tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images. tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi. Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating tendli masala. To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora batata nu shaak, so do not omit it although very little in quantity. Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas. Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi. Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below.

onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | With 14 amazing images. onion tomato koshimbir is a simple side dish which can be served with any Indian meal of roti and sabzi. Learn how to make kanda tomato koshimbir. To make onion tomato koshimbir, combine the onions, tomatoes, sugar, coriander and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, green chillies and sauté on a medium flame for a few seconds. Pour the tempering over the tomato-onion mixture and mix well. Serve immediately. Easy to prepare, it just involves chopping the veggies and giving a phodni’ them with traditional ingredients. The word ‘phodni’ is a Maharashtrian word which in simple terms means tempering. Raw and juicy, it is quite refreshing, onion tomato salad is considered an essential accompaniment for a Maharashtrian meal. Remember that the asafoetida, though used very mildly, play very important roles in improving the aroma and flavour of this dish, so forget to add it! You can also add a dash of lemon juice as well, to enhance the flavour of this Maharashtrian tomato koshimbir further. This kanda tomato koshimbir is a weight-watchers delight. The onions are considered to be heart friendly because of the presence of antioxidant Quercetin in it. The tomatoes, on the other hand, are brimming with lycopene – another antioxidant. Both of them together help to reduce inflammation in the body and protect organs like heart, liver, kidney, skin etc. With 1 g of fibre per serving, this healthy onion tomato salad is a good snack in between meals for women with PCOS and aiming weight loss. The fibre in it will also aid in weight loss. Moreover, you will not reach out for unhealthy snacks as this salad keeps you satiated. Tips for onion tomato koshimbir. 1. While this recipe has chopped onions and tomatoes, you can also use thinly sliced veggies as a variation. 2. You can add ½ tsp of sugar to balance the tanginess of tomatoes if you wish to. 3. If you are carrying this salad to work, it would be advisable to carry salt in a small container and add it to the salad and toss it just before eating. Enjoy onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | with recipe below.

laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with 37 amazing images. laal methi ka saag recipe is a simple stir fry of red amaranth leaves tossed with freshly grounded spices. Learn how to make laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | The laal methi ka saag recipe has simple, fresh and subtle flavours. Amaranth is a powerhouse of vitamins and Iron. It is considered as a super food. This recipe is a delicious and healthy Indian diabetic sabzi recipe. You can add a slight sweetness with the use of jaggery is added to balance the whole flavour. Serve this healthy laal mathi ki sabzi dish along with some spicy thepla and raita by the side. Tips to make laal math sabzi: 1. Thoroughly wash and clean the red chawli leaves. 2. Add finely chopped garlic in the tempering for the added flavours. Enjoy laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with detailed step by step photos.

healthy kaddu ki sabzi recipe | kaddu ki sookhi sabzi | bhoplya chi bhaji | Indian style pumpkin sabzi | with 36 amazing images. healthy kaddu ki sabzi recipe is a unique everyday sabzi which can be enjoyed with phulkas and chapatis. Learn how to make Indian style pumpkin sabzi. A tempering of varied seeds like fennel, fenugreek, mustard and cumin gives this Indian style pumpkin sabzi a brilliant aroma and flavour, while a dash of dry mango powder gives it a tongue-tickling tang. Enjoy this delicious recipe with whole wheat chapatis. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. If you wish, you can avoid the use of sugar completely. At the bottom of the page we also show you how to make zero oil kaddu ki sabzi with detailed step by step images. Tips for healthy kaddu ki sabzi. 1. Use coconut oil for a healthier diet and say no to processed seed oils. 2. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 3. IF you are avoiding the use of sugar, reduce the amchur powder to 1/4 tsp. Enjoy healthy kaddu ki sabzi recipe | kaddu ki sookhi sabzi | bhoplya chi bhaji | Indian style pumpkin sabzi | with step by step photos and recipe below.

kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with 30 amazing images. kaddu ki sabzi is a healthy Indian sabzi made from bhopla. Learn to make Rajasthani pumpkin sabji. A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming kaddu ki sabzi into a zesty treat! This Rajasthani -style kaddu ki subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the kaddu ki sabzi a classic Rajasthani flavour. A sprinkling of dry mango powder adds an exciting tanginess to this kaddu ki sabzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. At the bottom of the page we also show you how to make microwave kaddu ki sabzi with detailed step by step images. Tips for kaddu ki sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. Serve kaddu ki sabzi hot with curds and bajra roti. Enjoy kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with step by step photos.

A tantalisingly flavourful bhaji prepared with aromatic dill leaves, the Shepu chi Bhaji is an all-time favourite Maharashtrian accompaniment. You are sure to enjoy the herby flavour of dill, which is enhanced further by the addition of onions, and balanced well by soaked chana dal. A traditional tempering boosts the aroma and flavour of this herby subzi manifold making it a sure-shot hit with the whole family. Garnish generously with coconut and serve it fresh, as it could become watery if left to stand for a long time.

