Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with amazing 28 images. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani. All the ingredients blend very well and the taste is heavenly. If you are a spicy food lover, this mirchi ka salan is definitely for you!! Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. The spicy paste in Hyderabadi mirchi ka salan gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well. Also make sure, the smooth and creamy gravy of Hyderabadi mirchi ka salan recipe should not be very thin. You can retain the seeds in the chillies if you like a spicy mirchi ka salan. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour. Before adding raw peanuts in the mirchi ka salan recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish. Also, do check the dry coconut, as sometimes the oils in it go rancid. In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try. You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi. Learn to make mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with detailed step by step recipe photos and video below.

thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry | with 15 amazing images. Thai Red curry paste is made using Whole Red Chilies, Whole Coriander Seeds, Lemongrass, Lomon Rind, Ginger, Garlic, Onions and coriander. In India, we use Kashmiri Red Chillies to make this vegetarian thai red curry paste. Many Thai dishes use thai red curry paste as a base. The red vibrant colour is derived from Kashmiri Red Chillies. Vegetarian thai red curry paste is traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful. Red curry paste I used as base to many Thai Gravy, Soup, Rice and Noodles recipe. My personal favourite recipes using red curry paste are Thai Red Curry and Rice Noodles in Red Thai Curry Sauce. You can even store the thai red curry paste in a air tight container, in a refrigerator for 7-8 days. We prefer to make our own homemade fresh thai red curry paste instead of buying it in the market. Enjoy thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry with step by step photos below.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney | with 15 amazing images Quick and easy though it is, the Chilli Garlic Chutney has a vibrant flavour that makes its presence felt in any recipe! Just a few ingredients and a few minutes are all it takes to make this dynamic chilli garlic chutney, which combines the fieriness of dry Kashmiri red chillies and the pungency of garlic. Use the red garlic chutney to make delicious chaat recipes like bhel puri, sev puri and ragda patties. Chilli garlic chutney is good for heart and extremely healthy to have. Zero sugar. Garlic does lower cholesterol and thin the blood, which helps to prevent stroke, high blood pressure and heart disease. You can store red garlic chutney in an airtight container in the fridge for at least a week, and use it to make delicious snacks like budijaw (Burmese doodhi snack) and oats spinach pancake. Enjoy how to make chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney with detailed step by step photos and video below.

A dal recipe from the kitchens of Bengal , the Bhaja Moong Dal Shobji Diye brings together moong dal with a horde of colourful, tasty and nutritious veggies! A traditional tempering of whole spices gives the dal a tantalising aroma while tangy tomatoes and a dash of garam masala are used to boost its flavour. It is important to handle the dal properly to get the proper consistency and mouth-feel of this dal. Remember to dry roast it before cooking, and cook it only till it is soft but remains whole. It should not become over-cooked and mushy. Enjoy this awesome recipe, which pools in the goodness of dal and veggies in a very healthy and tasty way. With lots of fibre and ample nutrients, this dish is diabetic-friendly too. Try similar diabetic recipes like Bajra, Whole Moong and Green Pea Khichdi or Fada ni Khichdi .

palak khichdi | palak dal khichdi | how to make palak khichdi | with 35 amazing images Tiring day at office and looking for a quick and easy dish to make for dinner? Palak Khichdi is an ideal one-dish meal for such a day. It is healthy and stomach filling too. It is an alternative to boring normal khichdi and is protein packed, also makes a balanced meal. Although the list of ingredients to make palak dal khichdi seems long, you will find that they are all common, everyday ingredients that you are sure to find in your Indian kitchen. It is also a good way to add spinach to the diet as spinach is rich in calcium which strengthens your bones and vitamin A and Vitamin C. We have used pureed spinach leaves, some people also prefer chopped spinach leaves. You can do that according to your preference. We have segregated the process of making the palak khichdi in 4 steps. First is the preparation that includes washing, soaking, draining of rice and dal which is again a healthy combination. Also includes, pureeing of spinach. The second step is the process to make palak dal khichdi. Soaked rice and dal are drained and transferred to a pressure cooker, turmeric powder and salt are added and it is pressure cooked. The third step is making the palak dal khichdi, the process is started by tempering of ghee. Ginger and garlic paste is added for taste, I believe it gives an amazing taste to the palak khichdi. Onion, tomatoes and palak puree is added and cooked, Indian spices like red chilli powder and garam masala are added and the prepared rice and dal khichdi is added and cooked. The final step is the tadka which enhances the taste of the palak khichdi and makes it more flavorful. I usually make it at home once a week for a one meal dinner and when my children make a fuss about it, I simply add paneer to the dish and they hog it off without a complaint. Every household has their version of making spinach khichdi but do try our’s, we bet you’ll love it. Enjoy palak khichdi | palak dal khichdi | how to make palak khichdi | detailed step by step photos and video.

aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images. Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India. Aloo gobi is a quick and easy recipe even a amateur cook can’t go wrong with the recipe. The method to make aloo gobhi ki sabzi is very simple and we have made it using ingredients that are available in every Indian household. All you need is to take a deep pan. Heat some oil and add jeera, asafoetida, dry red chilli, ginger and garlic, it adds unique flavour to the Punjabi aloo gobi. Add green chillies and potatoes. We have cooked aloo a little before adding gobi as their cooking times differ. Once the potatoes are slightly cooked, add gobi and little water and cook while stirring occasionally. Lastly add Indian Masala’s like turmeric powder, red chilli powder, garam masala and amchur powder and cook again. Add coriander which would give our aloo gobi dry sabzi a luscious taste. Aloo Gobi goes well with Indian Breads like roti, paratha and naan .As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make. Enjoy how to make aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with detailed step by step photos and video below.

Perfectly cooked basmati rice, dotted with vibrant green peas and soft paneer cubes, is layered with a succulent curry of onions in coconut milk, and baked quickly in the Microwave to enhance and fuse the flavours of the curry with the rice. The aroma of the curry, brought about by a rich paste of spices with coconut and khus- khus, is so deep and enticing it stirs awake the food-lover in you!

Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images. Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala. To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes. Switch off the flame, add the turmeric powder and nutmeg powder and mix well. Transfer into a big plate and cool it completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required. Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices! While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma. Make a batch of this Malvani masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in. You can also stock up on other dry homemade masalas like biryani masala, tandoori masala and sambar masala. Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy. Enjoy Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with step by step photos.

Amazingly tasty vegetable kofta, with an extra dose of goodness-thanks to the addition of soya granules. Potatoes and tofu add mass to the dish, even as they bind the rest of the ingredients together. If you are calorie-conscious, you could bake or steam the kofta instead of deep-frying. Kofta dishes always involve an elaborate cooking procedure, but definitely a great choice for a lavish sunday lunch! the paste can be made in advance and stored so as to save a little on cooking time. Alternatively, you could make tikkis instead of kofta.

veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style | Maharashtrian vegetable Kolhapuri is a famous sabzi which features on most restaurant menus. Learn how to make Maharashtrian vegetable Kolhapuri. The paste of vegetable kolhapuri gives the veggies a very strong flavour, thanks to sesame and garlic, and a richness that is characteristic of coconut and poppy seeds. Put together tangy tomatoes, crunchy onions and a basketful of colourful veggies with this masala and you get a tongue-tickling veg kolhapuri restaurant style that is hard to resist. To make veg kolhapuri, make the masala paste with coconut, red chillies, sesame seeds, garlic and khus-khus. Heat the oil and saute the onions for 3 minutes. Add the prepared ground paste, tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes. Add the vegetables, salt, garam masala and ½ cup of water, mix gently and cook on a medium flame for 2 minutes. Add coriander and it gets the title of Kolhapuri! Serve this authentic Maharashtrian vegetable kolhapuri with traditional Maharashtrian breads like Chawal Bhakri and Jowar Bhakri, to make a hearty meal. Tips for veg kolhapuri. 1. Make the paste of the kolhapuri sabzi with exact proportions as mentioned. 2. Make use of Kashmiri chillies only so as to get the bright red colour, which is authentic of this sabzi. 3. You can add little Malwani masala to the sabzi for traditional taste. In that case, reduce the amount of garam masala used. Enjoy veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style | Maharashtrian vegetable Kolhapuri | with step by step photos below.

An all-time favourite South Indian curd curry, the Mor kuzhambu, South Indian Curd Curry is marked by its mild tang, creamy mouth feel and rich taste. Nevertheless it is quite easy to make and uses common ingredients. It is basically whisked curd flavoured with a semi-spicy coconut paste. The secret behind getting this right is to take the curry off the stove as soon as it starts frothing. Never let it boil because then it’ll curdle and lose all flavour and aroma. Serve it with hot rice .