gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images. Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy. The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal. pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors. Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.

methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with 30 amazing images. methi mangodi is a traditional Rajasthani sabzi. Learn how to make healthy moong ki wadi with fenugreek. Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking methi mangodi can be made very quickly and easily any time you wish to. See our moong dal mangodi recipe in case you wish to make it. All you need to do is pipe the moong dal batter into small mangodis and put it out in the sun for 2 days. The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing methi mangodi sabzi to all. Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this methi mangodi sabzi. We suggest you cook methi mangodi in coconut oil as this is far healthier than processed seed oils. Enjoy methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with step by step photos.

Here is a Frankie with a chatpata taste, comprised of multiple textures and flavours that just burst in your mouth with every bite you take! The Mix Vegetable Cheese Frankie combines the spicy crunch of capsicum with the juiciness of grated veggies like cabbage and carrot, all held together with everybody’s favourite vegetable – potato. The masaledar vegetable filling is rolled inside plain flour rotis along with tongue-tickling sauces and loads of cheese, to get a vibrant snack that will please everybody. Serve this snack as soon as you prepare it, before the filling makes the roti soggy. You can also try other snacks like the Potato and Corn Rolls or Stuffed Cabbage, Carrot and Cheese Rolls .

quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with 34 amazing images. pressure cooker aloo sabzi is a quick and flavorful dish that combines the heartiness of potatoes. Learn how to make quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | This delicious instant dum aloo recipe is a quick pressure cooker sabzi recipe. The pressure cooker speeds up the cooking process, allowing you to enjoy this comforting curry in minimal time. instant dum aloo is made by adding fried potatoes simmered in onion tomato based gravy and it is creamy and full of flavors. It is easy and saves time when you make it in your instant Pot. The creamy tomato-based gravy, infused with aromatic spices, complements the tender baby potatoes perfectly. This quick potato curry is an ever-popular dish that is frequently made in most households. This versatile dish can be served with rice, roti, or butter naan, making it a popular choice for family meals and gatherings. pro tips to make quick potato curry: 1. Frying the potatoes until golden brown and crispy gives a nice texture. 2. Use a rich tomato-based gravy for a flavorful base. You can add cream or yogurt for added richness. 3. Adding hot water while cooking the sabzi reduces the cooking time and ensures that the potatoes are evenly cooked. Enjoy quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with detailed step by step photos.

methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | with 19 amazing images. A blast of flavour and crunchiness... your taste buds are in for an exciting flavour with these methi puris! Learn how to make methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | A traditional Indian jar snack, these crisp methi puris are made with a dough of whole wheat flour, spruced up with fenugreek leaves and spices. These methi puri is a flat puri which is mainly prepared with the intention of a snack. It is crisp and flat and ideally served by itself without any accompaniment. The mild bitterness and strong aroma of methi are really enchanting, and sure to tantalize your taste buds. You can serve the methi puris with tea to make it a special evening! Tips to make methi puri recipe: 1. Keep the dough covered if not rolling the puris immediately, so that it does not dry up. 2. Use a slotted spoon to turn over the masala puris. 3. Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out. 4. Make sure you prick holes all over the puri so that they don't rise when frying. Enjoy methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | with detailed step by step images.

This South Indian Mixed Vegetable Khichdi is fondly called as ‘kootanchoru’ or ‘kadhamba sadham’ and is often made when there is a family get-together because it is flavoursome and satiating, and makes a convenient one-dish meal. It is loaded with veggies, and the paste gives it a nice mouth-watering flavour that does away with the need for any accompaniments. We have made this traditional recipe a bit more healthier by removing coconut from the paste, and replacing white rice with brown rice. Nevertheless, we assure you that it tastes just as awesome! Loaded with lots of veggies, this fibre-rich recipe is also good to control high blood pressure. Try flavoursome low-salt recipes from other regions, such as the Matarsutir Kochuri and Masala Stuffed Parota . .

Errissery is one of the most popular vegetable preparations of Kerala. Flavoured with a dry masala of onion, garlic and red chillies, the vegetables become a perfect accompaniment for hot rice and dal. Here, we have used pumpkin, a low-sodium vegetable, together with nutritious chawli to make an exciting Errissery. This Pumpkin and Chawli Errissery is also low in salt, but it does not compromise on the flavour or aroma. It is easy to make, and can become a part of the daily menu of those affected by high blood pressure. You can also try other low-salt South Indian recipes like Bulgur Wheat Pongal and Seedai .

bajra kaddu ki roti recipe | bajra kaddu ka paratha | healthy lehsun bajra bhopla paratha | black millet pumpkin Indian roti | with 32 amazing images. bajra kaddu ki roti recipe | bajra kaddu ka paratha | healthy lehsun bajra bhopla paratha | black millet pumpkin Indian roti is an easy to make and nourishing Indian flat bread. Learn how to make bajra kaddu ka paratha. To make bajra kaddu ki roti, combine all the ingredients together, except the oil and make a semi-soft dough without using any water. Divide the dough into 6 equal portions and roll out each portion into 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till both sides are golden brown in colour. Serve immediately. Wholesome and satiating, the bajra kaddu ka paratha is a perfect choice for those days when you are hungry enough to eat up everything in your larder but do not have enough time to cook! Just enjoy these tasty garlic flavoured bajra rotis with a bowl of curds and salad and your meal is done. Iron and fibre rich bajra along with garlic in healthy lehsun bajra bhopla paratha helps control cholesterol and keep your heart healthy. Pumpkin, on the other hand, abounds in antioxidants which can reduce the oxidative stress of free radicals and help to keep our body cells healthy, thus reducing the onset of other chronic diseases like heart diseases and cancer. Tips for bajra kaddu ka paratha. 1. Serve black millet pumpkin Indian roti with curds. See how to make curds. 2. Serve bajra kaddu ka paratha with lehsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. Enjoy bajra kaddu ki roti recipe | bajra kaddu ka paratha | healthy lehsun bajra bhopla paratha | black millet pumpkin Indian roti | with step by step photos.

pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images. pakora or veg pakora, a popular Indian deep fried snacks gains special importance in the monsoon season, when everybody yearns for something spicy and crunchy to munch on as a monsoon snack. vegetable pakora are inseparable from Indian Party menus! Mix veg pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. veg pakora is made with simple and basic ingredients that are easily available in every household. The burst of flavours and the crackling mouth-feel of pakoras are simply inspiring, and boost our appetites to top gear. Here is one such awesome veg pakora made with a mix of vegetables held together with besan and spiced up with chillies and spice powders. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. veg pakora is a deep fried snack, basically a fritter. veg pakora is found in restaurants and also sold by food vendors on the streets. mix vegetable pakora is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. I usually make Punjabi style mix veg pakora for my father-in law and husband for evening snack, they are a big fan of veg pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! Notes of veg pakora. 1. Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying. 2. Use water just enough to coat all the ingredients this also helps in making crispy veg pakora. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 3. Maintain the temperature of oil. Very high heat browns the veg pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn greasy. 4. Drop spoonful of the mixture using your fingers and deep-fry a few veg pakora at a time on a medium flame. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and result in uneven deep frying. The combination of vegetables too is really wonderful, as they all have a good flavour and juicy crunch in them. Serve the pakoras immediately after preparation with chutneys and ketchup. You can also try other pakora recipes like Urad Dal and Onion Pakodas or Moong Dal Pakoda. Learn to make pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with detailed step by step recipe photos and video below.

Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite! Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon! You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji .

tamarind rice | South Indian style tamarind rice | pulihora rice | puliyogare rice | chitrannam rice | with 35 amazing images. tamarind rice is a South Indian style tamarind rice. Tamarind rice or popularly known as puliyodharai, puliyogare, pulihora, puli sadam is a famous South-Indian tangy, spicy rice preparation. Puli” refers to Tamarind in Kannada, Telugu and Tamil. This tamarind rice preparation is well-known all over South India, although there are likely to be mild variations in the way it is performed in various regions. Since most ingredients used in this South Indian style tamarind rice are dried or pre-processed spices, it remains good for a long time and is ideal to pack and take along when travelling. Perfect rice for Indian travel food. South Indian style tamarind rice can be made with two methods, first, in which the rice is cooked and tossed in tamarind sauce, the other method is to cook raw rice in pulikacha (tamarind sauce). If you make South Indian style tamarind rice on a regular basis then prepare a large quantity of this spice powder and store it and use as required. Learn to make tamarind rice | South Indian style tamarind rice | pulihora rice | puliyogare rice | chitrannam rice with step by step photos and video below.

This Stuffed Bhavnagari Mirchi recipe is quite unique, compared to the usual way of preparing these chillies stuffed with or marinated in spices. On the other hand, Bharela Moong Dal Marcha features Bhavnagari chillies stuffed with a succulent and peppy mixture of moong dal and onions tempered traditionally and sautéed with spices and pastes. The fabulous stuffing gives a unique texture and memorable flavour to the chillies. For complete success, ensure that the cooked moong dal is separate, and not overcooked and mushy, because this will ruin the texture as well as the flavour of this exotic dish. Delectable Stuffed Bhavnagri Chillies can double up as elegant starters and also make a great side vegetable when served with dal and Rice .

When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast! Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi. You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better.

Bengali style khichdi is aromatic and also laden with veggies and dal. In short, it is a flavoursome and power-packed meal. The use of crushed spices instead of whole or powdered ones brings about a significant change in the recipe – you will notice it when you prepare the khichdi. Also try other khichdi recipes like Ram Khichdi , Zucchini Bajra Khichdi and Shahjahani Khichdi .