Does the name ‘makhani’ remind you of a butter-laden delicacy? well, this version tastes almost the same, but not as sinful as the original, thanks to the use of low-fat milk. The subz makhani features an exciting melange of veggies and spices, which make it a luxurious yet healthy accompaniment to your main course. You can indulge in this low fat, low cholesterol recipe more often than you would dare to treat yourself to the traditional makhani preparations.

Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons.

Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the masoor biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.

mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with 35 amazing images. mushroom chana dal sabzi recipe is a delightful fusion of earthy mushrooms and protein-rich chana dal, creating a hearty and flavorful dish. Learn how to make mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | mushroom chana dal sabzi is a protein-packed Maharashtrian sabzi that combines the earthy goodness of mushrooms with the wholesome lentils of chana dal. It's a flavorful and satisfying meal that's also kind to your health. Chana dal is a rich source of fiber, aiding digestion and promoting gut health. Chana dal also provides essential vitamins and minerals like iron, folate, and potassium. Mushrooms add an umami depth to the dish, creating a savory and satisfying flavor profile. Serve this versatile mushroom bhaji as a subzi with hot parathas. pro tips to make mushroom chana dal sabzi: 1. Don't rush browning the onions. Take the time to caramelize them for a deeper, richer base flavor. 2. Don't limit yourself to button mushrooms. Experiment with different varieties of mushrooms for a textural and flavor variation. 3. Soaking the chana dal for at least 30 minutes ensures even cooking and a better texture. 4. A squeeze of lemon juice at the end of cooking can add a refreshing, tart note that cuts through the richness of the dish. Enjoy mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with detailed step by step photos.

This recipe is an all time favourite. Puréed cauliflower perked with onion and spices imparts a creamy texture to this subji and eliminates the use of high calorie ingredients such as cream and cashewnuts. Methi has plenty of iron and vitamin a while fresh green peas provide fibre which adds bulk and satiates your appetite. This recipe is a perfect accompaniment for nutritious garlic naans.

vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice | with 24 amazing images. vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice is a quick fix rice preparation. Learn how to make Gujarati vaal dal pulav. To make vaal ni dal pulao, heat the oil in a deep non-stick pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder, mix well and sauté on a medium flame for 2 minutes. Add the sprouted vaal, rice and salt and mix well. Cover and cook on a medium flame for 5 minutes, while stirring once in between. Garnish with the coriander and coconut, and serve hot with chaas. Rice and sprouted vaal waltz together to make a delectable one-dish meal! If you wish you can also make Gujarati vaal dal pulav with only garlic and red chillies. Whichever way you make it, remember that the specialty of this dish is that it is to be cooked in oil unlike other rice preparations, which are usually cooked in ghee. If you have some leftover rice, you can make the vaal dal rice the next day for lunch as a surprise. But ensure that each grain of cooked rice separate to enjoy it. Learn how to make the perfect cooked rice for pulao. Tips for vaal ni dal pulao. 1. Boil the sprouted vaal for 8 to 10 minutes till soft. 2. Vaal ni dal pulao is best served with a tall glass of chaas. Enjoy vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice | with step by step photos.

Very popular with my grandchildren, this curry is best relished with steaming hot phulkas .Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc. Making zero oil subzi is not as difficult as it may sound, as it does not totally prevent you from adding sinful ingredients like Cashewnuts, coconut, etc. but just requires you to use them moderately.

There is a marathi word called 'zhanzanit' that describes this dish perfectly… the method of cooking and the thoughtful combination of spices give this particular recipe a fantastic texture and taste. I warn you it is tough to stop eating this subzi once you start. Serve with phulkas or soya puris and you will realize this is what they mean by bliss!

Yin and yang. Black and white. Life always becomes more interesting when opposites come together! in this recipe, the crunchiness of sprouts and the softness of tofu come together in one bowl to steal your heart! this dish is easy to make but absolutely delicious! you can use a combination of sprouts or a single one. . . Its your choice.

vegetable khichdi for babies and toddlers | easy homemade khichdi for babies | vegetable moong dal khichdi for babies and toddlers | mix vegetable dal khichdi for infants | with 30 amazing images. vegetable khichdi for babies and toddlers is a very simple home food which is soft in texture and soothing to the throat and tummies of the babies. It is a complete meal in itself, providing plenty of energy, protein and folic acid for your baby. Making this easy homemade khichdi for babies is like any other khichdi. Wash the rice and green moong dal and then choose some veggies and grate them. Combine these 2 food groups in a pressure cooker, add asafoetida for digestion and turmeric powder for slight colour and cook it with water till overcooked. This yummy vegetable moong dal khichdi for babies and toddlers is all the more nutritious, thanks to the addition of vitamin A rich carrots. The appealing colour, soft texture and slight sweetness of cooked carrots also improve the flavour and texture of this meal. All in all, this vegetable khichdi for babies and toddlers is a good way of introducing your child to a mildly-spiced dish. The clove and peppercorn will introduce new tastes. But remember to remove and discard them without fail, else they are sure to hurt the babies and lead to choking. Also this mix vegetable dal khichdi for infants doesn’t make use of salt. This is because most pediatricians now-a-days do not recommend adding salt to babies diet. After 1 year, it is recommended to add restricted amount of salt only. Serve this vegetable khichdi for babies and toddlers | easy homemade khichdi for babies | vegetable moong dal khichdi for babies and toddlers | mix vegetable dal khichdi for infants lukewarm. Enjoy cooking it with its step by step photos.

Truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil.

'Bhuttas' now form a part of this curry.

Pineapple gravy enriched with raisins and cashewnuts.

Health and taste, this subzi gives you the best of both worlds. You can grind the masala and store it in the refrigerator to use as and when required. However, freshly ground masala works its own unbeatable magic!