Aloo palak is a very easy and simple recipe with a combination of cubed potatoes and chopped spinach cooked with masalas and red dry chillies. Serve this subzi hot with rotis or parathas.

Keep anaemic at bay with this super-tasty and satiating Bajra Roti in Kadhi. This delicious recipe features sumptuous bajra rotis suspended in a tongue-tickling and easy-to-cook kadhi. Bajra is rich in iron, and very effective in keeping up your haemoglobin levels. That makes this a wonderful recipe for pregnant women. When served with khichdi, the Bajra Roti in Kadhi transforms into a complete meal. The kadhi gets very thick after adding the bajra rotis, so make sure you add them just before serving. Some more nutritious recipes for pregnancy - Groundnut Tikkis , Nachni Ladoos , Chick Pea Tikkis , Panch Dhan Khichdi and Ragi and Oat Crackers .

onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with 20 amazing images. onion chutney is a popular condiment in Indian, and is also enjoyed by people all over the world. Learn how to make quick South Indian onion chutney. To make onion chutney, heat the coconut oil in a broad non-stick pan, add the cumin seeds, urad dal, chana dal, peanuts and sauté on a medium flame for 1 minute. Add garlic, onions, chilli powder (non spicy variety), sauté on medium heat for 2 to 3 minutes. Cool completely. In a mixer put the cooled cooked onions, dals and spices mixture. Add jaggery, lemon juice, salt, 1/2 cup water plus 1 1/2 tbsp water while blending. Blend to a smooth paste. onion chutney is ready. Tempering is optional to add to onion chutney. Main ingredients of spicy Onion chutney. Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind. Onion is also the main ingredient in the chutney. Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney. Urad dal helps to create a smooth and creamy texture for the chutney. Chana dal has a mild nutty flavor that compliments the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies. Raw peanuts have a slightly nutty and earthy flavor that compliments the other ingredients in onion chutney well. onion chutney is a delicious condiment that can be enjoyed with many popular Indian snacks , such as Idlis, dosas, uttapam, chillas, and pakoras. Pro tips for onion chutney. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Add 1 tbsp chilli powder, non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used. 3. Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile. Enjoy onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with step by step photos.

Mouth-watering and sumptuous, this Mooli Moong Dal combines radish whites and greens with moong dal, all of which is flavoured with a delectable masala paste. This paste, made of a rich combination of ingredients, improves both the texture and the flavour of the Mooli Moong Dal, raising it to a class beyond ordinary dals. This easy, Microwave -made accompaniment has a semi-solid consistency. If you wish to eat it later, you can add a little water before re-heating it to bring it back to the original consistency.

This reverberating combo of sprouted matki and spinach is sure to put the smile back on your face. The Matki Aur Palak ki Curry derives its intense flavour from tangy tomatoes and a paste of coconut, spices and seeds. A traditional south Indian tempering boosts the aroma and adds to the flavour of this delicious curry, which tastes great with rice as well as rotis.

A simple and quick cure for a sudden bout of hunger! you can even toss this up as brunch or supper for kids. But, who needs a tava in this modern ear?

Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas. The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices. A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofta a luxurious dish that fits into nothing short of grand festive menus! Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience. Also, check our collection of 350 + Punjabi subzi recipes to learn exciting new subzi recipes. Enjoy how to make Paneer Kofta recipe with detailed step by step photos below.

Bring Kerala to your table this morning, with this delicious and soothing Potato Stew. An ideal accompaniment for Appam , Quick Idiyappam as well as for a bowl of hot, steaming Cooked Rice , the Potato Stew has the dominant flavour of coconut milk subtly spiced with green chillies. A traditional tempering of mustard seeds, curry leaves and other ingredients gives the stew an instantaneous aroma boost! Enjoy it hot, enjoying the earthy smell of coconut oil as it wafts out with the steam!

