Loads of tomatoes and tamarind give this Hyderabadi Khatti Dal a tongue-tickling tanginess, while a splash of spice powders and other pungent ingredients like ginger, garlic and green chillies add to its finger-licking taste! This everyday dal is made very frequently in Hyderabadi homes, and is one of the undisputed favourites in that region. It is enjoyed hot and fresh with plain rice or rotis. You can also try other Hyderabadi dishes like Bakar Khani Naan and Sheermal .

garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam | garlic rasam is a famous delicacy from Chettinad. Learn how to make South Indian poondu rasam. A variety of rasam recipe features on South Indian menus. As dal is to the West of India, rasam is to the South of India. As the name says this pepper garlic rasam, has peeled garlic cloves simmered in tamarind water. The final tempering of mustard seeds and chillies truly perks up the flavour and aroma of the rasam. Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy. To make garlic rasam, poondu rasam, first make the masala. In hot coconut oil saute black pepper, Kashmiri red chilli, chana dal, coriander seeds and cumin seeds for 3 minutes. Cool and blend to a smooth powder. Then temper the rasam. In coconut oil saute garlic and keep aside. In another pan add tamarind water and salt and boil for 7 minutes. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the red chillies and sauté for a few seconds. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot. South Indian poondu rasam imbibes the goodness of garlic, this is good for digestion as well as for general well-being due to its anti-bacterial and anti-inflammatory property. Chewing on garlic has heart strengthening benefits too. But for those who do not like it raw, can make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. However, if you cannot tolerate sour foods avoid this recipe as it has tamarind water. Tips for garlic rasam, poondu rasam. 1. You can make the masala in advance and refrigerate it. 2. Roast the masala on a slow flame only, else it might burn quickly. 3. As a healthy accompaniment, you can serve Low Calorie Medu Vada – a non fried counterpart. Enjoy garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam.

rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | | with 32 amazing images. South Indian rasam is the basic recipe cooked in every household of the South virtually everyday! Learn how to make rasam with rasam powder. There is no place like home, and nothing as soothing as homemade food! In short, a South Indian would say, “Ah, Rasam!” The homeliest of South Indian recipes, rasam with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves. To make rasam, in a pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table. The touch of tempering of mustard seeds and curry leaves in ghee towards the end of cooking is the final flavourful touch to this sumptuous fare. Enjoy restaurant style rasam like a soup or have it with Medu Vada, Idli or Rice. So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that rasam has become famous in Indian restaurants across the world as a soup! Tips for rasam. 1. We recommend you use measuring spoons for each ingredient of rasam powder and master making this famous South Indian spice blend. 2. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp (you can do it with your hands itself) and discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp. Enjoy rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | with recipe below.

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images. sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi is a simple no-fuss cooking Indian fare. Learn how to make healthy sukha mung. To make sukha moong, soak the moong in enough water in a deep bowl for 15 minutes. Drain. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders. An aromatic tempering of mustard and cumin seeds boosts the taste of the sukha moong, transforming it into delicious fare. It is so easy to make that you can make it on any day. This healthy sukha mung is an excellent source of protein and iron, along with few other nutrients like phosphorus, fibre, folic acid and B vitamins. While fibre helps to have a healthy gut, folic acid is necessary for a healthy heart and for brain health. B vitamins, though required in small amounts, have a big role to play in energy metabolism. Traditionally dry whole mung sabzi is served with with Kadhi and Rice , or Kadhi and Rotlis. But as a healthy option this sabzi tastes best with Multugrain roti or Methi ki Missi Roti. Tips for healthy sukha mung. 1. Remember to soak the moong. We have soaked it for 15 minutes, but if time permits soak it for about an hour. This helps to speed up the cooking process. 2. Ensure that the moong is not over cooked and soft. It should be cooked and yet maintain its whole texture. It should not be mushy. 3. Enjoy it hot and fresh. However, it can be carried to work. It stays fresh for 4 to 5 hours. Enjoy sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with step by step photos.

pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with 25 amazing images. pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi is a uniquely flavoured sabzi. To make pineapple capsicum and tomato sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the pineapple, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the carom seeds, sesame seeds, chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the coconut and coriander and mix well. Serve hot. Here comes a chunky sweet and spicy pineapple sabzi that will tickle your taste buds! The teamwork of pineapple, capsicum and tomatoes produces an excellent mix of flavours and textures, ranging from crisp to juicy and tangy to spicy. Carom seeds and sesame seeds along with a couple of spice powders add to the natural flavour of the veggies making this an accompaniment par excellence. What makes this bell pepper with pineapple sabzi all the more interesting is the fact that it uses simple, everyday spices and powders, and the procedure is also hassle-free, so you can opt to make this on any day. Serve this Indian pineapple and vegetable sabzi with rotis or parathas. You won’t miss an accompaniment like pickle with this combo. Tips for pineapple capsicum and tomato sabzi. 1. Prefer a sweet pineapple to make this sabzi, so it balances the tanginess of tomatoes. 2. Cut the pineapple, capsicum and tomato into big cubes as they tend to shrink on cooking. 3. A broad non-stick pan is the best to make this sabzi as it will ensure uniform cooking. Enjoy pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with step by step photos.

potato handvo recipe | bateta no handva | instant potato handvo | with 32 amazing images. batata handvo is a unique handva recipe made with potatoes and spicy cheesy stuffing. It is easy to make and is a great dish to serve for breakfast or keep for a tiffin box. Learn how to make potato handvo recipe | bateta no handva | instant potato handvo | instant potato handvo is a delightful Gujarati snack that combines the flavors of potatoes with the unique texture of veggies, cheese and tempering. It is crispy on the outside and gooey cheesy inside. The roasted sesame seeds phenomenally boost the aroma of this dish, making it truly irresistible. It is quick and prepared in under 30 minutes. cheesy potato handvo is generally served with spicy green chutney and ketchup. It is easy to make and loved by all kinds of age groups. Do give this one a try! pro tips to make potato handvo recipe: 1. Make sure the batter is spread evenly to ensure even cooking. 2. Add your favorite vegetables to the batter: This will make the handvo more nutritious and flavorful. 3. Add a tempering of mustard seeds, sesame seeds, and curry leaves: This will enhance the flavor of the handvo. 4. If the potatoes have excess moisture, then just add a little more cornflour to make the dough. Enjoy potato handvo recipe | bateta no handva | instant potato handvo | with detailed step by step photos.

If you love tacos, wraps and just veggie-loaded snacks, you will love this stuffed dosa too! The Stuffed Moong Sprouts Dosa is a filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for haemoglobin). It is also an innovative and tasty way to consume left-over sprouts, fortified with veggies like cabbage and carrot and flavoured with peppy chaat masala!

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with 25 amazing images. jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji is a dry sabzi which can be enjoyed as a daily fare. Learn how to make sukha baingan sabzi. To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes. Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute. Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally. Serve hot. What is there to complain about baingan if it is prepared interestingly? Most of us will love this dish of aubergines. The technique of marinating the aubergines with salt and turmeric powder before cooking ensures that the quick eggplant sabji is not just quick but also very easy to make. What lends a peculiar contrast in texture and flavour is the use of sesame seeds along with mustard seeds for tempering in sukha baingan sabzi. You will also like the contrasting taste of cashews in this sabzi. Serve it with hot phulkas and dal to make a satiating meal. Tips for jhatpat baingan sabzi. 1. Cut the brinjals just before cooking, else they tend to discolour due to oxidation. 2. Remember to cook the sabzi on a slow flame so it does not burn. Enjoy jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with step by step photos.

coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images. coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney. The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one. Here, coriander pachadi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy. This coriander pachadi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma. It can also be served with rice preparations that have a soft flavour like dal khichdi, coconut rice or lemon rice. The spicy chutney complements mild flavours very well indeed. Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images.

healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss | with 20 amazing images. healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss is an accompaniment, but practically a healthy snack in itself. Learn how to make kaddu ka raita. To make healthy pumpkin raita, combine the curds and salt in a deep bowl and mix well using a whisk. Add the pumpkin and mix gently. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafoetida and curry leaves and sauté on a medium flame for a few seconds. Pour this tempering over the pumpkin-curd mixture and mix gently. Refrigerate for atleast 1 hour and serve chilled. The tasty pumpkin raita is an easy but elegant recipe that brings together the mellow tang of curds with the pleasing sweetness of pumpkin. The parboiled pumpkin gives the raita a nice mouth-feel while a simple, traditional tempering gives it a peppy aroma and good flavour. A tasty and refreshing accompaniment, this raita can perk up any meal. This healthy pumpkin raita has many benefits to its credit. Firstly, pumpkin is low in calories. So this raita is perfect for weight-watchers. Further, though not very high in fibre, it has antioxidants like vitamin A, vitamin C, lutein and zeaxanthin. These antioxidants help reduce inflammation in the body and increase our immunity. This pumpkin raita for weight loss can also be included by diabetic and heart patients. They can make their choice between low fat curd and high fat curd. The low fat counterpart of curd has all the nutrients like protein and calcium, but minimal fat. For diabetics, it would be best to restrict to half serving size. This is because the glycemic index of pumpkin is high, but glycemic load is less. Tips for healthy pumpkin raita. 1. Use fresh curd for best flavour. 2. If you are on a fat restricted diet, then prefer to use low fat curd. 3. Ensure that after parboiling, the pumpkin is slightly crunchy and not completely soft. Parboiled pumpkin has a pleasant mouthfeel. You can also try other pumpkin recipes like the Pumpkin Kootu and Pumpkin Paratha. Enjoy healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss | with step by step photos.

Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it. Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to match it with fresh, raw cashews, while the Maharashtrains like it with rice. Rice and tendli are cooked with assorted spices and grated coconut, resulting in a sumptuous meal. You can even try making this with brinjals instead of tendli. Serve hot garnished with cashewnuts, and simply tuck in to this Maharashtrian special.

Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with 25 amazing images. Bengali mixed vegetable sabzi is a popular dish in Bengal and is often served with rice or roti. Learn how to make panch phoron chorchori . A fascinating name coupled with a fabulous flavour makes this Bengali mixed vegetable dry sabzi a must-try recipe! Chorchori is a famous Bengali vegetable preparation made with loads of oil and ghee. This healthy Bengali mixed vegetable sabzi limits the amount of oil and fats used, giving you the same awesome flavour using a combination of fibre-rich veggies. The most awesome thing about Bengali mixed vegetable sabzi is that it is so easy to make! You just need to temper a lot of whole spices and seeds and cook the veggies along with it, to give the sabzi an irresistible flavour and strong aroma. Main ingredients for Bengali mixed vegetable sabzi . Cauliflower has a firm, slightly crunchy texture that adds interest to the dish. It also holds its shape well when cooked, so it doesn't become mushy. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. Red pumpkins are dense and hold their shape well during cooking, which gives the dish a pleasant bite. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Bengali mixed vegetable sabzi contains only 85 calories per serving , making it a healthy and delicious option for weight loss. Also try other Bengali sabzis like Kumror Chhokka and Bati Chorchori. Pro tips for Bengali mixed vegetable sabzi. 1. Add 1 cup chopped french beans . French beans have a slightly sweet and nutty flavor that pairs well with the other vegetables in the dish. 2. Green peas have a slightly sweet, nutty flavor that pairs well with the other vegetables in the dish. 3. Bengali Mixed Vegetable Dry Sabzi is rich in Vitamin C, fibre and Folic Acid. Enjoy Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with step by step photos.

carrot and cheese sandwich recipe | cheesy carrot sandwich for kids | easy carrot cheese toast sandwich | Indian style carrot sandwich | carrot and cheese sandwich is a quick fix snack for kids when they come home hungry after school. Learn how to make easy carrot cheese toast sandwich. This cheesy carrot sandwich for kids is a tad healthier than other cheese and maida laden snacks as it makes use of whole wheat bread and small quantities of cheese. The use of whole wheat bread ensures a healthy tummy. To make carrot and cheese sandwich, first make the filling by combining carrot, mozzarella cheese, paneer, green chillies, mustard powder, milk and salt. Toast the bread slices and spread ½ tsp melted butter on it. Put 1 portion of the prepared filling in the centre of 1 buttered bread slice and spread it evenly using a back of a spoon. Cover with another buttered bread side facing downwards. Cut the sandwich into 2 triangles. Serve immediately. Paneer and cheese with hints of mustard powder makes the filling a truly appetizing treat, ideal to serve as a snack when sandwiched between whole wheat bread. Paneer and cheese if consumed in moderate amounts can do wonders for your bone, whereas carrot – an excellent source of vitamin A helps to improve our immunity levels. But remember that this easy carrot cheese toast sandwich is also not an every day treat for your little ones. You can also create the magic by making the bread and paneer at home too. Freshly-baked 100% whole wheat bread is a delight to bite into, for babies, toddlers, children and adults too! It is the quality of the paneer that makes all the difference. And, homemade paneer beats all others hands-down. Try it at home when you have time on hand. Tips for carrot and cheese sandwich. 1. You can avoid the cheese completely and make use of only paneer for a healthier version. 2. Buy red carrots when in season as they are more pleasing and sweet in taste. 3. You can also make use of multigrain bread instead of whole wheat bread to add in more fibre. Enjoy carrot and cheese sandwich recipe | cheesy carrot sandwich for kids | easy carrot cheese toast sandwich | Indian style carrot sandwich.