Sweetened grated coconut has an unfailing charm, whether it is made as a traditional mithai or as an enticing toffee. Here is a wonderful Coconut Toffee made of grated coconut and condensed milk, along with some walnuts for a crunchy touch. The mild chewiness and rich flavour of this toffee is really mind-blowing. Keep the greased tin ready before you start cooking, and at step 2, make sure you keep stirring the mixture without letting it stick to the pan and get burnt.

beetroot raita recipe | chukandar raita | beetroot pachadi | with 24 amazing images. beetroot raita is a refreshing Indian accompaniment made using fresh beetroot, plain yogurt, veggies and a few mild spices. Learn how to make beetroot raita recipe | chukandar raita | beetroot pachadi | beetroot raita is a colorful, vibrant raita or yogurt dip made with healthy beets, crunchy onions, bell pepper, carrots, tangy curd (yogurt) and seasonings. The lovely dark pink colored raita has a mildly sweet and tangy taste pairing nicely with most Indian meals. A rich and luscious chukandar raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetizing whiffs! Beetroot are cheap and super nutritious. They are rich in fibre and minerals like calcium, manganese, potassium, and iron. They are also a great source of vitamin A, vitamin C and folic acid. Tips to make beetroot raita : 1. Use fresh curd for better taste. 2. You can add ½ tsp sugar to balance out the flavour. 3. You can add urad dal or chana dal in the tempering. Enjoy beetroot raita recipe | chukandar raita | beetroot pachadi | with detailed step by step images.

masala cauliflower with green peas sabzi recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with 32 amazing images. masala cauliflower with green peas sabzi is an Indian sabzi which shows that healthy foods can be very tasty too. Learn how to make masala gobi matar sabzi. This fabulous cauliflower peas masala makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic sabzi makes for guilt-free eating! To make masala cauliflower with green peas sabzi, first make a smooth paste of coconut, green chillies, ginger, and garlic by blending them in a mixer. Then combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade. Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes. Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook for 15 minutes, 5 minutes on high, 10 minutes on medium flame, stirring every 5 minutes or until the vegetables are tender. Serve hot. The Indian style gobi matar is a daily fare which can be enjoyed by healthy individuals to even those who have heart disease and even diabetes. The wisest choice of accompaniment with it is whole wheat roti and a bowl of salad to make a completely fibre rich meal. This sabzi yields 6.4 g fibre per serving which will aid in a healthy gut and help manage cholesterol and sugar levels too. Those with high blood pressure can enjoy this sabzi with restricted amount of salt Cauliflower, on the other hand, is rich in vitamin C, indoles and sulforaphane – all three of which are antioxidants and help protect our body cells from the attack of harmful free radicals. This cruciferous vegetable is also known for its anti- carcinogenic properties. Though some amount of vitamin C will be lost in cooking masala gobi matar sabzi, there are many other benefits to reap. Tips for masala cauliflower with green peas sabzi. 1. Use medium sized florets of cauliflower as too small ones may turn mushy after cooking. 2. Use coconut oil for a healthier diet and say no to processed seed oils. 3. Cover and cook for 15 minutes, 5 minutes on high, 10 minutes of medium flame, stirring every 5 minutes or until the vegetables are tender. 4. For the paste, if you don’t have grated coconut, then use finely chopped coconut so as to get a smooth paste after blending. Enjoy masala cauliflower with green peas sabzi recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with recipe below.

A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao.

Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! Baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao.

Malagapadi (or Molagu pudi) in South India is prepared and stored in containers to accompany dosa, idlis and rice even. This dish is a heady concoction of rice, malagapadi, roasted peanuts, toasted sesame seeds, coconut flakes and spices that simply must be eaten immediately!

With the lingering tanginess of tomatoes and the peppy flavour of a special coconut masala, this Tomato and Coconut Subzi is sure to make you lick your fingers in delight. Choose firm tomatoes to prepare this subzi, and do not add any water while grinding the masala. These precautions will help achieve the perfect texture of the subzi. Enjoy this lip-smacking subzi hot and fresh, with a rotis or hot rice .

Here is a unique halwa made of grated sweet corn sweetened with sugar and flavoured with spices like cardamom and saffron. Milk gives the Makai ka Halwa a very rich flavour while grated coconut improves the mouth-feel. Although it is a unique recipe, it still has a traditional touch to it. This makes the halwa appealing to both the younger and older generations! Serve it at a party and watch the compliments pile up.

This is a unique dish, wherein rice and curry are packed in a warm banana leaf, which lends the dish a special fragrance. The rice is cooked with caraway seeds to make it all the more aromatic, while the combination of cream, tomato puree and a masala paste makes the curry a tangy, creamy and flavour-packed treat. Relish the Rice and Curry in Banana Leaves immediately on preparation. Rice and Curry in Banana Leaves is a Party - perfect recipe and will have your guests reaching for more.

paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with 23 amazing images. Learn how to make paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | Paneer Bhapa is an traditional yummy steamed Bengali recipe, which is cooked inside banana leaf pockets. Paneer that has been coated with a tongue-tickling masala of coconut, coriander and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse. Make this chanar paturi for your weekday meal and serve with hot steamed rice or Bengali Luchi. The Bengali style steamed paneer can be served as a starter at parties. Tips to make paneer bhapa: 1. You can use malai paneer to make this recipe for the best results. 2. You can just seal the banana leaf using toothpick if you find it difficult to tie with thread. 3. If you feel the mustard flavour is strong you can reduce the quantity of mustard seeds according to your taste. Enjoy paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with detailed step by step photos.

Being rich not only in iron, but also in other nutrients like vitamin a, calcium and protein, this is a classic nutrient-based salad. Sprouting the methi seeds further enhances the nutrient quotient and also decreases the bitterness.

Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas . Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a paste that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.

This honeycombed pancake traces its origins to India's Western costal district, the Konkan.

Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal. Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice .