matki pulao recipe | brown rice moath beans pulav | healthy sprouted matki rice | with 30 amazing images. matki pulao recipe is a healthy protein rich Indian pulao. Learn how to make healthy sprouted matki rice. matki pulao, an Indian rice dish, is a perfect main course for busy days when you don't have time to cook elaborate meals. To make matki pulao, heat oil in a large non-stick pan. Add the spices and cook until fragrant. Add the spring onions and capsicum and cook until softened. Add the cooked brown rice and matki and stir-fry for 2 minutes. Serve hot. The whole spices give this matki pulao a fantastic aroma and flavour, which makes it unnecessary to prepare an elaborate accompaniment. healthy matki pulao has other benefits too! Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. A small portion of this sprouted matki rice can be enjoyed by heart patients, diabetics and weight-watchers occasionally. Try to accompany it with a bowl of soup and salad to keep the carbs balanced. Just a cup of chilled curds is enough to round off this tasty one-pot meal of brown rice matki pulao. Moreover, matki are easier to digest. Pro tips for brown rice matki pulao. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Brown rice is a good source of fibre that reduces high cholesterol levels and prevents atherosclerosis. The mangnesium in brown rice proves to be effective in relaxing your blood vessels and thus regulates the action of your heart. 3. Add salt to taste. People with high blood pressure should limit their salt intake or avoid salt altogether. Enjoy matki pulao recipe | brown rice moath beans pulav | healthy sprouted matki rice | with step by step photos.

eggless bread loaf recipe | basic white bread loaf using yeast | how to make Indian yeast bread | easy perfect yeast bread | with 36 amazing images. bread loaf recipe is every diners delight when served for breakfast, snack or even light dinner. Learn basic white bread loaf using yeast. To make bread loaf, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water. Add the butter and knead very well till the dough is smooth and elastic. Shape the dough into a proper round using both your hands while tucking the edges at the bottom. Cover it with a dry muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size. Deflate the dough by pressing it lightly with your fingers. Sprinkle the plain flour over a smooth, flat surface, place the dough over it and knead it very well. If the dough is getting sticky while kneading, then sprinkle little plain flour as required. Stretch the dough using both the hands and knead well again. Tap the dough with your fingers and spread it to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape. Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly. Place the dough in a greased bread loaf tin. Cover it with a dry muslin cloth and again keep aside in a warm place to rise for 30 minutes. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes. Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly. De-mould the loaf from the tin and brush the bread loaf with butter and keep aside to cool completely. Once the bread loaf has cooled completely, cut it into 13 mm. (½”) bread slices. Serve or use as required. Bread is an indispensable ingredient in most kitchens today. From toast to sandwiches, bread is handy in solving the perpetual breakfast and tiffin dabba dilemmas that most people face on busy mornings. However, nothing tastes as good as freshly-baked basic white bread loaf using yeast, and so people often buy bread on a daily basis along with their milk. Nevertheless, even this bread is bound to be a day or at least a few hours old. If you wish to really experience the magic of freshly-baked bread, right off the oven, try our easy eggless bread loaf recipe when you find time. You will be bowled over by the appetizing aroma, super-soft texture and absolutely divine flavour of warm bread. You need very few basic ingredients to make homemade bread, it is only the proportion and these ingredients and a few handy hints to be followed to master making it. Tips for easy perfect yeast bread. 1. Always keep the dough in a warm place so it rises quickly and well. 2. Use only a dry muslin cloth to cover it. 3. Knead the dough well as mentioned in the recipe at each step to ensure a soft fluffy bread. 4. Use dry yeast from a packet which is unopened or recently opened for best spongy bread. Use this fresh bread loaf to make delectable sandwiches and toasts like Cabbage and Paneer Sandwich, Cheesy Mushroom Squares, Cheese-N-Celery Sandwiches, Grilled Corn and Capsicum Sandwich, Mixed Vegetable Open Toast etc. Enjoy eggless bread loaf recipe | basic white bread loaf using yeast | how to make Indian yeast bread | easy perfect yeast bread | with step by step images.

