raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with 19 amazing images. raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi is a dry sabzi which features commonly on Gujarati menu. Learn how to make methi aur kache kale ki sabzi. To make raw banana methi sabzi, put the raw bananas and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Remove the bananas, keep aside and allow it to cool completely. Peel the bananas and cut them into slices. Keep aside. Then heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the chilli powder, turmeric powder, coriander powder, sugar and salt, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the banana slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the raw banana methi sabzi hot. This unique recipe transforms raw bananas into a tongue-tickling delicacy! Indeed, the addition of fenugreek leaves gives the raw bananas a total makeover, enhancing the flavour and aroma of methi aur kache kale ki sabzi to a great extent. The Gujarati kela methi nu shaak is really quick and easy, and made with common ingredients that will not send you hunting from shop to shop. So, you can decide in the last minute and make this on any day provided you have raw banana and methi on hand. Though quick Indian raw banana sabzi can be re-heated and served later, it tastes great when served hot and fresh immediately after preparation. You can also try your hand at making other raw banana dishes like Jain Pav Bhaji or Raw Banana Fritters. Enjoy raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with step by step photos.

bread pizza recipe | bread pizza in oven | bread pizza in tava | veg bread pizza | Indian style bread pizza | with amazing 26 images. Indian’s love making bread pizza. We have two options for you, bread pizza in oven or bread pizza in tava. You can make it either way and see below the method of making step by step bread pizza in oven and a few steps of bread pizza in tava. Looking for a super quick and easy snack recipe? We have one of the quickest pizza which is bread pizza. It is just a quick alternate to veg pizza. Bread pizza consists of whole wheat bread, pizza sauce and cheese. The unique thing about the Indian style bread pizza is the ideal pizza base is replaced with bread. It is a best alternate for someone craving for pizza at an odd hour. Bread pizza can be made with any bread of your choice but here we have used whole wheat bread as the base. We have started with preparing the Indian style pizza sauce, heat olive oil in a pan. Add bay leave and pepper corn to it as it gives it the flavor. Next, add onion, garlic and capsicum. These veggies will give a mouthfeel and crunchiness to our bread pizza. Next add blanched tomatoes, tomato puree and tomato sauce which will provide color and tang to the sauce. Add sugar for balancing the flavor. Finally, add chilli flakes, oregano and basil and cook. Our pizza sauce or the base is ready!! Next, we have toasted the bread in the oven till turns a little golden, get them off and prepared spread pizza sauce on top of the toasted bread and sprinkle mozzarella cheese on top. Once the cheese is sprinkled on top, bread pizza are baked at 200 degree for 8-10 minutes or until the bread turns brown or cheese melts. Once cooked, cut into triangles and serve quick oven veg bread pizza immediately or it tends to turn soggy. Alternatively, you can even toast the bread slices in the pop-up toaster till they turn light brown in colour. If you do not have an oven you can also make bread pizza in tava. When I was a kid, we didn’t have ovens at home, my mother used to make it on tava and it would still taste tasty. It is super quick and you can also use this recipe as a starter for your kids birthday party or you can also make it for evening snack. My kids love it and also sometimes take tava bread pizza in their lunch boxes. Also, to make the bread pizza more filling, you can sprinkle some chopped vegetables too. Enjoy bread pizza recipe | bread pizza in oven | bread pizza in tava | veg bread pizza | Indian style bread pizza | with detailed step by step photos below.

Gobi Manchurian also called Cauliflower Manchurian are crisp-fried cauliflower florets which have a sharp tinges of ginger and garlic and a delight to bite into. Gobi Manchurian is a popular Indo Chinese deep fried starter. A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the “Gopi Manjurian” tasted fantastic and warmed us up on that chilly winter’s evening! Borrowed from Chinese cuisine, this popular spicy Gobi Manchurian starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants. Together with tongue-tickling sauces and crunchy veggies like capsicum and onions, Gobi Manchurian makes a really tasty dish that you can have as such as a starter or as a Main Course when served atop Fried Rice or plain rice. Enjoy how to make Gobi Manchurian recipe with detailed step by step photos and video below.

moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | moong dal dosa is an easy to make South Indian delicacy which requires only 4 ingredients. It is enjoyed with sambar and coconut chutney along with Milgaipodi powder. Learn how to make green moong dal dosa. Made of rice and moong dal, soaked, ground and fermented, these green moong dal dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about. To make moong dal dosa, wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain. Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours. Add the salt and approx. ¼ cup of water and mix well. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) 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 200 mm. (8”) diameter circle. Smear a little oil 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 roll. Repeat with the remaining batter to make 14 more dosas. Serve immediately with sambar and coconut chutney. Just the beautiful golden colour of this moong dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast! The combination of moong dal with parboiled rice is said to be a good quality protein, as this combination gives all the 9 essential amino acids we need to consume. Green moong dal dosa is also a good source of vitamin B1 – a key nutrient needed for energy metabolism. This South Indian moong dal dosa can be enjoyed by kids as well as adults. Its soft texture will be beneficial for senior citizens and cancer survivors who often have chewing problems. Tips for moong dal dosa. 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 2. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 3. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice. Enjoy moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | with recipe below.

low calorie brown bread | low calorie whole wheat bread | healthy Indian brown bread | homemade brown bread with 100% whole wheat flour | with 30 amazing images. We have made this incredibly tasty homemade brown bread with 100% whole wheat flour which is actually lower in calories than regular whole wheat brown bread recipe. We have reduced the amount of sugar and olive oil used in the low calorie brown bread. Who can resist a slice of fresh warm homemade brown bread spattered with some healthy butter! With minimal ingredients and a very easy method, this Brown Bread recipe is a sure-shot way to make tasty, low calorie whole wheat bread at home. If you wish to make low calorie whole wheat bread the first thing to do is learn how to handle the yeast – the temperature of the water is very important to activate the yeast. If the water is too hot or too cold, the yeast-water mixture will not froth at all, and you are unlikely to get soft and spongy healthy Indian brown bread. But, once you take care to activate your yeast with lukewarm water, then making this low calorie brown bread is a breeze. In India, packaged whole wheat bread is sadly not made with 100% whole wheat and often mixed with 25% plain flour making it a lighter and unhealthy bread. Hence it’s always better to make your low calorie brown bread at home. Nothing beats the joy of baking your own 100% whole wheat brown bread. With a mild tinge of olive oil and the comforting aroma of homemade brown bread, this recipe is sure to steal your heart. Create tasty sandwiches and toasts like Baked Corn Open Toast, Carrot and Celery Sandwich, Cottage Cheese and Dill Canapés, Mushroom Oregano Open Sandwich, Potato Tikki Sandwich with low calorie whole wheat bread. Enjoy low calorie brown bread | low calorie whole wheat bread | healthy Indian brown bread | homemade brown bread with 100% whole wheat flour with detailed step by step photos.

sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos. sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook. Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container. A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea. While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked. Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.

Khakhra is one of the handiest snacks to have whenever you feel the need for a quick bite! It is also filling, so you can even take it along in your tiffin box. Guess what, the khakhra also provides a wonderful opportunity to sneak in a lot of healthy ingredients. Check out this fabulous Rajgira Buckwheat Brown Rice Flour Khakhra, which is loaded with nutritious flours. This crisp and gluten-free snack has an apt mix of three awesome flours. Rajgira flour is rich in fibre and iron, and has a fairly high protein level too. Buckwheat flour has antioxidants power, and helps lower cholesterol. Brown rice flour adds to the fibre, calcium and zinc content of this snack. All in all, this is a must-try recipe, because you will love the taste too!

The world of Indian breads is wondrous. With a few basic ingredients and a tava it is amazing to see how many varieties of rotis and parathas can be made by slightly altering the ingredients or proportions, or using a stuffing. Milk Roti or Dudh ki Roti is one such variant of roti. Though it is very easy to make, its soft texture and the pleasant flavour of milk and ghee make it a favourite with young and old alike! Serve it with a spicy vegetable preparation, to make a homely yet special meal.

cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with 40 amazing images. cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich is one of the most simplest sandwich enjoyed by one and all. Learn how to make cucumber paneer sandwich for kids. To make cucumber cottage cheese sandwich, peel and grate the cucumber thickly. Squeeze out the excess water from the cucumber. Transfer the cucumber into a deep bowl, add the paneer, green chutney, butter and salt and mix well. Divide the mixture into 6 equal portions and keep aside. Place 6 bread slices on a clean, dry surface and spread a portion of the cucumber mixture evenly over each bread slice. Cover with the remaining 6 bread slices and press them lightly. Cut each sandwich diagonally into 4 equal pieces. Serve immediately with tomato ketchup. The tangy taste of green chutney balances the blandness of paneer very well in this sandwich, while cucumber provides a refreshing touch in Indian veg paneer cucumber sandwich. Indeed, the 5 minute cucumber sandwich is a perfect snack on-the-go. Served along with healthy date and apple shake is sure to keep the kids satiated till lunch break. Fresh bread and paneer are a winner when it comes to preparing a tasty snack like cucumber paneer sandwich for kids. When you have time on hand, try making bread and paneer at home. These appealing to look at dainty sandwich is an ideal choice to serve at kid’s parties! Tips for cucumber cottage cheese sandwich. 1. Prefer to use soft butter so it is easy to mix. 2. Grated cucumber can be replaced with grated carrot. 3. You can adjust the spice level of the green chutney as per your liking. 4. The butter and chutney both have salt. So add salt wisely for the mixture. Enjoy cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with step by step photos.

