Believed to have originated in Java, Indonesia, satay sticks typically refer to chunks of marinated meat roasted in skewers.
Try this vegetarian version of the crunchy finger food. Along with peanut sauce and maybe tea, this is the perfect accompaniment for a nice movie!
sprouts pulao recipe | brown rice sprouts pulao | pressure cooked healthy sprouts pulao | with 20 amazing images.
sprouts pulao recipe is a healthy Indian pulao cooked with just 1 tsp oil. Learn how to make sprouts pulao recipe | brown rice sprouts pulao | pressure cooked healthy sprouts pulao |
A Indian rice delicacy, sprouts pulao makes a perfect main course on days when you find yourself a bit too busy to cook anything elaborate.
To make sprouts pulao all you have to do is temper the brown rice and sprouts with just a spoonful of oil, and let them pressure cook together while you complete other chores.
The whole spices give this sprouts pulao a fantastic aroma and flavour, which makes it unnecessary to prepare an elaborate accompaniment.
Just a cup of chilled, low-fat raita is enough to round off this tasty one-pot meal of brown rice sprouts pulao. Moreover, sprouts are easier to digest and give you abundant calcium, iron and fibre, making this a really wholesome meal too.
sprouts pulao is rich in magnesium, Vitamin B1, Phosphorus.
Pro tips for brown rice sprouts pulao. 1. Use coconut oil for a healthier diet. 2. Note that 1/2 cup brown rice becomes 3/4th cup after soaking. 3 You can increase the sprouts by 1/2 a cup to get more fibre and nutrients. 4. Sprouts pulao is suitable for diabetics ( limited quantity) and heart patients.
Enjoy sprouts pulao recipe | brown rice sprouts pulao | pressure cooked healthy sprouts pulao | with step by step photos.
crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | with 22 amazing images.
kurkuri bhindi pyaaz sabzi is a simple yet flavorful dish that has a symphony of flavours and textures. Learn how to make crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi |
crispy bhindi aur pyaz(Okra and Onions) is a vegetarian Indian dish that combines the vibrant green of okra (bhindi) with the caramelized sweetness of onions (pyaz). This recipe brings together the crispy taste of bhindi (okra) with the sweetness of onions, creating a perfect balance of flavors and textures.
crispy bhindi aur pyaz is a versatile dish that can be enjoyed in several ways:
As a Side Dish: Pair it with steamed rice, roti (flatbread), or paratha (stuffed flatbread) for a satisfying and flavorful meal.
As a Snack: Enjoy it on its own as a delightful and crispy vegetarian snack.
With its vibrant colors, delicious flavors, and delightful crunch, it's a surefire crowd-pleaser!
pro tips to make crispy bhindi with pyaz: 1. Don't chop the bhindi too finely, as small pieces tend to be more prone to sliminess. Aim for diagonal or lengthwise slices for maximum crispiness. 2. For the super crispy bhindi texture, toss them in a light coating of gram flour (besan) or maize flour before frying. This adds a thin layer of crispness without affecting the overall flavor. 3. Instead of chaat masala you can also use lemon juice for the tangy chatpata taste.
Enjoy crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | with detailed step by step photos. Mushrooms in a rich and flavourful cashew-onion base imbibe the flavour of the whole spices and spice powders that they are cooked with. Appropriate amounts of curd and milk are used to give this Khumbh ki Subz a rich and attractive texture, and to balance the flavour of the spices.
You will be amazed by how easy it is to cook this lip-smacking subzi in the Microwave . Take care to cook the cashews and onions for a whole five minutes before blending them, to get a strong and appetizing aroma. green dal fry recipe | toovar and moong dal fry with green masala | tuvar and yellow moong dal | with 25 amazing images.
Bored of the simple dal fry recipe? Here’s a Green Masala Toovar and Moong Dal Fry variation you’ll be tempted to try out. Moong and toovar dal are boiled together and then cooked with a wonderful fresh paste of coriander, coconut, ginger, chillies and garlic. Your family will relish the different taste of Green Dal Fry.
This spicy Green Dal Fry is pressure cooked and then cooked along with yummy green paste in a pan.
You can make this Green Masala Toovar and Moong Dal Fry in advance in the morning and store it an airtight container in the fridge. Serve it in the evening. Just before serving, reheat the Green Dal Fry and add hot water to adjust the consistency as it thickens over time.
