A pleasant concoction of canned peaches in thickened fruit syrup, peach stew can be served warm or cold as a simple dessert or used as part of other creations. The lemon juice balances the flavour of the fruit syrup and imparts a fresh aroma to the stew.

Dab it on a cheesecake, or pour it over ice-cream. Blend it with chilled milk, or serve it with fresh cream. If you are game for some innovation, use it to dress your crunchy salad! Do what you may with it, but this sweet and tangy Mango Sauce is sure to add immense excitement to any culinary creation!

Italian herb soup, a refreshing soup to soothe your tired body. You can make this recipe and while it cooks in the humble pressure cooker, take time off to relax. Quickly release the pressure (open the lid) to avoid over cooking.

green thepla recipe | palak thepla | 4 flour healthy Indian spinach paratha | high fibre breakfast | with 53 amazing images. green thepla recipe | palak thepla | 4 flour healthy Indian spinach paratha | high fibre breakfast is a nourishing breakfast and snack option for all the health conscious. Learn how to make palak thepla. To make the topping for green thepla, heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 minutes, or till the onions turn translucent. Add the capsicum and sauté on a medium flame for another 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook for another 1 to 2 minutes, while stirring continuously. Remove from the flame and allow it to cool completely. Divide the stuffing into 10 equal portions and keep aside. To make palak thepla, combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4”) diameter thick circle, using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining portions to make 9 more mini theplas. Spread a portion of the topping evenly over each mini thepla and serve immediately. Fortified with jowar flour, ragi flour and oats flour, these healthy thepla are fibre-rich and extremely enjoyable. A completely nourishing breakfast that will keep you active through the day – these 4 flour healthy Indian spinach paratha are a great alternative if you want a change from the regular porridge and upma. Two palak theplas are enough to satiate you in the morning and keep you full for a long time. The colourful capsicum in these thepla add a touch of antioxidant and vitamin C which help to build our immune system and help us fight diseases like common cold and cough while preventing the onset of chronic diseases like heart disease and cancer. The multi flours, along with spinach and capsicum provide enough fibre to keep your digestive tract healthy. It prevents constipation. Moreover, this high fibre breakfast is also a good source of calcium and protein due to the addition of paneer and ragi flour. Tips for mini green thepla. 1. Serve 4 flour healthy Indian spinach paratha with curds. See how to make curds. 2. Serve Indian palak thepla with green chutney. See how to make green chutney. 3. Remember to press down with a spatula while your thepla is being cooked. 4. If you think you are time pressed in the morning, make the dough and refrigerate the previous night. Next morning, keep it at room temperature for 15 minutes while you make the stuffing. Enjoy green thepla recipe | palak thepla | 4 flour healthy Indian spinach paratha | high fibre breakfast | with step by step photos.

Apple crêpes are an irresistible delight of delicious crêpes folded over a sweet and spiced apple filling, and glazed with orange marmalade! slice the apples just before making the filling, to avoid discolouration. Lemon juice is added to enhance the sweet yet tangy flavour of the marmalade.

This is a really spicy chutney for all the spicy food lovers.

Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | with 8 amazing images. Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo is the basic masala which can be used as a base for a variety of recipes. Learn how to make Gujarati red masala for pickle. To make Indian pickle masala, combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store refrigerated for 1 month in an air-tight container and use as required. This Gujarati red masala for pickle can jazz up any pickle, not only with its colour but also flavour. It has the perfect, spice, tang as well as oil to mix with the other pickle ingredients and coat the vegetable with which it is mixed. Use of split fenugreek seeds and split mustard seeds is the essence of this achar masala. These are easily understood as methi na kuria and rai na kuria by the local grocery vendors. Use them with the precise proportion of oil as mentioned in this recipe for a traditional pickle masala. This homemade athana no masalo is used in many pickles like Bhindi Til ka Achaar, Madras Onion Pickle, Spicy Mango Pickle etc. Quite famous in the land of Gujarat, many Gujaratis make an extra batch of this achar masala and enjoy it with Gujarati dal and steamed rice. Tips for Indian pickle masala. 1. This pickle masala is best stored in a glass container and not steel canister. 2. After the pickle masala is ready, store refrigerated in an air-tight container and always use a spoon while using and mixing it. The warmth of the hand may lead to spoilage. Enjoy Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | with step by step photos.

mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle | with 13 amazing images. mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle is a spicy pickle for all the achar lovers. Learn how to make mustard chilli pickle. Sliced bhavnagri green chillies have been stuffed with roasted fennel seeds powder along with other pickling spices like turmeric powder and chilli powder and lemon juice. You can serve this masala bharwa mirch immediately or mature it for at least 2 hours before serving. To make mustard chilli pickle, place the fennel seeds in a broad non-stick pan and dry roast them on a medium flame for 2 to 3 minutes. Cool slightly and pound them in a mortar and pestle (khalbhatta) to a coarse powder. Combine this fennel seeds powder and add all the other ingredients and toss well. Stuff the bhavnagri chillies with this mixture using a spoon. Keep aside for 2 hours and then serve. You can store it in an air-tight glass jar. It stays for upto 3 months when refrigerated . This oil free Indian pickle, not only is devoid of fat but also has a restricted quantity of salt. So it is a healthier option to devour with your favourite Indian meal. However, we do not recommend this pickle on a daily basis in huge quantities. Tips for bhavnagri chilli ka achar. 1. While buying fresh chillies look for crisp unwrinkled ones. Make sure they are bright and unbroken. 2. Cut them into thick roundels so stuffing them becomes easier. 3. IF you are not comfortable stuffing the chillies with a spoon, you can stuff with your fingers as was done traditionally. 4. Store the pickle in a glass jar only. Storing in steel canisters or jars can change the taste of the pickle. You can also try other oil-free pickles like Crunchy Vegetable Pickle or Baby Mangoes in Brine. Enjoy mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle | with step by step photos.

Cottage cheese, capsicum and baby corn are coated with a spicy marinade, strung into toothpicks and sautéed till brown and aromatic. And, the perfect combination for this tasty satay team is peanut sauce, which can either be coated on the paneer, capsicum and baby corn satay sticks, or served separately as an accompaniment.

Crispy cream crackers topped with a scrumptious topping of juicy sweet corn and crunchy veggies perked up with tangy lemon juice, Corn on Crackers is made all the more tempting by a garnish of grated cheese and tomato ketchup. A handy snack, this can be had any time to appease a sudden hunger pang, served as a wholesome accompaniment to tea, or offered to guests at a party. It is sure to be liked by all, young and old.

Don’t forget to try this recipe when fresh figs are in season! the figs are tossed in with cubed apples and cucumbers, with blanched almonds thrown in for a nice bite. Lemon juice, fresh pepper and sugar make a heady dressing. Pass it around and enjoy.

The Basic Coriander Green Gravy is a peppy green gravy with a tangy and herby taste, which goes well with potatoes and a lot of other veggies. It has a luscious texture and a vibrant taste, thanks to flavour enhancers like onion, garlic, green chillies and ginger. You can make this gravy and use it immediately, or you can make it in the morning and store it in the fridge. As soon as you are back from work in the evening, just toss in some cooked veggies and salt, to make a tongue-tickling subzi. However, remember that it cannot be preserved even in the fridge for more than a day as it has curds and milk.

gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with 50 amazing images. gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha is a wholesome one dish meal. Learn how to make spinach and cauliflower paratha. To make gobhi paneer palak paratha, Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree. Combine the wheat flour, salt and ghee in a deep bowl and mix well. Add the spinach puree and knead to a soft dough by using enough water. For the stuffing, heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the green chillies and ginger and sauté on a medium flame for a few more seconds. Add the cauliflower, coriander, paneer and salt, mix well and cook on a medium flame for 2 minutes. Then to make spinach and cauliflower paratha, divide the dough and stuffing into 8 equal portions. Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre. Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter. Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides. Repeat with the remaining dough portions and stuffing to make 3 more parathas. Serve hot with fresh curds. Punjabis love food and if it is a paratha made with a perfect combination of paneer, herbs and spices, then it is a perfect breakfast as well as a meal for them. This spinach and cauliflower paratha fulfils all these criteria. This lip-smacking gobhi paneer palak paratha tastes best when served hot with pickles, but all the health conscious can benefit by serving it with probiotic curd. The added advantage is that these parathas can also be carried in a dabba. These unusual, yet delicious healthy Punjabi gobhi paratha are all in one with loads of zinc, vitamin A and vitamin C for shiny hair. The fibre from the use of veggies and whole wheat flour will satiate you for long hours too! Tips for spinach and cauliflower paratha. 1. Serve healthy spinach and cauliflower paratha with curds. See how to make dahi. 2. Always use a spatula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly. 3. Serve gobhi paneer palak paratha with lahsun ki chutney. 4. If you find your dough is not soft enough after cooking one paratha, then just combine the dough and add a little water to it and knead again. 5. Serve gobhi paneer palak paratha with aam ka achar. Enjoy gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with step by step photos.

A healthy version of bhel especially made for kids. This is a great opportunity to add extra vegetables and fruits to your little one’s diet.