palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images. palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak. Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about. Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores. moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan. Serve palak mangodi sabzi with bajra roti or jowar roti. Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.

pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | with 11 amazing images. The contrasting flavours of pineapple and ginger, along with the protective plant chemicals found in coriander, give this pineapple and coriander juice a surprising yet delicious flavour. Learn how to make pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | pineapple and coriander juice is full of vitamin C, and acts as a great detoxifier! Pineapple also provides iron while coriander and ginger add a distinct flavour to this stress-busting juice. Pineapple is a rich source of iron, which is so essential for maintaining the normal blood circulation and supplying oxygen to our cells. It helps to increase the body's vitality and prevent anaemia. Munch on some healthy jar snacks along with this healthy pineapple ginger coriander juice to satisfy your hunger and keep you energetic. Tips to make pineapple and coriander juice: 1. Always select fresh pineapple that is slightly soft to touch, smells delicious and has a good colour with no green patches. 2. Serve it immediately to prevent the coriander from turning black. Enjoy pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | with detailed step by step photos.

A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.

Baked Eggplants Topped with Curds is a simple recipe with common ingredients, but works as a great appetizer! The brinjals are baked twice – first salted, and again with a coating of olive oil, ginger, garlic and other tongue-tickling ingredients. The interesting thing is that after all this baking, the brinjals still retain their juiciness, which gives the dish a wonderful mouth-feel. Topped with a dollop of curd, and garnished with tomatoes and coriander, the baked eggplants taste really awesome. Remember to place butter paper on the baking tray to prevent the brinjals from sticking to the tray. Enjoy other exotic brinjal dishes like Brinjal and Bok Choy in Blackbean Sauce and Stuffed Bulgur and Brinjal Bake .

This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste. The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste. When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon. Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life. Other variants of banana crisp recipes that you may like - Yellow Banana Chips and Banana Pepper Wafers .

The Chawal Bhakri Chivda is a super tasty snack with a really different flavour. Here, strips of bhakri are cooked with flavourful ingredients like tomatoes, onions, ginger and green chillies to get a scrumptious snack. Tomatoes give the chivda a nice tang and a bit of moisture, which works well with the dryness of Chawal Bhakri to give you a well-balanced texture. Onions on the other hand give a nice crunch and strong flavour, which is highlighted further with a dash of lemon juice and a sprinkling of chopped coriander leaves. Enjoy this Chawal Bhakri Chivda immediately after preparation, when the texture and flavour are fresh and delightful. Relish it with a cup of hot Elaichi Tea . You can also use rice flour to make other snacks like Rice Flour Chakli and Rice Panki .

soya khaman dhokla recipe | instant soy khaman dhokla | folic acid and protein rich dhokla | with 30 images. soya khaman dhokla is a nice Gujarati snack to have for your kids too. Learn how to make instant soy khaman dhokla. soya khaman dhokla brings a healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter. This peps up the iron content of this desi snack. Remember that the consistency of the batter and perfection in tempering are two keys to the success of instant soy khaman dhokla, so pay attention to these aspects. We have used soya flour in soya khaman dhokla as it has lots of protein, iron and folic acid which increases our haemoglobin levels. To check if your soya khaman dhokla is cooked properly, insert a toothpick into the dhokla and see if it comes out clean. Enjoy soya khaman dhokla recipe | instant soy khaman dhokla | folic acid and protein rich dhokla | with step by step photos.

On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant. This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you! Like most Punjabi dals this too requires ghee that add an unmatched flavour. Milk is added to the dal making it creamy. Almonds are used, which make this dal even richer. Do try other Punjabi dals like Dal Amritsari or Panchratni Dal .

eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | with 24 amazing images. Whether you're a vegetarian or simply looking for a new and exciting recipe to try, baingan bhajia is sure to satisfy your cravings.Learn how to make eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | baingan bhajia, or eggplant fritters, is a popular Indian snack or side dish renowned for its crispy exterior and soft, flavorful interior. These fritters are made by dipping slices of eggplant in a spiced chickpea flour batter and deep-frying them until golden brown. The combination of the eggplant's slightly bitter flavor with the spicy, tangy batter creates a truly addictive taste. baingan bhajia is best served hot with a side of mint chutney or tomato ketchup. They are a perfect accompaniment to a variety of Indian meals, including rice, dal, and Roti. These fritters can also be enjoyed as a standalone snack or appetizer. On a rainy day you can also enjoy other bhajias like Moong Dal Pakoda , Dabeli Bhajiya , Kela Bhajia or Crispy Potato Bhajias. pro tips to eggplant bhajiya : 1. Adding a pinch of baking soda to the batter will help the fritters puff up and become even crispier. 2. Fry the fritters in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters. 3. Soak the brinjal slices in enough water to prevent them from becoming dark. Enjoy eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | with detailed step by step photos.

urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with 27 amazing images. urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya is a tea time snack to be enjoyed with friends and family. Learn how to make Indian urad dal ke pakode. To make urad dal and onion pakoda, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well. Combine the urad dal and ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the urad dal and onion pakodas immediately with green chutney and tomato ketchup. Urad batter is generally associated with the South Indian vada, but here we have made urad dal bhajiya and it tastes absolutely awesome. Onions impart a delectable crunch to the pakodas while a gamut of common but interesting additions like ginger, green chillies, coriander and spices give the fritters a mouth-watering flavour. We have added a little bit of rice flour to the batter to give the Indian urad dal ke pakode shape and crispness, so don’t omit it. Enjoy the snack hot and crisp with green chutney and ketchup. If you like these urad dal and onion pakoda, then also try other pakodas recipes like Moong Dal Pakoda or Peanut Pakoda. Tips for urad dal and onion pakoda. 1. The batter has to be of dropping consistency. This is very important to get the perfect crisp pakodas. 2. Always deep-dry on pakoda on hot oil and check. If it disintegrates, add a little extra rice flour to get the desired consistency of the batter and continue deep-frying. 3. Rice flour can be replaced with besan. 4. Finely chopped spinach or fenugreek leaves would be a flavourful addition to these pakodas. Enjoy urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with step by step photos.

Whole masoor has been combined with bread crumbs and paneer and flavoured with loads of mint. A minty fresh delight!

Four wholesome dals come together with a vast array of taste-giving ingredients to make the Char Dal ka Dalcha a sure-shot hit with everybody! Dalcha means cooking any ingredient till it is mashed, and true to its name the dals in this recipe are totally mashed. Red pumpkin is added to this recipe to balance the texture. It also gives a pleasant, mild sweetness to the dish. Several ingredients ranging from garlic to tamarind and green chillies are used in this recipe, to get a strong flavour that combines spice and tang. This dal tends to thicken over time, so if you are having it later, add a little water and re-heat before serving. Try other recipes like the Tamatar ka Kut and Mirchi ka Salan .

Soba noodles is a kind of Japanese noodles made from buckwheat flour, like spaghetti. We have used this delightful ingredient along with yummy sprouts and crunchy veggies to make a super tasty salad. The Soba Noodles Salad is kind of saucy, with a base of coconut milk. Strong shades of garlic, ginger and bird’s eye chilli strengthen the Oriental feel of this salad, while a touch of lemon helps to enhance all the other flavours. You are sure to enjoy the crunch of veggies and the splendid flavours of this salad, which can be served hot or cold. You can also try other noodle preparations like Soba Noodles or Hakka Mushrooms with Rice Noodles .