Serve Green Dal Fry with Steamed Rice or Jeera Rice.
Enjoy green dal fry recipe | toovar and moong dal fry with green masala | tuvar and yellow moong dal | with step by step photos. corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | with 30 amazing images.
corn capsicum cheese paratha is a paratha with wheat based cover and a yummy corn cheese and capsicum filling. Learn how to make corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe |
corn, capsicum and cheese paratha and is also known as C3 paratha.. Adding capsicum to this combo introduces an element of colour and spice to it. These, along with everyday spice powders make a wonderful filling for parathas.
The end-result is a soft, succulent and tasty corn, capsicum and cheese paratha that kids would love to sink their teeth into. It stays fresh for at least four hours, so you can pack it as a satiating and tasty tiffin snack for your children.
Tips to make corn, capsicum and cheese paratha: 1. You can pack the parathas in your kids tiffin. 2. Instead of processed cheese you can add mozarella cheese also. 3. You can add green chilli paste instead of chilli powder if you are not making it for kids.
Enjoy corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | with detailed step by step images. Made with a gravy that usually comprises coconut, curds, cream and other spices.
Korma is versatile dish that goes with a variety of dishes ranging from rice to rotis and puris.
Here is an interesting variant of the regular korma, transformed by the addition of luscious paneer.
Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas.
The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices.
A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofta a luxurious dish that fits into nothing short of grand festive menus!
Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience.
Also, check our collection of 350 + Punjabi subzi recipes to learn exciting new subzi recipes.
Enjoy how to make Paneer Kofta recipe with detailed step by step photos below. The magic of sprouts unfurls in yet another form in this recipe. Rice and moong sprouts are cooked together with flavourful fenugreek leaves, whole spices, pastes and powders, to get a fantabulous pulao that is both tasty and satiating. The addition of tomatoes does wonders to this recipe because its tartness works beautifully with the mild bitterness of methi giving this Sprouted Moong Methi Pulao a memorable flavour and enticing aroma. Since the pulao is already brimming with flavours, you don’t have to break your head over accompaniments – just a bowl of raita will do! Check out our book ‘Cooking with Sprouts’ for more such delicious recipes.
onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha | with step by step photos.
onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha is a sustaining and wholesome food. Learn how to make a quick Indian paratha recipe. onion cheese paratha is made from simple ingredients available in most Indian kitchens.
To make onion cheese paratha, combine cooked onion, grated cheese, wheat flour, pepper powder, oil, ghee and salt in a bowl and knead into a soft dough. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha on a medium flame, using little oil, till it turns golden brown in colour from both the sides.
Parathas are served for breakfast with curds and a pickle are the staple food for most North Indians. These onion cheese paratha taste best when they are served as soon as they are prepared.
Notes on onion cheese paratha recipe. 1. Remember to use processed cheese and not mozzarella cheese for making these cheese onion paratha. 2. Cook the onion cheese paratha on a medium flame.
Serve these cheese onion parathas with a pickle of your choice to make it a complete meal.
Enjoy these onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha | with step by step photos and video below.
gobi matar sabzi recipe | matar gobi sabji | healthy gobi matar sabzi | with 32 amazing images.
gobi matar sabzi is a popular dry Punjabi sabzi. Learn how to make matar gobi sabji.
Gobi is called cauliflower and Matar is nothing but green peas. gobi matar sabzi is also called cauliflower peas masala.
This fabulous gobi matar sabzi makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic sabzi makes for guilt-free eating!
To make gobi matar sabzi, first make a smooth paste of coconut, green chillies, ginger, and garlic by blending them in a mixer. Then combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade. Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes. Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook for 15 minutes, 5 minutes on high, 10 minutes on medium flame, stirring every 5 minutes or until the vegetables are tender. Serve hot.
In India we use fresh green peas to make gobi matar sabzi as they have a better flavour. When not available use frozen green peas.
This sukha version of gobi matar goes very well with chapatis, phulkas, bajra roti and jowar roti. We use v as a side veggie dish with dal-rice. gobi matar makes a perfect tiffin box lunch option with chapatis.
Garnish gobi matar sabzi with chopped mint leaves or coriander leaves.
