Category Archives: Vegetable Fry recipe

Bhindi Kurkuri – Crispy Okra Recipe

Kurkuri Bhindi Recipe – Crispy Okra Indian Recipe

Kurkuri bhindi or deep fried okra is a recipe of lady finger coated with Indian spices and deep fried until crispy and crusty. So, here we have Kurkuri Bhindi or Crispy Okra recipe for you all. These spices and gram flour coated deep fried okras are liked by even those who don’t relish eating okra at all. This delectable, zingy-spicy crispy fried Bhindi is served sprinkled with chaat masala or dry mango powder. The tangy masala coating, deep fried until crispy are definitely an all rounder! Making this is not at all difficult

Lady finger’s coated with gram flour and deep fried until crispy and golden brown can be served as a side dish or as a starter and as a snack. Whatever way you serve, it tastes scrumptious. So, try making this deliciously crunchy and crispy deep fried Bhindi as a starter or snack or as a side accompaniment with this easy to follow Bhindi recipe.

Directions

Getting ready:

Rinse the okras thoroughly and place them in sieve to dry completely.

kurkuri bhindi

Now take an okra and cut off both the ends. Then slit it from center dividing into two equal halves.

kurkuri bhindi

Now thinly slice the okra into 3 to 4 pieces. Remove the seeds from okra. Place it in a bowl. Likewise cut each of them.

kurkuri bhindiMaking:

To it now add some salt and lemon juice to it. Mix everything really well. Then add red chilly powder, cumin powder, coriander powder, turmeric powder and chickpea flour into it. Mix well until the okras are coated nicely.

kurkuri bhindi
Heat some oil in a wok or pan. When the oil is rightly hot, drop as many okras as possible in the wok.

kurkuri bhindi

Fry them on high flame till they get little brown in color. Then reduce the flame and continue frying the Bhindi until they turn crispy and golden brown in color. Okras are now fried well, drain it on kitchen paper towels to remove excess oil. Similarly fry the rest. Kurkuri Bhindi is now ready.

kurkuri bhindiServing:

Sprinkle some chaat masala on Kurkuri Bhindi and serve this tempting snack with meals or have them anytime in a day. Let the kurkuri Bhindi cool down completely and store them in air tight container. Relish eating for up to 2 to 3 days.

kurkuri bhindiSuggestions:

Make sure the oil for frying okra is heated rightly. Drop the Bhindi in hot oil and let it turn little brown. Then reduce the flame to low and continue frying until it gets crispy and golden brown.

  • For 2 to 4 members
  • Time – 35 minutes

Bhindi Kurkuri Recipe Kurkuri Bhindi - Crispy Okra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lady finger - 200 gram
  • Gram flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Salt - ½ tsp
  • Garam masala - ½ tsp
  • Mango powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Chaat masala - ½ tsp
Instructions
  1. Rinse the okras thoroughly and place them in sieve to dry completely.
  2. Now take an okra and cut off both the ends.
  3. Then slit it from center dividing into two equal halves.
  4. Now thinly slice the okra into 3 to 4 pieces.
  5. Remove the seeds from okra. Place it in a bowl. Likewise cut each of them.
  6. To it now add some salt and lemon juice to it. Mix everything really well.
  7. Then add red chilly powder, cumin powder, coriander powder, turmeric powder and chickpea flour into it.
  8. Mix well until the okras are coated nicely.
  9. Heat some oil in a wok or pan. When the oil is rightly hot, drop as many okras as possible in the wok.
  10. Fry them on high flame till they get little brown in color. Then reduce the flame and continue frying the Bhindi until they turn crispy and golden brown in color.
  11. Okras are now fried well, drain it on kitchen paper towels to remove excess oil. Similarly fry the rest. Kurkuri Bhindi is now ready.
  12. Sprinkle some chaat masala on Kurkuri Bhindi and serve this tempting snack with meals or have them anytime in a day. Let the kurkuri Bhindi cool down completely and store them in air tight container. Relish eating for up to 2 to 3 days.

 

Sengri Mangodi Recipe – Radish Pod with Mangodi

Sengri Mangodi Sabzi- Radish Pod with Mangodi

Sengri mangodi sabzi prepared with moong dal mangodi is relished the most by all. Bored of making same veggie sabzi? Yes? Then this recipe of Sengri mangodi sabzi is the solution for you. Radish Pod, popularly known as Sengri is easy to make sabzi.

We often make numerous sabzi from Sengri or Moongra. In Rajasthan, Sengri mangodi sabzi prepared with moong dal mangodi is relished the most by all. This recipe doesn’t call for too efforts or time. Just sauté the Sengri beans, mangodi vadis in desi spices and the sabzi is ready to serve. Try making this easy and quick recipe and I am sure everyone at your home will love it. So, here’s the step-by-step method for making this sabzi for you all. Enjoy!

Directions

Getting ready:

Rinse the Sengri with water and place in sieve to dry them. After this remove the stalk from both the ends and cut into ½ or 0.75 inch chunks.

sengri mangodi

Coarsely or finely, crush the mangodis.

sengri mangodi sabziMaking:

Heat some oil in the pan or wok and place the crushed mangodis into it. Stir and continue stirring until they get brown in color. Transfer the roasted mangodis in a plate

sengri mangodi sabzi

Add cumin seeds and asafoetida in the same wok. After the seeds splutter, add turmeric powder, coriander powder, green chilly and roasted mangodis

sengri mangodi sabzi

Pour a cup of water into it. Cover and cook for 5 minutes on low flame. Check and let it simmer for 5 more minutes. Within 10-12 minutes the mangodis will get cooked.

sengri mangodi sabzi

Then add sengri, salt, red chilly powder and mango powder and mix everything really well. Add some water, cover and cook for 5-6 minutes.

Add some coriander leaves and mix well. Tangy sengri mangodi sabzi is ready. Turn off the flame. Transfer it to a serving bowl.

sengri mangodi sabziServing:

Garnish with some chopped coriander sprigs and serve steaming hot sengri mangodi sabzi with any Indian bread like chapatti, parantha or poori. In fact it goes well with rice too.

sengri mangodi

  • For 3-4 members

Radish Pod with Mangodi Recipe Sengri Mangodi Sabzi- Radish Pod with Mangodi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sengri - 200 grams
  • Mangodi - 1 cup (100 grams)
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Green chilly - 2 (finely chopped)
  • Mango powder - ¼ tsp
  • Salt - less than 1 tsp or as per taste
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Cumin seeds - ½ tsp
Instructions
  1. Rinse the Sengri with water and place in sieve to dry them. After this remove the stalk from both the ends and cut into ½ or 0.75 inch chunks.
  2. Coarsely or finely, crush the mangodis.
  3. Heat some oil in the pan or wok and place the crushed mangodis into it. Stir and continue stirring until they get brown in color.
  4. Transfer the roasted mangodis in a plate
  5. Add cumin seeds and asafoetida in the same wok.
  6. After the seeds splutter, add turmeric powder, coriander powder, green chilly and roasted mangodis
  7. Pour a cup of water into it.
  8. Cover and cook for 5 minutes on low flame. Check and let it simmer for 5 more minutes. Within 10-12 minutes the mangodis will get cooked.
  9. Then add sengri, salt, red chilly powder and mango powder and mix everything really well.
  10. Add some water, cover and cook for 5-6 minutes. ,
  11. Add some coriander leaves and mix well. Tangy sengri mangodi sabzi is ready. Turn off the flame. Transfer it to a serving bowl.
  12. Garnish with some chopped coriander sprigs and serve steaming hot sengri mangodi sabzi with any Indian bread like chapatti, parantha or poori. In fact it goes well with rice too.

 

 

Parwal Aloo Recipe – Parwal Aloo Bhujia

Parwal Aloo ki Sookhi Sabji Recipe – Parwal Aloo Sabzi|Patal Aloo Sabji Recipe

Parwal or pointed gourd, is a vegetable that most of us don’t relish eating the most. In fact, many of our family members never used to like this parwal. But try preparing this parwal-potato stir fry them. And today we are sharing the same recipe with you all.

Parwal is easily available around diwali and winters. This veggie is not so popular at few places but there are many recipes for making dishes with this veggie. Parwal potato sabzi is one of them. Parwal has so many names due to its availability in different regions. Try making this recipe yourself and surely you’ll fetch only praises. It is really a simple sabzi and is not at all time consuming.Try out this easy version of parwal aloo sabzi yourself and enjoy!

Directions

Getting ready:

1. Peeling and washing the parwal.

parwal aloo

2. Then chop them in small chunks.

parwal aloo sabzi

3. Peel and wash the potatoes also.

parwal aloo sabzi

4. Chop the potatoes in small chunks.

parwal aloo sabziMaking:

5. Heat some oil in a pan and to it add cumin seeds, asafoetida, turmeric powder, coriander powder, green chilly and ginger. Saute for while.

parwal aloo sabzi

6. Now add chopped parwal and potatoes along with salt, red chilly powder and mix all ingredients nicely. The veggies should be nicely coated with the masala.

parwal aloo sabzi

7. Add 3-4 tbsp of water in the sabzi and stir nicely.

parwal aloo sabzi

8. Cover and cook on low flame for 5 minutes.

parwal aloo sabzi

9. Check the sabzi after 5 minutes and stir nicely. Cover again and cook for another 5 minutes. Again check the sabzi. If there is need to add more water then add 2-3 tbsp of water into it. Cook until potatoes get soft.

parwal aloo sabzi

10. Now add fennel powder, garam masala and mango powder. Mix well. Cook sabzi for 3 more minutes.

parwal aloo sabzi

11. Mix chopped green coriander in the sabzi and mix well.

parwal aloo sabzi

12. Sabzi is now done and ready. Take it out in a serving bowl.

parwal aloo sabziServing:

13. Garnish with green coriander. Serve aloo parwal sabzi with chapatti, parantha, naan or rice and relish eating.

parwal aloo sabziSuggestions:

  • Do stir and keep checking the sabzi at regular intervals so that spices get mixed nicely.
  • You can replace the use of mango powder with chopped tomatoes or tomato paste.
  • If you wish to make this sabzi with gravy, then add some more amount of water as per your desire.
  • Any other cooking oil can be used for making the sabzi apart from mustard oil.
  • For 3-4 members
  • Time – 18-20 minutes

Parwal Aloo Sabzi Recipe Parwal Aloo ki Sookhi Sabji - Patol Aloo Sabji Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Parwal (pointed gourd) - 7-8 (250 grams)
  • Potato - 3 (250 grams)
  • Mustard oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp (finely chopped)
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ¼ tsp
  • Fennel powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala - less than ¼ tsp
  • Red chilly powder - less than ¼ tsp
  • Green chilly - 1 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Salt - less than 1 tsp (as per taste)
  • Mango powder - ¼ tsp
Instructions
  1. Peeling and washing the parwal.
  2. Then chop them in small chunks.
  3. Peel and wash the potatoes also.
  4. Chop them in small chunks.
  5. Heat some oil in a pan and to it add cumin seeds, asafoetida, turmeric powder, coriander powder, green chilly and ginger. Saute for while.
  6. Now add chopped parwal and potatoes along with salt, red chilly powder and mix all ingredients nicely. The veggies should be nicely coated with the masala.
  7. Add 3-4 tbsp of water in the sabzi and stir nicely.
  8. Cover and cook on low flame for 5 minutes.
  9. Check the sabzi after 5 minutes and stir nicely. Cover again and cook for another 5 minutes. Again check the sabzi. If there is need to add more water then add 2-3 tbsp of water into it. Cook until potatoes get soft.
  10. Now add fennel powder, garam masala and mango powder. Mix well. Cook sabzi for 3 more minutes.
  11. Mix chopped green coriander in the sabzi and mix well.
  12. Sabzi is now done and ready. Take it out in a serving bowl.
  13. Garnish with green coriander. Serve aloo parwal sabzi with chapatti, parantha, naan or rice and relish eating.

