The gravy and the koftas are unique in this recipe. The kofta, for its part, uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala. As a finishing touch the arrangement is laced with cream, and you have a wondrous dish on the table!

idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images. idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry. To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside. Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately. Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry. Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home. Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end. Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos.

cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with 16 amazing images. cucumber pancakes is an Indian snack served on table in 15 minutes. Learn how to make savoury cucumber pancakes. This innovative rice flour pancake with lovely specks of cucumber and spinach in the form of cucumber thalipeeth is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. To make cucumber pancakes, combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes. Squeeze out the water from the cucumber and combine all the remaining ingredients in a bowl. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil. Repeat with the remaining batter to make more pancakes in 1 more batch. Serve the cucumber pancakes immediately with green chutney. These cucumber chilla taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast – you can prepare it anytime you see a hungry face entering home from work or play! Not cooked with too much oil, savoury cucumber pancakes are light and nourishing too. To make a complete health boost, replace rice flour with jowar flour. Tips for cucumber pancakes. 1. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. 2. These are best cooked on a slow to medium flame. 3. While cooking, keep a close watch as they tend to burn easily. You can also try your hand at other pancakes like Mini Rava Vegetable Pancakes and Zucchini and Carrot Pancake. Enjoy cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with step by step images images and video below.

banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style | with 21 amazing images. banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style is a slightly sweet thepla, especially enjoyed by kids. Learn how to make kela methi thepla. To make banana methi thepla, combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little ghee or oil, till it turns golden brown in colour from both the sides. Serve the banana methi thepla immediately or cool and store in an air-tight container. Theplas is a Gujarati delicacy, which is enjoyed by many of us today. The perfect blend of all Indian masalas is what attracts us. Further the use of wheat flour and most commonly available vegetable – fenugreek, makes it more convenient to grab ingredients and make kela methi thepla. The sweetness of bananas is highlighted and well-complemented by the slightly bitter methi leaves making these duo turn into an exciting banana fenugreek thepla Indian style. You will love the blend of flavours and the pleasing texture of the Gujarati thepla with banana. It is also good to note that this thepla will last for a day or two, so you can carry it not just in your lunch box but take it along on a journey too! Tips for banana methi thepla. 1. Remember to buy fresh methi leaves which are free of black spots and holes. 2. Washing the fenugreek before using is of utmost important to get rid of the dirt and dust. 3. The dough of these theplas should be semi-soft. You may not need water to make the dough, so check before adding it. 4. If you need some liquid to knead the dough, you can add water or buttermilk. Use of buttermilk ensures much softer thepla. Enjoy banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style | with step by step photos.

Try this combination of tomatoes and thick curds, steeped in the fascinating flavour of Tandoori masala, to add zing to vegetable crudités.

For many, the very mention of the word pie brings to mind a deliciously sweet dessert! But, pies mean more than that. The pie crusts can be filled with not just sweet somethings but also savoury stuff as in the case of this unforgettable Mixed Vegetable Pie. Filled with loads of veggies, rice and macaroni, held together with creamy white sauce, and flavoured with peppy ingredients like chilli sauce and tomato ketchup, this pie is a really exciting mouthful! Chunks of pineapple add to the fun, by giving the pie occasional bursts of tangy juiciness! One thing you need to ensure is that this pie must be served immediately on preparation – only then you can enjoy its real flavour and texture. This pie needs just a bowl of simple soup like Tomato Soup or Cream Of Carrot Soup to add up to a filling meal.

An international bestseller, the Potato Rosti is a pleasantly-flavoured, almost soothing dish of potatoes cooked in butter with onions, green chillies and cheese. The specialty of the rosti lies in the way it is cooked – as a whole layer, somewhat like a pancake. This gives the Potato Rosti a unique texture, which is slightly crisp outside and quite succulent inside. This is what gives you a warm and comfortable feeling when you bite into it. Here is an interesting way of cooking the Potato Rosti – in the microwave oven. It is easy and convenient and also slightly faster than cooking on a frying pan. However, make sure you serve it immediately before it becomes dry.

Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin seeds, garlic, and all. While making this dry subzi, remember to add the ingredients in the mentioned order, to ensure that the aroma and flavour of the vegetable and each spice and powder is retained to the hilt, to enthrall your taste buds!

This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it.

Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients. A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier. However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly. Try other samosa recipes like Hariyali Samosa and Chinese Samosa .

Soya vegetable medley, a tongue-tingling, spicy vegetable dish, which makes you feel stronger thanks to the immunity boost that the protein-rich soya chunks proffer! besides soya, coconut milk is also a good source of proteins; however it is high in fat too, making this an apt dish for athletes and others who want to build their muscles.

Stuffed spinach with huanciana sauce, this hearty dish has an abundance of protein from paneer stuffed with equally delicious spinach! Spinach is rich in vitamin A, a potent antioxidant along with protein boosts up immunity to fight infections and free radicals.

Salan is a spicy Hyderabadi dish usually made with long chillies. It is served with biryani and raita . Here is an interesting variant of salan made with mixed veggies like beans, carrots and green peas. The Subzi ka Salan gets its tanginess from curds and tomato pulp, while its irresistible aroma and brilliant flavour come from a dry powder of spices like clove and pepper. Coconut milk gives a luxuriant mouth-feel and also gives the Subzi ka Salan a pleasant twist by balancing the sharpness of the spices well. Subzi ka Salan is indeed a great accompaniment for rotis and rice .

This is neither a stuffed paratha nor a conventional baked dish. It is something totally off-beat but absolutely mind-blowing. Traditional chapatis are dipped in a mixture of plain flour and milk, layered with a succulent mixture of mixed veggies and cashewnuts, flavoured perkily with ingredients like tomatoes, onions, green chillies and coriander. This arrangement is then baked in an oven to get innovative and awesome Layered Vegetable Chapatis. Serve it immediately, cut into wedges so folks can see the tasty stuff inside!