Quinoa Vegetable Khichdi Recipe

Thursday, 30 July 2015 06:12

Quinoa Vegetable Khichdi Recipe is a hearty preparation of quinoa, vegetables and spices, cooked together in a single pot. Quinoa has gained the reputation of being a superfood, and is popularly used as a substitute for rice, which is exactly what this recipe does. By cooking it in a South Indian style, it brings the wholesome goodness of this superfood in a familiar and comforting and healthy form. Quinoa Vegetable Khichadi can be served with raita, papad and pickles for a delicious weeknight dinner. Did you know: Quinoa is called superfood with good reason. For starters, this whole-grain is naturally…
Published in Breakfast -Tiffins

Moong Dal With Radish Greens Recipe

Tuesday, 28 July 2015 05:07

Moong Dal with Radish Greens Recipe is a quick and easy nutritious vegetable that you can make in a jiffy for a quick and easy weeknight dinner. Fresh radish leaves not only add crunch to the dal but also increase its iron quotient of this sabzi. Radish Greens are high in fibre and make an excellent ingredient to cook with when catering to a diabetic person in the family. Serve this Moong Dal with Radish Greens for dinner or lunch as it is an excellent accompaniment for phulkas and rice alike, along with a wholesome salad.
Published in Dals Kadhis and Currys

Lauki Aloo Sabzi Recipe (Bottle Gourd Potato Vegetable Curry)

Monday, 27 July 2015 00:17

Lauki Aloo Sabzi Recipe is a simple easy to cook one pot dish that you can make in a pressure cooker. The combination of potatoes along with the bottle gourd, makes it a filling and complete dish. This subzi is delicately spiced and can be served for lunch or even a quick weeknight dinner. Serve the Lauki Aloo Sabzi along with Phulkas and a Grated Carrot Salad for a weeknight dinner along with a glass of buttermilk.
Published in Vegetables-Gravy

Quick and Easy Baked Beans Shakshuka Recipe

Saturday, 25 July 2015 00:26

Baked Beans Shakshuka is yet another version of the very versatile and popular Tunisian breakfast of eggs cooked in a spicy tomato mixture. Originally a dish of Tunisian-Arabic origin, it has been adapted to several other cultures, and rightly so, since it is so easy to tweak and adapt the dish to suit a variety of palates. It makes a great brunch dish, hearty with eggs cooked into the beans, or even a comforting one-pot-meal for weeknight dinners. Baked Beans Shakshuka is best served with some whole grain toasted bread and salad on the side.

Ridge Gourd Tambli Recipe (Spicy Ridge Gourd in Coconut Curry)

Friday, 24 July 2015 09:14

Ridge Gourd Tambli combines the traditional preparation of tambli, a cold curry made with curd (or buttermilk) with ground spices and coconut, with the humble ridge gourd. Many mistake this to be a tasteless, fibrous vegetable, but it has innumerable health benefits. By combining it with a cold curry, best had with hot rice and a dollop of ghee, it makes a comforting and wholesome main component of any South Indian meal. Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner. Did you know: Ridge gourd has many nutritional benefits as it is loaded with fibers,…
Published in Dals Kadhis and Currys

Curried Butternut Squash Soup Recipe

Friday, 24 July 2015 08:50

Curried Butternut Squash Soup is a quick and easy soup to make. High on nutrition, flavour and prepared in less than 30 minutes, this is a great recipe to use on cold rainy nights or during the winter. A big bowl of this hearty soup, some bread, dip and a salad on the side would just complete the meal. Did you know: Butternut squash composes of many vital poly-phenolic anti-oxidants and vitamins and is very low calories. A 100 gram serving provides only 45 calories, which makes this an excellent choice of vegetable for those trying to control weight. It…
Published in Soups

Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe

Thursday, 23 July 2015 08:00

Oven-Roasted Stuffed Bell-Peppers are a delightful way to use up leftover rice in an interesting way. By cooking it with kidney beans, packed with Mexican flavours, a little cheese and roasted on a baking tray, it is also a dish that is easy to prep ahead of time. Simply prepare the stuffing and half-roast the peppers ahead of time, and all you have to do is place the stuffed peppers in the oven 20 minutes before you are ready to serve! This recipe uses day-old rice, cooked rajma, tomatoes, onions, grated paneer and cheddar cheese, with warm Mexican spices –…
Published in Mexican Cuisine

Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy)

Tuesday, 21 July 2015 00:40

Mushroom Pasanda is delicious creamy Mughlai gravy made with button mushroom, spices, saffron and cream. The addition of almonds into the curry along with roasted mushrooms and spices, brings out a very festive feel to this dish. Serve the Mushroom Pasanda along with Naan or Tawa paratha or a simple Jeera Pulao.
Published in Dals Kadhis and Currys

Soy Chunks Manchurian Recipe in Sweet & Spicy Chinese Sauce

Saturday, 18 July 2015 00:46

The Soy Chunks Manchurian Recipe is a perfect blend of the soy protein along with peppers and flavored with a sweet and spicy chinese sauce. You can make the Soy Chunks Manchurian dry or saucy based on which course of the meal you would like to serve it with. The Soy Chunks Manchurian goes well along with a bowl of steamed rice if it is saucy making it a perfect weeknight dinner.  
Published in Asian Cuisine

Bean Spinach And Corn Quesadilla Recipe

Friday, 17 July 2015 00:20

The Bean Spinach And Corn Quesadilla Recipe makes a quick satisfying, protein and fiber rich meal that you can get ready within 30 minutes. And that Tex-Mex for you! Call in the beans, the tortillas and the rest. Make your meal planning simple. I had a can of red kidney beans in spicy sauce, ready to go or you can make your own refried beans and use it in this Quesadilla. Spinach and sweet corn being so quick to cook, the decision was made.  You can serve the Bean Spinach And Corn Quesadilla along with Spicy Mexican Salsa, sour cream or just…
Published in Mexican Cuisine
     
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