The dominant flavour of mushroom complements the mildness of tofu and rice noodles well. There is a lovely combination of contrasting textures that makes this simple soup a delicacy!

You might have tried making everything from Pulaos to kheer with vermicelli, but ever thought of making a soup with it? Being thinner than Noodles , rice vermicelli gives a unique texture to this fabulous, Oriental style soup, which has a generous dose of sautéed mushrooms teamed up with ginger, spring onions and other flavour and texture enhancers. Note that you do not have to cook the vermicelli separately; it will cook perfectly along with the other ingredients when the Mushroom and Vermicelli Soup is put to boil.

vegetable chow mein recipe | Chinese veg chow mein | Indian style vegetable chowmein | with 32 amazing images. vegetable chow mein is one of the gems of Chinese cuisine, well known across the world! Indian style vegetable chowmein is not a very complex dish but has a very interesting mix of textures and flavours, which is sure to intrigue your senses. In the vegetable chow mein, hakka noodles comes together with a range of colourful and crunchy veggies, an assortment of tongue-tickling sauces and a sprightly garnish of spring onions. vegetable chow mein recipe is a popular Indian street fast food option of stir-fried noodles. Altogether, it gives your taste buds a memorable experience, quite like a roller coaster ride that will make you scream with joy. Notes on vegetable chow mein recipe. 1. To boil the hakka noodles, take a deep non-stick pan and fill it with around 4-5 cups of water. The water must be enough to cover the raw noodles. 2. Refresh the noodles with cold water to prevent carry-over cooking. 3. Add 1 tsp of oil and toss the noodles well. This will prevent the noodles from sticking to each other .Keep it aside. 4. Add the carrot. It will add crunchiness to your Vegetable Chow Mein. 5. Add the capsicum. Make use of red and yellow capsicum to make the chowmein more colorful. If you loved this, you must have a go at other Chinese dishes like the American Chop Suey and Chinese Vegetables in Hot Garlic Sauce. Enjoy vegetable chow mein recipe | Chinese veg chow mein | Indian style vegetable chowmein | with step by step photos.

chana palak recipe | chole palak | palak chole | chickpeas with spinach | spinach and chickpea curry | kabuli chana aur palak ki sabzi | with 25 amazing images. chana palak recipe is made differently using brinjal and spinach which is normally not added to chole. This is not a traditional chole recipe but a North Indian style chole palak. With a completely different gravy prepared with an assortment of spices, onion paste and a special brinjal-tomato paste, this palak chole sabzi preparation has a lingering flavour and irresistible texture, which will make you want to have another serving or two for sure! Some interesting tips for chana palak recipe. 1. Once the oil is hot, add brinjal pieces. Though you won’t be able to make out the distinct flavour of brinjal in the chana palak recipe, if you dislike or do not have it handy then feel free to skip it. 2. You can even make use of ghee to prepare palak chole recipe. 3. Add dried mango powder. Alternatively, you can make use of anardana powder, chaat masala or fresh lemon juice for that sour hint. 4. Add spinach. You can also make use of baby spinach if available. Try out this amazingly luscious preparation of kabuli chana aur palak ki sabzi, and you will classify it into top class! Serve hot with Naan, Biryani, Phudina Raita and Gajar da Achaar for a complete meal experience. Enjoy chana palak recipe | chole palak | palak chole | chickpeas with spinach | spinach and chickpea curry | kabuli chana aur palak ki sabzi | with step by step photos and video given below.

Little pearl shaped creamy kofta in mouth watering and rich gravy! The gravy uses one of the most prized ingredients in Indian cooking - saffron. Also adding body to the gravy is cashew nut paste. Using a pestle is a good option in case you have a problem grinding a small quantity of cashewnuts in a mixer. You can also try other kofta recipes like Palak Makai Kofta or Potato Koftas in Makhani Gravy .

Prepared in true Punjabi style with loads of milk, fresh cream and garam masala, this dish gets a very intense flavour from a paste of onions, cashews and spices. This paste not only contributes to the flavour but also to the texture of this mouth-watering subzi. Like all white gravies, the Paneer Kalimirch must also be enjoyed immediately to experience the best flavour. Serve Paneer Kalimirch along with Aloo Mutter Tariwale , Ajwaini Roti , Lehsuni Matki Palak Tikki , Aam aur Chane ka Achaar , Dal Tadka and Jeera Rice for a delectable North Indian combo meal.

