dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with 30 images. dal and vegetable idli is a healthy idli for all as there is no rice used. Learn to make methi dal idli. methi dal idlis are slightly heavier than the regular idlis as the batter is not fermented. Because of the combination of 3 dals and vegetables like methi, green peas and carrots dal and vegetable idlis are very nutritious. These are great for an early pregnancy boost and being an excellent source of iron, fibre, folic acid and vitamin c, 3 dal idli will ensure that you and your baby get plenty of goodness. You can even make sumptuous pancakes with the same batter instead of steaming them into idlis. Tips for methi dal idli: 1. Just before steaming, add 1 1/2 tsp fruit salt. This makes the idli soft. 2. Mix batter gently. Don't over mix the batter or your idli will not become fluffy. Enjoy dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with step by step photos.

dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with amazing 40 amazing images. dal pakwaan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy dal pakwan chaat . The pakwans are made in an attractive mini-size, and topped with delicious chana dal. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. dal pakwan chaat recipe works very well as a party starter and an appetizer! This is one recipe that my kids love madly! Who doesnt love chaat? Here we have minimized the size of the crispy pakwans. You can also make pakwans in advance and store them in an air-tight container. The dal is also super quick and easy to make, every ingredient used for making this lip-smacking chaat is basic and is found in each and every Indian household! Though the preparation may take a while, yet the outcome and results will blow your taste buds off and you would wish that the plate of chaat doesn't end! A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike. Some tips to make the dal pakwan chaat recipe. 1. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy. 2. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely. Sindhi Koki, Sindhi Kadhi, Sai Bhaji, Spicy Sindhi Dal, Aloo Tuk, Kamal Kakdi ki Subzi are other popular Sindhi recipes. Enjoy dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with detailed step by step recipe photos and video below.

Corn – one of the most versatile of ingredients, with a universal appeal – proves its mettle once again in this lip-smacking Baby Corn Hara Masala. An extremely quick and simple cooking procedure of sautéing baby corn with a spicy and herby hara masala transforms the mildly-flavoured vegetable into a tongue-tickling delight that you can serve either as a starter or as an accompaniment to the Main Course . Just make sure you serve it hot, to engage its full flavour.

Chana Dal Vada, with its crunchy texture and satiating homely flavour is an all-time favourite South Indian snack, commonly served as a starter at parties. With a little twist, this normally deep-fried snack can be made healthier. In this recipe, we have cooked the vadas on a tava with minimal oil. These Tava Chana Dal Vadas have an interesting texture, aroma and taste, which is a bit different from the deep-fried one but equally good. It is important to first shape the vada into a round and then flatten it till thin, because if it is thick, it will not cook properly and have a raw taste inside. Make sure you cook the vada on a slow flame so that it gets completely cooked inside also. Shape one vada and a time and cook it immediately on the tava. Do not shape them all at one go because they will lose their shape and also dry up before cooking. Serve these vadas immediately because they are made with less oil and tend to dry up after a while. You can also try other healthy snacks like Khumbh Ke Kebab , Healthy Momos and Triangles with Italian Relish .

tomato and baked beans soup recipe | Indian baked bean and tomato soup | baked bean soup | baked bean soup. tomato and baked beans soup is a fragrant soup which will awaken your senses. Learn how to make baked bean and tomato soup. Baked bean and tomato soup is a spicy soup perfect for an Indian winter’s day, yet not too spicy that it makes your eyes water! To make tomato and baked beans soup, combine the tomatoes, 4 cups of water and cook on a medium flame for 8 to 10 minutes. Cool and strain it. Heat the oil in a deep pan, add the onions and sauté on a medium flame for 1 minute. Add the capsicum and spring onion whites and greens and sauté on a medium flame for 1 minute. Add the prepared tomato mixture and boil for 2 to 3 minutes, while stirring occasionally. Add the tomatoes, baked beans, white sauce, sugar, chilli sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with cheese. The baked bean soup represents a delicate balance of tang and spice mellowed down with white sauce so every mouthful can be relished thoroughly. Serve it with toasted herbed breadsticks. The thick texture of this soup is due to the addition of white sauce. Learn how to make the perfect white sauce at home. Tips for tomato and baked beans soup. 1. Use only readymade canned baked beans for this recipe to relish its true flavours. 2. To make it kid-friendly, avoid adding the chilli sauce and top with a little sprinkle of cheese. You can also try other Mexican Soups like Mexican Nacho Soup, Sopa De Milho Verde and Tortilla Soup. Enjoy tomato and baked beans soup recipe | Indian baked bean and tomato soup | baked bean soup | baked bean soup | with recipe and video below.

A sumptuous and super-tasty dish, the Omelette Sandwich on Tawa brings together the best of two all-time favourite snacks. A fabulous omelette is cooked and sandwiched with cheese between two slices of buttered, chutney-lined bread slices, and then toasted on a tava to a crispy golden brown. Buttery, cheesy and crisp, with a succulent omelette filling, this sandwich is a dream come true for every egg-lover. Have it for breakfast or as an evening snack . You can also try other egg recipes like the Masala Omelette or Masala Omelette .

gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images. Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy. The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal. pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors. Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.

Mixed vegetable paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.

mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | with 41 amazing images. mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes is an easy but elegant sabzi to serve for parties. Learn how to make mushroom masala curry. To make mushroom curry, first make the paste. Combine the onions and 1 cup of water in a deep vessel and cook on a medium flame till the onions turn soft. Keep aside to cool slightly. Add the garlic, ginger and cashewnuts and blend in a mixer to a smooth paste. Keep aside. Then heat the oil in a kadhai, add the cardamom, bayleaves and cloves and sauté on a medium flame for a few seconds. Add the paste and sauté on a medium flame for 2 to 3 minutes. Add the garam masala, chilli powder, ginger and green chillies, mix well and cook on a medium flame for 1 minute. Lower the flame, add the curds and mix well. Cook on a slow flame for 1 minute, while stirring continuously. Add the mushrooms, coriander, 1/2 cup water, salt, mix well and cook on a medium flame for another 1 to 2 minutes. Serve the mushroom curry hot. Creamy mushroom curry without tomatoes is a very Indian way of cooking mushrooms. Fresh coriander and boiled onion paste make this gravy very flavoursome, totally overriding the blandness of mushrooms. Dashingly flavoured with cashewnuts, it creates a pleasurable creamy texture and flavour, which you are sure to enjoy thoroughly. The use of whole spices like cardamom, bay leaves and cloves along with some spice powders, raises the palatability of this Indian mushroom masala. Further the addition of curd forms the base of its gravy. Plain paratha or tawa butter naan are perfect accompaniments to this mushroom masala curry. They are together sure to kindle your appetite. Tips for mushroom curry. 1. Remember to clean the mushrooms before use. Never soak mushrooms in water. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels. 2. Alternatively, you can also lightly dust them in plain flour and rinse them with water. 3. Ensure to use fresh curd, to get an enlivening taste. 4. After adding curd, cooking on a slow flame is necessary, so the curd doesn’t split. 5. For best authentic flavour, try making homemade garam masala. Enjoy mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | with step by step photos.

maggi bhel recipe | Indian maggi bhel chaat | 10 minute maggi bhel snack | kids snack | with 18 amazing images. maggi bhel recipe | Indian maggi bhel chaat | 10 minute maggi bhel snack | kids snack is a quick fix snack with a blast of flavours. Learn how to make Indian maggi bhel chaat. To make maggi bhel, lightly crush the maggi noodles into small pieces. Dry roast the coarsely crushed maggi noodles in a broad non-stick pan on a medium flame for 10 minutes. Cool completely. Transfer into a deep bowl, add all other ingredients including the prepared paste and toss well. Serve immediately garnished with sev and coriander. This is an off-beat and mind-blowing treat, which is sure to excite you! Here, dry-roasted Maggi is tossed with an assortment of yummy ingredients like puffed rice, peanuts, sev and delicious veggies like tomatoes and onions to make a tasty Indian maggi bhel chaat. A dash of Maggi tastemaker and a splash of tomato ketchup boost the flavour of the 10 minute maggi bhel snack further, making it a full-blown tongue-tickler. The best part is that this all-new snack is also easy to make. Tips for maggi bhel. 1. Since the tastemaker has enough salt, do not add more. 2. Like most chaat recipes, this bhel also needs to be served immediately to avoid it from turning soggy. Also try other maggi-based recipes like the Herbed Maggi Fritters and Maggi and Baked Beans On Crackers. Enjoy maggi bhel recipe | Indian maggi bhel chaat | 10 minute maggi bhel snack | kids snack | with step by step photos.

quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with 34 amazing images. pressure cooker aloo sabzi is a quick and flavorful dish that combines the heartiness of potatoes. Learn how to make quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | This delicious instant dum aloo recipe is a quick pressure cooker sabzi recipe. The pressure cooker speeds up the cooking process, allowing you to enjoy this comforting curry in minimal time. instant dum aloo is made by adding fried potatoes simmered in onion tomato based gravy and it is creamy and full of flavors. It is easy and saves time when you make it in your instant Pot. The creamy tomato-based gravy, infused with aromatic spices, complements the tender baby potatoes perfectly. This quick potato curry is an ever-popular dish that is frequently made in most households. This versatile dish can be served with rice, roti, or butter naan, making it a popular choice for family meals and gatherings. pro tips to make quick potato curry: 1. Frying the potatoes until golden brown and crispy gives a nice texture. 2. Use a rich tomato-based gravy for a flavorful base. You can add cream or yogurt for added richness. 3. Adding hot water while cooking the sabzi reduces the cooking time and ensures that the potatoes are evenly cooked. Enjoy quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with detailed step by step photos.

This dish is specially prepared for calorie conscious North Indian food fans. Take our word for it - these steamed koftas in a nourishing gravy are finger licking! Serve it with whole wheat parathas to make a satisfying meal. The innovative twist here is the use of red pumpkin and low-fat milk to impart a creamy and thick mouth-feel, very close to authentic makhani fare, without using any butter or cream.

This South Indian Mixed Vegetable Khichdi is fondly called as ‘kootanchoru’ or ‘kadhamba sadham’ and is often made when there is a family get-together because it is flavoursome and satiating, and makes a convenient one-dish meal. It is loaded with veggies, and the paste gives it a nice mouth-watering flavour that does away with the need for any accompaniments. We have made this traditional recipe a bit more healthier by removing coconut from the paste, and replacing white rice with brown rice. Nevertheless, we assure you that it tastes just as awesome! Loaded with lots of veggies, this fibre-rich recipe is also good to control high blood pressure. Try flavoursome low-salt recipes from other regions, such as the Matarsutir Kochuri and Masala Stuffed Parota . .

Errissery is one of the most popular vegetable preparations of Kerala. Flavoured with a dry masala of onion, garlic and red chillies, the vegetables become a perfect accompaniment for hot rice and dal. Here, we have used pumpkin, a low-sodium vegetable, together with nutritious chawli to make an exciting Errissery. This Pumpkin and Chawli Errissery is also low in salt, but it does not compromise on the flavour or aroma. It is easy to make, and can become a part of the daily menu of those affected by high blood pressure. You can also try other low-salt South Indian recipes like Bulgur Wheat Pongal and Seedai .