aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with 20 amazing images.
aloo bhujia sabzi is a popular North Indian dish, especially in the state of Bihar. Learn how to make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry |
Bihari aloo bhujiya is a simple yet flavorful dry potato sabzi, known for its simplicity and the use of minimal ingredients. It's a quick and easy dish to prepare.
It’s made using basic ingredients like potatoes, mustard oil, and a blend of spices, giving it a rustic and earthy flavor. The dish gets its name from the texture of the potatoes, which resemble small sticks or 'bhujia'.
A squeeze of lemon juice just before serving adds a tangy note that complements the overall flavor profile. It’s a perfect side dish for a meal, served with roti or paratha, or even with dal and rice. This humble yet hearty dish is loved for its comforting flavors and ease of preparation.
pro tips to make aloo bhujia sabzi: 1. Choose firm, starchy potatoes like Indori potatoes for a crispier texture. 2. You can squeeze a little lime juice over the finished dish for a tangy flavor. 3. For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste.
Enjoy aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with detailed step by step photos.
paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with 48 amazing images.
In this dhaba style Hyderabadi paneer gravy, pieces of paneer are cooked in a unique blend of spices, giving it a distinctive flavor. Learn how to make paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala |
paneer hyderabadi is a royal dish rooted in the cuisine of Hyderabad, celebrated for its bold and aromatic flavors. The main ingredient, paneer, is cooked in a luxurious gravy made from a blend of whole spices, fresh herbs like coriander and mint, and a creamy base of yogurt or cream. The use of mint and coriander gives it a fresh, green flavor, while green chilies add just the right amount of heat.
Curd and fresh cream is sometimes incorporated to enhance the creamy texture, making the Hyderabadi paneer masala rich yet delicately spiced. The paneer, with its mild flavor, absorbs the essence of the gravy, resulting in a dish that is both indulgent and balanced.
pro tips to make paneer hyderabadi recipe: 1. Soft, fresh paneer gives the best texture. After shallow frying, soak it in water for 15 minutes before cooking to soften. 2. For the authentic Hyderabadi taste, green chilies and mint are crucial. They provide the signature flavor and aroma of the dish. 3. Start by tempering whole spices (bay leaves, cloves, cinnamon, cardamom) in hot oil or ghee to infuse the oil with flavors.
Enjoy paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with detailed step by step photos.
hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images.
hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo |
hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices.
This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal.
You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan.
Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes.
Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.
methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar | with 35 amazing images.
Think Punjabi main course, and this is one of the first dishes that comes to your mind! Methi Mutter Malai is a please-all dish. Right from kids to elders, everyone loves the creaminess and pleasant flavour of this fenugreek green peas curry.
The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. The freshly-ground spice mix gives the methi mutter malai a strong flavour and lingering aroma, while the wise use of poppy seeds and cashews gives it a lusciously creamy mouth-feel.
Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially for those who are normally fussy about eating green leafy veggies.
Have your restaurant style methi malai matar with some Punjabi Rotis and Parathas like lachha paratha or aloo kulcha.
Enjoy how to make methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar with detailed step by step photos below.
raw papaya and cabbage stir fry recipe | healthy raw papaya stir fry | low calorie vegetable stir fry | Indian style stir fried raw papaya and cabbage | with 18 amazing images.
raw papaya and cabbage stir fry recipe is a low calorie, low sodium stir-fry to suit the Indian palate! Learn how to make Indian style stir fried raw papaya and cabbage.
To make raw papaya and cabbage stir fry, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida and green chilli and sauté on a medium flame for a few seconds. Add the raw papaya, cabbage, capsicum, turmeric powder and salt and sauté on a high flame for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coriander.
Grated raw papaya, shredded cabbage and thinly sliced capsicum emerge as a perfect team in this recipe, complementing each other in looks, flavour and texture. Flavoured with a traditional tempering, the lip-smacking low calorie vegetable stir fry is an easy and tasty fare.
Healthy raw papaya stir fry has other benefits to its credit as well! The high levels of vitamin A and vitamin C in this recipe is a boon to mankind. These 2 vitamins act as an antioxidant and help to fight harmful free radicals in the body as well as build our defense against various bacteria and viruses. They add glow to our skin as well. The little fibre it lends is beneficial for the gut. It will also help is adding a satiety value.
We recommend this Indian style stir fried raw papaya and cabbage for healthy individuals of all ages. heart patients, diabetics, cancer patients and weight-watchers along with women with PCOS can also opt for this healthy stir fry. A bowl of healthy soup is the best accompaniment to stir fry at dinner time.
