This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with 30 amazing images. kala chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Learn how to make black channa sundal. This is how South Indians love to have their healthy kondakadalai sundal, served as a snack or main course. kala chana sundal is cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut. Kala chana used in black channa sundal is a healthy addition to your diet. Being high in protein and fiber, Kala Chana a good option for those aspiring weight loss. In the summer, you can add a few spoons of chopped raw mangoes to the kala chana sundal, for a tangy twist. Enjoy kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with step by step photos.

bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with 30 amazing images. bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry is a tempting accompaniment with a perfect hue. Lean how to make Gujarati bhindi ki kadhi. To make bhinda ni kadhi, heat oil in a broad non-stick pan and add the bhindi. Sauté on a medium flame for 3 to 4 minutes. Transfer to a plate and keep aside. To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside. Next, heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the prepared curds-besan-water mixture, turmeric powder, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously. Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. Just before serving, bring the kadhi to boil. Add the sauteed ladies finger. Mix well and simmer for 5 minutes. Garnish the kadhi with coriander and serve hot with steamed rice. The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Gujarati bhindi ki kadhi, where ladies finger mingles with the traditional kadhi. The tempering of whole spices adds a lot of punch to this kadhi recipe, while curd add a mild tang and sugar imparts a pleasant sweetness to it. You are sure to love the smooth velvety texture of bhindi and lovely flavour of this Indian style okra yogurt curry. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Slightly thicken this by adding a little more besan and serve it with chapati, rotlas or jowar bajra garlic roti to make a meal. Tips to make bhinda ni kadhi. 1. Make sure when you boil the kadhi you do stir it in between or it will curdle. 2. Bhindi should not be chopped finely or very big, just medium sized. 3. Add the bhindi just before serving the kadhi. 4. Serve bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with steamed rice. Enjoy bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with step by step photos.

Simple yet rich, the Kerala Parippu is something beyond explanation – an experience to be savoured. This authentic Kerala dal recipe uses common, everyday ingredients, yet it is addictively tasty when had with freshly steamed rice ! Cooked moong dal is flavoured with a paste of coconut and onions, and a traditional tempering made in coconut oil. This gives the Kerala Parippu an energetic flavour and enticing aroma. Nonetheless it is very easy to make, and can easily be included in your everyday cooking plans. You can also try making the Kadala Curry and Bhindi Onion Stir-Fry .

The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate. Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice

Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious as it combines toovar dal with an assortment of vegetables. While vegetables like red pumpkin, drumsticks and bottle gourd all contribute to the nutrient content of this recipe, the bumper iron top-up comes from the addition of methi leaves, which also adds to the flavour and aroma of the sambhar. Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis.

Guaranteed to make you lick your fingers delightfully, this Tomato Basil Chutney is flavoured with a peppy masala of spices and dals. The masala not only gives a nice flavour and aroma but also a rich mouth-feel. Apart from the masala, the tomato and basil chutney also includes a bit of tamarind for tang and jaggery for sweetness. Truly a multi-faceted chutney, it goes very well with starters like tikkis . You can make a batch and store it in the fridge for 3-4 days in an airtight container. If you feel the chutney is very thick, you can adjust the consistency by adding a little water. Try other chutney recipes like Low Calorie Green Chutney or Guava Chutney .

besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with amazing 32 images. If somebody asks you to make besan khandvi, they are testing your cooking skills! This delectable Gujarati snack, Bengal gram flour khandvi is made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this besan khandvi delicacy also needs a bit of practice to master. This detailed besan khandvi recipe will help you all the way through, making sure you get it right. A serving of Protein rich healthy khandvi provides around 7.4 mg of protein making it a protein rich Indian recipe. Lots of besan is used in the recipe where Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Enjoy how to make besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with step by step photos below.

coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images. coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day. Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices. Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference! Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day. Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.

Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

cucumber, capsicum and celery salad recipe | Indian celery cucumber fruit salad | healthy fruit and vegetable salad in basil dressing | with 20 amazing images. cucumber, capsicum and celery salad is a healthy Indian fruit and vegetable salad in basil dressing. Learn to make cucumber, capsicum and celery salad. cucumber, capsicum and celery salad, is a delightful combination of fresh vegetables, fruits and curds which makes this salad hard to resist. The low-fat curd dressing for Indian celery cucumber fruit salad is delicately flavoured with basil and mustard powder. The fruits, vegetables and low-fat curds have few calories, but contains a lot of fibre. Wholesome salads like cucumber, capsicum and celery salad should be had before a meal as they are filling, to avoid overeating during the other courses that follow. Tips for cucumber, capsicum and celery salad: 1. Cover salad with a cling wrap and put in the fridge till you want to serve. 2. Add curd basil dressing just before serving the salad. Enjoy cucumber, capsicum and celery salad recipe | Indian celery cucumber fruit salad | healthy fruit and vegetable salad in basil dressing | with step by step photos.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | with 22 amazing images. palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita is a totally refreshing accompaniment. Learn how to make South Indian spinach raita. To make palak pachadi, heat the coconut oil in a small broad non-stick pan, add the spinach and saute on a medium flame for 3 to 4 minutes. Keep aside to cool. Transfer the spinach into a bowl. Add curd, green chillies, peanuts, chaat masala, sugar and salt and mix well. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the urad dal and curry leaves and saute on medium flame for 30 seconds. Pour the tempering over the spinach-curd mixture. Mix well and refrigerate for at least an hour. Serve chilled. Spinach and curd is always a very nutritious combo, making this spinach yoghurt raita a must-have. Traces of chaat and sugar make the raita tastier, while the green chillies add a bit of fire to an otherwise bland raita. Sauteeing the palak for a couple of minutes acquire a flavours and textures that your taste buds will love to indulge in! Moreover the coconut oil used for tempering lends an authentic taste to the South Indian spinach raita. While spinach is an antioxidant boost, curd help lend the necessary protein, calcium and phosphorus for bone strengthening process. All healthy individuals can enjoy this accompaniment. Diabetics are advised to avoid the use of sugar and all weight watchers can make their choice between low fat and full fat curd to make this palak pachadi. Tips to make palak pachadi. 1. Ensure to use fresh curd for best flavour. 2. Do not over cook spinach, else it might lose its colour. palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | with step by step photos.

puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images. Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. Many Indians prefer Puri Bhaji over cereals. Puri is an unleavened deep fried golden brown Indian bread and Bhaji is a potato based dry Indian sabzi. Poori Bhaji is prepared in almost all regions of India, with just mild variations. Puri is made with basic ingredients that are easily available in every Indian household, like whole wheat flour, oil and salt. Dough is kneaded out of the ingredients, rolled and deep fried. Potato Bhaji is a versatile Indian dry subzi. Just as puri, aloo bhaji is also made with basic everyday ingredients like potatoes, onions, curry leaves, green chillies, coriander for freshness and lemon to get the tangy flavor. Bhaji can be served with dosa which makes with Masala Dosa, or you can also stuff the bhaji between 2 breads and make a sandwich out of it. My mother made stuffed idlis with the bhaji and it would taste super delicious. Some people also prefer having aloo bhaji with Chapati or Phulka. You would not miss this puri bhaji in any Indian restaurant breakfast menu. In North India, puri bhaji is must for breakfast and their aloo sabzi is with a tomato based gravy, whereas in Maharashtrian style puri with batata bhaji, the bhaji is dry and served garnished with grated fresh coconut. It is ideal for breakfast because it is easy and quick to make. Kids and adults love piping poori bhaji hot. Puri bhaji is also a popular Indian street food served as street snack. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform. When I was in hostel puri bhaji would be on menu once a week for breakfast which would be accompanied by halwa. Classic combo of mildly flavored Dry Indian potato side dish and hot puffy puris can also be served along with condiments like pickle and curd. Some people also prefer Puri Bhaji with laccha onions as accompaniment. Enjoy puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji with detailed step by step photos.