mixed sprouts poha recipe | healthy sprouts poha | breakfast poha | protein poha | with 20 amazing images. Mixed Sprouts Poha is made of poha, mixed sprouts, peanut oil, onions and spices. A nutritious quick breakfast of Mixed Sprouts Poha taken early in the morning holds you in good stead throughout the day. Batata poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with sprouts in this Mixed Sprouts Poha recipe as sprouted pulses are easier to digest. Sprouts contain enzymes that aid digestion and are alkaline in nature. On sprouting, the seed becomes a veritable nutrient factory with a greater concentration of vitamin A, vitamin C, vitamin E, vitamin K and B-complex. Sprouts are a good source of fibre, good for diabetic and heart friendly. We often have Mixed Sprouts Poha as a quick evening snack as the kids and rest of the family get to eat this. As poha is in most Indian kitchens and mixed sprouts is easily available, I love making this Quick Mixed Sprouts Poha recipe. Enjoy how to make mixed sprouts poha recipe | healthy sprouts poha | breakfast poha | protein poha | with detailed step by step photos and video below.

green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with 40 images. green peas dhokla are easy and delicious dhoklas that are made nutritious by the addition of green peas, which are full of fibre and also impart a nice green colour. The batter of matar dhokla is made with the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and water. It is poured into a greased thali and steamed in a steamer till done. Finally, a tempering of mustard seeds, green chillies and asafoetida in oil is poured over the dhokla. Garnishing the green dhokla with coriander and coconut gives a truly traditional touch. Besan is a versatile ingredient that is used to make most farsaans. Here it is used to thicken the batter in green peas dhokla . Citric acid crystals are added to this Gujarati snack recipe to impart the required tanginess to this dhokla. You can use lemon juice instead if you wish to. Remember to use your hands to mix the batter, else the lumps won’t break and won’t cook well too. Serve green peas dhokla immediately with green chutney. Enjoy green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with video given below.

Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with 16 amazing images. Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch. Learn how to make panchamrut. To make Maharashtrian panchamrut, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds. Add the fenugreek seeds and sauté on a slow flame for 10 seconds. Add the asafoetida and sauté on a slow flame for 10 seconds. Add the turmeric powder and sauté on a slow flame for 10 seconds. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil. Serve hot. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on. Panchamrut sweet and sour is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Here is the authentic method of preparing this popular Maharashtrian accompaniment. Spicy panchamrut is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe. We are sure you will love it. Panchamrut is served on special occasions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes Tips for Maharashtrian panchamrut. 1. Tamarind pulp is a very important ingredient of this recipe to add sourness to it. Learn how to make the perfect tamarind pulp. 2. Remember to destem the raisins and discard them before use. 3. The sesame seeds, peanuts and dry coconut have to be roasted to remove its raw smell. 4. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder. Enjoy Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with step by step photos.

oats upma | oats upma with vegetables |healthy Indian oats upma | quick oats upma |with 24 amazing images. oats upma is a super healthy Indian breakfast upma recipe which is made from oats, vegetables and spices. What we love about healthy Indian oats upma is that its very easy to cook and the ingredients are easily available in the Indian kitchen. oats upma with vegetables is far healthier than the traditional upma which is made from rava. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Here, fibre-rich oats is cooked along with a traditional, flavourful tempering and scrumptious, colourful veggies like carrots and peas, which add to the flavour and visual appeal of the oats upma. I would like to share some important tips to make the perfect quick oats upma. 1. Take care to roast the oats well, to remove the raw aroma and also ensure that the final texture of the upma is nice and not gooey. 2. Prefer to use olive oil for this recipe as it will add some omega-3 fatty acids , which reduces the inflammation in the body and prevents the onset of diseases and even avoid further damage to body due to any pre-existing disease. The Oats Upma is quite filling, and ideal for breakfast as it will easily keep you satiated till lunch time. Being fibre-rich, this upma can also be had by diabetics, but in that case, the sugar should be avoided. Enjoy how to make oats upma | oats upma with vegetables | healthy Indian oats upma | quick oats upma with detailed step by step photos and video below.

fafda chutney recipe | Indian besan chutney | Gujarati khaman kadhi | kadhi chutney for khaman and fafda | with 20 amazing images. fafda chutney recipe | Indian besan chutney | Gujarati khaman kadhi | kadhi chutney for khaman and fafda is an accompaniment to Gujarati snacks. Learn how to make Indian besan chutney. To make fafda chutney, combine the besan, turmeric powder, chilli powder, salt and 1¾ cups of water in a deep bowl and whisk well. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies, ginger, curry leaves and asafoetida and sauté on a medium flame for 30 seconds. Add the besan-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the lemon juice and mix well. Serve immediately with fafda. A breakfast of fafda served with this Indian besan chutney is every Gujarati’s idea of a perfect start to Sunday or any holiday. Also enjoyed on other festivals like Holi and Dusshera, this awesome chutney amazes you with its brilliant flavour and mouth-feel. It is often teamed up with Jalebi and Gujarati Raw Papaya Chutney and served as a brunch in Gujarati households. The kadhi chutney for khaman and fafda may be made at home or bought readymade. What makes it unique is that it’s homely yet there’s something special about it. Made with besan as the main ingredient, its taste is intensified with a tempering of mustard seeds, green chillies, ginger, curry leaves and asafoetida. The finish touch of this Gujarati khaman kadhi is the lemon which gives the besan chutney a splendid taste. The fafda chutney tends to thicken after a while, so add a little water before serving and adjust the consistency if required. Tips for fafda chutney. 1. After adding the besan mixture to the tempering, remember to stir continuously to avoid lump formation. 2. Instead of finely chopped ginger and green chillies, you can also add ginger green chilli paste. Learn how to make and store ginger-green chilli paste. Enjoy fafda chutney recipe | Indian besan chutney | Gujarati khaman kadhi | kadhi chutney for khaman and fafda | with step by step photos.

Here is a peppy rice dish with the tangy taste of amla, which is a must-try when the berry is in season. It has a refreshing taste, which excites the palate. Perfectly cooked rice is flavoured with grated amla and perked up with a crunchy seasoning of mustard seeds, dals and peanuts. This tangy Amla Rice, punctuated by crunchy titbits like dal and peanuts, is a great hit with young and old alike. You can also try other amla recipes like Amla Infused Water or Amla Murabba .

Raw papaya, quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles. Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery. This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal. You can also try other pickles like the Quick Carrot and Capsicum Pickle or Spicy Lemon Pickle .

rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls | with 14 amazing images. rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls is a delicious snack and an ideal way to make use of leftover rice. Learn how to make cheesy masala rice balls. To make rice and cheese balls, mash the rice thoroughly in a deep bowl. Add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the rice and cheese balls immediately with tomato ketchup. There are many interesting ways to make use of leftover rice including some types of rotis and dosas. But, this recipe tops the charts! Rice and Cheese Balls, made with cooked rice flavoured simply with green chillies and mustard powder and bound together with flour, gives rise to a temptingly crisp snack when deep-fried. What is more, the procedure to make crispy veg rice balls is as simple as mix, shape, and fry. No dipping, no rolling, no sweat! Serve it to kids and you are sure to see smiley faces and empty plates. Serve these leftover rice cheese balls Indian party snack with tomato ketchup to kids and Schezuan sauce to adults. Tips for rice and cheese balls. 1. The rice should be soft and well cooked. Mash it well so the mixture binds well. 2. For added flavour, you can also add some finely chopped veggies like capsicum and onions to the cheese balls. 3. While deep-frying we suggest that you deep fry a cheese ball and check if it fries well. If it disintegrates, then add a little more plain flour and mix well. Enjoy rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls | with step by step photos.

gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with 50 amazing images. gatte ki kadhi recipe is a popular traditional Rajasthani sabzi. Learn how to make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | Marwadi gatte ki sabji is a popular gravy based dish from the rich, rustic and super flavorful Rajasthani cuisine. Gatta or gatte are flavourful gram flour dumplings, steamed and are added to a curd based gravy. It makes for a delicious meal when paired with roti or chapati. Making besan gatte for besan ki gatta kadhi is simple. This gatte ki kadhi does not use tomatoes. Instead the sourness is added with curd. Melt in mouth gattas in curd based gravy is just full of flavours in every bite. This recipe is a great option on the menu if you run out of fresh vegetables. We love having this healthy Marwadi gatte ki sabji with bajra roti on the weekends which makes a perfect Rajasthani one dish meal. Have this gatte ki kadhi recipe either with bajra rotis, jowar rotis, puris or steamed rice. Tips for gatte ki kadhi: 1. You will need to use both your hands to roll out the dough into a thin cylindrical roll. 2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 3. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. 4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi. Enjoy gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with step by step photos.

