cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with 25 amazing images. cabbage masala recipe is a healthy Indian sabzi made with lots of shredded cabbage. Learn how to make cabbage sabzi. Here’s an everyday cabbage masala recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds, mustard seeds, curry leaves and green chillies, this Indian healthy patta gobi matar sabji gets a nice touch from the addition of tomatoes. A variation to cabbage masala recipe in Gujarati style cabbage vatana nu shaak and South Indian style cabbage stir fry using coconut. So take your pick on which cabbage style sabzi you like. cabbage masala is an easy and quick vegetable recipe with the combination of three regularly used vegetables. In this cabbage sabzi, cabbage, tomatoes and green peas are cooked with Indian spices. Cabbage used in cabbage masala is low in calories, relieves constipation, and is good for diabetics. Cabbage has high levels of flavonoids and anthocyanins and has long been used as a herbal medicine. The pleasant but appetizing flavour of the cabbage masala, together with the nice crunch of cabbage and the sweetness of green peas makes this quick cabbage sabzi an awesome recipe, which is easy to make but sure to please. Serve cabbage sabzi with roti or bajra roti. Tips for cabbage masala recipe. 1. You can use frozen green peas instead of boiled green peas. 2. Wash the cabbage before using. 3. Use coconut oil instead of processed seed oils for a healthier diet. 4. Cabbage masala sabzi can be cooled completely and packed in a Indian tiffin box, dabba. Enjoy cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with step by step photos.

makhana bhel recipe | fox nut bhel recipe | makhana chaat | easy makhana bhel | with 24 amazing images makhana chaat an Indian snack that is sure to tantalize your taste buds! This low-calorie snack is light on tummy and tastes delicious to your palate. Learn how to make makhana bhel recipe | fox nut bhel recipe | makhana chaat | easy makhana bhel | Makhanas, also called foxnuts or lotus seeds. Makhana is an excellent source of several important nutrients and makes a great addition to a healthy diet. They are low in cholesterol, fat and sodium, making them an ideal snack for untimely hunger pangs. They are also gluten-free, protein-rich and high in carbohydrates. They also help to loose weight. makhana bhel is a delicious sweet, tangy, and spicy, healthy chaat recipe prepared with makhana (puffed lotus seeds/fox nuts), onions, tomatoes, cucumber, sweet and spicy chutneys, spices, and topped with sev. Make this quick and easy makhana bhel for your next evening snacks or a chaat party. You can also check other bhel recipes like Mumbai road style bhel puri and dahi bhel. Tips to make makhana bhel recipe: 1. Roast the makhanas well to make them crispier. 2. You can adjust the sweet chutney and green chutney according to your preference. 3.Serve the makhana bhel immediately or else it will become soggy. Enjoy makhana bhel recipe | fox nut bhel recipe | makhana chaat | easy makhana bhel | with detailed step by step images.

multigrain roti |mix 5 flour roti | healthy multigrain chapati | with 25 amazing images. Multigrain roti is made with 5 nutritious flours that provide iron, protein, fiber and vitamin b. We have combined 5 healthy Indian flours: jowar flour, bajra flour, ragi flour, nachni flour, besan and whole wheat flour in healthy multigrain chapati. Then added nutritious vegetables to add taste and crunch which include onions, tomatoes and coriander leaves. Add few green chillies to add up the spice and also Indian masala’s like turmeric powder and red chilli powder. Mix well and knead into a dough, roll flat and cook a non stick tava to make mix 5 flour roti. Looking for healthy and nutritious options when losing weight or eating healthy? Multigrain roti is one of the low calorie roti that you can add to your diet. I make Multigrain Roti for breakfast and also for my kids tiffin as it is tummy filling and supremely healthy. See why the 5 flours used are good for you in multigrain roti. Jowar flour is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fibre which in turn is good for diabetics and a heart. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Besan has more good fat than whole wheat flour and also higher protein content. All these combined flours together make a very nutritious and healthy multigrain roti. Multigrain roti is a quick roti recipe and you can make it for any meal of the day, be it for healthy breakfast roti, lunch roti or dinner roti. It is also an healthy option for diabetics and is low in calorie. Have the healthy Multigrain roti with low fat curds!! Enjoy multigrain roti |mix 5 flour roti | healthy multigrain chapati | with detailed step by step photos and video given below.

pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images. pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately. Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day. Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below.

vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with 35 amazing images. vegetable manchow soup is a famous restaurant style manchow soup in India and also a popular roadside manchow soup which is hot and spicy. It is famous Indian street food and perfect to keep you warm in winter. This is a thick vegetable manchow soup where cornflour is used as the thickening agent. vegetable manchow soup is an all-time favourite Indo-Chinese soup, which is sure to fire up your digestive juices and boost your spirits with its appetizing aroma and tongue-tickling flavour! The strong accents of ginger and garlic make restaurant style manchow soup an ideal soup to serve on a damp monsoon day. While the soy sauce gives it an awesome Umami flavour, the topping of fried noodles gives vegetable manchow soup an exciting crunch and makes it a bit filling too. The vegetable manchow soup is made with common ingredients, which will be available with anyone who likes Chinese food. Vegetable manchow soup is also easy and relatively quick to make. So you can try it out immediately and see for yourself if it lives up to our praise! You can also try other recipes like the Sweet Corn and Vegetable Soup or Vegetable and Noodle Soup. Learn to make vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with step by step photos and video below.

semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with 23 amazing images. semiya veg upma recipe | vermicelli upma | how to make quick semiya upma | wheat vermicelli recipe is a popular breakfast recipe in South India. To make semiya veg upma, dry roast the vermicelli in a non stick pan for 3 minutes or till the vermicelli turns brown in colour. Remove from the flame and keep aside. Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal. When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute or till the onions turn translucent, while stirring continuously. Add the salt and 1 1/4 cups of water and bring to boil on a high flame. Add the vermicelli and mix well. Cover with a lid and allow it to cook for 4 minutes or till all the water gets absorbed and the vermicelli gets cooked. Add the coconut, coriander and lemon juice and mix well. Serve hot garnished with roasted peanuts and coriander sprig. This interesting recipe is a variation of the popular and common South Indian recipe upma,using wheat vermicelli instead of rice vermicelli. The use of peanuts as garnish gives an interesting crunch to this recipe. This quick semiya upma is ready in 20 minutes and perfect for a breakfast or snack recipe. The added advantage is that it can also be carried to work in a dabba. It tastes great with freshly ground coconut chutney. Being made with whole wheat, this vermicelli upma is slightly healthier than the one made with rice vermicelli. To increase the nutritional value of this upma, you can also add some boiled green peas to this upma. Tips for vermicelli upma. 1. Prefer a broad non-stick pan to roast the wheat vermicelli so the roasting is uniform. 2. Keep stirring the upma when it is getting cooked to avoid the semiya from sticking to each other. 3. To pack it in a dabba, cool it completely and then pack in an airtight container. You can also try other variants of upma like Varagu Upma, Broken Wheat Upma and Soya Upma. Enjoy semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with step by step photos.

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

Rich and intense – these are the first words that come to your mind when you taste the Khumbh aur Baby Corn Subzi. This gravy takes you back to the Mughal era with its pungent flavour and dense mouth-feel. Of course, you can expect nothing less than luxury out of a dish that contains milk, cream, curds and onion paste along with an assortment of spice powders too. Relish this succulent accompaniment piping hot, with your favourite pulao or roti. You can prepare the boiled onion paste in advance, so it becomes easier to prepare this delicacy.

fried egg masala recipe | masala egg omelette curry | masala fried egg | with 41 amazing images. fried egg masala curry is a flavorful and hearty dish that combines the richness of fried eggs with a spicy, aromatic masala gravy. Learn how to make fried egg masala recipe | masala egg omelette curry | masala fried egg | The masala egg omelette curry is typically prepared with a flavorful tomato-based gravy, and the eggs are fried to a golden perfection and then simmered in a thick, spiced onion-tomato gravy, which is infused with aromatic spices. This masala fried egg recipe is perfect for a quick and easy meal, packed with the bold flavors of Indian spices. This dish pairs wonderfully with hot rotis, parathas, or steamed rice, making it a versatile option for lunch or dinner. pro tips to make fried egg masala: 1. If you do not want to fry the eggs then you can simply add boiled eggs to make this recipe. 2. You can adjust the consistency of the curry according to your preference. 3. You can squeeze a little lemon juice for added flavour. Enjoy fried egg masala recipe | masala egg omelette curry | masala fried egg | with detailed step by step photos.

semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | with 26 amazing images. semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | is a low salt Indian breakfast especially for high blood pressure patients. Learn how to make healthy semiya upma. To make semiya veg upma, heat a broad non-stick pan, add the vermicelli and dry roast it on medium flame for 3 minutes or till it turns golden brown in colour. Remove from the flame and keep aside. Heat the oil in the same broad non-stick pan and add the mustard seeds and urad dal and salute on a medium flame for 30 seconds. When the seeds crackle, add the onions, green chillies and curry leaves and sauté on medium flame for 2 minutes. Add the carrots, peas and ¼ cup water and mix well. Cover with a lid and cook on medium flame for 4 minutes or till the vegetables get cooked, while stirring occasionally. Add the vermicelli, 1 cup of hot water and salt and mix well. Cover with a lid and cook on medium flame for another 6 minutes, while stirring occasionally. Switch off the flame, add the lemon juice and mix well. Serve hot. Whole wheat vermicelli vegetable upma is a quick nourishing breakfast because it can be cooked quite swiftly and does not require much advance planning or preparations. This is a healthier version of seviyan upma with lots of colourful veggies and just the right amount of salt. A traditional tempering boosts the aroma of this low salt semiya upma for hypertension while a squeeze of lime accentuates its flavour. It is a wise breakfast choice for those with high blood pressure as we have used limited quantities of salt in this recipe. For diabetics, we recommend half serving at a time. The veggies add colour while also adding nutrients to this healthy semiya upma. Carrots add in vitamin A - necessary for healthy skin and vision, while the green add in fibre – a nutrient needed to manage blood cholesterol levels, blood pressure and also a healthy digestive system. Tips for semiya veg upma. 1. Remember to chop the carrots finely, so they cook faster and also give a good mouthfeel. 2. Try to cover and cook this upma as we have shown in the recipe, to preserve nutrients. 3. After adding lemon juice do not cook, else it will lend a bitter taste. You can also have a go at other low-salt breakfast recipes like Poha Handwa and Mini Carrot and Cabbage Buckwheat Pancake. Enjoy semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | with step by step photos.

A refreshing change from the usual white sauce based Continental preparations, the Creamy Mixed Vegetables in Spinach Gravy features a vibrant and buttery spinach sauce with hints of onion and pepper perked up with colourful and crunchy vegetables. When topped with grated cheese and baked till the flavours intensify, this becomes a tantalising and sumptuous meal together with garlic bread.

matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video

batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images. An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack. To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge. The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box. Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below.

masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with amazing 30 images. Masala Omelette Pav is one of the classic street foods of Mumbai, which packs the sumptuousness of omelettes into a handy sandwich form. egg omelette pav is also a popular Indian street food. It is super easy and quick to make. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian version of it which is famously known as “Masala omelette”. Masala omelette is also famously sold on streets and every vendor has his own style and version of making it. To make Mumbai roadside omelette pav perfectly cooked omelettes are sandwiched between buttered and toasted ladi pav. A sprinkling of onions perks up the texture of the Masala Omelette Pav while a dash of garam masala boosts the flavour. You can also sprinkle some cheese and chaat masala if you wish to. We have made Mumbai roadside omelette pav by whipping eggs along with onions, tomatoes, green chilli coriander leaves and garam masala. Further, we have poured a portion of the egg mixture on a non-stick pan and cooked it from both the sides until brown. Next, to assemble we have toasted ladi pavs with butter and kept aside. Next, we have sprinkled garam masala on both the sides of the ladi pav along with onions and cut and placed masala omelette over the lower halve of the ladi pav and closed the pav by pressing it lightly. Our masala omelette sliders is ready to be relished!! Masala omelette pav is a tummy filling recipe which makes it perfect for breakfast or you can also have it as evening snack. egg omelette pav is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it along with a hot cup of Masala Chai, it goes along really very well. You can also, pack it in your tiffin and carry it along and relished while travelling. You can also try other Mumbai roadside recipes like the Mysore Masala Dosa and Pani Puri. Learn to make masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with detailed step by step recipe photos below.