An authentic american creamy yogurt dressing that is mayonnaise based. This vegetarian version enhanced with mustard powder and ketchup combines fresh veggies like capsicum and onion into a sensational blend.

lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti | with images below. lehsuni methi roti is a healthy Indian bread which can be a part of our daily menu. Learn how to make methi lehsun ki roti. Taste, texture and nutrition – these garlic methi roti gives you the best of everything. This is a soft and fluffy whole wheat flour roti with the strong flavour of garlic and the characteristic aroma and taste of methi. To make lehsuni methi roti, combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 30 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot. Dry yeast gives the methi lehsun ki roti its awesome texture, and if you have it fresh and hot off the tava you don’t need any ghee or butter for cooking or brushing. There is absolutely no maida used, and so you get a good amount of fibre from the whole wheat flour and fenugreek leaves. This garlic methi roti lends 2.3 g fiber per roti. Fiber protects the heart and manages blood cholesterol levels. We have not used any ghee or oil in this lehsuni methi roti recipe to make it relatively healthy. While we don’t promote a complete zero oil diet, a part of your meal can be fat-free to save on excess calorie. This healthy heart roti is a wise choice for diabetics, healthy individuals, heart patients and even senior citizens and kids. Tips for lehsuni methi roti. 1. Do not disturb or mix the yeast mixture while keeping aside for 10 minutes. 2. Make sure you keep the dough for 30 minutes for dextrinization. 3. Since there is no ghee for brushing, serve these rotis off the tava. Enjoy these lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti with your favourite subzi.

Behold this yummy variation of egg bhurji! i’ve replaced egg with low-fat paneer and cooked it with assorted spices and veggies like tomatoes, spring onions and capsicum. The filling is therefore a powerhouse of vitamin c! wrapping it with soya rotis makes it rich in folic acid and iron too.

A smooth, creamy, flavourful tomato sauce is possible without onion and garlic as you can see here! jains will love this addition to their menu. Here, bottle gourd is used to enhance volume, while a spice bag ensures full flavour and aroma. Ensure that you cook the sauce for long enough so there is no raw smell and the consistency is also perfect. Store and relish this sauce with pizzas, pastas, and snacks too!

Samosa patti tarts filled with a spicy paneer, celery and spring onion mixture. Your guests will be delighted about the appearance and flavour of the exquisite tarts. You can vary the filling combination and these tarts will taste just as good.

kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde | kairi ka pani is an excellent Indian summer cooler to quench your thirst on hot sunny days. Learn how to make kairi panha. It is also called 'Panha' in most other regions of India. Kacchi kairi ka pani is a delicacy made of boiled raw mangoes and has an added zing of black salt, cumin and ginger powder. Try this when raw mangoes are available in season from March to May. The keri ka pani ke fayde is mainly to protect the human body from dehydration during the severe heat waves that hit the region during summer as raw mangoes are considered to have a cooling effect in the body. The sugar is an instant boost of energy as well. To make kairi ka pani, combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally. Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp. Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well. Mash it thoroughly using a potato masher. Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 6 individual glasses and serve chilled. While we have cooked the raw mangoes in a deep pan to make kairi panha, you can also pressure cook them with some water and proceed as per the recipe. This will save on cooking time. Tips for kairi ka pani. 1. Select proper raw mangoes. They have firm skins and gives off a tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Make a batch of this kairi pulp and store it in the deep freezer. Remove and keep for half an hour before serving, make your drink and enjoy it. Enjoy kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde.

Nothing can beat biting into a satay of succulent paneer pieces interspersed with crunchy veggies like onion and capsicum! But, it is possible to prepare these easily at home? In this innovative recipe, we have done away with the traditional technique of grilling, and prepared each Vegetable Satay on a tava without any special tools. In order to make this a low-cal version, we have used low-fat curds for the marinade, and opted for low-fat paneer too, making it possible to get a good dose of calcium and protein apart from the vitamin A that capsicum gives us.

The Oats, Walnuts and Cornflake Snack Bar is a perfect accompaniment for milk. Crunchy cornflakes, chewy oats, nutty walnuts, creamy condensed milk give not only joy but good taste too. This flavoursome delicacy is an ideal snack anytime of the day.

The Nawabi Aloo, as the name suggests, is a richly-textured potato curry, which goes great with chapatis , parathas or hot rice . Tomatoes give this dish an interesting tang and milk gives it a rich taste, while a paste of onions, green chillies, ginger and spices gives it an awesome taste. Although it sounds elaborate, this is actually a no-fuss recipe, which will be ready in a jiffy once you prepare the paste and boil the potatoes. Relish the Nawabi Aloo hot and fresh with rice or your favourite Indian bread.

corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast | with 23 amazing images. corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast is a quick fix snack, which can be made with leftover bread. Learn how to make Indian corn toast. To make corn tomato and cheese toast, divide the topping into 5 equal portions and keep aside. Place the bread slices on a clean, dry surface and apply the butter- garlic paste evenly over all the bread slices. Spread 1 portion of the topping on each bread slice and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the bread slices are crisp. Cut the toast into slices and serve immediately with tomato ketchup. Every bite of this Indian corn toast is truly a delicious mouthful, with juicy corn kernels and tomatoes, crunchy capsicum and succulent onions. The garlicky butter spread and sprinkling of red chilli flakes give it a lingering flavour while the generous topping of grated cheese makes it a full-fledged treat. The masala cheese corn toast is a great starter for a party but also a welcome snack on any day! Serve it with kiwi margarita, be it a kid's play date or birthday party or a kitty party. Tips for corn tomato and cheese toast. 1. Use processed cheese and not mozzarella cheese. 2. You can also use leftover bread slices for this recipe. 3. You can also use coloured capsicum if they are easily available. 4. Serve immediately or they will turn soggy. Enjoy corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast | with step by step photos.

high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with 12 amazing images. high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | is a uniquely flavoured chutney, a variation to plain coriander chutney. To make green peas fibre rich chutney, combine the green peas, coriander, green chillies, garlic, ginger, lemon juice, sugar and salt in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store refrigerated. With its nutty texture and flavour, green peas fibre rich chutney is further enhanced with green chillies, coriander, and such ingredients that make it a vibrant spread for breads and buns. Dietary fibre is very important for good digestion. It also keeps you full for longer, thereby preventing unnecessary snacking. The main source of fibre in this high fibre chutney is the green peas, which is supplemented in flavour and texture by coriander. Garlic, lemon and a wee bit of sugar are added to perk up its flavours. We have used this chutney as a good substitute for butter in Carrot and Cabbage High Fibre Chutney Open Toast. Enjoy high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with step by step photos below.

A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.

Even if you give them aloo daily, kids still enjoy it as if it were a lovely new surprise! That, perhaps, is the magic of potatoes. Here, crisped potatoes are tossed with masala powders to create a tongue-tickling treat for the young minds. Using a combo of butter and oil to crisp the potatoes gives it a very rich aroma and taste. You can boil and peel the potatoes the previous day, so you can save some time in the morning. This delectable Masaledar Aloo stays great in the dabba for more than 4 hours. Kids will enjoy a fruity munch like Apple Sticks ( Tiffin Recipe) along with the chatpatta Masaledar Aloo, so do pack some in another tiffin.

Spinach pooled with kidney beans and rice delicately flavoured with cumin seeds powder. One serving will give you a nourishing supply of protein, folic acid and iron.