palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with 50 amazing images. palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss is a healthy one dish meal. Learn how to make healthy spinach paneer paratha. To make palak paneer paratha, for the palak dough combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water. Cover and keep aside for 15 minutes. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds. Add the cauliflower and saute on a medium flame for 2 minutes. Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Divide the dough and the stuffing into 8 equal portions. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. With the refreshing green hue of spinach, these healthy spinach paneer paratha look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling! These palak paneer paratha for weight loss can be enjoyed by heart patients and diabetics too. The use of whole wheat flour, spinach and cauliflower adds fibre and paneer adds in protein, both the nutrients help to add a satiety value. The fibre also helps to manage cholesterol and blood sugar levels. You can make your choice between full fat paneer and low fat paneer. Tips for palak paneer paratha. 1. The spinach puree has to be thick. So do not add too much water while blending spinach. 2. While we have stuffed the paratha and made a semi-circle, you can place the stuffing in the centre, bring all the sides of roti in the centre, seal it and finally roll it again. 3. Grated cauliflower can be replaced with grated carrot. 4. Since very little oil is used to grease the tava before cooking the paratha, we suggest you serve these parathas immediately to enjoy its texture and flavour. Enjoy palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with step by step photos.

aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with 30 amazing images. aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style is a one dish meal in itself. Learn how to make aloo cauliflower paratha. To make aloo gobi ke paratha, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Add oil to the dough and knead well. Divide the dough into 6 equal portions and keep aside. To make aloo gobi ke paratha, divide the aloo gobi stuffing into 6 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve aloo gobi ke parathe hot with pickle and curds. Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional aloo cauliflower paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi masala gobi paratha. Using whole wheat flour instead of plain flour or maida makes these parathas slightly healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option! Tips for aloo gobi ke parathe. 1. Grating the cauliflower instead of chopping makes a smooth stuffing. 2. To save time, you can boil the potatoes in a microwave. 3. For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home. 4. A soft dough is very important to get soft parathas. 5. While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast. Enjoy aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with step by step photos.

stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha | with 25 amazing images These scrumptious stuffed nachni rotis are made out of nachni and whole wheat flour, and stuffed with a flavourful vegetable filling. The succulent filling adds softness to the stuffed nachni roti making them more enjoyable. The combination of karela and cauliflower gives a well-balanced flavour and texture to the stuffing mixture, which is resplendent with the perky aroma and flavour of fenugreek leaves. You will be surprised to see that the bitterness of ingredients like karela and fenugreek, which are excellent foods for diabetics, are beautifully offset by the cauliflower in healthy ragi paratha. We love Ragi flour as it is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart. One thing you need to remember about the stuffed nachni roti is that the vegetable stuffing has to be made just before making the rotis, because it will get watery after sometime, making it difficult to roll them. Also, make sure you serve the stuffed nachni roti with cauliflower, karela, methi hot and fresh off the tava. Enjoy this and many more diabetic-friendly snacks like Mini Oats Bhakri Pizza , Mint and Masoor Tikkis , Buckwheat Dhoklas and Karela Muthias . Enjoy how to make stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha with detailed step by step photos below.

gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with 20 amazing images. Gobi paratha is a dish wish a universal appeal! While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus. gobi ka paratha is also a very famous Indian street food which is mostly available and sold in the morning. What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions. Green chillies spike up the flavor of the Gobi paratha stuffing, while coriander adds up the freshness. You can add amchur or chaat masala which would give it an enjoyable tinge of tanginess. To make gobi paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add grated cauliflower. Further, we have added little water which would help us cook the cauliflower and it will prevent the mixture from drying out and burning. Further, add coriander for freshness. Mix well and stuffing is ready. To proceed, divide dough, roll into a small roti. Place it in the center of the rolled roti and pull all the sides together. Flatten it and roll into a paratha. Place it on a greased tava and cook on both the sides of cauliflower paratha using ghee until golden brown and crisp. gobi ka paratha taste best when served hot with pickles/achaar and curds, but they may also be carried in a dabba. To the Punjabi gobi paratha, add dollop of ghee or fresh Homemade White Butter and with a tall glass of lassi would be a great option! Enjoy gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with detailed step by step photos and video below.

cauliflower and bajra roti recipe | bajra gobi paratha | healthy veg paratha with spring onions | with 30 amazing images. cauliflower and bajra roti recipe | bajra gobi paratha | healthy veg paratha with spring onions is a nutritious Indian staple food. Learn how to make bajra gobi paratha. To make cauliflower and bajra roti, combine all the ingredients and knead into a soft-smooth dough, using enough water. Divide the dough into 6 equal portions. Roll out one portion of the dough into a circle of 100 mm. (4") diameter. Heat a non-stick tava (griddle) using 1/4 tsp of oil. Place the roti on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 3 to 5 to make 5 more parathas. Serve immediately. Don't settle for bland bajra rotis! Feast on these delicious bajra gobi paratha instead. The grated garlic and spring onions really rev up the flavour of these rotis. Bajra and Cauliflower Roti can be enjoyed with just chutney and pickle or with a bowl of dal for a satiating meal. A bowl of curd with healthy veg paratha with spring onions is also a perfect meal combo for diabetics, heart patients and weight watchers. The fibre from bajra will help in managing blood sugar and blood cholesterol levels and the antioxidants from spring onions and garlic will exhibit antioxidant property, thus protecting organs of the body. Tips for cauliflower and bajra roti. 1. Use a spatula to press down on the paratha to cook it evenly. 2. You can cook 2 rotis at one time on the tava. 3. To grate cauliflower, wash and clean the cauliflower thoroughly. Grate the cauliflower by holding the whole cauliflower with the stem against the thickest holes of a grater and grate it by pushing it downwards using the force of your hands. The florets should quickly crumble away to rather fine bits, leaving you with the tougher stem. Enjoy cauliflower and bajra roti recipe | bajra gobi paratha | healthy veg paratha with spring onions | with step by step photos.

thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with 38 amazing images. thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla is a fusion meal by itself. Learn how to make paneer veg thepla. To make thepla paneer wrap, combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside. For the stuffing, heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Divide the stuffing into 4 equal portions and keep aside. Place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it. Place a portion of the stuffing in the centre and roll it up tightly. Repeat steps 1 and 2 to make 3 more wraps. Serve immediately. Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this paneer veg thepla, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with flavourful green chutney and packed with a peppy flavoured paneer and cauliflower mixture. Not only is the healthy cauliflower thepla tasty, it is quite sumptuous too. Weight watchers, diabetics and heart patients can enjoy this wrap immediately, to enjoy the fresh flavour and texture. As a variation, you can try replacing wheat flour based methi thepla with multigrain thepla for added fibre intake. Tips for thepla paneer wrap. 1. Don't overcook the theplas as you will not be able to fold into a wrap. 2. Your thepla paneer wrap | thepla paneer veg wrap | healthy cauliflower thepla paratha | can be packed in aluminium foil and stored in an airtight container for a perfect tiffin box meal. 3. Serve thepla veg wrap with curds. Enjoy thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with step by step photos.

You would generally have noticed that many starters are coated with bread crumbs or crushed cornflakes before deep-frying, to impart a notable crispness. The Vegetable, Paneer and Noodle Balls uses a uniquely different technique to get a much better effect. Here, the veggie and paneer mixture is dipped in a flour batter and rolled in crushed noodles before frying, to give it not only a delectable crunch but irresistible good looks too! Do try other deep-fried starters like Cheese Corn Balls or Cheese and Spring Onion Samosa

