In India, there are lots of verities of Dal and Curry, and also the different ways to make them. Curry consists of thick gravy, based on chickpea flour. Dal and Curry both are eaten with boiled rice or roti. You can make various type of Curry Dal like Masoor Dal, Rajasthani Patod Curry, Moong Dal, etc. You can get the process to make the recipe and can get the required ingredients.
Soya chaap, enriched with proteins, is both appealing and appetizing. Its liked the most in Delhi/NCR region.
Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad. This sabzi is very different in taste; it’s tarty and very scrumptious to eat. This sabzi has a very good aroma that even if you don’t want to eat anything, you’ll crave for this sabzi.
We have prepared Kalonji or Stuffed Bitter gourd earlier but this time we will prepare Karela Kalonji in a different way. Bitter gourds will be boiled and different spices will be added to them. This method helps in making Bitter Gourd light and soft.
Bitter Gourd has a bitter taste still we like it a lot, it is prepared in a way that its bitter taste converts into a unique flavour. If you do not prefer Bitter Gourd because of its taste, then you will surely like the boiled ones. This is because boiled Bitter Gourds are not excessively bitter while curd and poppy seeds give them a good taste and flavour.
Kundru (ivy gourd) have appearance, as that of parwal (pointed gourd). It is also known as Kinru, Tindora, Tendali and Tondali. Sabzi and chutney prepared with this taste amazing.
We often use Kabuli chana for making gravy or Sabzi. But if we use peas and chana together it has an awesome and unique taste. Today we will make matar chole Sabzi.
Gwar phali sabzi is usually prepared in Northern India. This sabzi is really delicious. Today we are making Gwar Phali sabzi.
Gobi manchurian indo- Chinese recipe is one of the most liked recipes. Prepare it dry or with gravy, or serve it as a side dish or as snack, you will surely like this recipe incorporated with Indian spices. Let’s prepare manchurian with gravy.
Bitter Gourd (Karela) as the name suggests are bitter in taste and usually not liked by many people. You can make Stuffed Bitter Gourd recipe. This is a spicy and tasty recipe and can also be consumed for a week. Today we will make Stuffed Bitter Gourd Recipe.
Mixed vegetable rice cooked with yogurt, kasoori methi, varied spices and cream.
Ganth Gobi (Kolhrabi /Knol Kohl) contains significant amount of glutamine, an amino acid that has anti-inflammatory properties. But we can make a tasty preparation of Ganth Gobi (Kolhrabi /Knol Kohl) at home also in Indian Style. Let make ganth gobi fry today at home with Indian Tampering.
Arbi's primary use is the consumption of its edible corm and leaves. In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. However, the toxin can be destroyed and the tuber rendered palatable by cooking, or by steeping in cold water overnight. Today we will prepare Arbi ka Bharta.
Aloe vera is best for diseases related to stomach and joint pain. It also increases immunity in body. We can make ladoo and halwa from aloe vera but today we are making aloe vera sabzi.
Turnips are commonly used in Salads. But Turnips with Potatoes makes a good combination in preparing a delicious vegetable. So let's make (Aloo Shalgam Fry) Spicy Potato Turnips fry today.
Dessert berries and beans sabzi is prepared with too much of oil and spices and is tarty in flavor. Dessert berries (kair) are small round balls whereas dessert beans (sanghiri) is 2-3 inch long thin beans (phalli). Dessert beans and berries are dried completely and then used for making sabzi after soaking them in water. This recipe has a very unique taste which you can savor once you try making it.
Lentils(Dal) are an important source for proteins. If you make different lentils everyday then they will seem much more delicious. Whole Masoor Lentis is very tasty, so let us make it for tonight's dinner.
Arbi (colocasia) leaves are available in the market nowadays. You can easily make Arbi Patra fry from them. Arbhi Patra fry can be eaten with paranthas or chapatis or you can also consume this recipe in the form of namkeen in the evening or in the morning with tea. Today we will make Arbi Ke Patte - Arbhi Patora Fry recipe today.
Everyone relish eating almost every dish prepared with paneer but shahi paneer is the most popular recipe. This scrumptious recipe is part of every party, special occasions or whenever we have guests coming to our house. Making shahi paneer sabzi is really easy.
You can make shahi paneer sabzi with or with frying the paneer chunks. We are making shahi paneer sabzi with fried paneer chunks. So, let's making this tempting recipe.
Pitod ki Sabzi is a traditional dish made in Rajasthan, if there are no vegetables in your fridge and you still want to make something special then do prepare Rajasthani Pitod ki Sabzi.
Besan(gram flour) plays an important role in traditional Rajasthani cuisine. The main ingredients used to prepare Rajasthani Pitod Curry are Besan and curd. Besan is shaped as Gatte and cooked in steam while preparing Rajasthani Besan ke Gatte.
Rajasthani Pitod ki Sabzi is prepared in the opposite manner, Besan mixture is cooked then solidified. Rajasthani Pator/Patod ki Sabzi does contain vegetables but not the green ones.
We often make bhindi sabzi over flame but this sabzi can be prepared instantly and easily in a microwave.
Scrambled Cauliflower (Gobhi Bhurji) is a light recipe and easily digestible. You must be aware of the anti-ageing element of cauliflower. So lets not waste much of our time and start making Gobhi Burji today.