Crispy Noodles Topped with Paneer in Tomato Sauce is nothing short of a culinary marvel. Crunchy, crispy noodles are topped with a delightful mixture of chunky paneer cubes and juicy green peas in a tangy tomato base. A couple of spice powders and bay leaf lend their magical touch to this dish, giving it a very aesthetic flavour and aroma. Let a spoonful of this dish rest on your palate and enjoy the wide spectrum of flavours and textures that come together in it. Make sure you serve the Crispy Noodles Topped with Paneer in Tomato Sauce immediately on preparation, before the noodles lose their crunch.

shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images. The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita. We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also. Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao. Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.

khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with 29 amazing images. khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat is a crunchy nourishing snack. Learn how to make healthy khakhra chaat. Whole wheat khakhras are undisputedly nutritious! Here, we transform this healthful snack into an irresistibly tasty quick whole wheat khakhra chaat, by crushing and combining them with flavourful and crunchy veggies, lime juice and coriander. Far too easy to make but incredibly irresistible, the healthy khakhra chaat is also chock-full of antioxidants and fibre. Keep all the ingredients ready, and mix just before serving. As an added healthy boost, add a handful of boiled mixed sprouts to this chaat. Heart patients, weight watchers and diabetics can all benefit from these nutrients and manage their blood cholesterol and blood sugar levels. We would suggest 1 serving for breakfast and ½ serving at snack time. Tips for khakhra chaat. 1. To make two cups of crushed khakhras for this recipe, you can use around eight khakhras of 7” each. 2. Serve khakhra chaat immediately as the khakhra will lose its crispness if eaten later. Enjoy khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with step by step photos.

Thai green curry recipe | Indian style Thai green curry | veg Thai green curry | with 24 amazing images. We present you the Vegetarian Thai Green Curry which is traditionally a non veg Thai curry. All ingredients for this Veg Thai Curry are easily available in India. The Thai Green Curry features chunky veggies in a lip-smacking green curry, constituted of aromatic herbs and spice powders, tangy lemon juice and rinds, and of course, onion, ginger, garlic and the usual repertoire of flavour enhancers. Like in most Thai preparations, coconut milk does the balancing act making the curry perky yet pleasant to the taste buds. The veggies in this preparation have been chosen to balance colour, flavour and texture. However, you can comfortably use other vegetables of your choice. We have used paneer in the Vegetarian Thai Green Curry as that is easily available all over India. You may replace with tofu if that is available. Serve this Vegetarian Thai Green Curry with steamed rice to make a perfect one dish meal. We also suggest you try our amazing Vegetarian Thai Red Curry recipe. Enjoy how to make Thai green curry recipe | Indian style Thai green curry | veg Thai green curry | with detailed step by step photos and video below.

Bengali matarsutir dal | healthy green peas dal | Bengali matar dal | Bengali green peas dal | with 18 amazing images. Bengali matarsutir dal is an authentic recipe originated from east of India which is very simple to make. You would definitely have used green peas as a part of your cooking, but now try this Bengali-style healthy green peas dal that is made exclusively with green peas and just a dash of common spices to pep it up. Learn how to make Bengali matar dal. To make Bengali matarsutir dal recipe, first you need to make a paste using basic spices like turmeric powder, garam masala, chilli powder, black peppercorns, cumin seeds, ginger and salt along with very little water. Once the paste is ready and green peas have been boiled it takes just 5 minutes to make this dal. In a deep non-stick pan heat little ghee and add green peas and balyeaf and sauté for about 2 minutes. Add the prepared paste and some water and cook for another 2 minutes. Cool slightly and blend using a hand blender till coarse so you can enjoy its mouthfeel. With just 88 calories and 2.6 g of fat, this Bengali green peas dal is truly a wise choice to control obesity and trim your waistline. Diabetic, heart patients, pregnant women, PCOD, cancer patients and even kids and senior citizens can enjoy this dal. Serve it with whole wheat phulkas or jowar roti and not rice to end up as a nourishing fare. This Bengali matar dal provides a good dose of protein as well. 5.1 g of protein per serving will help provide nourishment to your cells and tissues. It helps build muscle mass too. Protein has a high satiety value too so it keeps you full for long hours, which helps to achieve your weight loss target. The high amount of fibre (6.1 g / serving) this healthy green peas dal lends as an added boost for weight loss and maintaining heart health. Fiber always acts as a ‘broom’ to cleanse your digestive tract and keep constipation at bay. Enjoy Bengali matarsutir dal | healthy green peas dal | Bengali matar dal | Bengali green peas dal | with step by step photos.

I bet even the goans would not have tried making their traditional fish curry with soya instead! and it tastes just fabulous. Cooking the onions on an open flame gives it a semi-charred taste which is very unique. Moreover, straining the tomatoes after cooking them imparts a good texture and flavour to this dish.

Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | 42 amazing images. Punjabi matar paneer tikka masala is a no onion no garlic recipe for all the jain fans. Learn how to make mutter paneer with tikka masala. Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain tomato ketchup helps bind the many wonderful ingredients of the Punjabi matar paneer tikka masala together in a convenient way. Without the use of onions and garlic, this mutter paneer with tikka masala is yet a show-stealer when served at parties. Do not disclose to the diner that this is the Jain version of green peas paneer tikka masala and get ready for all the applause with a chuckle! To make green peas paneer tikka masala, first make the paneer tikka. Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves, garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside. Next make the sabzi. Dry roast Kashmiri chillies and coriander seeds till you get aroma and blend in a mixer to fine powder. Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes. Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve hot. Serve this delicious Jain matar paneer sabzi hot and fresh, to enjoy the softness of the paneer cubes, the crunch of cabbage and the exciting burst of flavours in every mouthful. Tips for green peas paneer tikka masala. 1. Use fresh paneer only, for best results. Dry paneer will break while cooking. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get the perfect thick curd. That will coat the paneer pieces very well. 3. Prefer to use Kashmiri chillies to get the true red colour of the gravy. 4. Cabbage can be replaced with cauliflower if you wish to. 5. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy. Enjoy Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | with step by step photos below.

jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with 22 amazing images. jowar upma is a healthier upma as compared to the traditional rava upma usually made in most households. Learn how to make jowar atta upma. Ready in a jiffy, vegetable jowar upma is a healthy snack you can whip up for breakfast, supper, or just any time of the day. This is made by replacing a large quantity of the refined semolina with fibre and iron rich green peas and jowar flour. Of course, a small portion of rava is used to improve the consistency. To make jowar upma, heat the oil in a deep non-stick pan, add the mustard seeds and urad dal. When the mustard seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 minute. Add the semolina and sauté on a medium flame for another 2 minutes. Add the jowar flour and sauté on a medium flame for 2 more minutes. Add the green peas, green chilli paste, coriander and salt and mix well. Add 3 cups of hot water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the lemon juice and mix well. Serve immediately. To make it healthier, you can also add vegetables like carrot, capsicum and tomatoes to add to the taste, crunch and nutrient quotient. Like with most millet-based foods, it is essential to serve the homemade jowar rava upma immediately. Adults, kids, senior citizens and women with PCOS all can enjoy ½ serving of this jowar atta upma in small quantities as an occasional treat only to satisfy their craving for this South Indian style breakfast. We do not recommend this recipe as a regular healthy fare. It is best avoided for people aiming weight loss. Tips for jowar upma. 1. Do not over boil the green peas. They should be slightly crunchy. 2. After adding the hot water, ensure to stir continuously to avoid lump formation. 3. Avoid cooking after adding lemon juice to avoid losing its vitamin C content. Enjoy jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with step by step photos.

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images. green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti. You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too. To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas. The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come. Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut. Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below.

Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.

poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images. Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day. Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias. The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack. Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside. Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more. See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below.

A rare combination of ingredients like methi and green peas makes this pulao the star of the day's menu! The best part is that this tasteful pulao is packed with stomach-friendly ingredients like green peas, fenugreek and onions, which are alkaline in nature, thus helping to curb acidity . We have also used brown rice to make the Green Peas and Methi Pulao, to improve the fibre content and make the treat all the more comfortable for you.