jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with 22 amazing images. jowar upma is a healthier upma as compared to the traditional rava upma usually made in most households. Learn how to make jowar atta upma. Ready in a jiffy, vegetable jowar upma is a healthy snack you can whip up for breakfast, supper, or just any time of the day. This is made by replacing a large quantity of the refined semolina with fibre and iron rich green peas and jowar flour. Of course, a small portion of rava is used to improve the consistency. To make jowar upma, heat the oil in a deep non-stick pan, add the mustard seeds and urad dal. When the mustard seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 minute. Add the semolina and sauté on a medium flame for another 2 minutes. Add the jowar flour and sauté on a medium flame for 2 more minutes. Add the green peas, green chilli paste, coriander and salt and mix well. Add 3 cups of hot water, 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. To make it healthier, you can also add vegetables like carrot, capsicum and tomatoes to add to the taste, crunch and nutrient quotient. Like with most millet-based foods, it is essential to serve the homemade jowar rava upma immediately. Adults, kids, senior citizens and women with PCOS all can enjoy ½ serving of this jowar atta upma in small quantities as an occasional treat only to satisfy their craving for this South Indian style breakfast. We do not recommend this recipe as a regular healthy fare. It is best avoided for people aiming weight loss. Tips for jowar upma. 1. Do not over boil the green peas. They should be slightly crunchy. 2. After adding the hot water, ensure to stir continuously to avoid lump formation. 3. Avoid cooking after adding lemon juice to avoid losing its vitamin C content. Enjoy jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with step by step photos.

papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with 34 amazing images. papad mangodi ki sabzi is a traditional Rajasthani dish. Learn how to make Rajasthani papad mangodi ki wadi. What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling papad mangodi ki sabzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the papad mangodi ki sabzi. Papad and mangodi are stocked in every household in Rajasthan so making papad mangodi ki sabzi is an easy affair. Tips for papad mangodi ki sabzi. 1. Add the papad only towards the end as it will soften quickly. 2. Remove from the flame, add the curds mixture. Enjoy papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with step by step photos.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with amazing 12 images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a delicious and a very simple hari mirch ka achar recipe that is popular in Rajasthan and North India. Pickle in a minute? Believe it or not, this yummy instant green chilli pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy Rajasthani hari mirch ka achar which can be prepared and relished in a jiffy. To make hari mirch ka achar, firstly combine fennel seeds, mustard seeds and cumin seeds in a non-stick pan and dry roast them. Cool and blend to fine course mixture. Transfer the mixture into a deep bowl, add remaining ingredients like green chillies, add turmeric and asafoetida. Add mustard oil and vinegar. Mix well. Vinegar acts as a preservative and increases the shelf life. Put hari mirchi ka achar in an air tight container and keep at room temperature for 2 days and then refrigerate. You can serve the instant chilli pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Rajasthani hari mirch ka achar goes really well with theplas, parathas and low cal rotis. Use dark green chillies, which are very spicy. Once done, this hari mirch ka achar can be stored in the fridge for around two months and enjoyed as and when you wish! Enjoy hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with detailed step by step photos and video below.

french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with 25 amazing images. french beans and carrot thoran recipe is a Kerala style carrot thoran dry sabzi. ‘Thoran’ is a traditional vegetable preparation that is popular in Kerala. carrots beans thoran is a dry sabzi that can also be prepared with many different veggies. In this french beans and carrot thoran recipe, we have used a colourful combination of French beans and carrot. First, the veggies are sautéed with onions and an aromatic tempering of seeds and red chillies, and then it is perked up with a tasty mixture of coconut and other ingredients, which not only improves the taste but also gives a nice mouth-feel to the Kerala style carrot thoran dry sabzi. Onions may or may not be added, but they give a nice crunch and strong flavour to french beans and carrot thoran. Enjoy the french beans and carrot thoran with steaming hot Rice and Sambhar or Rasam. See why french beans and carrot thoran is healthy? Made from carrots which helps prevent deterioration of the eye as one gets older and prevents night blindness. French Beans is rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Notes on french beans and carrot thoran recipe. 1. Choose young and fresh beans and carrots that are tender and naturally sweet for these beans and carrot stir fry. 2. Do not add more water for or else you will overcook vegetables and lose its taste and crunchy texture. 3. We have used coconut oil in the end to enhance the aroma and taste of Beans Carrot Mezhukkupuratti. Learn to make french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with step by step photos and video below.

cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with 35 amazing images. cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich has got cheese, veggies, chutneys and a flavourful potato stuffing. Learn how to make Mumbai cheese masala toast sandwich. To make cheese masala toast sandwich, make the stuffing first. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the asafoetida, turmeric powder and curry leaves and sauté on a medium flame for a few seconds. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Divide the stuffing into 5 equal portions and keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread ½ tsp of green chutney on each buttered bread slice. Place a portion of the stuffing on a buttered-chutney bread slice and spread it evenly. Arrange 2 tomato slices, 2 onion slices, 2 cucumber slices, 1 capsicum slice and ¼ tsp of sandwich masala evenly over it. Sprinkle ¼ cup of cheese evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it. Repeat steps 2 to 8 to make 4 more toasts. Serve immediately with tomato ketchup. Think about all the masaledar things you know – and you will find them in this sandwich. The masala cheese toast sandwich, which is the most popular cheese sandwich sold on the streets of Mumbai, is what one would call ‘fully loaded’! When cooked the spicy masala toast in a sandwich toaster, the aroma is so appetizing that one just cannot resist a bite! If you do not have a sandwich toaster, no worries, you can always cook this up in a griller or tava, it tastes just as awesome. The base of this Mumbai cheese masala toast sandwich is its green chutney and sandwich masala. You can recreate the Mumbai roadside taste and flavour in your own kitchen by making green chutney for sandwich and sandwich masala both at home. You can enjoy this tongue-tickling and filling cheese masala toast sandwich any time you are hungry. It is a good lot of fun to bite into this sandwich huddled under an umbrella on a rainy monsoon day! Tips for cheese masala toast sandwich. 1. Try and buy sandwich bread as they are thick and specially made for making such tasty sandwiches. 2. Greasing the sandwich toaster at the bottom and the top slice of the sandwich is a must before grilling in a hand toaster. The greasing with butter is what makes the sandwich crispier. 3. Serve it immediately to enjoy its texture. Enjoy cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with step by step photos.

khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with 15 amazing images. khakhra chivda is where crushed khakhras are pepped up with roasted chana dal, peanuts, cashew nuts, sev and other interesting ingredients, which will make the taste buds – and of course, your kids – to jump with joy. When kids get bored of the usual rotis in their tiffin box, you can make an exciting khakhra chivda snack with crispy khakhra instead! Made with wheat flour, khakhras are quite as satiating as rotis but can be quite thrilling for kids to munch on. It is difficult to think of something new everyday for your kiddo’s tiffin so this is one khakhra chivda snack that you can use as their tiffin treat and I am sure the box would definitely come back empty! You can also use this khakhra chivda as a Diwali jar snack and serve it to your guests or simply use it as an evening snack and enjoy it with a hot piping cup of masala chai . When I be craving for something tasty, I add in cucumbers, tomatoes, onion, coriander with little chaat masala to this khakhra chivda making it a chaat and kill my hunger pangs by relishing it! You can make a large batch of this khakhra chivda and store it in an air-tight container for 5-6 days, ready to send in the kids tiffin box anytime you wish. It can come in really handy on hurried days when you don’t have time to prepare an elaborate tiffin. Moreover, your kids would love it too! Also pack Quick Chocolaty Biscuits in another tiffin for a perfect short break combo. Learn to make khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with detailed step by step recipe photos below.

thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with 17 amazing images. thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies is a protein rich snack which is perfect for weight watchers to avoid binge eating. Learn how to make healthy Indian curd dip. To make thick curd dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled with vegetable crudités and cream cracker biscuits. Watch how everyday ingredients like curds, onion and mustard powder can transform into a world-class yoghurt dip with onions and green chillies, which matches perfectly with most vegetable crudités. It is all about the right proportions and methods. Just ensure the curds are hung long enough to remove all the water, and the rest is as easy as mix and chill. This healthy Indian curd dip has the goodness of protein and calcium which are the twin pillars of bones strengthening. Curd being probiotic is easily digested and the protein in it adds satiety value too. Diabetics and heart patients can include this dip at snack time with vegetable crudités. They can opt for low fat hung curd if they wish to. Tips for thick curd dip. 1. Though we have used hung curd to make this dip, when you are short of time you can use thick curd. 2. If you don’t have mustard powder, replace it with cumin seeds powder or black pepper powder. 3. You can serve this wholesome dip with healthy crackers like ragi and oats crackers too. Enjoy thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with step by step photos.

dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images. In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice! Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat. You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below.

cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with 30 amazing images. cabbage pulao is a hearty and satisfying dish that is popular in South India. Enjoy how to make patta gobi pulao. cabbage pulao is made with rice, cabbage, carrots, peanuts, and coconut. The combination of flavors and textures is delicious, and the dish is sure to please everyone at the table. We enjoy the contrasting textures of the soft cabbage and the crunchy urad dal and peanuts in cabbage pulao. The cabbage pulao is tempered with the traditional South Indian combination of mustard seeds and urad dal, along with red chillies, onions, parboiled chana dal and other ingredients that give the dish a unique texture and flavour. We have made a healthier version of cabbage pulao by using brown rice instead of white rice. Brown rice adds a nutty flavor and chewy texture to cabbage pulao. cabbage pulao is a good source of folic acid and fiber, which are important nutrients for pregnant women. Pro tips for cabbage pulao. 1. Coconut oil is a natural and saturated fat that is better for your health than processed seed oils, which are high in polyunsaturated fats. 2. Add salt to taste. We added 1/4th tsp salt. If suffering from high blood pressure, reduce salt or skip it. 3. Cabbage pulao is a perfect meal for packing in your tiffin box. It is nutritious, delicious, and will stay fresh for hours. Enjoy cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with step by step photos.

dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam. Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds. This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam. To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice. Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada. Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled. Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below.

drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.

lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with amazing 24 images. lapsi methi muthia recipe is also known as dalia methi bajra muthia. Lapsi muthia are easy to make and can be prepared very quickly! Dalia, bajra flour, fenugreek leaves, the main ingredients that are the base of the dalia methi bajra muthia are super tasty!! Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. lapsi methi muthias are sure to keep you 'full' for a long time. These are slightly more crumbly than the regular muthias because of the broken wheat, but I guarantee that you will love them. The tinge of garlic adds to the flavour of broken wheat fenugreek leaves muthia, while baking soda makes them softer. You can also use fruit salt instead of soda. Lapsi muthia fall under the category of Gujarati farsans. You can use this recipe as a tiffin treat for your kids or serve it as an evening snack with a hot cup of Masala tea. Serve dalia methi bajra muthia with Green Chutney or Sweet Chutney. Enjoy lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with detailed step by step recipe photos and video below.

raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with 30 amazing images. raw banana sabzi is a delicious dry South Indian sabzi. Learn how to make Plantains dry Indian vegetables. Relish raw banana, the South Indian way! raw banana sabzi is a simple dry subzi of raw bananas, tempered traditionally with mustard seeds, red chillies, et al, and garnished with grated coconut. Raw Banana sabzi is rich in Vitamin C, Iron. Raw banana sabzi is best served hot with roti. Pro tips for raw banana sabzi. 1. Use coconut oil to cook raw banana sabzi as that will enhance the taste. In South Indian cooking, coconut oil and that is a healthier oil to use compared to processed seed oils. 2. Use curry leaves as more than half the flavour and aroma of the Raw Banana Sabzi comes from it. 3. Use firm, green bananas for the best flavor. 4. If you want a spicier raw banana sabzi, you can add 1/4 tsp red chili powder. 5. Raw banana sabzi can also be stored in the refrigerator for 2 days. 6. You can also add other vegetables to the Plantains dry Indian vegetable, such as carrots or green peas. Enjoy raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with step by step photos.