vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with 35 amazing images. vegetable manchow soup is a famous restaurant style manchow soup in India and also a popular roadside manchow soup which is hot and spicy. It is famous Indian street food and perfect to keep you warm in winter. This is a thick vegetable manchow soup where cornflour is used as the thickening agent. vegetable manchow soup is an all-time favourite Indo-Chinese soup, which is sure to fire up your digestive juices and boost your spirits with its appetizing aroma and tongue-tickling flavour! The strong accents of ginger and garlic make restaurant style manchow soup an ideal soup to serve on a damp monsoon day. While the soy sauce gives it an awesome Umami flavour, the topping of fried noodles gives vegetable manchow soup an exciting crunch and makes it a bit filling too. The vegetable manchow soup is made with common ingredients, which will be available with anyone who likes Chinese food. Vegetable manchow soup is also easy and relatively quick to make. So you can try it out immediately and see for yourself if it lives up to our praise! You can also try other recipes like the Sweet Corn and Vegetable Soup or Vegetable and Noodle Soup. Learn to make vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with step by step photos and video below.

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.

Just close your eyes and imagine a bowlful of bright red cherry tomatoes and sliced black olives. Isn’t the very vision appetizing? Now, add to that a very creamy and cheesy sauce, and you cannot stay put for a minute longer. Off to the kitchen, on with the apron, ready to cook up lip-smacking Creamy Cherry Tomatoes and Olives! Although optional, the dash of white wine does impart a very exotic touch to this dish, so try to include it in your preparation. You can also replace tomatoes and olives with other crunchy, tangy veggies that you think will go well with herbs and cheese.

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.

Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with 26 amazing images. Marwadi kadhi is an authentic and traditional yoghurt based curry recipe prepared with besan and other seasoning ingredients. Learn how to make Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | Unlike the other popular kadhi recipes, Rajasthani kadhi is thin and watery in texture but carries a lot of spice heat with the sourness of curd. It is mainly served as a side with normal boiled rice or flavoured jeera rice, but can also accompany any type of roti. Rajasthani Kadhi is a very popular dish in the households of the state. This healthy besan kadhi has some delicious flavours which comes from the spicy masalas used in the dish. Tips to make Rajasthani kadhi: 1. Whisk the dahi mixture well before adding water to make it lump free. 2. Kadhi thickens as it cools down, you can adjust the consistency of kadhi by adding little water and re-heat it. Enjoy Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with detailed step by step photos.

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

fried egg masala recipe | masala egg omelette curry | masala fried egg | with 41 amazing images. fried egg masala curry is a flavorful and hearty dish that combines the richness of fried eggs with a spicy, aromatic masala gravy. Learn how to make fried egg masala recipe | masala egg omelette curry | masala fried egg | The masala egg omelette curry is typically prepared with a flavorful tomato-based gravy, and the eggs are fried to a golden perfection and then simmered in a thick, spiced onion-tomato gravy, which is infused with aromatic spices. This masala fried egg recipe is perfect for a quick and easy meal, packed with the bold flavors of Indian spices. This dish pairs wonderfully with hot rotis, parathas, or steamed rice, making it a versatile option for lunch or dinner. pro tips to make fried egg masala: 1. If you do not want to fry the eggs then you can simply add boiled eggs to make this recipe. 2. You can adjust the consistency of the curry according to your preference. 3. You can squeeze a little lemon juice for added flavour. Enjoy fried egg masala recipe | masala egg omelette curry | masala fried egg | with detailed 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.

There can be nothing more appeasing to the taste buds than the combination of asparagus and sesame seeds cooked to perfection. Quick to make and yummy to eat is what rightly describes this stir fry.

broccoli and baby corn hakka noodles | Indian style broccoli and baby corn noodles | mixed vegetable hakka noodles | with amazing 15 images. broccoli and baby corn hakka noodles is an Indian style broccoli and baby corn noodles which is a popular mixed vegetable hakka noodles recipe. This is an Indo Chinese noodles recipe where noodles are tossed with garlic, celery, ginger and vegetables likes carrots, onions, capsicum, baby corn and broccoli. You can use any other ingredients in broccoli and baby corn hakka noodles of your choice like mushrooms. Broccoli and baby corn noodles are flavourful noodles tossed with vegetables. It is basically from the Asian cuisine which has been adapted in India. We have made it different by adding not so famously added ingredients in Chinese noodles which are broccoli and babycorn. I usually make Broccoli and babycorn noodles for both lunch and dinner as one dish meal. Sometimes, this even goes to my kids tiffin. Also, this is an amazing way to add nutritious veggies to your child’s diet. I personally love it and all the members in my family, including the most elder one’s love it and the scrumptious noodles are gulped down in blink of an eye. We have this on our weekly menu, Indian style broccoli and corn noodles are definitely made at-least once in a week. Doesn’t take more than 20 minutes to prepare the dish. There are a lot many variations to the recipe, ours is a simple broccoli and baby corn hakka noodles from the Indo-Chinese recipes. The preparation also doesn’t take much time, this recipe can be quickly made. Serve immediately. Broccoli and baby corn noodles teams up well with most of the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite. Serve broccoli and baby corn hakka noodles immediately alone or along chilli sauce, soya sauce and chillies in vinegar. Learn to make broccoli and baby corn hakka noodles | Indian style broccoli and baby corn noodles | mixed vegetable hakka noodles | with detailed step by step recipe photos below.

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

Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with 19 mazing images. Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha gets its unique taste and texture from the way it is rolled. Learn how to make Kerala parotta. Kerala parotta or Malabar paratha is a unique dish from South Indian cuisine which is very common in Kerala and Tamil Nadu. It is a common street food and a restaurant food as well. You will be enthralled to see the paratha stalls down the lanes in South India. It is not to be confused with North Indian parathas. While the North Indian Lachha paratha is made with wheat flour, the Kerala parotta is made of a plain flour dough, rolled in a special way using a lot of oil for greasing. This gives it a characteristic texture that is flaky and slightly crisp. It is marvelous to watch the roadside vendors preparing these flaky paratha, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Indian Malabar parotta is that it has to be hot just off the tava, otherwise it will get chewy. Relish it with a large cup of yummy vegetable korma. Tips to make Malabar paratha. 1. Make sure to knead the dough really well and also rest well. 2. Do not compromise in adding oil and ghee as it’s a key ingredient to get the perfect texture. 3. Malabar paratha recipe tastes great when served hot and flaky. Enjoy Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with step by step photos.

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.