raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

hare chane ki chaat recipe | hare chana ka salad | protein rich Indian dried green peas snack | Mumbai street food chaat | with 15 amazing images. A typical chaat that is commonly sold on Mumbai’s streets, the roadside hare chane ki chaat continues to be a popular dish with a timeless appeal. hare chane ki chaat pleases young and old with its incredible taste and amazing mouth-feel. It is also very simple to make, and you can even try it at home. All you need to do is toss boiled hare chana with typical chaat ingredients like tomatoes, onions and spice powders and lace it with a squeeze of lemon. Voila, your chatpata hare chane ki chaat evening snack is ready. hare chane ki chaat is known for its crunchy texture, combined with tangy, spicy, and savory flavors. The freshness of the ingredients, along with the zesty lemon and the kick from the chaat masala, makes this snack not only appetizing but also nutritious. Fortunately hare chane ki chaat is very healthy too, so you do not have to think twice before tossing up a bowlful. Just make sure you relish it immediately after mixing, otherwise it will lose its fresh textures. hare chane ki chaat is rich in vitamin B1, phosphorus, protein and magnesium. Pro tips for hare chane ki chaat. 1. Hara chana is a good source of protein as well as carbohydrates. Green chickpeas are also rich in B-vitamins, which help your body use carbohydrates, protein and fat from food. 2. Note that 1 cup hara chana when soaked and boiled will give you 2 1/2 cups. Enjoy hare chane ki chaat recipe | hare chana ka salad | protein rich Indian dried green peas snack | Mumbai street food chaat | with step by step photos.

Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness.

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.

quick Maharashtrian chilla recipe | healthy mixed flour dhirde | multi flour cheela | with 21 amazing images. This traditional quick Maharashtrian chilla recipe is an healthy mixed flour dhirde. Made with three types of flours, besan, jowar and whole wheat flour, chilla is easy to prepare. People often move to fast-foods, because they assume traditional recipes are time-consuming. Not at all! See this healthy mixed flour dhirde. To make Maharashtrian thalipeeth combine all the ingredients in a deep bowl, mix well and make a thick batter using enough water. Heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter on the tava. Cook the thalipeeth on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Serve healthy thalipeeth hot with curds or green chutney. See why we think this is a healthy thalipeeth recipe. Made from 3 healthy flours, Whole wheat flour is excellent for diabetic as they will not shoot up your blood sugar levels as they are a low GI food. Being high in Fibre, Jowar reduces bad cholesterol (LDL) and increases the effects of good cholesterol (HDL). Besan is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells (WBC) in the bone marrow. Some tips for instant Maharashtrian thalipeeth. 1. Oats flour, Bajra flour, Ragi flour, Quinoa flour, Amaranth flour are some other healthy flours which you can use as an addition or replacement to the flours mentioned in this quick thalipeeth recipe. 2. For an added crunch, toss in some chopped onion. 3. You can add any vegetables of your choice like shredded cabbage, grated carrots, beetroot or bottle gourd. 4. This being a quick recipe Maharashtrian chilla we are making a batter and not a dough for the chilla which will quicken the process of making them. Aside from multi flour cheela recipe enjoy a few well known Maharashtrian snacks like Sabudana Vada, Sabudana Khichdi, Misal Pav and Usal are a few well known Maharastrian snacks. Enjoy how to make quick Maharashtrian chilla recipe | healthy mixed flour dhirde | multi flour cheela | with detailed step by step photos and video below.

An all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking.

Dahi bhalla or dahi vada? by whatever name you call it, this dish is as popular in the north as in the west. In the north of india, it is served without the khajur imli ki chutney while in the western parts of india, this dish has the added sweet and sour flavours od khajur ki chutney and is called dahi vada.

low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with 41 amazing images. These yummy looking dahi vadas are not fried, they are cooked dumplings dunked in thick yogurt and spice mix. Isn’t that a blessing for all the calorie watchers like me? Learn how to make low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | Who would have thought you can make the all-time favourite dahi vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced non fried dahi vada. healthy no fry dahi bhalle is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories. Tips to make non fried dahi vada: 1. For someone who dont have appe mould, you can also make the vadas in tava. 2. Arrange the dahi vadas just before serving. 3. Serve the vadas immediately for the best flavours. 4. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate. Enjoy low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with detailed step by step images.

You can make quick, non-greasy uttappams in the microwave. Since this curd and semolina-based variety does not require fermentation, you can choose it to quench an unexpected hunger pang. Using sour curds ensures soft and spotted uttappams, just like the original.

jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss | jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss is a nourishing high fibre meal in itself. Learn how to make jowar khichdi. To make jowar vegetable khichdi, soak the whole jowar overnight in enough water. Next day, drain all the water. Combine soaked and drained jowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Keep the cooked whole jowar aside without draining the water. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, green chillies, red, green, yellow capsicum and the zucchini and sauté on a medium flame for 1 to 2 minutes. Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A tasty one dish meal made of healthy jowar, the jowar khichdi is also quite exotic due to the choice of veggies used in it. Coloured capsicum and zucchini bring in not just colour but also a host of beneficial nutrients and antioxidants, just as the whole grain makes the jowar khichdi rich in protein, fibre and iron. You will realize that healthy millets khichdi, has a very unique texture in comparison to other khichdi made usually in most households. The grains of whole jowar are separate and lend an appealing mouthfeel. This jowar khichdi for weight loss is a wise indulgence for diabetics and heart patients too. The fiber in it will help manage blood sugar levels as well as blood cholesterol levels. Tips for jowar vegetable khichdi. 1. The jowar has to be soaked for at least 8 hours. So plan for it in advance. 2. Zucchini can be replaced with finely chopped broccoli. Enjoy jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss | with step by step photos.

microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with 26 amazing images. microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave is a quick snack recipe for people of all ages. Learn how to make mug dhokla in microwave. To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well. Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently. Immediately pour into 2 broad microwave safe mugs. Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave. Repeat step 4 to cook one more mug. Meanwhile heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds. Pour equal quantities of the tempering on the cooked khaman and finally put coriander evenly over it. Serve immediately with green chutney. Succulent and tasty khaman dhoklas ready in minutes, this is just perfect to appease sudden hunger pangs! The microwave khaman dhokla in mug is a kind of quick, no-fuss dish that you can prepare instantly without advance planning and without sweating in the kitchen. It is as easy as mixing a batter, filling it in a broad mug and cooking it in the microwave for a little more than two minutes. However, soft spongy dhokla in 2 minutes in microwave must be had immediately after cooking to enjoy the fresh texture and taste. If left for a while it tends to get dry. So, make it just when required and enjoy it immediately. Now you can relish the traditional Gujarati dhokla flavour by way of making mug dhokla in microwave. And the best part is that it needs no accompaniment. However, if you wish you can serve it with green chutney. You can also try other quick recipes in a mug likeMug Pizza or Chocolate Mug Cake. Tips for microwave mug dhokla. 1. The batter of the dhokla has to be lump free. So use a whisk to mix it. 2. After adding fruit salt, mix it gently. Mixing it vigorously will negate the effect of fruit salt. 3. When filling the mug, make sure you fill only till three-fourths of the mug, leaving enough space for the batter to expand and cook. Enjoy microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with step by step photos.

chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with 20 amazing images. chawal ki roti recipe I often use to have as a young child with green chilli thecha and red chilli thecha for breakfast. To make chawal ki roti, combine rice flour, cooked rice, garlic, green chillies, ginger, curd, oil and salt in a deep bowl and knead into a firm dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle. Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides. Repeat with the remaining dough to make 6 more rotis. Serve hot. This rice flour roti has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. Here this combination is used to make masala chawal roti. This is a good way to make use of left-over rice. To perk up the flavour of Maharashtrian masala chawal paratha, garlic, ginger and green chillies have been added. Curds and oil are added to make the rotis soft. Serve them hot with a spicy pickle or any sabzi with a gravy like batata tamata rassa bhaji. Tips for chawal ki roti. 1. The cooked rice if it is over cooked is best for this recipe as it will mash and mix well with the rice flour. 2. Cook them close to the serving time as much as possible and serve immediately. Enjoy chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with step by step photos.

The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it. Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi .

Here is a fantastic, colourful and fun-filled snack, which the whole family will enjoy. You will especially be happy to see your kids grow with this protein-rich delight. Whole-wheat taco shells made with maize and wheat flours flavoured mildly with carom seeds, are stuffed with a protein-rich combo of rajma and paneer perked up with onions, cumin seeds powder, etc. A lacing of fresh, uncooked salsa makes the Rajma and Cottage Cheese Tacos all the more exciting. Serve these tacos immediately on arranging, before the taco shells get soggy with the salsa.