palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with 20 amazing images. Palak Paratha is a quick and easy recipe to make consisting of palak, whole wheat flour, maida, ghee and green chilli paste. This popular Punjabi Palak Paratha can be made healthier with the removal of plain flour and increasing the whole wheat flour. Palak contains large amounts of fibre along with a lot of essential vitamins and minerals. When puréed and combined with the flour imparts a lovely green colour Palak Paratha that's a treat for your eyes. Notes on palak paratha: 1. Add the lemon juice. It enhances the taste of the Palak Paratha. Also, adding lemon juice which is rich in vitamin C will help in the absorption of Iron present in spinach. 2. Maida is often used for making paratha recipes because it makes a more flaky flatbread. But, if you wish to keep this palak paratha recipe healthy then skip adding maida and use 1½ cup of whole wheat flour. 3. Also, add the salt. Be cautious while adding salt because spinach is slighty salty in flavour. You can even add about 1 tbsp ghee at this stage to the dough. Ghee provides softness to the Palak Paratha. 4. Combine all the ingredients and knead to semi-soft dough using enough water. 5. Dip the dough portion in flour and dust of excess flour. Roll out into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Do not use excess flour or else it will harden the palak paratha on cooking. You can roll the parathas in any desired shape. 6. Using 1 tsp of ghee, cook the Palak Paratha till brown spots appear on both the sides. Press the edges lightly with the help of flat spoon to ensure even cooking. You can even make use of butter or oil to roast the paratha. Enjoy this Palak Paratha with thick fresh curd and some achaar. All in all its a tasty way to fill your children up with the essential minerals and keep them happy and healthy. Enjoy how to make palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with detailed step by step photos and video below.

This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing, as it combines an assortment of ingredients that complement tomatoes best! A masala of common spices, and a traditional tempering that includes peanuts too, ensure that the Tomato Rice is perfect for all to relish.

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.

broken wheat upma recipe | dalia upma | healthy dalia upma | godi upma | with 22 amazing images. Wanting to try something healthier for breakfast? We have given the regular upma a healthy twist by replacing semolina with broken wheat, making itdalia upma which is super healthy and also very tasty!! Not only for a healthy breakfast but can also be relished as an evening snack . Broken Wheat Upma, as the name suggests is a nutrient-rich wheat based upma. While the broken wheat brings in loads of dietary fibre and energy, carrot and green peas bring along a wealth of nutrients, especially vitamin A. The method for making dalia upma is very quick and easy. To make Broken Wheat Upma recipe, Dalia Upma, clean and wash the broken wheat thoroughly. Par-boil the broken wheat in 2 cups of hot water for 3 to 4 minutes. Drain and keep aside. Heat the oil in a pressure cooker, and add the mustard seeds. Upma is incomplete without addition of mustard seeds. When the seeds crackle, add the urad dal which gives a unique and nutty taste to upma, curry leaves, green chillies which can be adjusted to your preference of spice and sauté on a medium flame for a few seconds. Add the onions and ginger. Next, add the green peas and carrots, you can also add other vegetables if you wish to . Add the broken wheat, salt and 1¼ cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Garnish the broken wheat upma with coriander and keep aside to cool slightly. The onions and carrots also add crunch to an otherwise soft broken wheat upma. You may also add other veggies of your choice (green peas) to make it more colourful and tasty. You can also try other recipes using broken wheat like Broken Wheat, Oats and Apple Porridge and Broken Wheat Salad with Chick Peas and Roasted Pepper. Enjoy broken wheat upma recipe | dalia upma | healthy dalia upma | godi upma | with detailed step by step photos and video below.

Lovely spinach pancakes served with spicy tomato gravy.

Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with 22 amazing images. Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. To make traditional Sindhi koki, combine the whole wheat flour, onions, coriander, green chillies, jeera, anardana, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 6 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork. Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides. Serve the Sindhi koki hot. While onions and other ingredients add flavour and crunch to the Sindhi koki, the seeds do a great job in raising the flavour to a much higher plane! Let's see why we say this is a healthy Sindhi koki. The main ingredient of the roti is whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Raw onions used are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. If your diabetic, weight loss or have a heart issue, cut the quantity of the ghee used in the recipe as it has a high healthy fat level. If you need to travel on a long journey, we have modified the traditional Sindhi koki recipe to enable the roti to last longer from a weeek to 15 days. See our recipe of Sindi koki for travelling. Traditionally, Sindhi Koki is had for breakfast with curds and Aam aur Chane ka Achaar. Enjoy Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with detailed step by step photos below.

bajra roti recipe | bajre ki roti | healthy pearl millet roti | Rajasthani bajra roti | Sajje Roti | with amazing 16 photos Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thickly rolled bajra rotis are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. We have made this simple recipe of Bajra roti by kneading bajra flour with little whole wheat flour together with little salt. Whole wheat flour makes rolling and binding bajre ki roti easier. Knead the dough with warm water as the dough become pliable and easy to knead and roll. This helps in getting pearl millet roti a soft texture. The Rajasthani bajra roti are thickly rolled, cooked on a tava and then roast over open flame till brown spots appear. Traditionally white butter also known as makhan is smeared on it or if that is not available you can use ghee. Bajra Roti is a traditional Indian flatbread made with bajra or black pearl millet flour making it extremely nutritious. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. If you are looking for a gluten free option you can replace the whole wheat flour and only knead bajra flour alone to make bajre ki roti . I remember, my grandmother would roll the roti using her palm and cook it on a earthen clay tava on a chulha, which would give bajra roti a smoky flavor. I would like to share some important tips to make the perfect Rajasthani bajra roti. 1. To make Bajre ki roti, take a portion of the dough and shape into a round ball. The dough ball should be smooth without any cracks. If required, you can apply some water on your palms and then shape. 2. Serve the Bajra roti immediately smeared with white butter or ghee. If it cools down, it will feel very hard and dry. Bajra roti, lahsun ki chutney and onions is a combo!! Although absolutely simple to make, these rotis are delicious! Enjoy how to make bajra roti recipe | bajre ki roti | healthy pearl millet roti | Rajasthani bajra roti | Sajje Roti | with detailed step by step photos and video below.

palak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi | with 20 amazing images. Stuffed to the core with iron, this palak bajra khichdi is a treat for elders and the children in the family! Bajra itself is a very good source of iron… It has further been enriched with iron by combining it with moong dal and spinach. This bajra moong dal khichdi is a real treat to overcome anemia. Remember to soak the bajra well in advance, else cooking it would be difficult. Also, if serving to senior citizens who have a problem in chewing, then pressure cook the healthy bajra khichadi for 6 to 7 whistles. This will make the bajra very soft. 4 whistles as mentioned in the recipe, bestows this palak bajra khichdi slight but perfectly cooked crunchiness of bajra, which kids and adults would love to indulge into. Notes on palak bajra khichdi recipe. 1. Millets like bajra and nachni keep our system warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue. 2. All the ingredients in this Palak Bajra Khichdi have been wisely chosen – bajra, moong dal and spinach. They make the khichdi iron rich. 4.1 g or iron is what you can stock up on by way of 1 serving of this khichdi. This is about 20% of your day’s requirement. Try other iron rich recipes like Mini Jowar Uttapam and Nachni Sesame Khakhra. Enjoy how to make palak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi | with detailed step by step photos below.

dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with amazing 23 images. dal banjara is a delicious dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same. Story of Rajasthani dal banjara. A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this Rajasthani dal banjara preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this Rajasthani dal banjara along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious. In Rajasthani banjara dal the intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious Rajasthani dal banjara that will make you lick your fingers! People often confuse themselves between maa ki dal, dal makhani and dal banjara. But the proportions of dal used in all the three dals vary. dal banjari is also quite mild in taste yet delicious. When I long for change in menu I make dal banjara with chapatti or jeera rice. It is definitely a comfort food for me. Also, the dal banjari uses minimum and the most basic ingredients and doesn’t take much time for cooking. I got familiar to this recipe when one of my Marwadi friend called me home for a meal, his mother prepared it for us. It is better to serve the dal banjara immediately on cooking, garnished with freshly chopped coriander, in order to retain the proper consistency. Over time, it has the tendency to thicken. Learn to make dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with detailed step by step photos.

sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images. sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa. To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi. Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner. While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish. Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it. Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa. Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos.

Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking! Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal.

achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with amazing 29 images achari chana pulao also known as pickled kabuli chana pulao is for those who love the complex interplay of spices in pickles, rice and kabuli chana. Learn how to make achari chana pulao easily. Achari in the name stands for pickle flavoured, this chickpea pulao is flavoured with pickle which makes the dish even interesting. To make achari chana pulao rice, fortified with kabuli chana, is perked up with an interesting assortment of spices ranging from nigella and fenugreek to fennel seeds and black cardamoms, along with some readymade spice powders too. But, the real twist in this pickled kabuli chana pulao recipe is the addition of a couple of spoons of aam ka achar, which gives a really sprightly flavour and aroma to the pulao. Ingredients used to make achari chana pulao are basic and I am sure can be found in every Indian household. I usually prepare this one-pot quick meal on tiring and long days along with any raita and papad. Each and every member in my family simply loves achari chana pulao, not even my kids create a fuss while eating it. It is also a great tiffin treat or lunch box option. achari chana pulao can be served simply with a cup of curd, or perhaps a bowl of dal like Dahiwali Toovar Dal , Dal Kadhi, Masoor Dal or Tamatar ki Kadhi. Learn to make achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with detailed step by step photos.

atta biscuits recipe | eggless atta biscuits | Indian style whole wheat biscuits | with 18 amazing images. Our atta biscuits recipe is an Indian style whole wheat biscuits. Time to indulge in some sweet and spicy atta biscuits. Resplendent with the aroma of ghee and the magic of Indian spices like nutmeg and cardamom, these atta biscuits are a real pleasure to bite into! We have made atta biscuits recipe into an eggless atta biscuits. So this biscuits are perfect for vegetarians. Indian style whole wheat biscuits have a rich and pleasantly sweet taste and melt-in-the-mouth texture, which is achieved by using atta instead of plain flour. The eggless atta biscuits might seem to be too soft when you take them out of the oven, but rest assured that they will get crispy upon cooling. Tips to make the perfect atta biscuits recipe. 1. Add milk. Every flour has a different absorption capacity, add water just enough to bind together all the ingredients. Do not knead it or else gluten will form and result in chewy atta biscuits. 2. Cut into 18 equal squares using a sharp knife or a pizza cutter. You can even make use of cookie cutters to give various shapes to whole wheat flour biscuits. 3. Remove from the oven and cool whole wheat biscuits completely. Do not eat when they are freshly baked as they will be soft in the middle and they firm up only after cooling. You can also try other biscuits like Jam Biscuits or Kesar Pista Badam Biscuits. Learn to make atta biscuits recipe | eggless atta biscuits | Indian style whole wheat biscuits | with step by step photos below.

paneer paratha | punjabi paneer paratha | how to make paneer paratha | with 25 amazing images paneer paratha is a popular Indian paratha made with a stuffing of paneer, coriander and green chillies. This punjabi paneer paratha is a popular Punjabi breakfast. Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds or lemon juice to milk thus making it curdle.We highly recommend to make your own paneer at home and use it in paneer paratha and any other paneer snack recipes. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha. Make these delicious parathas for your family or guests and watch them disappear in a jiffy. Nothing like topping your paneer paratha with homemade white butter which has a fresh taste you cannot beat. Accompaniments like curd , pickles or chutney is enough to enjoy these punjabi paneer paratha. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal. If you enjoyed this sumptuous stuffed paneer paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Enjoypaneer paratha | punjabi paneer paratha | how to make paneer paratha with detailed step by step photos and video below.