tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with 20 amazing images. tamatar ki kadhi is a flavorful and tangy dish usually made with yogurt (curd) as its base. However, a version can be prepared without curd, making it suitable for those who are lactose intolerant or prefer dairy-free options. This variant maintains the essence of traditional kadhi while imparting a unique taste. Who does not like tangy, lip-smacking kadhi? tomato kadhi is a tangier, more tantalizing version made of tomato purée (instead of dahi), thickened with besan, and spiced up with an assortment of pungent ingredients. tamatar ki kadhi is a perfect Jain dish as it is prepared without onion and garlic Serve tamatar ki kadhi hot with steamed rice or roti. This dairy-free tamatar ki kadhi is not only simple to prepare but also beautifully captures the tangy flavor of tomatoes while offering a comforting and satisfying meal. Enjoy! Pro tips for tamatar ki kadhi. 1. Tomatoes add a tangy and sweet flavor that complements the creamy and slightly sour taste of the kadhi. Tomatoes are an extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. 2. Add 1 tbsp besan (bengal gram flour). Besan acts as a natural thickening agent, adding a creamy texture to the kadhi. Besan adds a subtle nutty flavor to the kadhi,complementing the tanginess of the tomatoes. Enjoy tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with step by step photos.

Made with a small assortment of ingredients commonly stocked in Rajasthani households, the Mooli Makai ki Roti is not only unbelievably tasty but also perfectly satiating. While traditionally these rotis are flattened by hand on the tava itself, here we have offered an easier way out, which anybody can follow. Just remember to serve these delicious rotis fresh off the tava, with a cupful of steaming hot dal or subzi.

paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with 21 amazing images. paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi is a healthy dry sabzi to be served as a daily fare. Learn how to make Indian paneer shimla mirch ki sabzi. To make paneer capsicum sabzi, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger garlic paste and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat masala, 2 tbsp of water, mix well and sauté on a medium flame for 30 seconds. Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with parathas. Flavourful red capsicum imparts an exotic twist to the simplest of sabzis, as you can see in the recipe of bell pepper paneer sabzi. With just a few common spice powders that are readily available in your larder, you can create a peppy sabzi, thanks to the energetic combo of paneer and red capsicum. Do not miss out on that special touch of chaat masala! Serve the Indian paneer shimla mirch ki sabzi fresh and hot with steaming parathas, to enjoy the crispness of the capsicum and the softness of crumbled fresh paneer. Health conscious people can reduce the oil slightly and benefit from the protein and calcium that paneer lends and antioxidants as well as fiber that capsicum offers. Tips to make paneer and red capsicum sabzi. 1. You can also use coloured capsicum. 2. Cook masala on medium flame while stirring continuously, otherwise the masala will burn and give bitter taste. 3. Try homemade paneer recipe. Enjoy paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with step by step photos.

palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | with 21 amazing images. Traditionally kadhi is a dish which has pakodas in it but this palak kadhi uses freshly cut spinach leaves instead of pakodas. Learn how to make palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | healthy palak ki kadhi is a comforting curry made with fresh spinach leaves and cooked along with yogurt curry. This is an unusual way of adding nutrients to your meal. Adding spinach will help you gain a good amount of nutrients especially it will improve the iron content in your body. Serve spinach kadhi hot with steamed rice for a satisfying lunch or dinner. Tips to make palak kadhi: 1. Instead of palak you can also add methi in the kadhi. 2. You can add a pinch of jaggery to balance the sour taste. 3. Kadhi tends to thicken as it cools down, add little water to adjust the consistency and re-heat. Enjoy palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | with detailed step by step photos.

Consider making this amazing recipe when you feel a sense of achievement or contentment, and wish to reward yourself. It is, in many ways, similar to vegetable makhanwala but it’s a bit creamier, and cooks comparatively faster. Let your imagination run its own course, and combine different vegetables like corn and peas to make your own variants of this. The result will unfailingly be a fitting treat for the connoisseur in you!

rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images. rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha. To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside. The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds. A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day. Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment. Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar. Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos.

Everything revolves around the King of Fruits when it is in season! In fact, your salad dressing can be a mangolicious one too! Here is an irresistible Mango Dressing that you can generously pour on your salads or ice-creams. It will be ready in a jiffy and is made using simple ingredients like mango pulp, curd, cream, and so on. Remember, the tinges of chilli powder, salt and pepper are essential to balance the flavour and enhance the natural sweetness of the mangoes.

stuffed soya paratha recipe | protein rich soya paratha | soy vegetable paratha | with 25 amazing images. stuffed soya paratha is a delicious and nutritious variation of the traditional Indian stuffed paratha, which is a flavorful and protein-rich dough made with soya flour and whole wheat dough and cooked to perfection. This dish is not only satisfying and filling but also a great way to incorporate soy into your diet. For the filling of stuffed soya paratha heat the oil in a non-stick pan, add the cumin seeds and allow the seeds to crackle. Add the onion, ginger green chilli paste, chilli powder, and other spices and cook for 3 to 4 minutes. Roll out one portion of the dough into a circle. Place one portion of the filling in the center of the dough circle. Bring together all the sides in the center and seal tightly. Cook on a griddle until golden brown and crispy. Soya is a rich source of plant-based protein, making stuffed soya paratha a nutritious meal option for vegetarians and vegans. The addition of spices and herbs not only enhances the flavor but also boosts the nutritional value of the dish. Pro tips for stuffed soya paratha. 1. Add 1 cup boiled and mashed green peas. Green peas add a touch of sweetness and freshness that balances the savory flavors of the soya and spices. Green peas are good for weight loss, good source of vegetarian protein and have insoluble fibre to relieve constipation. Enjoy stuffed soya paratha recipe | protein rich soya paratha | soy vegetable paratha | with step by step photos.

An assortment of veggies, sautéed and cooked along with baked beans and tomato ketchup, is stuffed into fresh hot dog rolls and baked with a sprinkling of cheese. Call it a snack if you may, but the Baked Bean Hot Dog Roll is actually a wholesome and tasteful meal in its own right. While it is best served immediately, you could also wrap it in butter paper and relish on-the-go.

Does the name ‘makhani’ remind you of a butter-laden delicacy? well, this version tastes almost the same, but not as sinful as the original, thanks to the use of low-fat milk. The subz makhani features an exciting melange of veggies and spices, which make it a luxurious yet healthy accompaniment to your main course. You can indulge in this low fat, low cholesterol recipe more often than you would dare to treat yourself to the traditional makhani preparations.

This chatpata paneer snack tastes a bit like a satay, it tastes a bit like chaat, it is a confusing yet refreshing flavour that will tickle your taste buds pink! crisp-fried paneer is rolled in a tangy masala mix and served on tooth-picks, to the delight of all.

Succulent eggplant slices coated with a semi-spicy, herbed tomato sauce is cooked together for just a minute for the flavours to sink in. You will love the perfect texture of the eggplant slices and the balanced flavour of the tomato sauce, all of which make this quick and easy recipe a delight to behold and dig into! serve the eggplant in tomato sauce immediately, so it does not become soggy.

A blockbuster featuring your favourite stars – potato and green peas! delectable patties of potatoes and green peas spiced up with a masala paste and a dash of lemon are drowned in a tangy, homemade tomato sauce. If this is not enough to trigger your appetite, the potato and green peas patties in tomato sauce is coated with grated cheese and served piping hot so that the aroma lingers in the air taunting you to dip your spoon into it!

Throwing a party? try out this mexican delicacy. . . Tortilla stuffed with protein rich bean filling and iron rich green salsa!