Tag Archives: vegetable recipe

Paneer capsicum corn masala


paneer capsicum corn masala

paneer capsicum corn masal

Here is a healthy and tasty mild masala curry for your kids. Use this curry in the chapati or in the bread and give your child. A simple and quick vegetable dish which can be prepared in less time and more delicious.

 

Ingredients:

  1. A small red bell pepper cut into thin stripes
  2. A small yellow bell pepper cut into thin stripes
  3. A small green capsicum cut into thin stripes
  4. A small cup of sweet corn kernels
  5. A small cup of paneer cubes
  6. 2 to 3 garlic cloves cut into small pieces
  7. A small ginger pieces cut into pieces
  8. Onion a medium size cut in to thin stripes
  9. 1 medium size tomato cut in to small pieces
  10. 2 tbsp oil
  11. 1 tbsp red chilli powder
  12. 1 tbsp garam masala
  13. Salt as per taste

Method:

Take a pan on heater add oil and once the oil is hot add garlic and ginger and fry it.

Add onion pieces and fry till they are golden brown.

Add all the three capsicum , tomato and corn and fry it till they are soft.

Add red chilli powder, garam masala and salt and stir till they are cooked well.

Serve with chapati.

 

Dry Mint Paneer


We prepare lot of recipes of paneer with gravy as well as paneer dry recipes.
I tried paneer dry recipe with mint. A awesome recipe which can be used as snacks else can be used as curry along with roti or naan. A simple and tasty recipe try it..


 

Dry paneer mint

 

Ingredients:

  1. Paneer thinly sliced (200 grams)
  2. 1 Bunch mint (pudina) cleaned
  3. 3 to 4 green chillies cut into pieces
  4. 1 Cup fresh coriander leaves
  5. 2 tbsp. jeera
  6. A Pinch of hing
  7. 2 tbsp. of oil
  8. Salt a per taste
  9. 1/2 tbsp. pepper powder

Method:

  • Take mint leaves, green chillies, jeera, coriander leaves in a jar and grind it  into paste.
  • Take a pan on heater add oil. Once the oil is hot add the grinded paste and fry it for few mins.
  • Add sliced paneer and fry it along with the paste.
  • Add hing, salt and pepper powder and mix it well.
  • Serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

Brinjal Peas Masala


Brinjal curry is always prepared with the traditional method. But this time I tried it out in a different way. With fresh grinded masala made the curry very tasty.

Brinjal peas masala

 

Ingredients:

  1. 2 Brinjal thinly sliced
  2. 1 Small cup fresh peas
  3. 1 Cup grated coconut
  4. 1 tbsp. jeera
  5. 1 small cup Fresh coriander leaves
  6. 3 to 4 green chillies cut in to pieces
  7. 1 Inch  ginger cut into pieces
  8. 1 tbsp. coriander powder
  9. Salt as per taste
  10. Jaggery as per requirement
  11. Mustard seeds and turmeric powder 1 tbsp.
  12. Oil 2 to 3 tbsp.

Method:

  • Grind the fresh coconut, jeera, coriander leaves, green chillies, ginger in to paste and keep aside.
  • Take a container on heater add oil and once the oil is hot add mustard seeds allow it to crackle.
  • Add turmeric powder, and brinjal and fry it for few mins.
  • Add fresh peas and fry it well.
  • Add the grinded paste and fry it for 2 mins.
  • Add water a little bit so that the paste should not stick .
  • Add salt, jaggery  and coriander powder and cook for 5 mins till al the masala mixes well.
  • Serve hot with chapati or roti.

 

Bhendi Fry masala


Bhendi fry  masala is one of the spicy and dry curry which is very tasty. It tastes good with roti and rice. Try this!!!!!!!!

Bhendi fry masala

Ingredients:

  1. 10 to 12 bhendi’s cut in to pieces of  1 inch long
  2. 1 small cup dry coconut grated
  3. 2 to 3 garlic cloves finely chopped
  4. 1 inch ginger finely cut
  5. 2 tbsp. red chilli powder
  6. salt as per taste
  7. 4 to 5 tbsp. of oil
  8. 1 tbsp. of jaggery
  9. 2 tbsp. of tamarind water
  10. A pinch of turmeric powder and mustard seeds
  11. 1 cup fresh coriander leaves
  12. 1 medium size onion finely chopped

Method:

  • Grind the dry coconut, garlic, ginger, coriander leaves in to paste and keep it aside
  • Take a pan on heater. Add oil and once hot add mustard seeds allow it to crackle. Add onion an fry till they are golden brown.
  • Add ladyfinger (Bhendi) and fry till they is no sign of stickiness.
  • Now add the grinded paste and fry along with it.
  • Add bit water as the masala will stick to pan. Add tamarind water, jaggery and salt an cook for few mins.
  • Serve with chapati or rice.

 

Mushroom Curry


mushroom curry

Ingredients:

  1. 1 Cup mushroom thinly sliced
  2. 3 Onion thinly sliced
  3. 3 green chillies cut into pieces
  4. 2 tomatoes finely chopped
  5. 2 to 3 garlic cloves finely chopped
  6. 1 Inch ginger finely cut
  7. 1 tbsp. garam masala
  8. Salt as per taste
  9. 4 tbsp. oil
  10. A pinch of turmeric power and pepper powder
  11. 1/4 tbsp. Sugar
  12. Fresh coriander leaves

Method:

  • Take a container on heater add 2 tbsp. of oil. Add garlic and ginger and fry it. Add onion and green chillies fry it till they are soft. Allow it to cool and then along with coriander leaves grind into paste.
  • Now take another container on heater add 2 tbsp. of oil.  Add tomatoes and fry till they are soft. Add sliced button mushrooms and cook for few mins.
  • Add the onion paste, turmeric powder, garam masala, pepper powder, salt sugar.
  • Add little water and cook till the gravy thickens.
  • Serve hot with chapati and naan.

 

 

 

Gobi Capsicum Masala


gobi capsicum masalaIngredients:

  1. 1 Cup Gobi florets
  2. A small capsicum finely chopped
  3. 3 onions cut into slices
  4. 2 tomatoes finely chopped
  5. 2 to 3 garlic cloves
  6. 1 inch ginger cut into pieces
  7. 2 to 3 green chillies finely cut
  8. 1/4 tbsp. pepper powder
  9. Salt as per taste
  10. oil 4 tbsp

Method:

  • Take a container on heater add 2 tbsp of oil and add garlic, ginger and fry it. Now add onion and green chilli fry till they are soft. Now allow this to cool and grind into paste.
  • Now take another container on heater add  2 tbsp. of oil. add capsicum and fry for 2 mins. Now add Gobi florets and tomatoes and cook till they are soft.
  • Add onion paste to it. Also add little water.
  • Now add salt and pepper powder and cook till the  gravy is thick.
  • Serve hot with chapati or naan

 

Paneer Rajma Masala


paneer rajma masalaPaneer Rajma masala is one of the north Indian  dish. Very healthy and rich vegetable curry tastes good with chapati’s. and naan. Here paneer and Rajma are cooked in onion and tomato gravy. Its really a mouthwatering dish.

Ingredients:

  1. 1 Cup Rajma
  2. 200 gram paneer ( half of it cut in to cubes and rest grated)
  3. 4 tomatoes cut in to pieces
  4. 2 onion cut into pieces
  5. 1 inch ginger cut into small pieces.
  6. 2 to 3 garlic cloves finely chopped
  7. 2 tbsp. red chilli powder
  8. 1 tbsp. garam masala
  9. Salt as per taste
  10. 2 tbsp. oil
  11. 2 tbsp. butter
  12. Fresh coriander leaves to garnish

Method:

  • Soak Rajma overnight in water and then pressure cook with 4 to 5 whistle. Drain all the water and keep aside.
  • Take a container on heater. Add oil and once it is hot add garlic cloves and fry it. Add ginger and onion fry till golden brown. Add tomatoes and stir it till they are soft. Allow it to cool and then grind in to paste.
  • Take another container on heater add butter. once it starts melting add paneer cubes and fry it. Now add the grinded tomato onion paste and Rajma to it. Add salt, red chilli powder, garam masala and grated paneer to it. Add little bit of water and cook till the gravy thickens.
  • Garnish with coriander leaves and serve hot.

 

 

Rajma Palak Curry (Palak Rajma)


One of the famous North Indian vegetable curry is Rajma Palak curry. Here the Rajma (red kidney beans) is cooked in a spinach gravy. It tastes good with roti’s and plain rice.

