Soya bean nuggets and peas simmered in a tangy curd based gravy.

paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | with 29 amazing images. paneer corn and capsicum sabzi is a vibrant and flavorful sabzi bursting with color and texture. Learn how to make paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | paneer corn and capsicum sabzi recipe is a delightful vegetarian dish that combines the richness of paneer, the sweetness of corn, and the vibrant colors of capsicum. Tender paneer cubes are pan-fried until golden, then combined with sweet corn kernels and crisp capsicum (bell pepper) pieces in a mildly spiced tomato gravy. The use of fresh ingredients like ginger, garlic, and coriander adds aromatic depth, while a touch of kasuri methi (dried fenugreek leaves) introduces a unique earthy note. corn capsicum and paneer masala is prepared by sautéing onions, tomatoes, and a blend of aromatic spices, creating a fragrant base. The addition of paneer cubes, sweet corn kernels, and colorful bell peppers adds a delightful texture and taste to the dish. Garnish with fresh coriander leaves and serve paneer corn capsicum recipe that can be enjoyed with parathas, phulka or Roti, making it a perfect option for a quick and satisfying meal. pro tips to make paneer corn and capsicum sabzi: 1. Do not over cook the paneer and the veggies to maintain its bite. 2. You can also use coloured capsicum to make this recipe. 3. Fresh cream gives a richer and creamier texture and flavour to the dish. Enjoy paneer corn and capsicum sabzi recipe | corn capsicum and paneer masala | paneer corn capsicum | with detailed step by step photos.

suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with 30 amazing images. Dal is the ideal comfort food. It satiates and soothes, while also giving you ample nutrition. The suva masoor dal is a veritable treat for such dal lovers. Learn how to make suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | The unique combination of dill with masoor dal gives this recipe a distinct flavour, which is boosted by the addition of garlic, green chillies, onions and a tempering of cumin seeds. The earthy taste of suva masoor dal together with sweet-tasting suva makes this a real delicacy. The best part is that the variation of zero oil shepu dal recipe does not use any oil, so you can enjoy it without worrying about excess calories.At the same time, you get a good dose of protein, vitamin A, iron, folic acid and zinc. Tips to make suva masoor dal recipe : 1. You can also use moong dal to make this dal. 2. You can increase the proportion of dill leaves according to your taste. 3. If you don’t like chopped chillies you can use green chilli paste to make this dal. Enjoy suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with detailed step by step images.

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with 26 amazing images corn tomato and spinach soup is indeed a splash of colours and flavours in this Indian soup! Learn how to make Indian creamy corn tomato and spinach stew. Tender corn, fresh spinach, ripe tomatoes –the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper makes this corn and spinach soup zestier. The use of butter and the cornflour mixture along with grated corn bestows creaminess in this corn soup with spinach. On the other hand, the chopped onions, tomatoes and spinach are a delight to bite into. To make corn tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and pepper powder and mix well. Serve hot. The use of all the veggies in Indian creamy corn tomato and spinach stew makes it a satiating fare. These are also a good source of some antioxidants like lutein and lycopene, which work as warriors to ward off the harmful free radicals from the body. Tips for corn tomato and spinach soup. 1. Buy corn cob which looks plump and has kernels that are tightly arranged in rows. 2. After adding the cornflour at step 5, stir the soup continuously to avoid lump formation. 3. If you are not serving the soup immediately, adjust the consistency before serving and re-heating by adding milk. Enjoy corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with step by step photos below.

phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images. phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji. To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately. Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity. Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions. You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi. Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi. Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos.

The potato song is inseparable from the cuisine of goa and neighbouring regions along the western coast of india. This simple yet aesthetic dish blends with the idyllic and scenic environment along the coast!

palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images. palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak. Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about. Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores. moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan. Serve palak mangodi sabzi with bajra roti or jowar roti. Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.

The hariyali paneer potato pancake is a versatile preparation that is classy enough to serve at parties and tasty enough to please kids! it is a double-decker with one scrumptious paneer-potato pancake placed below a nutritious palak-methi pancake layer. Topped with pizza sauce, it becomes a true taste-bud tickler!

