masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images. masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha. To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd. Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan. The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal. Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney. Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos.

Spicy, tangy and simply brilliant, the Barbeque Sauce is a versatile ingredient that can be used not just for barbecues, but also in dishes like sizzlers and stir-fries . From the warmth of pepper to the tanginess of tomatoes and the unique taste of Worcestershire sauce, this Barbeque Sauce brings together a range of flavours to give you a delightful experience. Toss in some veggies and make a quick stir-fry, or serve this sauce as an accompaniment to give an exotic touch to a simple starter . This recipe for Barbeque Sauce is particularly easy to make but tastes simply fab, even without using charcoal.

seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with 14 amazing images. seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | is a quick fare ready in 25 minutes. Learn how to make semiya pulao. To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside. Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the green peas and carrot and sauté on a medium flame for another 2 minutes. Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds. Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the lemon juice and mix well. Discard the cinnamon, clove and cardamom from the seviyan pulao. Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box. The exciting noodle-like appearance of vermicelli really works in favour of the sevai pulao, making it a hot favourite with kids. They love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the semiya pulao not only visually appealing but a real treat to the taste buds too! Vermicelli pulao for breakfast and lunch box treat is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours If you like seviyan pulao then try Palak Chana Pulao, Spicy Sprouts Pulao, Bulgur Wheat Pulao and other 200+ pulao recipes from our collection. Tips for seviyan pulao. 1. Dry roast the vermicelli on a slow to medium flame only. Also remember to stir it continuously as it tends to burn quickly. 2. You can also use other popular vegetables that we generally add in pulao recipes like onion, French beans, cauliflower, capsicum etc. 3.This pulao is moderately spiced. You can even add garlic paste, and ginger-green chilli paste to make it more tongue-tickling. 4. Do not cook after adding lemon juice. It might lend a bitter taste to the pulao. 5. Discard the cinnamon, clove and cardamom before serving. 6. Remember to cool pulao completely before packing. Enjoy seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with step by step photos.

A traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses. Sprouting not only increases the protein content but also makes the dish easier to digest and richer in calcium. While some methods of preparation use kokum, we have used tomatoes for tang so that it can be made easily by everybody, even in regions where kokum is not available.

Brimming with antioxidants – vitamin A and C, this tangy drink gives you the resistance you need to fight the pollution, stress and infections that you face every day. A glassful of Lemony, Tomato, Orange and Carrot Juice for breakfast is also sure you wake up every cell in your body with its vibrant colour and flavour. The best part is that carrot mellows the tartness and tanginess of the citrus ingredients very well, making the drink very pleasant to taste.

virgin mojito recipe | mint mojito mocktail | Indian virgin mojito summer drink | virgin mojito mocktail with mint and lemon | with 16 amazing images. virgin mojito recipe | mint mojito mocktail | Indian virgin mojito summer drink | virgin mojito mocktail with mint and lemon is a perfect summer thirst quencher and suitable for parties too! Learn mint mojito mocktail. To make virgin mojito, take a tall glass, put 3 lemon slices, 10 mint leaves, 2 tbsp powdered sugar and 1 tsp lemon juice and muddle it for 1 to 2 minutes. Add 2 pinches of salt, 6 ice cubes and ½ cup chilled soda and mix well using a stirrer. Repeat steps 1 and 2 to make 1 more glass. Serve immediately. Indian virgin mojito summer drink a nice minty drink that adds more punch to your conversations! Ideal to serve at parties, this refreshing drink has an interesting mouth-feel and the invigorating flavours of mint and lemon. The lemon juice further imparts a mild tangy flavour to the drink, while a pinch of salt sets it apart from other common mocktails! Since the ingredients are muddled together and not blended, there are tidbits to bite, making each sip of the virgin mojito mocktail with mint and lemon more exciting. What adds zing to this virgin mojito is the addition of soda. If you wish you can also use any lemon flavoured aerated water instead of soda. You can also try other mojito recipes like watermelon mojito and orange mojito. Tips for virgin mojito. 1. Always use soda that is chilled. 2. To muddle the ingredients is very important, make sure you do it well. You can also use a spoon or a pestle if you do not have a muddler. 3. To serve it immediately is very important to enjoy the fizz. Enjoy virgin mojito recipe | mint mojito mocktail | Indian virgin mojito summer drink | virgin mojito mocktail with mint and lemon | with step by step photos.

