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Greek Style Broken Wheat Salad with Chickpeas, Fresh Mint & Feta - A Mediterranean Powerhouse

This Greek Style Broken Wheat Salad with Chickpeas, Fresh Mint & Feta is a refreshing and nutritious Mediterranean-inspired dish. The nutty flavor of broken wheat pairs perfectly with protein-rich chickpeas, fresh mint, and crumbly feta cheese, creating a balanced, fiber-packed meal. Lightly dressed with lemon juice and olive oil, this salad is a healthy option that bursts with flavor. It’s an ideal meal for lunch or dinner, or even as a side dish for a Mediterranean feast.

Greek

World Breakfast

Diabetic Friendly

Broken Wheat (Dalia/ Godumai Rava), Kabuli Chana (White Chickpeas), Garlic, Onions, Carrot (Gajjar), Red Bell pepper (Capsicum), Broccoli, Cinnamon Powder (Dalchini), Lemon juice, Caster Sugar, Feta Cheese, Mint Leaves (Pudina), Extra Virgin Olive Oil, Salt and Pepper

1 cup Broken Wheat (Dalia/ Godumai Rava) 1/2 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours and boiled 4 cloves Garlic , finely chopped 2 Onions , thinly sliced 1 Carrot (Gajjar) , finely chopped 1 Red Bell pepper (Capsicum) , finely chopped 1/2 cup Broccoli , cut into tiny florets 1/8 teaspoon Cinnamon Powder (Dalchini) 3 tablespoons Lemon juice 1/2 teaspoon Caster Sugar 1/2 cup Feta Cheese , crumbled 1/4 cup Mint Leaves (Pudina) , chopped 3 tablespoon Extra Virgin Olive Oil Salt and Pepper , for seasoning

We begin making the Greek Style Broken Wheat Salad with Chickpeas Fresh Mint & Feta Recipe prep all the ingredients and keep ready.Cook the broken wheat in a pressure cooker with 1-1/2 cups of water for about 2 whistles on high heat. Turn the heat to low and simmer for 3 min and turn off the heat. Allow the pressure to release naturally. Once cooked, drizzle olive oil over the wheat and gently fluff up with a fork.Cook the soaked chickpeas in the pressure cooker for about 40 minutes until it is soft and cooked completely. First cook on high for the first 4 whistles and then turn the heat to low and simmer to cook for another 30 minutes. Once done, allow it to cool and drain from its water and keep aside. Heat oil in a pan over medium heat; add the carrots, broccoli and bell peppers and saute on high heat till it an al dente texture (is cooked but has a bite to it). Once done, turn off the heat and allow it to cool.In a large mixing bowl add all the ingredients from the cooked wheat, chickpeas, vegetables, mint, salt, feta and pepper and toss it over. Check for seasonings and add if it is required for more.Serve the Greek Style Broken Wheat Salad with Chickpeas Fresh Mint & Feta Recipe for a light and high protein lunch or dinner.

Spiced Ghee Rice Recipe | Neychoru

Ghee Rice Recipe | Neychoru, it is such a flavorful rice usually prepared in the festival days. It is such a comfort food ,with just a large dollop of Ghee cooked along with Basmati Rice and all the whole spices bring such a nice flavour to the food.

South Indian Recipes

Lunch

Gluten Free

Basmati rice, Onion, Green Chilli, Ginger Garlic Paste, Ghee, Fennel seeds (Saunf), Bay leaf (tej patta), Star anise, Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Salt, Cashew nuts, Sultana Raisins, Apricots, Water

1 cup Basmati rice , soaked in water for 20 minutes 1 Onion , chopped (lengthwise preferably) 2 Green Chilli , slit 1 tablespoon Ginger Garlic Paste 1 tablespoon Ghee 1 teaspoon Fennel seeds (Saunf) 1 Bay leaf (tej patta) 1 Star anise 3 Cloves (Laung) 2 Cardamom (Elaichi) Pods/Seeds , crushed Salt , as needed 4 Cashew nuts , broken 2 Sultana Raisins 1 Apricots , chopped 1-1/4 cup Water , (adjust)

To prepare Ghee Rice Recipe | Neychoru, in a pan/Pressure cooker add in a tbsp of ghee and fry the Raisins apricot and Cashew nuts and set aside.In the Same pan add in a quarter portion of the sliced Onions and fry till dark brown set that also aside. In the same pan add in another tbsp. of Ghee and then add in Fennel Seeds, Cinnamon sticks, Star Anise, Green Cardamom, Clove and Bay Leaves once they emits a nice flavour add in the Slit Green Chillies and fry for a minute.Next add in the remaining sliced onion and fry till they become golden brown.Next add in the Ginger Garlic paste and fry till the saw smell leaves and next add in the Soaked Basmati Rice. Fry it well for about 5 minutes in low flame.Mix well and add the measured water now you can keep the stove in a high flame add in required salt and mix well.Add in the remaining 1 tbsp of Ghee and once the water starts to boil close the cooker and cook for a whistle. Wait till the pressure gets released by itself and then open the cooker.Carefully fluff with a fork. Now top the Ghee Rice Recipe | Neychoru with the reserved onions and nuts and serve hot with Kozhi Kuzhambu (non-veg) or Senai Kizhangu Ghostu (veg) and Tadka Raita for complete meal.

Konkani Style Southe Koddel Recipe-Mangalore Cucumber in Coconut curry

Konkani Style Southe Koddel Recipe is an authentic recipe from the coastal region of Karnataka. It is a creamy and tangy curry simmered with Mangalore cucumber. The curry is then seasoned well with some crispy curry leaves and Crackled mustard seeds.

Konkan

Lunch

Vegetarian

Mangalorean cucumber, Tamarind Water, Jaggery, Turmeric powder (Haldi), Salt, Oil, Methi Seeds (Fenugreek Seeds), White Urad Dal (Split), Chana dal (Bengal Gram Dal), Fresh coconut, Cumin seeds (Jeera), Dry Red Chillies, Curry leaves, Garlic, Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Curry leaves

1 Mangalorean cucumber , skin can be kept also 1 cup Tamarind Water 1 tablespoon Jaggery 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for cooking To Grind 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 tablespoon White Urad Dal (Split) 1 teaspoon Chana dal (Bengal Gram Dal) 4 tablespoon Fresh coconut , grated 1 teaspoon Cumin seeds (Jeera) 3 Dry Red Chillies 1 sprig Curry leaves 2 cloves Garlic To temper 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves

To begin making the Konkani Style Southe Koddel Recipe by first pressure cooking the mangalore cucumber with a pinch of salt and 1/2 cup water in a pressure cooker for 1 whistle.Release the pressure naturally and then keep it aside.Now heat a frying pan, add oil and the, fenugreek seeds, urad dal, chana dal, coconut, cumin seeds, dry red chillies, curry leaves, garlic.Fry them for about 2 minutes till the aroma is released.Once done, cool it down and then grind it into a smooth creamy paste by adding water little, After grinding keep it aside.Now, heat a skillet and add oil, add the ground mixture along with the cooked Mangalore cucumber. Stir well. Add salt and turmeric powder and check for seasoning. Leave it to simmer for 10 minutes.In another kadai pan, heat oil and then crackle the mustard seeds and urad dal and immediately add the curry leaves and allow it to crackle and pour it over the curry and serve. Serve the Konkani Style Southe Koddel Recipe along with Mangalorean Neer Dosa Recipe  and Solkadhi Recipe (Konkani Style Kokum Kadhi) as a refreshing drink at the end.

Konkan Style Vali Bhajji Ambat Recipe-Spiced Malabar Spinach Dal

Vali Bhajji Ambat Recipe is a dish that originates from North Kanara (Canara) which forms the part of Konkan Coast. The dish is a dal made from the green which is locally known as Malabar spinach.

Konkan

Dinner

High Protein Vegetarian

Spinach Leaves (Palak), Arhar dal (Split Toor Dal), Onion, Tomato, Tamarind, Turmeric powder (Haldi), Jaggery, Salt, Fresh coconut, Coriander (Dhania) Seeds, Dry Red Chillies, Mustard seeds (Rai/ Kadugu), Garlic, Oil

2 cups Spinach Leaves (Palak) , Malabar, Chopped 1/2 cup Arhar dal (Split Toor Dal) 1 Onion , finely chopped 1 Tomato , chopped 30 grams Tamarind , mixed with water 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Jaggery , powdered Salt , to taste To grind 1/2 cup Fresh coconut , grated 1 tablespoon Coriander (Dhania) Seeds , roasted 4-5 Dry Red Chillies For Tempering 1 teaspoon Mustard seeds (Rai/ Kadugu) 4 cloves Garlic , pound   Oil , for cooking

We begin making the Vali Bhajji Ambat Recipe by heating a nonstick pan and roasting the coriander seeds, dry red chilies, and coconut. Keep it aside to cool down. Then grind it in a blender to a coarse paste.Clean the spinach leaves and chop them along with the stem. In a pressure cooker, saute the onions and add the tamarind water and the tur dal along with spinach and tomato till it is done for about 3 whistles. Once done release the pressure naturally.Once done, using a muddler, muddle the dal and other ingredients to a coarse curry. You can add some water in order to adjust seasoning.Heat a thick bottomed pan, add the ground paste and the dal  mixture. Adjust the consistency again and check for the seasoning. Add the jaggery to the dal once it starts boiling.In order to do the tempering take a small skillet and add oil, once it is heated then add the mustard seeds and garlic, then pour it onto the dal mixture.Serve your Vali Bhajji Ambat Recipe with some steamed rice or Phulka and end it with Paal Payasam Recipe to make your meal complete.

Thai Pineapple Vegetarian Fried Rice Recipe (No Onion No Garlic)

Thai Fried rice recipe usually contains meat (chicken, shrimp, crab and the likes). I have made my own vegetarian version of the same with pineapple. The seasonings, which may include soya sauce, sugar, salt, possibly some chili sauce, and the fish sauce, are stir-fried together with the other ingredients. This Thai Pineapple Vegetarian Fried Rice is a no onion no garlic recipe which can also be cooked using leftover rice. Serve the Thai Pineapple Vegetarian Fried Rice with Vegetarian Thai Massaman Curry Recipe for dinner.

Thai

Dinner

Vegetarian

Cooked rice, Pineapple, Green beans (French Beans), Carrot (Gajjar), Green Bell Pepper (Capsicum), Green peas (Matar), Tomatoes, Butter (Salted), Green Chilli, Sugar, Soya sauce, Garam masala powder, Black pepper powder, Salt, Dry Fruits

2 cups Cooked rice 1 cup Pineapple , chopped into cubes 1/2 cup Green beans (French Beans) , chopped 1/2 cup Carrot (Gajjar) , chopped 1 cup Green Bell Pepper (Capsicum) , add red and yellow as well, all chopped 1/2 cup Green peas (Matar) 1 cup Tomatoes , chopped 2 tablespoon Butter (Salted) 1 Green Chilli , chopped 1 teaspoon Sugar 1 teaspoon Soya sauce 1 teaspoon Garam masala powder 1/2 teaspoon Black pepper powder Salt , to taste 1/4 cup Dry Fruits , I used black grapes and almonds

To prepare Thai Pineapple Vegetarian Fried Rice Recipe (No Onion No Garlic), get ready with all the ingredients first. In a large Wok, add butter and heat. Add green chillies, French beans, green peas and carrots and cook for 2 minutes.Now, add mixed chopped bell peppers and saute for a few minutes.Add soya sauce, salt, sugar, pepper and garam masala and mix it well.Then add cooked rice, pineapple cubes, tomatoes, coriander leaves and dry fruits.Mix well with forks. Switch off flame after a couple of minutes.Garnish the Thai Pineapple Vegetarian Fried Rice with coriander leaves and more dry fruits. Serve the Thai Pineapple Vegetarian Fried Rice hot for your one pot dinner along with Vegetarian Thai Massaman Curry Recipe!

Restaurant Style Phool Gobhi Masala Recipe

Phool Gobi or Cauliflower is one of our favourite vegetable for winter and for a spicy alternative you may always try to make like punjabi restaurant style preparation. Restaurant Style Phool Gobhi Masala Recipe is a semi dry popular vegetarian recipe that pairs well with rice and roti speaks enough for North Indian tasty cuisine.

Indian

Side Dish

Vegetarian

Cauliflower (gobi), Turmeric powder (Haldi), Mustard oil, Cumin seeds (Jeera), Bay leaf (tej patta), Ginger Garlic Paste, Water, Onion, Water, Garam masala powder, Kashmiri Red Chilli Powder, Homemade tomato puree, Fresh cream, Ghee, Green Chilli, Cashew nuts, Salt

12 Cauliflower (gobi) , cut to clorets 1/2 teaspoon Turmeric powder (Haldi) 2-1/2 tablespoons Mustard oil , (adjust as per need) 1/2 teaspoon Cumin seeds (Jeera) 1 Bay leaf (tej patta) 1 teaspoon Ginger Garlic Paste 2 teaspoons Water 1 cup Onion , finely chopped 1 cup Water 1/4 teaspoon Garam masala powder 1/4 teaspoon Kashmiri Red Chilli Powder 1/4 cup Homemade tomato puree 2 tablespoons Fresh cream 1 teaspoon Ghee 1 Green Chilli 2 teaspoons Cashew nuts , broken Salt , to taste

To begin making the Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss it along with salt and turmeric powder.Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes. Take them out on to a plate.In the same kadai, add the onions, fry till translucent. Switch off the stove and let the onions cool down.Once it cools down, add the onion mixture in a mixer grinder and make it into a fine paste.Add bay leaf and cumin seeds in the leftover hot oil. Once the cumin seeds crackle, add ginger and garlic paste with 2 teaspoons water. Let it cook for about a minute or two.After a minute, add the fried florets, tomato puree and mix everything well. Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.Turn to low flame. After 5 minutes, add the cream, garam masala powder and ghee. Check for salt seasoning.Garnish with cashews and serve. Serve Restaurant Style Phool Gobhi Masala Recipe along with Tawa Tandoori Roti Recipe, Mushroom Do Pyaza Recipe and Boondi Raita for a dinner meal.

Muttaikose Poriyal Recipe - Cabbage Stir fry With Coconut

The Muttaikose/Cabbage Poriyal Recipe is a very traditional South Indian dry vegetable made from cabbage. Muttaikose Poriyal is made by power cooking cabbage with a very simple seasoning of mustard seeds, curry leaves, salt and freshly grated coconut. It takes very less time to make and is an  amazing side dish which can be had along with any south Indian Meal. 

South Indian Recipes

Side Dish

No Onion No Garlic (Sattvic)

Cabbage (Patta Gobi/ Muttaikose), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Curry leaves, Green Chilli, Fresh coconut, Salt

500 grams Cabbage (Patta Gobi/ Muttaikose) , roughly chopped or sliced thin 1 teaspoon Mustard seeds (Rai/ Kadugu) 1-1/2 teaspoons White Urad Dal (Split) 1 sprig Curry leaves , finely chopped 1 Green Chilli , slit 1/4 cup Fresh coconut , grated Salt , to taste

To begin making the Muttaikose Poriyal Recipe/ Cabbage Poriyal, get the cabbage chopped or sliced and prep the rest of the ingredients and keep them ready.Heat a teaspoon of oil a heavy-bottomed pan on medium heat. Add the mustard seeds and urad dal. Allow them to crackle. Roast the urad dal until it gets lightly browned.Once the dal is browned, add the curry leaves, green chillies, cabbage and salt to taste.Give the mixture a stir. Sprinkle some water and cover the pan. Simmer for about 5 minutes until the cabbage is steamed and ready to eat. The cabbage should still be a bit firm and not too soft to get a nice texture when you eat it.Once done, add the grated coconut, give the cabbage poriyal a mix and check the salt. Add more coconut if required. Turn off the heat and serve the Muttaikose Poriyal / Cabbage Poriyal warm.Serve the Muttaikose Poriyal Recipe/ Cabbage Poriyal along with Tomato Rasam and steamed rice topped with ghee for lunch or dinner.

Sweet And Spicy Thai Style Paneer Recipe

Thai style paneer is an intriguing dish that takes a healthier and more flavorful twist to everyone’s favorite good old “paneer chilli”. Cottage cheese marinated in simple Thai spices. Swap paneer for tofu, if you want to make it vegan. You can grill some assorted vegetables along with the paneer too and serve it along with the dish to add more nutrition to the dish.

Indian

Snack

Vegetarian

Paneer (Homemade Cottage Cheese), Thai Red Curry Paste, Sriracha sauce, Lemon, Garlic, Green Chillies, Salt and Pepper, Oil, Sesame seeds (Til seeds), Roasted Peanuts (Moongphali), Onion, Lemon wedges, Spring Onion Greens, Coriander (Dhania) Leaves

200 grams Paneer (Homemade Cottage Cheese) , cut to small squares For marination 4 tablespoons Thai Red Curry Paste 2 tablespoons Sriracha sauce 1 Lemon , juiced 6 Garlic , finely chopped 2 Green Chillies , finely chopped Salt and Pepper , as per taste 1 tablespoon Oil For garnish 1 tablespoon Sesame seeds (Til seeds) , toasted Roasted Peanuts (Moongphali) Onion , sliced Lemon wedges Spring Onion Greens , chopped, few Coriander (Dhania) Leaves , chopped

To begin with Thai Style Paneer Recipe, first we will marinate the paneer.. In a mixing bowl, add the Thai red curry paste, sriracha sauce, Lemon, garlic, green chillies, salt, pepper and oil. Stir well to combine.Add in the paneer batons and carefully mix in the marinade.Please be gentle to ensure the paneer doesn't break. Let it sit for 30 minutes in the refrigerator. Soak the skewers in some water and keep aside. When ready, get the paneer out of the fridge. Heat up your grill pan or outdoor grill, brush 2 tablespoons oil on the pan.Grill the marinated paneer for 2-3 minutes on both the sides. Don't overcook or it will become rubbery.While grilling, make sure to baste it with the remaining marinade or at least some oil or melted butter.Take the thai style paneer off the grill as soon as you get grill marks and transfer onto a plate.  Garnish the Thai paneer with sesame seeds, panuts, spring onion greens, coriander leaves. Place a few lemon wedges and onions on the side and serve hot. Serve Sweet And Spicy Thai Style Paneer Recipe along with  Chilli Coriander Fried Rice and Roasted Eggplant in Schezwan Sauce.

Goan Style Sangacho Ross Recipe-Drumstick Curry

Sangacho Ross Recipe is a traditional Goan Drumstick Curry that is delicious, nutritious and one of the typical preparations during vegetarian days in a Goan household. This is a complex curry, made with simple ingredients. It gets its texture thanks to the coconut, extra depth and silkiness from the dal and a whole load of nutrition from the drumsticks. Kokum is usually used as the souring agent, but like in this recipe you can use tamarind which is easily available in every home. 

Goan Recipes

Lunch

Vegetarian

Arhar dal (Split Toor Dal), Drumstick, Onion, Fresh coconut, Coriander (Dhania) Seeds, Dry Red Chillies, Tamarind, Whole Black Peppercorns, Turmeric powder (Haldi)

5 tablespoons Arhar dal (Split Toor Dal) 2 Drumstick 1/2 Onion , chopped For the gravy 4 tablespoons Fresh coconut , grated 1 teaspoon Coriander (Dhania) Seeds 2 Dry Red Chillies , adjust according to spice threshold 1 Tamarind , marble sized ball 5-6 Whole Black Peppercorns 1 teaspoon Turmeric powder (Haldi)

To begin making the Sangacho Ross, first soak the toor dal in water for 2 hours, then pressure cook the dal along with the chopped onion.Meanwhile, peel and cut the drumsticks into 3 inch pieces.Place them in a pot of water, over a heat and bring the water to a boil. Allow the drumsticks to cook for 5-6 minutes and then turn the heat off, drain the water, reserving the water and the drumsticks for later use.To prepare the masala, grind all the ingredients mentioned above under “For the gravy” along with half cup water and keep aside.Next, place a saucepan on the heat, add in the cooked dal, the freshly ground gravy masala and the boiled drumsticks. Add water depending on how thick or thin you want the drumstick curry to be - for this you may use the water in which the drumsticks were cooked.Bring the drumstick curry to a boil and allow it to simmer until the masalas have cooked thoroughly, and no longer has the raw smell.Finally, add a teaspoon of salt or as per your taste,mix well and serve.Serve the Goan Drumstick Curry along with Plain Rice and traditional Aavryachi Bhaji or Maskachi Bhaji for a Goan lunch or dinner.

Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce

Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce is an instant call for hunger when you have a homemade tomato basil sauce handy the previous night. Easy tagliatelle pasta is a quick fix for your lunch, dinner or a quick snack to those sudden guests in the weekday evening or a comfort food anytime of the day. This recipe is a sure shot hit for that late night craving as well.

Italian Recipes

Main Course

Vegetarian

Tagliatelle pasta, Basil leaves, Extra Virgin Olive Oil, Salt, Parmesan cheese, Tomato, Garlic, Onion, Sugar, Whole Black Pepper Corns, Red Chilli flakes, Basil leaves, Salt, Red Chilli powder, Garam masala powder, Amchur (Dry Mango Powder), Onion, Sugar, Methi Seeds (Fenugreek Seeds), Dry Red Chilli, Garlic, Ginger

1 cup Tagliatelle pasta 4 Basil leaves , To garnish 2 tablespoons Extra Virgin Olive Oil Salt , a pinch Parmesan cheese , flakes for garnish For Homemade Tomato Basil Sauce 500 grams Tomato 4 cloves Garlic , chopped 1 Onion , chopped 1 teaspoon Sugar 1 teaspoon Whole Black Pepper Corns , crushed 2 teaspoon Red Chilli flakes 4 Basil leaves , torn Salt , to taste 1 teaspoon Red Chilli powder 1-1/2 teaspoon Garam masala powder 1/2 teaspoon Amchur (Dry Mango Powder) To Grind 1 Onion 1 teaspoon Sugar 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1 Dry Red Chilli 4 cloves Garlic 1 inch Ginger

To begin making Tagliatelle Pasta Recipe With Fresh Tomato Basil Sauce we will first cook the pasta according to the cooking instructions on the pasta packet.

Karwar Style Dali Thoy Recipe - Toor dal Curry

The Karwar Style Dali Thoy Recipe (Toor dal Curry) is a quintessential of Konkani dish which is popular among Mangaloreans from Kongunadu. It is a spiced toor dal stew dish which is a simple dish. When you crave for something very light, comforting yet delicious you can rely on this simple curry.

Coastal Karnataka

Side Dish

High Protein Vegetarian

Arhar dal (Split Toor Dal), Turmeric powder (Haldi), Salt, Ghee, Dry Red Chillies, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves, Coriander (Dhania) Leaves

1 cup Arhar dal (Split Toor Dal) 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste For tempering 1/2 tablespoon Ghee 3 Dry Red Chillies 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1 sprig Curry leaves Coriander (Dhania) Leaves , few, for garnish

To prepare Karwar Style Dali Thoy Recipe (Toor dal Curry), rinse toor dal in water and then pressure cook with 1 cup water and turmeric powder for about 2 whistles.turn off the flame an allow the pressure to release naturally. In a pan heat ghee on medium flame. Add mustard seeds and let it splutter.Then add dried red chilies, hing, and curry leaves. Saute till curry leaves splutter and turn off the heat.Mash the cooked dal well, add salt to taste. Add the tempering and fresh coriander leaves. Mix well.Serve the Karwar Style Dali Thoy Recipe (Toor dal Curry) with steamed rice to make a simple satisfying meal.

Lagan Ki Machli Recipe - Delicious Pomfret Curry

Lagan Ki Machli Recipe is a lovely fish curry made with a fresh pomfret fish. 

Indian

Main Course

Non Vegeterian

Pomfret fish, Ginger, Garlic, Salt, Lemon juice, Red Chilli powder, Turmeric powder (Haldi), Oil, Cumin seeds (Jeera), Star anise, Cinnamon Stick (Dalchini), Dry Red Chillies, Onions, Red Chilli powder, Garam masala powder, Coriander Powder (Dhania), Cumin powder (Jeera), Salt, Homemade tomato puree, Curd (Dahi / Yogurt), Coriander (Dhania) Leaves

For the marinate the Pomfret 2 Pomfret fish 1 tablespoon Ginger , paste 1 tablespoon Garlic , paste Salt , to taste 1 tablespoon Lemon juice 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) For the Lagan Ki Machli gravy 1 tablespoon Oil 1 teaspoon Cumin seeds (Jeera) 1 Star anise 1/2 inch Cinnamon Stick (Dalchini) 2 Dry Red Chillies 2 Onions , sliced 1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) Salt , to taste 1/3 cup Homemade tomato puree 1/3 cup Curd (Dahi / Yogurt) 2 sprig Coriander (Dhania) Leaves

To begin making the Lagan Ki Machli Recipe we will first mariante the pomfret fish. 

Broccoli Paratha Recipe

Broccoli has many health benefits. It reduces cholesterol, improves heart health and it is a powerful antioxidant. The high fiber content in this vegetable aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Make this paratha and you can pack in your kids lunch box also.

North Indian Recipes

Lunch

Vegetarian

Broccoli, Onion, Coriander Powder (Dhania), Salt, Red Chilli powder, Garam masala powder, Cumin powder (Jeera), Oil, Whole Wheat Flour, Salt, Water, Oil

For stuffing 500 grams Broccoli 1 Onion 1 tablespoon Coriander Powder (Dhania) Salt , as per taste 1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 1 teaspoon Cumin powder (Jeera) 1 teaspoon Oil For the dough 2 cups Whole Wheat Flour Salt , to taste Water , as required Oil , or ghee for frying paratha

To begin making the Broccoli Paratha recipe, mix wheat flour, salt and water to form a soft non sticky dough, cover and let it rest for at least 30 minutesCut broccoli into small pieces and put them in hot water for 5 minutes.Remove and pat dry the florets. Grate the broccoli florets and keep them aside. If you are using a blender, use small jar. Add small quantity of florets and pulse grind. Don't grind too much as broccoli loses water. In a heavy pan, add oil and fry onions. Add grated broccoli and fry for 3 to 4 minutes. Broccoli cooks very fast. So keep stirring continuously so that it does not stick to the pan. After broccoli mixture is dry and is well cooked, add salt, red chilli, coriander powder, jeera powder, garam masala and mix well. Cool the mixture completely before making the parathas.In the mean while, knead the wheat dough well, make equal size balls. Flaten the dough ball with hand and thin out the edges. Make a cup and put the broccoli stuffing in the middle, close the edges.Donot pinch off the excess dough. Instead fold it and seal the stuffed dough with it.Dust the ball with flour and roll gently. Do not apply much pressure. Place the rolled paratha on a hot tawa and cook till brown spots appear. Apply oil, cook from both the sides and they are ready to eat.Serve Broccoli Paratha along with Dhaniya Pudina Chutney and Boondi Raita for your weekday meal.

Mangalorean Style Ambe Upkari Recipe - Ripe Mango Curry

Mangalorean Style Ambe Upkari Recipe is a spicy, tangy - sweet curry made with ripe mangoes, along with some jaggery, and the addition of simple South Indian spices, and finished off with a classic tadka that instantly lifts up the dish. 

Mangalorean

Side Dish

Vegetarian

Mango (Ripe), Jaggery, Green Chillies, Ghee, Dry Red Chillies, White Urad Dal (Split), Mustard seeds (Rai/ Kadugu), Asafoetida (hing)

6 Mango (Ripe) , (fibrous smaller variety suits best) 1/2 cup Jaggery , powdered (adjust to sweetness of mangoes) 2 Green Chillies , (adjust to taste) 1 teaspoon Ghee , or coconut oil 2 Dry Red Chillies 1/2 teaspoon White Urad Dal (Split) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing)

To begin making Mangalorean Style Ambe Upkari Recipe, wash mangoes well. Peel the skin with your hands. Some mango pulp will be adhering to the skin; that is ok; it will not go waste.Place the peeled mango in a saucepan and the peels in a bowl.Add water, about 1/4 cup to the bowl with the mango peels, just enough that they are dipped in water.Keep squeezing the peels well in the bowl with your hands to remove the pulp still sticking to it as much as possible.Transfer this water to the saucepan containing the peeled ripe mangoes. Keep repeating (adding more water) until the water is almost clear.Add slit green chillies to the mangoes in the saucepan. Heat on medium heat and bring to a boil.Once it comes to a boil, reduce the heat and simmer for about 10 to 15 minutes until the mangoes are cooked well and become soft; about 15 to 20 minutes.Add jaggery to taste along with some salt; adjust to suit your taste; mix well.Simmer for about 5 minutes or more until you get a good consistency.We love our mango curry a bit diluted; but if you want a thicker gravy, you can add a slurry of rice flour in water (about 2 to 3 teaspoons of rice flour in ¼ cup of water) to the boiling curry and boil until thick.Now, it is time to season or temper the curry.In a small saucepan, heat ghee. Once the ghee is hot, add mustard seeds and when they start to splutter and crackle, add the dry red chillies and hing.Immediately add to the curry and give it a good stir.Sweet, tangy and exotic Konkani style mango curry is ready.Mangalorean Style Ambe Upkari Recipe is usually served as a side dish with a South Indian Meal of Steamed rice, Mangalorean Style Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Style Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe).

Chinese Style Green Beans Recipe

Chinese style Green beans is a delicious ,spicy and quick side dish, sure to please even those who do not like beans. The Green beans are flavored with ginger-garlic and the quick frying keeps the beans crunchy. Use fresh beans so that they cook easily. The Chinese Green beans can also be served on their own for a light, healthy meal.

Sichuan

Appetizer

Vegetarian

Green beans (French Beans), Sesame (Gingelly) Oil, Garlic, Ginger, Soy sauce, White Wine Vinegar, Red Chilli sauce, Dry Red Chilli, Corn flour, Vegetable stock, Sesame seeds (Til seeds)

250 grams Green beans (French Beans) , strings removed, washed and cut into 2”pieces 1 tablespoon Sesame (Gingelly) Oil 5 cloves Garlic , minced 1 inch Ginger , julienne 1 tablespoon Soy sauce 1/2 tablespoon White Wine Vinegar 1 tablespoon Red Chilli sauce , (optional) 2 Dry Red Chilli , broken into pieces 2 teaspoon Corn flour 4 tablespoon Vegetable stock 2 tablespoon Sesame seeds (Til seeds) , toasted

To begin making the Chinese Style Green Beans, first heat the oil in a wok.Add the ginger and garlic and sauté for 1-2 seconds.Add the red chilies and then the beans.Stir fry for 1-2 minutes and then add a tablespoon of the stock.Cook, them covered for 1-2 minutes, till the beans are just tender but still crunchy.Sprinkle salt and add the soy sauce, vinegar, and the chili garlic sauce (if using).Mix well.In a small bowl, mix the corn flour with the rest of the vegetable stock and add it to the beans. Stir so that the sauce coats all over the beans. Let it cook for another 3 minutes.Garnish with the sesame seeds and serve immediately.Your Chinese Style Green Beans Ready to be served with some Thai Jasmine Sticky Rice. 

Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe

This unique flavoured Andhra Style Eggplant Poppy Seeds Curry is a must try recipe. The main difference between this curry and others is that there is no coconut at all in it. The masala base is mainly prepared with poppy seeds, which gives a nutty flavour and texture to the curry. For all curry lovers, this fantastic dish is a must try dish.

Andhra

Dinner

Vegetarian

Methi Seeds (Fenugreek Seeds), Poppy seeds, Brinjal (Baingan / Eggplant), Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Garlic, Red Chilli powder, Coriander Powder (Dhania), Turmeric powder (Haldi), Methi Seeds (Fenugreek Seeds), Tamarind, Jaggery, Salt

To be Ground To paste 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 3 tablespoons Poppy seeds Main Ingredients 8 Brinjal (Baingan / Eggplant) 2 tablespoons Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 4 cloves Garlic , finely chopped 1 tablespoon Red Chilli powder 1 tablespoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 30 grams Tamarind , soaked and pulp extracted 1 tablespoon Jaggery Salt , to taste

To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour. Remove from pan immediately and let it cool. Dry roast methi seeds too and remove from flame.Into a blender add poppy seeds, methi seeds with 1/4 cup water and blend into a paste.Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes until it is roasted and cooked. Remove the fried brinjal and keep aside.Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.Then add the poppy seed masala paste, turmeric powder, red chilli powder and coriander powder. Saute cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.Let it continue to simmer on medium flame for 5 to 7 minutes. After 5 minutes add fried brinjal and cook for 5 to 8 minutes. Check the salt and seasonings and adjust to taste according. Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowlServe Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal.

Beetroot Garlic Lemon Rasam Recipe

Beetroot Garlic Lemon Rasam Recipe is a rejuvenating and soothing variety of rasam, perfect for the winters. Comforting, warm and delicious, this rasam takes the nutrition up a notch by the addition of beetroots. Rich in nutrients like calcium, potassium, iron, folic acid, and antioxidants, beetroot adds a lot of required goodness to the humble rasam.

South Indian Recipes

Lunch

Vegetarian

Beetroot, Water, Salt, Black pepper powder, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Dry Red Chillies, Garlic, Coriander (Dhania) Leaves, Curry leaves, Coriander (Dhania) Leaves, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Dry Red Chilli, Asafoetida (hing), Salt, Garlic, Coriander (Dhania) Leaves

1 Beetroot , washed, peeled and cut into small cubes 3 cups Water Salt , A pinch For the powder 1 teaspoon Black pepper powder 1 teaspoon Cumin seeds (Jeera) 1 tablespoon Coriander (Dhania) Seeds 4 Dry Red Chillies 4 cloves Garlic , with peel 1 tablespoon Coriander (Dhania) Leaves , chopped Curry leaves , Few 2 tablespoons Coriander (Dhania) Leaves , finely chopped For tempering 1 teaspoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 Dry Red Chilli Asafoetida (hing) , A pinch Other ingredientsSalt , as required 2 cloves Garlic , crushed 1 tablespoon Coriander (Dhania) Leaves , finely chopped (for garnish)

To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot..Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker. Place the cooker on the heat and allow it to cook for two whistles. Then turn the heat off and allow the pressure to release naturally.Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture.Transfer it to a heavy bottomed pot or saucepan. Add the beetroot along with the water it was cooked in and bring it to a brisk boil.This may take around 10 to 12 minutes till it turns frothy on the sides. Turn off the heat.Place a tadka pan on the heat, melt some ghee in it. Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli,  crushed garlic and a  few curry leaves. Allow  the curry leaves and the seeds to splutter. Turn off the heat.Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal.

Spicy Bean Rice With Marinara Sauce & Jalapenos Recipe

This is a simple and delicious preparation of cooked rice, tossed and spiced up with marinara sauce, cooked rajma beans and Jalapenos. Perfect as a meal by itself or along with toasted garlic bread.

Mexican

Dinner

Vegetarian

Cooked rice, Rajma (Large Kidney Beans), Pickled Jalapenos, Veeba Marinara Sauce, Basil leaves, Salt

1-1/2 cups Cooked rice 1/2 cup Rajma (Large Kidney Beans) , cooked until soft4 cloves garlic, finely chopped 1 tablespoon Pickled Jalapenos , finely chopped 1/4 cup Veeba Marinara Sauce 2 sprig Basil leaves , roughly torn Salt , to taste

To begin making the Spicy Bean Rice With Marinara Sauce & Jalapenos, get all the ingredients ready, including the cooked rajma and the cooked rice.Heat oil in a pan over medium heat; add the garlic and saute for a few seconds. Add the rajma, jalapenos and the Veeba Marinara Sauce and allow it to come to a brisk boil and allow it to thicken well.Stir in the cooked rice, the basil leaves and salt to taste.Cover the pan and allow it to simmer on low heat until the rice absorbs all the flavors of the Marinara sauce.Once done, turn off the heat and serve.Serve the Spicy Bean Rice With Marinara Sauce & Jalapenos along with Cheese Garlic Bread Recipe and a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a fun weeknight dinner.

Chettinad Style Kara Kuzhambu Recipe with Potato and Brinjal

 Chettinad Style Kara Kuzhambu Recipe with Potato and Brinjal is a finger licking good recipe made the Chettinad way. 

South Indian Recipes

Lunch

Vegetarian

Methi Seeds (Fenugreek Seeds), Coriander (Dhania) Seeds, Fennel seeds (Saunf), Dry Red Chillies, Fresh coconut, Pearl onions (Sambar Onions), Garlic, Tomatoes, Potatoes (Aloo), Brinjal (Baingan / Eggplant), Jaggery, Tamarind Water, Sambar Powder, Gingelly oil, Mustard seeds (Rai/ Kadugu), Curry leaves

For ground masala 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 2 teaspoons Coriander (Dhania) Seeds 1 teaspoon Fennel seeds (Saunf) 2 Dry Red Chillies 1/4 cup Fresh coconut , grated For the Kuzhambu 1/2 cup Pearl onions (Sambar Onions) , quartered 5 cloves Garlic , finely chopped 2 Tomatoes , finely chopped 2 Potatoes (Aloo) , cut into medium sized pieces 2 Brinjal (Baingan / Eggplant) , cut into wedges 1 tablespoon Jaggery 1 cup Tamarind Water 1 teaspoon Sambar Powder For seasoning 1 teaspoon Gingelly oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 2 sprig Curry leaves

To begin making the Chettinad Style Kara Kuzhambu Recipe, we will first make the masala. Heat a small pan on medium heat; add fenugreek seeds, coriander seeds, fennel seeds, red chillies. Roast these spices until the aroma wafts in the air. Stir in the freshly grated coconut and roast for another 2 to 3 minutes. Turn off the heat and allow the spices to cool. Transfer the spices into a mixer jar, add 1/2 cup warm water and grind to make a smooth paste.To cook the kara kuzhambu, heat oil in a pressure cooker over medium heat; add the onion, garlic and saute for a few minutes until the onion softens. Add the chopped tomatoes and saute until the tomatoes are mushy.Stir in the potatoes, brinjal, jaggery, tamarind water, sambar powder and salt. Pressure cook for 3 to whistles and turn off the heat and allow the pressure to release naturally.In the meantime, make the seasoning; heat oil in a tadka pan; add the mustard seeds and curry leaves and allow it to crackle. Turn off the heat and keep aside. Once the pressure releases, stir in the coconut mixture, the seasoning mixture and give the Chetinnad Kara Kuzhambu a brisk boil for 3 to 4 minutes. Check the salt and adjust according to taste.Serve hot Chettinadu Style Potato Kaarakozhambu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.

Black Rice, Barley & Flax Seeds Congee Recipe

With the morning rush we always prefer to have some dish which can be cooked faster and at the same time it should be healthier too. Cooking Black rice consumes a lot of time as we need to soak them for a minimum of 8 to 10 hours. However, black rice congee is one recipe which can be cooked very fast if the congee powder is prepared in advance. This soup or congee is a combination of black rice, barley, flax seeds roasted and powdered coarsely and cooked along with tossed garlic & spinach. Black rice or forbidden rice contains the lowest number of calories among other rice varieties but has a high amount of nutrients. Barley on the other hand is good for intestine. Flax seeds is high in omega3. Combining all these 3 together into a single dish is beneficial for all age groups. We generally take this soup at least weekly twice as morning breakfast or during dinner. The soup is light and filling for a long time.