Palak Rjma

Ingredients:

  1. 1 Cup Rajma
  2. 1 Bunch spinach leaves cleaned
  3. 2 Tomatoes cut in to pieces
  4. 1 Medium size onion finely chopped
  5. 2 tbsp. red chilli powder
  6. 1 tbsp. garam masala
  7. Salt as per taste
  8. 1 tbsp. fresh cream
  9. 2 tbsp. oil

Method:

  • Soak Rajma in water overnight.
  • Pressure cook it with 4 to 5 whistles. Drain the water and keep aside.
  • Now boil the spinach in water and drain all the water and allow it to cool.
  • Grind spinach and tomato in a mixer to  a paste and keep aside.
  • Take a container on heater. Add oil and once the oil is hot add onion and fry it.
  • Once the onion turns golden brown add palak and rajma in to it.
  • Add water as required.
  • Now  salt, red chilli powder, garam masala is added.
  • Cook till all the gravy becomes thick
  • Add fresh cream and serve hot.

 

Tomato Paneer


Every time  we prepare paneer curry using onion and tomato gravy but this time I tried it out with only tomato gravy and came out very well.

Tomato paneerIngredients:

  1. 2  tbsp.  oil
  2. 1/2 tbsp. jeera
  3. 2 Garlic cloves finely chopped
  4. 1 Inch ginger finely chopped
  5. 1/2  tbsp. garam masala
  6. 1 Cup paneer cut in to small cubes
  7. A small capsicum thinly sliced
  8. 1 tbsp. red chilli powder
  9. 1 tbsp. butter
  10. Salt as per taste
  11. A bit sugar
  12. 4 medium size tomatoes cut n to pieces
  13. Fresh cream 1 tbsp.

 

Method:

Take  a pan add 1 tbsp. oil and heat it. Add garlic and ginger and fry it. Now add tomatoes and fry it till they are soft. Allow it to cool and then grind it into paste. In the same pan fry capsicum till they are soft and keep aside.

Now  Take another container on heater add butter and once the butter starts melting add paneer cubes and fry it.

Add jeera , tomato paste and capsicum and mix well. Cook for 2 mins and then add salt, garam masala, red chilli powder, sugar and water a bit and cook till the gravy thickens. Add fresh cream and serve hot with chapati.

 

 

 

Mushroom Palak


mushroom palak

 

Ingredients

  1. 100 Grams of button mushroom washed and thinly sliced
  2. 1 Bunch of palak leaves  cleaned
  3. 1 Medium size onion finely chopped
  4. 2 to 3 Garlic  cloves finely chopped
  5. 1 Tbsp of ginger chopped
  6. 1 Tbsp garam masala
  7. 2 green chillies finely chopped
  8. 2 Tbsp Fresh cream
  9. 1 Tbsp Mustard seds and picnh of turmeric
  10. 2 Tbsp Oil
  11. Salt as per taste
  1. Method
    • Wash the spinach in the running water and then boil it in a water and then drain all the water
    • Once it is cool grind it into paste and keep aside
    • Now take a container on heater add oil
    • Once oil is hot add mustard seeds and allow it to flutter
    • Add garlic and fry it
    • Add onion and fry it till golden brown
    • Add turmeric powder and now add mushroom and cook it for 2 to 3 mins
    • Add the palak paste in to it
    • Allow it to cook for 5 mins and add some water if it is thick
    • Add salt and garam masala and cook it for 5 to 6 mins
    • Add the fresh cream to it
    • Serve hot with chapati or naan

Kaju Mutter


Kaju mutter is a north Indian special vegetable dish. It is a combination of kaju(cashew nuts) and peas cooked in a tomato and onion gravy. Most delicious vegetable dish must try it!!!!!!!!

kaju mutter

 

 

 

 

 

 

Ingredients:

  1. 100 grams cashew nuts
  2. 1 cup frozen / fresh peas
  3. 4 Medium onions sliced
  4. 4 tomatoes finely chopped
  5. 3 to 4 garlic cloves finely chopped
  6. 1 inch ginger finely cut
  7. 1 Tbsp red chilli powder
  8. 1 tbsp garam masala
  9. Salt as per taste
  10. 1Tbsp oil
  11. 2 Tbsp ghee
  12. 2 Tbsp fresh cream

Method:

Take a pan on heater add oil once hot add garlic, ginger and fry it. Now add onion and fry till golden brown. Add half of the tomatoes and fry till they are soft. Allow this to cool. Now grind this in a mixer to paste. while grinding it add red chilli powder. Keep this aside.

Take another container add ghee, once hot add cashew nuts and fry till golden brown. Now add remaining half tomatoes and fry it for 2 to 3 mins.Now add the onion paste and little water to it.Add salt, garam masala and cook till the gravy thickens. Add fresh cream to it and serve hot.

 

Badanekai Yennegai


 

 

Badanekai yennegai is a common vegetable recipe prepared by South Indians especially karnataka people. It is consumed with jowar roti’s as it makes a perfect combination. Its common to prepare yennegai with onion and garlic with lot of oil. But i have tried to present this yennegai with different touch. Ya without onion and garlic. Just try it !!!!!!!!!!!! it tastes good and different.

Badanekai yennegai

 

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

  1. Small size  brinjal (Badanekai ) 4 to 5
  2. Coconut grated 1 Cup
  3. A small piece  of ginger
  4. 1 Tbsp jeers
  5. 2 Tbsp roasted peanut powder and a tbsp jaggery
  6. Fresh curry leaves and coriander leaves
  7. 3 to 4  green chilli’s
  8. Oil 2 Tbsp
  9. Mustard seeds and turmeric powder 1/2 a Tbsp
  10. Salt as per taste

Method:

  • Grind the coconut, ginger green chillies, jeera, coriander leaves and keep aside.
  • Now take a the brinjals and slit in so that we can fill the coconut stuffing.
  • Take a pan on heater add oil once hot add mustard seeds, allow it to crackle, add curry leaves, turmeric powder
  • Now place the stuffed brinjal and allow it to cook with closed lid
  • Once they are done add the remaining coconut paste and fry it with brinjals
  • Add bit water , salt, jaggery and cook for 5 mins till the gravy thickens
  • Add the roasted peanut powder mix well and cook for another 2 mins
  • Garnish it with coriander leaves
  • Serve hot with jowar roti’s or chapati

Capsicum Masala


The capsicum masala is usually prepared using green capsicum but this time I tried with all the three colour capsicum i.e red bell pepper, yellow pepper along with green. It was really good taste. With grated  coconut and roasted peanut powder made the capsicum masala more delicious and colourful.

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

  1. 1 Green Capsicum cut in to small pieces
  2. 1 Red bell pepper cut into small pieces
  3. 1 Yellow pepper cut into small pieces
  4. 1 Cup roasted peanut powder
  5. 1 Cup grated coconut
  6. 1 Tbsp oil
  7. Salt as per taste
  8. 1 Tbsp mustard seeds.
  9. A pinch of hing
  10. 1 Tbsp turmeric powder
  11. 1/2 Cup tamarind water
  12. 1 Tbsp Masala powder
  13. 1 Tbsp red chilli powder
  14. A small piece of Jaggery
  15. Fresh coriander leaves to garnish

Method:

  • Take a container on heater add oil once hot add mustard seeds allow it to crackle. Add turmeric powder, hing and now add capsicums and fry it.
  • Once the capsicum is fried  add tamarind water and 1 cup water and cook it.
  • Grind the coconut and add to it.
  • Add salt, masala powder, red chilli powder, Jaggery and cook till the gravy thickens.
  • Now add roasted peanut powder and cook for 2 mins till it mixes well with the gravy.
  • Garnish it with coriander leaves.
  • Serve hot with chapati or rice

Chana Masala


Preparation time: 10 mins

Cooking time: 20 mins

Serves 4 people

Ingredients:

  1. 1 Cup Chana (kabuli chana)
  2. 2 onions grinded into paste
  3. 2 tomatoes grinded in to paste
  4. 2 Green chillies finely chopped
  5. 1 Tbsp ginger
  6. 1 Tbsp red chilli powder
  7. 1 Tbsp garam masala
  8. Salt as per taste
  9. 2 Tbsp oil
  10. 1/2 a tbsp mustard seeds and a pinch of turmeric powder
  11. Fresh coriander leaves to garnish

Method:

