Khandvi is usually using besan, but here i have made it using moong dal flour for a change! you’ll be surprised to note that it’s as or even tastier than the traditional besan version. Moong dal flour is not easily available in the market, and so you might have to get it made in the flourmill.

methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry | with 33 amazing images. methi dal is a dal with a health touch, suitable for one and all. Learn how to make methi dal fry. Add more punch to the everyday toovar dal by teaming it up with tongue-tickling fenugreek leaves to make methi toovar dal. Methi leaves have a very attractive flavour and aroma – its unique bitterness is actually pleasing to the palate and quite addictive! Here, it perks up the flavour of toovar dal, along with other everyday ingredients like ginger, onions and a couple of spice powders. To make methi dal, combine the toovar dal, turmeric powder and 1½ cups of water in pressure cooker, mix well and pressure cook for 3 whistles. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic, ginger, green chilli and red chillies and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, asafoetida, chilli powder, garam masala and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the fenugreek leaves, mix well and cook on a medium flame for 2 minutes. Add the cooked dal, salt and 2 cups of water, mix well and cook on a medium flame for 4 minutes. Serve hot. This mouth-watering toor dal with fresh fenugreek is also extremely healthy, brimming with nutrients like iron, zinc and protein. It is good for weight-watchers, diabetics and senior citizens too. However, toovar dal is slightly difficult to digest, hence senior citizens must avoid having at night time. Serve it with plain phulkas, and your whole family will enjoy the nourishing meal. Tips for methi dal. 1. Clean and wash the fenugreek leaves and toovar dal very well to remove all the dirt. 2. You can grate the ginger instead of chopping it finely. 3. Toovar dal can be replaced with chana dal too. Enjoy methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry | with step by step photos below.

A mildly-flavoured and easy-to-make snack that is very popular in ahmedabad, cauliflower no bhanolu uses coconut milk as the primary ingredient. The tempering that is sprinkled atop the batter before cooking adds to its zest. This microwave version is very easy and quick to make, adapted to suit today’s rushed cook-hour!

A rich subzi of cauliflower, potatoes and green peas, cooked in Mughlai style. A paste of ginger and spices gives the Mughlai Cauliflower, Potatoes and Green Peas Subzi an awesome flavour, while a mixture of curds and saffron gives it a royal touch. The saffron not only gives the subzi a very intense aroma, it also improves the colour of the subzi. You will really enjoy the mild spicy notes and rich texture of this subzi. Serve it hot with rotis or puris .

An ever-popular snack and a spicy soup come together in this marvelous recipe. We begin by making scrumptious samosas by deep-frying samosa pattis packed with a mouth-watering mixture of potatoes, green peas and spices. Using readymade samosa pattis reduces the time involved and also gives the samosas a fabulous crispness. If you are now wondering what’s so new about samose, well, it is the tongue-tickling soup that we are going to drown it in. This awesome soup is comprised of cooked toovar dal, spiced up with a special, freshly-ground spice powder. Cooking the soup for around 15 minutes with this spice powder helps its flavour to fuse with the dal giving the soup a deep and intense taste. Interesting ingredients like kala chana, purple cabbage and bean sprouts are added to the soup to make it more sumptuous and also to improve the range of textures. Just before serving, each samosa is dunked in a bowl of flavourful soup and garnished with peppy ingredients like spring onions and coriander. You will find that the Burmese Samosa Toovar Dal Curry Soup is actually more than a soup. It is a filling snack! You can also try other Burmese delicacies like Burmese Khowsuey and Rice Noodles Khowsuey

spicy soya bhurji recipe | protein rich soya bhurji | how to make spicy soya bhurji at home | calcium rich spicy soya bhurji | with 25 amazing images. A quick and healthy spicy soya bhurji recipe to make a satisfying meal. Learn how to make spicy soya bhurji recipe | protein rich soya bhurji | how to make spicy soya bhurji at home | calcium rich spicy soya bhurji | Can you even imagine the usually bland soya granules in such an interesting form? Be prepared to be surprised! Ginger-garlic adds its unique flavour to the spicy soya bhurji, as do the well-chosen combination of spices. Spice lovers can add more zing to this protein rich soya bhurji by adjusting the amount of green chillies. I made it using only 2 teaspoons of oil to tighten the calorie count! For a variation, replace granules with grated tofu. This spicy soya bhurji is a protein and calcium booster for growing bones; so make sure you give it to your child, by stuffing it into chapattis or as a sandwich filling, along with tomato ketchup! Tips to make soya bhurji: 1. Squeeze the soya granules properly to remove the dirt and discard the water. 2. Instead of chopped garlic you can add garlic paste. 3. If you wish you can add fienly chopped cabbage. Enjoy spicy soya bhurji recipe | protein rich soya bhurji | how to make spicy soya bhurji at home | calcium rich spicy soya bhurji | with detailed step by step photos.