Asian

Dinner

Vegetarian

Black Rice, Barley (seeds), Flax seeds, Congee powder, Spinach Leaves (Palak), Rasam Powder, Garlic, Extra Virgin Olive Oil, Water

For the congee powder 1-1/2 cup Black Rice 1 cup Barley (seeds) 2 teaspoons Flax seeds For the congee 1/4 cup Congee powder 1/3 cup Spinach Leaves (Palak) , chopped 1/2 teaspoon Rasam Powder 1 tablespoon Garlic , chopped 1-1/2 teaspoon Extra Virgin Olive Oil 1-1/2 cups Water

To begin making the Black Rice, Barley & Flax Seeds Congee recipe, first lets prepare the congee powder.Dry roast in the following order starting with barley, black rice and flax seeds. A nice aroma comes after each one of them is roasted. Let it cool.Grind them into a coarse powder using a mixer grinder and store them in an air tight container.The next step is to prepare the congee. Heat oil in a heavy bottomed pan.Add garlic and let it cook for a minute. Add spinach and let it cook completely.Once the spinach is cooked add water, salt and let it boil completely.Add congee powder and rasam powder and stir it until both the powders are mixed nicely. Let it cook until the soup is thickened.Once it is done, switch off the stove and serve hot. Serve Black Rice, Barley & Flax Seeds Congee for a weekday dinner along with Garlic Bread and Savory melon Salad or you can serve it on its own for a healthy breakfast.

Grilled Tangy Lime Salmon Steak Recipe

In this Grilled Tangy Lime Salmon Steak Recipe, the salmon has a sour taste that compliments the hot sauce. This dish takes 30 minutes (if you use fresh fish) to do and is enough for 4 people. You can also use frozen salmon but it will take more time to cook. Prepare this dish for your weeknight dinner and enjoy the meal with your family. 

Continental

Dinner

High Protein Non Vegetarian

Salmon fillet, Onion, Lemon zest, Whole Black Peppercorns, Garlic powder, Extra Virgin Olive Oil, Paprika powder, Salt, Lemon juice, Dijon Mustard, Lemon juice, Sambal oelek

For the salmon 500 grams Salmon fillet 1 Onion , chopped 2 tablespoon Lemon zest 1 tablespoon Whole Black Peppercorns , crushed 2 teaspoons Garlic powder 1 tablespoon Extra Virgin Olive Oil 1 tablespoon Paprika powder Salt , to taste 3 tablespoons Lemon juice For the sauce 1 tablespoon Dijon Mustard 1 tablespoon Lemon juice 1 tablespoon Sambal oelek

To begin making the Grilled Tangy Lime Salmon Steak Recipe, preheat the oven to 175 degrees. Meanwhile, chop the onions and keep it aside. Next take a bowl and add onions, lemon zest, crushed black pepper, garlic powder, olive oil, paprika powder, salt and lemon juice.  Mix the ingredients well.Place the fish in an oven-proof form and pour the mixture over the salmon. If the mixture stays on a salmon in one area use a brush to dispense the lemon bath.When the oven has reached its temperature, put the salmon in the oven. It should be in the oven for 15 minutes or until it has a nice light pink color.The next step is to make the sauce for the Salmon. In another bowl, add dijon mustard, lemon juice and sambal oelek. Mix everything thoroughly.Once the fish is done, take it out and cut it into 4 pieces. Serve each piece of fish with a small serving of the sauce on or beside the fish.Serve Grilled Tangy Lime Salmon Steak Recipe along with Roasted Tomato and Pumpkin Soup for a healthy weeknight dinner.

Oriya Special Dalma Recipe - Lentils Cooked With Vegetables & Raw Papaya

Dalma is a Chickpea Dal Cooked With Vegetables and Raw Papaya, a delicacy from the state of Orissa. It can be made using toor (arhar) dal, and an assortment of vegetables typically raw banana, eggplant, green papaya and pumpkins, simmered in a special spice blend.

Oriya Recipes

Lunch

High Protein Vegetarian

Arhar dal (Split Toor Dal), Potatoes (Aloo), Carrot (Gajjar), Kaddu (Parangikai/ Pumpkin), Brinjal (Baingan / Eggplant), Papaya, Onion, Tomato, Ginger, Bay leaf (tej patta), Ghee, Garlic, Green Chillies, Dry Red Chilli, Panch Phoran Masala, Garam masala powder, Turmeric powder (Haldi), Cumin powder (Jeera), Red Chilli powder, Salt, Fresh coconut, Coriander (Dhania) Leaves

1 cup Arhar dal (Split Toor Dal) 2 Potatoes (Aloo) , cubed 1 Carrot (Gajjar) , cubed 1/2 cup Kaddu (Parangikai/ Pumpkin) , chopped 1/2 cup Brinjal (Baingan / Eggplant) , chopped 1/2 cup Papaya , green one, chopped 1 Onion , finely chopped 1 Tomato , finely chopped 1 inch Ginger 1 Bay leaf (tej patta) 1 tablespoon Ghee 4 cloves Garlic 2 Green Chillies 1 Dry Red Chilli 1 teaspoon Panch Phoran Masala 1/2 teaspoon Garam masala powder 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Red Chilli powder Salt , to taste 2 tablespoons Fresh coconut , thinly shaved coconut slices Coriander (Dhania) Leaves , a small bunch, finely chopped

To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready. We will be cooking the Oriya Dalma in one single pot - the pressure cooker. Add the vegetables, dal, turmeric powder, green chillies, onions, bay leaf, salt and 3 cups of water into the pressure cooker.  Pressure cook until you heat couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside. The next step is to spice up the Dalma with flavors.Using a mortar and pestle pound the ginger and garlic until you get a rough paste. Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.Take care to keep the heat on low, else the spices can burn and smoke.Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.

Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe)

This is a twist on the Chinese way of preparing stir fry using a super healthy food (asparagus) as the star of the dish. Asparagus is very easy to cut and cooks fast and hence fits in on any busy weekday. I love this dish because it combines a super food (asparagus) in a spicy, tasty side dish recipe. Serve Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) with Vegetable Fried Brown Rice Recipe, Tofu Fried Rice Recipe or as a part of Naked Burrito Bowl Recipe.

Indo Chinese

Appetizer

Vegetarian

Onions, Asparagus, Spring Onion (Bulb & Greens), Extra Virgin Olive Oil, Garlic, Onion, Soy sauce, Red Chilli sauce, Chilli vinegar, Salt

1/2 cup Onions , cut into think long pieces 2 cups Asparagus , cut slantwise into about 1-1.25 inch 1/4 cup Spring Onion (Bulb & Greens) , chopped Extra Virgin Olive Oil , (or any cooking oil) as required 3-4 cloves Garlic , cut into small pieces 1 Onion , thinly sliced 2 cups Soy sauce 2 tablespoons Red Chilli sauce 2 teaspoons Chilli vinegar , (or regular vinegar) Salt , to taste

To prepare Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) heat a large wok, take about 2 tablespoons of the olive oil (or cooking oil) and sauté the ginger garlic paste until the raw smell goes away.Now add and onions until slightly soft. Don’t soften it too much as we want the onions to retain some of their crunchiness.Now add the asparagus pieces, some salt and cover the wok with a lid to cook them for about 5-7 minutes. This is where you want to be careful. Asparagus gets cooked very easily and you want the resulting dish to yet have a bright green colour rather than having a dull colour.Once cooked, add the soy sauce and chili garlic and let the whole thing cook for about 2 minutes.Do a taste test to make sure salt and spice is up to your taste. If you think it’s too spicy you can add a little brown sugar to sweeten the dish.Finally, garnish and serve with chopped spring onions.You can serve Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) with Vegetable Fried Brown Rice Recipe, Tofu Fried Rice Recipe or as a part of Naked Burrito Bowl Recipe.

Mooga Gathi (Sprouted Moong In Coconut Paste) Recipe

Mooga Gathi or Mooghache Gathi is a traditional Goan dish usually served in temples. This dish is made using green gram or moong sprouts in a delicious coconut gravy which is tempered with mustard leaves and curry leaves. This is a pure veg dish made without using onion and garlic. Yet, this dish tastes so delicious that you will want to eat more. This dish is also made on special occasions like religious functions and festivals where we eat pure veg food. It tastes best with pooris, but some people love to eat it with rice.

Goan Recipes

Lunch

High Protein Vegetarian

Green Moong Sprouts, Fresh coconut, Whole Black Peppercorns, Dry Red Chillies, Coriander (Dhania) Seeds, Turmeric powder (Haldi), Tamarind, Mustard seeds (Rai/ Kadugu), Curry leaves, Asafoetida (hing), Jaggery, Oil

1/2 cup Green Moong Sprouts 6 tablespoon Fresh coconut , grated 5 Whole Black Peppercorns 3 Dry Red Chillies 1 teaspoon Coriander (Dhania) Seeds 1 teaspoon Turmeric powder (Haldi) 1 Tamarind , marble sized ball 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 8-10 Curry leaves Asafoetida (hing) 1 teaspoon Jaggery , grated 2 teaspoon Oil

To begin with Mooga Gathi, sprout the green gram by soaking them in water. Next day drain the water and keep it covered in a big strainer or muslin cloth. On next day, sprouts will start appearing. You can remove the peel of sprouted green gram by rubbing it against each other with your hands.Pressure cook the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to the gravy.Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.Heat a kadhai and pour the gravy in it. To this add the sprouted green gram. Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.Add grated jaggery and stir well. Simmer for 10 Minutes and switch off the gas.In a tempering pan, add a teaspoon oil. When oil gets heated add mustard seeds. When mustard seeds flutter add asafoetida and curry leaves. Add this tempering to the sprouted green gram curry and cover the kadai. Let it cook for 5-8 minutes and the switch off the heat.Serve Mooga Gathi with Puri or steamed rice for a perfect meal.

Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe)

This is a twist on the Chinese way of preparing stir fry using a super healthy food (asparagus) as the star of the dish. Asparagus is very easy to cut and cooks fast and hence fits in on any busy weekday. I love this dish because it combines a super food (asparagus) in a spicy, tasty side dish recipe. Serve Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) with Vegetable Fried Brown Rice Recipe, Tofu Fried Rice Recipe or as a part of Naked Burrito Bowl Recipe.

Indo Chinese

Appetizer

Vegetarian

Onions, Asparagus, Spring Onion (Bulb & Greens), Extra Virgin Olive Oil, Garlic, Onion, Soy sauce, Red Chilli sauce, Chilli vinegar, Salt

1/2 cup Onions , cut into think long pieces 2 cups Asparagus , cut slantwise into about 1-1.25 inch 1/4 cup Spring Onion (Bulb & Greens) , chopped Extra Virgin Olive Oil , (or any cooking oil) as required 3-4 cloves Garlic , cut into small pieces 1 Onion , thinly sliced 2 cups Soy sauce 2 tablespoons Red Chilli sauce 2 teaspoons Chilli vinegar , (or regular vinegar) Salt , to taste

To prepare Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) heat a large wok, take about 2 tablespoons of the olive oil (or cooking oil) and sauté the ginger garlic paste until the raw smell goes away.Now add and onions until slightly soft. Don’t soften it too much as we want the onions to retain some of their crunchiness.Now add the asparagus pieces, some salt and cover the wok with a lid to cook them for about 5-7 minutes. This is where you want to be careful. Asparagus gets cooked very easily and you want the resulting dish to yet have a bright green colour rather than having a dull colour.Once cooked, add the soy sauce and chili garlic and let the whole thing cook for about 2 minutes.Do a taste test to make sure salt and spice is up to your taste. If you think it’s too spicy you can add a little brown sugar to sweeten the dish.Finally, garnish and serve with chopped spring onions.You can serve Spicy Asparagus Stir Fry (Indo-Chinese Fusion Recipe) with Vegetable Fried Brown Rice Recipe, Tofu Fried Rice Recipe or as a part of Naked Burrito Bowl Recipe.

Mooga Gathi (Sprouted Moong In Coconut Paste) Recipe

Mooga Gathi or Mooghache Gathi is a traditional Goan dish usually served in temples. This dish is made using green gram or moong sprouts in a delicious coconut gravy which is tempered with mustard leaves and curry leaves. This is a pure veg dish made without using onion and garlic. Yet, this dish tastes so delicious that you will want to eat more. This dish is also made on special occasions like religious functions and festivals where we eat pure veg food. It tastes best with pooris, but some people love to eat it with rice.

Goan Recipes

Lunch

High Protein Vegetarian

Green Moong Sprouts, Fresh coconut, Whole Black Peppercorns, Dry Red Chillies, Coriander (Dhania) Seeds, Turmeric powder (Haldi), Tamarind, Mustard seeds (Rai/ Kadugu), Curry leaves, Asafoetida (hing), Jaggery, Oil

1/2 cup Green Moong Sprouts 6 tablespoon Fresh coconut , grated 5 Whole Black Peppercorns 3 Dry Red Chillies 1 teaspoon Coriander (Dhania) Seeds 1 teaspoon Turmeric powder (Haldi) 1 Tamarind , marble sized ball 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 8-10 Curry leaves Asafoetida (hing) 1 teaspoon Jaggery , grated 2 teaspoon Oil

To begin with Mooga Gathi, sprout the green gram by soaking them in water. Next day drain the water and keep it covered in a big strainer or muslin cloth. On next day, sprouts will start appearing. You can remove the peel of sprouted green gram by rubbing it against each other with your hands.Pressure cook the sprouted green gram by adding 2 cups water. Drain and retain the water. This water can be later added to the gravy.Grind the grated coconut, coriander powder, turmeric powder, red chilies, tamarind and peppercorns to a paste.Heat a kadhai and pour the gravy in it. To this add the sprouted green gram. Add 3/4th cup water specially the one retained after pressure cooking the green gram to make the gravy thin.Add grated jaggery and stir well. Simmer for 10 Minutes and switch off the gas.In a tempering pan, add a teaspoon oil. When oil gets heated add mustard seeds. When mustard seeds flutter add asafoetida and curry leaves. Add this tempering to the sprouted green gram curry and cover the kadai. Let it cook for 5-8 minutes and the switch off the heat.Serve Mooga Gathi with Puri or steamed rice for a perfect meal.

Togari Bele Tovve Recipe - Toor Dal Rasam

Tovve is native to South India and it is called by different names according to the region and the people. While Tamilians call as Rasam, it is labelled as Tovve in Karnataka. Tovve is basically a mild lentil dish cooked with ghee in a tamarind based gravy without any exotic spices. It is also known as Kattu Saaru, where Kattu refers to dal in Kannada. Tovve is a versatile recipe and can be prepared with any kind of dals and vegetable. Togari Bele Tovve is prepared using red gram dal. This simple comforting dish doesn’t call for any spices, doesn’t involve any complex cooking techniques and moreover, they can be prepared within few minutes.

South Indian Recipes

Lunch

High Protein Vegetarian

Arhar dal (Split Toor Dal), Water, Turmeric powder (Haldi), Ginger, Green Chillies, Tamarind, Lemon juice, Ghee, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves, Coriander (Dhania) Leaves

1 cup Arhar dal (Split Toor Dal) 5 cups Water 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Ginger , finely grated 5 Green Chillies , slit (adjust) 30 grams Tamarind 1/2 Lemon juice 1 tablespoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) Curry leaves , Handful Coriander (Dhania) Leaves , Handful

To begin making the Togari Bele Tovve recipe, soak dal in water for about 30 minutes.Wash the dals thoroughly with water. In a pressure cooker, add soaked dal, 1/2 teaspoon turmeric powder, 2 cups of water and pressure cook for 3 whistles. Turn off the flame and allow the pressure to release naturally. Soak Tamarind in a bowl of hot water and extract tamarind Juice. We need 1-1/2 cup of tamarind juice for tovve.Once the dal is cooked, gently mash the dal with the back of the ladle.In a wok/kadai, add ghee and gently heat over medium flame.Once the ghee melts, add mustard seeds followed by curry leaves, ginger, and green chilies.Cook until the aroma of ginger fades out and chilies are lightly fried.Add tamarind water to the pan and bring it to boil. Add the remaining turmeric powderLet it boil. Once the raw smell of tamarind goes off, add cooked dal and required amount of salt.Cook until froth forms on top of the tovve. Ensure not to boil it again.Season with hing and give a stir. Switch off the flame. Add lemon juice and combine it well.Garnish with coriander leaves and serve with steam rice or idlisTovve can be prepared with Moong dal by following the same procedure. One can adjust the amount of Tamarind or completely avoid the same according to their desires. In such cases, add the juice of a lemon.Serve this humble Togari Bele Tovve with hot steaming rice and Beetroot Thoran or with Spongy Idlis and Mysore Chutney to please your tummy as well as your taste buds.

Spinach Mushroom Chickpea Curry Recipe

Spinach Mushroom Chickpea Curry Recipe is a delicious and wholesome curry made from Kabuli chana simmer along with spinach and mushrooms. It makes a wholesome and high protein dish that you can serve along with rice or even along with Malabar Parotta.

Indian

Main Course

High Protein Vegetarian

Button mushrooms, Spinach Leaves (Palak), Kabuli Chana (White Chickpeas), Oil, Onions, Homemade tomato puree, Ginger, Garlic, Fresh Red chillies, Turmeric powder (Haldi), Cumin powder (Jeera), Garam masala powder, Salt, Coconut milk, Coriander (Dhania) Leaves, Mint Leaves (Pudina)

200 grams Button mushrooms , sliced  2 cups Spinach Leaves (Palak) , washed and finely chopped  1/2 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours 1 tablespoon Oil 2 Onions , thinly sliced  1/2 cup Homemade tomato puree 1 inch Ginger , finely chopped  4 cloves Garlic , finely chopped  2 Fresh Red chillies , finely chopped or green chillies 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder Salt , to taste  1/2 cup Coconut milk 2 sprig Coriander (Dhania) Leaves , finely chopped  2 sprig Mint Leaves (Pudina) , finely chopped

To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight. Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes. Turn off the flame. Allow the pressure to release naturally and set the chickpeas aside. In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute. Next add the onions, and cook them until they turn into a deep brown colour. This will take about 4-5 minutes. To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well. Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles. Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined. Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes.Once done, check the salt and seasonings and adjust to suit your taste. Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well. Serve hot.Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream. 

Finger Millet Crepe Recipe with Fruits

Finger Millet Fruit Filled Crepes made from Ragi or Finger Millet Crepes is a nutritious dish that is very quick to prepare. Loaded with essential vitamins and minerals, the crepe dessert can be put together quickly and is a blessing on especially hurried weekday mornings or when you have unexpected guests.

French

Dessert

Eggetarian

Ragi Flour (Finger Millet/ Nagli), Whole Wheat Flour, Whole Eggs, Milk, Oil, Salt, Sugar, Strawberries, Cinnamon Powder (Dalchini), Lemon juice

Ingredients for the Finger Millet/ Ragi Crepes 1/2 cup Ragi Flour (Finger Millet/ Nagli) 1/2 cup Whole Wheat Flour 2 Whole Eggs 1/2 cup Milk 2 tablespoons Oil pinch Salt Ingredients for the filling of the crepes 1/4 cup Sugar 250 grams Strawberries , or cherries or raspberries (you can also use any other seasonal fruits) 1/4 teaspoon Cinnamon Powder (Dalchini) 1 Lemon juice , (juice from one lemon)

Begin preparation of Finger Millet Crepe Recipe With Fruits by pouring the ragi flour, banana and milk into a large bowl and mixing everything together till no lumps remain.To begin making the Finger Millet Crepe; we will first make the crepe batter.In a large mixing bowl whisk together the flour, eggs, salt, oil and milk adding about 1/2 cup of water to make a smooth pouring batter. Make sure the crepe batter has no lumps. It is a good idea to run the batter through s sieve to remove any excess lumps.Next is to spread the batter onto the crepe pan to make the crepes.Place 1 teaspoon of vegetable oil in a nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan.Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds.Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate. Keep this aside.For the filling; toss all the filling ingredients together. I like to keep the fruits fresh and season it with sugar and lemon. You can optionally lightly cook the fruits to make it a warm crepe roll.Now take a cooked crepe and place the fruit filling into it as required and fold into a triangle or a roll.Do this for the remaining crepes as well and serve the Finger Millet Crepe with Fruits along with some whipped cream as a dessert for holiday parties.

Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy

‘Mooga Ghushi’ is a sprouted green gram-coconut based tangy gravy, another traditional delicacy of the Konkani community of Mangalore in the southern part of India. ‘Moogu’ in Konkani is green gram and ‘Ghushi’ is a standard coconut masala of this Konkani cuisine; a blend of coconut, tamarind and roasted red chillies with a seasoning of mustard seeds and curry leaves or crushed garlic.

