A lovable subzi made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Paneer and sweet corn, you would have noticed, are a made-for-each-other duo. Whether in a pizza, a pasta or a pulao, they complement each other beautifully in form, flavour and texture too. In this Subzi Pasanda too, they are at their best, teamed up with crunchy capsicum and other peppy ingredients. Enjoy this brilliant subzi fresh and hot, while the texture of paneer is still succulently soft.

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! 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. 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. Also check out our recipes of Healthy Vada Pav , Baked Vada Pav and Batata Vada Burger .

A sumptuous rice dish with a zesty flavour, the Singapore Fried Rice is made of perfectly cooked long-grained rice and a horde of veggies, pepped up with ginger, garlic, pepper and varied sauces. A few raisins and broken cashewnuts add more textures and flavours to this exciting Veg Singapore Fried Rice, while a garnish of spring onions heightens the characteristic Oriental flavour and texture of this dish. If you wish, you can improve this dish further by adding mushrooms too. Also check out our other fried rice recipes - Thai Fried Rice , Schezuan Fried Rice , Chatuchak Fried Rice , Chilli Coriander Fried Rice , Burnt Garlic Fried Rice , 5 Spice Fried Rice and Mexican Fried Rice .

Hara chana when combined with paneer and flavoured with garam masala makes a delicious kebab that everyone is sure to love!

manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with 38 amazing images. manchurian balls in hot garlic sauce recipe is a delicious Indo-Chinese dish featuring crispy vegetable balls smothered in a savory and spicy garlic sauce. Learn how to make manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | Chinese style vegetable balls in spicy hot garlic sauce are a delicious vegetarian twist on a popular Indo-Chinese dish. Finely chopped mixed vegetables are mixed with a savory blend of spices and flours to form bite-sized balls. These are then deep-fried until golden brown. The real magic lies in the hot garlic sauce – a fiery concoction of aromatics like ginger, garlic, and chillies simmered in a base of soy sauce, vinegar, and a touch of cornstarch for thickening. Finally, the fried vegetable balls are tossed in this flavorful sauce, creating a perfect balance of sweet, savory, and spicy flavours. This one is a real fiery Chinese starter, perfect to get your meal off to a hot start! Make sure you serve the vegetable balls in hot garlic sauce immediately to enjoy the crispness of the vegetable balls. Accompany this manchurian in hot and spicy sauce with Chinese soups, stir-fries and noodles to create an authentic mini meal. pro tips to make manchurian in hot garlic sauce: 1. Don't overdo the flour or cornstarch in the veggie mix. This can make the balls tough. 2. Ensure your oil is hot enough for frying. If the oil isn't hot enough, the balls will absorb too much oil and become greasy. Conversely, overly hot oil will burn the outside before the inside cooks through. 3. Add the Manchurian balls in the gravy just before servings and serve it immediately for the best flavours. Enjoy manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with detailed step by step photos.

barley soup recipe | Indian jau soup | barley soup for weight loss | zero oil soup | with 38 amazing images. barley soup recipe | Indian jau soup | barley soup for weight loss | zero oil soup is a healthy fare with a perfect blend of colour and texture. Learn how to make Indian jau soup. To make barley soup, combine the barley and enough water in a deep bowl, cover it with a lid and keep aside to soak for 3 hours. Drain and keep aside. Combine the barley and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Drain again and keep aside. Heat a deep non-stick pan and when hot, add the garlic, ginger, mint leaves and onions and dry roast on a medium flame for 1 minute. Add the green chillies, cabbage, carrot, capsicum and coriander and dry roast on a medium flame for 2 minutes. Add 4½ cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Add the barley, paneer, tomatoes, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. A nourishing bowlful, this Indian jau soup makes use of paneer made from low fat milk that reduces the calorie-count whereas barley, the key ingredient, perks up its fibre content. Ginger, garlic and mint add their unique flavour and add zing and spice to this soup. Full of flavour and enthralling aroma, this zero oil soup will never fail to please your palate while providing the necessary nourishment. With controlled amount of carbs and plenty of fiber, this barley soup for weight loss is perfect for those aiming a trimmed waistline. Vitamin A and vitamin C along with antioxidants like quercetin from onion, allicin from garlic, lycopene from tomatoes and capsaicin from capsicum places this soup high on nutrient scale. They together work to add glow to skin, promote hair growth while boosting immunity to fight diseases. Barley can be used in a variety of other dishes like Barley Idlis, Barley and Moong Dal Khichdi, Coconut Barley Soup, Chick Pea, Mushroom and Barley Salad with Balsamic Dressing, Mixed Sprouts and Barley Soup and Barley and Corn Salad. Tips for barely soup. 1. You can add 1 tsp oil while cooking if you are healthy. 2. Barely is good for Heart: A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Additionally folate, potassium and magnesium also work together to support a healthy heart. See 9 benefits of barley, jau. Enjoy barley soup recipe | Indian jau soup | barley soup for weight loss | zero oil soup | with step by step photos.

