whole moong dosa recipe | healthy whole moong dosa | protein rich dosa | whole moong dosa recipe | healthy whole moong dosa | protein rich dosa is a wholesome and filling Indian breakfast option. To make whole moong dosa, combine rice, urad dal and whole moong, add enough water and soak for 4 hours. Drain and blend with water to make batter. Allow it to ferment well. Meanwhile make a stuffing by combining onions, coriander, green chillies and salt. Make nice soft whole moong dosas from the batter and stuff with a portion of the stuffing. Remember to serve whole moong dosa hot for best flavours. The use of whole moong in this healthy whole moong dosa offers culinary and nutritious benefits. While its rich fiber content helps lower cholesterol levels, it also gives the whole moong dosa a mild and enjoyable crunch. Moong along with rice makes a good protein as a vegetarian meal. The stuffing of onions, coriander and green chillies also adds to the appeal of pesarattu dosa, both in terms of flavour and texture. Have this protein rich whole moong dosa for breakfast and gain in 8.9 g protein per dosa. That’s a good amount of protein which will help nourish the cells and tissues of the body. Serve whole moong dosa with hot Sambhar. Enjoy whole moong dosa recipe | healthy whole moong dosa | protein rich dosa | with photos and video below.

corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with 29 amazing images. corn and green peas sabzi is a unique recipe of a corn and green peas. Learn how to make corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | The gravy is made by roasting the whole spices and garlic, onions and spices into a spice paste and then simmered with the boiled corn and green peas. Adding more fiber and nutrition to this dish are the green peas that go perfectly well with the corn in this Indian corn peas curry. Indian corn peas curry is a scrumptious preparation of corn and green peas in tomato purée enlivened by a spicy onion-based masala paste. Spicy corn with green peas has a slightly rich feel due to the milk and ghee used in the gravy. healthy peas corn sabzi has green peas that adds a lovely colour and crunch to the dish. Serve it along with rice or rotis, as per your choice. Tips to make corn and green peas sabzi recipe: 1. You can also use frozen green peas to make this sabzi. 2. Sugar is added to balance out the flavour of the sabzi. 3. Corn and green peas sabzi taste good with tandoori roti. Enjoy corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with detailed step by step images.

curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step images. curd upma is one of the most famous South Indian dish even today. Learn how to make curd rava upma. Thayir upma, in fact, used to be one of the traditional secrets of cooking upma in Tamil Nadu, and many grandmas used to add a cup of buttermilk or a little curds to the upma, claiming that it would taste better and also digest more easily. To make curd upma, combine the curds, green chilli paste, salt and 2½ cups of water in a deep bowl, whisk well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the urad dal and curry leaves and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the rava and sauté on a medium flame for 3 to 4 minutes. Add the curd-water mixture and coriander, mix well, cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Serve immediately. Upma made with semolina is one of the most famous breakfast dishes in India. We have another traditional recipe, curd rava upma, made slightly different by cooking the roasted rava in a mixture of curds and water instead of just water. This gives a nice consistency and pleasant, rustic tang to the upma. Tips for curd upma. 1. Saute the rava on a medium flame only. Sauteing on high flame might lead to quick browning and burning. 2. After adding the curd-water mixture, remember to stir it continuously to avoid lump formation. Serve the curd rava upma hot and fresh with chutney and pickle or traditional Gun powder! You can also try other breakfast recipes like the Methi Thalipeeth or Palak Chola Dal Idli. Enjoy curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step photos below.

carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi. carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices. To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content. Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay. Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning. This healthy Indian sabzi tastes delicious when served hot with phulkas and curd. Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below.

one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup | with 32 amazing images. one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup. Learn how to make healthy Indian dal vegetable soup. A nourishing soup that does wonders for the heart! This healthy Indian dal vegetable soup is brimming with the goodness of vegetables and moong dal, and provides you with a good amount of fibre and protein. It is also a wonderful source of vitamin C, a powerful antioxidant that protects the blood vessels from radical damage. Provided you add only the amount of salt prescribed, this low salt yellow dal vegetable soup is a great choice for those with high blood pressure. Others could sprinkle a bit of salt off the shaker on the table. This one meal soup can be enjoyed by weight-watchers to women with PCOS and heart patients to diabetics. Benefit from the fibre and minimal calories this healthy Indian dal vegetable soup has to offer. You can also try other soups like Carrot and Bell Pepper Soup or Nutritious Pumpkin Soup. Tips for one meal soup. 1. You can add other veggies of your choice like babycorn, broccoli or capsicum in the soup. 2. Dill leaves can be replaced with coriander. Enjoy one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup | with step by step photos.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with 30 amazing images. Our very own roll, from the streets of Mumbai, the Aloo Frankie is the perfect snack for everyone! Aloo Frankie is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. The chatpata, spicy taste of the Mumbai street food Aloo Frankie makes it an ideal street food, the best accompaniment to friendly banter. While the potato stuffing makes it filling, the onion masala mixture and masala water give it the tongue-tickling taste and classic crunch. I would like to suggest to some tips to make the perfect Aloo Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. We show you the 4 detailed steps of the main parts of making the aloo Frankie. 1. Making the masala water 2. Making the onion masala mixture 3. Chillies in vinegar mixture for Potato Frankie. 4. Stuffing for Aloo Frankie. This filling snack of Aloo Frankie can be easily made at home, and you can even pack it in the kids dabba for school or office. You can also alter the spice levels to suit kids or elders, as required. Enjoy it hot or cold, at home or on-the-go, in any case you are sure to love the Aloo Frankie! Try our other recipes for wraps and lose yourself in the joy of biting into a sumptuous Indian and International flavours. Enjoy our Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with detailed step by step photos and video below.

potato sandwich | aloo sandwich | aloo sandwich made on tawa | aloo tawa sandwich | with amazing 21 images. potato sandwich is a aloo sandwich made on tawa. Scrumptious and satiating, the potato sandwich is the ideal snack to appease your hunger! You don’t need a grilled or toaster to make Indian potato tawa sandwich. We have used the simple tava which is available in every Indian kitchen. aloo sandwich is a buttery, chutney-lined bread is sandwiched with a tasty potato mixture and toasted on a tawa till it is appetizingly crisp and golden. Although aloo sandwich made on tawa is a common snack that is enjoyed by everybody, this is nothing short of a work of art because it so masterfully combines taste and functionality. The next time you feel hungry, think no further – just go for a aloo sandwich. Aloo sandwich is a popular snack with kids and office-goers, and is sold commonly in canteens and bakeries. Aloo tawa sandwich is a wonderful snack to accompany tea, because it is both filling and tasty. The vegetable tawa sandwich is so quick and easy to make that if you no one can ever go wrong with the recipe. To make the stuffing for aloo tawa sandwich, combine mashed potatoes, onions, coriander leaves, green chillies and Indian spices that include red chilli powder and chaat masala followed by lemon juice. The potato filling is very tasty, as it is boosted with flavourful ingredients like onion, coriander, chaat masala and lemon juice. You can also add cheese if you wish to. Enjoy potato sandwich | aloo sandwich | aloo sandwich made on tawa | aloo tawa sandwich | with detailed step by step recipe photos and videos below.

Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with 24 images. Punjabi aloo paratha is a dish wish a universal appeal! While North Indians like to have it any time of the day, for breakfast, Indian lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. stuffed aloo paratha is also a very famous Indian street food which is mostly available in the morning. What makes these whole wheat Punjabi aloo paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the aloo ka paratha stuffing, while amchur gives it an enjoyable tinge of tanginess. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. Aloo parathas taste best when served hot with pickles/achaar and curd, but they may also be carried in a dabba. Punjabis love their aloo parathas smeared with homemade safed makhan and with a tall glass of lassi. If you enjoyed our Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with detailed step by step photos and video below, check out our collection of stuffed paratha recipes for dinner.

Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with 25 amazing images. Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Notes and important tips on Punjabi pakora kadhi. 1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi. 2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture. 4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away. Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the popular Punjabi dal recipes like Dal Makhani , Panchratni Dal and many more. Enjoy how to make Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with detailed step by step photos and video below.

Hearty chunks of mushrooms and green peas replace paneer in this famous Punjabi recipe. You can choose any combination of vegetables to add to this rich tomato based makhani gravy. Serve with naans or parathas to make it a completely gratifying meal.

corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with 18 amazing images. corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi is a quick yet awesome in taste. Learn how to make makai paneer sabzi. To make corn paneer sabzi, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the green chillies, sweet corn kernels, paneer, coriander, turmeric powder, sugar, garam masala, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring gently. Serve hot with rotis or parathas. If you wish to break away from the standard potato-based sabzi, try this Indian sweet corn paneer bhaji with Indian breads! Soft and succulent paneer pairs extremely well with crunchy and sweet corn. When you have time on hand, try making paneer at home. This combination is further made more appetizing by the use of handful of Indian spices. Try this sweet corn and cottage cheese sabzi after a tiring day as a quick time saver. Though this makai paneer sabzi looks very simple and easy to make too, but it tastes very intense and you will experience a burst of flavour in every bite. Tips for sweet corn paneer sabzi. 1. Capsicum cubes would be a flavourful addition in this sabzi. You can add and sauté it after the onions. 2. This bhaji can be used as a stuffing for wrap. Spread green chutney on a roti, place the stuffing and roll. Enjoy corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with step by step photos.

quick veg spaghetti | Indian style tomato spaghetti | tiffin box veg spaghetti | with 26 amazing images. quick veg spaghetti is made from cooked spaghetti, together with mixed veggies, tomato ketchup and chilli powder, results in a very tasty meal, which will appeal to people of all age groups. The composition of this Indian style tomato spaghetti is such that the veggies are of different textures and colours, so every mouthful is an experience to feast on. This tiffin box veg spaghetti , interestingly, also stays fresh in the tiffin box for more than 4 hours, so you can comfortably send it to school or office too! For some extra burst of fun in the tiffin, pack a slice of Chocolate Pizza to relish after the yummy spaghetti. Also, check out our collection of kids lunch box recipes. You will find many quick and easy recipes to surprise your kids every day. Enjoy how to make quick veg spaghetti | Indian style tomato spaghetti | tiffin box veg spaghetti with detailed step by step photos and video below.

Here is a lovely, double-layered Au Gratin that will bowl over all your guests! First comes a luscious paneer layer that features crumbled paneer held together with myriad ingredients like bread, potatoes and curds, flavoured with a dash of green chillies and coriander. This is followed by a spinach layer, which is wisely perked up with fenugreek leaves for extra josh. And of course, no Au Gratin is complete without cheese, so a generous garnish of cheese, followed by the appropriate baking procedure completes the irresistible Layered Spinach Paneer Au Gratin. Enjoy it right off the oven! Pair it with some Curried Beans Pasta for a hearty meal.