vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images. vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas: vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas. The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile. Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew. Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture. vegetable stew for idlis and dosas 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 wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience. vegetable stew for South Indian food can also be known by the following names: 1. Vegetable Ishtu 2. Veg Kurma 3. Veg Korma 4. Mixed Vegetable Curry 5. Vegetable White Curry 6. South Indian Vegetable Curry 7. Coconut Milk Vegetable Curry These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine. In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine. Pro tips for 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 vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos.

When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast! Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi. You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better.

Khichdi is perhaps the most popular, comforting and homely of rice dishes, enjoyed by Indians the world over. While there are various versions of khichdi, known by various names, every community has some way of preparing this wholesome combination of rice and moong dal, which is nutritious, energising and easy to prepare for people of all age groups. In fact, khichdi is such a versatile dish, it can be prepared any time of the day; be it lunch or dinner, khichdi takes on different hues depending on the accompaniments. Here is an aromatic and satiating Wholesome Khichdi, enhanced with mixed veggies and spices.

Cabbage rice is just the thing to make when you get back home late and wish for a quick-fix but filling dinner! sliced capsicum and a very mild dose of pepper are the only flavouring agents in this gentle rice and cabbage preparation. A sprinkling of cheese ensures that the meal is satisfying too.

A crunchy and satiating option, the Green Peas, Carrot and Cauliflower Soup is a wholesome and tasteful soup that retains the natural flavours of the veggies to the hilt. It makes use of fibre-rich ingredients like green peas, cauliflower, cabbage and carrots. Avoid straining to retain the fibre content of the soup. Enjoy the crunch!

Chops is a cutlet-like snack that is very popular in Bengal. This is a healthy, vegetarian version of this evergreen snack, made with a medley of yummy veggies like potatoes, beetroot and carrots perked up with onions and spices to make it super tasty! Here, we have made the Bengali Style Veg Chops healthy by cooking it on a tava instead of deep-frying in the usual way. If you take care and cook it on a slow flame as mentioned in the recipe, you will land up with amazingly tasty chops, just like the original! Try other low-salt Bengali recipes like Masala Stuffed Parota and Healthy Stuffed Luchi .

garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam | garlic rasam is a famous delicacy from Chettinad. Learn how to make South Indian poondu rasam. A variety of rasam recipe features on South Indian menus. As dal is to the West of India, rasam is to the South of India. As the name says this pepper garlic rasam, has peeled garlic cloves simmered in tamarind water. The final tempering of mustard seeds and chillies truly perks up the flavour and aroma of the rasam. Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy. To make garlic rasam, poondu rasam, first make the masala. In hot coconut oil saute black pepper, Kashmiri red chilli, chana dal, coriander seeds and cumin seeds for 3 minutes. Cool and blend to a smooth powder. Then temper the rasam. In coconut oil saute garlic and keep aside. In another pan add tamarind water and salt and boil for 7 minutes. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the red chillies and sauté for a few seconds. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot. South Indian poondu rasam imbibes the goodness of garlic, this is good for digestion as well as for general well-being due to its anti-bacterial and anti-inflammatory property. Chewing on garlic has heart strengthening benefits too. But for those who do not like it raw, can make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. However, if you cannot tolerate sour foods avoid this recipe as it has tamarind water. Tips for garlic rasam, poondu rasam. 1. You can make the masala in advance and refrigerate it. 2. Roast the masala on a slow flame only, else it might burn quickly. 3. As a healthy accompaniment, you can serve Low Calorie Medu Vada – a non fried counterpart. Enjoy garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam.

A delicacy from the kitchens of Bengal, this kochuri is made using a dough of two flours with a green peas filling. The flavours of aniseeds, kalonji and pepper mingle together in the stuffing to create a truly zesty bite! This is a filling snack, with the goodness of whole wheat and jowar flours, not to forget the nutrition boost from green peas. As we have baked the Matarsutir Kochuri rather than deep-frying, the calorie-count is also absolutely under control. You can also try other healthy baked snacks like Baked Samosa with Mixed Sprouts or Tandoori Paneer Calzone .

Next only to Idli and Dosa, Pongal is amongst the most popular breakfast recipes in South India. Usually made of rice and moong dal, cooked and spiced up with pepper and cumin seeds, Pongal is quite sumptuous and ensures that you don’t get hungry till lunch time! We have made this popular recipe healthier by replacing rice with bulgur wheat, to enhance the fibre content. Amazingly flavourful, with hints of pepper, ginger and cumin, this Bulgur Wheat Pongal is sure to please your tummy and your taste buds. Serve it immediately after preparation. On a day when you are feeling indulgent, garnish this Pongal with some roasted cashews and feel the taste spike up further. A few more low salt snack options are Seviyan Upma and Poha Handwa .

pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with 45 amazing images. Traditionally the biryani recipes are prepared in big aluminium pot by layering the rice and biryani gravy. However this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker veg biryani recipe. Learn how to make pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice. This delicious veg biryani in cooker recipe can be made in less than 45 minutes and is perfect for a weeknight dinner. This is an exotic way to include all the veggies in our diet. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts. Tips to make pressure cooker veg biryani: 1. Instead of green capsicum you can add coloured capsicum cubes also. 2. We suggest you to use basmati rice only to make biryanis and pulao for the best results. 3. Do not open the pressure cooker until the steam escapes by its own otherwise the rice won’t get cooked properly. 4. If you do not any biryani masala instead you can add garam masala. Enjoy pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with detailed step by step photos.

Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | with 21 amazing images. This Lebanese 7 spice powder recipe is a staple blend of spices in every Middle Eastern kitchen. Learn how to make Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | Every cuisine has its own set of spice powders, which give the dishes of that cuisine a characteristic flavour and aroma. Like Indian cuisine has its Garam Masala, Pav Bhaji Masala or Sambhar Masala, one of the famous spice powders of Lebanese cuisine is the Baharat, a tongue-tickling mix of 7 spices. A pinch of Lebanese 7 spice powder is enough to add an intense flavour and irresistible aroma to various Middle Eastern dishes including soups, curries, stews and sauces like Borëk, Mashkool Rice, Chick Pea Soup, Mixed Vegetable Stew, Spinach and Cheese Sambousik, Arabic Salad, Zucchini and Carrot Clear Soup and Stuffed Zucchini. pro tips to make Lebanese 7 spice powder: 1. Use fresh spices. The quality of your spices will make a big difference in the flavor of your powder. 2. Dry roast the spices before grinding. Toasting the spices will help to release their flavor and aroma. 3. Grind the spices finely. The finer you grind the spices, the better they will blend together. Enjoy Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | with detailed step by step photos.

Bikaner is known for its savoury snacks. Here is an authentic black pepper flavoured bikaneri farsaan that can be stored for several days in airtight containers. While this is normally made from gram flour, you can also adapt it to use a variety of flours like moong, moath and even mashed potatoes.

Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.

vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with 30 amazing images. vangi bath is a Maharashtrian style baingan rice which is also called brinjal rice. vangi bath or vangi bhaat is one such traditional Maharashtrian dish with an appetising aroma and rich taste. Maharashtrian style baingan rice is made of brinjals and rice, flavoured with a gamut of spices and a rich paste of coconut, onions, spices and seeds. Many people enjoy exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home! Tips for making vangi bath recipe. 1. You can chop the brinjals finely if you like it that way. Soak brinjals in water to avoid discoloration and to remove the bitterness. You can use any variety of brinjal you like. Maharashtrian style baingan rice makes a perfect one-dish meal when served with a cup of curd or a tomato onion raita. You can even pack vangi bath in the lunch box or carry it along while travelling. Enjoy other Maharashtrian dishes like Maharashtrian Pitla or Maharashtrian Papdi and Moong Dal Vadi Subzi. Learn to make vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with step by step photos and video below.