If you wish to pamper yourself, there is no better way than to cook yourself some luxuriant Moghlai food! Moghlai cuisine is generally quite rich, with abundant use of spices and dairy products like ghee, cream and butter. However, we have given the classic Dal Moghlai a healthy twist, so that you can pamper yourself without any guilt. This wonderfully healthy recipe hardly uses any fat, and lets you enjoy the richness of Moghlai food and the goodness of toovar and chana dal without being burdened by extra calories. Both dals are rich in protein and fibre, while being heart and diabetic friendly too. Additionally, toovar dal is rich in folic acid and is a great choice for pregnant women to include in their daily diet. Chana dal has a good amount of potassium and low amount of sodium, which makes it effective in regulating blood pressure. Find out more about the health benefits of toovar dal and chana dal. The Dal Moghlai also uses veggies, which further boost the nutrition profile and add to the taste too. Enjoy this yummy dal hot and fresh!

chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with 25 amazing images. chickpea, broccoli and carrot stir fry is a nutritious and flavorful dish that combines vibrant vegetables and protein-rich legumes. This stir-fry not only offers a plethora of health benefits but is also quick and easy to prepare, making it a great option for busy weeknight dinners or meal prep. Benefits of chickpea, broccoli and carrot stir fry Chickpea : Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. broccoli : Broccoli is loaded with beta-carotene which converts to vitamin A once it is inside the body. Vitamin A plays a critical role in maintaining healthy vision. Carrots : Carrots are great for the eyes.They relieve constipation, high blood pressure, have fibre and lower cholesterol. The chickpea, broccoli and carrot stir fry is a super interesting way to top up your protein stores. It has varied textures, from the mealy texture of kabuli chana to the crunch of sautéed veggies, not to forget the fabulous aroma and flavour of sesame seeds. This chickpea, broccoli and carrot stir fry is a delightful way to incorporate more vegetables and plant-based protein into your diet. With its colorful presentation and variety of textures, it's a dish that appeals to both the eyes and the palate. Plus, it can easily be modified with other vegetables or spices to suit individual preferences. Enjoy the blend of flavors while nourishing your body with this easy and wholesome meal! chickpea, broccoli and carrot stir fry can be chilled and served as a healthy salad. Pro tips for chickpea, broccoli and carrot stir fry: 1. Add 2 tsp sesame seeds (til). Sesame seeds add a nutty and slightly bitter flavor that complements the other ingredients in the stir-fry. These tiny white seeds are indeed a good source of protein. Enjoy chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with step by step photos.

amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney. To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it. This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment. Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties. You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney. Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery. Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos.

dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with 39 amazing images. dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal is a dal made in combination with vegetables. Learn how to make restaurant style Mughlai dal. To make dal Mughlai, clean, wash and soak the dals for about 30 minutes. Drain. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dals and keep aside. Heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with coriander. Indian style shahi dal may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious! The vegetables add a contrasting texture to the dals. It is amazing to see how common ingredients can be combined to make a unique dal like restaurant style Mughlai dal which can be served with both chapati and steamed rice. Tips for dal Mughlai. 1. Taste the dal before adding more salt. 2. Prefer to whisk the dal coarsely to enjoy a good mouthfeel. 3. For a non-Jain version, avoid adding the onions and garlic. It will taste equally good. Enjoy dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with step by step photos.

potato rotis |Indian potato roti | aloo roti | potato roti made with plain flour | with 17 amazing images Potato roti is made with potatoes, coriander, spices and ghee tossed into the dough. Use 2 tablespoons water and knead into a soft aloo roti dough. The potato roti made with plain flour is then cooked on a non stick tawa or griddle till golden brown in colour. potato rotis are the perfect Indian breakfast recipe. We have our potato rotis with some homemade curds and a glass of chaas. For lunch or dinner, Indian potato roti is a perfect replacement for roti. In fact, potato rotis can be one meal dinner had with curd and loads of sliced onions. Our potato roti recipe is not to be confused with punjabi aloo paratha where the aloo stuffing is put in the centre of the dough and cooked. In potato roti we have put the boiled potatoes into the dough and it's the same way Gujarati theplas are made. The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! Plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Enjoy potato rotis |Indian potato roti | aloo roti | potato roti made with plain flour with detailed step by step photos.

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

A soft layer of potato and paneer topped with a mouth-watering spinach and corn layer, garnished with tangy tomato slices – if that does not sound tempting enough, the best part is yet to come – the whole arrangement is topped generously with cream and cheese and baked to perfection. Indeed, the baked spinach with corn is a gourmet preparation befitting a king’s menu, yet so simple you can make it in your own kitchen and present it proudly to your family and guests.