  • Soak the chana overnight
  • Pressure cook the chana with 5 to 6 whistle
  • Take a pan on heater add oil and heat it
  • Add mustard seeds allow it to crackle and a pinch of turmeric powder
  • Add ginger, onion and stir the onions till they are golden brown
  • Add tomato paste and cook for few mins
  • Now add kabuli chana , salt, red chilli powder, garam masala and cook for 10 mins
  • If the gravy is thick add the water
  • Garnish with coriander leaves
  • Serve hot with puri or chapati

Gobi Masala


Preparation Time: 10 mins

Cooking Time : 20 mins

Servings: 4 people

Ingredients:

  1. 1 Cup Gobi florets
  2. 2 onions cut into big pieces
  3. 2 Medium size tomatoes made into paste
  4. 4 to 5 garlic cloves
  5. 1 Tbsp ginger
  6. 4 to 5 cashew nuts
  7. 2 Tbsp oil
  8. 2 Tbsp corn flour
  9. Salt as per taste
  10. 1 Tbsp red chilli powder
  11. 1 Tbsp garam masala
  12. Fresh coriander leaves 1 tbsp to garnish
  13. 1 Tbsp Mustard seeds and pinch of turmeric powder

Method:

  • Boil the Gobi in salt water for 5 mins and then drain all the water and keep aside
  • Take a pan on heater add a tbsp of oil and then fry the onion, garlic, ginger, cashew nuts
  • Allow it to cool and then grind into paste
  • Now place a another pan on heater add oil once hot add mustard seeds allow it crackle
  • Add the onion paste to it and stir it for 2 mins
  • Now add the tomato paste and Gobi to it
  • Add a cup of water , salt, red chilli powder, garam masala and allow it to cook for 10 mins till the gravy thickens
  • Even the corn flour can be added to thicken the gravy
  • Serve hot with the fresh coriander leaves on it

Capsicum Masala


 

Preparation time: 5 mins

Cooking time :20 mins

Serves 2 people

Ingredient:

  1. 1 Big Capsicum cut into pieces
  2. 1 Tomato finely chopped
  3. 2 Tbsp red chilli powder
  4. 1 Tbsp  garam masala
  5. 1 Tbsp roasted peanut powder
  6. Salt as per taste
  7. 2 Tbsp oil
  8. 1/2 Tbsp mustard seeds and pinch of turmeric powder
  9. Pinch of hing

Method:

  • Take a container on heater add oil
  • Once oil is hot add add mustard seeds allow it to crackle
  • Add hing, turmeric powder
  • Add tomato and fry it
  • Now add capsicum and cook till they are done
  • Add little water , salt , red chilli powder, garam masala
  • Cook for 5 mins so that the masala mixes well
  • Add roasted peanut powder to it and cook it for 2 mins
  • Serve hot with chapati or naan

Bhindi Masala


Preparation time: 15 mins

Cooking time 20 mins

Serves 3 people

Ingredients:

  1. 8 to 10 Bhindi (ladies finger) chopped  into big pieces  and centre cut for stuffing
  2. 1 Small  cup coconut grated
  3. 1 Onion grinded into paste
  4. 1 Tomato grinded into paste
  5. 2 Tbsp red chilli powder
  6. 2 Tbsp garam masala
  7. 4 Tbsp oil
  8. 1/2 Tbsp mustard seeds and a pinch of turmeric powder
  9. A small piece Jaggery (optional)
  10. Salt as per taste
  11. 2 Tbsp roasted peanut powder

Method:

For stuffing

  • Take coconut in a bowl add 1 tbsp red chilli powder, 1 tbsp garam masala and salt mix well

How to proceed

  • Now take the Bhindi  which is centre cut for stuffing and fill the coconut stuffing in the Bhindi
  • Take a pan on heater add 2 tbsp of oil, once hot put  bhindi’s and fry it till it is not sticky and keep aside
  • Take a container on heater add 2 tbsp of oil and once hot add mustard  allow it to crackle
  • Now add onion paste fry it well. Add tomato paste allow it to cook for  2 to 3 mins
  • Add the fried Bhindi to it .
  • Allow it to cook well till the gravy thickens
  • If necessary add some more chilli powder ,garam masala and salt
  • Add roasted peanut powder
  • Serve hot with chapati

Mushroom curry


Mushroom Curry

Preparation time: 10 mins

Cooking time: 20 mins

Servings : 2 people

Ingredients:

  1. 6 to 8 Mushrooms cut in to big pieces
  2. 2 Tomatoes cut in to big pieces
  3. 1 Onion finely chopped
  4. 2 Garlic Cloves
  5. 1 Tbsp  ginger
  6. 4  Tbsp Oil
  7. Salt as per taste
  8. 1/2 Tbsp mustard seeds and a pinch of turmeric powder
  9. 1 Tbsp corn flour
  10. 1 Tbsp red chilli powder
  11. 1/2 Tbsp  garam masala
  12. 1 Tbsp coriander leaves

Method:

  • Take a pan on a heater add oil and once hot add garlic ginger and tomato and fry it
  • Once the tomatoes are done add red chilli powder to it and bit of water and cook it for 2 mins
  • Take it off from heater , allow it to cool and then make the paste of it with the blender and keep the paste aside.
  • Now take a pan on heater add 2 tbsp of oil , once hot add mustard seeds, allow it to crackle, then add onion and fry it
  • Once the onion are golden brown add mushroom and pinch of turmeric powder and fry it
  • Now add tomato paste and also bit of water allow it to cook for 5 mins
  • Add salt and garam masala and cook well
  • Mix the corn flour with a 2 tbsp of water and add to the curry so that the curry is thick
  • Garnish with fresh coriander leaves
  • Serve hot with chapati or naan

Aloo Methi Curry


Aloo Methi

Preparation Time: 5 mins

Cooking Time: 15 mins

Servings : 2 people

Ingredients:

  1. 2 Potatoes finely cut
  2. 1 Cup Methi leaves finely chopped
  3. 1 Tbsp cumin seeds
  4. 2 Green chillies finely chopped
  5. 2 Tbsp oil
  6. 1/2 Tbsp mustard seeds and turmeric powder

Method:

  • Take a pan on heater add oil,once hot add mustard seeds allow it to crackle.
  • Add cumin seeds and turmeric powder fry it
  • Add green chillies and methi leaves fry it for 2 mins
  • Add potatoes mix it well
  • Add salt and allow it to cook with the closed lid
  • Serve hot with chapati

Paneer Dry Curry


Cooking  time: 20 mins

Servings: 3

Ingredients:

  1. 150 grams Paneer (cottage cheese) cut into cubes
  2. 1  Onion chopped finely
  3. 2  Garlic cloves finely chopped
  4. 1 Tbsp ginger finely chopped
  5. 2  Green chillies finely chopped
  6. 1 Tbsp red chilli powder
  7. 1 Tbsp garam masala
  8. 1 cut cleaned spinach leaves( palak) finely chopped
  9. 2 Tbsp of Oil
  10. 1/2 Tbsp mustard seeds and a pinch of turmeric powder
  11. Salt as per taste
  12. 1 small capsicum finely chopped
  13. 1 Tomato finely chopped

Method

  • Take a pan on the heat
  • Add oil and once it is hot add mustard seeds allow it to crackle then add garlic, ginger  and fry it
  • Add onion and  fry till they are golden brown
  • Add capsicum and and tomato and fry it half cooked
  • Now add spinach and fry it till it settles well
  • Add paneer cubes and fry for 5 mins
  • Add salt, red chilli powder, garam masala to it and mi well
  • Allow it to cook for 5 mins
  • Serve hot with chapati or naan

Mushroom dry curry


Ingredients

  1. 6  Mushrooms cut into long pieces
  2. 2 Tomotoes finely chopped
  3. 1 Small capsicum finely chopped
  4. 1 Onion finely chopped
  5. 2 Garlic cloves finely chopped
  6. 2 Green chillies  finely chopped
  7. 1 Tbsp red chilli powder
  8. 1 Tbsp garam masala
  9. 2 Tbsp oil
  10. 1 Tbsp mustard seeds and turmeric powder
  11. 1 Tbsp fresh coriander leaves chopped

Method

  • Take a pan with oil on heater
  • Once hot add mustard seeds , it flutters add garlic fry it
  • Add onion and fry it till golden brown
  • Add capsicum and fry it till they are half cooked
  • Add mushroom and fry it  till they are done
  • Now add salt chiili powder and garam masala
  • Cook for 5 mins and add fresh coriander leaves over it
  • Serve hot  with naan or chapati
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