lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with 34 amazing images.
This quick lehsuni aloo methi sabzi is super scrumptious sabzi recipe you’ll ever make. Learn how to make lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry |
Lehsuni aloo methi sabzi is a delicious Indian vegetarian dish made with potatoes (aloo), fenugreek leaves (methi) and a generous amount of garlic (lehsun). This dish is popular in North Indian cuisine and is known for its unique blend of flavors and taste.
aloo methi masala is often served with roti or paratha, and it makes a delightful and nutritious meal. The combination of the earthy fenugreek leaves, spicy garlic, and starchy potatoes creates a harmonious balance of flavors that is both comforting and satisfying.
pro tips to make lehsuni aloo methi : 1. To retain the freshness of the fenugreek leaves, use them immediately after washing them. 2. You can also deep fry the potato cubes to make this recipe. 3. Fresh cream adds the richer flavour to the sabzi.
Enjoy lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with detailed step by step photos. Kulfi is a frozen dessert, which all of us relish but often tend to avoid because of its high calorific value. Here is a simple yummy low fat kulfi that doesn't take forever to prepare and provides substantial amounts of calcium without the fat. Enhance its appeal and vitamin C levels by serving it with a strawberry sauce.
makhani rice recipe | paneer makhani rice | corn makhani rice | with 31 amazing images.
paneer makhani rice gets ready in jiffy. Once the makhani sauce is ready just add the remaining ingredients and cook everything together to enjoy its incredible flavour. Learn how to make makhani rice recipe | paneer makhani rice | corn makhani rice |
makhani rice is fusion recipe which has so much of creativity and innovation! We actually bring together two different foods as one recipe. Have you ever tried paneer makhani along with rice that is in the form of pulao. This makhani rice is an incredibly flavorful and perfectly filling recipe with makhani sauce as a base with the mild sweetness of corns.
This paneer makhani rice is a must try recipe! Each bite is infused with delicately balanced whole spices and a bold flavor of paneer makhani. It’s so easy to make and will be ready under few minutes!
Tips to make makhani rice: 1. Sugar is added to balance out the sourness of the tomatoes. 2. We suggest you to use basmati rice to make this recipe. 3. You can fry the paneer and add in the rice.
Enjoy makhani rice recipe | paneer makhani rice | corn makhani rice | with detailed step by step photos.
A simple yet delicious way to make rotis. Flavoured with butter and freshly crushed black pepper this whole wheat roti is perfect to serve with most of your favourite vegetable dishes.
A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits.
malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | with 51 amazing images.
malai soya chaap tikka recipe is highly nutritious and rich in protein hence, incredibly healthy for vegetarians. Learn how to make malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap |
malai soya chaap is a delicious chaap variant that you can cook for parties and family dinners. Chaap is a protein rich food item that is prepared from soya and flour which has a soft and chewy texture and when cooked in the way as in the recipe, turns out to be very tasty.
Tandoori soya chaap is a dish which is cooked in creamy marination, which has crunch of charred vegetables. Further the charred chaap is tossed and coated well in melted butter, fresh cream and chatpata chaat masala.
Pair up the veg malai soya chaap tikka with mint chutney, lemon wedge, mint leaves and onion rings for a wholesome combo. tandoori soya chaap can be served as snacks, appetizers or as a side dish. You can pair it with naan, roti or tandoori roti for the perfect lip-smacking taste.
If you want to have something different on your kitty party menu, then you need to try this delicious malai soya chaap tikka. Be it kids or adults, everyone will love it for sure.
Tips to make malai soya chaap tikka recipe: 1. Instead of cheese spread you can also add grated processed cheese. 2. You can also marinate the soya chaap overnight so that the chaap absorbs its flavour. 3. If you do not have steel skewers, you can cook the marinated chaap in the non-stick pan. 4. Whenever you are buying soya chaap try to buy the one which has a higher amount of soy flour (i.e. 60-70%)
Enjoy malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | with detailed step by step images. Here is an authentic ‘punjab di dal’ that uses not only masoor dal, but another favourite ingredient of the community—spinach. Spinach contributes vitamin a to the dal making it even more nutritious. The blend of flavours and colours is also pretty nice. The paste is considerably spicy; so, if are cooking for children make sure you cut down on the chillies.
matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | with 43 amazing images.
matar paneer pulao has sweetness of peas, the crisp yet melt in mouth fried paneer cubes with mildly spicy masala rice is a delight to every bite. Learn how to make matar paneer pulao recipe | paneer matar pulao | paneer peas pulao |
paneer matar pulao is a fragrant, delicious and mildly spiced paneer rice dish made with freshly ground pulao masala, basmati rice, onions, spices, herbs and paneer (Indian cottage cheese).
matar paneer pulao is an easy, protein packed, one-pot rice dish. It makes a great comforting meal or lunchbox option that can be made on stove top or Instant Pot.
Tips to make matar paneer pulao: 1. Immerse the shallow fried paneer in water to maintain its softness. 2. Instead of frozen green peas you can also use fresh green peas. 3. You can also add raisins in the pulao. 4. Matar pulao is best served hot with boondi raita.
Enjoy matar paneer pulao recipe | paneer matar pulao | paneer peas pulao | with detailed step by step images.
This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.
Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads, for a memorable meal.
The magic touch of the Mughals transforms tofu into a royal treat! The white paste is the key ingredient of this delicacy as it imparts the required taste and rich texture. Make sure you soak the seeds in warm water as it softens and forms a smooth paste on grinding. You can also make white paste using Cashewnuts, poppy seeds and watermelon seeds if you do not like onions. The spices and pastes used are unique to this gravy... so, go ahead and enjoy this rich treat!
multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha | with 24 amazing images.
multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha are filling and nourishing, and tasty too thanks to an assortment of flours added in the dough. Learn how to make Indian multiflour paratha.
Rotis and parathas are a staple diet in India. A wide variety of flours are available which can be used to make rotis and parathas. In this Indian multiflour paratha, each flour has been wisely picked and combined with irresistibly flavourful methi leaves to make it more interesting and healthy.
Mildy spiced with some ginger-green chilli paste and dotted with sesame seeds and flax seeds, this multigrain paratha is a storehouse of iron and fibre. While the former is a key nutrient to boost hemoglobin and prevent iron, the later nutrient is needed to maintain digestive health. This mouth-watering and sumptuous dish is almost a wholesome one-dish meal.
Unlike traditional parathas, this healthy multigrain methi paratha makes use of minimal oil for cooking. But believe us, you won’t know the difference… it tastes just as good and tops the nutrition chart as well. These parathas can be enjoyed by weight-watchers, diabetics and heart patients too!
Tips to make multigrain paratha. 1. Make sure the dough is not very soft or else will be difficult to roll. 2. This is best served with curd and pickle. 3. Make sure methi is finely chopped so it’s easier to roll.
Enjoy multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha | with step by step photos. Peas pulao! who doesn’t know about it, who doesn’t like it? even kids like to safely order peas pulao when you take them to a new restaurant, because it is quite a simple dish and difficult to spoil! i somehow feel that making this in the microwave retains the colour and crunchiness of the peas, the texture of the rice, and the sweetness of the spices better than other cooking methods. The mild fragrance of condiments that emanates when this pulao cooks transforms the kitchen into a heavenly location! ensure you stir well in between so that the rice grains do not stick to each other. Serve with kadhi to make a complete meal.
This quick recipe of one of the easiest and most economical pickles to make and is used by most Punjabi households.
Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle.
Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them. The pickle is ready to eat after 10 days.
This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with Paneer Stuffed Green Pea Parathas . Your guests will love these beautiful baskets filled with fruit and ice-cream.