Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images. Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice. To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately. Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices. The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry. Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself.. You can also try other Gujarati recipes like Sev Usal or Ghughra. Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate. Enjoy Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with step by step photos.

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with amazing 18 images. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian style vegetable omelette which is famously known as “Masala omelette”. Masala omelette is also famously sold on Indian streets and every vendor has his own style and version of making it. Indian style masala omelette is an all-time favourite breakfast dish in India, is jazzed up with tangy tomatoes, crunchy onions, peppy spice powders and other ingredients to make it mouth-watering. This delicious and satiating treat is sure to kick-start your day in a very enjoyable way. masala omelette can be prepared in a jiffy and it is made using the most basic ingredients which I bet are available in every Indian household pantry, even if it is not well maintained. Eggs are rich source of protein which make our masala omelette protein rich and if you wish to make it heathier, chuck out the yolk and only use egg white to prepare masala omelette. Masala omelette is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it slices of toasted bread to make it the perfect breakfast recipe, along with a hot cup of Masala Chai. I also, rolled it under chapatti and relish it. To make Indian style masala omelette we have whipped eggs with onions, tomatoes, green chillies, coriander leaves and Indian spices that include turmeric and red chilli powder. Once, the ingredients are mixed well, we have poured half of the prepared egg mixture in a broad non-stick pan and cook masala omelette until brown from both the sides. Also, we would suggest you to use free-range eggs as they are rich in omega 3, protein and vitamin. Also, you can add chaat masala or pav bhaji masala to perk up the taste of masala omelette. Some people also add milk to the egg mixture which makes the Indian style masala omelette soft and fluffy, so if you wish to even you can add that procedure. Serve with toasted bread slices and a glass of Cold Cocoa Milkshake or Chickoo and Nut Milkshake. Enjoy masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with detailed step by step recipe photos and video given below.

A traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses. Sprouting not only increases the protein content but also makes the dish easier to digest and richer in calcium. While some methods of preparation use kokum, we have used tomatoes for tang so that it can be made easily by everybody, even in regions where kokum is not available.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.

green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos.

beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with 25 amazing images. beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot is a quick fix sabzi with an attractive hue. Learn how to make South Indian beetroot sabzi. To make beetroot and coconut sabzi, combine the coconut, garlic, turmeric powder and chilli powder in a bowl, mix well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on medium flame for a few seconds. Add the curry leaves and Kashmiri red chillies and sauté on medium flame for a few seconds. Add the beetroot and salt and mix well. Cover with a lid and cook on medium flame for 7 minutes, while stirring occasionally. Add the coconut-garlic mixture, mix well and cook on medium flame for 1 minute, while stirring occasionally. Serve hot. Beetroot poriyal is an easy and tasty South Indian recipe, which features grated beetroot, flavoured with a traditional tempering and a scrumptious mixture of coconut, garlic and spice powders. Since the beetroot is grated, it cooks very fast, so you can make this South Indian beetroot sabzi even on a busy day. This lip-smacking sabzi can make a healthy meal with chapati. Beetroot is high in insoluble fibre and thus beneficial for a healthy gut. On the other hand, its glycemic index is medium but glycemic load is less and this healthy stir fried beetroot makes it suitable for diabetics as well. Beetroot has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. So it is also a wise pick for weight-watchers and heart patients. Tips for beetroot and coconut sabzi. 1. Use freshly grated coconut for best flavour. 2. Instead of crushed garlic, you can also use finely chopped garlic. 3. Discard the Kashmiri chillies before serving. 4. You can try the same method with other veggies like grated carrot too! Enjoy beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with step by step photos.

barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with 34 amazing images. barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi has a lingering aroma and flavour brought about mainly by the use of veggies. Learn how to make jau dal vegetable khichdi. There is no better way to end a busy day, than with a bowl of khichdi and curds. However, those who suffer from acidity often have to stay away from rice and toovar dal based khichdi. So we specifically crafted jau dal vegetable khichdi instead, because barley is more stomach-friendly. The veggies give the acidity friendly khichdi a nice texture and flavour, which is improved further by a simple but effective tempering. Cumin seeds use din tempering aids digestion as well. Moreover the use of chillies has been absolutely avoided. This healthy barley khichdi with vegetables is loaded with protein and fiber which makes it a wise choice for weight watchers. Noticeable amount o f B vitamins can help in energy metabolism. The phosphorus in it can help to maintains muscles and blood vessels as well as assist in bone health. Tips for barley moong dal vegetable khichdi. 1. Serve barley moong dal vegetable khichdi with curds. 2. Barley is a healthy substitute for rice in this khichdi. 3. This khichdi stays fresh for approx. 3 to 4 hours. Enjoy barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with step by step photos.

cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with 26 amazing images. cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari is a simple daily fare. Learn how to make chana dal sabzi with cabbage and coconut. To make cabbage chana dal sabzi, soak the chana dal in enough water in a bowl for 30 minutes and drain well. Boil a vesselful of water, add the chana dal and blanch it in boiling water for 3 to 4 minutes. Drain, discard the water and keep the chana dal aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies and sauté for a few seconds. Add the cabbage, chana dal, turmeric powder and salt and sauté on a medium flame for 2 to 3 minutes. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. This is typical South Indian everyday sabzi. Soaked chana dal and shredded cabbage, tempered traditionally and garnished with grated coconut. The cabbage upkari is an easy, no-fuss preparation. The texture of well cooked and slightly crunchy chana dal with sautéed cabbage makes this South Indian chana dal veg sabzi pleasurable. The cumin seeds added as a tempering impart a fresh aroma and irresistible flavour to this sabzi. For all those who are health conscious or are suffering from diabetes or heart disease, should reduce the oil to 2 tsp to make chana dal sabzi with cabbage and coconut and enjoy it with chapati. Tips for cabbage chana dal sabzi. 1. The chana dal has to be soaked for 20 minutes, so plan for it in advance. 2. The chana dal on cooking should be done, but yet crunchy. 3. Prefer a broad pan so sauteeing is easier. 4. If you like a spicy sabzi, add finely chopped chillies instead of slit green chillies. 5. You can use soaked moong dal instead of chana dal for a change. Enjoy cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with step by step photos.

aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | with 27 amazing images. aloo gobi methi tuk is a flavorful and simple Sindhi recipe that combines the goodness of potatoes, cauliflower, and fenugreek leaves. Learn how to make aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | The crispy texture of the fried vegetables, combined with the aromatic spices and the slightly bitter taste of fenugreek leaves, creates a delightful flavor profile. The aloo gobi methi tuk sabzi is known for its unique taste and aroma. The crispy, golden-brown vegetables, combined with the aromatic spices, create a symphony of flavors that will tantalize your taste buds. This simple yet satisfying recipe is perfect for a quick weeknight meal or a special occasion. The crispy fried vegetables, tossed in a flavorful masala, create a mouthwatering combination that will leave you wanting more. Serve potato cauliflower and fenugreek sabzi hot with fluffy phulkas or Sindhi koki. pro tips to make aloo gobi methi tuk: 1. Use fresh fenugreek leaves for the best flavor. If using dried, soak them in warm water to rehydrate before adding to the dish. 2. Soaking the cut potatoes in water for 10-15 minutes can help remove excess starch and prevent them from discoloration. 3. Deep frying partially cooks the vegetables, reducing the cooking time required. They absorb the flavors of the spices more effectively. Enjoy aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | with detailed step by step photos.

papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with 34 amazing images. papad mangodi ki sabzi is a traditional Rajasthani dish. Learn how to make Rajasthani papad mangodi ki wadi. What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling papad mangodi ki sabzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the papad mangodi ki sabzi. Papad and mangodi are stocked in every household in Rajasthan so making papad mangodi ki sabzi is an easy affair. Tips for papad mangodi ki sabzi. 1. Add the papad only towards the end as it will soften quickly. 2. Remove from the flame, add the curds mixture. Enjoy papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with step by step photos.

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with amazing 12 images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a delicious and a very simple hari mirch ka achar recipe that is popular in Rajasthan and North India. Pickle in a minute? Believe it or not, this yummy instant green chilli pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy Rajasthani hari mirch ka achar which can be prepared and relished in a jiffy. To make hari mirch ka achar, firstly combine fennel seeds, mustard seeds and cumin seeds in a non-stick pan and dry roast them. Cool and blend to fine course mixture. Transfer the mixture into a deep bowl, add remaining ingredients like green chillies, add turmeric and asafoetida. Add mustard oil and vinegar. Mix well. Vinegar acts as a preservative and increases the shelf life. Put hari mirchi ka achar in an air tight container and keep at room temperature for 2 days and then refrigerate. You can serve the instant chilli pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Rajasthani hari mirch ka achar goes really well with theplas, parathas and low cal rotis. Use dark green chillies, which are very spicy. Once done, this hari mirch ka achar can be stored in the fridge for around two months and enjoyed as and when you wish! Enjoy hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with detailed step by step photos and video below.