Beans and veggies lightly sautéed to seal in necessary nutrients and flavours of all the ingredients. Celery and soya sauce though used in small quantities are a must to bring the oriental feel to this dish.

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa | beetroot chutney is a unique quick fix Indian chutney which is equally famous in South India. Learn how to make beetroot pachadi. The beetroot pachadi is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. Do not miss out on the tempering, as that is the most flavoursome boost in this chutney. To make beetroot chutney, heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes. Remove from the flame and allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside. For the tempering, heat the oil in a small pan and add the mustard seeds. When the seeds crackle, pour the tempering over the beetroot chutney. Serve immediately or store in an airtight container. This beetroot coconut chutney is quick and easy to prepare and is also different from the usual chutneys. It is a Andhra style fare which is a perfect accompaniment to hot rice, idili or dosas . rice, Idlis or dosas . Beetroot in beetroot chutney for idli and dosa 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. This in simple terms means that beetroot is a good way to build your body’s defense against various diseases. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. A scrumptious and healthy awaits you. Try it out! Tips for beetroot chutney. 1. Select the perfect beetroot for the chutney. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. Avoid large beets with hairy taproots. 2. This chutney stays fresh for 2 days in an air-tight container in the fridge. 3. As a healthy accompaniment, you can serve it with Oats Dosa. Enjoy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa |

This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied spices adds to its flavour. The pomegranate seeds, especially, contributes an appreciable tang and taste to the powder. Serve the Spicy Chole steaming hot with rice or rotis of your choice.

Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with 20 amazing images. Gujarati suva kadhi is a variation to the traditional Gujarati kadhi. Learn how to make suva kadhi. A homely preparation (shepuchi kadhi) made using chopped dill leaves, besan, curds and other flavour enhancers. One portion of the Gujarati Suva Kadhi is good enough to provide a quarter of a day’s calcium requirement. Curd is an excellent source of calcium, and when you combine it with dill leaves, it gets even richer in suva kadhi! The best part is that this healthy Gujarati suva kadhi is also very tasty. It is amazing how everyday flavouring substances and a traditional tempering result in such a tantalizing aroma and flavour. Tips for Gujarati suva kadhi: 1. If the curds are sour add 1/4 cup of milk to the kadhi and reduce the quantity of water. 2. Cook for 2 to 3 minutes, while stirring continuously. Enjoy Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with step by step photos.

A protein-rich combination of mixed sprouts and paneer cooked along with cauliflower in a spicy, delicious fashion with a paste of red chillies, coconut and other ingredients, this will make you reach out for more of the main course. Enjoy the mixed sprouts, paneer and cauliflower spicy subzi fresh and hot with roti, puri and rice.

Popular as it might be, I am sure you must be striking off Schezuan-style stir-fries from your personal menu as it is most often laden with oodles of oil. This one is made with just 2 tsp of oil and uses loads of veggies, making it not just visually-appealing but also strikingly tasty and spicy! Select vegetables that are easily available, and do not worry if you do not find a veggie or two. Vegetables like broccoli, capsicum and snow peas contain vitamin C, antioxidants and immune-boosters that fight infections. To retain all of it, ensure that you do not overcook the veggies. Relish this luscious dish with plain cooked kodri or cooked whole wheat noodles .

Truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil.

Chettiars, the natives of Chettinad, are a very successful trading community, and history speaks of the key role they played in trading Indian spices with other countries like Burma. Perhaps because of their expertise in spices and the abundance of these goods in the region, Chettinad cuisine is marked by its spicy flavour and rich texture, which is evident from the ingredients that go into the preparation of the Basic Chettinad Paste, a masala that is used to make popular accompaniments like the Chettinad Curry .

Don't prevent your kids from eating their favourite foods; inject good health into them instead by adding the right ingredients. For example, use rice noodles instead of refined flour (Maida) noodles and add healthy ingredients like veggies, sprouts, peanuts etc. By concocting healthier versions of their favourite dishes, your kids can have their way, and so can you!

healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with amazing 25 pictures Here we have given a twist to the South Indian coconut chutney by making it a bit healthier. Healthy coconut chutney is a delicious side, sauce or condiment that both kids and adults will enjoy. Chutney is an Indian condiment used to enhance the taste of a meal. healthy coconut coriander chutney is an amazing side-dish for other snack recipes like idlis, dosas, paniyaram, vadai. The process of making the healthy green coconut chutney is very quick and easy. First, you need to roast chana dal and urad dal together till they are crisp or golden brown and grind into a powder using a small mixer jar as it will help yield powdered form easily. If making in big quantity transfer it to a bigger jar and add remaining ingredients that is grated coconut, coriander, green chillies and ginger, add water as required and blend well. For the tempering of the nutritious green chutney, heat peanut oil in a small pan, add mustard seeds, urad dal, dry red chilli, curry leaves and cook till aromatic and pour over chutney. The tempering adds a unique flavor to the chutney which makes it even tastier. See why we love healthy coconut chutney? Let’s understand the main ingredients of healthy green coconut chutney. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Coriander is a fairly good source of iron and folic acid – the 2 nutrient which help in the production and maintenance of red blood cellss in our blood. Good for reducing cholesterol and good for diabetics. Accompany this Healthy Coconut Chutney with healthier options like Quinoa Dosa, Oats Mutter Dosa, Barley Idli etc. Enjoy healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with step by step photos and video below.

Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture.

An interesting combination of honey, 5 spice powder and dry red chillies creates this delectable dish. Strips of batter fried vegetables are coated in this unusual sauce.

methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with 29 amazing images. methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar is a unique pickle made with fenugreek seeds. Learn how to make fenugreek seed sweet pickle. To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Remove from the flame and allow it to cool completely. Serve with rotis or khakhras or rice. Roll a spoonful of the Rajasthani methi launji in your mouth, and you can recognise a variety of taste like bitter, sweet and spicy in it! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. The bitterness of the methi dana is well balanced by the addition of spices like chilli powder, coriander cumin seeds powder and dried mango powder. Further jaggery adds a contrasting sweet flavour to fenugreek seed sweet pickle. The raisins, on the other hand, add a contrasting texture to this methi dana achar. You can savour it with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas. Tips for methi ki launji. 1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully. 2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. 3. Add chopped jaggery and not whole as it blends easily with the other ingredients. 4. Cool the achar well before refrigerating. 5. This launji stays fresh upto 2 weeks when refrigerated. Enjoy methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with step by step photos.

This very popular dish is prepared by cooking a full cauliflower in some salt water, topping it with a scrumptious mughlai gravy and baking it to perfection. Though a little time consuming, shahi gobhi is a great option for serving at parties as it looks great and tastes even better!