oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss | with 25 amazing images. oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss is a one dish meal with a true energizing feel. Learn how to make oats vegetable dal khichdi. To make oats vegetable khichdi, clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside. Heat the oil in a pressure cooker, add the cumin seeds and asafoetida and sauté for a few seconds. Add the onions and green chillies and sauté on medium flame for 1 minute. Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for a few seconds. Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add 2¾ cups of hot water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately. To many, the phrase comfort food is synonymous with khichdi, a nourishing and homely food that never fails to satiate. In this recipe, we have combined high fibre oats with yellow moong dal to make an oats vegetable dal khichdi with a difference. Veggies add a welcome crunch to this oats vegetable khichdi, while also bringing in their share of fibre and antioxidants. Perfectly spiced with just a mild touch of salt, this dish makes a healthy treat when served with a bowl of low-fat curds. With just 127 calories per serving, this healthy oats vegetable khichdi for weight loss is a perfect satiating meal. The beta-glucan in the oats also helps prevent a quick surge in blood sugar levels, thus making this khichdi diabetic-friendly. Some recent research shows that this beta-glucan is also beneficial in reducing blood cholesterol levels and thus can be recommended to heart patients too. Tips for oats vegetable khichdi. 1. Garlic paste can be replaced with finely chopped garlic if you like its mouthfeel. 2. Similarly, chilli powder can be replaced with finely chopped green chillies. 3. You can also use any other vegetable like green peas or small cauliflower florets. 4. If you are suffering from high blood pressure, use 1/4 tsp salt. Enjoy oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss | with step by step photos.

bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe | with 26 amazing images. bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe is a is a crunchy jar snack which can be enjoyed at any time of the day. To make bajra dhebra, combine the jaggery and curd in a small bowl and mix well. Combine all the ingredients along with jaggery-curd mixture in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 40 equal portions. Pat a portion of the dough into a 25 mm. (1”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days. Re-discover the joy of traditional tea-time snacks with these scrumptious methi na dhebra. This is a famous Gujarati deep-fried snack made with a dough of bajra and whole wheat flour flavoured deliciously with spice powders, green chillies, ginger and garlic. Curds and jaggery in bajra methi dhebra help to keep the dough together while also lending the dhebras a delectable taste and crispness. You can serve it immediately, or cool and store in an airtight container for a day or two at the most. Apart from this Gujarati tea time snack recipe, you can also try other interesting snacks like Bajra Onion Muthia or Methi Makai Dhebra. Tips for bajra dhebra. 1. Ensure the jaggery is grated thinly so it mixes quickly and properly with the curd. 2. The dough for this dhebra has to be semi-stiff. If the dough is too soft or hard, shaping the dhebra is difficult. 3. While shaping the dhebra, smoothen each portion well between your palms before shaping. After shaping the edges at the circumference should be smooth too and not cracked. If the edges are cracked, there are chances that the dhebra might open up while frying. Enjoy bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe | with step by step photos.

cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free jowar roti | healthy jowar cabbage paratha | with 15 amazing images. cabbage jowar paratha is a nutritious and flavorful Indian gluten free paratha made with a combination of jowar (sorghum) flour, finely chopped cabbage, spices, and herbs. This dish is not only delicious but also packed with health benefits. Jowar flour is a gluten-free grain that is rich in fiber, protein, and essential nutrients, making it a great alternative to wheat flour for those with gluten sensitivities or looking to add variety to their diet. Cabbage is a low-calorie vegetable that is high in vitamins, minerals, and antioxidants, adding a crunchy texture and subtle sweetness to the paratha. To make cabbage jowar paratha, the jowar flour is mixed with the chopped cabbage, spices like cumin, turmeric, and coriander, and warm water to form a soft dough. The dough is then divided into balls, rolled out into circles, and cooked on a hot griddle until golden brown and cooked through. The parathas are typically served hot with a dollop of ghee or yogurt, and a side of pickle or chutney. cabbage jowar paratha is a wholesome and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. It is not only easy to make but also a great way to incorporate more vegetables and whole grains into your diet. Whether you are looking for a healthy and delicious meal option or simply want to try something new, cabbage jowar paratha is definitely worth a try! Prop tips for cabbage jowar paratha.1. In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha. 2. Add 1 cup jowar (white millet) flour. Jowar flour, also known as sorghum flour, is naturally gluten-free. In a gluten-free recipe like this paratha, it acts as a substitute for wheat flour, which provides structure and binding in traditional parathas. Enjoy cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free jowar roti | healthy jowar cabbage paratha | with step by step photos.

tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with 20 amazing images. Travel into the heartlands of Mexico with hearty and satiating tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the tacos as soon as they are assembled. Notes on tacos recipe. 1. While the rajma mixture is being cooked, lightly mash rajma with the help of a potato masher. Do not mash completely, this is just to give it little consistency and thickness. 2. Then keep on cooking for some more time, while stirring occasionally. Once the excess moisture has evaporated, the rajma topping for the tacos is ready. 3. You should soak the lettuce leaves in ice-cold water for sometime and then chop them, which will give them a nice crunchy texture on the tacos. tacos are very filling, they can be enjoyed as a meal by itself, but if you wish create a Mexican meal with side dishes like Chilli Rellenos, Fresh Fruit Salad with Basil Dressing, Crusty Potato Fingers, Mexican Cheese Fajita and Mexican Fried Rice. Learn to make tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with step by step photos below.

baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images. baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun. To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter. From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans! Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav! If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving. Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other. Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.

mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with 24 amazing images. mixed vegetable handvo is a delicious snack made with readymade idli batter reinforced with loads of tasty, juicy, crunchy veggies! mixed vegetable handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. Mixed vegetable handvo is a savoury cake which is very famous meal dish originated from Gujarat. Some people make mixed vegetable handvo from stratch but here we have made the process quicker and easier by using readymade idli batter for preparing instant vegetable handvo. Authentically the batter for vegetable handvo is made with rice and urad dal just like dhokla. A tempering of mustard and sesame seeds adds to the flavour and aroma of this tasty vegetable handvo. We have cooked the vegetable handvo in a tava and cut it into handy-sized pieces for easy serving. mixed vegetable handvo using idli batter is easy to make, and can be made without any advance planning as it requires no soaking or fermentation. Serve instant vegetable handvo with green chutney for a satiating tea-time snack! Also, you can use instant vegetable handvo as a tiffin treat or have it for breakfast with a piping hot cup of Masala Chai ! My mother would make this on family get-togethers and serve handvo as a side dish along the meal! You can also add more fun to your tea-time with other non-fried snacks like Batata Vada and Patra. Learn to make mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with detailed step by step recipe photos and video below.

chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with 25 amazing images. chickpea, broccoli and carrot stir fry is a nutritious and flavorful dish that combines vibrant vegetables and protein-rich legumes. This stir-fry not only offers a plethora of health benefits but is also quick and easy to prepare, making it a great option for busy weeknight dinners or meal prep. Benefits of chickpea, broccoli and carrot stir fry Chickpea : Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. broccoli : Broccoli is loaded with beta-carotene which converts to vitamin A once it is inside the body. Vitamin A plays a critical role in maintaining healthy vision. Carrots : Carrots are great for the eyes.They relieve constipation, high blood pressure, have fibre and lower cholesterol. The chickpea, broccoli and carrot stir fry is a super interesting way to top up your protein stores. It has varied textures, from the mealy texture of kabuli chana to the crunch of sautéed veggies, not to forget the fabulous aroma and flavour of sesame seeds. This chickpea, broccoli and carrot stir fry is a delightful way to incorporate more vegetables and plant-based protein into your diet. With its colorful presentation and variety of textures, it's a dish that appeals to both the eyes and the palate. Plus, it can easily be modified with other vegetables or spices to suit individual preferences. Enjoy the blend of flavors while nourishing your body with this easy and wholesome meal! chickpea, broccoli and carrot stir fry can be chilled and served as a healthy salad. Pro tips for chickpea, broccoli and carrot stir fry: 1. Add 2 tsp sesame seeds (til). Sesame seeds add a nutty and slightly bitter flavor that complements the other ingredients in the stir-fry. These tiny white seeds are indeed a good source of protein. Enjoy chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with step by step photos.

soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with 33 amazing images. soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy is a protein rich accompaniment to whole wheat rotis and Parathas. Learn how to make soya mutter masala curry. To make soya matar sabzi, combine the soya chunks, salt and 1 cup of hot water in a bowl and keep aside to soak for 10 minutes. Discard the drained water and keep the squeezed soya chunks aside. Combine the curds, besan, milk and ¾ cup of water in a deep bowl, whisk well till no lumps remain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Lower the flame, add the curd-beasn mixture and ½ cup water, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the soya chunks, green peas, sugar and salt, mix well and cook on a slow flame for 1 minute, while stirring once in between. Serve immediately. Chunky, mealy soya nuggets and juicy green peas simmered in a tangy curd-based gravy, the soya matar ki sabji is an exciting way to add soya to your meal. While the curds-besan mixture gives the soya mutter masala curry a kadhi like flavour, the addition of onions, tomatoes and spice powders makes this semi-dry subzi all the more exciting. Try it once, and you will be happy to see this flavourful soya chunks gravy preparation rise to the top of the popularity chart at home. This healthy soya matar sabzi is brimming with protein which nourishes each and every cell of our body. It is rich in fibre , which means that it will keep you full for long hours. Weight-watchers can include this sabzi in their diet once a week. The onions and tomatoes are also a source of antioxidant allicin and lycopene respectively, which will help to reduce inflammation in the body and safeguard our cells against harmful free radical damage. Tips for soya matar sabzi. 1. Once the soya chunks have been soaked, drained and squeezed thoroughly at step 1, use them immediately to make this sabzi, else the soya chunks might break if kept for too long. 2. Ensure that the besan has mixed very well with the curd. 3. After adding this curd-besan mixture to the sabzi at step 6, ensure to cook on a slow flame to avoid the curd from splitting. Enjoy soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with step by step photos.

