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mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with 15 amazing images. mooli sabzi recipe is a mooli aur patte ki bhurji where you are sure to enjoy not just the flavour but also the unique mouth-feel of this radish dry vegetable. Radish by itself is very aromatic and flavour-packed, so just a few spice powders are enough to enhance mooli sabz flavour to an awesome range! However, what makes this mooli sabzi truly special is the way the spice powders are combined with besan and added to the semi-cooked vegetable. As the besan mixture cooks along with the radish whites and greens, mooli ki sabji develops a deep flavour and aroma, as well as a unique texture, which is very pleasing to the palate. Notes on mooli ki sabji 1. You may adjust the quantity of mooli and leaves according to your preference and availability. mooli sabzi can be made just with the radish, if the greens aren't available. 2. Sprinkle the besan mixture evenly over mooli ki sabji. Besan will absorb all the moisture and provide a soft texture combining all the ingredients well. Punjabi mooli aur patte ki bhurjii and Bajra Roti make a great combo. You can also try other recipes using mooli like Mooli Muthias or Mooli Jowar ki Roti. Learn to make mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with step by step photos below.

bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with 25 amazing pictures Bharleli Vaangi is an all-time favourite Maharashtrian bhaji that tastes great. It is a semi-dry sabzi that is very popular in Maharashtra and quite easy to make. Maharashtrian bharli vangi is made on day to day basis in Maharashtrian household. Bharli vangi is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices. The brinjals are stuffed with a freshly-ground masala, made of peanuts, coconut, tamarind, jaggery and spices, and cooked for a while with a little more masala and a traditional tempering. The masala not only gives the bharli vangi its characteristic taste but also imparts an awesome mouth-feel. It is one of those magical recipes that has withstood the test of time, and remains popular across generations thanks to its tongue-tickling taste and ease of preparation. As the brinjals soften, the masala mingles with it to give a thoroughly tasty treat with shades of spiciness, tanginess and a touch of sweetness too. Some people also use goda masala or malvani masala in this recipe, and you can also do so if you wish. Make sure you select small brinjals so that they will cook uniformly up to the core in bharli vangi made in pressure cooker. Larger ones might remain hard in the middle. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. This variant of Bharli Vangi is cooked in a pressure cooker, which makes it easier and quicker to make. Serve bharli vangi made in pressure cooker with rice or rotis. Try other Maharashtrian recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi. Enjoy bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with step by step photo and video.

punjabi baingan bharta | baingan bharta | punjabi eggplant | roasted eggplant mash | with 19 amazing images Punjabi food incorporates very innovative cooking methods, be it the use of the tandoor or the concept of cooking vegetables directly over the flame thus endowing the vegetable with a great smoky flavour. The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant Baingan Bharta creation. While selecting the brinjal for this Baingan Bharta be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious Punjabi Baingan Bharta dish is worth all the time and mess it may create! The Baingan Bharta teams up well with rotis like Missi Roti, Bajra Roti, Chawal ki Roti, Tandoori Roti and Moghlai Roti. Enjoy how to make Baingan Bharta recipe with detailed step by step photos below.

Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images. Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji. To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds. The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal. To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients. Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd. Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos.

chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with 25 amazing images. Chana saag is a delicious vegetarian Indian curry made using green leafy vegetable, chana and some aromatic blend of spices. Learn how to make chana palak recipe | chana palak masala | healthy heart palak chole sabzi | healthy heart palak chole sabzi has creamy white chana and vibrant spinach are a match made in heaven, not only due to their complementary good looks, flavour and texture, but also the heart-friendly blend of nutrients and fibre. chana palak, a luscious preparation of chickpeas, cooked in a mild gravy of spinach, flavoured with onions, tomatoes, and other common spices and pastes, is a wonderful accompaniment for sumptuous whole wheat parathas or brown rice. This protein, fibre rich makes a wonderful lunch or dinner option. Serve chana palak masala immediately, to enjoy the fresh flavour and texture with rotis and parathas. Tips to make chana palak sabzi: 1. Do not overcook the gravy otherwise it may lose its colour. 2. You can also use sprouted kabuli chana. 3. Instead of oil you can use olive oil. Enjoy chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with detailed step by step images.

For a taste of authentic Gujarati cuisine, have a go at the Stuffed Bhindi Sambhariya. Ladies finger, cooked with a stuffing of roasted besan and spice powders, the Stuffed Bhindi Sambhariya has a very different taste, which leaves a lingering warmth on your palate. Its spicy, tangy and sweet flavour goes very well with rotis. You can also enjoy it with rice and dal. Nevertheless, it is made only with common ingredients and is quite easy to make. Just make sure that you remember to stir the stuffed bhindi once in a while, at least four or five times so that the besan does not burn. You can also try your hand at other recipes like the Bhindi Kali Mirch and Bhindi Do Pyaza .

corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with 30 amazing images. corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry is a blend of texture and hue which is best served with roti. Learn how to make corn capsicum sabzi. To make corn capsicum masala, heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the corn, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve hot garnished with coriander. Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a corn capsicum sabzi that is simply irresistible. The healthy corn capsicum curry has the wealth on vitamin C from colourful capsicum. These help to build of line of defense against various disease. Along with sweet corn, this sabzi adds a dose of fibre too. And of course, not to forget the fresh tomato pulp which adds antioxidants like vitamin A and lycopene to reduce inflammation in the body. This corn capsicum masala can be enjoyed by heart patients and weight watchers. Tips for corn capsicum masala. 1. You can make the fresh tomato pulp in advance. 2. This sabzi should be served with kulcha / paratha and raita for a complete meal. 3. This sabzi can be also be made 1 day in advance and stored in fridge. 4. For all health conscious people, we recommend to replace 2 tbsp oil with 2 tsp of oil to make this sabzi. Enjoy corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with step by step photos.

gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with 50 amazing images. gatte ki kadhi recipe is a popular traditional Rajasthani sabzi. Learn how to make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | Marwadi gatte ki sabji is a popular gravy based dish from the rich, rustic and super flavorful Rajasthani cuisine. Gatta or gatte are flavourful gram flour dumplings, steamed and are added to a curd based gravy. It makes for a delicious meal when paired with roti or chapati. Making besan gatte for besan ki gatta kadhi is simple. This gatte ki kadhi does not use tomatoes. Instead the sourness is added with curd. Melt in mouth gattas in curd based gravy is just full of flavours in every bite. This recipe is a great option on the menu if you run out of fresh vegetables. We love having this healthy Marwadi gatte ki sabji with bajra roti on the weekends which makes a perfect Rajasthani one dish meal. Have this gatte ki kadhi recipe either with bajra rotis, jowar rotis, puris or steamed rice. Tips for gatte ki kadhi: 1. You will need to use both your hands to roll out the dough into a thin cylindrical roll. 2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 3. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. 4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi. Enjoy gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with step by step photos.

kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with 30 amazing images. kala chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Learn how to make black channa sundal. This is how South Indians love to have their healthy kondakadalai sundal, served as a snack or main course. kala chana sundal is cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut. Kala chana used in black channa sundal is a healthy addition to your diet. Being high in protein and fiber, Kala Chana a good option for those aspiring weight loss. In the summer, you can add a few spoons of chopped raw mangoes to the kala chana sundal, for a tangy twist. Enjoy kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with step by step photos.

mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images. bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry. In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice. The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes. Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. 3. After adding curd, keep stirring it continuously to avoid it from splitting. Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with amazing 28 images. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani. All the ingredients blend very well and the taste is heavenly. If you are a spicy food lover, this mirchi ka salan is definitely for you!! Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. The spicy paste in Hyderabadi mirchi ka salan gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well. Also make sure, the smooth and creamy gravy of Hyderabadi mirchi ka salan recipe should not be very thin. You can retain the seeds in the chillies if you like a spicy mirchi ka salan. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour. Before adding raw peanuts in the mirchi ka salan recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish. Also, do check the dry coconut, as sometimes the oils in it go rancid. In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try. You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi. Learn to make mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with detailed step by step recipe photos and video below.

egg curry recipe | restaurant style anda masala | egg masala Indian curry | with 40 amazing images. Mildly spicy and absolutely mouth-watering, this egg masala curry is sure to appeal to all egg-lovers. Learn how to make egg curry recipe | restaurant style anda masala | egg masala Indian curry | This comforting egg curry is a popular egg preparation is made using hard-boiled eggs cooked in a spicy onion tomato based gravy is super delicious, flavorsome and easy to make. Make this restaurant style anda masala under 30 minutes at home. This dhaba style egg masala curry has all those tasty and rustic flavours of the dhaba food that’s sure to impress everyone. Not too spicy not too hot but you will experience the burst of amazing flavours. You can enjoy it with roti or with steamed rice. You can also try other egg recipes like Anda masala dry and Egg briyani. pro tips to make egg curry : 1. For a richer flavor, you can add a tablespoon of cream or coconut milk to the curry. 2. If you want a spicier curry, you can add more chilli powder or chopped green chillies. 3. You can also make this curry without frying the boiled eggs. Enjoy egg curry recipe | restaurant style anda masala | egg masala Indian curry | with detailed step by step photos.

aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images. Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India. Aloo gobi is a quick and easy recipe even a amateur cook can’t go wrong with the recipe. The method to make aloo gobhi ki sabzi is very simple and we have made it using ingredients that are available in every Indian household. All you need is to take a deep pan. Heat some oil and add jeera, asafoetida, dry red chilli, ginger and garlic, it adds unique flavour to the Punjabi aloo gobi. Add green chillies and potatoes. We have cooked aloo a little before adding gobi as their cooking times differ. Once the potatoes are slightly cooked, add gobi and little water and cook while stirring occasionally. Lastly add Indian Masala’s like turmeric powder, red chilli powder, garam masala and amchur powder and cook again. Add coriander which would give our aloo gobi dry sabzi a luscious taste. Aloo Gobi goes well with Indian Breads like roti, paratha and naan .As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make. Enjoy how to make aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with detailed step by step photos and video below.
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