An instant version of the popular North Indian mixed vegetable pickle. This pickle is often served as a side dish. A delectable combination of fresh winter vegetables, raw mangoes and an enticing blend of spices and seasonings, sweetened with jaggery. This pickle can be stored refrigerated for upto one week. Serve this recipe with hot phudina naans.

Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies. Other spices such as cardamom, cloves, cinnamon and nigella seeds are also used to add flavoring.

A colourful assortment of vegetables tossed lightly with cottage cheese and onion seeds. This recipe is a delicious source of fibre, iron, vitamin a, vitamin c,and calcium. If you are one of those who prefers eating hot vegetables dishes to cold salads, then this is just the one for you. Have the salad with hot garlic bread or toss some pasta in it to make it more filling.

paneer and broccoli stir fry recipe | paneer vegetable stir fry | healthy Indian cottage cheese stir fry with spring onions and sprouts | with 22 amazing images. paneer and broccoli stir fry recipe | paneer vegetable stir fry | healthy Indian cottage cheese stir fry with spring onions and sprouts is a power packed delicacy. Learn how to make paneer vegetable stir fry. To make paneer and broccoli stir fry, heat the oil in a broad non-stick pan, add the nigella seeds and sauté on a medium flame for a few seconds. Add the capsicum, spring onion, baby corn, cucumber, broccoli, bean sprouts, tomatoes and salt and sauté on a high flame for 5 minutes or till the vegetables are tender. Add the paneer and sauté on a medium flame for one minute. Remove from the flame and serve immediately. If you are one of those who prefers eating hot vegetables dishes to cold salads, then this paneer vegetable stir fry is just the one for you. Have this stir fry at dinner time or in between meals as a healthy snack. A colourful assortment of vegetables tossed lightly with cottage cheese and onion seeds, this healthy Indian cottage cheese stir fry with spring onions and sprouts is a delicious source of fibre, vitamin C, vitamin A, phosphorus and calcium. You can build immunity and strengthen bones both with this delicacy. heart patients, weight-watchers and diabetics can include this paneer and broccoli stir fry as a part of their meal. They can make their choice between full fat paneer and its low fat counterpart. Tips for paneer vegetable stir fry. 1. Add 1 tsp nigella seeds (kalonji). This is what gives a super taste to healthy Indian cottage cheese stir fry with spring onions and sprouts. 2. Sauté paneer and broccoli stir fry on a high flame (takes about 5 minutes) till the vegetables are tender. Enjoy paneer and broccoli stir fry recipe | paneer vegetable stir fry | healthy Indian cottage cheese stir fry with spring onions and sprouts | with step by step photos.

Baghara Tamatar, cooked in the microwave this recipe is extremely simple and quick to make, just perfect when you are too lazy to cook or are short of other vegetables. This subzi is made with a combination of chopped tomatoes and tomato pulp and tempered with a wide assortment of seeds and spice powders, which gives it a super peppy flavour and aroma too. Enjoy this simple tasty dish with rotis or Parathas or just plain bread .

There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you apart as a gourmet cook!

Tangy tomato pulp spiked up with a fiery combo of spices and balanced with the right amount of sugar, the sweet and sour tomato relish is a wonderful accompaniment for rotis and parathas. It can be served as a tasteful and nutritious dip for the crunchy, munchy finger foods that your kids are sure to indulge in often!

Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled upon this pickle which i thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients - raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, i have used a combination of raw mangoes, chick peas and lotus stem omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds.

This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.

Onions are one of the oldest cultivated vegetables and are available throughout the year. Small white onions are best suited for this recipe as they are mild in flavour and do not colour the pickling liquor. Pickled baby onions have been popularly eaten throughout India. Here they have been salted in spiced and sweetened vinegar. Shallots or Madras onions can be treated in the same way. I have also added some garlic cloves for additional flavour and aroma. This pickle stays well for 2 to 3 months and it becomes sour with the passage of time. You can store it in the refrigerator to slow down its deterioration.

Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

Punjabi gajar ka achar recipe | instant gajar ka achar | instant carrot pickle | with 18 amazing images. Punjabi gajar ka achar recipe is actually an instant gajar ka achar which is a North Indian carrot pickle. Looking for an economical achar to make, Punjabi gajar ka achar is the answer. Here we have got you a delicious and a very simple Punjabi gajar ka achar that is popular in North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavourful. This yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. Punjabi gajar ka achar recipe is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will rotis or parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days. Punjabi gajar ka achar goes very well with plain paratha as you get the perfect taste of the achar. Enjoy Punjabi gajar ka achar recipe | instant gajar ka achar | instant carrot pickle | with detailed step by step recipe photos and video below.

Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds.

Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. Although most people will not think of pressure-cooking brinjals, here we have opted for that method so as to retain the nutrients and reduce the oil required. As a result, this delicious Hyderabadi Baingan Subzi, with the lingering flavour of spices, ranging from nigella and sesame seeds to coriander and cumin, comes to us in a surprising zero cholesterol format.