gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with 29 amazing images.
gathiya nu shaak gets ready in a jiffy and is ideal for those days when you need to cook in a hurry. Learn how to make gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji |
Gujarati gathiya sabji is a traditional Kathiyawadi dish made using gathiya (thick besan sev). Kathiawar being a dry and arid region the availability of fresh vegetables remained limited and hence food preparations using sun-dried foods and farsan/snacks.
Gathiya nu shaak or Sev Bhaji whatever you like to call it, but it’s a very addictive dish and due to its quick and easy preparation it fits really well with working moms. Although this Kathiyawadi Gathiya Nu Shaak fits well into any Gujarati menu as the Gujaratis simply love ganthias!
pro tips to make gathiya nu shaak: 1. Add gathiya in the gravy just before serving to avoid it from getting soggy. 2. Serve it immediately to enjoy its best flavors. 3. You can also add little jaggery in the shaak if you like. 4. You can also use tikha gathiya to make this recipe.
Enjoy gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with detailed step by step photos.
Pithore is a Rajasthani delicacy that looks somewhat like dhokla but is actually very different in taste, texture and preparation. While pithore can be tempered and had as a tea-time snack, it can also be deep-fried and added to gravies or in this case, kadhi. Sour and tangy kadhi with deep-fried pithore is an irresistible accompaniment, and makes one have a double helping of roti or pulao, whatever it is served with. Add the fried pithore to the kadhi just before serving the Pithore Kadhi.
This unique recipe features mushroom and green peas in a delectable milk and onion based gravy thickened with besan, and enhanced with dried fenugreek leaves.
Mushroom Mutter Masala is chock-full of nutrients, such as calcium and vitamin A from milk, protein and fibre from mushrooms and green peas.
While we have used low-fat milk to save on a few calories, you can opt for regular milk too.
Pair it with pulka and your healthy meal is ready on the table! You are likely to have tried several variants of paneer subzi, but mostly with a creamy tomato base. Here is a totally unique preparation of paneer in a base of curd pepped up with an aromatic tempering of assorted seeds such as jeera, kalonji, saunf, rai and methi. Serve the Dahiwali Paneer Subzi fresh and hot with your favourite roti or puri, and experience the burst of flavours in every mouthful.
Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste.
The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage.
Serve hot with Butter Naan or Parathas . An extremely innovative variant of the quintessential sambhar, this adds to your meal the nutritional benefits of corn and the cooling effect of madras onions. As a variation, you can also add one red chilli and ½ tsp of methi seeds to the tempering it boosts the flavour and aroma.
black bean dal recipe | healthy black bean dal | black bean dal with vegetables | bhatt ki dal | with 46 amazing images.
black bean dal recipe | healthy black bean dal | black bean dal with vegetables | bhatt ki dal from Pahari cuisine. Learn how to make healthy black bean dal.
To make black bean dal, combine the black beans, salt, soda bi-carb and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water and keep aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the tomatoes, salt, chilli powder, turmeric powder, coriander-cumin seeds powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Then add the cooked dal (including the water), mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the coriander and fresh cream, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally. Serve hot garnished with a sprig of coriander.
There is a great feel-good factor booster in this protein-rich recipe! black bean dal with vegetables is a tasty and wholesome dal, which is also very easy to make. All in all, a lot of good things in one package! You just need to remember to plan ahead and soak the dal overnight.
Once the dal is soaked and cooked, then the tomatoes, onions and common spice powders will work their magic in healthy black bean dal. The fibre in the black beans help manage blood sugar levels, and along with folate and potassium it helps in lowering blood cholesterol levels. The tomatoes and onions add a dose of antioxidant lycopene and quercetin, which further protects the health of the organs including the heart and skin.
Also called as bhatt ki dal in Pahari cuisine, it can be served with roti or rice. It is commonly thickened by sautéing little wheat flour after cooking the onions and tomatoes. You can try either way. It is truly delicious!
Tips for black bean dal. 1. If you wish you can coarsely blend the dal after pressure cooking. 2. Health conscious people can enjoy this dal with multigrain roti.
Enjoy black bean dal recipe | healthy black bean dal | black bean dal with vegetables | bhatt ki dal | with step by step photos. Vellari means ‘cucumber’, and as the name suggests this is a reddish hued curry. However, the redness actually stems due to the combination of several spices and not necessarily due to an overdose of chillies. So, fear not this recipe, and feel free to moderate the spiciness according to your taste.
soya mutter keema recipe | veg soya keema masala | soya keema masala | with 43 amazing images.
soya mutter keema is a delicious vegetarian keema that can be prepared quickly and easily. Learn how to make soya mutter keema recipe | veg soya keema masala | soya keema masala |
veg soya keema masala is a healthy and delicious vegetarian keema dish made with soya chunks or soya granules with green peas and some Indian traditional spices. This easy to make recipe can be packed for lunch.
