Chinese cooking depends on a blend of various ingredients and condiments rather than the taste of individual ingredients. This recipe is a good example of harmonious and subtle flavours marrying together to create a simple but stunning dish.
You might have tried making everything from Pulaos to kheer with vermicelli, but ever thought of making a soup with it?
Being thinner than Noodles , rice vermicelli gives a unique texture to this fabulous, Oriental style soup, which has a generous dose of sautéed mushrooms teamed up with ginger, spring onions and other flavour and texture enhancers.
Note that you do not have to cook the vermicelli separately; it will cook perfectly along with the other ingredients when the Mushroom and Vermicelli Soup is put to boil. The dominant flavour of mushroom complements the mildness of tofu and rice noodles well. There is a lovely combination of contrasting textures that makes this simple soup a delicacy!
You will love this dish irrespective of whether you usually like bhindi or not.
Slit okra is coated with cornflour and deep-fried to an excitingly crisp texture, before being tossed with lip-smacking ingredients like spring onions, ginger, garlic and soya sauce that simply make you drool with their strong Oriental flavour.
Serve the Crispy Okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience.
Serve as Starters / Snacks or as a side dish to the Main Course . A spicy and filling soup for cold days.
The Chinese have a taste for warm, milky buns. Don’t we all? Well, the difference is that those soft and succulent buns are steamed and not baked!
A spongy dough of plain flour and milk is cooked in a steamer and enjoyed warm, usually sandwiched with pickled vegetables. Although some people like to make batches of these Steamed Chinese Bread Buns and freeze them for anytime use, the fact is that these milky buns taste best when had fresh off the steamer! So, that’s way we would recommend you to relish it too, with a cup of hot tea to accompany it.
methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with 29 amazing images.
methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar is a unique pickle made with fenugreek seeds. Learn how to make fenugreek seed sweet pickle.
To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Remove from the flame and allow it to cool completely. Serve with rotis or khakhras or rice.
Roll a spoonful of the Rajasthani methi launji in your mouth, and you can recognise a variety of taste like bitter, sweet and spicy in it! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins.
The bitterness of the methi dana is well balanced by the addition of spices like chilli powder, coriander cumin seeds powder and dried mango powder. Further jaggery adds a contrasting sweet flavour to fenugreek seed sweet pickle.
The raisins, on the other hand, add a contrasting texture to this methi dana achar. You can savour it with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas.
Tips for methi ki launji. 1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully. 2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. 3. Add chopped jaggery and not whole as it blends easily with the other ingredients. 4. Cool the achar well before refrigerating. 5. This launji stays fresh upto 2 weeks when refrigerated.
Enjoy methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with step by step photos. jowar uttapam recipe | instant jowar uttapam | healthy jowar flour pancake with vegetables | jowar chilla | with 25 amazing images.
jowar uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make jowar chilla .
jowar uttapam is a type of uttapam made with jowar flour, also known as sorghum flour. It is a healthier and more nutritious alternative to traditional uttapams, which are made with rice flour. Jowar is a good source of fiber, protein, and iron. It is also gluten-free, making it a good option for people with gluten intolerance.
To make jowar uttapam we will make a batter first. In a large bowl out jowar flour, besan, curd, 1/2 cup water and salt to taste. Mix well. Cover batter and let it rest for 20 minutes. Add onions, tomatoes, carrots, ginger green chilli paste, curry leaves, cumin seeds, and coriander leaves. Add 1/3rd cup water and mix well.
To cook jowar uttapam , heat a non-stick pan and grease it using ½ tsp of oil. Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook the uttapams with little oil till they turn golden brown in colour from both the sides. Serve jowar uttapam immediately with coconut chutney and sambar.
Main ingredients for jowar uttapam .
Jowar. Potassium rich jowar is critical for those with high blood pressure as it lessens the impact of sodium. Jowar is safe food for diabetic but to be had in restricted quantities and safe for those who want to live and eat healthy.
Besan. In addition to binding the batter, besan also helps to give uttapam a crispy texture. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index , besan is good for diabetics too.
With only 79 calories per jowar uttapam , Jowar uttapam is a low-calorie food that is ideal for weight loss.
