Lentil and vegetable broth is the ideal way to start a hearty meal; alternatively it's so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself! Also try other satiating one dish meals like Burmese Khowsuey and Burrito Bowl .

chawli and sprouted moong salad recipe | chawli vegetable salad with sprouts | healthy Indian cow peas salad with sprouts | with 34 amazing images. chawli and sprouted moong salad recipe | chawli vegetable salad with sprouts | healthy Indian cow peas salad with sprouts is a healthy bowlful for one and all. Learn how to make chawli vegetable salad with sprouts. To make chawli and sprouted moong salad, combine all the ingredients in a deep bowl and mix well. Serve immediately. We often think that it is ingredients like salt, chaat masala and black salt that give salads an extraordinary taste. This chawli vegetable salad with sprouts proves that a salad can turn out simply fab even without these ingredients, which are unhealthy for those with blood pressure and heart problems. A combination of chawli and sprouted moong is spruced up with an apt combination of spice powders like chilli powder, cumin seeds powder and dried mango powder, which together with a squeeze of lemon result in a tongue-tickling healthy Indian cow peas salad with sprouts, which diabetics and weight watchers will thoroughly enjoy. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal. Tips for chawli and sprouted moong salad. You can make the zero oil chawli bean and moong salad in advance but ensure that you add lemon juice and salt only before you serve. Store in fridge for several hours. Enjoy chawli and sprouted moong salad recipe | chawli vegetable salad with sprouts | healthy Indian cow peas salad with sprouts | with step by step photos.

Looking for a vegetable preparation that is sumptuous yet easy to make? Look no further. The Mixed Sprout Vegetable is a stew-like preparation of cauliflower and sprouts cooked with crunchy onions, tangy tomatoes and a spicy paste of garlic, red chillies and other ingredients. It is super tasty and sure to go well with any main course. And the best part is that it is made with common, everyday ingredients, so you don’t have to go on a wild goose hunt. It’s also a great way to include sprouts in your meal. You can also try other sprout-based dishes like the Mixed Sprouts Rice and the Mixed Sprouts Pancakes .

biryani arancini balls recipe | Indian arancini | veg biryani arancini | with amazing 34 images. You will be amazed by the number of ingredients that goes into the Biryani Arancini Balls. Indian arancini are cheese stuffed rice balls coated in bread crumbs and deep fried. Derived from Italy, but here we have given it an Indian twist. You can use this Indian arancini as a party starter or if you have left over biryani then this recipe is ideal choice for snack time. To make biryani arancini balls, first we need to make a fresh batch of biryani if we do not have left over. Take oil in a pan, add onions, ginger garlic paste and cook. Add tomatoes and further, add biryani masala. Further, add Indian spices like turmeric powder and chili powder. Add little water and cook the masala. Further, add mixed boiled veggies and rice. Add paneer, mint leaves and coriander leaves. Coriander and mint leaves would give a refreshing flavor to the biryani arancini balls. Mix well and mash with back of the spoon. Mash a little well as the big chunks of veggies may break the arancini balls. Further, divide and roll in between your palms and also stuff mozzarella cheese cubes in the middle of the ball and roll well. Next, dip the ball in the cornflour and water slurry, roll in bread crumbs and deep fry until golden brown in color. Make sure you serve Indian arancini hot and immediately. Only then the taste and the ooziness of cheese can be enjoyed. If you prepare and have Indian arancini later, it may get soggy and also lose out on taste. Boiled mixed veggies and paneer add more textures and flavours to the biryani arancini balls, while biryani masala gives it its special and characteristic taste and aroma. Though the recipe uses a lot of ingredients, all of them are readily available and the method is also quite easy, so you can make this snack on any day without much ado. You can serve it as a starter at parties or enjoy it at tea-time. It tastes best with raita and roasted papad. Try other veg ball recipes like Broccoli and Cheese Balls and Malai Paneer Dill Balls . Enjoy biryani arancini balls recipe | Indian arancini | veg biryani arancini |with detailed step by step recipe photos below.

matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | with 36 amazing images. This recipe for matar ka nimona is a classic Uttar Pradesh dish that is super delicious and easy to make. Learn how to make matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh. This delectable preparation is made with green pea’s purée with few spices to make a dal like curry. The green peas nimona curry is made using fresh green peas are cooked mild spices and flavourful herby green masala. I have also added potatoes but they are optional. matar nimona is perfect for a weeknight meal, serve it piping hot with steamed rice or roti. tips to make matar ka nimona: 1. Use fresh green peas to make matar ka nimona for the best flavour. 2. You can adjust the spice according to your taste and liking. 3. Enjoy matar ka nimona hot with steamed rice. Enjoy matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | with detailed step by step photos.