You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. Have you ever tried using its leaves, which are a storehouse of folic acid and iron? Chawli bhaji is a simple but tasty preparation of chawli greens. A purée of the greens tempered with a traditional combination of mustard, urad dal and chillies that is very common in South Indian cooking. Since the chawli leaves are naturally bitter so you may find a little bitter taste in the subzi.

nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with 18 amazing images nylon khamman dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! These Gujarati nylon khamman dhokla are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”! I would like to give you some tips/suggestions to make a perfect nylon khamman dhokla. 1. Add the lemon juice and salt to the dough. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool). The lemon juice (or citric acid) and fruit salt create a fizzy reaction which results in soft, spongy khaman. 2. Mix well using a whisk to get a smooth Nylon Khamman Dhokla batter. The batter will have to mixed very well as the sugar needs to dissolve properly. If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved. 3. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking. 4. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. 5. Gently mix the fruit salt in the batter till just mixed. Do not over mix the batter, it should be airy and fluffy like this! 6. Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in. Serve nylon khamman dhokla with green chutney. Enjoy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with detailed step by step photos.

mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.

yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with 30 amazing images. yellow moong dal handvo is a popular savoury cake among the natives of Gujarat. Here, we have replaced rice with lentils in order to enhance the recipe's protein content. Semolina adds crunch and makes the handvo crisper. Cut yellow moong dal handvo into pieces after cooling slightly, as it will be soft inside and you will not get proper pieces. Tempering adds the flavour to this dish, but those who are health conscious can omit it or use only 1 tsp oil for tempering. Main ingredients for yellow moong dal handvo. Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo. Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile. Pro tips for yellow moong dal handvo. 1. Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute. 2. Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy. 3. Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product. Enjoy yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with step by step photos.

dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry | with 31 amazing images. dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry is a simple sabzi for everyday menu. Learn how to make Rajasthani dahi chane ki sabji. To make dahi chane ki sabzi, combine the curds, besan, turmeric powder, green chiili paste, chilli powder, salt and ½ cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside. Heat the oil in a deep non-stick kadhai, add the cumin seeds and mustard seeds. When the seeds crackle, add the kala chana and curds-besan mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve immediately garnished with coriander. Also called Jaisalmer ke chane this dish of red chana simmered in a curd gravy. This dish is very easy to prepare and uses minimal ingredients, and you are assured of a perfect result provided you take care while adding the curds and besan mixture into the chana. The secret is to stir it continuously till it comes to a boil, to prevent the curd gravy from splitting. Traditionally, this Rajasthani dahi chane ki sabji is served with missi roti as the two complement each other well in flavour and texture; the curd-based subzi offsets the dryness of missi rotis beautifully. However, you can serve black chickpea and curd curry with any type of rotis or even puris. Tips to make dahi chane ki sabzi. 1. When you are cooking the brown chana and curd besan mixture, make sure you do not cook it on a high flame. You can soak and boil the brown chana previous day and in the morning cook the sabzi. Enjoy dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry | with step by step photos.

papad poha recipe | Diwali jar snack | quick Gujarati papad poha chivda | roasted papad poha (roasted flat rice flakes with papad) | papad poha is a crunchy jar snack which is a variation on the famous poha chivda recipe. Learn how to make roasted papad poha (roasted flat rice flakes with papad). Flaked rice and papad sautéed with spices, peanuts and dry coconut is what describes this quick Gujarati papad poha chivda. It is perfectly balanced with a little powdered sugar. The use of powdered sugar is a must so that it mixes well with the chivda. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. To make papad poha, roast the beaten rice in a broad non-stick pan for approx. 3 to 4 minutes or till it is crisp, while stirring occasionally. Keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the peanuts and dry coconut and sauté on a medium flame till they turn golden brown in colour. Add the asafoetida, turmeric powder, green chillies, curry leaves and roasted chana dal and sauté on a medium flame for a few more seconds. Add the roasted beaten rice, sugar, salt and crushed roasted papad, mix well and cook on a medium flame for 1 minute. Cool and store in an air-tight container. In India it is a common practice to share your home made goodies with love with your friends and family. This Diwali enjoy this Diwali jar snack, during the festival of lights. You can also make this roasted papad poha (roasted flat rice flakes with papad) can be stored in an air-tight container for several days. All you need to do is to add the roasted and crushed papad to it just before you are ready to serve. Use dry coconut and not fresh coconut for this chivda recipe. Cut them into thin pieces lengthwise and fry them. The crunch they lend in this papad poha is quite unique and pleasurable. Try other chivda recipes like Poha Oats Chivda and Jowar Dhani Chivda. Tips for papad poha. 1. Use a thin variety of poha commonly known as "nylon poha", to make a crispier snack. 2. Also roast the poha on a slow flame and stir continuously to avoid it from burning. 3. At step 4, do not sauté too much else the turmeric might burn and give a black colour to the poha. 4. Remember to cool completely (for at least 1 hour) before storing in an air-tight container. Enjoy papad poha recipe | Diwali jar snack | quick Gujarati papad poha chivda | roasted papad poha (roasted flat rice flakes with papad) | with recipe below.

american sweet corn salad | sweet corn veg salad recipe | with 12 amazing images. Juicy sweet corn and capsicum dressed in vinaigrette and garnished with tomatoes and spring onions, the american sweet corn salad offers a perfect blend of sweet and tangy flavours, juicy and crunchy textures, in one delightful bowlful. This sweet corn veg salad recipe is best enjoyed cold, so prepare it a little ahead of meal-time and pop it into the fridge. I would like to share some important tips to make the perfect american sweet corn salad. The easiest way to boil corn kernels is to cook in a pressure cook. This is not only the fastest way to cook but also prevents loss of nutrients. Avoid adding salt while cooking as it may cause the corn kernels to toughen up. For a hearty meal serve the American Sweet Corn Salad along with Carrot and Spinach Soup or any other soup of your choice and Masala Bread Loaf or Cheesy Bread Fingers. Enjoy how to make american sweet corn salad | sweet corn veg salad recipe with detailed step by step photos and video below.