kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images. kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi. An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other. Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft. Serve kela methi nu shaak with rotla, butter and green chillies. Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos.

Pindi chole, although this classic recipe is an indispensable part of any elaborate menu, making it can be quite tedious! not any more, thanks to the pressure cooker that makes this dish so easy and fast to make.

shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with 49 amazing images. shahi paneer is a super popular paneer dish where paneer is cooked in a rich and creamy gravy. Learn how to make shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | shahi paneer is a rich and creamy paneer sabzi that translates to "Royal Paneer." This luxurious curry features soft, cubed paneer (cottage cheese) simmered in a velvety onion tomato-based gravy infused with a medley of aromatic spices like cardamom, cloves, and cinnamon. This Punjabi shahi paneer gravy has a very luscious mouth-feel that is complemented beautifully by succulent malai paneer. To add a touch of indulgence, the gravy is thickened with cashew nuts, curd and fresh cream, imparting a luscious texture and a hint of sweetness. restaurant style shahi paneer sabzi is a popular choice for special occasions and is often served with tandoori roti, naan or jeera rice. pro tips to make shahi paneer: 1. You can use malai paneer for the best texture and flavour to make this recipe. 2. Instead of sugar you can add a little honey to balance the flavours of the sabzi. 3. The gravy should be thick and creamy but not too heavy. Adjust the consistency by adding more or less milk as needed. Enjoy shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with detailed step by step photos.

dal paratha recipe | yellow moong dal paratha | healthy dal paratha | with 27 amazing images. This dal paratha recipe is made with with a base of whole wheat flour and stuffed with yellow moong dal and Indian spices. Perfect to cook at home, on any day when you feel like having comfort food ! Homely to the core, this yellow moong dal paratha is satiating, wholesome and very soothingly flavoured with simple spice powders. Remember to sauté the dal mixture well along with the spice powders till the raw smell goes and you get a very inviting aroma. Allow it to cool completely before making these wholesome parathas so that you will be able to roll the parathas easily without the mixture leaking out. Notes on dal paratha recipe. 1. Cover with lid and cook yellow moong dal for 6-8 minutes or until the water has evaporated. Do not add excess water of the dal will become mushy. 2. Add approx. ½ cup of water and mix well. Cover and cook on medium flame for 3-4 minutes. Make sure the mixture is dry enough to stuff into the Dal Paratha or it will become sticky while rolling. 3.Bring the sides together and seal tightly. Sealing tightly is very important or the yellow dal mixture will come out. 4. Roll the Dal Paratha again into 5" diameter using little wheat flour to roll. Be gentle while rolling, do not press to hard or the mixture might come out. Do not roll it too thin. See why this is a healthy dal paratha? The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Packed with nutrients like zinc (1.4 mg), protein (12.2 mg) and iron (1.95 mg), yellow moong dal helps to maintain the elasticity of your skin and help to keep it moist. Whole wheat flour is excellent for diabetic as they will not shoot up your blood sugar levels as they are a low GI food. Serve fresh off the tava with Raitas / Kachumber and Aachar. Learn to make dal paratha recipe | yellow moong dal paratha | healthy dal paratha | with step by step photos and video below.

suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with 30 amazing images. suva moong dal sabzi is a healthy Indian dry sabzi. Learn to make shepu yellow moong dal sabzi. Iron-rich suva and protein and zinc rich moong dal are a perfect combo for building haemoglobin in the body, and therefore a must-have suva moong dal sabzi for the whole family. Moreover, suva moong dal sabzi is something you can make often because it is easy, and requires minimum time for preparation and cooking. We suggest you use coconut oil in cooking suva moong dal sabzi as this will lead you to a healthier life. Say no to processed seed oils. Serve healthy shepu yellow moong dal sabzi with kadhi and chapati, for a wholesome and nourishing meal. Enjoy suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with step by step photos.

besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | with 34 amazing images. besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts is a protein rich snack to munch on at any time of the day. Learn how to make microwave besan masala groundnut recipe. To make besan masala peanuts, combine all the ingredients, except the peanuts and oil in a deep bowl and mix well. Keep aside. Combine the raw peanuts and enough water in a deep bowl and immediately strain it. Add the strained peanuts to the besan mixture along with approx. 2 tbsp of water and mix well with a spoon. Add the oil and again mix well using a spoon. Place the peanut mixture on a big microwave safe plate and lightly spread them. Microwave on high for 4 minutes and lightly separate them. Again microwave on high for 1 minute and toss gently. Repeat step 6 two more times and cool completely. Serve or store in an air-tight container. Use as required. Crisp and spicy besan masala peanuts are very popular all over India. They are flavoured in different ways – in the North, they are made with a slightly tangy flavour, while in the South it is more of spice than tang, but irrespective of the seasoning, the snack itself is very famous and much-loved by Indians. Here we show you how to make amazing no fry besan masala peanuts easily using the microwave oven. This way, it is made with very little oil and is therefore lower in fats. All the health fans can prepare a batch and store it in an airtight container and benefit from the protein in the peanuts. Once the peanuts are cooked, cool them completely. They will be soft when hot, and get the crispness only after cooling. The time taken to cook healthy besan masala peanuts might vary depending on the power and size of your microwave oven, so keep checking on the peanuts during step 6. However, at step 5, do not open the oven. You must open and check only after the first 4 minutes of cooking. You can also try other recipes that can be made in a microwave like poha chivda or microwave popcorn. Tips for besan masala peanuts. 1. Mix well with a spoon. This will help coat the besan mixture to the peanuts. 2. Add 1 tablespoon oil. This will help stick the marination to the peanuts. 3. Lightly separate the peanuts with your fingers. This is important to do as when we microwave again the peanuts become separate. 4. Immediately strain raw peanuts using a strainer. 5. Store microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | in an air-tight container for 7 days. Enjoy besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | with step by step photos.

spinach puri recipe | palak puri | palak poori | with 22 amazing images. palak puri made using whole wheat flour with the goodness of spinach! Learn how to make spinach puri recipe | palak puri | palak poori | These spinach puris are appetizing and aromatic, they have a vibrant green colour with the goodness of spinach, and the splendid flavour of spices used. These deep fried spinach puri pairs well with all sorts of curries or with a side of yogurt and pickle! Since the palak poori itself contributes a lot of moisture to bind the ingredients, the amount of water required for making the dough will be very less. So, add it carefully. If the dough gets sticky, it will become difficult to roll the puris and they will also get oily. Serve the Spinach Puris hot and fresh, with your favourite subzi. Pro tips to make spinach puri: 1. Adding semolina in the dough makes the puri crispy. 2. Make sure to knead a semi stiff dough for making puri. 3. Instead of oil you can roll the puri using dry wheat flour. Enjoy spinach puri recipe | palak puri | palak poori |with detailed step by step photos.

This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. Plus, the addition of pungent ingredients like garlic, onions and asafoetida gives the Karela Peel Kadhi a strong and tempting aroma too. Indeed, an easy and interesting way to include the goodness of karela in your diet.

kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images. Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic. The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter. In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages. Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish. pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste. Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.

masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with 20 amazing images. masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta is a yummy cheese loaded snack which no kid can resist. Learn how to make homemade baked mac and cheese. To make masala mac and cheese, heat oil in a broad non-stick pan, add the onions, ginger, and garlic and sauté on a medium flame for 2 minutes. Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Combine the white sauce and ½ cup of cheese in a small non-stick pan, mix well and cook on medium flame for 1 minute, while stirring occasionally. Add the masala mixture and the macaroni, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Pour into a baking dish, sprinkle the remaining ½ cup of cheese and coriander and spread it evenly. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Serve hot. A dish of English origin, Mac and Cheese is one of the most popular dishes in the United Kingdom, United States and Canada! While the original version is made of cooked macaroni and a cheesy sauce, in cheesy masala macaroni pasta have given it a masaledar twist to make it more exciting. Ingredients like onions, tomatoes, ginger and garlic together with a dash of spice powders give the dish an Indian touch, widening the range of flavours and textures in homemade baked mac and cheese. The no cream mac and cheese is sure to be loved by kids and enjoyed by adults too. Make sure you serve it warm, preferably right out of the oven. You can also try other cheesy recipes like the Cheese Masala Toast Sandwich or Cheese Garlic Buns. Tips for masala mac and cheese. 1. Learn how to make the perfect white sauce at home. 2. Since the cooked macaroni, cheese and white sauce have salt, there would be no need to add salt additionally while making this recipe. However, you can taste it after adding macaroni and adjust the salt as per your requirement. Enjoy masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with step by step photos.

sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with 25 images. sprouts sandwich is a healthy Indian snack. Learn how to make sprouts and veg grilled sandwich. Toasted brown bread, lightly browned with grill marks, embraces a generous mound of vibrant mixed sprouts. Thin slices of onion peek through, adding pops of color and contrasting textures to sprouts sandwich. Here is a masaledar sprouts sandwich tuned to the desi palate! Rather than load your sandwich with cheese or butter, try filling it with a sabzi made of sprouts to boost the protein and fibre content. This sprouts sandwich is perfect for a cold morning, as it is hot and spicy with hints of various masala powders, onions, green chillies and tomatoes. Pro tips for sprouts sandwich. 1. Add 1/2 tsp black salt (sanchal). Black salt, also known as kala namak, adds a unique and complex flavor to mixed sprouts sandwiches, making it a popular ingredient in many recipes. 2. Add boiled mixed sprouts. Sprouts contain enzymes that aid digestion and are alkaline in nature. Sprouting increases the availability of protein. 3. Add boiled , peeled and mashed potatoes. Mashed potatoes add a creamy, smooth texture and a subtle sweetness. Mashed potatoes act as a natural binder, holding the sprouts and other ingredients together. Enjoy sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with step by step photos.

matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with 39 amazing images. matar paneer is super easy and perfect to make when you are in a mood to make something restaurant style at home. Learn how to make matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | Punjabi style mutter paneer masala is a classic North Indian vegetarian dish made with green peas (matar) and cottage cheese (paneer) cooked in a flavorful tomato-based gravy. It's a delicious and creamy dish that is often enjoyed with parathas">paratha, naan, or jeera rice. The key to a good matar paneer is the gravy. The gravy should be thick and creamy, with a deep flavor from the tomatoes and spices. The paneer should be soft and tender, and the green peas should be cooked through but still have a bite to them. mutter paneer sabzi is a creamy and delightful dish that's sure to be a hit at your dinner table. pro tips to make matar paneer : 1. Instead of fresh green peas you can use frozen green peas also. 2. For richer and creamier flavour, instead of cashews you can add little yoghurt. 3. Adding shallow fried paneer in warm water prevents it from getting chewy and rubbery. Enjoy matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with detailed step by step photos.

paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | with 28 amazing images. This recipe is not your regular paneer pakoda or tandoori paneer. paneer amritsari tikka is a combo of 2 recipes. Learn how to make paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | paneer amritsari tikka is a scrumptious snack of crisp, shallow-fried marinated paneer cubes. It’s a super quick recipe which gets done within 15 minutes. This paneer tikka pakoda recipe is quite similar to tandoori paneer tikka but this is made without yoghurt and shallow fried it. This dish is mildly spiced but is very flavourful. Gram flour is the star ingredient in this recipe. You can use roasted gram flour for that nutty aroma and flavour. This Amritsari paneer pakoda starter is best served hot with green chutney, ketchup and piping hot adrak wali chai. pro tips to make paneer amritsari tikka: 1. Allow the paneer cubes to marinate in the flavorful mixture for at least 2-3 hours, or preferably overnight. This will ensure that the flavors penetrate the paneer and give it a rich taste. 2. Once the paneer is cooked, serve it immediately while it is still hot and crispy. This will help retain the best flavor and texture. 3. You can also use onion cubes or capsicum cubes to make this recipe more flavourful. Enjoy paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | with detailed step by step photos.

Traditional vegetables can be cooked in contemporary ways, and vice versa. But, sometimes the olden favourites remain our golden choice! Time can tarnish neither the flavour nor aroma of this Gavarfali ki Subzi, a simple preparation of cluster beans cooked in a curd based gravy. Once you try it, this fibre and folic acid rich subzi will become a frequently repeated menu item.