achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with amazing 33 images. achari dahi bhindi recipe is a tangy Punjabi bhindi sabzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The name achari comes from the combination of spices used in achari dahi bhindi. The same spices used in achari dahi bhindi are also used to make pickles or achar in Northern India. Bored of having the usual subzi’s? We have got you a unique recipe which is super easy to make and will definitely give a roller coaster ride to your taste buds “achaari dahi bhindi” The ingredients used to make achari dahi bhindi are easily available in every well maintained Indian household pantry. We have made bhindi tastier by giving it a unique twist. We have divided the procedure of making “achari dahi bhindi”. The first step is to prepare the yogurt mixture which needs whisked curds, red chilli powder, turmeric powder, coriander-cumin seed powder to be mixed well. You can also add coriander to the curd mixure if you wish to. The second step is to cook bhindi in mustard oil until cooked and becomes non-sticky. You can deep fry your bhindi if you wish to, we have used sautéing as the cooking method. Lastly, remove bhindi in a plate and keep aside. Take the same pan and add mustard oil which gives the sabzi achari taste. Add fennel seeds, nigella seeds, mustard seeds, fenugreek seeds and asafetida cook. Add ginger, you can skip if you wish to. Add tomatoes and cook. Tomatoes also provide tanginess to the sabzi. Once the tomatoes are cooked, add the curd mixture. Make sure you have lowered the flame or your curd will tend to curdle. Lastly, add the cooked and shallow fried ladies finger and cook. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. I usually use achari bhindi as tiffin treat as it is a dry sabzi and also easy to make. Punjabi dahi bhindi sabji is also now found on the menu of many Indian restaurants. Serve Punjabi achari dahi bhindi sabji hot with any roti or parathas of your choice. Enjoy achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with detailed step by step recipe photos and video below.

sweet corn vegetable soup recipe | sweet corn veg soup | Indo-Chinese sweet corn veggie soup | with amazing 15 images. Crushed and whole sweet corn comes together with a colourful assortment of juicy vegetables in this sumptuous sweet corn vegetable soup. Once you prepare the veggies and corn, this Sweet Corn Vegetable Soup can be made in a jiffy with readily available ingredients. This Indo-Chinese sweet corn veggie soup is dominated by the crunch of vegetables and the lingering aroma of ginger and garlic sautéed in butter. Relish it slowly, enjoying the variety of veggies that clamber for your attention in every spoonful of this flavourful soup. This luscious sweet corn vegetable soup is made with minimum of ingredients but the outcome is just amazing!! sweet corn and vegetable soup falls under the category of thick soup, as we have used corn-flour slurry to thicken the soup. The method of making this recipe is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. I usually make this for my kids for evening snack after they come back from school or classes and also when we prefer having a light meal for dinner. To make heat the butter in a deep non-stick pan; add the garlic and ginger which give a unique and amazing flavor to our sweet corn and vegetable soup and sauté on a medium flame. Add the sweet corn, crushed sweet corn which would help in making the soup thicker. Also, add boiled and mixed veggies and cook. Once cooked add 4 cups of water and season it with salt and pepper. Cook Indo-Chinese sweet corn veggie soup on a slow flame for 4 minutes, while stirring occasionally in between. Serve sweet corn veg soup immediately. If you think the sweet corn veg soup is too thick decrease the quantity of corn-flour or add water. A Indo-Chinese sweet corn veggie soup that warms your heart and fills your tummy! Sautéing the garlic and ginger in butter imparts a characteristic flavour to the soup while the mixed veggies brings out a nice aroma. Cornflour slurry and crushed sweet corn makes the sweet corn soup thick and sumptuous making it a wonderful meal. Just toast some garlic bread and serve them warm with this soup. Magnificent!! Enjoy sweet corn vegetable soup recipe | sweet corn veg soup | Indo-Chinese sweet corn veggie soup | with detailed step by step recipe photos below.

drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with 38 amazing images. drumstick vegetable curry recipe is a delicious and nutritious dish made with drumsticks. Learn how to make drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | A symphony of Gujarati flavors comes alive in saragva nu shaak, a delightful drumstick curry. This traditional dish features tender drumsticks simmered in a fragrant and flavorful gravy, making it a staple in Gujarati cuisine. shevga bhaji is a delightful Indian dish bursting with color and flavor. Tender moringa pods (drumsticks) are the star ingredient, simmered in a rich tomato-based curry. Besan (gram flour) adds a touch of nuttiness, while aromatic spices and spice powders create a warm and inviting depth. This comforting and nutritious curry pairs perfectly with rice or roti for a satisfying meal. This drumstick vegetable curry features a generous amount of besan (gram flour), which thickens the sauce beautifully. To savor the textural contrast between the crisp vegetables and creamy besan gravy, enjoy it immediately after preparation. pro tips to make drumstick vegetable curry: 1. Instead of lemon juice you can also add tamarind pulp to make this recipe. 2. Peel a thin layer of the outer skin from the drumsticks. This removes any bitterness while allowing the flavors to penetrate. 3. Explore adding other vegetables like potatoes, carrots, or green beans for extra texture and nutrients. Enjoy drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with detailed step by step photos.

bread upma recipe | how to make bread upma | South Indian style bread upma | with 20 amazing images. Bread Upma is one of the peppiest ways to have bread! Although it is a great way to use up leftover bread, many people like it so much that they would go and buy a fresh pack of bread just to make this upma. You can also make bread upma for breakfast when you are bored of having regular rava upma for breakfast and want to give it a change by trying something different. Bread upma is super quick breakfast and easy to make. Even a fresher in the kitchen would not go wrong with this recipe and it is made using basic ingredients that are easily available in every Indian household pantry. how to make bread upma is quite simple, heat the oil in a broad non-stick pan and add the mustard seeds, add the curry leaves. Curry leaves give a unique taste to the bread upma, make sure add the fresh one’s. Further add ginger, garlic, green chilies and onion and sauté. Add the tomatoes, turmeric powder, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while mashing lightly with the help of a ladle. Add the tomato ketchup, lemon juice and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the bread, mix well and cook on a medium flame for 1 minute, while stirring continuously. Switch off the flame, add the coriander and mix well. Serve South Indian style bread upma hot. Indeed, with desi shades of chillies, onions, tomatoes and spice powders, tempered traditionally, and perked up with tomato ketchup and lemon juice, this bread upma snack is replete with varied flavours that are sure to delight your palate. You will also thoroughly enjoy the unique texture of this bread upma recipe, which can be had as an Indian breakfast or quick evening snack. Enjoy bread upma recipe | how to make bread upma | South Indian style bread upma | with detailed step by step recipe.

ginger milk recipe | adrak milk for cold and cough | ginger milk benefits | adrak wala doodh | with 9 amazing images. ginger milk recipe | adrak milk for cold and cough | ginger milk benefits | adrak wala doodh is a soothing drink with curative benefits. Learn how to make adrak milk. To make ginger milk, combine all the ingredients in a deep pan, mix well and cook on a medium flame for 5 minutes. Strain the mixture. Pour the milk into 4 individual glasses and serve immediately. A rejuvenating cuppa with the invigorating flavour of ginger, this adrak milk for cold and cough is sure to soothe your aching throat. Ginger’s medicinal properties are known to be beneficial against cold and throat pain because of its antioxidant and anti-inflammatory properties. So we have made a wonderful, soul-warming drink made by cooking the ginger in milk. Milk, on the other hand, is rich in protein and calcium. While protein will help build cells including immune cells, calcium helps in the bone strengthening process. Thus ginger milk benefits by satiating you and lending immune fighting strength to fight against cold and cough. This adrak wala doodh has been sweetened lightly with sugar. However, you can avoid the sugar if you wish to and we suggest you do so. Remember to serve it hot for best effect. You can also try other home remedies like Ginger Tea and Star Anise Tea. Tips for ginger milk. 1. Make sure you wash, peel and chop the ginger well before adding it to the milk because impurities in the peel can sometimes cause milk to curdle. 2. If you can chew on ginger, we suggest you use grated ginger and have the milk without straining it. 3. You can also add a pinch of turmeric powder while boiling. Enjoy ginger milk recipe | adrak milk for cold and cough | ginger milk benefits | adrak wala doodh | with step by step photos.

vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations. Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys. Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue. Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.

triple schezwan rice | triple schezwan fried rice | Mumbai roadside triple schezwan rice | with 50 amazing images. Triple Schezwan Rice is a Indo-chinese dish and is a combination of noodles and rice cooked with vegatables in schezuan sauce, served with fried noodles and schezuan gravy. It is a whole meal. The dish is named Triple Schezwan as rice, noodles and the gravy are the three main components of the recipe. Rice and noodles are stir fried into a wok and served with spicy schezuan gravy. Triple Schezwan Rice has now become one of the Mumbai roadside recipe, though the recipe is huge it is still easy to make and turns out to be very tasty. Notes and tips to make the perfect triple schezwan fried rice. 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 pasty. 2. Refresh the noodles under cold water. This ensures that they stop cooking. 3. Oil prevents the noodles from sticking to each other. 4. Do not overcook the rice or else they will turn sticky and mushy. 5. Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture. 6. Add the carrots which will impart their mild sweet flavour to the triple schezwan fried rice. 7. All Chinese dishes are cooked on a high flame to give a slightly smoky flavor and to seal the flavor of the vegetables which you are going to use in the recipe. 8. Add the corn flour-water mixture. Always, stir before adding it as cornflour tends to settle down if the mixture is kept aside for too long. This will help to thicken the gravy of triple schezwan fried rice. Check out our collection of one-dish vegetarian meal recipes like Burrito Bowl, Potato and Corn Rolls, Masoor Dal and Vegetable Khichdi, Burmese Khowsuey, Thai Sub Sandwich, Zucchini Bajra Khichdi and many more. Learn to make triple schezwan rice | triple schezwan fried rice | Mumbai roadside triple schezwan rice | with step by step photos and video below.

laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with 32 amazing images. laal math dal fry is a healthy delicious moong dal cooked with red amaranth leaves. Learn how to make laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | Laal math also known as red amaranth leaves is a red leafy green vegetable popular in Indian cuisine. This wholesome laal math dal recipe can be prepared with any or many dals as per you choice, such as masoor, tuvar, etc. Red chawali leaves are a good source of fibre, antioxidants, iron, potassium and vitamins. Serve this healthy amaranth dal with bajra roti and some salad for a perfect lunch or dinner. Tips to make laal math dal fry recipe: 1. Use coconut oil instead of oil for a healthier diet. 2. Instead of laal math you use other sabzi like methi or palak. Enjoy laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with detailed step by step photos.

stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha | with 25 amazing images These scrumptious stuffed nachni rotis are made out of nachni and whole wheat flour, and stuffed with a flavourful vegetable filling. The succulent filling adds softness to the stuffed nachni roti making them more enjoyable. The combination of karela and cauliflower gives a well-balanced flavour and texture to the stuffing mixture, which is resplendent with the perky aroma and flavour of fenugreek leaves. You will be surprised to see that the bitterness of ingredients like karela and fenugreek, which are excellent foods for diabetics, are beautifully offset by the cauliflower in healthy ragi paratha. We love Ragi flour as it is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart. One thing you need to remember about the stuffed nachni roti is that the vegetable stuffing has to be made just before making the rotis, because it will get watery after sometime, making it difficult to roll them. Also, make sure you serve the stuffed nachni roti with cauliflower, karela, methi hot and fresh off the tava. Enjoy this and many more diabetic-friendly snacks like Mini Oats Bhakri Pizza , Mint and Masoor Tikkis , Buckwheat Dhoklas and Karela Muthias . Enjoy how to make stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha with detailed step by step photos below.

pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag. This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole. Serve with Rotis, Parathas or Butter Naan and Onion Rings. Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below.

