Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.
cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images.
cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran |
South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices.
cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine.
You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal.
tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi.
Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos. You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. Have you ever tried using its leaves, which are a storehouse of folic acid and iron? Chawli bhaji is a simple but tasty preparation of chawli greens. A purée of the greens tempered with a traditional combination of mustard, urad dal and chillies that is very common in South Indian cooking. Since the chawli leaves are naturally bitter so you may find a little bitter taste in the subzi.
Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with 40 amazing images.
If you thought Pav Bhaji cannot be made without potatoes, then this Jain pav bhaji will be an eye-opener for you.
Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious Jain pav bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander.
Hand-in-hand with buttered pav, this Jain pav bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty!
The best part is that this is a healthy Jain pav bhaji. One serving has 117 calories for Jain pav bhaji making this good for diabetics, weight loss, healthy heart, pregnant women.
Raw bananas used in Jain pav bhaji are good for the heart as they are rich in potassium. Rich in vitamin C, vitamin B6 and good for the kidney. Raw bananas are healthy and very good for people with diabetes.
Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber.
pro tips for Jain pav bhaji. 1. Raw bananas when cooked taste like cooked potatoes. 2. Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking. 3. Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour. 4. Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days. 5. You can add cauliflower florets to the Jain pav bhaji recipe.
Enjoy Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with step by step photos. dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry | with 31 amazing images.
dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry is a simple sabzi for everyday menu. Learn how to make Rajasthani dahi chane ki sabji.
To make dahi chane ki sabzi, combine the curds, besan, turmeric powder, green chiili paste, chilli powder, salt and ½ cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside. Heat the oil in a deep non-stick kadhai, add the cumin seeds and mustard seeds. When the seeds crackle, add the kala chana and curds-besan mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve immediately garnished with coriander.
Also called Jaisalmer ke chane this dish of red chana simmered in a curd gravy. This dish is very easy to prepare and uses minimal ingredients, and you are assured of a perfect result provided you take care while adding the curds and besan mixture into the chana. The secret is to stir it continuously till it comes to a boil, to prevent the curd gravy from splitting.
Traditionally, this Rajasthani dahi chane ki sabji is served with missi roti as the two complement each other well in flavour and texture; the curd-based subzi offsets the dryness of missi rotis beautifully. However, you can serve black chickpea and curd curry with any type of rotis or even puris.
Tips to make dahi chane ki sabzi. 1. When you are cooking the brown chana and curd besan mixture, make sure you do not cook it on a high flame. You can soak and boil the brown chana previous day and in the morning cook the sabzi.
Enjoy dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry | with step by step photos.
The buttery taste and luscious mouth-feel of the gravy makes Vegetable Makhanwala an ever-popular favourite. It is an item that features on the menu of most restaurants and in wedding spreads as well – and has earned a good share of fame across the world.
Here we present Vegetable Makhanwala with a few Jain-friendly twists. We have done away with root veggies and used cabbage instead of onions.
The result is a recipe that is as good as the original but absolutely acceptable for Jains. Enjoy this yummy vegetable preparation with phulkas , rotis or naanJain Pav Bhaji and the French Beans Foogath . The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!
peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with 21 amazing images.
amrood ki sabji is an easy and simple curry made using ripe guavas. Learn how to make peru ki sabzi recipe | amrood ki sabzi | guava sabzi |
Guava, when cooked with miscellaneous spice powders, a dash of jaggery and a traditional tempering transforms into an excellent accompaniment for rotis and puris . The peru ki sabzi recipe has its know uniqueness of fruity, spicy flavours.
You will not only enjoy the fruit-spicy flavour of this guava sabzi, but also benefit from the nutrients that guava gives you. It is one of the richest sources of fibre and a great source of vitamin C too.
Tips to make peru ki sabji: 1. Make sure you use nicely ripped peru. 2. Instead of jaggery you can use sugar. 3. Serve peru ki sabzi hot with satpadi paratha.
Enjoy peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with detailed step by step photos.
Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | 42 amazing images.
Punjabi matar paneer tikka masala is a no onion no garlic recipe for all the jain fans. Learn how to make mutter paneer with tikka masala.
Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain tomato ketchup helps bind the many wonderful ingredients of the Punjabi matar paneer tikka masala together in a convenient way.
Without the use of onions and garlic, this mutter paneer with tikka masala is yet a show-stealer when served at parties. Do not disclose to the diner that this is the Jain version of green peas paneer tikka masala and get ready for all the applause with a chuckle!
To make green peas paneer tikka masala, first make the paneer tikka. Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves, garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside. Next make the sabzi. Dry roast Kashmiri chillies and coriander seeds till you get aroma and blend in a mixer to fine powder. Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes. Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve hot.
Serve this delicious Jain matar paneer sabzi hot and fresh, to enjoy the softness of the paneer cubes, the crunch of cabbage and the exciting burst of flavours in every mouthful.
