paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with 21 amazing images.
paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi is a healthy dry sabzi to be served as a daily fare. Learn how to make Indian paneer shimla mirch ki sabzi.
To make paneer capsicum sabzi, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger garlic paste and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat masala, 2 tbsp of water, mix well and sauté on a medium flame for 30 seconds. Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with parathas.
Flavourful red capsicum imparts an exotic twist to the simplest of sabzis, as you can see in the recipe of bell pepper paneer sabzi. With just a few common spice powders that are readily available in your larder, you can create a peppy sabzi, thanks to the energetic combo of paneer and red capsicum. Do not miss out on that special touch of chaat masala!
Serve the Indian paneer shimla mirch ki sabzi fresh and hot with steaming parathas, to enjoy the crispness of the capsicum and the softness of crumbled fresh paneer. Health conscious people can reduce the oil slightly and benefit from the protein and calcium that paneer lends and antioxidants as well as fiber that capsicum offers.
Tips to make paneer and red capsicum sabzi. 1. You can also use coloured capsicum. 2. Cook masala on medium flame while stirring continuously, otherwise the masala will burn and give bitter taste. 3. Try homemade paneer recipe.
Enjoy paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with step by step photos. chickpea salad | chickpea chaat | chickpea salad with potatoes | with 12 amazing images.
chickpea salad is a simple salad made from soaking chickpeas overnight and then adding some boiled potatoes, tomatoes and topping with a lemon juice dressing.
If you wish to make the chickpea chaat healthy then all you have to do is drop the potatoes from the recipe. We love the chickpeas in the chickpea salad with potatoes recipe as chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.
For your kitty party, this chickpea chaat is a perfect cold salad to serve for a kitty party chaat.
I carry this chickpea chaat to work as this is a fairly one-dish meal salad to have with some chatpatta taste. Remember to pack the salad dressing in a small container and toss it in the chickpea salad with potatoes just before serving. Serve chilled.
Aside from chickpea salad try our collection of Indian salads with dressings.
Enjoy chickpea salad detailed step by step photos and video. saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images.
saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy |
A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy.
Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious.
Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time.
Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.
palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | with 21 amazing images.
Traditionally kadhi is a dish which has pakodas in it but this palak kadhi uses freshly cut spinach leaves instead of pakodas. Learn how to make palak kadhi recipe | spinach kadhi | healthy palak ki kadhi |
healthy palak ki kadhi is a comforting curry made with fresh spinach leaves and cooked along with yogurt curry. This is an unusual way of adding nutrients to your meal.
Adding spinach will help you gain a good amount of nutrients especially it will improve the iron content in your body. Serve spinach kadhi hot with steamed rice for a satisfying lunch or dinner.
Tips to make palak kadhi: 1. Instead of palak you can also add methi in the kadhi. 2. You can add a pinch of jaggery to balance the sour taste. 3. Kadhi tends to thicken as it cools down, add little water to adjust the consistency and re-heat.
Enjoy palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | with detailed step by step photos.
This is a low cal version of palak paneer in which I have used baby corn instead. Baby corn apart from being low in calories and fat as compared to other vegetables also imparts a crispy texture to the subzi.
rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images.
rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha.
To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside.
The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds.
A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day.
Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment.
Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar.
Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos. anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with 16 amazing images.
anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney is a refreshing chutney with a hint of anardana and onions both. Learn how to make pomegranate mint chutney.
To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water. Refrigerate till use.
Chutneys are not only accompaniments, but often also served as a part of an Indian thali. Pomegranate mint chutney is a simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a mildly pleasant sour taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour.
And there's nothing like a little pudina to set those senses tingling. It is homely and satisfying, guaranteed to please both young and old. Coriander, mint and anardana chutney can be enjoy as an accompaniment to any Indian snacks like rava vegetable pancake, nylon khaman dhokla, etc.
Tips for anardana pudina chutney. 1. Store anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in freezer for 15 days or 2 days in fridge. 2. Serve anardana pudina chutney with batata wada. 3. Serve anardana pudina chutney with samosa.
Enjoy anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with step by step photos. kaddu ka raita recipe | red pumpkin raita | healthy kaddu ka raita | with 23 amazing images.
kaddu ka raita recipe | red pumpkin raita | healthy kaddu ka raita is a simple accompaniment for any Indian meal. Learn how to make red pumpkin raita.
To make kaddu ka raita, heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the pumpkin, salt and sugar, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the green chillies and sauté on a medium flame for a few seconds. Remove from the flame and allow it to cool for 2 minutes. Once cooled, mash the pumpkin pieces with the help of a masher. Add the curds and mix well. Refrigerate for 1 hour and serve chilled garnished with peanuts and coriander.
It feels creamy and rich, but it is equally light and refreshing, giving everyone a reason to love the red pumpkin raita. Red pumpkin is tempered and cooked till soft, mashed and mixed with curds, and finally garnished with coriander and crushed roasted peanuts.
The roasted peanut garnish is actually the icing on the cake, as it gives the kaddu ka raita a tremendous boost in flavour, aroma and texture. You can keep this refrigerated and it is easy to carry to work too.
Healthy kaddu ka raita is a storehouse of vitamin A – a nutrient which helps in vision and maintaining skin health. The curd lends enough protein for the maintenance of all body cells and its probiotic nature is beneficial for the gut. This healthy kaddu ka raita can be enjoyed by weight-watchers, diabetics and heart patients. They can make their choice between full fat curd and low fat curd and avoid the use of sugar.
Tips for kaddu ka raita. 1. Cover and cook the red pumpkin. This not only reduces the cooking time, but also helps to reduce nutrient loss. 2. Whisk the curd before adding to get a uniform raita. 3. Mix the mashed pumpkin, curd and milk well to get a uniform raita.
Enjoy kaddu ka raita recipe | red pumpkin raita | healthy kaddu ka raita | with step by step photos. coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with 25 amazing images.
coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice is a simple everyday Indian bread. Learn how to make akki roti.
To make coorgi roti, combine the steamed rice along with little water and blend in a mixer to a smooth paste. Transfer the paste into a deep bowl, add the remaining ingredients and knead into a semi stiff dough using enough water. Cover and keep aside for 15 minutes. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining dough portions to make 7 more rotis. Serve immediately topped with ghee.
How will this rice roti with leftover rice taste, you might wonder, without even green chillies or ginger for flavour, but you must taste it to believe how simple rice can transform into a delicious roti when cooked perfectly and topped generously with ghee.
This famous akki roti is a famous breakfast of Karnataka. It is quick when made with leftover rice. But remember this coorgi roti must be served steaming hot, right off the tava.
The aroma of otti will taunt your taste buds, and make you finish off a whole roti even without any accompaniments. However, it can be served with chutney podi, pickle or a gravy pairs best with this Indian rice roti.
Tips for coorgi roti. 1. Using steamed rice and making a paste of it will enable you to roll the roti. 2. You don't require oil while cooking the roti. 3. The roti cooks very quickly. 10 seconds on a tava for one side and 10 on the other side and then cooked on the flame.
Enjoy coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with step by step photos.
Does the name ‘makhani’ remind you of a butter-laden delicacy? well, this version tastes almost the same, but not as sinful as the original, thanks to the use of low-fat milk. The subz makhani features an exciting melange of veggies and spices, which make it a luxurious yet healthy accompaniment to your main course. You can indulge in this low fat, low cholesterol recipe more often than you would dare to treat yourself to the traditional makhani preparations.
pudina jeera pani recipe | Indian mint cumin water | Punjabi pudina jeera pani | Indian summer drink | with 20 amazing images.
pudina jeera pani is a refreshing Indian beverage that combines the flavors of mint (pudina) and cumin (jeera). It's perfect for hot weather and can be served as a palate cleanser or as a side drink for meals. Here’s a simple recipe to prepare this invigorating drink.
Ingredients for pudina jeera pani
1/2 cup mint leaves (pudina)
1 1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp chopped ginger (adrak)
1 tbsp lemon juice
1/2 tsp black salt (sanchal)
2 tsp dried mango powder (amchur)
2 tsp sugar
3/4 tsp salt
Serve pudina jeera pani
Pour the prepared pudina jeera pani into 4 small glasses. You can garnish with mint leaves, boondi or a slice of lemon for added appeal.
It's best served chilled, so you can also add ice cubes if desired.
Pro tips for pudina jeera pani: 1. In a mixer put 1/2 cup mint leaves (phudina). Mint leaves add a fresh, herbaceous flavor that compliments the earthy taste of cumin seeds and the tanginess of the lemon juice used in the drink. 2. Move the paste to a bowl right away. If you don't add water, the paste will darken.
