Traditional vegetables can be cooked in contemporary ways, and vice versa. But, sometimes the olden favourites remain our golden choice! Time can tarnish neither the flavour nor aroma of this Gavarfali ki Subzi, a simple preparation of cluster beans cooked in a curd based gravy. Once you try it, this fibre and folic acid rich subzi will become a frequently repeated menu item.

purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with 22 amazing images. purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish side dish is a simple, classic Indian dish with irresistible flavours. Learn how to make Indian style radish pods stir fry. To make purple mogri stir fry, heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for 20 seconds. Add asafoetida, radish pods and salt and mix well. Cover with a lid and cook on a high flame for 40 seconds. Serve immediately. The vibrant colour and mouth-watering flavour of mogri is sure to delight every diner! An exclusive winter vegetable, you must not miss out on making Indian style radish pods stir fry when it is in season. It can be enjoyed in many other forms like raitas, subzis and stir-fries. Perked up with a simple tempering of mustard seeds and asafoetida, this healthy purple mogri side dish is very easy to make, and it takes just a minute to cook because mogri must never be overcooked. The naturally spicy taste of mogri helps to perk up any meal that this accompaniment is served with! You can also try other stir-fries like Paneer, Mushroom and Cashew Stir Fry or Water Chestnuts and Purple Cabbage Stir Fry. Tips for purple mogri stir fry. 1. Make purple mogri stir fry only in the Indian winter months as this is the season when the quality is the best and the mogri is not hard. 2. Serve Indian style purple radish pods stir fry with bajra roti, jowar roti or roti. 3. Serve purple mogri stir fry with cauliflower stir fry sabzi or any Indian sabzi. Enjoy purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with step by step photos.

quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.

While the dhokla subzi is a brilliant accompaniment for rotis, it can also be served as a one-dish meal as it features a wholesome gravy with turai and sweet corn, topped with pieces of protein-rich dhoklas.

A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for this mild pickle

Tempering is an inherent aspect of Indian cooking, and perhaps a key factor that boosts the flavour and aroma of most dishes. Here is an Indian Corn Dip made of crushed sweet corn kernels in a milk-cornflour base, flavoured with green chillies and tempered traditionally. This desi dip has a unique aroma, flavour and mouth feel that goes perfectly well with khakhras or nacho chips too!

tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with 15 amazing images. tendli cashew nut sabzi is a delicious and nutritious Indian dish made with tendli (ivy gourd) and cashew nuts. This vegetarian dish combines the crispiness of tendli with the rich, buttery flavor of cashews, making it a delightful addition to any meal. It is often served as a side dish and pairs well with roti, chapati, or rice. Both tendli and cashew nuts are favourites along the South-Western coastal regions of India, especially in Mangalore. Tendli and cashew nut is an interesting sabzi that combines both. Making tendli cashew nut sabzi 1. Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside. 2. Heat the oil in a kadhai and add the mustard seeds. 3. When the seeds crackle, add the red chillies, tendli and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally. 4. Add the soaked cashew nuts, sugar and a little more salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Serve tendli cashew nut sabzi hot garnished with coconut. Nutritional benefits. Tendli has been used by Ayurveda to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels. Serve tendli cashew nut sabzi hot with your choice of roti, paratha, or steamed rice. This dish not only enhances the meal but also provides a delightful combination of textures and flavors. Cashew Nuts (kaju): In general, walnuts, cashew nuts, peanuts, almonds, pistachios and pine nuts are a healthy snack to carry keep with you as they are rich in monounsaturated fats and polyunsaturated fats and good for heart and diabetics. Pro tips of tendli cashew nut sabzi. 1. Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one. 2. Add the soaked cashew nuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi. Enjoy tendli cashew nut sabzi | cashew nut tendli bhaji | healthy Mangalore Ivy gourd kaju sabji | with step by step photos.

moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step images. Our healthy moong dal dahi vada is a made on a non stick tava and made off green moong dal, low fat curds, fruit salt and Indian spices. Traditionally moong dal Dahi Vada chaat is always deep fried but now we give you the non fried moong dal dahi vada recipe. Notes and tips to make the perfect moong dal dahi vada recipe. 1. For preparing the moong dal dahi vadas, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Also, you can add some urad dal to increase the nutrient content of the vada. 2. To make spongy healthy moong dal vada, heat a non-stick tava (griddle) or appe mould on a medium flame and grease it using ¼ tsp of oil. 3. Soak moong dal dahi bhalla in enough water in a bowl for 2 minutes. Generally, the vadas are soaked for a longer time in warm water but, these barely have any oil and are lighter as compared to urad dal so, they do not require much time to soften. 4. To prepare curd for moong dal dahi vada , in a bowl take fresh curd. Add milk or water if the curd is too thick. See why this is a healthy moong dal dahi vada recipe? Moong dal or Moong dal is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. Moong Dal is heart and diabetic friendly. Low fat curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest source of protein, calcium and minerals. Serve moong dal dahi bhalla immediately. You can also chill the dahi vadas in the refrigerator if not eating immediately. Learn to make moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step photos and video below.

chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice dish, chitranna rice is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe. We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna. chitranna rice is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Karnataka chitranna rice prasad at temples. Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad. I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both. Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.

Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience! Here, we show you how to make chana dal vadas as well as rasam, and then how to assemble the Rasam Dal Vada. You can make the vadas earlier but make sure the rasam is piping hot when you dunk the vadas in them. You can also try other South Indian snacks like You can also try other South Indian snacks like Mysore Bonda or Thattai .

ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images. ginger chutney is a popular Andhra chutney also known as allam chutney. ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food. Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas. We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours. Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours. Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos.

ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with 29 amazing images. ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi is a daily fare sabzi. Learn how to make Gujarati ringna batata nu shaak. To make ringna batata ni kachri, heat the oil in a non-stick kadhai, add the mustard seeds, asafoetida, turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame for a few seconds. Add the brinjal and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the vegetables are half-cooked, while stirring occasionally. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked. Serve hot. Try this dish when you are in a hurry to rustle up something delicious. This Gujarati ringna batata nu shaak involves no complicated stuffing or frying —just dab the veggies with the masalas and cook them. Despite the simple procedure, the taste and aroma of this aloo baingan sabzi is unbeatable! Even your neighbours will enjoy the aroma as you cook this delicacy! Serve this Indian brinjal and potato sabzi with chapati and a simple kachumber salad to square off the meal. Tips to make ringna batata ni kachri. 1. Use only the big variety of brinjal for this recipe. 2. You can cover the pan with a lid and cook as well. 3. Sprinkle little water if the sabzi looks dry or getting burnt. 4. You can omit the plain flour also and little more besan. Enjoy ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with step by step photos.

idli upma recipe | idli upma with leftover idli | healthy idli upma | with 12 amazing images. idli upma is made from leftover idlis. idli upma with leftover idli is how South Indian typically finish off leftover idlis. It is so tasty that you can even serve idli upma to guests. Ingredients for idli upma are leftover idlis , tomatoes, onions, green peas, carrots, peanut oil to cook and some Indian spices. I find this idli upma far more healthier than plain idli. Let’s see why we call this a healthy idli upma? Idli is a perfect combination of urad dal and par boiled rice which make it a complete protein. A cereal pulse combo like in the case of Idli ( par boiled rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. However idlis are high in carbs. So in idli upma recipe we are adding lots of fibre through high quality vegetables like carrots, onions, green peas and tomatoes to make this recipe even healthier. Even better, we have cooked the idlis in peanut oil which has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. So use the peanut oil if you want to be healthy and I would suggest to do lots of your Indian cooking in peanut oil or coconut oil. Notes on idli upma recipe. 1. If you are making use of fresh idlis, then cool them completely and then crumble to avoid them getting completely mashed. Idlis refrigerated for 5-6 hours or overnight give the best results. 2. The idli upma recipe can be prepared with any variety of idlis like the oats idli, rava idli or nachni idli. 3. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Do not cook them for more time or else the idlis will start frying and turn brown. If you feel like the idli upma is turning dry then add some more water and mix it. Sometimes, people even make idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas. Besides Idli Upma you can use leftover idlis to make a variety of other recipes like Dahi Idli, Fried Idlis with Curd Dip , Spicy Tava Idlis, Idli Chaat, Idli Curry and Idli Chilli. Enjoy how to make idli upma recipe | idli upma with leftover idli | healthy idli upma with detailed step by step photos and video below.

red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images. red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi. To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander. Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. This Onam special pachadi is sure to please your palate. Make sure you refrigerate the Indian pumpkin pachadi before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat, South Indian Tava Rice and Coconut Rice. Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies. Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos.