khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with 29 amazing images. khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat is a crunchy nourishing snack. Learn how to make healthy khakhra chaat. Whole wheat khakhras are undisputedly nutritious! Here, we transform this healthful snack into an irresistibly tasty quick whole wheat khakhra chaat, by crushing and combining them with flavourful and crunchy veggies, lime juice and coriander. Far too easy to make but incredibly irresistible, the healthy khakhra chaat is also chock-full of antioxidants and fibre. Keep all the ingredients ready, and mix just before serving. As an added healthy boost, add a handful of boiled mixed sprouts to this chaat. Heart patients, weight watchers and diabetics can all benefit from these nutrients and manage their blood cholesterol and blood sugar levels. We would suggest 1 serving for breakfast and ½ serving at snack time. Tips for khakhra chaat. 1. To make two cups of crushed khakhras for this recipe, you can use around eight khakhras of 7” each. 2. Serve khakhra chaat immediately as the khakhra will lose its crispness if eaten later. Enjoy khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with step by step photos.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable. Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had!

hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | hara tawa paneer is a tongue-tickling snack which can be enjoyed by all. Learn how to make hara bhara malai paneer. Step-by-step, this hara tawa paneer will trigger all your good senses… because, not only does the healthy starter have paneer marinated in tangy green chutney, it is also layered with a spicy corn mixture. To make hara tawa paneer, first make the hara chutney by combining all the ingredients and blending. Add curds and mix well. Then cut each piece of paneer into half to get 40 pieces. Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes. Meanwhile combine the corn, sugar, salt and the remaining 2 tbsp of the hara chutney and blend in a mixer to a coarse paste. Transfer the paste to a bowl, add the coriander and milk and mix well. Keep aside. Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent. Add the corn mixture and sauté on a medium flame for another 2 to 3 minutes and cool slightly. Divide the filling into 20 equal portions. Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it. Sandwich it using another piece of paneer and press gently. Heat the oil in a non-stick tava (griddle) and cook the stuffed paneer pieces, using the remaining 1½ tsp of oil till they are golden brown in colour from both the sides. Serve hara tawa paneer hot. The paneer used in this healthy hara paneer is low fat paneer, to restrict the amount of fat consumed. However, if you do not have any fat restriction, you can opt for full fat paneer. Either of the options will enhance your protein intake – a key nutrient required to nourish our body cells, tissues and muscles. The green chutney not only lends flavour but also attractive colour to tempt you. 3 to 4 pieces of hara bhara malai paneer serves as a satiating snack at less than 100 calories and 8 g of carb. Avoid those fried foods and gain in some calcium too by way of this healthy pick. Tips for hara tawa paneer. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. The sugar in green chutney is optional. You can avoid it, if you wish to. 3. Be very careful while cooking paneer pieces and do not flip them too often, else they might break. Enjoy hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | with recipe below.

healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with 42 amazing images. healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi is for all health conscious who are looking for low fat Punjabi sabzi. Learn how to make Indian lauki ka kofta. To make healthy lauki kofta curry, for the lauki koftas strain the liquid out of the bottle gourd and preserve it to add in the gravy. Combine all the ingredients in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan. This will take 5 to 6 minutes. Remove and cool slightly. Divide this mixture into 14 equal portions and roll each portion into oval koftas. Keep aside. For the curry, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for a minute. Add the ginger paste, garlic paste, tomatoes, turmeric powder, coriander-cumin seeds powder and chilli powder and cook for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of water, mix well and bring to a boil for 2 to 3 minutes, while stirring occasionally. Add the salt and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the koftas, and garam masala, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve hot with parathas or brown rice. These koftas are prepared with lauki in a larger proportion, in comparison to potato, to minimize the caloric value of the dish. Also, koftas are not deep-fried, but are simmered and cooked in the curry itself. This makes a tasty Indian lauki ka kofta. This non-fried bottle gourd kofta curry has the benefit of antioxidants like lycopene from tomatoes and vitamin C from bottle gourd. While heart patients and other healthy individuals can opt for this sabzi as compared to the cream and fat laden restaurant sabzis, it is best for diabetics and weight watchers to restrict it because of the use of potatoes and cornflour. Tips to make healthy lauki kofta curry. 1. The koftas tend to crumble if you boil them too much in the gravy. So, it's better to add them just before you're ready to serve them. 2. Do not grate the bottle gourd in advance as it will turn black. 3. You can add little sugar if you wish to. Enjoy healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with step by step photos.

