moong sprouts dosa for kids recipe | healthy sprouts dosa recipe | sprouted mung beans dosa for kids | how to make sprouted moong dosa | with 34 amazing images. Surely your little one will relish this stuffed moong sprouts dosa for kids, as it has a lovely flavour and interesting texture too. The stuffing of this sprouts dosa recipe is an ideal way of introducing a combination of vegetables to your child's meal. Learn how to make sprouted moong dosa. To make this healthy dosa, first learn how to make the perfect moong sprouts. Then combine it with some rice flour, salt and water and blend to a smooth paste. After 15 minutes of fermenting the batter of moong sprouts dosa for kids is ready. Meanwhile make the stuffing of the dosa. Temper with mustard seeds, curry leaves, turmeric powder and asafoetida in hot oil and add all veggies like carrot, cabbge, onion, potatoes etc. along with salt. Mix and cook for 2 minutes and the stuffing is also ready. Then heat a non-stick tava and make a round dosa on it. Spread the stuffing on top of the dosa and cook till golden brown in colour. You have finished making the healthy dosa for your baby. Moreover, we have made this innovative recipe with moong sprouts instead of soaked moong because sprouts are easier to digest and also sprouting increases the nutritive value of pulses. This batter is a very good source of protein, iron and fiber. The vegetables of sprouted mung beans dosa for kids not only serve as an important source of nutrients like calcium, iron, vitamin A and fiber, but also give a feeling of fullness and satiate your child for longer periods of time. Serve moong sprouts dosa for kids recipe with coconut chutney and sambar. As a variation you can also serve with Corn Sambar for Kids and Toddlers. Enjoy moong sprouts dosa for kids recipe | healthy sprouts dosa recipe | sprouted mung beans dosa for kids | how to make sprouted moong dosa | with step by step photos.

Simple kadhi morphs into a wholesome accompaniment with the addition of mixed vegetables. I have chosen light and common vegetables for the vegetable and yoghurt kadhi but you can experiment with others, depending on what you have on hand. Remember to stir the curds mixture in the beginning, or else it will separate.

dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with 30 amazing images. dahi bhindi recipe is made like Kerala style dahi bhindi. Learn how to make South Indian dahi bhindi. Kerala style dahi bhindi is a delicious and easy-to-make curry that is popular in Kerala cuisine. It is made with curd and spices, and has a slightly sweet and sour taste. A Kerala-style preparation of bhindi hence called Kerala style dahi bhindi, with an aromatic seasoning, and the added flavour of tomatoes and onions. Churned curds form the base for the dahi bhindi, giving it a tangy yet light mouth-feel. It goes great with puris. pro tips for Kerala style dahi bhindi. 1. Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp. 2. Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting. 3. Kasuri methi can also be added to ladyfingers as per taste. 4. Before cutting the bhindi, add some salt and lemon juice to them. This will reduce the stickiness present in bhindi. Bhindi, a popular Indian vegetable, can be used in many different ways to prepare sabzi. Check out our 125 recipes using bhindi and try healthy bhindi masala recipe. Enjoy dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with step by step photos.

gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with 29 amazing images. gathiya nu shaak gets ready in a jiffy and is ideal for those days when you need to cook in a hurry. Learn how to make gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | Gujarati gathiya sabji is a traditional Kathiyawadi dish made using gathiya (thick besan sev). Kathiawar being a dry and arid region the availability of fresh vegetables remained limited and hence food preparations using sun-dried foods and farsan/snacks. Gathiya nu shaak or Sev Bhaji whatever you like to call it, but it’s a very addictive dish and due to its quick and easy preparation it fits really well with working moms. Although this Kathiyawadi Gathiya Nu Shaak fits well into any Gujarati menu as the Gujaratis simply love ganthias! pro tips to make gathiya nu shaak: 1. Add gathiya in the gravy just before serving to avoid it from getting soggy. 2. Serve it immediately to enjoy its best flavors. 3. You can also add little jaggery in the shaak if you like. 4. You can also use tikha gathiya to make this recipe. Enjoy gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with detailed step by step photos.

There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare and enjoyable one. Of course, it is no surprise that it is coupled with moong dal. There is a reason why the small and flat moong dal is chosen when cooking for children or elders—it cooks easily, is very nutritious, and also easy to digest. Moreover, it is quite mild in nature by itself and lends itself to a lot of recipes, being very cooperative and absorbing all the flavours well. Soak the dal for an hour as mentioned here to reduce the cooking time in the microwave. Enjoy with hot phulkas or rice.

Delicately seasoned with simple spices, this is one dish that you will relish. I have added only 1 tsp of coconut to bring down the calories, making this a sumptuous, healthy breakfast when compared to the coconut laden south indian original.

Pithore is a Rajasthani delicacy that looks somewhat like dhokla but is actually very different in taste, texture and preparation. While pithore can be tempered and had as a tea-time snack, it can also be deep-fried and added to gravies or in this case, kadhi. Sour and tangy kadhi with deep-fried pithore is an irresistible accompaniment, and makes one have a double helping of roti or pulao, whatever it is served with. Add the fried pithore to the kadhi just before serving the Pithore Kadhi.

Want to start the day differently? For an unusual breakfast try this crunchy beaten rice chivda topped with a generous helping of masala matki. Make the poha chivda in advance and eat it plain as a snack if you wish.

capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | with 24 amazing images. The vibrant green capsicum poriyal is a quick and flavorful South Indian meal side dish perfect for any occasion. Learn how to make capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | capsicum poriyal is nothing but a simple South Indian dry subzi made of cubed capsicum cooked with an aromatic tempering and a dash of curds, finished beautifully with a garnish of grated coconut. South Indian style capsicum poriyal is a simple yet flavorful stir-fry featuring bell peppers as the star. It typically involves sautéing diced capsicum with a tempering of mustard seeds, urad dal, chana dal, and curry leaves. The addition of a pinch of asafoetida enhances the aroma. The key to a good poriyal is to retain the slight crunch of the capsicum, so it's important not to overcook it. Some recipes incorporate grated coconut for a hint of sweetness and textural contrast, while others focus on the spicy side with additional chilies. This versatile dish pairs perfectly with piping hot steamed rice, sambar or rasam, making it a delightful addition to any South Indian meal. . You can also try other poriyal recipes too like French beans poriyal, Cluster beans poriyal and Cabbage poriyal. pro tips to make capsicum poriyal: 1. A squeeze of lemon juice can add a refreshing tang that balances the richness of the dish. 2. You can also use coloured capsicum to make this recipe. 3. For a richer and creamier poriyal, add grated coconut towards the end of cooking. This creates a luxurious texture and a subtle sweetness. 4. Overcooked capsicum loses its vibrant color and crispness. Aim for a tender-crisp texture. Enjoy capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | with detailed step by step photos.

You are likely to have tried several variants of paneer subzi, but mostly with a creamy tomato base. Here is a totally unique preparation of paneer in a base of curd pepped up with an aromatic tempering of assorted seeds such as jeera, kalonji, saunf, rai and methi. Serve the Dahiwali Paneer Subzi fresh and hot with your favourite roti or puri, and experience the burst of flavours in every mouthful.

cauliflower greens pitla recipe | pitla using cauliflower leaves | healthy cauliflower greens pitla | with 22 amazing images. cauliflower greens pitla recipe is a delicious and nutritious Maharashtrian dish that is made from the leaves and stems of cauliflower. Learn how to make cauliflower greens pitla recipe | pitla using cauliflower leaves | healthy cauliflower greens pitla | Pitla is a traditional Maharashtrian dish, and it's often prepared with besan (gram flour) as its base. The addition of cauliflower greens not only adds flavor but also boosts the dish's health quotient. Main ingredients for cauliflower greens pitla recipe Cauliflower greens have a crunchy texture and fresh flavour that lends itself very well to this unique pitla. They are a good source of vitamins A, C, and K, as well as fiber, calcium, and iron. They are also low in calories and fat. Besan gives the dish its characteristic thickness and creaminess. Besan is also a good source of protein and fiber, making pitla a nutritious and satisfying meal. Healthy cauliflower greens pitla is a simple and quick recipe typically served hot, garnished with fresh coriander leaves and accompanied by lemon wedges. It pairs wonderfully with Steamed rice or Jowar bhakri. pro tips for making cauliflower greens pitla: 1. The consistency of pitla is usually very thick when it is served with any flat bread like roti or paratha but when serving with rice, you might want to add more water to the pitla. 2. Pitla will stay good in the refrigerator for upto 2 days. Leftover pithla will become thicker. To reheat, heat some water in a pan and add pitla to it. Stir until well combined and cook till heated through. 3. For a smoother pithla, you can sieve the besan mixture before adding it to the pan. 4. If you want a spicier pithla, you can add more red chilli powder. Enjoy cauliflower greens pitla recipe | pitla using cauliflower leaves | healthy cauliflower greens pitla | with detailed step by step photos.

A delicious starter made with split yellow gram and curds and tempered with sesame seeds and mustard seeds.

An authentic american creamy yogurt dressing that is mayonnaise based. This vegetarian version enhanced with mustard powder and ketchup combines fresh veggies like capsicum and onion into a sensational blend.

baked cheese chutney and mustard roll recipe | cheese chutney bread roll | mustard bread roll | with 20 amazing images. A quick appetizer when suddenly your guests arrive or as an evening snacks. Learn how to make baked cheese chutney and mustard roll recipe | cheese chutney bread roll | mustard bread roll | Thinly rolled slices of bread brushed with butter and mustard paste, coated with chutney and cheese, deftly rolled up and baked until perfectly crisp. Truly, the baked cheese chutney and mustard roll is nothing short of a mouth-watering recipe. Spiciness of green chutney and creaminess of cheese tastes lip-smacking. cheese chutney bread roll are best served with tomato ketchup or green chutney. Tips to make baked cheese chutney and mustard roll recipe: 1. Do not discard the crust of the bread, you can make bread crumb out of it. 2. Instead of processed cheese you can add mozzarella cheese also. 3. Do not add too much mustard mixture or else it will ruin the taste. Enjoy baked cheese chutney and mustard roll recipe | cheese chutney bread roll | mustard bread roll | with detailed step by step images