green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images. green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti. You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too. To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas. The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come. Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut. Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below.

Throwing a party? try out this mexican delicacy… tortilla stuffed with protein rich bean filling and iron rich green salsa!

Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen! Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible. Team up with rotis , parathas or naan , whatever you like, it will be a perfect match.

Sometimes, simple recipes taste more awesome than the elaborate ones! this is one such example. A very easy recipe combining iron-rich fenugreek leaves and protein-rich green gram dal, the smell of methi moong dal subzi bubbling on the stove will draw your family to the table!

shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images. shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo. shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer. Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot. Ingredients for shahi aloo: Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy. Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy. Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor. Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish. Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness. shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish. shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture. pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split. Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

Baby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing – let’s see if you can say ‘no’ to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipe

The Che-Mato Pasta is a delicious one-dish meal that you can have as an evening snack or even for supper. You may add more vegetables like grated carrots, cabbage, beans, etc. Along with the capsicum. The tomato puree gives a tangy touch, while the grated cheese makes it quite filling. Che-Mato Pasta pairs well with Toasted Triangles or Caraway Seed Toast .

oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with 19 amazing images. oats and poha sukha bhel is a healthier version than Sukha Bhel as this healthy recipe has no aloo, sev and deep fried chana dal and is made with oats. You can make the sukha chutney is advance, keep the dry ingredients also ready, and toss it up any time you feel like. oats sukha bhel is a healthier version of the traditional recipe, made by reducing the quantity of puffed rice and adding more of oats and beaten rice, which are not only full of iron and fibre but also low in glycemic index, which helps maintain proper blood glucose levels. I usually roast the oats, puffed rice and beaten rice together and store it in an air-tight container so the process of preparing it gets quicker and easier! We recreate the same wonderful experience in a healthier way, for kids to enjoy as an after school treat. Oats and poha are roasted till crisp and perked up with crunchy peanuts, tongue-tickling chutneys and juicy veggies. Do not forget to add a dash of lemon juice as it is instrumental in boosting the flavours of the oats bhel. Also, you can make the sukha chutney in advance and store it in the refrigerator! You can also add more interesting ingredients like pomegranate or other chopped fruits and veggies to the oats sukha bhel for added taste and nutrition. Learn to make oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with detailed step by step recipe photos and video below.

oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup. oats capsicum soup, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre. To make oats roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately. Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels. Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications. Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too! Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to. Enjoy oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | with recipe below.

An exquisite and rare combination of broken wheat, green moong dal, fenugreek and garlic gives this South Indian dish a unique flavour and rustic mouth-feel. It also scores high in terms of nutrition as broken wheat is rich in fibre , and raises blood sugar levels slowly as compared to rice. Fenugreek is also touted as a good ingredient for diabetics , which makes this a tasty and healthy rice substitute for diabetic people. It can be served with hot and flavourful Sambhar or any other gravy. By adding more water and boiling, you can convert this Vendhayam Godhumai Rava into a porridge that can be enjoyed by itself.

Vegetables simmered in a rich tomato gravy.

An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.

spinach hummus recipe | healthy Indian style spinach hummus | palak hummus for kids tiffins | with 19 amazing images. spinach hummus is a quick healthy Indian style spinach hummus can be super for palak hummus for kids tiffins. Kabuli chana, also known as chick peas, is the prime ingredient of any hummus. In this spinach hummus, chick peas are soaked and cooked till done. Spinach, garlic, green chillies and lemon juice are added to it as flavour enhancers. Curd and olive oil in this homemade Spinach hummus is to ease the process of blending and give a smooth texture to the hummus. Curd will add on to your protein levels while the olive oil will lend omega-3 fats – the healthy fats known to protect your heart in healthy parsley hummus. Imagine packing a nice, satiating palak hummus for kids tiffins in your kids’ snack box along with something refreshing like cucumber or carrot sticks. it would transform their break into a very jolly and relaxing time. The Spinach Hummus is the perfect choice for this, because it is colourful, healthy and filling too as it is loaded with chickpeas and spinach. Apt ingredients like green chilli paste, curds and lemon juice impart an exciting flavour and perfect texture to the hummus, which stays fresh in the tiffin box for around 5 hours. To save time, you can cook the chickpeas the previous night itself. If doing so, add a little more water when blending the chickpeas the next morning. Also pack some Chatpata Popcorn in another tiffin for a perfect short break combo. You can serve the Spinach hummus along with Lavash or Chips, to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too! You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread. Learn to make spinach hummus recipe | healthy Indian style spinach hummus | palak hummus for kids tiffins | with detailed step by step recipe photos below.

sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with 29 amazing images. sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar is a simple achaar which can be made without drying in sun. Learn how to make sweet mango pickle. sweet sour aam ka achar are very special. The mangoes chosen for this pickle should be firm and under ripe. They are peeled, cut into thin slices and simmered in sugar syrup with garlic, cloves, bay leaf, peppercorns and finished with a final spike of chilli powder and fennel seeds. The mango flesh softens but stays intact and blends easily with the sugar and spices without losing its original flavour. You can use any variety of raw mangoes, if the Rajapuri variety is not available. This sweet mango pickle will complement rotis and parathas to perfection. Tips for sweet and sour mango pickle. 1. Remember to cook the mangoes on a slow flame only so the spices turn the sugar syrup flavourful. 2. Sliced raw mangoes can be replaced with raw mango cubes too. Enjoy sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with step by step photos.