Yes these are the all-time-favourite baked potatoes which are spiced with the traditional baharat powder to let the recipe find place in this book. Spinach is not added in the original baked potatoes, but here it imparts a flavor liked by the lebanese thus it is included.

ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni paste | with 16 amazing images. Ginger green chilli paste is an essential addition to the Indian kitchen, as it readily lends a zingy flavour to many a savoury dish like Nylon Khaman Dhokla, Gujarati Kadhi and Moong Dal Kachori. Check our 350 recipes using Ginger Green Chilli Paste. adrak mirchi ka paste is used in most regional Indian cuisines, and is therefore readily available in the market under various commercial brands. However, these packed pastes generally contain preservatives and the flavour is also not so fresh. Considering that the ginger green chilli paste is so easy to make, we suggest you make a small batch and keep it handy in the fridge at all times. It is a simple four-ingredient ginger green chilli paste recipe, and you can make it within minutes. Adding oil to the aadu marcha ni paste gives it a smooth texture and also increases the shelf life as oil acts as a natural preservative by shielding away bacteria and other trouble-makers, you can store it upto 3 months. This homemade adrak mirchi ka paste is guaranteed to make your cooking faster, while also enhancing the taste of Indian dishes! Also try other homemade paste like ginger-garlic paste and chilli garlic paste. Enjoy how to make ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni paste | with step by step photos below.

The chunky vegetable spread has everything you need to start your day well – protein from the dairy products and ample fibre and vitamins from the veggies. The use of low-fat cottage cheese and milk ensures a low calorie count, making this spread truly healthy, wealthy and wise, while the parsley adds a brilliant touch of flavour to it.

Health and taste, this subzi gives you the best of both worlds. You can grind the masala and store it in the refrigerator to use as and when required. However, freshly ground masala works its own unbeatable magic!

A richly coloured, flavoured and textured punjabi curry.

South Indian cuisine generally uses a lot of coconut. However, it is used in a balanced way with the required amount of spices, tamarind, etc. In this delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies. This spicy curry gets a tangy twist with the addition of tamarind pulp. In some ways, this is a variant of the popular South Indian dish called Avial, which uses thick curds instead of tamarind to perk up the curry.

When you feel like having dahi vada, but there are no vadas at home, here is an easy and tasty workaround. You would never have thought of making quick dahi vada with butter biscuits, fresh curds and a mild sprinkling of spices. Try it, and you will love it.

Next time you think bread is boring, try making these crispy toasted triangles, with the magical touch of olive oil and garlic.

Bring a splash of colours to your table with this multi-textured, excitingly-flavoured salad! The Bean Sprout and Macaroni Salad is a satiating salad of cooked macaroni tossed with crunchy veggies and succulent cheese. Bean sprouts give the salad a nice bite, while tomatoes give it a juicy dimension. Chilling the salad helps to enhance the textures and tastes of the ingredients making it a tremendously exciting treat. A tangy and garlicky olive oil dressing gives the salad a perfect flavour and appetizing aroma, which everyone is sure to love! You will also relish other salads like the Pear Spinach and Bean Sprouts Salad or Pasta and Vegetable Salad

Chettiars, the natives of Chettinad, are a very successful trading community, and history speaks of the key role they played in trading Indian spices with other countries like Burma. Perhaps because of their expertise in spices and the abundance of these goods in the region, Chettinad cuisine is marked by its spicy flavour and rich texture, which is evident from the ingredients that go into the preparation of the Basic Chettinad Paste, a masala that is used to make popular accompaniments like the Chettinad Curry .

A Lebanese khichadi flavoured with whole garam masalas. Rose water and milk add richness to the preparation.

Long grained rice tossed with deep-fried potatoes, onions and tomatoes and generously seasoned with baharat powder.

This delicious herb-flavoured spread is made by combining cottage cheese with yoghurt, parsley and dill which can be served as a healthy spread on whole wheat bread toasts for breakfast.

A salad that is nutty enough to leave you asking for more. The combination of walnuts with a tangy dressing and bland spinach leaves is quite a creation to try out.