 

Achari Gobhi Recipe – Cauliflower in Pickling Masala

Achari Gobhi Recipe – Cauliflower In Pickled Sauce

Achari Gobi is dish with a different and delectable taste. Those who love eating gobi, will definitely relish eating this dish as well. Have you tried making cauliflower sautéed in tangy-spicy masala? No? Then here is an amazing recipe of achari gobi for you all. The cauliflower florets are sautéed in achari masala until soft and tender. Not you confuse this dish with gobi pickle.

Cauliflower may not seem too appealing and a great pick in the culinary world but I do often include this veggie every now and then. I keep looking for making the best use this veggie and the end results is always worth the sweat. Cooking this achari gobi is really easy, just try to follow the step-by-step instructions below. So, let’s get started then!

Directions

Getting ready:

1. Cut off the stalk from cauliflower and make florets.

achari gobi

2. Place the florets in warm water and add some salt to it.

achari gobi

3. Keep them aside for 5 minutes and then wash thoroughly. Soaking florets in warm water with salt helps remove any kind of bacteria and impurities.

achari gobi

4. Take out florets from water and wash them thoroughly.

achari gobi

5. Now coarsely grind fenugreek seeds, cumin seeds and mustard seeds in a mixture jar.

achari gobiMaking:

6. Heat some oil in a pan. Add coarsely ground spices and asafoetida in the oil and sauté for few minutes.

achari gobi

7. Now add chopped green chilly, ginger paste, turmeric powder.

achari gobi

8. After sautéing for while add washed cauliflower florets and mix nicely.

achari gobi

9. Then add salt, red chilly powder and coriander powder into it.

achari gobi

10. Stir the florets with help of a spatula and sauté for 2-3 minutes with spices.

achari gobi

11. Now add 2-3 tbsp of water in the sabzi. Mix it well.

achari gobi

12. Cover and cook on low flame for another 4-5 minutes. Check later.

achari gobi

13. Open the lid, stir the sabzi with spatula, cover again and cook for 4 more minutes. Sabzi is ready.

achari gobi

14. Add mango powder, garam masala and green coriander in the sabzi and mix all ingredients nicely.

achari gobi

15. Transfer the sabzi in a serving bowl. Achari Gobi sabzi is now ready.

achari gobiServing:

16. Garnish with some green coriander and serve this luscious Achari Gobi with parantha, naan, chapatti and poori and relish eating.

  • For 4-5 members
  • Time – 25 minutes

Achari Gobhi Recipe Achari Gobi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower - 500 grams
  • Mustard oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp (finely chopped)
  • Green chilly - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Mustard seed - ½ tsp
  • Fenugreek seeds - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Coriander powder - 1 tsp
  • Fennel powder - 1 tsp
  • Mango powder - ½ tsp
  • Salt - 1 tsp or as per taste
Instructions
  1. Cut off the stalk from cauliflower and make florets.
  2. Place the florets in warm water and add some salt to it.
  3. Keep them aside for 5 minutes and then wash thoroughly. Soaking florets in warm water with salt helps remove any kind of bacteria and impurities.
  4. Take out florets from water and wash them thoroughly.
  5. Now coarsely grind fenugreek seeds, cumin seeds and mustard seeds in a mixture jar.
  6. Heat some oil in a pan. Add coarsely ground spices and asafoetida in the oil and sauté for few minutes.
  7. Now add chopped green chilly, ginger paste, turmeric powder.
  8. After sautéing for while add washed cauliflower florets and mix nicely.
  9. Then add salt, red chilly powder and coriander powder into it.
  10. Stir the florets with help of a spatula and sauté for 2-3 minutes with spices.
  11. Now add 2-3 tbsp of water in the sabzi. Mix it well.
  12. Cover and cook on low flame for another 4-5 minutes. Check later.
  13. Open the lid, stir the sabzi with spatula, cover again and cook for 4 more minutes. Sabzi is ready.
  14. Add mango powder, garam masala and green coriander in the sabzi and mix all ingredients nicely.
  15. Transfer the sabzi in a serving bowl. Achari Gobi sabzi is now ready.
  16. Garnish with some green coriander and serve this luscious Achari Gobi with parantha, naan, chapatti and poori and relish eating.

 

Shahi Tinda Recipes – Tinda Stuffed with Paneer

Stuffed Punjabi Tinda – Tinda Stuffed with Paneer

Tinda or Round gourds are one of such veggie that everyone pinch their nose at and don’t want to include them in their meals. But this recipe of shahi stuffed tinda will make everyone go wow! Believe me; you’ll definitely relish eating this rich gravy sabzi for sure.

Today we are showing you how to make paneer stuffed shahi tinda sabzi. This sabzi can be prepared for any party, festival or special occasion and need very little time and preparations. Everyone at your home will be compelled to eat this dish for sure. Try making this recipe whenever you are bored having the same sabzi in your meals. So, here’s how to make shahi paneer stuffed tinda recipe for you all with step-by-step pictures and instructions. Just follow the recipe and you’ll be able to make perfect shahi tinda recipe. Enjoy!

Directions

Getting ready:

1. Rinse the gourds, peel and remove the stalk from them.

shahi tinda

2. Scoop out the mash from the gourds and collect in another bowl.

shahi tinda recipeMaking:

3. Now, for the stuffing, heat some oil in a wok or pan and add asafoetida and cumin seeds into it.

shai tinda recipe

4. When the seeds splutter, add the turmeric powder, coriander powder, gourds mash, chopped green chilies, ginger paste, fennel powder, mango powder, red chilly powder, garam masala and some salt. Mix everything really well.

shahi tinda

 

5. Saute the spices for a while and then add crumbled paneer into it. Stir to mix the ingredients well and then add chopped cashews and raisins into it. Saute for a minute or so.

shahi tinda recipe

6. Stuffing is ready. Put off the flame and add chopped green coriander to it. Give everything a nice stir. Transfer it to a bowl and let it cool down completely.shahi tinda recipe

7. Then take a gourd, and fill it up with the prepared stuffing with the help of a spoon. Repeat the process with the rest of them.

shahi tinda recipe

8. Heat some oil in the same pan and place the gourds into it. Cover and let them cook on medium flame for 3-4 minutes.

shahi tinda recipe

9. Keep checking and turning the gourds at at every 3-4 minutes so that they are cooked from all sides. Continue cooking the gourds until they are cooked through and turn soft. It can take around 15 minutes.

shahi tinda recipe

10. Stuffed gourds are now ready and cooked. Transfer the stuffed gourds in a serving plate.

shahi tinda recipeServing:

11. Serve this delicious and spicy tinda stuffed with paneer steaming hot with a chapatti, naan, parantha or plain rice. You’ll relish eating it for sure.

  • For 3-4 members
  • Time – 30 minutes

Shahi Stuffed Tinda Recipes Shahi Tinda Recipes - Tinda Stuffed with Paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Round gourd - 8 (medium size) (400 grams)
  • Oil - 2 tbsp
  • Cashew - 6-7
  • Raisins - 10-12
  • Paneer - 50 grams
  • Green coriander - 2-3 tbsp (finely chopped)
  • Red chilly powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ¼ tsp
  • Mango powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Green chilly - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp
  • Coriander powder - 1 tsp
  • Fennel powder - 1 tsp
Instructions
  1. Rinse the gourds, peel and remove the stalk from them.
  2. Scoop out the mash from the gourds and collect in another bowl.
  3. Now, for the stuffing, heat some oil in a wok or pan and add asafoetida and cumin seeds into it.
  4. When the seeds splutter, add the turmeric powder, coriander powder, gourds mash, chopped green chilies, ginger paste, fennel powder, mango powder, red chilly powder, garam masala and some salt. Mix everything really well.
  5. Saute the spices for a while and then add crumbled paneer into it. Stir to mix the ingredients well and then add chopped cashews and raisins into it. Saute for a minute or so.
  6. Stuffing is ready. Put off the flame and add chopped green coriander to it. Give everything a nice stir. Transfer it to a bowl and let it cool down completely.
  7. Then take a gourd, and fill it up with the prepared stuffing with the help of a spoon. Repeat the process with the rest of them.
  8. Heat some oil in the same pan and place the gourds into it. Cover and let them cook on medium flame for 3-4 minutes.
  9. Keep checking and turning the gourds at at every 3-4 minutes so that they are cooked from all sides. Continue cooking the gourds until they are cooked through and turn soft. It can take around 15 minutes.
  10. Stuffed gourds are now ready and cooked. Transfer the stuffed gourds in a serving plate.
  11. Serve this delicious and spicy tinda stuffed with paneer steaming hot with a chapatti, naan, parantha or plain rice. You’ll relish eating it for sure.

 

Paneer Kolhapuri Recipe

Paneer Kolhapuri Recipe – How to make Paneer Kolhapuri?

Paneer kolhapuri is a delicious and one of the most popular Indian recipes. Who doesn’t like eating sabzi or any other dish prepared with paneer after all? This super scrumptious and delicious recipe is another easiest paneer recipe that can be prepared in a jiff without any onions and garlic. Yes, you read it right. You don’t need any onion or garlic for making this recipe. Paneer kolhapuri is rich Tomato-coconut-cashew gravy based recipe that will surely awaken your taste buds.

Paneer kolhapuri is a tarty-tangy sabzi prepared with freshly ground spices, coconut and fresh soft paneer. This rich and super tasty recipe pairs well with any Indian bread like chapatti, parantha, naan or poori. Infact it goes well with jeera rice or plain rice too. Try to follow this easy step-by-step recipe of paneer kolhapuri yourself and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

1.  Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.


2.  Cut paneer into 1-1 inch square chunks.

Making:

3.  To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.


4.  Take out the roasted spices in a plate and let them cool them.


5.  Now grind these spices to make a coarse powder. Kolhapuri masala is ready.


6.  Heat some oil in a wok or pan and add cumin seeds into it.


7.  After this add asafoetida, turmeric powder, coriander powder and saute for a while.


8.  Then add rest of the spices i.e. dry whole red chilly and tomato-cashew paste.


9.  Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.


10.  To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.


11.  Now add ½ cup water and let it simmer for few more minutes.


12.  When you see gentle boil in the gravy, add salt and chopped coriander into it.


13.  Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.


14.  Transfer paneer kolhapuri in a serving bowl. recipe is ready.

Serving:

15.  Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

Suggestions

  • Prepare fresh paneer at home for this recipe. It will taste amazing.

 

Paneer Kolhapuri Recipe paneer kolhapuri recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomatoes - 4 (250 grams)
  • Green chilly - 2
  • Ginger - 1 inch baton
  • Cashew - ¼ cup
  • Dry coconut - ½ cup (grated)
  • Oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp
  • Sesame seeds - 2 tsp
  • Cumin seeds - 1.5 tsp
  • Fennel - 1 tsp
  • Whole garam masala - 1 inch cinnamon stick, 1 brown cardamom, 2 green cardamom, 4 clove and 8-10 black pepper
  • Dried red chilly - 2
  • Salt - 1 tsp (as per taste)
  • Red chilly powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
Instructions
  1. Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.
  2. Cut paneer into 1-1 inch square chunks.
  3. To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.
  4. Take out the roasted spices in a plate and let them cool them.
  5. Now grind these spices to make a coarse powder. Kolhapuri masala is ready.
  6. Heat some oil in a wok or pan and add cumin seeds into it.
  7. After this add asafoetida, turmeric powder, coriander powder and saute for a while.
  8. Then add rest spices i.e. dry whole red chilly and tomato-cashew paste.
  9. Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.
  10. To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.
  11. Now add ½ cup water and let it simmer for few more minutes.
  12. When you see gentle boil in the gravy, add salt and chopped coriander into it.
  13. Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.
  14. Transfer paneer kolhapuri in a serving bowl. recipe is ready.
  15. Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

 

 

Rajasthani Mirchi ke Tipore – Instant Chili Pickle

Mirchi ke Tipore – Hari Mirch ke Tipore

Rajasthani Hari Mirch ke tipore is hot, spicy and tangy recipe. It is one of traditional and authentic recipe for Rajasthani cuisine. You can call it a zingy, spicy pickle or a stir fry sabzi which is really easy to make and take very little time and efforts.

