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.

vegetable panchmel khichdi recipe | mixed dal and vegetable khichdi | lentil vegetable khichdi | with 24 amazing images. This nutritious Vegetable Panchmel Khichdi is made of 4 dals and rice pressure cooked with a generous helping of crunchy vegetables, tomatoes and spice powders. Mildly spiced Panchmel khichdi which can be had as a one dish meal . Cooking the khichdi in a pressure cooker makes this a quick and easy recipe to make. Veg Panchmel Khichdi goes well with curd or a glass of buttermilk or mint chaas. Some prefer to have a kadhi with the Panchmel Khichdi and some mango pickle on the side. Fussy kids who don’t eat vegetables, this Vegetable Panchmel Khichdi is a heavenly solution for moms. There is a generous amount of vegetables like cabbage, cauliflower, onions, potatoes and green peas which your child will get from this Khichdi. Enjoy how to make vegetable panchmel khichdi recipe | mixed dal and vegetable khichdi | lentil vegetable khichdi | with detailed step by step photos and video below.

A creative way to include nutritious veggies into your diet, the Broccoli, Spinach and Zucchini Stir-Fry is a treat for your taste buds, with a burst of colours and herby flavours. The combination of vegetables like broccoli, spinach and zucchini with other crunchy delights like cabbage and capsicum tremendously increases the vitamin A and folic acid content of this recipe, while also offering a range of textures to relish.

restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | with 30 mazing images. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is Restaurant style mixed vegetable sabzi. The rich hue, strong aroma and irresistible taste of this Mixed Vegetable Sabzi will make you addicted to it! A gravy of tomatoes, onions and cashew nuts forms the base of this marvellous Punjabi mixed vegetable sabzi, which features a horde of colourful and juicy veggies, which are sautéed separately in oil and then added to the gravy to enhance their flavour and get a distinct texture. The process takes a while but the wait is worth it and it is also a good way to add up so many healthy veggies to your family’s meal. The process is divided into 3 parts. First is making the gravy, next is frying vegetables and the last is combining and cooking together. To make gravy for Punjabi mixed vegetable sabzi, combine onions, tomatoes, cashew nut , garlic, ginger and green chilli with water and cook them for a while and blend them into a smooth paste. The base for our mixed veg sabzi is ready! Further, saute all the vegetables together in a pan and once the vegetables are cooked, drain and keep aside. Next, to proceed making the recipe, reheat the remaining oil in the same pan, add whole spices which will enhance the taste of mixed veg sabzi, add the prepared gravy base and cook it till the oil starts separating. Further add Indian spice powders, that is turmeric, red chilli powder and garam masala cook the masalas. Further, if the gravy is too thick add water and the sauted and cooked vegetables and again cook for a while so that the flavor of the gravy is imparted into the veggies making them flavorful! Our restaurant style mixed vegetable sabzi is ready to be relished!! The appearance, taste and mouth-feel of this restaurant style mixed vegetable sabzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy, and the process of sautéing the veggies separately. Relish this Mixed Vegetable Sabzi hot and fresh, with your favourite roti or Lachha Paratha. Also do try our restaurant style basic gravy recipes that can be used with an assortment of veggies and paneer to make a subzi - Basic Kadai Gravy, Makhani Gravy , Spinach Gravy, White Gravy, Pasanda Gravy and Kolhapuri Gravy. Enjoy restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry with detailed step by step photos and video below.

paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka | with 32 amazing images. paneer tikka is a Punjabi delicacy is one of the most popular starters in Indian restaurants. Learn how to make paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka| To make restaurant style paneer tikka paneer and vegetables are marinated in a mix of classic Indian spices, strung into skewer sticks, and usually cooked in a wood-fired tandoor. However, in your kitchen, it can be cooked simply on a grill pan or an oven. The tandoori paneer tikka tastes awesome with green chutney. You can serve it alone or with a platter of tandoori starters. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. The paneer and vegetables mixed in the curd marinade make this paneer tikka a good source of protein, phosphorus and calcium which strengthen our bones and the capsicum and also it is cooked it less oil to make it healthier. Tips for paneer tikka: 1. Do not use malai paneer for this recipe, else the paneer might break while inserting on the skewers. 2. This recipe needs thick curd so the marinade coats the paneer and vegetables well. 3. You can also marinate it over night for intense flavours. Enjoy paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka | with detailed step by step images.

