Whole moong, urad and masoor are pressure cooked with the channa and toovar dals, resulting in a nutritious meal that is filling as well. A saucy tadka of spices, onions and tomatoes blended with the dals makes it super tasty!

The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.

makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup | with 39 amazing images. makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup is a pleasant soup with robust sweet flavour. Learn how to make Indian bhutte ka shorba. To make makai shorba, combine the cornflour and milk in a deep bowl and mix well. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and sauté on a medium flame for 1 minute. Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the corn, 3½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely. Once cooled, discard the bay leaf and cinnamon and blend it in a mixer till smooth. Transfer the mixture back into the same non-stick pan, add milk- cornflour mixture and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve hot garnished with coriander. The Indian bhutte ka shorba is a very creamy sweet corn soup with desi notes. Onions and carrots add volume to the soup, and also improve the texture and flavour, while a horde of spices ranging from cloves and cinnamon to coriander and cumin seeds give the shorba a very appetizing flavour and irresistible aroma. The luscious texture of this creamy sweet corn soup is due to the addition of milk and cornflour mixture. Served hot with Garlic Bread and this soup is sure to kindle your appetite. Tips to make makai shorba. 1. Make sure you take a deep pan that is big enough as the soup is more or else it will spill out. 2. Do not forget to discard the bay leaf and cinnamon. Enjoy makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup | with step by step photos.

soya chunks pulao recipe | soya chunks brown rice pulao | soya chunks vegetable pulao in a pressure cooker | with 30 amazing images. soya chunks pulao recipe is a healthy option made using brown rice. Learn how to make soya chunks vegetable pulao in a pressure cooker. soya chunks pulao is always a welcome addition to any meal. A pulao can often make a complete meal by itself and is a perfect one dish meal with curds or soya curds. The soya chunks added to this aromatic soya chunks pulao are easily available in the market and are a rich source of protein and vitamin b12 - a vitamin which is otherwise lacking in vegetarian diets. We have made soya chunks pulao entirely in a pressure cooker which makes life easy and the kitchen less messy to deal with. soya mutter pulao is made with white rice while soya chunks pulao is made with brown rice make it a lot healthier. Enjoy soya chunks pulao recipe | soya chunks brown rice pulao | soya chunks vegetable pulao in a pressure cooker | with step by step photos.

Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images. Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka. Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through. The best part is that this Punjabi style achari paneer tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds. To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes. Arrange the marinated paneer cubes equally on satay sticks and keep aside. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Repeat step 3 to cook more satays. Serve immediately with dahiwali phudina chutney. This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil. Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy. Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below.

bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with 9 amazing images. bhavnagri mirchi recipe is a classic instant pickle which is not very spicy and easy to make. Learn how to make fresh bhavnagri chillies pickle Indian style. To make bhavnagri mirchi, heat the oil in a non-stick pan, add asafoetida, bhavnagri chillies, turmeric powder, black salt and salt and mix well. Cook on a slow flame for 1-2 minutes, while stirring once in between. Add coriander seeds powder and mix well and cook on a slow flame for another minute. Serve hot. This Gujarati bhavnagri chilli pickle made with easily available ingredients takes only 5 minutes to make. You are sure to enjoy its crisp texture minus too much spice. They are typically served as a part of a Gujarati meal with puris, Kadhi, rasawala bateta nu shaak and rice. You can also serve it with plain paratha or masala paratha. All the spices like asafoetida, turmeric powder, black salt and coriander seeds powder together enhance the taste and flavour of this fresh bhavnagri chillies pickle Indian style. A variation to this pickle is stuff the bhavnagri chillies with a mixture of amchur powder, black pepper powder salt and deep fry them. This healthy Bhavnagri mirchi ka achar is a healthier than most other pickles as it makes use of very little oil and salt. You can opt for this achar and be assured of controlled calorie and fat intake. Rich in vitamin C , bhavnagri chillies protect and maintain the lining of the heart. Low on the glycemic index (40) colourful capsicum are immune boosters. With 9 calories per tbsp per ¼ cup, this pickle can be a part of your healthy menu. Tips for bhavnagri mirchi. 1. While buying fresh bhavnagri chillies look for crisp unwrinkled mirchi. Make sure they are bright green coloured and unbroken. 2. Use a broad non-stick pan so cooking is uniform and quick. 3. Remember to cook on a slow flame, so the chillies do not burn. Enjoy bhavnagri mirchi recipe | fresh bhavnagri chillies pickle Indian style | Gujarati bhavnagri chilli pickle | healthy bhavnagri mirchi ka achar | with step by step photos.

An intensely flavoured mixed vegetable subzi from the kitchens of Maharashtra, the highlight of the Vegetable Kalvan is a rich paste of tomatoes, onions, coconut, other regular flavour enhancers and spice powders. This paste together with a traditional tempering forms the mouth-watering gravy that holds an assortment of colourful and crunchy veggies like beans, carrots and cauliflower. A little bit of milk added to the gravy helps to balance the flavours and enhance the mouth-feel of this dish. Enjoy it hot with rice or rotis .

batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with 42 amazing images. A typical Maharashtrian food, batata ani flower cha rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes. Learn how to make batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | batata ani flower cha rassa , also known as potato and cauliflower gravy, is a delectable and comforting Maharashtrian dish that brings together the earthy flavors of potatoes (batata) and the delicate essence of cauliflower (flower) in a rich and aromatic curry (rassa). This cauliflower potato curry is a simple yet satisfying dish that is packed with nutrients and can be enjoyed with roti, paratha, or rice . This cauliflower potato is a delightful medley of textures and tastes, with the creaminess of potatoes complementing the mild crunch of cauliflower, all enveloped in a flavorful and spiced curry. Enjoy the warmth and richness of this traditional Maharashtrian style flower batata rassa, perfect for a hearty and satisfying meal. pro tips to make batata ani flower cha rassa recipe: 1. If you wish you can also add other vegetables to the gravy, such as carrots, peas, or green beans. 2. If you don’t have whole spices then just simply replace it with ¼ tsp garam masala. 3. Reduce the quantity of oil if you want to make the sabzi little healthier. Enjoy batata ani flower cha rassa recipe | Maharashtrian style flower batata rassa | cauliflower potato curry | with detailed step by step photos.

Perfect choice for a grand garden party, especially on a pleasant winter’s day, the Vegetable Shikampuri Kebab will pamper the diners and make them feel like kings and queens. Yes, that is how luxurious this kebab is. Although cooked simply on a tava with just a little oil, it still emanates a very rich feeling due to the combination of coarsely mashed veggies with khoya, paneer, browned onions and an assortment of flavour enhancers like mint, coriander, spice powders, pastes and aromatic whole spices too.

bhadang recipe | spicy puffed rice chivda | Indian bhadang | with 23 amazing images. bhadang recipe | spicy puffed rice chivda | Indian bhadang is a jar snack to be enjoyed any time of the day. Learn how to make spicy puffed rice chivda. To make bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the mustard seeds and sauté on a medium flame for a few seconds. Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes. Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds. Add the kurmura, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool completely and store in an air-tight container. Scrumptious to the core, this flavourful snack is made of puffed rice perked up with green chillies and curry leaves as compared to Kolhapuri bhadang which makes use of chilli powder. The most interesting aspect of the spicy puffed rice chivda, however, is the use of crushed garlic and crunchy peanuts, which contrast beautifully with the texture and flavour of the kurmura, to give your taste buds an exciting ride. You would like to carry some of this Indian bhadang when you travel. It is also nice to keep a batch of this at home, handy to munch on when you are hungry. It can be had as it is, or with onions, tomatoes and a tangy lacing of lemon juice. Tips for bhadang. 1. If you wish, you can use thinly sliced garlic. 2. Green chillies can be replaced with chilli powder. 3. Store in an air-tight container. It stays fresh for 10 days. Enjoy bhadang recipe | spicy puffed rice chivda | Indian bhadang | with step by step photos.

Oondhiya is one of gujarat's culinary treasures! here is an interesting version i arrived at while experimenting by grinding sprouts instead of fattening coconut, you get a healthier recipe without compromising one bit on taste.

When you are bored of having rice and pasta based dishes, reach out for a packet of couscous. One of the staple foods of North African regions like Morocco, couscous is nothing but tiny granules made of durum wheat. Cooked properly, it is light and fluffy and quite nice on the palate. Here, we have cooked the couscous with lemon juice and rind, which give it a refreshingly tangy flavour, and served it with an exciting Vegetable Moroccan Curry. Several juicy veggies and boiled chickpeas are cooked with tomato puree and an assortment of spice powders, to get a brilliantly-flavoured Moroccan curry. This curry, however, is a little dry, so prepare it only some time before serving and not too much in advance. If you still feel it is dry, add a little water. Garnish the Lemon Couscous with Vegetable Moroccan Curry with parsley to get a truly authentic aroma.

Rich in taste and nutrition, this Palak Toovar Dal is a healthful dish you can prepare frequently without any hassle, as it uses simple cooking methods and common ingredients. You just need to remember to soak the toovar dal earlier. The smart twist in this dal recipe is the addition of lemon juice, which lends a helping hand in absorbing the iron better.

Here is an interesting subzi from rajasthani cuisine that combines white pumpkin with other vegetables like carrot, cauliflower and french beans. It uses common spices, is very easy to prepare and is also rather light on the stomach, so you can make it any day for lunch or for dinner.