bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images. bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry. In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice. The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes. Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. 3. After adding curd, keep stirring it continuously to avoid it from splitting. Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | with amazing 30 images. whole wheat bread rolls available in Indian stores or bakeries are normally mixed with a lot of plain flour to reduce the cost. Here we have made eggless 100% whole wheat dinner rolls which is really a healthy whole wheat bread rolls. The eggless 100% whole wheat dinner roll isn't a complicated one and is also quick and easy to make. Yeast is an important aspect when making breads, so we have started by activating yeast by taking yeast in a small bowl, adding sugar which helps yeast activate, warm water and mix well and have rested it for 10 mins. When you see a frothy layer formed it indicates that the yeast is activated. Further, we have taken a big bowl, added plain flour to it. Added butter, which makes the dough softer and helps making the bread rolls tender. We have added salt, activated yeast and knead into a soft pliable dough using warm water. You can use milk if you wish to. The dough will be sticky but, don’t worry just knead into a soft and pliable dough. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so do not add too much flour or else you will get dense whole wheat bread rolls. Shape the dough into a proper round using both your hands while tucking the edges at the bottom. Cover it with a damp muslin cloth and keep aside in a warm place for 20 minutes or till the dough increases in volume. If your kitchen is cold you can place your dough in the oven. You'll see the dough risen after 20 mins. Further, Lightly punch down the dough and divide the whole wheat dinner rollS dough into 8 equal portions. Seal the bottom of the dough and roll into a ball using your palms. Place on greased baking tray and cover with muslin cloth for 45 mins, the dough would have risen again. Brush with oil and bake for 20 mins. Serve the healthy whole wheat bread rolls warm with some rajma. See why we think this is a healthy Indian whole wheat bread rolls? Made from 100% whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Enjoy whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls with detailed step by step recipe photos and video below.

gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with 25 amazing images. gajar fansi sabzi is a healthy sukha Indian sabzi. Learn to make healthy mixed vegetable sabzi. Carrot, a storehouse of vitamin A, combines beautifully with French beans in this simple gajar fansi sabzi. Peanuts are used in minor quantities to not only add crunch but also vitamin B3 to these French beans and carrot sabji, making it delectable and nutritious. At the bottom of the recipe we show you how to make zero oil gajar fansi sabzi for those who want to cook without oil. On the subject of oil, we have suggested you use coconut oil to make healthy mixed vegetable sabzi as we must learn to avoid using processed seed oils which are harmful to the human body. French beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Without enough folic acid, you can get easily tired. So gajar fansi sabzi is the perfect recipe for pregnant women. Enjoy gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with step by step photos.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

potato nuggets | deep fried potato snacks | aloo deep fried snack | vegetarian aloo nuggets | with 15 amazing images. Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato nuggets and deep-fried to make this all-time favourite snack. I would like to share some important tips to make the perfect potato nuggets. 1. It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break. 2. Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil. 3. Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy! Loved by kids and adults, the potato nuggets is a great starter to serve at any party! You can also try other nugget recipes like Paneer Nuggets. Enjoy our potato nuggets | deep fried potato snacks | aloo deep fried snack | aloo nuggets with detailed step by step photos.

palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | with 22 amazing images. palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita is a totally refreshing accompaniment. Learn how to make South Indian spinach raita. To make palak pachadi, heat the coconut oil in a small broad non-stick pan, add the spinach and saute on a medium flame for 3 to 4 minutes. Keep aside to cool. Transfer the spinach into a bowl. Add curd, green chillies, peanuts, chaat masala, sugar and salt and mix well. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the urad dal and curry leaves and saute on medium flame for 30 seconds. Pour the tempering over the spinach-curd mixture. Mix well and refrigerate for at least an hour. Serve chilled. Spinach and curd is always a very nutritious combo, making this spinach yoghurt raita a must-have. Traces of chaat and sugar make the raita tastier, while the green chillies add a bit of fire to an otherwise bland raita. Sauteeing the palak for a couple of minutes acquire a flavours and textures that your taste buds will love to indulge in! Moreover the coconut oil used for tempering lends an authentic taste to the South Indian spinach raita. While spinach is an antioxidant boost, curd help lend the necessary protein, calcium and phosphorus for bone strengthening process. All healthy individuals can enjoy this accompaniment. Diabetics are advised to avoid the use of sugar and all weight watchers can make their choice between low fat and full fat curd to make this palak pachadi. Tips to make palak pachadi. 1. Ensure to use fresh curd for best flavour. 2. Do not over cook spinach, else it might lose its colour. palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | with step by step photos.

sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with 26 amazing images. A thoughtful mélange of moong sprouts and veggies, this dish is not just easy to put together but also a real culinary and visual treat! Learn how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | When you are bored of eating plain moong sprouts, turn to this delicacy. Moong sprouts contain a horde of nutrients like protein, iron, calcium , zinc, B vitamins, magnesium, phosphorus and potassium too. sprouts and vegetables chilla easily fits into the diet of weight-watchers and diabetics both. With good amounts of fibre being contributed, those with heart disease can also enjoy them. Well, the sprouts chilla recipe makes use of greens like spinach and methi, as they are most commonly consumed. However you can even use unusual greens like cauliflower greens, amaranth leaves etc. Tips to make sprouts pancake: 1. You can also use grated dudhi instead of carrots. 2. Grease the pan well to avoid it from sticking. 3. Sprouts pancakes tastes best when served hot. Enjoy how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with detailed step by step photos.

This is traditionally sold on the streets of gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces.

vitamin khichdi recipe | dalia vegetable khichdi | protein rich broken wheat sprouts khichdi | vitamin khichdi for weight loss | with 30 images. vitamin khichdi is a healthy khichi made with no rice. Learn to make dalia vegetable khichdi. This dalia vegetable khichdi is one meal but multi-nutrient! It is packed with vitamins and proteins that are found in abundance in paneer, moong sprouts and dalia. The veggies, masala and curd in vitamin khichdi ensure that you have a delicious, and healthy meal. Easy to make, a one pot dish dinner, and a one-dish meal, the vitamin khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble vitamin khichdi for weight loss. Fibre in Dalia, Broken Wheat Aids in Managing Diabetes for vitamin khichdi. 1.3 g of fibre is what ½ a cup of raw broken wheat provides. Enjoy vitamin khichdi recipe | dalia vegetable khichdi | protein rich broken wheat sprouts khichdi | vitamin khichdi for weight loss | with step by step photos.

puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images. Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. Many Indians prefer Puri Bhaji over cereals. Puri is an unleavened deep fried golden brown Indian bread and Bhaji is a potato based dry Indian sabzi. Poori Bhaji is prepared in almost all regions of India, with just mild variations. Puri is made with basic ingredients that are easily available in every Indian household, like whole wheat flour, oil and salt. Dough is kneaded out of the ingredients, rolled and deep fried. Potato Bhaji is a versatile Indian dry subzi. Just as puri, aloo bhaji is also made with basic everyday ingredients like potatoes, onions, curry leaves, green chillies, coriander for freshness and lemon to get the tangy flavor. Bhaji can be served with dosa which makes with Masala Dosa, or you can also stuff the bhaji between 2 breads and make a sandwich out of it. My mother made stuffed idlis with the bhaji and it would taste super delicious. Some people also prefer having aloo bhaji with Chapati or Phulka. You would not miss this puri bhaji in any Indian restaurant breakfast menu. In North India, puri bhaji is must for breakfast and their aloo sabzi is with a tomato based gravy, whereas in Maharashtrian style puri with batata bhaji, the bhaji is dry and served garnished with grated fresh coconut. It is ideal for breakfast because it is easy and quick to make. Kids and adults love piping poori bhaji hot. Puri bhaji is also a popular Indian street food served as street snack. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform. When I was in hostel puri bhaji would be on menu once a week for breakfast which would be accompanied by halwa. Classic combo of mildly flavored Dry Indian potato side dish and hot puffy puris can also be served along with condiments like pickle and curd. Some people also prefer Puri Bhaji with laccha onions as accompaniment. Enjoy puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji with detailed step by step photos.