baingan bharta | baingan ka bharta | roasted eggplant stir fry | aubergine bharta | with 19 amazing images. Roasted, peeled and mashed, the brinjals transform into an aromatic ingredient perfect to create this traditional Punjabi subzi. Cooked along with tangy tomatoes and pungent ingredients like onions, ginger and green chillies, Baingan Bharta is an accompaniment that goes equally well with rotis and rice, making you have much more of the main course! Take care to cook the brinjals well till the skin chars and starts curling, ready to be peeled. Enjoy how to make Baingan Bharta recipe with detailed step by step photos and video below.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

quick veg spaghetti | Indian style tomato spaghetti | tiffin box veg spaghetti | with 26 amazing images. quick veg spaghetti is made from cooked spaghetti, together with mixed veggies, tomato ketchup and chilli powder, results in a very tasty meal, which will appeal to people of all age groups. The composition of this Indian style tomato spaghetti is such that the veggies are of different textures and colours, so every mouthful is an experience to feast on. This tiffin box veg spaghetti , interestingly, also stays fresh in the tiffin box for more than 4 hours, so you can comfortably send it to school or office too! For some extra burst of fun in the tiffin, pack a slice of Chocolate Pizza to relish after the yummy spaghetti. Also, check out our collection of kids lunch box recipes. You will find many quick and easy recipes to surprise your kids every day. Enjoy how to make quick veg spaghetti | Indian style tomato spaghetti | tiffin box veg spaghetti with detailed step by step photos and video below.

corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | with 34 amazing images. corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori is not only pleasant to behold, but also impressive due to its flavour. Learn how to make Indian bhutte ki kachori. Indian bhutte ki kachori is a yummy variant to the traditional dal kachori, which is sure to entice everybody, especially children. Like all authentic kachoris, the deep-fried corn kachori also holds the filling inside a flaky, melt-in-the-mouth cover made of plain flour and melted ghee. This amazing variant is made with a filling of crushed sweet corn kernels and sliced onions. The spices used to perk are quite unique to this kachori only. A tempering of cumin seeds along with garlic paste, green chilli paste and chaat masala is all that is needed to make these savoury crispy sweet corn kachori. Served with hot Masala Chai, these corn kachoris are sure to add more josh to your evening. Try other kachori recipes like the Pyaaz ki Kachori and the Mawa Kachori. Tips for corn kachori. 1. Remember to make a coarse mixture of boiled corn. This gives a nice mouthfeel. 2. It is important to melt the ghee before adding so it mixes well with the flour. 3. This corn kachori is fried on a medium flame for 4 minutes, followed by frying on a slow flame for 6 minutes. This type of frying will ensure that the kachori is cooked well from inside too. Enjoy corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | with step by step photos.

This mexican rice is a quick version and very easy to make. . . It has ingredients which are readily available. All age groups will surely relish this recipe. . . This rice can even be enjoyed in tiffin boxes. . . .

masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice | with 50 amazing images. masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice is a famous one dish meal which is loaded with veggies and spices. Learn how to make Maharashtrian masala bhat. To make masale bhat, heat the oil in a deep pan or a handi and add the bayleaves, cinnamon, cardamom, peppercorns and cloves and sauté on a medium flame for 1 minute. Add the mustard seeds, cumin seeds and sauté on a medium flame for 30 seconds. Add the curry leaves, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder, goda masala, coriander powder and garam masala and sauté on a medium flame for 1 minute. Add tendli, carrots, cauliflower, green peas, brinjal, potatoes and cashews, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rice, 3 cups of water, salt and ghee, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Lower the flame and cook for 3 minutes, while stirring occasionally. Serve hot garnished with coconut and coriander. Rice is a staple food in India and has a matchless and in the form of all-time favourite desi Maharashtrian masala bhat it is truly fascinating. It engages a lot of spices and methods like handi cooking and cooking in a deep kadhai to impart a rich flavour and aroma to the rice. This Indian style masala rice is marked not just by the mix-and-match colours of green peas to brinjal and carrots to tendli, but also the splendid garnish of coconut and coriander on the rice! The texture of cashew adds richness to this simple rice. Tips for masala bhat. 1. Make sure you do not over soak the rice. 2. Stir the rice in between the final cooking but do it gently. 3. You can also use veggies like French beans if you wish to. Enjoy masale bhat recipe | Maharashtrian masala bhat | Indian style masala rice | with step by step photos.