Very Indian ! that’s what this recipe is. The vegetables chosen, the impeccable combination of spices, everything reflects the Indian nature of this dish. The microwave makes the process of making it very easy and quick. You just need to make sure you stir the mix in between to ensure that the vegetables are uniformly cooked. The texture and feel of the vegetables are perfect when cooked in a microwave… no charring, no sogginess, and no goof-ups. A good choice of side-dish to prepare on hurried mornings when packing lunch seems like a near-impossible chore! You can also try other microwave subzis like Badami Paneer and Dahiwale Simla Mirch .

A delicious dish that can be made in a jiffy! paneer and baby corn is tossed in colored peppers spring onions and tomato puree. The masalas enhance the flavors. Garnish with coriander and eat it hot!

Parwal is one of our country’s lesser-known veggies but lends itself well to the cuisine of Western India, where it is generally cooked with an exciting blend of spices. In this mouth-watering Parwal aur Aloo ki Sukhi Subzi, the parwal is cooked into a dry subzi along with the versatile potato. A unique masala mixture that combines tomatoes, coconut and spices gives this subzi a zesty rush of flavour, which pulls it to the top of the popularity chart. This spicy and tangy subzi is sure to be enjoyed by young and old, even kids! Take care while preparing the parwal. The pointed gourd has seeds, which must be removed. The slices should also be of a medium size, neither too thick nor thin – this will ensure that it gets cooked evenly and absorbs the flavours well. Hariyali-Parwal is another variant of cooking parwal, it is with gravy and can be enjoyed with rotis as well as rice .

Jalfrazie is a combination of veggies flavoured with a sweet and sour gravy. The usp of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and diabetic-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth the effort!

The spiced up mushroom with its perfect bite size - an ever-popular choice.

methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with 29 amazing images. methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar is a unique pickle made with fenugreek seeds. Learn how to make fenugreek seed sweet pickle. To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Remove from the flame and allow it to cool completely. Serve with rotis or khakhras or rice. Roll a spoonful of the Rajasthani methi launji in your mouth, and you can recognise a variety of taste like bitter, sweet and spicy in it! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. The bitterness of the methi dana is well balanced by the addition of spices like chilli powder, coriander cumin seeds powder and dried mango powder. Further jaggery adds a contrasting sweet flavour to fenugreek seed sweet pickle. The raisins, on the other hand, add a contrasting texture to this methi dana achar. You can savour it with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas. Tips for methi ki launji. 1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully. 2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. 3. Add chopped jaggery and not whole as it blends easily with the other ingredients. 4. Cool the achar well before refrigerating. 5. This launji stays fresh upto 2 weeks when refrigerated. Enjoy methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with step by step photos.

Jalfrazie is usually a dish with green chillies, capsicum and onions as the base. I have used my favourite combination of corn kernels and mushrooms as the main ingredients but if these are not your favourites, feel free to use any other vegetables of your choice.

An ideal recipe for a traditional celebration at home. Toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal. This dal goes well with Parathas as well as Cooked Rice .

Chana dal has a somewhat rustic but very satiating texture, flavour and aroma compared to other dals, and if used properly, it can turn into a brilliant accompaniment, as in the case of this Spicy Sindhi Dal. Smartly flavoured with everyday ingredients like green chillies and onions, this dal gets its intense taste from a combination of readily available spice powders and a dash of lime juice as well. Serve hot with a bowl of steaming rice or phulkas.

Coriander not only lends a delicious flavour to these rotis but also increases its vitamin a and c content.

Rajma and spinach wraps, this dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you! rajma and spinach go well together, as rajma is rich in protein, calcium, fibre, whereas spinach provides lots of vitamin a, e, folic acid etc. This dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you!

This is one of my favourite recipes. I store the marinade in the refrigerator to whip up this snack whenever unexpected guests arrive.

Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!

Rice and vegetable flavoured with a spicy red chilli paste. A fiery feast.