Tips for green peas paneer tikka masala. 1. Use fresh paneer only, for best results. Dry paneer will break while cooking. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get the perfect thick curd. That will coat the paneer pieces very well. 3. Prefer to use Kashmiri chillies to get the true red colour of the gravy. 4. Cabbage can be replaced with cauliflower if you wish to. 5. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy.
Enjoy Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | with step by step photos below.
papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with 34 amazing images.
papad mangodi ki sabzi is a traditional Rajasthani dish. Learn how to make Rajasthani papad mangodi ki wadi.
What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling papad mangodi ki sabzi.
A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the papad mangodi ki sabzi.
Papad and mangodi are stocked in every household in Rajasthan so making papad mangodi ki sabzi is an easy affair.
Tips for papad mangodi ki sabzi. 1. Add the papad only towards the end as it will soften quickly. 2. Remove from the flame, add the curds mixture.
Enjoy papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with step by step photos.
Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.
cabbage capsicum sabzi recipe | healthy simla mirch gobi sabzi | Indian dry cabbage capsicum sabzi | gobi capsicum sabzi no onion no garlic | with 17 amazing images.
cabbage capsicum sabzi is a daily healthy Indian sabzi which can be enjoyed by people of all ages. Learn how to make Indian dry cabbage capsicum sabzi.
To make cabbage capsicum sabzi, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, green chillies and sauté on a medium flame for a few seconds. Add the cabbage, capsicum and salt, 1 tbsp of water, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander seeds powder and lemon juice, mix well and cook on a slow flame for 1 more minute, while stirring occasionally. Serve immediately.
Quick and easy to make, this Indian dry cabbage capsicum sabzi is made of cabbage and capsicum, tempered traditionally and flavoured simply with coriander seeds powder and lemon juice. Both the veggies are a good source of vitamin C – a nutrient needed to boost our immunity and increase our ability to fight bacteria and viruses.
The tanginess of lemon juice, and the crunchiness of the semi-cooked veggies excite the palate, making the gobi capsicum sabzi no onion no garlic an easy but enticing dish to bring to the table! This sabzi definitely suits a Jain menu as well.
This healthy simla mirch gobi sabzi is especially for all the health conscious who want to enjoy a flavourful fare at the expense of very few calories and fat. Its attractive colour and high fibre count makes it a truly appealing entrée. Along with weight-watchers, diabetics, women with PCOS and even heart patients can include this healthy sabzi in their diet. People with high B.P. can restrict the amount of salt in it and include it in their meals.
Tips for cabbage capsicum sabzi. 1. Shred the cabbage slightly thick. Too thin will not have enough crunch after cooking. 2. Similarly capsicum should also not be very thinly sliced. 3. Serve it immediately to enjoy its texture.
Enjoy cabbage capsicum sabzi recipe | healthy simla mirch gobi sabzi | Indian dry cabbage capsicum sabzi | gobi capsicum sabzi no onion no garlic | with step by step photos below. methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with amazing 17 images.
methi papad ki sabzi is a Rajasthani main course meal, popular Gujarati side dish which is made with papad and methi seeds. It is super quick and easy to make. The ingredients used in making the methi papad are basic and can be easily found in every Indian well maintained pantry!!
An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. We have used jaggery in the recipe to cut down the bitterness of methi seeds, you can even use sugar if you wish to.
Also, you can use any papad that is available to make this methi papad ki sabzi. We have used plain papad. You can make this quick methi papad nu shaak on a long tiring day or when you are too lazy or tired to cook. This sabzi can be prepared in a jiffy and requires no chopping and mise en place so is prepared quickly.
Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this methi papad shaak extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles.
Learn to make methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with detailed step by step recipe photos and video below.
bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with 25 amazing images.
bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra is a simple everyday sabzi. Learn how to make spicy okra sabzi.
To make bhinda nu shaak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the bhindi and turmeric powder, mix well and cook on a medium flame for 6 to 8 minutes, while tossing occasionally. Add the coriander-cumin seeds powder, chilli powder, coriander and salt, toss gently and cook on a medium flame for 2 minutes. Serve hot.
The most common of veggies and even more common ingredients come together in a surprisingly fabulous way to create an irresistible dish that makes you drool! Indian stir fried okra is a perfect example of this.
An easy recipe that features a simple tempering and a quick process of tossing the ladies finger with spice powders, the Gujarati bhindi ki sabzi is sure to captivate you with its homely and traditional flavour. While making this Okra Subzi, take care not to stir the bhindi. Just toss it by shaking the pan, to avoid stickiness.
Serve this dry spicy okra sabzi with chapatti, dal, steamed rice and papad for a complete meal.
Tips to make bhindi nu shaak. 1. Do not cover the pan with a lid while cooking bhindi as it will make the bhindi sticky. 2. Make sure the bhindi is always cooked in a broad non-stick pan with enough oil. 3. 2 tsp lemon juice can be added just before serving. 4. The sabzi can be made in advance and kept just re heat it before cooking.
Enjoy bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with step with step photos. bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images.
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat.
To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot.
Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice.
Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk.
Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also.
Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos.