pudina rice recipe | pudina pulao | Indian style mint rice | pressure cooked pudina rice | with 25 amazing images. pudina rice is a Indian style mint rice which is pressure cooked pudina rice. Bursting with a peppy flavour, the pudina rice is a delightful one-dish meal, which you can just serve with a cup of curd. Flavoured with a tempering of spices and a zesty paste of aromatic herbs like coriander and mint, this pudina rice dish is totally awesome. Tomatoes add a tinge of tanginess to this pudina pulao, accentuating the cheerful aroma and taste of the herbs. The pudina pulao is also easy to make as it is pressure-cooked, and also made with just common ingredients. You can include it as part of your everyday cookbook. Enjoy this spicy pressure cooked pudina rice hot and fresh with a cup of raita. You can also try other pulao recipes like Sevaiyan Pulao or Shahi Pulao. Learn to make pudina rice recipe | pudina pulao | Indian style mint rice | pressure cooked pudina rice | with step by step photos and videos below.

palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with 22 amazing recipes. palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack is a delicious snack with a charming hue. Learn how to make spinach murukku. To make palak chakli, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. Press the chaklis very gently with the back of a flat ladle. Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Use as required. A very attractive chakli with a nice, green flavour and absolutely awesome flavour, the spinach murukku is a jar snack that is sure to get a five-star rating from your family and friends! It will also be a good change from the usual savouries made during festivals. We have made the palak murukku using a dough of rice flour and besan perked up with a flavourful and colourful spinach puree. Serve spinach chakli Indian jar snack to your family or guests along with tea, and watch them enjoy the taste while also wondering what this snack is made of! You can also try other jar snacks like the Moong Dal Nimki or Methi Crispies. Tips for palak chakli. 1. Remember to make this spinach mixture and use it immediately, else you might lose its green colour. 2. When making the dough, add water gradually because the spinach puree itself contributes a part of the required moisture. So, slowly add only the required amount of extra water to make the dough, or else the crispness and shape of your chakli will be compromised. 3. When deep-frying the chakli, keep the flame to medium else there is a chance of the chakli getting burnt. Enjoy palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with step by step photos.

idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with 14 amazing images. South meets North in this amazing fusion idli chaat recipe! Idli, the most common South Indian snack meets chaat, the most popular class of North Indian snacks, in this off-beat idli chaat recipe. To make idli chaat recipe we have deep-fried idli cubes, laced them with curds and chutneys, and topped them with yummy garnishes like sev and coriander. A sprinkling of spice powders boosts the aroma and taste of the South Indian idli chaat further, making it a unique and memorable treat. Tips to make the perfect idli chaat recipe. 1.For making the idli chaat recipe, cut each idli into 4 equal pieces or just bite sized pieces using a sharp knife. Leftover idlis or idli that have been cooled completely give out the best result. 2.Ensure the curd is fresh and not sour. If you like crispy chaat then skip adding curd as the whisked curd will make the fried idli soft. This nice and chatpata idli chaat snack is a wonderful way to make use of leftover idlis. You can surprise your kids with this when they come home from school, enjoy it as a tea-time snack or even serve it to guests. You can also try other idli-based recipes like Idli Upma or Idli Milagai Podi. Learn to make idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with step by step photos and video below.

cucumber dip recipe | cucumber curd dip | Indian healthy kakadi dip | with 19 amazing images. cucumber dip recipe | cucumber curd dip | Indian healthy kakadi dip is a healthy snack for evening hunger pangs. Learn how to make cucumber curd dip. To make cucumber dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour. Serve chilled with vegetable crudités or crackers. There are some who vow by fried foods, while there are others who are health conscious and constantly looking for healthy and tasty recipes. Believe it or not, there is no divided opinion on this brilliant combination of cucumber curd dip. This light and wholesome Indian healthy kakadi dip when served with vegetable crudités makes a great mid-afternoon snack. Choose fibre rich veggies with slight crunch like carrots, radish, capsicum and cucumber. Serve the cucumber dip chilled to enjoy its flavours. This peppy mint-flavoured cucumber dip is rich in calcium and protein thus making it a wise pick for diabetics and heart patients along with weight-watchers too! Tips for cucumber dip. 1. Though we have used hung curd to make this dip, when you are short of time you can use thick curd. 2. Ragi and oat crackers are a nourishing accompaniment to this refreshing curd-based dip. Enjoy cucumber dip recipe | cucumber curd dip | Indian healthy kakadi dip | with step by step photos.

ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images. ginger chutney is a popular Andhra chutney also known as allam chutney. ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food. Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas. We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours. Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours. Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos.

A delicious curry that will ‘wow’ your family and friends! A mélange of chopped veggies are cooked with cloves, cinnamon, cardamom, ginger, garlic and chillies and milk. Fresh cream, pineapple pieces, paneer and garam masala are then added for a fantastic finish. Enjoy! You can also try other variants like Moong Sprouts Korma , Paneer Corn Korma or Soya Malai Korma .

A chatpata drink of juiced pineapple, perked up with black salt and spice powders like chaat masala, the Pineapple Masala Drink really leaves a tingling sensation on your taste buds. The refreshing drink is further garnished with chopped pineapple pieces, which gives it a nice mouth-feel too. An all-rounder that is guaranteed to delight, the Pineapple Masala Drink must be served immediately after preparation because its flavour and colour lose their original sheen after a while. You can also try other peppy drinks like the Pineapple and Muskmelon Drink or Watermelon and Coconut Water Drink .

dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with amazing 40 amazing images. dal pakwaan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy dal pakwan chaat . The pakwans are made in an attractive mini-size, and topped with delicious chana dal. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. dal pakwan chaat recipe works very well as a party starter and an appetizer! This is one recipe that my kids love madly! Who doesnt love chaat? Here we have minimized the size of the crispy pakwans. You can also make pakwans in advance and store them in an air-tight container. The dal is also super quick and easy to make, every ingredient used for making this lip-smacking chaat is basic and is found in each and every Indian household! Though the preparation may take a while, yet the outcome and results will blow your taste buds off and you would wish that the plate of chaat doesn't end! A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike. Some tips to make the dal pakwan chaat recipe. 1. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy. 2. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely. Sindhi Koki, Sindhi Kadhi, Sai Bhaji, Spicy Sindhi Dal, Aloo Tuk, Kamal Kakdi ki Subzi are other popular Sindhi recipes. Enjoy dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with detailed step by step recipe photos and video below.

Corn – one of the most versatile of ingredients, with a universal appeal – proves its mettle once again in this lip-smacking Baby Corn Hara Masala. An extremely quick and simple cooking procedure of sautéing baby corn with a spicy and herby hara masala transforms the mildly-flavoured vegetable into a tongue-tickling delight that you can serve either as a starter or as an accompaniment to the Main Course . Just make sure you serve it hot, to engage its full flavour.

dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images. dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi. To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture. Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well. A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas. Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking. Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos.

Chana Dal Vada, with its crunchy texture and satiating homely flavour is an all-time favourite South Indian snack, commonly served as a starter at parties. With a little twist, this normally deep-fried snack can be made healthier. In this recipe, we have cooked the vadas on a tava with minimal oil. These Tava Chana Dal Vadas have an interesting texture, aroma and taste, which is a bit different from the deep-fried one but equally good. It is important to first shape the vada into a round and then flatten it till thin, because if it is thick, it will not cook properly and have a raw taste inside. Make sure you cook the vada on a slow flame so that it gets completely cooked inside also. Shape one vada and a time and cook it immediately on the tava. Do not shape them all at one go because they will lose their shape and also dry up before cooking. Serve these vadas immediately because they are made with less oil and tend to dry up after a while. You can also try other healthy snacks like Khumbh Ke Kebab , Healthy Momos and Triangles with Italian Relish .

sabudana thalipeeth recipe | upvas thalipeeth | sago thalipeeth for vrat | Indian farali thalipeeth | with 46 amazing images. sabudana thalipeeth recipe | upvas thalipeeth | sago thalipeeth for vrat | Indian farali thalipeeth can be considered as a snack and meal in itself too. Learn how to make upvas thalipeeth. To make sabudana thalipeeth, soak the sabudana in enough water in a deep bowl overnight and drain well. Transfer the soaked sabudana and all the ingredients in a deep bowl and mix very well. Divide the mixture into 10 equal portions. Grease a plastic sheet with ¼ tsp of oil, place it on a clean, dry surface, put a portion of the dough on it and flatten it. Pat it with your fingers to form a 125 mm. (5”) diameter circle. Make a hole in the centre using your index finger. Remove the plastic sheet and place the circle on a hot greased non-stick tava (griddle) and cook using ½ tsp of oil till it turns golden brown in colour from both the sides. Repeat steps 4 to 6 to make 9 more thalipeeths. Serve immediately with sweet curds. Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faral-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers to make upvas thalipeeth. While the mixture for this sago thalipeeth for vrat and sabudana vada is the same, the cooking techniques are different. The former is flattened and cooked on a tava, while the latter is shaped into flat balls and deep fried, thus giving 2 recipes which are unique in texture in their own way. When flattened and cooked on a tava, you get a tasty and filling Indian farali thalipeeth. This is sure to keep you energised on a fasting day. You can pair it with a bowl of dahi or peanut curd chutney. You can also try other faral recipes like the Rajgira Paneer Paratha or Potato Khichdi. Tips for sabudana thaliepeth. 1. Soaking sago for the said time is very important as the sago has to be perfectly soaked and soft for this recipe. 2. While adding mashed potatoes, ensure that there is no moisture in them. Presence of moisture might not bind the mixture well. Also ensure that the potatoes are not hot. This might partially cook the sago grains and make the mixture sticky. 3. Use a thick plastic sheet as we have used. 4. Remember to grease the pan each time. 5. If you think that the thalipeeth is tearing while cooking, add little arrowroot flour or water chestnut flour (singhare ka atta) to the mixture. This helps in binding the sago mixture. Enjoy sabudana thalipeeth recipe | upvas thalipeeth | sago thalipeeth for vrat | Indian farali thalipeeth | with step by step photos.

bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images. In bhindi pakora recipe we make use of the property of sticky bhindi to make a crunchy and tasty bhindi pakoda. This unusual okra fritters tastes too good and is sure to win over many hearts. The success of this crispy bhindi pakora lies in how well you make the dough without using any water. bhindi pakora is made mainly from bhindi, besan, Indian spices and oil for deep frying. Bhindi has a property that not many people know to exploit to their advantage. The seemingly sticky vegetable is capable of lending a crisp texture to many snacks including bhindi pakora. Even today, in Tamil Nadu you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness. Notes on bhindi pakora recipe. 1. Mix the dough very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients. 2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily. Once okra fritters are deep-fried, sprinkle a dash of chaat masala on these yummy pakoras and serve hot with tea. You can also try other pakoras like the Gobi Pakora or Paneer Pakoda. Learn to make bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with step by step photos below.

pineapple chia seeds pear juice recipe | healthy chia pineapple juice | sugar free chia fruit juice | healthy chia detox drink | with 11 amazing images. A blend of fruits like pineapple and pear, flavoured with black salt and cumin seeds powder, gives this juice an awesome flavoured sugar free chia fruit juice that is tangy and naturally sweet with a touch of spice. You can have this healthy chia detox drink in the morning with healthy vegetarian breakfast or in between meals. The pineapple is a good source of vitamin C, which further aids in building immunity and increasing your disease fighting capability. This also adds glow to your skin and prevents wrinkles due to ageing. To make pineapple chia seeds pear juice, combine the chia seeds and 3 tbsp of water in a bowl, mix well and keep it aside for 30 minutes. Combine the pineapple, pear and 1½ cups of chilled water in a mixer and blend till smooth. Transfer the pineapple mixture into a deep bowl, add all the remaining ingredients, including the soaked chia seeds and mix very well. Refrigerate the juice for at least 1 hour. Pour equal quantities of the juice into 5 individual glasses and serve chilled. On the other hand, the addition of soaked chia seeds gives the healthy chia pineapple juice an amazing mouth-feel along with a dose of fibre and omega-3 fatty acids . While fibre is a key nutrient to add satiety value and aid in weight loss, the omega – 3 fats help in reducing inflammation in the body, thus benefiting the heart. The chia seeds are also a good source of protein, thus making this drink a true all-rounder. This healthy chia detox drink, is suitable for healthy individuals to those aiming weight loss along with heart patients. However, we do not recommend this juice for diabetics. You can also try other refreshing juices like the Pineapple and Coriander Juice. Tips for pineapple chia seeds pear juice. 1. Choose pineapple which is plump, feel heavy and have a strong sweet, but not fermented, pineapple aroma. 2. In case of pears, look for pears that are firm green coloured pear, but not too hard. This will avoid the need for sugar in this drink. 3. Make sure you serve this juice immediately after preparation because any juice with pineapple tends to get tart and discoloured when left for too long. Enjoy pineapple chia seeds pear juice recipe | healthy chia pineapple juice | sugar free chia fruit juice | healthy chia detox drink | with step by step photos.