#bajra poori

[foodiehamster]

Methi Bajra Poori: A Power-Packed Indian Delight for Every Season

Introduction: The Magic of Bajra and Methi

Indian cuisine is full of traditional recipes that are not only delicious but also packed with nutrients. One such underrated gem is Methi Bajra Poori—a deep-fried treat with a healthy twist.

Unlike regular wheat flour pooris, this one combines bajra (pearl millet) flour and fresh methi (fenugreek leaves), offering a perfect blend of taste and nutrition. If you’re looking for a flavorful yet fiber-rich addition to your meals, this is it!

Why Should You Try Methi Bajra Poori?

🌱 Rich in Iron & Calcium – Bajra is a superfood that strengthens bones and boosts hemoglobin. 🌱 Great for Winters – The combination of methi and bajra generates warmth in the body, making it perfect for cold weather. 🌱 Gluten-Free & Easy to Digest – A great alternative to wheat-based pooris. 🌱 Aromatic & Flavorful – Methi adds a fresh, slightly bitter taste that pairs beautifully with spices.

Pairing Ideas: What to Eat with Methi Bajra Poori?

The best way to enjoy this poori is by serving it with:

Aloo sabzi – A spiced potato curry complements the slightly coarse texture of bajra.

Sweet jaggery & ghee – A classic pairing that brings out the earthy flavors.

Thick curd & pickle – A refreshing contrast to the crispness of the poori.

Want to give it a try? Follow the complete recipe here: Methi Bajra Poori

[subikshafoods]

Spice Up Your Meal with Instant Chapati Variations in Madurai

Spice up your meal with instant chapati variations in Madurai, introducing unique flavours and ingredients that add creativity to this traditional Indian flatbread. Hello all, welcome to the blog that will discuss the preparations of some delightful variations in Instant Chapati Madurai.

Masala Chapati: Add ground spice mix like cumin, coriander, garam masala and red chilli powder to your chapati dough. Knead well to incorporate the masala evenly. Cook the chapatis as usual and enjoy the aroma and spicy taste.

Methi (Dill) Chapati: Add finely chopped fresh fenugreek leaves (methi) to the chapati dough. Fenugreek adds a unique bitter-sweet flavour and is known for its health benefits. Roll and cook the chapatis as usual.

Ajwain (Carom Seeds) Chapati: Add ajwain (carom seeds) to the chapati dough to give it a warm and slightly spicy taste. Ajwain is believed to aid digestion and adds a unique flavour to chapatis.

Multi-Grain Chapati: Make multi-grain chapati by adding different flours like whole wheat, jowarisi (corn) and bajra (pearl millet). It not only increases the nutritional value but also introduces a nutritious and healthy taste.

Vegetable Stuffed Chapati: Prepare the stuffing with finely chopped vegetables like carrots, peas, bell peppers etc. Roll out the chapati dough and place the vegetable mixture in the centre to seal and steam. It adds a burst of colour, texture and flavour.

Spinach Chapati: Puree the fresh spinach leaves and add the pulp to the chapati dough. It not only provides a vibrant green colour but also increases the nutritional content of the chapatis.

Tomato Basil Chapati: Add finely chopped fresh basil leaves and tomato paste to the chapati dough. This combination gives the chapatis a refreshing and herbal twist.

Garlic Chapati: Add chopped garlic to the chapati batter for a strong and spicy taste. Garlic lovers will appreciate the aromatic essence of this variant.

Sesame Seed Chapati: Sprinkle sesame seeds over the rolled chapati before cooking. The seeds add an aroma and a subtle earthy flavour to the chapati.

Chili Chapati: Add finely chopped green chillies or chilli powder to the chapati dough and keep warm. Adjust the spice level according to your preference.

Curd Chapati: Replace part of the water in the chapati dough with curd. It yields soft and slightly tangy chapatis that pair well with a variety of dishes.

Cumin-coriander chapati: Add ground cumin and coriander powder to the chapati dough for a warm and aromatic flavour profile.

By experimenting with these variations of Instant Chapati Madurai, you can customize your meal and explore different flavours while staying true to the Madurai culinary experience. Feel free to mix and match flavours based on your preferences and enjoy the rich tapestry of Indian cuisine.

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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[kitchenkathukutty]

Bajra Poori Recipe| Methi Bajra Poori Recipe

Bajra Poori Recipe:

Bajra or Kambu or Pearl Millet is my favourite among the millets. You might not have seen any poori recipe so far in this blog and here we have bajra poori recipe which is much healthier than our usual poori. There is no compromise in taste and it is puffy if you follow the recipe to T. I have tried twice to get them perfect. (more…)

[behealthy99]

Weight loss story: “I counted my daily calories and walked everyday to lose weight” - Times of India

New Post has been published on https://behealthy99.com/weight-loss-story-i-counted-my-daily-calories-and-walked-everyday-to-lose-weight-times-of-india/

Weight loss story: “I counted my daily calories and walked everyday to lose weight” - Times of India

My breakfast: 1 glass of protein shake with a few almonds and cashew nuts. Approx. 400 kCal

My lunch: 2 chapatis or 1 bajra bhakri with two cups of daal or 1 cup of vegetable sabji, lots of green salad and buttermilk. Approx 800 kcal lunch.

My dinner: Either salad + soya chaap or protein shake with salad. Approximate 500 kcal.

Pre-workout meal: Drink 1 glass of hot water with lemon and ginger

Post- workout meal: 1 glass of protein shake 120 kcal

I indulge in (What you eat on your cheat days): 1 cheat day per week (Dosa, vegetable lasagna, aaloo poori, biryani, etc.)

Low-calorie recipes I swear by: Soya chaap fry, moong dal chilla, daal, protein shake

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How many Types of Indian Breads are there?

The most heard of breads or the most consumed breads nationally might be 3 or 4. However, there are over 25 types of breads in India. These breads are usually eaten as a savoury or are had as a main meal. Due to cultural influences in various states, breads differ in the styles they are made and consumed. Few breads among these different types of breads are-

Chapati /Phulka/Roti- Almost every Indian household diet consists of chapati or phulka or roti. It is made with kneading together wheat flour, oil, water, and a pinch of salt. It is proven one of the healthiest Indian breads and is consumed with curries made with any vegetable.

A paratha we can say is the upgraded version of roti. Paratha separates into different layers and is usually made with stuffing of vegetables, spices, potatoes, paneer, cheese, sugar and dals. Parathas are thicker than rotis and are considered as heavy food. Parathas are most Indians’ staple and favourite.

Naan means bread in Persian. Naan is a soft, spongy bread from Central Asia and is a part of Mughlai food. Naan is a bread and hence is kneaded with milk rather than water to make it softer and is cooked in a tandoor.

Puri is kneaded similar to roti- made with whole-wheat dough or coarse wheat flour or refined wheat flour but unlike roti, puri is deep fried. Salt, cumin (in some places) is used while kneading the dough which is then made flat and deep fried. Puri is served with all veggies as well as sweet savouries such as kheer, halwa but puri and boiled potato vegetable (puri-bhaji) is the most famous.

Bhakr is a thick bread made from flours of different grains such as Ragi, Bajra, Rice, Jowar. It is a thick bread and is most consumed in the regions of Maharashtra, Gujarat, and Rajasthan. It is thicker than roti or chapati and is served with gravies of veggies or chutneys

Luchi is a different variant in the puri family and is consumed mostly in Bengal. Refined flour is used to make luchi instead of whole wheat flour.

Kulcha is again a type of flat bread made with refined flour and cooked in tandoor just like naan. It can be made simply with flour or with stuffing. Kulcha as we can say is a Punjabi variation of naan.

Bhatura is nothing but a variant in the puri family. Bhatura is again a bread which is crispy, deep fried in butter or oil and and larger than poori. it is served with chole (chick peas) gravy in most places known as the famous “chole bhature”.

Thepla is one among the staples and most loved dishes of Gujarat. Fenugreek leaves is the game changer in thepla along with mild spices which are used while kneading the dough. Thepla is served commonly with pickle or any vegetable gravy.

Roomali is an extremely thin flat bread. Rumal which means a handkerchief and hence the name roomali as the bread is as thin as a handkerchief. Roomali is a combination of maida and whole wheat atta and is cooked on top of a Kadhai.

Sheermal is again a bread cooked in tandoor and has Persian origins but now is a part of traditional Awadhi and Nizami cuisine. It is baked in an iron tandoor and is kneaded with ghee, flour, saffron and yeast, and milk. Sheermal is chewy, faintly aromatic and slightly sweet sheermal. It is consumed mostly with kebabs and niharis, and also with a cup of tea

Litti is a traditional dish in Jharkhand and Bihar. It is famous with some spicy chokha (mashed and spiced potato). Litti is smaller compared to all other breads is stuffed with roasted chana dal flour along with spices before being roasted and tossed in ghee.

Laccha paratha is a speciality of Punjab. The dough is similar to regular dough. Only difference is lachha parathas have lot of layers. It is served with gravy of almost every vegetable.

These are few types of Indian breads that are most commonly consumed and are staple foods in almost many states in India. There are other Indian breads too which are prepared using traditional ingredients and recipies.

[kifayatonlinestore]

Favorite Indian comfort food

Pretty much every Indian is a foodie. Indians love their food and it is a required part of each event, huge or little. Although the scope of indulgences is endless in Indian food, there are sure dishes that are exceptionally extraordinary for each Indian. These particular treats bring back recollections from youth, address the pressure in the existence of individuals and even residents who live abroad will in general discover places in different nations that can serve them these dishes. Here is a rundown of these solace food sources that have stayed as consistent help for Indians through each age. 

Each season has its own different scope of dishes, each state has its own specialties and each local area has a stamped dish that characterizes their customs. Food isn’t only a sustenance supplier for the occupied in India, it is a feeling. The places in Gujarat prefer eating dishes like Dhokla, Kakhra, Undhyu while south Indians generally eat Dosa, uttapam, Idli, Sambar. But the most famous dishes among them are

Batata vada or Samosa

Though it is true that these are not the healthiest of all options, who can deny a plateful of these deep-fried triangle-shaped samosas when served with some hot tea and chutney? Almost every nook and corner of India has a stall dedicated to this soul comforting food and every state has combined their most craved foods with a samosa in some way or the other. Delhi has its own samosa chaat, Mumbai has mixed samosa inside the pavs, Chinese food lover has stuffed noodles inside samosa and many more such interesting combinations rule the foodie’s world of Indian people.

Parathas

Paratha are the most mainstream Indian Snacks and one of the simple Indian foods to get ready in fast time. There is a tremendous assortment of Paratha or sautéed Indian level bread accessible all through India, It’s a customary north Indian dish and shifts fit as a fiddle three-sided or round from one spot to another with taste. For the most part there are two kinds of Parathas: plain and stuffed, which is additionally isolated in the method of cooking either on tawa or in the oven. There is a popular path of Paratha or Gali Paranthe Wali at Chandni Chowk in Old Delhi, where a wide range of Parathas are served. Probably the best Indian Parathas are Plain Paratha, Tandoori Paratha, Lachha paratha, Jalebi Paratha, Crispy paratha and extremely delightful jowar and bajra paratha.

Gulab Jamun

Gulab Jamun is accepted to have originated in India, somewhere near the archaic period yet you will be stunned to realize that your number one sweet dish is from Persia. Gulab jamun is ready by milk strong, which you get from continually blending milk over low fire. Milk solid or say khoya is blended in with flour and made into a mixture. Then, at that point it is shaped into little balls and broiled. These little balls are subsequently plunged into sugar syrup which is enhanced with green cardamom and rose water, kewra or saffron. This is the way the most customary and basic Gulab Jamun is ready.

Daal Chawal

While we had been going crazy over pizzas and burgers as the greatest solace food that we Indians might have at any point requested! Incidentally, then again, the world is occupied with investigating our own personal ‘Daal-chawal’ as the ‘Marvel Diet’. Astounded! All things considered, that is valid and it has been as of late brought to consideration when a news office uncovered a report that recommends lentils with a side of rice is the eating routine that can save the world from the worldwide food emergency.

Biryani

Biryani is frequently expressed as food as well as a feeling. There are in excess of 50 sorts of biriyani all over India and the world and pretty much every state in India has its own variation. However, in many cases, the best 5 variations are Mughlai biryani, Lucknowi biryani, Kolkata biryani, Hyderabadi biryani and Ambur biryani, yet practically every one of the sorts have something extraordinary with regards as they would prefer and surface. Although this is only a dish which has rice cooked with meat and flavors, from the Kings of archaic India to the twenty to thirty year old's of the 21st century all have consented to the bliss this dish can bring to them.

Jalebi

Jalebi has fans in every last one of us. Regardless of whether you had the unassuming breakfast of poori-sabzi or the evening nibble of Samosa and chai, devoured alone, in milk or with curd, jalebi can be appreciated as sweltering, cold or even daylong lifeless. 

So, what are you waiting for? Go grab a plate full of these dishes and click here for related products.

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Poori and Paratha recipes with desserts

Poori and Paratha recipes with desserts

Nagori Puri Recipe Super Suvai Tamil

About Nagori Puri recipes super suvai tamil: Maida rolled with ghee, ajwain and yogurt, served hot. Nagori puris are best served with aloo ki sabzi.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit recipes super suvai tamil

Ingredients of Nagori Puri recipes super suvai tamil

1 Cup maida (refined flour)

2 tbsp ghee

1/4 tsp ajwain

to taste salt

2 tbsp yogurt

Oil or ghee (for frying)

How to Make Nagori Puri recipes super suvai tamil

1.Mix the maida, ghee, ajwain, salt and yogurt and knead to a stiff dough.

2.Roll out small rounds and fry first over high heat and then over low till brown and cooked through.

3.Serve hot with a rasedaar aloo of your choice.

Key Ingredients: maida (refined flour), ghee, ajwain, salt, yogurt, Oil or ghee (for frying)

recipes super suvai tamil tags: #supersuvaitamil #recipessupersuvaitamil #recipesupersuvaitamil #videossupersuvaitamil #cookingrecipessupersuvaitamil #cookingvideossupersuvaitamil #recipesvideossupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #breakfastrecipesupersuvaitamil   #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #lunchboxrecipessupersuvaitamil #recipesvegetariansupersuvaitamil #recipesfordinnervegsupersuvaitamil #recipesfordinnersupersuvaitamil #recipesforlunchsupersuvaitamil

Bajre ki Roti/Bhakri Recipe Super Suvai Tamil

Made out of Bajra, these rotis recipes super suvai tamil are served with a huge helping of ghee.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit recipes super suvai tamil

Ingredients of Bajre ki Roti/Bhakri recipes super suvai tamil

Bajre ka Atta (finely ground)

Warm water

To serve Ghee

How to Make Bajre ki Roti/Bhakri recipes super suvai tamil

1.Take the bajre ka atta and knead with warm water--sprinkle little by little and knead for a long time, till soft and pliable. It takes some practice and patience. Knead small amounts at a time.

2.To shape the roti, you have to use your palms as it keeps breaking. Do not use a rolling pin. You have to make a small ball and keep pressing with your open palm, to make thinner. If you do it in a hurry, it might break. Do it slowly.

3.Once it has reached the size you want, cook over a hot tawa on both sides, till cooked through. Serve smeared with ghee.

4.Bajra is always served with extra helpings of ghee, as it is said to be very dry. The ideal daal with this is dhuli urad ki daal.

Key Ingredients: Bajre ka Atta (finely ground), Warm water, Ghee

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Aloo ka Parantha (Vrat) Recipe Super Suvai Tamil

Stuffed Indian bread recipes super suvai tamil made with buckwheat flour, rock salt and potatoes especially for Navratri.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

Ingredients of Aloo ka Parantha (Vrat) recipes super suvai tamil

2 cups kootoo ka atta

1 large potato, boiled, peeled and mashed smooth

1 tsp senda namak (rock salt)

Ghee for frying the paranthas

Dry flour for dusting

For the filling:

Mashed potatoes, with senda namak (rock salt) and chilli powder mixed into it, along with lemon juice, hara dhania (coriander leaves) and green chillies if desired.

