#goldenapron #post19 - Come mango season and you get the opportunity of experimenting with the king of fruits - both raw and ripe. So tried this yummy traditional Andhra style dal or lentil curry made with Tuvar dal (pigeon pea lentil) and raw mango called Pachi Mamidikaya Pappu. It translates to 'Raw Mango Dal' in the local lingo. This tangy and spicy dal goes best with hot steamed rice and a drizzle of some ghee. It is pure divine and a great comforting meal.

#greenveg - This is a traditional Bengali curry made with tender pumpkin leaves and few tender twigs. A whole lot of mixed vegetables are thrown in along with some fried bori / dried lentil dumplings to give some crunch to this simple, yet delicious recipe. It is cooked in mustard oil for an authentic touch and finished off with the addition of mustard paste. It is best relished with plain steamed rice.

#greenveg - This is a simple homemade-style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version.Whatever way this dal-spinach combo is cooked, it simply tastes yummy. It is equally healthy and nutritious as it is loaded with iron and proteins which is very essential for a well balanced diet. Enjoy it with rice or chapatis for a satisfying and a wholesome meal.

#greenveg - Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish. I finished it off with kasundi for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis.

#reststyle - This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious. It is a very simple, easy to make and a yummy curry, best relished with plain steamed rice. Mor Kuzhambu is a common restaurant style dish served when ordering for a South Indian Thali.

#reststyle - This is a signature dish of the Parsi cuisine and a very popular one in any Parsi restaurants. Very spicy and tangy, no menu is complete without this delicacy where the mutton is cooked in a combination of two or more lentils and eggplants. Cubed red pumpkin, if preferred can also be added. It can be had both with Parsi biryani or flat bread.

Shukto is a mishmash of different vegetables often cooked in Bengali household. Bori or dried lentil dumplings are added to this dish. You can prepare them at home or buy them from the stores. The star of the dish is bitter gourd. Other vegetables like drumstick, eggplant, plantain or raw banana, raw papaya preferably cut to the same size are added to the shukto. The golden rule that I have learnt from my mother is, you do not add turmeric and pepper to the shukto. Basically, it is a perfect dish for Indian summers. The spice that is used to prepare shukto is radhuni or wild celery. This is a unique spice used mostly in Bengali cuisine. As you smell radhuni you know that shukto is being cooked in the kitchen. However, if radhuni is not available methi/fenugreek seeds can be used instead.#nogarliconion #everydayveg

#Post14 - This is a very popular Hyderabadi dish during the holy month of Ramadan. It can be prepared with either mutton or chicken. But now a days, you come across vegetarian haleem too. Traditionally it is slow cooked for many hours on an open flame. But I tried the simplest method - Pressure cooking method. It is quite a rich dish with loads of dry fruits and ghee, but it is equally nutritious as it contains various types of lentils and oats (traditionally wheat is used). This delicacy is served with a dash of lime, fried onions, chopped coriander-mint leaves and dry fruits. #goldenapron

#goldenapronPost 1510 . 06 .19This recipe is healthy prepared with the combination of all the dals, green leaves and mushrooms along with aromat spices making it a really delicious recipe.

A regular dish in every Indian household 😉

#nonindian - This is a very refreshing and a light soup in Thai style. I have used Thai green curry paste, kaffir lime leaves, galangal (Thai ginger), lemon grass along with lots of different veggies, coconut milk and some vegetable stock. For a non-veg. version, boneless chicken along with chicken stock can be added. This aromatic soup is a perfect meal in itself for weight watchers as it has all the goodness of vegetables. For more variations, you can add noodles, prawns, mushrooms, baby corn and broccoli too.

#Bandhan - Some protein rich breakfast is an ideal way to start your day. So why not with some cheelas (crepes / pancakes)? Give a twist to the usual recipe by adding a tadka (tempering) to the batter in order to give a completely different flavour. These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner. Enjoy them with chutney, yoghurt, pickles or any side dish.