masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images. masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal. To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies. The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice. Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving. Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos.

karela tikki recipe |bottle gourd tikki | healthy Indian tikki | karela tikki with garlic tomato chutney | with 33 amazing images Though unpleasantly bitter, karela tops the list of diabetes-friendly foods. It contains 'gurmarin', a polypeptide that works like insulin in our body and helps to regulate blood sugar levels. Combine karela with carrot and low-fat paneer to make these surprisingly delicious Karela Tikkis. Moreover potatoes have been replaced with oats as binding agent. Potatoes have high glycemic index and hence have been avoided in these Karela Tikkis for Diabetes. Oats, on the other hand, contain ‘beta-glucan’ which are also known to help manage diabetes. All the veggies used in these Bitter Gourd Tikkis add a dose of fiber, which too help to control blood sugar levels. In all, these Karela Tikkis are a perfect snack for Diabetics. With these tikkis, you will overcome the notion that karela is extremely bitter. All the flavour enhancers like lemon juice, coriander and green chilli paste show their magic very well. Serve Karela Tikkis with diabetic-friendly Garlic Tomato Chutney or Mint and Onion Chutney. Enjoy how to make karela tikki recipe |bottle gourd tikki | healthy Indian tikki | karela tikki with garlic tomato chutney with detailed step by step photos and video below.

lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step images. pav bhaji with doodhi is a pav bhaji with a twist. Thickened with bottle gourd and blended with usual masalas it is something unique to indulge into. Learn how to make ghiya pav bhaji. The moment we decide to make pav bhaji, the first ingredient that we take out is the potatoes! However, this pav bhaji with doodhi will jolt you out of this belief. This unique bhaji is made with doodhi and without potatoes at all. Coupled with the usual veggies like tomatoes, onions, cauliflower, carrots, peas, etc., and flavoured with the classic pav bhaji masala, this bottle gourd pav bhaji tastes just as awesome as the usual one. To make lauki pav bhaji, combine the bottle gourd, cauliflower, carrot, green peas and ½ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles and mash it well using a potato masher. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the prepared mashed veggies, chilli powder, turmeric powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the coriander and lemon juice and mix well. Keep aside. Slit 2 pavs vertically and cook them with butter on a tava tilll they turn light brown and crisp on both the sides. Serve the bhaji hot with pavs, onions and lemon wedges. Do not get concerned with the colour of the bhaji. Serve ghiya pav bhaji with fresh butter-toasted pav bread to make a delectable snack or a meal by itself. Tips for lauki pav bhaji. 1. You can make the bhaji in advance, but we suggest you cook the pav in butter just before serving. 2. Do not add lemon juice to the bhaji and then cook. Always switch off the flame, add lemon juice and mix well. Try other recipes like Pav Sandwich or Pav Bhaji Masala. Enjoy lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step photos below.

sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with 15 amazing images. Looking for a healthy and tummy filling recipe? Here we have got you a scrumptious healthy quick Indian salad recipe which you can relish at any point of the day which is sprouted moong dal salad. Sprouted moong salad is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every Indian house. You can make Sprouted moong salad for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. To make sprouted moong salad, all you need to do is dump in all the ingredients together mix well and relish the tasty recipe. So to make healthy moong salad, combine sprouted and boiled moong, cabbage, tomatoes, carrot, coriander, onions, lemon juice, green chillies, black salt and mix everything well. The veggies make it nutritive and lemon juice adds the tangy hint to the salad. You can serve it immediately or refrigerate it for an hour and serve. I make this salad recipe once or twice in a week and personally enjoy relishing it as a side dish with my meal. Also, you can add yogurt and red chilli powder if you wish to. Sometimes, when I am running late on schedule I pack it and consume it while travelling. Why with think this is a healthy moong salad? Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. Sprouted moong salad is a refreshing salad, which can even be enjoyed as a mid-day snack on a sweltering hot day when you don’t feel like eating anything spicy or oily but want something tangy, tasty and sumptuous. Here, sprouted and cooked moong is mixed with varied fresh ingredients like tomatoes, coriander, cabbage, etc., perked up with lemon juice, and refrigerated till crisp and cool. This thoroughly enjoyable Sprouted Moong Salad can also be served as a starter at garden parties. Enjoy sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with detailed step by step photos and video below.

Tangy orange-coloured rice with accents of tomatoes and carrots; fresh green-coloured, coriander flavoured rice interspersed with juicy green peas; and soothing white rice tinged with shahjeera and loaded with paneer – are all assembled fantastically in an oven-safe bowl and baked till the aroma fills the whole house! Three-in-one rice is sure to bring every one to the table even before you call them.

tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with amazing 14 images. tomato coconut chutney recipe is a South Indian tomato coconut chutney which is a popular dosai chutney served in Tamil Nadu. Very few ingredients like tomatoes, grated coconut, shallots, chana dal, urad dal and Indian spices goes into making coconut tomato chutney. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and we show you how to make tomato onion coconut chutney recipe. To make tomato coconut chutney recipe we have started by heating oil and further adding and roasting chana dal and urad dal. Both the dals will give unique and nutty taste to our chutney. Next, we have added red chili and curry leaves, cooked everything together. Further, add tomatoes, use nice ripe ones. Followed by addition of shallots and grated coconut. Cook and mix well. Once cooked and cool, transfer to a blender and blend until smooth. Your tomato coconut chutney is ready. South Indian style tomato coconut chutney goes really well with Idlis, dosas, vadas and appam. Coconut tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato coconut chutney the refrigerator for 2 days but you need to pack it in a air tight container. It is best when freshly prepared. Enjoy tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with detailed step by step recipe photos below.

Crispy Noodles Topped with Paneer in Tomato Sauce is nothing short of a culinary marvel. Crunchy, crispy noodles are topped with a delightful mixture of chunky paneer cubes and juicy green peas in a tangy tomato base. A couple of spice powders and bay leaf lend their magical touch to this dish, giving it a very aesthetic flavour and aroma. Let a spoonful of this dish rest on your palate and enjoy the wide spectrum of flavours and textures that come together in it. Make sure you serve the Crispy Noodles Topped with Paneer in Tomato Sauce immediately on preparation, before the noodles lose their crunch.

sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with 20 amazing images. Sambar is a definite part of South Indian meals. Sometimes, they make Sambar even more than once a day – for breakfast and later for lunch or dinner. Sambar is made by boiling toovar dal and then adding raw vegetables, tamarind pulp and homemade sambar masala, simmered till vegetables are cooked in 15 minutes. South Indian homemade sambar is cooked not only by South Indians but all Indians. It so popular that you can get it anywhere in India. We have made South Indian homemade sambar recipe which is not not sweet. Restaurant style Sambar tends to be sweet through the addition of jaggery or sugar. A common way to have Sambar is with steamed rice, papadum and spicy mango pickle for lunch. Brimful of the goodness of toovar dal and assorted vegetables, it is nutritious everyday fare and is so versatile that Sambhar can be taken with rice, idli, dosa, vada, upma, and just about any Snacks. Aside from South Indian homemade sambar, try our Kerala Sambar and South Indian Radish Sambar recipes. Enjoy sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with step by step photos and video below.

khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with 29 amazing images. khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat is a crunchy nourishing snack. Learn how to make healthy khakhra chaat. Whole wheat khakhras are undisputedly nutritious! Here, we transform this healthful snack into an irresistibly tasty quick whole wheat khakhra chaat, by crushing and combining them with flavourful and crunchy veggies, lime juice and coriander. Far too easy to make but incredibly irresistible, the healthy khakhra chaat is also chock-full of antioxidants and fibre. Keep all the ingredients ready, and mix just before serving. As an added healthy boost, add a handful of boiled mixed sprouts to this chaat. Heart patients, weight watchers and diabetics can all benefit from these nutrients and manage their blood cholesterol and blood sugar levels. We would suggest 1 serving for breakfast and ½ serving at snack time. Tips for khakhra chaat. 1. To make two cups of crushed khakhras for this recipe, you can use around eight khakhras of 7” each. 2. Serve khakhra chaat immediately as the khakhra will lose its crispness if eaten later. Enjoy khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with step by step photos.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with 18 amazing images The tomato chutney is a tongue-tickling accompaniment that is perfect to have with idlis and dosas. Although it takes a few minutes to prepare, many people prefer to make quick tomato chutney often because it is faster than grating a coconut, plus it has a holistic flavour that eliminates the need for sambhar also to be served alongside the chutney. With myriad flavour enhancers like curry leaves, onions and green chillies supporting the tanginess of tomatoes, the tomato chutney for idlis, dosas, uttapas has a really peppy flavour that goes perfectly with plain idlis, dosas, uttapas and appe as well. Interestingly, many South Indian love to have this with chapatis and puris too. Enjoy tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with detailed step by step photos.

Spicy bhaji made of potatoes, tomatoes, peas and onions is filled in between burger buns, and topped with onion rings and baked until they are warm. Tastes delicious with a cup of hot tea!

vegetable barley soup | Indian style barley soup | healthy barley soup | with step by step photos. vegetable barley soup is a healthy bowl with soothing flavours for all health conscious people. Learn how to make healthy barley soup. To make Indian style barley soup, heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté on a medium flame for a few seconds. Add the carrots, masoor, barley, salt and 4½ cups of water, mix well and pressure cook for 3 to 4 whistles. Transfer the barley-masoor mixture in a deep non-stick pan, add the tomatoes, spring onion greens, coriander, a little salt and pepper and mix well. Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. Barley is a cereal that is easily available in India. It is a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as we have done in this delicious healthy barley soup. The combination of masoor dal along with barley i.e. a pulse with a cereal makes this vegetable barley soup a complete source of protein, which is otherwise lacking in a vegetarian diet. The vegetables add plenty of colour and fibre and antioxidants to this nourishing barley soup. Carrots lend Vitamin A for vision and tomatoes add in Vitamin C and lycopene to build a healthy immune system and fight various diseases. The sulphur compounds in spring onions make it an added boost for a healthy heart. With only 9.6 g of carbs, this barley soup qualifies as a healthy addition to a diabetic and low carb, weight loss menu too. Tips for healthy barley soup. 1. Chop all the veggies finely to have a good mouthfeel. 2. We have used coriander as an Indian touch, but if you wish you can also use basil or celery. 3. Add freshly ground pepper towards the end to perk up this soup. Enjoy vegetable barley soup | Indian style barley soup | healthy barley soup | with step by step photos and video below.