#These Protein-Packed #Green Moong & #Kala Chana Idlis are a healthy and nutritious twist on traditional idlis. Made with soaked green moong dal and kala chana, they are soft, fluffy, naturally gluten-free, and rich in plant-based protein. Perfect for breakfast, snacks, or a light meal, these idlis are steamed to perfection and finished with a flavorful tempering of mustard seeds, curry leaves, and red chilies#recipe 👇🏾 Ingredients the Idli Batter ½ cup kala chana (black chickpeas), soaked overnight 1 cup green moong dal, soaked overnight ½ onion, roughly chopped 3 green chilies 3 cloves garlic 1 tsp salt, or to taste 1 packet Eno fruit salt For the Tempering 1 tbsp oil ½ tsp mustard seeds 3 dried red chilies 8–10 curry leaves A pinch of hing (asafoetida) Instructions Drain the soaked kala chana and green moong dal. Add the kala chana, moong dal, onion, green chilies, garlic, and salt to a blender. Grind into a smooth batter, adding a little water if needed. Transfer the batter to a bowl and mix in the Eno fruit salt just before steaming. Stir gently. Grease the idli molds with a little oil. Pour the batter into the idli molds. Place the molds in a preheated steamer and steam for 12–15 minutes, or until a toothpick inserted comes out clean. Allow the idlis to cool slightly before removing them from the molds. Tempering Heat oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and hing. Sauté for a few seconds. Pour the tempering over the warm idlis and serve. Serving Suggestions Serve hot with coconut chutney, mint chutney, tomato chutney, or sambar.

There is no better #Indian snack than #Khasta Kachori#Crispy shells stuffed with lentils and spices provide a unique taste and texture. This is a very authentic recipe for khasta kachori, you can store it for about 1 week and enjoy any time with tea or coffee. INGREDIENTS Serves: 6 2 cup all purpose flour ½ cup ghee 1 tsp salt (adjust to taste) ½ tsp ajwain ( carom seed) water for kneading into dough Filling 1 cup moong dal soaked for about 3 hours or overnight 1 tsp salt (adjust to taste) 2 tsp crushed fennel seed 2 tsp red chili powder (adjust to taste) 2 tsp amchoor powder (Dried mango powder) 1 tsp ginger powder 1 tsp hing ½ cup besan 1 tsp cumin seed 1 tsp garam masala 2 tsp oil plus additional oil for frying Method Dough Take a bowl and add flour, salt, ajwain (Carom) and ½ cup oil. Mix and make a hard dough with water. Let the dough sit for about an hour Separate the dough into 16 equal sized pieces Filling Grind soaked dal in a food processor, so that it is little granular and not fine paste. Take a wok or fry pan and put on slow - medium heat. Add 2 tbsp oil and wait until hot, add cumin seed and hing. When crackling starts, add dal and stir for about 15 minutes (or more until dry). Add red chili powder, salt, fennel seed, ginger powder, amchoor powder and garam masala. Stir for a couple of minutes. Let it cool for about ½ hour or more. Grind in a food processor to remove chunks, if required. Roll one piece of dough (about 2 inch diameter) and add about 2 tbsp of dal mixture. Fold well, seal and roll again ensuring the filling does not come out. Repeat the process till you have rolled all Kachoris. Let the Kachori sit out and dry for about ½ hour. Heal oil in a fry pan or a deep fryer on medium heat When oil is hot, reduce the heat and fry the kachoris until golden on both side Make all kachori in the same manner. Serve with any chutney! Enjoy!

#mangochlie #pickle#Green Mango Pickle with Garlic and Green Chili is a bold, rustic Indian pickle that captures the essence of early summer. Made with firm, unripe mangoes, this pickle balances tanginess, heat, and aromatic spices in a way that instantly elevates any meal. The sharp bite of fresh green chilies, the earthy warmth of garlic, and the deep flavors of mustard seeds and oil come together to create a pickle that is both vibrant and addictive. Ingredients 2 cups raw green mangoes (firm, sour) 12–15 green chilies 1 whole garlic bulb (about 15–20 cloves) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp mustard seeds 2 tbsp fenugreek seeds 2 tbsp fennel seeds (optional) 1 tsp asafoetida (hing) 1 tbsp nigella seeds (kalonji). 1 to 1½ cups mustard oil Juice of 1 lemon (optional) Preparation 1. Prep the vegetables Wash and dry mangoes and chillies completely. Cut mango into small cubes ~ ½ inch (keep peel if tender). Slit or chop green chilies. Peel garlic cloves and cut large cloves into pieces. Moisture shortens pickle life, so make sure ingredients are fully dry. 2. Roast spices Dry roast on low flame for 2-3 minutes Fenugreek seeds Mustard seeds Fennel seeds (if using) Nigella seeds (if using) Cool and crush lightly. 3. Mix, In a large bowl combine:Mango, chilies,garlic, salt,tumeric, red chili powder, roasted and crushed spices. Mix very well. 4. Heat oil Heat mustard oil until it just starts smoking lightly (Do not heat till it smokes fully, else color will darken), then cool until warm. Pour over the pickle mixture and stir well. 5. Mature the pickle: Transfer to a clean dry glass jar. Keep on sun for 3 to 5 days. The mango softens and absorbs flavors over time. Storage:Always use a dry spoon

