Non-vegetarian foods are extremely high in protein, but that does not mean vegetarians have to worry, as there are abundant sources of proteins -- milk, paneer and dals being the most popular and easily available. So here’s a vegetarian adaptation of the traditional punjabi favourite – the fish amritsari, using paneer, which is protein-rich, succulent and easy to chew.

eggless whole wheat cake recipe | Indian date and walnut loaf cake | atta jaggery cake | with 26 amazing images. eggless whole wheat cake recipe is very soft and moist cake which taste so yummy. Learn how to make eggless whole wheat cake recipe | Indian date and walnut loaf cake | atta jaggery cake | This atta jaggery cake is super moist, plus the sweetness from the dates and the crunchiness from the walnuts is lovely also gives a good texture, taste and colour to this cake. This simple Indian date and walnut loaf cake is a must try recipe. It taste great with a cup of coffee or chai. Tips to make eggless whole wheat cake: 1. Instead of jaggery powder you can add powdered sugar also. 2. Sieving the dry ingredients makes the batter airy and the cake becomes soft. 3. Instead of melted butter you can use refined oil to the batter. Enjoy eggless whole wheat cake recipe | Indian date and walnut loaf cake | atta jaggery cake | with detailed step by step photos.

A microwave variation of the ever so popular chilli paneer. Cottage cheese and baby corn tossed in an oriental soya based sauce makes a delicious starter. You may even serve this with fried rice as a main course or wrap it up in a thin chapati to make a yummy wrap.

Minestrone is probably known worldwide. Every region and every cook in italy has their own version and personal view about minestrone. The word grew out of "minestra" which means a broth, and the one thing all minestrones tend to have in common is that they are hearty vegetable soups. The single ingredient most frequently used is beans. Short pasta or rice may also be added. The best known version comes from milan. This version has plenty of vegetables and the pesto lends a slightly nutty flavour to the soup. This soup is best served just as it is completed. You can make the pesto sauce ahead, however add it while finishing the soup.

Fruits and veggies boost one's immunity as they are rich in natural antioxidants, vitamins a and c. Cooking destroys these vitamins, and so it is better to have them raw as in this recipe.

Health and taste, this subzi gives you the best of both worlds. You can grind the masala and store it in the refrigerator to use as and when required. However, freshly ground masala works its own unbeatable magic!

Ginger and its therapeutic properties are well-known in china and it is used very often too. Their cuisine reflects an extensive use of ginger in the sauces as well as in their recipes. Ginger water is bottled and used as desired while cooking chinese food. Grated ginger is soaked in water until the flavors infuse well.

Paneer and baby corn stir-fry, a wonderful combination served in chinese style! the fresh paneer is soft and crumbly while the baby corn is crisp making them perfect ingredients for a stir-fry. Capsicum, spring onions, plenty of ginger, garlic and soya sauce ensures that the dish packs a punch both in terms of texture as well as flavor. Ensure that you use fresh paneer for best results. This stir-fry tastes wonderful with a bowl of noodles or chinese rice- serve immediately!

Very Indian ! that’s what this recipe is. The vegetables chosen, the impeccable combination of spices, everything reflects the Indian nature of this dish. The microwave makes the process of making it very easy and quick. You just need to make sure you stir the mix in between to ensure that the vegetables are uniformly cooked. The texture and feel of the vegetables are perfect when cooked in a microwave… no charring, no sogginess, and no goof-ups. A good choice of side-dish to prepare on hurried mornings when packing lunch seems like a near-impossible chore! You can also try other microwave subzis like Badami Paneer and Dahiwale Simla Mirch .

tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar | with 10 amazing images. tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar is a basic ingredient used in Indian cooking. Learn how to make tamarind water for sambar. To make tamarind water, combine the tamarind and warm water in a deep bowl, cover it with a lid and keep aside for 30 minutes. Rub the tamarind well using your fingers till all the pulp has been extracted. Strain the mixture using a strainer in a deep bowl. Use as required. Tamarind has a unique tang, which is quite different from lemon, tomatoes or other tangy ingredients. From dals and curries to gravies and South Indian dishes like Sambhar and Rasam, tamarind water for sambar is a great value add. The difference between Indian homemade tamarind water and tamarind pulp is that the water is dilute and less concentrated, while the tamarind pulp is thick and very concentrated. The famous Gujarati snack Patra gets its tangy flavour too from imli ka pani and so does the famous Parsi delicacy dhansaak make use of tamarind water to enhance the flavour of the dish. Tips for tamarind water. 1. This recipe makes use of dried tamarind and not fresh tamarind. 2. Use warm water for soaking, so as to get the maximum tamarind extract. 3. Prefer to use your fingers to press and crush the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. 4. You can make a batch of Tamarind Water and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months. Enjoy tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar | with step by step photos.

Try out spicy palak aur matki ki curry with sprouted matki and spinach, both of which are notable health boosters. A rather offbeat tempering of mustard seeds, garlic and curry leaves adds a nice touch to this curry.

Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried.

This dal brings in a distinct south Indian flavor to the table. Toovar dal is cooked with a ground paste of coconut, red chilies and jeera, while tomatoes and jaggery enhance the flavor. Don’t forget to temper the dal with curry leaves and mustard seeds. Tastes awesome with steamed rice!

This is a special dessert from Florence. The shape of the dessert is said to resemble the dome of Florence's famous church, the Duomo. Rum soaked sponge cake strips lined a glass bowl, sandwiched with an awfully rich chocolate cream and filled a lemon and fruit flavoured ice-cream. Deep frozen and cut into wedges and served just by itself! You can use brandy or any liqueur instead of rum if you prefer. You can prepare the zuccoto a day in advance and keep it frozen until you are ready to serve. A great way to finish a splendid Italian dinner! You can also try other Italian desserts like the Chocolate Ricotta Torte or Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream .