pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with 21 amazing images. pyazwali bhindi is a delicious and popular Indian subzi recipe that combines tender, stir-fried okra (bhindi) with caramelized onions (pyaz), fresh coconut and kokum. Learn how to make pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | This vibrant and flavorful pyazwali bhindi recipe is a delightful vegetarian dish that showcases the unique flavors of Indian cuisine. Combining the tanginess of kokum, the sweetness of coconut, and the spice of green chilies, this dish is a treat for the taste buds. This Konkani style kokum bhindi is lightly spiced with aromatic Indian spices like mustard, curry leaves, green chillies and turmeric, which add depth to the flavor without overwhelming the ingredients. The combination of onions, bhindi, kokum and coconut creates a unique and tangy flavor profile that pairs exceptionally well. This pyaaz wali sukhi bhindi sabzi is a great accompaniment to hot phulkas, parathas, or rice, and is loved for its vibrant taste. pro tips to make pyazwali bhindi : 1. Cook the okra properly to sear it and prevent it from becoming slimy. 2. Instead of kokum, add a squeeze of lemon juice to brighten the flavors and balance the richness of the dish. 3. You can use a combination of spices like turmeric, red chili powder, and coriander powder to add flavor. 4. For a twist, you can also add chopped garlic along with onions for a better taste. Enjoy pyazwali bhindi recipe | Konkani style kokum bhindi | pyaaz wali sukhi bhindi sabzi | with detailed step by step photos.

nariyal chane ke parathe recipe | nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with 50 amazing images. nariyal chane ka paratha is a popular breakfast dish in many parts of India. Learn how to make coconut chickpea paratha . When you think of coconut and parathas, you immediately think of sweet versions. But, here is a unique Nariyal Chane ka Paratha that is sure to surprise you with its tongue-tickling, slightly spicy flavour. A combination of cooked white chickpeas and coconut is spiced up with varied spice powders and pastes, to create a flavourful filling for wholesome nariyal chane ke parathe made with whole wheat flour. The mealy texture of the filling and its awesome flavour are sure to please your palate. Just make sure you overcook the chickpeas a little, so that it will mesh well with the other ingredients, and you can roll the parathas easily. Main ingredients for nariyal chane ke parathe . Kabuli chana has a nutty, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, spices, and herbs. Kabuli chana adds a bit of crunch and chewiness to the paratha. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. Coconut has a sweet and nutty flavor that complements well with the other ingredients in the dish, such as the chickpeas, spices, and herbs. Grated coconut adds a bit of moisture and chewiness to the paratha. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Serve coconut kabuli chana paratha hot with curds, low fat curds, raita or achar. Pro tips of coconut chickpea paratha . 1. Consider using coconut oil or olive oil instead of processed seed oils for a healthier diet. 2. Chaat masala adds a tangy, savory flavor to the paratha. The amchur powder in chaat masala adds a sour note that helps to balance out the sweetness of the coconut and the richness of the chickpeas. Enjoy nariyal chane ke parathe recipe| nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with step by step photos.

amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with 26 amazing images. This quick amiri khaman is amiri khaman made in a microwave. amiri khaman is nothing but a spicy tea-time snack or farsan made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Gujarati amiri khaman in microwave. Some people also refer to it as a type of Gujarati bhel. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. It has an exquisite texture and appetizing flavour. We have made the process of cooking fuss-free and quick by making amiri khaman in microwave. It is a popular savory Gujarati snack. You can even eat them for breakfast or as an evening snack with various chutneys like the green chutney, sweet chutney or the spicy garlic chutney. Also, you can serve it along a meal as a side dish. This amiri khaman in microwave recipe is super quick and easy to make. You can quickly make this for an occasion or when you have guests walking in suddenly as it doesn’t take a while. The ingredients used in the recipe are easily available in the market and some of you might have all the ingredients available at home! Tips on amiri khaman in microwave recipe. 1. Mix well to make a batter of pouring consistency. Adjust consistency of the batter using 1 to 2 tbsp of more water if required. Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals. 2. When the bubbles form, mix gently and our amiri khaman batter is ready. If you stir vigorously, the bubbles will escape and the khaman will be dense and flat. 3. Pour half the batter into the greased microwave-safe container. Always fill up only 75% (height) of the dish. The dhoklas grow substantially in volume and become fluffy. You can also pack amiri khaman in microwave recipe for your kid’s tiffin treat as it remains moist! Serve sev khamani (in microwave) garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla, Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Learn to make amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with detailed step by step recipe photos and video below.

Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with 22 amazing images. Shahjahani khichdi recipe is a Mughlai Shahjahani khichdi. Mughals were known to name certain dishes after themselves to signify where they were invented. Shahjahani khichdi is a comforting Mughlai one pot dish meal. It is a super easy dish to make. Shahjahani khichdi recipe is a brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashew nuts are used to add volume and flavouring to the khichdi. Notes and tips on Shahjahani khichdi. 1. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal. 2. Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type. This Shahjahani khichdi is sumptuous and supremely flavourful. You can also add veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious. Serve whole green moong khichdi immediately with curd, papad and pickle . You can also relish it along with kadhi. Enjoy Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with detailed step by step recipe photos and videos below.

microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with 24 amazing images. microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma is a quick fix sabzi which will be enjoyed by the entire family. Learn how to make microwave corn kurma. To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the mustard seeds and microwave on high for 1 minute. Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute. Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute. Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes. Serve immediately garnished with coriander. You will be pleasantly surprised to note that microwave corn kurma, a preparation of fresh grated corn in traditional coconut gravy, can be made in 7 minutes using the microwave! Mildly spicy notes of chillies dotted with mustard seeds in grated corn gravy pairs well with roti, parathas or naan. You will be surprised that grating the corn cob can lend such a distinct and pleasing mouthfeel. Moreover, microwave saves time. So you can make this microwave makki korma on busy days. Tips for quick Indian sweet corn korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with step by step photos.

A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!

Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

Quick Idiyappam is a safe, easily-digestible, steamed food that south Indians, especially Keralites, love to have for breakfast and dinner. A dough of rice flour is pressed out of a chakli press in the form of thin noodles, and steamed, to get a soft and tasty food, which combines fabulously with Potato Stew, Kadala Curry or Vegetable Kurma. While the traditional method involves semi-cooking the dough before pressing it out, this Quick Idiyappam just involves making the dough with rice flour and warm water. Easy though it is, it tastes equally good when served immediately.

vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with 25 amazing images. vegetable idlis are a perfect South Indian breakfast. Learn how to make vegetable idlis with coconut milk. A colourful and tasty idli recipe that you will enjoy to the core! The batter for making vegetable idlis is different from the traditional idli batter, and is ground using coconut milk, which gives it a soothing flavour and soft texture too. This vegetable idli recipe makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk. Since the vegetables are added to the batter of vegetable idlis before fermenting, they become semi-soft and get cooked within the same time as the idlis without requiring any separate attention. Serve these delicious vegetable idlis with your favourite chutney and sambar. Pro tips for vegetable idlis. 1. Add coconut milk. This will help in blending and making the mixture smooth. 2. Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind. 3. Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard. Enjoy vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with step by step photos.

sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images. sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli. Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder. Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis. Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time. Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt. Serve the sweet idlis with ghee. Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos.

A South Indian dish, popular especially in Karnataka, Tousali refers to pancakes that invariably combine rice, coconut and cucumber. This peppy version adds a few tablespoons of curds and green chillies to the batter, making a really lip-smacking Spicy Tousali! Serve it with coconut chutney.

Tousali typically refers to pancakes made with a batter of rice, coconut and cucumber. While Tousali can be spicy or sweet, this mildly sweet version that includes jaggery is a real winner because of its rustic aroma and flavour. The appetizing aroma of jaggery intensifies when cooked with ghee, luring your family to the table even before you announce the meal! A little salt added to the batter helps highlight the sweetness of jaggery, while coconut and cucumber provide a juicy crunch to it.

danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with 28 amazing images. danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | is a traditional sabzi without any use of veggies. Learn how to make Maharashtrian peanut curry. To make danyachi usal, combine the peanuts, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai and the cumin seeds. When the seeds crackle, add the ground paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the peanuts along with the water, little salt, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. Serve immediately garnished with coriander. A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the Danyachi Usal is ready in a jiffy and also easy to prepare. This Maharashtrian upvas recipe is often served for fasting during the festival of Janmashtami and Navratri. Some Maharashtrians do not ginger during fasting. So you can avoid it as per your choice. For those who want to enjoy it as a meal, can serve this usal with bread. However, it tastes absolutely delicious when served along with both rice and rotis too. Peanuts and coconut are quite healthy and nourishing too. Peanuts have Vitamin B3, Niacin which helps in healthy skin formation and thus preventing wrinkles and skin diseases. Coconut, on the other hand, has MCT (Medium Chain Triglycerides) which promote weight loss. Thus this healthy danyachi usal is a nourishing fare, but when served with bhakri. Tips for danyachi usal. 1. Remember not to discard the water in which you cook the peanuts. 2. If you are serving it for upvas, you can replace salt with sendha namak. 3. Make sure you serve it immediately, before it turns dry. Enjoy danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with step by step photos.

churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with 10 images. churna recipe is a sweet South Indian accompaniment. Learn how to make jaggery coconut accompaniment for dosa. churna recipe is coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa. Not only that, this popular combination known by different names like Churna, Pooran, Poornam, and so on, is popular all over South India and the western coastal regions where coconuts are used abundantly in cooking, and the people have an instinctive liking for it. This subtly sweet and crunchy churna is not only an enjoyable accompaniment for different types of dosas, it can also be used as a stuffing for Modak, kadubu, poli and other dishes. Enjoy churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with step by step photos.