cauliflower peas sabzi recipe | healthy green peas, tomatoes and cauliflower vegetable | zero oil cauliflower peas sabzi is a healthy sabzi to add to our daily menu. Learn how to make cauliflower peas sabzi. cauliflower peas sabzi is also know as gobi mattar tamatar sabzi is a popular Indian sabzi made from cauliflower, mattar, tomatoes and spices. To make cauliflower peas sabzi, heat a deep non-stick kadhai on a medium flame and when hot, add the cumin seeds and dry roast on a medium flame for 10 seconds. Add the onions, coriander powder, turmeric powder, ginger, green chillies and 4 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes and 4 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cauliflower and mix well. Cover it with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Add the green peas, milk, garam masala and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Cauliflower has an innate charm, which pleases people of all age groups if prepared properly. Its subtle flavour is not only pleasing to the palate, but also works well with varied ingredients and spices, as you will see in this delicious preparation of healthy green peas, tomatoes and cauliflower vegetable. Fiber-rich green peas combine aesthetically with cauliflower, and help get rid of excess fat from the body, making this zero oil cauliflower peas sabzi a boon for weight-watchers. With a carb count of 9.4 g per serving, this is a wise choice for a diabetic sabzi and women with PCOS as well. Serve hot with whole wheat rotis or parathas. Cumin seeds, tomatoes and a horde of other commonly available ingredients help enhance the flavour of this wonderful duo, making this cauliflower peas sabzi a real winner in terms of taste too. Cauliflower is a good source of Vitamin C too. This nutrient helps in building immunity. Though a small amount of vitamin C will be lost in cooking, but you can definitely benefit from this zero oil cauliflower peas sabzi. Tips for zero oil cauliflower peas sabzi. 1. Grate the cauliflower thickly and not thinly. 2. We have used sliced onions for a good mouthfeel, but if you wish you can replace them with chopped onions. Enjoy cauliflower peas sabzi recipe | healthy green peas, tomatoes and cauliflower vegetable | zero oil cauliflower peas sabzi | with recipe below.

masala karela recipe | karela masala | karela masala sabzi | dry bitter gourd sabzi | masala karela is a quick fix healthy Indian accompaniment to wheat flour chapatis. Learn how to make karela masala sabzi. masala karela is made from karela, onions, cauliflower, lots of coriander, besan and Indian spices. To make masala karela, heat the oil in a broad non-stick pan, add the bitter gourd slices and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes or till they turn brown in colour, while stirring occasionally. Add the prepared mixture, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Serve immediately. You will be amazed by how effectively grated cauliflower masks the bitterness of karela, making dry bitter gourd sabzi a delicacy that even kids would not mind eating. Perked up with onion, coriander and spice powders, karela masala is a treat to the taste buds, and a wonder food for your body too, as karela contains at least three active substances which are known to exhibit anti-diabetic properties. These have been known to have a blood glucose-lowering effect and thus beneficial for a diabetics. In this karela masala sabzi, we have further made it more healthy by cooking it in only 2 tsp of oil. 100 calories, 10 g of carbs and 4 f of fiber is what you gain from 1 serving of this sabzi. This high fiber count is beneficial for heart patients too. It has a cholesterol lowering effect. With a low sodium count and good potassium count, this karela masala sabzi benefits those with hypertension too. All they need to do is restrict the amount of salt being added as per their daily limit suggested. Tips for masala karela. 1. Slice the karela thinly, so it is easier to cook. 2. Serve the sabzi immediately to enjoy its freshness. Enjoy masala karela recipe | karela masala | karela masala sabzi | dry bitter gourd sabzi.

jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with 30 amazing images. The Jowar Veggie Wrap is a one meal dinner recipe that is sure to satiate you, with both flavour and nutrition. The Jowar Veggie Wrap rotis are made of jowar and whole wheat flour, tinged with the peppy flavour of carom seeds. The carom seeds also help improve digestion. These jowar vegetable rotis are tastefully packed with a stuffing of cauliflower and other veggies, spiced mildly with just half a teaspoon of chilli powder. The green chutney should be mildly spiced or else it might provoke acidity in this acidity friendly roti, Jowar Vegetable Wrap. See why this is a healthy jowar vegetable roti? Jowar flour which is known for its alkaline nature is combined in double quantity with wheat flour to make the nourishing rotis of this Jowar Veggie Wrap. A hint of carom seeds aids in digestion and thus soothes the stomach. Notes on Indian sorghum veg wrap. 1. Wheat flour is best combined with jowar flour, instead of using it solely, to control acidity. In these rotis, wheat flour will also make the process of rolling and making the wrap easier. 2. Add carom seeds to the batter. Also called as ajwain, these are known for their digestive property and ability to prevent bloating. So don’t miss out on this ingredient. 3. Keep the Jowar Roti dough aside for 5 to 10 minutes if possible. This makes rolling smoother. 4. We prefer you use peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most common Indian cooking oils and its good you start using it in your rotis. You can have a go at other stomach-friendly snacks like Mini Jowar and Tomato Uttapa or Buckwheat Dhokla. Enjoy how to make jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with detailed step by step photos below.

What a wonderful way to eat cauliflower! When combined with peanuts and coconut, cauliflower sheds its unpleasant smell and transforms into a delicacy. These stuffed cauliflower puris are indeed exotic and unique and can be served at parties too. But, remember they are Deep-fried Delights , so keep a tab on how much you eat, tempting though it is.

cauliflower paneer sabzi recipe | Indian cauliflower paneer curry | cauliflower and paneer masala | gobhi paneer ki sabzi | with 32 amazing images. cauliflower paneer sabzi recipe | Indian cauliflower paneer curry | cauliflower and paneer masala | gobhi paneer ki sabzi is a great mix of flavours and nourishment in one dish. Learn how to make Indian cauliflower paneer curry. To make cauliflower paneer sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the fresh tomato pulp, chilli powder, coriander-cumin seeds powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 to 2 minutes. Add the cauliflower, salt and 3/4 cup of water and mix well. Cover with a lid and cook on a medium flame for another 5 minutes, while stirring occasionally. Add the paneer and coriander, mix well and cook on a medium flame for 1 minute. Serve immediately. Both cauliflower and paneer are sober ingredients, with similar colour and blandness, and so you might not have thought of combining them in one sabzi. However, the Indian cauliflower paneer curry turns out to be a true winner! The duo absorbs the flavours of the spice powders and tomato pulp quite well, resulting in a perky sabzi that tingles the taste buds. Also, since both cook quickly, it takes just about 20 minutes to prepare and cook the cauliflower and paneer masala, making it perfect for even the busiest of days. Gobhi paneer ki sabzi is an easy to chew accompaniment and thus a perfect addition to a senior citizen's diet to make up for nutrient requirement. All the health conscious as well those aiming to control blood sugar and blood cholesterol can opt for this healthy accompaniment to roti. They can make their choice between full fat paneer and low fat paneer depending on the amount of fat allowed per day. The paneer will lend appreciable amounts of calcium for bone strengthening, while the cauliflower will add enough fiber without too many calories. Tips for cauliflower paneer sabzi. 1. The fresh tomato pulp can be made in advance and stored refrigerated. 2. Serve gobhi paneer ki sabzi with bajra roti or ragi roti. Enjoy cauliflower paneer sabzi recipe | Indian cauliflower paneer curry | cauliflower and paneer masala | gobhi paneer ki sabzi | with step by step photos.

manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with 38 amazing images. manchurian balls in hot garlic sauce recipe is a delicious Indo-Chinese dish featuring crispy vegetable balls smothered in a savory and spicy garlic sauce. Learn how to make manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | Chinese style vegetable balls in spicy hot garlic sauce are a delicious vegetarian twist on a popular Indo-Chinese dish. Finely chopped mixed vegetables are mixed with a savory blend of spices and flours to form bite-sized balls. These are then deep-fried until golden brown. The real magic lies in the hot garlic sauce – a fiery concoction of aromatics like ginger, garlic, and chillies simmered in a base of soy sauce, vinegar, and a touch of cornstarch for thickening. Finally, the fried vegetable balls are tossed in this flavorful sauce, creating a perfect balance of sweet, savory, and spicy flavours. This one is a real fiery Chinese starter, perfect to get your meal off to a hot start! Make sure you serve the vegetable balls in hot garlic sauce immediately to enjoy the crispness of the vegetable balls. Accompany this manchurian in hot and spicy sauce with Chinese soups, stir-fries and noodles to create an authentic mini meal. pro tips to make manchurian in hot garlic sauce: 1. Don't overdo the flour or cornstarch in the veggie mix. This can make the balls tough. 2. Ensure your oil is hot enough for frying. If the oil isn't hot enough, the balls will absorb too much oil and become greasy. Conversely, overly hot oil will burn the outside before the inside cooks through. 3. Add the Manchurian balls in the gravy just before servings and serve it immediately for the best flavours. Enjoy manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with detailed step by step photos.

Uttapa is an all-time favourite snack across the country. These delicious uttapas, made with dosa batter are not only tasty but sumptuous and satiating too. We have made a zero-oil version of this popular snack by adding a variety of veggies to the batter. This makes the uttapas flavourful and colourful, and also keeps them soft and moist even without oil. This great low-cal Mixed Vegetable Uttapa is loaded with nutrients and fibre, and makes a wonderful evening snack .