chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with 15 amazing images.
chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi is a simple daily fare. Learn how to make chawli ke patte ki sabzi.
To make chawli leaves sabzi, heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 3 minutes. Add the chawli leaves and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the chawli leaves sabzi hot garnished with coconut.
Picked up some chawli leaves from the market? Cook them right away, to enjoy the splendid freshness. Here is a quick and easy chawli ke patte ki sabzi that will take you just minutes to prepare. These leaves are a good source of iron which is necessary for building haemoglobin levels and for the supply of oxygen in our body.
The plentiful amount of vitamin A and vitamin C from amaranth greens sabzi can be beneficial for eye and skin health. These vitamins along with quercetin from onions act as an antioxidant and help reduce inflammation in the body and fight the harmful free radicals which can otherwise be a cause of chronic disease like cancer.
Traditionally this sabzi is made with little extra oil, but we have used less oil to make chaulai saag to make it suitable for health conscious people like heart patients,diabetics and weight-watchers. Made with minimal ingredients, this sabzi gives you an opportunity to experience and appreciate the fresh flavour of the leaves without hiding it under loads of spices.
Tips for chawli leaves sabzi. 1. Green chawli leaves can be substituted with chopped red chawli leaves. 2. We have not used any spice powders in this sabzi. But if you wish, you can add turmeric powder and chilli powder. 3. This sabzi can be packed and carried to work.
Enjoy chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with step by step photos.
tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with 29 amazing images.
tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji is flavoured with a tongue-tickling combo of spice powders including Kitchen King Masala and Chaat Masala. Learn how to make Indian style sukhi masaledar gobhi aloo ki sabzi.
This is an ideal winter subzi made with the season’s best veggies and nice spicy masalas that warm your taste buds! Of course, since cauliflower and potatoes are available all through the year, you can make this Indian style sukhi masaledar gobhi aloo ki sabzi any time you want.
A dash of curds together with crunchy and flavourful veggies like capsicum and onions further add to the taste and texture of this aloo gobi ki sabji. This dry sabzi tastes best when it is served hot and fresh immediately after cooking.
Serve this tandoori aloo gobhi ki sukhi sabzi with paratha and dal to make a complete fare. Top it with a tall glass of chaas for a finishing touch to the Punjabi meal.
Tips for tandoori aloo gobhi ki sukhi sabzi. 1. Ensure the curd is thick so it coats the veggies well. 2. We suggest you make the vegetable mixture in a broad pan so the vegetables get cooked uniformly. 3. For an authentic taste, you can also add Tandoori masala to the vegetable mixture. 4. The Tandoori vegetable mixture can be made in advance and refrigerated.
Enjoy tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with step by step photos.
dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with 21 amazing images.
dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi is a tasty Indian sabzi with an attractive hue. Learn how to make lal bhoplyachi bhaji.
To make dangar chi bhaji, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic and sauté on a medium flame for 30 seconds. Add the pumpkin cubes, turmeric powder, chilli powder, garam masala, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally. Serve hot garnished with coriander.
It is amazing how red pumpkin cooked with minimal oil and everyday spices can turn out to be so tasty! Everyday masalas and a simple tempering give the lal bhoplyachi bhaji a very homely and satiating flavour.
Healthy red pumpkin sabzi is an everyday fare that you can enjoy with any meal. Pumpkin itself is a low-cal veggie, and when cooked in such a healthy way with minimal oil, it becomes all the more desirable. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A , thus making it a super food for your eyes. Lutein and zeaxanthin are other antioxidants it abounds in additionally which prevents age related cataracts and macular degeneration of the eyes.
Include this yummy dish in your menu and watch your family members lick their fingers in delight! Heart patients, diabetics and obese people can include this pumpkin stir fried vegetable is their daily menu.
Tips for dangar chi bhaji. 1. Prefer to use a deep non-stick pan so the sabzi cooks uniformly. 2. You can buy readymade garam masala or make garam masala at home.
Enjoy dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with step by step photos.
paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with 44 amazing images.
shahi paneer kurma is a Mughlai-style paneer dish where paneer cubes are cooked in rich creamy gravy. Learn how to make paneer korma recipe | Mughlai style paneer korma | shahi paneer kurmaMughlai style paneer korma is a rich and creamy Indian dish that features succulent cubes of paneer (Indian cottage cheese) cooked in a fragrant and flavorful korma gravy. The korma sauce, made with a blend of ground cashews, fried onions, creamy yoghurt and spices like cardamom, cloves, and cinnamon, offers a delightful balance of sweet, savory, and slightly spicy flavors.
The creamy texture of the paneer and the aromatic korma sauce make this dish a popular choice for vegetarians. paneer kurma is an indulgent curry suitable for festivals or special occasions.
This shahi paneer kurma is rich and creamy and goes well with Indian bread. Serve it with naan, tandoori roti or lachha paratha for a hearty meal.
pro tips to make paneer korma: 1. Use malai paneer for the best flavor and texture. 2. Do not over fry the paneer pieces or else they will become rubbery in taste. 3. You can add fresh cream to the sabzi for a richer flavour and taste.
Enjoy paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with detailed step by step photos.
masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with 35 amazing images.
masaledar arbi ki sabzi is a dry sabzi made year round in Rajasthan and Punjab. Learn to make arbi masala ki sukhi sabji.
masaledar arbi ki sabzi is also called arbi fry and there are many ways to make the masala for arbi fry.
A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, masaledar arbi ki sabzi a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel.
With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in masaledar arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system.
Tips for masaledar arbi ki sabzi. 1. The best way to cook arbi is to pressure cook for 2 whistles as cooking on an open flame can take 20 to 25 minutes. 2. The amchur powder adds a super touch to the masala curd mixture. 3. Arbi is easily and cheaply available year round in India.
Garnish this masaledar arbi ki sabzi with loads of coriander and serve it hot.
Enjoy masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with step by step photos.
Here's how you can welcome your favourite starter into the main course! Hara Bhara Kebab, the ever-popular starter made of chana dal, paneer and green-hued ingredients like spinach and green peas, is drowned in a tongue-tickling green gravy and served as a main course.
The gravy has a vibrant taste, colour and texture because of the combination of spinach and fenugreek leaves with cream and spice powders. When the kebab and the green gravy come together, you get a totally awesome main course that you can combine with your favourite Indian breads to make a delicious meal.
Don't forget the garnish of cheese because it significantly boosts the visual appeal and taste of the Hara Bhara Kebab in Green Gravy.
tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with 15 amazing images.
tendli cashew nut sabzi is a delicious and nutritious Indian dish made with tendli (ivy gourd) and cashew nuts. This vegetarian dish combines the crispiness of tendli with the rich, buttery flavor of cashews, making it a delightful addition to any meal. It is often served as a side dish and pairs well with roti, chapati, or rice.
Both tendli and cashew nuts are favourites along the South-Western coastal regions of India, especially in Mangalore. Tendli and cashew nut is an interesting sabzi that combines both.
Making tendli cashew nut sabzi
1. Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
2. Heat the oil in a kadhai and add the mustard seeds.
3. When the seeds crackle, add the red chillies, tendli and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally.
4. Add the soaked cashew nuts, sugar and a little more salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Serve tendli cashew nut sabzi hot garnished with coconut.
Nutritional benefits. Tendli has been used by Ayurveda to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels.
Serve tendli cashew nut sabzi hot with your choice of roti, paratha, or steamed rice. This dish not only enhances the meal but also provides a delightful combination of textures and flavors. Cashew Nuts (kaju): In general, walnuts, cashew nuts, peanuts, almonds, pistachios and pine nuts are a healthy snack to carry keep with you as they are rich in monounsaturated fats and polyunsaturated fats and good for heart and diabetics.
Pro tips of tendli cashew nut sabzi. 1. Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one. 2. Add the soaked cashew nuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi.
Enjoy tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with step by step photos.
‘Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant.
This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji.
While making this, make sure you just lightly mash the cooked veggies once or twice and not much, because then you will not get the authentic taste and texture.
Make sure you heat the khada bhaji well before serving it with buttered and roasted pavs.
You can also try other recipes like Tava Pulao or Masala Pav .
paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with 33 amazing images.
paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style is an experience that stays carved in your memory forever. Learn how to make Indian tawa paneer.
