corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with 40 amazing images. corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao has a lingering aroma which is thoroughly enjoyable. Learn how to make carrot corn pulao. Corn and vegetable pulao has the right proportion of each ingredient to impart an immense flavour to it. While the sweet corn is the highlight of this recipe, the combination of vegetables such as carrot and French beans marks the pulao too. Common but effective whole spices such as cinnamon, cloves and bay leaves further make the pulao truly irresistible. On the other hand, the unique paste of onion and spices give it a tasteful punch and the fried cashews as well as onions impart an enjoyable crunch. Just make sure the grains of rice are separate and not clumpy to make the Indian corn pulao with sweet corn to full perfection! When all these merge together in one mouthful, the experience is just too exciting. Carrot corn pulao is a meal in itself which needs no accompaniment. But if you wish, you can serve it with boondi raita. Tips for corn and vegetable pulao. 1. If you have added salt while cooking rice, then adjust the salt while making pulao accordingly. 2. Learn how to make fried onions. Enjoy corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with step by step photos.

Here is a fiery garlic chutney to excite your taste buds! traditionally, this chutney is made using a grinding stone, but it is quite convenient to make with modern mixers. This chutney is a superb combo for fried snacks like pakodas, bhajias, etc. It can be stored in the refrigerator for 10-15 days and used well to complement these, and other dished as well.

Here’s a mind-blowing chutney that you can serve as an accompaniment or a dip, or use to make other dishes like saladsrolls and wraps. Made of garlic and flaxseeds, this chutney has a spicy taste that gives your taste buds an effective shake! Crushing garlic cloves activates an enzyme called Allinase, which helps convert Alliin to Allicin. This Allicin has appreciable health benefits, including anti-bacterial, anti-fungal and anti-viral properties. But we agree that peeling and crushing garlic can be quite a task! We suggest you soak the garlic cloves in hot water for a while, as it makes them easier to peel. Also, oil your hands to avoid the garlicky aroma lingering on your fingertips. This peppy Garlic-Flaxseed Chutney stays good for around 10-12 days, so you can make a batch and keep it handy to enjoy as and when required.

Perfect choice for the cold, rainy day, when you want to wake your sleeping senses with a spicy malwani gravy! a traditional recipe, from the heart of the maharashtra, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya. It's also made with very little oil, so you do not have to worry much about the calorie count either.

Creamy and colourful, bhopali style mixed vegetables is a perfect accompaniment – be it for a normal day or a party. Take your pick of vegetables but try to toss in one of every colour. The veggies are cooked with a common masala paste and a good dose of milk and cream, not to forget a crispy shallow-fried cashew topping.

A traditional parsi dish. As the name says, it is an interesting combination of five varieties of dhan (dals) and saak (vegetables) perked with spices to give it a mouth-watering taste. Being loaded with vegetables this dish is not very high in calorie and carbohydrates and also provides all the necessary nutrients. Serve it with crusty whole wheat bread and salad to make a light, yet satisfying meal.

Moghlai aloo is a popular preparation of deep-fried or marinated baby potatoes in a spicy, creamy base. Moghlai cooking is known for its richness and elaborate masalas, and that is true of this recipe also. Like most moghlai recipes, here too the onions, poppy seeds and fresh cream play essential roles.

A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. Instead of canned baked beans, you can also use navy (haricot) beans, soaked overnight and then pressure cooked until they are soft. The addition of cream to the soup balances the acidic taste of the tomatoes. You can adjust the quantities to suit your palate. Always present a container of grated or shredded parmesan cheese (or processed cheese in case you cannot find it) to sprinkle into each soup bowl.

usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with 53 amazing images. usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal is an authentic dish exceptionally famous in some speciality restaurants and also served in almost all street side eateries in Maharashtra. Learn how to make Maharashtrian usal. To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta. Add the onions and sauté till they are translucent or till it become golden brown. Add the tomatoes and sauté for another 2 to 3 minutes. Add the usal paste, goda masala, red chilli powder and cook till the oil separates. Add the sprouts, turmeric, salt and 2½ cups of water and mix well. Add jaggery. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender. Top with the coriander and chopped onions. Serve the usal with lemon wedges and ladi pav. Maharashtrian usal is a traditional recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Most common pulses used are moong, safed vatana and matki. These can be sprouted if you like them. Here we have used mixed sprouts. An assortment of ingredients ranging from onions and tomatoes to spice powder like goda masala and chilli powder offer their unique flavours to this intense gravy, making the traditional Kolhapuri misal an experience that will remain in your memory forever. The coconut based paste is an additional flavour boost which is very peculiar about Puneeri missal. The perfect balance of green chilies, ginger and garlic with coriander and dry coconut in this preparation is a pleasure to dig into. Tips for usal. 1. Remember to use dry coconut for the masala and not the fresh coconut. 2. Choose green chillies as per the spice level of your choice. The light green chillies are spicier than the dark green variety. 3. Mixed sprouts can be replaced solely with moong sprouts or matki sprouts. 4. Goda masala can be replaced with malvani masala. 5. As a variation, you can top it with some gathiya. Enjoy usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with step by step photos.

Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity.

Hardly any goan dish is complete without coconut as one of its main flavouring agents. The native goan chilli is large and pungent. It imparts a red colour to the dish without the fierce pungency of the normal indian chilli. Since these chillies may not be easy to obtain, the kashmiri chilli is used instead in the basic gravy. Thus, this gravy is more on the spicier side. It is pale brown in colour. Vinegar can be added in small amounts to add flavour to the gravy and to store it for a longer duration.

Green pea pulao with paneer koftas is a luxurious Mughlai -style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices is really accentuated by the baking procedure.

The capsicums and paneer contribute a refreshing medley of colours and thereby a visual appeal to this healthy and tasty satay. This is a slightly-heavy snack that goes well with a hot and sweet dip. The dip is quite spicy, but if you want it spicier you can add more red chilli flakes! Peanuts are a forbidden food for diabetics due to their high calorie content; therefore I have used it very sparsely. Lemon grass and coconut milk are typical Thai flavour enhancers. But coconut milk is also very high in calories, so I have added very little of it just to bring out the Thai flavour. Since this snack is a wee bit high in calories, have it only once in a while. You can also try other Thai diabetic friendly recipes like Thai Stir Fried Noodles with Tofu or Thai Green Kodri .

The abundance of intensely flavoured ingredients makes this recipe really tasty without the addition of too much fat. The vegetables are excellent sources of iron, fibre and vitamin c. Quick cooking oats are used to thicken this curry so as to avoid the addition of thickeners like refined flour and cornstarch. This curry makes a great meal while you're lactating because of the addition of fresh garlic which helps to enhance the production of breast milk.