Let us borrow some ideas from japanese cuisine! this healthy version of sushi is loaded with paneer, spinach, carrots, baby corn, capsicum and cucumber. Really a vitamin and mineral rich treat! make sure you roll each spinach leaf carefully so that it doesn’t break.

Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads, for a memorable meal.

buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with 20 amazing images. buckwheat paneer paratha stuffed with vegetables and sweet corn is a wholesome and flavorful dish that combines the nutty taste of buckwheat flour with the creamy texture of paneer (Indian cottage cheese), along with a medley of colorful vegetables and sweet corn kernels. This dish is not only delicious but also nutritious, making it an excellent choice for a hearty and satisfying meal. To prepare buckwheat paneer paratha stuffed with vegetables and sweet corn, begin by making the dough for the paratha. Combine buckwheat flour, whole wheat flour, oil, with a bit of salt and water to form a smooth and pliable dough. Let the dough rest while you prepare the stuffing. For the stuffing, make a mixture of sweet corn kernels, coriander, green chilli paste, crumbled paneer, tomatoes, coloured capsicum and salt to taste. Once the stuffing is ready, divide the dough into 6 equal-sized balls and roll them out into 6 inch circles, using a little whole wheat flour for rolling. Half cook each roti very lightly on a hot non-stick tava (griddle) and keep aside. Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tawa (griddle) and cook the paratha, using 1/2 tsp oil, till it turns golden brown in colour from both sides. Repeat steps 2 and 3 to make 5 more parathas. Serve healthy buckwheat sweet corn paratha hot off the griddle, paired with your favorite condiments such as yogurt, chutney, or pickle. The combination of buckwheat flour, paneer, and vegetables in this dish provides a good balance of protein, fiber, vitamins, and minerals, making it a nutritious meal option. Buckwheat flour is also gluten-free and rich in antioxidants, while paneer adds a dose of calcium and protein to the dish. Whether enjoyed for breakfast, lunch, or dinner, buckwheat paneer paratha stuffed with vegetables and sweet corn is sure to tantalize your taste buds with its delightful flavors and textures. Give this recipe a try for a satisfying and wholesome dining experience that's both delicious and nutritious! Pro tips for buckwheat paneer paratha. 1. In a bowl, put 3/4 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a slightly nutty and earthy flavor that compliments the savory taste of paneer (Indian cottage cheese) very well. It also creates a slightly denser and more crumbly texture compared to regular wheat flour, offering a unique textural experience in the paratha. Buckwheat flour is often used during religious fasting periods in India, like Navratri, when wheat and other grains are not allowed. It provides a delicious and nutritious alternative for making parathas during these times. 2. Add 1/4 cup whole wheat flour (gehun ka atta). Buckwheat flour can create a slightly rubbery or dense texture in parathas. Whole wheat flour helps to lighten the texture, making the paratha softer and more pliable. This is important for rolling out the dough and achieving a flaky layered texture when cooked. While some gluten-free flours can be used in place of whole wheat flour, they might not provide enough structure for rolling and folding the dough. Whole wheat flour offers a happy medium, adding a touch of gluten for better handling without compromising the gluten-free nature of buckwheat flour for those who require it. Enjoy buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with step by step photos.

Pineapple Ginger Infused Water is a gingery flavored detox water that will soothe your stomach. The flavorful blend of pineapple and ginger will make you feel refreshed after a long tiring day. 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 pineapple and ginger 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 pineapple and ginger can be discarded or more water can be added to make more detox water. Do not use the pineapple and ginger for more than twice. Do try other combos like Strawberry Lemon Basil Infused Water or Pomegranate Apple Infused Water .

mixed vegetable multigrain paratha recipe | Indian multi grain mix veg paratha | healthy 4 grain paratha | with 28 amazing images. mixed vegetable multigrain paratha recipe | Indian multi grain mix veg paratha | healthy 4 grain paratha is a wholesome staple for people of all ages. Learn how to make Indian multi grain mix veg paratha. This simple but tasty Indian multi grain mix veg paratha is made with a combination of a variety of flours and finely chopped veggies, dotted with sesame seeds and flavoured with everyday ingredients like ginger-green chilli paste and coriander. We have added black sesame seeds on top while rolling, to improve the flavour and mouthfeel. A tasty one-dish meal, the healthy 4 grain paratha is also quite exotic due to the choice of veggies used in it. Capsicum, cabbage and carrots bring in not just colour but also a host of beneficial nutrients and antioxidants, just as the ragi flour, bajra flour and jowar flour adds in protein, fiber and iron. All health conscious people can reduce the amount of oil used to cook mixed vegetable multigrain paratha and reap its benefits. Enjoy this paratha with a bowl of probiotic curd or with beetroot cucumber and tomato raita. Tips to make mixed vegetable multigrain paratha. 1. Make sure the vegetables are finely chopped otherwise the paratha will break while rolling. 2. You can add finely chopped onions or coloured capsicum for better taste and crunch. 3. Do not roll it too thin and large, the paratha will break while rolling. Enjoy mixed vegetable multigrain paratha recipe | Indian multi grain mix veg paratha | healthy 4 grain paratha | with step by step photos.

matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | with 43 amazing images. matar paneer pulao has sweetness of peas, the crisp yet melt in mouth fried paneer cubes with mildly spicy masala rice is a delight to every bite. Learn how to make matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | paneer matar pulao is a fragrant, delicious and mildly spiced paneer rice dish made with freshly ground pulao masala, basmati rice, onions, spices, herbs and paneer (Indian cottage cheese). matar paneer pulao is an easy, protein packed, one-pot rice dish. It makes a great comforting meal or lunchbox option that can be made on stove top or Instant Pot. Tips to make matar paneer pulao: 1. Immerse the shallow fried paneer in water to maintain its softness. 2. Instead of frozen green peas you can also use fresh green peas. 3. You can also add raisins in the pulao. 4. Matar pulao is best served hot with boondi raita. Enjoy matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | with detailed step by step images.

hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | with 26 amazing images. hariyali chilla is a healthy and nutritious Indian breakfast recipe option. Learn how to make hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | mix flours and green vegetable chilla is a nutritious and flavorful Indian pancake made with a batter primarily composed of green leafy vegetables and mixed flours. The word "hariyali" translates to greenery, indicating the vibrant green color derived from the use of various herbs and greens in the batter. This healthy hariyali cheela is not only delicious but also packed with the goodness of green vegetables but it is a good source of protein, fibre, and vitamins, making it a healthy choice for any meal or busy mornings. pro tips to make hariyali chilla: 1. You can also add grated carrot in the batter to increase its nutrient value. 2. Use fresh green leafy vegetables for best flavour and texture. 3. Garlic green chilli paste add a lovely flavor and aroma to the dish. 4. Gradually add the water to make the batter, it shouldn’t be too thick or too thin. Enjoy hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | with detailed step by step photos.

paneer bhuna masala recipe | restaurant style paneer bhuna curry | spicy paneer gravy sabzi | with 46 amazing images. restaurant style paneer bhuna curry is a rich and flavorful Indian dish that's perfect for special occasions. Learn how to make paneer bhuna masala recipe | restaurant style paneer bhuna curry | spicy paneer gravy sabzi | paneer bhuna masala recipe is a flavorful vegetarian sabzi, it is rich, creamy, and flavorful dish that features tender paneer cubes cooked in a luscious tomato-onion gravy. The key to achieving authentic restaurant taste lies in the slow cooking of the masala, allowing the spices to release their full aroma and the flavors to meld together. This process, often referred to as "bhuna," results in a deep, complex curry that is both comforting and indulgent. The dish is typically garnished with fresh coriander adding a burst of freshness to the rich flavors. spicy paneer gravy sabzi is a flavorful Indian dish that's perfect for special occasions or a delightful weeknight dinner. Serve it hot with rice, roti, or naan of your choice. pro tips to make paneer bhuna masala recipe: 1. Instead of sliced veggies you can use onion and capsicum cubes to make this recipe. 2. After adding paneer do not overcook the sabzi or else the paneer might become rubbery. 3. For the richer, creamier flavour you can use fresh cream to make this recipe. Enjoy paneer bhuna masala recipe | restaurant style paneer bhuna curry | spicy paneer gravy sabzi | with detailed step by step photos.

An unusual combination of flavours and ingredients creates a sumptuous snack that is sure to tickle your taste buds. Makes a great burger filling too.

Chole, a traditional Punjabi dish, is usually made using a lot of fat. But this easy to make recipe is lower in calories and is just as tasty. The oil does not contribute much flavour, it is the spices that create this dish. Instead of bhature (deep fried puris) serve it with Nutritious Garlic Naans, which are healthy, nourishing and just as tasty. It is important to soak the chick peas overnight to improve its digestibility and nutritive value by enhancing the protein, calcium and vitamin C levels.

Malwani gravy in its original cooking style requires lots of coconut and oil, making it obviously high on the calorie scale! For a healthier version of this tasty subzi, use just 2 tbsp of coconut and lots of coriander. To make it even healthier, I have used tikkis made from soya granules and potatoes. Add the soya tikkis just before serving this delectable subzi as otherwise they will soak up all the gravy and become soggy. Soya Tikkis in Malwani Gravy can double up as a snack and also make a great vegetable when served with rotis and rice .

This is an interesting and tasty way to include tofu in your diet… so interesting that you will no longer be the centre of attraction at your party… this dish will steal the limelight! Grated tofu and potatoes mixed with spices and vegetables, stuffed into capsicum, topped with hot rich gravy. Choose small sized capsicum as they are easy to stuff and cook for this particular recipe. While you are blanching the capsicum take care not to overcook them as they will soften and lose their shape. They need to be firm enough to hold the stuffing. Once baked, they turn slightly crisp on the outer surface. Serve immediately to make the most of that delectable crispness!

Kofta are an all-time favourite among punjabis and the dish owes its worldwide fame to them. Kofta is a versatile dish, with many variations; almost any vegetable can be transformed into a kofta dish. The most popular among these is the malai kofta. Kofta can be steamed, deep fried, or baked. Try whichever way suits you best. Ghia and papita kofta are authentically punjabi and not too well-known outside of the state. Try this recipe, straight from the kitchens of punjab. . .

A unique sweet and spicy blend of colocasia leaves, chana dal and spices forms the base for this Maharashtrian-style dish made with hearty chunks of corn on the cob.