coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with 27 amazing images. coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes is a flavourful Indian bread. Learn how to make easy coriander roti in 20 minutes. To make coriander roti, first make the dough. For that combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 4 equal portions and keep aside. Then make a stuffing of coriander, coriander-cumin seeds powder, turmeric powder, besan, green chillies and salt. Then divide the stuffing into 4 equal portions and keep aside. Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour. Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out. Roll out again into 125 mm. (5”) diameter circle using a little wheat flour. Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 3 more rotis. Serve immediately. Generally, coriander adds value to any dish in which it is used. Here, it steals the show! The use of minimal spices in Indian style hara dhania paratha speaks of coriander’s innate aroma and flavour. Easy coriander roti in 20 minutes are quick to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare. These rotis can be served as it is for breakfast or snack or with a bowl of curd at meal times. Healthy coriander roti is no short of nutritional benefits. Being made with wheat flour as a base, it is enriched with fibre. The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduces body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it, also targets to reduce skin inflammation, thus leaving your skin soft and smooth. These rotis can be enjoyed by people aiming a healthy lifestyle, weight loss as well as managing blood cholesterol and blood sugar levels. Tips for coriander roti. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult. 3. These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them. Enjoy coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | 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

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.

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!

Here's how you can welcome your favourite starter into the main course! Hara Bhara Kebab, the ever-popular starter made of chana dal, paneer and green-hued ingredients like spinach and green peas, is drowned in a tongue-tickling green gravy and served as a main course. The gravy has a vibrant taste, colour and texture because of the combination of spinach and fenugreek leaves with cream and spice powders. When the kebab and the green gravy come together, you get a totally awesome main course that you can combine with your favourite Indian breads to make a delicious meal. Don't forget the garnish of cheese because it significantly boosts the visual appeal and taste of the Hara Bhara Kebab in Green Gravy.

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!

Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with amazing 17 images. Bonda is a South-Indian snack which has a lot many variations and we have got you the traditional Mysore bonda recipe. Everyone has their own way of making it and this is our Mangalore goli baje version. An awesome snack from the ever-busy kitchens of Mysore, the Instant Mysore Bonda is a deep-fried bhajiya made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies. Tips for Mysore bonda recipe. 1. Curds help in making the Mysore bonda light. 2. Grated coconut, chopped onions or other veggies can be added to perk up the Mysore bajji. 3. Add baking soda and salt to taste. The soda along with curd is the most important ingredient to make the Mangalore bonda soft and light. Add salt only when you are ready to fry the bondas. Resting the batter with salt for more time will make the batter runny and watery. This traditional South Indian bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style bonda is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having Instant Mysore bonda in the monsoons. Mysore bonda tastes wonderful when served hot with chutney, and a cup of hot milky filter coffee! You can also try other South Indian recipes like the Masala Vadas and South Indian Filter Coffee. Learn to make Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with detailed step by step recipe photos and video below.

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 .

Come summer, you can see several ‘Neer Mor Pandhals’ dotting the landscape of Tamil Nadu. These are basically thatched roof sheds under which pots of Mor are stored in earthen pots and served free of cost to one and all, to beat the unrelenting summer heat. Mor is nothing but spiced buttermilk, which has a refreshing flavour and instant cooling effect! The peppy flavours of ginger, green chillies and curry leaves really kindle your appetite and make you down a glass or two more than you intend to! This refreshing drink can be made with less salt because the other ingredients enhance the flavour despite the use of less salt. You can also try other low-salt recipes like Bulgur Wheat Pongaly or One Meal Soup .

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.

vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with 22 amazing images. instant neer dosa is a healthy and quick breakfast recipe prepared just by mixing few ingredients within minutes. Learn how to make vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | neer dosa is a popular dosa variant from the Indian state of Karnataka. “Neer” means “water” in the Tulu language, meaning this dish is literally known as “water dosa.” This chawal ke aate ka dosa has soft texture with crunch of vegetables in every bite. In this instant neer dosa recipe, rice flour is used to prepare prepare thin batter which cut downs the entire soaking and grinding process. You can make this instant rice flour dosa for busy morning breakfasts or can be enjoyed with sabzi for lunch or dinner. Tips to make vegetable neer dosa: 1. Grease the tava each time you make dosa. 2. Makes sure to mix the batter well before making every dosa, as rice flour tends to settle down. 3. The batter should be of chass consistency, not too thick and not too runny. Enjoy vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with detailed step by step photos.

corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images. corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha. To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside. Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately. You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it! While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible. Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 parathas at one time on the tava. 4. Serve corn and vegetable paratha with lehsun ki chutney. Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos.

The Paneer and Mixed Vegetable Thai Soup is a sumptuous Oriental soup that features a large assortment of sautéed veggies, greens, sprouts, herbs and paneer, cooked in a flavourful vegetable stock that has the refreshing aroma of lemongrass. Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself.

An upma like dish made with powdered rotlas, the Wagharelo Rotla is a classic, time-tested way to make use of leftover rotlas. The characteristic taste and aroma of rotlas linger on even after they are powdered, and when cooked with ingredients like onions, ginger, garlic and green chillies, the powdered rotlas transform into a dish that is too yummy to resist. Slightly spicy, the Wagharelo Rotla is a wonderful breakfast option for cold winter days. In case you love this dish too much and want to make it with fresh rotlas too, you may do so by all means. But as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a powder. Try your hand at other interesting bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda .