Sometimes common ingredients produce more magical outcomes than exotic ones! here is a simple example. Although it uses just a simple masala of coconut, chillies, ginger and garlic, the potato and green peas masala bhaat appears like an elaborate preparation for a special occasion! on a busy day, you can serve it simply with a raita and you have a tasty meal ready.

A delicacy from Konkan cuisine, Gajbaje is a dish of mixed vegetables in a spicy coconut curry. The dish is quite easy to prepare – veggies are cooked till soft and then flavoured with a peppy coconut paste and finally topped with a traditional tempering, which instantly boosts the flavour and aroma of the dish. The coconut paste has a self-contained flavour, with the spiciness of red chillies and the tanginess of tamarind. Together with the tempering, this paste gives the assortment of veggies a totally fabulous taste! Some communities of the Konkan belt make this traditional delicacy on Aashad Ekadasi day, using a unique mix of veggies like amaranth stem, taro leaves, bamboo shoots and jackfruit seeds. It is believed that during their sojourn in the forest, one of the Pandavas, Bheema made this dish on Ekadasi day using the ingredients available in the wilderness they were residing in. Nevertheless, you can feel free to just open your fridge and use whatever veggies you find in it!

batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with 42 amazing images. A typical Maharashtrian food, batata ani flower cha rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes. Learn how to make batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | batata ani flower cha rassa , also known as potato and cauliflower gravy, is a delectable and comforting Maharashtrian dish that brings together the earthy flavors of potatoes (batata) and the delicate essence of cauliflower (flower) in a rich and aromatic curry (rassa). This cauliflower potato curry is a simple yet satisfying dish that is packed with nutrients and can be enjoyed with roti, paratha, or rice . This cauliflower potato is a delightful medley of textures and tastes, with the creaminess of potatoes complementing the mild crunch of cauliflower, all enveloped in a flavorful and spiced curry. Enjoy the warmth and richness of this traditional Maharashtrian style flower batata rassa, perfect for a hearty and satisfying meal. pro tips to make batata ani flower cha rassa recipe: 1. If you wish you can also add other vegetables to the gravy, such as carrots, peas, or green beans. 2. If you don’t have whole spices then just simply replace it with ¼ tsp garam masala. 3. Reduce the quantity of oil if you want to make the sabzi little healthier. Enjoy batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with detailed step by step photos.

Oondhiya is one of gujarat's culinary treasures! here is an interesting version i arrived at while experimenting by grinding sprouts instead of fattening coconut, you get a healthier recipe without compromising one bit on taste.

When you are bored of having rice and pasta based dishes, reach out for a packet of couscous. One of the staple foods of North African regions like Morocco, couscous is nothing but tiny granules made of durum wheat. Cooked properly, it is light and fluffy and quite nice on the palate. Here, we have cooked the couscous with lemon juice and rind, which give it a refreshingly tangy flavour, and served it with an exciting Vegetable Moroccan Curry. Several juicy veggies and boiled chickpeas are cooked with tomato puree and an assortment of spice powders, to get a brilliantly-flavoured Moroccan curry. This curry, however, is a little dry, so prepare it only some time before serving and not too much in advance. If you still feel it is dry, add a little water. Garnish the Lemon Couscous with Vegetable Moroccan Curry with parsley to get a truly authentic aroma.

An off-beat mix of vegetables, flavoured uniquely with sambhar powder makes the Grated Corn and Potato Curry a must-try recipe! Additional ingredients like onions and tomatoes, not to forget a traditional tempering of mustard seeds and curry leaves adds to the taste of this curry, making it absolutely irresistible. Have it hot and fresh, with rotis , puris or ghee rice .

Here is an interesting subzi from rajasthani cuisine that combines white pumpkin with other vegetables like carrot, cauliflower and french beans. It uses common spices, is very easy to prepare and is also rather light on the stomach, so you can make it any day for lunch or for dinner.

Boiled potatoes and chana taste delicious in this tangy, chatpata salad! this is very easy and quick to make and a great recipe to eat between meals.

Handi Hot Pot ia an ideal lunch box meal that has the goodness of rice and veggies packed well. Coat the vegetables and rice with the ground masalas and cook in a handi, for a gorgeous treat.

A gem from Lebanese cuisine, this Mixed Vegetable Curry offers your taste buds a dashing experience, thanks to the use of a special Lebanese spice mix called Baharat. Together with tomato puree and a couple of other spice powders, the Baharat gives a penetrating flavour and aroma to this dish. Along with juicy veggies like tomatoes, beans, potatoes and zucchini, this recipe also combines pita bread, which improves the texture and adds to the volume of this Mixed Vegetable Curry. Serve it hot, with Saffron Rice, another Middle Eastern masterpiece.

A north indian favourite. Cook the potatoes well and you will never go wrong in it.

jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | one pot jeera aloo | with amazing 15 images. Ever imagined that a single ingredient could transform potatoes into an aromatic, mouth-watering jeera aloo recipe. Well, in the case of this all-time favourite Punjabi jeera aloo recipe, the secret ingredient is jeera. One vegetable that’s found abundantly in most Indian kitchens are potatoes. They are quick and easy to prepare, soak up any kind of flavour and also pair well with most ingredients as in jeera aloo recipe. Also, this starchy vegetable is quite filling. Every household has different ways to prepare the humble potato and transform into a delicious sabzi. This jeera aloo recipe requires a handful of ingredients and can be made for a quick lunch so. If you are making Punjabi jeera aloo in the morning to take it to work for lunch, you can boil the potatoes a day prior and store in the refrigerator to fasten the cooking process instead of cooking them on the stove top. You can even lightly roast the jeera and crush it in mortar pestle to bring out maximum flavor and perk up the flavour of this zingy jeera aloo recipe. Though boiled potatoes makes the job quicker, it is the potatoes fully cooked in the pan with spices and cumin powder that give the real authentic flavor to the jeera aloo recipe. Do not overcook the potatoes, otherwise they will become mushy. Punjabi jeera aloo is a perfect meal during fasts/vrats since it is a no onion no garlic recipe and tastes amazing along with a bowl of fresh curd. Also, you can roll Punjabi jeera aloo in a roti and have it as a wrap or sandwich it between two breads and relish it. It is super versatile. As jeera aloo is dry in nature, it can also be packed as a tiffin treat. While the cumin seeds define the flavour of jeera aloo a dash of lemon and green chilli paste are also added to enhance the experience further. Enjoy jeera aloo hot and fresh, with Puris or Rotis. Learn to make jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | one pot jeera aloo | with detailed step by step recipe photos and video below.

The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness.

aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with 30 amazing images. aloo baingan ki tariwali sabzi is a hearty and delicious dish that can be enjoyed as a main course or side dish. Learn how to make aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | aloo baingan masala is a popular North Indian vegetarian dish that combines potatoes (aloo) and eggplants (baingan) cooked in a flavorful and spicy tomato-based gravy. It's a comforting and delicious dish that's often served with roti (Indian flatbread) or rice. This flavorful aloo baingan masala in pressure cooker is sure to satisfy your taste buds with its spicy and tangy tomato-based gravy and the tender, creamy texture of potatoes and eggplants. pro tips to make aloo baingan masala: 1. Soak brinjal and potato cubes in enough water to prevent it from discoloration. 2. Instead of tomato pulp you can add curd to curry. This will make the curry creamier. 3. Instead of kanda lasun masala you can add chilli powder. Enjoy aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with detailed step by step photos.