Citrus salad, macaroni, veggies, sprouts and fruits combine in a refreshing mint flavoured curd dressing creating a wholesome salad. Keep hunger pangs at bay and get back to shape!

Protein cup cakes, kids love attractive looking food – this variation of the traditional gujarati snack uses mixed flour and bottle gourd batter baked in muffin moulds. A yummy and protein rich treat that aids in their growth and development.

A popular indian soup that simply cannot be missed when talking of an authentic north indian menu! this soup revels in the tangy flavours of its main ingredient, the ubiquitous tomato! a mixture of besan, salt and water is cooked along with the tomato puree for a creamy thickness. A tempering of curry leaves, mustard and cumin seeds in ghee sets this apart from the regular tomato soup and gives it its characteristic flavour. Garnish with fresh coriander and serve hot with assorted papads.

The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is made using batata vada and pav bun. In this variant, the authentic vadas are stuffed inside burger buns with two types of chutneys drizzled over mayonnaise. The use of a traditional salad, lettuce leaves and cheese make this burger different from the regular vada pav. I suggest you add a bunch of onion rings while serving this burger to make it all the more inviting.

The distinct taste of Kerala comes alive in this subtly spiced subzi. The onions and coconut give this gravy a mild crunchy texture and whole red chillies make it a spicy delicacy. Feel free to adjust the amount of chillies to your liking.

A must for every cocktail party.

fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with 8 amazing images. fresh coconut garlic chutney recipe is one of the tastiest accompaniments to South Indian snacks. Learn how to make coconut chutney with red chillies and garlic. To make coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute. Pour this tempering over the prepared coconut chutney and mix well. Serve. Be prepared for a thrilling meal with this Fresh Coconut Garlic Chutney. A combination of chillies and tamarind gives this coconut-based chutney a spicy and tangy flavour, which is heightened by the pungency of garlic. Like all coconut-based chutneys, this too has a wonderful mouth-feel that is light yet luscious in its own rustic way. You can make a batch of this garlic chutney with coconut and green chillies and save it in the fridge. Serve coconut chutney with red chillies and garlic as an accompaniment for snacks like Idlis, Dosas and uttapams or spread it on your sandwich to make a delicious treat! Try other tasty chutneys like the Mint Chutney or Lehsun ki Chutney. Tips for coconut garlic chutney. 1 Use freshly grated coconut for best flavours. 2. Kashmiri Chillies can be replaced with round red chillies also. 3. Store the fresh coconut garlic chutney in an air-tight container and refrigerate till use. 4. This chutney stays fresh in air-tight container in the fridge for 2 days. Enjoy fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with step by step photos.

‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it! An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available. It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri. De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt. Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | with 25 amazing images. The best part about winters is abundantly availabilty of vegtable like saag, matar, gajar etc. After making matar parathas, green peas sandwiches, matar puri, I thought lets give matar idli a try. Learn how to make matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | hare mutter ki idli is a delicious Indian breakfast recipe made using rava and fresh green peas. Rava is added to make these idli soft and fluffy. This is an instant idli recipe which doesn’t need any fermentation unlike traditional idlis. These instant green pea idli has a subtle flavour of matar and spices and they taste soo good. Serve these matar idli warm for breakfast on winter mornings they are absolutely fluffy and delicious. Tips to make matar idli recipe: 1. Make sure to use fresh matar to make this recipe. 2. Do not overmix the batter after adding eno. 3. Grease the idli mould properly. Enjoy matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | with detailed step by step photos.

cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | with 22 amazing images. cluster beans poriyal recipe is a mildly spiced dish, cooked with a simple tempering and grated coconut. Learn how to make cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | South Indian cuisine uses coconut liberally to perk up the flavour of this cluster beans poriyal. However with lifestyle disorders like diabetes mellitus, kidney problems, heart diseases it is best to limit the use of coconut as it is high in fat and potassium. Here we present to you an authentic cluster beans poriyal recipe, which makes use of minimal coconut, but the taste has been well balanced with the perfect blend of spices to suit your taste buds. Cluster Beans are known as Kothavarangai in Tamil. Cluster beans have many healthy benefits. It has a very high amount of folic acid and vitamin K, making it a super food during pregnancy. cluster beans poriyal is rich in Vitamin C, Folic Acid, Fiber. With only 66 calories per serving of guvar poriyal sabzi, this recipe is perfect for weight loss and healthy living. pro tips to make cluster beans poriyal: 1. If you wish you can add little jaggery to enhance its flavour. 2. Use fresh cluster beans if possible. They will have a better flavor and texture. 3. If you don’t have freshly grated coconut you can add desiccated coconut. Enjoy cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | with detailed step by step photos.

quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | with 20 amazing images. quinoa poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe. Learn how to make quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | Typically poha is made using flattem rice but here I have used Quinoa instead, which adds protein and fiber to this already nutritious dish. quinoa poha is garlicky, spicy, lemony and hearty, that's how I would describe the flavors in this quinoa poha! Here's an easy 30-minute recipe using the Instant Pot! Quinoa contains all the eight essential amino acids that a body needs. A cup of cooked quinoa contains 8 grams of protein and quinoa is gluten-free, which appeals to many people with gluten intolerance. Tips to make quinoa poha: 1. You can also add finely chopped capsicum to make this recipe. 2. Serve quinoa poha hot to enjoy its best flavours. Enjoy quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | with detailed step by step photos.

Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites. Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder. Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals.