims of chaat lovers without a second thought. The tongue-tickling flavour which lifts up every diner's spirit is a generous spread of fresh chutney and a sprinkle of chaat masala along with jeera powder. Learn how to make the perfect green chutney and sweet chutney for Indian tokri chaat. Tips to make katori chaat. 1. Crumbly texture is very important to get perfect crispy and flaky katori. 2. Put all the wet ingredients just before serving otherwise the katori will become soggy. 3. Be careful while frying the katori, it will loossen the sides, then remove the vati carefully. 4. You can store the katori in an airtight container for a week. Enjoy katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with step by step photos.

As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The use of three dals imparts a special feel to this otherwise simple day-to-day dal, which goes very well with bajra rotla and lehsun ki chutney. As a variation, you can use urad dal instead of yellow moong dal.

Entice your senses with this tongue-tickling Paneer Rice, which is nevertheless very easy to make using the microwave oven. Succulent paneer and crunchy capsicums team up with a range of common but tasty ingredients like tomato puree and garam masala to make a delectable rice dish. You will surely enjoy the rich mouth-feel and spicy flavour of this dish. A cup of raita makes it all the more interesting! Try other microwave recipes like Oondhiya or Mug Pizza .

Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images. Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious. The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve. You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger. Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu. pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients. Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos.

Another popular one-dish meal from the kitchens of gujarat, ek top na dal bhaat is an ideal choice for the evenings. Here, rice and dal are cooked together with vegetables and a typical combination of gujarati spices. Serve with plenty of buttermilk, to complete a meal that is sure to leave the family happy and satisfied!

green moong dal recipe | khatti dal | mixed dal tadka | with 33 amazing images. green moong dal recipe | khatti dal | mixed dal tadka is a simple yet flavour dal for everyday menu. Learn how to make khatti dal. To make green moong dal, combine the dals in a deep bowl and soak the dals in enough water for 30 minutes and drain well. Combine the dals, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies, ginger and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked dals, chilli powder, salt, lemon juice and ½ cup of water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Here is a nourishing dish that displays many characteristic Indian flavours. Made of four dals cooked simply with conventional spices, ginger and chillies, with a dash of lemon for added tang, the mixed dal tadka should be enjoyed fresh with any roti or rice. The khatti dal is a toothsome way of including protein in a diet, especially for the vegetarians. This key nutrient helps to build the health of the cells, including the immune cells of the body. The ample of vitamin B1 from this dal will help in energy metabolism. On the other hand, zinc and folic acid will showcase their magic as antioxidants and help in fighting the harmful free radicals in the body. Tips for green moong dal. 1. The dal can be pressure cooked in advance and kept. 2. You can also add chopped garlic or garlic paste after ginger. 3. You can make the dal in advance and keep, just adjust the water before serving. Enjoy green moong dal recipe | khatti dal | mixed dal tadka | with step by step photos.