The cottage cheese dumplings used in this preparation is special in many ways. Firstly, there is a perfect balance of textures – with soft paneer, crunchy cabbage and mushy potatoes for binding. Then, it is notable that these dumplings are steamed and not deep-fried. Then, of course, there is the herb sauce and the chopped tomato garnish that perfectly complement these dumplings. All in all, the cottage cheese dumplings with spinach sauce is a perfect starter for any occasion!

Bored of having chole with bhature? Here is a yummy variation, in a handy, easy-to-serve snack-style format. A spicy and tangy chole preparation is placed inside a plain flour dough leavened with yeast, and baked in an oven. Somewhat like a chole stuffed bun, these Baked Chole Parcels have a fluffy texture with a scrumptious centre filling. You must prepare the chole 1-3 hours in advance and allow it to cool before stuffing it into the dough, in order to get the right texture. The Baked Chole Parcels are wonderful to serve as a snack with tea or as a starter at a party. Try other chole recipes like Chole Tikki Chaat and Pindi Chole Roll .

Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with 37 amazing images. Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style is a unique combination with an amazing flavour. Learn how to make Indian moong dal vadi masala. To make Maharashtrian papdi and moong dal vadi sabzi, for the masala, heat oil in a broad non-stick kadai, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds and sauté on a medium flame for 2 minutes. Add the red chillies and coconut and sauté on a medium flame for 3 minutes. Cool slightly, and blend it in a mixer till smooth using ¼ cup of water. Keep aside. Heat the oil in a deep non-stick pan, deep fry a few moong dal vadi at a time on a slow flame till they turn golden brown and crisp. Drain on an absorbent paper and keep aside. In the same oil, deep fry a few papdi at a time, on a medium flame till they turn light brown in colour. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the chopped onions, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the tomatoes and ginger-garlic paste, mix well and cook on a medium flame for 5 minutes. While stirring occasionally. Add the prepared masala and kokum, mix well and cook on a slow flame for 5 minutes. While stirring occasionally. Add ½ cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally or till the masala starts leaving oil. Add the fried papdi and moong dal vadi, mix well and cook on a slow flame for 10 minutes, while stirring occasionally. Serve hot, garnished it with coriander leaves. This papdi vadi vegetable Maharashtrian style is a home-style recipe, but has an exotic feel about it because of the exciting mix of spices in it. This is a traditional recipe from the region of Vidarbha that is best enjoyed with chapatis. An interesting combination of valor papdi and moong dal vadi is cooked with a tongue-tickling masala that combines a wide assortment of aromatic and flavour-packed seeds and spices. It is interesting to note that the masala paste uses dry coconut (kopra) and not fresh coconut. This gives the Indian moong dal vadi masala a unique flavour. Tips for Maharashtrian papdi and moong dal vadi sabzi. 1. We would recommend that you make fresh masala to get the authentic flavour and aroma of this sabzi. 2. For the paste, prefer to use Kashmiri red chillies to get the authentic red colour of the sabzi. Have a go at other traditional delicacies like Bharleli Vaangi and Cauliflower Greens Pitla. Enjoy Maharashtrian papdi and moong dal vadi sabzi recipe | Indian moong dal vadi masala | papdi vadi vegetable Maharashtrian style | with step by step photos.

A classic recipe from the kitchens of Maharashtra, the Moong Dal Vadi Rasa is a tongue-tickling preparation of moong dal vadis cooked in a gravy of tomatoes, blended with onions and spice powders. The rich flavour of the tomato-based gravy seeps into the vadis giving them a really nice flavour. Garnishing with coriander gives the Moong Dal Vadi Rasa an instant aroma boost, so make sure you don’t skip it. It is very important to serve this Maharashtrian delicacy immediately after preparation. You can also try other specialties from the region, like the Maharashtrian Pitla and Maharashtrian Amboli .

Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with 15 amazing images. Beans are an integral part of Mexican cooking. From stuffing for burritos and tacos to salads and dips, beans are used in almost every other recipe. Here is a scrumptious Mexican bean and cheese salad in which two types of boiled beans are combined with an array of juicy as well as crunchy veggies and tossed with a tangy and spicy dressing. The veggies chosen lend a range of colours and textures to Mexican bean and cheese salad, ranging from the pleasant yellow of sweet corn to the vibrant red of tomatoes and the refreshing green of coriander. Top this delectable multi-textured salad with crunchy nacho chips and serve immediately. Have a go at other Mexican delights like Mexican Rice and Mexican Rajma Corn Pizza. Pro tips for Mexican bean and cheese salad. 1. Add 3/4 cup soaked and boiled rajma (kidney beans). The recipe is a fusion of Mexican and Indian flavors, incorporating kidney beans alongside typical Mexican ingredients. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. 2. Add 1/2 cup processed cheese cubes. Cheese adds a salty and savory element to the salad, complementing the earthiness of the beans and the freshness of other ingredients like corn and vegetables. This salad features Kodai cheese, a healthy Indian cheese option, for a delicious and nutritious boost. 3. Add 3/4 cup boiled sweet corn kernels (makai ke dane). The sweetness of the corn kernels balances the savory flavors of the beans and cheese. This creates a more interesting and well-rounded flavor profile for the salad. Enjoy Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with step by step photos.

vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with 33 amazing images. vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan is a sabzi with common ingredients, but with a delightful aroma and flavour. Learn how to make veg kalvan. To make vegetable kalvan, heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes. Add the coconut and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside. Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. There is something great about this bhaji cha kalvan... it seems homely and special at the same time! Indeed, this authentic Maharashtrian delicacy is an all-time favourite. The Maharashtrian healthy sabzi features an assortment of veggies cooked in an onion-tomato, roasted coconut and spice based gravy. Roasting the coconut heightens the aroma and taste of the spice paste, giving the kalvan its characteristic taste. This veg kalvan has a bountiful of nutrients and antioxidants to help in fighting immunity and reducing inflammation. The fibre from the veggies are a ladder to maintaining digestive health as well as heart health. If you like veg kalvan, pair it with whole wheat chapatis for a truly soul-warming meal. for a truly soul-warming meal. Tips for vegetable kalvan. 1. You can also add chopped and boiled potatoes and boiled cauliflower florets to this kalvan recipe. 2. For an authentic flavour and taste, we recommend that you make the paste fresh and not too much in advance. 3. If you are serving the sabzi later, you may have to add little water and adjust the consistency before reheating. Enjoy vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with step by step photos.

A wholesome Parsi dish made of sprouted and peeled vaal perked up with tangy tomatoes and crunchy onions in a soothing base of coconut milk, the Tittori Dal has a very pleasing flavour that will appeal to everybody. While on the one hand, coconut milk gives a rich but soothing flavour and texture, the other ingredients including the spice powders give it the required zing, making the Tittori Dal a well-rounded accompaniment to Rotis , Parathas or even rice preparations.

Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with 30 amazing images. Bengali tomato chutney is a popular condiment that originated in the Indian state of Bengal. Learn how to make tomato, khejur and aamshotto chutney. Bengali tomato chutney, also known as "Bengali tamatar chutney," is a sweet and tangy condiment that's a delightful accompaniment to various Bengali dishes. It is made with ripe tomatoes, mango candy, sugar, panch phoron and a blend of spices, giving it a unique flavor profile. Bengali tomato chutney is a popular side dish at Bengali weddings and religious festivals. To keep Bengali tomato chutney fresh for up to 4 months, store it in an airtight container in the refrigerator. To make Bengali tomato chutney heat 2 tbsp mustard oil in a broad pan. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds. Add ripe tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour. Add raisins, dates, mango candy, mix well and boil for 2 minutes. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve Bengali tomato chutney with khichuri. Main ingredients of Bengali tomato chutney. Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals. Pro tips for tomato, khejur and aamshotto chutney. 1. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes. 2. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Enjoy Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with step by step photos.

Not very spicy but super tasty, the Masala Toovar Dal is a homely Maharashtrian dish that goes very well with roti or steamed rice . Here, cooked toovar dal is flavoured with a paste of garlic, red chillies and other aromatic seeds like coriander and cumin. Onions sautéed in ghee give the dal a nice crunch and pungent touch, while tomato shares its beautiful tang. Enjoy this Maharashtrian delicacy hot and fresh. You can also try other dishes like the Masala Masoor and the Kabuli Chana and Paneer with Mixed Vegetables .