palak paneer uttapam | spinach uttapam | suji palak uttapam | with 15 amazing images. palak paneer uttapam is a 10 minutes quick breakfast recipe. Learn how to make palak paneer uttapam | spinach uttapam | suji palak uttapam | palak paneer uttapam recipe is a delicious, nutritious, and wholesome breakfast recipe. Soft and savory uttapam/pancakes topped up with grated paneer, vegetables like onion, tomatoes, freshly chopped chilies, and coriander. The toppings are usually added to the uttapam as it cooks on the griddle/tawa, so they cook along with the batter. Uttapam is also a common street food and healthy too since it is rich in carbohydrates and contains no sugar or saturated fats. Use less oil while preparing and load up on the vegetables to keep these suji palak uttapam healthier. Tips to make palak paneer uttapam: 1. Make sure to use fresh curd to make this recipe. 2. Instead of oil you can cook them in butter or olive oil. 3. Make sure to serve them immediately for the best flavours. Enjoy palak paneer uttapam | spinach uttapam | suji palak uttapam | with detailed step by step photos.

mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.

upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with 28 amazing images. upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | is a yummy treat which can be enjoyed during the Indian fasting festivals. Learn how to make upvas masala dosa. instant farali dosa is made using sama which is also called as sanwa, moriyo, barnyard millet, bhagar. upvas masala dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sama Dosa and Rava Dosa! Here we have innovated the batter using ginger paste which enhances the flavour of the farali dosa and green chillies to add up the spicy note. Next what comes to your mind is chutney which is served in most South Indian restaurants with dosa. Do not despair, we have farali chutney which is peanut curd chutney as an accompaniment to vrat ka sama dosa. This together makes a completely satiating vrat fasting meal. Tips for upvas masala dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Always mix the batter before making every dosa, as the batter settles in the bottom. 4. Make sure to grease and sprinkle the tawa with water after making every dosa. 5. If you wish you can also add coriander in upvas aloo bhaji. Enjoy upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with step by step photos.

yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with 30 amazing images. yellow moong dal handvo is a popular savoury cake among the natives of Gujarat. Here, we have replaced rice with lentils in order to enhance the recipe's protein content. Semolina adds crunch and makes the handvo crisper. Cut yellow moong dal handvo into pieces after cooling slightly, as it will be soft inside and you will not get proper pieces. Tempering adds the flavour to this dish, but those who are health conscious can omit it or use only 1 tsp oil for tempering. Main ingredients for yellow moong dal handvo. Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo. Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile. Pro tips for yellow moong dal handvo. 1. Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute. 2. Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy. 3. Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product. Enjoy yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with step by step photos.

mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink | with 14 amazing images. mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink is a whooping hit with people of all ages. Learn how to make homemade ginger mint lemonade. To make mint and ginger lemon drink, combine the mint leaves, ginger juice and lemon slices in a mortar-pestle (khalbatta) and pound lightly. Transfer the mixture into a deep bowl, add the limca and mix well. Pour equal quantities of the mint and ginger lemon drink into 3 individual glasses and serve immediately. You can’t think of anything better to enjoy on a hot summer’s afternoon. Better still, serve this fresh mint and ginger lemonade to a guest, and you will enter their most-favoured-people list immediately! This ginger mint lemon drink is also quite easy to prepare. You just need to perk up a glass of lemon flavoured soft drink with a coarse mixture of mint, ginger and lemon, and voila, you have a super-refreshing glassful in front of you. The muddling of lemon, ginger juice and mint in a mortar-pestle is very important to get the refreshing flavour of pudina adrak nimbu drink. Do not discard the lemon slices. Let them be in the drink, they add flavour! Tips for homemade ginger mint lemonade. 1. Choosing fresh mint is very important for this recipe. While buying, look for mint leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. To make ginger juice, wash and grate the ginger using a grater and then place the gratings in a muslin cloth. Press the muslin cloth to get fresh ginger juice. Strain and then use as required. 3. We would recommend that you make the whole recipe just before serving to enjoy its invigorating flavours. Summer is fun when there are varieties of thirst-quenchers like Minty Jamun Ginger Capriosca, Cool Cucumber, Watermelon and Orange Juice, Citrus Khus Cooler, Kiwi Kooler and Minty Mango Delight to keep you refreshed all day long. Enjoy mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink | with step by step photos.

Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.

Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images. Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green Punjabi curry. Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens. Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming. All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained. To make Punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the Punjabi sabzi. Next, add the course palak sarsaon mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious Punjabi sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black. See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut. Mustard leaves in Punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious Punjabi sarson ka saag, making it a treat to the taste buds. Serve this delicious Sarson ka Saag with Makki ki Roti and a dallop of butter or makhan topped over it, to make a satiating North Indian meal. One can also have Sarson ka Saag with butter garlic naan. Enjoy Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below.

khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with amazing 20 images. The Khaman Dhokla is an all-time favourite Gujarati street food that is served with peppy green chutney at tea time. It has an exquisite texture and appetizing flavour. Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter. Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.Cut into pieces, garnish with coriander and coconut. Serve the Gujarati khaman dhokla immediately with green chutney. People love these yummy steamed, soft khaman dhoklas as a breakfast, snack or as a farsan (savoury accompaniment. We made khaman dhokla in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven like Green Peas Dhokla, Quick Microwave Khaman Dhokla, Makai Na Dhokla and Microwave Mug Dhokla. These Khaman Dhoklas can be used to make variants like Amiri Khaman, Rasawala Dhokla and Pav Bhaji Dhokla. Enjoy khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with detailed step by step photos and video below.

matar puri recipe | matar ki masala puri | green peas masala puri | with 19 amazing image. mtar puri is a simple and easy dish being very versatile as it can be had any time of the day, be it breakfast, lunch or dinner. Learn how to make matar puri recipe | matar ki masala puri | green peas masala puri | masala green pea puri is a scrumptious variant to the regular puri with the subtle taste of green pea and a touch of spices, it can be enjoyed as a snack or a meal. Although it tastes good by itself, with the spicy note of green chilli, the peppy aroma of coriander and a dash of spice powders, matar ki masala puri tastes even better when served with hot and tasty aloo subzi. It has the added goodness of peas and does not take too much time to prepare. green peas masala puri recipe is quite simple but tastes very special, which makes it a top priority must-try for the next weekend! Tips to make matar puri recipe : 1. Make sure you use fresh green peas paste to make this recipe. 2. Deep fry the puris on high flame while pressing them downwards so that they fluff up. 3. These matar puri are best served hot with raita and pickle. Enjoy matar puri recipe | matar ki masala puri | green peas masala puri | with detailed step by step photos.

mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with 27 amazing images. mixed dal chilla recipe are so tasty you will love to snack on them any time; at the same time they are so satiating that you can even have them for breakfast. Learn how to make healthy mix dal chilla. These thin, savoury pancake with lentil are made with a batter of mixed dals perked up with ginger, green chillies and other ingredients. It is both tasty and filling. At the same time, it is also easy to make. It requires only an hour of soaking and no fermentation, so you can make it any time you wish. To make mixed dal chilla, combine the green moong dal, yellow moong dal and urad dal in a deep bowl with enough hot water. Cover with a lid and keep aside for 1 hour. Drain well. Combine the soaked and drained dals along with ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle). Pour a ladleful of the batter on it and spread it evenly to make a thin circle of 175 mm. (7") diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 4 and 5 to make 9 more chillas. Serve immediately with green chutney. The use of mixed dals makes these mix dal chilla, rich in protein and vitamin B1. While protein is a key nutrient for maintaining cell health, vitamin B1 helps in energy metabolism and ensures a supply of energy to these cells of the body. With 53 calories per pulse chilla Indian snack are not only perfect for snack time, in fact they can also be a nourishing and wholesome light dinner when served with green chutney. You can also try other healthy chila recipes like Besan Chilla. Tips for mixed dal chilla. 1.Use hot water for soaking, as they tend to soften quickly. 2. The batter you make should be pouring consistency. The quantity of water used often depends on the quality of the dals. So at step 2 add water gradually. 3. Make sure you serve the chillas immediately after preparation as they tend to get chewy on cooling. Enjoy mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with step by step images.

chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with 23 amazing images. chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli has become a taken-for-granted starter on most party menus these days. It is also a popular starter at Indian restaurants. Learn how to make crispy baby corn chilli. To make chilli baby corn, heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry a few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes. Add the capsicum, and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for a few seconds, while stirring it continuously. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously. Serve immediately garnished with spring onion greens. Batter-coated and deep-fried baby corn is tossed with an assortment of awesome ingredients, which range from crunchy spring onions and pungent garlic to a splash of Oriental sauces to make Chinese chilli baby corn starter. The crunchy, exciting texture and vibrant flavour make dry baby corn chilli a popular amongst foodies, especially those who love tongue-tickling, spicy stuff. This is an impressive alternative to potato based starters or tikkis which are usually served as starters. The aroma of sauteing finely chopped ginger, garlic and green chillies is very peculiar about Chinese cooking. Sure to fire up your digestive juices, this crispy baby corn chilli is a must-try! You can also try other Chinese recipes like Chilli Paneer or Chinese Barbequed Tofu with Sesame Noodles. Tips for chilli baby corn. 1. Make sure the baby corn is not sliced too thin, or you will lose the lovely crunch. 2. The batter should be thick enough to coat the baby corn well. If needed, adjust the consistency of batter accordingly. 3. Do not over saute the capsicum. It should remain slightly crunchy. 4. After adding the cornflour mixture, stir it continuously else the mixture might turn lumpy. Enjoy chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with step by step images below.

An icy cold, refreshing sorbet ideal for a hot summer’s day! With sweet mangoes, tangy lemon and zingy ginger, the Mango Ginger Sorbet will touch every cell in your body and tickle them back to life even at the most tiring moments.

cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with 38 amazing images. cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower is a flavourful starter for any party. Learn how to make spicy gobi Schezwan. To make cauliflower in Schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds. Add the spring onion whites and greens and sauté on a high flame for 1 minute. Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds. Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes. Serve immediately garnished with spring onion greens. When you want to make something much more peppy than plain cauliflower bhajiyas, try this tongue-tickling Chinese Schezuan style cauliflower. The batter of cornflour and maida makes the cauliflower really crunchy upon deep-frying, while the gravy of spring onions, Schezuan sauce, tomato ketchup, etc., gives it an irresistible flavour. Make sure you serve this crispy garlic Schezuan cauliflower immediately on preparation, before the cauliflower florets become soggy. This easy Chinese recipe can be served as a starter at parties, provided you can serve it immediately, else you can try it as an after-school snack or a special addition to dinner. While you can buy readymade Schezuan sauce to make spicy gobi Schezwan, when you have time on hand make Schezuan sauce at home. Tips for cauliflower in Schezuan sauce. 1. Remember to wash cauliflower well to ensure it’s free of insects or worms if any. 2. Make sure the prepared batter of plain flour-cornflour is not very thick and not very thin or else it will not coat the cauliflower well. Enjoy cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with step by step photos.