An iron-rich trio of amaranth leaves, rajma and kabuli chana come together in this lip-smacking dal! Made of everyday ingredients, this delicious Beans and Amaranth Leaves Dal is also easy to prepare. Now, you can enjoy culinary pleasure hand in hand with good health and a sharp brain, because apart from improving haemoglobin levels, iron also helps to supply oxygen for making blood, which is vital for brain health.

These dim sums are a healthy treat, because they’re full of veggies and they’re steamed-not fried. Finely chopped vegetables go in as a filling into dim sum shells made of flour and steamed until done. Eat them hot with the red and black sauces. Delicious!

palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images. healthy palak corn sabzi is a nutri packed sabzi which can be served as a daily fare. Learn how to make palak methi makai sabji. palak methi and corn sabzi is made from simple ingredients like palak, methi, sweet corn kernels, white gravy and Indian spices. To make palak methi and corn sabzi, first make the white gravy. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the ginger, garlic, green chillies and cashew nuts and sauté on a medium flame for 1 minute. Cool slightly and blend in a mixer to a fine paste using 2 tbsp of water. Add the curds and salt and mix well. Keep aside. Then to make sabzi Heat the oil and saute the cardamom, cloves and bayleaf. Add the white gravy and sauté on a medium flame for another minute. Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the garam masala, mix well and cook on a medium flame for another 30 seconds. Serve hot. This palak methi and corn sabzi is loaded with ingredients that can give you these essential nutrients. vitamin A, Vitamin C, iron, folic acid, magnesium and phosphorus are some nutrients you gain from this nourishing fare. Both vitamins are antioxidant boost which help to build your immunity to diseases and iron and folic acid are key nutrients to prevent anaemia and ensure a proper supply of oxygen in the body. With around 100 calories and 10.6 g of carbs, palak methi makai is a healthy addition to our meals. With the use of oil being restricted, it can be enjoyed by those aiming at a healthy heart too. All through the nine months of gestation, a pregnant woman needs a good amount of protein, folic acid and iron to ensure your good health as well as the baby’s. This healthy palak corn sabzi is a wise choice for them too. Not only that, the fenugreek, spinach and curds also contribute their distinctive flavour to this palak methi makai sabji, making it a lip-smacking dish that you will thoroughly relish. Tips for palak methi and corn sabzi. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. The white gravy can be made in advance when time permits and it can be refrigerated and thawed and used later Enjoy palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step and video below.

On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces. However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of vegetable stock. Indeed, the Vegetable Hong Kong Style is a delectable and wholesome fare, which you are sure to enjoy.

samo khichdi recipe | moraiya khichdi | bhagar khichdi | farali khichdi | sanwa khichdi | with 10 amazing images. Samo khichdi, a faraali recipe that can be had during fasting days as well, is made by quickly sautéing all the ingredients together and cooking them for less than 10 minutes! Made from sama (sanwa millets), peanuts, green chillies, ginger and ghee, this samo khichdi is as simple to make. Samo has too many names and people known it different. Bengali –Shamula, Gujarati – Sama, Hindi – Shama, Marathi – Shamul, Tamil – Kudirai Valu, Telugu – Bonta Chamalu and other names – Barnyard Millet / Samvat ke Chawal. Ginger and green chillies give this moraiya khichdi an element of spice, while peanuts contribute crunch, flavour and aroma to this delightful dish. Serve the sanwa khichdi immediately, as millet-based dishes sometimes get lumpy on cooling. Maharashtrians tradionally have their samo khichdi (called bhagar khichdi ) along the farali peanut chutney, but you can also have it along rajgira kadhi and curd. This is personally my favourite farali khichdi, you don’t have to wait for a fasting day to relish it, you can also have it as your breakfast or snack. Learn to make samo khichdi recipe | moraiya khichdi | bhagar khichdi | farali khichdi | sanwa khichdi | with detailed step by step recipe photos and video below.

A healthy vegetarian version of kebabs with a tasty blend of ingredients. The spinach adds to its vitamin a content while contributing very little to the carbohydrate levels. The green peas add bulk and fibre to this dish. Roll these kebabs in whole wheat bread crumbs to make them more nourishing than those coated with refined flour bread crumbs or rava. .

Two all-time favourites from India and China come together to surprise you! This unique samosa is made with a filling of noodles and juicy veggies perked up with soya sauce and vinegar. The total effect is mind-blowing, with the crunchy samosa cover giving way to a succulent noodle filling. Serve the Chinese Samosa hot and fresh, while the textures are still fresh and scrumptious. Indeed, a perfect snack that can be served as an evening snack as well as a starter for any party.

Aloo palak is a very easy and simple recipe with a combination of cubed potatoes and chopped spinach cooked with masalas and red dry chillies. Serve this subzi hot with rotis or parathas.