Gobi manchurian indo- Chinese recipe is one of the most liked recipes. Prepare it dry or with gravy, or serve it as a side dish or as snack, you will surely like this recipe incorporated with Indian spices. Let’s prepare manchurian with gravy.
You must be familiar with the taste of Sarso Ka Saag, but have you ever tried Chana ka Saag at home? You can eat Channa Saag with makka roti or wheat flour roti or bajra flour roti in winters.
Channa Saag is made with the green leaves of Channa. When the channa plant grown up, before the on set of the flower the leaves are cut from the top. These leaves are used to make Channa Bhaji and this procedure is also necessary to benefit the plant so that it flourishes well.
Kaju korma is dish very rich in gravy and taste really scrumptious. This dish can be prepared at any festival or special occasion or a party. Whenever you feel like having something special then try making kaju korma.
If you feel bore with eating same sabzi everyday then try making koftas for a change. If these koftas are prepared with jackfruit, they'll taste more scrumptious. So, come let's make jackfruit koftas today.
Poppy seeds mostly are used for making gravies. You can try making this recipe of Potato with poppy seeds gravy for any special occasion. This sabzi comes out really scrumptious. So, come let's make Potato with poppy seeds gravy for today's dinner.
As the cold starts to set in Methi also begins to be available in the market. There are 2 types of Methi: one with small leaves and the other with big leaves. In comparison to Methi with big leaves the ones with bit smaller leaves are much better in smell and taste.
Methi/Green fenugreek is used to make Methi ke paranthe, Methi Poori, Methi Pulao other than just curries. But the unique taste of Methi Matar Malai Curry can be known only when you eat it. So let us prepare Methi Matar Malai Curry.
Moong Dal Karara is commonly made in Rajasthan and Mathura region. You can make Moong Dal Karara when there is no other green vegetable available at your home. You can also eat the Dal Pakoris with tea in the evening. So lets make Moong Dal Karara for the lunch today.
Vegetables with green leaves are very good for health. Chaulai or Amarnath means longevity. If you eat its leaves everyday with your food then it gives your body the vitamins it lacks to quite an extent.
Chaulai is also known Amaranth, Red Spinach, Laal sag, Rajgira saag, Chuamarsa, Ganhar, Kalgaghasa or Thotakura. It can be prepared in various ways like dal can be added to Chaulai leaves and made as Saag, Chaulai can also be mixed with potatoes and made as Chaulai Aloo Bhujia, it can also be mixed with brinjal and prepared into Chaulai Brinjal Bhajji.
It can be mixed with the vegetable of your choice to prepare a dish. Chaulai leaves mixed with Moong dal makes a very tasty combination. In some houses people use Tur dal in place of Moong dal.
So let’s prepare Chaulai Saag with Moong Dal - Amaranth Leaves Lentil Curry.
Peas or Matar Nimona is prepared and eaten widely in north Uttar Pradesh. During winter both peas and green grams are easily available in the market. Whether you make Matar Nimona or Green Chana Nimona, both require the same process. So let us prepare Matar Nimona for tonight's dinner.
Badiya(Mangodi) is prepared from Urad dal or Moong dal. Sometimes when you look in the fridge all you see are potatoes, you can make an awesome Aloo Mangodi Curry with the potatoes. So let us start preparing this curry.
Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad. This sabzi is very different in taste; it’s tarty and very scrumptious to eat. This sabzi has a very good aroma that even if you don’t want to eat anything, you’ll crave for this sabzi.
You must be fond of Brinjal recipe, but Hyderabadi Bagare Brinjal has its unique taste with a blend of peanuts, coconut and while masala mixed together to make a gravy. So lets make Bagara Brinjal Recipe today.