jowar palak appe recipe | instant jowar appe | healthy palak appe | with 18 images. jowar palak appe is a healthy South Indian snack. Learn to make instant jowar appe. Irresistibly tempting, the Jowar Palak Appe is a real treat to the palate, while also being a nourishing snack for your body. Rich in iron, fibre and other nutrients, jowar palak appe is quite easy to make and super tasty with the spiky flavour of ginger and green chillies. instant jowar appe doesn't require any soaking, grinding or fermentation. You'll also like the fact that this appe requires very little oil to cook. Instead of spinach, you can add other veggies too. Plus, the batter can also be used to make yummy dosas. Serve instant jowar appe hot and fresh with chutney. Suggested Serving Size is 4 to 5 instant jowar appes. Enjoy jowar palak appe recipe | instant jowar appe | healthy palak appe | with step by step photos.

Let’s try making khichdi with an interesting twist! Here, normal moong dal is replaced with sprouted moong, and the effect is awesome. Add to this a tongue-tickling masala of coconut, coriander seeds, spice powders etc. and you get a fabulous Sprouted Moong Khichdi, which can be enjoyed as a one-dish meal with just a cup of curds and maybe pickles. The best part is that this recipe is easily made using the Microwave oven, so you can make it any time, even on a busy day. Also do try other interesting recips using moong sprouts like Moong Sprouts Pav Bhaji or Moong Sprouts and Spring Onion Tikki

Sometimes, simple recipes taste more awesome than the elaborate ones! this is one such example. A very easy recipe combining iron-rich fenugreek leaves and protein-rich green gram dal, the smell of methi moong dal subzi bubbling on the stove will draw your family to the table!

farali potato wafers recipe | fasting potato chips | vrat potato chips | with 16 amazing images. These three ingredients farali potato wafers recipe makes a real treat to the palate. Learn how to make farali potato wafers recipe | fasting potato chips | vrat potato chips | Potato wafers, commonly known as potato chips, are a popular snack enjoyed by people all over the world. This farali version of potato wafers is much, much tastier than regular wafers, because it is perked up with rock salt and black pepper. farali potato wafers, also known as "Fasting Chips," are a popular snack during Hindu fasting periods such as Navratri or Ekadashi. These crispy, flavorful wafers are made using potatoes and a few fasting-approved ingredients. Making them at home is simple and ensures freshness without any preservatives. Enjoy these delicious and crunchy farali potato wafers during your fast or as a snack anytime! pro tips to make potato wafers: 1. Indori (pinkish skin) potatoes are a popular choice due to their high starch content, which results in a crispy texture. 2. Soak the potato slices in water to remove excess starch and prevent it from discolouration. 3. For a twist, you can sprinkle peri peri masala on the chips. 4. Make sure to use a potato slicer for making even thin slices. Enjoy farali potato wafers recipe | fasting potato chips | vrat potato chips | with detailed step by step photos.

bejar roti recipe | Rajasthani bejar ki roti | healthy bejar roti | with 18 amazing images. bejar roti recipe | Rajasthani bejar ki roti | healthy bejar roti is a famous Rajasthani delicacy. Learn how to make bejar ki roti. To make bejar roti, combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm. (5”) diameter, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides. Serve immediately. Bejar ki roti is a traditional rajasthani bread enjoyed hot with a subzi made of veggies or paneer. It is spiced mildly with cumin seeds, green chilli paste and coriander leaves, making it a versatile roti suitable for serving with various kinds of subzis. It can be served with dal or kadhi. This Rajasthani bejar ki roti is rolled slightly thick. So it takes a little while to cook. Pleasantly flavourful and super aromatic this roti is a great match for any kind of achaar too! Made of three wholesome flours, this protein-rich roti also provides a lot of energy and dietary fibre, making healthy bejar roti a nourishing fare. People with excess weight, diabetes and heart disease can control the amount of oil being used to cook this roti and include it in their diet. Tips for bejar roti. 1. The dough has to be soft. 2. If you find it difficult to roll, try rolling between 2 sheets of plastic. It is acceptable that the edges are not perfectly even. 3. A bowl of curd would be a healthy accompaniment to this roti. Enjoy bejar roti recipe | Rajasthani bejar ki roti | healthy bejar roti | with step by step photos.

