Dal is one of the main sources of proteins for vegetarians, and hence a part of the staple diet of most Indians. This wholesome, non-spicy recipe pools in the goodness of three varieties of dal—moong, masoor and urad. While that makes it special for the health-watcher, the highlight for the food-lover is the fact that it is tempered in butter and not in ghee. That imparts a special, virgin taste to the dish, making it truly irresistible. Feast on hot rice with mixed dal!

aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with 19 amazing images. aloo palak roti is a Punjabi style aloo palak roti which is a perfect breakfast roti. We have used the most basic ingredients in making of aloo palak roti and the addition of aloo makes these rotis melt in the mouth. The dough of potato spinach roti is kneaded just how its done for Gujarati thepla. Potatoes by themselves are healthy and tasty if not deep fried. Add to this the goodness of spinach, yoghurt and wheat flour and you're left with nothing more to wish for! Have aloo palak roti for a Punjabi breakfast. Aloo and palak makes a great combination in Punjabi style aloo palak roti. aloo palak roti is a perfect replacement for roti. In fact, potato spinach rotis can be used as one-dish meal and had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snacks or breakfast. Notes on aloo palak roti. 1. To prepare aloo palak roti, in a deep bowl, take boiled, peeled and mashed potatoes. While making any paratha or roti using boiled potatoes, ensure they are not overcooked. Overcooked potatoes tend to absorb extra water making dough mushy and difficult to roll. 2. Add fresh curd. It not only helps in making the aloo palak roti soft but also increases the nutrient quotient with an addition of calcium. Serve aloo palak roti along with along with homemade curd, green chutney or any gravy dish that you wish! Learn how to make aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with detailed step by step recipe photos below.

bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with 30 amazing images. bajra ragi methi khakhra is an all-time favourite Gujarati dry snack. Learn how to make multi-flour khakhra. bajra ragi methi khakhra is a type of traditional Indian snack. It is made from a combination of ragi (finger millet) flour, fenugreek leaves (methi), whole wheat flour and various spices. The dough is rolled out into thin, round circles, and then roasted on a tava until they become crispy and golden brown. The khakhra is typically seasoned with a blend of spices such as ginger, garlic, green chillies, turmeric and salt, which gives it a savory and slightly spicy flavor. It is easy to ask somebody to give up unhealthy snacks, but it is quite difficult to achieve the goal! Instead, try treating yourself and your family to healthy short-eats like this bajra ragi methi khakhra which is so tasty that you will naturally lose your craving for junk snacks! Aside from bajra ragi methi khakhra check our collection of healthy khakhras and popular recipes like mini oats khakhra and masala khakhra. Pro tips for bajra ragi methi khakhra. 1. Add bajra (black millet) flour. bajra flour is high in Fiber. Fiber is a key nutrient which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. 2. Add ragi (nachni / red millet) flour. One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. 3. Add ginger-garlic (adrak-lehsun) paste. The mild spice and aroma of ginger and garlic beautifully complement the subtle earthiness of bajra and ragi flours. 4. The green chillies add a subtle kick of heat, balancing the earthy sweetness of the millets and the slightly bitter fenugreek leaves. Enjoy bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with step by step photos.

coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with 27 amazing images. coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes is a flavourful Indian bread. Learn how to make easy coriander roti in 20 minutes. To make coriander roti, first make the dough. For that combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 4 equal portions and keep aside. Then make a stuffing of coriander, coriander-cumin seeds powder, turmeric powder, besan, green chillies and salt. Then divide the stuffing into 4 equal portions and keep aside. Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour. Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out. Roll out again into 125 mm. (5”) diameter circle using a little wheat flour. Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 3 more rotis. Serve immediately. Generally, coriander adds value to any dish in which it is used. Here, it steals the show! The use of minimal spices in Indian style hara dhania paratha speaks of coriander’s innate aroma and flavour. Easy coriander roti in 20 minutes are quick to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare. These rotis can be served as it is for breakfast or snack or with a bowl of curd at meal times. Healthy coriander roti is no short of nutritional benefits. Being made with wheat flour as a base, it is enriched with fibre. The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduces body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it, also targets to reduce skin inflammation, thus leaving your skin soft and smooth. These rotis can be enjoyed by people aiming a healthy lifestyle, weight loss as well as managing blood cholesterol and blood sugar levels. Tips for coriander roti. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult. 3. These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them. Enjoy coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with step by step photos.

A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for this mild pickle

ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with 40 amazing images. ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack is a protein rich snack. Learn how to make methi ghugni. To make ghugni, soak the safed vatana in enough water for 8 hours. Drain well, add 2 ½ cups of water and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and bayleaf and sauté on a medium flame for 30 seconds. Add the onions, ginger and garlic and sauté on a medium flame for 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, cumin seeds powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the boiled safed vatana (along with the water in which they were cooked), mix well and cook on a medium flame for 8 to 10 minutes. Add coriander and mix well. Serve hot. A Bengali style recipe which is enjoyed as a snack by most. Not being cooked in too much oil, it is healthy. The methi ghugni is a variation to ghugni, with the addition of fenugreek leaves. These are a good source of iron, folic acid and vitamin A which help to boost haemoglobin levels as well immunity. The masalas and the final touch of coriander, on the other hand, adds to the appeal and taste of this Bengali snack. It's quite satiating thus avoiding munching on other fried snacks. This healthy Bengali ghugni being a good source of protein and fibre adds satiety and boosts metabolism. Thus it is a healthy choice for weight watchers. Heart patients and diabetics too can enjoy this lip-smacking snack in between meals. Tips for ghugni. 1. The safed vatana has to be soaked, so plan for it in advance. 2. The safed vatana after cooking should be well cooked, but not mushy. 3. After the vatana is cooked with all the masala, it should be cooked till all the water evaporates. 4. Some people enjoy it like curry. If you want curry, then cook the vatana with masala for only 2 minutes. 5. While methi is not a very common addition to ghugni, we have added it to make it all the more nourishing. If you wish, you can avoid it. 6. You can substitute grated ginger and garlic with ginger-garlic paste if you wish to. Enjoy ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with step by step photos.

This is one dish that needs no introduction! an evergreen favourite among Indians of all age groups and ethnicities.

Quick and easy pickle that tickles your palate! Aam ki Launji is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet and spicy Aam ki Launji can be served with parathas or rotis of your choice.

As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The use of three dals imparts a special feel to this otherwise simple day-to-day dal, which goes very well with bajra rotla and lehsun ki chutney. As a variation, you can use urad dal instead of yellow moong dal.

Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images. Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious. The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve. You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger. Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu. pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients. Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos.

Another popular one-dish meal from the kitchens of gujarat, ek top na dal bhaat is an ideal choice for the evenings. Here, rice and dal are cooked together with vegetables and a typical combination of gujarati spices. Serve with plenty of buttermilk, to complete a meal that is sure to leave the family happy and satisfied!

green moong dal recipe | khatti dal | mixed dal tadka | with 33 amazing images. green moong dal recipe | khatti dal | mixed dal tadka is a simple yet flavour dal for everyday menu. Learn how to make khatti dal. To make green moong dal, combine the dals in a deep bowl and soak the dals in enough water for 30 minutes and drain well. Combine the dals, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies, ginger and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked dals, chilli powder, salt, lemon juice and ½ cup of water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Here is a nourishing dish that displays many characteristic Indian flavours. Made of four dals cooked simply with conventional spices, ginger and chillies, with a dash of lemon for added tang, the mixed dal tadka should be enjoyed fresh with any roti or rice. The khatti dal is a toothsome way of including protein in a diet, especially for the vegetarians. This key nutrient helps to build the health of the cells, including the immune cells of the body. The ample of vitamin B1 from this dal will help in energy metabolism. On the other hand, zinc and folic acid will showcase their magic as antioxidants and help in fighting the harmful free radicals in the body. Tips for green moong dal. 1. The dal can be pressure cooked in advance and kept. 2. You can also add chopped garlic or garlic paste after ginger. 3. You can make the dal in advance and keep, just adjust the water before serving. Enjoy green moong dal recipe | khatti dal | mixed dal tadka | with step by step photos.

Chana Dal aur Gur Chawal is a sumptuous combination of spicy chana dal served with aromatic jaggery-sweetened rice. The gur chawal imbibes the flavour and aroma of fennel and cardamom beautifully, in such a way that it kindles ones appetite. It is such a lip-smacking meal you are sure to over-eat, but worry not – an assortment of ingredients like hing, saunf and black salt will aid digestion.

An upma like dish made with powdered rotlas, the Wagharelo Rotla is a classic, time-tested way to make use of leftover rotlas. The characteristic taste and aroma of rotlas linger on even after they are powdered, and when cooked with ingredients like onions, ginger, garlic and green chillies, the powdered rotlas transform into a dish that is too yummy to resist. Slightly spicy, the Wagharelo Rotla is a wonderful breakfast option for cold winter days. In case you love this dish too much and want to make it with fresh rotlas too, you may do so by all means. But as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a powder. Try your hand at other interesting bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda .