The use of vibrant red chilli flakes, mealy kidney beans, peppy capsicum and pungent garlic make the Mexican character of this dish very clear indeed. This rice delicacy is made without oil, and using brown rice instead of white to enhance the fibre content. Moreover, lots of fibre-rich and nutritious veggies are also added to this version of the Mexican Rice to help control blood sugar levels and make this a diabetic-friendly recipe.

dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images. dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder. Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa. A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the dry garlic chutney is a flavourful albeit strong value-add to many snacks and chaats. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa. Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire! One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney. Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney. Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.

cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images.

bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images. bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku. To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku. Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly. To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days. Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.

Cheesy, saucy, amazing! This Cheesy Veg Footlong is a really sumptuous snack that holds a tasty assortment of sautéed veggies within it. The combination of veggies is also unusual, including sweet corn, brinjals, celery and much more. The addition of tomato ketchup and mixed herbs gives it a punchy flavour, while milk imparts a nice, saucy texture to the filling. Soft, fresh footlong bread packed with this filling, topped with cheese, and baked till it all fuses into one delectable form– what more could your palate seek! Serve with a bowl of Macaroni Soup for a complete meal experience.

rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with 33 amazing images. rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss is a satiating protein rich soup. Learn how to make kidney bean soup. To make rajma soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree. Add ½ cup water and mix well. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Add yellow capsicum, green capsicum and spring onions greens. Serve rajma soup hot. This savoury kidney bean soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes, capsicum and lemon juice helps in the absorption of iron during digestion. This healthy Indian rajma soup is a thick soup with just 68 calories per serving. It is perfect to enjoy in between meals and also a light dinner with baby spinach and apple salad in curd lemon dressing. With only 9.2 g of carbs per serving, this rajma soup for weight loss is a wise choice for diabetics too. With no cholesterol from this soup, it can be added a healthy heart menu as well. For senior citizens avoid the topping, so they can enjoy hot thick soup. Tips for rajma soup. 1. Remember not to brown the onions. Just fry them lightly. 2. Two types of kidney beans are available in India. There are the Kashmiri beans which are the small ones. You also get large kidney beans. You can use either of the beans to make this soup. 3. Adding chilli powder is optional. Use a hand mixer to blend the soup as there is a lot of liquid to blend. 4. Also you can use a hand mixer when the soup is hot and you don't have to wait 15 minutes to cool the rajma soup. Never put any hot liquid in a mixer if you want to use it for this recipe. 5. Don't strain the soup as you will lose the fibre. Enjoy rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with step by step photos.

green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos.

Pinwheel sandwiches have a timeless charm! The attractive spiral shape of the pinwheels, which reveal the stuffing is sure to appeal to everyone. While the thought of pinwheel always reminds us of jam or cream lined ones, here we present a very innovative Pesto Corn and Black Olives Pinwheel Sandwich. Buttered bread is first lined with pesto, a classic spread of walnut, basil and garlic, and then topped with corn and olives, before being rolled up and sliced. This savoury snack is a pretty sight to behold and even more interesting to munch on! Make sure you serve it immediately. Have a go at other pinwheels like Pinwheel Sandwiches , Date and Chocolate Pinwheels , Vanilla and Chocolate Pinwheels , Jam Pinwheels and Carrot Pinwheels which are equally appealing.

Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos. Thai sweet corn patties is a spicy starter from Thailand. Learn how to make thai sweet corn fritters. The Thai sweet corn patties is made from a contrasting combination of juicy sweet corn kernels and fiercely pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy category! To make Thai sweet corn cutlets, make a red paste by blending Kashmiri red chillies, onions, cloves, garlic, coriander seeds, cumin seeds, black pepper, coriander and lemon grass. Then combine all ingredients for cutlets and shape them into a round. Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides. For hot and sweet dip, combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously. Switch off the flame, add the dry red chilli flakes and mix well. Finally add chilli powder and salt and mix well. Serve the Thai sweet corn cutlets hot with hot and sweet dip. This Thai veg starter will be unlike any cutlet you have tried so far – it is not made of potatoes, spinach, raw bananas or any of the usual stuff! Tips for Thai sweet corn cutlets. 1. Use Kashmiri chillies for the paste to get the needed flavour. 2. If the cutlets don’t bind well, then add a little more rice flour. 3. In the dip, ensure that sugar has melted completely. Enjoy Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos and video below.

beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with 25 amazing images. beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot is a quick fix sabzi with an attractive hue. Learn how to make South Indian beetroot sabzi. To make beetroot and coconut sabzi, combine the coconut, garlic, turmeric powder and chilli powder in a bowl, mix well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on medium flame for a few seconds. Add the curry leaves and Kashmiri red chillies and sauté on medium flame for a few seconds. Add the beetroot and salt and mix well. Cover with a lid and cook on medium flame for 7 minutes, while stirring occasionally. Add the coconut-garlic mixture, mix well and cook on medium flame for 1 minute, while stirring occasionally. Serve hot. Beetroot poriyal is an easy and tasty South Indian recipe, which features grated beetroot, flavoured with a traditional tempering and a scrumptious mixture of coconut, garlic and spice powders. Since the beetroot is grated, it cooks very fast, so you can make this South Indian beetroot sabzi even on a busy day. This lip-smacking sabzi can make a healthy meal with chapati. Beetroot is high in insoluble fibre and thus beneficial for a healthy gut. On the other hand, its glycemic index is medium but glycemic load is less and this healthy stir fried beetroot makes it suitable for diabetics as well. Beetroot has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. So it is also a wise pick for weight-watchers and heart patients. Tips for beetroot and coconut sabzi. 1. Use freshly grated coconut for best flavour. 2. Instead of crushed garlic, you can also use finely chopped garlic. 3. Discard the Kashmiri chillies before serving. 4. You can try the same method with other veggies like grated carrot too! Enjoy beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with step by step photos.

beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with 44 amazing images. A beautiful subzi for valuable good health, beetroot tikki in spinach gravy features a colourful and thoughtful combination of ingredients. Learn how to make beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the healthy beetroot kofta curry recipe fibre-rich too. Tips to make beetroot tikki in spinach gravy: 1. Make sure to immediately place the tikkis on hot greased tava. 2. Add the beetroot tikki in the gravy just before serving otherwise they will melt. 3. Oats are added to absorb the excess moisture of the tikki mixture. Enjoy beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with detailed step by step photos.

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.

chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with 36 amazing images. chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice is a slightly healthy variation to white rice pulao. Learn how to make chana pulao. To make chick pea and mint rice, heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute. Serve hot with low-fat curds. An all-rounder that contains ingredients from three groups – cereals, pulses and veggies, the instant pot chickpea brown rice is a satiating one-dish meal. The kabuli chana are a source of protein which adds satiety. The brown rice and mixed veggies used in this healthy chana pulao provide not just nutrients but also slightly high amounts of fibre, which can be beneficial for heart patients. All you need is to serve this quick and easy rice with a bowl of calcium-rich low-fat curds to make a meal. We have used brown rice to make it slightly healthy, however it is still high in carbs. So we do not recommend this pudina chana pulao to diabetics, heart patients and weight-watchers, in huge quantities and for frequent consumption. One way to reduce the low on the glycemic load of this meal is to also have a bowl of healthy salad or sabzi too with this pulao and a bowl of curd. Tips for chick pea and mint rice. 1. The brown rice needs to be soaked for 2 hours and chick peas need to be soaked for 8 hours, so plan for this recipe in advance. 2. To save time on the day of cooking, you can cook the chickpeas and store them refrigerated the previous day. 3. Do not chop the mint too much in advance. This might lead to loss of colour and freshness. 4. The brown rice cooked for this pulao should have each grain separate. Do not cook till it is mushy. 5. Do not cook too much after adding lemon juice. It might make the pulao bitter. Enjoy chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with step by step photos.

You would never have imagined making such a crispy snack with spinach! In this unique recipe, finely shredded spinach is deep-fried till crisp and perked up with roasted sesame seeds, garlic and a sprinkling of sugar and salt. The intermingling of flavours in the Crackling Spinach is unparalleled, quite unlike anything you have tasted before! Enjoy it fresh and crisp.