Salads like this make a wonderful meal! With peppy flavours and a plethora of textures, the Quinoa Paneer Carrot Pepper Salad is ideal for lunch or dinner. It has a good mix of food groups, which makes it filling and nourishing. Make sure you cool the cooked quinoa and sautéed paneer well before mixing it with the other ingredients. Pack the lemony dressing in a separate container, and mix it with the salad ingredients just before eating, to relish the bright flavour and fresh textures of this salad. Quinoa is a complete protein, and together with paneer it caters to your protein requirements for the day. Carrots are wonderful for your eyesight, while lettuce is a low-cal ingredient that abounds in nutrients like calcium , iron , folate, and vitamins A and C . All together, these nutritious ingredients make the salad a complete meal!

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

Jalapeno Mayo Balls is a unique party starter, in which you can actually recognize three exciting different layers. Right at the heart of these balls is a gooey mixture of mayonnaise and jalapeno, where you can experience the interplay between creamy mayo and pungent jalapeno. Atop that is a layer of potatoes, interestingly flavoured with tangy amchur and chatpata chaat masala. The first impression, however, comes from the crisp outer layer of maida and bread crumbs, which really shakes awake your taste buds. Different, and guaranteed to please all, the Jalapeno Mayo Balls is sure to earn you several compliments. Enjoy how to make Jalapeno Mayo Balls recipe with detailed step by step photos and video.

dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with 28 amazing images. dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi is an accompaniment to Indian meals. Learn how to make Indian bitter gourd chutney powder. To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela. In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside. In a kadhai add oil, cumin seeds, asafoetida and grated karela and sauté on a medium flame for 8 to 10 minutes. Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and sauté on a medium for 3 to 4 minutes. Add the sugar, lemon juice and salt and chaat masala and mix well. Serve immediately or store in an air-tight container. Use as required. Bitter gourd, also named as karela, is one veggie that is quite talked about for its distinct taste and flavour. Its bitter taste is what most people dislike and thus avoid including it in their meals. Here we have presented karela in a more pleasing form - Indian bitter gourd chutney powder. This dry karela chutney is a simple yet interesting addition to your menu which can be made easily and quickly with ingredients very commonly available in your kitchen! Do not miss on trying this chutney powder. We guarantee you are sure to be praised for this addition on the serving table. A coarse powder of this delectable Andhra style hagalakayi chutney podi can be served with chapati or rice. The addition of peanuts and coconut flawlessly offset the bitter taste of karela and make blissfully tasty. The spices, of course, work their magic further to make it a mouth-watering delicacy. Tips to make karela chutney. 1. Wash karela properly to avoid the bitterness. 2. Stays well in an air-tight container for 2 to 3 days in fridge. 3. Instead of fresh coconut you can also use dry coconut. Enjoy dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with step by step photos.

rajgira chivda recipe | amaranth chivda | healthy puffed rajgira namkeen | with 19 amazing images. rajgira chivda is a healthy snack usually consumed for fasting days. It is also called as Vrat ki Namkeen made with Rajgira or Amaranth seeds that are puffed. Learn how to make rajgira chivda recipe | amaranth chivda | healthy puffed rajgira namkeen | Healthy puffed rajgira namkeen is low cal, low oil and great for diabetics and weight watchers. This can also be consumed on non-fasting days along with a cup of tea and/or a light mid morning snack option too. Rajgira (Amaranth) has many benefits; from preventing heart diseases to boosting immunity It is more nutritious than other staple foods like rice and wheat. Rajgira is rich in phytochemicals like carotenoids and nutrients like protein, magnesium, zinc, potassium and iron. Tips to make rajgira chivda: 1. You can skip adding curry leaves, turmeric and chilli powder to make vrat rajgira chivda. 2. Store the chivda in an air tight container for 1 week. 3.You can also make this chivda in olive oil to make it healthier. Enjoy rajgira chivda recipe | amaranth chivda | healthy puffed rajgira namkeen | with detailed step by step photos

sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with 18 amazing images. Make this chatpata instant 5 minutes dry bhel masala using very few and staple ingredients available in Indian pantry. Learn how to make sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | Mumbai is famous for its street foods and Mumbai Sukha bhel is famous for its taste. Instant 5 minutes dry bhel masala is a quick preparation. Sukha bhel chutney is very easy to make and stay for long time. Even it can also be used in wet bhel by adding water in dry chutney. Dry bhel chutney is used to make sukha bhel, wet bhel and also sprinkled on sev puris. It is kind of a dry chutney, which can be made and stored in the refrigerator for a few days. This chutney gives the chaat it’s distinct taste. Tips to make sukha bhel chutney powder: 1.Make sure to store in fridge only. On room temperature it will stay good for only 6 days. 2. Make sure to wash and dry the coriander and mint leaves using tissue paper. 3. Do not use water for blending. Enjoy sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with detailed step by step photos.

paneer and vegetable appe | instant paniyaram | paneer appe using dosa batter | with 27 amazing images. paneer and vegetable appe recipe is a quick fix snack made using leftover idli batter. Learn how to make paneer and vegetable appe | instant paniyaram | paneer appe using dosa batter | This instant paneer vegetable appe gets full marks in all aspects – taste, texture, and appeal. Made easily with readymade idli batter, chopped veggies and paneer. The snack is not only handy for kids to hold, dunk and gobble up, but they can enjoy it during play too! No fuss, no mess, this instant paniyaram is perfect to be packed as a mid-day snack along with tomato ketchup, or a homemade accompaniment like green chutney. The veggies are absolutely your choice, but prefer to grate and chop them finely. If you like quick paneer and vegetable appe, also try other interesting recipes using leftover idli batter like mini cheese uttapa and mixed vegetable handvo. Tips to make paneer vegetable appe: 1. You can use malai paneer to make this recipe. 2. Instead of green capsicum you can also use coloured caspcium. 3. Here is the recipe to make homemade dosa batter. Enjoy paneer and vegetable appe | instant paniyaram | paneer appe using dosa batter | with detailed step by step photos.

baked ragi chakli recipe | healthy Indian ragi murukku | non fried ragi oats chakli | with 23 amazing images. baked ragi chakli recipe | healthy Indian ragi murukku | non fried ragi oats chakli | is a healthy twist to the typical chakli recipe. Learn how to make baked ragi chakli recipe | healthy Indian ragi murukku | non fried ragi oats chakli | This easy-to-make baked ragi chakli is made with simple ingredients such as ragi flour, jowar , ginger paste, chilli, garlic paste, salt and oil. For all those who are watching weight and still want something tasty should try this easy recipe. This South Indian delicacy non fried ragi oats chakli is very healthy and you can replace all your kid's unhealthy snacks with this one. Made with the goodness of ragi, jowar and oats flour, this recipe will surely help you to satisfy your hunger pangs. You can even pack the chakli along with you on road trips and picnics or store them in airtight containers to enjoy them whenever you want! From kids to adults, everyone in your family will love this healthy Indian ragi murukku for sure! pro tips to make baked ragi chakli: 1. If the dough dries them knead it again using little water. 2. Store baked ragi chakli recipe | healthy Indian ragi murukku | non fried ragi oats chakli | in an air tight container for 7 to 10 days. 3. Cool them completely after baking and then store. Enjoy baked ragi chakli recipe | healthy Indian ragi murukku | non fried ragi oats chakli | with detailed step by step photos.

Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with 42 amazing images. Mysore dalia dosa is a healthy and delicious variation of the classic South Indian dosa, made with broken wheat (dalia) and lentils. Learn how to make Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | Healthy mysore daliya dosa is a delectable recipe that tantalizes the taste buds with its unique flavors and textures. This batter is then fermented overnight to enhance its taste and digestibility. When ready to cook, a ladleful of the batter is spread thinly onto a hot griddle, creating a crispy and golden-brown dosa. The distinguishing feature of Mysore dalia dosa lies in its spicy and tangy red chutney, which is also made healthy from a blend of red chillies, lentils, garlic, tamarind, and other spices, which is smeared generously over the dosa before folding. The result is a mouthwatering delight that pairs perfectly with coconut chutney and sambar, making it a satisfying breakfast. Mysore dalia dosa offers a healthy twist on the traditional dosa. Both dalia and urad dal are high in fibre and protein, which can promote digestive health, regulate blood sugar levels, and aid in weight management. pro tips to make Mysore dalia dosa recipe: 1. Washing and soaking the lentils (dalia) for at least 4-6 hours is crucial. This ensures they soften completely and blend into a smooth batter. You can even soak them overnight for best results. 2. Adding a touch of fenugreek seeds (methi) to the batter enhances the flavor profile. It also helps in fermentation. 3. Make sure you sizzle the tava well before making every dosa. Enjoy Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with detailed step by step images.

We will let you in on a little secret... a trick that enables you to prepare lip-smacking Thai Peanut Sauce within minutes using peanut butter! Here, peanut butter is combined with coconut milk and typical Oriental flavour enhancers like garlic and lemongrass, to prepare a luscious and intensely tasty sauce, which can be used to make innumerable Thai delicacies. A dash of brown sugar enhances the flavour of this sauce remarkably, so forget it not. Also, take care to cut the lemongrass into three large parts, so that you can easily remove and discard it after cooking.

A different way to serve tomatoes, baked with paneer as a topping. The white suace used makes this recipe yummy and it will just melt in your mouth.

Tangy pineapple and juicy watermelon make a great combo! the success of this duo is further highlighted by a simple dressing of sour cream and basil. The sharp accents of basil work very well with the sour cream to create an aromatic and flavourful dressing for your favourite fruits. You could scoop out the watermelon into small balls, or even try using other fruits, to come up with your own improvisations to the fresh fruit salad with basil dressing.

This dish baked with white sauce and cheese will delight all lovers of spinach.

Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few green chillies and a dash of jeera are able to provide such an attractive aroma and taste to this dish.