Italian cooking is wholesome and flavourful. This sizzler is a hearty combination of pasta tossed in a robust mushroom and black pepper sauce and served with zucchini pancakes. Buttered vegetables and a perfectly baked potato topped with a knob of butter complete this meal.

shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with 22 amazing images. shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal is a rich dal which combines the unique aroma and flavour of both whole spices and spice powder. Learn how to make shahjahani chickpea dal. To make shahjahani dal, combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh cream, garam masala and coriander, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot. When we think of chickpeas, Chole is what comes to our mind. Yes, that’s from the land of Punjab. But in the state of Hyderabad kabuli chana is very uniquely used to make Indian style kabuli chana dal. This shahjahani chickpea dal is named after the Mughal emperor Shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. It is further perked up with a host of Indian spices for an authentic aroma and taste. Relish this Indian style kabuli chana dal with any pulao or parathas in true mughal style! Tips for shahjahani dal. 1. The chick peas should be over cooked as we have to blend them. 2. Blend them till coarse to enjoy its mouthfeel. 3. Make sure that all spices are sautéed well or else they will leave a raw taste in dal. Enjoy shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with step by step photos.

kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack | with 18 amazing images. kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack is a spicy snack with plenty of garlic flavour. Learn how to make Maharashtrian bhadang. To make kolhapuri bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the garlic and sauté on a medium flame for 4 minutes. Add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds. Switch off the flame, add the chilli powder and salt and mix well. Switch on the flame, add the murmurra, mix well and cook on a slow flame for 3 minutes, while stirring continuously. Cool completely and store in an air-tight container. A handy snack of puffed rice and peanuts sautéed with garlic, curry leaves and spice powders. The addition of red chilli powder adds a spicy dimension to the spicy Maharashtrian kurmura. The crispness of the peanuts is a wonderful value-add to this snack, as it complements the melt-in-the-mouth texture of murmura quite effectively. Further this kolhapuri bhadang Indian jar snack is also dotted with the taste, texture and aroma of loads of crushed garlic which is well sauteed. Make a batch of this spicy kolhapuri bhadang Indian jar snack and keep it on hand, to munch on whenever you are hungry. You can enjoy it as it is, or with a dash of lemon juice and grated veggies like carrots and raw mango. It is also ideal to carry along when you travel because it is quite filling. Tips for kolhapuri bhadang. 1. If you wish, you can use crushed garlic. 2. Chilli powder can be replaced with green chillies. 3. Store in an air-tight container. It stays fresh for 10 days. Enjoy kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack with step by step photos.

Everyone is sure to relish this tempting, Indian-style corn soup. This refreshing soup is a great energiser and will surely establish your culinary skills. Serve hot with garlic bread, to make an absolutely low calorie 'hearty' meal.

microwave dal fry recipe | how to make dal in a microwave | dal tadka in microwave | Dal fry is literally every where! you will find it on every restaurant menu, in most buffets, in wedding spreads, parties and in day-to-day meals. That is how versatile and common this north indian recipe is. Devoid of too many spices, this dal tastes very natural though not bland or raw. In short, it tastes just perfect. However, most people are so engrossed in the final product that they do not even realise that it is comprised of an uncommon combination of dals – chana dal and masoor dal. Dal fry is a good fit for microwave cooking, as it can be made much faster and easier.

Savor the delights of french bean and sweet corn in this mildly spiced stir-fry dish.

coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images. coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney. The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one. Here, coriander pachadi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy. This coriander pachadi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma. It can also be served with rice preparations that have a soft flavour like dal khichdi, coconut rice or lemon rice. The spicy chutney complements mild flavours very well indeed. Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images.

This famous pasta dish comes from Parma in Italy. Spaghetti tossed in a chilli cream sauce topped with cheese filled eggplants and the famous Italian tomato sauce. It makes a harmonious blend of flavours. When selecting eggplants, look for those that are heavy for their size, and have a smooth, shiny and deep purple skin. Toss the spaghetti in the chilli cream sauce just before serving, as it doesn't taste as good when it is reheated. Warm the dish in an oven if the eggplant slices have turned cold. Enjoy it hot and, of course, freshly prepared.

bean and pasta soup recipe | Italian pasta bean and vegetable soup | Indian vegetable soup with pasta and beans | with 25 amazing images. bean and pasta soup recipe | Italian pasta bean and vegetable soup | Indian vegetable soup with pasta and beans is crunchy and aromatic with a good mouthfeel in every bite. Learn how to make Italian pasta bean and vegetable soup. A dish with proud Mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. The addition of cream to the Italian pasta bean and vegetable soup balances the acidic taste of the tomatoes. You will also be pleasantly surprised to know that exotic and delicious soups dishes like Indian vegetable soup with pasta and beans are actually so simple that you do not need to go to a restaurant to enjoy them! Once the pasta has been boiled, it takes only 10 minutes to present this soup on the dining table – the credit for which goes to the addition of readymade baked beans. The finish touch of a sprinkle of grated cheese is a happy surprise which all of us are sure to relish. The deep and intense texture and flavours of bean and pasta soup is sure to pamper your palate. A bowlful is quite filing. But remember to enjoy it fresh! Tips to make bean and pasta soup. 1. You can use any type of pasta. 2. If you do not have baked beans you can also add cooked rajma. 3. Instead of oregano mixed herbs can also be used. Enjoy bean and pasta soup recipe | Italian pasta bean and vegetable soup | Indian vegetable soup with pasta and beans | with step by step photos.

Fresh, crisp lettuce, boiled channa, paneer cubes, tomatoes, boiled penne pasta, olives, and spring onions make a vibrant-looking garden fresh salad. The olive oil infused with garlic, fresh basil, and chili is tossed in with the salad for a lovely treat! 

An Italian meal is incomplete without pasta – and here is a luscious pasta recipe with loads of vegetables, whipped up especially for diabetics. Usually, pasta is high in calories as it is made using a generous quantity of cheese, but the health-conscious need not worry any more, as pasta can be made low calorie by using a moderate amount of mozzarella cheese and less oil. It can be made healthier too by using whole wheat pasta if it is easily available, however do not fret if it isn’t – this recipe is fine by itself if had in moderate amounts occasionally.