paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan | with 15 amazing images. The Paneer Khurchan is as simple as preparing an everyday subzi but has an exclusive flavour and texture, perhaps due to the apt combination of veggies and spices with succulent paneer. Make sure you use really fresh and soft paneer for this dish, because it forms the bulk of the subzi and is therefore a key factor behind its success. The other ingredients like tomatoes, onions and cumin seeds are very easy to find and will not involve any extra effort. Notes on making paneer khurchan recipe. 1. The word ‘khurchan’ means scraping from the Hindi word khurachna. So, basically it’s paneer cooked in vegetable gravy, scraped to get a semi-dry sabji. 2. Mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally. Do not overcook the paneer, as it will become tough and chewy. 3. Cooking Paneer Khurchan on high flame will ensure the vegetables are tender yet crunchy. Just a matter of minutes before this tasty dish is ready on the table! Serve the Paneer Khurchan with Butter Naan or Tandoori Roti and a glass of Mint Chaas for a satiating meal. Enjoy how to make paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan recipe with detailed step by step photos and video below.

Dal is one of the main sources of proteins for vegetarians, and hence a part of the staple diet of most Indians. This wholesome, non-spicy recipe pools in the goodness of three varieties of dal—moong, masoor and urad. While that makes it special for the health-watcher, the highlight for the food-lover is the fact that it is tempered in butter and not in ghee. That imparts a special, virgin taste to the dish, making it truly irresistible. Feast on hot rice with mixed dal!

Simple, common ingredients are put together to make a delectable roti that fits perfectly into a blood pressure friendly menu. The crazy crunch of cabbages and onions, together with the spiky flavours of garlic and green chillies make this Cabbage and Onion Roti a drool worthy one. Apart from adding to the flavour and texture, garlic and onion are also heart-friendly ingredients, which are welcome additions to any high-BP diet. You can also try other healthy rotis like Oats Flax Seeds Roti and Low Salt Mooli Roti .

green moong dal paratha | moong dal paratha | split moong dal paratha | with amazing 23 images. green moong dal paratha is a protein rich paratha from the Rajasthani cuisine. It is super flavorful and satiating. All the ingredients used in moong dal paratha preparation are basic and can be easily found in every Indian household pantry. If you have soaked green moong dal handy this moong dal paratha can be made in a jiffty. Healthful moong dal takes the form of a tasteful moong dal paratha here! Cooked moong dal, along with potato for binding, onions for crunch and a range of spices for added flavour, makes a great green moong dal paratha that is soft and crunchy in texture. You will enjoy the unique combination of spices in this protein and iron rich green moong dal paratha , especially the thoughtful addition of crushed coriander seeds and amchur. To make green moong dal paratha all we have done is combined green moong dal, whole wheat flour, mashed potatoes, onions, coarsely crushed coriander seeds, coriander leaves, garam masala, powdered sugar, chilli powder, dried mango powder into a soft dough. Rolled into circles and cooked on tava until golden brown. I use moong dal paratha as a tiffin treat, it is also a great way to add protein and iron rich food to my children’s diet. Also, green moong dal aids weight loss. What makes this paratha quick and easy is that all the ingredients are combined together and rolled. If you enjoyed this sumptuous split moong dal paratha then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Learn to make green moong dal paratha | moong dal paratha | split moong dal paratha | with detailed step by step photos and video below.

methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with 15 amazing images. methi missi roti is a traditional Punjabi flatbread that is packed with flavor, nutrition, and texture. This wholesome roti is made with a combination of whole wheat flour, gram flour (besan), fresh fenugreek leaves (methi), and an array of aromatic spices. The addition of fenugreek leaves not only lends a distinct and slightly bitter flavor but also adds a pleasant earthy aroma to the roti. methi missi roti is not only delicious but also nutritious. Fenugreek leaves are rich in fiber, vitamins, and minerals, making them a healthy addition to this dish. The combination of whole wheat flour and gram flour adds protein, fiber, and complex carbohydrates, making methi missi roti a filling and satisfying meal option. The texture of methi missi roti is another highlight of this dish. The gram flour adds a nutty crunch to the roti, while the fenugreek leaves contribute a slight chewiness, creating a delightful contrast of textures. This unique combination makes methi missi roti a versatile and delicious choice that can be enjoyed on its own or paired with a variety of curries, curd, low fat curds, raita or achar. Overall, methi missi roti is a flavorful and wholesome flatbread that celebrates the rich culinary heritage of India. With its blend of aromatic spices, fresh fenugreek leaves, and hearty flours, this dish is a delightful and nutritious addition to any meal. Give methi missi roti a try and experience the delicious fusion of flavors and textures it has to offer. Pro tips for methi missi roti. 1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 2. Add 1/2 cup chopped fenugreek leaves (methi). They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis. Enjoy methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with step by step photos.

ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with 40 amazing images. ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack is a protein rich snack. Learn how to make methi ghugni. To make ghugni, soak the safed vatana in enough water for 8 hours. Drain well, add 2 ½ cups of water and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and bayleaf and sauté on a medium flame for 30 seconds. Add the onions, ginger and garlic and sauté on a medium flame for 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, cumin seeds powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the boiled safed vatana (along with the water in which they were cooked), mix well and cook on a medium flame for 8 to 10 minutes. Add coriander and mix well. Serve hot. A Bengali style recipe which is enjoyed as a snack by most. Not being cooked in too much oil, it is healthy. The methi ghugni is a variation to ghugni, with the addition of fenugreek leaves. These are a good source of iron, folic acid and vitamin A which help to boost haemoglobin levels as well immunity. The masalas and the final touch of coriander, on the other hand, adds to the appeal and taste of this Bengali snack. It's quite satiating thus avoiding munching on other fried snacks. This healthy Bengali ghugni being a good source of protein and fibre adds satiety and boosts metabolism. Thus it is a healthy choice for weight watchers. Heart patients and diabetics too can enjoy this lip-smacking snack in between meals. Tips for ghugni. 1. The safed vatana has to be soaked, so plan for it in advance. 2. The safed vatana after cooking should be well cooked, but not mushy. 3. After the vatana is cooked with all the masala, it should be cooked till all the water evaporates. 4. Some people enjoy it like curry. If you want curry, then cook the vatana with masala for only 2 minutes. 5. While methi is not a very common addition to ghugni, we have added it to make it all the more nourishing. If you wish, you can avoid it. 6. You can substitute grated ginger and garlic with ginger-garlic paste if you wish to. Enjoy ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with step by step photos.

This is one dish that needs no introduction! an evergreen favourite among Indians of all age groups and ethnicities.

Time to warm your soul and rejuvenate your body with this wholesome, vitamin-loaded Vegetable Broth with Yeast Marmite. A delight to behold and a pleasure to sip on, this healthy broth is chock-full of nutrients from assorted veggies. The yeast extract gives a nice taste and vitamin B to the broth, while wholegrain barley keeps your sugar levels under control. The barley gives a nice pearl-studded appearance to the soup, as well as a nice mouth-feel. It absorbs the flavour of the yeast extract in this clear soup, and tastes really good. Also have a go at other broths like Broccoli Broth or Paneer, Vermicelli and Mushroom Vegetable Broth .

bean and tomato soup recipe | rajma tomato soup recipe | healthy Indian kidney bean soup recipe | with 25 amazing images. bean and tomato soup recipe is an Indian soup made with kidney beans. Learn how to make rajma tomato soup. bean and tomato soup is made with kidney beans, tomatoes, and a variety of herbs and spices. It can be made in a variety of ways, but the most common method is to cook the tomatoes in vegetable stock until they are tender, then add the kidney beans, herbs, and spices and simmer for a minute. To make bean and tomato soup, heat the olive oil, add the onions and garlic and cook till the onions are translucent. Add the tomatoes and chilli powder and cook for a few minutes. Add 3 cups vegetable stock or water and simmer till the tomatoes are cooked. Cool slightly then use a hand blender to blend it until smooth or use a mixer. Add the rajma, basil, oregano, sugar, salt and pepper. Cook for 1 minute. Serve rajma and tomato soup hot with toasted multigrain bread. kidney bean and tomato soup can also be served on its own or with a side of crusty bread or crackers. It can also be topped with a dollop of yogurt or sour cream, a sprinkle of shredded cheese, or a handful of fresh herbs. Main ingredients for bean and tomato soup. Rajma has a slightly nutty and earthy flavor that compliments well with the tangy and acidic flavor of tomatoes. Rajma is rich in Potassium which is critical for those with high blood pressure as it lessens the impact of sodium. Eating rajma is good for diabetics due to being a fiber rich food. Tomatoes have a tangy and acidic flavor that compliments well with the nutty and earthy flavor of kidney beans. Tomatoes are an extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. This healthy and satisfying, bean and tomato soup has only 136 calories making it perfect for anyone on a weight loss journey. bean and tomato soup is rich in folic acid, phosphorus, vitamin B1, calcium, dietry fibre and vitamin A. Pro tips for bean and tomato soup. 1. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 2. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. Enjoy bean and tomato soup recipe | rajma tomato soup recipe | healthy Indian kidney bean soup recipe | with step by step photos.

