Begun Bhaja or Baingan Bhaja - with step by step photos and instructions.

Palak Puri is a healthy and colourful variation of usual Puri. It can eaten as it is and you could even serve it with a sabzi for breakfast.

This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you'd prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.

Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots. Discover our recipe rated 4.5/5 by 34 members.

This bowl of drumstick leaves kootu has more and more of drumstick leaves which is easy to cook and it would taste amazingly delicious.

Looking to lighten up your grill? Crisp up some thick, tender grilled haloumi cheese for a new twist on summer eating. Vegetarian BBQ at its best.

Hyderabadi Khatti Dal is thick, flavorful curry made using masoor or toor dal. It is tangy and seasoned with curry leaves and mustard.

This authentic Pad Thai Noodles is delicious to rustle up on a weeknight for a quick dinner menu. Suitable for Vegan, Vegetarians and Gluten Free diet.. Yes, It does not have Fish Sauce.

This hearty pasta is healthy, but SO delicious and cheesy! The perfect weeknight or weekend dinner.

Chana Dal Cutlets is a tasty and very easy vegetarian kabab recipe. It is perfect as a family & friends get-together snack. It is great for game night appetizer. It is a vegetarian, vegan, glutenfree recipe.

Paneer And Vegetable Cutlet (Cottage Cheese Vegetable Patty) is a delicious snack that is crisp from outside and soft inside.

Badami Paneer (Paneer In Creamy Almond gravy) is a quick and easy paneer dish. It has the rich flavor from almond and crunchy bite from paneer.

A refreshing Middle Eastern chopped salad, called Israeli Salad, that is healthy, vegan and gluten-free. Clean flavors, plant-based, detoxing, and perfect for summer! Best made when tomatoes are in season!

Hyderabadi Khatti Dal is thick, flavorful curry made using masoor or toor dal. It is tangy and seasoned with curry leaves and mustard.

Rot or Chapati is everyday indian flatbread made with just ingredients - whole wheat flour and water. It is unleavened bread that is vegan friendly.

Homemade chewy candies which are called as jujubes. These gelatin based jujubes are tasty and fruity.

Be it Holi, Diwali or any other festival, a good range of snacks is a must. So we are sharing this compilation of 97 most-liked Diwali Snack Recipes with you.

Crowd pleaser, semi-homemade, vegetarian, appetizers that are a breeze to make! Super bowl fever is at an all-time high this week and we are looking forward to watching the game with friends. Are y…

Achari Aloo Masala (Aloo Achari) is a North Indian style potato dish made using Indian pickling spices. It is spicy, and tangy, and can be served with parathas for breakfast or as a side dish with your everyday meals. Here is how to make it.

Laal Maas is a fiery red mutton curry featuring tender pieces of meat cooked in ghee with browned onions, fresh ground red kashmiri chillies, spices and yogurt.

Bite size samosa, Samosa, Indian samosa, Cocktail snacks, Cocktail samosa

Today's recipe is one simple and easy to make chutney which serves as an accompaniment for Idly/Dosa, Upma, Pidi Kozhukattai, Paniyaram, Rava Dosa, Ragi Dosa/Ragi Adai,Wheat Dosa or even good as a Sandwich spread. I came to know this simple chutney from Priya, thanks Priya for sharing this easy breezy chutney with great taste. Even my kids love this chutney, this stays good up to a week, if refrigerated. This even pairs well with curd rice. Just 4 main ingredients needed for this chutney and the recipe as follows... Ingredients Tomato 2 no. (2 cups, chopped) Dry Red Chilli 3 no.s (for spicy chutney, reduce to 1 or 2 for less spicy chutney) Garlic 3-4 fat cloves(chopped) Tamarind a small piece Salt to taste To Temper Oil/Sesame oil 1-2 tbsp Mustard seeds 1/2 tsp Urad dal 1 tsp Hing a pinch, optional Method Wash tomatoes thoroughly and chop it and take it in a blender along with chilli, garlic, tamarind and salt. Blend it to a fine paste using 1-2 tbsp water. After that heat oil in a kadai, add the tempering ingredients one by one and after that add this ground chutney to it and cook in medium heat until the moisture dries and oil floats on top.(takes about 5-7 minutes) That's it...Tangy & Spicy Garlic Tomato Chutney ready. I Served with Kara Kozhukattai/Pidi Kozhukattai. Notes: You can also add a pinch of sugar or jaggery in the end and simmer for few minutes. This will help to balance to sour n spicy taste if u are giving for kids. I do add pinch of sugar, my kids love this chutney with idlis :) You can also add a sprig of curry leaves to the tempering ingredients for extra flavor. If u like use sesame oil/gingley oil for authentic taste n flavor or use 1 tbsp cooking oil and 1/2 tbsp sesame oil.

Nipattu masala chaat today is a crunchy, spicy, savory snack. It is a popular street food of Bangalore and too delicious!

