ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with 28 amazing images. Mixed veg curries are popular all over the world, and every cuisine has innumerable such recipes. However, it is truly fascinating how different one recipe is from another. Mixed veg curries of South India are totally different from those cooked in the West, East or North. This difference arises not only from the way the veggies are cooked and the masalas used, but also from the choice of veggies. In this classic Ghanto Tarkari, mixed vegetable preparation of Odisha, you will see some of their classic veggies like poi saag and raw bananas cooked with a tongue-tickling mustard paste. People in Odisha eat a lot of veggies, and you will find that every meal has at least two vegetable dishes. Sometimes, the dish is a medley of veggies as in the case of the Ghanto Tarkari. Apart from common veggies like brinjal and pumpkin, this ghanta tarkari recipe also includes poi saag and raw bananas. People in Odisha use almost every part of the banana plant. The stem (manja) and raw bananas are also used like other regular veggies, while the leaves are used for serving food on special occasions. Another unique addition to the Ghanto Tarkari is the poi saag, a green leafy vegetable that is native to Odisha, West Bengal and a few regions of Bihar and Jharkhand. These vegetables, cooked with a unique blend of spices, make a wonderful main course that can be enjoyed with rice or chapatis. If you like mixed vegetable subzis then do try recipes from different regions in India like Maharashtrian Vegetable Kolhapuri, Hyderabadi Mixed Veg Korma, Gujarati Oondhiya, South Indian Avial, Rajasthani Panchmel ki Subzi and Punjabi Mixed Vegetables Patiala Style. Enjoy how to make ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with detailed step by step photos below.

upvaas thalipeeth recipe | rajgira faraali thalipeeth | Maharashtrian upvaas thalipeeth | with 20 amazing images. A satiating thalipeeth made of rajgira flour (amaranth flour) is the perfect food to have on a fasting day. Thalipeeth, a spicy and savoury pancake, popular in Western India is loaded with nutrition. Maharashtrian upvaas thalipeeth is an all-time favourite Maharashtrian dish, which is often had for breakfast or supper. With a few small tweaks like using sendha namak instead of sea salt, it is also used to sustain oneself on a fasting day. Popular during fasts, it's also well known as rajgira thalipeeth faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. Upvas thalipeeth is quick and easy to make, take rajgira flour also known as amaranth flour in a deep bowl. Add the peeled and grated raw potatoes. Potatoes act as binding agent for your upvaas thalipeeth. Grated Potatoes are added as they give a nice mouthfeel but if you want, you can add boiled potatoes and mashed potatoes instead. Add coarsely crushed peanut for the crunch. Add green chilli paste according to your preference of spice. We have used rock salt as this is a rajgira upvas thalipeeth . Further, add coriander, enough water and knead into a soft dough. Heat a non-stick tava, grease your hands with ghee. Place a portion of the dough on the tava (griddle) and pat it evenly with greased fingers to form a 100 mm. (4”) diameter circle. Be gentle when you are patting it to prevent cracks in your upvaas thalipeeth. You will not be able to roll the dough as it would be too sticky to be rolled out. You can either pat it on the tava directly or pat it between 2 thick plastic sheets and then place it onto the tava. Cook properly from both the sides and serve Maharashtrian upvaas thalipeeth with green faraali chutney!! Perked up with grated potatoes and crushed peanuts, not to forget some lemon juice and green chilli paste, the rajgira faraali thalipeeth is a real treat to your palate too. Remember to season your upvaas thalipeeth with rock salt, and garnish generously with chopped coriander for a perky aroma! Serve it hot with tasty green chutney. If you are looking for more upvas recipes using rajgira flour then check out our other recipes like Farali Dosa, Khandvi, Rajgira Paratha Canapés and Farali Puranpoli. Enjoy upvaas thalipeeth recipe| rajgira upvas thalipeeth | Maharashtrian upvaas thalipeeth | with detailed step by step photos and video below.

soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with 35 amazing images. soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | unbelievably tasty yet easy to prepare, the soya mutter pulao is a wholesome treat that your entire family will love. Learn how to make soya chunks peas pulao. Soya chunks are rich in fibre and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself. It features an interesting combination of soya chunks and green peas, which contrast each other well in appearance, flavour and texture too. While the Indian soya chunks peas pulao does feature the standard assortment of spices, it also has the added benefit of mint, which imparts a minty flavour to this sumptuous meal. Tips to make soya mutter pulao recipe: 1. Along with soya chunks you can also add mixed vegetables of your choice. 2. You can also use frozen green peas to make this recipe. 3. Make sure to use basmati rice for better taste and flavour. Enjoy soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with detailed step by step images.

