True to its name, the Suhana Hara Kebab is one of the most charming starters you can think of, so charming that you’ll want to snack on it any time, any day! Interestingly, this kebab of green peas, paneer and sweet corn bound together by mashed potatoes is flavoured with cardamom powder instead of the usual savoury spices! While this gives it a unique flavour, a coating of crushed corn flakes gives it an irresistible texture too, making it a true winner in all aspects.

A spicy spinach and lentil preparation that can be relished with steamed rice or rotis. Do not overcook this dal as the spinach tends to discolour quickly.

A tangy vegetable preparation that will tingle and tease your taste buds.

Chapatti gets a complete dressing up to suit the fun taste of kids!

This all-time favourite Bengali dish can be made easily and quickly in the microwave oven. Aloo Poshto is a classic Bengali recipe of crisp potatoes coated with roasted and powdered poppy seeds and green chillies. The special aroma and texture of roasted poppy seeds, and the mild but lingering effect of chillies, make this dish very enjoyable. The potatoes are not too crunchy but they have a noticeably nice texture. Serve the Aloo Poshto immediately on preparation to enjoy the best texture and taste. Combine it with other Bengali delicacies like Bengali Style Okra and Bengali Matarsutir Dal to make a complete meal.

A Gujarati specialty, this dish can be prepared even when no veggies are available. Its simplicity and great taste make it one of my favourite preparations. For the perfect experience, add the ganthia just before serving thus preventing it from becoming soggy.

A rare combination of tomatoes with dry fruits. The rich dry fruit stuffing is assembled in tomato shells and baked till the shells are soft and moist to bite into. If using large tomatoes, cut them lengthwise and scoop the halves to stuff the mixture.

We will let you in on a little secret... a trick that enables you to prepare lip-smacking Thai Peanut Sauce within minutes using peanut butter! Here, peanut butter is combined with coconut milk and typical Oriental flavour enhancers like garlic and lemongrass, to prepare a luscious and intensely tasty sauce, which can be used to make innumerable Thai delicacies. A dash of brown sugar enhances the flavour of this sauce remarkably, so forget it not. Also, take care to cut the lemongrass into three large parts, so that you can easily remove and discard it after cooking.

This dish baked with white sauce and cheese will delight all lovers of spinach.

chana dal with cucumber recipe | cucumber chana dal subzi | healthy chana dal sabzi | khira aur chana dal ki sabji | with 28 amazing images. chana dal with cucumber recipe | cucumber chana dal subzi | healthy chana dal sabzi | khira aur chana dal ki sabji is a very quick sabzi perked up with common Indian spice powders. Learn how to make healthy chana dal sabzi. To make chana dal with cucumber, wash and soak the chana dal in water for at least an hour and drain well. Combine the chana dal with 2 cups of water in a pressure cooker and pressure cook for 2 whistles or till the dal is soft. Allow the steam to escape before opening the lid. Mash the dal lightly with the back of the spoon and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds. When the seeds crackle, add the cooked dal, cucumber, turmeric powder, ginger-green chilli paste, salt and chilli powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 minute. Serve hot garnished with coriander. A simple yet hearty sabzi with the goodness of slightly crunchy cucumber. A quick-to-dole-out recipe, so if you are late from work and craving for some piping hot sabzi, try this one out. Khira aur chana dal ki sabji won’t disappoint! The trick in this cucumber chana dal subzi is to cook the dal till it is soft, but not mushy. It can be carried to work and enjoyed with chapati accompanied with a salad of your choice. Chana dal in addition to protein provides a good source of iron and fibre while cucumber, added to enhance the flavours, contributes minimal calories and no fat to your diet. Diabetics, heart patients as well as those aiming weight loss and healthy lifestyle take pleasure in enjoying this healthy chana dal sabzi with one modification. Prefer to use only 1 tsp of oil for tempering. Tips for chana dal with cucumber. 1. Cucumber can be replaced with roughly chopped bottle gourd (doodhi / lauki). 2. You can avoid the use of coriander as a garnish, to make a Jain version of this recipe. 3. If you wish, you can replace it with ½ tsp of chopped jaggery. Either are optional. You can avoid them completely also. 4. If you are serving this sabzi later, you might have to add little water before re-heating and adjust the consistency of the sabzi. 5. To make it slightly more healthy, you can reduce the amount of oil used in this recipe to 1 tsp. Enjoy chana dal with cucumber recipe | cucumber chana dal subzi | healthy chana dal sabzi | khira aur chana dal ki sabji | with step by step photos.

A tempting blend of spices is used to marinate baby corn in this recipe...... feel free to use any other ingredients of your choice in place of the baby corn.

The hariyali roti is so flavourful and aromatic that you cannot say, “no,” even if your tummy is full. The unique combination of flours and milk in this dough gives it a wonderful texture, while the greens make the roti not just vibrant but toothsome too.

raw banana fry | banana rava fry | kacha kela fry | with 23 amazing images. raw banana fry is an easy recipe where raw banana is sliced and pan-fried along with everyday spices till it turns crispy and brown in color. Learn how to make raw banana fry | banana rava fry | kacha kela fry | This banana rava fry is our absolute favourite and perfect for weekday meals, tastes so good with dal chawal) curd rice or as such. It’s super crispy , spicy and makes a simple vegan and gluten-free side dish. Raw banana slices are marinated in tangy spicy paste and then coated with rava / sooji and then shallow fried. kacha kela fry is widely known as mock fish meat as the process of making is also very similar and can be served as evening tea time snack for both vegetarian and meat-eaters. Tips to make raw banana fry: 1. This small size of bananas are perfect to make rava fry and bhajias. 2. Instead of lemon juice you can also use tamarind pulp. 3. Make sure to slice the banana of uniform thickness, else the cooking time will vary. Enjoy raw banana fry | banana rava fry | kacha kela fry | with detailed step by step photos

jhal muri masala recipe | Bengali bhaja masala | homemade jhalmudi masala | with 20 amazing images. Jhal muri masala is a special Bengali spice mix. Learn how to make jhal muri masala recipe | Bengali bhaja masala | homemade jhalmudi masala | Kolkata Jhal Muri Masala or Moodi Masala is a special spice mix that is used in making Jhal Muri, a delicious crunchy street food snack, flavored with mustard oil. It is made using an assortment of spices that are ground into a fine powdered form and mixed together. Bengali bhaja masala will add a hot, spicy, and tangy flavour to your Jhal muri and also can be used to spice up your sabzi, raitas and chaats etc. homemade jhalmudi masala stays fresh for 2 months if stored properly in an air tight container at room temperature. Tips to make jhal muri masala: 1. Dry roast the spices on medium flame to avoid them from burning. 2. Cool the roasted spices completely before blending. 3. You can also add bayleaf to make this masala. Enjoy jhal muri masala recipe | Bengali bhaja masala | homemade jhalmudi masala | with detailed step by step photos.