To make paneer tawa masala, combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 15 minutes. Heat 2 tbsp of oil in a non-stick tava (griddle), add the marinated paneer and cook on a medium flame for 3 minutes, while stirring occasionally. Remove and keep aside. Heat the remaining 2 tbsp of oil in the same non-stick tava (griddle), add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame or 1 to 2 minutes. Add the garlic paste, green chillies, coriander powder and a little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the fresh tomato pulp and caraway seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked paneer, fresh cream and garam masala, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander.
A semi-dry preparation of marinated paneer with common spices and spice powders, tomato pulp, fresh cream, and all the works, the Indian tawa paneer features a mind-boggling array of flavours, thanks to the addition of roasted caraway seeds, kasuri methi and chaat masala too.
The aroma and flavour of tawa paneer fry dhaba style is undoubtedly enhanced by cooking it on the tava – try it to believe us! Ensure you buy soft and succulent paneer to enjoy this authentic sabzi with plain paratha or butter naan.
Tips to make tava masala. 1. Gently mix the marinated paneer in the gravy other wise paneer cubes will break. 2. We suggest you to make recipe on tava for better taste, instead you can also use broad non stick pan. 3. Here’s the recipe for homemade Paneer.
Enjoy paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with step by step photos.
A delicious curry that will ‘wow’ your family and friends! A mélange of chopped veggies are cooked with cloves, cinnamon, cardamom, ginger, garlic and chillies and milk. Fresh cream, pineapple pieces, paneer and garam masala are then added for a fantastic finish. Enjoy!
You can also try other variants like Moong Sprouts Korma , Paneer Corn Korma or Soya Malai Korma .
ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with 29 amazing images.
ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi is a daily fare sabzi. Learn how to make Gujarati ringna batata nu shaak.
To make ringna batata ni kachri, heat the oil in a non-stick kadhai, add the mustard seeds, asafoetida, turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame for a few seconds. Add the brinjal and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the vegetables are half-cooked, while stirring occasionally. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked. Serve hot.
Try this dish when you are in a hurry to rustle up something delicious. This Gujarati ringna batata nu shaak involves no complicated stuffing or frying —just dab the veggies with the masalas and cook them.
Despite the simple procedure, the taste and aroma of this aloo baingan sabzi is unbeatable! Even your neighbours will enjoy the aroma as you cook this delicacy! Serve this Indian brinjal and potato sabzi with chapati and a simple kachumber salad to square off the meal.
Tips to make ringna batata ni kachri. 1. Use only the big variety of brinjal for this recipe. 2. You can cover the pan with a lid and cook as well. 3. Sprinkle little water if the sabzi looks dry or getting burnt. 4. You can omit the plain flour also and little more besan.
Enjoy ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with step by step photos.
gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images.
Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy.
The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal.
pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.
Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.
methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with 30 amazing images.
methi mangodi is a traditional Rajasthani sabzi. Learn how to make healthy moong ki wadi with fenugreek.
Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking methi mangodi can be made very quickly and easily any time you wish to.
See our moong dal mangodi recipe in case you wish to make it. All you need to do is pipe the moong dal batter into small mangodis and put it out in the sun for 2 days.
The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing methi mangodi sabzi to all.
Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this methi mangodi sabzi.
We suggest you cook methi mangodi in coconut oil as this is far healthier than processed seed oils.
Enjoy methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with step by step photos.
Pleasantly bitter and super aromatic fenugreek leaf is a great match for the relatively flavourless mushroom!
The two ingredients match fabulously in flavour and texture, and when perked up with an assortment of everyday spices, tomatoes, onions, and other ingredients, they give you a very tasty subzi.
A good amount of fresh tomato pulp gives this subzi a nice tanginess. Curd adds to this tanginess and also gives the subzi a luscious and rich mouth-feel.
Serve the Methi Mushroom Subzi hot and fresh, with Butter Naan and Dal Fry .
The Kanda Aloo Sambhariya is a Gujarati delicacy, which is very different from the usual, run-of-the-mill subzis. A special procedure gives this dish a very unique taste and mouth-feel, although it is made only with potatoes, onions and common spices!
Here, the potatoes and onions are stuffed with a masala that comprises besan, coconut, sesame and other common ingredients, and then pressure cooked.
The stuffed and cooked veggies are further perked up with a traditional tempering and everyday spice powders, to get a super tasty dish.
You can enjoy this with Kadhi and Roti .