The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us. The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively. This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi .

aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with 26 amazing images. aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi is an Indian main course that has a delightful appearance and an even more interesting flavour and texture. Learn how to make dry aloo matar sabzi. To make aloo matar ki sukhi sabzi, heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the potatoes, green peas and little salt and sauté on a medium flame for 8 minutes. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add ¼ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dried mango powder, chaat masala and coriander, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. While green peas was seasonal at one time, we are now able to buy it throughout the year. Even in seasons when fresh peas are expensive, we can easily buy frozen green peas, defrost it and use. So making quick Indian aloo matar is a matter of choice and not availability of ingredients any more. The dry aloo matar sabzi is an everyday sabzi with a timeless appeal. From young to old, Indians love this sabzi even if they have it every alternate day. And we are sure many more generations will continue to enjoy it! The evergreen combo of potato cubes and green peas, is flavoured with a simple tempering of cumin seeds and everyday spice powders. The addition of garam masala, chaat masala and amchur powder gives the potato peas sabzi an upbeat flavour! Serve it hot with dal and rice, or any rotis or puri of your choice. Tips for aloo matar ki sukhi sabzi. 1. For this recipe, we do not recommend the use of boiled green peas. Fresh green peas are the best. But if you wish you can add frozen green peas. 2. Learn how to make garam masala can be made at home. 3. Learn how to make chaat masala at home. Enjoy aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with step by step photos.

ponkh chilla recipe | healthy hurda pudla | ponk pancake | with 19 amazing images. This ponkh chilla is not just delicious and healthy - it is also seasonal! Before the season for ponkh ends we suggest you try this recipe atleast once! Its great as a snack or even as a complete meal with some fresh coriander chutney! Learn how to make ponkh chilla recipe | healthy hurda pudla | ponk pancake | Ponkh, or tender, juicy pods of jowar is a special winter crop that is very famous in Gujarat. Only for a short duration in winter, it is possible to harvest young jowar grains that are so juicy and tender. Hence, the Gujaratis feel quite upbeat about it, and even throw parties to celebrate the harvesting of the ponkh. It is used raw, roasted or sautéed to make many recipes. Here is a ponkh chilla, which is very different from the regular besan chila that you usually make. The addition of ponkh gives it a very nice, succulent mouth-feel. Serve these healthy hurda pudla to relish them immediately after preparation. You can also try other chilla recipes like yellow moong dal paneer pudina chilla or nutritious chilla. Tips to make ponk chilla: 1.Adding rice flour make the chilla more flavourful and crispy. 2. Make sure you serve the chilla immediately for the best flavour. 3. The ponk grains should be green in color, soft, clean, dust free and without any infestations or foul odor. Enjoy ponkh chilla recipe | healthy hurda pudla | ponk pancake | with detailed step by step photos.

When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours. For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc. Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis . You can also try other dal recipes like Dal Pinni and Dal Rasam .

rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with 20 amazing images. rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast is our own desi alternative to pancakes! Learn how to make instant sooji chilla - Indian breakfast. To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well. Cover with a lid and keep aside for 20 minutes. Add all the other ingredients along with ¼ cup of water and mix well. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour. Repeat step 4 to make 5 more chillas. Serve immediately with green chutney. Chilla is one of the handiest breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Here’s an easy and spicy sooji ka cheela that you can prepare in a whiz even on a busy morning. Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your instant sooji chilla - Indian breakfast and enjoy them before heading out to face the day. You will love the crunch of onions and the aroma of coriander in this snazzy suji ka cheela, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam. Tips for rava chilla . 1. Ensure that the semolina you buy is free of lumps and debris. 2. You can also add some chopped greens to this chilla like spinach, fenugreek leaves etc. 3. If you wish you can mix the batter and keep it ready in the refrigerator for 1 to 2 hours. Just add salt just before making the cheela. Enjoy rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with step by step photos.

