Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds.
This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm! palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images.
healthy palak corn sabzi is a nutri packed sabzi which can be served as a daily fare. Learn how to make palak methi makai sabji.
palak methi and corn sabzi is made from simple ingredients like palak, methi, sweet corn kernels, white gravy and Indian spices.
To make palak methi and corn sabzi, first make the white gravy. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the ginger, garlic, green chillies and cashew nuts and sauté on a medium flame for 1 minute. Cool slightly and blend in a mixer to a fine paste using 2 tbsp of water. Add the curds and salt and mix well. Keep aside. Then to make sabzi Heat the oil and saute the cardamom, cloves and bayleaf. Add the white gravy and sauté on a medium flame for another minute. Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the garam masala, mix well and cook on a medium flame for another 30 seconds. Serve hot.
This palak methi and corn sabzi is loaded with ingredients that can give you these essential nutrients. vitamin A, Vitamin C, iron, folic acid, magnesium and phosphorus are some nutrients you gain from this nourishing fare. Both vitamins are antioxidant boost which help to build your immunity to diseases and iron and folic acid are key nutrients to prevent anaemia and ensure a proper supply of oxygen in the body.
With around 100 calories and 10.6 g of carbs, palak methi makai is a healthy addition to our meals. With the use of oil being restricted, it can be enjoyed by those aiming at a healthy heart too.
All through the nine months of gestation, a pregnant woman needs a good amount of protein, folic acid and iron to ensure your good health as well as the baby’s. This healthy palak corn sabzi is a wise choice for them too.
Not only that, the fenugreek, spinach and curds also contribute their distinctive flavour to this palak methi makai sabji, making it a lip-smacking dish that you will thoroughly relish.
Tips for palak methi and corn sabzi. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. The white gravy can be made in advance when time permits and it can be refrigerated and thawed and used later
Enjoy palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step and video below. corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with 28 amazing images.
corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma is a unique smooth textured sabzi. Learn how to make Indian sweet corn kurma.
To make corn korma, combine the plain flour and milk in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. Add the sweet corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve hot garnished with coriander.
Although the name makai korma restaurant style suggests that this is rich, and indeed this Corn Korma does have a very luscious flavour and texture, the fact is that this delicacy is easier to prepare than the traditional korma and requires much less ingredients.
While grated corn forms the base of this Punjabi sweet corn korma, it is aided in volume by a white sauce like mixture, and flavoured with a simple masala of coconut and pepper. These combine so beautifully, to create a really rich and interesting accompaniment for your favourite rotis or parathas. Remember to sauté the corn well to get an inviting aroma of Indian sweet corn kurma.
Tips for microwave makai korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it.
Enjoy corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with step by step photos. A delicacy from the kitchens of Bhopal, this dish features mixed vegetables and cashews in a rich and creamy green gravy. A paste of fresh coriander, garlic and spices forms the base for the gravy, and is responsible for its intense flavour and attractive colour, while a dash of fresh cream balances the flavour and enhances the luxurious texture of the Mixed Vegetables Bhopali Style.
Quick and easy though this Kadhai Khumbh Subzi is, it offers 100% satisfaction, with its peppy flavour and delightful texture. A quick-fix tomato pulp, aromatic spice powders, pastes and onions are an exciting team, which turns the mushrooms into a memorable treat.
The addition of fresh cream and dried fenugreek leaves are special touches that enhance the flavour and mouth-feel remarkably. You are sure to thoroughly enjoy this flavourful subzi, served hot and fresh off the Microwave oven. Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn.
A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice . This unique Corn Curry features a blend of flavours that you will thoroughly relish. A dash of tomato puree gives the crushed sweet corn a tangy tinge, while onion paste and curry powder give it an enjoyable pungency.
Coconut milk balances the myriad tastes with its mellow and soothing flavour, making the Corn Curry a perfect accompaniment for rotis and puris. The best part is that this Corn Curry can be made within minutes in the microwave oven, so you can whip it up any time you wish. 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. This reverberating combo of sprouted matki and spinach is sure to put the smile back on your face. The Matki Aur Palak ki Curry derives its intense flavour from tangy tomatoes and a paste of coconut, spices and seeds. A traditional south Indian tempering boosts the aroma and adds to the flavour of this delicious curry, which tastes great with rice as well as rotis.
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.
Dhania is a great match for mushrooms! It really perks up the flavour and complements its colour too, making the dish visually and gastronomically appealing. The excitement is multiplied, thanks to a spicy paste of onions and cauliflower, which works well along with fenugreek leaves and garam masala to make this Mushroom and Coriander Subzi a top-ranking main course. Low-fat milk, curds and coriander make this recipe a good source of calcium, while the low-cal benefits of mushrooms make it suitable for weight-watchers too. In short, this dish is not only easy to make and fun to eat, but also healthy for your bones!
This traditional Sindhi recipe is truly timeless. Not only that, it is also popular with people of all age groups and versatile enough to match with any Main Course .
What makes this wholesome dish so exciting? Well, simply the fact that it brings together a combination of greens, with chana dal, a horde of veggies, and a plethora of apt spices! This gives the Sai Bhaji a multi-faceted flavour that includes a bit of tartness and tanginess, a mild sweetness and a slight spiciness too, as well as myriad textures from the greens, dal and veggies.
The good news is that this exciting bhaji just got easier and quicker to make, thanks to the Microwave oven. Serve this recipe hot and fresh, with your choice of roti or rice. sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with 26 amazing images.
sai bhaji in 20 minutes Indian sabzi is a healthy Indian fare which can be served with chapati and paratha. Learn how to make Sindhi sai bhaji.
To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Drain and keep aside. Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes. Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute. Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot.
Although the traditional Sindhi sai bhaji features a combination of greens, the slightly sour taste of khatta bhaji is the highlight of this recipe. It contrasts beautifully with the other vegetables and chana dal, which help to accentuate the flavour of the khatta bhaji and balance it at the same time. Perked up with minimal spice powders and pastes, this tasty sabzi makes a wonderful side-dish for any rotis.
This spinach and mixed vegetables is a good combination of dal and leafy vegetables, which provide plenty of iron, protein, folic acid, vitamin C and vitamin A. Moreover the best part is that the sai bhaji offers you these nutrients, which are very important during Pregnancy, in a very tasty form, perked up with complementary veggies, spice powders and pastes. You will be surprised to know that this sabzi makes up for 72% of our day’s vitamin A intake and 68% of day’s vitamin C intake.
Further the fibre this sai bhaji in 20 minutes Indian sabzi lends helps to keep your gut healthy and helps in weight loss, managing blood cholesterol levels as well as blood sugar levels. Thus diabetics, heart patients and weight-watchers can all opt for this healthy Indian vegetable.
Tips for sai bhaji. 1. Cut the potatoes and brinjal close to the cooking time to avoid them from turning black due to oxidation. 2. You can cool it well and pack in a tiffin box to carry it for lunch.
Enjoy sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with step by step photos. Vibrant, green palak dotted with succulent, white paneer is a lovely sight to behold, and an even tastier treat to devour. The process of blanching, pureeing and cooking the spinach with spice powders becomes really quick and easy with our handy helper, the microwave oven! A dash of fresh cream not only balances the nutty flavour of spinach beautifully, it also gives the Paneer Palak a fantastically rich texture. Enjoy hot Paneer Palak with fresh Moghlai Roti or Naan . microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with 24 amazing images.
microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma is a quick fix sabzi which will be enjoyed by the entire family. Learn how to make microwave corn kurma.
To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the mustard seeds and microwave on high for 1 minute. Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute. Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute. Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes. Serve immediately garnished with coriander.
You will be pleasantly surprised to note that microwave corn kurma, a preparation of fresh grated corn in traditional coconut gravy, can be made in 7 minutes using the microwave!
Mildly spicy notes of chillies dotted with mustard seeds in grated corn gravy pairs well with roti, parathas or naan. You will be surprised that grating the corn cob can lend such a distinct and pleasing mouthfeel. Moreover, microwave saves time. So you can make this microwave makki korma on busy days.
Tips for quick Indian sweet corn korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it.
Enjoy microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with step by step photos.