paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi | Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp. Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer. A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.

dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people. I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside. These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney. Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below.

This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.

sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with 18 amazing images. sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies is the base of South Indian sambar recipe. Learn how to make South Indian sambar powder at home. To make sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely. Once cooled, blend in a mixer to a fine powder. Use as required or store refrigerated in an air-tight container. Have you always been looking for authentic and best sambar masala powder? Your search ends here. Try this sambar powder made with an assortment of spices which work along with the Kashmiri chillies and curry leaves to give a mind-blowing flavour. As you roast these perfectly chosen ingredients in correct proportions in oil, the aroma of the spices being sautéed will give an indication of they being cooked. Remember to sauté on a slow flame and prefer to use a broad pan to make South Indian sambar powder at home. This aromatic and flavourful spice powder comes handy when you want to make sambar in a jiffy! This sambar masala with Kashmiri chillies is made without coconut, so you can make a batch of it and store it for a long time. It stays fresh for 2 to 3 months when stored in an air tight container in the refrigerator. Tips for sambar powder. 1. Use Kashmiri chillies to get the perfect bright red colour of the sambar powder. 2. Remember to cool the spices well on a flat plate before blending, as presence of warmth may not give a smooth powder. 3. If you prefer to make the required amount of sambhar powder fresh on the day of making sambar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together. Enjoy sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with step by step photos.

aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with 15 amazing images. This aloo ki sukhi sabzi recipe requires a handful of ingredients which are easily available in Indian kitchens from aloo, spices, coriander, sugar and lemon juice. For making the aloo ki sabzi, heat the oil in a deep non-stick pan. Add the spices, boiled potatoes, sugar, lemon juice, coriander and cook on a medium flame for 2 minutes and your aloo sabzi is ready. When you need something quick and easy to serve with your rotis or puris , there is no better choice than this homely aloo ki sukhi sabzi. If you have got boiled potatoes on hand, it won’t take you more than five minutes to conjure up this ever-popular dry Indian potato vegetable. sukhi aloo sabzi is easy-to-prepare and makes use of everyday ingredients, but this dish has a magical and universal appeal. It is sure to be loved by all! Some sliced onions and Nimbu Ka Achaar makes a fitting accompaniment to Aloo ki Sukhi Subzi with puris or rotis. Enjoy aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with detailed step by step photos and video below.

This is a very unique, classically Indian toast that is made by tava-cooking bread coated with a batter of besan perked up with spice powders and veggies. The Besan Bread Toast has a crisp and spicy, veggie-dotted outer surface that reminds you of bhajiyas. This slowly gives way to the succulent and mildly flavoured bread inside. When you chew the whole thing together, you get a pleasant mix of flavours and textures that is really awesome. You can also try other toast recipes like the Crispy Spinach and Paneer Open Toasts or Ladi Pav Bhaji Toasts .

bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with 50 amazing images. bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi is a restaurant style sabzi which can be served at parties. Learn how to make veggie bread koftas in tomato gravy. To make bread kofta curry, remove the crust from all the bread slices. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well. Divide the mixture into 20 equal portions and roll each portion into a small ball. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside. Then to make veggie bread koftas in tomato gravy, combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside. In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. Serve immediately garnished with coriander. The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! This novel Indian style bread kofta with curry is indeed a foolproof way to garner accolades from your friends and family. The combination of bootle gourd and tomato pulp to make the gravy of this Punjabi kofta sabzi is also quite unique. The use of small quantity of curd offsets the tanginess of tomato pulp perfectly which you are sure to fall in love with. Serve this Indian style bread kofta with curry with parathas, Butter Garlic Naan or rotis or just plain rice for a complete meal. Tips to make bread kofta curry. 1. The curry can be made in advance and kept. 2. Add koftas just before serving. 3. Use fresh bread slices as old ones will make it very dry. Enjoy bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with step by step photos.

masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images. masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal. To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin 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 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies. The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice. Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving. Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos.

Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with 30 amazing images. Tiring and long day? We have got a simple and quick recipe which is ek top na dal bhaat. As the name suggest, the recipe is a one pot meal which are obviously quicker to prepare and cook. Ek top means one pot and dal bhaat stands for dal rice. The recipe is really easy to make, we have used a lot of ingredients for preparation of ek handi dal chawal, yet the ingredients are easily available in well maintained Indian household pantries. To make ek top na dal bhaat, first we have made a mixture which will be a stuffing for the vegetables. This recipe is a lot like Sambhariyu Shaak and is also unique in it's own way and is tummy filling too. To make the mixture, combine coriander-cumin seed powder, sugar you can also use jaggery if you wish to, red chilli powder, coconut and a pinch of asafoetida in a bowl, mix well and keep aside. Further, make criss cross cuts on small sized potatoes and brinjals. Next, stuff the masala into the vegatbles evenly and keep the leftover mixture aside. Further, heat 2 tbsp of ghee in a pressure cooker, add the asafoetida, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for a minute. Add the prepared masala, onions, stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using natural release method, before opening the lid. Add the remaining 1 tbsp of ghee, mix well and serve immediately. I personally prefer relishing this delicious one pot rice and lentil with homemade curd or a glass of buttermilk. Ek top na dal bhaat, tasty and nutritious meal in itself, easy to cook too! you just need to dump all the ingredients into the pressure cooker, which is nothing short of a chef’s best friend. Enjoy Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with detailed step by step recipe photos and video.

raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with 19 amazing images. raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi is a dry sabzi which features commonly on Gujarati menu. Learn how to make methi aur kache kale ki sabzi. To make raw banana methi sabzi, put the raw bananas and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Remove the bananas, keep aside and allow it to cool completely. Peel the bananas and cut them into slices. Keep aside. Then heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the chilli powder, turmeric powder, coriander powder, sugar and salt, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the banana slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the raw banana methi sabzi hot. This unique recipe transforms raw bananas into a tongue-tickling delicacy! Indeed, the addition of fenugreek leaves gives the raw bananas a total makeover, enhancing the flavour and aroma of methi aur kache kale ki sabzi to a great extent. The Gujarati kela methi nu shaak is really quick and easy, and made with common ingredients that will not send you hunting from shop to shop. So, you can decide in the last minute and make this on any day provided you have raw banana and methi on hand. Though quick Indian raw banana sabzi can be re-heated and served later, it tastes great when served hot and fresh immediately after preparation. You can also try your hand at making other raw banana dishes like Jain Pav Bhaji or Raw Banana Fritters. Enjoy raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with step by step photos.

Protein-rich soya granules make a very versatile ingredient, which is liked by young and old alike. It fits well into a lot of dishes, from upmas to subzis. Here is a strikingly flavourful preparation of soya granules and mashed potatoes made into mint-flavoured koftas, which are dunked in a tomato-based gravy that is uniquely flavoured with fennel seeds powder, made creamier by adding milk, and enhanced with mint leaves.

lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step images. pav bhaji with doodhi is a pav bhaji with a twist. Thickened with bottle gourd and blended with usual masalas it is something unique to indulge into. Learn how to make ghiya pav bhaji. The moment we decide to make pav bhaji, the first ingredient that we take out is the potatoes! However, this pav bhaji with doodhi will jolt you out of this belief. This unique bhaji is made with doodhi and without potatoes at all. Coupled with the usual veggies like tomatoes, onions, cauliflower, carrots, peas, etc., and flavoured with the classic pav bhaji masala, this bottle gourd pav bhaji tastes just as awesome as the usual one. To make lauki pav bhaji, combine the bottle gourd, cauliflower, carrot, green peas and ½ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles and mash it well using a potato masher. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the prepared mashed veggies, chilli powder, turmeric powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the coriander and lemon juice and mix well. Keep aside. Slit 2 pavs vertically and cook them with butter on a tava tilll they turn light brown and crisp on both the sides. Serve the bhaji hot with pavs, onions and lemon wedges. Do not get concerned with the colour of the bhaji. Serve ghiya pav bhaji with fresh butter-toasted pav bread to make a delectable snack or a meal by itself. Tips for lauki pav bhaji. 1. You can make the bhaji in advance, but we suggest you cook the pav in butter just before serving. 2. Do not add lemon juice to the bhaji and then cook. Always switch off the flame, add lemon juice and mix well. Try other recipes like Pav Sandwich or Pav Bhaji Masala. Enjoy lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step photos below.

Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | with 27 amazing images. Sindhi kadhi is the most popular Sindhi dish had with chawal. Sindhi kadhi is a besan based curry with lots of vegetables. With their Sindhi kadhi chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times. Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture. Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. Sindhi kadhi chawal is a perfect meal for a Sunday afternoon. Traditionally Sindhi kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made. Notes and tips on Sindhi kadhi recipe. 1. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt. 2. Add tamarind pulp for the desired sourness in the Sindhi Kadhi. 3. Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty. You can also try other popular recipes from Sindhi cuisine like Sindhi Koki, Spicy Sindhi Dal, Aloo Tuk and Dal Pakwan. Learn to make with Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | step by step photos below.

moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi | with 8 amazing images. yellow moong dal and rice cooked together with peppercorns and flavoured with ghee, moong dal khichdi is a light and healthy meal despite the rich texture that the ghee and dal impart to it. moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache! Some important points i would like to share with you on moong dal khichdi recipe.1. Take a pressure cooker and add the dal to it. We have used moong dal, but many people use a combination of toor dal, green moong dal or masoor dal. 2.To increase the nutritive value, you can add a myriad of vegetables like peas, carrots, beans, onions to the khichdi. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the yellow moong dal khichdi don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. In many Gujarati houses, Friday is Gujarati moong dal khichdi day. Enjoy moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi with detailed step by step photos and video.