Pungent and tongue tingling, the Mexican Hot Sauce is a valuable addition to several Mexican dishes, and can be enjoyed as a dip with your favourite chips too. The fieriness of red chillies when combined with the deep flavour of onions, the tanginess of tomatoes and the lingering aroma of oregano results in a delightful experience for the taste buds.

microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave | with 20 amazing images. seviyan upma in microwave is a quick fix and hassle-free snack ready in a jiffy. Learn how to make vermicelli upma in microwave. Sevaiyan Upma in a Microwave is made from seviayan (vermicelli ), urad dal and Indian spices. To make microwave semiya upma, combine 2 tsp of oil and vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside. Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes. Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds. Add the onions, mix well and microwave on high for 2 minutes. Add 1¼ cups of water, mix well and microwave on high for 2 minutes. Add the roasted vermicelli, coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between. Serve seviyan upma immediately. Think upma and the first two options that come to your mind are rava and seviyan. Indeed, these have traditionally been amongst the most popular upmas all over the country, made frequently in almost every household for breakfast or as supper. Here we present to you seviyan upma in microwave. Cooking in microwave makes it simple, easy and quick. Vermicelli upma in microwave takes just minutes to make but has the same fabulous consistency and the same homely flavour, obtained by cooking the vermicelli with a traditional tempering and onions. It is important to add a lot of coriander to this semiya upma in microwave in order to get a vibrant taste. Tips for microwave semiya upma. 1. The vermicelli used for this recipe is usually whole wheat vermicelli. 2. If you like spicy upma, add finely chopped green chillies instead of slit chillies. 3. Enjoy this upma in microwave immediately after preparation. You can also try other microwave recipes like Microwave Popcorn Made in A Bowl and Palak Methi na Muthia. Enjoy microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave | with step by step photos.

mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with 26 amazing images. mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao is a feast to enjoy at meal time. Learn how to make mushroom pulao. To make mushroom fried rice, heat the oil in a broad non-stick pan, add the ginger, garlic, green chilli and onions and sauté on a medium flame for 1 minute. Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the soy sauce, vinegar, chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice, ½ cup spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the remaining ¼ cup spring onions and mix well. Serve immediately. Restaurant style mushroom fried rice is one of the all-time favourite Chinese dishes that has won the hearts of many generations of people not just in China but across the world. It is a quick and easy dish of rice and mushrooms cooked with flavourful ingredients like ginger, onions and a couple of oriental sauces. The spicy flavour of this mushroom pulao warms your palate and tickles your taste buds. You can, however, adjust the spice levels according to your taste. Also try other dishes like Chinese Vegetable Clear Soup or Chinese Fried Paneer in Hot and Sweet Sauce. You will realise it is easy to make restaurant style mushroom fried rice at home. This is essentially one of the most exciting ways to serve mushrooms. It has a trio of perfect trio of aroma, flavour and hue. Tips for mushroom fried rice. 1. The success of this rice lies in cooking the perfect rice. The rice has to be only 85% cooked. Over cooking may make it mushy. 2. Prefer to use a broad pan to make the rice so tossing the mushrooms and rice is easier. 3. If you carry it in tiffin, it is best used within 4 to 5 hours. Enjoy mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with step by step photos.

tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images. tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi. Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating tendli masala. To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora batata nu shaak, so do not omit it although very little in quantity. Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas. Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi. Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below.

onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | With 14 amazing images. onion tomato koshimbir is a simple side dish which can be served with any Indian meal of roti and sabzi. Learn how to make kanda tomato koshimbir. To make onion tomato koshimbir, combine the onions, tomatoes, sugar, coriander and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, green chillies and sauté on a medium flame for a few seconds. Pour the tempering over the tomato-onion mixture and mix well. Serve immediately. Easy to prepare, it just involves chopping the veggies and giving a phodni’ them with traditional ingredients. The word ‘phodni’ is a Maharashtrian word which in simple terms means tempering. Raw and juicy, it is quite refreshing, onion tomato salad is considered an essential accompaniment for a Maharashtrian meal. Remember that the asafoetida, though used very mildly, play very important roles in improving the aroma and flavour of this dish, so forget to add it! You can also add a dash of lemon juice as well, to enhance the flavour of this Maharashtrian tomato koshimbir further. This kanda tomato koshimbir is a weight-watchers delight. The onions are considered to be heart friendly because of the presence of antioxidant Quercetin in it. The tomatoes, on the other hand, are brimming with lycopene – another antioxidant. Both of them together help to reduce inflammation in the body and protect organs like heart, liver, kidney, skin etc. With 1 g of fibre per serving, this healthy onion tomato salad is a good snack in between meals for women with PCOS and aiming weight loss. The fibre in it will also aid in weight loss. Moreover, you will not reach out for unhealthy snacks as this salad keeps you satiated. Tips for onion tomato koshimbir. 1. While this recipe has chopped onions and tomatoes, you can also use thinly sliced veggies as a variation. 2. You can add ½ tsp of sugar to balance the tanginess of tomatoes if you wish to. 3. If you are carrying this salad to work, it would be advisable to carry salt in a small container and add it to the salad and toss it just before eating. Enjoy onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | with recipe below.

sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with 41 amazing images. sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe is a sabzi with a perfect blend of sweet, spicy and sour flavours. Learn how to make iron rich Maharashtrian usal. To make sprouted vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally. Serve hot. A traditional Maharashtrian preparation made healthier using sprouted vaal. Apart from boosting the nutrient content, sprouting the vaal also makes it easier to digest, making this a dish suitable for young and old alike. With many a flavourful ingredient, this iron rich Maharashtrian usal is a treat for your taste buds. Moreover, the use of kokum and jaggery in the preparation not only ensures a super tangy flavour, but also increases the iron content. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Serve this healthy pregnancy Indian usal recipe with phulka or oats roti to make a complete satiating meal. Heart patients can also add this sprouted vaal ki usal to their list of healthy foods without any guilt. This amazing culinary treat can be enjoyed by people of all ages. The fibre in the sprouted vaal can help to manage blood cholesterol levels. However, weight watchers and diabetics are advised to avoid the use of jaggery. Tips for sprouted vaal ki usal. 1. You can add chilli powder instead of Malvani masala. 2. This is the Malavani masala we used. Enjoy sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with step by step photos.

Spaghetti tossed in a spinach and cheese sauce with colourful vegetables makes a delightful recipe. The beautiful green colour and good coating quality of the sauce makes it useful when serving along with pasta for a lunch or dinner. The cheese spread blends beautifully to give a thick and creamy sauce. To retain the fresh green colour of spinach, blanch the spinach and refresh quickly in ice-cold water. You may add a pinch of soda bi-carb to the water in which spinach is to be boiled. This also helps to retain the green colour of spinach.

banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with 15 amazing images. A culinary gem from the streets of Delhi, the banana paratha is a delicacy that is much-loved by kids and adults alike. As soon as you read the name banana paratha, you would have assumed several things, like say, a paratha with a spicy filling of raw banana! No, this recipe is completely the opposite. It is made with ripe bananas, sweetened with jaggery and laced with cardamom. Further, it is interesting to note that the banana mix is not stuffed into the parathas but worked into the dough itself! Take care when making the dough. Combine the banana mixture and the flour, and add water only on a need basis. Otherwise, you might end up with a loose dough that cannot be rolled easily. Also make sure you cook the sweet banana paratha with ghee, in order to get a rich and authentic taste. One thing about this recipe is that it must be relished really hot, right off the tava. It is actually quite easy to make, and will be loved by everybody. You can also try other mouth-watering parathas like the Onion, Cheese and Pepper Parathas , and the Palak Paratha. Pro tips for banana paratha. 1. In a non-stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors. 2. Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas. 3. Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option. Enjoy banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with step by step photos.

Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas. This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coarse nor fine, you get dhoklas that are very soft and nice. Once the flour is ready, you can store it in an airtight container for around two months, and use as and when required. We have used this flour to make awesome Khatta Dhokla, an all-time favourite snack in Gujarat. It is called khatta dhokla because the flour is mixed with curd and fermented for 10-12 hours before steaming. This, along with a little lemon juice added later, gives the dhoklas a tempting sour flavour. You can season the Khatta Dhokla made with Homemade Flour with pepper or chilli powder, as per your liking. Serve it with peppy green chutney, for a most wonderful experience.

vegetable panchmel khichdi recipe | mixed dal and vegetable khichdi | lentil vegetable khichdi | with 24 amazing images. This nutritious Vegetable Panchmel Khichdi is made of 4 dals and rice pressure cooked with a generous helping of crunchy vegetables, tomatoes and spice powders. Mildly spiced Panchmel khichdi which can be had as a one dish meal . Cooking the khichdi in a pressure cooker makes this a quick and easy recipe to make. Veg Panchmel Khichdi goes well with curd or a glass of buttermilk or mint chaas. Some prefer to have a kadhi with the Panchmel Khichdi and some mango pickle on the side. Fussy kids who don’t eat vegetables, this Vegetable Panchmel Khichdi is a heavenly solution for moms. There is a generous amount of vegetables like cabbage, cauliflower, onions, potatoes and green peas which your child will get from this Khichdi. Enjoy how to make vegetable panchmel khichdi recipe | mixed dal and vegetable khichdi | lentil vegetable khichdi | with detailed step by step photos and video below.

jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi | with 18 amazing images. jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi is an excellent and super healthy recipe made with whole jowar and moong dal. Learn how to make healthy jowar khichdi. To make jowar moong dal khichdi, clean, wash and soak the jowar in enough water in a deep bowl overnight or at least for 10 hours. Next day, drain it and discard the water. Combine the jowar, moong dal, salt and 2 ½ cups of water in a pressure cooker, mix well and pressure cook for 7 whistles. Allow the steam to escape before opening the lid. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds. Add the tempering to the khichdi, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. In this simple khichdi, rice has been replaced with fibre rich jowar and it has been paired with protein rich moong dal to make jowar khichdi for diabetes. This combination reduces the glycemic load of the recipes as compared to high glycemic index rice. But we recommend ½ serving for a diabetic person in a meal. The high fibre of this healthy jowar khichdi makes it suitable for many from healthy individuals to heart patients and even those aiming weight loss (including women with PCOS). The fibre and protein is sure to keep you full for long hours. Further it has an advantage of being a one dish meal and thus it is a hassle free fare which requires least time and effort in cooking. You will enjoy the mouthfeel of the whole jowar in this jowar moong khichdi. If you wish, you can even perk up this sorghum khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curd, raita or a kadhi and you have a completely balanced and nourished meal ready. Tips for jowar moong dal khichdi. 1. This recipe requires the jowar to be soaked for 10 hours, so plan for it in advance. 2. To enjoy its texture, you need to serve this khichdi immediately. 3. Whole jowar can also be replaced with whole bajra as done in the recipe of Bajra Khichdi. Enjoy jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi | with step by step photos.

laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with 37 amazing images. laal methi ka saag recipe is a simple stir fry of red amaranth leaves tossed with freshly grounded spices. Learn how to make laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | The laal methi ka saag recipe has simple, fresh and subtle flavours. Amaranth is a powerhouse of vitamins and Iron. It is considered as a super food. This recipe is a delicious and healthy Indian diabetic sabzi recipe. You can add a slight sweetness with the use of jaggery is added to balance the whole flavour. Serve this healthy laal mathi ki sabzi dish along with some spicy thepla and raita by the side. Tips to make laal math sabzi: 1. Thoroughly wash and clean the red chawli leaves. 2. Add finely chopped garlic in the tempering for the added flavours. Enjoy laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with detailed step by step photos.