papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with 34 amazing images. papad mangodi ki sabzi is a traditional Rajasthani dish. Learn how to make Rajasthani papad mangodi ki wadi. What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling papad mangodi ki sabzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the papad mangodi ki sabzi. Papad and mangodi are stocked in every household in Rajasthan so making papad mangodi ki sabzi is an easy affair. Tips for papad mangodi ki sabzi. 1. Add the papad only towards the end as it will soften quickly. 2. Remove from the flame, add the curds mixture. Enjoy papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with step by step photos.

Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish!

chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos Chorafali also called as Chola dal fritters are irresistible deep-fried fritters can be made in bulk and stored in jars. So, they come in really handy when a hunger pang strikes and you feel like munching on something! Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readymade. Homemade chorafali is a famous Gujarati jar snack made in most households during Diwali for sure. After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Finally also remember to deep-fry only a slow flame or else the Choraphali will burn and may remain chewy. Cool it completely and relish it! Enjoy chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with step by step photos

ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with 40 amazing images. ker sangri is a traditional Rajasthani sukha dish. Learn to make Rajasthani ker sangri sabzi. A delightful bean and berry combo unique to Rajasthan, ker sangri is a traditional, spicy sabzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. ker sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue. The addition of raisins brings out the brilliance of this ker sangri recipe, as it enhances the flavour of all the spicy ingredients while also providing sweet respites in every spoonful. In Rajasthani homes, ker and sangri are often used to make a ker sangri sabzi. To make ker sangri, normally any vegetable oil is used but we made it with coconut oil which is a much healthier alternative or use ghee. ker sangri can be served with bajra roti, phulka or chawal. Enjoy ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with step by step photos.

masoor dal with spinach recipe | protein rich dal | dal palak | with 18 amazing images. masoor dal recipe is a versatile Indian food which can find a place in every household. Learn how to make masoor dal with spinach. This protein rich dal, the unbeatable combination of masoor dal with spinach nourishes your body with protein, iron and folic acid. This ensures overall cell health. The protein helps in cell growth and maintenance, while the iron is a way to ensure a proper supply of oxygen to all cells of the body. This is a great way of achieving glowing skin and bouncy hair. To make masoor dal with spinach, pour 1½ cups of water in a pressure cooker, add the masoor dal, mix well and pressure cook for 2 whistles. Heat the oil in a kadhai, add the cumin seeds, mix well and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the cooked masoor dal, spinach, turmeric powder, dry mango powder, prepared garlic- ginger-green chilli paste, tomatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add 1 cup of water and chilli powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve masoor dal with spinach hot with rotis. Tomatoes and amchur powder lend a nice tangy flavour to the dal palak. Tomatoes are also a good source of vitamin A, vitamin C and lycopene – all of which are antioxidants which help to reduce inflammation in the body and ward off free radicals. Needless to add, this is a super-healthy recipe as protein-rich dals are an indispensable part of our daily diet! Diabetics, cancer patients, PCOS, weight loss and heart patients can reduce the oil to 2 tsp instead of 4 tsp and enjoy this recipe. The protein along with fiber also keeps you satiated for a long time and thus good for weight loss. Why not serve it to kids as well and make it a family fare. Serve this masoor dal recipe hot with rotis or rice to make a homely and satisfying meal. Tips for masoor dal with spinach. 1. Wash the spinach very well to get rid of all the dirt. 2. Do not over cook the dal. Let it have a slight coarse texture. It gives a nice mouthfeel. 3. As a variation, you can replace masoor dal with green moong dal. If you like masoor dal then do check out our recipes using masoor dal, it has recipes for snacks, soups, main course etc. Enjoy masoor dal with spinach recipe | protein rich dal | dal palak | with detailed step by step photos and video below.

baked mixed sprouts samosa recipe | healthy baked samosa with mixed sprouts | baked samosa with mixed sprouts filling | with 34 amazing images. Samosas without potatoes – can you believe it? Well, this baked mixed sprouts samosa recipe is going to be one of the tastiest and most innovative healthy snacks you are likely to have tried in your kitchen! Learn how to make baked mixed sprouts samosa recipe | healthy baked samosa with mixed sprouts | baked samosa with mixed sprouts filling | Baked mixed sprouts samosa is a delicious and healthy variation of the traditional samosa. It is made with a filling of mixed sprouts, oats, and spices, and is baked until golden brown and crispy. We suggest to enjoy the baked samosa with mixed sprouts filling immediately after that because like any other baked dish, it tends to get dry after some time. Try other healthy recipes with sprouts like Sprouts Pancakes and Sprouts Tikki. pro tips to make baked mixed sprouts samosa : 1. You can use any mixed sprouts of your choice to make this recipe. 2. Instead of oil you can use olive oil or ghee to brush the samosas. 3. Mixing the stuffing very well is very important so that all the spices blend well. Enjoy baked mixed sprouts samosa recipe | healthy baked samosa with mixed sprouts | baked samosa with mixed sprouts filling | with detailed step by step photos.

minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira | with 19 amazing images. minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira is a refreshing appetizer. Learn how to make khatta meetha jaljeera. To make minty jaljeera, combine the mint leaves, coriander, lemon juice, sugar, ginger, cumin seeds, dried mango powder, black salt, salt and 1/4 cup of water in a mixer and blend till smooth. Strain the mixture very well using a strainer. Add 33/4 cups of chilled water and ice-cubes and mix well. Pour equal quantities of the minty jaljeera into 4 individual glasses. Serve the minty jaljeera (pudina jaljeera) chilled garnished with 1 tbsp of boondi in each glass. The revitalising rush of flavour delivered by a glass of jaljeera has amazing effects on your digestion! Wise it is to serve this tongue-tickling easy jal jira at parties.The combination of mint and coriander in a chilled can never fail to please you. Here is a super-duper variant of this popular drink, which combines the chilling overtones of mint with the sharp flavours of ginger, lemon, cumin seeds, dry mango powder and black salt. Though you may feel that the quantity of lemon juice is more, but it is perfectly balanced with sugar to make khatta meetha jaljeera. The pudina jaljeera is a pleasure to sip on – and happens to be one of those drinks that is welcome in all seasons! Serve this appetizing drink chilled, garnished with some crunchy boondi. You can also try other refreshing and appetizing Indian drinks like Kokum Sherbet, Kairi ka Pani, Amlana or Kairi ka Jaljeera. Tips for minty jaljeera. 1. Choose look for mint leaves and coriander that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. As a variation, you can replace water with chilled soda if you wish to. 3. You can make the drink and refrigerate, but add boonsi only before serving. Enjoy minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira | with step by step photos.

A popular breakfast option in most north indian houses, theses parathas go well with a lot of subzis too. Here is an innovative version made with jowar flour and mashed potatoes, which help to make them soft.

baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images. Who doesn’t love samosas? Even though all of us feel a wee itch of guilt while biting into a Punjabi samosa, the rush of fun, excitement and memories that it brings back totally overrides such negative emotions! We have modified the deep fried Punjabi Samosa recipe to a Veg healthy Samosa made from whole wheat flour. These baked samosa are healthier than regular ones, but every bite remains as exciting as ever. It is also quite convenient, because you can bake the samosas at one shot instead of deep-frying them few at a time. To make Punjabi baked samosa , first we will prepare the outer covering. Combine whole wheat flour, ghee and salt together in a deep bowl and add enough water to make a firm dough. Ghee or moeen will help in getting the covering crusty. Keep aside covered with a wet muslin cloth or a plate for 15 minutes. Further, for the baked samosa stuffing, heat the oil in a deep non-stick pan and add the cumin seeds. Add the potatoes and sauté for 2 minutes. Add the ginger-green chilli paste to enhance the taste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes. You can add chaat masala if you do not have amchur powder. Cool the mixture completely. Next, to proceed making baked samosa, divide the dough into 10 equal portions. Roll a portion into a ball and flatten them between your palms. Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling. Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing. Seal the edges carefully using a little water. Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf ) for 15 minutes. Turn them over and bake again for 15 minutes. Serve the baked samosa immediately with pudina chutney. We have also replaced maida with whole wheat flour to improve the health quotient. To make the baked samosas healthier, cut the potatoes amount and replace with green peas. You need to keep one thing in mind though – these samosas must be served immediately as they get soft and soggy after a while. So, once you turn them over half way through baking, prepare the chutney and put the kettle on the stove. As soon as the Baked Samosas are ready, serve them with tangy Green Chutney and garam Chai. Enjoy baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with detailed step by step photos below.