A tasty subzi loaded with iron and proteins, the matha chi bhaji is typical homely fare as the sprouts and amaranth are cooked with common ingredients in a very simple fashion, which retains the flavour and nutrients. It is something you can have everyday, for its simplicity, utility and memorable taste!

tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with 29 amazing images. tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji is flavoured with a tongue-tickling combo of spice powders including Kitchen King Masala and Chaat Masala. Learn how to make Indian style sukhi masaledar gobhi aloo ki sabzi. This is an ideal winter subzi made with the season’s best veggies and nice spicy masalas that warm your taste buds! Of course, since cauliflower and potatoes are available all through the year, you can make this Indian style sukhi masaledar gobhi aloo ki sabzi any time you want. A dash of curds together with crunchy and flavourful veggies like capsicum and onions further add to the taste and texture of this aloo gobi ki sabji. This dry sabzi tastes best when it is served hot and fresh immediately after cooking. Serve this tandoori aloo gobhi ki sukhi sabzi with paratha and dal to make a complete fare. Top it with a tall glass of chaas for a finishing touch to the Punjabi meal. Tips for tandoori aloo gobhi ki sukhi sabzi. 1. Ensure the curd is thick so it coats the veggies well. 2. We suggest you make the vegetable mixture in a broad pan so the vegetables get cooked uniformly. 3. For an authentic taste, you can also add Tandoori masala to the vegetable mixture. 4. The Tandoori vegetable mixture can be made in advance and refrigerated. Enjoy tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with step by step photos.

cabbage muhtia recipe | Gujarati cabbage jowar muthia | healthy kobi jowar muthia | kobi na muthiya | with 22 amazing images. cabbage muhtia is a healthy cabbage jowar muthia made from cabbage, jowar, low fat curds and Indian spices. Gujarati cabbage jowar muthia are an all-time favourite snack for Gujaratis served with green chutney. Muthias are steamed dumplings that can be made with 2 or 3 kinds of flour combinations and can be flavoured with different vegetables like methi, mooli (radish), bottle gourd (doodhi / lauki) etc. healthy cabbage jowar muthia uses cabbage and jowar flour to provide you with plenty of fibre and flavour. Jowar flour is acomplex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in potassium. Cabbage is low in calories, relieves constipation, good for diabetics. That’s why his is a healthy cabbage jowar muthia. You can try eating these to lower down your caloric intake but do remember to limit the oil used for the tempering. Notes on cabbage muhtia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the cabbage muthia recipe. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. These muthias make a great healthy snack, accompanied by a fruit or a fruit juice. You can also try other snacks like Amiri Khaman or Khandvi. Learn to make cabbage muhtia recipe | Gujarati cabbage jowar muthia | healthy kobi jowar muthia | kobi na muthiya | with step by step photos below.

aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images. aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds. The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour. Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it. The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it. Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri. Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below.

dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with 21 amazing images. dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi is a tasty Indian sabzi with an attractive hue. Learn how to make lal bhoplyachi bhaji. To make dangar chi bhaji, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic and sauté on a medium flame for 30 seconds. Add the pumpkin cubes, turmeric powder, chilli powder, garam masala, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally. Serve hot garnished with coriander. It is amazing how red pumpkin cooked with minimal oil and everyday spices can turn out to be so tasty! Everyday masalas and a simple tempering give the lal bhoplyachi bhaji a very homely and satiating flavour. Healthy red pumpkin sabzi is an everyday fare that you can enjoy with any meal. Pumpkin itself is a low-cal veggie, and when cooked in such a healthy way with minimal oil, it becomes all the more desirable. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A , thus making it a super food for your eyes. Lutein and zeaxanthin are other antioxidants it abounds in additionally which prevents age related cataracts and macular degeneration of the eyes. Include this yummy dish in your menu and watch your family members lick their fingers in delight! Heart patients, diabetics and obese people can include this pumpkin stir fried vegetable is their daily menu. Tips for dangar chi bhaji. 1. Prefer to use a deep non-stick pan so the sabzi cooks uniformly. 2. You can buy readymade garam masala or make garam masala at home. Enjoy dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with step by step photos.

Generally, spinach is combined with paneer or potatoes in everyday cooking. In this easy subzi, it is combined with sprouted matki, to exponentially increase the nutrient content. Sprouting increases the iron and vitamin A content of moath beans, while spinach adds iron, folic acid and vitamin C to this innovative dish. A special masala paste made with everyday spices makes the Spinach and Moath Beans Curry extremely flavourful.

soya methi masala recipe | soya green peas methi ki sabzi | healthy soy methi masala | with 49 amazing images. soya methi masala recipe is a delicious vegetarian dish that can be prepared quickly and easily. Learn how to make soya methi masala recipe | soya green peas methi ki sabzi | healthy soy methi masala | soya green peas methi ki sabzi is a delightful dish that combines the earthy flavors of fenugreek leaves with the protein-rich goodness of soya chunks. The soya methi masala recipe typically involves soaking soya chunks for a tender texture, followed by cooking them with onions, ginger, garlic, and a blend of warming spices. To elevate the richness, many recipes incorporate vibrant tomato pulp and a deep, caramelized brown onion paste for a richer texture and flavour. Finally, simmer the soya green peas methi ki sabzi until the aromas meld and the soya chunks achieve perfect tenderness. This protein-packed delight pairs beautifully with rice, roti, or paratha. You can also try other soya recipes like soya mutter keema recipe, soya malai korma recipe and soya chunks masala recipe. pro tips to make soya methi masala recipe: 1. Don't skip soaking the soya chunks in hot salt water! Soaking plumps them up, removes any beany flavor, and ensures they cook evenly in the gravy. 2. For a richer gravy, you can add a splash of fresh cream to the recipe. This adds a creamy texture and subtle sweetness that complements well. 3. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. Enjoy soya methi masala recipe | soya green peas methi ki sabzi | healthy soy methi masala | with detailed step by step photos.

paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan | with 15 amazing images. The Paneer Khurchan is as simple as preparing an everyday subzi but has an exclusive flavour and texture, perhaps due to the apt combination of veggies and spices with succulent paneer. Make sure you use really fresh and soft paneer for this dish, because it forms the bulk of the subzi and is therefore a key factor behind its success. The other ingredients like tomatoes, onions and cumin seeds are very easy to find and will not involve any extra effort. Notes on making paneer khurchan recipe. 1. The word ‘khurchan’ means scraping from the Hindi word khurachna. So, basically it’s paneer cooked in vegetable gravy, scraped to get a semi-dry sabji. 2. Mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally. Do not overcook the paneer, as it will become tough and chewy. 3. Cooking Paneer Khurchan on high flame will ensure the vegetables are tender yet crunchy. Just a matter of minutes before this tasty dish is ready on the table! Serve the Paneer Khurchan with Butter Naan or Tandoori Roti and a glass of Mint Chaas for a satiating meal. Enjoy how to make paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan recipe with detailed step by step photos and video below.

paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with 44 amazing images. shahi paneer kurma is a Mughlai-style paneer dish where paneer cubes are cooked in rich creamy gravy. Learn how to make paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma Mughlai style paneer korma is a rich and creamy Indian dish that features succulent cubes of paneer (Indian cottage cheese) cooked in a fragrant and flavorful korma gravy. The korma sauce, made with a blend of ground cashews, fried onions, creamy yoghurt and spices like cardamom, cloves, and cinnamon, offers a delightful balance of sweet, savory, and slightly spicy flavors. The creamy texture of the paneer and the aromatic korma sauce make this dish a popular choice for vegetarians. paneer kurma is an indulgent curry suitable for festivals or special occasions. This shahi paneer kurma is rich and creamy and goes well with Indian bread. Serve it with naan, tandoori roti or lachha paratha for a hearty meal. pro tips to make paneer korma: 1. Use malai paneer for the best flavor and texture. 2. Do not over fry the paneer pieces or else they will become rubbery in taste. 3. You can add fresh cream to the sabzi for a richer flavour and taste. Enjoy paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with detailed step by step photos.