green moong dal dhokla recipe | healthy green moong dal dhokla | green moong dal vegetable dhokla | with 35 images. green moong dal dhokla is a healthy Gujarati snack. Learn how to make green moong dal vegetable dhokla. moong dal dhokla, is rich in zinc, folic acid, iron and protein. 4 dhoklas at 44 calories per dhokla make a super protein rich filling snack. Adding veggies to healthy green moong dal dhokla further increases the fibre, folic acid and iron content substantially. Tips for moong dal dhokla. 1. Remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly. 2. Remember to grease the thali with ghee / oil so demoulding the fibre rich, protein rich, iron rich dhoklas becomes easier. This suavely flavoured green moong dal dhokla, zero-oil, popular Guajarati farsan is great for people who are counting their calories. Devour this any-time snack with healthy green chutney, for that extra zing. Enjoy green moong dal dhokla recipe | healthy green moong dal dhokla | fibre rich, protein rich, iron rich dhoklas | with step by step photos.

broccoli broth | healthy veg clear broccoli carrot soup | veg broccoli carrot broth | with 12 amazing images. This Indian Broccoli Broth recipe shows you how to make a soothing clear soup with crunchy and colourful veggies like broccoli and carrots, which compete and contrast with each other in appearance and flavour. Broth is a savory flavorful liquid made by simmering water with vegetables and spices. It can be eaten along with soup accompaniments like bread sticks, dough balls and croutons. But, it tastes delightful and wholesome as it is. Broccoli Broth is a super healthy broth which you can have as a low carb soup made of lots of veggies like broccoli, carrots and onions. See why we call this soup healthy veg clear broccoli carrot soup. Broccoli is loaded with beta-carotene which converts to Vitamin A once it is inside the body. vitamin A plays a critical role in maintaining healthy vision. It is a good source of vitamin C which boosts the immune system and fights off cancers, heart disease and protects the body from free radical damage. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Onions, garlic and celery enhance the flavour of this veg broccoli carrot broth. Also, the antioxidants contributed by broccoli and the other ingredients in this Broccoli Broth counteract the harmful cellular by products created during normal metabolism, making you fit and fresh. When down with running nose, sneezy wheezies or cold, I turn to this warm Broccoli Broth. You can also make this for your family on cold winter or rainy days or even for small evening hunger pangs. Serve the Broccoli broth hot. Enjoy how to make broccoli broth | healthy veg clear broccoli carrot soup | veg broccoli carrot broth | with detailed step by step photos below.

mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | with 26 amazing images. mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal is a quick fix dry sabzi. Learn how to make Gujarati mug ni chutti dal. To make mag ni dal, wash and soak the dal in warm water for at least 2 hours. Drain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. Add the yellow moong dal, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 cup of water, mix well and cover and cook on a medium flame for 10 to 12 minutes. Remove from the flame, add the coriander and mix well. Serve hot. Gujarati mug ni chutti dal is a dry preparation with basic Guajarati masalas-it is a delectable everyday fare. Unlike the usual dal preparations, this is a dry dish made with moong dal pepped up with a simple tempering and common spice powders. Chutta means separate, and the beauty of this Gujarati delicacy lies in being able to feel each grain of the moong dal in your mouth. In order to achieve this, you must soak the dal for sufficient time and cook it for minimal time with just the required amount of water, as described here. Enjoy the mag ni dal with puran poli, rice and kadhi. This healthy dry moong dal is a very good source of protein. A serving of this recipe fulfils almost 17% of your day’s requirement of protein.B vitamins, folate, potassium, zinc, phosphorus and magnesium are few other nutrients this dal abounds in. It is a wise choice for weight-watchers, heart patients and even diabetics. Tips for mag ni dal. 1. We suggest that you soak the dal before preparing the dish as it reduces the cooking time. 2. You also need to remember that for this particular preparation, the dal should not be overcooked as the dal has to be separate and dry, and not soggy. That’s the secret of the success of this recipe! Enjoy mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | with step by step photos.

burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl | with 96 amazing images. burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl is a mouth-watering Mexican dish which is sure to lure you with its attractive hue and appearance. Learn how to make veg burrito bowl. To make burrito bowl, you need to make Mexican rice, refried beans, uncooked salsa and sour cream. Then assemble it. Divide the rice into 4 equal portions. Keep aside. Divide the refried beans into 4 equal portions. Keep aside. Divide the sour cream into 4 equal portions. Keep aside. Divide the uncooked salsa into 4 equal portions. Keep aside. Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon. Top it with a portion of the refried beans and again press it lightly with the back of a spoon. Put a portion of the sour cream and spread it evenly using the back of a spoon. Spread a portion of the uncooked salsa and spread it evenly. Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips. Repeat steps 5 to 9 to make 3 more servings. Serve immediately. The veg burrito bowl sounds elaborate, but the fact is that it is not too time-consuming. Moreover, it is a satiating one-dish meal, which is completely worth the effort. Here, rice is boosted with colourful veggies and an appropriate seasoning of special mixture of garlic and Kashmiri red chillies. It is layered with refried beans, sour cream and uncooked salsa; and finally garnished with cheese and other ingredients; before topping with crushed nacho chips, to make a totally irresistible one dish meal- Mexican burrito bowl. Refried beans is a staple accompaniment in Mexican cuisine and is readily available at stores, but making it fresh at home with tomatoes, spring onions and cooked rajma for easy vegetarian burrito bowl, gives an awesome flavour that beats any packaged option! Tips for burrito bowl. 1. The rice in Mexican rice should be cooked only till 85%, so each grain of rice remains separate. 2. For refried beans, the rajma has to be soaked overnight. So plan for it in advance. 3. The rajma should be cooked till done, but it should not turn mushy. 4. For sour cream use thick curd made from full fat cream. 5. You can also make a layer of guacamole if you wish. 6. You can make the Mexican rice, sour cream and refried beans in advance. Remember to keep sour cream and refried beans refrigerated. 7. To make uncooked salsa and refrigerate, do so without adding salt. This is because salt might release water. 8. Assemble the burrito just before serving. Also prefer to assemble each serving of the burrito bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation. Enjoy burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl | with step by step photos.

nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with amazing 15 pictures. Who doesn’t like nacho chips? From a kid to the most elderly every one enjoys nachos. Nacho chips are supremely versatile. There’s no better option than making homemade Mexican nacho chips gulping it all down with guacamole. Nacho chips are crispy treat for your taste buds and tooth. The characteristics of corn chips are quite different from other chips due to the combination of maize flour and plain flour. The methods of making nacho chips is easy. They are readily available in India but making them at home is healthy and efficient. We have started with knead a dough, combine maize flour, plain flour, oil, carom seeds, dried oregano and salt. We have used little plain flour as maize flour is gluten free and doesn’t have stretchy quality and can break while rolling, so plain flour helps in binding. Knead into a soft dough, make sure it is not sticky. Divide the dough into equal portions and roll them into a roti and cut into triangles. Further take a fork, prick them so that they don’t puff up and comes out crispy. Fry them till golden brown and your fresh deep fried Indian style nacho chips are ready! You can also store homemade Mexican nacho chips in an air tight container or atleast 15 days. corn chips makes a perfect jar snack for your kids and everyone at home. You can also make nacho chips healthy by baking it rather than frying. Enjoy crunchy nacho chips with your favourite dip. Nacho chips can also be used to add a crunch to soups and salads like Mexican Nacho Soup and Mexican Salad. We have also used crushed nacho chips in our recipe for Burrito Bowl, a satiating one-dish meal. Enjoy nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with detailed step by step photos and video below.

moongfali potato vegetable recipe | moongphali aloo ki sabzi | sukhi peanuts potato sabji | with 25 images. Moongfali, commonly known as groundnut or peanut, is a leguminous crop cultivated primarily for its edible seeds. When combined with potatoes in a vegetable dish, it creates a nutritious and flavorful meal. Here’s a brief note on moongfali potato vegetable: Peanuts complement the potatoes well by lending a good flavour as well as texture to themoongfali potato vegetable. A traditional tempering of til and jeera spread whiffs of their taunting aroma through the house, while the lemon juice though small in amount adds a much required tang to this preparation. Key ingredients in moongfali potato vegetable. Potatoes: Add 1 cup boiled and peeled potato cubes. Potatoes add a mild, starchy flavor and a slightly soft and fluffy texture to the dish. This complements the richness of the peanuts and the other vegetables that might be included (onions, tomatoes, etc.). Peanuts : Add the cooked peanuts. Peanuts add a layer of richness and a pleasant, nutty flavor to the sabzi. This complements the earthiness of potatoes and the other spices used in the dish. Pro tips for moongfali potato vegetable. 1. Use coconut oil instead of processed seed oils like soybean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. 2. Soak raw peanuts in a bowl with enough warm water for 3 to 4 hours. It's important to note that eating raw peanuts can pose a health risk. Enjoy moongfali potato vegetable recipe | moongphali aloo ki sabzi | sukhi peanuts potato sabji with step by step photos.

dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with amazing 23 images. dal banjara is a delicious dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same. Story of Rajasthani dal banjara. A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this Rajasthani dal banjara preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this Rajasthani dal banjara along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious. In Rajasthani banjara dal the intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious Rajasthani dal banjara that will make you lick your fingers! People often confuse themselves between maa ki dal, dal makhani and dal banjara. But the proportions of dal used in all the three dals vary. dal banjari is also quite mild in taste yet delicious. When I long for change in menu I make dal banjara with chapatti or jeera rice. It is definitely a comfort food for me. Also, the dal banjari uses minimum and the most basic ingredients and doesn’t take much time for cooking. I got familiar to this recipe when one of my Marwadi friend called me home for a meal, his mother prepared it for us. It is better to serve the dal banjara immediately on cooking, garnished with freshly chopped coriander, in order to retain the proper consistency. Over time, it has the tendency to thicken. Learn to make dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with detailed step by step photos.

achari aloo roll recipe | achari vegetable wrap | Indian pickle vegetable wrap | with 30 amazing images. Achar is synonymous with Indian cuisine. Undoubtedly, it adds a brilliant touch to achari aloo rolls and wraps too! lacing the spicy potato filling with mango pickle makes your tongue tingle with joy . achari aloo roll is a delicious and flavorful snack made by stuffing spiced mashed potatoes (aloo) into a paratha or roti, which is then rolled up. The term "achari" refers to the use of pickling spices, which gives the dish a tangy and spicy flavor profile. 3. Key ingredients of achari aloo roll Mashed potatoes provide a creamy and flavorful base for the roll. The mashed potatoes help to bind the other ingredients in the filling together, ensuring that the roll holds its shape. Green peas add a touch of sweetness and freshness to the spicy and tangy achar (pickle) flavor profile of the dish. The soft texture of green peas contrasts nicely with the crispy exterior of the roll and the creamy filling. aam ka achar recipe | Punjabi aam ka achar | mango pickle | is a tangy and spicy Indian condiment made from mangoes preserved in a brine of oil, vinegar, spices, and salt. Its unique flavor and texture make it a popular accompaniment to various dishes. achari aloo roll can be served with a variety of side dishes to create a complete and satisfying meal. Here are some popular options: • Chutneys: Mint coriander chutney or tamarind chutney can complement the tangy flavors of the roll. • Raita: A cooling yogurt-based condiment made with cucumbers, onions, and spices. • Papadums : Crispy lentil wafers that can be enjoyed as a snack or with the roll. Prop tips for achari aloo roll. 1. You can wrap these achari aloo rolls in an aluminium foil and pack for the tiffin. 2. Add 2 tsp garam masala. The aromatic spices in garam masala, such as cloves, cardamom, and cinnamon, contribute to the overall aroma of the dish, making it more appealing. 3. You can prepare half cooked rotis the night before to make achari aloo roll. Enjoy achari aloo roll recipe | achari vegetable wrap | Indian pickle vegetable wrap | with step by step photos.

Schezwan chopsuey dosa | noodle dosa | spring dosa | Street-style Schezwan noodle dosa | with amazing 20 images Mumbai is a melting point of cultures, and this Schezwan chopsuey dosa is a perfect example of that vibrancy! Schezwan chopsuey dosa falls under the category of Indo-Chinese recipes, a very popular Mumbai Street Food and also has made to the menu of many Indian restaurant. Indian dosa and Chinese noodles together is a bliss in Schezwan chopsuey dosa!! Dosa and noodles are two dishes which are universally loved by everyone. Vegetables add a nice crunch to the Street-style Schezwan noodle dosa and the sauces used for making the noodles are taste enhancers! I usually make this noodle dosa recipe at home when longing for something different then the everyday menu! You can have it along chutney sambhar or even schezwan sauce. If you have left over noodles, this is a perfect recipe to go to! Some people also refer to it as spring dosa! Take the typical potato stuffing out of the Masala Dosa and replace it with a tongue-tickling Schezuan Chopsuey, and there you have a unique Schezwan chopsuey dosa snack that is both filling and tasty. With noodles and colourful veggies, this dosa's stuffing is quite sumptuous too! Learn to make Schezwan chopsuey dosa | noodle dosa | spring dosa | Street-style Schezwan noodle dosa | with detailed step by step recipe photos and video below.

taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with 25 amazing images. taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home are simple and easy to make at home. Learn how to make Mexican taco shells. To make taco shells, sieve the maize flour and plain flour together in a deep bowl. Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water. Divide the dough into 18 equal portions. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals. Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides. Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying ladle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper. Repeat steps 4 to 6 to make 17 more taco shells. Allow it to cool completely, store in an air-tight container and use as required. If you love Mexican food, then your pantry has to be equipped with hard taco shells, because tacos can be a wonderfully tasty and satiating answer to hunger pangs, being loaded with beans, cheese, veggies, salsa and all your favourite fillings and toppings! Here is how you can make taco shells at home. Although a little time consuming, you can make these aromatic, ajwain flavoured Taco Shells in bulk and store them in an airtight container to use as and when required. As a variation to Mexican taco shells, you can replace carom seeds with mixed herbs or oregano or also add cheese powder to make a variety of herbed taco shells. Use these taco shells to make Mexican Tacos, Rajma and Cottage Cheese Tacos and Corn and Cottage Cheese Tacos. Tips for taco shells. 1. Sieving the maida and maize flour is necessary to get a lump free flour. 2. Prick it uniformly to avoid having bubbles while deep frying. 3. Once you have given it a ‘U’ shape, hold it in the same position till turns golden brown in colour. 4. Ensure to cool completely before storing in an air-tight container. Even slight warmth can make them soggy on storing. Enjoy taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with step by step photos.

Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi | with 26 amazing images. Sabudana Khichdi is a Maharashtrian dish made with sabudana, potatoes and peanuts. Sabudana Khichdi is a perfect food for those on a fast or vrat and it is also made in many household as breakfast. Popular during fasts, it's also well known as Sabudana Khichdi faraal food . It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food. The chewy texture and starchy taste of sabudana is so beautifully complemented by the nutty flavour of coarsely powdered peanuts, and balanced by the tangy lemon juice, making this sago khichdi soothing to the taste-buds, yet very tempting too. For a complete faraali meal serve the Sabudana Khichdi along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa. Enjoy how to make Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi with detailed step by step photos and video below.

restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | with 30 mazing images. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is Restaurant style mixed vegetable sabzi. The rich hue, strong aroma and irresistible taste of this Mixed Vegetable Sabzi will make you addicted to it! A gravy of tomatoes, onions and cashew nuts forms the base of this marvellous Punjabi mixed vegetable sabzi, which features a horde of colourful and juicy veggies, which are sautéed separately in oil and then added to the gravy to enhance their flavour and get a distinct texture. The process takes a while but the wait is worth it and it is also a good way to add up so many healthy veggies to your family’s meal. The process is divided into 3 parts. First is making the gravy, next is frying vegetables and the last is combining and cooking together. To make gravy for Punjabi mixed vegetable sabzi, combine onions, tomatoes, cashew nut , garlic, ginger and green chilli with water and cook them for a while and blend them into a smooth paste. The base for our mixed veg sabzi is ready! Further, saute all the vegetables together in a pan and once the vegetables are cooked, drain and keep aside. Next, to proceed making the recipe, reheat the remaining oil in the same pan, add whole spices which will enhance the taste of mixed veg sabzi, add the prepared gravy base and cook it till the oil starts separating. Further add Indian spice powders, that is turmeric, red chilli powder and garam masala cook the masalas. Further, if the gravy is too thick add water and the sauted and cooked vegetables and again cook for a while so that the flavor of the gravy is imparted into the veggies making them flavorful! Our restaurant style mixed vegetable sabzi is ready to be relished!! The appearance, taste and mouth-feel of this restaurant style mixed vegetable sabzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy, and the process of sautéing the veggies separately. Relish this Mixed Vegetable Sabzi hot and fresh, with your favourite roti or Lachha Paratha. Also do try our restaurant style basic gravy recipes that can be used with an assortment of veggies and paneer to make a subzi - Basic Kadai Gravy, Makhani Gravy , Spinach Gravy, White Gravy, Pasanda Gravy and Kolhapuri Gravy. Enjoy restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry with detailed step by step photos and video below.

sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images. sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa. To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi. Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner. While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish. Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it. Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa. Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos.

This is a quick and easy sweet lemon pickle that is ready within minutes as compared to the traditional recipe which takes 20 days to prepare. Whole lemons are pressure cooked with water till the lemon skins are soft. Try and cut the lemons in the mixing bowl in which the pickle is to be combined with sugar, so that the juices of the cooked lemons are not lost (this liquid helps to dissolve the sugar). I have used castor sugar or fine crystals of sugar so that it gets dissolved quickly to make syrup for this pickle. When this pickle is just prepared, the lemon skins will have a slight bitter aftertaste which disappears once the pickle has mellowed for a day. This pickle will last for upto 3 months, when stored refrigerated.