cornflake cookies recipe | eggless cornflake cookies | easy Indian cornflake cookies | crunchy Indian cornflake cookies | with 21 amazing images. eggless cornflake cookies are simple, delicious, and perfect for satisfying your sweet tooth. Learn how to make cornflake cookies recipe | eggless cornflake cookies | easy Indian cornflake cookies | crunchy Indian cornflake cookies | If you're craving a delightful treat that's both crunchy and wholesome, look no further than our eggless cornflakes cookies! These little bites of joy are not only easy to make but also eggless. Forget store-bought! These Indian cornflake cookies are a symphony of textures. A soft, buttery dough base studded with brown sugar, all enveloped in a crown of the crunchiest cornflakes. Each bite is a delightful explosion - guaranteed to be the best crunchy cookie you've ever had! These crunchy Indian cornflake cookies are not only a delightful snack but also a perfect addition to your tea or coffee time. You can also check out other eggless cookies recipes. These fuss-free Indian cornflake cookies are ready in just 30 minutes and guaranteed to be a hit with your kids! pro tips to make eggless cornflakes cookies: 1. Using plain corn flakes for this recipe is a must. 2. Remember to beat the butter in only one direction to get a smooth mixture. 3. Ensure to sieve the maida to make it lump free. 4. Place the tray in the middle rack of the oven so it bakes evenly. Also since each oven is different, we suggest you check if the cookies are done after 15 minutes. 5. Remember to cool the cookies completely to prevent them from breaking. Enjoy cornflake cookies recipe | eggless cornflake cookies | easy Indian cornflake cookies | crunchy Indian cornflake cookies | with step by step photos.

Here is a quick drink to stimulate your gastronomic juices! This appetising dish should ideally be made only with fresh fruits since canned fruits are loaded with sugar; but if you have no choice, remember to remove the sugar syrup in order to make it suitable for the diabetic palate. When peaches are in season, try to buy fresh ones, which should first be cooked in a little water with some sugar substitute before being used in the juice. And do not forget to add the ginger juice, which imparts an unusually enticing tang to the peaches.

Any dish made using almonds is unfailingly rich, quite befitting royalty! keep the spices such as cardamom to a minimum in this recipe, so as to highlight the creamy, soothing texture and flavour of almonds. Authentic ‘badam kheer’ made the south indian way omits cardamoms and nutmeg and uses a pinch of raw camphor and saffron (both added after the kheer is removed from the fire) instead. But if you do not find raw camphor, fret not; just go ahead with this recipe as it is!

paneer bean sprouts and spring onion soup recipe | paneer vegetable soup | healthy Indian cottage cheese soup with vegetables | with 33 amazing images. paneer bean sprouts and spring onion soup recipe | paneer vegetable soup | healthy Indian cottage cheese soup with vegetables is a soup of colourful and crunchy veggies in a delicious vegetable stock. Learn how to make paneer vegetable soup. To make paneer bean sprouts and spring onion soup, heat the olive oil in a broad non-stick pan, add the baby corn and saute on a medium flame for 30 seconds. Add vegetable stock, mix well and cook on a medium flame for 3 to 4 minutes. Add the soya sauce, sugar, black pepper powder, salt, paneer, bean sprouts and spring onions, mix well and simmer for another 3 to 4 minutes. Serve hot garnished with coriander. Sometimes, some soups taste so heavenly you cannot believe they do not have any butter or cream in them! The paneer vegetable soup is one such simple yet pleasing soup made without adding any unnecessary fat. Healthy Indian cottage cheese soup with vegetables is enriched with paneer and bean sprouts, making it an excellent source of protein. Using low-fat paneer reduces the fat content of the recipe. Diabetics , heart patients and weight-watchers can make their choice between low fat paneer and full fat paneer depending on the amount of fat allowed in a day. You can also benefit from the fibre in the paneer bean sprouts and spring onion soup. With 3.2 g of fibre per serving, you are sure to be satiated for long hours and avoid binge eating. Calcium, magnesium, phosphorus, vitamin A and vitamin C are a few other nutrients to gain from this nourishing bowl. Tips for paneer bean sprouts and spring onion soup. 1. Serve paneer vegetable soup with a healthy sprouted moong salad to make a complete lunch. 2. Serve Paneer, Bean Sprouts and Spring Onion Soup with a multigrain toast. Enjoy paneer bean sprouts and spring onion soup recipe | paneer vegetable soup | healthy Indian cottage cheese soup with vegetables | with step by step photos.

An authentic american creamy yogurt dressing that is mayonnaise based. This vegetarian version enhanced with mustard powder and ketchup combines fresh veggies like capsicum and onion into a sensational blend.

lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti | with images below. lehsuni methi roti is a healthy Indian bread which can be a part of our daily menu. Learn how to make methi lehsun ki roti. Taste, texture and nutrition – these garlic methi roti gives you the best of everything. This is a soft and fluffy whole wheat flour roti with the strong flavour of garlic and the characteristic aroma and taste of methi. To make lehsuni methi roti, combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 30 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot. Dry yeast gives the methi lehsun ki roti its awesome texture, and if you have it fresh and hot off the tava you don’t need any ghee or butter for cooking or brushing. There is absolutely no maida used, and so you get a good amount of fibre from the whole wheat flour and fenugreek leaves. This garlic methi roti lends 2.3 g fiber per roti. Fiber protects the heart and manages blood cholesterol levels. We have not used any ghee or oil in this lehsuni methi roti recipe to make it relatively healthy. While we don’t promote a complete zero oil diet, a part of your meal can be fat-free to save on excess calorie. This healthy heart roti is a wise choice for diabetics, healthy individuals, heart patients and even senior citizens and kids. Tips for lehsuni methi roti. 1. Do not disturb or mix the yeast mixture while keeping aside for 10 minutes. 2. Make sure you keep the dough for 30 minutes for dextrinization. 3. Since there is no ghee for brushing, serve these rotis off the tava. Enjoy these lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti with your favourite subzi.

A smooth, creamy, flavourful tomato sauce is possible without onion and garlic as you can see here! jains will love this addition to their menu. Here, bottle gourd is used to enhance volume, while a spice bag ensures full flavour and aroma. Ensure that you cook the sauce for long enough so there is no raw smell and the consistency is also perfect. Store and relish this sauce with pizzas, pastas, and snacks too!

kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde | kairi ka pani is an excellent Indian summer cooler to quench your thirst on hot sunny days. Learn how to make kairi panha. It is also called 'Panha' in most other regions of India. Kacchi kairi ka pani is a delicacy made of boiled raw mangoes and has an added zing of black salt, cumin and ginger powder. Try this when raw mangoes are available in season from March to May. The keri ka pani ke fayde is mainly to protect the human body from dehydration during the severe heat waves that hit the region during summer as raw mangoes are considered to have a cooling effect in the body. The sugar is an instant boost of energy as well. To make kairi ka pani, combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally. Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp. Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well. Mash it thoroughly using a potato masher. Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 6 individual glasses and serve chilled. While we have cooked the raw mangoes in a deep pan to make kairi panha, you can also pressure cook them with some water and proceed as per the recipe. This will save on cooking time. Tips for kairi ka pani. 1. Select proper raw mangoes. They have firm skins and gives off a tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Make a batch of this kairi pulp and store it in the deep freezer. Remove and keep for half an hour before serving, make your drink and enjoy it. Enjoy kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde.

high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with 12 amazing images. high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | is a uniquely flavoured chutney, a variation to plain coriander chutney. To make green peas fibre rich chutney, combine the green peas, coriander, green chillies, garlic, ginger, lemon juice, sugar and salt in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store refrigerated. With its nutty texture and flavour, green peas fibre rich chutney is further enhanced with green chillies, coriander, and such ingredients that make it a vibrant spread for breads and buns. Dietary fibre is very important for good digestion. It also keeps you full for longer, thereby preventing unnecessary snacking. The main source of fibre in this high fibre chutney is the green peas, which is supplemented in flavour and texture by coriander. Garlic, lemon and a wee bit of sugar are added to perk up its flavours. We have used this chutney as a good substitute for butter in Carrot and Cabbage High Fibre Chutney Open Toast. Enjoy high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with step by step photos below.

A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.

kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images. kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney. To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container. Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india. Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days. In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss! Tips for kachi keri ni chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days. Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos.

dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with 24 amazing images. dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney is a perfect accompaniment to most Indian snacks. Learn how to make mint curd onion chutney. To make dahi wali hari chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahi wali hari chutney and use as required. Everyone has their own recipe of green chutney – while some make it with coriander only, the others make it with a combination of coriander and mint. In this dahi wali green chutney, we have used both the green along with onions for an additional flavour boost. Nothing can beat the visual appeal and taste of this homemade chutney. Of course the hints of green chillies and ginger cannot be missed out in this Indian style dahi chutney. Moreover, the lemon juice and sugar will complement each other in flavour and maintain the colour of the chutney. This mint curd onion chutney can be served with a variety of snack like corn methi kebab to Nylon khaman dhokla and even used as a spread to make appetizing wraps and rolls. The tongue-tickling flavour and the aroma of the fresh herbs in this chutney is thoroughly enjoyable! Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only. Enjoy dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with step by step photos.

mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with 56 amazing images. mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet is a famous Indian mithai most often made during Holi and Diwali. Learn how to make mawa gujiya. Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits. You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujiya. To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store. Indian khoya gujiya is a perfect recipe to add to your Diwali plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these fried gujiya Diwali sweet and sharing with their friends and relatives during this festival. While the pinching of the sides of the mawa karanji is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it. Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only. Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi. Enjoy mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with video below.

Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown rice.