Konkan

Lunch

Vegetarian

Green Moong Dal (Whole), Fresh coconut, Dry Red Chilli, Tamarind Paste, Coconut Oil, Mustard seeds (Rai/ Kadugu), Curry leaves, Salt

1/2 cup Green Moong Dal (Whole) For the coconut masala 1/2 cup Fresh coconut , grated 2 Dry Red Chilli , lightly roasted 1/4 teaspoon Tamarind Paste , or 1 small gooseberry sized tamarind (remove seeds and fibre if any) 2 teaspoons Coconut Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves Salt , to taste

To begin making the Mooga Ghushi recipe, firstly soak the green gram overnight and drain all the water.Cover with a wet towel and keep in a warm place to germinate. In about another day, they would have sprouted. Soak again in water for a couple of hours. Drain, wash and try to remove as much skin as possible.In a pressure cooker, place the sprouted beans with some water and cook for about one whistle till soft and still holds its shape.Meanwhile grind coconut, roasted red chillies and tamarind with a little water to a fine paste in a mixer grinder.Transfer this coconut paste to the cooked green gram, add salt to taste and mix gently. Bring to a boil.The next step is to season the gravy. Heat the oil in a tadka pan and add the mustard seeds.Once it starts spluttering, add the curry leaves and pour this seasoning into the moong-coconut gravy and mix.Serve Mooga Ghushi with hot steamed rice or phulkas with a Carrot and Beans Thoran (Subzi Recipe) by the side for a perfect weekday meal.

Doli Ki Roti (Recipe In Hindi)

Doli ki roti is made from wheat. This is an old recipe which has been around for a long time. You can also serve it for breakfast. It is stuffed with a mixture of chana dal which enhances its taste even more.

Mughlai

Indian Breakfast

Vegetarian

बड़ी इलाइची, सौंफ, चना दाल, खुस खुस, शक्कर, पानी, गेहूं का आटा, शक्कर, गेहूं का आटा, नमक, पानी, तेल, चना दाल, नमक, लाल मिर्च पाउडर, धनिया पाउडर, गरम मसाला पाउडर, हल्दी पाउडर, अदरक, प्याज, पानी, Water

यीस्ट बनाने के लिए 12 बड़ी इलाइची 1/2 कप सौंफ 1/2 कप चना दाल 1/2 कप खुस खुस 1/2 कप शक्कर 2 कप पानी 3 छोटे चमच्च गेहूं का आटा रोटी के लिए 2 छोटे चमच्च शक्कर 4 कप गेहूं का आटा 1 छोटा चमच्च नमक पानी , गुनगुना, गूंदने के लिए तेल , तलने के लिए मसाले के लिए 2 कप चना दाल नमक , स्वाद अनुसार 1 छोटा चमच्च लाल मिर्च पाउडर 2 छोटे चमच्च धनिया पाउडर 1/2 छोटा चमच्च गरम मसाला पाउडर 1/4 छोटा चमच्च हल्दी पाउडर 2 इंच अदरक , कस ले 1/4 कप प्याज , बारीक काट ले पानी , प्रयोग अनुसार Water , as needed

To make Doli ki Roti, first take a saucepan and add water and let it boil. Now add cardamom, fennel seeds, chana dal, khus khus and sugar. Cover the saucepan and let it boil for 2 minutes. Keep the pan covered, cover the saucepan with a warm cloth and keep it in a corner of your kitchen. Let it remain like this for 24 hours. After 24 hours, filter this water and mix 3 tablespoons of wheat flour nicely in it. Cover it again with a warm cloth and keep it aside. Let it remain aside for 3 hours. After 3 hours, take half of the mixture and add wheat flour, sugar, salt and lukewarm water in it and knead a soft dough. Cover it and keep it aside for 3 hours. Now prepare the filling mixture. Add chana dal, salt, turmeric powder, ginger and water in a pressure cooker. Cook till 2 whistles. After cooking, drain the water. Now let this dal cool down a bit and add onions to it. Mix it. Heat oil in a wok. Now take some kneaded dough like parai. Make a puri of it and put masala in the middle. Close the puri from all the sides. Make it flat with your hands. Slowly make it like a puri again. Put this puri in hot oil and cook it till it becomes golden. Serve hot. Serve Doli ki Roti with Jaipuri Aloo Pyaaz ki Sabzi and Boondi Raita.

Chicken Yakisoba Recipe - Japanese Noodles

Chicken Yakisoba Recipe are Japanese style noodles made using the Yakisoba variety of noodles. 

Japanese

Main Course

Non Vegeterian

Chicken breasts, Salt, Corn flour, Black pepper powder, Oil, Yakisoba noodles, Oil, Onion, Carrot (Gajjar), Cabbage (Patta Gobi/ Muttaikose), Spring Onion Greens, Button mushrooms, Soy sauce, Red Wine Vinaigrette, Brown Sugar (Demerara Sugar), Worcestershire sauce, Green Chilli

For the Chicken 150 grams Chicken breasts , cut into small strips Salt , to taste 1 tablespoon Corn flour 1 teaspoon Black pepper powder For the Yakisoba Noodles 1 teaspoon Oil 200 grams Yakisoba noodles , optionally use Maggi Noodles 1 tablespoon Oil 1 Onion , thinly sliced 1 Carrot (Gajjar) , cut into juliennes 1/4 cup Cabbage (Patta Gobi/ Muttaikose) 1/4 cup Spring Onion Greens 1 cup Button mushrooms , cut into quarters For the Yakisoba sauce 1 tablespoon Soy sauce 1 tablespoon Red Wine Vinaigrette 1 teaspoon Brown Sugar (Demerara Sugar) 1 teaspoon Worcestershire sauce 1 Green Chilli , finely chopped

To begin making the Chicken Yakisoba Recipe, we will first boil the yakisoba noodles. Note: If you are unable to find yakisoba noodles, you can use the noodles, from the maggi noodles pack without the maggi masala. 

Mangalorean Chicken Ghee Roast Recipe

This Mangalorean Chicken Ghee Roast Recipe, will leave you drooling while reading the recipe. Dry roasted spices ground into a aromatic masala, coated on the chicken pieces which is then cooked in ghee for a rich and classy flavour. hicken ghee roast is loved by most of the people in India as it is rich and has quite vibrant flavors from the homemade ground masala that is being used to cook the chicken.

Mangalorean

Lunch

Non Vegeterian

Chicken breasts, Curd (Dahi / Yogurt), Turmeric powder (Haldi), Lemon juice, Curry leaves, Jaggery, Ghee, Salt, Dry Red Chillies, Whole Black Peppercorns, Cloves (Laung), Methi Seeds (Fenugreek Seeds), Coriander (Dhania) Seeds, Cumin seeds (Jeera), Garlic, Tamarind Paste

1 Chicken breasts , cut into small pieces 3 tablespoon Curd (Dahi / Yogurt) 1/2 teaspoon Turmeric powder (Haldi) 1 tablespoon Lemon juice 1 sprig Curry leaves 1 teaspoon Jaggery 3 tablespoons Ghee Salt , to taste For the ghee roast masala 6 Dry Red Chillies 1 teaspoon Whole Black Peppercorns 2 Cloves (Laung) 1 teaspoon Methi Seeds (Fenugreek Seeds) 2 teaspoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 4 cloves Garlic 1 tablespoon Tamarind Paste

To begin making the Mangalorean Chicken Ghee Roast Recipe, wash and clean the chicken thoroughly and drain all the water.

Carrot And Coriander Soup Recipe

Perfect as a light lunch, an appetizer at any party or even as a side along with any sandwich/crusty bread, creamy and light carrot and coriander or cilantro soup is healthy, hearty and comforting. Perfect for the cold rainy days, it also makes a perfect dinner. A perfect combination of carrot and coriander, this soup is everything you need on a cold evening. 

Indian

Dinner

Vegetarian

Carrot (Gajjar), Onion, Coriander (Dhania) Leaves, Green Chilli, Garlic, Cloves (Laung), Lemon, Salt, Black pepper powder, Coriander (Dhania) Leaves, Ghee

1 Carrot (Gajjar) 1/2 Onion , cubed 2 tablespoons Coriander (Dhania) Leaves , chopped (with stalks) 1 Green Chilli , slit in the middle 2 cloves Garlic , chopped 2 Cloves (Laung) 1/2 Lemon Salt , to taste Black pepper powder , to taste Coriander (Dhania) Leaves , for garnishing (as required) 2 tablespoons Ghee , or butter

To begin making the Carrot And Coriander Soup recipe, Iin a large pressure pan or cooker, heat ghee or butter and add chopped onions and garlic along with slit green chillies. Fry until the onions are translucent; about 1 minute.Stir in chopped carrots, coriander and cloves and sauté again for another minute on high. Add water to immerse the vegetables and pressure cook for one whistle.If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft. Once the pressure in the cooker goes down, drain the vegetables and pour the stock into an another saucepan.Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.Pour the puree into the stock and mix well. Add salt and pepper to taste and bring to a boil.Once it comes to a boil, lower the heat and simmer for about 5 minutes. Garnish with finely chopped coriander leaves and serve hot with a squeeze of lemon or lime.Serve Carrot And Coriander Soup with Garlic Bread and Moong Sprouts Salad With Grated Carrots and Coriander for a healthy and light dinner.

Goan Style Mushroom Shagoti Recipe

A medley of freshly roasted whole spices combined with coconut, this Mushroom Shagoti is an authentic Goan curry that is bursting with flavours. With a hint of sourness from the tamarind and richness from the poppy seeds and mushroom as a star ingredient, this Indian recipe is something different from the usual and worth a try. 

Goan Recipes

Main Course

Vegetarian

Button mushrooms, Whole Black Peppercorns, Cloves (Laung), Ajwain (Carom seeds), Fennel seeds (Saunf), Cumin seeds (Jeera), Coriander (Dhania) Seeds, Cinnamon Stick (Dalchini), Dry Red Chilli, Poppy seeds, Fresh coconut, Oil, Onions, Garlic, Salt, Tamarind Paste

20 Button mushrooms , cut into quarters 6 Whole Black Peppercorns 2 Cloves (Laung) 1/2 teaspoon Ajwain (Carom seeds) 1/2 teaspoon Fennel seeds (Saunf) 1 teaspoon Cumin seeds (Jeera) 1-1/2 tablespoon Coriander (Dhania) Seeds 1 inch Cinnamon Stick (Dalchini) 4 Dry Red Chilli 1-1/2 tablespoons Poppy seeds 1/4 cup Fresh coconut , grated 2 tablespoons Oil 2 Onions , sliced 8 Garlic , pods Salt , to taste 1 tablespoon Tamarind Paste

To begin making the Mushroom Shagoti Recipe, in a pan dry roast the whole spices on low-medium heat which includes cloves, peppercorns, carom seeds, fennel seeds, cumin seeds, coriander seeds, cinnamon, star anise, red chillies and poppy seeds till fragrant.Add coconut and roast for a couple of more minutes or till the coconut is lightly browned. Allow to cool.Grind the roasted ingredients with garlic and a little water to a fine paste in a mixer grinder jar. Keep it aside. In another pan, heat oil, add onions and sauté for 5 minutes. When the onions are well browned, add chopped mushrooms, salt and stir.Add the ground masala paste and mix well. Add one cup of water, tamarind pulp and simmer until the mushrooms are cooked and the Mushroom Shagoti comes to your desired gravy consistency. Turn off the heat and your Mushroom Shagoti is ready to be served. Serve Mushroom Shagoti with Goan Style Sana Recipe (Soft Steamed Rice Cakes) oror Steamed Rice or pav.

Lemon Rosemary Sauce Baked Penne Pasta Recipe

Lemon Rosemary Sauce Baked Penne Pasta Recipe has a totally different flavour as compared to the regular pasta dishes you have eaten. Both the key ingredients in the dish; lemon & rosemary has to be added in the right quantities and they act as a lifting agent for each other. You can have it without baking as well in a regular pan method, but melted and baked cheese takes this pasta to a whole new level. This baked pasta is a must try if you love refreshing lemony pasta.

Italian Recipes

Main Course

Vegetarian

Durum Wheat Penne Pasta, Butter (Salted), Garlic, Lemon juice, Lemon, Rosemary, Black pepper powder, Mozzarella cheese

2 Cups Durum Wheat Penne Pasta , (I used whole wheat pasta) 3 tablespoons Butter (Salted) 5 cloves Garlic , minced 1/4 cup Lemon juice 1 teaspoon Lemon 2 tablespoons Rosemary , finely chopped 1/2 teaspoon Black pepper powder 1/2 cup Mozzarella cheese , grated

To begin making Lemon Rosemary Sauce Baked Penne Pasta Recipe,boil 500 ml of water in a sauce pot, add a pinch of salt and pasta also and boil it for 10-12 minutes.Cook the pasta until it is Al-Dente (Just Cooked). Once the pasta has finished cooking, drain in a colander and wash it under a running water and drizzle some olive oil and toss it well. Next melt butter in a skillet over medium-low heat. Add garlic, butter, salt and pepper. Cook, stirring frequently until the garlic is golden brown.Next, you have to add the fresh lemon juice, rosemary and lemon zest. Stir well and remove from heat. Now add pasta to the skillet and toss well to coat evenly.Add grated cheese on the top and bake it for 15-20 minutes at 150 C degrees or until the cheese melts and looks drooling.Serve this Lemon Rosemary Sauce Baked Penne Pasta Recipe along with Cantaloupe Pomegranate and Mint Juice and Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing for a weekend get together with family and friends.

Mulakushyam Recipe - A Mixed Vegetable Lentil Curry

Mulakushyam is an easy recipe from the Palakkad Cuisine. It is a dish comprising of the combination of lentils, essentially Moong Dal cooked along with vegetables with a drizzle of coconut oil to add a Palakad touch to the recipe.

Kerala Recipes

Side Dish

High Protein Vegetarian

Yellow Moong Dal (Split), Chayote, Potato (Aloo), Carrot (Gajjar), Green peas (Matar), Green Chillies, Turmeric powder (Haldi), Salt, Curry leaves, Black pepper powder, Coconut Oil

1/2 cup Yellow Moong Dal (Split) 1 Chayote , peeled and diced 1 Potato (Aloo) , peeled and diced 2 Carrot (Gajjar) , peeled and diced 1/4 cup Green peas (Matar) 2 Green Chillies , slit 1 teaspoon Turmeric powder (Haldi) Salt , to taste Curry leaves , a sprig 1/4 teaspoon Black pepper powder 1 tablespoon Coconut Oil

To begin making the Mulakushyam Recipe - A Mixed Vegetable Lentil Curry, first prepare the vegetables by peeling and cutting them. Wash the dal and keep aside.We will now cook everything a single pot, by either using a pressure cooker or using a sauce pan method. If using the sauce pan method, follow the same instructions as below and cook until the dal is soft and cooked through.Place the washed dal, the chopped vegetable, slit green chillies into the pressure cooker. Add the turmeric,salt and about 2 cups of water. Place the weight on and pressure cook until you hear two whistles. After 2 whistles, turn the heat to low and simmer for a couple of minutes and turn off the heat.Allow the pressure to release naturally. Once the pressure has released, add the curry leaves, the coconut oil, salt and pepper to taste. Stir and give the Mulakushyama brisk boil. Turn off the heat and transfer to a serving bowl.Serve the Mulakushyam along with Steamed Rice , Elai Vadam and Pisarna Manga Recipe for a quick and wholesome weeknight dinner.

Crispy Crab Rangoons Recipe

Crab Rangoons or crab wontons are crispy American Chinese snack prepared by wrapping chinese wontons with crab meat, scallions, cream cheese, with some ginger or garlic and then deep fried. This makes a perfect starter for your house parties and can be served with dip of your choice. So next time, you having a house party, surprise your friends and family with these delicious and mouth watering wontons. 

Indo Chinese

Appetizer

Non Vegeterian

Wonton wraps, Oil, Crab meat, Ginger, Onion, Carrot (Gajjar), Britannia Cream Cheese, Sugar, Soy sauce

20 Wonton wraps , (3″ Square) Oil , for deep frying 1/4 cup Crab meat 1/4 teaspoon Ginger , grated 1 tablespoon Onion , finely chopped 1/2 teaspoon Carrot (Gajjar) , grated 1/4 cup Britannia Cream Cheese , softened 1/2 teaspoon Sugar 1/4 teaspoon Soy sauce

To begin making the Crispy Crab Rangoons, mix all ingredients mentioned under 'for filling' until they are well combined in a bowl. Cover and refrigerate at least for 1 hour, up to overnight.Take one of the wonton wraps and put a teaspoon full of this filing in the center. Using some water, moisten the center of each side.Bring together the adjacent sides and then all together into the middle.Heat oil in a pan to boiling temperature. Fry each of these rangoons both the sides, till crispy.Lay then down on a paper towel to drain excess heat and serve immediately.Serve Crispy Crab Rangoons along with other starters like Rajma Malai Cutlet and Congress Buns for your house party.

Chettinad Pakora Curry Recipe

Chettinad Pakora Curry Recipe is a delicious lentil pakodas cooked in a spicy chettinad gravy. Chettinad recipes have a predominant flavour of fennel, cinnamon, garlic and red chillies making it very delectable. Though, this recipe is a bit spicy, you can alter the spiciness to your desired level. It is a semi gravy that goes very well as a side dish to indian meal. Serve the Chettinad Pakora Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad for a weeknight dinner.

Chettinad

Side Dish

Vegetarian

Chana dal (Bengal Gram Dal), Dry Red Chillies, Fennel seeds (Saunf), Salt, Oil, Onion, Tomato, Green Chillies, Garlic, Coriander Powder (Dhania), Red Chilli powder, Cinnamon Stick (Dalchini), Bay leaf (tej patta), Cardamom (Elaichi) Pods/Seeds, Fennel seeds (Saunf), Curry leaves, Coriander (Dhania) Leaves, Oil, Salt, Fresh coconut, Poppy seeds, Fennel seeds (Saunf), Cashew nuts, Roasted Gram Dal (Pottukadalai)

To make the pakodas 1/2 cup Chana dal (Bengal Gram Dal) , soaked for 20 minutes 2 Dry Red Chillies 1 teaspoon Fennel seeds (Saunf) Salt , to taste Oil , for frying the pakodas To make the gravy 1 Onion , finely chopped 1 Tomato , finely chopped 1 Green Chillies , finely chopped 7 cloves Garlic , finely chopped 2 teaspoons Coriander Powder (Dhania) 1 teaspoon Red Chilli powder 1 Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 2 Cardamom (Elaichi) Pods/Seeds 1 teaspoon Fennel seeds (Saunf) 1 sprig Curry leaves 2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish 1 tablespoon Oil Salt , to taste To make the paste 2 tablespoons Fresh coconut 1 teaspoon Poppy seeds 1 teaspoon Fennel seeds (Saunf) 5 Cashew nuts 2 tablespoons Roasted Gram Dal (Pottukadalai)

To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas.Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water.Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat.Remove it on a kitchen towel and keep aside.Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside.Now, grind the ingredients mentioned in the 'to grind' table to a smooth paste using a mixer grinder and keep aside.To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil.Add the fennel seeds, curry leaves and let it splutter.Add the garlic and fry until golden brown.Add the finely chopped onions and saute until transparent.Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.Add the coriander and red chilli powder and saute for a minute.Now, add the ground paste, 1.5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together.Add in the prepared pakodas and simmer for another 5 minutes.The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy.Switch off the flame and garnish with coriander leaves.Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad.

Oriya Style Ghanta Tarkari Recipe (Mixed Vegetables Curry)

Ghanta Tarkari is a signature Odia recipe where variety of vegetables are cooked with soaked pulses and legumes in huge quantities and distributed among neighbors. Due to the presence of so many vegetables, the nutrient content of this curry is also high. This mixed vegetable dish from Odisha is somewhat similar in the lines of Aviyal of Kerala or Undhyoo of Gujarat. Though this curry is made during festivals throughout the year, but the Ghanta which is prepared the next day on the occasion of Dwitbahana Puja is something to remember.

