This spicy goodness is packed with nutrition as chana is high in fibre and protein. It takes hardly any time to prepare and makes for a simple yet satisfying lunch. This Bengali chana dal recipe is a saviour when you need to rush to the office but want to carry home-cooked food. It is traditionally served with Bengali style poori called Luchi but you can also prepare this and combine it with Bajre ki Roti for a healthy, nutritious yet oh-so-delicious ‘Dabba’.  This dal also goes very well with steamed rice. Ingredients  1 cup Chana Dal 1/2 tsp Turmeric Powder Salt to taste For … Continue reading Cholar Dal Bengali Style

Dal Tadka is one of the most popular recipes served in Indian restaurants. A mix of moong dal and arhar dal, this is a flavourful lentil preparation from Punjab. Here is how to make it. Ingredients  1/2 cup Arhar Dal 1/2 cup Moong Dal Salt to taste 2 tbsp Ghee 1/2 cup Onion (Chopped) 1 tsp Ginger (Chopped) 1 tsp Garlic (Chopped) 1 tsp Green Chilli (Chopped) 1/2 cup Tomato (Chopped) 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder 1 tbsp Lemon Juice For tempering 2 tbsp Ghee 1 tsp Cumin Seeds 1/4 tsp SSP Hing 2-3 Dry Red Chillies 2 tsp Garlic (Chopped) 2 tbsp Fresh Coriander (Chopped) Instructions Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste. Pressure cook until dal is nicely cooked. Remove the pressure … Continue reading Dhaba Style Punjabi Dal Tadka

Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise Ingredients 250g frozen mixed berry 250g 0%-fat Greek yogurt 1 tbsp honey Method STEP 1. Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve. Continue reading Instant Frozen berry yogurt

Ker Sangri Achaar is a very unique and popular pickle from Rajasthani cuisine. It is a flavorful dry mix of Ker and Sangri pickled in Indian spices. Ker is a small sour shrub berry having appearance of small balls. And Sangri are long green beans which resembles a thin stick and are pods of the Khejri tree. These unique varieties of berries and beans grow only in arid deserts of Rajasthan. Ker berries are quite sour and unfit for eating. They need to be soaked in buttermilk or salt water to reduce their sourness. They are then dried in sun after … Continue reading Ker Sangri Achar ( Rajasthani Recipe)

Whether you believe the true Caesar requires anchovies and a raw egg or not, this recipe bypasses both in favor of more familiar ingredients that most people tend to have around the kitchen. Mayonnaise replaces the creamy emulsification properties of the raw egg and the sauce of your choice provides the briny taste we associate with Caesar dressing. There are plenty of ways to customize a Caesar salad. Add bacon for an extra-salty and crunchy treat or, add in some grilled chicken to make a heartier plate, perfect for lunch. Ingredients For the dressing: 1 clove garlic, peeled and finely … Continue reading Grilled Caesar Salad

This simple casserole is a delicious way to take advantage of your prolific zucchini and summer squash. Plus, it is relatively light because it doesn’t have the heavy sauce most casseroles contain. It’s a combination of the two kinds of summer squash—yellow and zucchini—with garlic, butter, breadcrumbs, and grated Parmesan cheese. This easy squash bake is an excellent side dish for a summer cookout or everyday dinner. Ingredients 3 small zucchini (about 1 1/2 pounds) 3 small summer squash (about 1 1/2 pounds) 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt) 1/4 teaspoon freshly ground black pepper 1/4 cup chicken broth or water … Continue reading Zucchini Casserole