Here is a unique One-Dish Dal, which combines two dals with loads of veggies and taste-givers like ginger and green chillies. It is indeed very tasty and filling, and an apt accompaniment for any meal. When you are in the mood to do something different, you can even have this dal as a mid-day snack or breakfast, because it is so sumptuous! A traditional tempering of seeds and curry leaves adds more josh to this wholesome combo of veggies and dal, making it a truly delectable dish. You can also try other one-dish recipes like Lentil and Vegetable BrothLentil and Vegetable Broth and Dal Dhokli .

sprouts and fruit bhel recipe | sprouted moong and fruit chaat | healthy puffed rice sprouts and fruit bhel | with 25 amazing images. Healthy puffed rice sprouts and fruit bhel is a nutritious and delicious snack that combines the goodness of puffed rice, sprouts, and fresh fruits. You can use baked sev in the bhel or even skip it from the sprouts and fruit bhel. Here’s a brief note on its components and benefits: Ingredients for sprouts and fruit bhel: 1. Puffed Rice: A light and crispy snack made from puffed rice is low in calories and provides a good source of carbohydrates. It is often used as a base in various Indian snacks. 2. Sprouts: Moong sprouts are nutri-dense sprouts. It’s a good source of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. They enhance the nutritional value of the bhel and add a crunchy texture. 3. Fruits: Fresh fruits like apples, bananas, pomegranates, and mangoes add natural sweetness, fiber, and essential vitamins. They also contribute to the overall flavor and color of the dish. 4. Spices and Seasoning: Commonly, spices like chaat masala, salt, and lemon juice are added to enhance the taste. Fresh coriander leaves can also be included for added flavor. Health Benefits of sprouts and fruit bhel: Low Calorie: This snack is low in calories, making it a great option for weight management. - Rich in Nutrients: The combination of sprouts and fruits provides a variety of essential nutrients, including proteins, vitamins, and antioxidants. - Digestive Health: The fiber content from fruits and sprouts aids in digestion and promotes gut health. - Hydration | Fruits have high water content, which helps in keeping the body hydrated. For the sev-mamara 1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder and mamara and mix well. 2. Add the black salt and sev, mix well and cool completely. 3. Store in an air-tight container and use as required. How to make sprouts and fruit bhel: 1. In a big bowl add sev-mamara, peanuts, sprouted moong, tomatoes, apples, raw mango, pomegranate seeds, oranges, coriander, lemon juice and salt to taste. 2. Mix well and serve sprout and fruit bhel immediately. This dish is not only easy to prepare but also customizable based on personal preferences, making it a versatile and healthy option for any time of the day. Pro tips for sprouts and fruit bhel 1. Add 1 cup puffed rice (kurmura). Puffed rice adds a light and airy element to the bhel. This contrasts nicely with the chewier texture of the sprouts and the juicy fruits, creating a more interesting and enjoyable eating experience in terms of mouthfeel. 2. Add 4 tbsp chopped apples. Apples add a touch of natural sweetness and a refreshing tartness to the bhel. Apples are a widely available and affordable fruit that pairs well with a variety of other ingredients commonly used in bhel. Enjoy sprouts and fruit bhel recipe | sprouted moong and fruit chaat | healthy puffed rice sprouts and fruit bhel | with step by step photos.

This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture. The key ingredients, which endow this South Indian Stir-Fry Rice with such irresistibility, are sesame seeds and peanuts. These ingredients are perfectly complementary to the rustic tanginess of tamarind, and together, they make this stir-fried rice recipe a perfect winner! Eat with Cucumber Pachadi if you wish to mellow down the spicy flavours.

nachni coriander khakhra recipe | ragi khakhra with kothmir | healthy ragi whole wheat flour khakhra | with 25 amazing images. nachni coriander khakhra is a healthy tiffin box snack to keep at hand. Learn to make healthy ragi whole wheat flour khakhra. Satisfy your hunger pang in under 100 calories! Make these delicious nachni and coriander khakhras and store them in an airtight container. To make nachni coriander khakhra a dough is first made of ragi, coriander, whole wheat flour, curds and spices. Roll out each portion of the dough into a 100 mm. diameter thin circle using whole wheat flour for rolling. Heat a non-stick tawa (griddle) and cook each nachni coriander khakhra on a slow flame till pink spots appear on both the sides. Continue cooking the healthy ragi whole wheat flour khakhra while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides. Treat yourself to four of these when hunger strikes! Not only are these ragi khakhras with kothmir low in calories, but nutritious too as nachni and coriander together give ample iron, calcium and other nutrients. Try other 100 calorie dry snacks like Til and Jowar Puri and Non fried Chakli. Enjoy nachni coriander khakhra recipe | ragi khakhra with kothmir | healthy ragi whole wheat flour khakhra | with step by step photos.

