raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images.
raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi.
To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot.
Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi.
Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery.
Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad.
Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it.
Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.
sama lemon rice recipe | little millet vegetable lemon rice | healthy barnyard millet lemon rice | with 34 amazing images.
The healthy barnyard millet lemon rice is perfect for office lunch boxes. Learn how to make sama lemon rice recipe | little millet vegetable lemon rice | healthy barnyard millet lemon rice |
sama lemon rice recipe, also known as barnyard millet lemon rice, is a delightful fusion of the nutty goodness of sama (little millet) and the zesty tang of lemon. It's inspired from a traditional South Indian lemon rice recipe.
Millets are the best replacement for rice. little millet vegetable lemon rice is a wholesome recipe combines the ancient grains with vibrant flavors, creating a dish that's both nutritious and tantalizing to the taste buds.
pro tips to make sama lemon rice: 1. Instead of sama you can also use any other millet like kodo millet or foxtail millet. 2. You can add any other vegetables of your choice like French beans, capsicum etc to make this recipe. 3. Instead of finely chopped green chillies you can add green chilli paste.
Enjoy sama lemon rice recipe | little millet vegetable lemon rice | healthy barnyard millet lemon rice | with detailed step by step photos.
uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam | with 39 amazing images.
uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam is a meal by itself which is loaded with veggies and cheese. Learn how to make Indian cheese sandwich uttapam.
To make uttapam sandwich, heat a non-stick tava (griddle) and grease it with ½ tsp of butter. Sprinkle little water on the tava (griddle) and wipe it using a clean muslin cloth. Pour ½ cup of the dosa batter on the non-stick tava (griddle) and spread it in a circular motion to make a 175 mm. (7") thick uttapa. Cook for 30 seconds and spread 2 tsp of green chutney and 2 tsp of red chutney evenly over it. Spread 1 tsp of butter evenly over it. Spread ¼ cup of onions, ¼ cup of tomatoes, ¼ cup of capsicum, ¼ tsp of garam masala, ½ tsp of chilli powder and little salt evenly over it and press it lightly using a spatula. Cook on a medium flame for 2 to 3 minutes. Pour 1/3 cup of batter over the vegetables, spread it evenly using a big spoon to make a thin even layer. Turnover, tap gently and cook on a medium flame for 3 to 4 minutes. Spread 1 tsp of butter evenly over it. Trim off the extra batter and vegetables from the circumference to get a neat circular shape. Turnover once again and again cook on a medium flame for 1 minute. Spread 1 tsp of butter evenly over it, turn over and cook on a medium flame for another 1 minute. Finally turn and cut into 6 equal pieces. Serve the uttapam sandwich immediately garnished with ¼ cup of cheese. Repeat steps 2 to 15 to make 3 more uttapam sandwich.
An uttapam with a difference! In Indian cheese sandwich uttapam, the spread-out batter is topped with veggies and coated with another layer of batter, to make a sandwich, which is then cut into equal wedges.
Known as masala uttapam sandwich in Mumbai roadside it is served hot with the typical South Indian accompaniments accompaniments like coconut chutney and red chutney.
While uttapam sandwich is made with common ingredients available in most pantries, you need to follow the pointers mentioned below to get the perfect uttapam sandwich.
Tips for uttapam sandwich. 1. Firstly, the batter for uttapam should be slightly thick. It should not be very runny. This is necessary for flipping the sandwich uttapam with ease. 2. Remember that the batter for the first layer of the uttapam sandwich is ½ cup, but for the top layer is less i.e 1/3 cup. If the top layer has excess batter it might seep down on the tava. 3. Spread both the chutney only after the first layer is cooked for 30 seconds. If you put it immediately, it will mix with the batter and you won’t be able to spread it well. 4. Be very quick in making this uttapam sandwich. Once you spread the veggies, ensure to press it gently with a flat spoon so they stick to the bottom layer. 5. After you have put the top layer of the batter, spread it gently with a small spoon only. 6. While turning it over each time, do so with 2 flat ladles. 7. You can buy readymade garam masala or make garam masala at home.
You can also try these variants Uttapas Stuffed with Green Peas and Mini Cheese Uttapa or go for an Assorted Uttapa Platter. For a healthier variety try Instant Oats and Whole Wheat Uttapam, Bajra, Carrot and Onion Uttapa, Mini Bajra Onion Uttapa or Mini Jowar and Tomato Uttapa. For more Uttapa varieties, choose from our wide collection of South Indian Uttapam.