tomato upma recipe | tomato rava upma | South Indian tomato upma | with 18 amazing images. tomato upma recipe is a quick tangy upma recipe made from simple everyday ingredients like tomatoes, rava (sooji), onions and Indian spices. tomato upma makes a quick and easy breakfast , with an appetizing aroma and the tangy flavour of tomatoes. Notes and tips to make the perfect tomato upma. 1. Blend to a smooth pulp. Keep aside. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Add urad dal. For an added crunch, you can toss in some cashew nuts, peanuts or chana dal. 3. Add any veggies of your choice like capsicum, peas, corn, carrots to enhance the flavour of tomato rava upma. 4. Add semolina. Many people even roast rava until aromatic and golden before using while making upma. Roasting the semolina prevents the formation of lumps. 5. Add the prepared tomato pulp. Alternatively, you can even chop the tomatoes and add to the pan. You can reduce or increase the quantity of tomato as per your taste. 6. Add 3 cups of hot water. It is important to stir continuously to prevent the formation of lumps. Don’t forget to add sugar while making tomato rava upma. Sugar helps in balancing the tangy flavour from tomatoes. tomato upma tastes so awesome because of the traditional tempering and the characteristic flavour of tomatoes. Serve tomato upma immediately. The semolina absorbs water and thickens as it cools forming a lumpy mass so, upma tastes best when savoured immediately. You can drizzle some ghee on top and eat the tomato upma with coconut chutney or podi chutney. You can also try other Upma recipes like Oats Upma and Ragi Upma. Learn to make tomato upma recipe | tomato rava upma | South Indian tomato upma | with step by step photos below.

Here's a low cal version of mayonnaise that will surely pacify health conscious people who always feel let down as they have to curb the intake of mayonnaise in continental dishes. This recipes reduces the calories almost to half as compared to our regular mayonnaise. Unusual ingredients like bread and low-fat curds used in this recipe will help retain the texture as well the taste. Use it to prepare dishes like Healthy Burger and you are sure to be impressed.

badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with 63 amazing images. badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi is a pleasing one dish meal. Learn how to make badshahi dal khichdi. To make badshahi khichdi, clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds. Add the asafoetida and turmeric powder and mix well. Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid, mix well. Keep aside. For the potato vegetable, heat the ghee in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute. Add the potatoes, salt, 1/4 cup hot water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Remove from the flame, add the curds and mix well. Keep aside. For the tempered curds, combine the curds and salt in a bowl, whisk well and keep aside. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds. Pour the tempering over the curds, mix well and keep aside. Just before serving, place the rice on a serving plate, spread the potato vegetable evenly over it and finally pour the curds evenly over it. Serve immediately garnished with coriander. While the word khichdi normally brings to mind a homely and simple meal, here is a royal version - badshahi dal khichdi that proves the mettle of our humble khichdi. A dal-rice combo cooked with everyday spices is topped with a flavourful potato vegetable and a layer of tempered curds. Served piping hot, the shahi khichdi is a satiating meal in itself. Yet, it is interesting to note that this recipe makes use of common ingredients and is also easy to prepare! This Gujarati masala khichdi with vegetables is a great option to serve it for dinner, be it a regular fare or for a party. Tips for badshahi khichdi. 1. Soaking rice and toovar dal is important to reduce cooking time. 2. Use fresh curd for best results. 3. You can make the khichdi, potato vegetable and tempered curds in advance, but before serving, reheat the khichdi and sabzi, assemble it and serve it hot. Enjoy badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with step by step photos.

Banana Sambhariyu is a typical Gujarati preparation of bananas cooked with a special freshly-made masala that combines coconut with green chillies, ginger and spice powders. It has a fresh aroma that is sure to kindle your appetite, and once you taste the food, the special sweet and spicy flavour of this dish is sure to make you lick your fingers contentedly. To get the authentic taste of this dish you need bananas that are neither raw nor too ripe – it should be just right. Looking for more recipes with bananas? Try the Banana Milkshake or Banana Paratha .

doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images. doodhi pachadi recipe is made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative South Indian style doodhi pachadi, making it a true tongue-tickler. Pachadis are the South Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with tamarind as the base are usually spicy, while the ones made with curds as the base are are normally bland. Lets see why this is a healthy bottle gourd pachadi? We have 2 key ingredients, doodhi and coconut oil. Doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics. Pachadi is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. Serve doodhi pachadi fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice. Learn to make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with detailed step by step photos.