tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with 31 amazing images. tandoori Aloo Tikka is a delicious appetizer popularly served in restaurant. Learn how to make tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | tandoori aloo tikka recipe is one of our favorite starter dishes which we order often in restaurants. So, I had to give it a shot and create a recipe that can be done at home also, with ease without using tandoor. This restaurant style tandoori aloo which is not just brimming with flavor, but is simple to make appetizer too. Potatoes are marinated with a curd based marinate which is spicy and chatpata and charred on open flame for the restaurant style tandoor effect at home. Tips to make tandoori aloo: 1. You can also use baby potatoes to make this recipe. 2. If you do not have steel skewer, you can cook this tandoori aloo on pan. 3. If you like you can also use coloured capsicum cubes instead of green capsicum. Enjoy tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with detailed step by step photos.

mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with 15 amazing images. mooli sabzi recipe is a mooli aur patte ki bhurji where you are sure to enjoy not just the flavour but also the unique mouth-feel of this radish dry vegetable. Radish by itself is very aromatic and flavour-packed, so just a few spice powders are enough to enhance mooli sabz flavour to an awesome range! However, what makes this mooli sabzi truly special is the way the spice powders are combined with besan and added to the semi-cooked vegetable. As the besan mixture cooks along with the radish whites and greens, mooli ki sabji develops a deep flavour and aroma, as well as a unique texture, which is very pleasing to the palate. Notes on mooli ki sabji 1. You may adjust the quantity of mooli and leaves according to your preference and availability. mooli sabzi can be made just with the radish, if the greens aren't available. 2. Sprinkle the besan mixture evenly over mooli ki sabji. Besan will absorb all the moisture and provide a soft texture combining all the ingredients well. Punjabi mooli aur patte ki bhurjii and Bajra Roti make a great combo. You can also try other recipes using mooli like Mooli Muthias or Mooli Jowar ki Roti. Learn to make mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with step by step photos below.

bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with 25 amazing pictures Bharleli Vaangi is an all-time favourite Maharashtrian bhaji that tastes great. It is a semi-dry sabzi that is very popular in Maharashtra and quite easy to make. Maharashtrian bharli vangi is made on day to day basis in Maharashtrian household. Bharli vangi is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices. The brinjals are stuffed with a freshly-ground masala, made of peanuts, coconut, tamarind, jaggery and spices, and cooked for a while with a little more masala and a traditional tempering. The masala not only gives the bharli vangi its characteristic taste but also imparts an awesome mouth-feel. It is one of those magical recipes that has withstood the test of time, and remains popular across generations thanks to its tongue-tickling taste and ease of preparation. As the brinjals soften, the masala mingles with it to give a thoroughly tasty treat with shades of spiciness, tanginess and a touch of sweetness too. Some people also use goda masala or malvani masala in this recipe, and you can also do so if you wish. Make sure you select small brinjals so that they will cook uniformly up to the core in bharli vangi made in pressure cooker. Larger ones might remain hard in the middle. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. This variant of Bharli Vangi is cooked in a pressure cooker, which makes it easier and quicker to make. Serve bharli vangi made in pressure cooker with rice or rotis. Try other Maharashtrian recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi. Enjoy bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with step by step photo and video.

khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | with 20 amazing images. khatta urad dal is a tangy and flavorful dish made from black gram (urad dal) that can be prepared without oil, making it a healthier option for those looking for lighter meals and for diabetics and weight loss. A lip-smacking preparation of wholesome khatta urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes. Although it makes use of minimal ingredients, the khatta urad dal has a distinct, tongue-tickling flavour that you are sure to relish. The highlight of khatta urad dal, as the name suggests, is its sourness, so make sure the curds are sour enough. Serve the khatta urad dal piping hot because cooked urad has a tendency to clump up when left to cool for too long. Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting zero oil dal. Pair the khatta urad dal with steamed rice or whole wheat roti. This dish is not only delicious but also rich in protein, fiber, Folic acid , phosphorus, calcium and Vitamin B1, making it a wholesome meal option. Pro tips for khatta urad dal. 1. Sour curds add a tangy and refreshing flavor to the dal, balancing the richness of the lentils. Curd is known for its digestive properties. It can help to soothe the stomach and aid in digestion. 2. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Enjoy khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | with step by step photos.

thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with 38 amazing images. thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla is a fusion meal by itself. Learn how to make paneer veg thepla. To make thepla paneer wrap, combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside. For the stuffing, heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Divide the stuffing into 4 equal portions and keep aside. Place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it. Place a portion of the stuffing in the centre and roll it up tightly. Repeat steps 1 and 2 to make 3 more wraps. Serve immediately. Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this paneer veg thepla, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with flavourful green chutney and packed with a peppy flavoured paneer and cauliflower mixture. Not only is the healthy cauliflower thepla tasty, it is quite sumptuous too. Weight watchers, diabetics and heart patients can enjoy this wrap immediately, to enjoy the fresh flavour and texture. As a variation, you can try replacing wheat flour based methi thepla with multigrain thepla for added fibre intake. Tips for thepla paneer wrap. 1. Don't overcook the theplas as you will not be able to fold into a wrap. 2. Your thepla paneer wrap | thepla paneer veg wrap | healthy cauliflower thepla paratha | can be packed in aluminium foil and stored in an airtight container for a perfect tiffin box meal. 3. Serve thepla veg wrap with curds. Enjoy thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with step by step photos.

masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra | with 17 amazing images masala khakhra, a famous Gujarati dry snack is made from whole wheat flour, besan, low fat milk, chilli powder, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp. The only difference between masala khakhra and whole wheat khakhra is the addition of chilli powder, a bit of besan and low fat milk. I would like to share some important tips to make the perfect Gujarati whole wheat masala khakhra. 1. Knead it into a soft dough without using any water. If you are not using any milk, then use water and knead. This whole wheat masala khakhra dough should be kneaded just like a roti dough but a little harder. 2. Using more flour for rolling, roll out the dough into a very thin 175 mm. (7") diameter circle. Make sure the masala khakhra is thin or else it will not be crispy. masala khakhra, I usually make a large batch of these and store them in an air-tight container for those hungry times. They stay well for upto 15 days and make an ideal low calorie snack for you and your family. With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar, bajra, oats to make delicious low calorie munchies. See our bajra methi khakhras and oats methi multiflour khakhras. Enjoy our masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra with detailed step by step photos.

This high protein variation of the traditional gujarati savory cake uses moong dal and semolina. Rich in folic acid and iron, this is a tasty way to speed up red blood cell development to make up for blood loss after delivery. I’ve cooked this in a non-stick pan to minimize oil usage.

three grain paratha recipe | Indian ragi jowar paratha for weight loss | gluten free paratha | jowar, ragi and soya paratha | with 29 amazing images. three grain paratha recipe | Indian ragi jowar paratha for weight loss | gluten free paratha | jowar, ragi and soya paratha is a wholesome and flavourful creation of a mix of flours. Learn how to make Indian ragi jowar paratha for weight loss. Soya flour, ragi flour and jowar flour combine to make these mildly spiced gluten free paratha. These flours are not only gluten-free but also a good source of iron, calcium, fibre and protein. Since there is no wheat flour used and thus no gluten, the parathas are best served immediately, else they might lose their softness. 2 g of fiber per paratha can keep you satiated for a long time. These jowar, ragi and soya paratha makes a completely nourishing meal with a dal and sabzi like masala cauliflower with green peas and spicy moong dal. If you wish you can serve it with a simple tomato onion raita. Tips for three grain paratha. 1. Press down with a spatula while cooking the paratha so that it gets cooked uniformly. 2. Instead of soya flour you can use bajra flour. 3. The Indian ragi jowar paratha for weight loss | gluten free paratha | jowar, ragi and soya paratha | has a lovely taste of carom seeds (ajwain). Enjoy three grain paratha recipe | Indian ragi jowar paratha for weight loss | gluten free paratha | jowar, ragi and soya paratha | with step by step photos.

Batata Vada, this popular street-food from Western India has gained a place in the hearts of Indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful! Try other non fried snacks like Non Fried Kachori , Pav Bhaji Dhokla and Mixed Vegetable Handvo .

toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with 32 amazing images. toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka is a thoughtful combination of everyday ingredients that come together in the form of a tadka to give this dal a thoroughly enjoyable flavour that lingers on the palate for a long time. Learn how to make restaurant style toor dal fry. We have used a combination of toor dal and masoor dal to give this restaurant style toor dal fry a perfect texture and mouth-feel. The dals are a good source of protein. Serve them to kids, adults and senior citizens to nourish cells of the body. The protein along with fibre from dal also satiates you for a long time thus giving a feeling of satiety. Also B vitamins from dals help in energy metabolism. To make toor dal fry, combine the dals, 2½ cups of water, turmeric powder, and salt in a pressure cooker, mix well and pressure cook for 2 whistles. Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds, cumin seeds and onions and saute for 2-3 minutes. Saute the ginger, garlic and green chillies for 1-2 minutes. Add the kashmiri red chilli, curry leaves and sauté on a medium flame for 2-3 minutes. Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add chilli powder and a pinch of asafoetida and cook for about 1 minute. Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the garam masala, mix well and cook for 1-2 minutes. Serve the dal fry with toor dal immediately garnished with coriander. The aroma of toor dal tadka tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! One of the most popular dals, the toor dal fry is seen in most restaurant and wedding spreads. It can also be carried in the dabba to enjoy a healthy and tasty meal at work or in school. You can serve the dal fry with toor dal with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Tips for toor dal fry. 1. Remember to soak the masoor dal well in advance before cooking. 2. Add the flavouring ingredients in the order mentioned in the recipe, to get the best flavour and aroma. 3. Diabetics and heart patients can also enjoy this dal provided only 1 to 2 tsp of ghee is used in the tempering. Enjoy toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with step by step photos below.

One dish meals are quite a rage in this fast-paced world where one has very little time to spend in the kitchen! here is an easy-to-make and healthy one dish meal using vaal dal.

I bet you have never ever thought of sprouting Masoor! Try it today, and use it in this awe-inspiring Malwani gravy.

Protein-rich moong sprouts pulao can be made quite easily and quickly in the microwave. Keep some sprouts ready at all times, so that you can whip up such easy but healthy meals in a jiffy!

masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with 39 amazing images. Dhaba style chana dal fry is an easy healthy Indian lentil which tastes delicious within few minutes. Learn how to make masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | Chana Dal is commonly used as one of the ingredients in various subzis, rice preparations and snacks. However, here is an chana dal takda prepared from chana dal, spiked up with tomato and onions, laced with simple spice powders. You will love the soothing flavour of this easy dal. Chana Dal is an easy healthy Indian lentil dish made with split chickpeas, onion, tomatoes, ginger, garlic, herbs, and spices. It is vegan, gluten-free, and so easy to make. This delicious Dhaba style chana dal fry recipe pairs perfectly with roti, naan, or rice and makes a nutritious, protein-packed, hearty, and comforting meal. pro tips to make masala chana dal: 1. Dal tends to thicken if kept for longer time, then just add little water and re-heat. 2. Make sure to cook the dal in 2 whistles only to avoid it from being mushy, maintain the mouthfeel of the dal. 3. Dhaba style chana dal fry serve it hot with jeera rice or roti of your choice. Enjoy masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with detailed step by step photos.