Here is a sweet and spicy drumstick and potato curry made the South Indian way i. e. Flavoured with coconut and whole spices. This curry has a predominant garlic flavour and tastes great with steamed rice . You can also enjoy drumstick in other forms like Drumstick Soup , Drumstick Pickle or Drumstick Dal .

French onion soup recipe | vegetarian French onion soup | Indian style French onion soup | with 22 amazing images. French onion soup recipe | vegetarian French onion soup | Indian style French onion soup is a simple soup with amazing startling flavour and aroma. Learn how to make vegetarian French onion soup. To make French onion soup, heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour. Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally. Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. For the cheese croutons, toast the bread slices in a pop-up toaster. Cut each bread slice into 4 equal square pieces. Apply little butter on each bread piece and sprinkle a little cheese on top. Just before serving, place 2 cheese croutons in the centre of 4 individual bowls. Pour equal quantities of the soup in each bowl and serve immediately. Did you know that this classic soup in its original form dates back to the Roman times?! The French onion soup experienced a renaissance of sorts thanks to French cuisine. The trick here is to slice the onions really fine. Cheese thickens the vegetarian French onion soup while mustard imparts a heady, pungent flavour. French Onion Soup is always served by pouring ladles of soup over a cheese crouton placed in a bowl. This soup is delectable and worth trying. Enjoy it! For a 3 course meal after the Indian style French onion soup, serve Baked Crêpes with Capsicum Sauce, Stewed Green Tomatoes followed by Vanilla Ice-Cream with Flaming Sauce for dessert. Tips for French onion soup. 1. The onions should be sautéed on a very slow flame so they get their brown colour, which is characteristic about this soup. If you want a slightly darker coloured soup, then sautéed the onions till they are slightly more brown in colour. 2. The cheese has salt in it, so remember to add less salt to the soup. 3. The soup can be made in advance and reheat before serving. But the toast should be made just before serving. Enjoy French onion soup recipe | vegetarian French onion soup | Indian style French onion soup | with step by step photos.

Lose yourself in this exciting potato-packed kadhi, which is so delicious it is likely to overshadow the rest of the main course! What makes this kadhi different is that it is burgeoning with potato cubes and flavoured excitingly with whole spices and spice powders. Tempering whole spices imparts a richer aroma than what you will get with readymade spice powders, so you will find this Spicy Potato Kadhi really irresistible. It can be enjoyed with Rotis , Parathas or Cooked Rice .

chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | Gujarati chawli batata nu shaak is a simple sabzi from the land of Gujarat. Learn how to make chawli bateta nu shaak. Choli bateka nu shaak is a little spicy vegetable recipe made of fresh chawli beans and potato cooked in spices. This shaak has a strong flavour of coriander seeds powder. To make chawli batata nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for a few seconds. Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between. Serve hot. That slight tinge of sugar in choli bateka nu shaak has been added as Gujarati’s are used to add a pinch of sugar yo every sabzi they make. If you wish, you can avoid it. Serve this gujarati sabzi with hot phulkas or padvali roti. Tips for chawli batata nu shaak. 1. Soda is added for quick cooking, but you can avoid it if you wish to. 3. Make potato cubes of medium size, else the potato and chawli both might not cook at the same time. Enjoy chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | gujarati sabzi |

cucumber pachadi recipe | Kerala style vellarika pachadi | Indian cucumber pachadi without coconut | with 25 amazing images. cucumber pachadi recipe | Kerala style vellarika pachadi | Indian cucumber pachadi without coconut can be served as an accompaniment to Bisi Bele Bhaat, Chitrana Rice and South Indian Stir Fry Rice. To make cucumber pachadi, heat 2 tsp of coconut oil in a deep non-stick kadhi, add the ginger and onions and sauté on a medium flame for 2 minutes. Add the cucumber, green chilli and 1 tbsp of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Transfer into a bowl and keep aside to cool completely. Once cooled, add the curds and salt and mix well. Keep aside. Heat the remaining 1 tsp of coconut oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, red chilli and onions and sauté on a medium flame for 2 minutes. Add the tempering over the cucumber-curds mixture and mix well. Refrigerate for at least 1 hour. Serve chilled. A semi-spicy cucumber raita made in a typical South Indian style, with sautéed onions, green chillies and an aromatic tempering. This Kerala style vellarika pachadi is a special one, with tongue-tickling flavours and ingredients of assorted textures. Using fully-cooked onions and semi-cooked ones (along with the tempering) gives two different textures and flavours to this refreshing Indian cucumber pachadi without coconut. Make sure you add the curds to the sautéed veggies only after the mixture is completely cool. Otherwise the curds will get watery and ruin the creamy consistency of the cucumber pachadi. Tips to make cucumber pachadi. 1. Use fresh curd for better taste. 2. You can add ½ tsp sugar to balance out the flavour. 3. You can add urad dal or chana dal in the tempering. Enjoy cucumber pachadi recipe | Kerala style vellarika pachadi | Indian cucumber pachadi without coconut | with step by step photos.

semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with 23 amazing images. semiya veg upma recipe | vermicelli upma | how to make quick semiya upma | wheat vermicelli recipe is a popular breakfast recipe in South India. To make semiya veg upma, dry roast the vermicelli in a non stick pan for 3 minutes or till the vermicelli turns brown in colour. Remove from the flame and keep aside. Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal. When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute or till the onions turn translucent, while stirring continuously. Add the salt and 1 1/4 cups of water and bring to boil on a high flame. Add the vermicelli and mix well. Cover with a lid and allow it to cook for 4 minutes or till all the water gets absorbed and the vermicelli gets cooked. Add the coconut, coriander and lemon juice and mix well. Serve hot garnished with roasted peanuts and coriander sprig. This interesting recipe is a variation of the popular and common South Indian recipe upma,using wheat vermicelli instead of rice vermicelli. The use of peanuts as garnish gives an interesting crunch to this recipe. This quick semiya upma is ready in 20 minutes and perfect for a breakfast or snack recipe. The added advantage is that it can also be carried to work in a dabba. It tastes great with freshly ground coconut chutney. Being made with whole wheat, this vermicelli upma is slightly healthier than the one made with rice vermicelli. To increase the nutritional value of this upma, you can also add some boiled green peas to this upma. Tips for vermicelli upma. 1. Prefer a broad non-stick pan to roast the wheat vermicelli so the roasting is uniform. 2. Keep stirring the upma when it is getting cooked to avoid the semiya from sticking to each other. 3. To pack it in a dabba, cool it completely and then pack in an airtight container. You can also try other variants of upma like Varagu Upma, Broken Wheat Upma and Soya Upma. Enjoy semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with step by step photos.

semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | with 26 amazing images. semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | is a low salt Indian breakfast especially for high blood pressure patients. Learn how to make healthy semiya upma. To make semiya veg upma, heat a broad non-stick pan, add the vermicelli and dry roast it on medium flame for 3 minutes or till it turns golden brown in colour. Remove from the flame and keep aside. Heat the oil in the same broad non-stick pan and add the mustard seeds and urad dal and salute on a medium flame for 30 seconds. When the seeds crackle, add the onions, green chillies and curry leaves and sauté on medium flame for 2 minutes. Add the carrots, peas and ¼ cup water and mix well. Cover with a lid and cook on medium flame for 4 minutes or till the vegetables get cooked, while stirring occasionally. Add the vermicelli, 1 cup of hot water and salt and mix well. Cover with a lid and cook on medium flame for another 6 minutes, while stirring occasionally. Switch off the flame, add the lemon juice and mix well. Serve hot. Whole wheat vermicelli vegetable upma is a quick nourishing breakfast because it can be cooked quite swiftly and does not require much advance planning or preparations. This is a healthier version of seviyan upma with lots of colourful veggies and just the right amount of salt. A traditional tempering boosts the aroma of this low salt semiya upma for hypertension while a squeeze of lime accentuates its flavour. It is a wise breakfast choice for those with high blood pressure as we have used limited quantities of salt in this recipe. For diabetics, we recommend half serving at a time. The veggies add colour while also adding nutrients to this healthy semiya upma. Carrots add in vitamin A - necessary for healthy skin and vision, while the green add in fibre – a nutrient needed to manage blood cholesterol levels, blood pressure and also a healthy digestive system. Tips for semiya veg upma. 1. Remember to chop the carrots finely, so they cook faster and also give a good mouthfeel. 2. Try to cover and cook this upma as we have shown in the recipe, to preserve nutrients. 3. After adding lemon juice do not cook, else it will lend a bitter taste. You can also have a go at other low-salt breakfast recipes like Poha Handwa and Mini Carrot and Cabbage Buckwheat Pancake. Enjoy semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | with step by step photos.

matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video

batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images. An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack. To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge. The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box. Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below.

This tongue-tickling subzi of fenugreek leaves and peanuts has a wonderful blend of textures and flavours, which is sure to make your taste buds yearn for more. While the traditional spice enhancers like mustard and cumin seeds feature in this Methi chi Patal Bhaji too, the unique aspect here is a final tempering of dry coconut and garlic, which gives out a really luring aroma. It is important to keep the kadhai covered for some time after adding the tempering, so that the bhaji imbibes its flavour well. If you like a tangy, sour flavour, you can mix the besan in buttermilk instead of water.

cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images. cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices. cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine. You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal. tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi. Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos.

zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images. zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar. Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri. Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long. Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic. Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste. Enjoy zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with photos and video below.

Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images. doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia. Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer. I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia. Serve steamed lauki muthia with green chutney. Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.