Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy.

The Indian answer to barbecues, an irresistible paneer tikka made of paneer, capsicum, onions and tomatoes marinated in a slightly spicy tandoori marinade.

Everybody loves baked beans. It goes well with bread, buns, pastas, and whatever not. Now, let us make the baked beans a bit more special by perking it up with onions, garlic paste, curry powder, etc. The resulting Curried Beans is much more exciting to the palate, and can be served with bread toast to make a satiating snack or even a quick meal!

A must for every cocktail party.

Easy to make but irresistibly delicious, the Parsley and Garlic Loaf is a perfect accompaniment for any soup or Italian main course. However, its success depends on a few factors, that you can easily get right if you follow the recipe properly. First choose a good quality bread loaf. Next, make sure the slits are deep enough for the butter-parsley mixture to go all the way inside the bread, otherwise the loaf might dry. Finally, bake to the right consistency.

Just when you are enjoying a juicy raisin, a creamy cashew peeps in; and just as you are enjoying the soothing flavour of coconut milk, tangy tomato sauce pipes up! Indeed, the Baked Vegetables with Creamy Coconut and Tomato Sauce is an indescribable delight that has to be experienced. Bread slices topped with a coconut-milk based curry of myriad vegetables and a tangy tomato sauce too, are coated with oodles of cheese and baked till the ingredients melt into each other and fuse to create a thoroughly enjoyable dish!

stuffed capsicum rings recipe | stuffed capsicum tava fry | cheesy stuffed bellpeppers | Capsicums are stuffed with a tasty filling of paneer and white sauce.

This lip-smacking delicacy from North India is sure to make you eat a little more than usual, because of its appetizing aroma and truly finger-licking flavour! Bharwan Tinda is a dry subzi in which round gourds (tinda) are stuffed with a masala of tomatoes, garlic, onion and spices, and then sautéed till the vegetable is tender and the flavours are absorbed. The juiciness of the gourd together with the intense flavour of the stuffing make this dish a delight to bite into. You can also try other recipes with round gourds like Tinda Aur Saunf ki Subzi and Vegetable Stew .

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!

nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki | with 13 amazing images. nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki is a non-fried version of the famous Bengali snack. Learn how to make Indian ragi nimki. Nimki is an all-time favourite Bengali jar snack, just perfect to have with a cup of steaming hot tea. Here is an equally tasty but healthier version of the traditional snack, made with whole wheat flour and nachni flour. We have used a dash of garlic and green chillies to perk up the crunchy Indian ragi nimki, but you can go for any other seasonings of your choice. In fact, you can go an extra mile and incorporate leafy veggies into the dough to make nachni nimki even more nutritious. Together with delicious dips like yoghurt paneer dip, it makes a yummy evening snack. The healthy Bengali wheat flour and ragi nimki abounds in fiber which helps to maintain blood sugar and blood cholesterol levels. These munchies can easily be carried to work and enjoyed with friends and colleagues. Ragi lends iron which helps to boost hemoglobin and avoid fatigue setting in. The magnesium from the combination of wheat flour and ragi flour can also help to maintain nerve function and normal heartbeat. Tips for nachni nimki. 1. Wheat flour can be substituted with jowar flour. 2. You can also add 1 tbsp of sesame seeds (til) to the dough. This will further boost its iron content. 3. This nimki can also be baked in a pre-heated oven at 180ºC for approx. 15 to 18 minutes. Remember to turn the nimki once in between. Enjoy nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki | with step by step photos.

rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with 42 amazing images. rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice is a delicacy you will surely be greeted with for Sunday morning lunch in Punjab. Learn how to make perfect Punjabi rajma chawal. To make rajma chawal, soak the rajma in enough water for 8 hours. Drain. Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 to 3 minutes. Then to make perfect Punjabi rajma chawal add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally. Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally. Garnish with coriander and serve hot with steamed rice. Like sambar-rice is to South Indians, rajma chawal is to North Indian. Kidney beans is one such ingredient which is sure to be found in every kitchen in Delhi. Whether you have a food tour on the streets, dhabas or restaurants in this city, rajma chawal tops their chart as it is perceived as a 'comfort food'. The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour. The perfect Punjabi rajma chawal is served with rajma topped on top of steamed rice. And the best thing about this one dish meal is served with onions and pickle and doesn't hurt your pocket as it is priced Rs. 50 onwards on the streets on dhabas. Serve kidney bean curry with rice with a glass of sweet lassi or salted lassi and you are all set till dinner. Tips to make rajma chawal. 1. Sauté the masala on a medium flame for 4 to 5 minutes. Frying fast prevent the masala from burning. 2. You can adjust the consistency of the rajma as per your choice. 3. You can pressure cook rajma 1 day prior and keep in the fridge. 4. You can make the fresh tomato pulp in advance and keep. Enjoy rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with step by step photos.

veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.

Korean cream cheese bun | korean garlic bread | cheese garlic bun | with 22 amazing images. Korean cream cheese bun, the bread that has got everything you want. It's crispy, soft, chewy, garlicky, buttery, sweet and savory! Learn how to make Korean cream cheese bun | korean garlic bread | cheese garlic bun | The Korean Garlic Cheese Bread has an unique flavour combination - the soft bread dough, sweetened cheese filling and the salty buttery garlic sauce makes it worth try this addictive viral sensation. A classic recipe is made using a bun that is filled with sweetened cream cheese filling then brushed with a garlic butter spread. This Korean Cream Cheese Garlic Bread on the other hand is a classic twist to the regular garlic bread. Tips to make Korean bun: 1. Instead of spring onions you can use finely chopped parsley. 2. You can also use burger buns to make this recipe. 3. Apply butter generously all over the bun for best flavours. Enjoy Korean cream cheese bun | korean garlic bread | cheese garlic bun | with detailed step by step images.

cheesy pav recipe | cheesy pav without oven | creamy cheesy pav | with 16 amazing images. creamy cheesy pav recipe is best way to use leftover bread or pav. Learn how to make cheesy pav recipe | cheesy pav without oven | creamy cheesy pav | Quick one pot cheesy pav recipe which made in minutes with simple ingredients. Creamy, juicy and flavourful pav with Italian seasoning makes this recipe very unique. It tastes spicy, cheesy and buttery, this cheesy pav without oven brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! cheesy pav is made in the pan without using oven. It is supposed to serve in a whole pan and dig in your forks to enjoy this delicious flavours. Quick mid night snacks to satisfy your Italian cravings. Tips to make cheesy pav: 1.Instead of pav you can use bread slice also. 2. You can add schezwan sauce if you want it to be little spicy. 3. Instead of mozzarella cheese you can use grated processed cheese also. Enjoy cheesy pav recipe | cheesy pav without oven | creamy cheesy pav | with detailed step by step photos.