When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour. They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients. This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving. All in all a completely lip smacking preparation which goes well with rice as well as parathas .

chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with 25 amazing images. Chana saag is a delicious vegetarian Indian curry made using green leafy vegetable, chana and some aromatic blend of spices. Learn how to make chana palak recipe | chana palak masala | healthy heart palak chole sabzi | healthy heart palak chole sabzi has creamy white chana and vibrant spinach are a match made in heaven, not only due to their complementary good looks, flavour and texture, but also the heart-friendly blend of nutrients and fibre. chana palak, a luscious preparation of chickpeas, cooked in a mild gravy of spinach, flavoured with onions, tomatoes, and other common spices and pastes, is a wonderful accompaniment for sumptuous whole wheat parathas or brown rice. This protein, fibre rich makes a wonderful lunch or dinner option. Serve chana palak masala immediately, to enjoy the fresh flavour and texture with rotis and parathas. Tips to make chana palak sabzi: 1. Do not overcook the gravy otherwise it may lose its colour. 2. You can also use sprouted kabuli chana. 3. Instead of oil you can use olive oil. Enjoy chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with detailed step by step images.

baked beans and spring onion dip recipe | Indian baked beans dip | hot bean dip | baked bean dip bowl | with 19 amazing images. baked beans and spring onion dip recipe | Indian baked beans dip | hot bean dip | baked bean dip bowl is an easy and quick dip for parties and occasions. Learn how to make Indian baked beans dip. To make baked beans and spring onion dip, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the spring onions whites and greens and capsicum and sauté on a medium flame for 1 minute. Add the baked beans, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Garnish with cheese and serve immediately with chips of your choice. Chips and dips are like a jar and its lid – they have to be perfectly matched. The Indian baked beans dip is a tangy, flavourful dip with sweet and sour baked beans, crunchy capsicum and aromatic spring onions. The hot bean dip is ready in a jiffy. Add this to your party menu as a time saver when you have an elaborate main meal. With striking red hue, it tastes very intense and you will experience a burst of flavour in every bite. The final garnish of cheese is an additional flavour booster. Let the kids enjoy dipping crispy chips into this baked bean dip bowl and play around and dance in the party. Tips for baked beans and spring onion dip. 1. To make a spicy dip, add ½ tsp of hot garlic sauce or any spicy sauce of your choice. 2. As a variation, serve this dip as a spread on toast. Enjoy baked beans and spring onion dip recipe | Indian baked beans dip | hot bean dip | baked bean dip bowl | with step by step photos.

baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with 22 amazing images. baba ganoush is a Middle Eastern style creamy dip most enjoyed for its flavour and texture. Learn how to make roasted eggplant dip. Easy baba ganoush is an incredible dip of roasted brinjals flavoured with garlic and cumin, and perked up with a touch of lemon. It has a nice smoky aroma and addictive flavour that everyone loves. To make baba ganoush, prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly. Remove the skin and stem and discard them and roughly chop the brinjal. Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth. Put the mixture in a bowl, drizzle with olive oil. Serve with cucumber, carrots and breadsticks. Looking for a warmly flavoured dip to enjoy with bread or veggie sticks? Go for this baba ganoush lebanese recipe without a second thought! Aubergine lovers are sure to love this unique way of cooking them. Try making it when you are bored of using brinjal in sabzis. The use of tahini paste further adds on to the Mediterranean flavours. Further olive oil is the flavour enhancer. Lemon juice balances the flavours of the dip with its slight tanginess. Relish roasted eggplant dip with lavash, pita bread or veg sticks. You can also try other Lebanese dips like the Spicy Garlic Hummus or Shatta. Tips for baba ganoush. 1. Do not buy small brinjals for this recipe. They are difficult to roast and form into a paste. 2. Roast on a medium flame for even cooking. Enjoy baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with step by step photos below.

paneer pulao recipe | paneer rice | quick paneer pulao in a pressure cooker | with 15 amazing images. To make the paneer rice recipe in a pressure cooker , take a pressure cooker. Put the oil and butter and heat it up. Add the onions, ginger, garlic, green chilli paste and sauté. Then add the cooked long grain basmati rice, garam masala, water, curds and pressure cook to make paneer pulao. Some suggestions to make the perfect paneer pulao recipe. 1. For the paneer pulao recipe to get starch free rice in a pressure cooker, firstly rinse the rice until the starch runs out and you get clear water. This helps in preventing the rice grain from sticking to each other after cooking. 2. Put the oil and butter and heat it up in a pressure cooker. Adding oil and butter together will prevent the butter from getting burnt. 3. Always taste the water when you cook the rice for salt and spices. 3. Pressure cook for 2 whistle. Allow the steam to escape naturally before opening the lid. Mix your Paneer pulao well with the help of a spatula or a wooden spoon. Have this paneer rice as it is or have it with Makhani Gravy or Green Tomato Kadhi and some Salad. Enjoy paneer pulao recipe | paneer rice | quick paneer pulao | with detailed step by step images and video below.

Potatoes, stuffed with an exotic herbed mixture of spaghetti, sun-dried tomatoes and capsicum, are topped with cheese and baked to perfection, till the cheese melts and the filling fuses with the potatoes, resulting in a perfect starter! For your Stuffed Potato with Spaghetti to be firm, remember not to pressure cook the potatoes; follow the instructions in the recipe to semi-cook the potatoes as they will get fully cooked later while baking.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.

moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images. Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal. To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving. The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body. Savour the taste moong dal methi sabzi which is just perfectly spiced. Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos.

garlic noodles recipe | veg garlic hakka noodles | quick Indian garlic noodles | Indo Chinese party recipe | with 22 amazing images. garlic noodles recipe | veg garlic hakka noodles | quick Indian garlic noodles | Indo Chinese party recipe is a quick and simple fare for kids of all ages. Learn how to make veg garlic hakka noodles. To make garlic noodles, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add all the remaining ingredients, toss gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A simple but snazzy dish in which boiled hakka noodles is tossed with garlic, seasonings and sauces. This Indo Chinese party recipe is absolutely no-fuss but has a strong and vibrant flavour dominated by garlic and balanced by the sauces. The use of soy sauce and vinegar lends the perfect flavour and colour to the veg garlic hakka noodles. It is better to serve quick Indian garlic noodles immediately after preparation in order to achieve the right consistency. Since it takes only a few minutes to cook, you can keep the ingredients ready and toss it just before serving. If you like veg garlic hakka noodles, you might also enjoy other exciting noodles recipes like Noodles with Peanut Sauce, and Noodles with Vegetables in Curry Sauce. Tips for garlic noodles. 1. The noodles should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or sticky. 2. If you are going to use the noodles later, then add a little oil to the boiled noodles and toss well. This will prevent them from sticking. 3. Salt has been added while boiling noodles. So add salt wisely later. 4. Salt has been added while boiling noodles. So add salt wisely later. Coriander can be replaced with finely chopped parsley. 5. Chilli flakes can be replaced with finely chopped green chillies. Enjoy garlic noodles recipe | veg garlic hakka noodles | quick Indian garlic noodles | Indo Chinese party recipe | with step by step photos.

mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter | with 16 amazing images. mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter is for all the mushroom lovers. Learn how to make paneer stuffed mushroom Indian starter. To make mushrooms stuffed with paneer, first make the stuffing by combining paneer, coriander, green chillies, raisins and salt. Then wash the mushrooms and remove the thick stems and keep aside. Fill each mushrooms with little of the paneer stuffing and keep aside. Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Place all the stuffed mushrooms in the pan, cover it with a lid and cook on a medium flame for 2 minutes. Turn over the mushrooms gently and cook for another 2 to 3 minutes, or till all the water has been evaporated. Serve immediately. Paneer stuffed mushroom masala is easy to make, but serves as an exotic starter for parties! Here, the cavities in fresh button mushrooms are stuffed with a succulent and flavourful cottage cheese mixture, and carefully cooked for a few minutes along with chopped garlic for added flavour. The paneer stuffing of stuffed mushroom starter is quite unique. It is aesthetically flavoured with coriander and green chillies, but what makes it really special is the addition of chopped raisins, which not only provides sweet and juicy interludes but also helps to highlight the flavours of the green chillies and coriander strongly! One of the key ingredient of this paneer stuffed mushroom masala is fresh paneer. Soft, succulent paneer is easy to make at home. While it can be made with any milk, full fat milk gives the best texture and yield, so always go for that. Learn the art of making paneer at home with only 2 ingredients – milk and lemon juice. Tips for mushrooms stuffed with paneer. 1. To wash the mushroom, you can lightly rinse the mushrooms with water and pat them dry with paper towels. 2. Once the mushrooms are stuffed, cook them carefully in the pan, without turning them around too often, else the stuffing will spill out. 3. The coriander in the stuffing can be replaced with other herbs like mint and parsley. Enjoy mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter | with step by step photos.

homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with 80 amazing images. homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli is a meal by itself. Learn how to make veg ravioli in pink sauce. To make homemade ravioli, make the dough of ravioli, roll it, stuff and boil it. For the cheesy spinach corn stuffing, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the cheese and mix well. Keep aside. For the pink sauce, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the white sauce and mix well. Keep aside. Then bake it. Pour ½ cup of the pink sauce in a baking dish and spread it evenly. Place 5 raviolis and pour ½ cup of pink sauce evenly over it. Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it. Finally sprinkle the cheese and chilli flakes evenly over it. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Ravioli is an Italian delicacy, which takes a bit of time and effort to prepare but is completely worth every second you spend! The eggless ravioli is prepared by cooking dough stuffed with a cheesy spinach and corn mixture. The stuffing includes ingredients like garlic, green chillies and onions to boost the flavour and mouth-feel. The resulting Ravioli is a dainty, succulent and tasty pasta-like ingredient, which is topped with luscious pink sauce and baked. The Pink Sauce is a pretty sight, but more than that it is totally burgeoning with flavours. The mellow creaminess of white sauce, the tang of tomatoes and the zesty seasonings give veg ravioli in pink sauce an awesome flavour and mouth-feel, which are accentuated upon baking. You are sure to love the effect of your effort! Enjoy the spinach and cheese ravioli immediately upon preparation, before the cheese gets thick. Try your hand at making other Italian recipes like the Italian Style Baby Potatoes or Basil and Tomato Pasta. Tips for homemade ravioli. 1. The cheese in the stuffing can be replaced with crumbled paneer. 2. Ensure to seal the ravioli with the fork well, else the stuffing might spill out while cooking. 3. Remember to add oil while cooking ravioli. This helps to prevent the ravioli from sticking to each other. 4. Do not boil more than 2 to 3 raviolis at a time. 5. This boiled ravioli stays fresh for about 2 hours. 6. The pink sauce and the ravioli can be made in advance, but assemble and bake it just before serving. Enjoy homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with step by step photos.

chawli masoor dal recipe | healthy amaranth leaves dal with lentil | Indian chaulai dal | with 48 amazing images. chawli masoor dal recipe | healthy amaranth leaves dal with lentil | Indian chaulai dal is a nourishing accompaniment to your favourite roti. Learn how to make amaranth leaves dal with lentil. To make chawli masoor dal, combine the masoor dal, turmeric powder, salt 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. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the chawli leaves, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the cooked masoor dal, prepared paste, a little salt and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Switch off the flame, add the lemon juice and mix well. Serve hot. An all-time favourite, this healthy amaranth leaves dal with lentil combines chawli leaves with wholesome masoor dal and a flavourful masala paste to make a dish that surely wins the diner’s heart! Apart from the irresistible taste, there are many more reasons that make the Indian chaulai dal a must-have, especially during pregnancy. Chawli is one of the richest sources of iron and vitamin A and ideal for pregnant women. The vitamin A together with the protein in the dal helps to maintain healthy skin and vision, while the iron keeps anemia at bay. We have added a dash of vitamin C rich lemon juice to improve the absorption of iron from the mouth-watering dal. diabetics, heart patients, weight-watchers and women with PCOS can relish this chawli masoor dal. Senior citizens and kids also can make up for their nutrient requirement with this dal. Tips for chawli masoor dal. 1. We suggest you make the paste fresh to gets its best flavours. 2. Chawli leaves can be substituted with spinach leaves or methi leaves. 3. Finely chopped onions can also be added and sautéed before adding chawli leaves. 4. If you are going to be eating the dal after few hours, add little water to it and adjust the consistency. Enjoy chawli masoor dal recipe | healthy amaranth leaves dal with lentil | Indian chaulai dal | with step by step photos.

Raw papaya, quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles. Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery. This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal. You can also try other pickles like the Quick Carrot and Capsicum Pickle or Spicy Lemon Pickle .

raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha. Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further. To make raw papaya paratha, first combine the wheat flour, oil and salt and knead into a semi-soft dough using water. Keep aside. Then make the stuffing by combining grated raw papaya, ginger, coriander, green chillies, garlic, amchur powder, garam masala, black pepper powder and salt in a deep bowl. Mix well. Divide both the stuffing and dough into 4 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place a portion of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 3 more parathas. Serve immediately. Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha. Indeed, the papaya paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts. The enzyme papain in papaya acts as an antioxidant and helps protect the heart. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Thus this papaya stuffed paratha is a wise choice for weight watchers to heart patients and even diabetics. Tips for raw papaya paratha. 1. Do not make the raw papaya stuffing too much in advance, it might leave water and then rolling would become very difficult. 2. Finely chop all the ingredients of the stuffing so rolling is easier. 3. For diabetics, we recommend to restrict the consumption of this paratha to one. Enjoy raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with step by step photos.