Matar Paneer is an all-time favorite dish for all those who love paneer. In this recipe Paneer and Matar is cooked in a gravy prepared with red chilli and tomato. No onion is used in this recipe yet it has a creamy texture with a nice red color gravy. The taste of matar paneer is still scrumptious.
Parwal, called as pointed gourd is a vegetable full of nutrition. It is low in calories and high in vitamins. Parwal itself doesn’t have a strong taste, maybe because of which it not liked very much. It is prepared mainly by stuffing the parval with potato or besan/chickpea flour so the recipe is called “Bharwa Parwal”. In this recipe I’m using peanut base stuffing.
Bharwa Baingan/Brinjal curry is a traditional dish in Indian cuisine. Bharwa Baingan dish is prepared in various ways. Baingan is made as a dry sabzi or cooked in a gravy. The gravy which is used to prepared the curry is made using onion and tomato paste or with peanuts and dry coconut.
Crispy karela/Bitter gourd is a crisp, salty and truly tastes very little bitter, recipe of karela. Just three ingredients and viola!!! The recipe is ready to eat. Crispy Kerala is bitter to eat it alone. So add it to your meals, just as side dish or as salad.
Besan Shimla mirch or Capsicum Besanwali is simply different type of sabzi combined with besan/chickpea flour. Most of the people specially kids avoid capsicum because of its strong taste. (more…)
Methi Matar Malai recipe is a rich, creamy and delicious dish in Indian cuisine. This recipe is prepared by cooking methi (fenugreek leaves) and matar (green peas) in white gravy prepared using onion and cashew nut, further added with cream. Very few spices are used which makes this recipe very simple yet rich and flavorful.
Suva/Shepu ki sabzi/ Dill vegetable with moong dal/yellow lentil is a recipe full of taste and health. Suva/Dill is a leafy vegetable with a very strong and unique taste. So it has to be combined with some other vegetables, especially with potato or dal/lentil like moong/yellow lentil or Toovar/toor/arhar dal to mask the strong taste to the required extent.
Moong dal is a common dish in India. But moong dal sabzi is an uncommon dish. It is very different recipe, very tasty & simple to cook. In this recipe the taste of the dal is more prominent as there is hardly any water and very few masala are used. In this recipe split yellow moong dal is used which is cooked in such a way that each split bean remains intact. (more…)
