suva buckwheat roti recipe | kuttu jowar shepu gluten free paratha | acidity friendly buckwheat roti | with 15 amazing images. suva buckwheat roti is a nutritious and flavorful Indian flatbread made with buckwheat flour , jowar flour, and fresh dill leaves (suva). This unique gluten free roti is a popular choice for those looking to incorporate the health benefits of buckwheat and jowar into their diet while enjoying the delicious flavors of fresh herbs. Ingredients for kuttu jowar shepu gluten free paratha The key ingredients for suva buckwheat roti typically include: 1. Buckwheat Flour: Buckwheat flour, derived from the seeds of the buckwheat plant, is the main ingredient in this roti. It is naturally gluten-free and rich in nutrients like fiber, protein, and essential minerals. 2. Fresh Dill Leaves (Suva): Fresh dill leaves add a distinctive flavor and aroma to the roti. They are finely chopped and mixed into the dough, infusing each bite with a refreshing herbal taste. 3. Jowar flour 4. Water: Water is used to knead the dough to the desired consistency. **Preparation:** To make suva buckwheat roti, the following steps are typically followed: 1. Prepare the Dough: Buckwheat flour Jowar flour is combined with finely chopped fresh dill leaves, salt, and any other desired spices in a mixing bowl. Water is gradually added to the mixture, and the ingredients are kneaded together to form a soft dough. 2. Divide and Shape: The dough is divided into small portions, which are rolled into balls. Each ball is flattened into a disc using a rolling pin, creating a thin and round roti. 3. Cooking: The flattened roti is cooked on a hot griddle or skillet. It is placed on the heated surface and cooked until golden brown spots appear on both sides. A small amount of oil or ghee may be brushed onto the roti during cooking to enhance its flavor and texture. 4. Serve: Once cooked, suva buckwheat roti is served hot, accompanied by a variety of side dishes such as yogurt, chutney, pickles, or curry. It can also be enjoyed on its own as a nutritious and satisfying meal. Health Benefits: suva buckwheat roti offers numerous health benefits due to its nutritious ingredients: - Buckwheat Flour: Buckwheat is gluten-free and contains essential nutrients like fiber, protein, magnesium, and antioxidants. It may help lower blood sugar levels, improve heart health, and support digestion. - Fresh Dill Leaves: Dill leaves are rich in vitamins, minerals, and antioxidants. They are known for their digestive benefits and may help reduce inflammation and promote healthy digestion. - Low Glycemic Index: Buckwheat flour has a low glycemic index, making suva buckwheat roti a suitable choice for those monitoring their blood sugar levels. In conclusion, suva buckwheat roti is a delicious and nutritious flatbread that combines the earthy flavor of buckwheat with the refreshing taste of fresh dill leaves. With its health benefits and delightful taste, it's a wonderful addition to any meal and a great way to enjoy the goodness of wholesome ingredients. Prop tips for suva buckwheat roti. 1. Add 1/2 tsp green chilli paste. This suva roti is prepared with a touch of green chilli paste, making it enjoyable for those with sensitive stomachs (suffering from acidity). Don't hesitate to adjust the spice level to your preference! 2. In a bowl put 1/2 cup finely chopped dill leaves (shepu / suva bhaji). The slightly bitter and herbal notes of suva complement the earthy flavor of buckwheat flour nicely. Our body needs to build white blood cells (WBC) to strengthen our immune system. Dill leaves with its loads of vitamin C helps us achieve this goal. Enjoy suva buckwheat roti recipe | kuttu jowar shepu gluten free paratha | acidity friendly buckwheat roti | with step by step photos.

moong dal and cauliflower greens appe recipe | Indian moong dal appe | healthy cauliflower greens appe | low calorie snack | with 35 amazing images. moong dal and cauliflower greens appe recipe | Indian moong dal appe | healthy cauliflower greens appe | low calorie snack is a perfect addition to a weigh watcher's diet. Learn how to make Indian moong dal appe. To make moong dal and cauliflower greens appe, clean, wash and soak the yellow moong dal in enough water for 3 to 4 hours. Drain and blend the moong dal in a mixer to a smooth paste using ¼ cup of water. Transfer the mixture into a deep bowl, add the cauliflower greens, green chilli paste, cumin seeds and salt, mix well and keep aside. Heat the appe pan on a medium flame and grease it with 1 tsp of oil. Pour 1 tbsp of the batter into each mould, cover with a lid and cook on a medium flame till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook on the other side. You can cook 6 appes at a time in 6 moulds. Repeat steps 4 and 5 to make 6 more appes. Serve immediately with healthy green chutney. Ever thought of using cauliflower greens to make a mouth-watering snack? Well, here is a unique Indian moong dal appe recipe that uses yellow moong dal and cauliflower greens to make sumptuous appe. Cauliflower greens are a rich source of iron, which helps you stay energetic all day long. The moong dal in the healthy cauliflower greens appe adds protein to your diet which will help maintain the health of all the cells in the body. 3 to 4 appe is a satiating snack in the evening when you want to reach out for something tasty. weight-watchers, heart patients and diabetics as well as all healthy individuals can relish this snack. Although very easy to make, this recipe requires a little pre-planning of soaking the dal. Healthy green chutney is a mouth-watering accompaniment that elevates taste of this low calorie snack. Tips to make moong dal and cauliflower greens appe. 1. Make sure the leaves of the cauliflower are washed very well. 2. Yellow moong dal should be soaked well. 3. Cover with a lid and cook well. 4. Serve immediately or they will get very chewy. Enjoy moong dal and cauliflower greens appe recipe | Indian moong dal appe | healthy cauliflower greens appe | low calorie snack | with step by step photos.

