vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice | with 24 amazing images. vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice is a quick fix rice preparation. Learn how to make Gujarati vaal dal pulav. To make vaal ni dal pulao, heat the oil in a deep non-stick pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder, mix well and sauté on a medium flame for 2 minutes. Add the sprouted vaal, rice and salt and mix well. Cover and cook on a medium flame for 5 minutes, while stirring once in between. Garnish with the coriander and coconut, and serve hot with chaas. Rice and sprouted vaal waltz together to make a delectable one-dish meal! If you wish you can also make Gujarati vaal dal pulav with only garlic and red chillies. Whichever way you make it, remember that the specialty of this dish is that it is to be cooked in oil unlike other rice preparations, which are usually cooked in ghee. If you have some leftover rice, you can make the vaal dal rice the next day for lunch as a surprise. But ensure that each grain of cooked rice separate to enjoy it. Learn how to make the perfect cooked rice for pulao. Tips for vaal ni dal pulao. 1. Boil the sprouted vaal for 8 to 10 minutes till soft. 2. Vaal ni dal pulao is best served with a tall glass of chaas. Enjoy vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice | with step by step photos.

Here is a versatile dish that can serve not only as a healthy side-serving but even as a main course.

The pastry base is filled with a cheesy white sauce mixed with blanched spinach and American corn to give an attractive colour and flavour to the dish. Try it once and it is sure to become a hot favourite!

Bean Sprouts is a very salad-friendly ingredient, as it has a wonderful crunchy texture, along with a pleasant, mildly-sweet flavour. In this multi-faceted salad, bean sprouts team up with delicious veggies like capsicum, cucumber and spring onions, not to forget everybody’s favourite kidney beans! This combo of veggies and beans makes this Mexican -style salad a nutri-dense one, while the innovative avocado-based oil-free guacamole dressing makes it incredibly tasty. The avocado also imparts a wise dose of good fats to the creamy dressing, all of which makes the Bean Sprouts and Lettuce tossed in Guacamole Dressing a valuable addition to your menu. Just spread a portion of this wholesome salad in a Chapati and roll it up tightly to make a wrap and enjoy with a bowl of Carrot Onion Soup .

Khakras are extremely popular snacks. They are nothing but thinly rolled out masala (or plain) chapatis which are made crisp over a tava (griddle). Khakras are readily available at most farsan shops and I get stumped at variety they come up with each time. The other day, I came across pav bhaji khakras, Punjabi masala khakra - the list was endless! You can however use the flavour you like the most or simply plain khakras or even tortilla chips! This recipe uses khakras (broken into pieces) topped with paneer, sweet corn and green peas tossed in an aromatic tomato topping. This is a recipe that the entire family will relish. It is elegant and truly simple to prepare!

Sindhi kadhi showcases a rare combination of vegetables like corn, cluster beans, drumsticks, ladies finger and bottle gourd in a tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!

The steamed spinach dumplings are usually served in a rich cheese sauce, almond sauce or butter sauce. For a healthy combination, this has been substituted with a low cal, yet creamy pumpkin sauce. Make sure to add all the dumplings and the sauce to the whole wheat spaghetti just before serving.

Truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil.

grilled corn toast recipe | Indian paneer corn open toast | cheese corn and onion toast | with 24 amazing images. grilled corn toast recipe | Indian paneer corn open toast | cheese corn and onion toast is a quick fix snack using leftover bread slices. Learn how to make Indian paneer corn open toast. To make grilled corn toast, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the sweet corn kernels, capsicum and paneer and sauté on a medium flame for another 2 minutes, while stirring occasionally. Add the tomatoes, green chillies, milk, cheese, mustard powder and salt, mix well and cook on a medium flame for 1 minute. Divide the topping into 4 equal portions and keep aside. Grill the bread slices in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread turns crisp from the top. Place the grilled bread slices on a flat dry surface with the crisp side facing downwards and apply a portion of the topping evenly over it. Grill in a pre-heated oven at 180°c (360°f) for another 4 to 5 minutes. Serve hot topped with tabasco sauce. Crispy bread slices topped with a lusciously creamy mixture of sautéed corn, capsicum and paneer perked up with tomatoes and chillies, the Indian paneer corn open toast makes a thrilling snack when served with Tabasco sauce. Once grilled, you acquire a medley of flavours and textures that your taste buds will love to indulge in! The eye appealing colours of the veggies makes this cheese corn and onion toast a suitable choice for kids of all ages too! You can adjust the amount of green chillies as per your kids liking. To make it healthy, you can substitute the white bread with multigrain bread or almond bread and avoid the use of cheese. Tips to make grilled corn toast. 1. Leftover bread slices can be used for this recipe. 2. Once they are baked make sure you serve them immediately. 3. We have used processed cheese, you can also use mozzarella cheese if you wish to. Enjoy grilled corn toast recipe | Indian paneer corn open toast | cheese corn and onion toast | with step by step photos.

This versatile dish can be served as a starter or as an accompaniment to the main meal.

What a wonderful way to eat cauliflower! When combined with peanuts and coconut, cauliflower sheds its unpleasant smell and comes across as a gourmet ingredient.

ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni paste | with 16 amazing images. Ginger green chilli paste is an essential addition to the Indian kitchen, as it readily lends a zingy flavour to many a savoury dish like Nylon Khaman Dhokla, Gujarati Kadhi and Moong Dal Kachori. Check our 350 recipes using Ginger Green Chilli Paste. adrak mirchi ka paste is used in most regional Indian cuisines, and is therefore readily available in the market under various commercial brands. However, these packed pastes generally contain preservatives and the flavour is also not so fresh. Considering that the ginger green chilli paste is so easy to make, we suggest you make a small batch and keep it handy in the fridge at all times. It is a simple four-ingredient ginger green chilli paste recipe, and you can make it within minutes. Adding oil to the aadu marcha ni paste gives it a smooth texture and also increases the shelf life as oil acts as a natural preservative by shielding away bacteria and other trouble-makers, you can store it upto 3 months. This homemade adrak mirchi ka paste is guaranteed to make your cooking faster, while also enhancing the taste of Indian dishes! Also try other homemade paste like ginger-garlic paste and chilli garlic paste. Enjoy how to make ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni paste | with step by step photos below.

Health and taste, this subzi gives you the best of both worlds. You can grind the masala and store it in the refrigerator to use as and when required. However, freshly ground masala works its own unbeatable magic!

South Indian cuisine generally uses a lot of coconut. However, it is used in a balanced way with the required amount of spices, tamarind, etc. In this delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies. This spicy curry gets a tangy twist with the addition of tamarind pulp. In some ways, this is a variant of the popular South Indian dish called Avial, which uses thick curds instead of tamarind to perk up the curry.