These crisp toasted rotis combine the goodness of whole wheat flour, gram flour and fenugreek leaves. They have a high nutritional value and besides being absolutely delicious, they are virtually fat free, being cooked without using any oil. Pre-cook these rotis on a tava (griddle) and then finish them in a toaster till they are crisp and brown. They are ideal to serve at a party as they can be quickly toasted for a large group of people. Serve them along with spicy mango pickle or with sweet and sour mango pickle.

Simple and sophisticated are two words that come to mind when one thinks of Lebanese cooking. Lebanon is where Arabian cuisine meets the Mediterranean providing the framework for an exotic cuisine that's loved the world over. This combination comprises of a bed of bean and spinach rice topped with a spicy vegetable curry along with falafel. Serve it with chilled yoghurt spiked with roasted cumin seeds to tone down this fiery sizzler.

Spiced crispies made of whole wheat and soya flour, ideal for those who have to cut down on fat. This is a lovely snack to be enjoyed while watching your favourite television programme.

Tastes great when fresh home-made paneer is used. You can serve the herb paneeri on toasted bread or baked papdi to make a quick snack.

Shallow fried paneer tikkis make this a low-fat, healthy version of the fat-laden burger.

Add iron to your child's diet and ensure high hemoglobin levels with this multi-flour crunchy snack.

Shredded spinach torn lettuce, crunchy bread sticks, bean sprouts and cherry tomatoes are tossed in with a yummy honey-lemon juice and spring onion dressing. Crunchy in every spoonful, just ensure you eat it immediately after the dressing is mixed in. Enjoy!

A perfect go with puris, parathas and rice.

A delectable vegetarian dish made from paneer, which is simmered in a rich gravy and flavoured with ajwain.

A quick and easy recipe with bhindi that can be made on any day for lunch or dinner , the Lahsuni Bhindi as the name suggests stands out because of the distinct flavour of garlic. Onion, green chillies and common spice powders further contribute to the dynamic taste of this dish. You can enjoy it with any Indian bread or with rice and dal . Try other bhindi recipes like Dahi Bhindi ki Subji or Stir Fried Bhindi with Peanuts .

rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with 42 amazing images. rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice is a delicacy you will surely be greeted with for Sunday morning lunch in Punjab. Learn how to make perfect Punjabi rajma chawal. To make rajma chawal, soak the rajma in enough water for 8 hours. Drain. Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 to 3 minutes. Then to make perfect Punjabi rajma chawal add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally. Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally. Garnish with coriander and serve hot with steamed rice. Like sambar-rice is to South Indians, rajma chawal is to North Indian. Kidney beans is one such ingredient which is sure to be found in every kitchen in Delhi. Whether you have a food tour on the streets, dhabas or restaurants in this city, rajma chawal tops their chart as it is perceived as a 'comfort food'. The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour. The perfect Punjabi rajma chawal is served with rajma topped on top of steamed rice. And the best thing about this one dish meal is served with onions and pickle and doesn't hurt your pocket as it is priced Rs. 50 onwards on the streets on dhabas. Serve kidney bean curry with rice with a glass of sweet lassi or salted lassi and you are all set till dinner. Tips to make rajma chawal. 1. Sauté the masala on a medium flame for 4 to 5 minutes. Frying fast prevent the masala from burning. 2. You can adjust the consistency of the rajma as per your choice. 3. You can pressure cook rajma 1 day prior and keep in the fridge. 4. You can make the fresh tomato pulp in advance and keep. Enjoy rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with step by step photos.

jowar palak khichdi recipe | healthy jowar millet khichdi | palak jowari khichdi for pregnancy | with 30 amazing images. palak jowar khichadi is a very nutritious khichadi made with jowar millet and green gram dal with the goodness of palak. Learn how to make jowar palak khichdi recipe | healthy jowar millet khichdi | palak jowari khichdi for pregnancy | jowar palak khichdi is a nutritious and tasty dish which is popular in India. This recipe is rich in fibre, antioxidants, vitamins, calcium and iron. Healthy jowar millet khichdi is made using simple ingredients. jowar palak khichdi is a comforting one-dish meal, which you can serve for lunch or dinner. It has a great mouth-feel, and the combo of jowar with green moong dal also has a very good taste. pro tips to make jowar palak khichdi: 1. Instead of jowar you can use bajra to make this recipe. 2. Instead of green moong dal you can use yellow moong dal to make this recipe. 3. You can also add any mixed chopped vegetables of your choice. Enjoy jowar palak khichdi recipe | healthy jowar millet khichdi | palak jowari khichdi for pregnancy | with detailed step by step photos.

soya paratha recipe | soya keema paratha | healthy soy granules vegetarian paratha | with 30 amazing images. soya paratha is a popular Indian breakfast dish made with soya granules, whole wheat flour, and spices. Learn how to make healthy soy granules vegetarian paratha . soya paratha is a wholesome and nutritious Indian paratha made with the inclusion of soya granules. soya parathas are a tasty and nutritious way to add protein to your diet, especially for vegetarians. soya paratha is made by preparing the filling, then the dough, and finally cooking the paratha. Filling : To make soya paratha, soak the soya granules in enough hot water for 10 to 15 minutes. Drain and squeeze out all the water. For the soya paratha filling, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and ginger green chilli paste and sauté for 2 minutes or till the onions turn translucent. Add the soaked soya granules, turmeric powder, chilli powder, coriander cumin seed powder, chaat masala and salt. Mix well and cook on medium heat for 4 minutes. Add freshly chopped coriander leaves and mint leaves and mix well. Cool the mixture and divide into 6 equal portions. Dough : To make soya paratha dough, combine all whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Cover with a damp cloth for 10 minutes. Knead again for a few seconds. Keep aside. soya paratha Making : To make, divide the dough into 6 equal portions and keep aside.Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the center of the circle, bring together all the sides in the center and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Serve soya paratha hot with curds, low fat curd, raita or achar. Main ingredients in soya paratha . Soy granules are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass. Whole wheat flour gives soya paratha a slightly chewy texture that is more satisfying than the texture of paratha made with refined white flour. Pro tips of soya paratha . 1. Consider using coconut oil or ghee instead of processed seed oils for a healthier diet. 2. Onions have a strong, pungent flavor that compliments well with the other ingredients in the dish, such as the soya granules, spices, and herbs. 3. Coriander cumin seed powder has a pleasant and aromatic scent that makes the soya paratha more appetizing. Enjoy soya paratha recipe | soya keema paratha | healthy soy granules vegetarian paratha | with step by step photos.