basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | with 36 amazing images. Learn basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | basic spinach gravy, this is a very basic gravy that can be used with a variety of vegetables to make sabzi like palak koftas in spinach sauce, palak paneer and vegetables in spinach gravy. Indian palak gravy has a natural dark green colour, and a medium spicy taste because of the combination of ingredients like green chillies and curds. It is best to blanch and then use the spinach so that it maintains the bright green colour. Once blanched, cool and blend to a smooth paste, and then use as a base for the gravy. Tips to make basic spinach gravy: 1. Remove this gravy from the freezer atleast 1 hour before use. 2. Re-heat the gravy, add paneer pieces and enjoy with parathas. 3. You can also make koftas and enjoy it with parathas. Enjoy basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | with detailed step by step images.

Who can resist a chatpata and chilled dose of Anar ka Gola, especially after binging on their favourite snacks like Khasta Kachori Chaat , Sev Puri , Ragda Pattice , Masala Pav , Paneer Chilly Dosa , Samosas, Usal etc. This refreshing slush-like treat make with a blend of pomegranate seeds and cumin seeds pepped up with black salt, is sure to shake off any tiredness you might feel and reboot your day.

One of the best examples to prove that good health comes in tasty and innovative forms! Crunchy Salad with Curd Bread Mayonnaise is a delicious salad that is packed with the goodness of curds and walnuts, which make it a storehouse of protein and calcium. The assortment of veggies and fruits used in the salad sneak in some antioxidants and vitamin A as well. Here, we have tried to avoid readymade mayonnaise and made an innovative alternative using curds as the main ingredient, flavoured with mustard powder and white pepper powder, and thickened with bread. This is not only healthy but awesomely tasty too! Serve this salad immediately upon tossing, in order to enjoy the exciting range of textures and flavours that it offers.

Here is a zesty sauce that is sure to add an adventurous dimension to any snack it is served with! The Tomato Chilli Garlic Sauce has a lingering flavour, with the sharp flavours of tomato and garlic spiced up with chilli oil, green chillies and ginger. It has a nice sweet-spicy-tangy flavour, and goes great with starters like Budijaw , a Burmese doodhi snack, and Paneer Phudina Tikki .

Nothing to beat the kick of serving homemade biscuits with tea, especially if it is a choice as popular as Almond Biscuits! Indeed, the aroma of Almond Biscuits baking in the oven is enough to make your whole family assemble in the kitchen for their share. These melt-in-the-mouth biscuits with a mild tinge of vanilla and the exciting crunch of almonds will appeal to everybody. You can even consider serving them at parties , with tea and coffee .

A delicious praline made of healthy nuts and seeds, the almond pistachio praline triangles are a great snack for any time of the day. Nuts and seeds are a storehouse of energy, and also provide essential nutrients like protein, fibre, anti-oxidants and vitamin e – making them a must-have for kids. So, be sure to make and store some of these healthy pralines in an airtight container, so that your kids find a wonder-food when they raid the kitchen larder to cater to a sudden hunger pang.

A peppy hara masala that combines coriander with pungent add-ons like ginger, garlic and green chillies, converts the mildly-flavoured baby corn into a true tongue-tickler. This scrumptious Baby Corn Hara Masala is quite easy to prepare using the microwave oven, and pretty fast too. It takes just minutes to cook the paste as well as the corn. One thing you need to note here is not to stir the corn-masala mixture when it cooks initially. It must be left undisturbed to get the correct texture. You can mix it later, at the end of the process, after adding lemon juice. Baby corn transforms into a sumptuous Starters / Snacks that you will love to bite on.

Coconut and paneer puranpoli, an unusual but delectable variation of the traditional puranpoli, this sweet delicacy is a must try. All those with a sweet tooth will go gaga over this because it is not only yummy but also healthy and protein-rich. Ensure you cook the paneer well till it is dry, so that the stuffing is not soggy.

Try this different, yet delicious jalebis made of apple rings. Apple rings are dipped into a fermented batter and deep fried and soaked in a saffron-flavored sugar syrup. Crispy and syrupy, serve it with slivers of pistachios and almonds. Mmmm…yummy! Treat your family to a dinner of Delhi ka Zaika - Phudina Lassi , Hare Bhare Kebab , Quick Vegetable Korma , Layered Bread Kofta Biryani , Kale Angoor ka Raita and end on a sweet note with Seb ki Jalebi.

Although Sandesh, one of the all-time favourite amongst Bengali Sweets , can be made quickly using readymade paneer, nothing can match the texture you get with soft, homemade paneer. And, all it will take you is a few minutes longer to curdle the milk and strain it. Here, we show you how to make Rose Sandesh from scratch. You will be overwhelmed by the melt-in-the-mouth texture and the aesthetic aroma of rose that engulfs this delicious mithai. You can prepare the Rose Sandesh in bulk and store it in the fridge for 3-4 days.

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.

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

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.