methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with 29 amazing images. methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free is a non-fried snack with a perfect blend of flavour and texture. Learn how to make Indian jowar muthia. To make methi jowar muthia, combine the fenugreek leaves, jowar flour, curds, lemon juice, ginger-green chilli paste, turmeric powder, baking soda and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") long. Place both the rolls on a greased steaming dish and steam in a steamer over a medium flame for 15 minutes. Remove, cool completely and cut into 25 mm. (1") thick slices. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, fennel seeds, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Add the muthias and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Serve immediately garnished with coriander. Here is a scrumptious snack made of healthy jowar flour, which is sure to make you drool. Jowar is a healthy cereal for those with acidity, and it is known for its alkaline properties. In Indian jowar muthia it is used to make tasty, steamed snack. The muthia gluten free are then flavoured with a tempering that includes fennel seeds, cumin and asafoetida, which not only boost the taste and aroma of this snack, but also aid in digestion. To make it more stomach-friendly and prevent acidity, ginger green chilli paste is optional. You can avoid it completely and yet you assured of a toothsome breakfast. You can take this healthy methi jowar steamed muthia to work too, so you can have a quick and healthy start to your day. But they are best consumed within 1 hour of preparation. weight-watchers, diabetics and heart patients too can enjoy this snack. They can benefit from the fibre the jowar flour and fenugreek lends. Tips to make methi jowar muthia. 1. You can add sesame seeds in the tempering. 2. Grease the steaming dish properly so that the muthia doesn’t stick. 3. For non-diabetics, you can add 1 tsp sugar in the dough to balance the taste. Enjoy methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with step by step photos.

Discover a new way to make a creamy, flavorful and low-calorie gravy. Packed with delicate seasonings and spices, this Low-Calorie Nawabi Curry makes a wonderful fare especially when served hot with rotis . Apart from being a low-calorie recipe, this curry has a wealth of nutrients like vitamins A and C.

cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with 38 amazing images. cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe is a wholesome one dish meal. Learn how to make Indian dal stuffed paratha. To make cabbage and dal paratha, combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water. Cover with a lid and keep aside for 10 minutes. For the cabbage and dal paratha stuffing, heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute. Add the green chillies and cabbage and sauté on a medium flame for another 1 minute. Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 5 equal portions and keep aside. Knead the dough and divide it into 5 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked 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 tava (griddle) and grease it with little oil. Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve immediately. Cabbage and dal paratha is a brilliant combination of cereals, pulses and vegetables. You are sure to enjoy the fine balance in this Indian dal stuffed paratha with the softness of dal dotted with crisp slivers of cabbage and aromatic ingredients like fennel and mint. Spices like turmeric powder and amchur are flavour boosters. This is a perfect healthy breakfast recipe, to keep you energetic for a couple of hours. All health conscious people can use minimal oil for making the stuffing and cooking the paratha and include these patta gobhi moong dal paratha in their meals. They can benefit from the protein the dal lends and the fibre that wheat flour is rich in. You can even try other dal paratha alternatives like the Chana Dal Paratha, Moong Dal Paratha and Green Moong Dal and Spring Onion Paratha. Enjoy them warm with a bowl of fresh curd or tongue-tickling pickle. Tips for cabbage and dal paratha. 1. While cooking the moong dal, ensure that each grain is separate. This is a must for the stuffing. 2. Lightly cooking the rotis ensure uniform cooking after stuffing. 3. Mint leaves can be replaced with chopped coriander. Enjoy cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with step by step photos.

A shaahi drink in which mild spices romance with the almonds and milk resulting in a rich taste. Make the paste in advance and mix it with milk whenever hunger pangs strike on a fasting day.

This tasty ‘tea’ is very effective against colds, and the best part is that it is tasty and caffeine-free; so it is sure to suit one and all. The spice powder that is combined with milk and misri to make this herbal drink, is comprised of seeds that are there in everbody’s masala dabba, so you do not have to go hunting for anything. This combination is very effective in soothing the throat and expelling mucus, the two most troublesome symptoms of a cold! You can prepare the Cold Reliever spice powder and store it in a dry, air-tight container for ready use. But, make only small batches, because the powder will lose its aroma and efficacy over time. Remember, anything is best when prepared fresh! You can also try other home remedies that help to relieve cold like Tulsi ka Kadha and Ajwain and Turmeric Milk .

chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | with 31 amazing images. chhanar malpua is a delicious and easy-to-make dessert that is sure to please everyone. Learn how to make chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | Rajasthani chenna malpua is a delicious and sweet Indian dessert made from cottage cheese (chhena), sugar, and spices. It is a popular dish that is often served during festivals and special occasions. This recipe is for a traditional chenna malpua, but you can also experiment with different flavors and toppings. For example, you could add cardamom, saffron, or rose water to the batter. chenna malpua is made with a batter of chenna (milk curds) and sugar, and is fried until golden brown. The malpuas are then soaked in a sweet syrup and garnished with nuts. Tips to make chenna malpua: 1.You can use cow milk also to make the chenna at home. 2. Instead of making chenna you can use readymade paneer to make this chenna malpua. 3. Make sure the sugar syrup should be warm so the malpuas get evenly soaked. 4. You can shallow fry these malpuas in ghee also. Enjoy chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |

Everyone’s a great cook when it comes to making these simple rotis. Whole-wheat flour rotis with the essence of Indian spices cooked in just ¼ tsp of oil per roti to please the palate of a diabetic who has to abstain from relishing those sumptuous delicacies at his favourite restaurant.

An elaborate snack, which is nevertheless not too tough to prepare, Bhedawi Puri offers a unique dining experience of nigella flavoured puris stuffed with a masaledar urad dal mixture. The nigella seeds add a tantalising flavour to the puris while the fennel seeds, although used in smaller quantities than other spices lends its inimitable touch to the stuffing. Drain these puris on an absorbent paper and serve immediately on preparation, to enjoy the best texture.

You are likely to have tried several variants of paneer subzi, but mostly with a creamy tomato base. Here is a totally unique preparation of paneer in a base of curd pepped up with an aromatic tempering of assorted seeds such as jeera, kalonji, saunf, rai and methi. Serve the Dahiwali Paneer Subzi fresh and hot with your favourite roti or puri, and experience the burst of flavours in every mouthful.

The Nawabi Aloo, as the name suggests, is a richly-textured potato curry, which goes great with chapatis , parathas or hot rice . Tomatoes give this dish an interesting tang and milk gives it a rich taste, while a paste of onions, green chillies, ginger and spices gives it an awesome taste. Although it sounds elaborate, this is actually a no-fuss recipe, which will be ready in a jiffy once you prepare the paste and boil the potatoes. Relish the Nawabi Aloo hot and fresh with rice or your favourite Indian bread.

This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it.

The Mughals like their food bursting with flavour and brimming with rich ingredients. The characteristic is once again revealed in this irresistible Dahi Saunfiyani Tikki. Made of a mixture of curds thickened with chana dal powder, perked up with aromatic herbs like coriander and mint, and the unmistakeable aroma of fennel, this crisp and tasty starter is perfect for a grand party.

Masala peanuts and chana, a scrumptious, crispy snack – children will love the tangy taste of these small break munchies loaded with protein, a must nutrient for a growing child.

Creamy khoya dotted with juicy green peas, ah! khoya mutter is the perfect choice for those who love creamy, buttery, stuff, and goes very well with a savoury roti, puri or paratha. Cooking the khoya with spices does away with its raw taste while retaining its sumptuous texture and flavour. Fennel seeds powder is another intelligent addition to this preparation, as it imparts a unique aroma that lures the diner.