The Baked Besan Gujiya is a crisp pocket of whole wheat flour dough stuffed with a rich mixture of roasted besan and nuts. This version of gujiya is interestingly healthier than the traditional version as it is baked rather than deep-fried. Yet, it has an amazing crispness that gives way to the softness of the filling. You can bake a batch of this mithai and store it in an airtight container at room temperature for 3 or 4 days. You can also try other healthy sweets like Badam Barfi and Oats and Dates Kheer .

eggless condensed milk cookies recipe | Indian style condensed milk cookies | milkmaid butter cookies | with 22 amazing images. eggless condensed milk cookies recipe is a simple and quick cookies recipe that requires few ingredients and very little effort! Learn how to make eggless condensed milk cookies recipe | Indian style condensed milk cookies | milkmaid butter cookies | A delicious Indian style condensed milk cookies has a rich and intense flavour of milk! Milkmaid butter cookies are made using a basic and minimal ingredients, making it a perfect treat to prepare any time you are in a good mood! These condensed milk biscuits (cookies) are thick, soft, chewy, and flavoured with condensed milk. They are crisp on the edges, slightly chewier in the center and really delicious. pro tips to make condensed milk cookies: 1. Use room temperature ingredients for best results. 2. Don't overmix the dough, or the cookies will be tough. 3. Let the cookies cool completely before storing them, this will help them keep their chewy texture. Enjoy eggless condensed milk cookies recipe | Indian style condensed milk cookies | milkmaid butter cookies | with step by step photos.

Lip-smacking ices made from protein and calcium-rich curds and nourishing fruits.

Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is! The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion. Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .

Soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk and minimum amount of ghee and sugar. A dash of desi spices gives the Chana Dal Barfi a fabulous flavour that none can resist. Roasting the chana dal mixture well gives the barfi and awesome aroma, while using hot milk reduces the amount of ghee required. With very low levels of sugar and ghee, this mithai is just the right choice to put a full-stop to your craving for sweets. It can be stored in the fridge in an airtight container for 1 or 2 days. Also do try Fig and Cardamom Delight and Sevaiiyan .

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images. sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi is a simple no-fuss cooking Indian fare. Learn how to make healthy sukha mung. To make sukha moong, soak the moong in enough water in a deep bowl for 15 minutes. Drain. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders. An aromatic tempering of mustard and cumin seeds boosts the taste of the sukha moong, transforming it into delicious fare. It is so easy to make that you can make it on any day. This healthy sukha mung is an excellent source of protein and iron, along with few other nutrients like phosphorus, fibre, folic acid and B vitamins. While fibre helps to have a healthy gut, folic acid is necessary for a healthy heart and for brain health. B vitamins, though required in small amounts, have a big role to play in energy metabolism. Traditionally dry whole mung sabzi is served with with Kadhi and Rice , or Kadhi and Rotlis. But as a healthy option this sabzi tastes best with Multugrain roti or Methi ki Missi Roti. Tips for healthy sukha mung. 1. Remember to soak the moong. We have soaked it for 15 minutes, but if time permits soak it for about an hour. This helps to speed up the cooking process. 2. Ensure that the moong is not over cooked and soft. It should be cooked and yet maintain its whole texture. It should not be mushy. 3. Enjoy it hot and fresh. However, it can be carried to work. It stays fresh for 4 to 5 hours. Enjoy sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with step by step photos.

When milky richness and refreshing tanginess come together, you get a beautifully balanced flavour, which you can experience in this Kamlalebu Kheer. This Healthy Bengali Orange Kheer is made of well-cooked cow’s milk, sweetened with little sugar, and perked up with chopped orange segments. After cooking, the kheer is allowed to rest in the refrigerator for a while, to get a nice luscious mouth-feel, rejuvenating chillness and a deep flavour. This kheer is not overly sweet but the little amount of sugar and the natural fruity sweetness of oranges do their work well and satisfy your sweet tooth. You can also try other healthy sweets like the Pear Rabri and Ragi Sheera .

A delicacy from the kitchens of Bengal, this kochuri is made using a dough of two flours with a green peas filling. The flavours of aniseeds, kalonji and pepper mingle together in the stuffing to create a truly zesty bite! This is a filling snack, with the goodness of whole wheat and jowar flours, not to forget the nutrition boost from green peas. As we have baked the Matarsutir Kochuri rather than deep-frying, the calorie-count is also absolutely under control. You can also try other healthy baked snacks like Baked Samosa with Mixed Sprouts or Tandoori Paneer Calzone .