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.

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with 36 amazing images. katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is a delight to behold and bite into. Learn how to make Indian tokri chaat. To make katori chaat, first make the katori. In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture. Add approx. ½ cup of water and knead into a stiff dough. Cover with a lid and keep aside for 15 minutes. Divide the dough into 6 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling. Prick it all over using a fork. Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife. Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides. Repeat steps 5 to 8 to make 5 more katoris. Keep aside. Then to make Indian tokri chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, chilli powder and salt evenly over it. Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it. Repeat steps 1 and 2 to make 5 more katori chaats. Serve immediately. Aloo tokri chaat is crispy katori filled with a spicy mixture of sprouts, potatoes, onions, tomatoes and chutneys. But here the katori is homemade and not store-bought. Deep-fried to perfection, the cases can be made days in advance and keep well when stored in an air-tight container. Just rustle up the stuffing and serve these pretty potato basket chaat to display your culinary skills to your family and friends. Easy to serve at parties, this dish is sure to satisfy the whims of chaat lovers without a second thought. The tongue-tickling flavour which lifts up every diner's spirit is a generous spread of fresh chutney and a sprinkle of chaat masala along with jeera powder. Learn how to make the perfect green chutney and sweet chutney for Indian tokri chaat. Tips to make katori chaat. 1. Crumbly texture is very important to get perfect crispy and flaky katori. 2. Put all the wet ingredients just before serving otherwise the katori will become soggy. 3. Be careful while frying the katori, it will loossen the sides, then remove the vati carefully. 4. You can store the katori in an airtight container for a week. Enjoy katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with step by step photos.

The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts. Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .

Risotto is an Italian one-dish meal of rice and cheese cooked with other ingredients. It has a khichdi like consistency, which is very comforting and soothing to the palate, while also being very satiating. In this Creamy Pumpkin Risotto, we have thrown in a smart assortment of delicious ingredients to make it super tasty. While cream and pumpkin sauce give it a soft, luscious mouth-feel, a splash of herbs and pungent veggies like onion and garlic give it a lip-smacking flavour! Something that’s sure to make you lick your fingers, the Creamy Pumpkin Risotto is a blissful one-dish meal, which will prove to be better than even a full spread! Enjoy other Italian recipes like the Creamy Beetroot Risotto or Italian Style Baby Potatoes .

rajma spinach soup recipe | spinach bean soup | healthy spinach in bean soup | with 20 amazing images. rajma spinach soup is a healthy Indian soup. Learn how to make spinach bean soup. rajma and spinach soup is a flavorful and low calorie Indian soup that combines the rich, earthy flavors of kidney beans (rajma) with the vibrant green goodness of spinach. This hearty soup is a popular choice in Indian cuisine, known for its comforting and satisfying qualities. To make rajma and spinach soup, heat the olive oil or oil in a deep non-stick kadhai, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the spinach and sauté on a medium flame for another 1 to 2 minutes. Add the salt, pepper. Oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute. Add the rajma and 4 cups of vegetable stock or water, mix well and bring it to boil (approx. 4 minutes). Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve rajma and spinach soup hot garnished with cheese. The resulting dish is a delicious and nourishing soup with a velvety texture from the kidney beans and a burst of freshness from the spinach. It is often served with a garnish of fresh cilantro and can be enjoyed on its own or paired with a side of rice or Indian flatbread for a complete and satisfying meal. rajma and spinach soup is not only tasty but also packed with protein, fiber, vitamins, and minerals, making it a wholesome and nutritious option. It is a popular choice for a comforting and filling lunch or dinner, especially during the cooler months, and it is a wonderful representation of the diverse and flavorful cuisine of India. pro tips for rajma and spinach soup. 1. Add chopped spinach (palak). When chopped, spinach adds a subtle thickness to the soup, giving it a more satisfying mouthfeel compared to just broth and beans. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. 2. Add soaked and boiled rajma (kidney beans). Rajma has a nutty, earthy flavor and creamy texture that contrasts beautifully with the fresh bitterness of spinach. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. 3. Add tomato puree. Tomato puree brings a touch of natural sweetness and acidity to the soup, balancing the earthy notes of rajma and the slight bitterness of spinach. Enjoy rajma spinach soup recipe | spinach bean soup | healthy spinach in bean soup | with step by step photos.