bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with 20 amazing images. Watching weight or on a diet or want to eat something supremely nutritious or healthy? We have got a perfect one pot meal recipe for you that is bajra whole monng and green pea khichdi. Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble healthy green pea bajra and whole moong khichdi. The procedure for making bajra whole moong and green pea khichdi is very simple, all you need to do is soak moong dal and bajra for 5 hours. Bajra is a little difficult to digest and you can’t add the whole bajra directly in the khichdi as it takes longer time to cook. The outer husk which has a slight bitter taste needs to be removed so it is necessary to soak bajra before using. Further, once they are soaked drain them well. Next, to make moong dal, bajra and green pea khichdi, transfer the soaked bajra and moong dal in a pressure cooker, add green peas, enough water and pressure cook until 5 whistles. Furthermore, for the tempering take ghee in a deep kadai or a non stick pan, add cumin seeds, asafoetida, onions and tomatoes. Next to enhance the taste of our nutritious khichdi add ginger garlic and green chilli paste. Add Indian spices like turmeric powder and red chilli powder and cook well. Mash well with back of the spoon or a potato masher, add the cooked bajra, whole moong and green peas, add water to adjust the consistency cook well and our khichdi is ready!! You can serve bajra whole moong and green pea khichdi with kadhi or you can relish it with curd. Usually bajra khichdi is served with ghee and jaggery. I make this diabetic friendly khichdi for my father in law who is a diabetic and side by side also for whole family as this low calorie khichdi is also and a good way to eat healthy. I had learnt about this bajra whole moong and green pea khichdi from my mother, she would make it when I was conceiving. Perfect to have for pregnancy first trimester food or as a pregnancy friendly khichdi. I personally love the taste of this healthy green pea bajra and whole moong khichdi as it’s a melt in your mouth and supremely delicious. Enjoy bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with detailed step by step recipe photos and video.

Ravioli is a kind of small and dainty dumpling from traditional Italian cuisine. Here, we have made mouth-watering samosas in a cute, bite-sized shape inspired by ravioli. The samosa filling is also super tasty, with a tantalizing flavour gained from ingredients like crushed coriander seeds and amchur powder. The handy size and attractive shape of the Ravioli Samosa make it an interesting snack to serve as a starter . It is especially apt for kids’ parties . Enjoy it with chutneys or simple ketchup. You can also try other samosas like the Mini Onion Samosa or Jhatpat Samosa .

borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with amazing images. A classic Bengali dish of moong dal dumplings cooked in a spinach gravy. Learn how to make borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | boriya diya palang saag literally means a gravy (saag) of spinach (palang) with dumplings (boriya) and that’s exactly what it is. The vibrant taste and unique mouth-feel of this dish make it a great hit, not just with Bengalis but anybody who tastes it. The palong shaak is also quite unique. A dough-like mixture of moong dal, ginger and other ingredients is gently dropped in small pieces into a gravy of brinjals and tomatoes spiced with nigella seeds and green chillies. The dumplings cook in the gravy itself, imbibing all its exciting flavours. Since the dumplings are not deep-fried, this dish is quite healthy. The spinach and moong dal make borio diya palang saag an iron-rich treat, and the vitamin C from lemon juice ensures that the iron is absorbed really well. Tips to make borio diya palang saag: 1. Do not add any water to make moong dal mixture. 2. Adding baking soda makes the moong dumplings to fluffy. 3. Make sure you add the dumplings in boiling gravy so that it retains it’s shape and gets evenly cooked from inside. Enjoy borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with detailed step by step images.

methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images. methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike! The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char. You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter. Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha. pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor. Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos.

lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images. lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat. Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney. The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough. Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi. Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done. You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori. Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos.

restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with 44 amazing images. restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi is a memorable preparation with a Nawabi touch. Learn how to make cashew and green peas curry. To make restaurant style kaju matar masala, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely. Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside. Heat the oil and ghee in a deep non-stick pan, add the bayleaf, cloves, cardamom, bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes. Add the green peas, sautéed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirring occasionally. Garnish with coriander and serve hot with parathas. Cashews in and out make this dish the super awesome treat that it is. Perfect for cashew lovers, the cashew and green peas curry features crispy cashews and soft green peas in a creamy, tangy, masaledar gravy. The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this Indian shahi kaju curry is absolutely bursting with flavours, for an added shahi touch we have finished with some fresh cream. You can also add homemade cream obtained from buttermilk. Serve this kaju mutter masala sabzi with plain paratha or butter naan and square up your meal with a tall glass of salted lassi. You will have a feel of dining at a dhaba in Punjab while relishing this authentic meal in your own house. Also do try other sabzis with green peas like Mutter Paneer Butter Masala, Mushroom Mutter Makhani and Palak Mutter. Tips to make kaju mutter masala. 1. Jain’s can skip onions and garlic. 2. Roast the cashews on medium flame till light golden brown colour, it gives nice colour and crunch to the cashews. 3. Sugar is added to balance the flavours. You can skip if you do not wish to add. 4. Make sure while selecting cashews it should not have any dents or cuts. Enjoy restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with step by step photos.

kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with 23 amazing images. kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki is a unique snack which can be enjoyed during the festival of fasting like Mahashivratri, Janmashtami, Ekadashi etc. Learn how to make Indian style kand ki pattice. To make kand tikki, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately. Indian style kand ki pattice is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you can’t skip a visit to the market without buying some! The nutty taste of peanuts augments the rustic taste of kand, making this faraali kand ki tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying. Coriander gives a nice peppy touch to the purple yam tikki, but it is optional and can be avoided if you don’t want it. You can use rock salt instead of regular salt and enjoy a satiating snack during vrat, upvas. You can also try other kand recipes like Kand Stir-Fry and Kand Na Bhajiya. Tips for kand tikki. 1. If you think that the mixture is not binding well, add a little more arrowroot flour. 2. Deep fry the tikkis on a mdium flame only. Deep frying on a high flame might burn the tikkis, while slow flame might make them too soft. Enjoy kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with step by step photos.

karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with 48 amazing images. healthy stuffed karela paratha is a delicious and nutritious Indian flatbread that is made with a filling of bitter gourd (karela) and potatoes. Learn how to make Indian bitter gourd paratha. Karela is an ingredient that many people associate with health food or traditional recipes. But, you will be surprised to know that it is a key ingredient in one of Delhi’s popular street foods – the karela paratha! The bitter gourd is cooked in a flavorful spice mixture that helps to mellow out its bitterness, and the potatoes add a bit of sweetness and creaminess. The Indian bitter gourd paratha is then cooked on a hot griddle until it is golden brown and crispy. You have to try this karela paratha recipe to believe us. Once you do, you will fall in love with it – for it’s tasty, sumptuous and really fabulous in all respects! Remove potatoes from the recipe and this becomes a karela paratha for diabetics. Serve karela paratha hot with some curds. Pro tips to make karela paratha: 1. Always use karela that is firm and not soft. 2. Make sure you squeeze the water from the karela after applying salt very well. 3. Serve these parathas immediately as they taste better. Enjoy karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with step by step photos.

An ever-popular snack and a spicy soup come together in this marvelous recipe. We begin by making scrumptious samosas by deep-frying samosa pattis packed with a mouth-watering mixture of potatoes, green peas and spices. Using readymade samosa pattis reduces the time involved and also gives the samosas a fabulous crispness. If you are now wondering what’s so new about samose, well, it is the tongue-tickling soup that we are going to drown it in. This awesome soup is comprised of cooked toovar dal, spiced up with a special, freshly-ground spice powder. Cooking the soup for around 15 minutes with this spice powder helps its flavour to fuse with the dal giving the soup a deep and intense taste. Interesting ingredients like kala chana, purple cabbage and bean sprouts are added to the soup to make it more sumptuous and also to improve the range of textures. Just before serving, each samosa is dunked in a bowl of flavourful soup and garnished with peppy ingredients like spring onions and coriander. You will find that the Burmese Samosa Toovar Dal Curry Soup is actually more than a soup. It is a filling snack! You can also try other Burmese delicacies like Burmese Khowsuey and Rice Noodles Khowsuey

The patty for this Vegetable Burger is very different, and you will realize that as soon as you take the first bite! The addition of garam masala and ginger, green chilli pastes to the mashed vegetables imparts a tangy twist to the tava-cooked patty, making it a treat to the taste buds. The effect is further enhanced by a special salad of shredded veggies spruced up with mayonnaise and mustard powder, which accompanies the crisp patties along with standard fittings like veggie slices, lettuce, and so on. This burger is really a mega mouthful! Serve with Cheesy Wafers and Mango Milkshake .

Greens and carrots, interestingly flavoured with ginger, green chillies and other common but effective taste-givers, form the stuffing for these sumptuous whole wheat parathas. The combination of spinach and chawli greens gives the parathas a unique, very appetizing taste that you are sure to enjoy. Since the Spicy Chawli Leaves and Spinach Stuffed Paratha has a rich and spicy taste by itself, you can just serve it with a cup of curds. This is a fabulous way to use chawli leaves, and you will be happy to see your whole family relishing it! Try other parathas like the Papad Stuffed Parathas or Paneer Stuffed Green Pea Parathas .

Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak.

bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with 29 amazing images. bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta is a tasty snack from west of India. Learn how to make Bhavnagar style bhungara bateta. To make bhungara bateta, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for few seconds. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes. Add the tomato pulp, kashmiri red chilli powder, chilli powder, turmeric powder, coriander powder and salt and cook on a medium flame for 4 minutes while stirring occasionally. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally. Garnish it with coriander and peanuts. Serve immediately with pipe fryums. Jazz up your day with a portion of spicy bhungara bateta. This all-time favourite Gujarati street food is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and most spice powders typically found in the masala dabba of Gujaratis. Bhavnagar style bhungara bateta is quite spicy and leaves a warm after-taste – and that is how it is supposed to be. To balance the spiciness, this potato preparation is served with crispy pipe fryums. The combo is simply awesome, and definitely a must-try! You can also try other Gujarati treats like Patra or Phoolwadi. Tips for bhungara bateta. 1. Prefer to use cooked baby potato halves for this recipe as it is easily picked with pipe fryums (bhungara). 2. Use fresh tomato pulp only. Not readymade tomato pulp. 3. Kashmiri chilli powder adds a nice red colour to the gravy. But if you don’t have it, replace it with chilli powder. 4. Serve it immediately before it dried out. Enjoy bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with step by step photos.

Ragda Patties is an all-time favourite Mumbai roadside snack, comprising crisp and spicy potato patties drowned in a gravy with boiled white peas. Here, we have enhanced the recipe further, by stuffing the potato patties with a tangy, sweet and spicy filling. Laced with chutneys and garnished with sev, the Stuffed Ragda Patties is one delectable snack worth a lot of praise! Serve it at tea-time to watch excited smiles bloom on everybody’s face. You can also try other chaat recipes like Aloo Chaat and Pakodi Chaat .