Let’s recreate the highway dhaba magic right in our own kitchens, with this tasty and satiating dal. In Dhabey ki Dal, rajma, urad and chana dals are cooked well and flavoured with sautéed onions, garlic, tomatoes and spice powders. Herbs like coriander and dried fenugreek leaves add a tasty punch to this delicious dal, which makes a wholesome meal together with Rotis and Rice .

Think dal and the first thing that comes to mind is mother’s cooking. While moms are generally fond of pampering their children with oodles of ghee and butter, we must learn to tone down on these fatty ingredients as we grow up! So, here a fatless version of Maa ki Dal, which not only retains the same love and care, but traditional flavour too! This recipe stays away from high fat butter and cream, and uses low-fat curds to recreate the same rich texture. Enjoy this potassium rich Fatless Maa ki Dal steaming hot with whole wheat phulkas or rice.

Bao is a type of steamed bun, which is very popular in Chinese cuisine. Here is an exotic bao recipe, in which the steamed buns are stuffed with a delectable mixture of water chestnuts, capsicum and bean sprouts perked up with oriental sauces and tomato ketchup. A garnish of coarsely crushed roasted peanuts boosts the aroma, taste and scrumptiousness of the Water Chestnut and Bell Pepper Bao. You will really love the experience as the soft and succulent steamed buns give way to a tongue-tickling, multi-textured stuffing in each exciting bite! A bowl of your favourite soup will be a perfect accompaniment to these baos and satiating too.

vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | with 25 amazing images. vegetarian creamy pesto pasta is an Indian style veg pesto pasta. We show you the art of making veg pesto pasta for tiffin. To make vegetarian creamy pesto pasta you must master the art of making a good pesto sauce. Pesto, a sauce made of nuts and herbs is made richer here by the addition of spinach, which gives it a vibrant colour, unique flavour and creamier texture too. Along with olive oil and cheese, it makes a great home for perfectly cooked fusilli in vegetarian creamy pesto pasta. Kids are sure to enjoy this veg pesto pasta for tiffin, as it stays good in the tiffin box for at least 4 hours. However, you must take care not to cook vegetarian creamy pesto pasta after adding the pesto. It is important to pack veg pesto pasta for tiffin in a slightly moist consistency, so that it does not dry up too much and turn lumpy when it cools down. Tips for vegetarian creamy pesto pasta. 1. For boiling the fusilli pasta perfectly, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling. 2. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Cheese and Vegetable Sticks will make a good combo with the pasta, so do pack some in another tiffin. Check our collection of Indian kids tiffin box recipes. Learn to make vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | with step by step photos and video below.

For all who love garlic in any form, this chutney would do wonders to any recipe.

minty vegetable oats soup recipe | Indian oats vegetable soup | oats mint vegetable soup for weight loss | healthy oats soup | with 28 amazing images. minty vegetable oats soup recipe | Indian oats vegetable soup | oats mint vegetable soup for weight loss | healthy oats soup is a bowlful that’s packed with nourishment and flavour. Learn how to make Indian oats vegetable soup. To make minty vegetable oats soup, heat the oil in a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the cabbage and carrot and sauté on a medium flame for 2 minutes. Add the oats and sauté on a high flame for 1 to 2 minutes. Add the soy sauce and basic vegetable stock, mix well and bring to a boil. Add the salt, pepper, mint leaves and lemon juice, mix well and cook on a medium flame for 1 minute. Serve immediately garnished with a sprig of mint. Want to have a quick and light meal? This thick and chunky soup can do the trick! Indian oats vegetable soup is a fibre-rich soup that is very filling while also aiding in weight loss. Vegetable stock and the horde of chopped vegetables brings in a whole gamut of nutrients to this soup, while mint, chillies, ginger and soy sauce add a good flavour and aroma. Oats mint vegetable soup for weight loss is also a wise pick for diabetics and heart patients too. The fibre in it helps to manage blood sugar and blood cholesterol levels too. Moreover, the veggies which lends fibre are also rich in antioxidants which helps to reduce inflammation and maintain the health of organs like pancreas and heart. With 94 calories per serving, this healthy oats soup is quite satiating. When served with a healthy salad like matki salad it makes a light and wholesome meal. You will gain protein and other key nutrients like vitamin C, iron and potassium too from this nutritious salad. Tips for minty vegetable oats soup. 1. Chop the ginger, green chillies and garlic finely for a good mouthfeel. 2. You can skip soya sauce if you wish but the colour of the soup will change. 3. Mint leaves can be replaced with finely chopped coriander. 4. We recommend you use vegetable stock for this soup to enhance its flavour. However, to save on time, you may use water. 5. After adding lemon juice do not cook for more than 1 minute as it might make the soup bitter. 6. The soup has to be served immediately as oats have a tendency to thicken the soup with time. Enjoy minty vegetable oats soup recipe | Indian oats vegetable soup | oats mint vegetable soup for weight loss | healthy oats soup | 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.

broccoli bajra salad recipe | healthy whole bajra snack | fibre rich Indian snack for weight loss | with 33 amazing images. broccoli bajra salad recipe | healthy whole bajra snack | fibre rich Indian snack for weight loss is a simple yet effective snack made with readily available ingredients. Learn how to make healthy whole bajra snack. To make broccoli bajra salad, combine the bajra and salt with 2 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain the water and keep aside. Heat the olive oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the broccoli, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked whole bajra, salt and chilli flakes, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Serve hot or cold. Bajra is a storehouse of nutrients, but hardly included in the diet except perhaps as a khichdi or roti. Here is a truly delicious healthy whole bajra snack made of whole bajra and broccoli. Chopped onions, garlic and red chilli flakes impart tremendous taste to this snack, while olive oil, though used in small quantities lends its characteristic aroma to it. This broccoli bajra salad appears to be time-consuming only because bajra has a hard texture and takes time to cook. However, because we have chosen to pressure cook it, the effort you have to put in is minimal, making this a very easy snack indeed. This fibre rich Indian snack for weight loss can be enjoyed by diabetics and heart patients. It will help them maintain blood sugar levels and blood cholesterol levels both. Further fibre is also gut-friendly as it helps in bowel movements. Broccoli is loaded with antioxidants which helps fight bacteria and virus and fight off cancer, heart disease and protect the body from free radical damage. Tips for bajra broccoli salad. 1. You can also add coloured capsicum in this salad. 2. This salad stays fresh for 2 to 3 hours when refrigerated. Enjoy broccoli bajra salad recipe | healthy whole bajra snack | fibre rich Indian snack for weight loss | with step by step photos.

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.

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.

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.

Here is one popular recipe that is there on almost every indian restaurant’s menu, all over the world! deep-fried paneer in tomato-based gravy, you can opt to make this mild or spicy as per your taste. However, try not to omit the capsicum and kasuri methi, because their sharp flavours complement the paneer very well.

aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images. Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals. Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma. aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice. You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry. pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos.

palak masoor dal recipe | low calorie healthy palak masoor dal | masoor dal with spinach | spinach with masoor dal | with 30 amazing images Bored of having the usual dal for your everyday meal try our palak masoor dal recipe, the unbeatable combination of masoor dal with spinach nourishes your body with proteins, iron and folic acid. The palak masoor dal recipe is extremely quick and easy to cook and also the preparation doesn't take much time as you do not require to chop much vegetables. To make low cholesterol palak masoor dal, wash and soak the masoor dal in enough water for an hour. Drain and discard the water. Combine the masoor dal, ginger-green chilli paste, turmeric powder and 2 cups of water in a pressure cooker and pressure cook for 2 whistles. The process of adding green chilli paste will give a unique and amazing flavour to our palak masoor dal. Further, heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom. When the seeds crackle, add the asafoetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds. Asafoetida is important as dals and pulses are hard to digest and it will help in digesting them. Add the cooked dal mixture, tamarind pulp, 1 cup of water, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our palak with masoor dal is ready to be relished. Tamarind pulp lends a nice tangy flavour to the dal. Needless to add, this is a super-healthy low calorie healthy palak masoor dal as protein-rich dals are an indispensable part of our daily diet! A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this low calorie healthy palak masoor dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this palak masoor dal as the spinach tends to discolour If you like palak masoor dal then do check out our recipes using masoor dal, it has recipes for snacks, soups, main course etc. Enjoy palak masoor dal recipe | low calorie healthy palak masoor dal | masoor dal with spinach | spinach with masoor dal | with detailed step by step photos and video below.