For a taste of authentic Gujarati cuisine, have a go at the Stuffed Bhindi Sambhariya. Ladies finger, cooked with a stuffing of roasted besan and spice powders, the Stuffed Bhindi Sambhariya has a very different taste, which leaves a lingering warmth on your palate. Its spicy, tangy and sweet flavour goes very well with rotis. You can also enjoy it with rice and dal. Nevertheless, it is made only with common ingredients and is quite easy to make. Just make sure that you remember to stir the stuffed bhindi once in a while, at least four or five times so that the besan does not burn. You can also try your hand at other recipes like the Bhindi Kali Mirch and Bhindi Do Pyaza .

tinda ki sabzi recipe | Rajasthani tinda sabzi | sukhka tinda sabji | masala round gourd sabzi | with 20 amazing images. tinda ki sabzi is a spicy dry Rajasthani vegetable. Learn to make sukhka tinda sabji. Tinda is also called round gourd and hence the vegetable is also known as round gourd sabzi. To make tinda ki sabzi heat the coconut oil or oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the round gourd, turmeric powder, salt and 1/2 cup of water and mix well. Cover with a lid and cook for 10 minutes, first 5 minutes on medium and then 5 minutes on low flame, while stirring occasionally. Add the chilli powder, coriander powder, dried mango powder and salt, mix well and cook on a medium flame for another 4 minutes, while stirring occasionally. Serve tinda ki sabzi immediately. This quick and easy Rajasthani tinda sabzi is made using round gourds called tinda tossed with dry spices. Tips for tinda ki sabzi. 1. You can also add other vegetables to the tinda ki sabzi, such as carrots, tomatoes, potatoes or peas. 2. Tindas that have a smooth skin are much better to eat than the ones that have a rough fibrous surface. 3. Use coconut oil instead of processed oil to make the sabzi for a healthier life. tinda ki sabzi makes an ideal match for Missi Roti and Mooli Moong Dal. I even love having sukhka tinda sabji with some bajra roti. Enjoy tinda ki sabzi recipe | Rajasthani tinda sabzi | sukhka tinda sabji | masala round gourd sabzi | with step by step photos.

Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry.

raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha. Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further. To make raw papaya paratha, first combine the wheat flour, oil and salt and knead into a semi-soft dough using water. Keep aside. Then make the stuffing by combining grated raw papaya, ginger, coriander, green chillies, garlic, amchur powder, garam masala, black pepper powder and salt in a deep bowl. Mix well. Divide both the stuffing and dough into 4 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place a portion of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 3 more parathas. Serve immediately. Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha. Indeed, the papaya paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts. The enzyme papain in papaya acts as an antioxidant and helps protect the heart. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Thus this papaya stuffed paratha is a wise choice for weight watchers to heart patients and even diabetics. Tips for raw papaya paratha. 1. Do not make the raw papaya stuffing too much in advance, it might leave water and then rolling would become very difficult. 2. Finely chop all the ingredients of the stuffing so rolling is easier. 3. For diabetics, we recommend to restrict the consumption of this paratha to one. Enjoy raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with step by step photos.

soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with 28 amazing images. Enjoy a protein-packed and flavorful snack with this easy soya green peas cutlet recipe! Learn how to make soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | Looking for a delicious way to boost your protein intake without sacrificing your well-being? Look no further than healthy soya matar ke kebab! A combination of protein-packed and fibre-rich soya granules and green peas along with other vegetables makes this a healthy snack. This recipe packs a powerful combo of protein-rich soya granules and vibrant green peas. The key to healthy mutter soya tikki lies in using minimal oil, unlike traditional tikkis that are completely potato based. Simply pan-fry them in a non-stick pan for a guilt-free indulgence. Don't forget to skip the greasy breadcrumbs or potatoes and opt for a healthier binder like besan (gram flour) and paneer for added protein and a delightful nutty flavor. Enjoy your homemade soya green peas cutlets as a satisfying snack or a meal. Do try other healthy soya tikkis like Hara bhara soya tikkis, Hare chane soya tikki, Soya vegetable cutlet and kabuli chana soya tikki. pro tips to make soya green peas cutlet recipe: 1. Squeeze and remove the excess water from the spinach to avoid breaking of cutlets. 2. Instead of paneer you can use boiled and mashed potatoes to bind the mixture. 3. You can also use any other mixed chopped vegetables of your choice. 4. You can also add finely chopped mint leaves in the mixture for the added freshness. Enjoy soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with detailed step by step photos.