A colourful, child-friendly version of a grown-up snack!

A light chutney prepared with coriander and mint leaves, with onions for flavour and volume, this Nutritious Green Chutney is used widely in Indian cuisine, as an accompaniment for snacks, as a topping for chaat, and as a spread for breads. This easy-to-make low-fat chutney is rich in folic acid , vitamins and proteins, making it a nutrient-loaded treat. You can enjoy this chutney to perk up many snacks in our collection of healthy snacks recipes, like Chana Dal Pancakes, Mint and Masoor Tikkis, Moong Sprouts Panki and many more. Enjoy how to make Nutritious Green Chutney recipe with detailed step by step photos below.

Have you ever imagined steaming paneer?! in this innovative recipe, a collection of vegetables and dill leaves add colour to the dumplings, while oats and semolina add the crunch. The temptation multiplies when complemented by the spicy sauce.

Stir-fried navalkol, is a quick stir-fried recipe. Mildly spice and great to have in winter months when it available then only.

hara bhara chaat | hara chana chaat | green chickpea chaat | healthy fresh green chana chaat | with 20 amazing images. hara bhara chaat is a healthy fresh green chana chaat made from green chickpeas, coriander, lemon juice and spices for tempering. This healthy fresh green chana chaat makes a nice healthy Indian snack for the family. Hara chana also known as choliya, harbhara are available in Indian winter only. Make sure you get the shelled fresh hara chana from the market or you will easily spend an hour to remove the shell for obtaining the fresh chana. Also, you can toss in myriad of colorful vegetables to make it more filling. Chaat is a vibrant and versatile aspect of Indian cooking. While the traditional chaats like Bhel Puri and Pani Puri have a timeless appeal, it is also possible to just let your imagination run wild and make harbara chaat. The chana used in the fresh green chana chaat is not available throughout the year but when in season make sure to make this delicious chatpatta chaat recipe which is tangy and spicy. You should definitely try this hara chana chaat during winters, it is hassle-free to make and does not require much efforts! Also, it is made with minimum and the most basic ingredients yet is super delicious and tasty. The soda-bicarb helps in retaining the bright green colour of hara bhara chaat and to fasten the cooking process. Tips for harbara chaat. 1 Add cold water and keep aside. The cold water refreshes, stops the internal cooking process and prevents the harbara from changing the colour. Replace dried hara chana with fresh hara chana to make tongue-tickling recipes like Roadside Hare Chane Ki Chaat, Paneer Aur Hare Chane ka Salad or Malvani Chana Masala. Learn to make hara bhara chaat | hara chana chaat | green chickpea chaat | healthy fresh green chana chaat | recipe with detailed step by step photos.

microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave | with 15 amazing images. microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave is a quicker version of traditional jowar khichu. Learn how to make Gujarati khichu microwave version. To make microwave jowar khichu, put 3½ cups of hot water in a microwave safe bowl, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, whisk well and microwave on high for 1 minute. Whisk it again and again microwave on high for 2 minutes. Once ready whisk it very well to remove all lumps. Transfer to a serving bowl, add little oil and sprinkle koro sambhar and serve immediately. A traditional jowar flour khichi is flavoured with spices and probably garlic. This Gujarati khichu microwave version makes use of cumin seeds in the tempering and green chilli paste to perk up the flavour. Khichu is generally eaten along with pickle oil, but the sesame oil tastes just as good. Here we have served Indian jowar flour khichu in microwave with oil of your choice and authentic koro sambar. While it is best to serve this microwave jowar khichu immediately after making, if you wish to make this recipe ahead of time remember to sprinkle a little water before reheating it in the microwave. Tips to make jowar khichu. 1. Here is how to make jowar khichu on gas. 2. If you want to make rice khichu, use rice flour instead of jowar flour, and follow the same recipe. Enjoy microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave | with step by step photos.

Masala chana, tomato and onion salad, with just the right dash of lemon juice, green chillies and kairi – a nutritious and tasty snack that provides complex carbohydrates. A great way to lose weight while maintaining post-delivery health.

palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with 23 amazing images. palak methi dhokla is a wholesome snack which is sure to enjoyed as a family treat. Learn how to make Gujarati palak methi dhokla. A batter of chola dal is fortified with tasty palak, fenugreek leaves and cooked into yummy spinach dhokla that have a tempting aroma and nice flavour. To make palak methi dhokla, soak the chola dal in enough water. Drain and combine with ¾ cup of water and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well. Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it. When the bubbles form, mix gently. Pour half the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer. Steam for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and cut into equal pieces. Serve palak methi dhokla immediately with green chutney. Since spinach and fenugreek leaves are used in this steamed snack, it also imbibes the characteristic flavour of fenugreek, which is very appetizing. A dash of green chilli paste boosts the flavour of the gujarati palak methi dhokla even more, making it a super-hit dhokla that everyone will love. Tips for palak methi dhokla. 1. You can use any of the greens like spinach and fenugreek also. 2. Add the fruit salt, just before steaming, else you won’t get spongy dhokla. 3. Choose a thali which has slight height so the dhoklas can puff up easily. You can also try other non-fried snacks like Patra and Non Fried Pakodi Chaat. Enjoy palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with step by step photos and video below.

A quick and appetizing breakfast. All you need to do to make this dish in a jiffy is to soak moong dal in advance.

I’ve given a nice mediterranean feel to the humble potato, by lining it with olive cream cheese sauce. The spiced mayonnaise boosts the taste of this wrap, which becomes all the more exotic by the addition of veggies like baby corn and lettuce!

An ideal breakfast that assists weight loss, the fibre rich whole wheat semiyan helps in throwing out fats from the body. Moreover, very little coconut and ghee ensures that the calorie count is far less than the original counterpart.

buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity | with 24 amazing images. buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity is a filling snack which can also be enjoyed for breakfast. Learn how to make kuttu dhokla - health snack for acidity. To make buckwheat dhokla for acidity, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat to make 1 more thali. Cool slightly, cut into pieces and serve immediately. Lots of nutrition comes to you in the form of this stomach-friendly no fermentation dhokla. The batter is easy to make – just measure the buckwheat, mix it with curd and let the batter soak for 4 hours. The non-fermented batter also makes this a good option for those suffering from acidity. Just a tad of green chilli paste and ginger paste are used to flavour this kuttu dhokla - health snack for acidity, so that it is not too spicy. Enjoy it with non-spicy minty green chutney. Also do try other stomach-friendly recipes to snack on like Nutritious Chilas and Potato Bajra Pancake. Tips for buckwheat dhokla for acidity. 1. We do not recommend the use of sour curd, as that might aggravate acidity. 2. Also do not keep the batter to soak for more than the time mentioned as that too might make the batter sour. 3. Though these dhoklas are not fermented and thus a better option than fermented dhoklas for those who suffer from acidity, each individual is different and the foods that suit each person may also vary. Hence we recommend you try this snack in small quantity and check if it suits your digestive system. Enjoy buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity | with step by step photos.

This extremely popular mexican delicacy leaves a lot of room for your imagination – you can feel free to experiment with any stuffing of your choice. Plus, it is also a quick-fix since the tortillas can be made in advance and stored in a deep freezer, to use whenever required. This healthy dish is a meal by itself as it has whole wheat flour, vegetables, tofu, etc. I have used low fat cream and mozzarella cheese so that this recipe can feature on a diabetic menu. For the tomato sauce, i have used a sugar substitute instead of sugar, to retain the taste.

Does kadhi always have to be curd-based? not really. Experiment with this tamatar ki kadhi. The tanginess of tomatoes replaces the flavour of curds quite smoothly in this smart variant.