aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images. Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto | aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make. Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat. This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal. Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal. pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving. Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos.

Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | with amazing 23 images. Gujarati masala bhaat is a classic Gujarati rice dish, which is tradionally made in a pressure cooker and eaten as a one dish meal. It super easy to make, if you are an amateur cook you should basically start with this khaari bhaat as I am sure you cannot go wrong with this one. We have made Gujarati masala bhaat using the most basic ingredients. Each and every ingredient to used to make khaari bhaat would definitely be available in your household pantry. The use of a pressure cooker in this recipe helps to decrease the cooking time. All you need to do to make this quick khari bhat is to dump all the ingredients in the pressure cooker and its is quickly ready to be relished!! I usually make Gujarati masala bhaat at home for dinner along with Gujarati kadhi. Kadhi and masala bhaat go really well together. Here, we haven’t used excessive quantity of masala, yet you can changed the quantity of masalas according to your preference. This is a warm and moderately spiced rice dish that is ideal for a cold, rainy day! Gujarati masala bhaat is a very indigenous, gujarati version of the ubiquitous vegetable pulao, which gets a very luscious aroma and taste due to the cooking together of rice, veggies and ghee. Feel free to use any vegetables of your choice. However, remember not to keep stirring often, to avoid the rice grains from crumbling. Use hot water to speed-up the cooking process. Learn to make Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | with detailed step by step recipe photos and video below.

Vegetable Biryani is an all-time favourite rice delicacy, now famous all round the world. It is there on almost every Indian restaurant’s menu, and is also a part of the spread at weddings, parties and other festive occasions. Why, it is one of the first dishes that comes to mind when somebody decides on preparing a rice-based one-dish meal. A medley of vegetables and rice, cooked with spice powders, and a masaledar paste of coconut, ginger, garlic and green chillies, the Vegetable Biryani has a well-rounded flavour and is satiating too. It is quite easy to make in the microwave oven, and just needs simple accompaniments like curds or raita.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.

drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.

masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with 33 amazing images. masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi is a nourishing one dish meal. Learn how to make tadkewali masoor dal khichdi. To make masoor dal and vegetable khichdi, soak masoor dal and brown rice in enough water for 30 minutes. Drain well and keep aside. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cumin seeds, cardamom and asafoetida and sauté on a medium flame for a few seconds. Add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the green peas, potatoes and french beans and sauté on a medium flame for another 2 minutes. Add the rice, masoor dal, turmeric powder, green chilli paste and salt and sauté on a medium flame for 2 minutes. Add 4 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Need an iron-boost? Go for this soothing Bengali masoor dal khichuri! Made of a wholesome combination of dal, rice and vegetables cooked with aromatic spices, this traditional khichdi gives several nutrients including a significant amount of iron (4.2 mg) per serving. Flavourful and nutritious, this sumptuous healthy masoor dal khichdi is a complete meal in its own right. Use of brown rice and vegetables add on to its fibre count, which is necessary for a healthy digestive system. Fibre is also a nutrient which helps to manage cholesterol levels and thus can be enjoyed by heart patients. The tadkewali masoor dal khichdi is also a good source of protein – a nutrient which helps to build cell health. B vitamins, magnesium, phosphorus, potassium and zinc are a few other nutrients this khichdi is enriched with. Tips for masoor dal and vegetable khichdi. 1. Do not forget to soak the masoor dal as it helps to reduce the cooking time. 2. Healthy individuals can omit the use of potatoes and reduce the quantity of brown rice and proportionately increase the quantity of masoor dal. Enjoy masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | 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.

winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with 25 amazing images. winter vegetable soup is a diabetic friendly Indian soup. Learn how to make chunky healthy winter vegetable soup. There’s nothing better than a piping hot bowl of winter vegetable soup to help you get past harsh winters. Add an assortment of vegetables to the soup, and you have a meal that is nutritious and delicious. Tomato gives this hearty winter vegetable Indian soup a slight tanginess while celery and bay leaves add a pleasant flavour. Include any vegetable that is in season and serve bubbling hot with parsley and cheese. Toasted croutons or caraway seed toast make a nice accompaniment. To make winter vegetable soup, heat the olive oil in a deep non-stick pan, add the onions and bay leaves and sauté on a medium flame for 1 minute. Add the French beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add 4 cups of vegetable stock or hot water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Add the cabbage, tomatoes, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve winter vegetable soup hot garnished with parsley. Savor the simplicity and wholesomeness of winter vegetable soup (69 calories only), a low-calorie and heart-healthy option for those managing weight loss and heart disease. winter vegetable soup is rich in vitamin C, phosphorus and folic acid. Pro tips for winter vegetable soup. 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish. 3. Add 1/4 cup chopped french beans. French beans have a mild, slightly sweet flavor that pairs well with the other vegetables in the soup. 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. Enjoy winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with step by step photos.

One dish meals are quite a rage in this fast-paced world where one has very little time to spend in the kitchen! here is an easy-to-make and healthy one dish meal using vaal dal.

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.

sama pulao for vrat or upvas recipe | sama ke chawal ka pulao | vrat ke chawal ka pulao | sama rice khichdi farali recipe | with 24 amazing images. sama pulao for vrat or upvas recipe | sama ke chawal ka pulao | vrat ke chawal ka pulao | sama rice khichdi farali recipe is a one dish meal to satiate you on fasting days. Learn how to make sama ke chawal ka pulao. To make sama pulao for vrat or upvas, soak the sanwa millet in enough water for 10 to 15 minutes in a deep bowl. Drain and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds, cloves, cinnamon and cardamom and sauté on a medium flame for 30 seconds. Add the green chillies, potatoes and little salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the soaked sanwa millet, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Add 2 cups of water and little salt, mxi well, cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Add the coriander and peanuts and mix well. Serve hot. A wholesome pulao perfect for fasting days, the vrat ke chawal ka pulao combines the unique, earthy flavour of the sanwa millet with the aroma and flavour of whole spices and coriander. However, if you don’t eat cloves and cinnamon during vrat, you can avoid its use. Crushed peanuts give the pulao a fabulous texture and rich flavour, while potato makes it more sumptuous and filling. Enjoy the sama rice khichdi farali recipe hot and fresh with Rajgira ki Kadhi. Further to make sama ke chawal ka pulao upvas friendly, we have also used rock salt. Also called sendha namak, it is used as a substitute to table salt for cooking upvas ka khana. But if you wish, you can use table salt also. Tips for sama pulao for vrat or upvas. 1. Rock salt has been added twice – once for the potatoes and then for the sama. It is necessary for the flavour. 2. Ensure to cook the sama for a minute before adding water, to remove its raw smell. 3. Do not forget to stir continuously as sama pulao is sticky and might burn otherwise. Enjoy sama pulao for vrat or upvas recipe | sama ke chawal ka pulao | vrat ke chawal ka pulao | sama rice khichdi farali recipe | with step by step photos.

badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with 63 amazing images. badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi is a pleasing one dish meal. Learn how to make badshahi dal khichdi. To make badshahi khichdi, clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds. Add the asafoetida and turmeric powder and mix well. Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid, mix well. Keep aside. For the potato vegetable, heat the ghee in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute. Add the potatoes, salt, 1/4 cup hot water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Remove from the flame, add the curds and mix well. Keep aside. For the tempered curds, combine the curds and salt in a bowl, whisk well and keep aside. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds. Pour the tempering over the curds, mix well and keep aside. Just before serving, place the rice on a serving plate, spread the potato vegetable evenly over it and finally pour the curds evenly over it. Serve immediately garnished with coriander. While the word khichdi normally brings to mind a homely and simple meal, here is a royal version - badshahi dal khichdi that proves the mettle of our humble khichdi. A dal-rice combo cooked with everyday spices is topped with a flavourful potato vegetable and a layer of tempered curds. Served piping hot, the shahi khichdi is a satiating meal in itself. Yet, it is interesting to note that this recipe makes use of common ingredients and is also easy to prepare! This Gujarati masala khichdi with vegetables is a great option to serve it for dinner, be it a regular fare or for a party. Tips for badshahi khichdi. 1. Soaking rice and toovar dal is important to reduce cooking time. 2. Use fresh curd for best results. 3. You can make the khichdi, potato vegetable and tempered curds in advance, but before serving, reheat the khichdi and sabzi, assemble it and serve it hot. Enjoy badshahi khichdi recipe | badshahi dal khichdi | Gujarati masala khichdi with vegetables | shahi khichdi | with step by step photos.

The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate. Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice

masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi | with 32 amazing images. masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi is a comforting and nourishing one dish meal. Learn how to make masoor dal khichdi. To make masoor dal and palak khichdi, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds. Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately with fresh curds. Khichdi is a wonderful, versatile Indian food. It is satiating and easy to prepare, and fits perfectly into any meal, be it lunch or dinner. It also lends itself to a lot of innovation, and you can come up with varied versions with unique combinations of dals, veggies and spices. Split red lentil khichdi is one such example. Masoor dal khichdi is a very wholesome recipe, which includes healthy spinach and energy-giving potatoes along with simple spices. Indeed, it is fit to be called a meal in a bowl! The best part of this recipe is that there is no soaking and it is easily made using a pressure cooker. So you can make it any time, even on a busy day. The combination of rice and masoor dal lends a good quality protein, especially for the vegetarians. Kids, adults and even senior citizens are sure to enjoy this wholesome masoor dal and palak khichdi with a bowl of kadhi for dinner. Tips for masoor dal and palak khichdi. 1. Along with the palak, we highly recommend you add 1 cup mixed vegetables (French beans, carrots and cauliflower). 2. Spinach can be substituted with chopped chawli leaves. 3. Do not make very big potato cubes. Cut them into small sized cubes to enjoy the texture of the khichdi. Enjoy masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi | with step by step photos.