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aloo beans sabzi recipe | potato and French beans curry | French beans aloo sabzi | with 27 amazing images.
French Beans Aloo Sabzi is a simple yet flavorful North Indian dish. Learn how to make aloo beans sabzi recipe | potato and French beans curry | French beans aloo sabzi |
Aloo Beans Sabzi is a hearty and flavorful Indian sabzi recipe that combines the creamy texture of potatoes with the vibrant green colour and crunch of beans. This stir-fried sabzi is a great accompaniment to rotis or plain parathas, making it perfect for a quick weekday meal.
The potato and French beans curry is spiced with basic Indian spices like cumin, turmeric, coriander, and red chilli powder, giving it a comforting, homestyle taste. The vegetables are sautéed until tender, retaining a slight crunch in the beans, while the potatoes are soft and nicely coated in spices. The result is a wholesome, mildly spiced sabzi that pairs beautifully with Indian breads or can be served as a side dish with rice and dal.
The aloo beans sabzi recipe is easy to follow and involves minimal ingredients. Super easy to make and quick, this French beans aloo sabzi recipe is made with minimum ingredients and yet tastes very good. It's a versatile dish that can be enjoyed as a side dish or a main course.
pro tips to make aloo beans sabzi: 1. A squeeze of lime juice at the end can add a bright, tangy flavor. 2. You can also use baby potatoes to make this recipe. 3. For a richer flavour, you can cook this sabzi in ghee instead of oil.
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lauki paratha recipe | dudhi paratha | stuffed lauki paratha | bottle gourd paratha | with 43 amazing images.
lauki paratha is a delicious and nutritious Indian flatbread made with grated bottle gourd (lauki), whole wheat flour, spices and fresh herbs. Learn how to make lauki paratha recipe | dudhi paratha | stuffed lauki paratha | bottle gourd paratha|
The combination of the soft, tender lauki and the hearty whole wheat flour creates a flavorful and satisfying dish. These dudhi paratha can also be packed as tiffin box. The taste of lauki is not felt in the parathas. So good for kids who do not like to eat healthy veggies like lauki.
It's a great way to incorporate the health benefits of lauki, which is rich in vitamins, minerals, and fiber, into your diet. Serve this stuffed lauki paratha hot with boondi raita, chutney, or pickles. It's perfect for breakfast, lunch, or dinner and is an excellent way to make a simple, yet tasty dish using everyday ingredients.
pro tips to make the dough: 1. After grating the lauki, squeeze out any excess moisture to prevent the paratha from becoming soggy. 2. Ghee or butter will add a rich flavour and help to cook the paratha evenly. 3. Lauki paratha tastes best when served hot with boondi raita and pickle.
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aloo tamatar sabzi recipe | bhandare wale aloo ki sabzi | no onion aloo sabzi | poori wale aloo ki sabzi | with 32 amazing images.
Tariwale Aloo Tamatar Sabzi - Comforting, potato curry with just basic Indian spices and tomatoes. Learn how to make aloo tamatar sabzi recipe | bhandare wale aloo ki sabzi | no onion aloo sabzi | poori wale aloo ki sabzi |
bhandare wale aloo ki sabzi is a super easy Indian potato curry made with potatoes and tomatoes. What makes aloo tamatar sabzi special is its versatility. It’s a quick and easy dish that requires minimal ingredients, yet the balance of tangy tomatoes with mildly spiced potatoes creates a delicious, homely flavor.
The gravy can be made thick or thin depending on your preference, making it adaptable for different accompaniments. This comforting no onion aloo sabzi is often enjoyed with puris, chapatis, or steamed steamed rice, making it a popular meal.
pro tips to make aloo tamatar sabzi recipe: 1. Freshly pounded dry masala will give your sabzi a more vibrant flavor. 2. Combination of ghee and oil gives a richer flavour to the dish. 3. For a creamier texture, add a splash of cream or a dollop of yogurt.
Enjoy aloo tamatar sabzi recipe | bhandare wale aloo ki sabzi | no onion aloo sabzi | poori wale aloo ki sabzi | with detailed step by step photos.