hakka mushrooms recipe | veg stir Fried mushrooms | hakka mushrooms diabetic starter | Indian style healthy mushroom stir fry | with 13 amazing images. hakka mushrooms recipe | veg stir Fried mushrooms | hakka mushrooms diabetic starter | Indian style healthy mushroom stir fry is a low calorie, low carb starter for all the health conscious. Learn how to make veg stir Fried mushrooms. To make hakka mushrooms, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the mushrooms and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the spring onion greens and soya sauce and mix gently. Serve immediately. A mushroom lover's delight! Tossed with garlic and soya sauce, these mushrooms are sure to tickle anyone's taste buds. A little help from spring onions makes the veg stir Fried mushrooms all the more tastier and crunchier! This hakka mushrooms diabetic starter is a little watery because we have avoided the use of cornflour, which has a high glycemic index and is unhealthy for diabetics. Nevertheless, that does not harm the flavour of the mushrooms in any way, and you are sure to relish it thoroughly. Being low in carbs and calories and presence of fair amounts of protein, makes this Indian style healthy mushroom stir fry a wise and nourishing choice for weight watchers and heart patients too! However, heart patients with high BP need to be slightly cautious as the use of soya sauce may add on to its sodium content. Tips for hakka mushrooms. 1. Ensure to clean the mushrooms and remove the dirt before use. You can lightly rinse the mushrooms with water and pat them dry with paper towels. Alternatively, you can also lightly dust them in plain flour and rinse them with water to remove the dirt. 2. If you wish you can also add capsicum juliennes along with garlic in this recipe. 3. Be careful while adding salt as this recipe makes use of soy sauce. Try other diabetic friendy international flavours like the Celery Garlic Toast and Quick Stir Fry Cauliflower. Enjoy hakka mushrooms recipe | veg stir Fried mushrooms | hakka mushrooms diabetic starter | Indian style healthy mushroom stir fry | with step by step photos.

lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup | with 25 amazing images. The best way to live a fit and happy life despite this daily inconvenience, is to boost your natural immunity, and including vitamin C rich foods in your diet is one way of achieving this through healthy lemon coriander soup. That’s all the more reason to enjoy this delicious lemon and coriander soup made with Vitamin C rich ingredients like lemon, coriander, carrots and cabbage. The vegetable stock used in this recipe also helps boost vitamin C levels of each lemon and coriander soup bowlful. Vitamin C is also helpful in relieving cold and cough, so enjoy this comforting soup piping hot on days you feel down, or any cool winter’s day for that matter. I would like to suggest some tips to make the perfect lemon coriander soup recipe. 1. There is no need to be so specific about the vegetables you add to the stock. Onions, carrots and celery are the basic flavor-imparting agents for your soup. You can combine them with whatever is easily available like garlic, mushrooms, bell peppers or fresh herbs like parsley, thyme, rosemary and leek. Avoid starchy vegetables as they tend to make the stock cloudy. 2. Never add the coriander while the lemon and coriander soup is boiling and always add the coriander just before serving as it tends to become dark. Our website has a collection of other healthy vitamin C recipes. Check it out to learn exciting salad, smoothie and juice recipes. Enjoy how to make lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup | with 25 amazing images. | with detailed step by step photos and video below.

chilli cheese toast recipe | veg chilli cheese toast in sandwich toaster | Mumbai roadside chilli cheese toast | Mumbai roadside chilli cheese toast | with 18 amazing images. Our chilli cheese toast recipe is a veg chilli cheese toast made on a sandwich toaster. On Mumbai’s streets, chilli cheese toast is an elaborate treat, of chutney-coated bread topped with a succulent mixture of cheese, capsicum and green chillies. We prefer making the veg chilli cheese toast in sandwich toaster as the result is a more crisp toast than that made on a tawa. I grew up Mumbai roadside chilli cheese toast having on the streets of Breach Candy served on a paper plate. Toasted with a brushing of butter, the chilli cheese toast is a snack that will perk you up instantly with its vibrant flavour and wonderful texture. Notes on chilli cheese toast recipe. 1. Cover with another bread slice with the buttered-chutney side facing downwards. Press it tightly so that the stuffing doesn’t fall off. 2. Take a sandwich toaster and grease both its sides using butter. Pre-heat for a minute. 3. Cook on a medium flame, till the Cheese Chilli Toast turns brown and crisp on one side. Flip and cook the other side. Serve Mumbai roadside chilli cheese toast hot and fresh with tomato ketchup and green chutney. Check out our other popular Mumbai Street Foods collection of recipes which includes recipes like Veg Frankie, Chinese Bhel, Schezuan Chopsuey Dosa , Kaanda Bhajji Pav and many more. Enjoy how to make chilli cheese toast recipe | veg chilli cheese toast in sandwich toaster | Mumbai roadside chilli cheese toast | Mumbai roadside chilli cheese toast | with detailed step by step photos and video below.

potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | with 41 amazing images. Scrumptious and satiating, the aloo tikki sandwich is the ideal snack to appease your hunger! Learn how to make potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | The desi answer to pre-fabricated burgers! Lightly buttered bread plays host to crisp and sumptuous potato tikkis, crisp lettuce and juicy carrots, with a splash of tomato ketchup too, making the potato tikki sandwich a delicious meal-on-the-go. Spicy potato sandwich is packed with flavours trust me every bite of this sandwich is full of flavour and you can also add your twist to this aloo tikki sandwich according to your taste. You don’t need a griller or toaster to make potato tikki sandwich. We have used the simple tava which is available in every Indian kitchen. You will love the burst of flavours in the tikki, as well as the unique mouth-feel of crisp tikkis sandwiched between the softest of soft breads. Tips to make potato tikki sandwich: 1. Press the tikki gently after placing it on the bread slices. 2. Make sure to seal the edges properly of the tikki. 3. Instead of brown bread you can also use white bread slices. Enjoy potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | with detailed step by step images.

palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images. palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn. The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too. The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal. palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.

Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up. To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving. Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling. To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately. Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa. Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos.