Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix! for extra zing, add a little grated ginger to this dish.

Thattai is a savoury snack from south india that is easy to make, as it does not require any specific moulds etc. With basic ingredients and your hands as tools, you can produce a culinary delight.

The plantain (banana) is one of the most commonly grown vegetables along the coastal and richly-irrigated regions of India. This dish, made using the plantain is a part of the festive fare served on Onam and Pongal. It is very easy to make and is a wonderful accompaniment to steamed rice and dal .

This is a dry dish made with vegetables like beans, cluster beans or banana flower and dal. It usually goes well with More Kuzhambu , raitas like Red Pumpkin Pachadi or Doodhi Pachadi and dry roasted or fried appalam.

Kalan is a spicy, curd-based gravy recipe from Kerala. However, follow these instructions closely and take care not to overheat the dish, as the curds will separate and leave you with quite an unpalatable dish if you cook it on a high flame. If done right, however, this dish is sure to transport the diner to culinary heaven! This homely and satiating curry goes perfectly with a bowl of rice . Also do try other South Indian curries like Chettinad Curry or Malabari Curry .

Rasavangy literally means brinjals in a fluid gravy. While it is a traditional South Indian recipe, many believe that it demonstrates a strong Maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania! This is an excellent accompaniment for idli or rice . If you love brinjal, we would love to introduce you to some of our international favourites like Stuffed Bulgur and Brinjal Bake , Smoked Brinjal and Pumpkin Dip with Cucumber Strips , Sautéed Brinjal with Mushroom Sauce and Zucchini and Brinjal Bake .

This is the South Indian counterpart of kadi. It can be prepared with various vegetables like ladies finger, white pumpkin, capsicum, colocasia etc. Try other curries such as Mixed Vegetable Kuzhambu , Pumpkin Kootu , Kadala Curry and serve with plain rice .

buckwheat vegetable Indian wrap | buckwheat paneer paratha | stuffed buckwheat pancakes | with 20 amazing images. buckwheat vegetable wrap is a nutritious and wholesome dish that offers a delightful combination of flavors and textures. This dish is perfect for those looking for a healthy and satisfying meal that is also gluten-free and packed with essential nutrients. Here's a note on buckwheat vegetable wrap: buckwheat vegetable wrap is a versatile and nourishing dish that showcases the goodness of buckwheat , a great source of fiber, protein, and minerals. Buckwheat is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. The buckwheat vegetable wrap features a filling of colorful and crunchy vegetables, such as bell peppers, onions , green peas, grated paneer, which provide a refreshing and vibrant contrast to the earthy notes of the buckwheat. The combination of textures and flavors in the vegetable filling creates a satisfying and balanced meal that is both light and nutritious. To make the batter for buckwheat vegetable wrap, combine the buckwheat flour, curds and 1/4 cup water together in a large bowl and mix well. Keep aside for 1 hour. Add the ginger, green chillies, coriander and salt and mix well. Keep aside for 1 hour. Keep aside. To make buckwheat vegetable wrap grease a 150 mm. (6") in diameter non- stick pan, using ¼ tsp of oil and ,pour a portion of the batter in an even layer. Cook, using ½ tsp of oil till it turns golden brown from both the sides. Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle. Repeat with the remaining batter and stuffing to make 5 more stuffed pancakes. Serve buckwheat vegetable wrap hot. stuffed buckwheat pancakes are not only a feast for the taste buds but also a feast for the eyes, with its vibrant colors and fresh ingredients creating an inviting and appetizing presentation. The combination of the nutty buckwheat, crisp vegetables, and flavorful dressing makes this dish a culinary delight that is sure to please even the most discerning palates. In conclusion, buckwheat vegetable wrap is a nutritious and delicious dish that highlights the versatility and health benefits of buckwheat while celebrating the abundance of fresh vegetables. Whether enjoyed as a light meal or a hearty snack, this wrap offers a satisfying and flavorful dining experience that is perfect for those seeking a wholesome and gluten-free option. Pro tips for stuffed buckwheat pancakes. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro) flour. Buckwheat flour has a distinct nutty and slightly earthy flavor that compliments various vegetables well. Buckwheat is a very good source of iron and good to prevent anaemia. Rich in folate and good food for pregnant women. Buckwheat keeps your heart healthy and high in fibre and diabetic friendly. 2. Add 1 cup curds (dahi). They add moisture to the batter, preventing it from becoming dry and crumbly after cooking. This keeps the wrap soft and pliable. curds can introduce a subtle tangy flavor to the batter, which can complement the earthy taste of buckwheat flour and the vegetables in the wrap. Enjoy buckwheat vegetable Indian wrap | buckwheat paneer paratha | stuffed buckwheat pancakes | with step by step photos.

soya roti recipe | soya chapati | Indian soya flour roti | with 20 amazing images. soya roti is made from a combination of soya flour and a little bit of whole wheat flour. Learn how to make Indian soya flour roti. soya rotis are made with well-balanced proportions of soya flour and wheat flour for a protein-packed punch. We suggest you make Indian soya flour roti as it is similar to making a chapati except that we are using the addition of soya flour. You can pack soya roti with cottage cheese, veggies, sprouts and other healthy ingredients bound together with a sauce and seasonings of your choice for a handy and wholesome meal. soya roti is rich in Folic Acid, Magnesium, Phosphorus, Vitamin B1, 2, Protein. Tips for soya roti: 1. Remember to leave the dough alone for 15 minutes so as to get the perfect, elastic consistency for easy rolling. 2. Don’t cook soya chapati on the open flame for too long or else the they will burn and become hard. Enjoy soya roti recipe | soya chapati | Indian soya flour roti | with step by step photos.

buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with 20 amazing images. buckwheat paneer paratha stuffed with vegetables and sweet corn is a wholesome and flavorful dish that combines the nutty taste of buckwheat flour with the creamy texture of paneer (Indian cottage cheese), along with a medley of colorful vegetables and sweet corn kernels. This dish is not only delicious but also nutritious, making it an excellent choice for a hearty and satisfying meal. To prepare buckwheat paneer paratha stuffed with vegetables and sweet corn, begin by making the dough for the paratha. Combine buckwheat flour, whole wheat flour, oil, with a bit of salt and water to form a smooth and pliable dough. Let the dough rest while you prepare the stuffing. For the stuffing, make a mixture of sweet corn kernels, coriander, green chilli paste, crumbled paneer, tomatoes, coloured capsicum and salt to taste. Once the stuffing is ready, divide the dough into 6 equal-sized balls and roll them out into 6 inch circles, using a little whole wheat flour for rolling. Half cook each roti very lightly on a hot non-stick tava (griddle) and keep aside. Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tawa (griddle) and cook the paratha, using 1/2 tsp oil, till it turns golden brown in colour from both sides. Repeat steps 2 and 3 to make 5 more parathas. Serve healthy buckwheat sweet corn paratha hot off the griddle, paired with your favorite condiments such as yogurt, chutney, or pickle. The combination of buckwheat flour, paneer, and vegetables in this dish provides a good balance of protein, fiber, vitamins, and minerals, making it a nutritious meal option. Buckwheat flour is also gluten-free and rich in antioxidants, while paneer adds a dose of calcium and protein to the dish. Whether enjoyed for breakfast, lunch, or dinner, buckwheat paneer paratha stuffed with vegetables and sweet corn is sure to tantalize your taste buds with its delightful flavors and textures. Give this recipe a try for a satisfying and wholesome dining experience that's both delicious and nutritious! Pro tips for buckwheat paneer paratha. 1. In a bowl, put 3/4 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a slightly nutty and earthy flavor that compliments the savory taste of paneer (Indian cottage cheese) very well. It also creates a slightly denser and more crumbly texture compared to regular wheat flour, offering a unique textural experience in the paratha. Buckwheat flour is often used during religious fasting periods in India, like Navratri, when wheat and other grains are not allowed. It provides a delicious and nutritious alternative for making parathas during these times. 2. Add 1/4 cup whole wheat flour (gehun ka atta). Buckwheat flour can create a slightly rubbery or dense texture in parathas. Whole wheat flour helps to lighten the texture, making the paratha softer and more pliable. This is important for rolling out the dough and achieving a flaky layered texture when cooked. While some gluten-free flours can be used in place of whole wheat flour, they might not provide enough structure for rolling and folding the dough. Whole wheat flour offers a happy medium, adding a touch of gluten for better handling without compromising the gluten-free nature of buckwheat flour for those who require it. Enjoy buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with step by step photos.

dry fruit barfi recipe | healthy coconut dry fruit barfi | no sugar dry fruit bars | with 34 amazing images. dry fruit barfi recipe | healthy coconut dry fruit barfi | no sugar dry fruit bars is a nourishing sweet treat minus the sugar. Learn how to make healthy coconut dry fruit barfi. To make dry fruit barfi, heat the oil in a non-stick pan, add the coconut and saute on a medium flame for 1 to 2 minutes. Add cashewnuts, almonds, pistachios and walnuts and saute them for 4 to 5 minutes. Remove and keep aside. Add sesame seeds in the same pan and dry roast them for 1 to 2 minutes. Add the roasted nuts-coconut mixture, dates and cardamom powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Transfer the mixture into a thali, spread it and allow it to cool for 5 to 10 minutes. Then knead the mixture into a dough. Shape into a cylindrical roll of 8" in diameter, wrap it with a cling wrap or aluminium foil and freeze for 1 hour. Remove the wrap and cut the roll into 16 equal pieces of 1/2" each. Serve chilled or store in an air-tight container in the refrigerator. It stays fresh for 10 days. No sugar dry fruit bars have a smooth finish and soft and crunchy texture which bonuses with the pleasing aroma of cardamom powder. Try them and you will feel that these are better than the store bought sugar laden mithais. Walnuts are a delicious way to add extra nutrition, flavour and crunch to a meal. They have protein and powerful antioxidants which fight free radicals and slow down inflammation in the body due to the eating of processed foods. Like walnuts and almonds, pistachios can also cut heart disease risk. Its high monounsaturated fat content may actually lower cholesterol levels in the blood. Thus the nuts in healthy coconut dry fruit barfi are a wealth of nutrition. heart patients and weight-watchers can benefit from the protein and fibre by including this dry fruit barfi as a healthy snack instead of reaching out for fried and sugar laden snacks. We would suggest one barfi as a serving size. Tips for dry fruit barfi. 1. Store in an air-tight container in the refrigerator. It stays fresh for 10 days. 2. You can add chopped figs to add to the nuts. 3. Increase the dates if you want more sweetness. 4. Instead of coconut oil you can use ghee. Both are equally healthy. 5. Don't try and blend the dates. It's easier to chop them. Enjoy dry fruit barfi recipe | healthy coconut dry fruit barfi | no sugar dry fruit bars | with step by step photos.

