baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with 25 amazing images. baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam is a rich sabzi with a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures. Learn how to make Mughlai baingan masala. To make baingan musallam, heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. A delightful combination of brinjals and tomatoes with spices and fresh cream, the shahi baingan sabzi has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time. While the traditional Mughlai baingan masala uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti. The use of readymade tomato puree adds a rich aroma, taste and hue to this preparation. The hints of fresh cream complete this sabzi and add to the richness of Indian style spicy baingan musallam. Tips for baingan musallam. 1. Make brinjal cubes just before frying them, else they will turn black due to oxidation. 2. The onions have to be sautéed till they are golden brown in colour. The onions will turn soft on sauteing. Do so on a slow to medium flame. 3. Do not chop the tomatoes finely. Chop them into big pieces for a good mouthfeel. Enjoy baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with step by step photos.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with 30 amazing images. South Indian coconut vegetable stew, also known as "Vegetable Ishtu" or "Vegetable Stew," is a traditional and flavorful dish that hails from the southern states of India. Enjoyed in Kerala cuisine and Tamil Nadu cuisine. Here's a note on this delicious and aromatic stew: South Indian coconut vegetable stew is a light and fragrant curry made with a base of coconut milk and a medley of fresh vegetables. This stew is a staple in South Indian cuisine and is often enjoyed with appam (a type of rice pancake), idiyappam (string hoppers), dosa (fermented crepe), or steamed rice. The key ingredient that gives South Indian coconut vegetable stew its distinctive flavor and creamy texture is coconut milk. The rich and nutty taste of coconut milk pairs perfectly with the mild spices and fresh vegetables, creating a harmonious and comforting dish. Common vegetables used in this coconut stew include carrots, potatoes, green beans, peas, and bell peppers, though variations may include other seasonal vegetables. The vegetables are gently simmered in a coconut milk broth infused with curry leaves, ginger, and green chilies, creating a delicate balance of flavors. The use of aromatic spices like mustard seeds, cumin seeds, and whole dried red chilies tempered in coconut oil adds depth and complexity to the coconut vegetable stew. Freshly grated coconut may also be added for an extra burst of coconut flavor and texture. South Indian coconut vegetable stew is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This comforting and nutritious coconut vegetable stew is not only delicious but also a wholesome meal that is rich in vitamins, fiber, and plant-based goodness. It is a popular choice for vegetarians and vegans, as it is a flavorful and satisfying dish that can stand alone or be paired with other South Indian delicacies. •Coconut Vegetable stew is known as •Thenga Curry (Kerala) •Narayal Sabzi (Maharashtra) •Kosambari (Karnataka) In summary, South Indian coconut vegetable stew is a delightful and aromatic dish that showcases the flavors of fresh vegetables and coconut milk in a harmonious blend of spices. Whether enjoyed for breakfast, lunch, or dinner, this stew is a comforting and nourishing addition to any South Indian meal. Tips for coconut vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with step by step photos.

moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images. Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal. To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving. The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body. Savour the taste moong dal methi sabzi which is just perfectly spiced. Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos.

mixed sprouts poha recipe | healthy sprouts poha | breakfast poha | protein poha | with 20 amazing images. Mixed Sprouts Poha is made of poha, mixed sprouts, peanut oil, onions and spices. A nutritious quick breakfast of Mixed Sprouts Poha taken early in the morning holds you in good stead throughout the day. 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 sprouts in this Mixed Sprouts Poha recipe as sprouted pulses are easier to digest. Sprouts contain enzymes that aid digestion and are alkaline in nature. On sprouting, the seed becomes a veritable nutrient factory with a greater concentration of vitamin A, vitamin C, vitamin E, vitamin K and B-complex. Sprouts are a good source of fibre, good for diabetic and heart friendly. We often have Mixed Sprouts Poha as a quick evening snack as the kids and rest of the family get to eat this. As poha is in most Indian kitchens and mixed sprouts is easily available, I love making this Quick Mixed Sprouts Poha recipe. Enjoy how to make mixed sprouts poha recipe | healthy sprouts poha | breakfast poha | protein poha | with detailed step by step photos and video below.

tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with 30 amazing images. tava alasanda vada is a popular Andhra snack. Learn to make tava chawli non fried vada. Here is a traditional alasanda vada from Andhra cuisine that uses boiled chawli to make scrumptious non-fried black eyed beans tikkis. While the original version is deep-fried, this tava alasanda vada is happily tava-fried with very little oil so you can relish it without any worries. Chawli is often used in subzis, but rarely is a snack using this nutritious bean in tava alasanda vada! Also, since rice flour is unsuitable for diabetics, we have used whole wheat flour for binding tava alasanda vada instead. With the crunch of onions and many tasty ingredients like coriander, ginger and garlic, this tava alasanda vada sure is a yummy treat for your palate – and a healthful one to boot. tava alasanda vada is rich in Thiamine, Folic Acid, Fiber, Protein, and Zinc. Try other healthy diabetic snacks like Methi Crispies or Adai. Serve healthy Andhra cowpea cutlet with green chutney. Enjoy tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with step by step photos.

This classic, evergreen recipe is a true winner in terms of flavour and mouth-feel. The mild crunch and pleasant sweetness of onions, and the subtle taste of potatoes make the Spanish Omelette a timeless hit. Whip up this delightful snack any time of the day to put yourself in a good mood. You can also try other egg based treats like Waffles and Royal Icing .

Loads of greens are combined with paneer and punjabi spices to form this brilliant creation. Using both kasuri methi and fresh methi in this dish, imparts an unbeatable flavour.

homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with 80 amazing images. homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli is a meal by itself. Learn how to make veg ravioli in pink sauce. To make homemade ravioli, make the dough of ravioli, roll it, stuff and boil it. For the cheesy spinach corn stuffing, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the cheese and mix well. Keep aside. For the pink sauce, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the white sauce and mix well. Keep aside. Then bake it. Pour ½ cup of the pink sauce in a baking dish and spread it evenly. Place 5 raviolis and pour ½ cup of pink sauce evenly over it. Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it. Finally sprinkle the cheese and chilli flakes evenly over it. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Ravioli is an Italian delicacy, which takes a bit of time and effort to prepare but is completely worth every second you spend! The eggless ravioli is prepared by cooking dough stuffed with a cheesy spinach and corn mixture. The stuffing includes ingredients like garlic, green chillies and onions to boost the flavour and mouth-feel. The resulting Ravioli is a dainty, succulent and tasty pasta-like ingredient, which is topped with luscious pink sauce and baked. The Pink Sauce is a pretty sight, but more than that it is totally burgeoning with flavours. The mellow creaminess of white sauce, the tang of tomatoes and the zesty seasonings give veg ravioli in pink sauce an awesome flavour and mouth-feel, which are accentuated upon baking. You are sure to love the effect of your effort! Enjoy the spinach and cheese ravioli immediately upon preparation, before the cheese gets thick. Try your hand at making other Italian recipes like the Italian Style Baby Potatoes or Basil and Tomato Pasta. Tips for homemade ravioli. 1. The cheese in the stuffing can be replaced with crumbled paneer. 2. Ensure to seal the ravioli with the fork well, else the stuffing might spill out while cooking. 3. Remember to add oil while cooking ravioli. This helps to prevent the ravioli from sticking to each other. 4. Do not boil more than 2 to 3 raviolis at a time. 5. This boiled ravioli stays fresh for about 2 hours. 6. The pink sauce and the ravioli can be made in advance, but assemble and bake it just before serving. Enjoy homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with step by step photos.

oats upma | oats upma with vegetables |healthy Indian oats upma | quick oats upma |with 24 amazing images. oats upma is a super healthy Indian breakfast upma recipe which is made from oats, vegetables and spices. What we love about healthy Indian oats upma is that its very easy to cook and the ingredients are easily available in the Indian kitchen. oats upma with vegetables is far healthier than the traditional upma which is made from rava. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Here, fibre-rich oats is cooked along with a traditional, flavourful tempering and scrumptious, colourful veggies like carrots and peas, which add to the flavour and visual appeal of the oats upma. I would like to share some important tips to make the perfect quick oats upma. 1. Take care to roast the oats well, to remove the raw aroma and also ensure that the final texture of the upma is nice and not gooey. 2. Prefer to use olive oil for this recipe as it will add some omega-3 fatty acids , which reduces the inflammation in the body and prevents the onset of diseases and even avoid further damage to body due to any pre-existing disease. The Oats Upma is quite filling, and ideal for breakfast as it will easily keep you satiated till lunch time. Being fibre-rich, this upma can also be had by diabetics, but in that case, the sugar should be avoided. Enjoy how to make oats upma | oats upma with vegetables | healthy Indian oats upma | quick oats upma with detailed step by step photos and video below.

egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha | with 53 amazing images. egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha is a brilliant idea to turn eggs into a special Indian fare. Learn how to make anda bhurji paratha. To make egg bhurji paratha, first make the bhurji. Beat the eggs in a deep bowl and whisk it using a fork. Keep aside. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder, beaten egg mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely. Then to make anda bhurji paratha, combine all the ingredients and knead into a soft, smooth dough using enough water. Keep aside for 30 minutes. Divide the dough and bhurji into 5 equal portions. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling. Place one portion of the bhurji in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for rolling. Cook on a hot tava (griddle), using a 1 tsp of ghee, till both sides are golden brown in colour. Repeat with the remaining dough and bhurji to make 4 more parathas. Serve hot with green chutney and tomato ketchup. Everybody loves bhurji – be it of paneer or egg, because of its succulent mouth-feel and spicy taste. Put your favourite bhurji into a whole wheat paratha and you get a filling and super-tasty dish - anda bhurji paratha! The Indian stuffed egg bhurji paratha is an all-time favourite Punjabi breakfast, which is crisp and buttery outside, with a soft and masaledar stuffing. Since the stuffing is soft and succulent, you need to be careful while rolling, or it will start coming out. Enjoy this sumptuous paratha with a dollop of butter on it, accompanied by pickles and curds, or with green chutney and tomato ketchup, whichever way you like it! You can gain in loads of protein from this healthy breakfast egg bhurji paratha to keep you satiated for a long time. Accompanied with protein are antioxidants from the veggies to reduce inflammation in the body and beat the harmful free radicals. Also try the Onion Paratha or Paneer Parathas. Tips for egg bhurji paratha. 1. Cooling of egg bhurji must be done before using in paratha. Otherwise you will have difficulty rolling the paratha. 2. Pinch 2 ends of the paratha towards the centre. We are going to make a money bag out of this and seal the paratha. 3. Now pinch the other ends of the paratha to seal the stuffing and form a money bag. 4. Flatten the money bag so we can now roll the paratha. Enjoy egg bhurji paratha recipe | anda bhurji paratha | Indian stuffed egg bhurji paratha | healthy breakfast egg bhurji paratha | with step by step photos.

corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with 30 amazing images. corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry is a blend of texture and hue which is best served with roti. Learn how to make corn capsicum sabzi. To make corn capsicum masala, heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the corn, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve hot garnished with coriander. Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a corn capsicum sabzi that is simply irresistible. The healthy corn capsicum curry has the wealth on vitamin C from colourful capsicum. These help to build of line of defense against various disease. Along with sweet corn, this sabzi adds a dose of fibre too. And of course, not to forget the fresh tomato pulp which adds antioxidants like vitamin A and lycopene to reduce inflammation in the body. This corn capsicum masala can be enjoyed by heart patients and weight watchers. Tips for corn capsicum masala. 1. You can make the fresh tomato pulp in advance. 2. This sabzi should be served with kulcha / paratha and raita for a complete meal. 3. This sabzi can be also be made 1 day in advance and stored in fridge. 4. For all health conscious people, we recommend to replace 2 tbsp oil with 2 tsp of oil to make this sabzi. Enjoy corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with step by step photos.

Noodles just got healthier than you ever imagined! This lip-smacking treat combines whole wheat noodles with a basketful of healthy ingredients like veggies, paneer and bean sprouts. With garlic, onions and black pepper, the Stir-Fry Whole Wheat Noodles with Paneer and Bean Sprouts is amazingly tasty too. We have used more veggies than noodles in order to boost the health quotient. This really is a great way to serve protein-rich bean sprouts and paneer to your family.