baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with 17 amazing images. baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe is a non-fried snack for all health conscious. Learn how to make healthy kuttu ki puri. To make baked buckwheat puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions. Roll out each portion into a 50 mm. (2”) diameter circle using very little flour for rolling. Arrange them on a greased baking tray and prick each puri with a fork at regular intervals. Bake in a pre-heated oven at 200°C (360°F) for 15 minutes. Cool slightly and serve or store in an air-tight container and use as required. Who doesn’t like puris? It is a hard blow to puri–lovers when doctors tell them to go on a diet that omits deep-fried foods. Here is an awesome baked buckwheat puri, which lets you have fun hand-in-hand with a cartload of health benefits too. We have used buckwheat to make this healthy snack as it helps to manage blood sugar and cholesterol levels better. This native grain - buckwheat is a good source of manganese, which helps our body to produce the enzymes needed to build strong bones. The fact that it is a complete protein makes it apt for athletes too. What’s more, weight-watchers can also munch on this healthy kuttu ki puri at tea-time, or to replace unhealthy deep-fried snacks in their lunch dabba. This tasty Indian buckwheat poori is not only perfectly spiced and of the right crispness, but also have restricted quantity of salt which makes them suitable for a high BP diet too! Try other low salt recipes like Low Salt Green Pea and Basil Soup and Nourishing Khichdi. Tips for baked buckwheat puri. 1. The dough should be stiff to get crisp puris. 2. Buckwheat dough can be a little troublesome to roll, so you can pat it between your palms or roll it between plastic sheets. 3. Ensure to uniformly prick each puri so the puri bakes well. 4. Remember to cool the puri before storing as slight warmth might make the puri soggy. Enjoy baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with step by step photos.

badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with 63 amazing images. badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi is a pleasing one dish meal. Learn how to make badshahi dal khichdi. To make badshahi khichdi, clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds. Add the asafoetida and turmeric powder and mix well. Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid, mix well. Keep aside. For the potato vegetable, heat the ghee in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute. Add the potatoes, salt, 1/4 cup hot water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Remove from the flame, add the curds and mix well. Keep aside. For the tempered curds, combine the curds and salt in a bowl, whisk well and keep aside. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds. Pour the tempering over the curds, mix well and keep aside. Just before serving, place the rice on a serving plate, spread the potato vegetable evenly over it and finally pour the curds evenly over it. Serve immediately garnished with coriander. While the word khichdi normally brings to mind a homely and simple meal, here is a royal version - badshahi dal khichdi that proves the mettle of our humble khichdi. A dal-rice combo cooked with everyday spices is topped with a flavourful potato vegetable and a layer of tempered curds. Served piping hot, the shahi khichdi is a satiating meal in itself. Yet, it is interesting to note that this recipe makes use of common ingredients and is also easy to prepare! This Gujarati masala khichdi with vegetables is a great option to serve it for dinner, be it a regular fare or for a party. Tips for badshahi khichdi. 1. Soaking rice and toovar dal is important to reduce cooking time. 2. Use fresh curd for best results. 3. You can make the khichdi, potato vegetable and tempered curds in advance, but before serving, reheat the khichdi and sabzi, assemble it and serve it hot. Enjoy badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with step by step photos.

All-time favourite Vegetable Fried Rice in a Jain-friendly version, made without onions, garlic and other no-no ingredients. You will find that this delicacy retains its authentic flavour and texture despite the absence of these ingredients, which you might have thought to be indispensable in the preparation of Vegetable Fried Rice. The use of typically Oriental veggies like cabbage, capsicum and baby corn, along with tongue-tickling sauces, gives this main-course rice dish a fantastic flavour and aroma, which you will thoroughly enjoy. It is also important to stick to the cooking times mentioned in the recipe because if you under-cook the veggies, they will have a raw smell, whereas if you over-cook them, you will miss the crunch that is so typical of Chinese foods.

shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with 22 amazing images. shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal is a rich dal which combines the unique aroma and flavour of both whole spices and spice powder. Learn how to make shahjahani chickpea dal. To make shahjahani dal, combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh cream, garam masala and coriander, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot. When we think of chickpeas, Chole is what comes to our mind. Yes, that’s from the land of Punjab. But in the state of Hyderabad kabuli chana is very uniquely used to make Indian style kabuli chana dal. This shahjahani chickpea dal is named after the Mughal emperor Shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. It is further perked up with a host of Indian spices for an authentic aroma and taste. Relish this Indian style kabuli chana dal with any pulao or parathas in true mughal style! Tips for shahjahani dal. 1. The chick peas should be over cooked as we have to blend them. 2. Blend them till coarse to enjoy its mouthfeel. 3. Make sure that all spices are sautéed well or else they will leave a raw taste in dal. Enjoy shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with step by step photos.

Banana Sambhariyu is a typical Gujarati preparation of bananas cooked with a special freshly-made masala that combines coconut with green chillies, ginger and spice powders. It has a fresh aroma that is sure to kindle your appetite, and once you taste the food, the special sweet and spicy flavour of this dish is sure to make you lick your fingers contentedly. To get the authentic taste of this dish you need bananas that are neither raw nor too ripe – it should be just right. Looking for more recipes with bananas? Try the Banana Milkshake or Banana Paratha .

doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images. doodhi pachadi recipe is made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative South Indian style doodhi pachadi, making it a true tongue-tickler. Pachadis are the South Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with tamarind as the base are usually spicy, while the ones made with curds as the base are are normally bland. Lets see why this is a healthy bottle gourd pachadi? We have 2 key ingredients, doodhi and coconut oil. Doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics. Pachadi is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. Serve doodhi pachadi fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice. Learn to make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with detailed step by step photos.

Flavour, aroma, texture, the Herb Rice with Creamy Mushroom and Asparagus Sauce has it all! Tauntingly aromatic herb rice cooked with parsley and basil, is topped with a tangy yet creamy sauce of mushrooms and asparagus. The topping too has a dash of oregano, which makes this a very herby dish indeed. However, it is interesting to note that the herbs do not overpower the taste, as they are beautifully balanced by the mushrooms, vegetables, tomato puree and fresh cream. Overall, it has a very unique flavour that lovingly lingers in your palate.

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with 20 amazing images. hari chutney for chaat is a chatpata Indian chutney made with the right mix of ingredients to be served with a variety of chaat recipes. Learn how to make green chutney for chaat. To make green chutney for chaat, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. Green chutney is probably the most favourite Indian accompaniment to any Indian snack or starter. This hari chutney for chaat has fresh herb flavour by way of mint and coriander. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. The spiciness in this spicy coriander chutney for chaat is not only by the addition of green chillies but to some extent also because of the use of onions. The onions are also a store of antioxidants, thus enhancing the nutritional quotient of this chutney. Chaats are considered incomplete without this spicy coriander chutney for chaat. You can use them to make your favourite delicacies like Bhel Puri, Mixed Sprouts Chaat and Samosa Kadhi Chaat. This chutney can also be served along side with dhoklas and kebabs. Tips for green chutney for chaat. 1. While cleaning the greens like coriander and mint leaves, let the tender stems be. Do not discard them. 2. If you wish to, you can avoid the adding 1 tbsp of sugar or add a pinch to balance the sourness of lemon juice. 3. This chutney is best enjoyed when made fresh. However, it can be stored refrigerated for upto a week. Enjoy green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with step by step photos.

fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with amazing 25 images. We have got you a perfect, healthy and tummy filling khichdi recipe "fada ni khichdi". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the fada ni khichdi super nutritive too. Think comfort food, and broken wheat khichdi is one of the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal , the Gujarati style fada in khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble dalia khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. The method to make fada ni khichdi is super quick and easy, it is as simple as any other khichdi recipe and can be easily cooked even by a learner. To make fada ni khichdi, combine the fada, yellow moong dal, turmeric powder, little salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic paste, ginger paste and onions and sauté on a medium flame for 2 minutes. Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and pav bhaji masala, mix well and cook on a medium flame for 1 minute. Add the cooked fada- moong dal mixture, 1½ cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and lemon juice and mix well. Serve Gujarati style fada ni khichdi hot with curds. Fada ni khichdi made with broken wheat and yellow moong dal simmered with vegetables and spices, this dish is quite wholesome and does not even require any grand accompaniments. Just serve with plain or masala curd, to make a delectable meal. I prefer relishing this wholesome khichdi with Gujarati kadhi, it is a treat!! Enjoy fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with detailed step by step photos and video below.

rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step images. rajgira paneer paratha is a perfect main meal during fast. Learn how to make vrat ka paratha. A sumptuous recipe that is sure to satiate you even on a fasting day! Here in vrat ka paratha, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this upvas ka paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp. To make rajgira paneer paratha, farali paratha, combine paneer, green chillies, lemon juice, powdered sugar, coriander and salt and mix well. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water. Divide the dough into 8 equal portions. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with green chutney and fresh curds. The use of lemon juice and sugar further adds slight tang and sweet flavours to the otherwise bland paneer. All this Navratri fasting recipe needs is green chutney as an accompaniment. Tips for rajgira paneer paratha, farali paratha. 1. Add water to knead dough gradually, as even a slightly soft dough might make rolling difficult. 2. Rolling semi-soft rajgira dough is also slightly difficult. It needs a little practice. We suggest you roll with a thin rolling pin and with light pressure. 3. Use fresh paneer only, for best results and perfect smooth texture. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step photos and video below.

instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with 10 amazing images. instant bread idli is a quick idli recipe which is ready in less than an hour. Learn how to make instant bread idli with curd. To make instant bread idli, combine the bread crumbs, idli rava, curds, salt and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Add the fruit salt and ½ cup of water and mix gently. Pour spoonful of the batter into greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Serve hot with sambhar, coconut chutney and malgapodi. Feel like having idli-sambhar for breakfast, but don’t have idli batter on hand? Worry not, you can still entertain your whims with this no fermenting idli. You can make idli with bread slices too! Made with an innovative batter of bread crumbs and idli rava, this instant bread idli with curd is soft, fluffy and tasty. A dash of curds gives the idli a nice, mildly tangy taste while a pinch of fruit salt gives it the perfect fluffiness and mouth-feel. The best part is that this batter requires no fermenting, so you can make it any time you feel like. However, there is half an hour of setting time in this quick bread idli - breakfast recipe, so plan your breakfast accordingly. You can also try making sambar masala and sambar at home. Tips for instant bread idli. 1. To make fresh bread crumbs, make small pieces of a few bread slices and blend them in a mixer. 2. Idli rava is also called as rice semolina. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina and thus perfect for making idli batter in recipes where parboiled rice isn’t used. 3. After adding fruit salt, mix it very gently. Mixing it vigorously might negate the effect of fruit salt. You can also try other Idli recipes like the traditional Idli and Quick Rava Idli. Learn to make instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with step by step photos below.

tahini dip recipe | tahini sauce | how to make tahini | tahini yoghurt dip | with 17 amazing images. tahini dip recipe | tahini sauce | how to make tahini | tahini yoghurt dip is an attractive and aromatic sesame seed based dip. Learn how to make tahini. An inseparable part of Lebanese cuisine, tahini sauce basically means a paste of roasted sesame seeds. These tiny seeds along with curd add in some protein and calcium too, which are necessary for bone strengthening. The paste is widely used to make salad dressings, dips and sauces. To make tahini dip, first make the tahini paste. For that, Roast the sesame seeds in a non-stick tava (griddle) on a medium flame for a few seconds. Allow it to cool completely, transfer to a bowl and add the olive oil, lemon juice, garlic and salt. Blend to a coarse paste. Keep aside. Then to make the dip, combine the curds and the prepared tahini paste in a bowl and mix well using a whisk. Serve the tahini dip chilled with pita bread or lavash. In the given recipe of tahini yoghurt dip it is combined with curds which results in a unique bitter-sour product. The lemon juice balances its flavours with slight sourness which is quite acceptable. The olive oil in how to make tahini lends the necessary smoothness to the paste and in turn to the dip. What’s going to make its taste lingering on your taste buds for days is it being served with authentic accompaniments like pita bread and lavash. With 46 calories per tbsp. of tahini dip, it’s a dip to be added to your health menu. However, for a complete health package, serve it with vegetable sticks like those of carrot and cucumber. It can then be enjoyed by diabetics, heart patients, women with PCOS and those aiming weight loss too. Tips for tahini dip. 1. Roast the sesame seeds very carefully. Roast for a few seconds and keep a close watch as they tend to burn easily. 2. Curd should be thick. Thin curd will make it runny and not have dip like consistency. Enjoy tahini dip recipe | tahini sauce | how to make tahini | tahini yoghurt dip | with step by step photos and video below.

kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with 30 amazing images. kala chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Learn how to make black channa sundal. This is how South Indians love to have their healthy kondakadalai sundal, served as a snack or main course. kala chana sundal is cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut. Kala chana used in black channa sundal is a healthy addition to your diet. Being high in protein and fiber, Kala Chana a good option for those aspiring weight loss. In the summer, you can add a few spoons of chopped raw mangoes to the kala chana sundal, for a tangy twist. Enjoy kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with step by step photos.