homemade cashew butter recipe | Indian style cashew nut butter | creamy healthy cashew butter |

how to cook kodri | how to cook foxtail millets Indian style | how to cook varagu | with 25 amazing images. how to cook kodri recipe is a simple way to cook step by step in the Indian kitchen in a non stick pan. Learn how to cook foxtail millets Indian style. Kodri is a type of millet, somewhat similar to barley. The whitish to cream coloured grains taste quite similar to broken rice or kanji. The grains are a little thicker than wheat rawa but smaller than daliya. We show you how to cook the perfect kodri. Kodri is extremely nutritious, and is largely consumed by the poorer and working class community in India. However, as awareness about its nutritious value has begun spreading, it is now available in most food stores. To cook kodri (foxtail millet, varagu), in a bowl put 1 cup kodri ( foxtail millets) in a bowl with enough water to cover it. Change water 2 to 3 times to clean the millets. Drain. Add 2 cups of water. Cover and soak for 6 hours or overnight. Transfer the water with soaked millets in a non-stick pan. Add 1 teaspoon coconut oil or oil. Bring to a boil. Cover and cook on slow flame for 5 minutes till 90% to 95% done. Take off the flame and cover for 5 to 10 minutes. This is the perfect step by recipe on how to cook foxtail millets Indian style. Kodri contains a good amount of carbohydrates, proteins and fats, and thus comprises a balanced meal. The energy value is also high and suitable for the undernourished group. It is rich in calcium, which helps in teeth and bone growth and maintenance. Once you master how to cook foxtail millets Indian style then you can substitute it for brown rice and white rice. Comparison of calories of different Indian rice varieties. one cup cooked vargu has 119 calories while one cup cooked basmati rice has 274 calories and one cup cooked brown rice has 211 calories. Enjoy how to cook kodri | how to cook foxtail millets Indian style | how to cook varagu | step by step photos.

soya paratha recipe | soya keema paratha | healthy soy granules vegetarian paratha | with 30 amazing images. soya paratha is a popular Indian breakfast dish made with soya granules, whole wheat flour, and spices. Learn how to make healthy soy granules vegetarian paratha . soya paratha is a wholesome and nutritious Indian paratha made with the inclusion of soya granules. soya parathas are a tasty and nutritious way to add protein to your diet, especially for vegetarians. soya paratha is made by preparing the filling, then the dough, and finally cooking the paratha. Filling : To make soya paratha, soak the soya granules in enough hot water for 10 to 15 minutes. Drain and squeeze out all the water. For the soya paratha filling, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and ginger green chilli paste and sauté for 2 minutes or till the onions turn translucent. Add the soaked soya granules, turmeric powder, chilli powder, coriander cumin seed powder, chaat masala and salt. Mix well and cook on medium heat for 4 minutes. Add freshly chopped coriander leaves and mint leaves and mix well. Cool the mixture and divide into 6 equal portions. Dough : To make soya paratha dough, combine all whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Cover with a damp cloth for 10 minutes. Knead again for a few seconds. Keep aside. soya paratha Making : To make, divide the dough into 6 equal portions and keep aside.Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the center of the circle, bring together all the sides in the center and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Serve soya paratha hot with curds, low fat curd, raita or achar. Main ingredients in soya paratha . Soy granules are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass. Whole wheat flour gives soya paratha a slightly chewy texture that is more satisfying than the texture of paratha made with refined white flour. Pro tips of soya paratha . 1. Consider using coconut oil or ghee instead of processed seed oils for a healthier diet. 2. Onions have a strong, pungent flavor that compliments well with the other ingredients in the dish, such as the soya granules, spices, and herbs. 3. Coriander cumin seed powder has a pleasant and aromatic scent that makes the soya paratha more appetizing. Enjoy soya paratha recipe | soya keema paratha | healthy soy granules vegetarian paratha | with step by step photos.