Undhiyu is a famous Gujarati recipe made during winter and specially on Uttarayan. Undhiyu is a mixture of a different winter special vegetables like green beans (papdi), sweet potatoes, banana, yam, brinjal, methi and more. Undhiyu is made in whole Gujarati with different variations, but the surti style to make Undhiyu is different and gives it a more rich taste which is famous all over the Gujarat and other states. Different spices and herbs are used to make Undhiyu and cooked over LOW heat. Here is the complete recipe to make Surti Undhiyu. Ingredients – 150 gm surti papdi (green beans) – 100 gm raw banana – 100 gm yam (suran)

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Undhiyu is a famous Gujarati recipe made during winter and specially on Uttarayan. Undhiyu is a mixture of a different winter special vegetables like green beans (papdi), sweet potatoes, banana, yam, brinjal, methi and more. Undhiyu is made in whole Gujarati with different variations, but the surti style to make Undhiyu is different and gives it a more rich taste which is famous all over the Gujarat and other states. Different spices and herbs are used to make Undhiyu and cooked over LOW heat. Here is the complete recipe to make Surti Undhiyu. Ingredients – 150 gm surti papdi (green beans) – 100 gm raw banana – 100 gm yam (suran)

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Tender mushrooms cooked with vegetables in spicy gravy Ingredients: 2 cups sliced mushrooms 1 teaspoon ginger-garlic paste 1 cup sliced onion 1 cup sliced capsicum 1 cup sliced red bell paper 1/2 cup broccoli 1/2 cup sliced green chilies Pinch ajinomotto (optional) 1 tablespoon soya sauce 1 tablespoon red chilli sauce 1/2 tablespoon tomato ketchup 1 teaspoon black pepper powder 2 teaspoon salt 2 tablespoon oil for frying Method: 1. Heat oil in a wok, add Ajinomotto, stir fry ginger garlic paste, green chilies, onions and capsicum over high heat until half cooked. 2. Add bell pepper, broccoli and mushrooms and fry until mushrooms and broccoli are tender or water dries

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Tender mushrooms cooked with vegetables in spicy gravy Ingredients: 2 cups sliced mushrooms 1 teaspoon ginger-garlic paste 1 cup sliced onion 1 cup sliced capsicum 1 cup sliced red bell paper 1/2 cup broccoli 1/2 cup sliced green chilies Pinch ajinomotto (optional) 1 tablespoon soya sauce 1 tablespoon red chilli sauce 1/2 tablespoon tomato ketchup 1 teaspoon black pepper powder 2 teaspoon salt 2 tablespoon oil for frying Method: 1. Heat oil in a wok, add Ajinomotto, stir fry ginger garlic paste, green chilies, onions and capsicum over high heat until half cooked. 2. Add bell pepper, broccoli and mushrooms and fry until mushrooms and broccoli are tender or water dries

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Mushroom Manchurian is fabulous spicy Indo-Chinese recipe. For all who loves mushrooms it’s the best recipe for them. You can have this Manchurian with fried rice or bread. The Ingredients are used to make this dish are mushroom, batter of refined flour which is seasoned with spices, some vegetables like bell pepper and to give Chinese touch to it soya sauce is added. These dish also very loved by kids and it is great food for party. Ingredients To Make Manchurian – 200-250 gm button mushrooms – 1 cup all-purpose flour – 3 tablespoons corn-flour – 1 teaspoon ginger garlic paste – 1/2 teaspoon black pepper powder – 1 teaspoon soya

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Mushroom Manchurian is fabulous spicy Indo-Chinese recipe. For all who loves mushrooms it’s the best recipe for them. You can have this Manchurian with fried rice or bread. The Ingredients are used to make this dish are mushroom, batter of refined flour which is seasoned with spices, some vegetables like bell pepper and to give Chinese touch to it soya sauce is added. These dish also very loved by kids and it is great food for party. Ingredients To Make Manchurian – 200-250 gm button mushrooms – 1 cup all-purpose flour – 3 tablespoons corn-flour – 1 teaspoon ginger garlic paste – 1/2 teaspoon black pepper powder – 1 teaspoon soya

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A yet another potato recipe for fasting or vrat/upvas and that is ?Dahi Aloo’. This is an absolutely delicious, quick and very light to eat. Dahi Aloo recipe is basically a potato curry in a yogurt base. In this recipe, the potatoes are boiled first and then simmer into spicy and thick curry of yogurt with adding some coarsely ground peanuts powder which adds nutty flavor to this curry. Dahi Aloo is very simple yet delicious and full of flavors. So try out this recipe today. Ingredients – 2 medium potatoes – 1/3 cup yogurt – 2/3 cup water – 1 tablespoon ghee – 1/2 teaspoon cumin seeds – 1 finely

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A yet another potato recipe for fasting or vrat/upvas and that is ?Dahi Aloo’. This is an absolutely delicious, quick and very light to eat. Dahi Aloo recipe is basically a potato curry in a yogurt base. In this recipe, the potatoes are boiled first and then simmer into spicy and thick curry of yogurt with adding some coarsely ground peanuts powder which adds nutty flavor to this curry. Dahi Aloo is very simple yet delicious and full of flavors. So try out this recipe today. Ingredients – 2 medium potatoes – 1/3 cup yogurt – 2/3 cup water – 1 tablespoon ghee – 1/2 teaspoon cumin seeds – 1 finely

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Craving for some delicious food? Lets make instant pudina jeera aloo in microwave and enjoy the food. Learn how to cook mint flavored fry potatoes. Very Yummy dish to try out.? Ingredients – 200 gm potatoes (cut into long fingers shape) – 1 tablespoon coriander powder (dhania powder) – 1 tablespoon cumin seeds (jeera) – 1 tablespoon turmeric powder (haldi powder) – 1 tablespoon red chilli powder – 1 tablespoon chat masala – 1/2 tablespoon mint leaves (pudina leaves) – 1/2 tablespoon dry fenugreek leaves (kasoori methi) – 2 tablespoon oil – Salt and pepper to taste – 1 tablespoon green coriander for garnishing How To Cook? 1. Take a microwave

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Craving for some delicious food? Lets make instant pudina jeera aloo in microwave and enjoy the food. Learn how to cook mint flavored fry potatoes. Very Yummy dish to try out.? Ingredients – 200 gm potatoes (cut into long fingers shape) – 1 tablespoon coriander powder (dhania powder) – 1 tablespoon cumin seeds (jeera) – 1 tablespoon turmeric powder (haldi powder) – 1 tablespoon red chilli powder – 1 tablespoon chat masala – 1/2 tablespoon mint leaves (pudina leaves) – 1/2 tablespoon dry fenugreek leaves (kasoori methi) – 2 tablespoon oil – Salt and pepper to taste – 1 tablespoon green coriander for garnishing How To Cook? 1. Take a microwave

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Achari Baingan is the small baby brinjals cooked in onion, seeds and spices. The dish becomes more tasty when gets the flavor of tamarind paste. It is the main course dish to be served with roti or naan. Ingredients – 8 – 10 small to medium size brinjals – 2 tablespoon oil – A pinch of asafetida (hing) – 1 tablespoon fennel (saunf) – 1 tablespoon tomato puree – 1 tablespoon ginger-garlic paste – 1 tablespoon tamarind (imli) paste – 1 tablespoon onion-chilli paste – 1/2 tablespoon mustard seeds (rai) – 1/2 tablespoon dried raw mango powder (amchoor) – Salt, red chilli powder, pepper to taste How to Cook? 1. wash

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Achari Baingan is the small baby brinjals cooked in onion, seeds and spices. The dish becomes more tasty when gets the flavor of tamarind paste. It is the main course dish to be served with roti or naan. Ingredients – 8 – 10 small to medium size brinjals – 2 tablespoon oil – A pinch of asafetida (hing) – 1 tablespoon fennel (saunf) – 1 tablespoon tomato puree – 1 tablespoon ginger-garlic paste – 1 tablespoon tamarind (imli) paste – 1 tablespoon onion-chilli paste – 1/2 tablespoon mustard seeds (rai) – 1/2 tablespoon dried raw mango powder (amchoor) – Salt, red chilli powder, pepper to taste How to Cook? 1. wash

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A very different recipe to cook Paneer. Beans is a full of protein and fiber. Spinach is also best for the health. Paneer cooked with spinach and beans gives the unique taste. Enjoy this dish with butter roti or naan. Ingredients – 250 gm Paneer – 2 cups finely chopped spinach – 1 cup baked beans To Make White Sauce – 1 cup milk – 1 finely chopped onion – 2 finely chopped green chilies – 2-3 crushed garlic flakes or ? teaspoon garlic paste – 1 tablespoon corn flour – Salt to taste – 1/2 teaspoon oregano How To Make? 1. Finely chop the spinach and boil it in half

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A very different recipe to cook Paneer. Beans is a full of protein and fiber. Spinach is also best for the health. Paneer cooked with spinach and beans gives the unique taste. Enjoy this dish with butter roti or naan. Ingredients – 250 gm Paneer – 2 cups finely chopped spinach – 1 cup baked beans To Make White Sauce – 1 cup milk – 1 finely chopped onion – 2 finely chopped green chilies – 2-3 crushed garlic flakes or ? teaspoon garlic paste – 1 tablespoon corn flour – Salt to taste – 1/2 teaspoon oregano How To Make? 1. Finely chop the spinach and boil it in half

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Posted in Dinner, Dry Veg Curry

Matar paneer bhurji is a north Indian recipe. It’s a very easy and quick breakfast recipe. Mater Panner Bhurji is a cooked with cottage cheese with onion, milk, peas and Indian spices. Here is the recipe for it. Ingredients – 500 gm paneer – crumbled roughly – 1 large finely chopped onion – 1/2 cup milk – 1/2 cup shelled peas – Salt to taste – 1/2 teaspoon red chili powder – 1/2 teaspoon Garam masala powder – 4 teaspoon tomato puree – 1 tablespoon dry fenugreek leaves (kasoori methi) How To Make? 1. Put the chopped onions with ? cup milk in a kadai on LOW ?ame. Add peas to

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Matar paneer bhurji is a north Indian recipe. It’s a very easy and quick breakfast recipe. Mater Panner Bhurji is a cooked with cottage cheese with onion, milk, peas and Indian spices. Here is the recipe for it. Ingredients – 500 gm paneer – crumbled roughly – 1 large finely chopped onion – 1/2 cup milk – 1/2 cup shelled peas – Salt to taste – 1/2 teaspoon red chili powder – 1/2 teaspoon Garam masala powder – 4 teaspoon tomato puree – 1 tablespoon dry fenugreek leaves (kasoori methi) How To Make? 1. Put the chopped onions with ? cup milk in a kadai on LOW ?ame. Add peas to

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Posted in Dinner, Dry Veg Curry

One of my favourite recipe. Cottage Cheese (paneer) cooked with chana dal and Indian spices. Paneer gives you rich taste. Let’s learn to cook chana dal andamp; Paneer Recipe. Ingredients – 150 gm Paneer (Cottage Cheese) – 1 cup chana dal – soaked for 3-4 hours – 2 large tomatoes – roasted, peeled and chopped finely – 1/2 teaspoon turmeric powder – Salt to taste – 1/2 teaspoon red chili powder – 1 teaspoon chopped coriander – 1/2 teaspoon coriander powder For Dry roast – 2 black cardamoms – 2 bay leaves (tej patta) – 2 cloves – 2 dry, whole red chilies To Make Paste – 1″ piece ginger –

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One of my favourite recipe. Cottage Cheese (paneer) cooked with chana dal and Indian spices. Paneer gives you rich taste. Let’s learn to cook chana dal andamp; Paneer Recipe. Ingredients – 150 gm Paneer (Cottage Cheese) – 1 cup chana dal – soaked for 3-4 hours – 2 large tomatoes – roasted, peeled and chopped finely – 1/2 teaspoon turmeric powder – Salt to taste – 1/2 teaspoon red chili powder – 1 teaspoon chopped coriander – 1/2 teaspoon coriander powder For Dry roast – 2 black cardamoms – 2 bay leaves (tej patta) – 2 cloves – 2 dry, whole red chilies To Make Paste – 1″ piece ginger –

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The season of monsoon is really special to all of us. These days are like a breath of fresh air. In this season, a dose of the crunchiest-munchiest food is all we need to enjoy the rainy grandeur outside. The comfort food which is most eaten on a rainy days those are bhajiya and pakora. Nothing can beat the joy of having bhajiya or pakora during monsoon. Kacha Kela Na Bhajiya is another delicious snack that will delight your lazy relaxed mood. Ingredients – 2-3 raw bananas – Oil for frying For Batter – 1 cup gram flour – 1/4 cup rice flour – 1 teaspoon red chilli powder – A

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The season of monsoon is really special to all of us. These days are like a breath of fresh air. In this season, a dose of the crunchiest-munchiest food is all we need to enjoy the rainy grandeur outside. The comfort food which is most eaten on a rainy days those are bhajiya and pakora. Nothing can beat the joy of having bhajiya or pakora during monsoon. Kacha Kela Na Bhajiya is another delicious snack that will delight your lazy relaxed mood. Ingredients – 2-3 raw bananas – Oil for frying For Batter – 1 cup gram flour – 1/4 cup rice flour – 1 teaspoon red chilli powder – A

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Posted in Dry Veg Curry, Snacks

Sukhi Urad dal (split lentils) is very delicious food with full of protein and iron. Serve with rotis or parathas.sukhi urad dal recipe Ingredients – 1 cup washed urad dal (split lentils) – 2 chopped onions – 1 tablespoon chopped garlic and ginger – 2-3 chopped green chillies – 1/2 tablespoon turmeric powder (haldi powder) – 1/2 tablespoon red chilli powder – 1/2 tablespoon dhania powder (coriander powder) – 1/2 tablespoon cumin seeds (jeera) – 1 tablespoon lemon juice – 2 tablespoon ghee or oil – 2 cups water – Salt to taste – Green coriander to garnish How To Cook? 1. First of all, clean and wash urad dal properly

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Sukhi Urad dal (split lentils) is very delicious food with full of protein and iron. Serve with rotis or parathas.sukhi urad dal recipe Ingredients – 1 cup washed urad dal (split lentils) – 2 chopped onions – 1 tablespoon chopped garlic and ginger – 2-3 chopped green chillies – 1/2 tablespoon turmeric powder (haldi powder) – 1/2 tablespoon red chilli powder – 1/2 tablespoon dhania powder (coriander powder) – 1/2 tablespoon cumin seeds (jeera) – 1 tablespoon lemon juice – 2 tablespoon ghee or oil – 2 cups water – Salt to taste – Green coriander to garnish How To Cook? 1. First of all, clean and wash urad dal properly

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Spicy and delicious dry roasted besan bhaji with capsicum Ingredients: 4-5 tablespoon besan (gram flour) 1 large onion, sliced 3 large capsicum, sliced 1 teaspoon cumin seeds 2 teaspoon red chilli powder 1 teaspoon garam masala powder 1 teaspoon turmeric powder 2 teaspoon coriander powder 1 tablespoon coriander leaves for garnishing 3-4 tablespoon oil Salt to taste Method: 1. Heat oil in a pan. Add cumin seeds and allow it to crackle. 2. Add onions, capsicum and fry until golden brown. 3. Add turmeric powder, red chilli powder, coriander powder, garam masala and fry for a minute. 4. Add besan and fry until besan is cooked and gives out a nice

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Spicy and delicious dry roasted besan bhaji with capsicum Ingredients: 4-5 tablespoon besan (gram flour) 1 large onion, sliced 3 large capsicum, sliced 1 teaspoon cumin seeds 2 teaspoon red chilli powder 1 teaspoon garam masala powder 1 teaspoon turmeric powder 2 teaspoon coriander powder 1 tablespoon coriander leaves for garnishing 3-4 tablespoon oil Salt to taste Method: 1. Heat oil in a pan. Add cumin seeds and allow it to crackle. 2. Add onions, capsicum and fry until golden brown. 3. Add turmeric powder, red chilli powder, coriander powder, garam masala and fry for a minute. 4. Add besan and fry until besan is cooked and gives out a nice

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A hot and spicy dry dish of chickpeas made in Indian spices Ingredients: 2 cups (400 gm) kabuli chana (chickpeas) A pinch of baking soda (sodium bicarbonate) 5 tablespoon (75 ml) oil 1/2 teaspoon cumin seeds 1 tablespoon gram flour 1/2 teaspoon anardana (dry pomegranate) powder 2 teaspoon amchur (dry mango powder) 1 teaspoon red chilli powder 1 teaspoon rock salt powder 1/2 teaspoon kasoori methi (dry fenugreek leaves) powder 1 teaspoon roasted cumin powder Salt to taste For the small bag 6 black cardamom 1 stick cinnamon, powdered 4 cloves 1 teaspoon crushed ginger 1/2 teaspoon tea leaves (dry) Method: 1. Soak kabuli chana (chickpeas) and sodium bicarbonate (baking powder)

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A hot and spicy dry dish of chickpeas made in Indian spices Ingredients: 2 cups (400 gm) kabuli chana (chickpeas) A pinch of baking soda (sodium bicarbonate) 5 tablespoon (75 ml) oil 1/2 teaspoon cumin seeds 1 tablespoon gram flour 1/2 teaspoon anardana (dry pomegranate) powder 2 teaspoon amchur (dry mango powder) 1 teaspoon red chilli powder 1 teaspoon rock salt powder 1/2 teaspoon kasoori methi (dry fenugreek leaves) powder 1 teaspoon roasted cumin powder Salt to taste For the small bag 6 black cardamom 1 stick cinnamon, powdered 4 cloves 1 teaspoon crushed ginger 1/2 teaspoon tea leaves (dry) Method: 1. Soak kabuli chana (chickpeas) and sodium bicarbonate (baking powder)

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Tomatoes stuffed with a rich potato filling Ingredients: 8-10 medium sized fresh tomatoes 2 medium sized, boiled and mashed potatoes 1/2 teaspoon garam masala 1/2 teaspoon red chilli powder 1/2 teaspoon dhania (dry coriander) powder 1/2 teaspoon turmeric 1 tablespoon oil 1/2 teaspoon jeera (cumin seeds) 1/2 teaspoon mustard seeds 1 tablespoon grated cheese Chopped coriander for garnish Salt to taste Method: 1. Cut the top of the tomato horizontally (like a cap). Scoop out the seeds. 2. Chop the cut tops finely and keep aside. 3. Heat oil in a pan, add cumin and mustard seeds. 4. When they crackle, add chopped tomatoes and fry for a minute. 5. Add

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Tomatoes stuffed with a rich potato filling Ingredients: 8-10 medium sized fresh tomatoes 2 medium sized, boiled and mashed potatoes 1/2 teaspoon garam masala 1/2 teaspoon red chilli powder 1/2 teaspoon dhania (dry coriander) powder 1/2 teaspoon turmeric 1 tablespoon oil 1/2 teaspoon jeera (cumin seeds) 1/2 teaspoon mustard seeds 1 tablespoon grated cheese Chopped coriander for garnish Salt to taste Method: 1. Cut the top of the tomato horizontally (like a cap). Scoop out the seeds. 2. Chop the cut tops finely and keep aside. 3. Heat oil in a pan, add cumin and mustard seeds. 4. When they crackle, add chopped tomatoes and fry for a minute. 5. Add

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Capsicum stuffed with spicy onion and potato filling Ingredients: 8-10 medium sized capsicum (shimala mirch) 3-4 boiled, peeled and mashed potatoes 1 chopped onion 1/2 teaspoon garam masala powder 1 teaspoon red chilli powder 1/2 teaspoon coriander (dhania) powder 1/4 teaspoon turmeric (haldi) powder 1/4 teaspoon amchur (dry mango powder) 1/2 teaspoon cumin seeds 1 tablespoon chopped fresh coriander 1 tablespoon oil Salt to taste Method: 1. Cut the top of the capsicum horizontally (like a cap). Scoop out the seeds. 2. Heat oil in a pan, add cumin seeds and allow it to crackle. 3. Now add chopped onion and fry until golden brown. 4. Add garam masala, red chilli

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Capsicum stuffed with spicy onion and potato filling Ingredients: 8-10 medium sized capsicum (shimala mirch) 3-4 boiled, peeled and mashed potatoes 1 chopped onion 1/2 teaspoon garam masala powder 1 teaspoon red chilli powder 1/2 teaspoon coriander (dhania) powder 1/4 teaspoon turmeric (haldi) powder 1/4 teaspoon amchur (dry mango powder) 1/2 teaspoon cumin seeds 1 tablespoon chopped fresh coriander 1 tablespoon oil Salt to taste Method: 1. Cut the top of the capsicum horizontally (like a cap). Scoop out the seeds. 2. Heat oil in a pan, add cumin seeds and allow it to crackle. 3. Now add chopped onion and fry until golden brown. 4. Add garam masala, red chilli

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North Indian delicacy made of mashed brinjals, herbs and spices Ingredients: 1 large purple brinjal (aubergine) 1/4 cup green peas (optional) For onion paste 2 large onions 2 green chilies 1 inch of ginger 1/4 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1 teaspoon red chilli powder 2 cup tomato puree 2-3 tablespoon cooking oil 1 tablespoon fresh coriander leaves Salt to taste Method: 1. Wash brinjal, pat dry, grease it with a little oil on its outer side and roast it over medium to high flame (directly on the gas burner), until tender from inside and the outer skin becomes hard and starts peeling off. 2. Remove from flame,

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North Indian delicacy made of mashed brinjals, herbs and spices Ingredients: 1 large purple brinjal (aubergine) 1/4 cup green peas (optional) For onion paste 2 large onions 2 green chilies 1 inch of ginger 1/4 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1 teaspoon red chilli powder 2 cup tomato puree 2-3 tablespoon cooking oil 1 tablespoon fresh coriander leaves Salt to taste Method: 1. Wash brinjal, pat dry, grease it with a little oil on its outer side and roast it over medium to high flame (directly on the gas burner), until tender from inside and the outer skin becomes hard and starts peeling off. 2. Remove from flame,

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Spicy and delicious mix of capsicum and paneer Ingredients: 1 1/2 cups paneer, diced 2 cups sliced capsicum 1 1/2 cups sliced onion 1/2 cup tomato puree 1 teaspoon garlic paste (optional) 1 teaspoon cumin seeds (jeera) 2 teaspoon red cilli powder 1 teaspoon haldi (turmeric) powder 2 teaspoon coriander powder 1 teaspoon garam masala 1 dry red chilli 1 teaspoon dry fenugreek seeds (kasoori methi) 2-3 cloves 2-3 green cardamom Salt to taste 2-3 tablespoon oil Method: 1. Heat oil in a pan and add cumin seeds, cloves, cardamom, kasoori methi, red chilli, garlic paste and fry for a minute. 2. Add onion and capsicum. Fry until golden brown. 3.

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Spicy and delicious mix of capsicum and paneer Ingredients: 1 1/2 cups paneer, diced 2 cups sliced capsicum 1 1/2 cups sliced onion 1/2 cup tomato puree 1 teaspoon garlic paste (optional) 1 teaspoon cumin seeds (jeera) 2 teaspoon red cilli powder 1 teaspoon haldi (turmeric) powder 2 teaspoon coriander powder 1 teaspoon garam masala 1 dry red chilli 1 teaspoon dry fenugreek seeds (kasoori methi) 2-3 cloves 2-3 green cardamom Salt to taste 2-3 tablespoon oil Method: 1. Heat oil in a pan and add cumin seeds, cloves, cardamom, kasoori methi, red chilli, garlic paste and fry for a minute. 2. Add onion and capsicum. Fry until golden brown. 3.

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A delicious and unusual mushroom (dhingri) and paneer delight in onion gravy Ingredients: 3 1/3 cups (675 gm) button mushrooms (dhingri) 2 1/4 cups (450 gm) paneer (cottage cheese) 1/2 cup chopped onion 1 cup chopped tomatoes 4 teaspoon ginger-garlic paste 1 teaspoon cumin seeds Red chilli powder to taste 1 teaspoon white pepper powder 1/2 teaspoon garam masala powder 1 tablespoon chopped coriander leaves 2 tablespoon oil or ghee (clarified butter) Salt to taste Method: 1. Drain and wash mushrooms in running water to remove grit.Keep aside. 2. Heat ghee or oil in a kadhai, add cumin seeds and allow it to crackle. 3. Now add onion and saute until

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A delicious and unusual mushroom (dhingri) and paneer delight in onion gravy Ingredients: 3 1/3 cups (675 gm) button mushrooms (dhingri) 2 1/4 cups (450 gm) paneer (cottage cheese) 1/2 cup chopped onion 1 cup chopped tomatoes 4 teaspoon ginger-garlic paste 1 teaspoon cumin seeds Red chilli powder to taste 1 teaspoon white pepper powder 1/2 teaspoon garam masala powder 1 tablespoon chopped coriander leaves 2 tablespoon oil or ghee (clarified butter) Salt to taste Method: 1. Drain and wash mushrooms in running water to remove grit.Keep aside. 2. Heat ghee or oil in a kadhai, add cumin seeds and allow it to crackle. 3. Now add onion and saute until

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Spicy and delicious mix of capsicum and corn Ingredients: 1 1/2 cups capsicum chopped 1 cup onion chopped 1 cup tomato chopped 2 tablespoon oil 1/2 cup corn kernels 1/4 teaspoon cumin seeds 1/2 teaspoon dry fenugreek leaves (Kasoori Methi) 1/4 teaspoon red chilli powder 1/4 teaspoon garam masala powder 1/4 teaspoon haldi (turmeric) powder Salt to taste Method: 1. Heat oil in a pan. Add cumin seeds and and allow it to crackle, then add kasoori methi. 2. Add onion and capsicum. 3. Stir fry until golden brown or until capsicum is cooked. 4. Add tomatoes and fry for 2-3 minutes. 5. Add chilli powder, haldi, garam masala, salt and

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Spicy and delicious mix of capsicum and corn Ingredients: 1 1/2 cups capsicum chopped 1 cup onion chopped 1 cup tomato chopped 2 tablespoon oil 1/2 cup corn kernels 1/4 teaspoon cumin seeds 1/2 teaspoon dry fenugreek leaves (Kasoori Methi) 1/4 teaspoon red chilli powder 1/4 teaspoon garam masala powder 1/4 teaspoon haldi (turmeric) powder Salt to taste Method: 1. Heat oil in a pan. Add cumin seeds and and allow it to crackle, then add kasoori methi. 2. Add onion and capsicum. 3. Stir fry until golden brown or until capsicum is cooked. 4. Add tomatoes and fry for 2-3 minutes. 5. Add chilli powder, haldi, garam masala, salt and

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Cauliflower and potato cooked with spices Ingredients: 1 large cauliflower 2 medium sized potatoes, cut lengthwise Oil for frying 1/2 teaspoon cumin seeds 1 1/2 teaspoon red chili powder 3/4 teaspoon turmeric powder 3 teaspoon coriander powder 1 teaspoon garam masala powder 1 tsp amchur (dry mango powder) 1/2 teaspoon kasoori (dried fenugreek leaves) methi powder 2 bay leaves 1 inch cinnamon 1 black cardamom 1-2 green cardamom 2-3 cloves 1/2 tsp whole black pepper Chopped coriander for garnishing 2 tbsp oil Salt to taste Method: 1. Cut big cauliflower florets, wash and soak in hot water for 5 minutes. 2. Deep fry potatoes and cauliflower until light golden brown. Drain

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Cauliflower and potato cooked with spices Ingredients: 1 large cauliflower 2 medium sized potatoes, cut lengthwise Oil for frying 1/2 teaspoon cumin seeds 1 1/2 teaspoon red chili powder 3/4 teaspoon turmeric powder 3 teaspoon coriander powder 1 teaspoon garam masala powder 1 tsp amchur (dry mango powder) 1/2 teaspoon kasoori (dried fenugreek leaves) methi powder 2 bay leaves 1 inch cinnamon 1 black cardamom 1-2 green cardamom 2-3 cloves 1/2 tsp whole black pepper Chopped coriander for garnishing 2 tbsp oil Salt to taste Method: 1. Cut big cauliflower florets, wash and soak in hot water for 5 minutes. 2. Deep fry potatoes and cauliflower until light golden brown. Drain

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