The moment somebody hears the word ‘makhani’, it reminds them of a rich and buttery gravy and they immediately strike it off their diet-friendly list! However, this innovative recipe shows that you can recreate the same buttery experience using apt ingredients and cooking methods, in a pretty much diet-friendly way. This is indeed a makhani gravy but we have not even used a spot of high-saturated, fat-laden butter, but used a little bit of oil instead. The koftas are also unusual, made using iron-rich nachni for binding, instead of corn flour. Putting our heads together to make the Cabbage Nachni Koftas in Makhani Gravy as healthy as possible, we decided to steam the koftas instead of deep-frying them. This makes the dish healthier, without compromising on flavour. This low-salt recipe is sure to be a healthy treat for those with high blood pressure. You can also try other low-salt subzis like the Mili Jhuli Subzi and Bengali Mixed Vegetable Dry Sabzi .

Ever imagined that contradictory experiences like ‘soothing’ and ‘perky’ can meet in one dish? Well, you must try this Hariyali Rice with Coconut Sauce to believe us. Minimal spices come together in a very thoughtful fashion to create a perfect blend of flavours in this dish. Vibrant green-coloured rice with the nutty flavour of spinach, combines ethereally with a comforting coconut sauce perked up with lemon juice, curry leaves and green chillies. Do not forget to season the coconut sauce with cumin seeds, as it makes a world of difference to the aroma of this dish.

mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with 28 amazing images. mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure is a healthy snack with a perfect blend of nourishment and flavour. Learn how to make vegetable buckwheat pancake. To make mini carrot cabbage and buckwheat pancake, clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes. Blend the soaked buckwheat in a mixer along with the water till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat a non-stick mini pancake pan and grease it with ¼ tsp of oil. Pour 1 tbsp of the batter into each of the 7 pancake moulds and spread it in a circular motion to make a 63 mm. (2½") diameter round. Cook them till they turn golden brown in colour from both the sides. Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches. Serve immediately. Break away from your routine and try this vegetable buckwheat pancake when hunger strikes. It is simple and easy to make but has an enjoyable mouth-feel due to the cabbage and carrots. Dried mango powder and cumin seeds give the buckwheat pancake a dashing flavour, which completely masks the fact that there is less salt in this recipe. Making the low salt snack for high blood pressure in a mini size is a good idea because it looks attractive, but if you don’t have the mini uttapa pan you can make it on a regular tava too! A low-salt, low-sodium menu can also include other dishes like the Nutritious Radish Rotis and the Nutritious Vegetable Salad. You can benefit from the fibre these mini carrot cabbage and buckwheat pancakes lend. Fibre is a nutrient which helps to maintain a healthy gut and keep a check on blood cholesterol as well as blood sugar levels. So diabetics, heart patients and weight-watchers can include these pancakes in their regular diet. Tips for mini carrot cabbage and buckwheat pancake. 1. The batter for the pancake should be thick yet of pouring consistency. 2. If you notice that the pancake is sticking to the pan while cooking, this means that the batter is not thick enough. You can add little besan or jowar flour to the batter and make the pancakes. 3. Ensure that you cook the pancakes till they are golden brown in colour so that they get cooked completely and have a nice texture. 4. Cabbage can be replaced with finely chopped or grated cauliflower. Enjoy mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with step by step photos.

Add more josh to your daily dose of Indian breads by perking it up with grated white radish and spice powders. Since radish has a sharp flavour, it gives the rotis a nice taste even though very little salt is used. The other spice powders also help to boost the flavour of the Low Salt Mooli Roti without relying on the salt. As it is low in sodium, this recipe can be added as part of your daily menu. It can be had for breakfast or as part of any main meal, with a subzi of your choice.

ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack | with 43 amazing images. ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack is a quick snack if you have left over bhakris. Learn how to make bhakri cha chivda. To make ragi bhakri chivda, combine the red millet, whole wheat flour, green chilli paste, garlic paste, ginger paste, spinach and salt, mix well and knead it into a semi-soft dough using enough water. Divide the dough into 5 equal portions. Flatten a portion of dough on a dusted plastic sheet to make a 150 mm. (6”) diameter circle using your fingers. Lift the roti with the plastic sheet and invert the roti on a hot non-stick tava (griddle) and apply little water on it and cook on a medium flame for 1 minute. Turn it over and cook for another 1 minute or till light brown spots appear on the surface. Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up. Repeat steps 3 to 6 to make 4 more bhakris. Tear it into small and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds sauté on a medium flam for few seconds. Add the onions, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the turmeric powder, chilli powder, mix well and sauté on a medium flame for few seconds. Add the bhakri, green peas, lemon juice, sugar, coriander and salt and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. Ragi Bhakri is an ever-popular Maharashtrian bread that is homely and satiating. In this Maharashtrian snack, bhakri transforms into a scrumptious chivda with a dash of spice powders and taste-enhancing ingredients like ginger, garlic and green chillies. A tempering of mustard and cumin seeds boosts the aroma, while a basket of veggies makes the Indian phodnichi bhakri even more sumptuous and tasty. This quick and tasty snack can be made with leftover bhakri also. Try your hand at more such nachni-based dishes like Nachni Dosa and Mini Nachni Pancake. This healthy bhakri cha chivda has a bouquet full of nourishment too! Made with ragi flour and spinach it is enriched with calcium, iron and fibre. The use of green peas and onions add in a dose of antioxidants to maintain the health of all the cells and organs of the body. However, this bhkari chivda has appreciable amounts of calories and carbs, so watch your portion size. Tips for ragi bhakri chivda. 1. Though the regular Maharashtrian bhakri does not have spinach, we have added it to the dough to boost its nutrient value. If you wish, you can avoid it. 2. Make bite-sized pieces of the bhakri that you would enjoy. 3. The ragi bhakri can be made in advance or you can use leftover bhakri. 4. But make the ragi chivda just before serving. Enjoy ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack | with step by step photos.

A quick and easy breakfast option, if you have idli batter ready on hand. These nice-looking green idlis are full of the goodness of spinach, and have a semi-spicy twang too, thanks to the green chilli paste. Since they are made in a convenient mini format, you can even serve these Mini Spinach Idlis as a snack along with tea, with an array of colourful chutneys to add to the excitement. Or, you can serve in little bowls topped with chilled curds or steaming sambhar. Trust your imagination to come up with innovative serving options.

This recipe packages soft and splendid khatta dhoklas in an all-new, super exciting form. Here, the dhoklas are bathed in a creamy coconut sauce, made of coconut milk perked up with a simple tempering and spiced up with green chilli paste. Curry leaves give the coconut sauce a wonderful aroma and also add to the good looks as they contrast against the white background. Khatta Dhokla Topped with Coconut Sauce is a great way to start your meal. You can also have it as an evening snack . If you don’t know how to make dhoklas, you can look up our recipes or buy a pack of instant dhokla mix from the market. Try other dhokla recipes like the Methi Moong Dal Dhokla and the Moong Dal Dhokla .

Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk.

A garlicky spread with a strong flavour, the Green Garlic Spread is a specialty in Gujarati households. Easy and quick, this spread is made frequently in the winter when green garlic is widely available. It can be used immediately or stored in the deep freezer for 15-20 days. When you feel like treating your palate to this pungent treat, just remove the required amount from the freezer and spread generously on hot bajra , jowar or Ragi Roti and enjoy! It tastes best over hot rotis right off the stove. You can also try other green garlic recipes like Fresh Green Garlic Pancakes and Green Garlic Sauce .

Although it requires the preparation of two toppings and a spot of thoughtful arrangement, the Spinach and Bean Pizza is totally worth the little time and effort spent on it. The baked beans with their quintessential sweet and sour flavour complement the creamy spinach topping very well, making this pizza a balanced meal and a tasty treat. By using canned baked beans, this recipe can be made quicker.

Truly unique, this Yellow Moong Toast is sure to become a hot favourite with anybody who tastes it. Bread is topped with a lip-smacking mixture of mashed potatoes and moong dal paste spiced up with myriad peppy ingredients, and deep-fried in oil till really crisp and golden brown in colour. This appetizing snack has a very pleasing texture that is thoroughly crisp outside and slightly spongy inside. Serve it with tongue-tickling accompaniments like Tabasco sauce and tomato ketchup.

A sumptuous feast of upma-lined dosas, which is almost like having two dishes at one go! Ideal to have for breakfast, or as an evening supper, the Upma Dosa features golden-brown dosas stuffed with mouth-wateringly tasty rava upma. The upma has the exciting aroma of a traditional tempering and the moderate spiciness of green chillies. You must make the upma just before making these dosas because it should be soft and gooey for you to spread it on the dosa. Once the upma cools, it will become thick and you will find it difficult to spread it. Also, take care to spread the upma lightly on the dosa, otherwise it will clump up. You can also try other interesting dosa reciples like the Nachni Dosa and the Palak Cheese Dosa .