apple banana smoothie recipe | healthy banana apple smoothie | Indian apple banana smoothie with yogurt | with 16 amazing images. apple banana smoothie recipe | healthy banana apple smoothie | Indian apple banana smoothie with yogurt is a perfect to quench thirst and treat yourself on hot days. Learn how to make healthy banana apple smoothie. To make apple banana smoothie, combine all the ingredients and blend in a juicer till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 4 individual glasses. Serve immediately. Two common fruits blend together is this Indian apple banana smoothie with yogurt. The mild flavours of apple and banana complement each other, and give your day a gentle but filling start. The rich taste of this thick and luscious apple banana smoothie makes it a special treat that is incomparable to other milkshakes. You can also try other smoothies for breakfast like Black Grape Smoothie or Almond Banana Smoothie. You can gain in instant energy from banana and some fibre from the unpeeled apple used in this healthy banana apple smoothie. Curd will add on to your protein and calcium intake of the day. Tips for apple banana smoothie. 1. Chop the banana and apple just before making the smoothie, else they tend to discolour. 2. Use fresh curd to restrict the amount of sugar in this smoothie. 3. To make this smoothie healthy, if you wish you can substitute sugar with honey. apple banana smoothie recipe | healthy banana apple smoothie | Indian apple banana smoothie with yogurt | with step by step photos.

Apple is a multi-talented fruit that can be baked, chilled, juiced and of course served as it is! it is especially useful in desserts, as a filling. The soft and moist yet crisp feel of apple is much liked by all, whether it is in the form of a crumble or a pie. This easy recipe can be made quickly using the Microwave and served with Rich Vanilla Ice-cream for an exotic feel. Remember to rub together the butter and flour until fine crumbs are formed.

rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with 33 amazing images. rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss is a satiating protein rich soup. Learn how to make kidney bean soup. To make rajma soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree. Add ½ cup water and mix well. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Add yellow capsicum, green capsicum and spring onions greens. Serve rajma soup hot. This savoury kidney bean soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes, capsicum and lemon juice helps in the absorption of iron during digestion. This healthy Indian rajma soup is a thick soup with just 68 calories per serving. It is perfect to enjoy in between meals and also a light dinner with baby spinach and apple salad in curd lemon dressing. With only 9.2 g of carbs per serving, this rajma soup for weight loss is a wise choice for diabetics too. With no cholesterol from this soup, it can be added a healthy heart menu as well. For senior citizens avoid the topping, so they can enjoy hot thick soup. Tips for rajma soup. 1. Remember not to brown the onions. Just fry them lightly. 2. Two types of kidney beans are available in India. There are the Kashmiri beans which are the small ones. You also get large kidney beans. You can use either of the beans to make this soup. 3. Adding chilli powder is optional. Use a hand mixer to blend the soup as there is a lot of liquid to blend. 4. Also you can use a hand mixer when the soup is hot and you don't have to wait 15 minutes to cool the rajma soup. Never put any hot liquid in a mixer if you want to use it for this recipe. 5. Don't strain the soup as you will lose the fibre. Enjoy rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with step by step photos.

The thoughtful combination of juicy watermelon and pulpy guava laced with lemon juice results in a stunning juice that has a unique mouth-feel. Remove the seeds from the watermelon first, as the juice is not to be strained after blending. If you strain, you will lose the grainy texture. Savour every sip slowly to relish the well-balanced flavour and satiating texture of this Watermelon and Guava Juice.

Make the most of mangoes when they are in season, because it is undoubtedly the King of Fruits and continues to prove its mettle year in and year out! This year, make sure you relish this tongue-tickling Mango Salsa too. Made of Alphonso mangoes, a few crispy veggies, chillies and herbs, this salsa brings together a gamut of sweet, sour and spicy flavours to entice your taste buds. It has a nice chunky mouth-feel too. Serve it at summer parties with nice and crispy nacho chips! You can also try other salsa recipes like Herbed Jowar Strips with Spicy Orange Salsa or Mexican Salsa .

jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with 22 amazing images. jowar upma is a healthier upma as compared to the traditional rava upma usually made in most households. Learn how to make jowar atta upma. Ready in a jiffy, vegetable jowar upma is a healthy snack you can whip up for breakfast, supper, or just any time of the day. This is made by replacing a large quantity of the refined semolina with fibre and iron rich green peas and jowar flour. Of course, a small portion of rava is used to improve the consistency. To make jowar upma, heat the oil in a deep non-stick pan, add the mustard seeds and urad dal. When the mustard seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 minute. Add the semolina and sauté on a medium flame for another 2 minutes. Add the jowar flour and sauté on a medium flame for 2 more minutes. Add the green peas, green chilli paste, coriander and salt and mix well. Add 3 cups of hot water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the lemon juice and mix well. Serve immediately. To make it healthier, you can also add vegetables like carrot, capsicum and tomatoes to add to the taste, crunch and nutrient quotient. Like with most millet-based foods, it is essential to serve the homemade jowar rava upma immediately. Adults, kids, senior citizens and women with PCOS all can enjoy ½ serving of this jowar atta upma in small quantities as an occasional treat only to satisfy their craving for this South Indian style breakfast. We do not recommend this recipe as a regular healthy fare. It is best avoided for people aiming weight loss. Tips for jowar upma. 1. Do not over boil the green peas. They should be slightly crunchy. 2. After adding the hot water, ensure to stir continuously to avoid lump formation. 3. Avoid cooking after adding lemon juice to avoid losing its vitamin C content. Enjoy jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with step by step photos.

beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with 44 amazing images. A beautiful subzi for valuable good health, beetroot tikki in spinach gravy features a colourful and thoughtful combination of ingredients. Learn how to make beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the healthy beetroot kofta curry recipe fibre-rich too. Tips to make beetroot tikki in spinach gravy: 1. Make sure to immediately place the tikkis on hot greased tava. 2. Add the beetroot tikki in the gravy just before serving otherwise they will melt. 3. Oats are added to absorb the excess moisture of the tikki mixture. Enjoy beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with detailed step by step photos.

chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with 36 amazing images. chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice is a slightly healthy variation to white rice pulao. Learn how to make chana pulao. To make chick pea and mint rice, heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute. Serve hot with low-fat curds. An all-rounder that contains ingredients from three groups – cereals, pulses and veggies, the instant pot chickpea brown rice is a satiating one-dish meal. The kabuli chana are a source of protein which adds satiety. The brown rice and mixed veggies used in this healthy chana pulao provide not just nutrients but also slightly high amounts of fibre, which can be beneficial for heart patients. All you need is to serve this quick and easy rice with a bowl of calcium-rich low-fat curds to make a meal. We have used brown rice to make it slightly healthy, however it is still high in carbs. So we do not recommend this pudina chana pulao to diabetics, heart patients and weight-watchers, in huge quantities and for frequent consumption. One way to reduce the low on the glycemic load of this meal is to also have a bowl of healthy salad or sabzi too with this pulao and a bowl of curd. Tips for chick pea and mint rice. 1. The brown rice needs to be soaked for 2 hours and chick peas need to be soaked for 8 hours, so plan for this recipe in advance. 2. To save time on the day of cooking, you can cook the chickpeas and store them refrigerated the previous day. 3. Do not chop the mint too much in advance. This might lead to loss of colour and freshness. 4. The brown rice cooked for this pulao should have each grain separate. Do not cook till it is mushy. 5. Do not cook too much after adding lemon juice. It might make the pulao bitter. Enjoy chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with step by step photos.