Pineapple gravy enriched with raisins and cashewnuts.
A fragrant accompaniment to gravies.
Creamy potatoes, crunchy zucchini and tangy tomatoes combine really well to make a dense, delicious soup. And carbohydrate-rich potatoes convert any dish into a meal, all by itself. This soup too, can make a quick dinner if you are not in the mood for a proper meal. Cheese balls add a nice surprise to every spoonful. This also makes a wonderful appetizer to a formal dinner. Garnish with sprig of parsley to give the perfect finishing to this tangy, crunchy soup.
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. Another karela delicacy - an innovative calcium rich kadhi! Keep in mind however that the karelas must be well cooked before adding the curds and spices to remove most of its bitterness. Enjoy it unusual flavours.
A soothing soup of onions, potatoes and asparagus fortified with nutritious vegetable stock, the Asparagus Soup has a very creamy feel about it, thanks to being boiled with low-fat milk. Asparagus is a great soup ingredient as it is a low-calorie vegetable with a good amount of fibre, which helps to lower LDL cholesterol, thus protecting the heart. To add to the goodness of this soup, you can use olive oil to sauté the onions, as it is rich in vitamin E, a potent antioxidant, and mono-unsaturated fatty acids that help reduce the risk of heart diseases by lowering blood cholesterol levels.
Perfect choice for occasional treats, when you want to surprise your family with something exotic on the dinner table! Relish these puris with a subzi of your choice, or pick from the range of soya Subzis in this book. Soya oil used to make these puris is heart-friendly due to its high PUFA content. Different brands of soya oil are easily available in the market. Be warned however that even if it is beneficial for health, it is oil nevertheless and its consumption has to be restricted to 4 to 5 tsp (20 to 25 gms) per day per person. So, remember that soya puris are an occasional treat and would not fit as part of your regular diet!
Panchratni dal, the dish is a blend of dals with spices; it is a tasty accompaniment to rice, rich in protein, iron and calcium. Calcium decreases as you age and hence needs constant supply whereas iron is required to maintain hemoglobin levels, especially for women.
An ideal breakfast that assists weight loss, the fibre rich whole wheat semiyan helps in throwing out fats from the body. Moreover, very little coconut and ghee ensures that the calorie count is far less than the original counterpart.
A richly-flavoured kadhi with the delectable tang of tomatoes! Borrowed from Sindhi cuisine, this mouth-watering Tamatar ki Kadhi is flavoured with a traditional tempering and thickened with besan.
Loaded with tomatoes, this kadhi provides you antioxidants like vitamin A, vitamin C and lycopene that fights against free radicals and improves your immunity, keeping you hale and healthy during this happy and memorable period of your life.
Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry spices, which are steamed and then dunked into a yoghurt based curry. Enjoy this exotic dish either with puris or steamed rice.
Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with 23 amazing images.
Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup is a sumptuous traditional fare mildly sweetened with coconut milk. Learn how to make Thai pumpkin soup with coconut milk.
To make Thai style pumpkin soup, heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the red curry paste and sauté on a medium flame for 3 minutes. Add the pumpkin, coconut milk and vegetable seasoning cube along with 2 cups of water, mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally. Cool slightly, blend it in a mixer till smooth. Transfer the mixture into a deep non-stick, add the coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot.
Red pumpkin is a favourite ingredient for making soups, all over the world. In fact, there are many renowned recipes like the Roman Style Pumpkin Soup . Here, quick and easy pumpkin soup has been presented with an Oriental touch.
Thai pumpkin soup with coconut milk brims with multiple flavours, ranging from the spiciness of red curry paste to the pungency of onions and garlic. Vegetarian seasoning cubes make the aroma of the soup surge high, while coconut milk gives it the characteristic Thai touch. When you bring together the right ingredients in the right way, you are sure to serve a perfectly balanced dish to the diner. Serve this spiced pumpkin soup hot, garnished with coriander. Health conscious people can reduce the amount of oil used to 2 tsp and benefit from the vitamin A, vitamin C and other antioxidants this soup has to offer.
Tips for Thai style pumpkin soup. 1. Ensure to stir the pumpkin mixture occasionally so the mixture does not stick to the pan. 2. Also after cooking ensure to cool the mixture before blending. Hot mixture is never ready for blending. 3. If you can’t find a seasoning cube, you can add any dried herbs of your choice.
Enjoy Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with step by step photos. The all-time favourite hot and sour soup makes a stunning comeback, in an even healthier form! The beauty of this soup is not just in the method of making it but also in the way it is served.
The flavours of lemon grass and coriander should be extracted well by boiling them; lemon grass is very specific to thai cooking and imparts its refreshing flavour to the dish.
Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly. Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added finally, and only if required.
White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely. Just halve or quarter them, so the water can reach the inside of the vegetable as well as the outside.