#Guar (Cluster) beans have #low carb and #high fiber content and are extremely good for weight reduction and for #diabetic patients. It also contains protein and calcium. This curry is not only healthy, but also very simple and easy to make. If the beans are not tender, it may take a little bit of work to remove the thread from both sides but the effort is worth the end result. Serve with dal (lentil) curry and chapati. Ingredients Serves 2 1 pound guar (cluster) beans 1 tsp cumin seeds 2 tsp red chili pepper (or to taste) 2 tsp coriander powder ½ tsp turmeric powder 1 tsp amchoor powder 2 tsp salt (or to taste) 1 tbsp ghee or butter 2 tsp ginger garlic paste ½ tsp hing Lemon juice (as per taste) - for garnish Coriander leaves - for garnish Method Wash guar beans and boil in a pressure cooker and wait for one whistle. Leave it in the cooker for pressure to release by itself. Drain water and keep aside for 5 minutes. Alternately boil it in a pan until tender. Once the beans cool down, pluck the edges and remove the thread from both sides. Put a pan on medium heat and add ghee/ butter. Once hot, add cumin seeds and hing. Add ginger-garlic paste and wait for 10 seconds. Add turmeric and mix. Add guar beans and stir. Add all other dry spices and mix. Close the lid for about 2 minutes. Turn off the heat and leave it covered for 3 more minutes. Garnish with chopped cilantro and lemon. Note: if you want to keep it simple, follow instructions as below Take guar beans in a bowl and mix salt and red chili powder. Put one hot coal on the top, add ghee, cumin seeds & hing and close the lid for about 2 minutes. Remove the coal and mix all spices one more time and enjoy with chapati, parantha and dal . Makes a perfect meal. Need more recipes check my cookbook using the link https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/1540735222/ref=sr_1_1?dchild=1&keywords=bhageria&qid=1631499758&sr=8-

#soup#vegan#this is favorite recipe try it #recipe on my website #thaispicypeanuts soup.

#mango#kulfilove #Mango Kulfi using #Nuts is a luscious, no-churn Indian frozen dessert that beautifully captures the essence of summer. This creamy, dense twist on traditional kulfi—often hailed as India’s answer to ice cream—is infused with the vibrant, juicy sweetness of ripe mangoes. I created a healthier version by incorporating high-protein ingredients like cashews, pistachios, cottage cheese, and paneer, while sweetening it naturally with monk fruit sweetener. The result? It tastes even better than #classic kulfi—rich, indulgent, and satisfying—while delivering a generous boost of protein and avoiding any sugar spike. Ingredients 1 cup cashews (kaju) ½ cup pistachios (pista) 1 cup cottage cheese 1/ 2 cup paneer 1.5 cup mango chunks/ puree 2 tsp Monk fruit sweetener 1 tsp cardamom powder Few strands of saffron 1.5 cup milk Method In a large bowl, combine the cashews, pistachios and saffron. Pour milk on top and keep in the fridge for overnight or 6-8 hours. Add everything in a blender and blend until you get smooth and creamy paste. Pour the mixture into kulfi moulds or ice cube trays or a small container and tap to remove any air bubble. Freeze for 8 hours or until firm. Enjoy frozen or let it sit for a few minutes and serve as a soft creamy dessert Note: Optionally, add almonds. Adjust sweetness depending on your taste and mango ripening. For a richer texture, add little cream before blending.

#cabbage#paratha#indianfood #parathalovers❤️ #These stuffed cabbage parathas are very easy to make and healthy as well since they are packed with vegetables. They are super yummy, and ideal to take to work/school for lunch since they are just as delicious without a curry. Moreover, they’re great to sneak in vegetables for the kids since you don’t notice the cabbage Serves: 4 Ingredients: 2 cups whole wheat flour - ½ cup for dusting 1 cup water 1 tsp salt or to taste 1 tsp carom (ajwain) seeds Oil for roasting For stuffing: 1 small cabbage - grated 1 small onion - finely chopped 2 green chilli - finely chopped 2 tsp cilantro - finely chopped 1 tsp red chilli powder 2 tsp salt or taste Method: Take a wide dish and add flour, salt, and carom seeds. Mix together. Add water slowly, and make soft but not sticky dough. Knead well, then cover and keep aside. Meanwhile, add cabbage, green chilli, cilantro, red chilli powder and salt. Mix and keep aside. Add the salt when making the paratha if making in advance, otherwise the stuffing will become watery. Put a fry pan or tawa at medium heat, and spread a little oil on it. Make uniform balls (a little bigger than golf ball sized) of the dough. Take a piece and roll it out into a triangle shape (doesn’t need to be perfect, just generally). In the center of the triangle, add stuffing, then fold each corner back into the center so the stuffing is inside. Roll out the dough again, but make sure it’s not too thin, otherwise the stuffing will come out. Put the paartha on a fry pan and roast on both sides till golden brown, then spread oil on the paratha on both sides. Serve hot or as you like with tea or curry and yogurt. Enjoy!

#stemed #dhaivada😍 #cake#healthy#food

#baked croissant with berries #overnight#breakfast #recipeon👇🏾 #Ingredients Serves: 8 8 large croissants or French bread - cut lengthwise or if using French bread cut into small pieces 2 cups whole milk 1 tsp vanilla extract 6 large eggs ½ cup light brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp kosher salt 1 cup strawberries - sliced 1 cup blueberries For garnish: powdered sugar and maple syrup Method Take a large baking dish and spread butter on the dish. In another bowl mix the eggs, cinnamon, nutmeg, salt, brown sugar, vanilla extract, and milk. If using croissants, dip in the milk mixture and put in the baking dish. If using French bread, just put in the dish and spread the milk mixture on the bread. Cover with plastic and keep in the fridge for about 4 to 6 hours, or preferably overnight. Take out in the morning and let sit for about 20-25 minutes. Meanwhile, preheat the oven to 375F. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and put in the top rack and wait for about 10 minutes or until golden brown. Take out and let sit for about 10 more minutes, then cut in slices. For garnish - spread powdered sugar and berries on top, and serve with maple syrup. Enjoy!