healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | With 27 amazing images. healthy adai is a nourishing South Indian snack which can be made on a weekday as well as on a weekend, and you will find the whole family flocking around the stove for more of this hot snack. Adai is a very popular snack in parts of South India, where it is served as breakfast or as a snack or for supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients. If you are looking for a healthy adai, here’s the recipe. In this Indian style dalia adai without rice, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable. To make healthy adai, combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well. Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture. Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides. Serve immediately. Diabetics can have 2 of these Indian style dalia adai without rice for breakfast, to meet their nutrient requirements. Healthy individuals, heart patients, senior citizens and even kids would love to indulge in this healthy adai. Pregnant women and those women with PCOS who are looking forward to losing weight should include this diabetic adai in their diet. Serve it with a healthy green chutney to square up your meal of the day. This protein rich Indian style dalia adai without rice is a wise choice for all vegetarians who wish to enjoy a traditional meal to nourish their body cells, tissues and muscles. The broken wheat (dalia) is a good source of fibre and will also aid in giving a high satiety which will avoid binge eating. Tips for healthy adai. 1. Add water gradually while making the batter. The batter should be of pouring consistency and of coarse texture. 2. While making the adai, spread the batter in a circular motion only in one direction. Spreading clockwise and anti-clockwise both might form lumps in the adai. Enjoy healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | with step by step photos and recipe below.

pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with 30 amazing images. pumpkin potato sabzi is a popular Rajasthani sabji. Learn how to make bholpa aloo sabji. Almost all the aromatic spices and seeds in your masala dabba come together in this pumpkin potato sabzi recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes in pumpkin potato sabzi, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice. Tips for pumpkin potato sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 2. You can cut the ghee to 1 tablespoon to make the sabzi. Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava. Enjoy pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with step by step photos.

tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink | with 19 amazing images. tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink is a peppy drink which can be served at any time of the day. To make tamarind sweet and sour drink, combine the tamarind and ½ cup of water in a small bowl, mix well and keep aside to soak for 1 hour. Squeeze out the pulp from soaked tamarind using your hands. Strain the tamarind pulp well using a strainer. Combine all the ingredients with the strained tamarind pulp and 1 cup of chilled water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add 3 cups of chilled water and mix well. Serve chilled. Tamarind and jaggery are a well-known team, not only in Indian cuisine but in other parts of Asia too. We find the magic of this duo playing out in several chutneys and sweet-and-sour sauces. This imli masala drink is another chance to lose yourself in the reverberating flavours of tamarind, jaggery, rock salt and appropriate spice powders along with sugar. This chatpata imli ka amlana is strongly influenced by the spice powders, and you will really feel the tingling sensation on your taste buds when you have it chilled. Enjoy this refreshing Indian tamarind drink accompanied with mouth-watering snacks like bhajiya pav and moong sprouts and potato salli chaat. Tips for tamarind sweet and sour drink. 1. This recipe makes use of dried tamarind and not fresh tamarind. 2. Use warm water for soaking tamarind, so as to get the maximum tamarind pulp. 3. Prefer to use your fingers to rub the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. 4. You can make a batch of Tamarind pulp and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months. Before making the drink, thaw it and use it. Enjoy tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink | with step by step photos.

Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.

how to make fried onions at home | fried onions recipe | fried onions for biryani, sabzi, kadhi | fried kanda | with 6 amazing images. fried onions is an essential ingredient for Indian and Mughlai recipes like biryanis and kormas. We show you how to make fried onions at home for the Indian kitchen with step by step photos. fried onions is often used as a garnish atop the dish, and is quite effective in captivating the diners with its tempting aroma and appetizing roasted-brown appearance. Making perfect fried onions at home is simple and easy. There are very few steps to make fried onions at home but you need to follow them systematically. Most importantly, you need to remove the excess moisture using salt, before going on to fry the onions. Only then you will get the required crispness and colour of fried kanda. Onions fry quite fast so do not let it go unattended even for a minute. Stay by the oil and remove it as soon as you get the ideal colour. Fried Onions can be used as a garnish or added to recipes like Punjabi Pakoda Kadhi, Burmese Khowsuey, Sukhe Baingan, Dahi Ke Kebab , Date and Rice Pilaf and Raw Papaya Thai Salad with Cabbage, Coconut and Peanuts You can store the surplus fried onions in a dry and airtight container for a few days. Enjoy how to make how to make fried onions at home | fried onions recipe | fried onions for biryani, sabzi, kadhi | fried kanda | with detailed step by step photos below.

microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with 26 amazing images. microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave is a quick snack recipe for people of all ages. Learn how to make mug dhokla in microwave. To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well. Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently. Immediately pour into 2 broad microwave safe mugs. Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave. Repeat step 4 to cook one more mug. Meanwhile heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds. Pour equal quantities of the tempering on the cooked khaman and finally put coriander evenly over it. Serve immediately with green chutney. Succulent and tasty khaman dhoklas ready in minutes, this is just perfect to appease sudden hunger pangs! The microwave khaman dhokla in mug is a kind of quick, no-fuss dish that you can prepare instantly without advance planning and without sweating in the kitchen. It is as easy as mixing a batter, filling it in a broad mug and cooking it in the microwave for a little more than two minutes. However, soft spongy dhokla in 2 minutes in microwave must be had immediately after cooking to enjoy the fresh texture and taste. If left for a while it tends to get dry. So, make it just when required and enjoy it immediately. Now you can relish the traditional Gujarati dhokla flavour by way of making mug dhokla in microwave. And the best part is that it needs no accompaniment. However, if you wish you can serve it with green chutney. You can also try other quick recipes in a mug likeMug Pizza or Chocolate Mug Cake. Tips for microwave mug dhokla. 1. The batter of the dhokla has to be lump free. So use a whisk to mix it. 2. After adding fruit salt, mix it gently. Mixing it vigorously will negate the effect of fruit salt. 3. When filling the mug, make sure you fill only till three-fourths of the mug, leaving enough space for the batter to expand and cook. Enjoy microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with step by step photos.

The Indian Railways Veg Cutlet Sandwich is part-and-parcel of the travel memories of those who travel by Indian Railways. It is a go-to or comfort food for many frequent travellers, and warms their souls when travelling across the country! The deep-fried Cutlet offers a chunky bite of roughly-smashed veggies coated in semolina. The cutlet may be shaped in different ways – round, oblong or heart-shaped, but make sure you shape it firmly so that it does not separate while frying. You need to take care of multiple factors when deep-frying these cutlets – the temperature of the oil must be maintained properly, and you should fry only one or two cutlets at a time. Avoid turning the cutlets frequently while frying. Sounds like a lot of care is needed to make it – but this droolworthy snack is surely worth it! These yummy cutlets are usually served with bread, butter and tomato ketchup. You can make them into a proper sandwich as shown here, by placing the cutlets between buttered, ketchup-lined bread slices, to make a scrumptious snack! You can also try other snacks like the Pav Bhaji Sandwich or Soya and Green Peas Cutlet

Coleslaw salad is an international favorite, made with shredded cabbage and other ingredients dressed in a tangy salad cream or vinaigrette dressing. The Cabbage, Apple and Pineapple Coleslaw features a vibrant combination of veggies and fruits perked up with a mustard-flavored, lemony salad cream. The addition of pineapple to the coleslaw gives the salad a fruity sharpness, eliminating the need for vinegar in the dressing.

chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with 20 amazing images. chawal ki roti recipe I often use to have as a young child with green chilli thecha and red chilli thecha for breakfast. To make chawal ki roti, combine rice flour, cooked rice, garlic, green chillies, ginger, curd, oil and salt in a deep bowl and knead into a firm dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle. Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides. Repeat with the remaining dough to make 6 more rotis. Serve hot. This rice flour roti has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. Here this combination is used to make masala chawal roti. This is a good way to make use of left-over rice. To perk up the flavour of Maharashtrian masala chawal paratha, garlic, ginger and green chillies have been added. Curds and oil are added to make the rotis soft. Serve them hot with a spicy pickle or any sabzi with a gravy like batata tamata rassa bhaji. Tips for chawal ki roti. 1. The cooked rice if it is over cooked is best for this recipe as it will mash and mix well with the rice flour. 2. Cook them close to the serving time as much as possible and serve immediately. Enjoy chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with step by step photos.

methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | with 35 amazing images. methi paneer paratha is a nourishing one dish meal. Learn how to make healthy paneer methi paratha. Punjabi paneer methi paratha is an even more exciting version of paneer paratha made using whole wheat flour, low fat paneer that is perked up with aromatic fenugreek leaves. To make methi paneer paratha, first make the dough. For that combine the wheat flour and salt and knead into a soft dough, using enough water. Cover the dough with a wet muslin cloth and leave aside for 10 minutes. For stuffing, heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes. Add the paneer and mix well. Divide the dough and stuffing into 4 equal portions. Roll a portion of dough, place a portion of stuffing in the centre, bring all the sides to the centre and seal it. Again roll into a 4" paratha and cook on a medium flame on hot tava till golden brown. Serve hot. Let’s see why this is a healthy paneer methi paratha? The methi contributes not just flavour but also substantial amounts of vitamin A and calcium to this toothsome dish. Relish these methi paneer parathas. Paneer, on the other hand, is also calcium rich. The combination of these 2 ingredients in this Punjabi breakfast is a true nourishing package. Further with substantial amount of fibre in healthy paneer methi paratha, it can be enjoyed by diabetic, heart patients and cancer patients for breakfast or lunch. Tips for methi paneer paratha. 1. Make the dough only with wheat flour and no addition of maida to have a healthy meal. 2. Low fat paneer has been used to cut down on calorie and fat intake. If you do not have any fat restriction, you can opt for regular paneer. 3. Serve it off the tava as there is no ghee or butter used for brushing after cooking. Enjoy methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | punjabi breakfast | with recipe below.

palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images. palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi. To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try! This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas. All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus. Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work. Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos.

Like all other kashmiri preparations, this roti has a delicate blend of spices. I have used milk to bind the dough instead of water as this helps to enrich the roti. You may even add saffron if you desire.

paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | with 34 amazing images. paneer do pyaza is a classic Indian semi-dry subzi, which combines the juicy succulence of onions with the richness of paneer. Learn how to make paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | dhaba style paneer do pyaza is a rich, creamy curry of soft succulent paneer and plenty of onions in a wonderful medley of spices, herbs and tomatoes Although this dish uses several ingredients, you will find that all these are readily available in your kitchen at all times, and the cooking time for this dish is also low.. A wide range of spices and spice powders gives the restaurant style paneer 2 pyaza a very attractive aroma and flavour. So, you can make it easily on any day without having to plan much ahead. Tips to make paneer do pyaza: 1. Make sure to use fresh, soft paneer for best flavours. 2. You can also add little fresh cream to make creamy gravy. 3. If you do not like onion you can put capsicum cubes. Enjoy paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | with detailed step by step photos.

A classic Oriental sauce, which is sour and spicy at the same time with a faint hint of sweetness, the Indo-Chinese Hot and Sour Sauce is a handy sauce to keep in your fridge. It can be used to toss noodles or served as a dip with Indo-Chinese starters. You can store it in the fridge in an airtight container for around two days, so if you whip up a batch you can make a couple of exciting dishes with it. You can also try other recipes like Chilli Garlic Sauce or Honey Chilli Sauce