tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with 15 amazing images. tendli cashew nut sabzi is a delicious and nutritious Indian dish made with tendli (ivy gourd) and cashew nuts. This vegetarian dish combines the crispiness of tendli with the rich, buttery flavor of cashews, making it a delightful addition to any meal. It is often served as a side dish and pairs well with roti, chapati, or rice. Both tendli and cashew nuts are favourites along the South-Western coastal regions of India, especially in Mangalore. Tendli and cashew nut is an interesting sabzi that combines both. Making tendli cashew nut sabzi 1. Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside. 2. Heat the oil in a kadhai and add the mustard seeds. 3. When the seeds crackle, add the red chillies, tendli and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally. 4. Add the soaked cashew nuts, sugar and a little more salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Serve tendli cashew nut sabzi hot garnished with coconut. Nutritional benefits. Tendli has been used by Ayurveda to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels. Serve tendli cashew nut sabzi hot with your choice of roti, paratha, or steamed rice. This dish not only enhances the meal but also provides a delightful combination of textures and flavors. Cashew Nuts (kaju): In general, walnuts, cashew nuts, peanuts, almonds, pistachios and pine nuts are a healthy snack to carry keep with you as they are rich in monounsaturated fats and polyunsaturated fats and good for heart and diabetics. Pro tips of tendli cashew nut sabzi. 1. Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one. 2. Add the soaked cashew nuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi. Enjoy tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with step by step photos.

moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step images. Our healthy moong dal dahi vada is a made on a non stick tava and made off green moong dal, low fat curds, fruit salt and Indian spices. Traditionally moong dal Dahi Vada chaat is always deep fried but now we give you the non fried moong dal dahi vada recipe. Notes and tips to make the perfect moong dal dahi vada recipe. 1. For preparing the moong dal dahi vadas, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Also, you can add some urad dal to increase the nutrient content of the vada. 2. To make spongy healthy moong dal vada, heat a non-stick tava (griddle) or appe mould on a medium flame and grease it using ¼ tsp of oil. 3. Soak moong dal dahi bhalla in enough water in a bowl for 2 minutes. Generally, the vadas are soaked for a longer time in warm water but, these barely have any oil and are lighter as compared to urad dal so, they do not require much time to soften. 4. To prepare curd for moong dal dahi vada , in a bowl take fresh curd. Add milk or water if the curd is too thick. See why this is a healthy moong dal dahi vada recipe? Moong dal or Moong dal is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. Moong Dal is heart and diabetic friendly. Low fat curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest source of protein, calcium and minerals. Serve moong dal dahi bhalla immediately. You can also chill the dahi vadas in the refrigerator if not eating immediately. Learn to make moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step photos and video below.

chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice dish, chitranna rice is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe. We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna. chitranna rice is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Karnataka chitranna rice prasad at temples. Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad. I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both. Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.

Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience! Here, we show you how to make chana dal vadas as well as rasam, and then how to assemble the Rasam Dal Vada. You can make the vadas earlier but make sure the rasam is piping hot when you dunk the vadas in them. You can also try other South Indian snacks like You can also try other South Indian snacks like Mysore Bonda or Thattai .

ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images. ginger chutney is a popular Andhra chutney also known as allam chutney. ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food. Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas. We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours. Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours. Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos.

ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with 29 amazing images. ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi is a daily fare sabzi. Learn how to make Gujarati ringna batata nu shaak. To make ringna batata ni kachri, heat the oil in a non-stick kadhai, add the mustard seeds, asafoetida, turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame for a few seconds. Add the brinjal and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the vegetables are half-cooked, while stirring occasionally. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked. Serve hot. Try this dish when you are in a hurry to rustle up something delicious. This Gujarati ringna batata nu shaak involves no complicated stuffing or frying —just dab the veggies with the masalas and cook them. Despite the simple procedure, the taste and aroma of this aloo baingan sabzi is unbeatable! Even your neighbours will enjoy the aroma as you cook this delicacy! Serve this Indian brinjal and potato sabzi with chapati and a simple kachumber salad to square off the meal. Tips to make ringna batata ni kachri. 1. Use only the big variety of brinjal for this recipe. 2. You can cover the pan with a lid and cook as well. 3. Sprinkle little water if the sabzi looks dry or getting burnt. 4. You can omit the plain flour also and little more besan. Enjoy ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with step by step photos.

idli upma recipe | idli upma with leftover idli | healthy idli upma | with 12 amazing images. idli upma is made from leftover idlis. idli upma with leftover idli is how South Indian typically finish off leftover idlis. It is so tasty that you can even serve idli upma to guests. Ingredients for idli upma are leftover idlis , tomatoes, onions, green peas, carrots, peanut oil to cook and some Indian spices. I find this idli upma far more healthier than plain idli. Let’s see why we call this a healthy idli upma? Idli is a perfect combination of urad dal and par boiled rice which make it a complete protein. A cereal pulse combo like in the case of Idli ( par boiled rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. However idlis are high in carbs. So in idli upma recipe we are adding lots of fibre through high quality vegetables like carrots, onions, green peas and tomatoes to make this recipe even healthier. Even better, we have cooked the idlis in peanut oil which has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. So use the peanut oil if you want to be healthy and I would suggest to do lots of your Indian cooking in peanut oil or coconut oil. Notes on idli upma recipe. 1. If you are making use of fresh idlis, then cool them completely and then crumble to avoid them getting completely mashed. Idlis refrigerated for 5-6 hours or overnight give the best results. 2. The idli upma recipe can be prepared with any variety of idlis like the oats idli, rava idli or nachni idli. 3. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Do not cook them for more time or else the idlis will start frying and turn brown. If you feel like the idli upma is turning dry then add some more water and mix it. Sometimes, people even make idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas. Besides Idli Upma you can use leftover idlis to make a variety of other recipes like Dahi Idli, Fried Idlis with Curd Dip , Spicy Tava Idlis, Idli Chaat, Idli Curry and Idli Chilli. Enjoy how to make idli upma recipe | idli upma with leftover idli | healthy idli upma with detailed step by step photos and video below.