manchow soup recipe | veg manchow soup | vegetable manchow soup | Indo-Chinese manchow soup | with amazing images Our manchow soup recipe is a vegetable manchow soup, an Indo-Chinese manchow soup which is hot and spicy . It is famously served an Indian street food. It comes under the category of a thick soup, cornflour is used as the thickening agent. In veg manchow soup plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavours make this manchow soup very refreshing-which is why it is a popular soup. The aromas of ginger, mint and garlic truly awaken your senses. Delicious! manchow soup is made with variety of veggies, sauces and vegetable stock which enhances the taste of the soup and makes it taste even better. Here, we have used vegetable stock to prepare the manchow soup, you can also skip it and simply make it using water. But we would recommend you to use vegetable stock, as it will give a good flavor to the veg manchow soup and make it taste even delicious. Also, vegetable stock can be made in advance and you can even store it for up to 3 months. This Indo-Chinese manchow soup is filling and delicious, you can simply make it on a cold evening and enjoy it as an evening snack. vegetable manchow soup is easy to make, the preparation and chopping might take a while but the procedure of getting it ready to relish can be done super quickly. I usually make vegetable manchow soup along Chinese main course dishes like veg hakka noodles or veg fried rice, which makes it a complete meal. Make sure to serve the soup hot and immediately. If serving later then reheat the soup. Pour the Manchow soup into serving bowls and top with crispy fried noodles. Crispy fried noodles have to be added just before eating or else they will turn soggy. Some more popular Chinese Soups - Hot and Sour Soup , Mein Chow Soup , Steam Boat Soup and Sweet Corn and Vegetable Soup. Learn to make manchow soup recipe | veg manchow soup | vegetable manchow soup | Indo-Chinese manchow soup | with detailed step by step recipe photos and video below.

gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with 20 amazing images. Everyone loves masala maggi and we have added vegetables to it to make vegetable masala maggi which is Mumbai street style masala maggi noodles. Sometimes, plain maggi might feel boring so we have got you a twisted recipe which is masala maggi and it is also famously sold on streets. I remember having similar vegetable masala maggi on my trip to Leh. Hot maggi with a cup of tea in the cold weather was heavenly. This vegetable masala maggi recipe adds more jazz to this all-time favourite with a bunch of veggies and a dash of spices. Here we have, heated oil in a pan, you can also use butter if you wish to. Further, we have added ginger and green chillies, also you can skip ginger and add garlic. We have added veggies which include onion, tomatoes and capsicum. Though, you can add green peas, carrots, corn, broccoli etc. It will make your vegetable masala maggi look vibrant and colorful! Also an amazing way to add veggies to your child's diet. Next, we have added turmeric and garam masala. You can skip garam masala and add extra maggi masala packets that are available in market. Followed by the maggi masala, water and maggi noodles. Cook and serve Mumbai street style masala maggi noodles hot. Garam Masala gives the vegetable masala maggi recipe a really awesome flavour while a set of universally-loved veggies like onions, tomatoes and capsicum add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this Masala Maggi immediately upon preparation as it might clump up a bit after a while. As maggi is loved by all the generations, you won't even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable masala maggi as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!! Enjoy vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with detailed step by step recipe photos and video below.

lauki ka raita | doodhi raita | dudhi raita | bottle gourd raita | with 22 amazing images. Revel in the cooling effect and goodness of doodhi and protein-rich curd, in one single dish of lauki ka raita! While you might worry that using doodhi alone might result in a mushy raita, some smart moves make this version a lot more exciting bottle gourd raita. Onions, green chillies and ginger are cooked along with the doodhi to give the doodhi raita a rich texture and aroma, while crushed peanuts further add to the flavour and mouth-feel. A traditional tempering is the final stroke, which makes the Lauki ka Raita absolutely aromatic and appealing to the palate. Serve doodhi raita with Lazeez Parathas and Bajra, Whole Moong and Green Pea Khichdi. Enjoy how to make Lauki ka Raita recipe with detailed step by step photos and video below.