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.

khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with amazing 20 images. The Khaman Dhokla is an all-time favourite Gujarati street food that is served with peppy green chutney at tea time. It has an exquisite texture and appetizing flavour. Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter. Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.Cut into pieces, garnish with coriander and coconut. Serve the Gujarati khaman dhokla immediately with green chutney. People love these yummy steamed, soft khaman dhoklas as a breakfast, snack or as a farsan (savoury accompaniment. We made khaman dhokla in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven like Green Peas Dhokla, Quick Microwave Khaman Dhokla, Makai Na Dhokla and Microwave Mug Dhokla. These Khaman Dhoklas can be used to make variants like Amiri Khaman, Rasawala Dhokla and Pav Bhaji Dhokla. Enjoy khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with detailed step by step photos and video below.

healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with 15 amazing images. healthy lemon rice is a slightly healthier version of the authentic lemon rice. To make healthy lemon rice, heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves. Then the seeds crackle, add the turmeric powder, rice, lemon juice and salt, mix well and cook for 2 minutes, while stirring occasionally. Serve the healthy lemon rice hot, garnished with chopped coriander. This healthy lemon rice side dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice. The quick and easy healthy lemon rice has white rice been replaced with brown rice to make it slightly healthy.This adds a little to the fibre quotient. Brown rice is also a good source of vitamin B1, which helps in energy metabolism. However, check on its calorie count and if on a healthy regime then include a small portion of it. You can enjoy this South Indian style healthy lemon rice with rasam or just a bowl of salad. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin C content. Tips for healthy lemon rice. 1. Use a deep pan or a broad pan for this recipe, so tossing rice is easy. 2. Do not make the recipe too much in advance, as the brown rice tends to turn dry and chewy with time. 3. This recipe is not recommended for diabetics. Enjoy healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with step by step photos.

Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.

baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with 30 amazing images. brinjal methi sabzi recipe is a popular North Indian dry sabzi. Learn how to make baingan tamatar sabzi. baingan methi sabzi is a delicious everyday Indian sabzi made using aubergine (baigan) and fenugreek (methi ) leaves. Easy to make. Sometimes it is magical how even simple ingredients can be transformed into splendid delicacies into Punjabi brinjal methi sabzi by using the right combinations and methods. In the baingan methi ki sabzi, the humble brinjal combines with iron and calcium rich methi, and a freshly-prepared masala powder, to form a scrumptious dry sabzi. Everyday spices, when roasted and powdered, acquire a remarkable aroma and flavour, which makes this baingan tamatar sabzi very special indeed! healthy eggplant Indian vegetable is suitable for diabetics, heart and weight loss. Pro tips for brinjal methi sabzi: 1. Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black. 2. You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves. 3. Pack baingan methi ki sabzi in your lunch box tiffin and have with roti. Enjoy baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with step by step photos.

instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle. Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only. To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required. Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal. Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa. Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it. Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle. Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.

This awesome recipe brings together a healthy ingredient with a healthy cooking method, and all in an extremely tasty way! A true tempter, the Rajma Dhokla looks appealing and tastes great. It is also quite easy to make, as you just need to soak the rajma and blend with the other ingredients to get the batter. Then, it’s as simple as steaming and tempering. There is no fermentation required. So, you can just soak the rajma overnight and prepare these yummy dhoklas in the morning for breakfast. Your kids will enjoy having this tasty snack, and so will you! Besides green chutney you can also try other chutneys to serve with the Rajma Dhoklas, like Tomato Coconut Chutney, Ginger Chutney and Coriander Onion Chutney Enjoy how to make Rajma Dhokla recipe with detailed step by step photos.

sooji idli | instant rava idli | suji idli | instant suji ki idli | with 16 amazing images. sooji idli requires no fermenting or grinding and hence called instant suji ki idli. suji idli batter is made from rava, curds, coriander and water. The batter is topped with a tempering of mustard seeds, cumin seeds, urad dal, cashew nuts and curry leaves. sooji idlis are then cooked in a steamer. Feeling like having Idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Opt for instant suji ki idli. Try this south indian sooji idli which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the suji idli a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further. Not only is this sooji idli quick and tasty, it also looks very attractive as the tempering, which is mixed and steamed with the batter settles all over the idlis making them look very nice and appetizing. I would like to share some important tips to make the perfect instant rava idli. 1. Curd/ buttermilk are important ingredients to soak semolina for the sooji idli. 2. Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free. 3. When the bubbles form (due to additon of fruit salt), mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard. 4. Pour a little tempering of sooji idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out. 5. Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. Stuffed Rava Idli Vegetable Sandwich is a variant of sooji idli which is equally quick to make. With a little planning you can try other idli variants like Dal and Vegetable Idli or Shepu Sweet Idlis Readymade idli batter handy? Then try Double Decker Idlis Stuffed with Potato and Chutney or Rice and Moong Dal Idli. Enjoy how to make sooji idli | instant rava idli | suji idli | instant suji ki idli with detailed step by step photos and video.

Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with 30 amazing images. A brilliant combination of ivy gourd and black chickpeas to make this mouthwatering Mangalorean sabzi. Learn how to make Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | This chana tondali preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour to Mangalorean tendli chana masala . In this Mangalorean tendli chana masala the paste has a spicy and tangy flavour, which seeps through the tendli making it super tasty. Be patient and cook the tendli and chana with the masala for the specified time, to let the flavour deepen delightfully. Enjoy the Mangalorean Tendli and Chana Masala hot, with rice or rotis. Enjoy Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with deatiled step by step images.

Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha or nylon poha, helps to make crispier snack.

baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images. baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun. To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter. From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans! Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav! If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving. Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other. Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.