The Basic Coriander Green Gravy is a peppy green gravy with a tangy and herby taste, which goes well with potatoes and a lot of other veggies. It has a luscious texture and a vibrant taste, thanks to flavour enhancers like onion, garlic, green chillies and ginger. You can make this gravy and use it immediately, or you can make it in the morning and store it in the fridge. As soon as you are back from work in the evening, just toss in some cooked veggies and salt, to make a tongue-tickling subzi. However, remember that it cannot be preserved even in the fridge for more than a day as it has curds and milk.

gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with 50 amazing images. gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha is a wholesome one dish meal. Learn how to make spinach and cauliflower paratha. To make gobhi paneer palak paratha, Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree. Combine the wheat flour, salt and ghee in a deep bowl and mix well. Add the spinach puree and knead to a soft dough by using enough water. For the stuffing, heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the green chillies and ginger and sauté on a medium flame for a few more seconds. Add the cauliflower, coriander, paneer and salt, mix well and cook on a medium flame for 2 minutes. Then to make spinach and cauliflower paratha, divide the dough and stuffing into 8 equal portions. Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre. Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter. Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides. Repeat with the remaining dough portions and stuffing to make 3 more parathas. Serve hot with fresh curds. Punjabis love food and if it is a paratha made with a perfect combination of paneer, herbs and spices, then it is a perfect breakfast as well as a meal for them. This spinach and cauliflower paratha fulfils all these criteria. This lip-smacking gobhi paneer palak paratha tastes best when served hot with pickles, but all the health conscious can benefit by serving it with probiotic curd. The added advantage is that these parathas can also be carried in a dabba. These unusual, yet delicious healthy Punjabi gobhi paratha are all in one with loads of zinc, vitamin A and vitamin C for shiny hair. The fibre from the use of veggies and whole wheat flour will satiate you for long hours too! Tips for spinach and cauliflower paratha. 1. Serve healthy spinach and cauliflower paratha with curds. See how to make dahi. 2. Always use a spatula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly. 3. Serve gobhi paneer palak paratha with lahsun ki chutney. 4. If you find your dough is not soft enough after cooking one paratha, then just combine the dough and add a little water to it and knead again. 5. Serve gobhi paneer palak paratha with aam ka achar. Enjoy gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with step by step photos.

Soothing green peas and vibrant red tomatoes, what a striking combination that would be! Try this Matar Tamatar to discover the rich experience for yourself. Cooked with classic spices and a creamy cashew paste, this is indeed a rich preparation fit to pamper your loved ones. Though a seemingly common addition to the curry, the onion-ginger paste plays an important role in enhancing the flavour and balancing the aroma of this dish. When served with Parathas and other dishes like Paneer Amritsari , Dal Amritsari , Rice , Aam aur Chane ka Achaar , Boondi and Pomegranate Raita and Sweet Punjabi Lassi it makes a hearty meal.

Papaya is not just a treasure-trove of nutrients but an irresistibly tasty food too. Whether raw or ripe, it finds use in many dishes ranging from salads to subzis . But, have you ever tried making koftas with raw papaya? Try it once and it will soon become your first choice for making kofta, always. Here, grated raw papaya held together by mashed potatoes is made into crisp deep-fried koftas that are mixed into a sumptuous gravy that is rich, creamy and tangy too! Try other kofta variants like Makai Kofta in Hariyali Curry and Saagwala Cheese Kofta .

pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with 63 amazing images. pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat is a variation to North Indian pakodi chaat made with dahi. Learn how to make sweet and spicy pakodi chaat. To make pakodi chaat with coconut milk, combine the urad dal, ginger, green chillies and salt in a mixer and blend till smooth using approx. 1/3 cup of water. Transfer the mixture into a deep bowl, add the soda bi-carb and mix well. Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time, on a medium flame till the pakodis are golden brown. Immediately soak the deep-fried pakodis in a bowl with enough water for about 15 minutes. Drain the water and squeeze them between your palms. Keep aside. To serve pakodi chaat, place 4 pakodis in a serving plate, pour approx. 1/3 cup of hot coconut kadhi evenly over it. Put 1 tbsp meetha chutney, 2 tsp green chutney, 2 tbsp mixed sprouts, 1 tbsp spring onions and ½ tbsp of coriander evenly over it. Repeat steps 1 and 2 to make 6 more plates. Serve immediately. We have all eaten dahi pakodis and dahi wadas but can you imagine pakodi chaat with coconut kadhi? Yes, there is a combination that truly tastes divine. The fluffy little pakodis which are deep-fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetra packs at grocery stores, so you need not go through the effort of extracting it. Of course the peppy chutneys, which lends that necessary hue and flavour to the sweet and spicy pakodi chaat, can be made at home. This Indian kadhi pakodi is perfect to enjoy over weekends or at parties with family and friends. Make the kadhi, pakodi and chutney in advance and assemble while serving. Tips for pakodi chaat. 1. Remember to immediately put the deep fried pakodis immediately in water for soaking. Do not soak more than 15 minutes or else they might break. 2. When you have less time in hand, instead of coconut kadhi you can use fresh whisked curds. 3. If you do not have mixed sprouts, you can add pomegranate for that crunch Enjoy pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with step by step photos.

A fiery-looking spice paste made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices. The red paste can be used to pep up a variety of subzis, starters and even sandwiches.

Potatoes in a simple but delicious red gravy. The ideal dish to cook up when in a hurry!

Jalfrazie is usually a dish with green chillies, capsicum and onions as the base. I have used my favourite combination of corn kernels and mushrooms as the main ingredients but if these are not your favourites, feel free to use any other vegetables of your choice.