Pro tips for jowar uttapam . 1. Add 1 cup curd (dahi). Yogurt has a tangy flavor that compliments the other flavors in uttapam. Curd is one of the richest sources of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. 2. Add 3/4 cup finely chopped onions. Onions have a sweet and savory flavor that compliments the other flavors in uttapam, such as besan, yogurt, and spices. 3. Add 2 tsp ginger-green chilli paste. Ginger and green chilies have a pungent and spicy flavor that compliments the other flavors in uttapam. The ginger adds a warm and earthy flavor, while the green chilies add a kick of heat.
Enjoy jowar uttapam recipe | instant jowar uttapam | healthy jowar flour pancake with vegetables | jowar chilla | with step by step photos. Chenna payesh is a must on the menu if you are having any special guest. Next time, win their compliments by making this orange-flavoured variant.
Pepper-tinged white sauce with sautéed onions and sweet corn is a wonderful topping for bread slices, as it provides a perfect mix of flavour, textures and gooeyness that always complements toast beautifully.
Semi-toast the bread slices, apply the topping and then bake them again till the cheese melts. This gives you the perfect crispness, while also fusing the topping with the toast.
The Baked Corn Open Toast is so easy to make, you can prepare it any day, as an after school snack for kids, or a special accompaniment for tea.
Looking out for more snack recipes using corn, check these out Capsicum and Corn Rolls , Cheesy Corn Rava Waffles , Corn and Cottage Cheese Tacos , Corn and Potato Fritters , Corn On Crackers , Corn Sev Puris and Crispy Corn Cups . This very popular dish is prepared by cooking a full cauliflower in some salt water, topping it with a scrumptious mughlai gravy and baking it to perfection. Though a little time consuming, shahi gobhi is a great option for serving at parties as it looks great and tastes even better!
A traditional dish that is tasty and healthy too, Lavingya Paatra involves cooking thin layers of a besan-based paste rolled up in baby colocassia leaves. Generally, our ancient cooking techniques have some significance. Here, for instance, the colocassia leaves impart calcium to build strong bones. Serve with a chutney of your choice.
The Basic Coriander Green Gravy is a peppy green gravy with a tangy and herby taste, which goes well with potatoes and a lot of other veggies. It has a luscious texture and a vibrant taste, thanks to flavour enhancers like onion, garlic, green chillies and ginger. You can make this gravy and use it immediately, or you can make it in the morning and store it in the fridge.
As soon as you are back from work in the evening, just toss in some cooked veggies and salt, to make a tongue-tickling subzi. However, remember that it cannot be preserved even in the fridge for more than a day as it has curds and milk.
gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with 50 amazing images.
gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha is a wholesome one dish meal. Learn how to make spinach and cauliflower paratha.
To make gobhi paneer palak paratha, Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree. Combine the wheat flour, salt and ghee in a deep bowl and mix well. Add the spinach puree and knead to a soft dough by using enough water. For the stuffing, heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the green chillies and ginger and sauté on a medium flame for a few more seconds. Add the cauliflower, coriander, paneer and salt, mix well and cook on a medium flame for 2 minutes.
Then to make spinach and cauliflower paratha, divide the dough and stuffing into 8 equal portions. Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre. Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter. Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides. Repeat with the remaining dough portions and stuffing to make 3 more parathas. Serve hot with fresh curds.
Punjabis love food and if it is a paratha made with a perfect combination of paneer, herbs and spices, then it is a perfect breakfast as well as a meal for them. This spinach and cauliflower paratha fulfils all these criteria.
This lip-smacking gobhi paneer palak paratha tastes best when served hot with pickles, but all the health conscious can benefit by serving it with probiotic curd. The added advantage is that these parathas can also be carried in a dabba.
These unusual, yet delicious healthy Punjabi gobhi paratha are all in one with loads of zinc, vitamin A and vitamin C for shiny hair. The fibre from the use of veggies and whole wheat flour will satiate you for long hours too!
Tips for spinach and cauliflower paratha. 1. Serve healthy spinach and cauliflower paratha with curds. See how to make dahi. 2. Always use a spatula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly. 3. Serve gobhi paneer palak paratha with lahsun ki chutney. 4. If you find your dough is not soft enough after cooking one paratha, then just combine the dough and add a little water to it and knead again. 5. Serve gobhi paneer palak paratha with aam ka achar.
Enjoy gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with step by step photos. Try these delicious parathas that score high on nutrition too. An assortment of chopped vegetables and spices are stuffed into the paratha and cooked until done. All you need is a pickle and some curd to go with it.