The patty for this Vegetable Burger is very different, and you will realize that as soon as you take the first bite! The addition of garam masala and ginger, green chilli pastes to the mashed vegetables imparts a tangy twist to the tava-cooked patty, making it a treat to the taste buds. The effect is further enhanced by a special salad of shredded veggies spruced up with mayonnaise and mustard powder, which accompanies the crisp patties along with standard fittings like veggie slices, lettuce, and so on. This burger is really a mega mouthful! Serve with Cheesy Wafers and Mango Milkshake .

kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images. kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi. An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other. Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft. Serve kela methi nu shaak with rotla, butter and green chillies. Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos.

lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with 27 amazing images. The restaurant style lemon coriander soup is warming, nutritious and loaded with vitamin C. Learn how to make lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | The lemon coriander soup recipe is a scrumptious and delicious soup made with a refreshing combination of lemon juice, fresh coriander leaves, and a few vegetables. This vegetable lemon coriander soup is rich in vitamin C, a natural immunity booster. Soups are great to have during winter or when you are not keeping well. A fragrant and healthy soup. Coriander lends its own distinctive flavour and freshness to make this one of my favourite soups. Serve this lemon coriander soup as an appetizer or as comfort food on a rainy monsoon evening, or sip on it when you're sick. pro tips to make lemon coriander soup: 1. Use fresh coriander stems and leaves for the best flavor. 2. If you want to skip cornstarch, you can use 2 tbsp of oats flour slurry instead. 3. This lemon coriander soup is best served hot during winter and monsoons. lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with step by step photos.

aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images. aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha. To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside. Then to make Indian style tofu methi paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle. Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change. While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal. Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice. Enjoy aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with step by step photos.

buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with 20 amazing images. buckwheat farali handvo is a traditional Gujarati dish that is commonly prepared during fasting periods. Vrat, upwas or fasts is observed by many Hindus on auspicious festivals like navratri, shivratri or even days like ekadashi or karwa chauth. buckwheat farali handvo is a savory cake made using buckwheat flour (kuttu ka atta) and a variety of vegetables like bottle gourd, potatoes, and peanuts. The word "farali" refers to the ingredients that are allowed to be consumed during fasting, making this dish suitable for those following a restricted diet. Buckwheat flour is gluten-free and high in nutrients, making it a healthy alternative to regular flour. The preparation of buckwheat farali handvo involves soaking the buckwheat flour with curds and mixing it with grated vegetables, spices, and herbs to form a thick batter. This batter is then steamed or cooked in a pan until it is crispy and golden brown on the outside. buckwheat farali handvo is typically served with yogurt or a side of farali green chutney. It is a flavorful and nutritious dish that provides energy during fasting periods while also satisfying the taste buds. Pro tips for buckwheat farali handvo. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake. 2. Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes. 3. Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly. Enjoy buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with step by step photos.

Greens and carrots, interestingly flavoured with ginger, green chillies and other common but effective taste-givers, form the stuffing for these sumptuous whole wheat parathas. The combination of spinach and chawli greens gives the parathas a unique, very appetizing taste that you are sure to enjoy. Since the Spicy Chawli Leaves and Spinach Stuffed Paratha has a rich and spicy taste by itself, you can just serve it with a cup of curds. This is a fabulous way to use chawli leaves, and you will be happy to see your whole family relishing it! Try other parathas like the Papad Stuffed Parathas or Paneer Stuffed Green Pea Parathas .

mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with 19 amazing images. A good dish to pack in the tiffin box , to work or school, the mixed sprouts brown rice will be loved by the whole family. This healthy sprouts pulao is a slightly healthier choice than white rice pulao. Learn how to make healthy Indian mixed sprouts pulao. Mixed sprouts with brown rice is a sumptuous brown rice preparation punctuated with scrumptious sprouts, spring onions and other veggies, and flavoured elegantly with a few common spice powders. Once the brown rice has been cooked then it is only a matter of adding all these ingredients in batches and cooking them together. Here white rice which is polished has been replaced with brown rice to keep some of the fiber intact. Further the proportion of brown rice to the sprouts and veggies in Mixed healthy sprouts pulao has been kept less, so as to add a dose of fiber and antioxidants further. The combination of rice and sprouted legumes (matki) in mixed sprouts brown rice improves the protein quality of this rice-based delicacy, which is also loaded with other nutrients like iron, folic acid and vitamin B1 too. This healthy Indian mixed sprouts pulao can be enjoyed by heart patients in small quantities, though it is best avoided by diabetics. Enjoy mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with step by step photos.

The abundance of intensely flavoured ingredients makes this recipe really tasty without the addition of too much fat. The vegetables are excellent sources of iron, fibre and vitamin c. Quick cooking oats are used to thicken this curry so as to avoid the addition of thickeners like refined flour and cornstarch. This curry makes a great meal while you're lactating because of the addition of fresh garlic which helps to enhance the production of breast milk.