ladi pav | eggless ladi pav | homemade ladi pav | homemade ladi pav with 28 amazing step by step photos and video. Ladi Pav is a hearty homemade bun, which is very famous in Mumbai. This feather-soft ladi pav is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas. Old-timers will go to the extent of preparing the yeast also at home to make Laadi Pav but this version made with instant dry yeast is more common and very effective. You will love the outcome. It is so soft and tasty, you will look forward to making ladi pav – and of course, eating it – again and again! Once the dough of the ladi pav has been shaped and put in the tray, make sure it has proved (that means doubled in size) very well. That's the key to make a perfect eggless ladi pav. Make sure you butter or oil the ladi pav once its immediately out of the oven to ensure it stays soft and does not dry up. Popular recipes served with ladi pav are Vada Pav, Dabeli, Kaanda Bhajji Pav, Misal and Pav Bhaji.

3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | sweet lemon pickle is a brilliant Indian pickle that causes a burst of sweet and tangy flavours on your palate which is an all-time favourite, with fans spanning across generations! Learn how to make nimbu ka achar. The preparation of this no oil lemon pickle needs a bit of tact, but is not difficult if you follow these instructions properly. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. To make 3 ingredient sweet lemon pickle, wash the lemons and wipe them dry using a dry cloth. Cut each lemon into quarters. Transfer into a clean, dry glass or steel bowl, add the rock salt, toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon. Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously. Cool the mixture completely in the same deep non-stick pan. Once cooled, store in an air-tight glass container and use as required. The lemons and salt are allowed to mature for about a week. The salt here acts as a preservative and the maturing period is necessary for the lemons to absorb the flavours of salt. It is important to toss the lemons in lemon pickle without oil every day during the seven-day maturing period to avoid fungal growth. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy for this sweet nimbu ka achar! Once done, this easy Indian lemon pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas, Rotis, Puris, Naan and Kulchas. Tips for 3 ingredient sweet lemon pickle. 1. Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth. 2. During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge. 3. After making, this pickle is best stored in a glass container and not steel canister. 4. Again after the pickle is ready, store in a cool place and always use a spoon to serve it. Enjoy 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | with recipe below.

spinach and chickpea soup recipe | healthy Indian chickpea and spinach soup | kabuli chana palak soup | with 20 amazing images. Just what you need for a full-fledged day! Iron-rich spinach and chickpea come together in a flavoursome spinach and chickpea soup cooked in vegetable stock. A thoughtful addition of herbs and spices along with lemon juice ensures added aroma to spinach and chickpea soup as well as full nutrient absorption, as iron needs to be complemented with vitamin C for maximum uptake by the body. You will surely enjoy this lip-smacking and wholesome spinach and chickpea soup, but make sure you have it fresh before the spinach turns into a blackish shade. Pro tips for spinach and chickpea soup. 1. When cooked, chickpeas become soft and creamy, adding a delightful texture to the soup. Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. 2. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. 3. Add 3 cups vegetable stock. Store-bought stocks can be high in sodium. Homemade stock allows you to control the salt content. Homemade stock uses fresh vegetables, ensuring a more vibrant flavor. Making your own stock can be more economical, especially if you use vegetable scraps. Enjoy spinach and chickpea soup recipe | healthy Indian chickpea and spinach soup | kabuli chana palak soup | with step by step photos.

mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam. To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney. There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam. Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests. As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney. Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum. Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos.

When you feel like having a light, elegantly flavoured soup, the Cucumber and Lettuce Soup is an option you will appreciate! Since the soup does not have any starchy veggies like potatoes, it has a mellow, refreshing texture, which is complemented well by the richness imparted by a combination of dairy products like milk and cream. You will love the delicate balance that makes this delectable soup a great success.