paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | with 29 amazing images.
paneer corn and capsicum sabzi is a vibrant and flavorful sabzi bursting with color and texture. Learn how to make paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum |
paneer corn and capsicum sabzi recipe is a delightful vegetarian dish that combines the richness of paneer, the sweetness of corn, and the vibrant colors of capsicum. Tender paneer cubes are pan-fried until golden, then combined with sweet corn kernels and crisp capsicum (bell pepper) pieces in a mildly spiced tomato gravy. The use of fresh ingredients like ginger, garlic, and coriander adds aromatic depth, while a touch of kasuri methi (dried fenugreek leaves) introduces a unique earthy note.
corn capsicum and paneer masala is prepared by sautéing onions, tomatoes, and a blend of aromatic spices, creating a fragrant base. The addition of paneer cubes, sweet corn kernels, and colorful bell peppers adds a delightful texture and taste to the dish.
Garnish with fresh coriander leaves and serve paneer corn capsicum recipe that can be enjoyed with parathas, phulka or Roti, making it a perfect option for a quick and satisfying meal.
pro tips to make paneer corn and capsicum sabzi: 1. Do not over cook the paneer and the veggies to maintain its bite. 2. You can also use coloured capsicum to make this recipe. 3. Fresh cream gives a richer and creamier texture and flavour to the dish.
Enjoy paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | with detailed step by step photos. sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with 25 amazing images.
sprouted matki uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make healthy matki vegetable chilla .
sprouted matki uttapam is a type of uttapam made with sprouted matki (moath beans. It is a healthier and more nutritious alternative to traditional onion uttapam, which is made with rice.
To make sprouted matki uttapam batter combine the sprouted matki and ½ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add besan, coriander, tomatoes, carrot, ginger-green chilli paste, cumin seeds, hing, salt and mix well.
To make sprouted matki uttapam grease a non-stick pan with ¼ 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 till they turn brown in colour from both the sides using a little oil.
Serve sprouted matki uttapam immediately with green chutney or coconut chutney.
With only 92 calories per sprouted matki uttapam, sprouted matki vegetable pancake is a low-calorie food that is ideal for weight loss.
Main ingredients of sprouted matki uttapam .
Sprouted Matki : Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. Matki sprouts are also a good way to manage healthy cholesterol in the body.
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.
Enjoy sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with step by step photos. A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours.
Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice . A delectable accompaniment ready in minutes! carrots and capsicum, sautéed lightly with mustard seeds and tossed in a spicy masala—that’s it! remember that the crunchiness of the vegetables is the unique selling proposition of gajar marcha nu sambhaariyu. So, never overcook the veggies, and consume it fresh before the crispiness sags away! it tastes best when made fresh and can be stored for 4 to 5 days when refrigerated.
ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images.
ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya.
A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients.
Prepare ker aur kismis as close to serving time as possible.
Serve ker aur kismis with khoya immediately with bajra or makai rotis.
Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos.
paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | with 45 amazing images.
paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi is a perfect Indian sabzi for parties and occasions. Learn how to make Indian cottage cheese kofta in spinach gravy.
To make paneer kofta in palak gravy, first make spinach paste. Then heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the spinach purée, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
For the paneer koftas, combine all the ingredients, except the oil, in a bowl and mix well. Divide the mixture into 8 equal portions and shape each portion into a small round ball. Heat the oil in a kadhai and deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. Keep aside. Just before serving, reheat the spinach gravy, add the koftas to it and cook on a medium flame for 1 to 2 minutes. Serve immediately.
The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. But it happens to be the perfect base for restaurant style palak paneer kofta curry.
The delicate paneer koftas melt in your mouth, which are a class apart due to the use of fresh paneer. While you can buy paneer which is readily available to make Indian cottage cheese kofta in spinach gravy, when time permits try making paneer at home.
This delicious palak paneer kofta sabzi is a perfect match with garlic naan and a tall glass of pudina chaas.
Tips for paneer kofta in palak gravy. 1. Do not overcook the spinach, else you will lose the green colour of the gravy. 2. While frying the koftas, fry one kofta in hot oil and check. If it disintegrates, then add 1 tbsp of extra maida and shape them into round balls and then deep-fry.
Enjoy paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | with step by step photos. tomato pasta | creamy Indian style tomato pasta | veg pasta in cheesy tomato sauce | with 13 amazing images.
tomato pasta is a creamy Indian style tomato pasta. Some like it creamy, some like it tangy, some like their pasta to feature the best of both worlds! The creamy Indian style tomato pasta is perfect for all – it has tomatoes in abundance including sun-dried, fresh cherry tomatoes, a good dose of cream, cheese and a dash of chilli flakes too.
In a rush, but wish to eat something different? Well, try this delicious tomato pasta. A combination of varieties of tomatoes, cream, cheese and chilli flakes forms a nice luscious base for spaghetti.
Chilli flakes add speckles of spice to this veg pasta in cheesy tomato sauce preparation while a generous garnish of cheese gives abundant joy to the diner! Savour every spoonful of this easy but delectable dish. Creamy tomato pasta is a one meal dish and is supremely tummy filling. I usually make this on Sunday's when wanting to make a change in the daily menu.
As, it contains cheese, the universally loved ingredient, this tomato pasta is loved by all the age groups. I usually make this as a dinner meal along with garlic bread.
Learn to make tomato pasta | creamy Indian style tomato pasta | veg pasta in cheesy tomato sauce | with detailed step by step recipe photos below. buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with 39 amazing images.
Unique South Indian mor rasam recipe made using freshly grounded masala. Learn how to make buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam |
buttermilk rasam is a ‘light’, moderately spicy rasam It tastes best when drunk as it is, while it can also be served with rice and a spicy curry.
Mor Rasam (Buttermilk Rasam), a unique South Indian rasam variety which is special in. Very simple to make rasam using buttermilk and freshly ground spices. A very unique variety of rasam which doesn’t include the usual ingredients like tamarind, tomato, dal etc.
Rasam is usually served with hot steaming rice or we can serve as a soup. Its perfect if you plan for a quick lunch or dinner.
Tips to make buttermilk rasam recipe: 1. Use fresh curd to make buttermilk. 2. Remove from the flame then add buttermilk to prevent the rasam from curdling. 3. Instead of toovar dal you can use moong dal.
Enjoy buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with detailed step by step photos.
semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images.
semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style.
To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney.
Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal.
Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste.
What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience.
Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours.
Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below. A cup of Lemon Tea is just what you need to shoo away the gloom! With a refreshingly tangy taste tinged by the exotic sweetness of honey, this tea is sure to rejuvenate your senses and make you feel fresh as a daisy.
Enjoy it in the company of friends, and watch the effect double. You can also try other recipes like the Tulsi Tea and Fresh Herbal Tea . Seviyan is used by most of us to prepare kheer. This recipe uses almond paste for thickening the kheer. This paste also adds a different flavour. Essence of the highly scented kewra flower has been used as flavoring along with lots of chopped almonds. Kewra essence is readily available at most provision stores.
Whether you decide to have this as a snack or as a starter, be assured it will do its job well! Spicy Buttered Potatoes and Capsicum is a dish that is guaranteed to pamper your taste buds with its buttery taste and mélange of textures, perked up with a touch of spices and herbs.
Sweet potatoes give a mild and pleasant sweetness and succulence to the dish, while capsicum compensates with its juicy crunch and pungent taste.
The textures and flavours are beautifully balanced, with a buttery overtone, which makes this popular with anybody who tastes it.
Try other potato recipes like the Potato with Cottage Cheese Sauce and the Potatoes and Tomatoes Stuffed with Coconut Paste . Homemade pie crusts with a buttery, melt-in-the-mouth texture are topped with a scrumptious topping of mushrooms and spring onion greens in a creamy white sauce base.
The combination of spring onion greens and mushrooms is really outstanding, and when topped with loads of cheese and baked, it is truly a recipe to remember.
You can serve this as an evening snacks or as a starter at a party . Make sure you serve it immediately to enjoy the cheesiness and crunch.
You can also try other mushroom recipes like the Mushroom Snack and the Mushrooms Stuffed with Paneer . Vegetable stock is a subtly flavoured liquid made by simmering water with some vegetables and spices. It can be used as a base for different soups and sauces instead of water to give it a better flavour profile wlike healthy brown onion soup, asparagus soup and green peas skin soup.
Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices.
The stuffing, prepared by sautéeing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too.
The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!
Also do try Hyderabadi Baingan Subzi and Baingan Musasalam .