Now, this is what one would call a colourful and flavourful dish! the marinade is what makes this recipe unique. Use any vegetable of your choice, serve to your guests and win abundant praises. As this is cooked without oil, it is both nutritious and low in calories. In case skewers are not available, use toothpicks. . . It turns out as good as with skewers, believe me!

Would you believe it if I said kofta can be prepared without deep frying? Kofta can be prepared in the microwave without frying, and they taste just as good as the original! Enjoy these soft kofta made with potatoes, spinach and fenugreek leaves and ensure good health.

Aloo based recipes are a dime a dozen! But this is my all-time favourite. I guarantee you, the stuffing used for the aloo here is a first-rate blend of tofu, nuts and spices… best combination in the whole world! Cream helps to blend the ingredients well so that it sticks well to the cavities in the scooped potatoes. Do not use big potatoes as they don't look good in the subzi, and also take longer to cook. Opt for small or medium sized potatoes. Keep them ready in advance, so that when a guest comes, you could just make the gravy, pour over the potatoes and serve. If need be, you could warm the subzi in an oven or microwave.

lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with 38 amazing images. lapsi khichdi is a nutritious khichdi made with bulgur wheat, yellow moong dal, vegetables and spices. Learn how to make lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | Simple one-pot and nutritious Bengali style dalia vegetable khichuri is a hearty and flavorful dish that is made with broken wheat (dalia), loads of fresh veggies and lentils. Khichuri is a popular Bengali dish and a flavourful comforting meal which is often served for dinner or lunch. is my go-to meal for busy days. healthy masoor dal lapsi khichdi is easy to make dish, minimally spiced and very filling with all the veggies and fiber. Bengali style dalia vegetable khichuri is rich in vitamin C, vitamin B1, phosphorus, it aids in weight loss as well as it contains only 122 calories per serving. pro tips to make lapsi khichdi: 1. Instead of broken wheat you can use quinoa also to make this khichdi. 2. Khichdi tends to thicken as it cools down, you can add little water and re-heat before serving. 3. Instead of masoor dal you can use yellow moong dal to make this recipe. Enjoy lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with detailed step by step photos.

This tricoloured chilas are sure to lease your toddlers and make them eat these healthy nutritious chilas!

Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi | with 30 amazing images. vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi is a perfect combination of texture and flavour which is sure to please your palate. Learn how to make Maharshtrain vangi chi sukhi sabzi. To make vangyachi batata chi bhaji, put 2 cups of brinjal in enough water, soak till you want to use and then drain. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add garlic and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 3 minutes. Add salt and sauté on a medium flame for another 3 minutes or till the onions turn brown. Add the green chillies, curry leaves and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the turmeric powder and chilli powder and mix well. Add the potatoes and brinjal and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Add salt, mix well and cook on a medium flame for another 7 to 9 minutes, while stirring occasionally. Add coriander powder and garam masala and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add 2 tbsp of coriander, mix well and cook on a medium flame for 20 seconds. Garnish with the remaining 2 tbsp of coriander and serve hot with bhakri. Maharshtrain vangi chi sukhi sabzi is an authentic sabzi made with the small variety of brinjal in combination with potatoes. Simple yet flavourful, the Indian spices bags the credit for it. Vangyachi batata chi bhaji is often served in Maharashtrian weddings and also during festivals. Traditionally it is enjoyed with chapati or jowar bhakri. And if you are served this in a true Maharashtrian family, you will also find dry garlic chutney, green chilli thecha or peanut chutney powder as an accompaniment. Tips for vangyachi batata chi bhaji. 1. Prefer to chop brinjal and potatoes just before making the sabzi. If you chop them in advance, then soak in water till use to prevent them from blackening. 2. Prefer a kadhai to make this sabzi so the vegetables cook uniformly. 3. Remember to cover and cook so there would be no need for water for cooking. 4. You can try making garam masala at home. Make it in advance and store for use all in sabzis. Enjoy vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi | with step by step photos.

As you will see from this recipe, exotic dal recipes can be prepared authentically without using onions or ginger, which are often considered by many as must-have ingredients for a dal-based dish. In this traditional recipe, five wholesome dals are used together with whole spices, tangy tamarind and a unique masala water to make a tongue-tickling dish! Dissolving the spice powders in water before sautéing them with the tempering ensures that the spices get uniformly mixed, and also gives a strong aroma to the dish. Enjoy the Panchmel Dal hot and fresh with your favourite roti.

Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more!