Vegetable Makhani, an assortment of vegetables and paneer are simmered in the popular makhani gravy prepared using onion-cashew paste, tomato pulp, cream and butter along with chilli powder and cumin seeds powder. Tastes great with rotis and parathas and plain rice as well. You can also try other popular makhani recipes like Kofta Makhani , Mushroom Mutter Makhani or Malai Koftas in Makhani Gravy .

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!

A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer. As a cross-cultural touch, i have included my favourite spring onion dip in this recipe. At 44 calories per satay, we suggest a serving size of two.

A mildly spiced curry that is creamy and delicious in every bite! veggies are cooked in milk, cream and spices and served with crisp parathas. A great recipe that can be made quickly, though your guests will marvel at your culinary genius! enjoy!

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

Rice Noodles Khowsuey is a vegetarian version of the traditional Burmese delicacy. An exotic addition to your menu, the Khowsuey can be made easily and quickly with ingredients very commonly available in your kitchen! Make the spicy coconut-milk based Khowsuey sauce in advance, and keep the cooked and refreshed noodles also ready. But, for maximum appeal, add the sauce to the noodles and garnish just before serving.

As the name suggests, this mixed vegetable dish is from the kitchens of bhopal. Like most foods from this region, the vegetables (of your choice) are cooked in a creamy, spicy and thereby a rich gravy!

Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images. Mumbai roadside medu vada is a highly popular street food and we show you how to make Step by Step medu vada recipe. This South Indian delicacy has become an integral part of Mumbai Street Food . No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambar. The idli-vada combination is a favourite for breakfast! To make Mumbai roadside medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada are deep fried. Tips to make the Mumbai roadside medu vada recipe. 1. Don’t grind the batter for too long at once as it will make the batter more like a paste and heat up the grinder resulting into hard vadas. Grind it for few seconds, stop and then grind it again for few seconds. Follow this method to grind the batter. 2. After grinding, beat the medu vada batter using your hand for 8-10 minutes in one direction. This process incorporates air which makes the vada light and fluffy. To check if the batter is fluffy enough or no, drop a portion of batter in a bowl filled with water and if it floats on the surface it means that batter is perfectly fluffy. Besides idlis and vadas try these popular Mumbai street food dosas like Jini Dosa, Schezuan Chopsuey Dosa, Paneer Chilly Dosa and Mysore Masala Dosa. Enjoy Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with detailed step by step photos below.

One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, very popular in punjab. Spicy and ‘chatpata’, this dish needs some prior planning as the chick peas require soaking for at least 6 hours.

Basic green paste, this is a coriander-based gravy, which is pale green in colour. It is a little spicy and sour in taste compared to other gravies because of the green chillies and the lemon juice. Ensure that the stem portion of the coriander is not used much since the stem may impart a bitter after-taste after grinding. It is a versatile gravy and can be use with an assortment of vegetables, although it goes best with the humble corn!

tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with 21 amazing images. tomato and coconut milk soup is a delicious and creamy Indian soup that is made with tomatoes, coconut milk, carrots and other spices. Learn how to make tomato soup with coconut milk. The tomato soup with coconut milk has a rich and slightly sweet flavor. The tomatoes add a tangy and acidic flavor, while the coconut milk adds a richness and creaminess. The other spices, such as ginger, and garlic, add warmth and complexity to the soup. To make tomato and coconut milk soup, heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame. Add tomatoes and carrots. Sauté for 2 minutes on medium flame. Add 2 cups of water. Pressure cook for 3 whistles. Cool before opening the lid. Use a hand blender to blend to a smooth mixture. Add 1 cup water to the cooker again. Add salt, pepper and coconut milk. Cook for 1 minute on medium heat. Garnish with parsley, Serve tomato soup with coconut milk hot with some crusty bread. tomato and coconut milk soup, with its low calorie count of only 95, is an ideal choice for those looking to lose weight. Pro tips for tomato soup with coconut milk. 1. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. 2. Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. 3. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Enjoy tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with step by step photos.

Paneer Tikkas are cottage cheese and capsicum cubes marinated in tandoori spices. To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to 20 minutes. Approximately 1 cup of curds will give you ½ cup of thick curds. Paneer Based Snacks and Starters like Paneer Tikkas are sure to start off any Party in a totally fun-packed way.

Ever wondered if it is possible to make succulent and satiating dhoklas within minutes? Your dream comes true, with this Green Peas Dhokla. A quick batter of crushed green peas and besan pepped up with lemon juice and ginger-green chilli paste is cooked into dhoklas within three minutes, in the microwave oven. A traditional tempering and garnish enhance the flavour and aroma of the Microwave Green Peas Dhokla, enabling you to place an irresistible treat on the table within minutes, as if it were magic.

Get wind of a Gujarati secret that is passed on from grandma’s memory. A mildly-flavoured snack, Cauliflower Bhanolu uses coconut milk as the primary ingredient. With a little help from your handy kitchen helper, the microwave oven, this recipe can be prepared in minutes.