Enjoy pudina jeera pani recipe | Indian mint cumin water | Punjabi pudina jeera pani | Indian summer drink | with step by step photos.
paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with 63 amazing images.
paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | is an innovative idea which has an amazing blend of textures like succulence of paneer filling and flakiness of parathas. Learn how to make laccha paneer tikka roll.
To make paneer tikka filling, In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly. Add sliced onions and capsicum jullienes and sauté for minute and keep aside. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in in the steel bowl and immediately pour the ghee over it and cover the filling with a lid and keep aside for 3 minutes. Then remove the steel bowl with the charcoal and keep stuffing aside.
Then to make laccha paneer tikka roll, make the malbar paratha. Then place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly. Place ¼th of the paneer tikka stuffing in the centre and spread it lightly. Place ¼th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly. Repeat steps 1 to 3 to make 3 more paneer kathi rolls. Serve immediately.
Paneer roll gets a makeover here. Rolled up into malbar parathas, paneer tikkas transform into a wholesome meal. These Indian paneer veg kathi roll can be enjoyed for an Indian party or had on-the-go while rushing to office!
The flaky and crispy taste of multi-layered malbar paratha is what makes this Kolkatta paneer kathi roll a unique fare. The aroma and the flavours of the spices used in marination of paneer tikka filling is so intensely pleasurable that it is sure to attract kids to the dining table.
A generous spread of laccha onions further intensifies the taste of Kolkatta paneer kathi roll. But do not forget to make fresh green chutney for these rolls to enjoy a restaurant style Indian paneer veg kathi roll.
Laccha paneer tikka roll suits the fun taste of kids too! When in a hurry, you can buy readymade paneer. But if you have time on hand, you can make paneer at home the previous day too!
Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it.
Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos. chawli mixed vegetable salad | Indian black eyed bean (peas) salad | healthy chawli veg salad | with 12 amazing images.
Indian black eyed bean (peas) salad is a simple easy salad to make with ingredients easily available. Made from chawli, tomatoes, onions, lettuce, capsicum and Indian spices making it a healthy chawli veg salad.
Yet another exciting way to include black-eyed beans in your salad, this black eyed bean (peas) salad is a sure-shot winner with everybody. chawli mixed vegetable salad combines cooked chawli beans with crunchy and juicy veggies like capsicum, lettuce, tomatoes and onions.
A squeeze of lemon adds tang to this chawli mixed vegetable salad while a sprinkling of pepper gives it a peppy note of spiciness. The black eyed bean (peas) salad is easy to make, but must be tossed just before serving to enjoy the flavours and textures.
Let’s see why this is a healthy chawli mixed vegetable salad? Chawli is rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Being rich in Thiamine, it helps maintain proper heart function. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidants, super rich in vitamin C, good for heart.
You can also try other chawli recipes like Chawli and Sprouted Moong Chaat or Chawli Beans and Mint Burger.
Learn to make chawli mixed vegetable salad | Indian black eyed bean (peas) salad | healthy chawli veg salad | with step by step photos and video below. Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the masoor biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.
mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with 35 amazing images.
mushroom chana dal sabzi recipe is a delightful fusion of earthy mushrooms and protein-rich chana dal, creating a hearty and flavorful dish. Learn how to make mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry |
mushroom chana dal sabzi is a protein-packed Maharashtrian sabzi that combines the earthy goodness of mushrooms with the wholesome lentils of chana dal. It's a flavorful and satisfying meal that's also kind to your health.
Chana dal is a rich source of fiber, aiding digestion and promoting gut health. Chana dal also provides essential vitamins and minerals like iron, folate, and potassium. Mushrooms add an umami depth to the dish, creating a savory and satisfying flavor profile.
Serve this versatile mushroom bhaji as a subzi with hot parathas.
pro tips to make mushroom chana dal sabzi: 1. Don't rush browning the onions. Take the time to caramelize them for a deeper, richer base flavor. 2. Don't limit yourself to button mushrooms. Experiment with different varieties of mushrooms for a textural and flavor variation. 3. Soaking the chana dal for at least 30 minutes ensures even cooking and a better texture. 4. A squeeze of lemon juice at the end of cooking can add a refreshing, tart note that cuts through the richness of the dish.
Enjoy mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with detailed step by step photos.