Surprise your family by preparing these delicious naans right at home using everyday ingredients. You don’t even need yeast, and these Butter Naans can be cooked easily in a tava. Common ingredients like curds, baking soda, baking powder and butter help to produce the characteristic texture of the naan, while a sprinkling of black til boosts its aroma. However, if you don’t wish to include til, you can just omit that step. Enjoy these Butter Naans made without using yeast, with a spicy gravy-based accompaniment like subzis and curries or dal .

oats and vegetable broth recipe | vegetable oats soup | Indian vegetable soup with oats | healthy oats soup | with 27 amazing images. oats and vegetable broth is comforting and sumptuous and very nutritious too. Learn how to make vegetable oats soup. Indian vegetable soup with oats is a toothsome broth of sautéed vegetables and oats cooked simply with water, and seasoned with salt and pepper. The tiny chunky veggies are a delight to bite into. Further the fresh herbs like coriander and parsley add in irresistible touch to the soup. To make oats and vegetable broth, heat the oil in a deep non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 minute. Add all the vegetables and sauté on a medium flame for another 2 minutes. Add the oats and sauté on a medium flame for 1 more minute. Add 3 cups of hot water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and parsley, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the lemon juice and mix well. Serve immediately. The vegetables provide an abundant supply of vitamin C , a powerful antioxidant that reduces free-radical damage, slowing the onset of heart diseases, cancer and other age-related degenerative diseases. By using fibre-rich oats, we do away with traditional refined flour thickeners, making this vegetable oats soup all the more healthier. All healthy individuals to weight-watchers and heart patients to diabetics can indulge in this healthy oats soup and benefit from its fibre count. It is made using minimal oil. It has the goodness of low glycemic index veggies. Those with high blood pressure can use restricted amount of salt and relish it. And it is heart-warming and satiating and a perfect beginning to any meal to avoid binge eating. Tips for oats and vegetable broth. 1. Remember to finely chop all the veggies as they are sautéed for only 2 minutes. 2. Saute them on a medium to high flame and not slow flame, else they will lose their crunch. 3. To make it more flavourful, you can replace water with vegetable stock. 4. If you can’t find parsley, substitute it with mint leaves or celery. Enjoy oats and vegetable broth recipe | vegetable oats soup | Indian vegetable soup with oats | healthy oats soup | with recipe below.

spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step images. spinach dosa is a unique snack idea to make up for your needs of veggies in a day. Learn how to make spinach dosa for pregnancy and kids. This spinach dosa recipe is reasonably quick and easy as it just makes use of readymade flours, and does not require fermentation also. So, those moms-to-be who suffer from acidity can also enjoy this spinach dosa for pregnancy and kids as a healthy snack. To make spinach dosa, combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well. Heat a non-stick tava (griddle), sprinkle a little water on it 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 175 mm. (7”) diameter thin circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Serve spinach dosa immediately with sambar and coconut chutney. An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin. But having spinach in the same way every day will make you bored of it. Including it in different ways, such as this palak dosa will ensure that you keep up your intake of greens without getting bored. Diabetic who are often advised to avoid dosa because of the use of rice, can also opt for 1 keerai dosai at snack time. This dosa yields 3.2 g of fiber per dosa which is also beneficial for them to manage blood sugar levels. heart patients, senior citizens, cancer patients and those with PCOS can also include this spinach dosa as a part of their menu. Kids who come hungry can also be served this nourishing snack instead of fried chips. Tips for spinach dosa. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée. 3. The dosa batter should be of pouring consistency. 4. This is a soft dosa and so cooking on both sides is very important. Enjoy spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step photos and video below.

Cherry tomatoes are a fit addition to any salad or sandwich. In this interesting presentation, it combines with cheese, flavoured tactfully with basil, to fill up a hot dog roll. Olive oil enhances the aroma of any bread, as it does in this case too. Enjoy the Mozzarella Cheese, Cherry Tomatoes and Basil Hot Dog Roll fresh to ensure the best texture of cheese and crispness of tomatoes.

Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with 30 amazing images. Mumbai roadside vegetable fried rice is a popular street food dish that captures the vibrant and diverse flavors of Mumbai's bustling streets. This flavorful and satisfying dish is a fusion of various culinary influences, with a mix of Indian spices, Chinese cooking techniques, and colorful vegetables creating a unique and delicious combination. To make Mumbai roadside vegetable fried rice, a medley of finely chopped vegetables such as carrots, bell peppers, peas, and beans are stir-fried with aromatic spices in a wok or frying pan. Cooked rice is then added to the pan, along with soy sauce, vinegar, and other seasonings, and tossed together until well combined. The result is a colorful and fragrant fried rice dish that is bursting with flavor and texture. This street food favorite is often served piping hot in paper cones or containers, making it a convenient and delicious snack or meal option for those exploring the bustling streets of Mumbai. The combination of warm and comforting fried rice with the bold and zesty flavors of Indian street food spices makes Mumbai roadside vegetable fried rice a truly delightful culinary experience. Whether enjoyed as a quick and satisfying snack on the go or as a full meal paired with accompaniments like vegetable Manchurian or chili paneer, Mumbai roadside vegetable fried rice is sure to tantalize your taste buds and leave you craving for more. Give this flavorful and aromatic street food dish a try to experience a taste of Mumbai's vibrant and dynamic food culture. Prop tips for Veg fried rice. 1. Mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally. Stir-fry the vegetables without overcooking them or else they will lose their crunch. 2. Mix gently and sauté on a high flame for 2 minutes, while stirring occasionally. Do not stir the Chinese vegetable fried rice too much otherwise the grains may break. Enjoy Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with step by step photos.

When it comes to cooking, a little know-how can take you a long way and help you create an unending range of innovative foods, such as Broccoli and Zucchini in Red Capsicum Gravy. Here, look at how red capsicum lends itself to prepare a delectable gravy that is not only flavourful but healthy too, being rich in antioxidants, vitamin A and E. Adding broccoli, baby corn and zucchini imparts an exotic international touch to this subzi.

A mildly spiced stir-fry of assorted vegetables with sesame seeds.

Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.

carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with 18 amazing images. carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast is a perfect kids starter. Learn how to make cheesy carrot toast. To make carrot cheese toast, combine the carrot, ¼ cup of cheese, butter, tomato ketchup and salt and mix well. Keep aside. Divide the mixture into 4 equal portions. Spread a portion of the mixture on each bread slice, spread it evenly over it. Sprinkle the remaining cheese evenly over it. Bake it in a pre-heated oven at 200° c (400°f) for 10 minutes. Cut each toast into 3 equal pieces. Serve immediately. Grated carrot and cheese make fantastic toppings for toasted bread as they contrast beautifully with each other in colour and flavour, and fuse so beautifully with each other and with the toast when baked and served in the form of easy carrot cheese toast sandwich! The well-matched flavours of carrot and cheese are enhanced by the addition of a little tomato ketchup, which contributes an element of tanginess to this cheesy carrot toast. When kids come home hungry serve this quick and ideal finger food that is a filling snack as well. You can cut these carrot and cheese fingers in different shapes and sizes to make it look attractive. Tips for carrot cheese toast. 1. Ensure to use soft butter while making the mixture, so it is easy to mix. If you wish you can make the carrot mixture in advance and keep it refrigerated till use. Enjoy this snack as soon as it is ready. Enjoy carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with step by step photos.

makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with 28 amazing images. makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla is as flavourful as tempting as it looks. Learn how to make Indian makai ka dhokla. To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well. Just before steaming, sprinkle fruit salt over the batter and mix lightly. Pour the batter into a greased 175 mm. (7”) diameter thali. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly. Once cooled, cut it into 18 diamond shaped pieces and keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander evenly on top. Serve hot with green chutney. This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of this Gujarati makai na dhokla is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas. This Indian makai ka dhokla is a common breakfast in many Gujarati households which is served with a cup of tea. An accompaniment of green chutney heightens the excitement when served at snack time! Tips for makai dhokla. 1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy. 2. You can also add chopped spinach or chopped fenugreek to the dhokla batter. Enjoy makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with step by step photos.

