A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy.
The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds.
The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo!
Enjoy this korma hot with your favourite Rotis or Puris . A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house! Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. Despite the exotic aura about this dish, it is surprisingly easy to prepare. A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! You can enjoy this dish as it is, but you could also serve with it Pulaos or Biryanis for a complete meal experience. Bring Kerala to your table this morning, with this delicious and soothing Potato Stew.
An ideal accompaniment for Appam , Quick Idiyappam as well as for a bowl of hot, steaming Cooked Rice , the Potato Stew has the dominant flavour of coconut milk subtly spiced with green chillies.
A traditional tempering of mustard seeds, curry leaves and other ingredients gives the stew an instantaneous aroma boost! Enjoy it hot, enjoying the earthy smell of coconut oil as it wafts out with the steam! khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with 35 amazing images.
Whether the mushrooms are made using tomatoes and oregano or spinach, onions and garlic, they make a delectable dish in all combinations. Learn how to make khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi |
Mushrooms are called khumb in hindi. They are mildly flavoured vegetables that absorb other flavours beautifully to make a tempting dish each time.
healthy mushroom and coriander sabzi is mildly flavoured with coriander and an array of delicate spices to create a lip smacking dish that is rich in protein, calcium and vitamin A.
mushroom hara dhania is an unusual delicacy to enjoy, especially if you're entertaining. You can also try other diabetic friendly subzis like the gavar pumpkin vegetable and the turai onion vegetable.
Tips to make khumbh hara dhania: 1.Instead of mushrooms you can also add paneer if you are not serving it to diabetic patient. 2. Adding besan to the gravy helps to thicken the gravy. 3. Milk gives the mild sweetness to the gravy, it also makes the gravy richer.
Enjoy khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with detailed step by step images. paneer lababdar recipe | restaurant style paneer lababdar | healthy paneer lababdar | with 25 amazing images.
Paneer lababdar is a popular Punjabi restaurant sabzi made with low paneer cubes in an aromatic, spicy gravy with sautéed onions.
See why this is a healthy paneer lababdar. Using low-fat paneer ensures that this flavourful paneer lababdar is low in fat but rich in calcium and protein. We have used low fat milk and onions and tomatoes to make healthy paneer lababdar.
Notes on paneer lababdar recipe. 1. Add the coriander seeds to a mortar and crush them with a pestle. The roasting of the seeds not only intensifies the flavor but also makes it easier to crush. 2. add the tomatoes, mix well and cook for 1 minute on a medium flame, while stirring occasionally. Use red tomatoes as they will be less sour in taste. 3. Transfer to a small blender jar and blend into a coarse paste without using any water. We are using a small jar as the masala is not a lot in quantity.
For the best outcome of paneer lababdar , use soft paneer cubes, ideally homemade! Serve this subzi hot with whole wheat paratha.
Enjoy how to make paneer lababdar recipe | restaurant style paneer lababdar | healthy paneer lababdar | with detailed step by step photos and video below. danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with 28 amazing images.
danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | is a traditional sabzi without any use of veggies. Learn how to make Maharashtrian peanut curry.
To make danyachi usal, combine the peanuts, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai and the cumin seeds. When the seeds crackle, add the ground paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the peanuts along with the water, little salt, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. Serve immediately garnished with coriander.
A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the Danyachi Usal is ready in a jiffy and also easy to prepare.
This Maharashtrian upvas recipe is often served for fasting during the festival of Janmashtami and Navratri. Some Maharashtrians do not ginger during fasting. So you can avoid it as per your choice. For those who want to enjoy it as a meal, can serve this usal with bread. However, it tastes absolutely delicious when served along with both rice and rotis too.
Peanuts and coconut are quite healthy and nourishing too. Peanuts have Vitamin B3, Niacin which helps in healthy skin formation and thus preventing wrinkles and skin diseases. Coconut, on the other hand, has MCT (Medium Chain Triglycerides) which promote weight loss. Thus this healthy danyachi usal is a nourishing fare, but when served with bhakri.
Tips for danyachi usal. 1. Remember not to discard the water in which you cook the peanuts. 2. If you are serving it for upvas, you can replace salt with sendha namak. 3. Make sure you serve it immediately, before it turns dry.
Enjoy danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with step by step photos. Chana Ghassi and a bowlful of steamed rice – now, that’s what I’d call a homely and sumptuous meal! Dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices. Make sure you add some water when cooking the chana and masala together, as this is a semi-dry subzi and not a dry one.
Pulusu is a popular preparation style in Andhra cooking, and basically features greens, vegetables or other ingredients in a tamarind-based gravy. A remarkable flavour derived from minimal ingredients and a simple procedure makes the Yam and Spinach Pulusu a great hit with everybody. The pulusu gets a flavourful boost from a simple masala powder of mustard seeds and red chillies, which also contains a bit of rice to thicken the gravy quickly.
Methi muthia is a popular gujarati tea-time snack, which may be steamed on fried. Here, fried muthias are added to mouth-watering coconut milk based gravy, along with fresh green peas, resulting in an irresistible accompaniment for rotis.
It may sound odd and rather lavish to use cashews as a main ingredient in gravies, but because of the abundance of cashews in the region, cashew curry is a popular and common recipe in each malvani household!
Also do try other curries using cashew like Cashew, Mushroom and Makhana Curry or Drumstick and Cashew Curry . samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with amazing 22 images.
Traditionally, samosas are served with chutney or chole, but this samosa kadhi chaat recipe which is a personal favourite of mine, is a bit different. I have experimented serving kadhi samosa chaat with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This samosa kadhi chaat is a meal in itself!
If you have samosas on hand try this recipe and I can bet you will definitely love it. The samosa kadhi chaat is a quick veg snack, made by topping smashed samosas with coconut kadhi and chutney. A little bit of coriander go a long way in boosting the taste and texture of this samosa kadhi chaat.
This samosa kadhi chaat is totally irresistible. Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy samosa kadhi chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons.
The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it! You can also use nylon sev for garnishing. Coconut kadhi uses basic and minimum of ingredients and can be prepared in a jiffy.
If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! Kadhi samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick kadhi samosa chaat at parties because it is easy and quick to make.
Learn to make samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with detailed step by step photos below. Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images.
Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations.
Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior.
Mughlai dum aloo can be made in following steps.
Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture.
For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside.
Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them.
Here's a description of Mughlai Dum Aloo:
Ingredients:
Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides.
Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency.
Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream.
Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor.
Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice.
Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo.
Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos. Chunky vegetables drowned in an absolutely flavourful white korma starring aromatic spices and a nice onion cum poppy seeds paste! The chopped pineapple is a very thoughtful addition to the Mixed Vegetable White Korma as they provide not just crunch but also a bit of tang to an otherwise creamy gravy, making it a treat to the taste buds. The vegetables show up well against the white korma base, making this dish a pretty sight to behold too.
rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with 22 amazing images.
rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak is an everyday sabzi in Gujarati households. Learn how to make Gujarati potato sabzi with gravy.
To make rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, salt and 2 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between. Serve hot garnished with coriander.
Whether in a Gujarat household or a restaurant, no thali is complete without rasawala batata nu shaak, which is everybody’s favourite despite its simplicity. It is amazing how common spices and ingredients like mustard and cumin seeds, coriander-cumin seed powder, ginger-green chilli paste, etc that are found in everybody’s kitchen cabinet, can transform potatoes into a delicacy.
We have made this rasawala bateta nu shaak by boiling potato cubes in water along with spices so the potato absorbs the flavours of the masalas well. But making it with boiled and peeled potato cubes is also very common.
This Gujarati potato sabzi with gravy is a very popular accompaniment to puris and toovar dal ni khichdi. When served with a tall glass of chaas, it is a complete satiating meal.
Tips for rasawala bateta nu shaak. 1. Sauté the masalas just for 5 to 7 seconds, else they might burn. 2. Sugar can be replaced with grated or chopped jaggery. 3. If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes. 4. You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak.
Enjoy rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with step by step photos.