ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with 28 amazing images. Mixed veg curries are popular all over the world, and every cuisine has innumerable such recipes. However, it is truly fascinating how different one recipe is from another. Mixed veg curries of South India are totally different from those cooked in the West, East or North. This difference arises not only from the way the veggies are cooked and the masalas used, but also from the choice of veggies. In this classic Ghanto Tarkari, mixed vegetable preparation of Odisha, you will see some of their classic veggies like poi saag and raw bananas cooked with a tongue-tickling mustard paste. People in Odisha eat a lot of veggies, and you will find that every meal has at least two vegetable dishes. Sometimes, the dish is a medley of veggies as in the case of the Ghanto Tarkari. Apart from common veggies like brinjal and pumpkin, this ghanta tarkari recipe also includes poi saag and raw bananas. People in Odisha use almost every part of the banana plant. The stem (manja) and raw bananas are also used like other regular veggies, while the leaves are used for serving food on special occasions. Another unique addition to the Ghanto Tarkari is the poi saag, a green leafy vegetable that is native to Odisha, West Bengal and a few regions of Bihar and Jharkhand. These vegetables, cooked with a unique blend of spices, make a wonderful main course that can be enjoyed with rice or chapatis. If you like mixed vegetable subzis then do try recipes from different regions in India like Maharashtrian Vegetable Kolhapuri, Hyderabadi Mixed Veg Korma, Gujarati Oondhiya, South Indian Avial, Rajasthani Panchmel ki Subzi and Punjabi Mixed Vegetables Patiala Style. Enjoy how to make ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with detailed step by step photos below.

soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with 35 amazing images. soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | unbelievably tasty yet easy to prepare, the soya mutter pulao is a wholesome treat that your entire family will love. Learn how to make soya chunks peas pulao. Soya chunks are rich in fibre and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself. It features an interesting combination of soya chunks and green peas, which contrast each other well in appearance, flavour and texture too. While the Indian soya chunks peas pulao does feature the standard assortment of spices, it also has the added benefit of mint, which imparts a minty flavour to this sumptuous meal. Tips to make soya mutter pulao recipe: 1. Along with soya chunks you can also add mixed vegetables of your choice. 2. You can also use frozen green peas to make this recipe. 3. Make sure to use basmati rice for better taste and flavour. Enjoy soya mutter pulao recipe | Indian soya chunks peas pulao | soya matar pulao | soya chunks pulao | with detailed step by step images.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

broccoli bajra salad recipe | healthy whole bajra snack | fibre rich Indian snack for weight loss | with 33 amazing images. broccoli bajra salad recipe | healthy whole bajra snack | fibre rich Indian snack for weight loss is a simple yet effective snack made with readily available ingredients. Learn how to make healthy whole bajra snack. To make broccoli bajra salad, combine the bajra and salt with 2 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain the water and keep aside. Heat the olive oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the broccoli, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked whole bajra, salt and chilli flakes, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Serve hot or cold. Bajra is a storehouse of nutrients, but hardly included in the diet except perhaps as a khichdi or roti. Here is a truly delicious healthy whole bajra snack made of whole bajra and broccoli. Chopped onions, garlic and red chilli flakes impart tremendous taste to this snack, while olive oil, though used in small quantities lends its characteristic aroma to it. This broccoli bajra salad appears to be time-consuming only because bajra has a hard texture and takes time to cook. However, because we have chosen to pressure cook it, the effort you have to put in is minimal, making this a very easy snack indeed. This fibre rich Indian snack for weight loss can be enjoyed by diabetics and heart patients. It will help them maintain blood sugar levels and blood cholesterol levels both. Further fibre is also gut-friendly as it helps in bowel movements. Broccoli is loaded with antioxidants which helps fight bacteria and virus and fight off cancer, heart disease and protect the body from free radical damage. Tips for bajra broccoli salad. 1. You can also add coloured capsicum in this salad. 2. This salad stays fresh for 2 to 3 hours when refrigerated. Enjoy broccoli bajra salad recipe | healthy whole bajra snack | fibre rich Indian snack for weight loss | with step by step photos.

green moong dal khichdi recipe | moong dal and rice khichdi | hari moong dal khichdi | with 25 amazing images. Sometimes we yearn for the soothing comfort of homemade khichdi, but also feel like having something spicier. When in two minds, go for the Spicy Green Moong Dal Khichdi. Made of rice and wholesome green moong dal, this flavourful moong dal and rice khichdi gets its punch from sautéed onion and garlic, along with a traditional tempering of spices and spice powders. Moong dal khichdi is a easy and quick dish to make, even an amateur cook cannot go wrong with it. This recipe is a variation to the normal moong khichdi which is flavourful and spicy. I bet, if you aren’t a khichdi fan after trying this recipe you will definitely be one. The procedure to make hari moong dal khichdi is combine the rice and green moong dal in enough hot water and soak for 2 hours and drain. Combine the rice and green moong dal, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep kadhai and add the mustard seeds, urad dal and asafoetida. When the mustard seeds crackle, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for another 1 minute. Add the cooked rice-moong dal mixture, coriander, a little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. If preparing in winter and you feel like adding more warmth and flavours in the spicy moong dal khichdi then toss in some whole spices like cinnamon, bay leaf, cloves and cardamom in the tempering. Other veggies like peas, carrots, tomatoes can also be added to make nutritious spicy moong dal khichdi. I make this khichdi for my family when I have a long and tiring day as it is a comfort food and also is tummy filling. Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one-dish meal , the green moong dal 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 hari moong dal khichdi. moong dal and rice khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom’s cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day, see our comfort food khichdi collection. When you are an amateur but want to make something that will warm your loved ones’ hearts Serve green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | immediately with Kadhi. Drizzling with a spoonful of ghee and mixing it well elevates the flavour of spicy moong dal khichdi fourfold.

Subtly-spiced rice interspersed with a coriander and mint flavoured curry carrying cubes of paneer – surely, the baked rice with green curry will prove to be a fantastic treat for your taste buds! an aesthetic sprinkling of green peas and potato slices around the rice adds to the good looks.

cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with 43 amazing images. cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet is a healthy substitute for fried tikkis. Learn how to make mixed vegetable tikki. To make cauliflower oats tikki, heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Transfer the onions into a deep bowl, add the cauliflower, french beans and carrots, mix well and mash lightly using a potato masher. Add all the remaining ingredients, mix well and keep aside for 10 minutes. So the oats absorb all the flavours and binds well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") flat round tikki. Heat the non-stick tava (griddle) and grease using ¼ tsp of oil. Cook each tikki on a slow flame using 1/8 tsp of oil, till they turn crisp and golden brown in colour from both the sides. Serve immediately with healthy green chutney. Normally tikkis are made by binding assorted ingredients with mashed potatoes. Here in mixed vegetable tikki we have used low calorie cauliflower with fibre-rich oats for that purpose! Two unusual ingredients, combined with colourful veggies results in a top-class tikki that will enthral you. The vegetables add to the fibre, vitamin and antioxidant content of this snack, while the mint and coriander pool in vitamin C apart from imparting a tantalizing aroma and flavour to the healthy cauliflower tikki for weight loss. This delightful snack is cooked on a tava with minimal oil to reduce the nutrient loss and calorie count. Diabetics and heart patients and all those aiming a healthy lifestyle can opt for this snack. Tips for mixed vegetable oats. 1. Boil cauliflower, carrots and french beans together when making the tikki. It will save time. 2. Always roast your oats when used in tikkis. They give a lovely taste to the tikki. 3. 1/2 cup of quick cooking rolled oats give 1/2 cup of oats flour plus 1/2 tablespoon. Enjoy cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with step by step photos.

paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with 22 amazing images. Paneer 65 is one of the most popular starters in Indian restaurants. paneer fry is especially popular in South India, where it is available even in small eateries in remote areas. restaurant style paneer 65 is a peppy snack or starter, with an unmistakeable Oriental influence. Marinated and deep-fried paneer cubes are sautéed with chillies and onions to make this awesome paneer 65 snack. paneer 65 got it’s name as it's one of 65 dishes served in some South Indian restaurants. The crispiness of the paneer, the juicy crunch of the veggies and the rich taste of assorted spices make paneer 65 a truly appetizing treat, ideal to serve as a starter. Notes on paneer 65 recipe. 1. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency. 2. Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish. Cauliflower can also be cooked similarly, to make another starter called Gobi 65. You can also try other interesting starters like the Ravioli Samosa or Malai Paneer Bell Pepper Balls. Enjoy how to make paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with detailed step by step photos and video below.

Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with 25 amazing images. Kolhapuri gravy recipe is from the Kolhapur region in Maharashtra as the name suggests. This is a medium spicy basic Kolhapuri gravy with the enticing tang of tomatoes and the crunch of sautéed onions. Cashews give the gravy a rich flavour and mouth-feel, while a horde of spice powders and pastes, including a special Malvani Masala, give the basic Kolhapuri gravy a brilliant flavour. Being a tangy and medium-spicy one, this basic Kolhapuri gravy is quite versatile and goes well with a range of vegetables, paneer and beans too. Use Kolhapuri gravy basic to make vegetable Kolhapuri sabzi. Maharashtrians use Kolhapuri gravy to make a sabzi of doodhi and potato. Usal can also be made with Kolhapuri gravy. To store Kolhapuri gravy, cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer. Before making the subzi using the stored gravy, thaw and use it as per the recipe. Learn to make Kolhapuri gravy recipe | Maharashtrian Kolhapuri gravy | basic Kolhapuri gravy | with step by step photos and video below.

achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani | with 29 amazing images. achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani is a perfect party fare. Learn how to make Indian paneer tikka pulao. To make achari paneer pulao, heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds. When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame. Add the curds and mix well. Add the green chilli pickle and salt and mix well. Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes. Heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom. When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1 minute, while stirring continuously. Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Paneer, marinated with achari spices like fennel and nigella is tossed together with rice, which is cooked to perfection with typical spices like cinnamon, cloves, cardamom and caraway. This gives the feeling of having a nice paneer tikka rice with a mild pickle, but it comes in a single package, making it convenient to serve or pack. Cooked rice which has grains separate and making the perfect soft paneer is the essence of this achari biryani. While you can buy readymade paneer, when you have time on hand try making paneer at home. All you need is a bowl of raita and perhaps a papad to complete this flavourful meal of Indian paneer tikka pulao. Together they make a wholesome and satiating meal. Tips for achari paneer pulao. 1. Use fresh curd to make achari paneer. 2. Whisk the curd before making the marinade, so it mixes well with the spices. 3. Before adding the curd, remember to switch off the flame. This is to prevent the curd from splitting. 4. Mix the achari paneer pulao gently or else the paneer cubes will break. Enjoy achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani | with step by step photos.

You would have surely had cutlets made of potatoes and even Jain -friendly cutlets made with raw bananas or mixed veggies, but have you ever had cutlets made of raw jackfruit? This traditional delicacy from Bengal has a unique taste, which is delicious in its own rustic way. The jackfruit is combined with potatoes for binding and lots of masaledar ingredients for getting a great taste. A coating of bread crumbs gives the Bengali Style Jackfruit Cutlet a fascinating texture that is sure to please you.Although the ingredients are many, they are commonly available in your kitchen, so you don’t need to plan too much before making this delicious treat. Enjoy it hot and fresh with chutneys of your choice. You can also try other Bengali dishes like Palak Til Jowar Nimki and Paneer Bhapa .

You must try this on a nice rainy sunday, and you are sure to fall in love with it. Don’t be surprised if you feel like making it every other day after that – it can be addictive! rice, richly cooked with coconut milk and desi spices, topped with a luxurious, creamy curry of mixed veggies and paneer, this is truly a delicacy, prepared easily in the comfort of your own kitchen with a humble kadhai.

Basic hydrabadi paste, characterised by the liberal use of select condiments and spices like sesame, peanuts etc. , hyderabadi gravies are famous for their delicious taste and aromatic nature. The basic gravy gets its unique flavour because of the roasted sesame and peanut powder combination. The recipes made with this basic gravy are slightly reddish-brown in colour and more on the spicier side due to use of slit green chillies in the final recipe. It is a versatile gravy that can be used to prepare biryani and korma, apart from the classic mirch ka salan

Brimful of nutrients — nothing can describe the hari bhaji better. Loaded not just with vegetables but also the abundant goodness of spinach and herbs like dill and mint, this recipe is so tasty and wholesome, you cannot wish for anything better!