The western coast of india generally features coconut-rich food. This malabari curry from the kitchens of kerala is no exception. The veggies rest in a base of coconut milk, and coconut is used in the masala paste also. So, overall the soothing flavour of coconut and the soft feel of boiled vegetables dominate this recipe.

One-dish-suits-all! mint and coriander add an interesting colour and flavour to the crunchy baby corn. Plus, by sautéing instead of deep-frying, we have zapped off the excess calories and pepped up the nutrient-content.

This wholesome wrap can be relished as a complete meal. A delectable fusion of cheesy pepper rice and refried beans pepped up with green garlic sauce makes this must-try. Don’t forget to add sour cream, which widens the range of flavours that play around in this wrap! when fresh green garlic is not in season, use half the quantity of dry garlic.

Just how easy can it be to prepare a lip-smacking dal? Well, we urge you to get into the kitchen and try this Toovar Dal with Onions to experience the magic for yourself! There is nothing about this recipe that makes you think twice. The ingredients are so common, they are sure to be available at home. The procedure is exceptionally simple. And the best part is that the flavour beats even complex recipes hands-down. Homely and satiating, this Toovar Dal preparation is a must-try! Serve with plain rice or jeera rice .

green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | with 15 amazing images green chutney for dhokla is made from a refreshing combination of coriander, coconut, green chillies, lemon juice, sugar and some water which is blended to a smooth paste. The green chutney goes well with dhoklas, Indian snacks, Tikkis and Chillas. I would like to share some important tips to make the perfect green chutney for dhokla. 1. Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning. 2. Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds. 3. Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation. 4. You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon. In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment. Enjoy how to make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches with detailed step by step photos and video below.

This is a radically new way to use sweet potatoes and it is sure to become one of your favourites too! Here, we have grilled the sweet potato slices with olive oil, and laced it with a mind-boggling dressing that combines tangy lemon, peppy coriander, spicy green chillies, a bit of this and a bit of that, to give you a tasteful treat. The grilled sweet potatoes not only have a wonderfully deep flavour but also a nice texture that is a little crisp outside and succulent inside. This makes the Grilled Sweet Potato in Lemon Coriander Dressing doubly special! Have a go at other sweet potato recipes like the Sweet Potato and Sesame Croquettes or Masala Sweet Potato Fries .

power poha recipe | healthy kabuli chana poha | protein poha | protein rich breakfast | with 16 amazing images. Power poha is a protein rich breakfast for people of all ages. The addition of white chick peas make healthy kabuli chana poha. Bright yellow poha, interspersed with everybody’s favourite kabuli chana, with tomatoes for added brightness and lemon juice for a refreshing tang, protein poha is quite appealing. Learn how to make protein rich breakfast. To make power poha, first wash and drain the poha. Then begin by tempering cumin seeds in hot oil. Add onions to it and sauté and cook the tomatoes too. Add spices powders like chilli powder and turmeric powder and cook them too. Add soaked poha, sugar, coriander, sugar and salt and mix and cook for 2 minutes. That’s it, healthy kabuli chana poha is ready for serving. Iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. Thus iron-rich poha and protein-rich kabuli chana, healthy kabuli chana poha is an ideal breakfast that provides for your kids’ active days and constant growth. Squeeze some fresh lemon juice over the protein poha for sure, as that Vitamin C in it will further help in the absorption of iron. Serve it to kids or adults, all will enjoy. Senior citizens who cannot chew well can also try this poha. Remember that the kabuli chana should be well cooked or rather slightly over cooked for them. This protein rich breakfast is a family fare. Enjoy power poha recipe | healthy kabuli chana poha | protein poha | protein rich breakfast | with step by step photos.

whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast | with 37 amazing images. whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast is a sumptuous snack made without too much effort. Learn how to make Indian chapati chivda. To make whole wheat roti chivda, make the chapatis. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes. Add the garlic paste, lemon juice, turmeric powder and salt and sauté on a medium flame for 1 minute. Add the roti pieces, coriander and powdered sugar, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve immediately. Indian chapati chivda is a light and tasty snack, which can be made with fresh or leftover rotis. The rotis are shredded and sautéed with a tempering of cumin seeds and other tasty ingredients like onions, green chillies and garlic. A dash of lemon juice and a garnish of finely chopped coriander leaves imparts a fresh flavour to the leftover roti chivda making it a delight to munch on. Relish this immediately after preparation, with a cup of hot chaai. A variation to this quick breakfast is to avoid the use of onions and garlic and cook the roti on a slow flame till the roti is slightly crisp. This can be cooled and carried to work to be enjoyed with friends and colleagues. You can use leftover rotis to make other tasty recipes like chapati masala noodles and dahiwali roti. Tips for whole wheat roti chivda. 1. To enjoy its texture, tear the roti into bite sized pieces. 2. We suggest you use a broad pan so tossing and stirring is easier. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. If you wish to carry this chivda in dabba, avoid the use of onions and garlic. Enjoy whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast | with step by step photos.

Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with 40 amazing images. Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk is a one dish meal with a rich coconut milk flavour. Learn how to make Ceylon rice noodles. To make Ceylonese curry, combine the coconut milk and cornflour in a bowl and mix well till no lumps remain. Pour the coconut milk-cornflour mixture in a deep kadhai, add 1 cup of water mix well and cook on a medium flame for 1 minute. Add the soaked fenugreek seeds, curry leaves, green chillies, coriander seeds powder and chilli powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the onions, tomatoes, turmeric powder, salt, peppercorns and cinnamon, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Divide the curry into 6 equal portions and keep aside. To serve Ceylonese curry with rice noodles, place ¾ cup of rice noodles in a bowl, pour 1 portion of the Ceylonese curry over it and top it with little sambol chutney. Repeat step 1 to make 5 more portions. Serve immediately. Ceylon’s cuisine is characterized by the abundant use of coconut, which is available ample in that country. In this particular Ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. It is topped on Ceylon rice noodles. The rice noodles and the curry strike a contrast in hue, texture and flavour too!. For an absolute Ceylonese experience, serve this rice noodles with coconut milk with sambol chutney. Tips to make Ceylonese curry with rice noodles. 1. Drain the rice noodles well once cooked and keep aside. 2. While making Ceylonese noodles, make sure you stir in well in between to avoid it from curdling. 3. You can keep the curry ready in advance. Enjoy Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with step by step photos.

Innovative to the core, the Dhokla Simla Mirch is an easy but amazing dish that is sure to earn you laurels. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of sesame seeds and other ingredients is a perfect finishing touch to this unique dish, and makes it absolutely irresistible!

This is one of the most fabulous ways to consume sprouted moong. Teamed up with Vitamin C rich colourful capsicums, juicy zucchini and yummy apples, the fibre rich sprouts turn into a terrific treat for your taste buds. Apple adds a nice fruity note to the Zucchini and Bell Pepper Sprouted Moong Salad, while lemon adds a zesty tanginess. Enjoy this salad immediately after tossing, while the textures are still crisp and fresh. Cabbage and Moong Dal Salad , Lemony Yoghurt Salad , Lettuce and Apple Salad With Lemon Dressing , Lettuce and Paneer Salad in Sesame Dressing , Orange Sesame Tabbouleh , Pear, Apple and Date Salad with Orange Dressing , Sprouts, Spring Onion and Tomato Salad , Stir-fried Paneer, Broccoli and Baby Corn Salad and Whole Masoor Salad are few more nutritious salads to enjoy during pregnancy.

tomato and cucumber open sandwich | cucumber and tomato chutney sandwich | healthy Indian tomato cucumber toast | with 16 amazing images. healthy Indian tomato cucumber toast is actually a cucumber and tomato chutney sandwich made with whole wheat bread. This tomato and cucumber open sandwich is a quick recipe to make made with chutney, tomatoes, cucumber, and butter. tomato and cucumber open sandwich is always a pretty sight because you get to see all the yummy ingredients in it! This tangy, crunchy cucumber and tomato chutney sandwich is a lot more tempting because of the contrasting colours of the tomato and cucumber slices, and the inviting aroma of herbs like mint and coriander, which is highlighted further by the fresh scent of lemon juice. Just make sure you serve the cucumber and tomato chutney sandwich immediately on preparation before the toppings let out water and make the bread soggy. Perfect to have for a healthy breakfast. If you wish, you can use multigrain bread to make the tomato and cucumber open sandwich even healthier. Tomato and Cucumber Open Sandwich and Coffee Frappe make an apt combination to satiate you in a tasteful way when you are oh-so-hungry! Learn to make tomato and cucumber open sandwich | cucumber and tomato chutney sandwich | healthy Indian tomato cucumber toast | with detailed step by step recipe photos and Video below.

Green field beans, long-grained rice and fresh green herbs, cooked in an earthen pot… the experience is truly heavenly! lilva or fresh vaal is available only during a season that lasts three to four months, so make the most of it while it lasts. The delicious green masala used in this recipe is truly delectable, so if you are reminded of it when lilva is not in season, make this rice with cauliflower and green peas instead. It tastes equally good.

oats bhel recipe | oats and poha bhel | healthy oats bhel | with 15 amazing images. oats bhel recipe is a healthy oats bhel. Made from oats, poha (beaten rice), onions, tomatoes, chutney, peanuts, anar and masala, oats and poha bhel is a perfect evening snack to have. Who does not like to munch on bhel, the all-time favourite Indian roadside snack? The spectra of flavours and textures packed into a bowlful of bhel is truly mind-boggling and makes it a hot favourite with young and old alike. We recreate the same wonderful experience in a healthier way, for kids to enjoy oats bhel as an after-school treat. Oats and poha are roasted till crisp and perked up with crunchy peanuts, tongue-tickling chutneys and juicy veggies in oats bhel. Do not forget to add a dash of lemon juice as it is instrumental in boosting the flavours of the oats bhel. You can also treat your kids to other healthy snacks like the Moong Sprouts Dosa and Multigrain Palak Paneer Roti. Learn to make oats bhel recipe | oats and poha bhel | healthy oats bhel | with step by step photos below.