vegetable cheese rice recipe | Indian style cheesy vegetable rice | garlic vegetable cheese rice | with 28 amazing images. vegetable cheese rice recipe is made of mixed vegetables, lots of cheese, garlic and rice. Looking for a perfect one-dish meal that would be loved by each and every member of the family? Here we have got a perfect and unique recipe that is perfect for lazy Sundays or when you are craving for something extremely luscious vegetable cheese rice. The preparation and cooking for vegetable cheese rice might take a little while but the outcome is worth all the efforts. A standard combination of rice and boiled vegetables emerges in a totally new avatar, thanks to a homemade red chilli-garlic paste, a few spoons of curd, and a mix-in of grated cheese. garlic vegetable cheese rice is very unique and luscious, I often give this to my kid as his lunch treat and also vegetable cheese rice is a smart of adding veggies to your kiddos diet and I am sure no kid will make a fuss to eat it. To make vegetable cheese rice, firstly boil and drain basmati or long grained rice and keep aside. Next, make chilli garlic paste by dry roasting Kashmiri red chilli on a non-stick tava, once the chillies cool down transfer them to a blender. Add garlic and salt. Blend using little water. This chilli garlic paste will help giving flavor to the rice. Further to temper, take oil in a non-stick pan, Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the french beans, potatoes, carrots, green peas and capsicum. Mushroom, baby corn, broccoli are some other vegetables that you can add in this recipe of garlicky vegetable and cheese rice. Add the tomatoes, mix well and cook on a medium flame for 1 minute. Add the rice, curds and salt. To make it even nutritious use brown rice instead of white rice and curd will help balance the tang and spice of chillies. Remove from the flame, add the cheese and mix well. Serve Indian style cheesy vegetable rice hot garnished with cheese. Cook the rice to the right consistency ensuring that it does not become mushy. Likewise, make sure you add the cheese only after you switch off the flame. Such care will result in a perfectly textured Garlic Vegetable and Cheese Rice that you will find totally enjoyable Enjoy vegetable cheese rice recipe | Indian style cheesy vegetable rice | garlic vegetable cheese rice | with step by step photos and video below.

moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images. moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges. Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour. Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun! Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard. Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji. Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos.

The Chawal Bhakri Chivda is a super tasty snack with a really different flavour. Here, strips of bhakri are cooked with flavourful ingredients like tomatoes, onions, ginger and green chillies to get a scrumptious snack. Tomatoes give the chivda a nice tang and a bit of moisture, which works well with the dryness of Chawal Bhakri to give you a well-balanced texture. Onions on the other hand give a nice crunch and strong flavour, which is highlighted further with a dash of lemon juice and a sprinkling of chopped coriander leaves. Enjoy this Chawal Bhakri Chivda immediately after preparation, when the texture and flavour are fresh and delightful. Relish it with a cup of hot Elaichi Tea . You can also use rice flour to make other snacks like Rice Flour Chakli and Rice Panki .

On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant. This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you! Like most Punjabi dals this too requires ghee that add an unmatched flavour. Milk is added to the dal making it creamy. Almonds are used, which make this dal even richer. Do try other Punjabi dals like Dal Amritsari or Panchratni Dal .

methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | methi palak paneer sabzi is an easy Indian accompaniment to rotis and parathas. Made from methi, palak, paneer, onions, tomatoes and spices. Learn how to make palak methi paneer saag. To make methi palak paneer sabzi, heat 6 tsp of oil on a non-stick tava (griddle), add the paneer pieces and cook on a high flame for 4 to 5 minutes or till they turn light pink in colour. Remove from the flame and keep aside. In the same non-stick tava (griddle), add the remaining 1 tsp of oil, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the turmeric powder, chilli powder, fenugreek leaves, spinach, salt and sprinkle 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer and sugar, mix it lightly and cook on a medium flame for 1 minute. Serve immediately with rotis or parathas. You will love the delectable blend of traditional spices with your favourite greens and veggies, but remember to serve Indian style methi palak paneer sabzi fresh to enjoy the perfect aroma, flavours and colours. This palak methi paneer saag can be enjoyed at lunch time too!. You can cool it and pack it in a tiffin to be carried to work. Greens are wonder foods that we aim to include daily in our diets. This dry methi palak paneer is a wonderful recipe that includes two iron and vitamin A rich greens at one go, and calcium and protein loaded paneer on top of that! The fibre is a boon for the gut too! But check out the calories in dry methi palak paneer and make your serving size choice. You can also reduce the amount of oil being used to save on some calories. Those who are aiming a low fat diet, can replace the high fat paneer with low fat paneer. Tips for methi palak paneer sabzi. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. Use finely chopped onions and tomatoes and not roughly chopped for better mouthfeel. 3. Do not over cook the greens, else they will lose their colour. 4. The little quantity of sugar is to balance the tartness of tomatoes. But if you wish you can avoid it. Enjoy methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | with step by step photos below.