Indian style broccoli fried rice | broccoli fried rice recipe | healthy veg broccoli fried rice | with 9 amazing images. This delicious Indian style broccoli fried rice shows you how to make a fried rice using brown rice and broccoli. In this healthy veg broccoli fried rice the beneficial veggie is tossed with brown rice and spices in very little oil. Bursting with protein power and the goodness of antioxidants, broccoli is a nutri-dense veggie worth including in your everyday diet. Being low in calories , fat and carbohydrates, it can comfortably be included in at least one meal every day. It can be made into a soup , added to your subzi, relished as a baked snack, or cooked in many other forms, which makes it easy to consume. healthy veg broccoli fried rice though it is healthy, remember to stick to the mentioned portion size to stay within good limits for diabetics. Learn to make Indian style broccoli fried rice | broccoli fried rice recipe | healthy veg broccoli fried rice | with step by step photos below.

chaas recipe | plain Indian buttermilk recipe | plain chaas recipe | with 12 amazing images. The most popular Indian drink, chaas recipe or plain chaas recipe which is called plain buttermilk outside India. plain chaas is made from dahi (curd), water and salt. We have added a bit of jeera nad spices to give it an Indian flavour. Serve chilled chaas on hot summer afternoons and watch your family’s energy levels rise instantly. It is good to note that plain chaas also aids in digestion. However, remember this is more of a day-drink. Chaas is basically a yogurt based drink which cools your system from the inside. Basically plain chaas is very famous in Gujarat and Rajasthan. Tradionally, chaas is made by churning or mixing yogurt and water with madhani also known as whipper. Chaas is super easy and quick to make. All you need to do is take curd in a bowl and whisk it. This helps in getting a uniform mixture on blending. We have used homemade curd for the chaas recipe. Add cumin seed powder which uplifts the taste of buttermilk. Add ginger-green chilli paste, black salt and mix everything well. Add cool water and whisk well. Further, we have tempered chaas, you can skip it if you don’t like chaas with tempering. Take oil in a small pan, add cumin seeds, once they crackle add asafoetida and pour over the chaas. Mix well and our buttermilk is ready to be served! You can also garnish it with coriander if you wish to. As a Gujarati, we prepare and consume chaas with each and every meal. My meal is incomplete without consumption of buttermilk! Aside from this chaas recipe, try our other chaas recipes like Pudina Chaas, Masala Chaas, Salted Chaas and our Low-Fat Chaas which is perfect for diabetics, heart and weight loss. Enjoy chaas recipe | plain Indian buttermilk recipe | plain chaas recipe with detailed step by step photos and video below.

vegetable manchurian recipe | Chinese vegetable manchurian | Indo Chinese veg manchurian | with 29 amazing images. vegetable manchurian recipe is an Indo Chinese veg manchurian dish that has become so famous that it is available everywhere these days, from roadside eateries and local restaurants to Indian wedding menus and specialty diners too! The succulent vegetable manchurian features deep-fried vegetable balls in a thick gravy that is flavoured with typical Chinese ingredients like ginger, garlic and soy sauce. This desi interpretation of the Chinese dish has no MSG or Ajinomoto in vegetable Manchurian. Chinese vegetable manchurian is quite easy to make but you just need to take care of one thing – the vegetable balls should be of the right consistency, if the mix is too loose it will break while frying. Notes on vegetable Manchurian recipe. 1. When you start mixing a little bit more, the vegetables will start releasing water and the wet mixture will start coming together. It will look like this. Do not squeeze the mixture too much as it might become very loose. 2. Deep fry a few vegetable balls at a time, on a medium flame, until golden brown from all sides. It is very important to have the oil at the right temperature while deep frying. If the oil is too hot, the balls will burn from outside and remain undercooked and doughy from insde. We have fried the vegetable balls in batches of 5, each batch taking 4-5 minutes to cook. 3. Now add the cornflour-water mixture and cook for 3-4 minutes, while stirring occasionally. As cornflour does not dissolve in water, always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. If the gravy is too thin after 3 to 4 minutes, you can add more of the cornflour-water mixture. But if the gravy is too thick, you can add more water or stock to it to adjust the consistency Serve the Chinese vegetable manchurian piping hot with Burnt Garlic Rice or Hakka Noodles. For more options, do check out our section of Recipes for Chinese Vegetables. Learn how to make vegetable manchurian recipe | Chinese vegetable manchurian | Indo Chinese veg manchurian | with detailed step by step photos and video below.

veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with 36 amazing images. veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian is one of the most famous starters ordered at restaurants. Learn how to make dry veg Manchurian. To make veg manchurian dry, first make the Manchurian balls. For that combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water). Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Then make dry sauce. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute. Switch off the flame, add the spring onion greens. Serve immediately. Chinese dry Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. This veg manchurian Indo Chinese starter is a mixture of crunchy veggies shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic. Spring onions are a must to make dry veg manchurian, because it gives an authentic taste and aroma. Although the manchurian does not taste bad after cooling, we would advise serving it immediately while the flavours are vibrant and the textures are crisp and fresh. You can also try other Chinese recipes like steamed wontons and spring rolls. Tips for veg manchurian dry. 1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for the best texture. 2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well. 3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry. 4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving. Enjoy veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with step by step photos.

Honey Ginger Tea for Cold and Cough | Ginger Honey Drink for Cough | Lemon Honey Ginger Drink for Cold | Ginger Honey Tea for Cold | Home Remedy for Cold and Cough | Ginger Tea for Cold | with 11 amazing images. This soothing and aromatic Honey Ginger Tea for Cold and Cough is a good home remedy for a cold and cough. Ginger, steeped in hot boiling water and mixed with lemon juice and honey, is also a great stress relieving drink. In Ginger Honey Drink for Cough, ginger acts as an anti-inflammatory agent to the body. The lemon juice adds a touch of vitamin C, apart from adding flavour, which strengthens your immune system to fight bacteria and virus causing cold and cough. Honey in Lemon Honey Ginger Drink for Cold, acts as a cough suppressant as well aids in relieving sore throat. Its sweet taste also makes this tea quite pleasing. This Honey Ginger Tea for Cold and Cough is an ideal Tea to have in the morning when you get up with a sore throat. Enjoy Honey Ginger Tea for Cold and Cough | Ginger Honey Drink for Cough | Lemon Honey Ginger Drink for Cold | Ginger Honey Tea for Cold | Home Remedy for Cold and Cough | Ginger Tea for Cold with detailed step by step photos.

Does the word ladoo immediately remind you of an ever-popular mithai? Well, surprisingly this is a savoury ladoo, served as a chaat. It is a classic, famous street food from Delhi, and can instantly spike up the tempo of any party that it is served in. The Ram Ladoo is a savoury titbit made with a batter of dals and spices. These amazing ‘ladoos’ are topped with grated radish, chaat masala and green and sweet chutneys, as is typical of any chaat. The unique taste and texture of the Ram Ladoos, together with the crunch of radish and the peppy taste of the chutneys is simply awesome! You can also try other interesting snacks like the Yam-Fritters and Khichdi Pakodas .

dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images. dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada. Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla. To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately. Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on. While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course. Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada. Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video.

chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with 40 amazing images. chanar dalna is a super-tasty from paneer subzi from Bengali cuisine. Learn how to make chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | Bengali style chinar dalna original recipe uses potatoes, we have avoided it here to make the recipe healthier. Instead, we have used green peas, mashed lightly to get a nice consistency. With the tang of tomatoes and the magic of Indian spices, it is a really mouth-watering chana paneer sabzi that can make your main course very exciting. Bengali style chinar dalna as such uses very little oil. If you like the flavour of kalonji, you can temper some along with the cumin seeds. It will add more josh to the healthy Chanar Dalna. Serve it hot with puris or rotis. Tips to make chanar dalna recipe: 1. Instead of fresh green peas you can use frozen green peas also. 2. Immerse the sauteed paneer cubes in warm water to maintain its softness. 3. Cook the tomatoes till they melt completely while stirring continuously otherwise the masala may burn. Enjoy chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with detailed step by step photos.

jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with 29 amazing images. jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style is the world famous Dal Makhani now in a Jain style. Learn how to make no onion no garlic dal makhani. To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes. Add the cream and mix well. Serve hot garnished with the coriander and butter. This Indian dal makhani without onion garlic is for all the Jain fans who wish to enjoy Punjabi cuisine. Believe it or not this Jain version of dal has its noteworthy flavours and aroma from the variety of Indian spices added in this dal. A tempering of whole spices adds a lot of punch to this dal recipe, while fresh tomato pulp adds enough tang and cream balances it very well by imparting a pleasant sweetness to jain dal makhani restaurant style. And do not miss out on using butter to temper this no onion no garlic dal makhani and at the end add fresh cream as this truly justifies its name. All this together makes this jain dal makhani a tongue-tickling preparation which is best served with paratha or steamed rice. Tips for jain dal makhani. 1. Rajma takes extra time to cook, so you may need 7 to 8 whistles to cook in a pressure cooker. 2. For true makhani flavour, use readymade fresh cream and not the cream obtained from boiling milk. 3. If you are serving it later, you may need to add a little water to adjust the consistency of the dal and re-heat it before serving. Enjoy jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with step by step photos.

healthy pyaz wali bhindi | pyaz wali bhindi recipe | okra onion sabzi | Punjabi pyaz wali bhindi | with amazing 15 images. healthy pyaz wali bhindi is a perfect low calorie version of the famous North-Indian pyaz wali bhindi recipe in which the ladies finger is tossed with sautéed onions. Traditionally the bhindis are deep-fried to whip up this delicacy. Here is a heart-friendly healthy pyaz wali bhindi variation to enjoy your favourite sabzi and yet keep a check on calories as well as fat. This healthy pyaz wali bhindi has 111 calories only. Pyazwali bhindi always brings to mind a yummy dish, literally floating in oil! Free yourself from the calorie scare with this healthy pyaz wali bhindi recipe. To make pyazwali bhindi, heat the oil in a non-stick kadhai, add the cumin seeds sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 4 to 5 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve pyaz wali bhindi hot with a rotis or parathas. See why we find pyaz wali bhindi healthy? As this recipe has very little oil, you have to be careful when cooking the ladies finger, as they might get burnt if you don't turn them over at the right time. Bhindi is healthy as the vitamin Folate (B9) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. There are good amounts for dietary fibre present and hence good for diabetics and weight loss. With its awesome taste and texture, this Bhindi pyaz wali is a wonderful way to top up on folic acid, which is crucial for healthy brain functioning. Enjoy it hot and fresh with rotis or parathas. Try to have it immediately, and avoid reheating, as the bhindi might get dry. Enjoy healthy pyaz wali bhindi | pyaz wali bhindi recipe | okra onion sabzi | Punjabi pyaz wali bhindi | with detailed step by step recipe photos and video below.

tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with amazing 25 images. tandoori paneer tikka recipe can be cooked on a tandoor or tawa. We show you an easy recipe to make tandoori paneer tikka recipe on tawa. Every Indian kitchen has a tawa and hence the tandoori paneer tikka recipe on tawa is a popular way to make paneer tikka. A party without tandoori party starters is truly incomplete! And of all such starters, the tandoori paneer tikka recipe on tawa is especially popular. The perfect blend of spices and smoky flavour of the marinated and tandoor-cooked paneer is just too awesome to describe. Our tandoori paneer tikka is different than the authentic paneer tikka as we have given a twist to the by changing the marination. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using a simple non-stick tava. This Punjabi tandoori paneer tikka recipe on tawa is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Mughlai paneer tikka on tawa that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka on tava right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. Making tandoori paneer tikka recipe on tawa is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with curd, red chili powder, ginger-green chili paste, lemon juice, cumin seed powder, pepper powder, cumin seeds, fennel seeds, turmeric, besan and lastly saffron-milk mixture. Added paneer cubes to it and left it for half and hour. Cook on a tava on a medium flame until cooked from all the sides. Make sure you let the paneer marinate for at least half an hour as it is important for the flavours to sink in. We have used a little besan in the marinade so that it coats the paneer well. Enjoy tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with detailed step by step recipe photos below.

lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with amazing 24 images. lapsi methi muthia recipe is also known as dalia methi bajra muthia. Lapsi muthia are easy to make and can be prepared very quickly! Dalia, bajra flour, fenugreek leaves, the main ingredients that are the base of the dalia methi bajra muthia are super tasty!! Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. lapsi methi muthias are sure to keep you 'full' for a long time. These are slightly more crumbly than the regular muthias because of the broken wheat, but I guarantee that you will love them. The tinge of garlic adds to the flavour of broken wheat fenugreek leaves muthia, while baking soda makes them softer. You can also use fruit salt instead of soda. Lapsi muthia fall under the category of Gujarati farsans. You can use this recipe as a tiffin treat for your kids or serve it as an evening snack with a hot cup of Masala tea. Serve dalia methi bajra muthia with Green Chutney or Sweet Chutney. Enjoy lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with detailed step by step recipe photos and video below.

jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with 35 amazing images. jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry is a unique style of Indian sabzi. Learn how to make Indian style kathal kofta curry. To make jackfruit kofta curry, heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally. Drain the water using a strainer. Transfer the jackfruit in a deep bowl and mash it using a potato masher. Add the besan, green chilli paste, ginger and salt and mix very well to form a dough. Divide the dough into 14 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes. Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon. Switch off the flame, cool it slightly and blend it in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook on a medium flame for 2 minutes, while stirring it occasionally. Serve hot garnished with coriander. When the jackfruit season is in, everybody clamours for the fruit, but only the wise know the value of the raw form! Raw jackfruit has a rustic taste, which if handled properly gives rise to many wondrous recipes. While many people use the kathal to make sabzis, we offer you yet another choice – the Indian style kathal kofta curry. The kathal ke kofte has a very different mouth-feel because of the texture of the jackfruit. These unique but tasty koftas are then used to make a delicious curry that is perked up with a range of spice powders in perfect proportions. The different texture and peppy flavour of the Indian style kathal kofta curry is really uplifting and will make your meal a memorable one. Try other jackfruit recipes like Kathal Dry Sabzi or Mustard Masala Jackfruit. Tips for jackfruit kofta curry. 1. Ensure to mash the jackfruit well so you get uniform shaped koftas. 2. After adding the curd in making the gravy remember to cook on a slow flame and also stir continuously so the curd doesn’t split. 3. Add the koftas to the gravy just before serving. Enjoy jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with step by step photos.

Not one, but three nourishing flours! not one, but two nourishing greens. Really, nutrition and taste come as a package deal in this delectable snack. While the usual spices like ginger, green chillies and garlic feature in this recipe too, the highlight is the sesame seeds, which impart an interesting crunch to the muthias. Keep the muthias a little far away from each other in the microwave, or else they will stick to each other!