A fusion of Indian and Chinese cooking styles, the Chinese Pav Bhaji is an invigorating snack that everybody will love. Ginger extract, chillies in vinegar and soy sauce come together with a medley of veggies and boiled noodles to make a jazzy accompaniment for buttered pav. It has an unmistakable Oriental touch, quite different from the regular Pav Bhaji , which has the flavours of onion, garlic, tomatoes and pav bhaji masala. When you want to cook something innovative, try this recipe – and everybody will surely enjoy the difference.

khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with amazing 28 images. The ‘khatta’ in the khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla as idra. Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations. white dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! Though the process to make khatta dhokla is a little lengthy yet the recipe is super easy. If you want to relish delicious Gujarati khatta dhokla you will have to plan things a day prior. It is important to prepare the batter and leave it for fermentation. To make the khatta dhokla batter, take khatta dhokla flour which is combination of urad dal and rice. Further, add methi seeds which help in fermenting the batter well and also give it an impeccable aroma. Next, the main ingredient that is the sour curd. Make sure the curd is sour, only then you can derive the flavor of dhokla. Next, add makhan also known as white butter. Pour warm water over makhan so that it melts and blends well with the batter and also makes mixing easier. Mix using your hands and make sure that the batter is lump-free. Furrther, cover and keep aside in a warm place for fermentation. Once the batter is fermented, add ginger-green chili paste which would enhance the taste of the idra. Further, add oil and baking soda, these two help making the white dhokla soft. Pour little water over baking soda. Make sure you do not mix vigorously as you may neglect the effect of baking soda. Further, pour 1 portion of batter in a greased thali and let it steam for 11-12 minutes. Check by inserting a knife if the khatta dhokla is cooked. Cut into desired shape and serve!! Although khatta dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package! Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming. I usually make white dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!! Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla. Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with detailed step by step recipe photos below.

green chilli paste recipe | Indian green chilli paste | how to make and store green chilli paste at home | green chilli paste for cooking | with 15 amazing images. green chilli paste recipe | Indian green chilli paste | how to make and store green chilli paste at home | green chilli paste for cooking is an important ingredient in the Indian kitchen that is really simple to make and gives a kick to any recipe. Learn how to make and store green chilli paste at home. To make green chilli paste, combine the green chillies and salt in a mixer jar and blend into a coarse paste. Transfer the paste into an air-tight container, and store it in the refrigerator for up to 1 week. Use as required. Fresh green chillies are grinded up into a smooth paste which can be stored for a long time. It is used in most regional Indian cuisines, and is therefore readily available in the market as well but the fresh Indian green chilli paste always tastes better. Green chilli paste for cooking is a simple two-ingredient recipe, and you can make it within a few minutes. The paste is much easier to add to recipes and hence reduces the effort and time of cooking the dish. Considering that the paste is so easy to make at home, we suggest you make a small batch and keep it handy in the fridge at all times. It stays fresh for a week when stored in the refrigerator. You can also store green chilli paste made at home in a deep freezer for 2 months. Remember not to use a glass jar while storing in a deep freezer. You can use this Indian green chilli paste in almost every dish you cook – right from rotis to pulaos and even a variety of snacks and sabzis. Try recipes like matar poha, malai kofta, cheese onion and green pea pulao and palak paratha. Tips for green chilli paste. 1. Make sure you use dark green chillies, not light, because it is these dark chillies that give the intense flavour. Light green chillies are less spicy. 2. Do not miss out on adding salt, as it acts as a preservative and also maintains the green colour of the green chilli paste. 3. If you wish you can add 1 tsp oil while blending. This will add smoothness to the paste and also act as an additional preservative. You can try other paste recipes like ginger garlic paste and ginger green chilli paste. Enjoy green chilli paste recipe | Indian green chilli paste | how to make and store green chilli paste at home | green chilli paste for cooking | with step by step photos

This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste.

cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with 43 amazing images. cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet is a healthy substitute for fried tikkis. Learn how to make mixed vegetable tikki. To make cauliflower oats tikki, heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Transfer the onions into a deep bowl, add the cauliflower, french beans and carrots, mix well and mash lightly using a potato masher. Add all the remaining ingredients, mix well and keep aside for 10 minutes. So the oats absorb all the flavours and binds well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") flat round tikki. Heat the non-stick tava (griddle) and grease using ¼ tsp of oil. Cook each tikki on a slow flame using 1/8 tsp of oil, till they turn crisp and golden brown in colour from both the sides. Serve immediately with healthy green chutney. Normally tikkis are made by binding assorted ingredients with mashed potatoes. Here in mixed vegetable tikki we have used low calorie cauliflower with fibre-rich oats for that purpose! Two unusual ingredients, combined with colourful veggies results in a top-class tikki that will enthral you. The vegetables add to the fibre, vitamin and antioxidant content of this snack, while the mint and coriander pool in vitamin C apart from imparting a tantalizing aroma and flavour to the healthy cauliflower tikki for weight loss. This delightful snack is cooked on a tava with minimal oil to reduce the nutrient loss and calorie count. Diabetics and heart patients and all those aiming a healthy lifestyle can opt for this snack. Tips for mixed vegetable oats. 1. Boil cauliflower, carrots and french beans together when making the tikki. It will save time. 2. Always roast your oats when used in tikkis. They give a lovely taste to the tikki. 3. 1/2 cup of quick cooking rolled oats give 1/2 cup of oats flour plus 1/2 tablespoon. Enjoy cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with step by step photos.

paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with 22 amazing images. Paneer 65 is one of the most popular starters in Indian restaurants. paneer fry is especially popular in South India, where it is available even in small eateries in remote areas. restaurant style paneer 65 is a peppy snack or starter, with an unmistakeable Oriental influence. Marinated and deep-fried paneer cubes are sautéed with chillies and onions to make this awesome paneer 65 snack. paneer 65 got it’s name as it's one of 65 dishes served in some South Indian restaurants. The crispiness of the paneer, the juicy crunch of the veggies and the rich taste of assorted spices make paneer 65 a truly appetizing treat, ideal to serve as a starter. Notes on paneer 65 recipe. 1. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency. 2. Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish. Cauliflower can also be cooked similarly, to make another starter called Gobi 65. You can also try other interesting starters like the Ravioli Samosa or Malai Paneer Bell Pepper Balls. Enjoy how to make paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with detailed step by step photos and video below.

Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with 25 amazing images. Kolhapuri gravy recipe is from the Kolhapur region in Maharashtra as the name suggests. This is a medium spicy basic Kolhapuri gravy with the enticing tang of tomatoes and the crunch of sautéed onions. Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the basic Kolhapuri gravy a brilliant flavour. Being a tangy and medium-spicy one, this basic Kolhapuri gravy is quite versatile and goes well with a range of vegetables, paneer and beans too. Use Kolhapuri gravy basic to make vegetable Kolhapuri sabzi. Maharashtrians use Kolhapuri gravy to make a sabzi of doodhi and potato. Usal can also be made with Kolhapuri gravy. To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe. Learn to make Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with step by step photos and video below.

You would have surely had cutlets made of potatoes and even Jain -friendly cutlets made with raw bananas or mixed veggies, but have you ever had cutlets made of raw jackfruit? This traditional delicacy from Bengal has a unique taste, which is delicious in its own rustic way. The jackfruit is combined with potatoes for binding and lots of masaledar ingredients for getting a great taste. A coating of bread crumbs gives the Bengali Style Jackfruit Cutlet a fascinating texture that is sure to please you.Although the ingredients are many, they are commonly available in your kitchen, so you don’t need to plan too much before making this delicious treat. Enjoy it hot and fresh with chutneys of your choice. You can also try other Bengali dishes like Palak Til Jowar Nimki and Paneer Bhapa .

Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version. This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one. Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally. A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs.

aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images. Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals. Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma. aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice. You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry. pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos.

palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with 33 amazing images. cheese palak paneer lifafa is a soft and scrumptuous paratha shaped like a lifafa or envelope to hold the tangy and peppy paneer stuffing. Learn how to make palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | Lifafa literally means envelope or pocket. Basically, a roti folded into a lifafa or pocket shape with filling inside. Palak Paneer Lifafa Paratha is a paratha which is of envelope shape and stuffed with flavorful palak paneer and cheese filling. palak paneer lifafa paratha is very nutritious and wholesome. Filling seasoned with spices, palak, paneer and cheese, stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection. Serve the lifafa paneer paratha immediately on preparation with your favourite chutney, sauce or simply curd. In this lifafa paratha, we can stuff any normal filling because it is just a fold which describes this paratha. Tips to make palak paneer lifafa paratha: 1. Instead of diced mozzarella cheese you can use grated processed cheese. 2. Make sure to apply the plain flour mixture properly to seal the paratha. 3. You can use malai paneer to make this recipe more flavourful. Enjoy palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with detailed step by step photos.