Oriya Recipes

Lunch

Vegetarian

Kaddu (Parangikai/ Pumpkin), Potatoes (Aloo), Long String Bean (chavli), Ripe Bananas, Mooli/ Mullangi (Radish), Sweet Potatoes, Colocasia root (Arbi), Elephant yam (Suran/Senai/Ratalu), Brinjal (Baingan / Eggplant), Vellai Poosanikai (Ash gourd/White Pumpkin), Lima Beans, Tomato, Cucumber, Pointed gourd (Parval), Spine Gourd (Kankoda), Ridge Gourd (Turai/ Peerkangai), Fresh coconut, Fresh coconut, Ginger, Bay leaf (tej patta), Kala Chana (Brown Chickpeas), Green Moong Sprouts, Turmeric powder (Haldi), Salt, Jaggery, Dry Red Chillies, Cumin seeds (Jeera), Cumin powder (Jeera), Red Chilli powder, Ghee

1 cup Kaddu (Parangikai/ Pumpkin) , cut into cubes 2 Potatoes (Aloo) , cut into cubes  Long String Bean (chavli) , cut into 1 inches or you can use 10-12 french beans  1 Ripe Bananas , raw, peeled and cut into cubes  1 Mooli/ Mullangi (Radish) , cut into cubes  1 Sweet Potatoes , peeled and cut into cubes  2 Colocasia root (Arbi) , peeled and cut into cubes  1/2 cup Elephant yam (Suran/Senai/Ratalu) , peeled and cut into cubes  1 Brinjal (Baingan / Eggplant) , cut into cubes  1/2 cup Vellai Poosanikai (Ash gourd/White Pumpkin) , peeled and cut into cubes  5-6 Lima Beans , cut into 1 inch pieces 1/2 cup Tomato , or raw mango or elephant apple, peeled and cut into pieces 1/2 cup Cucumber , ripe, peeled and cut into cubes  3 Pointed gourd (Parval) , cut into cubes  3 Spine Gourd (Kankoda) , cut into cubes 1 Ridge Gourd (Turai/ Peerkangai) , peeled and cut into cubes  Fresh coconut , Grated 1/4 cup Fresh coconut , chopped 1/4 cup Ginger , grated 1 Bay leaf (tej patta) 1/2 cup Kala Chana (Brown Chickpeas) , soaked 1/2 cup Green Moong Sprouts 1 teaspoon Turmeric powder (Haldi) , 1 teaspoon turmeric powder  Salt , to taste 1 tablespoon Jaggery , powdered  2-3 Dry Red Chillies , for tempering 1 teaspoon Cumin seeds (Jeera) 1/2 tablespoon Cumin powder (Jeera) , roasted 1/2 tablespoon Red Chilli powder 1 tablespoon Ghee

To begin the preparation of Oriya Style Ghanta Tarkari, soak the kala chana for 3 to 4 hours, preferably overnight.Wash the green moong beans and soak overnight in enough water. Drain the water and clean properly. Wet a clean cotton cloth and wring excess water from it. Tie the moong daal in the cloth and keep it covered in a container for a day. When you open it , you should be able to see sprouts coming from it.Dry roast 1 tablespoon cumin seeds and 4 to 5 dry red chilies, cool and grind to a fine powder and keep aside.Wash and cut the vegetables. In a heavy bottomed vessel, add the potatoes, yam, colocasia, pumpkin, sweet potato, radish, kala chana along with 1 cup water, turmeric powder, salt, bay leaf, grated ginger and cook. Since these vegetables take long time to cook, you need to cook them first.After 5 minutes, add the rest of the vegetables and the chopped coconut, cover and cook on medium heat. You do not have to add more water as many of the vegetables will start releasing their own water.Once the vegetables are half done, add the elephant apple and the powdered jaggery and cook till all the vegetables are cooked perfectly. If you do not have elephant apple, you can add raw mango or tomatoes also. Remove from heat. Add the sprouted moong to it.In a pan, heat the ghee and add the red chillies and cumin seeds, once it starts to splutter, add the roasted cumin and red chilli powder to it and immediately pour this over the cooked vegetables. Add the grated coconut, mix well and cook on low flame for 4 to 5 minutes.Serve the Oriya Style Ghanta Tarkari hot with phulkas or steamed rice.

Spicy Moroccan Eggs Recipe

Spicy Moroccan Eggs Recipe is a great exotic breakfast recipe to try on a lazy Sunday morning. Poached eggs in a sauce based on tomatoes, bell peppers spices and onions are divine to taste. This recipe preparation is similar to Shakshouka/Shakshuka which is also a skillet dish. Serve Spicy Moroccan Eggs Recipe for breakfast with a crusty bread like Roti Gambang or Focaccia.

African

World Breakfast

Eggetarian

Extra Virgin Olive Oil, Onion, Garlic, Harissa paste, Coriander Powder (Dhania), Vegetable stock, Kala Chana (Brown Chickpeas), Tomatoes, Yellow Bell Pepper (Capsicum), Spinach Leaves (Palak), Coriander (Dhania) Leaves, Whole Eggs, Salt and Pepper

2 teaspoons Extra Virgin Olive Oil 1 Onion , chopped or thinly sliced 3 cloves Garlic , finely chopped 1 tablespoon Harissa paste 1 tablespoon Coriander Powder (Dhania) 1 cup Vegetable stock 1 cup Kala Chana (Brown Chickpeas) , soaked overnight, boiled and mashed 2 cups Tomatoes , fine chopped 1/2 cup Yellow Bell Pepper (Capsicum) , finely sliced Spinach Leaves (Palak) , a bunch, chopped 2 tablespoons Coriander (Dhania) Leaves , chopped 3 Whole Eggs , (adjust number to size of pan) Salt and Pepper , to taste

To prepare Spicy Moroccan Eggs Recipe, heat the oil in a skillet or omelette pan, and saute the onion and garlic for about 5-6 mins or till it turns golden.Add the harissa paste and coriander powder and mix well.Add in the vegetable stock and mashed chickpeas and stir well. Cover the lid, simmer and cook for 5 mins.Add the chopped tomatoes and bell pepper into the pan, mix well and cook for another 10 mins until the tomatoes are soft and mushy.Fold in the spinach into the pan and mix well such that everything incorporates well.Season with some salt and grounded black pepper and add chopped coriander leaves and mix well.Make 2 to 4 hollows/dents (depending on the size of the skillet and eggs used) in the mixture and break in the eggs.Cover and cook for another 2 mins till the eggs are nicely poached.Take off the pan from heat and allow to settle for a minute.Garnish with some more fresh coriander and serve Spicy Moroccan Eggs Recipe hot with Roti Gambang or Focaccia.

Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce

Rosemary Chicken Rice Recipe is a lovely earthy rice preparation with flavours from the rosemary herb, served along  with spicy homemade tomato garlic sauce that is flavoured with basil. The rice is cooked along with freshly fried garlic, some browned onions and of-course rosemary from where it gets its rustic earthy flavour. 

Continental

Main Course

Non Vegeterian

Rice, Extra Virgin Olive Oil, Garlic, Onion, Rosemary, Salt, Chicken breasts, Carrot (Gajjar), Extra Virgin Olive Oil, Garlic, Basil leaves, Homemade tomato puree, Salt, Sugar, Tabasco Original - Hot Sauce, Paprika powder, Fresh cream

1 cup Rice 1 tablespoon Extra Virgin Olive Oil 1 tablespoon Garlic , finely chopped 1 Onion , thinly sliced 1 teaspoon Rosemary Salt , to taste 150 grams Chicken breasts , cut into 1 inch cubes For the Spicy Tomato Garlic Sauce 1 Carrot (Gajjar) , grated 1 teaspoon Extra Virgin Olive Oil 1 tablespoon Garlic , finely chopped 8 Basil leaves , roughly torn 3/4 cup Homemade tomato puree Salt , to taste 1/2 teaspoon Sugar 1 teaspoon Tabasco Original - Hot Sauce 1/2 teaspoon Paprika powder 2 tablespoons Fresh cream

To begin making the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce we will first make the rice. Heat olive oil in a pressure cooker, add the garlic and fry until light brown in colour, next add onions and saute till transparent. Once the onions are transparent add salt, rosemary, chicken cubes, carrot, washed and drained rice and 2 cups of water. Pressure cook for 3 whistles and turn off the heat.Allow the pressure to release naturally. Once the pressure has released, open the cooker and fluff the rice with a fork. 

Hyderabadi Shahi Mixed Vegetable Curry Recipe

The Hyderabadi Shahi Mixed Vegetable Curry Recipe is a rich gravy dish that has a creamy texture, lots of vegetables, has a spicy taste and is packed with flavors. The addition of almond paste into the recipe adds great flavors and the richness to the Shahi Mixed Vegetable Curry.  

Hyderabadi

Lunch

Vegetarian

Baby Potatoes, Green peas (Matar), Carrots (Gajjar), Green beans (French Beans), Red Bell pepper (Capsicum), Yellow Bell Pepper (Capsicum), Sultana Raisins, Tomato, Onion, Garlic, Ginger, Red Chilli powder, Turmeric powder (Haldi), Garam masala powder, Coriander Powder (Dhania), Cumin powder (Jeera), Bay leaves (tej patta), Cashew nuts, Fresh cream, Coriander (Dhania) Leaves, Salt, Oil

12 Baby Potatoes , boiled peeled and cubed 1/4 cup Green peas (Matar) 2 Carrots (Gajjar) , diced 10 Green beans (French Beans) , cut into 2 inch pieces 1 Red Bell pepper (Capsicum) , diced 1 Yellow Bell Pepper (Capsicum) , diced 2 tablespoons Sultana Raisins 1/4 cup Tomato , puree 1 Onion , finely chopped 3 cloves Garlic 1 inch Ginger 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Garam masala powder 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Cumin powder (Jeera) 1 Bay leaves (tej patta) 3 tablespoons Cashew nuts 3 tablespoons Fresh cream 2 sprig Coriander (Dhania) Leaves , finely chopped Salt , as per taste Oil , for cooking

To begin making the Hyderabadi Shahi Mixed Vegetable Curry Recipe, we will first prepare the vegetables for the curry. Boil the potatoes, either in water or in the pressure cooker for about 3 whistles until just about cooked. Once cooked allow the potatoes to cool a bit, peel the skin and dice the baby potatoes. Keep this aside.Steam the remaining vegetables in a steamer until just about cooked through. Take care to not over cook them. The steamer takes just about 5 minutes to cook the vegetables on high heat. Once cooked keep aside.Heat couple of teaspoons of oil in a heavy bottomed pan, add the onions, ginger and garlic and saute until soft and lightly browned and the raw smell has gone away. Turn off the heat and allow it cool. Once cooled, make a paste of the onion ginger and garlic - keep this aside.Make the tomato puree according to the recipe on the link and keep aside.Make a paste of the cashew nuts adding little water to make a smooth cream like paste. Keep this cashew nut paste aside.The next step is to begin cooking the Shahi Vegetable Curry.In the same heavy bottomed pan we cooked the onion, add a teaspoon of oil. Add the red and yellow bell peppers and stir fry them until they are softened and well roasted.Add the onion garlic paste, bay leaf and turmeric powder. Saute the onion mixture until the paste is cooked and comes together and leaves oil around the edges.Next, add tomato puree along with red chili powder, bay leaf, coriander powder, cumin powder, salt and garam masala. Stir until everything is completely combined.Give the Shahi Curry mixture a brisk boil and add in the cooked potatoes and steamed vegetables. Turn the heat to low, add a little water, cover the pan and simmer the Hyderabadi Shahi Mixed Vegetable Curry for about 5 minutes until all the vegetables get the flavors of the masala.Finally stir in the cashew nut cream and the fresh cream into the Shahi Curry and simmer for another 3 to 4 minutes. Turn off the heat. Check the salt and spice levels and adjust to suit your taste.Stir in the chopped coriander leaves and serve.Serve the Shahi Mixed Vegetable Curry along with Whole Wheat Lachha Paratha Recipe, Palak Raita and Pickle for a weeknight dinner or even as a main course for a party.

Gobi and Soya Keema Recipe

Keema is a South Asian meat dish that literally means minced meat in Turkish. Keema can be made with any meat but usually Keema is associated with mutton mince. Most Keemas are minced meats that are mixed with aromatic spices that are either eaten by itself or added to rice or stuffed in breads.

North Indian Recipes

Lunch

Vegetarian

Cauliflower (gobi), Soy Chunks (Nuggets), Baby Potatoes, Green peas (Matar), Onion, Green Chilli, Ginger, Garlic, Salt, Ghee, Red Chilli powder, Garam masala powder, Turmeric powder (Haldi), Coriander Powder (Dhania), Bay leaf (tej patta), Coriander (Dhania) Leaves, Lemon juice

500 grams Cauliflower (gobi) , grated 1 cup Soy Chunks (Nuggets) 6 Baby Potatoes , peeled and cut into half 1/2 cup Green peas (Matar) , steamed 1 Onion , roughly chopped 1 Green Chilli , chopped 1 inch Ginger 2 cloves Garlic Salt , as per taste 2 tablespoon Ghee 1 teaspoon Red Chilli powder 2 teaspoon Garam masala powder 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) 1 Bay leaf (tej patta) Ingredients for garnish 5 sprig Coriander (Dhania) Leaves , roughly chopped 1 teaspoon Lemon juice

To prepare for Gobi and Soya Keema Recipe, first clean, wash and pat dry cauliflower. Remove the green stem with knife and cut cauliflower into three parts. Small size pieces make grating much easier.For grating cauliflower either you can use hand held vegetable grater or food processor to get fine evenly grated cauliflower. Meanwhile in a pan boil one cup of water, once water comes to boil add the soya granules. Let it boil in water for 1 - 2 minutes. Switch off the flame and drain in a colander. Keep aside until required.In a heavy bottomed saucepan heat ghee over medium heat. Now add bay leaf, once the aroma of bay leaf starts releasing, add the chopped onions. Saute over medium heat until the onions turn light brown in color. Once onion turn brown in color, add chopped green chilies and ginger garlic paste with 1/4 Cup water to avoid masala sticking to the pan. Saute over medium heat for 2 to 3 minutes. After 2 to 3 minutes add baby potatoes, peas, salt, turmeric powder, red chili powder, coriander powder and give it a nice stir. Saute for 5 minutes over medium heat. Now add grated cauliflower, boiled soya granules and garam masala. Give it a nice mix, reduce the flame to low, cover the pan with a lid and let it cook over low heat for 10 - 15 minutes or until vegetables are cooked through especially the potatoes. Just before serving drizzle lemon juice on top and garnish with chopped coriander. Serve Gobi and Soya Keema along with Panchmel Dal and Phulka for a weekday dinner with your family.

Plain Dalia Recipe- How To Cook Broken Wheat In Pressure Cooker

Plain Dalia/ broken wheat is a high fiber, full of nutrition tasty carbohydrate. It can be easily made in a pressure cooker. Broken wheat is great to be included in your diet. There are lots of recipes that you can make with broken wheat. They can all easily be cooked in a pressure cooker but if you like you can cook the broken wheat in a saucepan as well. When cooking in a saucepan ensure that you put enough water. Remove any excess water in the pan after the broken wheat/ dalia is cooked.

Indian

Lunch

Vegetarian

Broken Wheat (Dalia/ Godumai Rava), Water

1 cup Broken Wheat (Dalia/ Godumai Rava) 2 cups Water

To begin making Plain Dalia Recipe in a Pressure cooker first wash the broken wheat a couple of times and soak the dalia/broken wheat for half an hour. Add the broken wheat/ dalia into a pressure cooker and close the lid.Keep the pressure cooker on heat and pressure cook for one whistles. Reduce the heat after one whistle to medium and cook for another two whistles. Turn off the heat.Let the pressure release naturally and then open the lid of the pressure cooker. Take a fork or spoon and fluff up the dalia/ broken wheat and remove into a serving bowl. Serve Dalia/ Broken Wheat along with Palak Tovve or Palak Dal, Masalewali Turai Sabzi and Tomato Onion Cucumber Raita for a wholesome lunch. 

Akoori with Green Peas Recipe (Parsi Style Scrambled Eggs with Green Peas)

Akoori or Scrambled eggs are a very popular dish from the Parsi Cuisine. Their cuisine has a lot of influence from the Irani cuisine, making it a contrast mix of hot, sweet and spicy. Eggs are a preferred breakfast item, and the scrambled eggs calls Akoori are an everyday breakfast affair. The parsi Akoori is different from the english scrambled eggs. It is creamy and running, as the eggs are not overcooked. The addition of traditional Parsi curry powder or sambar masala makes it even more flavourful. This particular akoori recipe had healthy green peas added. 

Parsi Recipes

Indian Breakfast

Eggetarian

Whole Eggs, Green peas (Matar), Onions, Tomatoes, Green Chillies, Ginger Garlic Paste, Turmeric powder (Haldi), Curry powder, Red Chilli powder, Coriander (Dhania) Leaves, Oil, Lemon juice, Ginger, Salt

7 Whole Eggs 1/2 cup Green peas (Matar) 2 Onions , finely chopped 4 Tomatoes , finely chopped 2 Green Chillies , finely chopped 1 teaspoon Ginger Garlic Paste 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Curry powder 1 teaspoon Red Chilli powder 3 tablespoons Coriander (Dhania) Leaves , finely chopped 2 teaspoons Oil 1 teaspoon Lemon juice 1 teaspoon Ginger , juliennes for garnish Salt , to taste

To begin making Akoori with Green Peas Recipe, heat oil in a pan add the chopped onions, ginger garlic paste and saute till onions turn translucent.Add the green chillies, tomatoes and saute for 2 minutes.Add the green peas, turmeric, red chilli, curry powder, and saute until the peas are cooked well.Now, whisk eggs in a big bowl till it becomes fluffy.Add this to the pan, season with salt and saute to make runny scrambled eggs.Switch off the flame, add the coriander leaves, lemon juice, and mix well.Garnish with ginger juliennes and serve hot.Serve the Akoori with Green Peas Recipe (Parsi Style Scrambled Eggs with Green Peas) along with toasted bread or pav along and Masala chai for breakfast.

Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal & Drumsticks Pod Curry

Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal and Drumsticks Pod Curry  is a staple dish made with drumstick pods cooked in a creamy dal curry. The dal is pressure cooked and then simmered with spices and the drumstick pods.

Karnataka

Main Course

Vegetarian

Arhar dal (Split Toor Dal), Coriander (Dhania) Seeds, Dry Red Chilli, Fresh coconut, Drumstick, Jaggery, Kokum (Malabar Tamarind), Salt

1/2 cup Arhar dal (Split Toor Dal) 1 teaspoon Coriander (Dhania) Seeds 2 Dry Red Chilli 1 cup Fresh coconut , grated 1 Drumstick , cut into 1-inch pieces 1 teaspoon Jaggery , grated 3 Kokum (Malabar Tamarind) Salt , to taste

To begin making the Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal and Drumsticks Pod Curry by pressure cooking the toor dal in a pressure cooker with 1 1/2 cup of water for about 4 whistles. Release the pressure naturally.Dry roast the coriander seeds and dry chillies in a small skillet without oil till it becomes brown, once done set aside to cool. Now in a mixer, grind the roasted coriander seeds, dry red chillies along with coconut to a smooth paste and set aside. We will also mash the dal into a smooth paste, add 1 cup water and drumstick pods, cook till the pods are soft.This will take about 10 minutes. Transfer the coconut mixture to the dal and simmer it for 10 more minutes. Add kokum rind and jaggery and cook it again till it combines and Dali Ambat comes together. Serve the Karwar Style Dali Ambat Ani Maska Sang Recipe-Toor Dal and Drumsticks Pod Curry along with steam rice and Manga Rasam Recipe to enjoy a weekend Meal.

Soya Chunks Masala in Coconut Milk Recipe

Soya Chunks Masala in Coconut Milk is a spicy preparation of protein rich soya chunks in coconut milk which has its own list of benefits. This gravy pairs up perfect so well not only with hot steamed rice but also with wheat phulkas. The spiciness of the gravy can be adjusted according to the palate. The preparation of the soya chunk masala is an effortless affair with subtle flavours of spices and coconut milk, hence can be a top option of a lazy weekend menu.

South Indian Recipes

Dinner

High Protein Vegetarian

Soy Chunks (Nuggets), Tomatoes, Onion, Green Chillies, Garlic, Cumin seeds (Jeera), Curry leaves, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Curry powder, Coconut milk, Oil, Salt

2 cups Soy Chunks (Nuggets) , boiled and squeezed well 2 Tomatoes , finely sliced 1 Onion , finely chopped 3 Green Chillies , slit 3 cloves Garlic , grated 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Curry powder 100 ml Coconut milk Oil , for cooking Salt , to taste

To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil. Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft. This will take about 5 minutes. once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan. Add the cumin, curry leaves and green chilies and saute them for a few seconds.  Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften. Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well. Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes. Finally add coconut milk and about a cup of water, salt and curry powder. Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens. Once done, check the salt and spice levels and adjust to suit your taste. Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve. Serve the Soya Chunks Masala in Coconut Milk  along with Lachha Paratha,  Orange and Pomegranate Salad & Steamed Rice

Creamy Spinach Basil Pasta Recipe

The Creamy Spinach Basil Pasta Recipe is a healthy way of incorporating spinach into a pasta dish. This healthy pasta recipe can be served to you kids in a lunch box or as dinner. You can also add in meats or seafood and create innovative ways to make the pasta.

Italian Recipes

Lunch

Vegetarian

Spinach Leaves (Palak), Basil leaves, Onion, Garlic, Pasta Fusilli, Extra Virgin Olive Oil, Red Chilli flakes, Fresh cream, Cheddar cheese, Salt

2 cups Spinach Leaves (Palak) , washed & finely chopped 1/2 cup Basil leaves 1 Onion , finely chopped 3 cloves Garlic , finely chopped 2 cups Pasta Fusilli , of your choice Extra Virgin Olive Oil , as required Red Chilli flakes , as required 1/4 cup Fresh cream 1/4 cup Cheddar cheese , grated Salt , as required

To begin making the Spinach and Basil Pasta Recipe by boiling the pasta. In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt and a teaspoon of oil.Add the pasta to the boiling water and let it sit in the boiling water until it is cooked. This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.*To make the sauce:Heat a sauce pan with some oil, saute the chopped garlic, onion and allow it to soften.Add the spinach, basil and saute until the leaves cook. Turn off the heat and once it cools, puree it along with cream and water.*To make the pasta:Into a saucepan, add the cooked pasta, the spinach basil pasta sauce, salt and red chilli flakes to taste.Give all the ingredients a good mix and turn off the flame. Spinach Basil Pasta is ready to be served.Make this healthy Creamy Spinach Basil Pasta with Garlic Bread and a glass of wine and you are sorted.

Bengaluru Style Brinjal Gravy Recipe - For Biryani

Brinjal Gravy For Biryani, as the name suggests is a side dish recipe that makes a delicious accompaniment for any Biryani. This style of side dish is prepared in Bangalore restaurants or at Weddings and served along with spicy biryanis. The tanginess and sweetness of the dish pairs well with any spicy Biryanis or Pulaos.

Karnataka

Side Dish

Vegetarian

Brinjal (Baingan / Eggplant), Tomatoes, Onions, Ginger Garlic Paste, Tamarind, Mustard seeds (Rai/ Kadugu), Whole Black Peppercorns, Jaggery, Turmeric powder (Haldi), Red Chilli powder, Oil, Salt, Coriander (Dhania) Leaves

1 Brinjal (Baingan / Eggplant) , cut into big pieces 4 Tomatoes 2 Onions , roughly chopped 1 tablespoon Ginger Garlic Paste 20 grams Tamarind , soaked in hot water 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 tablespoon Whole Black Peppercorns 1/2 tablespoon Jaggery , powdered 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Red Chilli powder 2 teaspoons Oil Salt , as per your taste Coriander (Dhania) Leaves , for garnish

To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes.After 20 minutes extract the pulp of tamarind and keep aside. You will need 1/4 cup of tamarind pulp for this recipe. Add roughly chopped onions in a mixer and make an onion paste. Remove and keep it aside. In the same mixer, add the tomatoes and puree them. Keep aside.In a heavy bottomed pan, add 1 teaspoon of cooking oil. Let it warm up.Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown. Once they are browned, remove from the pan and keep it aside. (Browning indicates that it has cooked halfway)In the same pan, add one more teaspoon of oil and add mustard seeds and peppercorns and wait for them to splutter. Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat. Next, add in the ground onion paste, ginger garlic paste and saute for a few minutes until the raw smell of onion, ginger and garlic go away. Next, add the tomato puree, tamarind extract and salt according to your taste. Cover the pan and cook on a low flame for about 15 minutes. Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan. After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix. Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft. Turn off the flame and garnish with coriander leaves.Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Style Chicken BIryani along with a Tadka Raita for a delicious Sunday Lunch.

Coriander Tamarind Millet Rice Recipe

Tamarind Rice is a common feature in a South Indian kitchen, but mostly loved everywhere, here is a little twist to tamarind rice with lots of coriander and goodness of millets, perfect for a working day. This is a low GI recipe suitable for diabetics. You can make it for your weekday dinners when you want to eat some healthy yet tasty.

Indian

Lunch

Vegetarian

Foxtail Millet, Green Chillies, Dry Red Chilli, Curry leaves, Garlic, Coriander (Dhania) Leaves, Cumin powder (Jeera), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Chana dal (Bengal Gram Dal), Raw Peanuts (Moongphali), Asafoetida (hing), Turmeric powder (Haldi), Tamarind, Oil, Salt

1/2 cup Foxtail Millet , little 2 Green Chillies , adjustable 1 Dry Red Chilli 8 Curry leaves 3 cloves Garlic 6 sprig Coriander (Dhania) Leaves , chopped (leave bit for garnishing) 1/4 teaspoon Cumin powder (Jeera) 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon White Urad Dal (Split) 1/2 teaspoon Chana dal (Bengal Gram Dal) 2 tablespoons Raw Peanuts (Moongphali) Asafoetida (hing) , a pinch  1/4 teaspoon Turmeric powder (Haldi) Tamarind , extracted (1/2 a lemon size) Oil , as needed Salt , to taste

In a vessel add 1/2 cup millets with one cup of water and bring this to a boil, turn the heat to simmer and cook the millets covered with a steam vent cracked open for 8-10 minutes or until the water evaporates. let it sit for 2 minutes and tranfer this to another bowl and let it cool completely.In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste. Set aside.In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden .Now add the asafoetida, turmeric, red chilli and curry leaves.Add the ground paste and saute until the raw smell disappears approximately 4 minutes. Add a tiny splash of water if the mixture becomes very dry.Finally add the cooked millets and gently mix so that the mixture is uniformly applied. Adjust the salt if required.Top with chopped coriander and serve.Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice.

Suran Kebab Masala Recipe - Yam In Tomato Onion Gravy

A masaledar dish, this Suran Kebab Masala Recipe is an unique dish where, suran/yam is cooked like a kebab and added to a spicy tomato-onion gravy. Crispy cubes of suran coated in kebab masala, and added to this simple gravy.

North Indian Recipes

Lunch

Vegetarian

Elephant yam (Suran/Senai/Ratalu), Kebab Masala, Onions, Homemade tomato puree, Garlic, Ginger, Green Chilli, Red Chilli powder, Turmeric powder (Haldi), Coriander Powder (Dhania), Cumin powder (Jeera), Garam masala powder, Curd (Dahi / Yogurt), Oil, Salt

300 grams Elephant yam (Suran/Senai/Ratalu) 2 tablespoons Kebab Masala , store bought.  2 Onions , finely chopped  3/4 cup Homemade tomato puree 6 cloves Garlic , pounded  1 inch Ginger , pounded  1 Green Chilli , pounded  2 teaspoons Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 2 teaspoons Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Garam masala powder 2 tablespoons Curd (Dahi / Yogurt) Oil , as required, for deep frying Salt , to taste

To begin making the Suran Kebab Masala Recipe, firstly peel the yam and cut into 1 inch cubes. Wash the suran well and drain the water. Pat dry the suran with absorbent paper.Transfer the suran pieces to a bowl, along with salt and kebab masala. Mix and coat all the pieces well. Allow to sit for 10 minutes. Heat oil in a heavy bottomed pan, on medium heat to deep fry the Suran Kebabs. Gently slide the Suran pieces from the side of the kadai and deep fry until crisp nd golden brown, stirring occasionally. This will take about 8-10 minutes. Drain the Suran Kebabs on absorbent paper and set aside. Now, in a pressure cooker add 1 teaspoon of oil and heat this on medium flame.Add finely chopped onions, saute till golden brown, for about 4-6 minutes. Next add ginger, garlic and green chilli paste. Mix well.At this stage, add red chilli powder and tomato puree. Cook well until oil separates. This will take about 3 to 4 minutes.Now add all the other dry masala powders including turmeric powder, coriander powder, cumin powder, garam masala powder and stir well. Let it cook for about 2 minutes.After 2 minutes, add the Suran Kebabs to this gravy, along with curd and salt. Mix everything well.Add water to adjust the consistency. Pressure cook for 2 whistles and allow the pressure to release naturally.Open the cooker, give it a stir and garnish with coriander leaves. Serve Suran Kebab Masala Recipe along with Palak Raita, Panchmel Dal and Phulka for a weekend meal.

Healthy Multigrain Dinner Rolls Recipe

The Multigrain Dinner Rolls are healthy and really easy to make. Although I must say that having a Stand Mixer does help in kneading the dough very easily. Serve these Multigrain Dinner Rolls flavoured with olive oil and topped with sesame. You can also add herbs like basil, rosemary and thyme and make it into a Herbed Dinner Roll.

Continental

Side Dish

Vegetarian

Whole Wheat Flour, Oats Flour, All Purpose Flour (Maida), Salt, Active dry yeast, Milk, Lukewarm Water, Honey, Extra Virgin Olive Oil, Whole Eggs, Sesame seeds (Til seeds)

2 cups Whole Wheat Flour 1 cup Oats Flour 1 cup All Purpose Flour (Maida) 1 teaspoon Salt 2 teaspoons Active dry yeast 1 cup Milk , luke warm 1 cup Lukewarm Water 1/4 cup Honey 1/4 cup Extra Virgin Olive Oil 1 Whole Eggs , beaten 1/4 cup Sesame seeds (Til seeds)

To begin making the Healthy Multigrain Dinner Rolls Recipe, in a small mixing bowl; add in the lukewarm milk and water; the eggs (optional), the yeast, salt, olive oil and honey.Whisk all the ingredients together and keep it aside.In the bowl of the Stand Mixer with the dough hook attachment; Add the milk yeast mixture to the bowl of the stand mixer.Gradually add in the flours one at a time.Knead using the dough hook of the Stand Mixer until all the ingredients are well combined.Add little more flour as more as needed to make an elastic dough. This process takes less than two minutes in the StandMixer.If using hands to knead; knead well until all the ingredients have come together following the same process above.Place dough in greased oiled bowl and cover with cling wrap or a lid. Allow the dinner roll dough to rise until doubled for about couple of hours.Once the dough has risen; punch down dough and form dough into 1-inch balls and place the dough on a greased baking sheet for about 1/2 an hour more until it rises.Cover the baking sheet with a towel.Preheat oven to 200 C while the dough is rising.Once the dough has risen; brush the dough with olive oil and sprinkle sesame seeds on top of the dough.Bake the Multigrain Dinner Rolls in the preheated oven for 10 to 15 minutes, until golden brown and the crust looks crisp and has risen.When baking you will notice that the dough will crack to expand showing the fluffiness inside the dough.Remove from the oven and serve these Healthy Multigrain Dinner Rolls along with soup and salad for dinner.

Mangalore Style Nurge Gashie Recipe-Spicy Drumstick Curry

Mangalore Nurge Gashie is a spicy drumstick curry which is filled with coastal flavours. In this recipe, drumstick is cooked in thick tamarind gravy that is flavoured with coconut and whole spices. The coconut-tamarind spice paste gives a creamy texture and tangy taste to this dish. Weekend lunch can be made more exciting with the Nurge Gashie when served with steaming hot rice, rotis or parathas.

Mangalorean

Lunch

Vegetarian

Drumstick, Jaggery, Onion, Salt, Fresh Red chillies, Coriander (Dhania) Seeds, Methi Seeds (Fenugreek Seeds), Black Urad Dal (Split), Whole Black Peppercorns, Cumin seeds (Jeera), Tamarind Paste, Garlic, Turmeric powder (Haldi), Fresh coconut, Sesame (Gingelly) Oil, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Black Urad Dal (Split), Curry leaves, Coriander (Dhania) Leaves

4 Drumstick , cut them into 1-1/2 inch pieces 1 teaspoon Jaggery , powdered 1 Onion , finely chopped Salt , to taste For the spice paste 4 Fresh Red chillies , adjust according to taste 3 tablespoons Coriander (Dhania) Seeds 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Black Urad Dal (Split) 3/4 teaspoons Whole Black Peppercorns 1 teaspoon Cumin seeds (Jeera) 1 tablespoon Tamarind Paste 4 Garlic 1/4 teaspoon Turmeric powder (Haldi) 1 tablespoon Fresh coconut , grated 2 teaspoons Sesame (Gingelly) Oil For tempering 2 tablespoons Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Black Urad Dal (Split) 1 sprig Curry leaves For GarnishCoriander (Dhania) Leaves , as required, finely chopped

To begin with Mangalore Nurge Gashie Recipe, pour 2 of cups water with salt in a deep pan and bring it to boil. Add the drumsticks and simmer it for 10 minutes till the drumsticks get tender. Set aside along with the water .Heat oil in a pan and dry fry the dry red chillies, coriander seeds, cumin, pepper, methi, urad dal, garlic and tamarind till the dal turns golden and chillies starts releasing its fragrance.Now put the fried spices in a mixer and grind them to a smooth consistency. Add 1/2 cup of water and grind it again.Now in a wide pan, heat oil and add all the ingredients given under the section ‘tempering’. By first adding mustard seeds into the pan. Once the mustard seeds splutter add cumin seeds, black urad dal and curry leaves and leave it to crackle for few seconds. Add the chopped onions and fry them till they change their colour to golden and becomes soft.Now add the boiled drumsticks along with the cooked water, spice paste, salt and jaggery in the pan. Let it simmer for 10 minutes on a low flame.Now switch off the heat and garnish your dish with chopped cilantros.Serve Mangalore Nurge Gashie along with Steamed Rice as main course and South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot And Beetroot and Malnad Special Appe Midi Uppinakayi as accompanying condiments for a lunch meal.

Doi Bhetki Recipe - Bengali Style Yogurt Fish Curry

One of the simplest, mildly spiced Bengali fish curry is Doi Bhetki. It’s mild in flavours and yogurt adds the perfect sourness to the curry. Bengal curry is a perfect blend of sweet and spices. A little sugar, green chilies and yogurt makes this curry a perfectly balanced curry.

Bengali Recipes

Dinner

High Protein Non Vegetarian

Bhetki fish, Curd (Dahi / Yogurt), Onions, Green Chillies, Garlic, Ginger, Turmeric powder (Haldi), Cumin powder (Jeera), Coriander Powder (Dhania), Red Chilli powder, Garam masala powder, Black pepper powder, Bay leaf (tej patta), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Mustard oil, Salt

500 grams Bhetki fish , (asian sea bass) 3/4 cup Curd (Dahi / Yogurt) 2 Onions 6 Green Chillies 8 cloves Garlic 1 inch Ginger , paste 1 teaspoon Turmeric powder (Haldi) 2 teaspoon Cumin powder (Jeera) 1 tablespoon Coriander Powder (Dhania) 2 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 1 teaspoon Black pepper powder 1 Bay leaf (tej patta) 3 Cloves (Laung) 2 Cardamom (Elaichi) Pods/Seeds Mustard oil , for deep frying the fish and 2 tablespoon for the curry Salt , to taste

To begin making the Doi Bhetki Recipe, clean and wash fish pieces well. Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder and salt to taste.Rub this spice mix well on both sides of the fish. Cover and marinate for 30 minutes.Grind onions, green chilies, ginger, and garlic into smooth paste adding little water using a mixer grinder.Heat oil in a wide pan for deep frying. Fry few pieces of fish at a time on medium flame on both sides. Remove the fish from the pan and drain in on paper towel.Now, add 2 tablespoon of the same oil in which fish was fried into a heavy bottomed pan. Add cloves, cardamom and bay leaf.Add the onion-chilli-ginger-garlic paste and cook until the raw smell of the paste is gone. It will take about 10 to 15 minutes.Now add all the spice powders including turmeric powder, cumin powder, red chilli powder, coriander powder, garam masala powder, black pepper powder into the pan and cook for about 3 to 5 minutes. Add 1 cup water, mix well and bring it to boil.Now add whisked yogurt, salt to taste and mix again. Bring it to boil on high flame. Simmer and cook for 10 minutes.Add fried fish into the curry and cook for another 5 minutes. Turn off flame and serve hot.Serve Doi Bhetki Recipe along with hot Steamed Rice and Begun Bhaja for a perfect and satisfying weekday meal.

Sri Lankan Dal Recipe

Srilankan Dal Recipe is a creamy rich spicy dal made with split masoor dal. The dal is just flavored with two very strong ingredients and still feels flavorful. The pound fenugreek seeds and whole peppercorns lifts the flavor of the dal, what make it more rich and comforting is the addition of coconut milk into the dal. The dish is made in a pressure cooker, making it a one pot.

Sri Lanka

Lunch

High Protein Vegetarian

Arhar dal (Split Toor Dal), Mustard seeds (Rai/ Kadugu), Curry leaves, Cinnamon Stick (Dalchini), Onion, Methi Seeds (Fenugreek Seeds), Whole Black Peppercorns, Red Chilli flakes, Turmeric powder (Haldi), Coconut milk, Salt

2 cups Arhar dal (Split Toor Dal) , soaked for 30 minutes 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1 inch Cinnamon Stick (Dalchini) 1 Onion , chopped 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Whole Black Peppercorns 1 teaspoon Red Chilli flakes 1/2 teaspoon Turmeric powder (Haldi) 1/2 cup Coconut milk Salt , to taste

To begin making the Srilankan Dal Recipe, we will pound the fenugreek seeds and whole black pepper corns coarsely.Heat a pressure cooker with oil, add cinnamon stick and pound fenugreek seeds and whole black pepper corns into the hot oil and fry till they sizzle for few seconds.Add curry leaves and mustard seeds as well and allow it to crackle, once done add onions and saute till they soften.After few minutes, add in dry red chilli flakes, coconut milk, soaked toor dal and a cup of water, salt to taste and pressure cook for around 4 whistle.Serve the Srilankan Dal Recipe along with Steamed Rice, Cabbage Thoran (Poriyal) Recipe and Carrot Cucumber Tomato Salad with Lemon and Coriander by the side.

Mangalorean Style Lobia Gassi Recipe - Black Eyed Peas In Coconut Curry

Mangalorean Style Lobia Gassi Recipe will be the favourite among all the vegetarians who would love to try a “Gassi”, which is a Mangalorean speciality. This curry is traditionally from Mangalore cuisine and is made with chicken.

Mangalorean

Lunch

Vegetarian

Shallots, Cloves (Laung), Fresh coconut, Dry Red Chillies, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Methi Seeds (Fenugreek Seeds), Whole Black Peppercorns, Curry leaves, Tamarind, Black Eyed Beans (Lobia), Coconut milk, Turmeric powder (Haldi), Cinnamon Stick (Dalchini), Mustard seeds (Rai/ Kadugu), Garlic, Dry Red Chilli, Asafoetida (hing), Oil, Salt

To Grind 1 cup Shallots 2 Cloves (Laung) , garlic 1/2 cup Fresh coconut , grated 4 Dry Red Chillies 1 tablespoon Coriander (Dhania) Seeds 1 tablespoon Cumin seeds (Jeera) 1 tablespoon Methi Seeds (Fenugreek Seeds) 1 tablespoon Whole Black Peppercorns 2 sprig Curry leaves 18 grams Tamarind Other Ingredients 1 cup Black Eyed Beans (Lobia) , soaked in water for 2 hours 1 cup Coconut milk 1 teaspoon Turmeric powder (Haldi) To Temper 1 Cinnamon Stick (Dalchini) 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 cloves Garlic , crushed 1 Dry Red Chilli 1 teaspoon Asafoetida (hing) Oil , for cooking Salt , to taste

To begin making the Mangalorean Style Lobia Gassi Recipe, in a Kadai/Pan, add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.Into the same pan, add sliced onions, garlic, and roast until onions start to turn brown.Add fresh grated coconut, tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from the pan and set it aside.After roasting all the, and the spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.Heat a pressure cooker with oil, add the ground masala paste and cook until oil/ghee separates from the sides of the pan.Add in your soaked lobia, turmeric powder and salt, add about 1/2 water and cook the lobia for 3 whistle.Remove and add the coconut milk and stir well, check for salt and adjust according to your palate.To temper, heat a kadai, add mustard seeds, hing, curry leaves, garlic and dry red chilies and let it crackle for few minutes and pour it over the gassi and serve. Serve the Mangalorean Style Lobia Gassi Recipe along with Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) to make a good meal for your Sunday lunch.

Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry)

Hyderabadi Khatti Dal is a delicious tangy dal preparation tempered with curry leaves, mustard seeds, cumin, dry red chilies and garlic having balanced flavour of sourness and spiciness. Hyderabadi khatti dal couples up beautifully with steamed rice, pickle, side with any dry veggie preparation. Although we have used Toor dal, you can use even Masoor dal (red lentils) for making this Khatti dal. Traditionally for sourness, tamarind pulp is used but you can substitute it with lemon juice too. But, the sourness that elevates this dal's flavour is best with tamarind making it the best khatti dal ever.

Hyderabadi

Lunch

High Protein Vegetarian

Arhar dal (Split Toor Dal), Tomato, Turmeric powder (Haldi), Red Chilli powder, Garlic, Ginger, Green Chillies, Tamarind Water, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Dry Red Chillies, Curry leaves, Garlic, Coriander (Dhania) Leaves

1 cup Arhar dal (Split Toor Dal) 1 Tomato , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1 teaspoon Garlic , crushed 1/2 teaspoon Ginger , grated 3/4 teaspoon Green Chillies , chopped 2-1/2 Tamarind Water Ingredients for Seasoning 1 teaspoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chillies 1 sprig Curry leaves 3 cloves Garlic , sliced Coriander (Dhania) Leaves , few, for garnish

To begin making the Hyderabadi Khatti Dal Recipe, first clean and wash the dal well under running water. In a pressure cooker, add washed dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups of water. Cover the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for 3 minutes approximately and turn off the heat. Allow the pressure in the cooker release naturally. Once the pressure has released, open the cooker. When the dal is done, whisk the dal well to make it smooth. Add tamarind water to the dal and bring the Khatti dal to a brisk boil. Once it comes to a boil, turn the heat to low and set the dal to simmer.Next we will prepare the seasoning.In a small tadka pan heat oil in medium heat.  Add the mustard seeds, cumin seeds and allow it to crackle. Once it Add garlic and fry until it starts getting golden brown.  Add curry leaves and red chilies, fry for another few seconds.Pour the tadka over the dal and simmer for 4 to 5 minutes. Once done, turn off the heat and the Hyderabadi Khatti Dal recipe is ready. Check the salt and adjust to suit your taste. Pour the dal into a serving bowl and garnish with chopped coriander leaves and serve warm.Serve the Hyderabadi Khatti Dal along with Steamed Rice, Kathirikai Roast (brinjal roast) and papad.

Uttarakhand Style Black Gram Chainsoo Recipe

A traditional Garhwali recipe to support the energy level of Uttaranchal locals that helps them to survive the extreme weather and boost energy. Easy recipe to follow and the additional change of  cooking method will break the monotony of using Black Gram dal  for daily cooking. A high protein dish so be cautious in consuming a bigger portion. Simply roasting and later grinding makes all the difference in aroma, but once you try to cook it you will come to know and will use with other ingredients to suit your taste palette like onion, tomatoes and garam masala powder.

North Indian Recipes

Lunch

High Protein Vegetarian

Arhar dal (Split Toor Dal), Coriander Powder (Dhania), Cumin powder (Jeera), Red Chilli powder, Turmeric powder (Haldi), Whole Black Peppercorns, Oil, Water, Dry Red Chilli, Salt

1/2 cup Arhar dal (Split Toor Dal) 1/2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Whole Black Peppercorns 2 teaspoon Oil 1-1/4 cup Water 2 Dry Red Chilli Salt , to taste

To begin making Black Gram Chainsoo Recipe, first heat a Kadhai and dry roast the dal for few minutes until you can smell the aroma. Set aside.Once it is cooled down, grind the dry mixture to a fine powder. Heat a heavy bottomed kadhai with oil, temper with red chilli and pepper corns.Add all the masalas including coriander powder, cumin powder, red chilli powder, turmeric powder, salt with 2 tablespoons water and fry for a minute. Add the powdered dal, mix it up and then add water.Cook on medium to low flame stirring occasionally until thickens for 20-30 minutes. Once it is done, switch off the gas and serve hot.Serve Uttarakhand Style Black Gram Chainsoo along with Steamed Rice and Spicy Baby Potatoes for your weekday lunch.

Chilli Coriander Fried Rice Recipe

The Chilli Coriander Fried Rice Recipe, is a fiery combination of red and green chillies with vibrant green coriander leaves not only makes this rice a treat for the eyes but also for the palate.

Asian

Dinner

Vegetarian

Basmati rice, Garlic, Thai Red chilli (Birds Eye Chilli), Green Chilli, Black pepper powder, Soy sauce, Carrots (Gajjar), Cabbage (Patta Gobi/ Muttaikose), Spring Onion (Bulb & Greens), Coriander (Dhania) Leaves, Oil, Salt

2 cups Basmati rice 3 cloves Garlic , finely chopped 2 Thai Red chilli (Birds Eye Chilli) , finely chopped 1 Green Chilli , finely chopped 1/4 teaspoon Black pepper powder 1 teaspoon Soy sauce 1/4 cup Carrots (Gajjar) , finely chopped 1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped 1/4 cup Spring Onion (Bulb & Greens) , finely chopped 1/4 cup Coriander (Dhania) Leaves , finely chopped 1 teaspoon Oil , for cooking Salt , to taste

To begin making the Chilli Coriander Fried Rice Recipe, wash the rice and soak the rice in 3 cups of water for 30 minutes.Drain the water. Transfer the rice to a cooking pan and cook with 4 cups of water, salt and 2 tablespoons of oil.Simmer it covered for 15 minutes or until you see the water has been absorbed by the rice.Turn off the heat at this point. Note The rice should not be over cooked, has to be 90% cooked.Allow the rice to cool completely. For chinese rice, a rice that is made a day old is better, as it has the perfect texture.Heat oil in a wok; add the garlic, spring onions, carrots and cabbage. Stir fry on high heat for a few minutes. Add the chillies and saute for a few more minutes.Now finally add the soy sauce, coriander leaves, salt and rice. Mix well. Check taste and adjust the spices and salt accordingly.Serve the Chilli Coriander Fried Rice Recipe along with a Asian Style Tofu Curry with Roasted Eggplants to make a complete meal for a asian dinner.

Saag Tofu Recipe (Tofu Simmered in Spiced Mustard & Spinach Leaves)

The Saag Tofu Recipe is a twist to the traditional Saag Paneer. Saag, is a spiced North Indian dish that is made from fresh greens, like mustard leaves and spinach leaves. The addition of garlic, and ginger along with garam masala brings out the flavors of the delicious and classic recipe.

North Indian Recipes

Lunch

High Protein Vegetarian

Tofu, Spinach Leaves (Palak), Mustard greens, Ginger, Green Chillies, Homemade tomato puree, Garlic, Cumin seeds (Jeera), Asafoetida (hing), Turmeric powder (Haldi), Garam masala powder, Salt, Makki Ka Atta (Yellow Corn Meal Flour), Dry Red Chillies, Oil, Ghee, Water

250 grams Tofu , cut into cubes 300 grams Spinach Leaves (Palak) 300 grams Mustard greens 2 inch Ginger 4 Green Chillies , chopped 1/4 cup Homemade tomato puree 8 Garlic , minced 1 teaspoon Cumin seeds (Jeera) Asafoetida (hing) , a pinch 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Garam masala powder Salt , to taste 2 tablespoon Makki Ka Atta (Yellow Corn Meal Flour) 3 Dry Red Chillies 1 teaspoon Oil 1 teaspoon Ghee Water , as required

To begin making the Saag Tofu Recipe, we will first wash the green well in water. Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles. If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately. Releasing the pressure immediately, helps retain the green color of the greens. Once the saag (mustard and spinach leaves) are cooked, cool them for a bit. Once cooled puree the cooked spinach and mustard (saag) in blender and set aside.Heat a teaspoon of oil in heavy bottomed pan over medium heat. Add the diced tofu and pan fry it until it turns golden brown in color. Once done, remove from the pan and keep it aside in a bowl.In the same pan, add a teaspoon of ghee and heat over medium heat. Add the red chilies, cumin and allow them to roast and crackle. Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds.Add the in the tomato puree, turmeric powder,  garam masala powder and bring the saag masala mixture to a brisk boil. Once it comes to a boil, add in the cooked and pureed saag. the corn meal and the pan fried tofu. Add the salt and stir. Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices. Check the salt and spices and adjust to suit your taste.Turn off the heat, transfer to a serving bowl and serve. Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner.

Creamy Roasted Pumpkin Risotto Recipe

The Creamy Roasted Pumpkin Risotto Recipe is a classic Italian dish that is made from creamy arborio rice risotto flavored with pumpkin puree. This risotto makes a perfect dinner idea for the cold winter night. The combination of garlic, roasted pumpkins, full flavored vegetable stock makes this Risotto a classic.

European

Dinner

Kaddu (Parangikai/ Pumpkin), Arborio rice, Onion, Garlic, Vegetable stock, Dry white wine, Extra Virgin Olive Oil, Salt and Pepper, Sour cream, Parsley leaves

500 grams Kaddu (Parangikai/ Pumpkin) , diced 1 cup Arborio rice 1 Onion , finely chopped 4 cloves Garlic , chopped 1 liter Vegetable stock 1/2 cup Dry white wine Extra Virgin Olive Oil ,  olive oil Salt and Pepper , as per taste 1/4 cup Sour cream Parsley leaves , a small bunch finely chopped

To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok. For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely. Keep half the roasted pumpkins aside and puree the remaining half.Once cooked, allow it to cool a little and then puree it in a blender. Keep the roasted and pureed pumpkin aside.Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice. Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice. In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic. Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden. Dont let the onions get brown.Stir in the rice into the onion mixture and stir fry for a couple of minutes. Next add in the wine and cook, stirring continously until the wine has evaporated. Gradually add in the hot vegetable stock a little at a time to the rice. As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice. By the end of it, the risotto rice will be tender and have a creamy texture. Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan.Finally stir in the puréed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste. Finally stir in the coarsely pounded black pepper and the chopped parsely. Turn off the heat. Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl. Drizzle extra virgin olive oil on top just before serving. You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot. 

Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry)

Goan Kaju Curry is yet another delicious dish from the western coast of India or the Konkan region. Goan Kaju Curry is normally made using the best quality goan cashew nuts and served as a vegetarian delicacy in goan weddings and parties. The Goan Kaju curry is made by following the traditional style of goan cooking which consists of roasting grated coconut along with onion, garlic and spices and addition of tamarind. Tamarind is used as a souring agent in most of the Goan dishes.

Goan Recipes

Lunch

Vegetarian

Cashew nuts, Tomato, Green Bell Pepper (Capsicum), Turmeric powder (Haldi), Oil, Coriander (Dhania) Leaves, Salt, Fresh coconut, Onion, Garlic, Coriander (Dhania) Seeds, Byadagi Dried Chillies, Whole Black Peppercorns, Cumin seeds (Jeera), Cloves (Laung), Tamarind

1 cup Cashew nuts , halved 1 Tomato , finely chopped 1 Green Bell Pepper (Capsicum) , diced 1/2 teaspoon Turmeric powder (Haldi) Oil , for cooking 1 tablespoon Coriander (Dhania) Leaves , chopped, for garnishing Salt , to taste Ingredients to be ground to paste 1 cup Fresh coconut , grated 2 Onion , finely chopped 5 Garlic , chopped 1 teaspoon Coriander (Dhania) Seeds 3 Byadagi Dried Chillies 5 Whole Black Peppercorns 1 teaspoon Cumin seeds (Jeera) 2 Cloves (Laung) 1/2 Tamarind , marble sized ball

To Begin making the Goan Kaju Curry recipe, soak the cashew nuts into hot water for minimum 30 minutes. Meanwhile proceed for making the curry/gravy. Dry roast the coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies until you get a roasted aroma. Add the coconut and roast it along with the spices until you can smell the aromas of the coconut. Add the tamarind ball and saute for a few seconds and turn off the heat.For making the gravy, place a kadai on medium heat and add a teaspoon of oil. Add the finely chopped onion and garlic and saute until the onion is translucent. Once cooled, grind the above mentioned grated coconut and spice mixture along with the onions to make a smooth paste, by adding a little water.  In the same pan where you sauteed the onions, heat a teaspoon of oil on medium heat. Add the chopped tomatoes, turmeric powder and saute them until it softens. Add the capsicum and saute for a couple of minutes until it softens and cooks through. Add the masala curry paste to the above tomato capsicum mixture and the soaked cashew nuts and stir fry for 3-4 minutes. Add a little water to adjust the consistency of the Kaju Curry. Stir and simmer the Goan Kaju Curry for about 10 Minutes. Once done, check the salt and spice levels and adjust to suit your taste. Finally stir in the chopped coriander leaves and serve.Serve this Goan Kaju Curry for parties along with Phulkas, Jeera Riceand a Salad for a weeknight dinner or a special Sunday lunch

Chicken Parmigiana Recipe

Chicken Parmigiana Recipe is a popular Italian-/american dish and it gets it's name from the cheese being used in this dish to create a rich a wonderful flavor.

Italian Recipes

Lunch

Non Vegeterian

Chicken breasts, Whole Wheat Bread crumbs, All Purpose Flour (Maida), Salt and Pepper, Whole Egg, Parmesan cheese, Mozzarella cheese, Homemade tomato puree, Onion, Garlic, Sugar, Red Chilli powder, Red Chilli flakes, Rosemary, Tabasco Original - Hot Sauce, Salt, Oil

1 Chicken breasts , cut diagonally thin 1/2 cup Whole Wheat Bread crumbs 4 tablespoon All Purpose Flour (Maida) 1 teaspoon Salt and Pepper 1 Whole Egg 1/8 cup Parmesan cheese , grated  1/3 cup Mozzarella cheese , grated For the sauce 2 cups Homemade tomato puree 1 Onion , chopped 4 cloves Garlic , chopped 1 teaspoon Sugar 1 teaspoon Red Chilli powder 1 teaspoon Red Chilli flakes 1 teaspoon Rosemary 1 teaspoon Tabasco Original - Hot Sauce Salt , to taste Oil

To begin making the Chicken Parmigiana Recipe, thoroughly wash and clean the chicken and cut them into 2 inch cubes. 

Sindhi Karela Bhaji Recipe - Sindhi Style Bitter Gourd Sabzi

Sindhi Karela Bhaji Recipe is a delectable bitter gourd side dish cooked in Sindhi style. Though bitter gourds are bitter, here it is cooked in a tangy onion, tomato and yogurt based curry, which makes its taste much palatable.

Sindhi

Lunch

Diabetic Friendly

Karela (Bitter Gourd/ Pavakkai), Onions, Tomatoes, Curd (Dahi / Yogurt), Green Chillies, Ginger, Garlic, Cumin seeds (Jeera), Kashmiri Red Chilli Powder, Coriander Powder (Dhania), Cardamom Powder (Elaichi), Turmeric powder (Haldi), Anardana Powder (Pomegranate Seed Powder), Coriander (Dhania) Leaves, Oil, Salt

2 Karela (Bitter Gourd/ Pavakkai) , cut into roundels 2 Onions , thinly sliced 2 Tomatoes , finely chopped 1/4 cup Curd (Dahi / Yogurt) 2 Green Chillies , finely chopped 1 inch Ginger , finely chopped 5 cloves Garlic , finely chopped 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Kashmiri Red Chilli Powder 2 teaspoons Coriander Powder (Dhania) 1/2 teaspoon Cardamom Powder (Elaichi) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Anardana Powder (Pomegranate Seed Powder) Coriander (Dhania) Leaves , finely chopped, for garnish 1 tablespoon Oil Salt , to taste

To begin making the Sindhi Karela Bhaji Recipe, in a pressure cooker, add the karela along with 2 tablespoons water and salt. Pressure cook for two whistles and turn off the heat.Release the pressure immediately by running cold water over the pressure cooker. Releasing the pressure immediately prevent the karela from getting over cooked. Keep aside.Heat oil in a kadai on medium flame, add the cumin seeds and allow it to sizzle. Once the seeds have sizzled add the ginger and garlic, green chillies and saute for about 30 seconds. Now add onions and saute until it softens and turns golden brown. Once the onions have turned slightly brown; add the chopped tomatoes, mix well and cook until the tomatoes are mushy.Once the tomatoes are cooked, add the turmeric powder, kashmiri red chilli powder, coriander powder, cardamom powder, anardana, salt and mix well to combine. Cook for about 2 to 3 minutes until the masala comes together for the Karela bhaji.After the masala is cooked through add the yogurt and cook for a few minutes.Finally add the pre cooked Karela into the pan. Sprinkle some water and cover and let the Sindhi Karela Bhaji simmer for 5 minutes. Once done, check the salt and spices and adjust accordingly. Turn off the heat and stir in the coriander leaves. Transfer Karela Bhaji into a serving bowl and serve.  Serve the Sindhi Karela Jo Bhaji Recipe along with Sindhi Tidali Dal Recipe and Jowar Jo Dodo Recipe - Sindhi Sorghum Roti for a simple Sindhi meal.

Paleo Balsamic Mushrooms Recipe

Are you looking for sides to your favorite grilled chicken? Then, Paleo Balsamic Mushrooms are a perfect choice. Mushrooms are sautéed with butter and balsamic and topped with freshly grounded pepper to spice up the dish.

Continental

Side Dish

Vegetarian

Button mushrooms, Butter (Salted), Onion, Garlic, Balsamic Vinegar, Salt, Whole Black Peppercorns, Spring Onion Greens

1 cup Button mushrooms 3 tablespoon Butter (Salted) 1 Onion , finely chopped 3 cloves Garlic , finely chopped 1-1/2 tablespoons Balsamic Vinegar , (Organic) 1/2 teaspoon Salt 1/2 teaspoon Whole Black Peppercorns , freshly ground, adjust Spring Onion Greens , for garnish

To begin making the  Paleo Balsamic Mushrooms Recipe, clean mushrooms with a damp cloth to remove any dirt.Slice them into halves and keep aside. I removed only the stalks and used mushrooms, which are smaller ,as a whole.In a skillet, add butter and allow it to melt on medium flame.Once the butter is melted, add chopped garlic and chopped onions. Saute until the onions become translucent.Once done add mushrooms and cook until they become tender, for about 10 minutes. Don’t overcook as the mushrooms become rubbery.Add salt, balsamic vinegar and pepper to the mushrooms; Saute for about 2 – 3 minutes and turn off the heat. Garnish with  spring onions and serve Paleo Balsamic Mushrooms Recipe warm.Serve this Balsamic mushrooms as sides for your Mexican Lime Chicken or Grilled Chicken With Vegetables.

Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry

Mushroom Caldine is delicious vegetarian coconut curry where the mushroom is cooked in coconut milk and tamarind with freshly ground masala. It makes a perfect light meal anytime with some buttered pav buns or goan pav on the side. 

Goan Recipes

Lunch

Vegetarian

Button mushrooms, Coconut milk, Onion, Green Chillies, Garlic, Ginger, Salt, Oil, Fresh coconut, Tamarind, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Dry Red Chillies, Turmeric powder (Haldi), Water

400 grams Button mushrooms 1 cup Coconut milk 1 Onion , finely chopped 2 Green Chillies , slit 5 Garlic , finely chopped 1 inch Ginger , finely chopped 1 teaspoon Salt , or to taste 1 teaspoon Oil , for cooking For Caldine Masala 1/2 cup Fresh coconut 20 grams Tamarind 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Coriander (Dhania) Seeds 4 Dry Red Chillies 1/2 teaspoon Turmeric powder (Haldi) 1/4 cup Water

To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready. In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder. Add 1/4 cup of warm water and blend to make a smooth paste.Cut the mushrooms either into slices or halfs or you can leave them as whole. Its a personal choice of how you like your mushrooms. I like them sliced lengthwise. Heat oil in a pan; add the onion, garlic, ginger and green chillies. Saute until the onions are tender and lightly browned.Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy. Cover the pan to fasten the cooking process of the tomatoes.Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.They will shrink in size and release water. At this stage, add the caldine masala paste, coconut milk and salt to taste.Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat. Check the taste and adjust the salt accordingly.Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together.

Kathal Masaledar Sabzi Recipe - Jackfruit Masala Sabzi

Kathal Masala Sabzi Recipe is a delicious and spicy gravy prepared with kathal/ raw jackfruit along with potatoes cooked in a spicy tomato and onion gravy.

North Indian Recipes

Main Course

Diabetic Friendly

Jackfruit Raw (Kathal), Potatoes (Aloo), Onions, Asafoetida (hing), Bay leaf (tej patta), Garlic, Ginger, Curd (Dahi / Yogurt), Cinnamon Stick (Dalchini), Black cardamom (Badi Elaichi), Coriander Powder (Dhania), Cumin powder (Jeera), Garam masala powder, Red Chilli powder, Homemade tomato puree, Mustard oil, Salt, Coriander (Dhania) Leaves

300 grams Jackfruit Raw (Kathal) 3 Potatoes (Aloo) 2 Onions , thinly sliced 1/4 teaspoon Asafoetida (hing) 1 Bay leaf (tej patta) 4 cloves Garlic , finely chopped 1 inch Ginger , finely chopped 1/4 cup Curd (Dahi / Yogurt) 1 inch Cinnamon Stick (Dalchini) 2 Black cardamom (Badi Elaichi) 2 teaspoons Coriander Powder (Dhania) 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Garam masala powder 1/2 teaspoon Red Chilli powder 1/2 cup Homemade tomato puree 1 tablespoon Mustard oil Salt , as per your taste Coriander (Dhania) Leaves , for garnish

To begin making the Kathal Masala Sabzi Recipe, let us first cut the raw jackfruit. In order to do that we have to first grease our hands and the knife that is going to be used with oil. This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit and makes the cutting process hassle-free.Once cut keep aside in a bowl of water with salt so that the cut Kathal pieces do not become brown. Meanwhile in a bowl, add curd, tomato puree, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder. Pour some water to it and stir well to combine.In a small pressure cooker, add 1 tablespoon of oil. Once the oil is hot, add hing/asafoetida to it.Next add finely chopped onions garlic, ginger and saute until the onions brown up. Once done add in cinnamon stick and black cardamom and stir the spices well into the onions. Now add the prepared curd masala in the cooker.Add the tomato puree, the kathal/raw jackfruit and aloo/potato to the masala, add salt as per taste and stir well to combine.Add 1 cup of water, cover the pressure cooker and cook the Kathal Masala Sabzi for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. Once the pressure has released, turn off the heat. Open the cooker, add in the chopped coriander leaves and mix, check the salt and spices and adjust accordingly.Transfer to a serving bowl and serve hot.Serve Kathal Masala Sabzi Recipe along with Phulkas or even Jeera Rice along with a Carrot Salad and a bowl of curd for a complete and simple Sunday lunch.For an Indian Diabetic meal, serve this Kathal Masala Sabzi Recipe along with Masala Jowar Methi Roti Recipe and Kollu Pachadi Recipe for a full meal.

Green Beans Salad Recipe

Green Beans Salad is a healthy side dish in which crunchy green beans are tossed together with a few spices and garnished with lime juice and nuts. This is a simple no-onion/garlic recipe made with ingredients easily available in the pantry. You can use fresh coconut instead of the desiccated coconut and use nuts of your choice (cashew nuts, pine nuts etc) for garnish. Use fresh, tender green beans for best results. You can make and keep the green beans salad for some time, so that the flavours mingle well which also makes it a great dish to make for potlucks or dinner parties.

Continental

Appetizer

Vegetarian

Green beans (French Beans), Dessicated Coconut, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Asafoetida (hing), Curry leaves, Dry Red Chillies, Salt, Lemon juice, Slivered Almonds (Badam)

250 grams Green beans (French Beans) , ends trimmed and cut in half 2 tablespoon Dessicated Coconut 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Asafoetida (hing) 7 Curry leaves 2 Dry Red Chillies , broken into pieces Salt , to taste 1 tablespoon Lemon juice Slivered Almonds (Badam) , for garnish

To begin making the green beans salad recipe, first steam the green beans for 4 to 5 minutes till they are just cooked and are still crunchy. Cool them down.Toast the desiccated coconut in a small pan for a minute or till it just starts to turn brown.Cool and add the coconut to the green beans in a mixing bowl.Heat oil in the heavy bottomed pan. Add the mustards seeds and once they splutter add the cumin seeds.Add the chillies and sauté for a few seconds. Take the pan off the heat and add the hing and curry leaves.Add this tadka to the green beans. Add salt, lemon juice and toss everything together.Keep for half an hour, garnish with the almond flakes and serve. Serve Green Beans Salad along with Penne Pasta Arrabiata and end it with Mascarpone Fruit Dessert Recipe for a delicious weekend dinner.

Moongachi Usali (Goan Style Sprouted Green Gram Stir Fry)

Moongachi Usali is a traditional Goan Style preparation of sprouted green gram. This dish is packed with nutrition and is so easy to prepare. it requires very little oil, and is made without onion or garlic, making it suitable for festival days too. What is unique about this dish is the addition of a little jaggery which adds an unexpected flavour to it. This dish used to be served in "Baal-wadis" or pre-schools for children, as a nutritious snack. Serve this dish with Steamed Rice and Amlechi Uddamethi, or with Chapati and Rava Fried Raw Banana.

Goan Recipes

Lunch

Vegetarian

Green Moong Sprouts, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Asafoetida (hing), Jaggery, Turmeric powder (Haldi), Red Chilli powder, Green Chillies, Fresh coconut, Oil

2 cups Green Moong Sprouts 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 pinch Asafoetida (hing) 1 teaspoon Jaggery , grated 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 2 Green Chillies , chopped 2 tablespoon Fresh coconut , grated 1 tablespoon Oil

To begin making the Moongachi Usali first pressure cook the sprouted green gram. To do this, add the sprouted green gram into a pressure cooker. Add enough water to submerge the sprouts and place it on the heat with the lid and whistle on.Allow it to cook till you hear 3 whistles, after which you can switch it off. Let the pressure get released on its own, naturally.Drain the pressure cooked sprouted green gram, retain the water as it is very nutritious and can be used in making roti dough or added to dals and curries.Place a kadai/wok on the heat, add some oil and add mustard seeds to it.When mustard seeds crackle, add cumin seeds and asafoetida and let it sputter.Then after few seconds, add chopped green chilies and fry for few more seconds.Add turmeric and red chili powder and stir together.Now add the pressure cooked sprouted green gram to the kadai and mix well so all the flavours are well combined.At the very end, sprinkle the grated coconut and jaggery and toss to combine once again.Finally add salt to taste and serve along with Steamed Rice and Maharashtrain Amti, or with Chapati.

Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani Recipe

Paneer Butter Masala also known as Paneer Makahani is a classic all time favorite dish of the North Indian Cuisine. In this recipe the Paneer, the Indian Cottage cheese is simmer in creamy tomato based gravy. Paneer Butter Masala is one of the most popular vegetarian dish in the menu of restaurants in the Northern province.

North Indian Recipes

Lunch

Vegetarian

Paneer (Homemade Cottage Cheese), Tomatoes, Cashew nuts, Butter (Salted), Cumin seeds (Jeera), Onion, Ginger, Garlic, Green Chillies, Turmeric powder (Haldi), Cumin powder (Jeera), Coriander (Dhania) Powder, Kashmiri Red Chilli Powder, Garam masala powder, Cardamom Powder (Elaichi), Fresh cream, Butter (Salted), Ghee, Salt, Sugar, Kasuri Methi (Dried Fenugreek Leaves), Fresh cream, Coriander (Dhania) Leaves

200 gram Paneer (Homemade Cottage Cheese) , cut into cubes To Be Ground to Puree 4 Tomatoes , chopped 2 tablespoons Cashew nuts Butter Masala Ingredients 2 tablespoons Butter (Salted) 1 teaspoon Cumin seeds (Jeera) 1 Onion , finely chopped 1 inch Ginger , finely chopped 6 cloves Garlic , finely chopped 2 Green Chillies , finely chopped 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin powder (Jeera) 1 tablespoon Coriander (Dhania) Powder 2 tablespoons Kashmiri Red Chilli Powder 1 teaspoon Garam masala powder 1 teaspoon Cardamom Powder (Elaichi) 2 tablespoons Fresh cream 2 tablespoons Butter (Salted) 1 teaspoon Ghee Salt , to taste 1 teaspoon Sugar 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) 3 tablespoons Fresh cream Coriander (Dhania) Leaves , a small bunch, chopped

To begin making the Paneer Butter Masala, first prep all the ingredients and keep them ready.Soak the cashewnuts in hot water for 10 minutes. Into a mixer first make a puree of tomatoes and the soaked cashewnuts and blend to make a smooth puree. Keep this aside.Heat the butter in a kadai over medium heat. Add the cumin seeds and allow it to crackle. Add the onion, ginger garlic and green chilliyes and saute over medium heat till it is light golden in color and the onions have softened. At this stage you can optionally cool this and make a puree and add it back to the same kadai.Add the kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, cardamom powder and give it a stir for a few seconds.Next and the tomato cashew puree, cream, paneer and kasuri methi, sugar and salt to taste. Add water and simmer for about 10 minutes. As the masala gets cooked it will change color to bright orange-red.Once done, give the Paneer Butter Masala a taste and add more salt or chilli if required. Stir in the coriander leaves and serve hot.Serve Paneer Butter Masala/paneer Makhani hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner. 

Hariyali Machali Recipe - Carp Fish In Green Spinach And Coriander Gravy

A very healthy version of cooking fish in green gravy is explained in this recipe. Hariyali Machli/Fish cooked in spinach puree with mouth watering green chilly, coriander and lime is very common in Indian cuisine especially in Punjabi kitchen.

Indian

Dinner

High Protein Non Vegetarian

Carp fish, Ginger, Garlic, Onion, Tomato, Dry Red Chilli, Kashmiri Red Chilli Powder, Garam masala powder, Cumin seeds (Jeera), Mustard oil, Spinach, Coriander (Dhania) Leaves, Green Chilli, Black pepper powder, Salt

200 gram Carp fish 1 teaspoon Ginger , paste 2 cloves Garlic 1 Onion , chopped 1 Tomato , chopped 2 Dry Red Chilli 1/4 teaspoon Kashmiri Red Chilli Powder Garam masala powder , a pinch 1/4 teaspoon Cumin seeds (Jeera) 2 teaspoon Mustard oil 2 cups Spinach , chopped 1/4 cup Coriander (Dhania) Leaves , chopped 1 Green Chilli 1/4 teaspoon Black pepper powder Salt , to taste

To begin making the Hariyali Machli recipe, firstly clean the fish and dry it. Season with salt and pepper for about 5 minutes.Grind together spinach, coriander, green chillies, lemon juice and a little water.Heat a frying pan with oil and fry the fish for 5 another five minutes till cooked. Remove the fish.Once you remove the fish, add cumin seeds and red chillies. After 30 seconds add in garlic, ginger, onion and cook for about 5 minutes. Add kashmiri red chilli powder and garam masala powder.Pour the spinach puree and fry for few minutes. Check the seasoning of salt. Add the fried fish and coat it for 2 minutes. Serve immediately. Serve Hariyali Machali along with Whole Wheat Lachha Paratha or Steamed Rice for a weekday meal. You can also serve Kachumber Salad along with the meal.

Hummus Flavoured With Garlic Recipe

Hummus is a dip or a spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle Eastern cuisine. It can be served with pita bread, carrots, nachos, or salted biscuits as well. It is a healthy snack which you can also have during your tea time break. This hummus can also be used as a spread for your sandwiches, rolls and shawarmas.

Mediterranean

Snack

High Protein Vegetarian

Kabuli Chana (White Chickpeas), Lemon juice, Tahini, Dark soy sauce, Water, Parsley leaves, Salt, Garlic

2 cups Kabuli Chana (White Chickpeas) , boiled 2 tablespoons Lemon juice 1 tablespoon Tahini , (sesame paste) 1 tablespoon Dark soy sauce 2 tablespoons Water 2 tablespoons Parsley leaves , fresh, chopped Salt , to taste 1 Garlic , head

To begin making the Hummus Flavoured With Garlic recipe, preheat oven to 215 C. Remove the outside skin from the garlic head without separating the cloves.Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes.Let the garlic cool down slightly. Separate the cloves and peel. Add the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add water as necessary to make a fairly firm dip.Grind it to a smooth paste, transfer to a small serving bowl, stir in parsley and season with salt. It is now ready to be served.Serve Hummus Flavoured With Garlic along with Pita Bread and Baba Ganoush for your tea time break.

Poosanikai Rasavangi Recipe - Ash Gourd Curry With Dal

Poosanikai Or Ash gourd Rasavangi is an authentic recipe from tamilnadu. In a Rasavangi, Ash Gourd is cooked with moong dal, chana dal , tamarind and fresh ground spices.

Tamil Nadu

Lunch

Vegetarian

Vellai Poosanikai (Ash gourd/White Pumpkin), Yellow Moong Dal (Split), Chana dal (Bengal Gram Dal), Tamarind, Turmeric powder (Haldi), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Curry leaves, Oil, Salt, White Urad Dal (Split), Chana dal (Bengal Gram Dal), Coriander (Dhania) Seeds, Dry Red Chillies, Fresh coconut

1 1/2 cups Vellai Poosanikai (Ash gourd/White Pumpkin) , diced into cubes 1/4 cup Yellow Moong Dal (Split) 2 tablespoons Chana dal (Bengal Gram Dal) 20 grams Tamarind , lemon sized 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 2 teaspoon Oil Salt , as per your taste To roast and grind: 1/2 tablespoon White Urad Dal (Split) 1/2 tablespoon Chana dal (Bengal Gram Dal) 1 1/2 tablespoon Coriander (Dhania) Seeds 5 Dry Red Chillies 1/4 cup Fresh coconut , grated

To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water. After 15 minutes, extract pulp from the soaked tamarind - keep aside. In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water. You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water. Pressure cook it for 3 whistles and release the pressure naturally. In a pan, add 1 teaspoon of oil and allow it to warmOnce the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brownFinally add the grated coconut and roast until golden brown. Turn off the flame and allow it to cool. Once the coconut and spices have cool, grind them into a fine powder in a mixer.  Once the pressure cooker has release the pressure, open the lid and give it a good stir.Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well.In a tadka pan, heat 1 teaspoon of oil. Once the oil is hot, add mustard seeds and allow it to sputter. When mustard seeds crackles, add urad dal and curry leaves. Saute it until urad dal turns golden brown.Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served.Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch

Goan Lady Fish Curry Recipe - Muddoshi Hooman

No coastal cuisine is complete without fish curries. In Goa, fish curry will be cooked almost everyday for lunch. Since various types of fish are available in Goa, various types of fish curries can be made and the recipe differs according to the type of fish used.

Goan Recipes

Lunch

High Protein Non Vegetarian

Lady fish, Fresh coconut, Tamarind, Turmeric powder (Haldi), Mooli/ Mullangi (Radish), Dry Red Chillies, Whole Black Peppercorns, Coriander (Dhania) Seeds, Onion, Oil, Turmeric powder (Haldi), Red Chilli powder, Salt

2 Lady fish 1/2 cup Fresh coconut , grated 20 grams Tamarind 1 teaspoon Turmeric powder (Haldi) 1 Mooli/ Mullangi (Radish) 4 Dry Red Chillies 3 Whole Black Peppercorns 1/2 teaspoon Coriander (Dhania) Seeds 1/2 cup Onion , chopped 1 teaspoon Oil For marination 1 tablespoon Turmeric powder (Haldi) 1/2 tablespoon Red Chilli powder 1 teaspoon Salt

To begin making the Goan Lady Fish Curry Recipe, clean and cut the fish into 2-3 pieces. Wash and keep aside.Marinate by applying turmeric powder, red chilli powder, salt and keep it aside for a minimum of 30 minutes.Separately cut the radish into 2 inch long fingers and boil them separately.The next step is to make the gravy. Grind, grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chillies by adding 1/2 cup water to make a thin gravy in a mixer grinder.In a heavy bottomed pan, add oil and fry the chopped onions till they turn brownish.Add the fish and cook on medium flame for about 2 minutes. Pour the gravy and stir. Add 1/2 cup of water in the same.Add the radish and boil for 10 minutes more by covering the utensil. Serve hot.Serve Goan Lady Fish Curry either for lunch or dinner with Steamed Rice, Rava Fried Prawns, Salad and pickle and enjoy a delicious Goan meal.

Baked Cheesy Pasta With Garlic & Crunchy Peanuts Recipe

Baked Cheesy Pasta With Garlic & Crunchy Peanuts Recipe is a delicious recipes with the taste and flavor of garlic and the crunches of peanuts. You can add seasonal boiled or sauteed veggies, mushrooms, scrambled eggs or pieces of boiled eggs, boiled chicken while cooking the pasta. If you like you can bake this without white sauce also. You can add tomato puree or store bought pasta sauce. If using tomato puree, add at the same time while cooking the boiled pasta with other ingredients.

Italian Recipes

Dinner

Vegetarian

Spirali pasta, Garlic, Extra Virgin Olive Oil, Roasted Peanuts (Moongphali), Italian seasoning, Salt and Pepper, Cheddar cheese, Bechamel Sauce

300 grams Spirali pasta 5-6 cloves Garlic , peeled 3 tablespoons Extra Virgin Olive Oil 1/4 cup Roasted Peanuts (Moongphali) , without skin 1 teaspoon Italian seasoning Salt and Pepper , to taste 1/4 cup Cheddar cheese , grated Bechamel Sauce , one recipe

To begin making the Baked Cheesy Pasta With Garlic & Crunchy Peanuts, we will first cook the pasta according to the package instructions along with salt. Once al dente, rinse the cooked pasta in cold water to stop the cooking process. Drizzle some oil and keep it aside.  Prepare the bechamel sauce according to instructions and keep it asideHeat the 3 tablespoons of oil in a wok or a heavy bottomed pan on medium heat. Add the garlic cloves, sauté for 1 minute on medium high flame. Next, stir in the cooked pasta, salt and peanuts, and saute for few minutes. Finally stir in the black pepper powder, herbs and the prepared white sauce.The next step is bake the Garlic Pasta in the oven.Preheat oven to 180 degrees C. In a square or round baking pan (you can use a pie dish also) spread the cooked pasta evenly, top with grated cheese and bake for 12 minutes or until the top begins to turn light brown in color. Once the cheese begins to melt and is turning golden brown, remove from the oven.Serve Baked Cheesy Pasta With Garlic & Crunchy Peanuts with Herb Mushroom Bruschetta Recipe for a weeknight dinner.