Here is a tongue-tickling version of the popular South Indian delicacy rasam, made with kokum. The tanginess of kokum and the spiciness of dry chilli flakes together give this Kokum Saar an invigorating flavour. Ingredients like onion, green chillies and garlic add to the pungency, and you are sure to feel the heat on your palate when you sip on this rasam. Despite being spicy, the presence of kokum has a cooling effect on your stomach. You can serve this as a soup, an accompaniment or as a main course mixed with plain rice . Try other recipes like Rasam and Jeera Pepper Rasam .

There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare and enjoyable one. Of course, it is no surprise that it is coupled with moong dal. There is a reason why the small and flat moong dal is chosen when cooking for children or elders—it cooks easily, is very nutritious, and also easy to digest. Moreover, it is quite mild in nature by itself and lends itself to a lot of recipes, being very cooperative and absorbing all the flavours well. Soak the dal for an hour as mentioned here to reduce the cooking time in the microwave. Enjoy with hot phulkas or rice.

In this Mushroom Snack recipe the cream cracker biscuits are topped with mildly spiced, cheesy and creamy mushroom sauce and then baked. This baked Mushroom Snack, besides an impressive and irresistible snack is also enjoyable as an appetizer before a meal of soup and pasta. As a party starter it is sure to be a hit among all crowds. Also goes well with a glass of Non- Alcoholic Tropical Pineapple and Orange Drink with Coconut or Apple Fizz . Enjoy how to make Mushroom Snack recipe with detailed step by step photos.

This oregano-flavoured tangy, crunchy macaroni salad is an evergreen favourite with pasta lovers. The dressing features an interesting combination of ingredients like herbs, garlic, chilli flakes, pine nuts and lemon juice. Unlike the oily nature of most dressings, this healthier option uses only 1 tsp of oil, and that too olive oil. Olive is considered very good as it is rich in MUFA (Mono unsaturated Fatty Acids) and is beneficial for the heart. This salad provides lots of vitamin C and fibre as it contains capsicum, bean sprouts and tomatoes.

This oregano-flavoured, tangy, crunchy macaroni salad is an evergreen favourite with pasta lovers. Paneer and bean sprouts add to the protein quotient of this salad, which is dressed in an interesting combination of herbs, garlic, chilli flakes, pine nuts and lemon juice.

Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin seeds, garlic, and all. While making this dry subzi, remember to add the ingredients in the mentioned order, to ensure that the aroma and flavour of the vegetable and each spice and powder is retained to the hilt, to enthrall your taste buds!

bhadang recipe | spicy puffed rice chivda | Indian bhadang | with 23 amazing images. bhadang recipe | spicy puffed rice chivda | Indian bhadang is a jar snack to be enjoyed any time of the day. Learn how to make spicy puffed rice chivda. To make bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the mustard seeds and sauté on a medium flame for a few seconds. Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes. Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds. Add the kurmura, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool completely and store in an air-tight container. Scrumptious to the core, this flavourful snack is made of puffed rice perked up with green chillies and curry leaves as compared to Kolhapuri bhadang which makes use of chilli powder. The most interesting aspect of the spicy puffed rice chivda, however, is the use of crushed garlic and crunchy peanuts, which contrast beautifully with the texture and flavour of the kurmura, to give your taste buds an exciting ride. You would like to carry some of this Indian bhadang when you travel. It is also nice to keep a batch of this at home, handy to munch on when you are hungry. It can be had as it is, or with onions, tomatoes and a tangy lacing of lemon juice. Tips for bhadang. 1. If you wish, you can use thinly sliced garlic. 2. Green chillies can be replaced with chilli powder. 3. Store in an air-tight container. It stays fresh for 10 days. Enjoy bhadang recipe | spicy puffed rice chivda | Indian bhadang | with step by step photos.

With the lingering tanginess of tomatoes and the peppy flavour of a special coconut masala, this Tomato and Coconut Subzi is sure to make you lick your fingers in delight. Choose firm tomatoes to prepare this subzi, and do not add any water while grinding the masala. These precautions will help achieve the perfect texture of the subzi. Enjoy this lip-smacking subzi hot and fresh, with a rotis or hot rice .

Exotic vegetables served in a crispy noodle basket, everything about this recipe is truly imperial.

Stir-fried noodles flavoured with lemon rind and basil.

Green peas are cooked, pureed and then mixed with corn to give a delightfully mild flavoured soup.

Kebabs are a favourite barbecue food almost anywhere. The spice mixture gives the Mexican flavour.

Cluster beans are good for diabetics as they have the highest fibre content among all vegetables which in turn prevents a rapid rise in blood sugar levels after a meal. Red pumpkin has been added to thicken the gravy and it also imparts a natural sweetness to this dish, which is delectable. You could have never tried this combination of vegetable, but do not hesitate to do so now as this will definitely please your palate.

bajra khakhra using olive oil recipe | black millet khakhra | crispy spicy bajra flour khakhra | with 35 images. bajra khakhra using olive oil is one of the popular khakhra recipes being made at home in India. Learn to make crispy spicy bajra flour khakhra. bajra khakhra using olive oil is made with 100% bajra flour. Bajra along with sesame seeds make these khakhras a good source of iron – a key nutrient required to supply oxygen to all parts of the body. Kirana stores sell khakhra all over the country. So what is the issue with them? You can find a bajra khakhra available in the market saying zero oil bajra khakhra. In reality the store puts processed seed oils into the dough and then cooks them without any oil. Here we have cooked bajra khakhra using olive oil. This is a game changer and makes the khakhra an extremely healthy snack for all including diabetics, heart and weight loss individuals. We also have a healthy bajra khakhra recipe made with a mix of bajra and whole wheat flour cooked in ghee which you must also try. Tips for bajra khakhra using olive oil. 1. Cool and store the bajra khakhras in an air-tight container. 2. After you cook the khakhra, remember to put a weight on top of it like a bowl to prevent the khakhra from losing its shape and it stays flat. Enjoy bajra khakhra using olive oil recipe | black millet khakhra | crispy spicy bajra flour khakhra | with step by step photos.