dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with 21 amazing images.
dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi is a tasty Indian sabzi with an attractive hue. Learn how to make lal bhoplyachi bhaji.
To make dangar chi bhaji, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic and sauté on a medium flame for 30 seconds. Add the pumpkin cubes, turmeric powder, chilli powder, garam masala, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally. Serve hot garnished with coriander.
It is amazing how red pumpkin cooked with minimal oil and everyday spices can turn out to be so tasty! Everyday masalas and a simple tempering give the lal bhoplyachi bhaji a very homely and satiating flavour.
Healthy red pumpkin sabzi is an everyday fare that you can enjoy with any meal. Pumpkin itself is a low-cal veggie, and when cooked in such a healthy way with minimal oil, it becomes all the more desirable. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A , thus making it a super food for your eyes. Lutein and zeaxanthin are other antioxidants it abounds in additionally which prevents age related cataracts and macular degeneration of the eyes.
Include this yummy dish in your menu and watch your family members lick their fingers in delight! Heart patients, diabetics and obese people can include this pumpkin stir fried vegetable is their daily menu.
Tips for dangar chi bhaji. 1. Prefer to use a deep non-stick pan so the sabzi cooks uniformly. 2. You can buy readymade garam masala or make garam masala at home.
Enjoy dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with step by step photos.
paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan | with 15 amazing images.
The Paneer Khurchan is as simple as preparing an everyday subzi but has an exclusive flavour and texture, perhaps due to the apt combination of veggies and spices with succulent paneer.
Make sure you use really fresh and soft paneer for this dish, because it forms the bulk of the subzi and is therefore a key factor behind its success. The other ingredients like tomatoes, onions and cumin seeds are very easy to find and will not involve any extra effort.
Notes on making paneer khurchan recipe. 1. The word ‘khurchan’ means scraping from the Hindi word khurachna. So, basically it’s paneer cooked in vegetable gravy, scraped to get a semi-dry sabji. 2. Mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally. Do not overcook the paneer, as it will become tough and chewy. 3. Cooking Paneer Khurchan on high flame will ensure the vegetables are tender yet crunchy.
Just a matter of minutes before this tasty dish is ready on the table! Serve the Paneer Khurchan with Butter Naan or Tandoori Roti and a glass of Mint Chaas for a satiating meal.
Enjoy how to make paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan recipe with detailed step by step photos and video below.
paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with 44 amazing images.
shahi paneer kurma is a Mughlai-style paneer dish where paneer cubes are cooked in rich creamy gravy. Learn how to make paneer korma recipe | Mughlai style paneer korma | shahi paneer kurmaMughlai style paneer korma is a rich and creamy Indian dish that features succulent cubes of paneer (Indian cottage cheese) cooked in a fragrant and flavorful korma gravy. The korma sauce, made with a blend of ground cashews, fried onions, creamy yoghurt and spices like cardamom, cloves, and cinnamon, offers a delightful balance of sweet, savory, and slightly spicy flavors.
The creamy texture of the paneer and the aromatic korma sauce make this dish a popular choice for vegetarians. paneer kurma is an indulgent curry suitable for festivals or special occasions.
This shahi paneer kurma is rich and creamy and goes well with Indian bread. Serve it with naan, tandoori roti or lachha paratha for a hearty meal.
pro tips to make paneer korma: 1. Use malai paneer for the best flavor and texture. 2. Do not over fry the paneer pieces or else they will become rubbery in taste. 3. You can add fresh cream to the sabzi for a richer flavour and taste.
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masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with 35 amazing images.
masaledar arbi ki sabzi is a dry sabzi made year round in Rajasthan and Punjab. Learn to make arbi masala ki sukhi sabji.
masaledar arbi ki sabzi is also called arbi fry and there are many ways to make the masala for arbi fry.
A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, masaledar arbi ki sabzi a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel.
With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in masaledar arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system.
Tips for masaledar arbi ki sabzi. 1. The best way to cook arbi is to pressure cook for 2 whistles as cooking on an open flame can take 20 to 25 minutes. 2. The amchur powder adds a super touch to the masala curd mixture. 3. Arbi is easily and cheaply available year round in India.
Garnish this masaledar arbi ki sabzi with loads of coriander and serve it hot.
Enjoy masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with step by step photos.
Here's how you can welcome your favourite starter into the main course! Hara Bhara Kebab, the ever-popular starter made of chana dal, paneer and green-hued ingredients like spinach and green peas, is drowned in a tongue-tickling green gravy and served as a main course.
The gravy has a vibrant taste, colour and texture because of the combination of spinach and fenugreek leaves with cream and spice powders. When the kebab and the green gravy come together, you get a totally awesome main course that you can combine with your favourite Indian breads to make a delicious meal.
Don't forget the garnish of cheese because it significantly boosts the visual appeal and taste of the Hara Bhara Kebab in Green Gravy.
tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with 15 amazing images.
tendli cashew nut sabzi is a delicious and nutritious Indian dish made with tendli (ivy gourd) and cashew nuts. This vegetarian dish combines the crispiness of tendli with the rich, buttery flavor of cashews, making it a delightful addition to any meal. It is often served as a side dish and pairs well with roti, chapati, or rice.
Both tendli and cashew nuts are favourites along the South-Western coastal regions of India, especially in Mangalore. Tendli and cashew nut is an interesting sabzi that combines both.
Making tendli cashew nut sabzi
1. Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
2. Heat the oil in a kadhai and add the mustard seeds.
3. When the seeds crackle, add the red chillies, tendli and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally.
4. Add the soaked cashew nuts, sugar and a little more salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Serve tendli cashew nut sabzi hot garnished with coconut.
Nutritional benefits. Tendli has been used by Ayurveda to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels.
Serve tendli cashew nut sabzi hot with your choice of roti, paratha, or steamed rice. This dish not only enhances the meal but also provides a delightful combination of textures and flavors. Cashew Nuts (kaju): In general, walnuts, cashew nuts, peanuts, almonds, pistachios and pine nuts are a healthy snack to carry keep with you as they are rich in monounsaturated fats and polyunsaturated fats and good for heart and diabetics.
Pro tips of tendli cashew nut sabzi. 1. Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one. 2. Add the soaked cashew nuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi.
Enjoy tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with step by step photos.
baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | with 29 amazing images.
Microwave Baingan Bharta is a quick and easy twist on the classic Punjabi sabzi. Learn how to make baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave |
Baingan Bharta, a smoky and flavorful Indian dish made from roasted eggplant, can be conveniently prepared in a microwave. By utilizing the convenience of a microwave, you can transform smoky, tender eggplant into a flavorful bharta in minutes. This method reduces oil usage and preserves the eggplant's natural juices, resulting in a healthier and equally delicious version.
With a few simple steps involving microwaving the eggplant, sautéing aromatic spices, and combining the ingredients, you can enjoy this comforting dish without the hassle of traditional cooking methods.
By using a microwave, you can enjoy this flavorful dish without compromising on taste, and it's also a healthier option due to reduced oil usage. Garnish with fresh coriander leaves and serve roasted eggplant in microwave hot with roti or paratha
for a quick and delicious meal. Do try our other Microwave recipes also.
pro tips to make baingan bharta in a microwave: 1. For a smoother bharta, mash the roasted eggplant flesh with a fork or potato masher. If you prefer a chunkier texture, roughly chop it instead. 2. Ensure the brinjals don’t have dents and holes on it. 3. A squeeze of fresh lemon juice at the end adds a welcome touch of brightness and cuts through the richness.
Enjoy baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | with detailed step by step phot
paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with 33 amazing images.
paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style is an experience that stays carved in your memory forever. Learn how to make Indian tawa paneer.
To make paneer tawa masala, combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 15 minutes. Heat 2 tbsp of oil in a non-stick tava (griddle), add the marinated paneer and cook on a medium flame for 3 minutes, while stirring occasionally. Remove and keep aside. Heat the remaining 2 tbsp of oil in the same non-stick tava (griddle), add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame or 1 to 2 minutes. Add the garlic paste, green chillies, coriander powder and a little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the fresh tomato pulp and caraway seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked paneer, fresh cream and garam masala, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander.
A semi-dry preparation of marinated paneer with common spices and spice powders, tomato pulp, fresh cream, and all the works, the Indian tawa paneer features a mind-boggling array of flavours, thanks to the addition of roasted caraway seeds, kasuri methi and chaat masala too.
The aroma and flavour of tawa paneer fry dhaba style is undoubtedly enhanced by cooking it on the tava – try it to believe us! Ensure you buy soft and succulent paneer to enjoy this authentic sabzi with plain paratha or butter naan.
Tips to make tava masala. 1. Gently mix the marinated paneer in the gravy other wise paneer cubes will break. 2. We suggest you to make recipe on tava for better taste, instead you can also use broad non stick pan. 3. Here’s the recipe for homemade Paneer.
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ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with 29 amazing images.
ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi is a daily fare sabzi. Learn how to make Gujarati ringna batata nu shaak.
To make ringna batata ni kachri, heat the oil in a non-stick kadhai, add the mustard seeds, asafoetida, turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame for a few seconds. Add the brinjal and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the vegetables are half-cooked, while stirring occasionally. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked. Serve hot.
Try this dish when you are in a hurry to rustle up something delicious. This Gujarati ringna batata nu shaak involves no complicated stuffing or frying —just dab the veggies with the masalas and cook them.
Despite the simple procedure, the taste and aroma of this aloo baingan sabzi is unbeatable! Even your neighbours will enjoy the aroma as you cook this delicacy! Serve this Indian brinjal and potato sabzi with chapati and a simple kachumber salad to square off the meal.
Tips to make ringna batata ni kachri. 1. Use only the big variety of brinjal for this recipe. 2. You can cover the pan with a lid and cook as well. 3. Sprinkle little water if the sabzi looks dry or getting burnt. 4. You can omit the plain flour also and little more besan.
Enjoy ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with step by step photos.
gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images.
Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy.
The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal.
pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.
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methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with 30 amazing images.
methi mangodi is a traditional Rajasthani sabzi. Learn how to make healthy moong ki wadi with fenugreek.
Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking methi mangodi can be made very quickly and easily any time you wish to.
See our moong dal mangodi recipe in case you wish to make it. All you need to do is pipe the moong dal batter into small mangodis and put it out in the sun for 2 days.
The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing methi mangodi sabzi to all.
Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this methi mangodi sabzi.
We suggest you cook methi mangodi in coconut oil as this is far healthier than processed seed oils.
Enjoy methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with step by step photos.
vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images.
vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas:
vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas.
The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile.
Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew.
Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture.
vegetable stew for idlis and dosas is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness.
This wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience.
vegetable stew for South Indian food can also be known by the following names:
1. Vegetable Ishtu
2. Veg Kurma
3. Veg Korma
4. Mixed Vegetable Curry
5. Vegetable White Curry
6. South Indian Vegetable Curry
7. Coconut Milk Vegetable Curry
These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine.
In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine.
Pro tips for vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes.
Enjoy vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos.
Pleasantly bitter and super aromatic fenugreek leaf is a great match for the relatively flavourless mushroom!
The two ingredients match fabulously in flavour and texture, and when perked up with an assortment of everyday spices, tomatoes, onions, and other ingredients, they give you a very tasty subzi.
A good amount of fresh tomato pulp gives this subzi a nice tanginess. Curd adds to this tanginess and also gives the subzi a luscious and rich mouth-feel.
Serve the Methi Mushroom Subzi hot and fresh, with Butter Naan and Dal Fry .
This South Indian style subzi will enable you to appreciate the naturally interesting taste of drumstick leaves, because it does not use heavy masalas.
Just a traditional tempering and a mixture of coconut and minimal spices is enough to accentuate the taste of drumstick leaves. Make sure you get tender drumstick leaves from the market – these not only cook fast, but also have a pleasant, slightly-sweet, slightly-bitter flavour.
Serve the Drumstick Leaves Dry Subzi with rice and dal . You can also try other recipes like Paneer Sabji, Kadai or Onion and Karela Subzi .
quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with 25 amazing images.
A delectable blend of flavours and textures makes this quick paneer sabzi a great hit! Learn how to make quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi |
This simple Indian jain paneer sabzi cooked in a freshly ground powder of coriander and red chillies with paneer cubes, capsicum and tomatoes. The recipe is simple, without onion and garlic, but high on flavors and very delicious.
Apart from the fact that this paneer ki sukhi sabzi lip-smacking subzi uses minimal ingredients, you will also love the fact that it is easy and quick to prepare. So, relish this delightful dish any day you feel like!
Tips to make quick paneer sabzi: 1. Mix gently. We don't want to break the paneer pieces. 2. Here is the link if you want to make homemade paneer. 3. Cook the masala on low flame otherwise the masala will burn and give bitter taste.
Enjoy quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with detailed step by step images.