Keema pav is popularly served in Parsi cafes as a breakfast. This recipe is the veg version of keema pav made using soya granules. This soya mutter keema is very delicious, succulent and juicy. It makes a great side dish and goes well with both roti and rice.
Tips to make soya mutter keema: 1. If you do not have soya granules then just coarsely grind the soaked soya chunks. 2. Instead of oil you can cook this keema by using ghee in the recipe. 3. You can also add dahi in the masala paste.
Enjoy soya mutter keema recipe | veg soya keema masala | soya keema masala | with detailed step by step photos.
A gem from Lebanese cuisine, this Mixed Vegetable Curry offers your taste buds a dashing experience, thanks to the use of a special Lebanese spice mix called Baharat. Together with tomato puree and a couple of other spice powders, the Baharat gives a penetrating flavour and aroma to this dish.
Along with juicy veggies like tomatoes, beans, potatoes and zucchini, this recipe also combines pita bread, which improves the texture and adds to the volume of this Mixed Vegetable Curry. Serve it hot, with Saffron Rice, another Middle Eastern masterpiece. gobhi masala recipe | restaurant style cauliflower masala | cauliflower curry | with 30 amazing images.
gobhi masala is a flavorful Indian dish featuring cauliflower as its star ingredient. Learn how to make gobhi masala recipe | restaurant style cauliflower masala | cauliflower curry |
gobhi masala, a creamy and delicious North Indian dish, is a perfect blend of tender cauliflower florets cooked in a rich, aromatic tomato-based gravy. It involves stir-frying cauliflower florets until golden brown, followed by simmering them in a rich, aromatic gravy made with onions, tomatoes, ginger, garlic, and a blend of warm spices.
The result is a comforting and wholesome cauliflower curryy. This restaurant style cauliflower masala has a slight chunky gravy from the chopped onions. If you want a smooth curry blend the onion, tomatoes along with the dry masala.
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice, offering a delightful vegetarian option packed with nutrients and robust flavors
pro tips to make gobhi masala: 1. Before adding it to the gravy, give the cauliflower florets a quick sauté to develop a rich flavor and texture. 2. You can add a drizzle of cream at the end that adds a luxurious touch to the gravy. 3. Overcooking can make the cauliflower mushy. Cook until tender but still retains its texture.
Enjoy gobhi masala recipe | restaurant style cauliflower masala | cauliflower curry | with detailed step by step photos. hariyali mutter sabzi recipe | North Indian hariyali matar | healthy hariyali mutter paneer in coriander paste | with 25 images.
hariyali mutter sabzi is a semi dry North Indian popular sabji. Learn how to make healthy hariyali mutter paneer in coriander paste.
This hariyali mutter sabzi recipe is especially for the people who love coriander. The coriander and garlic paste has an amazing flavour which makes this North Indian hariyali matar sabzi even richer.
There are dozens of ways of cooking mutter, but this one truly tingles the taste buds thanks to the dominance of coriander in the masala for hariyali mutter sabzi.
hariyali mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too.
Green peas are rich in fibre, paneer gives protein and milk is calcium rich in healthy hariyali mutter paneer in coriander paste.
Hariyali Mutter Sabzi is rich in Vitamin C, A, Fiber, Calcium and Protein.
Enjoy hariyali mutter sabzi recipe | North Indian hariyali matar | healthy hariyali mutter paneer in coriander paste | with step by step photos.
A lovable subzi made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Paneer and sweet corn, you would have noticed, are a made-for-each-other duo. Whether in a pizza, a pasta or a pulao, they complement each other beautifully in form, flavour and texture too. In this Subzi Pasanda too, they are at their best, teamed up with crunchy capsicum and other peppy ingredients. Enjoy this brilliant subzi fresh and hot, while the texture of paneer is still succulently soft.
aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with 30 amazing images.
aloo baingan ki tariwali sabzi is a hearty and delicious dish that can be enjoyed as a main course or side dish. Learn how to make aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker |
aloo baingan masala is a popular North Indian vegetarian dish that combines potatoes (aloo) and eggplants (baingan) cooked in a flavorful and spicy tomato-based gravy. It's a comforting and delicious dish that's often served with roti (Indian flatbread) or rice.
This flavorful aloo baingan masala in pressure cooker is sure to satisfy your taste buds with its spicy and tangy tomato-based gravy and the tender, creamy texture of potatoes and eggplants.
pro tips to make aloo baingan masala: 1. Soak brinjal and potato cubes in enough water to prevent it from discoloration. 2. Instead of tomato pulp you can add curd to curry. This will make the curry creamier. 3. Instead of kanda lasun masala you can add chilli powder.
Enjoy aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with detailed step by step photos.
Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images.
Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo.
To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander.
Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to.
The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh.
Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter.
Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri.
Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.