cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with 18 amazing images. cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot is a healthy and flavorsome accompaniment to any Indian meal. Learn how to make kobi and gajar kachumber. To make cabbage and carrot kachumber, heat the oil in a broad non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the green chillies and curry leaves and sauté on a medium flame for 30 seconds. Add the turmeric powder, cabbage, carrot and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the sugar, coriander-cumin seeds powder and lemon juice, mix well and cook on a medium flame for 1 minute. Serve immediately. Kachumbers make a great side dish for Indian lunch and dinner. Contrasting shades of white and orange dotted with splashes of green, this kobi and gajar kachumber is a real riot of colours! So attractive it looks that you cannot help grabbing a spoonful. Once you have tried this recipe, you are in for a real treat, because this dish also explores a wide range of flavours ranging from tangy to spicy, with ingredients such as lemon juice, green chillies and coriander-cumin seeds powder too! As always, a pinch of asafoetida further enhances the flavour of the Gujarati cabbage and carrot sambharo, making it a delight to munch on! Stir fried cabbage and carrot is a healthy addition to an obese, a heart patient’s and a diabetic meal. The reason is its amazing nutrition factor. With 49 calories, 2.2 g of fibre and 5.3 g of carbs, this salad helps to keep you full for long hours. Veggies ranging from cabbage to carrot and not to forget the lemons. are a storehouse of antioxidants like vitamin A, vitamin C and flavonoids and anthocyanin, help in removal of harmful substances from our body called free radicals. These antioxidants also lowers the risk of infection and inflammation of the body due to eating processed foods. Tips for cabbage and carrot kachumber. 1. Prefer to shred cabbage and grate carrot slightly thick. This is because after sautéing they tend to shrink. 2. Though we have used slit green chillies, if you like spicy kachumber then you can add finely chopped green chillies. 3. This is best preferred for serving immediately, as with time the kachumber might release water and make it soggy. 4. Avoid sugar if you are health conscious. Enjoy cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with step by step photos.

Soya chunks masala recipe | soya ki sabzi | soya chunks curry | with 34 amazing images. soya ki sabzi is a very simple and super delicious recipe and is sure to please everyone. Learn how to make Soya chunks masala recipe | soya ki sabzi | soya chunks curry | soya chunks masala recipe is a meal maker curry, flavoured with onion, tomato and curd based gravy with minimal spices. This protein rich sabzi is mildly spiced and nutritious. Soya chunks is a valuable source of energy, proteins, calcium, iron and fibre, all of which are extremely important for a healthy living. This soya chunks curry will make an excellent accompaniment for rotis and Parathas. Tips to make soya chunks masala: 1. Marinating the soya chunks makes the sabzi more flavourful as they soak up all the masalas. 2. Instead of Kashmiri dry red chillies you can add Kashmiri red chili powder. 3. Squeeze little lemon juice while serving the sabzi which makes it tangy and chatpata. Enjoy Soya chunks masala recipe | soya ki sabzi | soya chunks curry | with detailed step by step photos.

baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with 21 amazing images. baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi has a right combination of succulent paneer and crispy veggies, perked with a varied Indian masalas along with tomato ketchup, vinegar and tomato puree. Learn how to make Indian style paneer baby corn masala. To make baby corn paneer jalfrezi, heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute. Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute. Serve baby corn paneer jalfrezi immediately garnished with spring onion greens. Treat your taste buds to an exciting mélange of flavours and textures brought about by the interplay of succulent paneer, juicy baby corn and colourful capsicums with a traditional baby corn jalfrezi gravy. The gravy itself is a true tongue-tickler, featuring tomato in myriad tasty forms ranging from puree to ketchup along with peppy spice powders. You will enjoy the crispy and flavourful bites of spring onions, cooked along with the veggies like capsicum and baby corn in Indian style paneer baby corn masala. Despite the large assortment of ingredients used, you will find that this sabzi is delightfully easy to prepare. Serve this baby corn and paneer sabzi with your favourite Rotis / Puris / Parathas. You can use the tasty and tender baby corn to make delicious dishes like Chilli Paneer and Baby Corn Wrap, Baby Corn Hara Masala, Broccoli, Baby Corn and Carrot Vegetable, Paneer, Baby Corn and Capsicum Satay Sticks and many more. Tips for baby corn paneer jalfrezi. 1. Do not over blach the baby corn, else they will lose their crunchiness. 2. After adding the paneer, mix the sabzi gently to avoid the paneer pieces from breaking. 3. Use of red, yellow and green capsicum lends an eye appeal to the sabzi, but if you don’t have them you can use any capsicum that is available. Enjoy baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with step by step images.

sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with 15 amazing images. sev tameta recipe also known as Gujarati sev tameta nu shaak is the very popular Gujarati sabzi which can be made in a jiffy and requires not more than 15 minutes. Sev tamatar ki sabzi is made with minimum and the most basic ingredients that are easily available in every Indian household pantry! Sev and tomatoes form the bulk of this sev tamatar sabzi along with a tempering. Tired and had a long day, cook this Gujarati sev tameta nu shaak without thinking anything as it is easy. To make sev tamatar sabzi, heat oil in a broad pan and add cumin seed, asafoetida and ginger. Ginger will inherit an amazing flavour in our sabzi. Further, we have added tomatoes. We have cut them into big cubes, followed by Indian spices that include turmeric powder, red chilli powder, coriander- cumin seed powder, sugar and salt. Add 1 cup of water and let it simmer until tomatoes are soft and the masala's are cooked. Add sev and mix well. Serve sev tameta immediately with rotis and bajra rotla. Make tamatar nu shaak at home as close to serving time as possible or else the sev will turn soggy. Use any thick besan sev which will not get disintegrated immediately after putting in the sabzi will work fine in this sev tameta recipe. You can make the tomato gravy prior and just before serving, reheat, add sev and serve. Sev tameta is one sabzi that no one in my family creates a fuss to consume and as the sabzi is super easy, i make it once in a week for any meal of the day. Enjoy sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with detailed step by step recipe photos and video below.

ragda pattice recipe | mumbai ragda pattice recipe | how to make ragda pattice | ragda recipe | with 60 amazing images. Ragda Pattice is an ever-popular snack served piping hot by the roadside food vendors of Mumbai. Aromatic, tasty and filling, this ragda pattice snack often doubles up as a meal for many. Mumbai ragda pattice recipe is basically potato patties drowned in ragda, a gravy with white peas and spices. Laced with chutneys and topped with crunchy sev, this chatpata snack is absolutely mouth-watering. We show you in detail how to make ragda. While it kindles your appetite with its tongue-tickling flavours, ragda pattice is also filling enough to appease your hunger! Relish this awesome snack on Mumbai’s roadside ragda pattice on a wet monsoon day, surrounded by friends or family – it is truly an incomparable experience. Enjoy our ragda pattice recipe with detailed step by step photos and video below.

Scooped containers of boiled bottle gourd are packed with a flavourful, soft paneer stuffing, and topped with tangy tomato gravy. Known for its good health quotient, bottle gourd becomes all the more desirable in this Bharwa Lauki recipe, as it combines tastefully with protein-packed paneer and Vitamin A and C rich tomatoes.

arbi tikki recipe | arbi cutlet | colocassia tikki | with 28 amazing images. These scrumptious crispy golden brown arbi cutlet are made with Colocasia root and flavoured with the Indian spices. Learn how to make arbi tikki recipe | arbi cutlet | colocassia tikki | arbi tikki are crisp outside and soft inside, as is the nature of arbi. The crispy colocassia tikki is spiced using staple ingredients available in every kitchen! Enjoy this mouth-watering arbi tikki hot and fresh. Tips to make arbi tikki: 1. Pressure cooking arbi depends on the size of the arbi, if its medium sized them pressure cook for two whistles, if the size is small then pressure cook for 1 whistle. 2. Instead of bread crumbs you can add besan in the mixture for the binding. 3. Deep fry the tikkis on medium flame so that they get cooked evenly. Enjoy arbi tikki recipe | arbi cutlet | colocassia tikki | with detailed step by step photos.

It looks and smells so wonderful, it is hard not to be tempted by this Tendli and Matki Subzi. Thankfully, it is as tasty as it looks! A brilliant combo of ivy gourd and sprouted matki is pressure-cooked with onions, tomatoes and spice powders, to make a mouth-watering subzi. The Pressure Cooker Tendli aur Matki ki Subzi is also quite easy and quick to prepare, so you can include it in your everyday cooking collection! This subzi goes well with rotis, puris and parathas .

paneer methi masala recipe | methi masala paneer | methi paneer masala | with 36 amazing images. paneer methi masala recipe is a delicious vegetarian curry recipe. Learn how to make paneer methi masala recipe | methi masala paneer | methi paneer masala | While many families have their own way of making methi aloo, here's a unique recipe inspired by Mughlai cuisine. paneer methi masala recipe is a flavorful North Indian dish that incorporates paneer, a type of Indian cottage cheese, in a fragrant and rich gravy made with fenugreek leaves (methi). This dish embodies the rich flavors and techniques associated with Mughlai cooking. methi masala paneer features a slightly bitter and aromatic touch of fresh fenugreek leaves, while cream or cashews can be added for a touch of richness. This dish pairs perfectly with rice, roti, or naan for a satisfying meal. methi paneer masala can be made more flavourful by adding some kasuri methi. You can add milk and sugar to the gravy to balance the bitterness of the methi. pro tips to make paneer methi masala: 1. Use fresh paneer for the best texture. If store-bought paneer feels rubbery, soak it in hot water for 10 minutes to soften it slightly. 2. For an extra layer of flavor, pan-sear the paneer cubes in a hot pan with ghee or oil before adding them to the gravy. This creates a nice golden sear on the outside. 3. Pair your paneer methi masala with fluffy naan, jeera rice, or roti for a complete and satisfying meal. Enjoy paneer methi masala recipe | methi masala paneer | methi paneer masala | with detailed step by step photos.

pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with 30 amazing images. pumpkin potato sabzi is a popular Rajasthani sabji. Learn how to make bholpa aloo sabji. Almost all the aromatic spices and seeds in your masala dabba come together in this pumpkin potato sabzi recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes in pumpkin potato sabzi, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice. Tips for pumpkin potato sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 2. You can cut the ghee to 1 tablespoon to make the sabzi. Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava. Enjoy pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with step by step photos.

Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.

palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images. palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi. To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try! This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas. All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus. Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work. Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos.

paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | with 34 amazing images. paneer do pyaza is a classic Indian semi-dry subzi, which combines the juicy succulence of onions with the richness of paneer. Learn how to make paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | dhaba style paneer do pyaza is a rich, creamy curry of soft succulent paneer and plenty of onions in a wonderful medley of spices, herbs and tomatoes Although this dish uses several ingredients, you will find that all these are readily available in your kitchen at all times, and the cooking time for this dish is also low.. A wide range of spices and spice powders gives the restaurant style paneer 2 pyaza a very attractive aroma and flavour. So, you can make it easily on any day without having to plan much ahead. Tips to make paneer do pyaza: 1. Make sure to use fresh, soft paneer for best flavours. 2. You can also add little fresh cream to make creamy gravy. 3. If you do not like onion you can put capsicum cubes. Enjoy paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | with detailed step by step photos.

kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images. The Banana Sabzi (kele ki sabzi) has an awe-inspiring sweet-and-spicy flavour! Despite the unbelievable simplicity of this recipe and the super-fast procedure, the Kele ki Sabzi has a very enjoyable flavour, which will be loved by all. kele ki sabzi is also very convenient to prepare, because it makes use of common tempering ingredients and spice powders. Banana too is something that is always available in Indian kitchens. So, when you have had a really tiring day, and wish to have something quick and homely, just toss together this lovely kele ki sabzi and serve it fresh with rotis. Notes on kele ki sabzi. 1. Add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas. 2. Let the bananas be slightly firm so that the roundels will retain their shape. If they are too ripe, the kele ki sabzi will get soggy and the spice powders too will not mix properly. 3. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky. Enjoy how to make kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with detailed step by step photos and video below.