#10 Side Dish For Chapati

[official-saul-goodman]

What are your oc's go-to orders when they go out together 👀👀

Ooh great question!

Honestly depends on where they go to eat but their go to places are the local pizza place or the Indian restaurant.

Lucy is a bit of a picky eater so she goes with what the most 'basic' options are, so here they would be a good old margherita pizza with garlic bread on the side, and chicken tikka masala with plain naan and onion bhaji respectively. And she would only order a lemony drink, like a lemonade or nimbu paani. She has not changed these orders in 10 years and she will never change them ever, they're perfect meals. Do not try to make her eat something new.

Adam eats anything that's got like a salty sweet thing or spicy sweet thing going on, so for pizza's he'd probably get a meaty spicy pizza and then ask them to add capers and golden raisins on top + he'd get a tiramisu dessert, and his Indian food order would be lamb kofta curry at the highest spice level with garlic paratha and then a giant glass of sweet lassi.

Harsha is like a big sweet tooth that his friends kind of hate, he orders a big dessert portion and then orders a savoury main. like he'll order 2 chocolate lava cakes first and then order a plate of lasagna. He eats the lava cake first and then eats cold lasagna, we hate him for it. and at the Indian restaurant he'd order chapati with mango shrikhand, and then get 2 sides of prawn fry and chicken 65.

Naz is vegetarian by choice cause the smell of meat makes him feel rather ill, but he'll order anything that's really eggy or dairy  cause he loves eggs and milk. at the Italian place he'd get a florentine pizza and ask for an extra egg, and then order a vanilla panna cotta. At the Indian place he'd get egg biryani with mint cucumber raita, and then wash it down with a mango lassi extra thick.

Shaz is down to eat anything tbf as long as it's halal, so most of the time she just orders the dishes of the day and then a random side and a drink. she's not really into sweet stuff. Her go to sides at the italian place are the dough balls with marinara sauce and garlic butter though, and she gets an orange soda. at the indian place she orders gobi manchuri and rose milk with less sugar. 

Daniel is vegan and also born in hyderabad, moved to england when he was 9 cause his dad got transferred by his IT company. He loves to eat food that's in pockets or something and is very carby. His italian order is usually a vegan mushroom aubergine tomato calzone, dough balls with marinara sauce, and a limeade to wash it all down. His indian order is usually palak paneer with aloo paratha, and a dabeli as a side, with nimbu pani. if he's feeling fancy he'll get a dessert but that depends on his mood.

Abigail is the one with the most unpredictable tastes because she isn't picky and wants to try something new every time, she doesn't really have any preference lol but she doesn't like eating the same thing in a row. So she just randomly orders dishes, but the one thing she does have a preference for is the dessert, she hates chocolate things so she usually orders a vanilla cheesecake at the Italian place, or a gulab jamun with ice cream at the Indian place. She's really hard to order for lmao.

[bose-foodie-blogger]

Happy World Vada Pav Day 2023

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August 23rd brings us to World Vada Pav Day, a vegetarian, street side, fast food snack, from Maharashtra, India.

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Vada pav, alternatively spelt wada pao, is a vegetarian fast food, road side snack, native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper. Although it originated as an affordable street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger.

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The most common theory of the vada pav's origin is that it was invented in the erstwhile mill-heartland of Central Mumbai. Ashok Vaidya of Dadar is often credited with starting the first vada pav stall outside Dadar railway station in 1966. Some sources credit Sudhakar Mhatre who started his business around the same time. One of the earliest kiosks selling vada pav is said to be Khidki Vada Pav, located in Kalyan. It was started in the late 1960s by the Vaze family, who used to hand out vada pavs from a window (Khidki) of their house facing the road.

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The carbohydrate-rich snack catered to the cotton mill workers of what was then known as Girangaon. This potato dumpling (batata vada) placed inside a pav was quick to make, cheap (~10-15 paisa in 1971, and much convenient over the batata bhaji and chapati combination, which couldn't be eaten in overcrowded local trains.

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The preparation process is very easy. A few boiled potatoes are mashed and mixed with chopped green chilli and garlic, mustard seeds, and spices (usually asafoetida and turmeric). The mass is then shaped into a ball, dipped into gram flour batter and deep fried. The resultant fritter is served by placing inside a bread bun, accompanied with one or more chutneys and fried green chilli.

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#worldvadapavday #vafapavday #vadapav #indianfood #snack #food #foodporn #foodie #instafood #foodphotography #foodstagram #yummy #foodblogger #foodlover #instagood #love #delicious #follow #like #healthyfood #homemade #dinner #foodgasm #tasty #photooftheday #foodies #restaurant #cooking #lunch #picoftheday #bhfyp

[himalayanmonalagro]

Is Red Rajma Good For Health?

Red kidney beans, or Red rajma, are a popular and widely used ingredients in kitchen all around the world. But what exactly makes these beans unique? Why Himalayan Monal Red Rajma is a unique ingredient in terms of flavor and nutritional value. Continue reading to learn about the many advantages of Red Rajma and why you should include it in your diet?

What is Red Rajma?

Red kidney beans, also known as Red Rajma, are a well-liked and frequently utilized food in kitchens throughout. This Red Rajma can easily be seen in Indian kitchens & Red Rajma, Rajma or Kidney Beans, these things are not different, these are one thing, their name is different.

However, what makes these Red Rajma special? Why Himalayan Monal are excited to talk about the flavor and nutritional benefits of Red Rajma, which make it a special ingredient. Learn about the various benefits of Red Rajma and why you should include it into your diet by reading on?

Nutritional Benefits of Red Rajma

In addition to being a tasty side dish, Red Rajma is loaded with Nutrients that promote General Health. Here is Red Rajma’s Nutritional benefits.

High in Protein: The plant-based protein included in Himalayan Monal’s Red Rajma is great for building and repairing muscles as well as general bodily functions. About 15 grams of protein may be found in one bowl of cooked Red Rajma.

Rich in Dietary Fiber: The Red Rajma are rich in dietary fiber, which promotes a sensation of fullness and helps with digestion and healthy bowel motions. It also helps with Weight Control.

Supports Heart Health: Red Rajma contains soluble fiber and Anti-Oxidants, such as Flavonoids (Flavonoids are a class of plant compounds found in many fruits, vegetables, flowers, herbs, and spices. They are responsible for the vibrant colors of many plants, and have many biological functions, including), which help lower cholesterol levels and reduce the risk of Heart Disease.

Good Source of Iron: They contain a lot of Iron, which is necessary for the Synthesis of Hemoglobin and the prevention of Anemia. Iron is essential for transporting Oxygen and producing Energy in the body.

Contains Essential Vitamins: These Red Rajma are an excellent source of (Vitamins-B), especially Folate (Vitamin B9), which is necessary for DNA Synthesis, Cell Division, and General Metabolic Health.

Regulates Blood Sugar Levels: Red Rajma is a healthy option for persons with Diabetes or those trying to control their Blood Sugar because of its High Fiber content and Complex Carbs, which assist to regulate Blood Sugar Levels.

Diabetic patients can also take it with Doctor's consultation.

Delicious Recipes with Red Rajma.

Are you prepared to serve Red Rajma with your meal?

How to make Red Rajma at home:

1. Red Rajma

Ingredients

• 1 Bowl Red Rajma (soaked overnight)

• 1 Large Onion, finely chopped

• 2 Tomatoes, pureed

• 1 Tablespoon ginger-garlic paste

• Spices (cumin, coriander, turmeric, garam masala)

• Salt according to your taste

Instructions

• Pressure-cooked Red Rajma till it became soft.

• Heat some oil in a pan and fry Onions until they get Golden Brown. When aromatic, add the Ginger-Garlic paste and simmer.

• Stir in the Pureed Tomatoes and Spices, cooking until the Oil Separates.

• Add cooked Red Rajma and simmer for 10-15 minutes. seasoning and serve with Rice or Chapati (Roti).

2. Red Rajma Salad

Ingredients

1 Cup boiled Red Rajma

1 Cucumber, diced

1 Bell Pepper, diced

1 Small Red Onion, finely chopped

Fresh Coriander Leafs, chopped

Lemon juice and olive oil for dressing

Red Rajma salad's strong protein and fiber levels make it a great option for who’s trying to lose weight. While the fiber helps you feel fuller for longer and decreases the chance of overeating, the protein aids in the growth and repair of muscle tissue.

