1468 ginger recipes

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Subz Shahjahani uses a wide range of spices. Its uniqueness lies in the fact that the prepared paste is precooked and then added to the gravy thus giving it a distinct flavour. This gravy tastes best with boiled mixed vegetables though you can add almost any other vegetable to it. It is advisable to remove the whole spices before serving.

The well-thought-out choice of spices in the stuffing is sure to delight your taste buds. This healthy variation of Tandoori Paratha is a sure hit! Oil is usually added to the flour to make a smooth and soft dough, but to curb the use of oil, Low-fat curds have been added which also produces the desired effect. Tandoori Paratha is excellent and satiating as a one dish meal .

Suggested serving size for 100 calories: 2 tikkis low in effort, low in calories– replace starchy potatoes with semolina in this tasty tikki and stuff it with a spicy green peas filling that’s high in vitamins and fibre.

buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity | with 24 amazing images. buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity is a filling snack which can also be enjoyed for breakfast. Learn how to make kuttu dhokla - health snack for acidity. To make buckwheat dhokla for acidity, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat to make 1 more thali. Cool slightly, cut into pieces and serve immediately. Lots of nutrition comes to you in the form of this stomach-friendly no fermentation dhokla. The batter is easy to make – just measure the buckwheat, mix it with curd and let the batter soak for 4 hours. The non-fermented batter also makes this a good option for those suffering from acidity. Just a tad of green chilli paste and ginger paste are used to flavour this kuttu dhokla - health snack for acidity, so that it is not too spicy. Enjoy it with non-spicy minty green chutney. Also do try other stomach-friendly recipes to snack on like Nutritious Chilas and Potato Bajra Pancake. Tips for buckwheat dhokla for acidity. 1. We do not recommend the use of sour curd, as that might aggravate acidity. 2. Also do not keep the batter to soak for more than the time mentioned as that too might make the batter sour. 3. Though these dhoklas are not fermented and thus a better option than fermented dhoklas for those who suffer from acidity, each individual is different and the foods that suit each person may also vary. Hence we recommend you try this snack in small quantity and check if it suits your digestive system. Enjoy buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity | with step by step photos.

Rice and vegetable flavoured with a spicy red chilli paste. A fiery feast.

Lots of greens make this an unusual kofta curry.

pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala | with 41 amazing images. pressure cooker mix veg curry is a delicious and convenient way to enjoy a nutritious and flavorful meal. Learn how to make pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masaladinner. This quick mix veg masala is a perfect example of vibrant combination of textures and flavors laced in flavourful onion tomato based gravy. Serve this delightful Indian vegetable curry with any Indian bread or rice of your choice. You can also try other pressure cooker recipes like Pressure Cooker Naan or Pressure Cooker Rava Cake. pro tips to make pressure cooker mix veg curry: 1. If you wish you can also add potatoes in this recipe. 2. Sauté vegetables briefly on medium heat to enhance their texture and flavor. 3. You can also add little coconut milk to the curry for a richer flavour. Enjoy pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala

Here is a unique One-Dish Dal, which combines two dals with loads of veggies and taste-givers like ginger and green chillies. It is indeed very tasty and filling, and an apt accompaniment for any meal. When you are in the mood to do something different, you can even have this dal as a mid-day snack or breakfast, because it is so sumptuous! A traditional tempering of seeds and curry leaves adds more josh to this wholesome combo of veggies and dal, making it a truly delectable dish. You can also try other one-dish recipes like Lentil and Vegetable BrothLentil and Vegetable Broth and Dal Dhokli .

Nearly every one has fond memories of eaten hot corn on the cob from the bhuttawala. People world over use and relish corn, be it in a gravy, roasted or simply boiled and topped with melted butter. Corn or makai grows abundantly in the Punjab. It is eaten in many forms in every household. Here makai or corn niblets have been boiled and combined with a mixture of paneer and other spices to make soft and fluffy kofta. The yummy kofta are dunked into lovely green palak gravy. Enjoy this dish with hot Parathas

An aromatic stir-fried vegetables flavoured with lemon grass.

You could well call it ‘phat-a-phat’ fried rice, as this sweet and sour thai rice preparation can be readied in a jiffy with leftover rice. With colourful veggies and tangy sauces, the chatuchak fried rice is a meal you will enjoy!

This sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.

The all-time favourite hot and sour soup makes a stunning comeback, in an even healthier form! The beauty of this soup is not just in the method of making it but also in the way it is served. The flavours of lemon grass and coriander should be extracted well by boiling them; lemon grass is very specific to thai cooking and imparts its refreshing flavour to the dish. Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly. Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added finally, and only if required.

The true highlight of this dish is the paste that is made using red chillies, onions and other well-chosen ingredients. You can make it fresh for a better taste; or to save time, you can make it in bulk and deep-freeze to use as and when required. Healthy ingredients like tofu, mushroom and other veggies enhance this recipe’s health quotient while a basket of creatively-combined ingredients make it a delight for the taste-buds. If you do not like tofu, you can replace it with low fat paneer. Thai cooking is incomplete without coconut milk but as a matter of fact it is high in fat; I have therefore restricted its use to ½ cup as compared to the original recipe that calls for almost 3 times more. Another key ingredient in Thai cooking is lemon grass, which can be used liberally without any fear of calories… this is the secret behind the refreshing touch of most Thai recipes.
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