bulgur wheat matki pulao recipe | bulgur wheat vegetable Indian rice | healthy dalia vegetable pulao | with 25 amazing images. bulgur wheat matki pulao is a healthy Indian one meal dish. Learn how to make bulgur wheat vegetable Indian rice. This sumptuous and simple bulgur wheat matki pulao is enlivened with the addition of vegetables and sprouts. Sprouting not only enhances the nutritive value of foods but also makes them easier to digest in healthy dalia vegetable pulao. It is really easy to make sprouts at home for making bulgur wheat sprouts pulao - simply soak the matki in water for 6 to 8 hours and then wrap them in a damp muslin cloth for 2 to 3 days taking care to keep the muslin damp at all times. A simple, wholesome, flavourful creation made of fibre-rich bulgur wheat, veggies and matki, the bulgur wheat matki pulao is a wonderfully tasty way to keep cholesterol levels under check. Bulgur wheat has a rustic flavour and chewy texture, which makes it popular amongst many people. Not only that, it is also quite satiating and wholesome making it a wonderful alternative to rice. Here is a delicious bulgur wheat vegetable Indian rice made with broken wheat and sprouts perked up with other veggies and simple spices. We love having healthy dalia vegetable pulao as a one-dish meal with some curds on the side. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and the Hariyali Mixed Sprouts Pulao. Enjoy bulgur wheat matki pulao recipe | bulgur wheat vegetable Indian rice | healthy dalia vegetable pulao | with step by step photos.

corn poha recipe | corn poha for a healthy heart | quick sweet corn poha | with amazing 16 images. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make a tangy Corn Poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the Corn Poha has a homely yet snazzy taste. Corn poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. The corn poha recipe is super quick and easy to make. The procedure of making corn poha is very simple. All you need to do is boil corn and soak poha side by side and keep it ready!! quick sweet corn poha is made with flat beaten rice, every Indian household has their own version of making poha. Corn poha can be quickly made and can be served on any occasion. Method of cooking is also very simple. To make corn poha, take oil in a non-stick kadhai, add oil and mustard seeds. Add onions to give a crunch to the sweet corn poha. Add sweet corn. Further, add soaked and drained poha. Add sugar which is optional, salt, green chilli paste which can be adjusted according to your preference of spice, lemon juice and coriander. Mix well and lastly add milk, which helps in softening the poha. Our corn poha is ready to be served!! Before serving corn poha, garnish it with onions, tomatoes, sev and coriander leaves! Poha makes a convenient and nourishing breakfast option. Replace potatoes with sweet corn to give your poha a new twist and top with a range of crunchy and colourful toppings. Is corn poha healthy for heart patients and pregnant women? Yes as the recipe uses poha and sweet corn. High iron count (2.67 mg in a cup) of poha. Most people prefer eating poha for breakfast. The reason behind it is its high carb count. Poha helps us accomplish nearly 5% of potassium requirement which will control blood pressure and sustain cardiac health and further aids in controlling blood cholesterol too. Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Avoid the Sev in the recipe and drop the sugar as its optional. Poha can be used to make other interesting snacks like Poha Dhokla, Poha and Sprouted Vatana Samosa and Poha Bhajias. Enjoy corn poha recipe | corn poha for a healthy heart | quick sweet corn poha | with detailed step by step photos below.

Mughlai food is known to be very time consuming to prepare as it uses lots of pastes that need to be ground separately. Here is a starter that is prepared by first making a bright green fresh and minty paste and then combined with curds and other ingredients to make a marinade. Make sure you marinate the potatoes for at least 1 hour before grilling so that they absorb all the nuances of flavour. This preparation is worth all the extra effort required.

mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with 40 amazing images. mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice is a pleasant mildly sweet flavoured sabzi. Learn how to make vegetarian curry with coconut milk. To make mixed vegetables coconut curry, heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle a little water to avoid the onions from burning. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the mixed vegetables and coconut milk, mix well and bring to boil. over and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Serve hot. An aromatic vegetable preparation made with a bounty of veggies. While we have used French beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the sabzi ka salan, the preparation style is such that the final effect is quite light! What will leave a lasting impression on the diners is the use of freshly ground special dry masala in vegetarian curry with coconut milk. Whole spices like cloves, cinnamon, black pepper and nutmeg are added to give a robust flavour. It complements in flavours and aroma perfectly with coconut milk. Further a pinch of sugar balances the tangy taste of tomato pulp in mixed vegetable curry for chapati and rice. Tips for mixed vegetables coconut curry. 1. Always add a little salt, while boiling vegetables as they absorb the flavour of salt well at this stage. 2. After adding curd, remember to stir continuously to avoid it from splitting. 3. After adding coconut milk, ensure to cook on a slow flame and again keep stirring in between. 4. You can buy readymade coconut milk or make coconut milk at home. 5. If you are serving the sabzi later, you might have to add a little water before reheating to adjust the consistency of the sabzi. Enjoy mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with step by step photos.

beetroot and sesame roti recipe | healthy beetroot and sesame thepla | beetroot paratha – healthy breakfast | with step by step photos. beetroot and sesame roti is a healthy breakfast which can be enjoyed by the whole family. Learn how to make til beetroot roti. A colourful roti tinged by the pink shades of beetroot and the savoury touch of til, with coriander powder and chilli powder for added flavour, the til beetroot roti is an ideal breakfast to pack in your kids’ lunch boxes as it is non-messy, tasty and healthy too! To make beetroot and sesame roti, combine all the ingredients in a deep bowl and knead into soft dough, using 1/4 cup water. Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Serve beetroot and sesame roti hot. The compound betal present in beet is a powerful antioxidant which helps to fight inflammation and protect cell health. This in simple terms means that beetroot in beetroot and sesame roti is a good way to build your body’s defense against various diseases. The sesame seeds are a good source of iron. This key nutrient ensures a proper supply of oxygen to all parts of the body and prevents fatigue. You need iron to stay energetic throughout the day. Tips for beetroot and sesame roti. 1. Boil the beetroot in a pressure cooker than an open stove top cooking. It is easier and faster. 2. Remember to cool the roti well before packing. Enjoy beetroot and sesame roti recipe | healthy beetroot and sesame thepla | beetroot paratha – healthy breakfast | with step by step images and video below.

You’ll find it in a restaurant menu in London, in a wedding feast in Chennai, or a weekend dinner in New Delhi. That’s how popular this rich, semi-sweet vegetable dish is. Navratna Korma features a delectable assortment of vegetables and fruits in an intense gravy burgeoning with cashew paste and cream. This gravy gets its subtle sweetness from pineapple cubes and pineapple syrup, which give it a mild, tongue-tickling tang as well. Enjoy it fresh with naan or parathas .

methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with 44 amazing images. methi and moong sprouts wrap recipe is a one dish Indian meal which is sure to satisfy you in a healthy way. Learn how to make sprouted moong roll for weight loss. To make methi and moong sprouts wrap, first make the garlic spread by heating oil, sautéing garlic and onions and adding them to curd. Mix well and add chilli powder, asafoetida and salt and mix well. Then make stuffing. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds. Add the fenugreek leaves and sauté on a medium flame for 1 minute. Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute. Add the lemon juice and mix well. Divide the spread and stuffing into 4 equal portions and keep aside. Finally make the wrap. Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides. Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati. Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly. Serve immediately. These sumptuous healthy Indian wrap are perfect to have for brunch or dinner, or as a meal on the go. Interestingly, the methi and moong sprouts wrap is also a good way to make use of leftover chapatis. So it is time saving too! The use of fibre-rich ingredients like methi and moong make this diabetes sprouted moong wrap an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Fibre benefits by managing blood cholesterol levels and helping in weight loss. Moong and methi in sprouted moong roll for weight loss are also a good source of antioxidants , Vitamin A too, which helps to add a glow to your skin and aid in vision too. With good amounts from these 2 ingredients it will also ensure a good haemoglobin level. Protein, B vitamins, magnesium, phosphorus, potassium and zinc are few other nutrients this healthy Indian wrap for diabetes has to offer. With a multi-nutrient make up, there is no reason to not include this wrap in your diet. Tips for methi and moong sprouts wrap. 1. Boil the sprouted moong till they are done, but they should yet maintain their crunchiness. 2. Keep the stuffing and spread ready, but assemble it just before serving, to avoid it from being soggy. Enjoy methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with step by step photos and video.

oats cabbage roti recipe | oats cabbage paratha | healthy oats and wheat roti for weight loss | with 31 amazing images. Treat your heart and palate to a delectable meal of oats and cabbage roti with low-fat curds, and hear a happy tick in response to it! Learn how to make oats cabbage roti recipe | oats cabbage paratha | healthy oats and wheat roti for weight loss | Scrumptious to the core, these satiating oats cabbage paratha are made with a unique dough of whole wheat flour, oats and cabbage perked up with sesame seeds and spice powders. Oats not only gives these rotis a nice, grainy texture, but also a lot of fibre and beta glucan, which aid in reducing bad cholesterol (LDL). We have also avoided refined flour completely in the dough, substituting it with wholesome whole wheat flour. We have added a little garlic paste as it is very good for the heart, and also improves the flavour of the oats cabbage roti. healthy oats and wheat roti can be prepared well ahead of a meal, or even carried to work in the dabba, but has a much better texture when served immediately. Tips to make oats cabbage roti: 1. Serve healthy oats cabbage roti with curds. See how to make curd. 2. Serve oats wheat roti with lahsun ki chutney. See how to make lahsun ki chutney recipe. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. 4. Cool oats cabbage paratha, then pack in aluminium foil in a airtight container for your tiffin box. Enjoy oats oats cabbage roti recipe | oats cabbage paratha | healthy oats and wheat roti for weight loss | with detailed step by step images.

A traditional treat from the kitchens of Gujarati , the Tameta Muthia nu Shaak will amaze you with its fenugreek flavoured muthias in a tangy tomato base. While the original recipe calls for oodles of oil, we have managed to recreate the same magic without any oil! The muthias are steamed, yet have a brilliant flavour thanks to a perfect choice of ingredients. The spice powders and flavour enhancers in the gravy are bound together by loads of tomatoes, so here again there is no need for oil. Now, you can top up on vitamins and relish the delectable flavour of this traditional dish without worrying about oil. To round up the healthy food excitement serve with Chapati , Dal Pandoli , Khatti Meethi Dal and Brown Rice .

palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with 34 amazing images. urad dal with spinach is a dry dal made from palak, urad dal, onions, tomatoes and Indian spices which can be made at home any time. Learn how to make urad dal with spinach. To make palak urad dal sabzi, soak the urad dal for 1 hour and drain well. Combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes, till the dal is cooked and soft. Heat the oil and saute caraway seeds and then the onions. Add the tomatoes, green chillies, chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add spinach and 1 tbsp of water and cook for 1 minute. Add salt, urad dal and lemon juice and cook for 1 minute. Serve it hot. urad dal with spinach is a sumptuous accompaniment to Indian bread with the distinct flavour of caraway seeds. Teamed up with onions, tomatoes and green chillies, it is a flavour boost. This healthy urad palak dal carries a healthy dose of B-complex vitamins, protein and iron. Reduce the amount of oil to make it slightly healthier. healthy urad palak dal can then be relished by diabetics, heart patients and even women with PCOS. Tips for palak urad dal sabzi. 1. Soak the urad dal for sure so cooking time is reduced. 2. Do not over cook spinach, else you will lose its green colour. 3. You can replace the spinach with fenugreek leaves as a variation. For a truly fulfilling experience, relish this urad dal with spinach with hot Parathas. Enjoy palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with step by step photos and video below.

aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images. aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe. To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad. We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker. Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao. Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing. Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos.

bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with 25 amazing images. bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra is a simple everyday sabzi. Learn how to make spicy okra sabzi. To make bhinda nu shaak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the bhindi and turmeric powder, mix well and cook on a medium flame for 6 to 8 minutes, while tossing occasionally. Add the coriander-cumin seeds powder, chilli powder, coriander and salt, toss gently and cook on a medium flame for 2 minutes. Serve hot. The most common of veggies and even more common ingredients come together in a surprisingly fabulous way to create an irresistible dish that makes you drool! Indian stir fried okra is a perfect example of this. An easy recipe that features a simple tempering and a quick process of tossing the ladies finger with spice powders, the Gujarati bhindi ki sabzi is sure to captivate you with its homely and traditional flavour. While making this Okra Subzi, take care not to stir the bhindi. Just toss it by shaking the pan, to avoid stickiness. Serve this dry spicy okra sabzi with chapatti, dal, steamed rice and papad for a complete meal. Tips to make bhindi nu shaak. 1. Do not cover the pan with a lid while cooking bhindi as it will make the bhindi sticky. 2. Make sure the bhindi is always cooked in a broad non-stick pan with enough oil. 3. 2 tsp lemon juice can be added just before serving. 4. The sabzi can be made in advance and kept just re heat it before cooking. Enjoy bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with step with step photos.

Here is a spicy preparation of yam, which goes well with rice and bland gravies like more kuzhambu. The scintillating blend of spices used in this curry is sure to tickle your taste buds and leave you asking for more! in tamilnadu, they often say that this curry is so aromatic that the neighbour will know if you are cooking it right!

In a rush? You still need healthy food to stay energetic! How about preparing this super tasty Sprouts and Methi Rice one-dish meal that you can have right away or even take along in your dabba? The blend of brown rice with mixed sprouts, fenugreek leaves and spices makes this a tasteful dish brimming with iron.