makhani rice recipe | paneer makhani rice | corn makhani rice | with 31 amazing images. paneer makhani rice gets ready in jiffy. Once the makhani sauce is ready just add the remaining ingredients and cook everything together to enjoy its incredible flavour. Learn how to make makhani rice recipe | paneer makhani rice | corn makhani rice | makhani rice is fusion recipe which has so much of creativity and innovation! We actually bring together two different foods as one recipe. Have you ever tried paneer makhani along with rice that is in the form of pulao. This makhani rice is an incredibly flavorful and perfectly filling recipe with makhani sauce as a base with the mild sweetness of corns. This paneer makhani rice is a must try recipe! Each bite is infused with delicately balanced whole spices and a bold flavor of paneer makhani. It’s so easy to make and will be ready under few minutes! Tips to make makhani rice: 1. Sugar is added to balance out the sourness of the tomatoes. 2. We suggest you to use basmati rice to make this recipe. 3. You can fry the paneer and add in the rice. Enjoy makhani rice recipe | paneer makhani rice | corn makhani rice | with detailed step by step photos.

egg kothu paratha recipe | healthy bajra kothu paratha with egg | egg and vegetable kothu paratha | with 36 amazing images. egg kothu paratha is made with leftover paratha and eggs mixed with some spicy and aromatic masalas. Learn how to make egg kothu paratha recipe | healthy bajra kothu paratha with egg | egg and vegetable kothu paratha | egg kothu paratha is a vibrant and flavorful street food dish from South India, especially popular in Kerala and Tamil Nadu. It's a delightful fusion of crispy, shredded paratha mixed with spicy scrambled eggs, salan and colourful veggies. Here in this recipe we are showing you to make the healthier version of this famous street food. Enjoy this vibrant and flavorful healthy bajra kothu paratha with egg! It's an explosion of flavor in every bite, perfect for breakfast, lunch, or a satisfying snack. pro tips to make egg kothu paratha: 1. Instead of bajra rotis you can also use leftover rotis to make this recipe. 2. If you prefer a vegetarian version, simply omit the eggs. 3. For a spicier dish, you can add chopped green chillies to the masala. Enjoy egg kothu paratha recipe | healthy bajra kothu paratha with egg | egg and vegetable kothu paratha | with detailed step by step photos.

This Goanese specialty involves a special cooking method. The masala or paste is pre-cooked and then added to the subzi, thereby giving it a distinct flavour. Serve with Tandoori Roti or Parathas .

Pumpkin dumplings tossed in a crunchy walnut, spinach and cottage cheese sauce. Ground nutmeg adds a delightful new twist to this traditional favourite. Semolina is used for binding the gnocchi along with plain flour as it imparts a delicious texture to the gnocchi. Choose firm, rich, orange coloured pumpkin for a good texture and flavour. Squeeze out all the water from the pumpkin after it has been boiled to reduce the amount of flour required to bind the gnocchi. You can prepare the gnocchi in advance and toss it in the sauce just when you are ready to serve it.

Deliciously good, it is a super accompaniment to almost any main course dish.

stuffed capsicum rings recipe | stuffed capsicum tava fry | cheesy stuffed bellpeppers | Capsicums are stuffed with a tasty filling of paneer and white sauce.

A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber.

Suggested serving size for 100 calories: 1 serving this vibrant snack is a riot of colours with coloured capsicum, red cabbage, sprouts and spring onions. Though rice noodles raise the health quotient by several notches than the plain flour noodles, enjoy this snack in moderation.

An authentic Thai yellow curry paste made with lemon grass lends its magic to this pineapple kodri. An exotic and interesting recipe that is quite a favourite with me – but not too ‘lean’, if you know what I mean! So, whip this up as a treat only when your blood sugar levels are within control. Select a fully-ripe pineapple as it will cook faster and taste better. Thai cooking is incomplete without coconut and coconut milk. Both these are high in calories and on the forbidden ingredients list of diabetics; however in order to get the original thai flavour in dishes, I have used a small quantity (¼ cup) of coconut milk.

Italian cuisine is a rather diverse one, with options ranging from aesthetic, herby dishes and luxurious cheesy ones, to tangy and saucy options. Penne with Cheesy Vegetables is one such exciting option dominated by cheese and loads of veggies flavoured with garlic, chilli flakes and of course, pepper. Adding corn flour dissolved in milk gives it a very creamy texture and pleasant mouth-feel. It is a satiating meal-in-a-bowl perfect for a busy day when you do not have time to cook up something elaborate.

mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal | with 29 amazing images. mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal is a Indian sabzi with a tinge of Maharashtrian Malvani masala. Learn how to make malvani dry bhaji. To make mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal, first make the masala paste. For that combine the coriander, malvani masala, ginger and salt along with 2 tbsp of water and blend in a mixer till to a smooth paste. Keep aside. Heat 1½ tbsp of oil in a pan, add the onions and garlic and sauté till the onions turn translucent. Add the coconut and sauté till it turns golden brown. Heat the remaining ½ tbsp of oil in the same pan, add the mixed sprouts and sauté for 2 to 3 minutes. Add the prepared masala paste, salt and ½ cup of water, mix well and simmer for 2 to 3 minutes. Add the lemon juice and mix well. Serve hot garnished with coriander. Mixed sprouts are often used to make chaat or a sabzi. Here we have presented it in the form of sprouts usal. The essence of this sabzi lies in the freshly ground masala paste. Those who like it spicy can add more green chillies in the paste. If you wish to pamper yourself with a correct balance of texture, aroma and flavour, this Malvani usal is a perfect pick. It casts a lingering, delightful spell over the diner! It tastes best with a variety of Indian breads like oats roti, multigrain roti or cabbage and onion roti. This malvani dry bhaji can encourage healthy weight loss if the oil used for tempering is restricted to 2 tsp. The fibre from the sprouts can exhibit heart protecting benefits too, while also helping to manage blood sugar levels. Tips for mixed sprouts usal. 1. Serve Malvani usal with jowar bhakri. 2. Serve Malvani dry bhaji with chawal. Enjoy mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal | with step by step photos.

Crunchy, healthy veggies in a spicy lemongrass flavoured gravy, the goodness of this dish is further enhanced by the presence of low-cal, iron-rich, fibrous tofu. While freshly-made paste has an unbeatable charm of its own, you can also make it in advance and store, to make this dish quicker. This vegetable dish can be a meal by itself, or it can be served with kodri for a scrumptious lunch. Take care to use only very tender lemon grass, chopped finely using scissors. You can also try other diabetic friendly vegetable recipes like Mushroom, Capsicum and Paneer Stir-fry , Low Calorie Vegetable Au Gratin or Raw Papaya and Cabbage Stir-fry .

dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with 35 amazing images. dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread is a sure-shot winner in most Maharashtrian households. Learn how to make Maharashtrian thalipeeth. To make dhapate, in a deep bowl, add jowar flour, whole wheat flour, besan. Bajra flour, rice flour, onions, coriander, sesame seeds, turmeric powder, coriander powder, prepared paste and salt and knead into a soft dough using approx. 1 cup of water. Divide the dough into 9 equal portions. Take a butter paper and place it on a clean, dry surface, put a portion of the dough on it and keep tapping to form a circle of 175 mm. (7”) diameter thin circle using wet hands. Using your index finger make holes at intervals. Heat a non-stick tava, grease it with ½ tsp of oil, place the butter paper on it and remove the butter paper gently. Put 1 tsp oil evenly over it. Cover with a lid and cook on a medium flame for 2 minutes or till it is cooked well. Flip and use more 1 tsp of oil evenly over it and cook from both the sides till light brown in colour. Repeat steps 3 to 8 to make more 8 more thalipeeths. Serve immediately with thecha and curd. Indian dahi dhapate has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. This wholesome dish is made with three different flours – jowar, whole wheat and besan. It is excitingly flavoured with lots of onion, garlic and coriander, which not only give an irresistible flavour and aroma but a lovely mouth-feel too. You can go a step further and improvise this Maharashtrian thalipeeth to your taste, by adding flavourers like mint, cumin seeds, or any other spices and seeds of your choice. Likewise, you can also make a paste of garlic and green chillies if you do not want to add them chopped. Sometimes, chopped green chillies can be irksome especially if kids will also be having the thalipeeth. By the way, in case you are wondering why the dish is called dhapate (which means slap or pat), your doubts will be dispelled once you read the procedure. This pancake is shaped by patting the dough with the hand. Earlier, they used to pat it directly on the hot tava with wet hands, but to make it easier we have shown you how to pat it on a butter paper and then transfer to the tava. This is much easier. Enjoy this authentic Maharashtrian multigrain flatbread hot and fresh to relish its satiating taste and texture. It is homely and satisfying, guaranteed to please both young and old. Serve dhapate with accompaniments like green chilli thecha or red chilli thecha, onion tomato koshimbir, tendli ka achaar and white butter. Tips to make thalipeeth. 1. Wet your hands to tap the thalipeeth dough it would be easier to spread. 2. You can add sesame seeds on top of the thalipeeth, it's optional. 3. You can use cotton cloth or plastic sheet instead of butter paper to make thalipeeth. Enjoy dhapate recipe | Maharashtrian thalipeeth | Indian dahi dhapate | Maharashtrian multigrain flatbread | with step by step photos.

quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | with 20 amazing images. quinoa poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe. Learn how to make quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | Typically poha is made using flattem rice but here I have used Quinoa instead, which adds protein and fiber to this already nutritious dish. quinoa poha is garlicky, spicy, lemony and hearty, that's how I would describe the flavors in this quinoa poha! Here's an easy 30-minute recipe using the Instant Pot! Quinoa contains all the eight essential amino acids that a body needs. A cup of cooked quinoa contains 8 grams of protein and quinoa is gluten-free, which appeals to many people with gluten intolerance. Tips to make quinoa poha: 1. You can also add finely chopped capsicum to make this recipe. 2. Serve quinoa poha hot to enjoy its best flavours. Enjoy quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | with detailed step by step photos.