pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with 25 amazing images. pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi is a uniquely flavoured sabzi. To make pineapple capsicum and tomato sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the pineapple, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the carom seeds, sesame seeds, chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the coconut and coriander and mix well. Serve hot. Here comes a chunky sweet and spicy pineapple sabzi that will tickle your taste buds! The teamwork of pineapple, capsicum and tomatoes produces an excellent mix of flavours and textures, ranging from crisp to juicy and tangy to spicy. Carom seeds and sesame seeds along with a couple of spice powders add to the natural flavour of the veggies making this an accompaniment par excellence. What makes this bell pepper with pineapple sabzi all the more interesting is the fact that it uses simple, everyday spices and powders, and the procedure is also hassle-free, so you can opt to make this on any day. Serve this Indian pineapple and vegetable sabzi with rotis or parathas. You won’t miss an accompaniment like pickle with this combo. Tips for pineapple capsicum and tomato sabzi. 1. Prefer a sweet pineapple to make this sabzi, so it balances the tanginess of tomatoes. 2. Cut the pineapple, capsicum and tomato into big cubes as they tend to shrink on cooking. 3. A broad non-stick pan is the best to make this sabzi as it will ensure uniform cooking. Enjoy pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with step by step photos.

The beetroot gives this heart-shaped cutlet a nice pink colour making it very attractive to the eye. Filled with an assortment of vegetables, these cutlets are a tasty, nutritious snack. They make an ideal snack-box item too.

vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with 30 amazing images. vangi bath is a Maharashtrian style baingan rice which is also called brinjal rice. vangi bath or vangi bhaat is one such traditional Maharashtrian dish with an appetising aroma and rich taste. Maharashtrian style baingan rice is made of brinjals and rice, flavoured with a gamut of spices and a rich paste of coconut, onions, spices and seeds. Many people enjoy exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home! Tips for making vangi bath recipe. 1. You can chop the brinjals finely if you like it that way. Soak brinjals in water to avoid discoloration and to remove the bitterness. You can use any variety of brinjal you like. Maharashtrian style baingan rice makes a perfect one-dish meal when served with a cup of curd or a tomato onion raita. You can even pack vangi bath in the lunch box or carry it along while travelling. Enjoy other Maharashtrian dishes like Maharashtrian Pitla or Maharashtrian Papdi and Moong Dal Vadi Subzi. Learn to make vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with step by step photos and video below.

Soya bean nuggets and peas simmered in a tangy curd based gravy.

paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | with 29 amazing images. paneer corn and capsicum sabzi is a vibrant and flavorful sabzi bursting with color and texture. Learn how to make paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | paneer corn and capsicum sabzi recipe is a delightful vegetarian dish that combines the richness of paneer, the sweetness of corn, and the vibrant colors of capsicum. Tender paneer cubes are pan-fried until golden, then combined with sweet corn kernels and crisp capsicum (bell pepper) pieces in a mildly spiced tomato gravy. The use of fresh ingredients like ginger, garlic, and coriander adds aromatic depth, while a touch of kasuri methi (dried fenugreek leaves) introduces a unique earthy note. corn capsicum and paneer masala is prepared by sautéing onions, tomatoes, and a blend of aromatic spices, creating a fragrant base. The addition of paneer cubes, sweet corn kernels, and colorful bell peppers adds a delightful texture and taste to the dish. Garnish with fresh coriander leaves and serve paneer corn capsicum recipe that can be enjoyed with parathas, phulka or Roti, making it a perfect option for a quick and satisfying meal. pro tips to make paneer corn and capsicum sabzi: 1. Do not over cook the paneer and the veggies to maintain its bite. 2. You can also use coloured capsicum to make this recipe. 3. Fresh cream gives a richer and creamier texture and flavour to the dish. Enjoy paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | with detailed step by step photos.

Who doesn’t like chivda! It does comes as a shock to diabetics that they can’t have deep-fried, oily chivda, but this recipe is sure to put the smile back on your faces. Here, we first make baked nachni sev and temper it to make tasty Baked Nachni Chivda. The use of lemon juice, garlic paste and other flavour enhancers in the nachni dough gives the sev a delectable flavour, which is further enhanced by the tempering. We have suggested a small but satisfying portion size, which is within the norms of a diabetic diet.

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with 25 amazing images. jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji is a dry sabzi which can be enjoyed as a daily fare. Learn how to make sukha baingan sabzi. To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes. Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute. Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally. Serve hot. What is there to complain about baingan if it is prepared interestingly? Most of us will love this dish of aubergines. The technique of marinating the aubergines with salt and turmeric powder before cooking ensures that the quick eggplant sabji is not just quick but also very easy to make. What lends a peculiar contrast in texture and flavour is the use of sesame seeds along with mustard seeds for tempering in sukha baingan sabzi. You will also like the contrasting taste of cashews in this sabzi. Serve it with hot phulkas and dal to make a satiating meal. Tips for jhatpat baingan sabzi. 1. Cut the brinjals just before cooking, else they tend to discolour due to oxidation. 2. Remember to cook the sabzi on a slow flame so it does not burn. Enjoy jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with step by step photos.

Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with 54 amazing images. Punjabi malai kofta curry is a delightful Indian dish featuring melt-in-your-mouth paneer and potato dumplings in a rich, creamy sauce. Learn how to make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | restaurant style paneer kofta gravy is a rich and indulgent North Indian dish that showcases deep-fried melt-in-mouth koftas made from a mixture of paneer and potatoes, served in a creamy and flavorful tomato-based curry. creamy kofta balls curry is a decadent dish that creates a harmonious blend of taste and texture. This dish is a true delight for those who appreciate the exquisite taste and texture of Indian cuisine. Punjabi malai kofta curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice. Pro tips to make punjabi malai kofta curry: 1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture. 2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil. 3. Instead of deep frying the koftas you can shallow fry them in pan. Enjoy Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with detailed step by step photos.

Yellow banana chips is an evergreen snack of Keralite origin, which has become popular all over India. The Surti bananas have a nice texture and rustic flavour, which make the chips quite special. Not only is the taste and texture different, so is the method. You need to follow the instructions about slicing the bananas directly into the oil, the way the salt is added, and so on, to get the chips right. The chips can be made in a longish size by slicing the bananas vertically, or in a small round shape (like usual chips) by slicing them horizontally. The small round ones are easier to slice and also cook faster, so we prefer that. In this recipe, we have made Spicy Yellow Banana Chips by adding a touch of chilli and cumin powders to the chips, adding a spicy dimension to the crunchy excitement. You can also try other recipes like the Yellow Banana Chips or Peri Peri Potato Chips .

phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images. phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji. To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately. Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity. Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions. You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi. Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi. Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos.

The potato song is inseparable from the cuisine of goa and neighbouring regions along the western coast of india. This simple yet aesthetic dish blends with the idyllic and scenic environment along the coast!

We present authentic Tandoori Paneer Tikka in all its glory, albeit grilled conveniently in an oven rather than in a tandoor. Succulent paneer pieces, marinated in a pungent mix of masala powders, ginger, garlic, curd and most importantly kasuri methi, gets an irresistible aroma and a nice blend of spicy, bitter and sour flavours that tease yet delight the taste buds excitingly.

The combination of cutlets and spaghetti makes this starter quite sumptuous, while the tomato sauce provides all the flavours you need to by-pass a separate accompaniment. Overall, the Cutlets in Tomato Sauce with Spaghetti is a winner when it comes to preparing a tasty yet different starter, which has something to offer everybody – be it the snack lover, the spaghetti freak or the diner who dwells on tangy thrills.