Red Rajma salad's is low in calorie density also makes it a filling yet light option that's ideal for sticking to a calorie deficit. Packed with complex Carbs, it gives long-lasting energy that is essential for both hard exercise and Recuperation (The process of healing and restoring your body after exercise, which is important for building muscle and improving your performance).

Instructions

Combine all vegetables and Red Rajma in a large bowl.

Drizzle with lemon juice and olive oil, then toss to mix.

Garnish with fresh Coriander Leafs and serve chilled.

Why Choose Himalayan Monal’s Red Rajma?

Himalayan Monal, we take pride in offering the highest quality Red Rajma. Our Red Rajma are grown organically in Uttarakhand Region’s without the use of any chemicals or harmful fertilizers. We use environment friendly fertilizers which has no impact on your health or we are maintain care of proper Hygiene while Pakaging.

Choosing Himalayan Monal means supporting sustainable farming practices and enjoying Red Rajma that are both Nutritious and Delicious.

Conclusion

Red Rajma from Himalayan Monal

[1]l is a Nutrient-dense powerhouse that improves your meals and your overall health. Whether you're preparing a light salad or a Red Rajma, our Red Rajma will improve your cooking taste & boost your overall health.

Ready to try Himalayan Monal Red Rajma?

Visit our online store to purchase and explore our range of high-quality Products.

Click on this link to visit our Website for shop now - Shop - Page 2 - Himalayan Monal

Don’t forget to subscribe our YouTube channel for more recipes. Follow this link to do visit our YouTube channel - Himalayan Monal Agro

And for Healthy tips and for Exclusive Offers. Do follow our @himalayanmonalagro Instagram page.

Click on this link to visit our Instagram page - Himalayan Monal™ (@himalayanmonalagro) • Instagram photos and videos

[1] Himalayan Red Rajma Dal (500GM) / पहाड़ी लाल राजमा

[bombaybasket]

10 Traditional Indian Dishes You Can Make with Aashirvaad Shudh Chakki Atta

Indian cuisine is a delightful mosaic of flavors, textures, and aromas, deeply rooted in tradition and culture. At the heart of many Indian dishes is the humble wheat flour, known as atta. Aashirvaad Shudh Chakki Atta is a premium choice in many Indian households, celebrated for its quality and authenticity. Let's dive into the versatility of this flour and explore 10 traditional Indian dishes you can create with Aashirvaad Shudh Chakki Atta.

The Versatility of Aashirvaad Shudh Chakki Atta

Nutritional Benefits

Aashirvaad Shudh Chakki Atta stands out for its nutritional profile. Rich in fiber, it promotes healthy digestion and is packed with essential nutrients like iron and vitamins. The traditional stone-grinding process preserves the nutritional integrity of the wheat, making it an excellent choice for those seeking a balanced diet.

Authentic Taste and Texture

The stone-grinding process of Aashirvaad Shudh Chakki Atta ensures that it retains its natural aroma and flavor. This method also provides the perfect texture for a variety of traditional dishes, making your culinary creations authentically Indian.

10 Traditional Indian Dishes with Aashirvaad Shudh Chakki Atta

1. Chapati

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1 cup water (adjust as needed)

Salt to taste

Preparation Steps:

In a mixing bowl, combine the atta and salt.

Gradually add water and knead to form a soft, pliable dough.

Divide the dough into small balls.

Roll each ball into a thin circle.

Cook on a hot tava (griddle) until both sides are golden brown.

Chapatis are a staple in many Indian households, served with a variety of vegetable and meat dishes. Their soft, fluffy texture, achieved using Aashirvaad Shudh Chakki Atta, makes them perfect for scooping up curries and gravies.

2. Poori

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1/2 cup water

1 tsp salt

Oil for deep frying

Preparation Steps:

Mix atta, salt, and water to make a stiff dough.

Divide the dough into small balls and roll them out into small discs.

Heat oil in a deep pan.

Fry each disc until puffed and golden brown.

Pooris are deep-fried delights that pair wonderfully with dishes like aloo bhaji (spiced potatoes) or chana masala (spiced chickpeas). Buy Atta ensures they puff up beautifully and remain light and crispy.

3. Paratha

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1/2 cup water

Salt to taste

Ghee or oil for frying

Preparation Steps:

Mix atta, salt, and water to make a dough.

Roll the dough into balls and flatten each one.

Cook on a hot tava with ghee or oil until golden brown on both sides.

Parathas can be enjoyed plain or stuffed with a variety of fillings. The versatile Aashirvaad Shudh Chakki Sharbatti Atta ensures that your parathas are soft on the inside and crispy on the outside.

Stuffed Paratha Variations:

Aloo Paratha: Stuff with spiced mashed potatoes.

Gobi Paratha: Stuff with spiced grated cauliflower.

Paneer Paratha: Stuff with spiced grated paneer.

4. Bhatura

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1/2 cup yogurt

1 tsp baking powder

Salt to taste

Oil for frying

Preparation Steps:

Mix atta, yogurt, baking powder, and salt to form a dough.

Let it rest for an hour.

Roll into balls and flatten.

Deep fry until golden and puffed.

Bhatura is a fluffy deep-fried bread, typically served with chole (spiced chickpeas). The fermentation from the yogurt and baking powder combined with Aashirvaad Shudh Chakki Atta results in a light and airy texture.

5. Aloo Paratha

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1 cup boiled, mashed potatoes

Spices (cumin, coriander, chili powder, salt)

Ghee or oil for frying

Preparation Steps:

Prepare dough with atta and water.

Mix mashed potatoes with spices.

Stuff the dough balls with the potato mixture.

Roll out and cook on a tava with ghee or oil until golden brown.

Aloo paratha is a popular breakfast dish, especially in North India. The spiced potato filling combined with the dough made from Aashirvaad Shudh Chakki Atta creates a hearty and satisfying meal.

6. Makki Ki Roti

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1 cup maize flour

1/2 cup water

Salt to taste

Preparation Steps:

Mix the atta, maize flour, and salt.

Gradually add water to form a dough.

Divide the dough into balls and flatten each one.

Cook on a hot tava until golden brown on both sides.

Makki ki roti, a traditional Punjabi dish, pairs excellently with sarson ka saag (mustard greens). The combination of maize flour and Aashirvaad Shudh Chakki Atta gives it a unique texture and flavor.

7. Lachha Paratha

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1/2 cup water

Salt to taste

Ghee for layering

Preparation Steps:

Make a dough using atta, salt, and water.

Roll the dough into balls and flatten.

Apply ghee and fold to create layers.

Roll out again and cook on a tava with ghee until golden and crispy.

Lachha paratha is known for its flaky layers, which are achieved through repeated folding and rolling. Aashirvaad sharbatti Atta ensures that each layer is perfectly crispy and flavorful.

8. Thepla

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1 cup fenugreek leaves (methi)

Spices (cumin, coriander, turmeric, chili powder, salt)

Yogurt for mixing

Preparation Steps:

Combine atta, fenugreek leaves, spices, and yogurt to form a dough.

Divide into balls and roll out each one.

Cook on a hot tava until both sides are golden brown.

Thepla is a spiced flatbread from Gujarat, often enjoyed as a snack or for breakfast. The addition of fresh fenugreek leaves and spices toChakki Atta creates a nutritious and flavorful dish.

9. Roti

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1 cup water (adjust as needed)

Salt to taste

Preparation Steps:

Mix atta and salt in a bowl.

Gradually add water to form a soft dough.

Divide the dough into balls.

Roll out each ball into a thin circle.

Cook on a hot tava until golden brown on both sides.

Roti is a staple bread in Indian cuisine, perfect for everyday meals. The quality of Shudh Chakki Atta ensures that your rotis are soft, pliable, and delicious.

10. Naan

Ingredients:

2 cups Aashirvaad Shudh Chakki Atta

1/2 cup yogurt

1 tsp baking powder

Salt to taste

Ghee or butter for brushing

Preparation Steps:

Mix atta, yogurt, baking powder, and salt to form a dough.

Let it rest for an hour.

Roll into balls and flatten.

Cook on a hot tava until bubbles form, then flip and cook until golden brown.

Brush with ghee or butter before serving.

Naan is a popular bread, typically served with rich, creamy curries. Using aashirvaad multigrain atta gives it a soft texture and a delightful flavor.

Conclusion

Aashirvaad Shudh Chakki Atta is a versatile ingredient that enhances the taste and texture of a wide variety of traditional Indian dishes. Its nutritional benefits and authentic flavor make it an essential staple in any kitchen. From soft chapatis to crispy pooris and flaky parathas, Aashirvaad atta ensures that each dish is a culinary delight.

FAQs for Aashirvaad Shudh Chakki Atta

1. What makes Aashirvaad Shudh Chakki Atta unique?

Buy multigrain Atta it's unique because of its traditional stone-grinding process, which preserves the natural aroma, flavor, and nutritional value of the wheat. This ensures that the atta is rich in fiber and essential nutrients, making it a healthier choice for your meals.

2. Can these recipes be made with other types of flour?

While these recipes can be made with other types of flour, Aashirvaad Shudh Chakki Atta is specifically designed to enhance the taste and texture of traditional Indian dishes. Its unique milling process and high-quality wheat make it the preferred choice for authentic results.

3. How to store Aashirvaad Shudh Chakki Atta?

To maintain the freshness and quality of Aashirvaad Shudh Chakki Atta, store it in an airtight container in a cool, dry place. This prevents moisture and pests from affecting the flour, ensuring it remains fresh for a longer period.

4. Are the dishes made with Ashirvaad Atta suitable for beginners?

Yes, these dishes are suitable for beginners. With detailed instructions and a bit of practice, anyone can master these traditional Indian recipes. Aashirvaad Chakki Atta makes the process easier by providing a consistent texture and flavor.

[tnedibleoils]

Paneer Pasanda

Paneer is an ever-versatile dish. Regardless of the variety, it’s never a boring dish. In today’s blog, let’s see how to make another versatile dish, Paneer Pasanda, along with sunflower oil manufacturers in India.

Ingredients

Oil

Bay leaf

Green chilli

Butter

Black cardamom

White cardamom

Cloves

Cinnamon

Kashmiri chilli powder

Garam masala

Hot water

Cashewnut soaked - 20

Tomatoes 200 g

Garlic 4 or 8 pods

Ginger ½ inch

Onions 200 g

Curd ½ cup

Salt

Kasuri methi 1 tsp

Pepper powder ¼ tsp

Saffron a pinch

Grated nutmeg ⅛ tsp

Cream

Coriander chutney

Red chilli powder

Dried ginger ⅛ tsp

Cumin powder ⅛ tsp

Paneer blocks - 2

Clarified butter 1 tsp

Instructions

In a pan, heat the oil and add the chopped onions. Sauté for 10 minutes on medium heat. Eventually, add chopped ginger and garlic, and sauté on low heat until caramelized. Remove it from the heat and let it cool.

In a blender, add the tomatoes, soaked cashews, curd, and sautéed onion. Grind into a smooth paste.

In the same pot, on low heat, add butter and the whole spices mentioned in the ingredients, along with green chilies. Once it sizzles, add red chilli powder, garam masala, and the ground onion-tomato paste. Cover the pan and stir occasionally on medium heat for 8 minutes.

Stir in hot water and simmer until the gravy thickens and becomes creamy.

As the puree is turning creamy, let's prepare the paneer. Trim the edges of the paneer, cube it into bite-size portions, and crumble some paneer. Make a slit in the paneer and stuff it with crumbled paneer, salt, coriander chutney, cashews, red chilli powder, garam masala, amchur, and dried ginger.

In a pan, heat oil and fry the paneer sandwiches on medium heat until golden brown on both sides. Set aside.

Check the puree. Once it is thick, add the remaining spices: kasuri methi, black pepper, salt, and nutmeg. Adjust to taste preference. Sprinkle saffron and keep covered for 10 minutes.

Now add the paneer sandwiches to the gravy and switch off the flame.

Paneer Pasanda is ready to be served. It goes well with basmati rice, chapati, naan, or roti.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

[subikshafoods]

Boost Your Digestion and Immunity: Unleash the Power of Tasty Curd

Introduction: Dive into the world of delicious curd and unlock your powerhouse of digestive and immune benefits. Hello everyone, welcome to a fascinating blog. On this blog, we discover the incredible potential of choosing to buy tasty curd in tamilnadu. Also, discuss why curd is a versatile superfood to improve your overall well-being.

1. Probiotic Magic for Digestive Bliss: Explore the probiotic magic in a curd that fosters a harmonious gut environment. Learn how live cultures in curd encourage the growth of beneficial bacteria, improve digestion, and contribute to a happy gut.

2. Gut-Friendly Enzymes: Explore the gut-friendly enzymes in curd that aid in the digestion of lactose. Learn how these enzymes make curd suitable and enjoyable for people with lactose sensitivity.

3. Immunity Boosting Benefits: Curd has immunity-boosting benefits. How the nutrients and probiotics work together to strengthen your immune system, providing delicious and natural protection against common ailments.

4. Nutritional Profile: Explore the nutrient-rich profile of curd, which includes essential vitamins and minerals. Learn how curd not only adds a creamy texture to your diet but also contributes to your overall nutrient intake.

5. Cold comfort in every bite: The curd is cooling and refreshing. Whether enjoyed on its own or incorporated into summer recipes, it provides a delightful respite in hot weather, contributing to hydration and comfort.

6. Versatile Cooking Utensil: Embrace curd as a versatile cooking accessory that enhances the flavour and texture of a variety of dishes. From savoury sauces to sweet desserts, discover how curd elevates your culinary creations.

7. DIY Fermentation Fun: Get DIY fermentation fun by making curd at home. Learn simple steps to turn milk into probiotic-rich delight, ensuring a fresh and delicious supply whenever you want it.

8. Protein rich energy: Find curd as a source of protein-rich energy that supports muscle health and provides lasting satiety. Learn how adding curd to your diet can contribute to your daily protein needs.

9. Ayurvedic Wisdom for Digestive Harmony: Explore the Ayurvedic wisdom surrounding curd and its role in promoting digestive harmony. Understand how curd aligns with the principles of Ayurveda, balancing doshas and supporting overall well-being.

10. Delicious healthy indulgence: Indulge in the delicious, healthy sides of curd. Whether it’s fruit, a smoothie base, or a savoury dish, you can taste how your recipes not only taste delicious but are a boon to your digestion and immunity.

Conclusion: Delicious curd boosts your well-being beyond its delicious taste with the power of culinary delight. To boost digestion, support the immune system, and provide a wealth of nutrients, choosing to buy tasty curd in tamilnadu is a versatile and delightful addition to your daily diet, ensuring a delicious path to improved health.

Find us inside Subiksha Foods at No 110 A, Bypass Road, Bethaniyapuram, Opp Babu Sharkar Marriage Mahal, Madurai — 625016, or call us at +91 80567 44906. You will be able to browse our website at https://subikshafoods.in/ for details.

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Must-Try  Local foods of Himachal pradesh

Planning Himachal Tour offers more than just breathtaking landscapes and serene beauty; it's a journey into a world of exquisite culinary delights. If you're planning a Himachal Itinerary, especially a Himachal Tour for 10 Days, make sure to indulge in the local cuisine, which is as mesmerizing as the state itself. Here's a guide to the must-try foods that will make your trip unforgettable:

Dhaam: A highlight of any Himachal Tour, Dhaam is a complete meal, essential in your Himachal Itinerary. This platter includes spicy red bean curry, rice, fried dal, and sweets, prepared by skilled 'Botis' chefs.

Madra: A staple in the Himachal Tour 5 Days experience, Madra from Chamba district is a delightful chickpea or vegetable dish, richly spiced with cardamom, cumin, and more. It's a perfect accompaniment to rice or chapatis.

Babru: Enhance your Himachal Itinerary with Babru, a stuffed bread that's a tastier cousin of North Indian kachoris. It's best enjoyed with tamarind chutney and is a must-try during your Himachal Tour.

Siddu: A unique offering in your Himachal Tour 5 Days plan, Siddu is a wheat flour bun filled with fat and steamed, often served with curry.

Bhey: A delightful dish for your Himachal Itinerary, Bhey is made from lotus stems and cooked with spices and gram flour. It's a great side dish with paranthas or rice.

Kullu Trout Fish: A seafood specialty for your Himachal Tour, the Kullu Trout Fish is marinated, pan-fried, and served with a tangy lemon-onion sauce.

Aktori: A special treat from Spiti Valley to include in your Himachal Tour 5 Days itinerary, Aktori is a pancake-like dish made from buckwheat, often topped with ghee or honey.

Chha Gosht: A must-have in your Himachal Itinerary, Chha Gosht is a flavorful mutton curry made with yogurt and gram flour gravy, spiced with Indian seasonings.

Tudkiya Bhath: A Himachal Tour isn't complete without trying Tudkiya Bhath, a local version of pulao, cooked with lentils, potatoes, and spices.

Kaale Channe ka Khatta: A tangy and spicy dish for your Himachal Tour 5 Days, made with black chickpeas and tamarind, often served with rice.

Chicken Anardana: Add a unique flavor to your Himachal Itinerary with Chicken Anardana, a chicken dish flavored with pomegranate seeds and spices.

Aloo Palda: A comforting potato dish in a yogurt-based gravy, perfect for a Himachal Tour, especially when paired with rice or roti.

Tibetan Thukpa: Reflecting the Tibetan influence, Thukpa is a noodle soup that's a nutritious addition to your Himachal Tour 5 Days plan.

Mittha: A sweet rice dish garnished with saffron and dry fruits, ideal for dessert lovers on a Himachal Tour.

Auriya Kaddu: A pumpkin stir-fry seasoned with spices and mustard oil, offering a unique taste experience in your Himachal Itinerary.

These culinary gems are integral to experiencing the essence of Himachal Pradesh. As you plan your Himachal Tour, especially a Himachal Tour for 5 Days, make sure to savor these flavors that capture the spirit of this magnificent region.

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Tamarind Ginger Chutney: All Your Puli Inji Questions Answered | Tocco

How do I make puli Inji or tamarind ginger chutney at home?

The making of Puli Inji is an art, where ingredients of different taste profiles are blended together and slow-cooked for some time, to arrive at a unique flavour. Puli Inji is simple and can be easily prepared at home if you have the patience to make it to the right consistency. Preparation includes peeling and chopping the ginger to fine pieces. Soak the tamarind pulp in warm water for about 15-20 minutes to soften it. Once softened, extract the tamarind juice and discard any solids. Getting into the making, firstly, heat the oil in a pan over medium heat.  but you can use any cooking oil of your choice, although it is preferred to use coconut oil or sesame oil for authentic taste. Add mustard seeds and fenugreek seeds to the hot oil. Let them splutter. Add the dried red chilies and sauté it for a minute or until they become aromatic. Add the chopped ginger to the pan and sauté it on medium-low heat until it becomes golden brown and slightly crispy. This can take about 15-20 minutes. Add turmeric powder and curry leaves to the ginger. Sauté for another couple of minutes. Mix the tamarind pulp extract with a little water to make it a smooth paste. Add this tamarind paste to the pan. Add the grated jaggery and salt to the pan as well. Mix everything well. Reduce the heat to low and let the mixture simmer. Cook for about 10-15 minutes, stirring occasionally, until the Puli Inji thickens, and the raw tamarind flavour disappears. Once the Puli Inji reaches the desired consistency and taste, remove it from the heat and let it cool. It will thicken further as it cools down. Once completely cooled, transfer it to an airtight container.

What are the key ingredients in puli Inji?

The key ingredients are ginger, tamarind, and jaggery. The adjustments to the amount used for preparing Puli Inji brings variations to the dish. 

Is puli inji sweet or sour?

The typical taste of Puli Inji is a mix of sweet, tangy and spicy. It’s a blend of all three that each flavour pops up when it lingers in the mouth. In some parts of the state, ginger is used more and it creates a more spice dominance. 

Can I store puli Inji for a long time?

When stored in an airtight container and handled properly, it can stay for 2-3 weeks when kept at room temperature, and if refrigerated can stay for a few months. 

What are the different variations of Inji puli recipe?

While the core ingredients being tamarind, jaggery and ginger will remain, slight adjustments to the amount used as well as some additional ingredients results in variations to the dish in different regions. For example towards the southern part of Kerala, there will be a dominance for ginger that you get to bite the pieces which gives a spice aftertaste. Here, they call it Inji curry where ginger is predominant. However towards the northern side of Kerala, the ingredients are blended to a paste which makes and gives each flavour equal prominence, and calls the dish Puli Inji. 

Can I use Inji puli as a condiment for other dishes?

Puli Inji is a versatile condiment that pairs well with a variety of Indian dishes. Its sweet, tangy, and spicy notes can complement both vegetarian and non-vegetarian meals. Puli Inji is a classic accompaniment for steamed rice in South Indian meals. A simple combination of rice and Puli Inji can be incredibly satisfying. It can also be served as a side dish with dosa and idli. The tangy and spicy flavours of Puli Inji enhance the taste of dosa and idli. Some people like to have Puli Inji alongside biryani or pulao to add a contrasting sweet and tangy flavour. Most restaurants in the malabar/northern side of Kerala serve Puli Inji with your Biriyani. Not just the rice dishes, but even with chapati or roti it can be a great side dish, especially during the days when you are too lazy to cook. Apart from some of the mainstream combinations, a few other ideas to try are using Puli Inji as a dipping sauce for snacks like pakoras, bhajis, or vadas. Or even air fried or baked crisps and crackles. When you make your sandwiches next, try adding a layer of Puli Inji to it or use in wraps to give them a unique sweet and tangy kick. It can also be used as a dressing for salads, especially those with roasted vegetables or grains. Drizzle Puli Inji over grilled or roasted vegetables to add a burst of flavour. You can also drizzle it over the Indian chaats. 

Is puli inji a traditional Kerala recipe?

While it's challenging to pinpoint the exact date of Puli Inji's origin, Puli Inji is closely associated with Kerala's culinary heritage, and it is an integral part of the state's traditional cuisine. Over time, various regions and communities within Kerala have developed their own variations of Puli Inji, adding unique twists and flavours to the condiment. ‘Puli’ means tangy and ‘inji’ means ginger, in Malayalam, representing the two important ingredients in the dish. 

Are there any health benefits associated with puli Inji?

The ingredients used to prepare Puli Inji comes with its own health benefits and together as a blend it’s a great source of nutrients. Ginger is well-known for its digestive properties and can help alleviate indigestion, bloating, and nausea. It also possesses anti-inflammatory properties, which may help reduce inflammation in the body and alleviate symptoms of inflammatory conditions. Ginger as well as tamarind contain antioxidants that can help neutralize harmful free radicals in the body, potentially reducing oxidative stress. Tamarind is a good source of vitamin C, which is important for the immune system, skin health, and wound healing. The tangy and spicy flavours of Puli Inji can stimulate the appetite and make meals more enjoyable, which may be particularly beneficial for individuals with reduced appetite. It's important to note that while Puli Inji contains potentially beneficial ingredients, it is typically consumed in small quantities as a condiment or side dish rather than in large amounts. 

How do I serve Puli Inji with meals?

Puli Inji is a condiment rather than a curry, so it’s not served in large quantities with meals, instead a dash on the side. It is the fourth condiment served during Sadhya, the vegetarian feast served in banana leaf in Kerala, after salt, banana chips and sharkara varatti.

[flavourdelight]

UTTRAKHAND FAMOUS DISH

Uttarakhand, nestled in the Himalayan region of India, is not only renowned for its breathtaking landscapes but also for its rich culinary heritage. The traditional cuisine of Uttarakhand reflects the state's cultural diversity and the use of locally sourced ingredients. Here are the top 10 dishes that showcase the unique flavors of Uttarakhand:

Aloo Ke Gutke:

Aloo Ke Gutke is a popular dish in Uttarakhand made with boiled potatoes sautéed in mustard oil and flavored with a blend of local spices such as cumin, coriander, and turmeric. The dish is a perfect amalgamation of simplicity and bold flavors.

Gahat Ki Dal:

Gahat Ki Dal, also known as Kulath Ki Dal, is a nutritious lentil preparation made from horse gram. It is seasoned with local spices and often served with rice or chapatis. This protein-rich dish is not only delicious but also provides essential nutrients.

Bhatt Ki Churdkani:

Bhatt Ki Churdkani is a unique curry made from black soybeans. The beans are soaked overnight and then cooked with various spices to create a flavorful and hearty dish. It is often enjoyed with rice or chapatis.

Arsa:

Arsa is a traditional sweet dish from Uttarakhand, prepared during festivals and special occasions. It is made by deep-frying a mixture of rice, jaggery, and ghee, resulting in a sweet and crispy delicacy.

Chainsoo:

Chainsoo is a delectable dal preparation made from black gram. It is seasoned with a tempering of mustard seeds, asafoetida, and red chilies, giving it a distinct flavor. Chainsoo is commonly served with rice or rotis.

Kafuli:

Kafuli is a leafy green preparation, often made with spinach or fenugreek leaves. The greens are cooked in buttermilk and flavored with local spices, creating a wholesome and nutritious dish. It is typically enjoyed with steamed rice.

Phaanu:

Phaanu is a traditional slow-cooked dal made with a mix of lentils. The unique feature of Phaanu is the slow cooking process, which imparts a rich flavor to the dish. It is commonly served with rice and sometimes accompanied by a green leafy vegetable.

Bhang Ki Chutney:

Bhang Ki Chutney is a tangy and spicy chutney made from hemp seeds. It adds a distinctive flavor to the meal and is often served as a side dish with traditional Garhwali meals.

Aloo Ke Gutke:

Aloo Ke Gutke is a popular dish in Uttarakhand made with boiled potatoes sautéed in mustard oil and flavored with a blend of local spices such as cumin, coriander, and turmeric. The dish is a perfect amalgamation of simplicity and bold flavors.

Bal Mithai:

Bal Mithai is a famous sweet from Almora in Uttarakhand. It is made by cooking khoya (reduced milk) and sugar, which is then shaped into bite-sized pieces and coated with white sugar balls. Bal Mithai has a unique texture and is a must-try for those with a sweet tooth.

These dishes represent the diverse and flavorful culinary heritage of Uttarakhand, offering a taste of the region's culture and traditions. Whether you're a fan of spicy curries, wholesome dals, or sweet treats, Uttarakhand's cuisine has something to offer for every palate.

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10 Delectable Desi Ghee Recipes to Elevate Your Cooking

Introduction to Desi Ghee in Cooking

Cooking with love involves not just the choice of ingredients but also the techniques and flavors that make each dish special. One such ingredient that adds a touch of love to any recipe is desi ghee. Let's explore the culinary magic that desi ghee brings to the kitchen and delve into ten irresistible recipes that will make your taste buds dance with joy.

Nutritional Benefits of Desi Ghee

Before we embark on our culinary journey, it's essential to understand why desi ghee is a star in the kitchen. Apart from its rich, nutty flavor, desi ghee boasts nutritional benefits that add a wholesome touch to your meals. With a high smoke point and a good balance of saturated fats, it's a great source of energy and imparts a unique taste to dishes.

Recipe 1: Ghee Roasted Vegetables

For a healthy and flavorful start, try ghee-roasted vegetables. The process of roasting enhances the natural sweetness of vegetables, and the addition of desi ghee brings a rich, savory note to the dish. Choose a colorful medley of vegetables, toss them in melted desi ghee, and roast until they are tender and caramelized.

Recipe 2: Ghee-infused Spiced Rice

Elevate your rice game with a ghee-infused spiced rice recipe. The aroma of desi ghee combined with aromatic spices creates a bed of flavorful rice that pairs well with a variety of main courses. It's a simple yet irresistible addition to your meal repertoire.

Recipe 3: Ghee-laden Golden Turmeric Milk

Experience comfort in a cup with ghee-laden golden turmeric milk. Warm milk, infused with the goodness of desi ghee and turmeric, not only soothes but also provides a wholesome dose of antioxidants and anti-inflammatory properties.

Recipe 4: Ghee-Enhanced Whole Wheat Chapatis

Make your meals extra special with whole wheat chapatis enhanced with the richness of desi ghee. The process of incorporating ghee into the dough results in soft, flavorful chapatis that complement a variety of curries and side dishes.

Recipe 5: Ghee-Buttered Garlic Naan

Take your bread game to the next level with ghee-buttered garlic naan. The combination of garlic, butter, and desi ghee creates a heavenly naan that is perfect for mopping up flavorful curries or enjoying on its own.

Recipe 6: Ghee-Tossed Quinoa Salad

For a healthy and nutritious salad, try a ghee-tossed quinoa salad. The nutty flavor of desi ghee complements the earthy tones of quinoa, creating a satisfying and wholesome dish packed with protein and essential nutrients.

Recipe 7: Ghee-Infused Masala Chai

Upgrade your tea time with a cup of ghee-infused masala chai. The warmth of aromatic spices combined with the richness of desi ghee creates a delightful beverage that is both comforting and invigorating.

Recipe 8: Ghee-Marinated Grilled Chicken

Impress your guests with ghee-marinated grilled chicken. The marinade, featuring desi ghee and a blend of spices, infuses the chicken with flavor and ensures a juicy, succulent result on the grill.

Recipe 9: Ghee-Drizzled Sweet Potato Mash

Transform the humble sweet potato into a gourmet delight with a ghee-drizzled sweet potato mash. The natural sweetness of the potatoes combined with the richness of desi ghee creates a side dish that is both indulgent and nutritious.

Recipe 10: Ghee-Caramelized Apple Pie

End your culinary journey on a sweet note with a ghee-caramelized apple pie. The caramelization of apples in desi ghee adds a depth of flavor to the classic dessert, making it a delightful treat for any occasion.

Versatility of Desi Ghee in Culinary Creations

The beauty of desi ghee lies in its versatility. From savory to sweet, desi ghee seamlessly integrates into various cuisines, enhancing the taste and texture of dishes. Whether you're sautéing vegetables, baking desserts, or simply spreading it on bread, desi ghee adds a touch of love to every bite.

Tips for Cooking with Desi Ghee

As you embark on your culinary adventure with desi ghee, here are some tips to make the most of this delightful ingredient:

- Use desi ghee in moderation for a balanced and flavorful result.

- Experiment with different spices and herbs to complement the nutty notes of desi ghee.

- Choose high-quality desi ghee for the best flavor and nutritional benefits.

- Store desi ghee in a cool, dark place to preserve its freshness.

FAQs

Is desi ghee suitable for a vegetarian diet?

Yes, desi ghee is often considered vegetarian as it is made from butter and does not contain meat.

Can I use desi ghee for baking?

Absolutely! Desi ghee adds a rich flavor to baked goods and can be a delightful substitute for other fats.

Does cooking with desi ghee make dishes too oily?

No, when used in moderation, desi ghee enhances the flavor without making dishes overly oily.

Can I use desi ghee for deep-frying?

Yes, desi ghee has a high smoke point, making it suitable for deep-frying. However, moderation is key.

Is desi ghee lactose-free?

Desi ghee is often well-tolerated by those with lactose intolerance as the milk solids are removed during the clarification process.

Conclusion

Cooking with love is an art, and desi ghee is a masterpiece ingredient that brings warmth and richness to every dish. From savory to sweet, the recipes explored here showcase the diverse and irresistible ways desi ghee can elevate your culinary creations. Embrace the joy of cooking with love, and let desi ghee be your secret ingredient for unforgettable meals.

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Veg Frankie Recipe

The streets of Kolkata are where this popular Indian street food originated. it is also known by various names like, kati roll, frankie food, frankie recipe or Veg Frankie Recipe. basically salted vegetables are wrapped with chapatti or wrap bread or to which pureed tomatoes and green chutney are added to enhance the taste.

Kathi Kebab was the traditional name for the Frankie dish, and was usually made with layers of paratha. however, there are now many frankie recipe variations, especially as street food.

paneer frankie, in which i added grated paneer and other vegetables, is a recipe i have already shared. I also made paneer kathi roll from the left over chapati. anyway in this recipe i use multi grain wrap which makes it more doughy than regular flour rolls.The Veg Frankie Recipe also has grated paneer, but most of the ingredients are mashed potatoes and capsicum. in addition, other vegetables like green peas, carrots and even mushrooms can also be added. in any case, i have kept it simple with just potatoes and capsicum.

furthermore, some important hints and recommendations for the ideal vegetarian fry recipe. first and foremost, considering that the boiled and mashed potatoes have immense moisture content, add breadcrumbs to mix it. If you are not able to give the shape of a cylinder to the fried vegetables, then only you should add breadcrumbs. in addition, i have used multigrain envelopes as per this recipe. however, leftover parathas, rotis and chapatis can also be used. lastly, if you like spicy veg frankie then you can serve tomato sauce with schezwan sauce over roti, wrap or paratha.