Tips for raw papaya and cabbage stir fry. 1. After adding the veggies, saute on high flame to reduce cooking time and also to maintain the crispy texture of the veggies. 2. Do not cook after adding lemon juice. It might add a slightly bitter taste to the stir fry. 3. We recommend you have this stir fry as close to the cooking time as possible. This is because vitamin C is a volatile nutrient and some of it is lost on exposure to air.
Enjoy raw papaya and cabbage stir fry recipe | healthy raw papaya stir fry | low calorie vegetable stir fry | Indian style stir fried raw papaya and cabbage | with step by step photos.
Rajasthani kaddu aur soya ki sabzi recipe | healthy bhopla soya sabji | soya chunks vegetable recipe | with 30 images.
Rajasthani kaddu aur soya ki sabzi is a popular dry Rajashtani sabzi. Learn to make healthy bhopla soya sabji.
Every province has its traditional style of cooking their favourite vegetables. Here, we have chosen a popular Rajasthani kaddu aur soya ki sabzi usually made using potatoes and pumpkin, and smartly replaced starchy potatoes with multi-nutrient soya chunks instead.
In all other ways, the Rajasthani kaddu aur soya ki sabzi maintains the authenticity. Using curds and spices like nigella seeds, it brings about an unmistakable haveli feel.
Soya chunks used in Rajasthani kaddu aur soya ki sabzi have many benefits. Soy protein for soya chunks may provide positive results for people with high blood pressure. Soy protein is beneficial to women in post-menopausal years. Soy is low in fat and sodium, and may help reduce the risk of heart disease.
healthy bhopla soya sabji is rich in Vitamin A, Folic Acid, Magnesium and Vitamin C. For those on weight loss, Rajasthani kaddu aur soya ki sabzi is the perfect solution with only 87 calories for Rajasthani kaddu aur soya ki sabzi.
Enjoy Rajasthani kaddu aur soya ki sabzi is a popular dry Rajashtani sabzi. Learn to make healthy bhopla soya sabji | with step by step photos.
rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with amazing 20 images.
Rajma is one of the most popular dishes in North India. In this authentic Punjabi rajma delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too.
Filling and nutritious, Rajma turns out beautifully when the Rajma is cooked in a thick tomato pulp with only basic spices. This Rajma is a favourite in Punjab and very popular amongst all age groups. My kids love Punjabi Rajma with some ladi pav and loads of raw onions on the side. Every Indian household has its own version of Rajma and this is our version of it.
The method of making authentic Punjabi rajma is simple and if you have rajma soaked in advance you can prepare rajma super quickly. To make rajma, pressure cook soaked rajma for 3 whistles and do not drain the water and keep aside. Further, combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste, this freshly pounded ginger, garlic and green chillies will make the rajma more flavourful. Heat the oil and butter in a deep non-stick pan and add the cumin seeds. Add the onions and sauté on a medium flame for 2 minutes. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook for 3 minutes. Add the chilli powder, coriander powder, turmeric powder, garam masala. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally. Add the dried fenugreek leaves and crush them between your palm to extract flavor and add fresh cream which will give rajma a creamy texture and mix well. Our authentic Punjabi rajma is ready to be relished!!
However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this Punjabi kidney bean curry the rich delight that it is, are fresh cream and dried fenugreek leaves. I usually make rajma once a week for any meal of the day.
Let’s see why we call this a healthy rajma recipe. Yes, the recipe does have some fresh cream and butter and they are healthy fats. The main ingredient rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium.
You can have Punjabi kidney bean curry with any Indian bread or rice.
Enjoy rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with detailed step by step photos and video below.
corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with 16 amazing images.
Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn in this Corn Palak Sabzi.
Healthy Corn Palak Sabzi has palak and sweet corn. Palak is one of the fat-free ways of adding antioxidants antioxidants like vitamin C, vitamin A and folate. These together will work to keep your heart free of diseases.
Sweet Corn in Corn Palak Sabzi, on the other hand, is known to reduce reduce cholesterol levels and promote heart health.
Diabetics are advised to replace the sweet corn with low fat paneer due to the high glycemic load of sweet corn. That will convert the Sweet Corn Spinach Sabzi to a Paneer Palak Sabzi.
This Corn Palak Sabzi is a fairly good source of calcium which will aid in promoting bone strength. The fibre from spinach, sweet corn and tomatoes will help to cleanse your digestive tract too.
Enjoy Corn Palak Sabzi with whole wheat phulkas instead of maida based naan.
Try other healthy subzis like Tendli aur Matki ki Subzi and Hariyali Mutter.
Enjoy how to make corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with detailed step by step photos and video below.
masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with 35 images.
masala chawli is a popular Rajasthani sabzi. Learn how to make lobhia, black eyed beans sabzi.
The perfect recipe to awaken your senses on a lazy winter’s day! masala chawli is packed with flavour and radiates an irresistible aroma!
While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cowpeas, an aromatic mint paste carries the masala chawli sabzi recipe to an unsurpassed level of gastronomic joy, really tingling your taste buds and making you smack your lips in joy.
One cup of cooked Chawli in masala chawli recipe has 107% of your daily folate requirements. Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells.
At 122 calories per serving of masala chawali this is perfect for weight loss and diabetics also.
Serve masala chawli sabzi hot with bajra roti and some curds to make a healthy Indian dinner.
Enjoy masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with step by step photos.
corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with 38 amazing images.
corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi is a no fuss sabzi which can be served as an everyday fare. Learn how to make makai ki sabzi.
Here is a quick and easy makai ki sabzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty sabzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of onions, ginger and garlic.
An aromatic tempering of nigella and cumin seeds boosts the flavour of the sabzi to a great extent. Of course, do not miss out on the final touch of fresh coriander. With a balanced taste and pleasing appearance, this creamy masala corn sabzi will be loved by all. Serve it hot and fresh with chapatis.
Tips for corn ki sabzi. 1. Prefer to add a pinch of salt while boiling the sweet corn kernels for enhanced taste. 2. After adding the curd besan mixture, remember to stir the sabzi continuously so the curd doesn't curdle.
Enjoy corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with step by step photos.
sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with 10 amazing images.
sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi is a daily fare made in many Indian households. Learn how to make Indian bhindi ki sukhi sabzi.
To make sukhi bhindi, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetables in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry Indian bhindi ki sukhi sabzi before serving.
Sautéing the onions and tomatoes with common Indian spices is what makes this tongue tickling Punjabi dry bhindi. Further its aroma and taste is accentuated by the tinge of garam masala and amchur powder.
Serve Indian masala bhindi with chapati, dal fry and rice to make a complete Indian meal. Of course, an accompaniment like aam ka achar and a tall glass of Punjabi mint chaas can be served without any further thought.
Tips for sukhi bhindi. 1. Use a deep pan for deep frying the bhindi. 2. Deep fry the bhindi only for 2 minutes. Do not make it crispy. 3. You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil. 4. While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions. 5. If you are Jain, then skip adding garlic and onions. 6. Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it.
Enjoy sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with step by step photos.
Always thought of zucchini as a continental veggie? Well, this recipe is all set to change your perception.
The zucchini is cooked here with tomatoes, onions and a splash of everyday Indian spice powders, to get an awesome dish with a desi flavour.
This tasty dish is easy to make, and will go down well with the whole family, young and old members alike. So, you can safely include the Indian Spiced Masala Zucchini as part of your everyday cookbook.
You can also try making other zucchini based dishes like the Grilled Zucchini Recipe or Zucchini Tomato and Mozzarella Caprese.
chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak |
Gujarati chawli batata nu shaak is a simple sabzi from the land of Gujarat. Learn how to make chawli bateta nu shaak.
Choli bateka nu shaak is a little spicy vegetable recipe made of fresh chawli beans and potato cooked in spices. This shaak has a strong flavour of coriander seeds powder.
To make chawli batata nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for a few seconds. Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between. Serve hot.
That slight tinge of sugar in choli bateka nu shaak has been added as Gujarati’s are used to add a pinch of sugar yo every sabzi they make. If you wish, you can avoid it.
Serve this gujarati sabzi with hot phulkas or padvali roti.
Tips for chawli batata nu shaak. 1. Soda is added for quick cooking, but you can avoid it if you wish to. 3. Make potato cubes of medium size, else the potato and chawli both might not cook at the same time.
Enjoy chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | gujarati sabzi |
soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with 21 amazing images.
soya bhurji is soy served in a different style than seen before. This soya matar bhurji makes use of soy granules. Learn the art of making soya bhurji from soya granules at home.
Making soya matar bhurji is very simple. The soy granules need to be soaked and drained well by squeezing out all the excess water. Then tempering adds its magical flavours. Simply onions, garlic paste, tomatoes are sautéed in oil and it is perked up with basic spice powders.
The garlic paste in soya bhurji is highly recommended as it adds flavour and enhances the taste of the otherwise bland soya granules. If you wish you can add finely chopped garlic as well and accompany it with some finely chopped ginger too.
This Soya Matar Bhurji is a protein-rich potion which is required for the growth and maintenance of all cells of the body and maintain muscle strength. Further fiber too is enhanced in this soya bhurji from soya granules due to the addition of green peas.
Enjoy soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with step by step photos below.
cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images.
cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran |
South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices.
cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine.
You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal.
tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi.
Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos.