rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer is a delightful fusion of flavors, combining these 3 main components, rajma, paneer and spinach. Learn how to make rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer recipe is a hearty and flavorful Indian dish that combines the richness of kidney beans (rajma), the earthy goodness of spinach (palak), and the creamy texture of paneer. The kidney beans are simmered in a spicy onion tomato-based masala, while the spinach is pureed along with other refreshing herbs and spices. Paneer cubes are then added to the gravy, and the dish is finished with a touch of cream and butter. The result is a thick, flavorful saagwala rajma that can be enjoyed with basmati-rice-without-pressure-cooker-perfect-steamed-basmati-rice-4800r, roti , or butter naan, making it a hearty meal suitable for lunch or dinner. This dish brings together a variety of textures and flavors in a comforting gravy that is spiced with traditional Indian masalas. This palak paneer rajma is perfect for a comforting and satisfying meal, especially during the colder months. pro tips to make rajma palak paneer sabzi recipe: 1. Soak the rajma overnight, this helps them cook faster and ensures a softer texture. 2. Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry. 3. Add paneer towards the end to prevent it from becoming too soft or rubbery. Simmer for just a few minutes after adding paneer. Enjoy rajma palak paneer recipe | palak paneer rajma | saagwala rajma | with detailed step by step photos.

cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with 16 amazing images. cucumber pancakes is an Indian snack served on table in 15 minutes. Learn how to make savoury cucumber pancakes. This innovative rice flour pancake with lovely specks of cucumber and spinach in the form of cucumber thalipeeth is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. To make cucumber pancakes, combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes. Squeeze out the water from the cucumber and combine all the remaining ingredients in a bowl. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil. Repeat with the remaining batter to make more pancakes in 1 more batch. Serve the cucumber pancakes immediately with green chutney. These cucumber chilla taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast – you can prepare it anytime you see a hungry face entering home from work or play! Not cooked with too much oil, savoury cucumber pancakes are light and nourishing too. To make a complete health boost, replace rice flour with jowar flour. Tips for cucumber pancakes. 1. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. 2. These are best cooked on a slow to medium flame. 3. While cooking, keep a close watch as they tend to burn easily. You can also try your hand at other pancakes like Mini Rava Vegetable Pancakes and Zucchini and Carrot Pancake. Enjoy cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with step by step images images and video below.

banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style | with 21 amazing images. banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style is a slightly sweet thepla, especially enjoyed by kids. Learn how to make kela methi thepla. To make banana methi thepla, combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little ghee or oil, till it turns golden brown in colour from both the sides. Serve the banana methi thepla immediately or cool and store in an air-tight container. Theplas is a Gujarati delicacy, which is enjoyed by many of us today. The perfect blend of all Indian masalas is what attracts us. Further the use of wheat flour and most commonly available vegetable – fenugreek, makes it more convenient to grab ingredients and make kela methi thepla. The sweetness of bananas is highlighted and well-complemented by the slightly bitter methi leaves making these duo turn into an exciting banana fenugreek thepla Indian style. You will love the blend of flavours and the pleasing texture of the Gujarati thepla with banana. It is also good to note that this thepla will last for a day or two, so you can carry it not just in your lunch box but take it along on a journey too! Tips for banana methi thepla. 1. Remember to buy fresh methi leaves which are free of black spots and holes. 2. Washing the fenugreek before using is of utmost important to get rid of the dirt and dust. 3. The dough of these theplas should be semi-soft. You may not need water to make the dough, so check before adding it. 4. If you need some liquid to knead the dough, you can add water or buttermilk. Use of buttermilk ensures much softer thepla. Enjoy banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style | with step by step photos.

Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin seeds, garlic, and all. While making this dry subzi, remember to add the ingredients in the mentioned order, to ensure that the aroma and flavour of the vegetable and each spice and powder is retained to the hilt, to enthrall your taste buds!

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.

Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients. A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier. However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly. Try other samosa recipes like Hariyali Samosa and Chinese Samosa .

Soya vegetable medley, a tongue-tingling, spicy vegetable dish, which makes you feel stronger thanks to the immunity boost that the protein-rich soya chunks proffer! besides soya, coconut milk is also a good source of proteins; however it is high in fat too, making this an apt dish for athletes and others who want to build their muscles.

Salan is a spicy Hyderabadi dish usually made with long chillies. It is served with biryani and raita . Here is an interesting variant of salan made with mixed veggies like beans, carrots and green peas. The Subzi ka Salan gets its tanginess from curds and tomato pulp, while its irresistible aroma and brilliant flavour come from a dry powder of spices like clove and pepper. Coconut milk gives a luxuriant mouth-feel and also gives the Subzi ka Salan a pleasant twist by balancing the sharpness of the spices well. Subzi ka Salan is indeed a great accompaniment for rotis and rice .

This is neither a stuffed paratha nor a conventional baked dish. It is something totally off-beat but absolutely mind-blowing. Traditional chapatis are dipped in a mixture of plain flour and milk, layered with a succulent mixture of mixed veggies and cashewnuts, flavoured perkily with ingredients like tomatoes, onions, green chillies and coriander. This arrangement is then baked in an oven to get innovative and awesome Layered Vegetable Chapatis. Serve it immediately, cut into wedges so folks can see the tasty stuff inside!

Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour.

black bean dal recipe | healthy black bean dal | black bean dal with vegetables | bhatt ki dal | with 46 amazing images. black bean dal recipe | healthy black bean dal | black bean dal with vegetables | bhatt ki dal from Pahari cuisine. Learn how to make healthy black bean dal. To make black bean dal, combine the black beans, salt, soda bi-carb and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water and keep aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the tomatoes, salt, chilli powder, turmeric powder, coriander-cumin seeds powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Then add the cooked dal (including the water), mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the coriander and fresh cream, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally. Serve hot garnished with a sprig of coriander. There is a great feel-good factor booster in this protein-rich recipe! black bean dal with vegetables is a tasty and wholesome dal, which is also very easy to make. All in all, a lot of good things in one package! You just need to remember to plan ahead and soak the dal overnight. Once the dal is soaked and cooked, then the tomatoes, onions and common spice powders will work their magic in healthy black bean dal. The fibre in the black beans help manage blood sugar levels, and along with folate and potassium it helps in lowering blood cholesterol levels. The tomatoes and onions add a dose of antioxidant lycopene and quercetin, which further protects the health of the organs including the heart and skin. Also called as bhatt ki dal in Pahari cuisine, it can be served with roti or rice. It is commonly thickened by sautéing little wheat flour after cooking the onions and tomatoes. You can try either way. It is truly delicious! Tips for black bean dal. 1. If you wish you can coarsely blend the dal after pressure cooking. 2. Health conscious people can enjoy this dal with multigrain roti. Enjoy black bean dal recipe | healthy black bean dal | black bean dal with vegetables | bhatt ki dal | with step by step photos.

Sometimes common ingredients produce more magical outcomes than exotic ones! here is a simple example. Although it uses just a simple masala of coconut, chillies, ginger and garlic, the potato and green peas masala bhaat appears like an elaborate preparation for a special occasion! on a busy day, you can serve it simply with a raita and you have a tasty meal ready.

A traditional preparation from Kerala where "kai" means plantain and 'kutan' means curry. Coconut, cumin seeds and ginger combined with curds to make this delicious plantain curry. Enjoy this traditional preparation with steamed rice .

palak and dudhi muthia recipe | doodhi palak na muthiya | healthy lauki spinach dumplings | with 29 amazing images. doodhi palak na muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Learn how to make palak and dudhi muthia recipe | doodhi palak na muthiya | healthy lauki spinach dumplings | This palak and dudhi muthia recipe is super delicious and easy to make. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. Here we have made these healthy lauki spinach dumplings by using whole wheat and besan flour. palak and doodhi muthia is rich in phosphorus, vitamin B1, fibre, magnesium. healthy lauki spinach dumplings are diabetics, kidney and heart friendly and also good for weight loss. pro tips to make palak and dudhi muthia: 1. Adding baking soda in the mixture makes the muthias softer. 2. Enjoy the muthias hot to enjoy its best flavours. 3. Instead of palak you can also add methi leaves in the mixture. Enjoy palak and dudhi muthia recipe | doodhi palak na muthiya | healthy lauki spinach dumplings | with detailed step by step photos.