This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy.

chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with 32 amazing images. chilli paneer is a restaurant style chilli paneer recipe which is an Indo-Chinese chilli paneer recipe. chilli paneer is an Indo-Chinese starter recipe which is simply made by batter-coating and deep-frying paneer cubes which are further tossed with green chillies and spring onions and oriental sauces to make this really scrumptious treat. Serve restaurant style chilli paneer recipe as a starter or as an accompaniment to the main course. restaurant style chilli recipe has managed to gets its name on the menu of every Indian Chinese restaurant. Making restaurant style chilli paneer recipe at home is healthy and efficient and also we have not used MSG for preparing it. Use a wok for Chinese food always. chilli paneer can be made dry as well as with gravy, here we have shared chilli paneer recipe which is restaurant style. Paneer chilli is loved by my family whenever I make hakka noodles or Chinese fried rice at home. I can assure you once you make it at home, you will forget ordering or going out to the restaurants for chilli paneer. Make sure to cook the Indo-Chinese chilli paneer recipe on a high flame all the time or it might lose its crunch. Also, you can shallow fry the paneer, if you do not wish to deep fry it. Fry paneer on high flame or it will get hard, any chewy. The Chilli Paneer Stir-Fry gets its attractive flavour from a combination of vinegar and oriental sauces like chilli and soya. Make sure you use fresh and succulent paneer to make this dish, so that it remains soft and not chewy after deep-frying. Learn to make chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with detailed step by step photos and video below.

paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi | Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp. Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer. A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

idli chilli recipe | chilli idli | idli chilli fry | with 22 amazing images. idli chilli is a unique recipe that you can make using leftover idlis. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling chilly idli. Here is how you can transform one of the most common South Indian breakfast recipe – Idli, into an appetizing idli chilli party starter. If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this idli chilli. Notes to make the perfect idli chilli recipe. 1. If you are making fresh batch of idlis, then refrigerate for at least half an hour so they consume less oil and do not stick to each other on frying. We have taken 7 medium sized idli which yeilds 2 cups. 2. For making the Idli Chilli recipe, cut the idli into cubes. Also, you can cut them into thick strips. 3. Sauté on a medium flame for 1 more minute. We want the vegetables to be crunchy and not brown or soft. Add the tomato ketchup and sugar. It provides a tangy, sweet flavour to the chilly idli recipe. 4. Mix gently so the sauces coat the Idli Chilli well. Do not cook for more time or else the idlis will turn soggy and not stay crispy. Learn to make idli chilli recipe | chilli idli | idli chilli fry | with step by step photos and video below.

tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with 30 amazing images. tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza is a fusion pizza, especially for parties. Learn how to make paneer tikka pizza. To make tandoori paneer pizza, first make the tandoori paneer topping. For that, combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally. Divide the topping into 2 equal portions and keep aside. Then place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it. Finally sprinkle ¼ cup cheese evenly over it. Repeat steps 1 and 2 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. India meets Italy in this unique paneer tikka pizza! An assortment of veggies is first soaked in a richly flavoured marinade, and then sautéed to intensify the flavour, before being added as a desi style topping to thin crust pizza bases. Finally, the topping is sautéed on a tava to give it a tandoori finish. You will enjoy the authentic pizza sauce with the traditional tandoori paneer. This Indian style paneer pizza is also baked in an oven, as always, to melt the cheese and achieve the right texture. If you wish to make the pizza from scratch, then we suggest you make the pizza base at home too! We would recommend the use of thin crust pizza base for homemade paneer pizza. Make your choice between maida based thin crust pizza base and whole wheat pizza base. Tips for tandoori paneer pizza. 1. Use fresh paneer for best results. Learn how to make paneer at home. 2. The curd used to make the marinade has to be thick. You can also make use of hung curd. 3. Always check if 1 to 2 pieces of the marinated vegetables are getting cooked on the tava. If you think they are not getting cooked well, add little besan and mix well and then cook. 4. The tomatoes have to be deseeded for best results. 5. We have used mozzarella cheese for gooey texture, but you can replace it with processed cheese. Enjoy tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with step by step photos.

If you believe every dish needs the proper accompaniment to highlight its flavour, then the sweet and sour vegetable is just what you need to enjoy Chinese fried rice to the hilt! walk into a Chinese food court and you will find this item on most tables. This popular vegetable dish can be easily prepared at home with tomato ketchup for the sweet-sour effect. Once you ready all the vegetables, sweet and sour vegetable will take just minutes to put together.

chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with 43 amazing images. chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter is crispy yet juicy, mildly spiced and coated with a sauce to waken your senses. Learn how to make Indian chilli mushroom dry. To make chilli mushroom, heat the oil in a deep non-stick pan and dip few pieces of mushrooms at a time in the prepared batter and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onion cubes and capsicum and sauté on a medium flame for 2 minutes. Add the prepared soy sauce-cornflour mixture, mix well and cook on a medium flame for 1 minute or till thick, while stirring continuously. Add the deep fried mushrooms, mix well and cook on a medium flame for 1 to 2 minute or till it coats well, while stirring continuously. Switch off the flame, add the spring onions and mix well. Serve immediately. Enticingly crunchy deep-fried mushrooms sautéed with spicy green chillies, pungent onions, crispy capsicum and a medley of tongue-tickling sauces, this Indo Chinese starter syncs awesomely with our culinary preferences. Here cornflour gives the mushrooms the necessary crispiness, while the sauce makes it succulent. A multitude of textures and flavours in each mouthful is sure to please your palate and make you yearn for more! Relish this awesome Indian chilli mushroom dry with your favourite fried rice recipe! Although colourful capsicum does give this homemade chilli mushroom its appeal, other ingredients like ginger and garlic, sliced onions, soy sauce and chilli sauces play a very important role in giving this multi-textured dish a dashing flavour. You can also try other Oriental recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce. Tips for chilli mushroom. 1. Ensure to sieve the maida before use to make it lump free. 2. The batter for coating the mushroom has to be thick enough. If you feel it is not coating the mushrooms, you can add ½ tbsp. extra cornflour and mix it very well with a whisk. 3. Always mix the soy sauce cornflour mixture once before adding as cornflour tends to settle at the bottom. 4. Do not fry too many mushrooms at a time. They may stick to each other. Depending on the size of the pan and amount of oil used, deep fry a few mushrooms at a time. 5. If you don’t have coloured capsicum, you can use any one capsicum. Enjoy chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with step by step photos.

sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with 30 amazing images. sambar is a hearty South Indian lentil stew simmered with vegetables, tamarind, and a unique spice blend called sambar masala. This fragrant, flavorful dish offers a symphony of textures with soft lentils, crisp vegetables, and a tangy-sweet sauce. It's a comfort food enjoyed at any time of day, often served with rice or soaked-up with fluffy appams. Like idlis and dosas, sambar is also an all-time favourite that is almost synonymous with South Indian food! From the smallest roadside hotel to the classiest Indian restaurants around the globe, ‘idli, Vada, Sambar’ is a very popular breakfast combo! So, here is how to make the perfect sambhar to match the perfect Idlis / Dosas / Appe. Loaded with vegetables and dal, this flavourful side-dish is very sumptuous and tasty, leaving no doubt about why it is so popular. You can relish it not just with the innumerable South Indian snacks and Breakfast dishes, but also with a plain bowl of hot rice topped with a dollop of ghee or laced with til oil. The best part about sambar is that, while it tastes best when hot, it is quite enjoyable even after a few hours, so it can be carried to work, or prepared in advance on a busy day. Main ingredients for sambar. toovar (arhar) dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar. Sambar masala is the heart and soul of sambar, a South Indian lentil stew. This aromatic spice blend forms the flavor foundation of the dish, combining coriander seeds, cumin, fenugreek, chilies, and sometimes other spices, like black peppercorns and turmeric. It adds depth and complexity, balancing earthy lentils with the sourness of tamarind and sweetness of vegetables, while its enticing aroma whets the appetite and adds a touch of vibrant color to the stew. Pro tips for sambar. 1. Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile. 2. Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar. 3. Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences. Enjoy sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with step by step photos.