This is a classic dish consisting of a fun and unique vegetable medley made with coconut /peanuts as the base and adding many varied spices like schezuan peppers(triphala), kokum etc. Because of all these tangy spicy flavors, khatkhate used to be my favorite dish served during festivals. Khatkhate is also the last name of many families in konkan/coastal etc. region and also 'khat khat'o means 'boiling' in Konkani. This recipe is a slightly different version of gajbaje dish which is another coconut based vegetable stew. There is Goan khatkhate version, Marathi version, and Konkani version with slight variations (that I know of :)) While growing up, we did not get a Ganesha Idol in my house during the Chaturthi festival but we performed Vayana pooja (coconut pooja) that I celebrate and perform even to this day. This is basically praying to Gowri (Parvati, mother of Lord Ganesha). It is usually celebrated a day before Chaturthi. Most of my neighbors got Ganesha Idol and celebrated with great pomp and show. We were invited to almost 3-4 houses for pooja and lunch/dinner. It used to be great fun! As is our appetites used to be so little and imagine having meals in every house, after eating like crazy we used to get back home with huge tummy (just like Lord Ganesha :)), crash on the bed and instantly go to sleep hehe I was totally and completely in love with my neighbor's preparation of khatkhate. She never revealed the recipe and nor was I keen on cooking and knowing stuff in my childhood/teens. Sadly she is no more now but a big thank you to my aunt who knew the recipe roughly and has passed it on to me! I was thrilled to no end :) Can't wait to share it with you all :) Let us take a look at the recipe: Ingredients: For grinding into a paste: 1 tbsp coriander seeds 4-5 red dry chilies 1 tsp sesame seeds pinch turmeric (haldi) 1/4 cup peanuts 8 curry leaves 1/2 cup coconut grated 3-4 schezuan peppers (optional) 3-5 kokum soaked in little water ( or marble sized tamarind piece) salt as per taste Steam Vegetables: 3 cups of vegetable mix ( beans, padwal, pumpkin, ash gourd, gherkin, carrots, raw banana, yam, potato, legumes like black eye peas, raw peas, drumsticks etc) pick any 4-5 kind of vegetables. 1-2 corn on the cob For tempering: 1 tbsp coconut oil 1 tsp mustard seeds a pinch asafoetida (hing) 10 curry leaves pinch of chilli powder Preparation: Cut all vegetables( you can pick 4-5 variety) into bite size and steam it separately. Steam corn and cut into 2-3 inch rounds and keep aside. In a pan add 1 tsp oil and roast coriander seeds, red dry chilies, sesame seeds, curry leaves for few minutes and add to the blender. Roast in the same pan grated coconut till its light brown and add to the blender. Next, roast the peanuts and dump it in the blender. Also, add turmeric. Make a semi-solid paste by adding little water at a time. In a vessel, add this paste along with kokum water, jaggery, salt and bring to a quick boil. Now gently add all the veggies and simmer the khatkhate for 5-10 minutes. (Adjust spices like chili pwd, kokum water, jaggery as per your liking) Make a tempering/tadka by heating coconut oil, add mustard seeds till they splutter, add curry leaves, chilli pwd, and hing. Stir and quickly pour this into the khatkhate and close the lid so that all the smoke and flavors stay in the curry!! Serve hot with Rice, Dal, Roti. Enjoy this fantastic dish and don't forget to lick your fingers in the end :P You may also like Vali Bhaji Randai (Indian Spinach curry), Lal Bhaji Curry. njoY!! happY cookinG!! Notes*: Do not over cook the veggies when you steam or cook, because you will be cooking it further in the curry. Try to cook all the veggies separately and accordingly. If you don't have kokum, use tamarind or sour tomatoes. A different variation of Khatkhate includes adding of cooked dal to get thick consistency and dal flavor. One can also use triphala as optional. Personally, I like it with it. Health Benefits: By adding so many vegetables one is guaranteed to get a burst of nutrients, minerals, and vitamins from it. Coconut and peanuts will give much needed good oil for boosting good cholesterol. A very filling and satisfying dish for your health.

Sautéed farmers’ market veggies get tossed with perfectly cooked pasta and a generous helping of roasted marinara sauce.

Nothing beats the flavor of fresh asparagus spears with just a touch of olive oil and salt quickly grilled. Make this tonight for a fast, healthy side dish.

Makes 4 servings Ingredients: 14 oz (400g) fresh paneer, sliced 2 medium bell peppers, sliced 5 tbsp cooking oil 2 inch fresh ginger 4 garlic cloves 2 to 3 fresh red chilies, seeded 2 small shallots 1 small tomato 2 tbsp water 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp chili powder 1/3 …

Veg hot and sour soup recipe - this is indo-chinese restaurant style soup recipe

Spinach and Cheese Croquettes Recipe with step by step pictures. This recipe is super easy to make which is packed with a lots of healthy spinach and yummy cheese.