Vibrant, green palak dotted with succulent, white paneer is a lovely sight to behold, and an even tastier treat to devour. The process of blanching, pureeing and cooking the spinach with spice powders becomes really quick and easy with our handy helper, the microwave oven! A dash of fresh cream not only balances the nutty flavour of spinach beautifully, it also gives the Paneer Palak a fantastically rich texture. Enjoy hot Paneer Palak with fresh Moghlai Roti or Naan .

Here is a Frankie with a difference! Tava-cooked potato and green pea rolls are packed between soft whole wheat flour rotis drizzled with a tongue-tickling onion-masala water, to make these Chatpata Potato and Green Pea Frankies. This snack is not only fabulously tasty but also quite satiating, so one of these Frankies with a cup of chaai can keep you going for quite some time. Also great as One Meal Dinner .

Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with 22 amazing images. Shahjahani khichdi recipe is a Mughlai Shahjahani khichdi. Mughals were known to name certain dishes after themselves to signify where they were invented. Shahjahani khichdi is a comforting Mughlai one pot dish meal. It is a super easy dish to make. Shahjahani khichdi recipe is a brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashew nuts are used to add volume and flavouring to the khichdi. Notes and tips on Shahjahani khichdi. 1. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal. 2. Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type. This Shahjahani khichdi is sumptuous and supremely flavourful. You can also add veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious. Serve whole green moong khichdi immediately with curd, papad and pickle . You can also relish it along with kadhi. Enjoy Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with detailed step by step recipe photos and videos below.

broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup | with 19 amazing images. broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup is a perfect recipe if you are looking for something to relish as a light meal with a bowl of salad. Learn how to make Indian broccoli soup without cream. To make broccoli soup, heat the oil in a deep non-stick pan, add the onion and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the broccoli and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly. Blend the mixture in a mixer to a smooth purée. Transfer the purée back into the same deep non-stick pan, add the milk, salt and pepper, mix well and bring to boil. Serve immediately. The Indian broccoli soup without cream is a really quick soup to make, and one which does not require you to hunt for umpteen ingredients. Despite the minimal amount of ingredients, it has a fantastic flavour mainly due to the teamwork of broccoli with onions, and a soothing texture due to the addition of milk. Broccoli is one of the best sources of antioxidants like vitamin A and folic acid, which makes it a wonder food during pregnancy. You will need plenty of folic acid not only during your first trimester, but also before you conceive, so you can recommend this broccoli soup to your friends who are planning for a child. Thanks to the addition of milk, this recipe is also rich in calcium and protein. Weight-watchers, heart patients and diabetics too can add this healthy broccoli soup to their list of nourishing foods. With not too many carbs to offer, it can help manage blood sugar levels. The antioxidants from broccoli is also a way to boost antioxidant intake which helps to strengthen heart. Tips to make broccoli soup. 1. While selecting broccoli, ensure it is bright green in colour. 2. You can also add finely chopped garlic along with the onions. Enjoy broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup | with step by step photos.

A zesty topping made from low-fat paneer and vegetables adds spice to nutritious whole wheat toasts. A great occasional teatime snack, they make a good accompaniment to a hot, sugar-free beverage! Since low-fat paneer is high in protein, go easy on milk and milk products like curds for the rest of the day.

A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Rotis or Puris .

A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!

chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with 41 amazing photos. chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha is a satiating one dish meal in itself. Learn how to make Indian dal ka paratha. To make chana dal paratha, for the dough combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions and keep aside. For the stuffing, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain well. Boil enough water in a deep non-stick pan, add the chana dal and salt and mix well. Cook on a medium flame for 20 minutes or till the dal is cooked. Strain using a strainer and keep aside to cool slightly. Once cooled, blend it in a mixer to a coarse mixture. Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Divide the stuffing into 12 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 1 to 5 to make 11 more parathas. Serve immediately with fresh curds. You must have surely tried making parathas with varied fillings ranging from potato, green peas and other veggies to cooked moong dal and even spinach. However, you will find that this Indian dal ka paratha has a unique texture and rich flavour, which is a class apart from the rest. While the dough of chana dal paratha is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing. A mixture of cooked chana dal perked up with spice powders like peppy garam masala and tangy amchur as well as other complementary ingredients like onions and coriander, gives this dish a wonderfully balanced texture and peppy flavour, which is sure to steal your heart. This healthy lentil stuffed paratha is a good blend of complex carbs and protein because of the use of whole wheat flour and chana dal. Onions and coriander not only add flavour, but also lend appreciable quantities of vitamin C, and quercetin along with small quantities of vitamin A to build our immunity against various diseases. Enjoy it fresh off the tava with your favourite raitas These parathas can be enjoyed by health conscious people minus the sugar in the stuffing. Tips for chana dal paratha. 1. Cook the chana dal till it is just tender and not over cooked or mushy. 2. Remember to drain the chana dal well, else the stuffing might have moisture and this might make rolling difficult. 3. Blend the chana dal coarsely for a good mouthfeel. Enjoy chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with step by step photos.

Jeera buns and masala buns are common fare at bakeries, but nothing can beat the satisfaction of making them in your own kitchen. First of all, the softness and fresh aroma of buns out of the Oven are unbeatable. Secondly, you are also assured of the ingredients that go into it and the hygienic preparation. So, here is how you can make your favourite Onion and Jeera Buns are home. These tasty buns can be stored in a dry, airtight container at room temperature, for two days. The procedure is quite simple, and if you follow the instructions correctly, you are sure to end up with fluffy, irresistible buns to accompany your tea today! When you have let the yeast mixture rest for 10 minutes, you will notice that it gets frothy, which means it has activated properly – once you get this right, you have crossed half the bridge. But, if you don’t get a bubbly, frothy yeast mixture, you might have to redo that step; the water might have been too cold or too hot. They stay fresh in an air-tight container for 2 days. Team up these buns with pepper-flavoured Tomato, Cabbage and Bean Soup and Pasta Genovese and make it a meal.

Sometimes, it is the really simple foods that satiate you! Masoor Dal with Mixed Vegetables in a perfect example. A simple procedure transforms dal, vegetables and everyday spices and ingredients, into a sumptuous dal that tastes heavenly with Roti ,puri or even just plain Rice ( Cooked Rice) Since this dal is quite self-contained with exciting flavours, crunchy vegetables and satiating dal, you do not have to think of other accompaniments for the meal – just this will do.

Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a traditional tempering that elevates the aroma. This irresistible preparation is not only tasty but also colourful; and it has an interesting texture too, thanks to the wide range of ingredients. Serve it hot and fresh with your favourite Rotis / Puris / Parathas .

Potato Gnocchi, a classic Italian preparation of potatoes, stands apart from potato fritters that are usually deep-fried. Instead, a mixture of potatoes and plain flour is shaped into flattened cylinders and boiled in salted water to make these dainty potato gnocchi. Handle the gnocchi carefully because it is quite delicate! It is, however, the perfect addition to this succulent sauce of mushrooms cooked with fresh cream and mixed herbs. Potato Gnocchi in Mushroom Sauce turns out to be a perfectly exotic dish that treats your palate to delicate textures and herby flavours. Serve along with Baked Spaghetti in Tomato Sauce and Baked Vegetable Risotto .

Here is a creamy white sauce based dip with toothsome chunks of broccoli and sweet corn, which are microwaved for just the right time to remove their raw smell while retaining their exciting crunch. Onions add to the aroma and improve the texture of this dip further, while a seasoning of chilli flakes adds a bit of spice to it. The Chunky Broccoli and Corn Dip gets done very fast when cooked in the microwave oven as shown here, but make sure you have it fresh and hot.

As if red capsicum is not peppy enough, this tongue-tickling red pepper sauce combines Tabasco sauce and mixed herbs too, in a white sauce like base. This finger-licking sauce forms the perfect base for crunchy veggies like broccoli and onions, as you will realize when you try this recipe. To ensure that your Broccoli with Red Pepper Sauce offers the best texture and flavour, top the veggies with the sauce just before serving.