Simple yet rich, the Kerala Parippu is something beyond explanation – an experience to be savoured. This authentic Kerala dal recipe uses common, everyday ingredients, yet it is addictively tasty when had with freshly steamed rice ! Cooked moong dal is flavoured with a paste of coconut and onions, and a traditional tempering made in coconut oil. This gives the Kerala Parippu an energetic flavour and enticing aroma. Nonetheless it is very easy to make, and can easily be included in your everyday cooking plans. You can also try making the Kadala Curry and Bhindi Onion Stir-Fry .

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images. bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry. In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice. The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes. Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. 3. After adding curd, keep stirring it continuously to avoid it from splitting. Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas. You could remove the garam masalas from the rice before layering if required. Topping this biryani with some chopped dry fruits before serving would enhance its appearance and taste. Enjoy this biryani with a bowl of curds or a raita and papad. Biryanis also make a hearty one-dish meal .You can also try other biryanis like Hyderabadi Sofiyani Biryani or Minty Paneer Biryani .

Of all the pulao prepared in the Punjab this is perhaps one that is most commonly served. It looks good, tastes good and does not require much time or effort to prepare. During winter in Punjab, ripe red and juicy carrots are in profusion and all sorts of dishes are prepared with them. Choose bright red carrots for this dish, which will impart a lovely red colour to the pulao. The subtle blend of Punjabi spices such as saunf, elaichi and dalchini are a treat for your taste buds. Serve this pulao steaming hot with fresh curds.

Indian style tomatoes spinach pasta | creamy tomato spinach pasta recipe | one pot pasta | easy tomato spinach pasta | with 15 amazing images. The unusual combination of cherry tomatoes and spinach, with a dash of red chilli flakes and an extra dose of garlic makes Indian style tomatoes spinach pasta a flavour-packed and visually-appealing pasta treat. Loads of cheese and a sprinkling of herbs add to the charm of the easy tomato spinach pasta, as does an exciting garnish of chopped walnuts. Enjoy it hot and fresh to experience the best of this multi-textured dish. Indian style tomatoes spinach pasta is a sumptuous veg pasta with strong flavours which are enjoyed by all. Learn how to make easy tomato spinach pasta. To make pasta with chilli tomatoes and spinach, heat the olive oil in a broad non-stick pan, add the garlic, onions, chilli flakes, tomato purée, and mixed herbs, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Add the spinach and cherry tomatoes and mix well. Add the pasta, milk, cheese and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with walnuts. Pasta with chilli tomatoes and spinach is a tangy pasta with a double dose of tomatoes – peppy tomato puree as well as sweet-and-sour cherry tomatoes. Tips for creamy tomato spinach pasta. 1. Do not try to replace cherry tomatoes. They add appeal and colour to the pasta. 2. Spinach is blanched, so do not cook it separately again. 3. If you serve this pasta after some time, then adjust the consistency by adding some milk and reheating them to relish the perfect texture and flavour. Try other pasta recipes like the Pasta in Tomato Sauce , and the Pasta and Vegetable Casserole. Enjoy IIndian style tomatoes spinach pasta | creamy tomato spinach pasta recipe | one pot pasta | easy tomato spinach pasta | with video below.

puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images. Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. Many Indians prefer Puri Bhaji over cereals. Puri is an unleavened deep fried golden brown Indian bread and Bhaji is a potato based dry Indian sabzi. Poori Bhaji is prepared in almost all regions of India, with just mild variations. Puri is made with basic ingredients that are easily available in every Indian household, like whole wheat flour, oil and salt. Dough is kneaded out of the ingredients, rolled and deep fried. Potato Bhaji is a versatile Indian dry subzi. Just as puri, aloo bhaji is also made with basic everyday ingredients like potatoes, onions, curry leaves, green chillies, coriander for freshness and lemon to get the tangy flavor. Bhaji can be served with dosa which makes with Masala Dosa, or you can also stuff the bhaji between 2 breads and make a sandwich out of it. My mother made stuffed idlis with the bhaji and it would taste super delicious. Some people also prefer having aloo bhaji with Chapati or Phulka. You would not miss this puri bhaji in any Indian restaurant breakfast menu. In North India, puri bhaji is must for breakfast and their aloo sabzi is with a tomato based gravy, whereas in Maharashtrian style puri with batata bhaji, the bhaji is dry and served garnished with grated fresh coconut. It is ideal for breakfast because it is easy and quick to make. Kids and adults love piping poori bhaji hot. Puri bhaji is also a popular Indian street food served as street snack. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform. When I was in hostel puri bhaji would be on menu once a week for breakfast which would be accompanied by halwa. Classic combo of mildly flavored Dry Indian potato side dish and hot puffy puris can also be served along with condiments like pickle and curd. Some people also prefer Puri Bhaji with laccha onions as accompaniment. Enjoy puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji with detailed step by step photos.

samosa chips sandwich recipe | samosa sandwich | street style samosa chips sandwich | with 27 amazing images. samosa chips sandwich, neither a sandwich, nor a chaat, just what is this wondrous thing... is what you will wonder once you sink your teeth into this. It is a super delicious and unique sandwich recipe which is samosa sandwich. samosa chips sandwich recipe has samosa, crunchy veggies and crispy chips between bread slices layered with butter, garlic green chutney and mayonnaise. Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, it is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, we have smashed it a little and made a samosa sandwich which is again loved by all the generations of the family. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! To make street style samosa chips sandwich even tastier, we have used homemade sandwich masala and garlic green chutney in the recipe. You are sure to enjoy the outburst of flavours in each mouthful of this crunchy, munchy and satiating samosa sandwich. Potato Tikki Sandwich is another filling and satisfying sandwich worth trying. Learn to make samosa chips sandwich recipe | samosa sandwich | street style samosa chips sandwich | with detailed step by step recipe photos and video below.

American chopsuey recipe | veg American chopsuey | veg Chinese chopsuey recipe | with 30 amazing images. American chopsuey represents the mix of Western and Oriental cuisines. American chopsuey is essentially sautéed veggies flavoured with sauces and thickened with corn flour. When served atop crisp-fried Hakka noodles, it makes a truly sumptuous treat that is both filling and tasty! When served with fried noodles, American chopsuey is often considered an overseas adaptation of the popular Chinese dish, Chow Mein. I would like to share some important tips to make the perfect American chopsuey recipe. 1. Deep-fry hakka noodles till it turns crispy and golden brown in colour from both the sides on a medium flame. If you fry noodles on a low flame then they will absorb more oil and if you fry them on high flame then they will turn brown immediately but not turn crispy. 2. Basically, you can add any vegetables of your choice to veg American chopsuey like broccoli, mushroom, purple cabbage and zucchini. 3. We have added sugar to the American chopsuey to get the sweet and sour taste. 4. If you are serving American chop suey hours after preparing then adjust the consistency of chopsuey sauce before serving by reheating and adding little water if required. Serve veg Chinese chopsuey recipe as a one-dish meal. Learn to make American chopsuey recipe | veg American chopsuey | veg Chinese chopsuey recipe | with step by step photos and video below.

whole wheat pasta in low calorie white sauce recipe | whole wheat pasta for weight loss | Indian style whole wheat penne in white sauce | with 21 amazing images. whole wheat pasta in low calorie white sauce recipe | whole wheat pasta for weight loss | Indian style whole wheat penne in white sauce is a healthier version of pasta full of cheese and no veggies. Learn how to make Indian style whole wheat penne in white sauce. To make whole wheat pasta in low calorie white sauce recipe, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the whole wheat flour, mix well and cook on a medium flame for 1 to 2 minutes or till the wheat flour turns light brown in colour, while stirring continuously. Add the milk, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously. Add the capsicum, broccoli, carrot, whole wheat pasta, salt, oregano and chilli flakes, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally. Serve immediately. Satiating and delicious, the Indian style whole wheat penne in white sauce is an exciting meal in a bowl. Full of veggies and whole wheat pasta, this dish is a power-packed and fibre-filled treat that helps reduce bad cholesterol. The colourful veggies, apart from adding visual appeal and a lovely crunch to the dish, also pool in ample nutrients. Antioxidant-rich capsicum, broccoli and carrots also prevent oxidative damage to the arteries. The best part is that all this goodness comes at a low calorie count compared to cheese and fat laden pasta. The white sauce in this luscious whole wheat pasta in low calorie white sauce is made using low-fat milk, with just a teaspoon of olive oil and wheat flour for thickening. Cook up this delectable whole wheat pasta for weight loss occasionally to add an Italian touch to your meal. Weight watchers, heart patients and diabetics can enjoy this pasta in small quantities occasionally. Tips for whole wheat pasta in low calorie white sauce. 1. Blanch the broccoli and carrots such that they are partially cooked and maintain their crispness. 2. Once you add milk to the wheat flour for low calorie white sauce, stir it immediately and continuously to avoid lump formation. 3. Serve the pasta immediately. If you are serving it later, add little milk to adjust the consistency and re-heat before serving. Enjoy whole wheat pasta in low calorie white sauce recipe | whole wheat pasta for weight loss | Indian style whole wheat penne in white sauce | with step by step photos.

Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | with 24 amazing images. Making Bengali masoor dal is very simple. Moreover, you’ll love the panchforon tadka that packs this masoor dal Bengali style with unbeatable flavors. Learn how to make Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | Dal is a staple dish in every Indian household. Each region has its own style of making dal which vary in taste, and ingredients. This Bengali masoor dal is one such recipe that has a distinct and unique taste due to the use of panch phoran (mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds) masala. To make it slightly indulgent, do not forget to drizzle a dollop of ghee on top. Make this Bengali masoor dal for a comforting meal and serve it with steamed rice and a dry sabji on the side. Tips to make Bengali masoor dal: 1. Instead of slit green chillies you can add green chili paste to make the dal. 2. You can also add curry leaves in the tempering while making the dal. 3 .If you are serving it later add little water to adjust the consistency of the dal. Enjoy Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | with step by step photos.

A simple dish of long-grained rice cooked with whole spices and onions is a treat, when you prepare it the way the Parsis do! What makes this dish different from usual pulaos is that the rice is sautéed with the spices and onions till it turns a light brown in colour, and only then it is cooked with water. This gives the Parsi Style Brown Rice a rich flavour and aroma, not to forget the appetizing colour too. Enjoy this steaming hot with a bowl of Dhan Saak Dal.

aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | with 37 amazing images. dhaba style aloo bhuna masala is characterized by its rich, smoky aroma, tender potatoes, crunchy veggies and a generous blend of spices. Learn how to make aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | aloo bhuna masala is a flavorful and aromatic Indian dish featuring potatoes cooked in a rich, spiced gravy. The dish is known for its bold flavors and vibrant colors, making it a popular choice. "Bhuna" in Hindi means "to roast" or "to fry". aloo bhuna masala, refers to a dish where potatoes are roasted or fried in a pan with spices and other ingredients. This cooking technique gives the potatoes a rich flavor and a slightly browned exterior. The crispy exterior of the potatoes, coated in a spicy semi thick masala, gives it a delicious texture, while the tanginess from tomatoes and freshness from cilantro bring balance to the spice. aloo bhuna masala is best served with hot is best served with hot phulkas, butter naan or jeera rice. pro tips to make aloo bhuna masala: 1. You can also use boiled baby potatoes to make this recipe. 2. Instead of finely chopped ginger garlic and green chillies, you can use ginger garlic green chilli paste also, but finely chopped gives a nice mouthfeel. 3. For a richer flavour add butter and fresh cream towards the end. Enjoy aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | with detailed step by step photos.

Bao is a type of steamed bun, which is very popular in Chinese cuisine. Here is an exotic bao recipe, in which the steamed buns are stuffed with a delectable mixture of water chestnuts, capsicum and bean sprouts perked up with oriental sauces and tomato ketchup. A garnish of coarsely crushed roasted peanuts boosts the aroma, taste and scrumptiousness of the Water Chestnut and Bell Pepper Bao. You will really love the experience as the soft and succulent steamed buns give way to a tongue-tickling, multi-textured stuffing in each exciting bite! A bowl of your favourite soup will be a perfect accompaniment to these baos and satiating too.