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.
Cucumber snack, a scrumptious, hassle-free, no-cooking snack, which can be whipped up any time of the day. I have used low-fat paneer and curds to reduce the calories without compromising the taste. Adding dill leaves and green chilli paste perks up the flavour while cucumber makes it rich in fibre and paneer and curds add to the calcium and protein content.
baby corn palak recipe | healthy baby corn palak sabzi | Indian style baby corn spinach curry | with 25 amazing images.
baby corn palak recipe is a healthy variation to the famous North Indian palak baby corn sabzi. Palak and baby corn together is a heavenly combination in Indian style baby corn spinach curry made with zero oil.
You can similarly make healthy palak paneer by switching to low-fat paneer instead of the normal one.
baby corn palak sabzi is super quick and easy to prepare. We have used minimum and the most basic ingredients, if baby corn is not available you can substitute it with sweetcorn kernels. Cook palak properly or it might give a bitter taste in the end.
Spinach and baby corn blend with in this scrumptious and nutritious healthy baby corn palak sabzi. Spinach provides lots of calcium while baby corn provides fibre . To retain the bright green colour of spinach, ensure that you blanch it just for a few minutes and do not over cook it.
Tips for baby corn palak recipe. 1. Transfer the palak leaves immediately to a bowl filled with ice-cold water. This is known as refreshing. Refreshing the spinach leaves helps in retaining the bright green colour as it stops the internal cooking process. Keep the blanched spinach aside. 2. This being a zero oil healthy baby corn palak sabzi, we are directly roasting everything without the usage of fat. 3. Dry roast for 2 to 3 minutes while stirring continuously or till the raw smell goes away. It is important to stir continuously, to prevent the onions from sticking to the pan and burning.
Serve healthy baby corn palak sabzi with rotis or parathas.
Learn to make baby corn palak recipe | healthy baby corn palak sabzi | Indian style baby corn spinach curry | with detailed step by step photos below. Simple elegance, that describes the Palak Pulao best of all. Easy and tasty, this Spinach Rice is loaded with spinach and moong dal, and derives its flavour from ingredients like onions, green chillies and tomatoes.
You will be surprised to note that this Palak Rice does not use any spices, but still has a multi-faceted flavour that includes the pungency of onions and garlic, the spiciness of green chillies and the tanginess of tomatoes. Enjoy it hot and fresh, with a cup of curds or Green Tomato Kadhi . Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images.
Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar.
To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year.
The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example.
This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water.
The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that.
Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle.
Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos.
Shrikhand is no longer out of reach of diabetics! This delectable Mixed Fruit Shrikhand keeps the fat in check by using low-fat curds and replacing sugar with sugar substitute.
Apart from bringing in ample nutrients, the fruits also increase the fibre count of this dessert. Try and avoid peeling the fruits like pears and apples as a lot of the fibre lies just beneath the skin.
**Disclaimer:
It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Here is a unique halwa made of grated sweet corn sweetened with sugar and flavoured with spices like cardamom and saffron. Milk gives the Makai ka Halwa a very rich flavour while grated coconut improves the mouth-feel.
Although it is a unique recipe, it still has a traditional touch to it. This makes the halwa appealing to both the younger and older generations! Serve it at a party and watch the compliments pile up. A valuable treasure handed down from the Mughal dynasty, this traditional Nawabi Curry is a rich delight, perfect to serve at parties.
Sinfully luxurious, this curry features a creamy base of cashewnuts, almonds, coconut and khus-khus, and is sure to make your guests feel very important! Serve hot with Puris , fresh out of the frying Pan or Parathas , off the Tava . 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.
One of the tastiest and most effective refreshments to have on a hot summer’s day, the Jaljeera is a tangy and spicy drink with strong shades of lemon, cumin seeds and black salt.
Topped with crispy boondis, the Jaljeera can be enjoyed any time of the day, especially with a crispy snack or a sumptuous meal.
An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic.
Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes.
This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry.
Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi. Straight from royal kitchens, healthy though unlike its traditional version is oil free, and replaces fat rich ingredients like coconut with lots of veggies, pulses and coriander. A combination of dal and veggies is flavoured with spices like garlic paste, green chillies, garam masala is sure to appeal to you. All the dals used are full of nutrients hence making this dal a healthy treat.
Readymade idli batter, with a little alterations, acts as a neat quick-fix for dhoklas! With some carrots mixed into it, it gets a little colourful too. Served with green chutney, you get a nice contrast as well! All of this makes the Quick Carrot Dhokla quite attractive to moms and kids as a tiffin treat. It stays fresh and soft in the dabba for at least 5 hours, and all kids are sure to enjoy it. Also pack some Chatpata Pomegranate ( Tiffin Treats) in another tiffin for a perfect short break combo. This is one super-tangy drink that will send a ripple of freshness down your throat, refreshing every cell in your body!
The Minty Jamun Ginger Capriosca features a rare combination of white jamun, mint leaves and ginger juice topped with soda to make it peppier than ever. Make sure the soda is very chill to experience the best of this White Jamun and Mint Drink!
This is a unique dish, wherein rice and curry are packed in a warm banana leaf, which lends the dish a special fragrance.
The rice is cooked with caraway seeds to make it all the more aromatic, while the combination of cream, tomato puree and a masala paste makes the curry a tangy, creamy and flavour-packed treat. Relish the Rice and Curry in Banana Leaves immediately on preparation.
Rice and Curry in Banana Leaves is a Party - perfect recipe and will have your guests reaching for more.