How to Make Aloo ka Parantha (Vrat) recipes super suvai tamil

1.Knead dough as for parantha. Make flat rounds and pinch the edges to about 1/3 way towards the centre, to form a sort of a cup.

2.Take some filling, and place in the centre of the 'cup'. Wet the edges and bring together to enclose the filling. Pinch to seal.

3.Roll out as thinly as you can without tearing.

4.Fry the paranthas crisp and darker on both sides.

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Custard Apple Kalakand Recipe Super Suvai Tamil

This melt-in-the-mouth Indian dessert recipes super suvai tamil is commonly found in North India and is the perfect balance of soft and crunchy.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Custard Apple Kalakand recipes super suvai tamil

1.Divide the milk in two pans. Heat one pan till the milk has reduced to half and bring the milk in the other pan to a boil.

2.When the milk comes to a boil, simmer the heat and add lemon juice to it till it curdles.

3.Turn off the gas and drain the milk in a cotton cloth. Bring the sides of the cloth together and drain all the whey from the paneer.

4.Run the cloth under fresh water to remove any trace of lemon from it.

5.Add this paneer in the other pan when the milk has reduced to half and cook till the mixture starts to leave the sides of the pan.

6.Add sugar and cook for another 2-3 minutes. Add cardamom powder and custard apple and mix well. try these recipes super suvai tamil

7.Grease a plate with ghee and pour the mixture in and spread evenly.

8.Garnish with pistachio slivers and silver foil and let the kalakand set.

9.When set, cut into small pieces. It can be stored in an airtight container for 2 to 3 days in refrigerator.

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Poori and Paratha recipes with desserts

Poori and Paratha recipes with desserts

Nagori Puri Recipe Super Suvai Tamil

About Nagori Puri recipes super suvai tamil: Maida rolled with ghee, ajwain and yogurt, served hot. Nagori puris are best served with aloo ki sabzi.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit recipes super suvai tamil

Ingredients of Nagori Puri recipes super suvai tamil

1 Cup maida (refined flour)

2 tbsp ghee

1/4 tsp ajwain

to taste salt

2 tbsp yogurt

Oil or ghee (for frying)

How to Make Nagori Puri recipes super suvai tamil

1.Mix the maida, ghee, ajwain, salt and yogurt and knead to a stiff dough.

2.Roll out small rounds and fry first over high heat and then over low till brown and cooked through.

3.Serve hot with a rasedaar aloo of your choice.

Key Ingredients: maida (refined flour), ghee, ajwain, salt, yogurt, Oil or ghee (for frying)

recipes super suvai tamil tags: #supersuvaitamil #recipessupersuvaitamil #recipesupersuvaitamil #videossupersuvaitamil #cookingrecipessupersuvaitamil #cookingvideossupersuvaitamil #recipesvideossupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #breakfastrecipesupersuvaitamil   #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #lunchboxrecipessupersuvaitamil #recipesvegetariansupersuvaitamil #recipesfordinnervegsupersuvaitamil #recipesfordinnersupersuvaitamil #recipesforlunchsupersuvaitamil

Bajre ki Roti/Bhakri Recipe Super Suvai Tamil

Made out of Bajra, these rotis recipes super suvai tamil are served with a huge helping of ghee.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit recipes super suvai tamil

Ingredients of Bajre ki Roti/Bhakri recipes super suvai tamil

Bajre ka Atta (finely ground)

Warm water

To serve Ghee

How to Make Bajre ki Roti/Bhakri recipes super suvai tamil

1.Take the bajre ka atta and knead with warm water--sprinkle little by little and knead for a long time, till soft and pliable. It takes some practice and patience. Knead small amounts at a time.

2.To shape the roti, you have to use your palms as it keeps breaking. Do not use a rolling pin. You have to make a small ball and keep pressing with your open palm, to make thinner. If you do it in a hurry, it might break. Do it slowly.

3.Once it has reached the size you want, cook over a hot tawa on both sides, till cooked through. Serve smeared with ghee.

4.Bajra is always served with extra helpings of ghee, as it is said to be very dry. The ideal daal with this is dhuli urad ki daal.

Key Ingredients: Bajre ka Atta (finely ground), Warm water, Ghee

recipes super suvai tamil tags: #chickenrecipessupersuvaitamil #muttonrecipessupersuvaitamil #fishrecipessupersuvaitamil #prawnrecipessupersuvaitamil #eggrecipessupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #ricerecipessupersuvaitamil #breakfastrecipessupersuvaitamil #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #vegetarianrecipessupersuvaitamil #nonvegetarianrecipessupersuvaitamil #vegrecipessupersuvaitamil #nonvegrecipessupersuvaitamil #chickenroastrecipesupersuvaitamil #fishfryrecipesupersuvaitamil

Aloo ka Parantha (Vrat) Recipe Super Suvai Tamil

Stuffed Indian bread recipes super suvai tamil made with buckwheat flour, rock salt and potatoes especially for Navratri.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

Ingredients of Aloo ka Parantha (Vrat) recipes super suvai tamil

2 cups kootoo ka atta

1 large potato, boiled, peeled and mashed smooth

1 tsp senda namak (rock salt)

Ghee for frying the paranthas

Dry flour for dusting

For the filling:

Mashed potatoes, with senda namak (rock salt) and chilli powder mixed into it, along with lemon juice, hara dhania (coriander leaves) and green chillies if desired.

How to Make Aloo ka Parantha (Vrat) recipes super suvai tamil

1.Knead dough as for parantha. Make flat rounds and pinch the edges to about 1/3 way towards the centre, to form a sort of a cup.

2.Take some filling, and place in the centre of the 'cup'. Wet the edges and bring together to enclose the filling. Pinch to seal.

3.Roll out as thinly as you can without tearing.

4.Fry the paranthas crisp and darker on both sides.

recipes super suvai tamil tags: #muttoncurryrecipesupersuvaitamil #eggcurryrecipesupersuvaitamil #potatobondarecipesupersuvaitamil #onionsamosarecipesupersuvaitamil #samosarecipesupersuvaitamil #kaarakulamburecipesupersuvaitamil #keerairecipesupersuvaitamil #panneerrecipesupersuvaitamil #milkcakerecipesupersuvaitamil #ladoorecipesupersuvaitamil #rasagullarecipesupersuvaitamil #gulabjamunrecipesupersuvaitamil #carrothalwarecipesupersuvaitamil #beetroothalwarecipesupersuvaitamil #easysnacksrecipesupersuvaitamil #payasamrecipesupersuvaitamil #paruppupayasamrecipesupersuvaitamil #semiyapayasamrecipesupersuvaitamil #ravapongalrecipesupersuvaitamil #masaladosarecipesupersuvaitamil

Custard Apple Kalakand Recipe Super Suvai Tamil

This melt-in-the-mouth Indian dessert recipes super suvai tamil is commonly found in North India and is the perfect balance of soft and crunchy.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Custard Apple Kalakand recipes super suvai tamil

1.Divide the milk in two pans. Heat one pan till the milk has reduced to half and bring the milk in the other pan to a boil.

2.When the milk comes to a boil, simmer the heat and add lemon juice to it till it curdles.

3.Turn off the gas and drain the milk in a cotton cloth. Bring the sides of the cloth together and drain all the whey from the paneer.

4.Run the cloth under fresh water to remove any trace of lemon from it.

5.Add this paneer in the other pan when the milk has reduced to half and cook till the mixture starts to leave the sides of the pan.

6.Add sugar and cook for another 2-3 minutes. Add cardamom powder and custard apple and mix well. try these recipes super suvai tamil

7.Grease a plate with ghee and pour the mixture in and spread evenly.

8.Garnish with pistachio slivers and silver foil and let the kalakand set.

9.When set, cut into small pieces. It can be stored in an airtight container for 2 to 3 days in refrigerator.

recipes super suvai tamil tags: #puliyodarairecipesupersuvaitamil #vegkurmarecipesupersuvaitamil #carrotporiyalrecipesupersuvaitamil #potatochipsrecipesupersuvaitamil #pavakkaistuffrecipesupersuvaitamil #noodlesrecipesupersuvaitamil #souprecipessupersuvaitamil #moringasoupsupersuvaitamil #murungaikeeraisoupsupersuvaitamil #beetrootsoupsupersuvaitamil #seeniurundairecipesupersuvaitamil #susiyamrecipesupersuvaitamil #coconutsweetrecipesupersuvaitamil #polirecipesupersuvaitamil #simplesweetrecipesupersuvaitamil #motichoorladoorecipesupersuvaitamil #dessertrecipessupersuvaitamil #idlyrecipesupersuvaitamil #chutneyrecipessupersuvaitamil #tomatochutneyrecipesupersuvaitamil

[tamilactressfan]

Poori and Paratha recipes with desserts

Poori and Paratha recipes with desserts

Nagori Puri Recipe Super Suvai Tamil

About Nagori Puri recipes super suvai tamil: Maida rolled with ghee, ajwain and yogurt, served hot. Nagori puris are best served with aloo ki sabzi.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit recipes super suvai tamil

Ingredients of Nagori Puri recipes super suvai tamil

1 Cup maida (refined flour)

2 tbsp ghee

1/4 tsp ajwain

to taste salt

2 tbsp yogurt

Oil or ghee (for frying)

How to Make Nagori Puri recipes super suvai tamil

1.Mix the maida, ghee, ajwain, salt and yogurt and knead to a stiff dough.

2.Roll out small rounds and fry first over high heat and then over low till brown and cooked through.

3.Serve hot with a rasedaar aloo of your choice.

Key Ingredients: maida (refined flour), ghee, ajwain, salt, yogurt, Oil or ghee (for frying)

recipes super suvai tamil tags: #supersuvaitamil #recipessupersuvaitamil #recipesupersuvaitamil #videossupersuvaitamil #cookingrecipessupersuvaitamil #cookingvideossupersuvaitamil #recipesvideossupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #breakfastrecipesupersuvaitamil   #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #lunchboxrecipessupersuvaitamil #recipesvegetariansupersuvaitamil #recipesfordinnervegsupersuvaitamil #recipesfordinnersupersuvaitamil #recipesforlunchsupersuvaitamil

Bajre ki Roti/Bhakri Recipe Super Suvai Tamil

Made out of Bajra, these rotis recipes super suvai tamil are served with a huge helping of ghee.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit recipes super suvai tamil

Ingredients of Bajre ki Roti/Bhakri recipes super suvai tamil

Bajre ka Atta (finely ground)

Warm water

To serve Ghee

How to Make Bajre ki Roti/Bhakri recipes super suvai tamil

1.Take the bajre ka atta and knead with warm water--sprinkle little by little and knead for a long time, till soft and pliable. It takes some practice and patience. Knead small amounts at a time.

2.To shape the roti, you have to use your palms as it keeps breaking. Do not use a rolling pin. You have to make a small ball and keep pressing with your open palm, to make thinner. If you do it in a hurry, it might break. Do it slowly.

3.Once it has reached the size you want, cook over a hot tawa on both sides, till cooked through. Serve smeared with ghee.

4.Bajra is always served with extra helpings of ghee, as it is said to be very dry. The ideal daal with this is dhuli urad ki daal.

Key Ingredients: Bajre ka Atta (finely ground), Warm water, Ghee

recipes super suvai tamil tags: #chickenrecipessupersuvaitamil #muttonrecipessupersuvaitamil #fishrecipessupersuvaitamil #prawnrecipessupersuvaitamil #eggrecipessupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #ricerecipessupersuvaitamil #breakfastrecipessupersuvaitamil #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #vegetarianrecipessupersuvaitamil #nonvegetarianrecipessupersuvaitamil #vegrecipessupersuvaitamil #nonvegrecipessupersuvaitamil #chickenroastrecipesupersuvaitamil #fishfryrecipesupersuvaitamil

Aloo ka Parantha (Vrat) Recipe Super Suvai Tamil

Stuffed Indian bread recipes super suvai tamil made with buckwheat flour, rock salt and potatoes especially for Navratri.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

Ingredients of Aloo ka Parantha (Vrat) recipes super suvai tamil

2 cups kootoo ka atta

1 large potato, boiled, peeled and mashed smooth

1 tsp senda namak (rock salt)

Ghee for frying the paranthas

Dry flour for dusting

For the filling:

Mashed potatoes, with senda namak (rock salt) and chilli powder mixed into it, along with lemon juice, hara dhania (coriander leaves) and green chillies if desired.

How to Make Aloo ka Parantha (Vrat) recipes super suvai tamil

1.Knead dough as for parantha. Make flat rounds and pinch the edges to about 1/3 way towards the centre, to form a sort of a cup.

2.Take some filling, and place in the centre of the 'cup'. Wet the edges and bring together to enclose the filling. Pinch to seal.

3.Roll out as thinly as you can without tearing.

4.Fry the paranthas crisp and darker on both sides.

recipes super suvai tamil tags: #muttoncurryrecipesupersuvaitamil #eggcurryrecipesupersuvaitamil #potatobondarecipesupersuvaitamil #onionsamosarecipesupersuvaitamil #samosarecipesupersuvaitamil #kaarakulamburecipesupersuvaitamil #keerairecipesupersuvaitamil #panneerrecipesupersuvaitamil #milkcakerecipesupersuvaitamil #ladoorecipesupersuvaitamil #rasagullarecipesupersuvaitamil #gulabjamunrecipesupersuvaitamil #carrothalwarecipesupersuvaitamil #beetroothalwarecipesupersuvaitamil #easysnacksrecipesupersuvaitamil #payasamrecipesupersuvaitamil #paruppupayasamrecipesupersuvaitamil #semiyapayasamrecipesupersuvaitamil #ravapongalrecipesupersuvaitamil #masaladosarecipesupersuvaitamil

Custard Apple Kalakand Recipe Super Suvai Tamil

This melt-in-the-mouth Indian dessert recipes super suvai tamil is commonly found in North India and is the perfect balance of soft and crunchy.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Custard Apple Kalakand recipes super suvai tamil

1.Divide the milk in two pans. Heat one pan till the milk has reduced to half and bring the milk in the other pan to a boil.

2.When the milk comes to a boil, simmer the heat and add lemon juice to it till it curdles.

3.Turn off the gas and drain the milk in a cotton cloth. Bring the sides of the cloth together and drain all the whey from the paneer.

4.Run the cloth under fresh water to remove any trace of lemon from it.

5.Add this paneer in the other pan when the milk has reduced to half and cook till the mixture starts to leave the sides of the pan.

6.Add sugar and cook for another 2-3 minutes. Add cardamom powder and custard apple and mix well. try these recipes super suvai tamil

7.Grease a plate with ghee and pour the mixture in and spread evenly.

8.Garnish with pistachio slivers and silver foil and let the kalakand set.

9.When set, cut into small pieces. It can be stored in an airtight container for 2 to 3 days in refrigerator.

recipes super suvai tamil tags: #puliyodarairecipesupersuvaitamil #vegkurmarecipesupersuvaitamil #carrotporiyalrecipesupersuvaitamil #potatochipsrecipesupersuvaitamil #pavakkaistuffrecipesupersuvaitamil #noodlesrecipesupersuvaitamil #souprecipessupersuvaitamil #moringasoupsupersuvaitamil #murungaikeeraisoupsupersuvaitamil #beetrootsoupsupersuvaitamil #seeniurundairecipesupersuvaitamil #susiyamrecipesupersuvaitamil #coconutsweetrecipesupersuvaitamil #polirecipesupersuvaitamil #simplesweetrecipesupersuvaitamil #motichoorladoorecipesupersuvaitamil #dessertrecipessupersuvaitamil #idlyrecipesupersuvaitamil #chutneyrecipessupersuvaitamil #tomatochutneyrecipesupersuvaitamil

[subikshafoods]

Puff Up Your Health: Lighter and Delicious Poori Recipes for Guilt-Free Enjoyment

Indulge in the luxurious pleasures of the poor without guilt! Explore lighter and healthier versions of this classic Indian roti that offer a more nutritious experience while retaining the deliciousness. Boost your health with Instant Poori Madurai recipes that make a delightful addition to your diet. Hello everyone, welcome to a blog discussing a very interesting topic.

The Whole Wheat Miracle: Make a nutritious poori with whole wheat flour instead of traditional flour. Whole wheat adds fibre, vitamins and minerals, making it a healthy choice for guilt-free pleasure.

The Multigrain Miracle: Boost the nutritional profile of your poori by adding a mix of nutritious flours like ragi, bajra and jowar. This multi-grain combination not only adds complexity to the flavour but also brings a variety of essential nutrients to the table.

Sweet Potato Sense: Introduce the natural sweetness and vibrant colour of sweet potato into your poori flour. Packed with fibre, vitamins and antioxidants, sweet potato poori is a guilt-free indulgence that adds both flavour and nutrition to your plate.

Lettuce Surprise: Infuse the goodness of spinach into your poori. Mix finely chopped spinach into the flour for an extra boost of iron, vitamins and antioxidants. This green poori is a delightful way to absorb more nutrients.

Oats Overload: Add ground oats to your poori flour for a heart-healthy twist. Oats are high in beta-glucans, which support cholesterol management and add a nutty flavour to your poori, making them a guilt-free pleasure.

Linseed Fusion: Improve the nutritional content of your poori by adding ground flax seeds. Rich in omega-3 fatty acids and fibre, flaxseed-infused poori is a crunchy and nutritious addition to your diet.

Chickpea Charm: To make protein-rich poori, replace part of the flour with chickpea flour (besan). Chickpea flour adds a unique flavour and boosts the protein content, making poori a satisfying and guilt-free choice.

Quinoa Quest: Introduce quinoa, a complete protein source, into your poori flour. Quinoa not only adds a nutritious flavour but also contributes essential amino acids, making it a nutritionally balanced option for your poori.

Carrot Crunch: Grate carrots into your poori flour to inject a hint of sweetness. Carrots are rich in beta-carotene, support eye health and add a nutritious touch to your guilt-free poori.

Herbal Shelter: Add a mix of fresh herbs like coriander and mint to your poori flour. These herbs not only enhance the taste but also bring in extra vitamins and antioxidants, making your poori a refreshing and guilt-free treat.

Boost your health and enjoy Instant Poori Madurai with these easy and delicious recipes. From whole wheat wonders to sweet potato sensations, each variation offers a unique twist while putting your well-being first. Indulge in the delightful world of guilt-free poori, making every bite a celebration of taste and 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.

#InstantChapatiMadurai #InstantPooriMadurai #InstantParathaMadurai #WholeWheatParathaMadurai #IdlyDosaMavunearmemadurai #idli dosa maavu in madurai #Readymade Poori Madurai #Readymade Paratha Madurai #Readymade Whole Wheat Paratha Madurai #Readymade Idly Dosa Mavu near me madurai #Readymade idli dosa maavu in madurai #Readymade Chapati Madurai #InstantChapati #ReadyToCookChapati #SemiCookedChapati #ReadymadeChapati #ReadyMadePoori #InstantPoori #ReadyMadePuri #SemiCookedPoori #ReadyToCookPoori #ReadyToCookPuri #SemiCookedPuri #InstantParatha #ReadyToCookParatha #SemiCookedParatha #ReadymadeParatha #ReadyToCookParota #SemiCookedParota #ReadymadeParota #WholeWheatParatha #ReadyMadeWheatParatha #SemiCookedWheatParatha #IdlyDosaMavu #IdlyDosaBatter #Curd #Thirunagar3rdstop #Thirunagar6thstop #Vedarpuliyankulam #Thirunagar4thstop #Thanakankulammainroad #Thirunagar4thstop #SRVnagarharveypatti #Thirunagar #Mahaboobpalayam #Sscolony #Vanamamalinagar #Nehrunagar #Karimedu #Nearmathitheatre #Melaponnagaram #Neardinamalarofficechockalinganagar #Athikulammainroad #Bankcolony #Iyerbungalowmainroad #EBcolonystreet #Nearkarthiktheatre #survivorcolony #Pudurbusstop #Pudur #Mahatmagandhinagar #Valluvarcolony #Vishwanathapuram #Umatchikulam #Thirupalai #TVSnagar #Jeevanagar #Villapuramhousingboard #Agriniapartment #Avaniyapuram #Subramaniyapurammarket #Palanganatham #Annanagar #Gomathipuram #Karupayurani #KKnagar #Othakadai #Koodalnagar #Sikkandarchavadi #Anaiyur #Basingapuram #Alankulam #Alankulam #Panagadi #Kulamangalam #Palamedu #Alanganallur #Nagamalai #Kochadai #Thenimainroad #HMScolony #Vellichamynadarschool #MKUuniversity #Nearsaravanahospital #BBkulammenambalmainroad #Reserveline #Sellur #bestgheeproduct #bestghee #gheeatitsbestquality #bestqualityghee #bestgheeinmadurai #bestgheeintamilnadu #pureghee #puregheeinmadurai #puregheeintamilnadu #purestformofghee #purequalityghee #bestgheeforfoods #bestgheeforfood #bestgheeforcooking #bestgheeforbiriyani #bestgheeforsweets #puregheeforfoods #puregheeforfood #purgheeforbiriyani #puregheeforsweets #tastiestghee #tastiestgheeinmadurai #tastiestgheeintamilnadu #bestgheeforladdu #puregheeforladdu #bestgheeforhalva #puregheeforhalva #bestgheeformysorepak #puregheeformysorepak #bestgheeforjalebi #puregheeforjalebi #bestgheefordosa #bestgheeforgheeroast #puregheefordosa #puregheeforgheeroast #bestgheeforpongal #puregheeforpongal #bestgheeforhalwa #puregheeforhalwa #halva #halwa #ghee #pongal #dosa #gheeroast #jalebi #cooking #laddu #sweets #purestghee #healthyghee #healthiestghee #gheeatlowcost #lowcostghee #bestlowcostghee #bestgheeforgheeproducts #bestgheeforgheefoods #bestgheeforkesari #kesari #purecurd #bestcurd #bestcurdforcooking #bestcookingcurd #bestcookingcurdinmadurai #tastiestcurd #healthycurd #healthiestgcurd #creamycurd #bestcreamycurd #bestcurdinmadurai #bestcurdintamilnadu #bestcreamycurdinmadurai #tastycurdinmadurai #purecurdinmadurai #bitterfreecurd #bestcowmilkcurd #bestbuffalomilkcurd #flavourfreecurd #offodorcurd #bestflatcurd #bestqualitycurd #curdatlowcost #lowcostcurd #bestlowcostcurd #bestcurdcompany #bestcurdcompanyinmadurai #bestcurdproductinmadurai #bestcurdproduct #bestcurdsupply #bestcurdsupplyinmadurai #bestpaneer #bestpaneerinmadurai #bestqualitypaneer #bestpaneeratlowcost #tastypaneer #tastiestpaneerinmadurai #bestpaneerproduct #bestpaneercompany #bestpaneercompanyinmadurai #bestpaneerproductinmadurai #bestpaneerproduct #bestpaneersupply #bestpaneersupplyinmadurai #bestpaneerintamilnadu #unsaltedpaneer #bestunsaltedpaneer #bestunsaltedpaneerinmadurai #bestpaneerforpaneerbuttermasala #bestpaneerforpaneertikka #paneerbuttermasala #paneertikka #paneerpulao #bestpaneerforpaneerpulao #purepaneer #purepaneerinmadurai #purequalitypaneer #purequalitypaneerinmadurai #bestpaneerforcooking #bestpaneerforfoods #bestdairyproducts #bestdairyproductsinmadurai #subiksha #subikshafoods #subikshadairyproducts #dairyproducts #PureGheeInMadurai #BestPaneerInMadurai #FreshPaneerSupplierMadurai

[drvamar]

MOST IMPORTANT LIFESTYLE CHANGE IS EATING HEALTHY.

Eating healthy is the foundation for good physical and mental health. Healthy food habits need not be boring and mundane. Healthy diet need not be tasteless. Healthy diet is not about deprivation. It is about being happy and healthy.

There are thousands of healthy and tasty food options. Focus on what you can eat rather what you can’t. Focus on the quality of food rather than quantity.

A simple rule is - Avoid refines and processed foods: (Eg - Sugar, Biscuits, Chocolates, Cakes, Sweets, Ice Creams, Soft Drinks, Pizzas, Burgers, Samosa, Vada, Bajji, Poori, Maida, Processed Meat and Full Fat Dairy Products).

REMEMBER - There is no single nutrient which is going to do miracles to your body. Different nutrients are needed for different functions of your body.

1. For healthy heart, you need omega 3 & 6 fatty acids which are found in fish.

2. For healthy kidneys, you need lot of vitamins.

3. For healthy lungs, you need nuts and green leafy vegetables.

4. For muscle building, bone health, blood vessels, you need protein.

5. For energy, you need carbohydrates.

6. For your skin and hair, you need vitamins and minerals.

Examples of nutrient dense foods:

Protein: Fish, Chicken, Nuts, Dhal etc

Fibre: Fruits & Vegetables

Vitamins & Minerals: Seeds, Fruits, Nuts and Green Leafy Vegetables etc.

Complex Carbohydrates: Ragi, Jowar, Bajra, Brown Rice etc..

Dr. NAZNEEN MALLICK, Chief Bariatric Dietician,

Mobile - 9989797868

Know more about obesity and risks…

Dr. V. AMAR

Chief Consultant Bariatric & Metabolic Surgeon

Dr. AMAR BARIATRIC & METABOLIC CENTER, Plot No - 99, Ground Floor, AVIS HOSPITAL, Next to Chiranjeevi Blood Bank, Opposite to Metro Pillar C1588, Road No - 1, Jubilee Hills Check Post Road, Jubilee Hills, Hyderabad, Telangana 500033

🌏 www.drvamar.com

📱+91 9676675646

📨 drvamar@gmail.com

[cuteheroines]

Kuttu aur Singhaare ke Aate ki Poori Recipe Super Suvai Tamil

Kuttu aur Singhaare ke Aate ki Poori Recipe Super Suvai Tamil

The most popular accompaniment to have around Navratri and other festivals where devotees observe a fast. Kuttu and Singhara flour is used instead of the whole wheat flour to make pooris, rotis or other snack recipes. This is so delicious that you will even make it on normal days.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

How to Make Kuttu aur Singhaare ke Aate ki Poori Super Suvai Tamil recipes

1.Mix Kuttu flour & Singhaara flour in a bowl add Sendha Namak to it.

2.Grate the potatoes & add to the flour mixture.

3.Add water gradually & knead it well to make dough. Let it rest.

4.Make small dumplings of the dough of equal proportion.

5.Roll the dough into small round sheets.

6.Deep fry in oil to get nice brown colour. try these recipes

7.Serve hot with Vrat wale Aloo ora bowl of Kheer to go with it.

Key Ingredients: Kuttu flour, Singhara flour, Potato (boiled), Sendha namak, Oil

 Super Suvai Tamil recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

Bajra-Methi Missi Roti Recipe Super Suvai Tamil

An Indian meal is never complete without the addition of an Indian bread along with a dish. This recipes of Bajra-Methi Missi Roti is specifically recommended for diabetics, curated by Ms. Priyam Naik. It is made with a combination of two flours that ensures a wholesome meal, with a whole lot of nutrients. Bajra or pearl millet apart from being a very good source of protein, has a low glycemic index and low on carbs along with a high fibre content which when mixed with methi leaves, further increases the fibre content of the recipe. Methi has an equal role to play in this recipe as it is highly beneficial for diabetics to control blood sugar levels. It also has a good content of vitamins and minerals along with low fat curd which makes this recipe a nutritious and tasty treat for all the diabetics.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

How to Make Bajra-Methi Missi Roti Super Suvai Tamil recipes

1.Combine all the ingredients and knead into firm dough with required amount of water.

2.Divide into five portions. Roll out into thin rotis and roast on a tawa till they are well done.

3.Serve hot with green chutney. Try these recipes

Key Ingredients: Bajra flour, Wheat flour, Fenugreek leaves, Garlic cloves, Low fat curd, Green chilli, Low fat paneer, Coriander leaves, Haldi powder, Red chilli powder, Salt

 Super Suvai Tamil recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

[cookingrecipesfoodmania]

Kuttu aur Singhaare ke Aate ki Poori Recipe Super Suvai Tamil

Kuttu aur Singhaare ke Aate ki Poori Recipe Super Suvai Tamil

The most popular accompaniment to have around Navratri and other festivals where devotees observe a fast. Kuttu and Singhara flour is used instead of the whole wheat flour to make pooris, rotis or other snack recipes. This is so delicious that you will even make it on normal days.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

How to Make Kuttu aur Singhaare ke Aate ki Poori Super Suvai Tamil recipes

1.Mix Kuttu flour & Singhaara flour in a bowl add Sendha Namak to it.

2.Grate the potatoes & add to the flour mixture.

3.Add water gradually & knead it well to make dough. Let it rest.

4.Make small dumplings of the dough of equal proportion.

5.Roll the dough into small round sheets.

6.Deep fry in oil to get nice brown colour. try these recipes

7.Serve hot with Vrat wale Aloo ora bowl of Kheer to go with it.

Key Ingredients: Kuttu flour, Singhara flour, Potato (boiled), Sendha namak, Oil

 Super Suvai Tamil recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

Bajra-Methi Missi Roti Recipe Super Suvai Tamil

An Indian meal is never complete without the addition of an Indian bread along with a dish. This recipes of Bajra-Methi Missi Roti is specifically recommended for diabetics, curated by Ms. Priyam Naik. It is made with a combination of two flours that ensures a wholesome meal, with a whole lot of nutrients. Bajra or pearl millet apart from being a very good source of protein, has a low glycemic index and low on carbs along with a high fibre content which when mixed with methi leaves, further increases the fibre content of the recipe. Methi has an equal role to play in this recipe as it is highly beneficial for diabetics to control blood sugar levels. It also has a good content of vitamins and minerals along with low fat curd which makes this recipe a nutritious and tasty treat for all the diabetics.

For more recipes, visit super suvai tamil recipes

For interesting cooking videos, visit super suvai tamil samayal

How to Make Bajra-Methi Missi Roti Super Suvai Tamil recipes

1.Combine all the ingredients and knead into firm dough with required amount of water.

2.Divide into five portions. Roll out into thin rotis and roast on a tawa till they are well done.

3.Serve hot with green chutney. Try these recipes

Key Ingredients: Bajra flour, Wheat flour, Fenugreek leaves, Garlic cloves, Low fat curd, Green chilli, Low fat paneer, Coriander leaves, Haldi powder, Red chilli powder, Salt

 Super Suvai Tamil recipes tags: #supersuvaitamil #supersuvaitamilrecipes #supersuvaitamilcooking

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Breakfast today This is Bajra Soya Palak poori I was till doubtful about the binding hence added two tablespoons Wheat and Maida Look at the maze it has created in the inner layer and the puffed up pooris are staying like this even after they are not hot enough Maybe we can call this Poor man's Sourdough These pooris are little dense compared to normal pooris Paired it with Potato Masal https://www.instagram.com/p/B4tl6KlHniB/?igshid=1ho8vjn8kv5j1

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Indian Thali – who does not love eating that riot of flavors and tastes.

If you are an Indian, you probably know the different Indian Thalis found across the geography of India. If you are a visitor, you need to know that there is no single Indian Thali. Each region of India has its own version of Thali.

Some of the items like Rice or Pickle are found in almost all Indian Thalis. However, there is something unique about each Thali, some preparation that makes it belong to a particular region in India. I am going to share the unique aspect of each Indian Thali in this post.

Best Indian Thalis to Enjoy. Stock Photo – Shutterstock

Being a vegetarian, I am going to restrict this to Vegetarian Thalis of India, for that is all I know.

What is an Indian Thali?

Well, Thali is actually the large circular plate raised around the circumference on which food is served. It is usually made of metal. Steel is the most commonly used material these days, followed by brass. Copper Thalis can be seen at places as can be experimental clay ones. The Gods, kings and the wealthy used to have the Thalis made of Gold and Silver. Maybe they still use.

Food is served on a plate and in small bowls called Katoris. It is like putting the sample of the whole menu at one place, in one go.

Ingredients

Indian Thali is supposed to have the 6 tastes that Ayurveda prescribes. The six tastes being:

Salt

Sweet

Sour

Bitter

Spicy

Astringent

A perfect Indian Thali is the one that balances these six tastes. It is not just the tastes, but the colors are also balanced. The Thali, when served, is as colorful as India is as a country. You will see reds, greens, browns, yellow & white colors in the dishes. The aromas from various dishes mish-mash and create their own riot. In short, a Thali appeals to all your five senses.

There is a play of grains based on what is easily available locally. This makes Indian Thali perfect local cuisine to try. Rice, Raita and Salad is usually a part of all Indian Thalis.

In the western world, food is served course by course. To me, this is like someone else deciding what I should eat and in what order. When the meal is served, I choose to eat in whatever order, though the purist would always suggest an order.

A Lassi or Chhaas goes perfectly with Indian Thali. Take your pick based on the weather.

So, let’s take a tour around India with the Indian Thali.

1. Rajasthani Thali

Rajasthani Thali

Call me biased, but Rajasthani Thali is my favorite Indian Thali. It comes with the flavors of the desert that are dry and rich at the same time. Richness comes from oodles of desi ghee used. Some unique dishes to try in a Rajasthani Thali are:

Dal Bati Churma – a true blue desert food

Gatte ki Subzi – when the vegetables are not easily available, gram flour is used to make curry

Ker Sangri – This is one indigenous wild plant that grows across the desert. You get both Sabzi and pickle from Ker Sangri

Bajre ki Roti – Roti made of Bajra, usually drier than wheat roti, so eaten with a layer of Desi Ghee

Lahsun ki Chutney – Garlic Chutney

Khichdi – A multi-grain khichadi with Wheat, Bajra & Jowar

Kadhi – although you find it in many menus, each region has its own recipe

Roasted Papad

Ghevar – a traditional Rajasthani sweet dish, usually available in monsoon season.

2. Bengali Vegetarian Thali

Bengali Thali

Vegetarian and Bengali sound bit of an oxymoron. However, to my delight, they do have a lot of options for vegetarians. There is no dearth of flavors or options for vegetarians. Bengalis like to add a bit of sweet in their food, so everything, except maybe rice has a tinge of sweetness in it.

What makes a Bengali Thali is:

Mishto Doi – Told you everything is sweet here & the sweet set curd is the most celebrated part of Bengali meal.

Baingan Bhaja – Brinjal or Aubergine fries

Aaloo Posto – Potato cooked with poppy seeds, a combination you find only in Bengal

Luchi – It is like a small-sized Poori, but made with Maida, and tastes a bit different

Rasgulla or Roshogulla – No Bengali Thali is complete without this favorite sweet of Kolkata.

Daal, seasonal vegetables cooked in mustard oil and rice complete the menu.

3. Goan Vegetarian Thali

Goan Vegetarian Thali

Yes, it is not impossible to get a vegetarian Thali in Goa. It is not easy but you do get it at many places. Remove all the non-vegetarian food from a Goan Thali and you are left with rice, salad & sol kadi.

Now add shallowly fried, semolina soaked Phodi made with local vegetables including banana, roots, and breadfruit. That is the crispy element on the menu, found only in Goa.

Add a seasonal vegetable in coconut curry.

Daali Toye – a watery and rather bland version of the usual Daal.

Add Tambri Bhaji or Patal Bhaji usually made with red leaves

That is your Goan Vegetarian meal.

4. Gujarati Kathiawadi Thali

Gujarati Kathiawadi Thali

Just like Indian meals, there are various variants of a Gujarati Thali. Kathiawadi Thali is particularly famous. Like Bengali Thali, Gujarati one is also quite sweet. It is incidental that the east and west of India has a similar fetish for sweet. However, in Gujarat, you find a generous flavor of garlic. Many dishes will have a pre-fix Lehsunia, which means ample garlic.

Tamatar Shev ki Sabji – This is what defines a Gujarati Thali for me.

Papad ki Subji – yes you can make a curry from Papad too

Undhiyo – a version of Khichadi

Kadhi

Dhokla or Khandvi shine with their bright yellow color

Small sized Rotis or Bhakris made of Bajra accompany the meal.

Desi Ghee and Jaggery are used to give a finishing touch to the Gujarati Kathiawadi Thali

5. Punjabi Thali

Makki ki Roti, Sarson ka Saag Stock Photos – Shutterstock

What I am going to share here is my version of a Punjabi Thali, the one I love and miss. Best time to have this meal is in winters while soaking in the warm sun. This has limited menu options, but as they say in Punjab – Sawa Lakh se Ek ladaun or my one dish is worth thali full of yours. So, this Punjabi Thali has:

Sarson ka Saag with a thick layer of desi ghee floating on it.

Freshly made Makki ki Roti with a layer of what else, Desi Ghee.

Raddish or Mooli dipped in vinegar or maybe lime juice

A bit of raw onion

Mango Pickle

Chunks of jaggery or Gud to end the meal

Simple thali but the taste would linger on your tongue for a long time to come.

6. Malwa Thali from Madhya Pradesh

Malwa Thali with Paniya & Daal Baafne

This is an unusual, not so well-known Thali from the heart of India. I had it in Mandu, which was once the capital of Malwa. It is also a relatively simple meal, but it demands some time and patience from you to develop a liking for it. Honestly, I did not like its key ingredients Paaniya and Daal Bafna in the first go. Slowly, the taste began to get friendlier with my tongue.

Paaniya is made with corn flour or Makki ka Aata while Bafna is made with Toor Daal. They used to be typically roasted on cow dung in a traditional Chulha or open fire. The dish would be covered with leaves as it cooked. These days they are typically baked in a tandoor or clay oven.

Apart from these two heroes of a Malwa meal, you have daal, rice, seasonal vegetable, kadhi, salad and a sweet.

7. Andhra Thali

Andhra Thali

The Andhra cuisine in my mind stands as the spiciest cuisine of India. A layer of red from the red hot Guntur Chilles always floats on its dishes, especially the sambhar and rasam. A pile of shining white rice comes with bright curries. The things that make an Andhra Thali are

Parripu Podis – Dry lentil-based chutney powders. You can add them to any other items, after mixing it with ghee or Til oil.

Gongura – this is sour leave that you get only in Andhra and hence only in Andhra cuisine. You may find it as part of Dal or as chutney or as part of a side dish. Personally, this is the high point of Andhra meal for me.

Baingan Subzi – Many regions of India have Brinjal as part of their special fair, Andhra is also one of them.

Avakai – An Andhra style mango pickle, true to the cuisine it is spicy.

If you are not used to spices like me, take a big bowl of curd to balance the spice level.

8. Kashmiri Thali

Kashmiri Thali or Wazwan

A vegetarian Kashmiri Thali has to be custom made on order in most of Kashmir. During my Gulmarg visit, I had the opportunity to explore a vegetarian one. The unique elements include:

Nadru or the Lotus stem crisps. They can also come in the form of stuffed Kebabs.

Kashmiri Dum Aaloo – The whole potato cooked in curry is a defining element of Kashmiri cuisine for vegetarians like me.

Haak – lightly sautéed fresh greens that have a tinge of the bitter taste

Walnut Chutney – Walnut comes from Kashmir; you find it everywhere including in the furniture and souvenirs made from walnut wood. In your Kashmiri meal, taste it as tangy walnut chutney.

Kashmiri Roti – Tandoori roti usually infused with spices

Phirni – threadlike noodles cooked in milk with nuts on top is a soothing sweet dish, save some space for it.

Raita with Gheeya or bottle gourd is popular in Kashmir

Kahwah – No matter what you eat in Kashmir, finish it with a cup of saffron infused, nut loaded Kashmiri Kahwah.

9. North Karnataka Thali

This is a Thali that I remember from my Infosys days. This used to be served on a Banana leaf. It also meant you sometimes had to wait in the queue to have it, but it was worth it.

North Karnataka Thali

It is a rather simple meal of freshly made Jowar Rotis and Baingan Subzi. This was the meal. Rice and Sambhar were given but more to complete the meal. A glass of spiced Chhaas went perfectly with the Jowar Roti meal. Pickles, salads and fried papads were served in multiple rounds. A cooked grains vegetable would be there, but it was mostly ignored.

I again had this in Bijapur and in Dharwad at local Khanavallis. The Jowar roti is dry and it goes perfectly with the rich Baingan subzi.

Not too many options, but a tasty wholesome meal.

10. Maharashtra Thali

Typical Maharashtrian Thali

Maharashtra again is a big state. Different variants of Maharashtrian Thali are available in different parts of the state. In a generic thali, apart from Daal, Rice, Roti and seasonal vegetables, you can expect the following

Sabudana Wada comes as a starter for me, I simply love it

Varan Bhat – Maharashtrian version of Khichdi

Amti or the Chana Daal, the Maharashtrian style

Puran Poli – a favorite Maharashtrian mild sweet dish

Shrikhand – I am not too fond of Shrikhand, but don’t that to Maharashtrians 😊. You get it in various flavors including Mango called Amrakhand.

11. Ladakhi Vegetarian Thali

Ladakhi Vegetarian Thali

Ladakh is another region where vegetarian food is not easy to find, but not impossible. In these parts of the world, a vegetarian Thukpa is the staple food for me. It is a noodle soup with few vegetables thrown in, along with lots of garlic. Garlic helps you deal with the mountain sickness at high altitudes. Do read our post on Vegetarian Food in Ladakh.

Others things that add up a vegetarian Ladakhi Thali are:

Vegetable Noodle Soup with boiled grains like a variety of mini chana thrown in with mild spices

Vegetable Momos with Walnut Chutney

Apricot based dessert

Cheese platter, though not traditional is easily available

Gud Gud Chai – Tea made with butter and salt

Chaang – a local fermented drink

12. Karnataka Thali

Karnataka Thali on Banana Leaf

Sit down and wait for a banana leaf to be laid in front of you, that you must wash before you eat. A series of servings will follow, starting with salt, sweet, pickle and Papad. Wait for all the servings to be served and admire the whole menu in front of you on a bright green background.

My favorite part, of course, is the crisp fried papads and bhajjis which are like pakodas or fritters.

Tangy Sambhar with drumsticks is the highlight of this meal. Enjoy it with rice.

13. Lucknow Thali

Thali at Netram Ajay Kumar – Ameenabad, Lucknow

Lucknow is usually known for its street food and Kebabs. The vegetarian in me loved the street food of Lucknow. I love the Bedmi Puri meal. It has stuffed Puris along with Chana, Raita, seasonal vegetable & Chutney. Add a glass of Lassi and you have one of the most satisfying meals.

14. Nepali Thali

Nepali Thali

The food in Nepal is not very different from India. Daal and rice are a staple there too. Seasonal local vegetables are cooked and eaten with the staple.

15. Ashram Thali

I have eaten across Ashrams in India, be in Kanchi Kamkoti Peetham in Kanchipuram or an Ashram in Ayodhya or at Kumbh Mela Bhandaras or at local temples in Goa. No matter which ashram you eat at, the food is more than just food. There is a spirituality in food. It is served with devotion as a prasad or blessing from God, and that’s what makes it special.

Satvik Food at an Indian Ashram

Ashram food is served on a leaf, mostly banana leaf in south India. The food is made without using any Tamasic elements like onion or garlic. The food is simple yet sumptuous, it satisfies you instantly. The cuisine is usually local, made using local seasonal vegetables. Eat it with gratitude.

I think if you want to taste the basic cuisine of different meals from India, you must try some at an Ashram.

The post 15 Best Vegetarian Indian Thali Meals You Must Try appeared first on Inditales.

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Easy recipes with flour

Easy recipes with flour

Kuttu aur Singhaare ke Aate ki Poori Recipe Super Suvai Tamil

The most popular accompaniment to have around Navratri and other festivals where devotees observe a fast. Kuttu and Singhara flour is used instead of the whole wheat flour to make pooris, rotis or other snack recipes super suvai tamil. This is so delicious that you will even make it on normal days.

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How to Make Kuttu aur Singhaare ke Aate ki Poori recipes super suvai tamil

1.Mix Kuttu flour & Singhaara flour in a bowl add Sendha Namak to it.

2.Grate the potatoes & add to the flour mixture.

3.Add water gradually & knead it well to make dough. Let it rest.

4.Make small dumplings of the dough of equal proportion.

5.Roll the dough into small round sheets.

6.Deep fry in oil to get nice brown colour. try these recipes super suvai tamil

7.Serve hot with Vrat wale Aloo ora bowl of Kheer to go with it.

Key Ingredients: Kuttu flour, Singhara flour, Potato (boiled), Sendha namak, Oil

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Bajra-Methi Missi Roti Recipe Super Suvai Tamil

An Indian meal is never complete without the addition of an Indian bread along with a dish. This recipes super suvai tamil of Bajra-Methi Missi Roti is specifically recommended for diabetics, curated by Ms. Priyam Naik. It is made with a combination of two flours that ensures a wholesome meal, with a whole lot of nutrients. Bajra or pearl millet apart from being a very good source of protein, has a low glycemic index and low on carbs along with a high fibre content which when mixed with methi leaves, further increases the fibre content of the recipe. Methi has an equal role to play in this recipe as it is highly beneficial for diabetics to control blood sugar levels. It also has a good content of vitamins and minerals along with low fat curd which makes this recipe a nutritious and tasty treat for all the diabetics.

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How to Make Bajra-Methi Missi Roti recipes super suvai tamil

1.Combine all the ingredients and knead into firm dough with required amount of water.

2.Divide into five portions. Roll out into thin rotis and roast on a tawa till they are well done.

3.Serve hot with green chutney. Try these recipes super suvai tamil

Key Ingredients: Bajra flour, Wheat flour, Fenugreek leaves, Garlic cloves, Low fat curd, Green chilli, Low fat paneer, Coriander leaves, Haldi powder, Red chilli powder, Salt

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Paneer Tikka Kathi Roll Recipe Super Suvai Tamil

About Paneer Tikka Kathi Roll Recipe | Kathi Roll recipes super suvai tamil: A delicious appetizer recipe that can beat all your hunger pangs and can be served in brunch or even dinner parties as a side in main course. Kids and adults love it alike. Kathi rolls are now a popular street food in North India as well. Here is a recipe os Paneer tikka Kathi Roll which is one of the most loved Punjabi snacks that is tangy, spicy and a delight to taste buds! Made in just 30 minutes, this is a quick and easy recipe that you can cook at any time. Savour these paneer tikka kathi rolls as is or serve along with some mint chutney and sliced onions on the side.

Ingredients in Paneer Tikka Kathi Roll Recipe: Juicy paneer tikkas topped with green chutney and onions and wrapped in egg paratha made with a fresh dough.

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How to Make Paneer Tikka Kathi Roll recipes super suvai tamil

1.Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.

2.Cover and keep aside for 2-3 hours.

3.Mix the onions, green chillies, salt and lemon juice and keep aside.

4.Place a tawa over the burner, and heat it over high heat.

5.While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.

6.Keeping the heat high, place the dough round over the tawa.

7.When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.

8.When brown on the underside, flip over for just a few seconds. Try these recipes super suvai tamil

9.Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.

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Methi Paratha Recipe Super Suvai Tamil

Parantha stuffed recipes super suvai tamil with the goodness of methi (fenugreek leaves) mildly spiced.

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Ingredients of Methi Paratha recipes super suvai tamil

3 Cups fenugreek leaves-chopped fine

1/2 cup gram flour

1 cup whole wheat flour

1/4 tsp asafoetida

1/2 tsp chilli powder

2 tbsp ghee

1 tsp green chillies, finely chopped

1 tbsp coriander leaves, chopped

1/2 cup ghee (for frying)

To taste salt

How to Make Methi Paratha recipes super suvai tamil

1.Knead all the ingredients together. Rolling like a paratha.

2.Cook on a heated tawa over ghee.

3.Serve hot.

Key Ingredients: fenugreek leaves-chopped fine, gram flour, whole wheat flour , asafoetida, chilli powder, ghee, green chillies, coriander leaves, ghee (for frying), salt

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