Green chilly tipore is a spicy and scrumptious recipe prepared with sauteing green chilly and is often served in Rajasthani thali. This dish completes the Rajasthani thali. Me and my family thoroughly enjoyed eating this scrumptious recipe and surely you’ll like it too. Enjoy!

Directions

Getting ready:

1. Wash the chilies thoroughly and cut off the stalk.

mirch tipore

2. Now chop the chilies in ½ inch small chunks.

mirch tiporeMaking:

3. Heat some oil in a pan and splutter cumin seeds first.

mirch tipore

4. Then add asafoetida, turmeric powder and chopped green chilies

mirch tipore

5. Further add fennel powder, mango powder, coriander powder and salt and saute for few minutes.

mirch tipore

6. Let the chilies simmer for 1-2 minutes until they absorb all the spices.

mirch tipore

7. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes.

mirch tipore

8. Now cook it on high flame until the moisture escapes completely. Tipore is now ready.

mirch tipore

9. Transfer it to a serving bowl.

mirch tiporeServing:

10. Serve this spicy and tangy Rajasthani Mirch ke Tipore as an assortment with paranthans or any meal and relish eating. To store the tipore in refrigerator for up to 1 week.

Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly (thick variety) - 200 grams
  • Mustard oil - 4 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 2 tsp
  • Fennel powder - 2 tsp
  • Asafoetida - 1-2 pinch
  • Cumin seeds - ½ tsp
  • Mango powder - less than 1 tsp
  • Salt - less than 1 tsp (or as per taste)
Instructions
  1. Wash the chilies thoroughly and cut off the stalk. Now chop the chilies in ½ inch small chunks.
  2. Heat some oil in a pan and splutter cumin seeds first.
  3. Then add rest of the following spices into the wok - asafoetida, turmeric powder and chopped green chilies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
  4. Let the chilies simmer for 1 to 2 minutes until they absorb all the spices.
  5. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely.
  6. Serve and relish eating. To store the tipore, place them in a container and keep them in refrigerator for up to 1 week.

 

Achari Bhindi Recipe

Achari Bhindi recipes – How to make Achari Bhindi

Achari Bhindi is really delectable to eat and is mostly served as a side dish in your meals. So, here’s another delicious, tangy and spicy recipe of achari Bhindi for you all. We all often include this zingy and flavorful recipe of achari Bhindi in my meals. This preparation of okra is made with a wide assortment of desi spices which give it a super-duper taste, flavors and aroma too.

Achari bhindi prepared with pickle spices with spicy and tantalizing taste is relished by all. This sabzi can be prepared instantly and very easily. Serve this preparation of okra steaming hot with chapatti, parantha or pooris and relish eating. Achari Bhindi is a different and simple way to cook Bhindi. The unique taste and flavors of stir fried spicy okra will make everyone go wow!

Directions

Getting ready:
1. Rinse the okras thoroughly and place them in sieve to dry.

achari bhindi

2. After this remove the stalk from both the ends.

achri bhindi

3. Chop it into 3 to 4 four with ½ to 0.75 inch size.

achari bhindiMaking:

4. Heat some oil in a wok and then add fenugreek seeds, mustard seeds, cumin seeds, coriander powder, turmeric powder, ginger paste and green chilly. Stir to sauté the spices until fragrant.

achari bhindi

5. Now to it add okra, fennel powder, mango powder, salt, red chilly powder and garam masala.

achari bhindi

6. Stir the okra and masala nicely so that each chunk should be coated well with the spices.

achari bhindi

7. Cover the pan and let the okra simmer on low flame for 3 to 4 minutes until they get tender. Check at regular intervals. It takes 12 to 14 minutes for okra to get cooked aptly.

