brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with amazing images. A classic Bengali dish of moong dal dumplings cooked in a spinach gravy. Learn how to make borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | boriya diya palang saag literally means a gravy (saag) of spinach (palang) with dumplings (boriya) and that’s exactly what it is. The vibrant taste and unique mouth-feel of this dish make it a great hit, not just with Bengalis but anybody who tastes it. The palong shaak is also quite unique. A dough-like mixture of moong dal, ginger and other ingredients is gently dropped in small pieces into a gravy of brinjals and tomatoes spiced with nigella seeds and green chillies. The dumplings cook in the gravy itself, imbibing all its exciting flavours. Since the dumplings are not deep-fried, this dish is quite healthy. The spinach and moong dal make borio diya palang saag an iron-rich treat, and the vitamin C from lemon juice ensures that the iron is absorbed really well. Tips to make borio diya palang saag: 1. Do not add any water to make moong dal mixture. 2. Adding baking soda makes the moong dumplings to fluffy. 3. Make sure you add the dumplings in boiling gravy so that it retains it’s shape and gets evenly cooked from inside. Enjoy borio diya palang saag recipe | Bengali spinach, eggplant with lentil dumplings | palong shaak | with detailed step by step images.

This South Indian Mixed Vegetable Khichdi is fondly called as ‘kootanchoru’ or ‘kadhamba sadham’ and is often made when there is a family get-together because it is flavoursome and satiating, and makes a convenient one-dish meal. It is loaded with veggies, and the paste gives it a nice mouth-watering flavour that does away with the need for any accompaniments. We have made this traditional recipe a bit more healthier by removing coconut from the paste, and replacing white rice with brown rice. Nevertheless, we assure you that it tastes just as awesome! Loaded with lots of veggies, this fibre-rich recipe is also good to control high blood pressure. Try flavoursome low-salt recipes from other regions, such as the Matarsutir Kochuri and Masala Stuffed Parota . .

The trick here is the right red curry paste, made of red chilli, onions, garlic and ginger with lemon grass and white pepper adding wonderful new flavours. This thick, fiery paste is cooked with coconut milk, corn flour and soya sauce. Add torn Basil leaves and an assortment of veggies. Delicious!

Vaingya Ambot is a tongue-tickling preparation of brinjals, cooked with tamarind and dal. Tamarind together with a paste of coconut and red-chillies gives this dish a wonderfully tangy and spicy flavour. A dash of spice powders and a tempering of mustard seeds and asafetida add to the taste and aroma. Onions, sautéed with the tempering, give the Vaingya Ambot a rich taste and nice crunch too. This sour and spicy vegetable dish is made with minimal coconut and oil, to make it healthy. Serve it hot with rice , rotis , idlis or dosas .

healthy chana palak sabzi recipe | chana palak with brinjal and tomatoes | chana palak curry | nutritious palak chole | with 20 amazing images. healthy chana palak is a mouthwatering sabzi that makes you feel satisfied not just about the taste but the health aspects too! A nutrient-rich combination of spinach and white chick peas is enhanced with not one but two flavourful pastes – one of onions, and another of brinjals and tomatoes. Together with other common spices and spice powders, these pastes play a huge role in transforming the spinach and chick peas into a stunning show-stopper chana palak curry! Let's see why we call this sabzi healthy chana palak recipe. The two key ingredients are kabuli chana and spinach. Kabuli Chana also known as chickpeas are used popularly in Chole in India, it is a complex carb which prevents surges in blood sugar levels and good for diabetics. Chickpeas are high in Fibre resulting in your stomach feeling a lot fuller than refined carbs. Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach is very rich in insoluble fibre. Some interesting tips for healthy chana palak recipe. 1. Once the oil is hot, add brinjal pieces. Though you won’t be able to make out the distinct flavour of brinjal in the healthy chana palak recipe, if you dislike or do not have it handy then feel free to skip it. 2. You can even make use of ghee to prepare healthy palak chole recipe. 3. Add dried mango powder. Alternatively, you can make use of anardana powder, chaat masala or fresh lemon juice for that sour hint. 4. Add spinach. You can also make use of baby spinach if available. Serve healthy chana palak with whole wheat paratha, phulka or tandoori roti. Enjoy healthy chana palak sabzi recipe | chana palak with brinjal and tomatoes | chana palak curry | nutritious palak chole | with detailed step by step photos given below.

Oondhiya is one of gujarat's culinary treasures! here is an interesting version i arrived at while experimenting by grinding sprouts instead of fattening coconut, you get a healthier recipe without compromising one bit on taste.

The Italian make risotto with a special variety of rice that is called arborio. I have used bulgur wheat as a substitute for rice in this recipe to enrich this delicacy with fibre to help control blood sugar levels after a hearty and satisfying meal. The colourful veggies in this dish makes them extremely appealing and also irresistible due to their aromatic flavours while being cooked. This Dalia Vegetable Risotto is a storehouse of nutrients like protein, vitamin A, vitamin C, iron as well as fibre. Cook this dish as close to the serving time as possible, as it is best enjoyed as a one dish meal when freshly prepared.

aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with 30 amazing images. aloo baingan ki tariwali sabzi is a hearty and delicious dish that can be enjoyed as a main course or side dish. Learn how to make aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | aloo baingan masala is a popular North Indian vegetarian dish that combines potatoes (aloo) and eggplants (baingan) cooked in a flavorful and spicy tomato-based gravy. It's a comforting and delicious dish that's often served with roti (Indian flatbread) or rice. This flavorful aloo baingan masala in pressure cooker is sure to satisfy your taste buds with its spicy and tangy tomato-based gravy and the tender, creamy texture of potatoes and eggplants. pro tips to make aloo baingan masala: 1. Soak brinjal and potato cubes in enough water to prevent it from discoloration. 2. Instead of tomato pulp you can add curd to curry. This will make the curry creamier. 3. Instead of kanda lasun masala you can add chilli powder. Enjoy aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with detailed step by step photos.

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.

Masala Bhaat is a sumptuous meal of brown rice, perked up with sautéed veggies and an appetizing dry masala made of simple spices, readily available in your kitchen. A traditional recipe, minimal ingredients, a simple procedure and just a teaspoon of oil is all it takes to create this homely and satiating dish. Garnish with fresh coriander, and serve it with a cup of raita or plain low-fat curds. Had for lunch, this one-dish meal can keep you going energetically till tea-time!

Maharashtrian food can safely be called simple yet intelligent. The ingredients are usually well-chosen, and cooked in a quick yet tasty way with minimal spices. You would even find a lot of single-pot recipes. Here is such a mildly-spiced rice delicacy from the kitchens of that state. It is quite easy to make, but you should ensure that each grain of the cooked rice is separate. Also, do not forget to stir it every 5 minutes for even cooking.

This irresistible Mixed Vegetable Dal is a chock-full of nutritious vegetables like kaddu, gavarfali and baingan along with a combination of toovar and masoor dals, which makes a wholesome meal in its own right. Instead of cooking the vegetables in oddles of oil, we have cooked them in water to reduce the use of oil, and to retain more of the nutrients. The amount of jaggery used in this recipe is also less as compared to other sweet dals.

Very Indian ! that’s what this recipe is. The vegetables chosen, the impeccable combination of spices, everything reflects the Indian nature of this dish. The microwave makes the process of making it very easy and quick. You just need to make sure you stir the mix in between to ensure that the vegetables are uniformly cooked. The texture and feel of the vegetables are perfect when cooked in a microwave… no charring, no sogginess, and no goof-ups. A good choice of side-dish to prepare on hurried mornings when packing lunch seems like a near-impossible chore! You can also try other microwave subzis like Badami Paneer and Dahiwale Simla Mirch .