batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi | with 20 amazing images. batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi is a simple everyday fare. Learn how to make Maharashtrian batatyachi bhaji. To make batata bhaji, heat the oil in a non-stick kadhai, add the garlic and sauté on a medium flame for 45 seconds. Add the mustard seeds and cumin seeds and sauté for a few seconds or till they crackle. When the seeds crackle, add the onions, green chillies and curry leaves and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Add asafoetida, salt, turmeric powder, potatoes and 1½ tbsp of coriander, mix well and cook on a medium lame for 1 to 2 minutes. Serve hot garnished with the remaining coriander. The simplicity is what lures one to this recipe! So easy yet unbelievably flavourful, the sukha aloo sabzi is a no-fuss preparation of potatoes perked up with the traditional Maharashtrian tempering of cumin seeds, mustard seeds curry leaves, garlic and green chillies. This dry potato sabzi when served with puri or chapati makes a meal in itself. Many of us carry this combination often in our dabba. Accompany it with dry garlic chutney to make a complete the Maharashtrian thali. If you like Maharashtrian batatyachi bhaji, we have an entire range of other Maharashtrian sabzis too. Try your hand at day to day vegetable like Methi Pitla to very popular bharli vangi. Tips for Maharashtrian batatyachi bhaji. 1. Maharashtrian batatyachi bhaji is also served with curds. 2. Don't overcook the potatoes. 3. If you enjoy a spicy sabzi, finely chop the green chillies instead of adding slit green chillies. Enjoy batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi | with step by step photos.

I totally adore this wrap because of its unmistakable thai influence! the lovely corn cakes, flavoured with lemon grass based red paste, tastes magical with fresh green garlic sauce. The magic is enhanced by lining the cakes with a blend of dill and yoghurt!

This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content. If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like. You can also try these recipes with pineapple, Pineapple Raita and Pineapple, Capsicum and Tomato Sabzi .

Everyday cucumber and exotic asparagus come together to make a lovely salad, dressed in a luscious salad cream that is resplendent with the catchy tones of mustard paste, pepper and lemon juice. Cucumber is an ingredient that never fails to make a dish feel refreshing, due to its juicy and crunchy texture. You will feel this quite strongly in this salad, as it is chilled. Refrigeration kind of refreshes the ingredients, making them taste better and feel crispier. So ensure that you refrigerate the Cucumber and Asparagus Salad for at least 30 minutes, and relish it chilled.

A delicacy from Konkan cuisine, Gajbaje is a dish of mixed vegetables in a spicy coconut curry. The dish is quite easy to prepare – veggies are cooked till soft and then flavoured with a peppy coconut paste and finally topped with a traditional tempering, which instantly boosts the flavour and aroma of the dish. The coconut paste has a self-contained flavour, with the spiciness of red chillies and the tanginess of tamarind. Together with the tempering, this paste gives the assortment of veggies a totally fabulous taste! Some communities of the Konkan belt make this traditional delicacy on Aashad Ekadasi day, using a unique mix of veggies like amaranth stem, taro leaves, bamboo shoots and jackfruit seeds. It is believed that during their sojourn in the forest, one of the Pandavas, Bheema made this dish on Ekadasi day using the ingredients available in the wilderness they were residing in. Nevertheless, you can feel free to just open your fridge and use whatever veggies you find in it!

Rich in zinc, calcium and protein, this lip-smacking Spicy Red Chana Subzi along with roti and curds will make a sumptuous and complete meal. This recipe makes use of the popular pav bhaji masala along with tomatoes, onions and other spice powders, to produce a rich flavour that tickles the taste buds.

Vellari means ‘cucumber’, and as the name suggests this is a reddish hued curry. However, the redness actually stems due to the combination of several spices and not necessarily due to an overdose of chillies. So, fear not this recipe, and feel free to moderate the spiciness according to your taste.

Here’s a smashing combination of baby potatoes and sesame seeds that is jazzed up with a combination of indian spices.

The combination of sweet and tangy pineapple cubes with veggies like cucumber and carrot is the highlight of this salad. This gives a juicy and tasty twist to an otherwise ordinary salad. Pieces of torn lettuce make the salad all the more alluring, while a dressing of fresh cream with peppy flavours like mustard paste and lemon juice makes it a true tongue-tickler. Refrigerate the Creamy Pineapple, Cucumber and Carrot Salad for sometime before serving, so the salad sets and the veggies regain their crunch. This creamy salad will go well soups and pastas .

It is a brilliant idea to combine tender coconut meat cubes with juicy fruits, because their flavours and textures are so contrasting that they bring out the best qualities of each other! Potato cubes and cheese cubes add to this fine balance, while a luscious dressing of curds and cream flavoured with lemon and mustard make the Hawaiian Fruit and Coconut Salad a perfect treat for the palate! This salad is delicious served with pasta, or serve with soup and bread for lunch.

The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.

Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images. Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka. Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through. The best part is that this Punjabi style achari paneer tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds. To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes. Arrange the marinated paneer cubes equally on satay sticks and keep aside. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Repeat step 3 to cook more satays. Serve immediately with dahiwali phudina chutney. This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil. Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy. Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below.

batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with 42 amazing images. A typical Maharashtrian food, batata ani flower cha rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes. Learn how to make batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | batata ani flower cha rassa , also known as potato and cauliflower gravy, is a delectable and comforting Maharashtrian dish that brings together the earthy flavors of potatoes (batata) and the delicate essence of cauliflower (flower) in a rich and aromatic curry (rassa). This cauliflower potato curry is a simple yet satisfying dish that is packed with nutrients and can be enjoyed with roti, paratha, or rice . This cauliflower potato is a delightful medley of textures and tastes, with the creaminess of potatoes complementing the mild crunch of cauliflower, all enveloped in a flavorful and spiced curry. Enjoy the warmth and richness of this traditional Maharashtrian style flower batata rassa, perfect for a hearty and satisfying meal. pro tips to make batata ani flower cha rassa recipe: 1. If you wish you can also add other vegetables to the gravy, such as carrots, peas, or green beans. 2. If you don’t have whole spices then just simply replace it with ¼ tsp garam masala. 3. Reduce the quantity of oil if you want to make the sabzi little healthier. Enjoy batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with detailed step by step photos.

bhadang recipe | spicy puffed rice chivda | Indian bhadang | with 23 amazing images. bhadang recipe | spicy puffed rice chivda | Indian bhadang is a jar snack to be enjoyed any time of the day. Learn how to make spicy puffed rice chivda. To make bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the mustard seeds and sauté on a medium flame for a few seconds. Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes. Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds. Add the kurmura, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool completely and store in an air-tight container. Scrumptious to the core, this flavourful snack is made of puffed rice perked up with green chillies and curry leaves as compared to Kolhapuri bhadang which makes use of chilli powder. The most interesting aspect of the spicy puffed rice chivda, however, is the use of crushed garlic and crunchy peanuts, which contrast beautifully with the texture and flavour of the kurmura, to give your taste buds an exciting ride. You would like to carry some of this Indian bhadang when you travel. It is also nice to keep a batch of this at home, handy to munch on when you are hungry. It can be had as it is, or with onions, tomatoes and a tangy lacing of lemon juice. Tips for bhadang. 1. If you wish, you can use thinly sliced garlic. 2. Green chillies can be replaced with chilli powder. 3. Store in an air-tight container. It stays fresh for 10 days. Enjoy bhadang recipe | spicy puffed rice chivda | Indian bhadang | with step by step photos.