This exotic Coconut Vegetable Curry with Coconut Rice is a flavour-packed treat that will remain etched in your memory for ever! Rice that has been cooked with coconut milk and spices is served with a spicy vegetable curry that is flavoured with a rich masala paste. Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy. To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi .

Zucchini and brinjal sautéed with garlic and layered with a tangy tomato sauce, this delectable baked dish acquires a velvety appearance as it is topped with cheese.

green pea soup | healthy vegetarian pea soup | fresh green pea Indian soup with vegetable stock | with 20 amazing images. green pea soup is a diabetic friendly Indian soup. Learn how to make fresh green pea Indian soup with vegetable stock green peas soup is a hearty and flavorful Indian soup made with fresh or frozen green peas, vegetable stock, and a variety of other vegetables, such as carrots, onions, celery, and garlic. It is a popular dish in many cuisines around the world, and there are many different variations of the green pea soup recipe . See our green peas and corn soup , fresh green peas soup recipe and green peas and mint soup recipe . This healthy and satisfying, green pea soup has only 112 calories making it perfect for anyone on a weight loss journey. healthy vegetarian pea soup is a versatile dish that can be served as a starter, main course, or side dish. It can be enjoyed hot or cold, and it can be garnished with a variety of different herbs, spices, and cheeses. To make green pea soup , heat the olive oil in a deep non-stick pan; add the onions, garlic, celery and sauté on a medium flame till the onions turn translucent. Add the green peas, salt and 3 cups of vegetable stock or hot water, mix well and cook on medium heat for 12 minutes or till the peas are cooked.Let the mixture cool slightly, then use a hand blender to blend it until smooth. Add the pepper and bring to a boil. Serve green pea soup hot with toasted multigrain bread . green pea soup is rich in phosphorus, dietry fibre and vitamin B1. Pro tips for healthy vegetarian pea soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. 3. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. Enjoy green pea soup | healthy vegetarian pea soup | fresh green pea Indian soup with vegetable stock | with step by step photos.

A stir-fried version of the famed Risotto, this creamy rice dish with zucchini, red, yellow and green capsicum makes it particularly enjoyable.

This Bengali-style subzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with ridge gourd, which gives not just more nutrition but also a good texture and volume to the subzi. The duo is aptly flavoured with a tempering of cumin seeds, and a dash of common but effective taste-givers like onions, tomatoes, garlic paste and spice powders like garam masala. The resulting flavour and texture of the Ridge Gourd and Amaranth Shaag Bhaja is very pleasing to the palate, and this does turn out to be a very popular way to top up your iron reserves!

pink sauce pasta recipe | Indian style pink sauce pasta | Italian creamy pink sauce pasta | red and white sauce pasta | with 49 amazing images creamy pink sauce pasta is a unique delicious pasta recipe made using combination of red and white sauce. Learn how to make pink sauce pasta recipe | Indian style pink sauce pasta | Italian creamy pink sauce pasta | red and white sauce pasta. Perfectly cooked pasta is the first step to making a successful pasta dish. pink sauce pasta is ideal for kitty parties, get-togethers or just a nice weekend dinner. It has the perfect tanginess of the red sauce, and creaminess from white sauce without being too rich and heavy. Finally garnish creamy sauced pasta with some freshly grated parmesan cheese and fresh basil leaves. creamy pink sauce pasta is best served with homemade garlic bread. Tips to make pink sauce pasta recipe: 1. Make sure not to overcook pasta as it becomes mushy when added to the sauce and cooked further. 2. You can also add vegetables of your choice such as broccoli, coloured capsicum or sweetcorn. 3. Just before serving add pasta in the sauce and cook. 4. Serve pink sauce pasta immediately for better taste and flavour, it tends to become dry as it cools down. 5. If you are serving it later, add little water, re-heat and serve Enjoy pink sauce pasta recipe | Indian style pink sauce pasta | Italian creamy pink sauce pasta | red and white sauce pasta | with detailed step by step iamges.

lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with 34 amazing images. This quick lehsuni aloo methi sabzi is super scrumptious sabzi recipe you’ll ever make. Learn how to make lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | Lehsuni aloo methi sabzi is a delicious Indian vegetarian dish made with potatoes (aloo), fenugreek leaves (methi) and a generous amount of garlic (lehsun). This dish is popular in North Indian cuisine and is known for its unique blend of flavors and taste. aloo methi masala is often served with roti or paratha, and it makes a delightful and nutritious meal. The combination of the earthy fenugreek leaves, spicy garlic, and starchy potatoes creates a harmonious balance of flavors that is both comforting and satisfying. pro tips to make lehsuni aloo methi : 1. To retain the freshness of the fenugreek leaves, use them immediately after washing them. 2. You can also deep fry the potato cubes to make this recipe. 3. Fresh cream adds the richer flavour to the sabzi. Enjoy lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with detailed step by step photos.

