mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.

Perfect for hurried mornings when you want something simple yet flavourful to carry along to work, or on a tired night when you want to prepare a nutritious dinner for your family in a jiffy. With carrots and moong dal for colour, texture and good health, and assorted spices for flavour, this quick and easy Carrot and Moong Dal Pulao makes a wholesome meal. Serve with a tomato-based subzi on days when you have time, or with just a bowl of curds and lots of love when you are in a rush.

Here is a tasty and convenient alternative to bread sandwiches. In this delicious Bread Snack, cubed whole wheat bread slices are sautéed with crunchy, juicy veggies and tongue-tickling spice powders. While garam masala is a standard addition to such dishes, adding a dash of pav bhaji masala makes this snack quite different! With the pleasing aroma and flavour of their favourite snack, kids are sure to gobble up this tiffin treat within minutes. Allow to cool completely before packing, otherwise it will tend to sweat out and become soggy. If packed at room temperature, it will stay fresh and tasty for 4 hours. Also pack Minty Nimbu Pani ( Tiffin Treats) in a thermos flask for a perfect short break combo.

Methi is a fabulous ingredient, which adds josh to even humble veggies like the cauliflower. With a splash of spice powders, and peppy ingredients like ginger and garlic, the Gobi Methi Subzi is a real treat for your palate. It is quite simple to make, and if you follow the instructions properly, you can enjoy a subzi that has a fabulous texture apart from a fascinating flavour. We have parboiled the gobi initially, so that it comes to the right texture, without getting mushy, after being sautéed with the flavour-givers. Relish the Gobi Methi Subzi hot and fresh. Serve Gobi Methi Subzi hot and fresh with dal and rotis or parathas .

lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | with amazing 32 images. lahsuni palak chawal is also called garlic spinach pulao. Made from rice, garlic, spinach, tomatoes and onions. lahsuni palak chawal is a simple and quick rice dish to make. lahsuni palak chawal is derived from North India and is also a very famous recipe there. There are many variations to this lahsuni palak chawal and this is our version of it. The lahsuni palak chawal is sure to steal your hearts with its pleasant green colour and vibrant flavour. Although this garlicky spinach rice is prepared with minimal ingredients, it has a lingering flavour and strong, spicy aroma. lahsuni palak chawal is easy to prepare, and relatively healthy too, as this recipe goes easy on the fat, thereby improving the absorption of calcium from the spinach. You can also add any veggies of your choice such as carrots and green peas to make lahsuni palak chawal healthier. Also, kids create a fuss for eating green leafy veggies but when you serve it to them in this form I am sure your kids are going to gulp down the plate of pulao in minutes. My kids love it and I generally use this recipe as tiffin treat and also make it as one meal dish for dinners. Note for lahsuni palak chawal. 1. Transfer the leaves immediately to a bowl filled with ice-cold water. This is known as refreshing. Refreshing the spinach leaves helps in retaining the bright green colour as it stops the internal cooking process. Serve garlic spinach pulao along with raita of your choice. You can also prepare this spinach rice using leftover rice. Learn to make lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao with detailed step by step recipe photos and video below.

panch phoron moong dal recipe | Bengali moong dal | healthy moong dal for diabetes and kidney | with 27 amazing images. A no-fuss recipe from the Bengali repertoire, panch phoron moong dal is a delightful, mildly spiced dish that you can make any day. Learn how to make panch phoron moong dal recipe | Bengali moong dal | healthy moong dal for diabetes and kidney | "Panch" stands for "five" and "phoron" for "spice" in Bengali. panch phoron is a five-seed spice mixture popular in Bengali cuisine used to enhance flavours of various recipes. You can freshly prepare this spice mixture at home and then keep it in an airtight container. This versatile spice gives every dish a very bold and pungent flavour. Add this spice mix to your Bengali moong dal and see how the humble dal turns into a spectacular meal within seconds. This healthy moong dal for diabetes and kidney is made with just a teaspoon of oil, and derives its flavour from a tempering of red chillies and seeds. With just 95 calories per serving on panch phoron moong dal, it is a great option for weight watchers and those trying to reduce cholesterol too. Panch Phoron Moong Dal is rich in Folic Acid, Protein. pro tips to make panch phoron moong dal: 1. Adding panch phoron in Bengali dal gives fresh flavours and fragrance. 2. You can add little water to adjust the consistency of the dal as per your choice. 3. Instead of dry red chillies you can add finely chopped green chillies. Serve Bengali moong dal with rotis, bajra roti, jowar roti. Enjoy panch phoron moong dal recipe | Bengali moong dal | healthy moong dal for diabetes and kidney | with detailed step by step photos.

The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate. Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice

Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious as it combines toovar dal with an assortment of vegetables. While vegetables like red pumpkin, drumsticks and bottle gourd all contribute to the nutrient content of this recipe, the bumper iron top-up comes from the addition of methi leaves, which also adds to the flavour and aroma of the sambhar. Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis.

coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images. coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day. Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices. Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference! Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day. Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with 25 amazing images. gajar fansi sabzi is a healthy sukha Indian sabzi. Learn to make healthy mixed vegetable sabzi. Carrot, a storehouse of vitamin A, combines beautifully with French beans in this simple gajar fansi sabzi. Peanuts are used in minor quantities to not only add crunch but also vitamin B3 to these French beans and carrot sabji, making it delectable and nutritious. At the bottom of the recipe we show you how to make zero oil gajar fansi sabzi for those who want to cook without oil. On the subject of oil, we have suggested you use coconut oil to make healthy mixed vegetable sabzi as we must learn to avoid using processed seed oils which are harmful to the human body. French beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Without enough folic acid, you can get easily tired. So gajar fansi sabzi is the perfect recipe for pregnant women. Enjoy gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with step by step photos.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.