bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe | with 26 amazing images. bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe is a is a crunchy jar snack which can be enjoyed at any time of the day. To make bajra dhebra, combine the jaggery and curd in a small bowl and mix well. Combine all the ingredients along with jaggery-curd mixture in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 40 equal portions. Pat a portion of the dough into a 25 mm. (1”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days. Re-discover the joy of traditional tea-time snacks with these scrumptious methi na dhebra. This is a famous Gujarati deep-fried snack made with a dough of bajra and whole wheat flour flavoured deliciously with spice powders, green chillies, ginger and garlic. Curds and jaggery in bajra methi dhebra help to keep the dough together while also lending the dhebras a delectable taste and crispness. You can serve it immediately, or cool and store in an airtight container for a day or two at the most. Apart from this Gujarati tea time snack recipe, you can also try other interesting snacks like Bajra Onion Muthia or Methi Makai Dhebra. Tips for bajra dhebra. 1. Ensure the jaggery is grated thinly so it mixes quickly and properly with the curd. 2. The dough for this dhebra has to be semi-stiff. If the dough is too soft or hard, shaping the dhebra is difficult. 3. While shaping the dhebra, smoothen each portion well between your palms before shaping. After shaping the edges at the circumference should be smooth too and not cracked. If the edges are cracked, there are chances that the dhebra might open up while frying. Enjoy bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe | with step by step photos.

tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with 28 amazing images. tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles is a quick snack for hungry kids. Learn how to make Indian eggless capsicum noodles. To make tangy capsicum noodles, heat the oil in a wok or a broad non-stick pan, add the ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 minute. Add the capsicum and sauté on a high flame for 2 minutes. Add the prepared tangy sauce and salt and mix well. Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally. Serve the tangy capsicum noodles immediately garnished with roasted sesame seeds. This instant capsicum noodles preparation has a tongue-tingling flavour although it does not feature a large assortment of spices. It is the tangy sauce and the garnish of roasted sesame seeds that works this magic, along with regular flavour-givers like ginger and onions. The use of plentiful of coloured capsicum gives Indian eggless capsicum noodles a slightly spicy flavour, a lot of crunch, and brilliant colours too. To make the perfect Indian eggless capsicum noodles, you need to boil the noodles al dente. This means that the noodles should be cooked till done and yet maintain a bite. Learn how to boil hakka noodles perfectly at home to enjoy a variety of dishes with it. Tips for Tangy Capsicum Noodles. 1. If coloured capsicum are not available, you can use only green capsicum. 2. Grated ginger can be replaced with finely chopped ginger. 3. You can also add finely chopped garlic with ginger. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. Sesame oil can be replaced with any other oil for your choice. 6. Add the sesame seeds to the noodles just before serving to retain their crispness. Enjoy tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with step by step photos.

healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with 15 amazing images. healthy lemon rice is a slightly healthier version of the authentic lemon rice. To make healthy lemon rice, heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves. Then the seeds crackle, add the turmeric powder, rice, lemon juice and salt, mix well and cook for 2 minutes, while stirring occasionally. Serve the healthy lemon rice hot, garnished with chopped coriander. This healthy lemon rice side dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice. The quick and easy healthy lemon rice has white rice been replaced with brown rice to make it slightly healthy.This adds a little to the fibre quotient. Brown rice is also a good source of vitamin B1, which helps in energy metabolism. However, check on its calorie count and if on a healthy regime then include a small portion of it. You can enjoy this South Indian style healthy lemon rice with rasam or just a bowl of salad. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin C content. Tips for healthy lemon rice. 1. Use a deep pan or a broad pan for this recipe, so tossing rice is easy. 2. Do not make the recipe too much in advance, as the brown rice tends to turn dry and chewy with time. 3. This recipe is not recommended for diabetics. Enjoy healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with step by step photos.

Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.

baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with 30 amazing images. brinjal methi sabzi recipe is a popular North Indian dry sabzi. Learn how to make baingan tamatar sabzi. baingan methi sabzi is a delicious everyday Indian sabzi made using aubergine (baigan) and fenugreek (methi ) leaves. Easy to make. Sometimes it is magical how even simple ingredients can be transformed into splendid delicacies into Punjabi brinjal methi sabzi by using the right combinations and methods. In the baingan methi ki sabzi, the humble brinjal combines with iron and calcium rich methi, and a freshly-prepared masala powder, to form a scrumptious dry sabzi. Everyday spices, when roasted and powdered, acquire a remarkable aroma and flavour, which makes this baingan tamatar sabzi very special indeed! healthy eggplant Indian vegetable is suitable for diabetics, heart and weight loss. Pro tips for brinjal methi sabzi: 1. Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black. 2. You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves. 3. Pack baingan methi ki sabzi in your lunch box tiffin and have with roti. Enjoy baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with step by step photos.

An off-beat finger-food from Burmese cuisine, the Budijaw is made by deep-frying bottle gourd fingers coated in a spicy batter. The batter gets its lip-smacking flavour from a pungent onion paste and a couple of spice powders too. This crispy snack is complemented well by a tangy and spicy garlic chutney. Serve this Burmese Doodhi Snack immediately on preparation, to enjoy its special texture that is crisp outside and succulent inside. If you are looking out for more Burmese recipes, check these out- Burmese Khowsuey , Burmese Spaghetti , Pyajo and Layered Spicy Vegetable Pulao .

chole bhature | Punjabi chole bhature | with 29 amazing images My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added powder, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot. I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold. Enjoy other Punjabi Subzis like Shalgam ki Subzi, Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi. Enjoy how to make chole bhature | Punjabi chole bhature with detailed step by step photos below.

instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle. Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only. To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required. Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal. Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa. Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it. Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle. Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.

This awesome recipe brings together a healthy ingredient with a healthy cooking method, and all in an extremely tasty way! A true tempter, the Rajma Dhokla looks appealing and tastes great. It is also quite easy to make, as you just need to soak the rajma and blend with the other ingredients to get the batter. Then, it’s as simple as steaming and tempering. There is no fermentation required. So, you can just soak the rajma overnight and prepare these yummy dhoklas in the morning for breakfast. Your kids will enjoy having this tasty snack, and so will you! Besides green chutney you can also try other chutneys to serve with the Rajma Dhoklas, like Tomato Coconut Chutney, Ginger Chutney and Coriander Onion Chutney Enjoy how to make Rajma Dhokla recipe with detailed step by step photos.

A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour.

baked palak methi puri recipe | healthy palak methi puri for weight loss | baked methi palak puri | with amazing 19 images. baked palak methi puri recipe is for weight watching and a healthy low fat jar snack that you can binge on without being guilty. There are only 37 calories for baked methi puri. Each and every ingredient used to make this yummy baked palak methi puri is healthy and nutritious in its own way! Making baked palak methi puri would not need much efforts as it is super easy and quick to make. To make baked methi palak puri we have combined spinach leaves, fenugreek leaves, jowar flour, bajra flour, whole wheat flour, low fat curds, ginger-green chili paste and salt, kneaded everything into a soft dough. Further, we divide and roll into a big roti and cut into small circles using a cookie cutter or a small vaati. Pricked with a fork so doesn't puff up. Place in a greased baking tray and bake in an oven for 15 mins, flip and baked again. As the ovens vary, keep an eye on your puris and bake until golden brown. Cool the puris and store healthy palak methi puri for weight loss in an air-tight container. Traditionally puris are deep fried and made with maida but the switching of ingredients by using healthy flours in the baked palak methi puri has made it super healthy. Healthy palak methi puris are my favorite munchies and is also an hit amongst weight-watchers! In healthy palak methi puri for weight loss, spinach is a rich source of protein and methi is a strong antioxidants . Jowar and bajra fall under the category of super millets. We have replaced oil with peanut oil and curd with low-fat curd making each ingredient healthy!! healthy palak methi puri for weight loss is also rich in vitamin A and iron . Enjoy baked palak methi puri recipe | healthy palak methi puri for weight loss | baked methi palak puri | with detailed step by step recipe photos below.

A spicy soup with an unmistakeable Indian feel to it, it is said that this used to be a hot favourite amongst the British officers when they were in India. Mulligatawny Soup features a large set of ingredients including coconut milk, onions, carrots, tomatoes, rice and dal, spiced with an elaborate masala and hints of ginger, garlic and lemon juice. You can have it as a filling brunch or supper!

If you wish to pamper yourself, there is no better way than to cook yourself some luxuriant Moghlai food! Moghlai cuisine is generally quite rich, with abundant use of spices and dairy products like ghee, cream and butter. However, we have given the classic Dal Moghlai a healthy twist, so that you can pamper yourself without any guilt. This wonderfully healthy recipe hardly uses any fat, and lets you enjoy the richness of Moghlai food and the goodness of toovar and chana dal without being burdened by extra calories. Both dals are rich in protein and fibre, while being heart and diabetic friendly too. Additionally, toovar dal is rich in folic acid and is a great choice for pregnant women to include in their daily diet. Chana dal has a good amount of potassium and low amount of sodium, which makes it effective in regulating blood pressure. Find out more about the health benefits of toovar dal and chana dal. The Dal Moghlai also uses veggies, which further boost the nutrition profile and add to the taste too. Enjoy this yummy dal hot and fresh!

chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with 25 amazing images. chickpea, broccoli and carrot stir fry is a nutritious and flavorful dish that combines vibrant vegetables and protein-rich legumes. This stir-fry not only offers a plethora of health benefits but is also quick and easy to prepare, making it a great option for busy weeknight dinners or meal prep. Benefits of chickpea, broccoli and carrot stir fry Chickpea : Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. broccoli : Broccoli is loaded with beta-carotene which converts to vitamin A once it is inside the body. Vitamin A plays a critical role in maintaining healthy vision. Carrots : Carrots are great for the eyes.They relieve constipation, high blood pressure, have fibre and lower cholesterol. The chickpea, broccoli and carrot stir fry is a super interesting way to top up your protein stores. It has varied textures, from the mealy texture of kabuli chana to the crunch of sautéed veggies, not to forget the fabulous aroma and flavour of sesame seeds. This chickpea, broccoli and carrot stir fry is a delightful way to incorporate more vegetables and plant-based protein into your diet. With its colorful presentation and variety of textures, it's a dish that appeals to both the eyes and the palate. Plus, it can easily be modified with other vegetables or spices to suit individual preferences. Enjoy the blend of flavors while nourishing your body with this easy and wholesome meal! chickpea, broccoli and carrot stir fry can be chilled and served as a healthy salad. Pro tips for chickpea, broccoli and carrot stir fry: 1. Add 2 tsp sesame seeds (til). Sesame seeds add a nutty and slightly bitter flavor that complements the other ingredients in the stir-fry. These tiny white seeds are indeed a good source of protein. Enjoy chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with step by step photos.