Your children will be unable to hold back the delight that wells up in the hearts when they see Mumbai’s favourite street food, Pav Bhaji, packed with mom’s love in their tiffin box! In fact, this element of surprise adds to the taste of this all-time favourite snack. With loads of veggies, sprouts and tongue-tickling pav bhaji masala, the bhaji is a perfect match for butter-roasted ladi pav. Cool the bhaji and the pav completely and pack them as suggested in the recipe, to ensure that they remain fresh and tasty at lunch time. Pack some Mint Chaas in a thermos flask, to cool off after the chatpata Pav Bhaji treat.

paneer lababdar recipe | restaurant style paneer lababdar | healthy paneer lababdar | with 25 amazing images. Paneer lababdar is a popular Punjabi restaurant sabzi made with low paneer cubes in an aromatic, spicy gravy with sautéed onions. See why this is a healthy paneer lababdar. Using low-fat paneer ensures that this flavourful paneer lababdar is low in fat but rich in calcium and protein. We have used low fat milk and onions and tomatoes to make healthy paneer lababdar. Notes on paneer lababdar recipe. 1. Add the coriander seeds to a mortar and crush them with a pestle. The roasting of the seeds not only intensifies the flavor but also makes it easier to crush. 2. add the tomatoes, mix well and cook for 1 minute on a medium flame, while stirring occasionally. Use red tomatoes as they will be less sour in taste. 3. Transfer to a small blender jar and blend into a coarse paste without using any water. We are using a small jar as the masala is not a lot in quantity. For the best outcome of paneer lababdar , use soft paneer cubes, ideally homemade! Serve this subzi hot with whole wheat paratha. Enjoy how to make paneer lababdar recipe | restaurant style paneer lababdar | healthy paneer lababdar | with detailed step by step photos and video below.

red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha | with 8 amazing images. red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha will add some spice to your meal. Learn how to make Maharashtrian style red chilli garlic thecha. To make red chilli thecha, in a mixer jar add kashmiri chilli, pandi chilli, garlic, peanuts, cumin seeds, lemon juice, salt and ½ cup water. Blend into a semi-coarse paste. Heat oil in a broad nonstick pan, add a pinch of hing and the prepared red chilli mixture. Mix well and cook on medium flame for 5 to 8 minutes, while stirring occasionally. Store the red chilli thecha in an air-tight container and refrigerate it for a week. Use the red chilli thecha as required. Spicy and tangy red chilli thecha – it’s a must in every Maharahstrian household! Thecha with bhakri is all-time favourite Maharashtrian combo, and this chutney-like dish is often prepared in small batches and enjoyed fresh. While the lal mirch ka thecha tastes good when prepared in the mixer itself, the flavours of chillies, mustard and garlic will be even more prominent if patiently ground with a mortar and pestle, so try it the traditional way when you find some free time. A classic Maharashtrian accompaniment, the red chilli thecha goes best with Chawal Bhakri, Whole Wheat Bhakri and Jowar Bhakri and can be made in small batches and stored in the fridge for 8 days. Tips for red chilli thecha. 1. While buying fresh chillies look for shiny, deep red coloured, crisp and unwrinkled ones. 2. Try to pick out sturdy crisp garlic cloves which do not appear wilted, and you should also check for mold and mildew on the garlic too. Enjoy red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha | with step by step photos.

Mildly-flavoured dry subzis like this go well with just about any type of roti and can be had just by itself as a snack too! Here, low-sodium beetroot is cooked with a simple south Indian style tempering in just a teaspoon of oil. Make sure the mustard splutters well, so that its flavour comes out fully. Together with whole wheat chapatis this Beetroot Subzi is a great choice for those with high blood pressure.

Chilli garlic paste is a commonly used ingredient in spice-packed dishes like pav bhaji as well as many flavourful subzis and rice preparations. This pungent Red Chilli Paste is a tasty alternative to the chilli garlic paste, apt for Jains as well as those who are not fond of garlic. Bottle gourd and capsicum form the body of this paste, while red chilli gives its dominant flavour. You can prepare a batch of this paste and store it in the refrigerator for over a week.

A paste of richly-textured ingredients like cashews, coconut, khus-khus and curds, gives the phoolgobhi aur mutter ki kari a very luxuriant feel, while the tinge of tomato balances the creamy curry with a bit of tang and makes it more enjoyable. When served with rotis, it makes a really hearty and satisfying meal.