A coconut based curry gives this vegetable a delicious taste.

Vitamin c, proteins and fibre abound in this fragrant rendition of the popular chinese favourite! this scrumptious appetiser can also be modified into a main course, served along with rice or noodles.

This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.

vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi | with 39 amazing images. vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi is a super quick and easy to make main course. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. Learn how to make Indian masala khichdi. Khichdi is considered as a comfort food by many. Creativity has no bounds in making an appetizing khichdi. You can choose any dal in combination with the variety of rice you like, toss in some veggies and add masala of your choice in the right proportion. Here we present to you mix vegetable masala khichdi – a perfect one dish meal for dinner. We have used a combination of kolum rice and moong dal to make this delectable khichdi with a perfect texture and consistency. The veggies impart an enjoyable mouthfeel to this moong dal masala khichdi, while the finishing touch of ghee lends the required rich flavour and aroma. The best element is that all this combined together in mix vegetable masala khichdi gets an additional flavour boost from a sprinkle of biryani masala. Curd, pickle and papad are a good accompaniment to this vegetable khichdi. It is best served immediately. For a Jain-friendly version, you can avoid the use of onions and garlic. The khichdi is nonetheless yet sumptuous to lure any food lover. Tips to make vegetable khichdi. 1. Instead of kolum rice you can use basmati rice to make khichdi. 2. Khichdi becomes dry and lumpy if not served immediately, reheat the khichdi by adding little water just before serving. 3. To make khichdi, instead of moong dal you can also use Toovar dal or green moong dal. Enjoy vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi | with step by step photos.

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Ram khichdi, shed extra pounds with this easy-to-make khichdi. The perfect combination of dals and rice makes this khichdi protein-rich. Mixed veggies add loads of essential nutrients – fibre, vitamins, iron, calcium and zinc. Enjoy this spicy one meal wonder with low-fat curds.

Add more value to the crispy vegetables and tofu by enhancing it with a sweet and spicy sauce.

Phulkopir Dalna is an integral part of Bengali cuisine, and any Bengali in any part of the world is sure to think of this yummy cauliflower subzi whenever they think of home! This semi-dry subzi is made by cooking cauliflower and green peas in a perfectly-spiced tomato gravy. Since Kashmiri red chilli powder is used, the dish has a vibrant and attractive red colour with moderate spiciness. Remember to cook the cauliflower on a high flame – to make authentic Phulkopir Dalna you need to get a slightly burnt taste, which you will get only if you cook on a high flame. Serve this delicious subzi hot and fresh with rice or rotis .

The use of mustard in many forms – as seeds, paste and oil too – is a classic characteristic of Bengali cooking. In this traditional Bengali -style subzi too, mustard paste is what gives the special flavour. Bati Chorchori, so full of veggies, is a delight to behold and consume. It is rich in fibre, due to the large variety of vegetables used, and also uses very less oil because the veggies are cooked in their own moisture. All this makes Bati Chorchori not just irresistibly tasty but healthy too.

aloo gobi mutter sabzi recipe | potato cauliflower and peas curry | gobhi matar aloo bhaji | with 34 amazing images. aloo gobi mutter sabzi is a classic Indian sabzi recipe that combines the flavors of potatoes, cauliflower, and peas. Learn how to make aloo gobi mutter sabzi recipe | potato cauliflower and peas curry | gobhi matar aloo bhaji | This gobhi matar aloo bhaji is a curry recipe with a base of onion-tomato gravy with these three vegetables. Potato cauliflower and peas curry can be made dry like a sautéed vegetable dish or can have a gravy or curry base. The coarse mixture of ginger, garlic and green chilli gives this sabzi a wonderful taste and flavour. This gobhi matar aloo bhaji tastes incredible and gets ready in jiffy. It's a versatile option that can be enjoyed as a main course. It is subtly spiced and truly a delight when paired with some hot and fluffy phulkas, steamed rice or even naan. pro tips to make aloo gobi mutter recipe: 1. You can add a pinch of dried kasuri methi (fenugreek leaves) for a unique aroma and flavor. 2. For a creamier texture, add a spoonful of yogurt or a touch of fresh cream. 3. Adjust the amount of red chili powder to your desired spice level. 3. Pound ginger garlic and green chillies in a mortar pestle for fresh flavours. Enjoy aloo gobi mutter sabzi recipe | potato cauliflower and peas curry | gobhi matar aloo bhaji | with detailed step by step photos.