Ingredients for Veg Frankie Recipe:-

For Potato Stuffing-

2 tsp oil

½ capsicum, thinly sliced

2 potatoes, boiled and mashed

¾ cup paneer cubes

1 tsp Kashmiri red chili powder

½ tsp garam masala powder

½ tsp chaat masala

salt to taste

Other ingredients-

2 tsp butter

3 chapatis or wraps

6 tsp tomato sauce

½ cup lettuce, finely chopped

1 carrot cut into strips

½ onion, cut into rings

3 tsp green chutney

Method to make Veg Frankie Recipe:-

1. To make Veg Frankie, first we have to prepare the stuffing.

2. So to prepare the staffing we will need some ingredients. So keep it together beforehand.

3. Now we have to take a pan to make the staffing. Pour oil in a pan and heat the oil.

4. Now fry the capsicum in hot oil while stirring for 3 minutes.

5. Now after this we have to add mashed potatoes in it.

6. After this, paneer pieces have to be put in it. The spices have to be added after adding the paneer pieces.

7. If you do not have paneer then you can skip paneer.

8. Now add chili powder, garam masala powder, chaat masala and salt as per taste.

9. Now all the spices have to be mixed with the potatoes, it has to be confirmed by tasting it once.

10. The spices have mixed well or the taste of the spices is well in the whole potato.

11. Now your staffing is ready. Keep the stuffing aside to cool down.

12. Now when the stuffing gets cold, apply oil on your hands.

13. Now take some stuffing and make a cylindrical roll and keep it.

14. In the same way, all the rolls have to be made and kept and oil must be applied with hands, otherwise potatoes will be fried with hands.

Make Veg Frankie-

15. To make Veg Frankie, we have to take a griddle and apply butter on the griddle.

16. Now roast the remaining roti or wraps till they are hot.

17. Roast the roti or wraps with butter on both the sides.

18. Now place the roti or wraps in a plate and spread tomato sauce on one side like a sandwich.

19. Now at the center point of the wraps, carrot stick and onion rings are to be placed.

20. Now the roll of prepared stuffing has to be kept on top of it and now green chutney has to be applied.

21. Now the wraps have to be flipped from top to bottom.

22. Now slowly fold the wraps giving the look of a roll.

23. Now hold the roll tightly and wrap it in silver foil on half of the bottom end.

24. Due to which the roll does not open. Now your Veg Frankie recipe is ready.

25. You can enjoy it with any chutney or without chutney.

26. So make a veg frankie recipe from the leftover roti once and eat it.

For more information visit the link: https://cookingkhajana.in/veg-frankie-recipe/

[world-store]

Brinjal Chutney | Easy Vankaya Chutney » Dassana's Veg Recipes

Brinjal chutney recipe with step by step pics. This is a simple and easy chutney variety made with aubergines or brinjals (baingan or vankaya), onions and spices. With minimal ingredients, it is also a super quick chutney to make, is gluten free as well as vegan friendly too. You can’t really miss trying this one!

Brinjal is also known as baingan or kathirikai or vangi or vankaya in other regional Indian languages. Here’s a very easy chutney recipe that I make with baingan. It is best to use the large variety of dark purple colored brinjal to make this recipe. The preparation of baingan chutney is similar to Baingan Bharta, but fewer spices and herbs are used in this chutney. The main flavoring spice in this rustic dish is ajwain or carom seeds. The flavors of carom seeds accompany the smokiness of the fire roasted aubergine very well. The spice level is also minimum in this chutney. If you wish, you can increase the quantity of red chili powder or use the hot variety of red chili powder to make this chutney more spicy. This smoky mushy dish serves very well as a side dish with chapatis and also with dal-rice. You can also have this vankaya chutney as a dip with pakoras or fritters or tikki. Step-by-Step Guide

How to make Brinjal Chutney

Roasting brinjal 1. Rinse the brinjal (baingan) first in fresh water. Then place it on the stove top.

2. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Slid a knife in the center and it should pierce easily without any resistance.

3. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.

Making brinjal chutney 4. Then peel off the skin and finely chop the roasted brinjal. Keep aside.

5. Heat oil in a frying pan. First add the ajwain (carom seeds) and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. I used sunflower oil, but the recipe can also be made with olive oil.

6. Add the Kashmiri red chili powder and stir. I added ¼ teaspoon Kashmiri red chili powder which does not make this chutney spicy. For a more spicy taste, you can easily add up to ½ teaspoon of Kashmiri red chili powder or also more as per your taste. You can also use green chilies instead of red chili powder.

7. Add the mashed brinjal and salt as required. Stir very well.

8. Saute for 5 to 6 minutes on a low heat.

9. Serve brinjal chutney plain or garnished with coriander leaves or parsley leaves. You can also add ½ teaspoon oil just before serving. This chutney will go well with snacks like aloo pakora, falafel, onion pakora etc.

If you are looking for more Chutney recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Brinjal Chutney

By Dassana Amit Brinjal chutney is a simple, quick and easy chutney made with aubergine, onions and a few spices. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Cook ModePrevent your screen from going dark while making the recipe roasting brinjalRinse the baingan (brinjal) first. Then place it on the stove top. Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Prick with a knife and it should pierce easily without any resistance. Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool. Then peel off the skin and finely chop the roasted brinjal. Keep aside. Heat oil. First add the ajwain seeds and fry for some seconds till the oil become aromatic. Then add the onions, ginger-garlic paste and saute till the onions become translucent. Add the kashmiri red chili powder and stir. Add the chopped brinjal and salt as required. Saute for 5 to 6 minutes on a low flame. Switch off the flame and then while serving brinjal chutney garnish with some chopped coriander leaves or fresh parsley. - Use a large variety of dark purple color brinjal. - The red chili powder can be added less or more according to your taste preferences. Instead of red chili powder you can also use green chilies. Nutrition Facts Brinjal Chutney Amount Per Serving Calories 126 Calories from Fat 63 % Daily Value* Fat 7g11%Sodium 1172mg51%Potassium 524mg15%Carbohydrates 14g5%Fiber 7g29%Sugar 8g9%Protein 2g4% Vitamin A 125IU3%Vitamin C 5mg6%Calcium 21mg2%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet. Like what you see? Stay up to date with new recipes and ideas. This Brinjal Chutney post from the archives first published on June 2015 has been republished and updated on January 2023. Read the full article

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Top 10 Indian Food With Low Calories

Table of content

Introduction 

Indian food with low calories

Top 10 Indian food with low calories

Dhokla 

Poha

Bhel

Sabudana khichdi

Lentil veggies soup

Upma 

Cauliflower and Oats Tikki

Hara Bhara Kebabs

Cucumber raita

Ragi dosa

Conclusion

Introduction

Indian cuisine has the creamiest, richest, and most favourable delicacies. The cuisine has a lot of variety in types of Indian food. It can be a daunting task to find out Indian food with low calories from the Indian cuisines. Almost every state of India has its cuisine on the list of types of Indian food. Therefore, Indian cuisines are vast and have a lot of variety. The diversity in Indian cuisine is due to the diversity in the country. Furthermore, in India, the major distinctions are between south Indian and north Indian cuisine. However, to help our health-conscious people we have listed the top 10 Indian foods with low calories.

Corriander leaf is a place where the health of the customer is of utmost importance. Therefore, the food is prepared with complete hygiene. The oil used in cooking is of high quality. Corriander leaf is a place where you can find a large variety of food.

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Indian food with low calories

Although, Indian cuisines are famous for their deep fried food. However, the cuisines also have a house for low calorie food. The low calorie food is as appetizing as the deep-fried ones.

Indian food not only involves spicy, greasy, and indulgent. We don’t take into notice our everyday foods like dal, raita, and chapati which are some of the healthiest foods one can opt for. A person who is on a weight loss diet needs to keep his calories in check. Although, before being on a low-calorie diet you should be aware that calories are not bad. Caloric units measure the energy you get from food. A low calories diet gives about 800-1500 calories per day. The calorie requirement of a person differs based on the person’s profession, height, and weight. Hence, you should understand that each and every person has different calorie requirements.

Furthermore, nutrient-dense foods should be part of your low-calorie diet. Make sure your diet has enough fiber, lean protein, and good fats. Furthermore, it is completely fine to treat yourself with high-calorie treats once in a while.

However, it is not enough to follow a diet. You should make sure that the food you are eating should be prepared with hygiene. We at Corriander Leaf offer a wide range of customizable services. We believe that the way to our customer’s hearts is not just through their stomach. It is through their soul. So, we make sure that our services become the soul of each and every event irrespective of how big or small they are.

Top 10 Indian Food With Low Calories

We have made a list in which the Indian food with low calories is listed in such a way that they aren’t just for your diet but brim with diverse flavours we all long for.

Dhokla

The dish is part of Gujarati cuisine. It is a snack. As we all know that snacking comes so naturally to us as Indians. Therefore, Indian cuisine has some of the best starters and snacks. Dhokla rules hearts across the world. A combination of beans, yoghurt, baking powder, semolina, and lime juice makes the dish.

The taste of the dhokla is a bit savoury and sweet. Yellow in colour, it is soft and fluffy. However, along with being a snack, dhokla can be eaten as a side dish, as the main course, and even as a breakfast. 

Furthermore, dhokla calories per piece are 152 on average. A piece of dhokla on average has about carbohydrates- 48 grams of, sugar-8 grams of, magnesium- 4% of daily value, calcium- 4% of the daily value, phosphorus- 2% of the daily value, and potassium- 15% of the daily value.

Poha

In case, looking for a low calorie breakfast Indian cuisine will surprise you. Indian cuisine has tons of low calorie breakfast options that are quite appetizing. However, among the types of Indian food, the North and South Indian delicacies dominate but poha is a West Indian delight. It is a great option for breakfast, It brings so many flavors to the table, and yet it is low calorie. Beaten rice is the base of the dish. Chopped vegetables, peanuts, and some rai can be added to add some flavors.

Furthermore, one plate of poha gives about 180 calories. One plate of poha has 100 calories of carbohydrates, 71 calories of fat, and 9 calories of protein. 

Bhel 

Another snack of Indian cuisine. Street food in India is famous for its spicy nature however, bhel is a fast food snack with low calories. Bhel made up of puffed rice combined with chopped vegetables like onion, tomato, cucumber, plain coriander, and freshly grounded spices is perfect for the health conscious. Bhel is tangy, flavorful as well as nutrient-rich, and very low on calories. 

Sabudana Khichdi 

Sabudana khichdi is the most celebrated dish during festivals like Navratri. It is a no-hassle dish and is packed with nourishing goodness. The sabudana khichdi is made with a blend of succulent tapioca pearls that are dunken in it, herbs, peanuts, and spices. 

Use a bit of ghee to make the dish more filling. It helps you from craving food quickly. Low-calorie content, a fulfilling trait, and simple ingredients make this recipe ideal for healthy weight loss.

As sabudana khichdi serves a complete meal. Sabudana khichdi gives 655 calories per serving. Proteins account for 39 calories, carbohydrates comprise 344 calories, and fat for 288 calories.  

Lentil veggies soup

The dinner options in the Indian cuisines have irresistible curries and luscious delicacies, hence it is a heavy dinner meal. However, if you are looking for a healthy, low-calorie meal for your dinner. Then the veggie soup is the perfect meal for you.

The recipe for the soup is very simple and very easy to prepare. 

Pressure cook the lentils like black gram, spinach, carrots, and green chili. Now, blend the mixture to a soup-like texture. Next, add some spices like turmeric, salt, and black pepper according to the taste. Cook for about a few minutes. And your bowl of protein-filled, nutrient-dense soup is ready. Moreover, there is no need to use any thickening agent like all-purpose flour or corn flour because the lentils make the soup silky smooth. 

The lentil veggies soup per serving gives 194 calories. Which carbohydrates- 34 grams, fiber-7 grams, protein-13 grams, and sodium-231 grams.

Upma

Upma is a famous dish in south Indian cuisine. Primarily, upma is made up of semolina which is cooked and roasted with pantry staples such as carrots, peppers, varied lentils, roasted nuts, and onions. Furthermore, add some mild spices. However, in place of semolina oats can also be used in the upma. Moreover, it will enhance the nutritional value of this healthy and low-calorie snack.

Furthermore, upma gives 209 calories per 100 grams. There are approximately 3grams of fiber, 71 grams of carbohydrates, 12 grams of protein, 1gram of fat, and minerals like potassium, calcium, and phosphorus.   

Ingredients of Rava Upma-5 gram Mustard seeds, 2-gram Black gram dal, 250 Gram Semolina, 2 gram Bengal gram dal, 100 gram Onions, 5-gram Green chilies, 25-gram Cashew nuts, 2 gram Curry leaves salt, 650 ml Water, 75 gram Ghee. For Garnishing: Coconut, Coriander leaves

Instructions: Boil the water. Next, slice the onions and cut the chilies. Heat a pan with ghee in it. Add the dals and saute until golden. Next, add mustard. Now, add onions, cashew nuts, curry leaves, and green chilies. Add boiling water. Keep stirring with salt. The upma is cooked when the moisture absorbs. Finally, mix the upma and garnish it with coriander leaves and grated coconut.

Cauliflower and Oats Tikki

Although, tikkas are made by mixing spiced mashed potatoes with an array of tangy ingredients. Shape the potatoes into a disc. Next, deep-fry the potatoes until they become crispy. This recipe sounds appetizing and the calorie count can catch you off guard.

However, this dish is a low-calorie and tempting alternative to this aloo tikkis. The cauliflower and oats tikkis are packed with the goodness of fiber-enriched oats and cauliflower. Moreover, the snack is rich in antioxidants and vitamins owing to all the veggies that go into preparing the Tikki.

Furthermore, the calories of a dish per Tikki are 25 calories. This includes carbohydrates-2.7 grams, protein-0.8 grams, fiber-0.8 grams, and fats- 1.2 grams.

Hara Bhara Kebabs

The hara bhara kebabs are a great option for a low-calorie dinner. These kebabs are a solid punch in terms of their nutritional quotient. 

The recipe is quite simple. Blend boiled sweet potatoes, spinach, capsicum,  capsicum, green peas, mint, and cilantro to a puree-like consistency.

Mix these ingredients with the oats for binding. Next, add spices then roll into flat balls. Now, cook on the lightly oiled skillet. The hard bhara kebabs are rich in magnesium and vitamin E and great for boosting the immune system. It has been shown that Carotenoids in sweet potatoes lower the risk of cancer and reduce levels of bad LDL cholesterol.

Furthermore, the calorie per Hara bhara kebab is 45 calories. This includes fiber-1.8 grams, carbohydrates- 6.6 grams, protein- 2.4 grams, and fat- 0.9 grams. 

Cucumber Raita

The cucumber raita is a flavoursome and quick complement to dinner or lunch. The recipe for cucumber raita is very simple and hence, it is very easy to prepare. Mix some curd with spices like curry leaf powder, salt, mint powder, roasted cumin, and a little green chilli paste. Now, add some water and grated cucumber to the raita. The cucumber raita is a low-calories dish. Moreover, it is rich in calcium and protein. The chopped veggies can replace the cucumber.

Furthermore, the cucumber raita per serving gives 40 calories per serving. It includes protein- 3.7 grams, carbohydrates-5.9 grams, fiber-0.9 grams, and fat- 0.1 grams.

Ragi Dosa 

Ragi dosa is a part of South Indian cuisine. The desi eaters everywhere love the dish. Ragi dosa is not a traditional dish. Moreover, many people did not know about the dish a few decades ago. It is health awareness that led to the invention of the age dosa. The consumption of ragi regularly in small quantities can boost our iron and calcium levels. The main constituent of the dosa is ragi rather than rice, unlike the traditional dosa. The batter of the dosa is a mixture of rice flour, water, spices, and ragi flour. Use coriander and onion to enhance the taste. Next, cook the dosa in a pan. You can serve the dish with sambar or chutney. The ragi dosa is a great option for a low-calorie meal. Moreover, most of the fats are unsaturated which makes it even healthier. 

Furthermore, the ragi dosa gives 133 calories per dosa. It includes carbohydrates-18.1 grams, fibre- 3 grams, protein-3.2 grams, and fat- 5.4 grams.

Read This – Types of Indian Food With Low Calories

Conclusion

Although, Indian cuisines are famous for their fried and spicy dishes but yet there are a lot of healthy options available. We discussed different types of Indian food with low calories that can be a healthy option for your dinner, breakfast, snacks, etc. All the dishes listed here in the blog are low-calorie and health-conscious people can completely count on them. Moreover, along with being healthy Indian food never misses out on bringing flavors to the table. The dishes on the list along with being healthy are tasty too. Hence, you don’t have to give up the tasty flavors and yet follow a healthy diet. However, oats idli, moong dal cheela, green pea pancake, cod curry, and many more are dishes that are a part of low calories Indian food.

Corriander leaf is a place where hygiene is considered to be important. It is the top priority of the restaurant. At Corriander Leaf we are committed to providing excellent service to all of our guests, no matter the occasion. Just in case,  you are planning a large event or an intimate dinner party, our team of professionals is here to cater to your every need.

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10 Side Dish For Chapati | Gravy Varieties For Chapati | Curry For Chapati | Kurma For Chapatti

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This Girl Lost 51 Kilos In Just 6 Months And Became A Model! Her Transformation Is Jaw-dropping!

Losing weight is not an easy task but it is not made any easier when you have people constantly commenting on how you look or remind you of your size. Something similar happened with 22-year-old Joanna, who battled with body-shaming throughout her childhood. With dedicated efforts and strong willpower, she not only shed all of the weight in just 6 months but also became a model.

Read her story to know how she did it. 

Name: Joanna Joseph Occupation: Student/Model/ Actress. Age: 22 years Height: 180 cms Highest weight recorded: 104 kgs Weight lost: 51 kgs The duration took me to lose weight: 6 months

The turning point: Since I was overweight I got a lot of hate from my family and friends. I was only 15-year-old but all the bullying got to me and I decided to change my lifestyle for good. That is when I started leading a healthy lifestyle and included exercising in my routine.

My breakfast: A cup of orange juice, some fruits, and two slices of wholemeal bread with butter.

My lunch: I have a portion of brown rice with healthy side dishes like steamed chicken, fish, eggs, tofu, and salad.

My dinner: I eat my dinner at the latest by 7 pm. I usually have one chapati with some curry and vegetables. I make sure to drink a cup of green tea with my dinner.

Pre-workout meal: I have a whole pot of steamed vegetables along with chicken and fish.

Post-workout meal: I eat something light with a cup of green tea.

I indulge in: I enjoy eating frozen yogurt as it is my absolute favorite dish. I also love cakes and pasta. I eat everything that I feel like without any regrets because I know I’m going to work out more the following day.

My workout: I have majorly worked out at home to lose all the extra kilos. My workout routine is as follows: I bought two dumbbells of 5 kilos each and a gym mat. Then I downloaded workout applications on my phone and followed the given timing/sets and reps. I also went jogging for two hours every day in the evening.

Low calories recipes I swear by: I vouch on quinoa with steamed chicken/ steamed fish and boiled vegetables. I also enjoy having plain yogurt mixed with fruits and granola, a cup of brown rice, and subway sandwiches minus the sauce.

Fitness secrets I unveiled: Eat your dinner before 7 pm, so your body has enough time to digest the food before you hit the sheets. I have also realized that green tea works wonders in keeping the metabolism running. I make sure to drink plenty of water to keep myself hydrated.

How do I stay motivated? Whenever I feel a little demotivated, I think about all the comments and taunts that people showered on me and I aim to prove them wrong. I always strive to make myself a better person than before.

How do you ensure you don’t lose your focus? I think willpower is important if you need to achieve anything. We are humans and we tend to go off track at times which is why we need people by our side to remind us of our purpose in life. At the same time, you have to be strong-willed and determined to achieve your goal.

What is the most difficult part of being overweight? In addition to people bullying and taunting you, I feel that being overweight makes you lazier as you don’t have the drive to do anything. I also had problems with my menstruation cycle because of all the additional weight. Even running or climbing up the stairs became a huge task for me as I ended up feeling really breathless.

What shape do you see yourself being 10 years down the line? I see myself as a healthy and happy person even after 10 years.

What are the lifestyle changes you made? I started working out more, eating healthy, keeping positive and like-minded people around me. When I entered the modeling industry, I became a lot more confident with my body, the stretch marks, and even the excess skin. In fact, my modeling career helped me to love myself more.

What was the lowest point for you? The worst part about being overweight was definitely the fact that everyone kept telling me how I would never be happy because of my weight and my size. There were times when I almost gave up but my dad helped me to keep going on.

Things did not become any easier after losing weight as people kept commenting that I took drugs to lose weight or got plastic surgery done. I was really heartbroken but I eventually learned to let it all go.

Lessons learned from weight loss: Everything is possible if you put your mind and soul to it. Nothing beats the joy that comes after working hard and achieving your goal. You might have a lot of stretch marks or even loose skin at times, but you should be proud of it. You are a tiger who just earned his stripes, so you might as well flaunt it.

      ⬇️ DISCOVER MY WEIGHT LOSS SECRET HERE ⬇️

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Step by step instructions to MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR

 Home/Basics Of Indian Cooking/How to Make Chapati Dough (Roti Dough) in a Food Processor

Instructions to MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR

I have been utilizing my Kitchenaid stand blender for making roti batter several years at this point and would contend that getting one only for this is presumably great. One of my most un-most loved exercises in the kitchen is making chapati batter without any preparation and at any rate, I am in support of innovation taking over to simplify our lives. As of late, I did a survey on my Facebook Page to perceive people's opinion about a food processor and whether I truly required one. A mind-boggling number of 'ayes' later, I am currently a couple hundred dollars less fortunate and more extravagant by one Magimix.

The survey of the food processor itself is for one more post yet today how about we see how to make chapati batter in a food processor.Everyone have this query, Do we want anything best to make it simple and easier? Yes, ofcourse you want the Best Food Processors to make your work much easier. Nervous, where to pick,..! No issues here is the top list of food processors in India with much more awaited and handled things everyone wanted for!

Home/Basics Of Indian Cooking/How to Make Chapati Dough (Roti Dough) in a Food Processor

Step by step instructions to MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR

I have been utilizing my Kitchenaid stand blender for making roti mixture a few years at this point and would contend that getting one only for this is most likely awesome. One of my most un-most loved exercises in the kitchen is making chapati mixture without any preparation and in any case, I am in support of innovation taking over to simplify our lives. As of late, I did a survey on my Facebook Page to perceive people's opinion about a food processor and whether I truly required one. A staggering number of 'ayes' later, I am presently two or three hundred dollars more unfortunate and more extravagant by one Magimix. The survey of the food processor itself is for one more post however today how about we see how to make chapati batter in a food processor.

Instructions to make roti batter in food processor

A couple of things before we start:

It's critical to have an amazing sufficient engine to have the option to work mixture since it's a 'difficult undertaking' for a machine. Ensure you check producer's manual to ensure in the event that you can make mixture in your food processor

Keep all fixings prepared before you start

I for the most part add a smidgen more water to the batter than required, for smoother working, and afterward dust more flour and finish the last manipulate by hand

Instructions to MAKE CHAPATI DOUGH IN FOOD PROCESSOR

Planning time: 10 minutes

Makes sufficient mixture for 7 chapatis

Fixings:

1.5 cups of atta/Indian entire wheat flour

~ 1/3 cup of water

1/2 tsp of salt (or to taste)

2 tsp of oil, ghee, or margarine

Guidelines:

1. Ensure your food processor accompanies a mixture cutting edge. It will have obtuse edges however will look equivalent to your customary cleaving edge.

2. Add the atta + salt to the biggest bowl in your processor (on the off chance that it accompanies numerous dishes – mine has three).

3. Close the top and start the machine. In the event that there are speed settings, start at the most minimal speed to ensure the salt is blended appropriately with the flour. With the machine running, add water in a sluggish stream through the opening on the top. Change water as per the amount you need. This relies upon the flour quality, consistency, dampness where you live, and so forth

You will begin to see the batter shaping gradually as you add water. Stop and go so you can handle the batter consistency. It's not difficult to add more water so be cautious! And not only these you need can even pick any of best home appliances in India to make an soft an pure kind of dough which is quite interesting while exploring you know!

4. . Before long you will discover the batter shaping into a ball and 'cleaning' up the sides of the bowl. Add oil at this stage and let it run briefly more.

Done! The mixture will be somewhat tacky in the event that you'd added the perfect measure of water. Take out, punch down, dust more flour whenever required, and let it rest for around 30 mins prior to continuing to make chapati, roti, paratha, and so forth

ou can make pizza mixture, bread batter, and even pie covering in your food processor. The strategy is practically the equivalent, then again, actually you would add the fixings as important for what you are making. I intend to attempt pizza batter straightaway and will refresh you on how that went.

You can likewise scale the amounts as indicated by the limit of your food processor bowl to make chapati/roti batter in mass and store it in fridge as long as 2 days for sometime in the future. And if you have queries in making this, reach out here we will help you. Here it is, Check out!