Some traditional preparations have a timeless appeal, and this ever-popular Gujarati subzi is a typical example. Made of five different vegetables, aromatic and flavourful methi muthia, common spices and other everyday ingredients like green chillies, ginger and coconut, the Panchkutyu Shaak is a semi-dry subzi that offers myriad flavours and textures to delight your taste buds. The generous use of coriander, coconut and fenugreek-based muthia gives the subzi a pleasant green colour and traditional flavour typical of grandma’s cooking.

Methi muthia is a popular gujarati tea-time snack, which may be steamed on fried. Here, fried muthias are added to mouth-watering coconut milk based gravy, along with fresh green peas, resulting in an irresistible accompaniment for rotis.

Bring the spirit of Maharashtra into your homes with this protein-laden Sprouts Misal. While many think that milk and milk products are the most important source of proteins, they are unaware of the power of sprouts, which give you a superb, more easily digestible protein boost. And this is undoubtedly one of the most interesting ways of consuming sprouts, tempered with cumin, and sautéed with spice pastes and powders including the flavourful misal masala!

Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with 43 amazing images. Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier version of Rajasthani dal! Learn how to make Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | Rajasthani dal recipe is a simple dal which is rich in protein. Green moong dal, chana dal is used in to make this flavourful dal. This healthy marwadi dal has a rich aroma and flavour of ghee which enhances its taste even more. This healthier version of Rajasthani Dal is rich in Folic Acid, Phosphorus, Vitamin B1, Fibre and Protein. Tips to make Rajathani dal: 1. Instead of chana dal you can use tuvar dal also. 2. You can use warm water and soak the dal for 1 hour if you are short of time. 3. You can also add mustard seeds in the tadka. Enjoy Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with detailed step by step photos.

Add zest to life with this bone-strengthening treat! With a bouquet of healthy ingredients including curds, fenugreek, spinach and kabuli chana, the Chana Kofta Kadhi gives your meal a protein and calcium boost. Many are unaware of the fact that excess fat hinders the absorption of calcium, so deep-frying the koftas would make the dish less effective than it can be! That is the reason why we have steamed the koftas and not deep-fried them, so you can be assured of maximum nutrient uptake. Check out our forever young diet recipes which includes healthy recipes for a glowing skin, bright vision, strong bones, beautiful hair and recipes for increasing immunity.

Dhoklas are a favourite gujarati snack. Dhoklas are usually made with ground and fermented pulses and are steamed. As they are steamed, they are healthier than most other snacks. The addition of spinach and fenugreek enriches this recipe with vitamin a (that aids in healthy vision) and iron (that is responsible for blood formation). These quick and easy to make dhoklas are best enjoyed as a breakfast dish or even for a late afternoon snack. They are quicker to make as instead of fermenting the batter overnight, i have used fruit salt for this purpose. Serve hot, with low calorie green chutney.

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe. To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic. A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world. A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal! Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later. Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe .

rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with 22 amazing images. rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak is an everyday sabzi in Gujarati households. Learn how to make Gujarati potato sabzi with gravy. To make rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, salt and 2 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between. Serve hot garnished with coriander. Whether in a Gujarat household or a restaurant, no thali is complete without rasawala batata nu shaak, which is everybody’s favourite despite its simplicity. It is amazing how common spices and ingredients like mustard and cumin seeds, coriander-cumin seed powder, ginger-green chilli paste, etc that are found in everybody’s kitchen cabinet, can transform potatoes into a delicacy. We have made this rasawala bateta nu shaak by boiling potato cubes in water along with spices so the potato absorbs the flavours of the masalas well. But making it with boiled and peeled potato cubes is also very common. This Gujarati potato sabzi with gravy is a very popular accompaniment to puris and toovar dal ni khichdi. When served with a tall glass of chaas, it is a complete satiating meal. Tips for rasawala bateta nu shaak. 1. Sauté the masalas just for 5 to 7 seconds, else they might burn. 2. Sugar can be replaced with grated or chopped jaggery. 3. If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes. 4. You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak. Enjoy rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with step by step photos.

palak methi dumplings recipe | palak methi na muthia | steamed palak methi dumplings | healthy Indian dumplings | with 20 amazing images. palak methi dumplings is a healthy and delicious steamed snack, quite similar to the famous gujarati muthias. Learn how to make palak methi dumplings recipe | palak methi na muthia | steamed palak methi dumplings | healthy Indian dumplings | steamed palak methi dumplings are made of wholesome whole wheat flour and protein-rich besan, these palak methi dumplings combine a generous amount of nutritious spinach and fenugreek leaves too. healthy Indian dumplings are mildly-spiced yet aromatic and flavourful, these dumplings will be loved by young and old alike, and hence a brilliant means of including greens in your diet. Steaming ensures minimal use of oil making this a great option for weight-watchers too. Can also have these nutritious palak methi dumplings during pregnancy. Tips to make palak methi dumplings: 1. The mixture of dumplings should not be too thick or too thin. 2. You can increase or decrease sugar according to your preference. 3. Enjoy the palak methi dumplings hot with green chutney for the better taste. Enjoy palak methi dumplings recipe | palak methi na muthia | steamed palak methi dumplings | healthy Indian dumplings | with detailed step by step images.

stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with 43 amazing images. stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack is a satiating meal in itself. Learn how to make healthy sprouts stuffed besan cheela. To make stuffed chilla, first make the mixed sprouts stuffing. Heat the butter in a broad non-stick pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes. Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes. Remove from the flame, add the coriander and mix well. Divide the stuffing into 6 equal portions and keep aside. For the chila batter, combine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside. Heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Place one portion of the stuffing on one half of the chila and fold it to make a semi-circle. Repeat steps 2 to 4 to make 5 more stuffed chilas. Serve immediately. Chilas are delicious pancakes unique to the desert province of Rajasthan. This unique recipe turns the homely chila into an exotic healthy sprouts stuffed besan cheela by stuffing it with a wholesome and flavourful sprouts mixture. This versatile stuffing can also be used as a stuffing for wrap in chapatis or just plain, as a snack in its own right! Loaded with skin-friendly nutrients like protein, vitamin A, iron and folic acid, the healthy veg chila snack not only improves the health of your skin, but your overall immunity too. All the more reason to treat your family to these delightfully tasty chilas. If having for breakfast, have it with a glass of healthy smoothie like avocado spinach pear smoothie. It will keep you satiated for a long time. For dinner, accompany Indian stuffed besan chilla with a bowl of healthy soup like vegetable and basil soup. Tips for stuffed chilla. 1. The mixed sprouts should be perfectly cooked, but not mushy. 2. The batter has to be thin and of pouring consistency. 3. The batter should be lump free. Use a whisk if necessary. 4. The batter and stuffing can be made in advance. But make the chilla just before serving. Enjoy stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with step by step recipe.

A traditional khichdi made easier using the microwave and tastier by adding crunchy veggies. A basket of assorted veggies adds a riot of colours and flavours to the khichdi while a selection of spices and everyday ingredients like ginger and green chillies used in the right proportions impart immense flavour to it. Serve the Fada ni Khichadi hot with a bowlful of fresh curds. Try to serve it immediately on cooking, as reheating might dry it a little.

kabuli chana soya tikki recipe | non fried soya cutlet | healthy weight loss tikki | with 38 amazing images. kabuli chana soya tikki recipe | non fried soya cutlet | healthy weight loss tikki | is a protein rich satiating snack. Learn how to make healthy weight loss tikki. kabuli chana soya tikki is a popular recipe that is liked by the people of all age groups. This easy-to-make appetizer recipe is prepared using simple ingredients which are easily available. Good thing about this recipe is that it includes chickpea as its main ingredient, which is a rich source of protein. On rainy days, nothing gives greater joy than standing next to a hot and steaming tava on which delicious tikkis are being cooked, which can satisfy your cravings and are very healthy. Here is a heart-friendly, low-cholesterol variant made with fibre and protein rich ingredients like soya and chickpeas. With mint leaves, ginger and other flavourful additions, these soft and succulent chickpea and soya tikkis are a real mouth-watering lot. Just take care to roll the tikkis thinly so they get evenly cooked. You can serve this non fried soya cutlet on the occasions like kitty party, game night or on a family get-together and will be loved by everyone. kabuli chana soya tikki can be served with any green chutney or ketchup. Tips to make kabuli chana soya tikki recipe: 1. Use your hands to mix and form a soft dough. 2. Shape each portion into a 50 mm. (2”) flat round tikkis with the use of your hands. 3. Use a spatula to flip the soya tikki while cooking. 4. Cook kabuli chana soya tikki on a low flame. Enjoy kabuli chana soya tikki recipe | non fried soya cutlet | healthy weight loss tikki | with detailed step by step images.

chick pea and soya tikkis recipe | kabuli chana soy cutlet | healthy protein rich chickpeas soya vegetable kebab | with 35 amazing images. chick pea and soya tikkis is a protein rich Indian snack. Learn how to make healthy protein rich chickpeas soya vegetable kebab. The ever-popular tikki reinvents itself as an elixir of good health! Made with protein and fibre rich ingredients like soya granules and chick peas, this delicious chick pea and soya tikki is brimful of vitamin B1, zinc and iron, all of which help to strengthen the eye muscles and improve blood circulation to the eye tissues. The chick pea and soya tikki doubles up as a treat to your taste buds, with the spiky flavours of mint, ginger and green chillies. Here is a heart-friendly, low-cholesterol variant made with fibre and protein rich ingredients like soya and chickpeas. With mint leaves, ginger and other flavourful additions, these soft and succulent chickpea and soya tikkis are a real mouth-watering lot. Just take care to roll the tikkis thinly so they get evenly cooked. Soy granules in chick pea and soya tikkis are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass. Soy is strongly recommended for diabetics, expectant mothers, growing children, cardiac patients, weight-watchers and the aged. Have these delectable chick pea and soya tikkis hot and fresh on a cool, rainy day! Enjoy chick pea and soya tikkis recipe | kabuli chana soy cutlet | healthy protein rich chickpeas soya vegetable kebab | with step by step photos.

This dish is cooked in a traditional Indian deep iron pan called "handi". It is believed that cooking in iron utensils increases the iron content of food, however rice is also naturally rich in iron, so you can be double sure that this recipe will boost your haemoglobin levels. Marinating the vegetables and rice in spices enhances the flavour of this dish, but ensure that you marinate it for at least 30 minutes for best results.