The Dill and Cucumber Raita is an unusual accompaniment to your meal, one that is sure to tantalize your taste buds. A simple tempering and addition of spice powders like cumin or chilli powder are common touches that you expect in any raita. But, this one is nothing short of a specialty. Here the curd-cucumber mixture is perked up with dill leaves that have been sautéed with cumin seeds, garlic and other ingredients. This gives an interesting twist to the cucumber raita making it super aromatic and flavourful. Serve this raita chilled, to relish the crispness of cucumber and the sharp accents of dill. Make your meal interesting with other dishes like Paneer Parathas or Vegetable Pulao .

Fresh pesto, dominated by the flavour of basil, gives a refreshing touch to this dish.

A healthy roti that combines the goodness of maize and wheat, Tikkar brings in the flavors of Rajasthan to the table. The dough before leavened into rotis, is mixed with ginger, garlic, spring onions and tangy tomatoes, chillies and coriander.

Indian style hakka noodles | Indo Chinese hakka noodles | hakka noodles | veg hakka noodles | with amazing 25 images. Off day and want to cook something different from everyday dal roti? Hakka noodles is one of the best options to treat your taste buds and a perfect one meal dinner. This is an Indo Chinese hakka noodles recipe with a mix of noodles and vegetables. Veg hakka noodles are flavourful noodles tossed with vegetables. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. As mentioned earlier, it is an Indian style Chinese hakka noodles of making it, the authentic one differs. There are a lot many variations to the recipe, ours is a simple veg hakka noodles from the Indo-Chinese recipes. The preparation also doesn’t take much time, this recipe can be quickly made. We have made Indo Chinese hakka noodles by boiling noodles at first and further in a wok, take oil and add the flavour enhancing ingredients like garlic and whole dry kashmiri red chillies. Further, all the vegetables are added which include cabbage, capsicum and spring onions and are cooked on high flame, the reason behind cooking everything on high flame is that it helps the vegetables to remain crunchy.Then add noodles and salt. Lastly, garnish with some spring onion greens. Some people also add vinegar, soy sauce and pepper powder to the veg hakka noodles but this is our own version and like said earlier everyone has their own version. I usually make veg hakka noodles for both lunch and dinner. Sometimes, this even goes to my kids tiffin or on a lazy Sunday this is my go to recipe. I personally love it and all the members in my family, including the most elder one’s love it and the scrumptious noodles are gulped down in blink of an eye. We have this on our weekly menu, Indian style hakka noodles are definitely made atleast once in a week. Doesn’t take more than 20 minutes to prepare the dish. Veg hakka nooodles teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite. I usually make Veg Manchurian with hakka noodles as an accompaniment. Serve hakka noodles immediately with chilli sauce, soya sauce and chillies in vinegar. Enjoy Indian style hakka noodles | Indo Chinese hakka noodles | hakka noodles | veg hakka noodles with detailed step by step photos below.

Onions are one of the oldest cultivated vegetables and are available throughout the year. Small white onions are best suited for this recipe as they are mild in flavour and do not colour the pickling liquor. Pickled baby onions have been popularly eaten throughout India. Here they have been salted in spiced and sweetened vinegar. Shallots or Madras onions can be treated in the same way. I have also added some garlic cloves for additional flavour and aroma. This pickle stays well for 2 to 3 months and it becomes sour with the passage of time. You can store it in the refrigerator to slow down its deterioration.

Tangy tomato pulp spiked up with a fiery combo of spices and balanced with the right amount of sugar, the sweet and sour tomato relish is a wonderful accompaniment for rotis and parathas. It can be served as a tasteful and nutritious dip for the crunchy, munchy finger foods that your kids are sure to indulge in often!

A burger with an exotic feel, this one can be made without much thought as broccoli is easily available in markets these days. The real flavour of this burger lies in cooking the broccoli to perfection, as over- or under-cooking will ruin the aroma, appearance and true flavour of the vegetable. Parsley, olives and mustard paste lend a variety of intriguing flavours to the otherwise bland mayonnaise making the spread quite tantalising. Serve the brocolli burger with an interesting accompaniment such as dill potatoes and carrots, to make a perfect party treat.