Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon! Traditional urad vada batter is innovatively stuffed with cashews and raisins before deep-frying. When soaked in water, topped with curds, and garnished with spice powders, the stuffed vadas end up as a toothsome treat that blends varied flavours and textures in every mouthful.Topping the vadas with khajur imli ki chutney and green chutney will further give an additional flavour boost.

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images. Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations. Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior. Mughlai dum aloo can be made in following steps. Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture. For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside. Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them. Here's a description of Mughlai Dum Aloo: Ingredients: Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides. Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency. Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream. Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor. Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo. Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images. saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy. Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious. Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time. Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.

date pancakes recipe | eggless date pancakes | Indian date pancakes with nuts | healthy whole wheat khajur pancakes | with 26 amazing images. date pancakes recipe | eggless date pancakes | Indian date pancakes with nuts | healthy whole wheat khajur pancakes is a unique and healthy way of satisfying our sweet tooth. Learn how to make eggless date pancakes. To make date pancakes, combine the whole wheat flour, salt and 1¼ cups of water in a deep bowl and whisk well. Keep aside. Heat a non-stick tava (griddle) and grease it with a little melted butter. Pour ¼ cup of the batter over it and cook using very little melted butter till it turns light brown in colour. Turn the pancake around and cook on the other side as well. Repeat steps 2 to 4 to make 5 more pancakes. Keep aside. Further to make eggless date pancakes, divide the stuffing into 6 equal portions. Keep aside. Place a pancake on a clean dry surface, put a portion of the stuffing on one side of the pancake and fold to make a semi-circle. Repeat step 2 to stuff 5 more pancakes. Serve immediately. Eggless date pancakes is an interesting twist that makes pancakes healthy! Rather than refined flour, we have used whole wheat flour to make the pancakes, and served them with a stuffing of dates, raisins and nuts. As a variant, you can also try stuffing the whole wheat pancakes with stewed apples. The stuffing gives a wonderfully succulent mouth-feel and natural sweetness to the whole wheat pancakes, making it a delicacy to savour! The Indian date pancakes with nuts are low in salt, and also loaded with nutrients like fibre from dates and omega-3 fatty acids from walnuts, which makes it a good dish for those with high blood pressure. It is quite filling, and so the suggested serving size is one healthy whole wheat khajur pancake. Heart patients and weight watchers too can opt for this toothsome option. Tips for Indian date eggless pancakes. 1. Add 1/4 tsp cinnamon (dalchini) powder to the stuffing. This gives a lovely taste to the Indian date pancakes. 2. We have used Eno fruit salt in the recipe. 3. Stir gently with a spoon to mix in the fruit salt. Remember GENTLY. While stirring bubbles will be released. Enjoy date pancakes recipe | eggless date pancakes | Indian date pancakes with nuts | healthy whole wheat khajur pancakes | with step by step photos.

low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | healthy eid seviyan kheer is a slightly healthier version to the famous seviyan kheer. Learn how to make low calorie vermicelli kheer. If you have a sweet tooth and crave for desserts after a meal, here's a fast and quick option that you will truly relish. A healthier variant of the traditional seviyan kheer, this low calorie seviyan kheer does away with the use of full-fat milk, condensed milk and dry fruits. Even without these rich ingredients, the vermicelli thickens the low fat milk effortlessly to create a creamy concoction that's sure to appease your craving. To make seviyan kheer, low fat seviyan kheer, heat a broad non-stick pan, add the vermicelli, dry roast on a medium flame for 3 minutes or till it turns light brown in colour. Keep aside. Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally, while scraping the sides of the pan. Add the roasted seviyan and raisins, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the cardamom powder and saffron and mix well. Serve warm. Reduced use of sugar, compensated by the natural sweetness of raisins, gives weight-watchers the license to enjoy this mithai occasionally in small portions. A touch of cardamom powder and saffron add colour and flavour to this healthy eid seviyan kheer. This low calorie vermicelli kheer, lends enough calcium and protein to our meals minus too many calories by way of excess sugar. Though the use of sugar has been restricted to 1 tbsp, it doesn’t fail to please your taste buds. To go slightly healthy, you need to get accustomed to eating less of refined sugar which may be a cause of inflammation in the body. We have also added a handful of raisins to balance the sweetness and for added mouthfeel. This Ramadan try this healthier variant. Heart patients and those with high blood pressure can enjoy this dessert in small quantities on occasions. Tips for seviyan kheer, low fat seviyan kheer. 1. Use whole wheat vermicelli only and not vermicelli made of maida. The latter variant is more refined and devoid of many nutrients including fiber. 2. Serve within 10 minutes of preparation while it is still warm. If it takes longer to serve, then adjust the consistency by adding a little low-fat milk. Enjoy low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | with recipe and photos below.

Masoor spells iron shakti, which is very important to build hemoglobin levels and ward off fatigue and tiredness. Make this basic brown in advance to save on time and efforts. I have added apricots and raisins to the masoor masala to make it more interesting.

Aloo based recipes are a dime a dozen! But this is my all-time favourite. I guarantee you, the stuffing used for the aloo here is a first-rate blend of tofu, nuts and spices… best combination in the whole world! Cream helps to blend the ingredients well so that it sticks well to the cavities in the scooped potatoes. Do not use big potatoes as they don't look good in the subzi, and also take longer to cook. Opt for small or medium sized potatoes. Keep them ready in advance, so that when a guest comes, you could just make the gravy, pour over the potatoes and serve. If need be, you could warm the subzi in an oven or microwave.

A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits.

healthy parfait recipe | Indian style yoghurt parfait | diabetes friendly fruit and yogurt parfait | with 22 amazing images. diabetes friendly fruit and yogurt parfait is made by layering elements such as rich and creamy yogurt, crunchy granola, fruit and nuts into a tall glass or mason jars. Learn how to make healthy parfait recipe | Indian style yoghurt parfait | diabetes friendly fruit and yogurt parfait | A parfait is a layered dessert that is typically served in a tall glass. The name "parfait" comes from the French word "parfais", which means "perfect". In the United States, the term "parfait" is more commonly used to refer to a dessert made with layers of yogurt, granola, fruit, and honey. This type of parfait is often served as a healthier alternative to ice cream. Indian style yoghurt parfait is a healthy and delicious dessert or snack that can be enjoyed by people of all ages. They are a great way to get your daily dose of fruits and yogurt, and they can also be a good source of calcium, protein and fiber. pro tips to make healthy parfait: 1. You can use any seasonal fruits of your choice to make this healthy parfait. 2. If you wish you can add little honey in the curd to balance the flavors. Enjoy healthy parfait recipe | Indian style yoghurt parfait | diabetes friendly fruit and yogurt parfait | with detailed step by step photos.

An authentic Thai yellow curry paste made with lemon grass lends its magic to this pineapple kodri. An exotic and interesting recipe that is quite a favourite with me – but not too ‘lean’, if you know what I mean! So, whip this up as a treat only when your blood sugar levels are within control. Select a fully-ripe pineapple as it will cook faster and taste better. Thai cooking is incomplete without coconut and coconut milk. Both these are high in calories and on the forbidden ingredients list of diabetics; however in order to get the original thai flavour in dishes, I have used a small quantity (¼ cup) of coconut milk.