The carrot and bottle gourd soup with rice and cheese balls is as exotic as a soup can be! this wholesome soup of carrot, bottle gourd and potatoes is quite sumptuous and can served as an appetiser or in a larger bowl as a snack in its own right. That said, the innovative twist to this soup lies in the crunchy-munchy garnish of rice and cheese balls. Make sure you drop the balls on the soup just before serving to retain the crispness.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with 18 amazing images The tomato chutney is a tongue-tickling accompaniment that is perfect to have with idlis and dosas. Although it takes a few minutes to prepare, many people prefer to make quick tomato chutney often because it is faster than grating a coconut, plus it has a holistic flavour that eliminates the need for sambhar also to be served alongside the chutney. With myriad flavour enhancers like curry leaves, onions and green chillies supporting the tanginess of tomatoes, the tomato chutney for idlis, dosas, uttapas has a really peppy flavour that goes perfectly with plain idlis, dosas, uttapas and appe as well. Interestingly, many South Indian love to have this with chapatis and puris too. Enjoy tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with detailed step by step photos.

Spicy bhaji made of potatoes, tomatoes, peas and onions is filled in between burger buns, and topped with onion rings and baked until they are warm. Tastes delicious with a cup of hot tea!

Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .

Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

A luxurious veggie soup, with the dynamic flavour of whole spices and the aromatic touch of saffron. The veggie stock is thickened with a milky corn flour mixture, which gives it a very creamy mouth-feel. The generous use of saffron gives the Zaffrani Soup an attractive tinge and rich flavour too. Indeed, this soup is another example of Mughal opulence! Accompany the soup with delicious melt in your mouth kebabs such as Moong Dal Seekh Kebab , Hare Bhare Kebab and Corn Seekh Kebab .

methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images. methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas. To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ 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 the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot. The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas. The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread. If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti. Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.

quinoa upma recipe | vegetable quinoa upma | veg Indian upma | how to make quinoa upma | with 26 amazing images. Quinoa upma recipe is a truly healthy recipe made as a replacement to rava upma. What makes it healthy vegetable quinoa upma? The addition of veggies, peanuts and lemon juice. Learn how to make quinoa upma. To make quinoa upma, first wash the and drain the quinoa. Then make a tempering of oil and allow the mustard seeds to crackle. Once done, add little hing, green chillies, ginger and curry leaves and sauté for a few seconds. Similarly sauté the peanuts and onions also individually. Add veggies like green peas and carrot and cook them for 2 minutes. Finally add the drained quinoa, salt, chilli powder and water and cook it for about 20 minutes. Use the measured amount of water as mentioned in the recipe so that it cooks perfectly. Finally add lemon juice and coriander, mix well and serve. Quinoa is a protein rich food which is perfect for breakfast, lunch or dinner. The fibre in it satiates you for long time. So it is perfect for weight-watchers. The fiber also helps to curb cholesterol in the body. It’s low glycemic index (53) qualifies it as a healthy food for diabetic too. So why wait to try the recipe of healthy vegetable quinoa upma which has so many benefits to count on. You can gain in some antioxidants by way of veggies like onions and carrots added in this quinoa veg Indian upma. These help to reduce inflammation in the body and work towards and glowing skin too. A serving of this quinoa upma fulfills 11% of your days requirement for iron . Do not miss out on sprinkling lemon juice at the end, as the vitamin C in it will further help in the absorption of iron. Enjoy quinoa upma recipe | vegetable quinoa upma | veg Indian upma | how to make quinoa upma | with step by step photos.