vegetable barley soup | Indian style barley soup | healthy barley soup | with step by step photos. vegetable barley soup is a healthy bowl with soothing flavours for all health conscious people. Learn how to make healthy barley soup. To make Indian style barley soup, heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté on a medium flame for a few seconds. Add the carrots, masoor, barley, salt and 4½ cups of water, mix well and pressure cook for 3 to 4 whistles. Transfer the barley-masoor mixture in a deep non-stick pan, add the tomatoes, spring onion greens, coriander, a little salt and pepper and mix well. Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. Barley is a cereal that is easily available in India. It is a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as we have done in this delicious healthy barley soup. The combination of masoor dal along with barley i.e. a pulse with a cereal makes this vegetable barley soup a complete source of protein, which is otherwise lacking in a vegetarian diet. The vegetables add plenty of colour and fibre and antioxidants to this nourishing barley soup. Carrots lend Vitamin A for vision and tomatoes add in Vitamin C and lycopene to build a healthy immune system and fight various diseases. The sulphur compounds in spring onions make it an added boost for a healthy heart. With only 9.6 g of carbs, this barley soup qualifies as a healthy addition to a diabetic and low carb, weight loss menu too. Tips for healthy barley soup. 1. Chop all the veggies finely to have a good mouthfeel. 2. We have used coriander as an Indian touch, but if you wish you can also use basil or celery. 3. Add freshly ground pepper towards the end to perk up this soup. Enjoy vegetable barley soup | Indian style barley soup | healthy barley soup | with step by step photos and video below.

A luxurious veggie soup, with the dynamic flavour of whole spices and the aromatic touch of saffron. The veggie stock is thickened with a milky corn flour mixture, which gives it a very creamy mouth-feel. The generous use of saffron gives the Zaffrani Soup an attractive tinge and rich flavour too. Indeed, this soup is another example of Mughal opulence! Accompany the soup with delicious melt in your mouth kebabs such as Moong Dal Seekh Kebab , Hare Bhare Kebab and Corn Seekh Kebab .

This soup's ready in a jiffy and its full-bodied flavours emerge beautifully with each spoonful.

methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images. methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas. To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot. The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas. The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread. If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti. Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.

Rice is usually a no-no for diabetics because it causes a quick rise in blood sugar levels. To counter the effect of high glycemic index white rice, replace it with high fibre brown rice and toss in some fibre-rich vegetables along with diabetic-friendly ingredients like garlic and fenugreek to create a hearty rice delicacy which is best enjoyed in moderation.

Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with 8 amazing images. TraditionalLebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s. The Lebanese Garlic Sauce is not for the soft-hearted. As it is blended smoothly with the rest of the ingredients, the garlic imparts a very strong flavour to this sauce, which also has a pleasant tang thanks to lemon juice. To make Lebanese garlic sauce combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater, till it gets the consistency of mayonnaise. Add the salt and white pepper, mix well and store eggless Lebanese garlic sauce in an air-tight container and use as required. You need to mix in the olive oil carefully, as explained in theLebanese garlic sauce recipe, in order to get the right consistency, similar to mayonnaise. You can store eggless Lebanese garlic sauce in the fridge in an airtight container for around 15 days. Lebanese garlic sauce is relished with Falafels and Pita breads along with Tabbouleh. Being nice and creamy in consistency it is also used as a dipping sauce and can be easily spread on Pita breads or had plain with vegetables like cucumber and carrots. This egg free Lebanese Garlic Sauce is an amazing alternative to traditional Mayonnaise. It can be used to add flavor to Pastas or Vegetables. Enjoy Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with detailed step by step recipes below.

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.

Of Mexican origin, this dish has travelled across the globe and won many fans! Coconut Curry with Fried Rice is relatively easy to make, sumptuous and has a mind-blowing flavour... what more can you ask for! The rice is prepared quickly and easily by tossing it in butter, with spring onions and a seasoning of salt and pepper. Each portion of rice is topped with a luscious Coconut Curry, which houses myriad colourful veggies, and is flavoured excitingly with a paste of red chillies and garlic. This dish is sure to win your heart with its dynamic flavour and awesome aroma.

paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images. Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly. paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat. Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available. Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer. You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma. Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.

vegetable manchurian recipe | indo chinese veg manchurian | restaurant style vegetable manchurian gravy | with amazing step by step images. Vegetarian Manchurian, a flagship Indo-Chinese recipe! Restaurant Style Vegetable Manchurian Gravy is a culmination of Indian ingredients and Chinese cooking style and is a wonderful fusion of flavors. These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great. Serve Restaurant Style Vegetable Manchurian Gravy with Noodles or a bowl of Chinese Fried-Rice. Surprisingly, among the popular street foods of India, Restaurant Style Veg Manchurian Gravy is one of them along with Veg Fried Rice. Vegetable Manchurian comes from the kitchens of Chinese settled in eastern India, and is a popular dish across the country today! Every Chinese restaurant in India serves Chinese Veg Manchurian. Aside from Restaurant Style Vegetable Manchurian Gravy, check our popular collection of Chinese Vegetable recipes. Enjoy how to make Restaurant Style Vegetable Manchurian Gravy recipe with detailed step by step photos and video below.

stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with 29 amazing images. stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe is a perfect party style starter ready in half an hour. Learn how to make cheesy stuffed schezwan pav. To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits. Put the stuffing into each slit. Place it on an aluminium foil, brush the prepared spread evenly over it. Cover the stuffed ladi pav with the foil till it is sealed very well. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes. Open the aluminium foil and serve immediately. Innovation at its best, this cheesy stuffed schezwan pav brings together a few ideas from Oriental and Indian cuisine to give you a snack that’s unforgettable! Spicy, cheesy and buttery, this recipe brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! Ladi Pav bread is stuffed with a scrumptious filling of juicy veggies and tongue-tickling sauces, coated with a buttery-garlicky spread, sealed with foil paper and baked. This way of cooking ensures that all the flavours are locked in – and enhanced – to an extent that is sure to engulf you with joy on the first bite itself of cheese garlic pav starter recipe. Indian cheese stuffed pav is sure to win your heart with its lovely colour, irresistible cheesy and garlicky flavour. You can also try Pav Bhaji Sandwich, Ladi Pav Garlic Bread and Pav Bhaji Burger. Tips for stuffed cheesy schezuan pav. 1. When buying the ladi pavs for this recipe, make sure the six of them are joined together as it makes the preparation easier. 2. Make sure you do not cut the pav completely. Prepare ladi pav at home by following this easy recipe with images of Ladi Pav and Whole Wheat Ladi Pav. 3. Prefer to grate the processed cheese thickly. 4. While we have used only garlic, you can go really wild with the flavors for this and add other herbs, spices and seasonings like parsley, rosemary, thyme to perk up the schezwan bread. 5. Do not make the stuffing too much in advance. 6. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 7. It is important to chop the spring onion greens finely so they spread easily and give a nice bite after baking. Enjoy stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with step by step photos.

Relish a delightfully new flavor by throwing in a fistful of dill leaves into pressure cooked moong dal. A tadka with spices and onions complement the dal-dill leaf flavors and make your mealtime zara hatke!

hakka noodles recipe | Indo Chinese hakka noodles | vegetable hakka noodles | Indian street style hakka noodles | with amazing 25 images. All time favourite Hakka noodles is one of the best options to treat your taste buds and a perfect one meal dinner. This is an Indo Chinese hakka noodles recipe where noodles are tossed with garlic and vegetables or any other ingredients of your choice like mushrooms etc. Veg hakka noodles are flavourful noodles tossed with vegetables. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. Hakka noodles are sold and available on every street of India now!! I usually make veg hakka noodles for both lunch and dinner. Sometimes, this even goes to my kids tiffin or on a lazy Sunday this is my go to recipe. I personally love it and all the members in my family, including the most elder one’s love it and the scrumptious noodles are gulped down in blink of an eye. We have this on our weekly menu, Indian style hakka noodles are definitely made atleast once in a week. Doesn’t take more than 20 minutes to prepare the dish. There are a lot many variations to the recipe, ours is a simple veg hakka noodles also called Indo Chinese hakka noodles. The preparation also doesn’t take much time, this recipe can be quickly made. To make vegetable hakka noodles, first we have prepare the chilli oil. To prepare chilli oil, heat oil in a pan on high flame until it smokes. Add red chillies and let it rest for a while. Once, it is cooled strain the oil and keep aside. To proceed making the vegetable hakka noodles, heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds. Add the carrots, cabbage, capsicum and sauté on a high flame, these vegetables give an amazing and vibrant color to the noodles. Add the noodles, soya sauce and salt, mix well and toss on a high flame for 1 to 2 minutes. Add the black pepper powder and 2 tsp prepared chilli oil and toss well. Sprinkle spring onion greens and toss well. Serve Indian street style hakka noodles immediately. The whole preparation of vegetable hakka noodles is done on high flame as it helps the vegetables to remain crunchy and not turn soft or soggy. This recipe is not only treat to the tongue but also eyes. The colourful veggies make hakka noodles eye pleasing. This celebrated Chinese dish of hakka noodles gets its name from the Chinese province of Hakka. It is very quick and easy to make and perfect to serve with a gravy of your choice. Veg hakka nooodles teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite. Serve vegetable hakka noodles immediately with chilli sauce, soya sauce and chillies in vinegar. Enjoy hakka noodles recipe | Indo Chinese hakka noodles | vegetable hakka noodles | Indian street style hakka noodles | with detailed step by step photos below.

spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with 25 amazing images. spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss is appealing though it encompasses simplicity. Learn how to make healthy moong dal. To make spicy yellow moong dal, clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain and keep aside. Combine all the ingredients along with the yellow moong dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid and whisk well. Add ¼ cup of water, mix well and bring to boil. Serve hot. This Spicy Yellow Moong Dal is so tasty you will want to make it every day, and you can – because it is so simple and easy-to-make. Unlike traditional methods of making dal with a ghee-loaded tempering, this healthy moong dal is made without any oil and yet tastes the same. Moong Dal is a storehouse of nutrients like protein, iron and folic acid, so you can relish this dal without any guilt of putting on extra kilos and with the satisfaction of providing your body machinery with required nutrients. This Indian moong dal for weight loss is a wise choice for diabetics and heart patients too! Further the teamwork of onions and tomatoes with basic Indian spices in spicy yellow moong dal produces an excellent mix of flavours and aroma. These vegetables also lend antioxidants, which are necessary compounds to reduce inflammation in the body and keep stress at bay. Tips for spicy yellow moong dal. 1. Instead of slit green chillies and ginger paste you can also add ginger-green chilli paste. 2. If you are serving the dal later, then add water to adjust the consistency of the dal before reheating and serving. 3. This is a zero oil dal, but if you wish you can give a tempering of cumin seeds in a tsp of oil after the dal is cooked. 4. You can buy readymade garam masala or make garam masala at home. Learn how to make spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with step by step photos.