pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with 45 amazing images.
Traditionally the biryani recipes are prepared in big aluminium pot by layering the rice and biryani gravy. However this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker veg biryani recipe. Learn how to make pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani |
A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice.
This delicious veg biryani in cooker recipe can be made in less than 45 minutes and is perfect for a weeknight dinner. This is an exotic way to include all the veggies in our diet. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts.
Tips to make pressure cooker veg biryani: 1. Instead of green capsicum you can add coloured capsicum cubes also. 2. We suggest you to use basmati rice only to make biryanis and pulao for the best results. 3. Do not open the pressure cooker until the steam escapes by its own otherwise the rice won’t get cooked properly. 4. If you do not any biryani masala instead you can add garam masala.
Enjoy pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with detailed step by step photos.
american chop suey recipe | veg american chop suey | veg chinese chopsuey recipe | with 30 amazing images.
american chop suey recipe | veg american chop suey is a popular Indo-Chinese noodle dish. It is wholesome and consists of fried noodles and a tangy spicy sauce.
A delightful preparation of crispy hakka noodles served with vegetables and a tangy sauce. This veg american chop suey is not an authentic Chinese one, but an invention of American Chinese migrant population which moved from China and settled in the US. We have converted the non vegetarian recipe to veg american chop suey.
I would like to share some important tips to make the perfect american chop suey. 1. Deep-fry hakka noodles till it turns crispy and golden brown in colour from both the sides on a medium flame. If you fry noodles on a low flame then they will absorb more oil and if you fry them on high flame then they will turn brown immediately but not turn crispy. 2. Basically, you can add any vegetables of your choice to veg american chop suey like broccoli, mushroom, purple cabbage and zucchini. 3. We have added sugar to the american chop suey to get the sweet and sour taste. 4. If you are serving american chop suey hours after preparing then adjust the consistency of chopsuey sauce before serving by reheating and adding little water if required.
One of the literal translations off this american chop suey means 'savoury mess'. Serve this american chop suey recipe | veg american chop suey | veg chinese chopsuey recipe as a snack or one meal dinner or as a side dish with a Chinese meal.
Enjoy american chop suey recipe | veg american chop suey | veg chinese chopsuey recipe with detailed step by step photos. Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it.
Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to match it with fresh, raw cashews, while the Maharashtrains like it with rice.
Rice and tendli are cooked with assorted spices and grated coconut, resulting in a sumptuous meal. You can even try making this with brinjals instead of tendli. Serve hot garnished with cashewnuts, and simply tuck in to this Maharashtrian special. Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with 34 amazing images.
paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. Learn how to make Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha |
paneer paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with crumbled Paneer (Indian cottage cheese).
You will go gaga over these scrumptious jain paneer paratha, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies.
The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These paneer parathas makes a filling breakfast, brunch, or lunch.
Tips to make jain paneer paratha: 1. If you are non jain you can add finely chopped onions, which gives crunch to the paneer paratha. 2. Serve this jain paneer paratha with dahi, raita or pickle of your choice. 3. It tastes amazing when served hot with a dollop of butter.
Enjoy Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with detailed step by step images.
gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with 35 amazing images.
gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi is a daily fare in Rajasthan. Learn how to make Rajasthani gehun ki khichdi.
To make gehun ki Bikaneri khichdi, clean, wash and soak the whole wheat with enough water in a deep bowl overnight. Drain and keep aside. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Blend the wheat to a coarse paste in a mixer without using any water. Keep aside. Heat the ghee in a pressure cooker, add the cumin seeds, green chillies and asafoetida and sauté on a medium flame for 30 seconds. Add the coarsely crushed wheat and yellow moong dal and sauté on a medium flame for 2 minutes. Add the salt and 3½ cups of hot water, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Serve immediately.
Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. Rajasthani gehun ki khichdi is one such innovative khichdi recipe adapted to use wheat.
Hailing from Bikaner, as the name suggests, the gehun ki Bikaneri khichdi is a wholesome and nutritious combination of wheat and moong dal that has a fabulous flavour despite employing minimal spices!
The traditional use of ghee in the tempering and the aroma of crackling jeera in it is truly enticing. The coarse wheat, spiced with only slit green chillies, when cooked gives a meal that warms your soul. This wheat and moong dal khichdi is a perfect winter comfort food. Enjoy this sumptuous khichdi with curds, ghee and a spicy mango pickle.
Tips for gehun ki Bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. 4. You can also add ¼ tsp of turmeric powder before pressure cooking.
Enjoy gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with step by step photos.
moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images.
moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts |
To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges.
Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour.
Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun!
Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard.
Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji.
Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | 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. cabbage and spinach roti recipe | three flour Indian vegetable roti | cabbage spinach paratha | healthy gobhi palak ki roti | with 30 amazing images.
cabbage and spinach roti recipe | three flour Indian vegetable roti | cabbage spinach paratha | healthy gobhi palak ki roti will add a dash of nourishment to your day. Learn how to make three flour Indian vegetable roti.
To make cabbage and spinach roti, combine all the ingredients and knead into soft dough using enough milk. Divide the dough into 6 equal portions. Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness. Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides. Serve hot.
A judicious combination of three kinds of flour and shredded vegetables make these nutrition packed rotis. Milk is used for kneading this dough of this three flour Indian vegetable roti to enrich it.
These healthy gobhi palak ki roti are perfect for one and all. What sets this roti apart from many other Indian breads is the unique combination of cabbage and spinach. One can gather antioxidants like vitamin A, vitamin C and anthocyanins which can help reduce inflammation in the body. These antioxidants also help to build our immunity.
You can make the rotis ahead of time but to prevent them from getting soggy, place them in a container lined with a napkin. Keep the container covered to keep the rotis warm for some time. Serve these cabbage spinach paratha with a bowl of probiotic curd to square up your meal.
Tips for cabbage and spinach roti. 1. Remember to press the roti down with a spatula while cooking. Press gently all over to ensure uniform cooking. 2. You can also serve healthy gobhi palak ki roti with achar. 3. Serve cabbage spinach paratha with curds. See a how to make curd. 4. Serve healthy gobhi palak ki roti with lahsun ki chutney. See how to make lahsun ki chutney recipe.
Enjoy cabbage and spinach roti recipe | three flour Indian vegetable roti | cabbage spinach paratha | healthy gobhi palak ki roti | with step by step photos. Lentil and vegetable broth is the ideal way to start a hearty meal; alternatively it's so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself!
Also try other satiating one dish meals like Burmese Khowsuey and Burrito Bowl . Game to try something exotic? Here is a mind-blowing pizza that will sweep you off your feet. An amazing mix of ricotta cheese, spinach and garlic gives this pizza a range of textures and flavours that really surprises the diner.
The crisp garlicky flavour and the sharp taste of sea salt leave your palate yearning for more. Crumbled ricotta cheese works very well with spinach, garlic and simple seasonings like chilli flakes and pepper to give this Ricotta, Spinach and Garlic Pizza a very appealing taste and mouth-feel.
If you enjoyed this, you will also surely like the Mediterranean Pizza and the Tomato and Cheese Pizza . Next to idli and dosa, one can confidently say that Pongal is the next most popular South Indian breakfast. It is a tasty and filling dish with a rustic flavour marked by cumin seeds and ginger.
Although it is traditionally made with white rice and moong dal, nowadays people are aware of the benefits of other grains and are making variants of Pongal with millets or brown rice.
In this sumptuous and tasty recipe, we have made the Pongal with brown rice and moong dal as brown rice has less sodium than white polished rice. We have also reduced the amount of salt used in the recipe to keep your blood pressure under control.
Healthy though this tasty Brown Rice and Moong Dal Pongal is, we suggest you have it only in limited quantities, without getting carried away.
palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with 20 amazing images.
palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha is a simple everyday satiating fare. Learn how to make gluten free palak paneer roti.
To make palak paneer roti, combine all the ingredients in a deep bowl and knead into soft dough, using enough warm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little rice flour for rolling. Cook each roti on a hot non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides. Serve hot with fresh curds.