baked mixed sprouts samosa recipe | healthy baked samosa with mixed sprouts | baked samosa with mixed sprouts filling | with 34 amazing images. Samosas without potatoes – can you believe it? Well, this baked mixed sprouts samosa recipe is going to be one of the tastiest and most innovative healthy snacks you are likely to have tried in your kitchen! Learn how to make baked mixed sprouts samosa recipe | healthy baked samosa with mixed sprouts | baked samosa with mixed sprouts filling | Baked mixed sprouts samosa is a delicious and healthy variation of the traditional samosa. It is made with a filling of mixed sprouts, oats, and spices, and is baked until golden brown and crispy. We suggest to enjoy the baked samosa with mixed sprouts filling immediately after that because like any other baked dish, it tends to get dry after some time. Try other healthy recipes with sprouts like Sprouts Pancakes and Sprouts Tikki. pro tips to make baked mixed sprouts samosa : 1. You can use any mixed sprouts of your choice to make this recipe. 2. Instead of oil you can use olive oil or ghee to brush the samosas. 3. Mixing the stuffing very well is very important so that all the spices blend well. Enjoy baked mixed sprouts samosa recipe | healthy baked samosa with mixed sprouts | baked samosa with mixed sprouts filling | with detailed step by step photos.

Slices of grilled brinjals interlaced with a creamy vegetable mixture and a tangy tomato sauce create a delightful combination of delicate flavours in this classic greek favourite. To cut down on calories, I have used a low calorie white sauce made with a bottle gourd purée instead of using the usual white sauce. The brinjal, the vegetable layer and the tomato sauce can be prepared in advance to make a hearty meal in no time by just assembling the ingredients and baking them. Being baked in an oven this dish makes use of very little oil and provides oodles of valuable nutrients like vitamin A, vitamin C, calcium and iron along with fibre. Also try other diabetic friendly international recipes like Dalia Vegetable Risotto and Mexican Pita Pockets .

teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with 15 amazing images. teekha pudina chutney is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make cilantro mint chutney. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of teekha pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. To make cilantro mint chutney in a mixer, put coriander, mint leaves, green chillies, cumin seeds, fennel seeds, black peppercorns, garlic, ginger, lemon juice, black salt and salt to taste. Add 1/4 cup water and blend to a smooth paste. Refrigerate cilantro mint chutney in an air-tight container and use as required. Main ingredients of cilantro mint chutney. Coriander has a strong and pleasant aroma that enhances the overall flavor of the chutney. Coriander has a unique flavor that is both earthy and citrusy. Mint leaves (pudina) are slightly chewy and give the chutney a bit of texture. This helps to make the chutney more interesting to eat. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. Green chillies add a bright, spicy flavor to mint leaves chutney. They also help to balance out the sweetness of the other ingredients, such as the mint leaves and lemon juice. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress. teekha pudina chutney is a must-have condiment for any Indian snack lover. It adds a burst of flavor and freshness to pakoras, Indian sandwiches, and other baked snacks. The mint, coriander, and spices in the chutney leave a lingering taste in your mouth that will make you want more. This teekha pudina chutney is made without sugar, which is a big plus for us. Pro tips for cilantro mint chutney. 1. Garlic has a strong, pungent flavor that adds depth and complexity to the chutney. It also helps to balance out the sweetness of the mint leaves. 2. Ginger has a unique flavor that is both spicy and sweet. It adds depth and complexity to the cilantro mint chutney, and helps to balance out the other flavors. 3. teekha pudina chutney has a shelf life of 2 days in the fridge and 1 month in the freezer. Enjoy teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with step by step photos.

khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with amazing 22 images. khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices. The use of whole green gram or moong is very common in day-to-day Gujarati food. dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong. Being a Gujju, I make khatta moong atleast once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe! Learn to make khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with detailed step by step recipe photos and video below.