achari bhindi

8. Sabzi is ready, turn off the flame and mix some green coriander to the sabzi. 9. Transfer the sabzi to a serving bowl.

achari bhindiServing:

10. Serve this mouth-watering and delectable achari bhindi steaming hot with chapatti, parantha or poori.

For 3-4 members
Time – 20 minutes

Achari Bhindi RecipeAchari Bhindi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra (bhindi) - 300 grams
  • Mustard oil - 2-3 tbsp
  • Green coriander - 2 tbsp
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Fenugreek seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Mango powder - ¼ tsp
  • Salt - ¾ tsp or as per taste
  • Fennel powder - 1 tsp
  • Coriander powder - 1 tsp
  • Ginger - 1 tsp paste or grated
  • Green chilly - 1 (finely chopped)
  • Garam masala - ¼ tsp
Instructions
  1. Rinse the okras thoroughly and place them in sieve to dry.
  2. After this remove the stalk from both the ends.
  3. Chop it into 3 to 4 four with ½ to 0.75 inch size.
  4. Heat some oil in a wok and then add fenugreek seeds, mustard seeds, cumin seeds, coriander powder, turmeric powder, ginger paste and green chilly. Stir to sauté the spices until fragrant.
  5. Now to it add okra, fennel powder, mango powder, salt, red chilly powder and garam masala.
  6. Stir the okra and masala nicely so that each chunk should be coated well with the spices.
  7. Cover the pan and let the okra simmer on low flame for 3 to 4 minutes until they get tender. Check at regular intervals. It takes 12 to 14 minutes for okra to get cooked aptly.
  8. Sabzi is ready, turn off the flame and mix some green coriander to the sabzi. 9. Transfer the sabzi to a serving bowl.
  9. Serve this mouth-watering and delectable achari bhindi steaming hot with chapatti, parantha or poori.

 

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi bhindi recipe is another great and simple recipe of okras prepared in curd and some desi spices. This recipe is really easy and goes well as side accompaniment with hot chapattis, paranthas or naan. In fact, it goes well with steamed rice or jeera pulao as well.

Okra is one of the vegetable liked by kids a lot and can be prepared with numerous styles. Okra prepared along with curd taste really scrumptious and has a different taste as well. So, let’s prepare Okra with curd today for the dinner. What are you waiting for, here is an amazing and simple step-by-step recipe of dahi bhindi for you all. Enjoy!

Directions

Getting ready:

1.Rinse the okra really well and place them in a sieve to dry. You can also use a cloth to clean the okras. Now remove the stalk from both the ends. Make a cut in the center or cut them in ½ or ¾ inch rounds.

dahi bhindiMaking:

Then heat some oil in a pan or wok. Add asafoetida and cumin seeds into it first. When the seeds crackle, add turmeric powder, green chilly, coriander powder and curd in the pan and stir well.

dahi bhindi

Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame. Keep stirring at regular intervals.

dahi bhindi

Within 8 to 10 minutes the okra will be cooked completely. Sabzi is now ready, add some chopped coriander sprigs and mix well.

dahi bhindi

Turn off the flame and transfer the sabzi to another serving bowl.

dahi bhindiServing:

Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

dahi bhindi

 

Dahi Bhindi Recipe - Spice curd okra - Dahi wali Bhindi dahi okra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra – 250 grams
  • Curd – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Fennel powder – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Salt – more than ½ tsp or as per taste
Instructions
  1. Rinse the okra. Make a cut in the center or cut them in ½ or ¾ inch rounds.
  2. Then heat some oil in a pan or wok. Add asafoetida, cumin seeds, turmeric powder, green chilly, coriander powder and curd in the pan and stir well.
  3. Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame.
  4. Sabzi is now ready, add some chopped coriander sprigs and mix well. Turn off the flame and transfer the sabzi to another serving bowl.
  5. Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.