Pro tips for gobi matar sabzi. 1. Use medium sized florets of cauliflower as too small ones may turn mushy after cooking. 2. Use coconut oil for a healthier diet and say no to processed seed oils. 3. Cover and cook for 15 minutes, 5 minutes on high, 10 minutes of medium flame, stirring every 5 minutes or until the vegetables are tender. 4. For the paste, if you don’t have grated coconut, then use finely chopped coconut so as to get a smooth paste after blending.
Enjoy gobi matar sabzi recipe | matar gobi sabji | healthy gobi matar sabzi | with step by step photos.
cauliflower paneer lifafa paratha recipe | stuffed gobi paneer lifafa paratha | cauliflower paneer lifafa | with 33 amazing images.
cauliflower paneer lifafa paratha is a soft and scrumptious Indian flatbread stuffed with a savory mixture of cauliflower and paneer. Learn how to make cauliflower paneer lifafa paratha recipe | stuffed gobi paneer lifafa paratha | cauliflower paneer lifafa |
lifafa parathas are shaped beautifully as envelopes, which hold sumptuous fillings inside them. They are a pretty sight to behold, sure to make you drool! Prepare these delicious cauliflower paneer lifafa parathas packed with an ever-popular combination of cauliflower and paneer perked up with green chillies and coriander.
stuffed gobi paneer lifafa paratha is very nutritious and wholesome. Filling seasoned with spices, cauliflower and paneer, stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection.
Enjoy these cauliflower paneer lifafa paratha with a dollop of butter, raita or chutney for a satisfying and wholesome meal.
pro tips for cauliflower and paneer lifafa paratha: 1. You can also add diced mozzarella cheese or grated processed cheese in the stuffing to make it more flavourful. 2. Make sure to apply the plain flour mixture properly to seal the paratha. 3. You can also add finely chopped coloured capsicum in the stuffing for a pleasant mouthfeel.
Enjoy cauliflower paneer lifafa paratha recipe | stuffed gobi paneer lifafa paratha | cauliflower paneer lifafa | with detailed step by step photos. Tomato corn chutney is made by cooking tomatoes and corn, using various herbs and spices. It can be served as an accompaniment or with chips as a dip. Try this simple chutney which will be enjoyed by everybody.
hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with 27 amazing images.
hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | is a tasty dal, made with masoor dal and greens. Learn how to make hariyali dal tadka.
To make hariyali dal, combine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escape before opening the lid. Heat the ghee in a kadhai, add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the tomatoes and prepared paste and sauté on a medium flame for few seconds. Add the cooked masoor dal and cook on a medium flame for 1 minute. Add the greens and cook on a medium flame for 1 minute. Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes. Serve hot.
Everyday dal for lunch or dinner. Super easy and quick to make it with spices easily available on most kitchen shelf. Try hariyali dal tadka and make cooking fun. Juicy tomatoes and peppy amchur powder impart a much-needed tang to this dal. You will love the balanced flavours and the overall satiating feel of this dal.
Spinach and fenugreek leaves are a good source of vitamin A and iron. While vitamin A acts as an antioxidant, the iron is nutrient which ensures proper supply of oxygen to all parts of the body. The veggies are also a good source of fibre and thus this healthy dal hariyali is a wise choice for heart patients and diabetics and weight-watchers.
All dals including masoor dal are a rich source of protein and energy. Further masoor dal is easier to digest than arhar dal or chana dal too. It is therefore a better choice for you when you're pregnant, as it will provide you with protein and yet not leave you feeling uncomfortable after you have eaten. This hariyali dal is a slightly dry preparation and if you want, you may need to add a little more water to "thin" it down.
Tips for hariyali dal. 1. Wash the green very well to get rid of the dirt. 2. Do not overcook the dal. It should not turn mushy. 3. Masoor dal can be replaced with chana dal.
Enjoy hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with step by step photos. Cutlets with a teaspoon of oil? Well, here you go. You will fall head-over-heels in love with the amazing flavour and perfect texture of this Swadisht Vegetable Cutlet.
Made with an assortment of veggies like carrots and bottle gourd, this nutrient rich snack is quite satiating. In this innovative recipe, ragi flour is used to bind the veggies and flavour enhancers rather than starchy potato, raw bananas or cornflour.
So, you not only get vitamin A from carrot, you also get calcium from ragi. Relish this guilt-free snack with peppy Mint and Coriander Chutney.