Now you don’t need to buy your favourite Hot and Sweet Sauce from the store any more. Here, we show you how to make this tongue-tickling accompaniment right at home. The advantage of making it at home is that after the first shot, you can even vary the spiciness or sweetness according to your taste! You need just common ingredients like tomato puree, ketchup, vinegar, chill powder, etc., to make this tasty sauce, and the procedure is quite easy too. So, surprise your family by serving your next meal with some special homemade Hot and Sweet Sauce. A perfect accompaniment to starters and snacks like Chillies Stuffed with Paneer and Cheese , Cheesy Puffs , Spicy Creamy French Fries and Corn and Dill Canapés .

A traditional tea-time treat from Mangalore, the Banana Puri is a delightful dish that you must try at least once. The mild fruity sweetness of the Mangalore Banana Puri is just awesome and tastes great with a cup of piping hot tea or coffee. It is generally not served with any other accompaniments because its pleasant sweetness makes it a standalone tea-time snack. It is very important to serve these whole wheat flour and banana puris immediately after preparation because they taste best when they are hot and crisp. You can also try other puris like the Masala Puris or Urad Dal Puris .

pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with 25 amazing images. pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi is a uniquely flavoured sabzi. To make pineapple capsicum and tomato sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the pineapple, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the carom seeds, sesame seeds, chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the coconut and coriander and mix well. Serve hot. Here comes a chunky sweet and spicy pineapple sabzi that will tickle your taste buds! The teamwork of pineapple, capsicum and tomatoes produces an excellent mix of flavours and textures, ranging from crisp to juicy and tangy to spicy. Carom seeds and sesame seeds along with a couple of spice powders add to the natural flavour of the veggies making this an accompaniment par excellence. What makes this bell pepper with pineapple sabzi all the more interesting is the fact that it uses simple, everyday spices and powders, and the procedure is also hassle-free, so you can opt to make this on any day. Serve this Indian pineapple and vegetable sabzi with rotis or parathas. You won’t miss an accompaniment like pickle with this combo. Tips for pineapple capsicum and tomato sabzi. 1. Prefer a sweet pineapple to make this sabzi, so it balances the tanginess of tomatoes. 2. Cut the pineapple, capsicum and tomato into big cubes as they tend to shrink on cooking. 3. A broad non-stick pan is the best to make this sabzi as it will ensure uniform cooking. Enjoy pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with step by step photos.

Have you ever wished for a fizzy drink with a chocolaty flavour? Well, here is one we invented for you! Perfect proportions of cocoa, milk, soda and ice-cream give you a super chocolaty, vanilla-tinged drink with the pleasant tingle of soda. Make sure the soda and milk are very chill, because you need to serve the Chocolate Soda immediately upon blending and cannot refrigerate after preparation. After a pizza or pasta treat Chocolate Soda will be a welcome after-treat with kids.

Quick and easy, but typically Chinese, the Schezuan Style Stir-Fried Vegetables features an assortment of crunchy veggies ranging from baby corn and broccoli to cabbage and spring onions, stir-fried with Schezuan sauce and red chillies, and thickened with cornflour. One thing to note here is that the cabbage is cut into cubes and not shredded, so that it cooks uniformly with the other veggies.

khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with 27 amazing images. khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber is a quick and simple everyday fare. Learn how to make Gujarati khaman kakadi. To make khamang kakadi, combine all the ingredients in a deep bowl and mix well. Serve immediately or refrigerate for an hour and serve chilled. An accompaniment can make or break a meal. A well-planned accompaniment can make even a simple meal glow. Gujarati khaman kakadi is something to go with your meals on fasting days. While the cucumber in farali kachumber, helps you to make up for water requirement of the day without calories, peanuts have good fats which keeps you full for long hours. Apart from protein, they also abound in vitamin E – a nutrient necessary to protect the health of organs including the skin and heart. weight-watchers, heart patients and diabetics and all those aiming a healthy lifestyle can include this khamang kakadi as a part if their meals. It is best suggested to avoid sugar. Tips for khamang kakadi. 1. As a variation, you can thickly grate the cucumber instead of cutting it into cubes. 2. If you enjoy spicy food, then you can add finely chopped green chillies as per your taste preference. 3. If you are not fasting, you can replace rock salt with table salt. Enjoy khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with step by step photos.