burnt garlic fried rice recipe | Indian style burnt garlic rice | Chinese burnt garlic fried rice | with 35 amazing images. burnt garlic fried rice recipe | Indian style burnt garlic rice | Chinese burnt garlic fried rice is a tempting main course loved by kids and adults both. Learn how to make Indian style burnt garlic rice. To make burnt garlic fried rice, heat the oil in a broad non-stick pan, add the garlic and sauté on a high flame for 2 minutes or till the garlic turns brown in colour. Add the green chillies and spring onion whites and sauté on a high flame for 1 minute. Add the spring onion greens and sauté on a high flame for 30 seconds. Add the mixed vegetables and sauté on a high flame for 1 minute. Add the soya sauce, vinegar, rice, salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring occasionally. Serve the burnt garlic fried rice hot garnished with spring onion greens and fried garlic. Chinese burnt garlic fried rice recipe is a very popular burnt garlic rice cooked in India and served in many Chinese restaurants. In addition, burnt garlic fried rice is a popular Mumbai roadside dish. Sautéeing the garlic till brown gives this Indian style burnt garlic rice preparation its unique flavour. Together with green chillies, crunchy vegetables and soya sauce, burnt garlic lends an exciting touch to perfectly cooked rice. Serve the burnt garlic fried rice hot, with a garnish of spring onions and fried garlic, for an experience that will be remembered for long. Vegetables in hot garlic sauce is a perfect accompaniment to this rice to make a hearty meal. Tips to make burnt garlic fried rice. 1. Make sure the grain of each rice is separate. 2. Garlic should be chopped very well and fried till light brown to give crispiness. 3. A wok is better to cook than a broad non- stick pan. Enjoy burnt garlic fried rice recipe | Indian style burnt garlic rice | Chinese burnt garlic fried rice | with step by step photos.

how to boil noodles | how to boil hakka noodles | with 5 amazing images. No Chinese meal is ever complete without Boiled Noodles (hakka noodles), which is used not just for the main course but also to prepare a range of other dishes ranging from soups and starters to desserts too! This means that before you foray into Chinese cuisine, you ought to know how to cook noodles (how to boil hakka noodles) perfectly – and this simple recipe will make sure you succeed in your venture. Notes on how to boil noodles | how to boil hakka noodles. 1. To make Boiled Hakka Noodles, first boil enough water in a deep pan. Add salt to taste and oil. 2. Boil the hakka noodles for 8 to 10 minutes or till they are 70-80% cooked. Do not overcook or else they will turn soggy. Drain them using a strainer. 3. Refresh Boiled Hakka Noodles under cold water so they do not stick to each other and the internal cooking process stops. 4. Keep aside Boiled Hakka Noodles to cool. You can also drizzle oil to avoid noodles from sticking to each other. We use boiled hakka noodles to make the famous Chinese hakka noodles and garlic noodles. Learn how to boil noodles | how to boil hakka noodles | with step by step photos below.

cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with 17 amazing images. cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi is a daily fare in most Gujarati households. Learn how to make kobi batata nu shaak. To make cabbage vatana nu shaak, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, cabbage, green peas and salt, mix well. Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally. Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between. Serve hot. Cabbage vatana nu shaak is an easy and quick vegetable recipe with the combination of two regularly used vegetables. In this Gujarati kobi vatana nu shaak, cabbage and green peas are cooked with indian spices. Simple but superb, the cabbage green peas sabzi is a flavourful dish with the contrasting textures of cabbage and green peas. Some prefer adding potatoes to this sabzi as well. You can make your choice. A perfect Gujarati meal would be roti, patta gobi matar nu shaak, Gujarati dal and bhaat. You are sure to be bowled over by this distinct Gujarati thali when served with Methia Keri. Tips for kobi vatana ki sabzi. 1. The cabbage shredded for this recipe is not very thick. 2. If you are using frozen green peas, then do not add it with the cabbage. Add them to the sabzi when cabbage is 60% cooked. 3. This sabzi can be cooled completely and packed in a dabba. It stays fresh for 4 hours. Enjoy cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with step by step photos.

methi garlic rice recipe | methi pulao | methi rice Indian style | garlic rice with fenugreek | with 15 amazing images. methi garlic rice recipe | methi pulao | methi rice Indian style | garlic rice with fenugreek is a quick, no-fuss recipe which can be served at meal times. Learn how to make garlic rice with fenugreek. To make methi garlic rice, heat the butter and oil in a pressure cooker, add the garlic and sauté on a medium flame for 1 minute. Add the methi and sauté on a medium flame for 30 seconds. Add the rice and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add 1½ cups of hot water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve hot. Fenugreek leaf has a unique flavour that is slightly bitter but very appealing to the taste buds. The lilting aroma of methi together with its lingering flavour make it a wonderful addition to any dish. This methi pulao is a classic example of this. This is a rice preparation that puts this wonderful leaf in the limelight, ably supported by pungent garlic. The fact that the methi rice Indian style has so few ingredients is testimony to the superb job that methi and garlic do. Serve this garlic rice with fenugreek with Dal Kadhi or Hare Lehsun ki Toovar Dal or with just Mixed Veggie Raita and Punjabi Aam ka Achaar. To further complete the meal, a tall glass of chaas is best to satiate you and complete the meal. Tips for methi garlic rice. 1. Perfectly cooked basmati rice is the main quintessence of this pulao. It would be best to cook basmati rice on a stove top so each grain of rice remains separate. 2. Remember to use butter to sauté the ingredients as it gives an amazing flavour to this rice. 3. This rice can be cooled completely and packed in a dabba. It stays fresh for 4 hours. Enjoy methi garlic rice recipe | methi pulao | methi rice Indian style | garlic rice with fenugreek | with step by step photos.

pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | with amazing 15 pictures Pitla is a very famous Maharashtrian food, falls under the category of their comfort food. Not only Maharashtrians but many Indian households have pitla in their weekly menu. Pitla is a very quick and easy dish to make with minimum of ingredients. All the ingredients used in the dish are found in every Indian well maintained pantry. The base of the Maharashtrian pitla is made with besan. The first step is combining besan with enough water to get it started. Further, for the tempering take oil in a non stick pan, add garlic which gives a luscious taste to our Maharashtrian pitla. Next, add cumin seeds and curry leaves followed by green chillies and onions. Chillies can be adjusted according to the preference of spice and onions give a mouthful to the recipe, it basically adds crunch. Once onions are cooked, add the besan water mixture, with turmeric and coriander leaves for freshness. Further all you need to do is keep stirring it and make sure the besan doesn’t stick to the bottom of the pan. And also make sure you do not leave besan pitla unattended as it might burn. Some places in Maharashtra also serve pitla as a street food. As pitla is super easy to make, I remember as a child when my mother was a working women she would make it for dinner as it doesn’t consume time and also she would cook it when we would run out of vegetables. Pitla goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha. Enjoy pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | with detailed step by step photos and video below.

mint raita for weight loss | healthy pudina raita with low fat curds | calcium rich mint raita | with 7 amazing images. mint raita for weight loss is a healthy pudina raita with low fat curds. The calcium rich mint raita is made with basic ingredients available in the Indian kitchen. The healthy pudina raita with low fat curds features an ideal combination of flavours including the peppiness of mint, the soothing tanginess of curds and the mild spiciness of cumin. A small amount of sugar helps to highlight all the flavours, making this tongue-tickler mint raita for weight loss an all-time hit. Mint works it magic once again, leaving the diners spellbound with this flavourful and aromatic mint raita for weight loss. See why is called mint raita for weight loss? We have substituted full fat curds with low fat curds. Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Mint leaves vitamin A (10% of RDA) and Vitamin C (20.25%) serve as an additional boost to bring relief from cough, sore throat and also cold. Learn to make mint raita for weight loss | healthy pudina raita with low fat curds | calcium rich mint raita | with step by step photos.

shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images. shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo. shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer. Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot. Ingredients for shahi aloo: Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy. Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy. Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor. Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish. Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness. shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish. shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture. pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split. Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

A snack from the vibrant cuisine of Mexico, Moyettes are basically like open sandwiches made with burger buns. The centres of the buns are scooped out and the cup-shaped buns are then baked and filled with a yummy rajma filling. Laced with succulent tomato salsa, the Moyettes are a riot of flavours and textures, an experience that is sure to excite your taste buds. Make sure you serve the Moyettes immediately after preparation. You can vary the amount of cheese as per your taste – if your serving this to kids, you can perhaps be generous with the cheese! This recipe is a real hit with kids, and ideal to serve at kids parties. You can also try other recipes like the Chunky Cheese and Vegetable Open Burger or Burger Bun Open Pizza .

poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images. Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day. Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias. The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack. Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside. Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more. See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below.