green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images. green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo. To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute. Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney. Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour. Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it. This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings. Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo. Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos.

Make this cheesy creamy delicacy with kid's all time favourite "rice' and watch your child dwell into this dish.

beetroot soup recipe | healthy Indian garlic beet soup | beet soup with garlic | with amazing images. beetroot soup recipe | healthy Indian garlic beet soup | beet soup with garlic is sure to win your heart with its lovely colour, irresistible creaminess and zesty flavour. Learn how to make healthy garlic beet soup. Healthful garlic is a surprise addition to this soup, but blends beautifully with dainty beetroot, which is another interesting reservoir of nutrients in this healthy Indian garlic beet soup. Beetroot helps improve your looks, with better complexion and hair. Betacyanin, the antioxidant in beetroot, helps to reduce the cholesterol levels and protect the heart too. To make beetroot soup, combine the beetroot with enough water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain out the excess water and keep aside to cool slightly. Peel the beetroot and roughly chop them. Combine the chopped beetroot with 1 cup of water in a mixer and blend into a smooth mixture. Keep aside. Heat the butter in a deep non-stick pan, add the whole wheat flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk, mix well using a whisk and cook on a medium flame for 1 minute or till no lumps remain, while stirring continuously. Add the beetroot mixture, garlic paste, salt, pepper and 1 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve immediately. This beet soup with garlic is sure to win your heart with its lovely colour, irresistible creaminess and zesty flavour. Despite not using potatoes or cream, it is much creamier than you would expect, thanks to the addition of wheat flour. By skipping the straining of this soup, much of the fibre has been retained to help you maintain a healthy gut. Garlic, on the other hand, is known for its heart benefiting and antimicrobial properties due to the presence of its sulphur compound allicin. Use of low fat butter and low fat milk, further helps in keeping its calorie count under check, thus this healthy Indian garlic beet soup can be relished by weight watchers, women with PCOS and heart patients. With no addition of sugar, a small portion can be enjoyed by diabetics as well. Tips for beetroot soup. 1. Select beetroots which are firm and small with fresh greens attached. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. 2. Pay close attention to sautéing wheat flour at step 6, as it tends to burn quickly. 3. At step 7, stir continuously to avoid lump formation. Enjoy beetroot soup recipe | healthy Indian garlic beet soup | beet soup with garlic | with step by step photos below.

khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | with 20 amazing images. khatta urad dal is a tangy and flavorful dish made from black gram (urad dal) that can be prepared without oil, making it a healthier option for those looking for lighter meals and for diabetics and weight loss. A lip-smacking preparation of wholesome khatta urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes. Although it makes use of minimal ingredients, the khatta urad dal has a distinct, tongue-tickling flavour that you are sure to relish. The highlight of khatta urad dal, as the name suggests, is its sourness, so make sure the curds are sour enough. Serve the khatta urad dal piping hot because cooked urad has a tendency to clump up when left to cool for too long. Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting zero oil dal. Pair the khatta urad dal with steamed rice or whole wheat roti. This dish is not only delicious but also rich in protein, fiber, Folic acid , phosphorus, calcium and Vitamin B1, making it a wholesome meal option. Pro tips for khatta urad dal. 1. Sour curds add a tangy and refreshing flavor to the dal, balancing the richness of the lentils. Curd is known for its digestive properties. It can help to soothe the stomach and aid in digestion. 2. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Enjoy khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | with step by step photos.

cheesy garlic pull apart bread recipe | cheese garlic pull apart French bread | cheese garlic crack bread | with amazing 10 images. cheesy garlic pull apart bread recipe is actually a cheese garlic pull apart French bread which makes a very attractive snack. Made of just 5 ingredients, baguette, mozzarella cheese, butter, garlic and oregano this cheese garlic crack bread is super quick to make. The Cheesy Garlic Pull Apart French Bread involves a tactful way of cutting the bread (shown in the image below), which lets you pull it apart upon baking, giving way to the gooey cheese filling that has strong shades of garlic and oregano. There are lots of questions Indian readers asked if we can use processed cheese instead of mozzarella cheese to make cheesy garlic pull apart bread recipe. We suggest you use mozzarella cheese as this is what gives you the pull apart effect while processed cheese will not give the effect. Also mozzarella cheese is a richer cheese than processed cheese. Party at home? Guests coming in? Looking for a perfect recipe for perfect events and occasions? I have got you the tastiest ever appetizer recipe which will definitely take your taste buds on a spin. “cheesy pull apart bread”. It is just perfect for any party as it is a big time crowd pleaser. To make cheesy garlic pull apart bread recipe prepare an herb mixture with soft butter, garlic paste and oregano. Apply the mixture between the French bread after slitting it horizontally and diagonally. Also, we have stuffed cheese evenly into the slits and have baked it for 15 minutes. Our luscious, cheesy pull apart bread is ready to be relished!! It is better enjoyed freshly made and hot so try consuming as soon as cheese garlic crack bread is made. cheese garlic pull apart French bread can be served as a starter along with soup or with pasta as part of the main course. Enjoy cheesy garlic pull apart bread recipe | cheese garlic pull apart French bread | cheese garlic crack bread | with detailed step by step recipe photos and video below.

The perfect salad for a breezy, outdoor dinner! roasted corn salad also makes a nice accompaniment to barbequed food. Colourful peppers add taste to this salad, while making it look a lot more vibrant. The salad’s tangy, delicious taste comes from the chopped coriander, lemon juice and sugar dressing. This salad can be served warm or chilled-it is nutritious as well as high on taste.

Rich in vitamin a, protein and fibre pasta is always a hit with children, and they will enjoy this tempting curried beans concoction.

green pea and corn soup recipe | matar and makai soup | healthy pea and sweet corn soup | with 25 amazing images. green pea and corn soup is a simple and filling Indian soup. Learn how to make matar and makai soup . Green peas and sweet corn, both are evergreen favourites with young and old alike. Adding them to matar and makai soup gives a favourable twist and unfailing appeal. Here, the two star ingredients come together in the form of a lusciously thick green pea and corn soup. green pea and corn soup is a thick and refreshing soup that is perfect for a hot summer day. It is made with fresh green peas, sweet corn, onions, garlic, and vegetable stock. The soup is typically blended until it is smooth and creamy, but it can also be left chunky. While everyday ingredients like onions, garlic and pepper give the green pea and corn soup an irresistible flavour, milk balances the taste and gives the soup a creamy mouth-feel. Green pea and corn soup has its roots in Mexican cuisine . The green pea and corn soup is typically served hot, but it can also be enjoyed cold. It is often accompanied with crusty bread or crackers, which can be dipped in the soup or used to scoop up the peas and corn. Serve green pea and corn soup hot, with croutons or toasted multigrain bread . green pea and corn soup is rich in phosphorus, dietry fibre and vitamin B1. Pro tips for green pea and corn soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart.. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. Enjoy green pea and corn soup recipe | matar and makai soup | healthy pea and sweet corn soup | with step by step photos.

This elegant vegetable lasagne showcases both tomato and cheese sauces as well as a colourful layer of zucchini and eggplant slices. This rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with processed cheese and baked until golden brown on top. You can even replace it with mozzarella. Choose firm long slender eggplants, which have lots of flavour and very few seeds. For a quick variation, you can buy ready dry pasta sheets (available at certain speciality stores) instead of freshly made pasta. This recipe can be prepared up to 24 hours in advance and kept in the refrigerator until needed. Zucchini and Eggplant Lasagne is a great dish for entertaining! Also do try other variants of lasagne like Pomodoro Lasagne, Tortilla Lasagne, Veg Lasagne with Paneer and Ratatouille Lasagne. Enjoy how to make Zucchini and Eggplant Lasagne recipe with detailed step by step photos and video below.

This high protein variation of the traditional gujarati savory cake uses moong dal and semolina. Rich in folic acid and iron, this is a tasty way to speed up red blood cell development to make up for blood loss after delivery. I’ve cooked this in a non-stick pan to minimize oil usage.

Boiled chickpeas, a nice helping of mixed vegetables, a tart, lemony dressing and crisp, garlic-flavored bread croutons are all tossed in together for a lovely, summery salad that will tickle your taste buds.

Batata Vada, this popular street-food from Western India has gained a place in the hearts of Indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful! Try other non fried snacks like Non Fried Kachori , Pav Bhaji Dhokla and Mixed Vegetable Handvo .

toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with 32 amazing images. toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka is a thoughtful combination of everyday ingredients that come together in the form of a tadka to give this dal a thoroughly enjoyable flavour that lingers on the palate for a long time. Learn how to make restaurant style toor dal fry. We have used a combination of toor dal and masoor dal to give this restaurant style toor dal fry a perfect texture and mouth-feel. The dals are a good source of protein. Serve them to kids, adults and senior citizens to nourish cells of the body. The protein along with fibre from dal also satiates you for a long time thus giving a feeling of satiety. Also B vitamins from dals help in energy metabolism. To make toor dal fry, combine the dals, 2½ cups of water, turmeric powder, and salt in a pressure cooker, mix well and pressure cook for 2 whistles. Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds, cumin seeds and onions and saute for 2-3 minutes. Saute the ginger, garlic and green chillies for 1-2 minutes. Add the kashmiri red chilli, curry leaves and sauté on a medium flame for 2-3 minutes. Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add chilli powder and a pinch of asafoetida and cook for about 1 minute. Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the garam masala, mix well and cook for 1-2 minutes. Serve the dal fry with toor dal immediately garnished with coriander. The aroma of toor dal tadka tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! One of the most popular dals, the toor dal fry is seen in most restaurant and wedding spreads. It can also be carried in the dabba to enjoy a healthy and tasty meal at work or in school. You can serve the dal fry with toor dal with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Tips for toor dal fry. 1. Remember to soak the masoor dal well in advance before cooking. 2. Add the flavouring ingredients in the order mentioned in the recipe, to get the best flavour and aroma. 3. Diabetics and heart patients can also enjoy this dal provided only 1 to 2 tsp of ghee is used in the tempering. Enjoy toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with step by step photos below.

shatta recipe | Lebanese red chutney | red garlic chutney for pita bread | how to make shatta | with 14 amazing images. shatta recipe | Lebanese red chutney | red garlic chutney for pita bread | how to make shatta is a spicy middle eastern accompaniment. Learn how to make shatta. To make shatta, put the Kashmiri dry chillies in a mixer and blend till coarse. Add the garlic and lemon juice and blend again till coarse. Add the chilli powder, salt and approx. 5 tbsp of water and blend till coarse. Store in an air-tight container and use as required. Here’s a fiery accompaniment that will warm your taste buds and shake awake your senses! The shatta is a Lebanese chutney, made of red chillies and garlic with a tinge of lemon, which helps to balance as well as highlight the pungency of the chutney. This Lebanese red chutney goes very well with pita bread, falafel and tikkis. Add water gradually when making it as a spread for falafel and pita as they shatta should be just perfectly thick enough to spread. It should not be watery. Making this red garlic chutney for pita bread is very easy and doesn’t call for too many ingredients too. What’s more is you can preserve it for 7 days in the fridge and up to a month in the deep freezer. Try out other Lebanese recipes like Red Capsicum and Walnut Dip and Lebanese Garlic Sauce. Tips for shatta. 1. Use Kashmiri red chillies for this recipe. They are less pungent and lend the perfect colour to this chutney. 2. You can adjust the chilli powder as per your spice level. 3. Remember to blend it to coarse to enjoy its texture. Enjoy shatta recipe | Lebanese red chutney | red garlic chutney for pita bread | how to make shatta | with step by step photos.