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ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with 40 amazing images. ker sangri is a traditional Rajasthani sukha dish. Learn to make Rajasthani ker sangri sabzi. A delightful bean and berry combo unique to Rajasthan, ker sangri is a traditional, spicy sabzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. ker sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue. The addition of raisins brings out the brilliance of this ker sangri recipe, as it enhances the flavour of all the spicy ingredients while also providing sweet respites in every spoonful. In Rajasthani homes, ker and sangri are often used to make a ker sangri sabzi. To make ker sangri, normally any vegetable oil is used but we made it with coconut oil which is a much healthier alternative or use ghee. ker sangri can be served with bajra roti, phulka or chawal. Enjoy ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with step by step photos.

aloo bhaji recipe | aloo bhaji with puri | batatyachi bhaji | with 16 amazing images. Potato Bhaji also called Aloo Bhaji is made in every household in India. Easy to prepare, Aloo Bhaji is made from a tangy combination of boiled potatoes and sautéed onions spiced with chillies and perked up with lemon juice. Most famous uses of Potato Bhaji is the stuffing used in Masala Dosa and in Puri Bhaji recipe. The beauty of Potato Bhaji is that it’s quick to make and very tasty. So popular it is, that Aloo Bhaji is served on roadside Dhaba as its also very cheap to make and filling. We have Potato Bhaji often for lunch or dinner with some puri or chapati. Sukhi Aloo Sabzi is something that I relate having since childhood. So go ahead and try this super famous Potato Bhaji today! Enjoy how to make Potato Bhaji recipe with detailed step by step photos and video below.

Stuffing them with spices and besan really enhances the flavour of brinjal in this dish! This subzi is easy and quick to make, as long as you have a pressure cooker on hand. Use the small and dark varieties of brinjal as they have a mild sweetness which combines well with the stuffing. Bharvan Baingan , Whole Wheat Bhakri , Moong Dal Khichdi and Punjabi Kadhi make an interesting and comforting meal combo.

cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with 17 amazing images. cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi is a daily fare in most Gujarati households. Learn how to make kobi batata nu shaak. To make cabbage vatana nu shaak, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, cabbage, green peas and salt, mix well. Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally. Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between. Serve hot. Cabbage vatana nu shaak is an easy and quick vegetable recipe with the combination of two regularly used vegetables. In this Gujarati kobi vatana nu shaak, cabbage and green peas are cooked with indian spices. Simple but superb, the cabbage green peas sabzi is a flavourful dish with the contrasting textures of cabbage and green peas. Some prefer adding potatoes to this sabzi as well. You can make your choice. A perfect Gujarati meal would be roti, patta gobi matar nu shaak, Gujarati dal and bhaat. You are sure to be bowled over by this distinct Gujarati thali when served with Methia Keri. Tips for kobi vatana ki sabzi. 1. The cabbage shredded for this recipe is not very thick. 2. If you are using frozen green peas, then do not add it with the cabbage. Add them to the sabzi when cabbage is 60% cooked. 3. This sabzi can be cooled completely and packed in a dabba. It stays fresh for 4 hours. Enjoy cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with step by step photos.

shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images. shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo. shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer. Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot. Ingredients for shahi aloo: Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy. Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy. Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor. Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish. Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness. shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish. shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture. pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split. Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

Kadai subzis are very famous in India and you can find one or couple of them featured in the menus of most Indian restaurants all over the world. Kadai subzis feature koftas or veggies drowned in a rich and spicy gravy. In this case, we have used a combination of mushrooms, onions and capsicums, which are sautéed and then cooked with the tongue-tickling gravy to make a really flavour-packed Kadai Mushroom Subzi. You can make the kadai gravy beforehand, and even stock some in your deep freezer, so you can whip you delectable subzis like this within minutes. When served accompanied with Butter Naan, rice and Dal Makhani it gives you the satisfaction of having had a wholesome and tasty meal.