Use the popular palak-paneer combination to make rotis with rice flour and ragi flour, both of which are gluten free! This gluten free palak paneer roti is a wholesome meal perfect for those suffering from gluten intolerance, who cannot tolerate the gluten in wheat.
With a unique flavour that of ragi flour and rice flour, spinach fit beautifully into this flavoursome palak paneer roti. What’s more interesting is the use of common spice powders like turmeric powder and chilli powder, which together make this roti appetizing.
Use of a calcium rich ragi flour and paneer and folate rich spinach makes healthy palak paneer paratha as a wise choice for many of us. If you wish you can replace the rice flour with jowar flour to make it a tad more healthier.
Tips for palak paneer roti. 1. Use fresh paneer for best results. 2. Ensure the dough is soft but not sticky. 3. While rolling, you will notice that the edges of the roti are not clean and uniform. But do not worry, that is because there is not gluten in the flours used. If you find rolling difficult, try rolling between 2 sheets of plastic.
Enjoy palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with step by step photos.
This awesome Paneer Aloo Croquette Salad Wrap features a creamy and crunchy salad, and crisp and succulent paneer croquettes, both wrapped inside chapatis and laced with hot and sweet sauce to make a sumptuous wrap.
Eggless mayonnaise binds together the fresh veggies in the salad, making it both creamy, tasty and crunchy. The paneer croquettes too feature a medley of interesting ingredients like paneer, sweet corn, potatoes and spice powders.
Together, these make a really filling and irresistibly tasty snack. Just make sure you serve the wraps immediately after you assemble the ingredients together because it might get soggy after a while.
You must also try other yummy wraps like the Whole Wheat Salad Humus Wrap and the Herbed Cottage Cheese Wraps . cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich | with 25 amazing images.
cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich is a scrumptious sandwich which can also be served for high tea parties. Learn how to make cream cheese sandwich.
To make cream cheese veg panini, slit a hot dog roll horizontally using a sharp knife. Place the hot dog on a clean dry surface and apply ½ tsp of olive oil evenly on both the inner sides of the roll.
Then to make grilled veggie cream cheese panini, spread 1 tbsp of the cream cheese mixture on each side of the hot dog roll. Close the hot dog roll and spread 1 tsp of butter evenly on top of it. Place it in a greased pre-heated sandwich griller and grill for 5 minutes or till it turns crispy and brown from both the sides. Repeat steps 1 to 3 to make 4 more paninis. Cut each panini diagonally into 2 equal pieces. Serve immediately.
Panini is a sumptuous sandwich made with breads like Baguette, Ciabatta or Michetta. If you can’t lay your hands on any of these, use hot dog rolls instead, but never use common sliced bread for making Panini. Grilled veggie cream cheese panini is a variant that is sure to pamper your palate!
The bread is cut horizontally and packed with cream cheese, an assortment of yummy veggies and aromatic herbs. This gives the cream cheese sandwich a totally irresistible taste and amazing mouth-feel that is both creamy and crunchy.
This Indian style veggie cream cheese sandwich is sure to appeal to everybody as it combines the best of veggies and cheese. Try other cream cheese based delights like the Olive Cream Cheese Dip and Cream Cheese Sandwich.
Tips for cream cheese veg panini. 1. Learn how to make hot dog roll at home. 2. Be generous with the butter so that you get a good rich taste. 3. This panini is best enjoyed fresh, while the crispy texture is intact.
Enjoy cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich | with step by step photos. onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with 15 amazing images.
onion uttapam is a popular South Indian breakfast recipe. South Indian onion uttapam is made from dosa batter, onions, green chillies, coriander and garam masala.
uttapam deserves to be called the Indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes.
Notes on onion uttapam recipe. 1. Add a little water to adjust the consistency of dosa batter. It shouldn't be too thick or too runny. 2. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 3. Heat a non-stick tava (griddle). Use a little oil to grease it and wipe off using a tissue or a piece of cloth. 4. Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava.
Usually vendors spread the topping over the uttapam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice!
With the same dosa batter you can make a variety of Uttapas like Uttapa Pizza, Sandwich Uttapa, Mini Cheese Uttapa and the best for a party is Assorted Uttapa Platter.
Learn to make onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with step by step photos below.