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.

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.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.

coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with 30 amazing images. South Indian coconut vegetable stew, also known as "Vegetable Ishtu" or "Vegetable Stew," is a traditional and flavorful dish that hails from the southern states of India. Enjoyed in Kerala cuisine and Tamil Nadu cuisine. Here's a note on this delicious and aromatic stew: South Indian coconut vegetable stew is a light and fragrant curry made with a base of coconut milk and a medley of fresh vegetables. This stew is a staple in South Indian cuisine and is often enjoyed with appam (a type of rice pancake), idiyappam (string hoppers), dosa (fermented crepe), or steamed rice. The key ingredient that gives South Indian coconut vegetable stew its distinctive flavor and creamy texture is coconut milk. The rich and nutty taste of coconut milk pairs perfectly with the mild spices and fresh vegetables, creating a harmonious and comforting dish. Common vegetables used in this coconut stew include carrots, potatoes, green beans, peas, and bell peppers, though variations may include other seasonal vegetables. The vegetables are gently simmered in a coconut milk broth infused with curry leaves, ginger, and green chilies, creating a delicate balance of flavors. The use of aromatic spices like mustard seeds, cumin seeds, and whole dried red chilies tempered in coconut oil adds depth and complexity to the coconut vegetable stew. Freshly grated coconut may also be added for an extra burst of coconut flavor and texture. South Indian coconut vegetable stew is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This comforting and nutritious coconut vegetable stew is not only delicious but also a wholesome meal that is rich in vitamins, fiber, and plant-based goodness. It is a popular choice for vegetarians and vegans, as it is a flavorful and satisfying dish that can stand alone or be paired with other South Indian delicacies. •Coconut Vegetable stew is known as •Thenga Curry (Kerala) •Narayal Sabzi (Maharashtra) •Kosambari (Karnataka) In summary, South Indian coconut vegetable stew is a delightful and aromatic dish that showcases the flavors of fresh vegetables and coconut milk in a harmonious blend of spices. Whether enjoyed for breakfast, lunch, or dinner, this stew is a comforting and nourishing addition to any South Indian meal. Tips for coconut vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy coconut stew recipe | coconut vegetable stew | South Indian coconut stew | 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.

methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with 35 amazing images. methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry is a healthy accompaniment to roti or chapati. Learn how to make veg methi kofta curry. To make methi koftas in kadhi, combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes. Squeeze the water from the fenugreek leaves and transfer it in a deep bowl. Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough. Divide the dough into 12 equal portions and shape each portion into round balls. Place the koftas in a steamer plate and steam for 5 minutes. Keep aside. For the kadhi, combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute. Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside. Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes. Serve immediately. Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas in veg methi kofta curry are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. But remember to use fresh curd and not sour curd. The use of sour curd can cause acidity. Also remember to have this Indian style kofta kadhi only if curd suits your digestive tract. Heart patients and weight-watchers all can include this healthy kofta curry in their meals. Diabetics too can enjoy it minus the sugar. Protein, calcium and phosphorus are some bone building nutrients this kadhi is rich in. The use of a variety of flours and methi leaves gives as added fibre boost. Tips for methi koftas in kadhi. 1. Grease the steamer plate before placing the koftas on it for steaming. 2. Do not make the koftas too much in advance, else they might harden. 3. To make a Jain version of this kadhi, avoid the use of onions and garlic. Enjoy methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with step by step photos.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images. Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals. Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma. aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice. You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry. pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos.

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with 41 amazing images. Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy is a traditional Maharashtrian delicacy which is enjoyed for its peculiar aroma and flavour. Learn how to make kala vatana usal. To make Malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida. When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds. Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis or rice. The Malvani region is a coastal region, which spans the Ratnagiri and Sindhudurg districts of Maharashtra. It is famous for its cuisine, shaped by the Konkan communities of Maharashtra, Goa and Karnataka. The Malvani vatana usal is a classic dish from Malvani cuisine, where kala vatana is cooked with veggies like onions and tomatoes and flavoured with Malvani gravy. The Malvani vatana gravy is reddish brown and spicy with a lot of red chillies, and together with tamarind pulp and a traditional tempering it works wonders to boost the flavour of the cooked vatana. This gravy can be made in advance and stored in the deep-freezer for a few weeks. Before sroting it, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. Common but effective ingredients such as ginger, garlic, turmeric powder and asafoetida further make the kala vatana usal truly irresistible. You can also try other Maharashtrian recipes like Maharashtrian pitla or Maharashtrian kothimbir vadi. Tips for Malvani vatana usal. 1. Serve Malvani vatana usal recipe with rice. 2. Serve kala vatana usal with nachni roti or plain chapati. Enjoy Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with step by step photos.

You would have tried cooking the ever-popular green peas in various forms, ranging from tomato to coconut based ones. Here is a strikingly flavourful preparation of green peas cooked with a paste of peanuts and onions. While cumin seeds and coriander leaves impart a tempting aroma to this dish, a dash of lemon juice adds an irresistible tang that complements the nutty flavour very well indeed. Serve the Green Peas in Peanut Curry piping hot with rotis or puris.

rajma curry recipe | Punjabi rajma masala | healthy rajma curry | restaurant style rajma masala | with 24 amazing images. Rajma curry is also called rajma masala, Punjabi rajma recipe or rajma recipe in different parts of India. Rajma curry and rice, no meal can be more satiating. This famous combination of rajma curry recipe + chawal is a complete one meal dinner and healthy protein for Vegetarians as it’s a cereal and pulse combination. Made from rajma, tomatoes, onions and spices makes this a healthy Rajma Curry recipe. Rajma is a complex carb and rich in Fibre which helps in lowering cholesterol levels. Rajma is rich in potassium which is critical for those with high blood pressure as it lessens the impact of sodium. Eating rajma is good for diabetics due to being a fiber rich food. Some tips for Punjabi rajma masala. 1. Add the rajma. Also you can make use of canned kidney beans. 2. Add the tomato pulp and salt. The addition of salt right after tomatoes help in quick cooking of them. 3. The gravy of rajma curry should not be watery and neither be too thick. If required, mash few rajmas lightly to achieve the perfect consistency for Rajma Masala. Filling and nutritious, Rajma curry turns out beautifully when Rajma is cooked in a thick tomato pulp with only basic spices. This Rajma curry is a favourite in Punjab and very popular amongst all age groups. My kids love Punjabi Rajma Curry with some ladi pav and loads of raw onions on the side. Enjoy how to make rajma curry recipe | Punjabi rajma masala | healthy rajma curry | restaurant style rajma masala | with detailed step by step photos and video below.

When you go to a restaurant and wish to order a dish that everyone will like, Kadai Paneer is one of the first options that is voted for! This all-time favourite paneer dish is so popular because of the rich texture and intense flavour of the gravy, which results from the interplay of ingredients like tomato puree and fresh cream with veggies like onion and capsicum, not to forget a whole lot of spice powders including garam masala and dried fenugreek leaves. This gravy gives the paneer a beautiful base to rest on and show off its succulent texture. Enjoy the Kadai Paneer hot, with a garnish of fresh coriander! Baby Corn Masala , Baingan Bhurta , Bhojpuri Aloo , Dahiwale Simla Mirch and Kadhai Khumbh Subzi are a few other subzis you can cook in a microwave.

Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked kala chana is enhanced beautifully by the spiciness of the Malvani gravy and the tang of tamarind pulp. Common veggies like tomatoes and onions along with ginger and garlic add taste and volume to the dish. The Malvani gravy, though made with everyday ingredients and spices, has a traditional flavour and aroma that’ll make you drool. It uses a lot of red chillies and has an appetizing reddish brown colour. You can keep some in stock in the freezer, to use instantly when required. This yummy Kala Chana Subzi tastes very good with hot steamed rice, possibly laced with a little ghee if you are feeling indulgent. You can also have a go at other Maharashtrian recipes like Maharashtrian Patal Bhaji or Maharashtrian Papdi and Moong Dal Vadi Subzi .

A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai. A hot bowlful of this subzi can perfectly match any Rotis of your choice.
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