quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with 25 amazing images. A delectable blend of flavours and textures makes this quick paneer sabzi a great hit! Learn how to make quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | This simple Indian jain paneer sabzi cooked in a freshly ground powder of coriander and red chillies with paneer cubes, capsicum and tomatoes. The recipe is simple, without onion and garlic, but high on flavors and very delicious. Apart from the fact that this paneer ki sukhi sabzi lip-smacking subzi uses minimal ingredients, you will also love the fact that it is easy and quick to prepare. So, relish this delightful dish any day you feel like! Tips to make quick paneer sabzi: 1. Mix gently. We don't want to break the paneer pieces. 2. Here is the link if you want to make homemade paneer. 3. Cook the masala on low flame otherwise the masala will burn and give bitter taste. Enjoy quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with detailed step by step images.

Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is! The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion. Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .

garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam | garlic rasam is a famous delicacy from Chettinad. Learn how to make South Indian poondu rasam. A variety of rasam recipe features on South Indian menus. As dal is to the West of India, rasam is to the South of India. As the name says this pepper garlic rasam, has peeled garlic cloves simmered in tamarind water. The final tempering of mustard seeds and chillies truly perks up the flavour and aroma of the rasam. Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy. To make garlic rasam, poondu rasam, first make the masala. In hot coconut oil saute black pepper, Kashmiri red chilli, chana dal, coriander seeds and cumin seeds for 3 minutes. Cool and blend to a smooth powder. Then temper the rasam. In coconut oil saute garlic and keep aside. In another pan add tamarind water and salt and boil for 7 minutes. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the red chillies and sauté for a few seconds. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot. South Indian poondu rasam imbibes the goodness of garlic, this is good for digestion as well as for general well-being due to its anti-bacterial and anti-inflammatory property. Chewing on garlic has heart strengthening benefits too. But for those who do not like it raw, can make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. However, if you cannot tolerate sour foods avoid this recipe as it has tamarind water. Tips for garlic rasam, poondu rasam. 1. You can make the masala in advance and refrigerate it. 2. Roast the masala on a slow flame only, else it might burn quickly. 3. As a healthy accompaniment, you can serve Low Calorie Medu Vada – a non fried counterpart. Enjoy garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam.

palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | with 40 amazing images. Dive into deliciousness of this healthy spinach paneer kofta in makhani gravy. Learn how to make palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | healthy spinach paneer kofta in makhani gravy is a delightful and nutritious Indian dish that combines the goodness of spinach and paneer (Indian cottage cheese) with the rich, creamy flavors of makhani (butter) gravy. This palak paneer kofta curry is an excellent way to incorporate more greens and protein into your diet while enjoying the rich and comforting flavors of traditional Indian cuisine. This palak paneer kofta curry offers a healthier alternative to traditional fried koftas by cooking them in minimal oil, making it both delicious and nutritious. Here is a low-cal version of this popular North Indian dish specially formulated to please food lovers without adding to their waistline. This vibrant dish combines melt-in-your-mouth palak paneer dumplings (kofta) with a creamy, flavorful makhani gravy – all with a healthy twist! healthy spinach paneer kofta in makhani gravy pairs perfectly with Indian breads like naan or roti, as well as rice dishes such as jeera rice or plain basmati rice. It makes for a hearty and satisfying meal that is both nutritious and indulgent. pro tips to make palak paneer koftas in makhani gravy recipe: 1. Use a good quality butter or ghee for the best flavor. 2. If you wish you may also deep fry the koftas. 3. Just before serving add the koftas to the gravy, if overcooked the koftas will melt and become soggy. Enjoy palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | with detailed step by step photos.

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images. sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi is a simple no-fuss cooking Indian fare. Learn how to make healthy sukha mung. To make sukha moong, soak the moong in enough water in a deep bowl for 15 minutes. Drain. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders. An aromatic tempering of mustard and cumin seeds boosts the taste of the sukha moong, transforming it into delicious fare. It is so easy to make that you can make it on any day. This healthy sukha mung is an excellent source of protein and iron, along with few other nutrients like phosphorus, fibre, folic acid and B vitamins. While fibre helps to have a healthy gut, folic acid is necessary for a healthy heart and for brain health. B vitamins, though required in small amounts, have a big role to play in energy metabolism. Traditionally dry whole mung sabzi is served with with Kadhi and Rice , or Kadhi and Rotlis. But as a healthy option this sabzi tastes best with Multugrain roti or Methi ki Missi Roti. Tips for healthy sukha mung. 1. Remember to soak the moong. We have soaked it for 15 minutes, but if time permits soak it for about an hour. This helps to speed up the cooking process. 2. Ensure that the moong is not over cooked and soft. It should be cooked and yet maintain its whole texture. It should not be mushy. 3. Enjoy it hot and fresh. However, it can be carried to work. It stays fresh for 4 to 5 hours. Enjoy sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with step by step photos.

