Apple Carrot Ginger honey infused water has powerful combination of four ingredients which sure to detoxify and cleanse like no other. This water is rich in antioxidants, beta carotenes and multivitamins that helps cleanse the digestive system and aids the body fight diseases such as cancer. The ginger balances the sweetness that apple and honey and helps make it more palatable and refreshing. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Minty Guava Infused Water or Lemony Papaya Infused Water .

palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with 58 amazing images. palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa is so tasty that visitors to the city of Mumbai carry fond memories of these, and want to try them in their own kitchens all over the world. Learn how to make paneer palak dosa. To make palak paneer dosa, first make the palak paneer stuffing. For that blanch the spinach and blendit into a paste. Then heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. Then make the dosas, for that, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas. Serve the palak paneer dosa immmediately. Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. The Mumbai roadside paneer palak dosa is one such marvellous creation. Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty paneer palak dosa, with the able support of tomatoes, onions and some masalas. This paneer palak dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa. Tips for palak paneer dosa. 1. Chop the paneer pieces small to medium. 2. You should also make sure that the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. 3. Spread the stuffing on the dosa only after it is light brown in colour, else the dosa might stick to the tava. Enjoy palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with step by step photos.

See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.

Paneer and palak are a match made in heaven! Their textures, colours, flavours, all complement each other beautifully, bringing out the best of both. Paneer Koftas in Palak Gravy is a quick, easy and tasty recipe of paneer koftas bathed in a richly-flavoured spinach gravy. The koftas are ready in a jiffy because they are cooked in the Microwave – no steaming, no deep-frying. The spinach gravy, flavoured with a paste of coconut and spices, is also cooked swiftly using the microwave. Overall, it is quite a convenient dish and can be made on any day. The gravy can also be made in advance, but the koftas must be added just before serving. Relish this wonderful dish with rotis or rice. You can also try your hand at making other recipes like the Oondhiya or Pad Thai.

Three cheers to this tangy, spicy, creamy treat that lives up to the name of 'makhanwala', which means buttery! The Vegetable Makhanwala in Red Gravy is a good addition to any menu as it is guaranteed to please young and old alike. Roasting the spices in butter gives the dish its characteristic aroma, while a special paste of tomatoes and cashews gives it the rich creaminess and tangy tones. It has a well-balanced mix of spice and sweetness, which makes it very pleasing to the palate. We have added a common mix of veggies that everyone loves, but you can tweak that combination to include any other veggies that you want. Enjoy the Vegetable Makhanwala in Red Gravy hot and fresh with rotis or rice. You can also try other recipes like the Paneer Pasanda or Chole.

Here’s the cheese lover’s version of the ever-popular vada pav. The cheesy surprise at the core of the spicy potato vada and the use of mayonnaise along with the chutney make this recipe quite different from the classic vada pav. Make sure you assemble the Cheese Stuffed Vada Pav as soon as you deep fry the vadas, to enjoy the best flavour and cheesy mouth-feel. The crunch of the hot vada and the spiciness of the chutneys make this an ideal snack for the rainy season. Enjoy other recipes like the Baked Vada Pav or Pav Bhaji Sandwich

Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.

Pindi chole, although this classic recipe is an indispensable part of any elaborate menu, making it can be quite tedious! not any more, thanks to the pressure cooker that makes this dish so easy and fast to make.

quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with 10 amazing images. quick kadai gravy recipe is a true restaurant style gravy which never fails to please foodies. Learn how to make kadai gravy for kadai paneer. To make quick kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes. Cool slightly and blend in a mixer to a coarse powder. Keep aside. Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the coarsely crushed powder and sauté on a medium flame for a few seconds. Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally. Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds. Cool completely and store in an air-tight container in the freezer and use as required. This richly-textured kadai gravy for kadai paneer is tomato-based and has a tangy and spicy flavour with sharp hints of fenugreek. A coarse powder of coriander seeds and red chillies is what gives the kadai paneer gravy its exclusive flavour and special texture. The finely chopped tomatoes upon cooking release their water and make a thick gravy which is coarse and lends a good mouthfeel. This quick kadai gravy also calls for finely chopped garlic, ginger and green chillies. We recommend you chop them and not use paste for a true dhaba style feel. You can prepare a large batch of this gravy and deep-freeze it, so you can quickly whip up tongue-tickling Kadhai -style accompaniments like Kadhai Vegetables and Kadai Paneer Subzi whenever you want. Team this kadai gravy for kadai paneer with Butter Garlic Naan or Tava Naan without Tandoor and experience an authentic North Indian meal in the comfort of our own house. Tips for quick kadai gravy. 1. Do not compromise on the amount of oil being used if you are yearning for a restaurant style gravy. 2. Kashmiri chillies if broken into pieces will roast and blend well. 3. If you are serving to kids, decrease the Kashmiri chillies to 8 and adjust the garam masala accordingly. Enjoy quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with step by step photos below.

Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with 25 amazing images. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav is an unbeatable snack from the streets of Mumbai. Learn how to make wada pav. To make Indian vada pav, for the vada, heat the oil in a small kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds. Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously. Add the coriander and mix well. Remove from the flame and keep aside to cool. Divide into 4 equal portions and shape each portion into a round. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney. Repeat with the remaining ingredients to make 3 more vada pavs. Serve immediately with fried green chillies. Vada pav with spicy chutney is aptly called the poor man’s burger! Deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just Rs.15. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys like meetha chutney and teekha chutney. The credit for the alluring flavour and aroma of wada pav goes to finely chopped garlic, ginger and green chillies which are sautéed in oil. Addition of coriander to the potatoes is an added flavour boost. Tips for Indian vada pav. 1. A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to. 2. The vadas can be shaped and refrigerated till frying. 3. As a variation to deep frying, you can try making the baked vada pav. Also do try other popular Mumbai street foods like Samosa Sandwich, Ragda Pattice and Veg Frankie. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with step by step photos

mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | with 40 amazing images. Moong dal or "mag na' dhokla" is amongst the favourite breakfast choices of Gujaratis. Not only are these dhoklas very simple to prepare, they can also be made well in advance. Ingredients like curds, ginger-green chilli paste and spice powders give these dhoklas a fascinating flavour. To enhance the flavour and nutritive value of the mag na dhokla, add some grated carrots or ground peas to the batter. These mag na dhokla are really very soft when compared to other dhoklas as it contains only moong and no flours. You just need to make sure the moong batter is coarse and not smooth. Serve mag na dhokla with low-calorie green chutney. Pro tips for mag na dhokla. 1. In a mixer put the soaked moong. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especiallyred blood cells. Being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation. Enjoy mag na dhokla recipe | Gujarati moong dhokla | whole green grams dhokla | with step by step photos.

shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with 49 amazing images. shahi paneer is a super popular paneer dish where paneer is cooked in a rich and creamy gravy. Learn how to make shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | shahi paneer is a rich and creamy paneer sabzi that translates to "Royal Paneer." This luxurious curry features soft, cubed paneer (cottage cheese) simmered in a velvety onion tomato-based gravy infused with a medley of aromatic spices like cardamom, cloves, and cinnamon. This Punjabi shahi paneer gravy has a very luscious mouth-feel that is complemented beautifully by succulent malai paneer. To add a touch of indulgence, the gravy is thickened with cashew nuts, curd and fresh cream, imparting a luscious texture and a hint of sweetness. restaurant style shahi paneer sabzi is a popular choice for special occasions and is often served with tandoori roti, naan or jeera rice. pro tips to make shahi paneer: 1. You can use malai paneer for the best texture and flavour to make this recipe. 2. Instead of sugar you can add a little honey to balance the flavours of the sabzi. 3. The gravy should be thick and creamy but not too heavy. Adjust the consistency by adding more or less milk as needed. Enjoy shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with detailed step by step photos.

apple beet carrot juice recipe | abc Indian juice | healthy carrot, beet, ginger, apple drink | with 14 amazing images. apple beet carrot juice is a Phosphorus and fibre rich drink. Learn to make healthy carrot, beet, ginger and apple drink. Kick start your day with this energy boosting apple beet carrot juice. Rich in flavour and nutrients, it satisfies aesthetic as well as nutritional demands. The abc Indian juice contains beetroot, which is the richest source of natural sugars. The Nitrates present in beet aid in detoxification and help lower bad cholesterol (LDL) levels. Carrots in apple beet carrot juice relieve constipation, lower blood pressure, have fibre and lower cholesterol. Tips for apple beet carrot juice. 1. Add chopped ginger (adrak). Adding ginger gives a super flavour to abc juice. 2. Only a high quality mixer will blend carrots. 3. Add 1 cup water. This makes it easier to blend the hard carrots. Enjoy apple beet carrot juice recipe | abc Indian juice | healthy carrot, beet, ginger, apple drink | with step by step photos.

sprouts pulao recipe | mixed sprouts pulao | quick and easy sprouts pulao | healthy sprouts pulao | with 37 amazing images. sprouts pulao recipe | mixed sprouts pulao | quick and easy sprouts pulao | healthy sprouts pulao is a healthier rice delicacy using brown rice. Learn how to make mixed sprouts pulao. To make sprouts pulao, heat the oil in a non-stick broad pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes, or till the onions turn translucent. Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Add the pav bhaji masala, salt, matki sprouts and moong sprouts, mix well and cook for 2 to 3 minutes, while stirring continuously. Add the brown rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve immediately. Mildly spiced brown rice, to which sprouts and veggies have been added, is full of flavours with an eye appeal to please you. What gives this quick and easy sprouts pulao a perfect Indian touch is the use of pav bhaji masala, as usually added in Tava Pulao. Sprouting pulses leads to the production of enzyme called "amylase" which helps in enhancing the process of digestion. The pulses when combined with any other cereal like rice, as done in this recipe of mixed sprouts pulao, are a better source of protein than when consumed on their own. Healthy sprouts pulao has other benefits too! Sprouts are also a good source of fibre and other nutrients like protein, B vitamins, magnesium, phosphorus and iron. A small portion of this rice can be enjoyed by heart patients, diabetics and weight-watchers occasionally. Try and accompany it with a bowl of soup and salad to keep the carbs balanced. Tips for sprouts pulao. 1. The brown rice should be well cooked but mushy. 2. Prefer a broad or a deep non-stick pan so mixing is easy. 3. Pav bhaji masala can be replaced with garam masala or any biryani masala. Enjoy sprouts pulao recipe | mixed sprouts pulao | quick and easy sprouts pulao | healthy sprouts pulao | with step by step photos.