cabbage capsicum sabzi recipe | healthy simla mirch gobi sabzi | Indian dry cabbage capsicum sabzi | gobi capsicum sabzi no onion no garlic | with 17 amazing images. cabbage capsicum sabzi is a daily healthy Indian sabzi which can be enjoyed by people of all ages. Learn how to make Indian dry cabbage capsicum sabzi. To make cabbage capsicum sabzi, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, green chillies and sauté on a medium flame for a few seconds. Add the cabbage, capsicum and salt, 1 tbsp of water, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander seeds powder and lemon juice, mix well and cook on a slow flame for 1 more minute, while stirring occasionally. Serve immediately. Quick and easy to make, this Indian dry cabbage capsicum sabzi is made of cabbage and capsicum, tempered traditionally and flavoured simply with coriander seeds powder and lemon juice. Both the veggies are a good source of vitamin C – a nutrient needed to boost our immunity and increase our ability to fight bacteria and viruses. The tanginess of lemon juice, and the crunchiness of the semi-cooked veggies excite the palate, making the gobi capsicum sabzi no onion no garlic an easy but enticing dish to bring to the table! This sabzi definitely suits a Jain menu as well. This healthy simla mirch gobi sabzi is especially for all the health conscious who want to enjoy a flavourful fare at the expense of very few calories and fat. Its attractive colour and high fibre count makes it a truly appealing entrée. Along with weight-watchers, diabetics, women with PCOS and even heart patients can include this healthy sabzi in their diet. People with high B.P. can restrict the amount of salt in it and include it in their meals. Tips for cabbage capsicum sabzi. 1. Shred the cabbage slightly thick. Too thin will not have enough crunch after cooking. 2. Similarly capsicum should also not be very thinly sliced. 3. Serve it immediately to enjoy its texture. Enjoy cabbage capsicum sabzi recipe | healthy simla mirch gobi sabzi | Indian dry cabbage capsicum sabzi | gobi capsicum sabzi no onion no garlic | with step by step photos below.

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.

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 .

baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with 25 amazing images. baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam is a rich sabzi with a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures. Learn how to make Mughlai baingan masala. To make baingan musallam, heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. A delightful combination of brinjals and tomatoes with spices and fresh cream, the shahi baingan sabzi has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time. While the traditional Mughlai baingan masala uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti. The use of readymade tomato puree adds a rich aroma, taste and hue to this preparation. The hints of fresh cream complete this sabzi and add to the richness of Indian style spicy baingan musallam. Tips for baingan musallam. 1. Make brinjal cubes just before frying them, else they will turn black due to oxidation. 2. The onions have to be sautéed till they are golden brown in colour. The onions will turn soft on sauteing. Do so on a slow to medium flame. 3. Do not chop the tomatoes finely. Chop them into big pieces for a good mouthfeel. Enjoy baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with step by step photos.

tinda ki sabzi recipe | Rajasthani tinda sabzi | sukhka tinda sabji | masala round gourd sabzi | with 20 amazing images. tinda ki sabzi is a spicy dry Rajasthani vegetable. Learn to make sukhka tinda sabji. Tinda is also called round gourd and hence the vegetable is also known as round gourd sabzi. To make tinda ki sabzi heat the coconut oil or oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the round gourd, turmeric powder, salt and 1/2 cup of water and mix well. Cover with a lid and cook for 10 minutes, first 5 minutes on medium and then 5 minutes on low flame, while stirring occasionally. Add the chilli powder, coriander powder, dried mango powder and salt, mix well and cook on a medium flame for another 4 minutes, while stirring occasionally. Serve tinda ki sabzi immediately. This quick and easy Rajasthani tinda sabzi is made using round gourds called tinda tossed with dry spices. Tips for tinda ki sabzi. 1. You can also add other vegetables to the tinda ki sabzi, such as carrots, tomatoes, potatoes or peas. 2. Tindas that have a smooth skin are much better to eat than the ones that have a rough fibrous surface. 3. Use coconut oil instead of processed oil to make the sabzi for a healthier life. tinda ki sabzi makes an ideal match for Missi Roti and Mooli Moong Dal. I even love having sukhka tinda sabji with some bajra roti. Enjoy tinda ki sabzi recipe | Rajasthani tinda sabzi | sukhka tinda sabji | masala round gourd sabzi | with step by step photos.

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.

Banana Sambhariyu is a typical Gujarati preparation of bananas cooked with a special freshly-made masala that combines coconut with green chillies, ginger and spice powders. It has a fresh aroma that is sure to kindle your appetite, and once you taste the food, the special sweet and spicy flavour of this dish is sure to make you lick your fingers contentedly. To get the authentic taste of this dish you need bananas that are neither raw nor too ripe – it should be just right. Looking for more recipes with bananas? Try the Banana Milkshake or Banana Paratha .
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