Next only to Idli and Dosa, Pongal is amongst the most popular breakfast recipes in South India. Usually made of rice and moong dal, cooked and spiced up with pepper and cumin seeds, Pongal is quite sumptuous and ensures that you don’t get hungry till lunch time! We have made this popular recipe healthier by replacing rice with bulgur wheat, to enhance the fibre content. Amazingly flavourful, with hints of pepper, ginger and cumin, this Bulgur Wheat Pongal is sure to please your tummy and your taste buds. Serve it immediately after preparation. On a day when you are feeling indulgent, garnish this Pongal with some roasted cashews and feel the taste spike up further. A few more low salt snack options are Seviyan Upma and Poha Handwa .

pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with 45 amazing images. Traditionally the biryani recipes are prepared in big aluminium pot by layering the rice and biryani gravy. However this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker veg biryani recipe. Learn how to make pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice. This delicious veg biryani in cooker recipe can be made in less than 45 minutes and is perfect for a weeknight dinner. This is an exotic way to include all the veggies in our diet. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts. Tips to make pressure cooker veg biryani: 1. Instead of green capsicum you can add coloured capsicum cubes also. 2. We suggest you to use basmati rice only to make biryanis and pulao for the best results. 3. Do not open the pressure cooker until the steam escapes by its own otherwise the rice won’t get cooked properly. 4. If you do not any biryani masala instead you can add garam masala. Enjoy pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with detailed step by step photos.

akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with 26 amazing images. akki roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. Learn how to make akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | masala akki roti is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and crushed cumin, is flattened and cooked till it is an appetizing golden brown in colour. Speckled with grated carrot and chopped coriander makes it more nutritious. Karnataka akki roti looks really tempting, and taste equally so! It can be enjoyed with gunpowder or with coconut chutney and sambhar . In this recipe, we have shown how to flatten the dough easily without doing any mess. Once you get the hang of it, it gets easier. rice flour roti is nutritious and perfect to serve as breakfast, as it keeps you fuller for longer time. Also, make sure you cook the akki rotis as soon as the dough is made, as the dough will get stiff and dry after some time. You can also have a go at other South Indian specialties like instant rava uttapam or Neer Dosa. Enjoy akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with detailed step by step images

Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | with 21 amazing images. This Lebanese 7 spice powder recipe is a staple blend of spices in every Middle Eastern kitchen. Learn how to make Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | Every cuisine has its own set of spice powders, which give the dishes of that cuisine a characteristic flavour and aroma. Like Indian cuisine has its Garam Masala, Pav Bhaji Masala or Sambhar Masala, one of the famous spice powders of Lebanese cuisine is the Baharat, a tongue-tickling mix of 7 spices. A pinch of Lebanese 7 spice powder is enough to add an intense flavour and irresistible aroma to various Middle Eastern dishes including soups, curries, stews and sauces like Borëk, Mashkool Rice, Chick Pea Soup, Mixed Vegetable Stew, Spinach and Cheese Sambousik, Arabic Salad, Zucchini and Carrot Clear Soup and Stuffed Zucchini. pro tips to make Lebanese 7 spice powder: 1. Use fresh spices. The quality of your spices will make a big difference in the flavor of your powder. 2. Dry roast the spices before grinding. Toasting the spices will help to release their flavor and aroma. 3. Grind the spices finely. The finer you grind the spices, the better they will blend together. Enjoy Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | with detailed step by step photos.

vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with 30 amazing images. vangi bath is a Maharashtrian style baingan rice which is also called brinjal rice. vangi bath or vangi bhaat is one such traditional Maharashtrian dish with an appetising aroma and rich taste. Maharashtrian style baingan rice is made of brinjals and rice, flavoured with a gamut of spices and a rich paste of coconut, onions, spices and seeds. Many people enjoy exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home! Tips for making vangi bath recipe. 1. You can chop the brinjals finely if you like it that way. Soak brinjals in water to avoid discoloration and to remove the bitterness. You can use any variety of brinjal you like. Maharashtrian style baingan rice makes a perfect one-dish meal when served with a cup of curd or a tomato onion raita. You can even pack vangi bath in the lunch box or carry it along while travelling. Enjoy other Maharashtrian dishes like Maharashtrian Pitla or Maharashtrian Papdi and Moong Dal Vadi Subzi. Learn to make vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with step by step photos and video below.

matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss | with 20 amazing images. matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss is a healthy snack for all health conscious. Learn how to make healthy green peas chaat. To make matar chaat, heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds. Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes. Add the butter and sprinkle lemon juice, sev and coriander over it. Serve hot. Quick matar chaat is an easy chaat recipe to make made from fibre rich green peas tossed with tomatoes, chaat masala, Indian spices, lemon juice, coriander and topped with baked sev. Calorie watchers keep their hunger pangs at bay with this desi chaat. No chutney, no fried sev or puri, and yet this chaat for weight loss is bursting with flavour, aroma and texture. Try our version of baked sev in advance and store it in a jar to make this chaat on days when you want to munch on something healthy. Heart patients and diabetics too can enjoy this healthy green peas chaat. With 85 calories per serving and less than 10 g of carbs, you can include this chaat frequently in your snack menu without any guilt. The fibre in it will benefit you while adding antioxidants to protect the organs of your body. Enjoy matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss | with step by step photos.

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.

sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with 25 amazing images. sprouted matki uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make healthy matki vegetable chilla . sprouted matki uttapam is a type of uttapam made with sprouted matki (moath beans. It is a healthier and more nutritious alternative to traditional onion uttapam, which is made with rice. To make sprouted matki uttapam batter combine the sprouted matki and ½ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add besan, coriander, tomatoes, carrot, ginger-green chilli paste, cumin seeds, hing, salt and mix well. To make sprouted matki uttapam grease a non-stick pan with ¼ tsp of oil. Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook till they turn brown in colour from both the sides using a little oil. Serve sprouted matki uttapam immediately with green chutney or coconut chutney. With only 92 calories per sprouted matki uttapam, sprouted matki vegetable pancake is a low-calorie food that is ideal for weight loss. Main ingredients of sprouted matki uttapam . Sprouted Matki : Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. Matki sprouts are also a good way to manage healthy cholesterol in the body. Besan . In addition to binding the batter, besan also helps to give uttapam a crispy texture. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index , besan is good for diabetics too. Enjoy sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with step by step photos.