pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with 30 amazing images. pumpkin potato sabzi is a popular Rajasthani sabji. Learn how to make bholpa aloo sabji. Almost all the aromatic spices and seeds in your masala dabba come together in this pumpkin potato sabzi recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes in pumpkin potato sabzi, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice. Tips for pumpkin potato sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 2. You can cut the ghee to 1 tablespoon to make the sabzi. Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava. Enjoy pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with step by step photos.

Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.

microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with 26 amazing images. microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave is a quick snack recipe for people of all ages. Learn how to make mug dhokla in microwave. To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well. Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently. Immediately pour into 2 broad microwave safe mugs. Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave. Repeat step 4 to cook one more mug. Meanwhile heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds. Pour equal quantities of the tempering on the cooked khaman and finally put coriander evenly over it. Serve immediately with green chutney. Succulent and tasty khaman dhoklas ready in minutes, this is just perfect to appease sudden hunger pangs! The microwave khaman dhokla in mug is a kind of quick, no-fuss dish that you can prepare instantly without advance planning and without sweating in the kitchen. It is as easy as mixing a batter, filling it in a broad mug and cooking it in the microwave for a little more than two minutes. However, soft spongy dhokla in 2 minutes in microwave must be had immediately after cooking to enjoy the fresh texture and taste. If left for a while it tends to get dry. So, make it just when required and enjoy it immediately. Now you can relish the traditional Gujarati dhokla flavour by way of making mug dhokla in microwave. And the best part is that it needs no accompaniment. However, if you wish you can serve it with green chutney. You can also try other quick recipes in a mug likeMug Pizza or Chocolate Mug Cake. Tips for microwave mug dhokla. 1. The batter of the dhokla has to be lump free. So use a whisk to mix it. 2. After adding fruit salt, mix it gently. Mixing it vigorously will negate the effect of fruit salt. 3. When filling the mug, make sure you fill only till three-fourths of the mug, leaving enough space for the batter to expand and cook. Enjoy microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with step by step photos.

Coleslaw salad is an international favorite, made with shredded cabbage and other ingredients dressed in a tangy salad cream or vinaigrette dressing. The Cabbage, Apple and Pineapple Coleslaw features a vibrant combination of veggies and fruits perked up with a mustard-flavored, lemony salad cream. The addition of pineapple to the coleslaw gives the salad a fruity sharpness, eliminating the need for vinegar in the dressing.

The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it. Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi .

kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images. The Banana Sabzi (kele ki sabzi) has an awe-inspiring sweet-and-spicy flavour! Despite the unbelievable simplicity of this recipe and the super-fast procedure, the Kele ki Sabzi has a very enjoyable flavour, which will be loved by all. kele ki sabzi is also very convenient to prepare, because it makes use of common tempering ingredients and spice powders. Banana too is something that is always available in Indian kitchens. So, when you have had a really tiring day, and wish to have something quick and homely, just toss together this lovely kele ki sabzi and serve it fresh with rotis. Notes on kele ki sabzi. 1. Add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas. 2. Let the bananas be slightly firm so that the roundels will retain their shape. If they are too ripe, the kele ki sabzi will get soggy and the spice powders too will not mix properly. 3. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky. Enjoy how to make kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with detailed step by step photos and video below.

masala toast | bombay masala toast | mumbai roadside masala toast sandwich recipe | with 29 amazing images. A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the bombay masala toast is surely one sumptuous snack that will keep you going for an hour or two. I grew up as a child loving this mumbai roadside masala toast which is available as a quick evening snack or a chaat recipe. Enjoyed by those going home from work, you can see street vendors close to railway stations ready at any point to serve 3 to 4 masala toasts which are 90% ready. Served on paper plates with their own version of tomato sauce. The unique stove and toaster used to make this masala toast is a typical trademark of Mumbai street-side food. However, in this mumbai roadside masala toast sandwich recipe we show you how you can recreate the magic using the utensils in your own kitchen. You could add cheese to the masala toast to make a cheese masala toast sandwich. This mumbai roadside masala toast sandwich is super easy to make. Also, enjoy the generous portions of butter used to ensure even grilling of the masala toast. Forget the calories and relish this piping hot, topped with crunchy sev. Enjoy masala toast | bombay masala toast | mumbai roadside masala toast sandwich recipe with detailed step by step photos and video.

An off-beat dish, which gives you the satisfaction of eating a homely idli as well as a scrumptious sandwich. Yes, the Stuffed Rava Idli Vegetable Sandwich is an innovative recipe in which the rava idli batter is layered with grated veggies and green chutney and then steamed. Each mouthful of this snack is a delight, as the wholesome, melt-in-the-mouth idlis give way to a crunchy veggie filling, with the peppy flavour of green chutney too. This dish is tasty enough to have as it is, because the rava idli batter is tempered and flavoured well, but for added taste, you can serve it with coconut chutney and sambhar . The Stuffed Rava Idli Vegetable Sandwich is a sumptuous and tasty treat, which is also easy to prepare because you don’t need to grind or ferment the batter – just mix and make!

Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene. While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas. With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies. You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry .

An all time favourite accompaniment to be served with south indian delicacy snacks.

varagu upma recipe | healthy kodri upma | foxtail millet vegetable snack | with 30 amazing images. varagu upma recipe is a healthy Indian breakfast snack. Learn to make kodri upma. A fibre rich version of traditional upma, kodri upma that is good for a diabetic breakfast. This varagu upma recipe cooks varagu in yoghurt gravy that is tempered with urad dal and green chillies and other subtle spices. Varagu resembles larger grains of rava (semolina), but is healthier than rava since it is unrefined and also has a low glycemic index. Kodri contains a good amount of carbohydrates, proteins and fats, and thus comprises a balanced meal. The energy value is also high and suitable for the undernourished group. It is rich in calcium, which helps in teeth and bone growth and maintenance. Curds in varagu upma 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 sources of protein, calcium and minerals. varagu upma is great for weight loss, diabetics, rich in Vitamin C and fibre. Enjoyvaragu upma recipe | healthy kodri upma | foxtail millet vegetable snack | with step by step photos.

moong osaman recipe | healthy green moong osaman | Gujarati style osaman | with 35 amazing images. Gujarati style moong osaman is a thin moong dal recipe that is tempered with minimal spices. Learn how to make moong osaman recipe | healthy green moong osaman | Gujarati style osaman | moong osaman is a Gujarati recipe made with green moong beans, jaggery, and spices. It is a light and nutritious soup that is often served with khichdi or roti. It is a hot, liquid recipe like rasam, but not so spicy! The use of green moong water imparts a very comforting feel to this healthy green moong osaman . moong osaman , this tangy and light soup works best for detoxification. Moong is easily digestible and it is not only delicious but also imparts a good source of protein and other essential nutrients. pro tips to make moong osaman : 1. If you don't have kokum, you can use another souring agent, such as lemon juice or tamarind. 2. You can also add other vegetables to the Osaman, such as carrots or tomatoes. 3. You can use those cooked moong to make moong sabzi. Enjoy moong osaman recipe | healthy green moong osaman | Gujarati style osamamoong osaman recipe | healthy green moong osaman | Gujarati style osaman | with detailed step by step photos.

Suggested serving size for 100 calories: 4 pieces this baked and colourful, multipurpose dish is versatile enough to be a snack or starter or even a complete meal. The nutritious answer to all your dieting woes.

Bengali style okra sabzi recipe | Bengali style bhindi | sukha healthy bhindi sabzi | with 20 amazing images. Bengali style okra sabzi recipe is a dry healthy Bengali vegetable. Learn how to make Bengali style bhindi. When something can be cooked quickly and easily, and is also too tasty to resist, it appeals to everybody! such is the case with the Bengali style okra. A fine powder of mustard and poppy seeds lends a unique flavour to this Bengali style okra, which features only simple ingredients that can be found in anybody's spice rack. So, you can prepare it anytime you need a semi-spicy, hot accompaniment for fluffy fresh rotis! Main ingredients for Bengali style okra. Bhindi (okra, ladies finger). Add washed, chopped in half ladies finger (bhindi). The B9 (vitamin Folate) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. Mustard oil. Heat mustard (rai/sarson) oil in a kadhai to a smoking point, which delivers a strong, pungent mustard flavor with a nutty hint. The okra develops a crispy exterior and tender interior. The strong aroma of mustard oil is a signature characteristic of Bengali cuisine. Mustard oil imparts a distinct and pungent flavor to the dish, which perfectly complements the earthy taste of okra. Looking for a nutritious and light dish? Look no further than Bengali style okra which is rich in Folic acid and vitamin C. With only 48 calories per serving of Bengali Style Okra, it is suitable for weight loss, good for pregnant women and diabetic diet. Tips for Bengali style okra sabzi. Add poppy seeds (khus-khus). Poppy seeds have a distinct nutty flavor that complements the earthy taste of okra beautifully. When ground or made into a paste, poppy seeds add a subtle creaminess to the dish. Add coarsely crushed roasted peanuts. Roasting the peanuts intensifies their flavor. The crushed peanuts provide a delightful crunch amidst the soft okra. Peanuts contain Vitamin B1, Thiamine which helps form ATP (Adenosine triphosphate) which the body uses for energy. Enjoy Bengali style okra sabzi recipe | Bengali style bhindi | sukha healthy bhindi sabzi | with step by step photos.