This recipe shows you how to make a tangy variant of hummus that combines chick peas with sun-dried tomatoes, curds and other flavour enhancing ingredients. This unusual hummus tastes fabulous with crispy, deep-fried pita bread strips. Serve the Pita Sticks with Sun-Dried Tomato Hummus as a starter or as an evening tea snacks .

tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | | ivy gourd pickle |with 18 amazing images. tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar is a tad healthier pick than many other oil laden pickles. Learn how to make tendli pickle. To make tendli ka achar, wash the tendlis and wipe them dry using a dry kitchen towel. Trim the ends and cut each tendli into small pieces. Add salt and mix well. Cover with a lid and keep aside for 4 hours. You can keep it in the sun also. Drain the water from the tendli and discard it. Combine the marinated tendli with chilli powder, split mustard seeds, split fenugreek seeds, salt and oil and toss well. Serve or bottle in a sterilized glass jar and store refrigerated for upto 15 days. Pickles in India are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. We have pickled some tendli to make instant tindora achar, but you can choose any vegetable you like. Like many other pickles, the kundru achar also gets its flavours from a combination of rai na kuria and methi kuria along with oil and chilli powder. While not much marination is needed for this pickle, with time the tendli tends to absorb the flavours of spices and become more flavourful. Ceramic or glass jars are best suited for tendli pickle as they do not get stained easily and prevent any chemical reaction too. All health conscious can enjoy this pickle in very small quantities. Remember to include it in your diet only occasionally as it does have appreciable amounts of salt. Tips for tendli ka achar. 1. Bottle in a sterilized glass jar and store for upto 15 days. 2. Always use a clean spoon each time you use the achar. This will preserve your achar. 3. Marinating the tendli in salt is crucial. Enjoy tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | with step by step photos.

arbi tikki recipe | arbi cutlet | colocassia tikki | with 28 amazing images. These scrumptious crispy golden brown arbi cutlet are made with Colocasia root and flavoured with the Indian spices. Learn how to make arbi tikki recipe | arbi cutlet | colocassia tikki | arbi tikki are crisp outside and soft inside, as is the nature of arbi. The crispy colocassia tikki is spiced using staple ingredients available in every kitchen! Enjoy this mouth-watering arbi tikki hot and fresh. Tips to make arbi tikki: 1. Pressure cooking arbi depends on the size of the arbi, if its medium sized them pressure cook for two whistles, if the size is small then pressure cook for 1 whistle. 2. Instead of bread crumbs you can add besan in the mixture for the binding. 3. Deep fry the tikkis on medium flame so that they get cooked evenly. Enjoy arbi tikki recipe | arbi cutlet | colocassia tikki | with detailed step by step photos.

Ravioli is a kind of small and dainty dumpling from traditional Italian cuisine. Here, we have made mouth-watering samosas in a cute, bite-sized shape inspired by ravioli. The samosa filling is also super tasty, with a tantalizing flavour gained from ingredients like crushed coriander seeds and amchur powder. The handy size and attractive shape of the Ravioli Samosa make it an interesting snack to serve as a starter . It is especially apt for kids’ parties . Enjoy it with chutneys or simple ketchup. You can also try other samosas like the Mini Onion Samosa or Jhatpat Samosa .

kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | kadala curry is a simple tasty daily fare sabzi which is filled with nourishment. Learn how to make Kerala special puttu kadala curry. Spicy and tongue-tickling, this kadala kari is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy Appam ! To make kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes. Allow the mixture to cool completely. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the curry and serve hot. This sumptuous easy kadala curry for puttu appam and dosa features cooked kala chana pepped up with a coconut-based masala that has a strong flavour of coriander seeds and fennel. A traditional tempering splattered over the curry adds to its rich flavour and aroma. This healthy black chick peas curry abounds in protein and fibre , both the nutrients which are weight loss friendly. But be careful to reduce the amount of oil used then. Heart patients can also enjoy this version of sabzi. Diabetics should relish not more than ½ serving of this Kerala special curry. This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. With so many benefits to its credit, there is no reason to not include it in your diet. Enjoy this Kerala special puttu kadala curry with freshly-made Appam, Puttu, Dosa or hot rice. Although it tastes best when hot, it remains flavourful even when it cools down, so you can pack it in a tiffin box or even carry over any remainders for dinner. Enjoy kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with recipe below.

aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with 34 amazing images. aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie. To make aloo corn tikki roll, make the rotis, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal potions and roll each portion into an oblong shape. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside. Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately. The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salads that you have on hand, there are some evergreen favourites like the aloo corn tikka roll! In Indian aloo corn frankie, the rotis moistened with masala water are rolled up with a long mouth-watering tikki of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls. Enjoy potato and corn frankie in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to the office, either way it’s a delight to bite into! Tips for aloo corn tikki roll. 1.The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving. 2. The chaat masala and the garam masala for the masala water can be made at home. 3. To reduce cooking time, you can boil potatoes in a microwave. Enjoy aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with step by step photos.

healthy green pea paratha recipe | matar paratha for weight loss, acidity | diabetic green pea paratha | with amazing 25 images. healthy green pea paratha are sustaining and wholesome. Puréed green peas are combined with whole wheat flour to make this delicious paratha dough. In diabetic green pea paratha, both whole wheat flour and green peas are rich in fibre, which aids in controlling blood sugar levels. Each paratha being cooked in ¼ teaspoon of oil is absolutely healthy for diabetics, as well as the whole family. I usually make this at home when any of my family member is down with acidity, as green pea is said to be alkaline, and when combined with wheat flour, it helps to balance the acid-alkaline ratio. Remember to reduce the green chillies used in matar paratha for acidity. The matar paratha for weight loss doesn’t use much ingredients and is simple to make. All you need to do is puree the boiled green peas in a blender. Further, transfer it to a bowl, add whole wheat flour, salt, green chillies, low fat curds and carom seeds. Knead into a soft dough without using any water. Next, divide and roll into a chapatti and cook using peanut oil until golden brown from both the sides. Serve green pea paratha hot. Green peas are a fair source of carbs, but their high fiber count and low glycemic index (22) makes diabetic green pea paratha suitable for diabetes. Green peas are best combined with another fiber rich food so the overall glycemic count of the recipe is well maintained. So, here we have combined them with whole wheat flour (and not low fiber maida) and put up in the form of a paratha on the table. With the addition of just a few basic spices from our masala dabba, these parathas are remarkably tasty when served off the tava. Serve matar paratha for weight loss with protein rich low fat curds and not pickle. Serve the green pea paratha for acidity fresh off the tava with Karela Kadhi and Carrot Garlic Chutney. It is recommended that a diabetic should restrict to only 1 Green Peas Paratha, so as to not go overboard on the carb intake. Enjoy healthy green pea paratha recipe | matar paratha for weight loss, acidity | diabetic green pea paratha | recipe with detailed step by step photos below.

Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with 25 amazing images. As the name suggests, this kadhi recipe hails from the Bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables. Bhatia kadhi not only showcases the culinary traditions of the Bhatia community but also reflects the importance of yogurt in Indian cooking, revered for its health benefits and ability to enhance flavors. Bhatia kadhi is typically served hot, accompanied by steamed basmati rice or flatbreads like roti or naan. It is often garnished with fresh coriander and can be enjoyed alongside pickles or papad. Pro tips for Bhatia kadhi. 1. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. 2. Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi. 3. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. Enjoy Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with step by step photos.

If tempered with the right spices and masalas, even a simple, low-salt dal recipe can make you drool! This Masoor Dal recipe proves the fact. Flavoured with common, everyday ingredients and tempered with cumin seeds and ginger, the dal tastes really awesome even though we have used very little salt in it. Masoor dal is one of the recommended foods for those undergoing dialysis. The restricted salt content also makes this dal recipe suitable for those with high blood pressure . Enjoy it hot with plain phulkas to make a tasty and wholesome meal.

Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness.

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.