red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images. red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi. To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander. Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. This Onam special pachadi is sure to please your palate. Make sure you refrigerate the Indian pumpkin pachadi before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat, South Indian Tava Rice and Coconut Rice. Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies. Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos.

bread dhokla recipe | instant bread dhokla | Gujarati bread dhokla | with 21 amazing images. The bread dhokla is a quick-fix dhokla that is easy, convenient and tasty. Made with a batter of bread crumbs and rava perked up with the usual flavour-givers like green chillies and ginger, the Gujarati bread dhokla tastes so good and so much like the authentic dhokla that nobody can guess that it is made of bread unless you tell them. Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. We have got you a super quick and easy recipe which is an instant bread dhokla! A traditional tempering adds to the authenticity of the bread dhokla making it very appealing. Make sure you serve instant bread dhokla immediately with green chutney to enjoy the nice, soft texture. This recipe does not require any fermenting time so bread dhoklas are an amazing option for quick breakfast or evening snack. Tips on instant bread dhokla recipe. 1. Just before steaming, add the fruit salt and add 2 tsp of water over it and mix gently. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape. Fruit salt provides a spongy texture. 2. Ensure that after adding the fruit salt to the batter, pour it immediately in the thali and don’t let the batter sit idle for long. 3. To check whether the bread dhoklas are steamed perfectly, insert a knife or toothpick in it and check if it comes out clean. If it does not, then steam for another 2-3 minutes. The recipe is not a complex one and can be easily made. You can also make bread dhokla if guests are coming over and you are looking for something simple. You can also try other dhokla recipes like the Methi Moong Dal Dhokla or Instant Corn Dhokla. Learn to make bread dhokla recipe | instant bread dhokla | Gujarati bread dhokla | with detailed step by step recipe photos and video below.

gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images. Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy. The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal. pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors. Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.

makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with 26 amazing images. makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi is a unique khichdi with a sweet taste. Learn how to make Gujarati corn khichdi. To make makai ni khichdi, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies. When the seeds crackle, add the corn and sauté on a slow flame for 5 minutes. Add ½ cup of water, milk, sugar and salt and mix well. Cover with a lid and cook on a slow flame for more 12 to 15 minutes or till the corn is tender, while stirring frequently occasionally. Add the lemon juice, mix well and cook for another 1 minute. Serve immediately garnished with coriander. Sweet corn khichdi is a very tasty dish made using tender corn cobs. Of course, corn by itself is a very tempting ingredient! But, the intelligent choice of spices that complements the corn adds to the lure of this dish. But if you are making this khichdi for kids, you can avoid adding the green chillies. The winning touch to this Gujarati corn khichdi is the perfect balance of important ingredients like sugar, lemon juice and salt—so pay a lot of attention to it. This makai ni khichdi can be served as a snack or at dinner time with a pickle like methia keri or even methia no masalo. In fact, many Guajarati's prefer mixing this methia no masalo with the corn khichdi to enjoy as a meal with perfect sweet and spice combo. Tips for makai ni khichdi. 1. Use a grater with medium to thick holes. Grating the corn cob with thin holes might make it watery. 2. Cook the Makai khichdi on a slow flame only to get the best flavour and also to prevent it from burning. Enjoy makai ni khichdi recipe | Gujarati corn khichdi | sweet corn khichdi | with step by step photos.

This South Indian Mixed Vegetable Khichdi is fondly called as ‘kootanchoru’ or ‘kadhamba sadham’ and is often made when there is a family get-together because it is flavoursome and satiating, and makes a convenient one-dish meal. It is loaded with veggies, and the paste gives it a nice mouth-watering flavour that does away with the need for any accompaniments. We have made this traditional recipe a bit more healthier by removing coconut from the paste, and replacing white rice with brown rice. Nevertheless, we assure you that it tastes just as awesome! Loaded with lots of veggies, this fibre-rich recipe is also good to control high blood pressure. Try flavoursome low-salt recipes from other regions, such as the Matarsutir Kochuri and Masala Stuffed Parota . .

Errissery is one of the most popular vegetable preparations of Kerala. Flavoured with a dry masala of onion, garlic and red chillies, the vegetables become a perfect accompaniment for hot rice and dal. Here, we have used pumpkin, a low-sodium vegetable, together with nutritious chawli to make an exciting Errissery. This Pumpkin and Chawli Errissery is also low in salt, but it does not compromise on the flavour or aroma. It is easy to make, and can become a part of the daily menu of those affected by high blood pressure. You can also try other low-salt South Indian recipes like Bulgur Wheat Pongal and Seedai .

vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images. vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas: vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas. The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile. Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew. Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture. vegetable stew for idlis and dosas is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience. vegetable stew for South Indian food can also be known by the following names: 1. Vegetable Ishtu 2. Veg Kurma 3. Veg Korma 4. Mixed Vegetable Curry 5. Vegetable White Curry 6. South Indian Vegetable Curry 7. Coconut Milk Vegetable Curry These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine. In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine. Pro tips for vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos.