Stuffed brinjal dry is a side dish very popular in northern part of India. This mouthwatering tangy side dish is made using baby brinjals stuffed with indian spices and stir fried. which is made with baby brinjal. This recipe is served with rice-daal or roti as a side dish. There are varieties of stuffed brinjal recipes and varies from location to location.
Category Archives: Veg
Pista Sandesh
Wishing you all a very Happy Raksha Bandhan!!
Sandesh is a very famous Bengali delicacy dessert. It is a very soft dessert which melts in mouth while eating. On the occasion of Rakha Bandan, sharing this recipe for all sisters who would want to try it. The recipe is very easy to prepare and could be prepared on any occasion. It is prepared using home made paneer and filled with kesar mava and strawberry sauce. For presentation, I have used melted chocolate, whipping cream and some sugar candy and along with watermelon & blueberry. You can decorate it in your own way. Tradionally there is no filling in Sandesh however in this recipe the strawberry sauce and mava filling makes sandesh more rich and yummy.
Punjabi Pakora Kadhi
Kadhi is one of the easiest recipe which is made using gram flour (besan), yogurt( curd) and spices tadka. Normally, we make kadhi with bari. The bari made with besan and deep fried. Punjabi kadhi is made replacing bari with fried onion pakoras. There are variety of kadhi recipe in different part of India. Punjabi pakora kadhi is one of them. For a nice aroma and taste added roasted methi leaves in this recipe. Roasted methi recipe can be found here. This mouthwatering kadhi goes well with steamed rice and roti.
Masala Dosa
Masala dosa is a one of the popular breakfast dish in southern part of India, however loved across the India. There are varieties of dosa recipes like plain dosa, paper dosa, rava dosa, ragi dosa, mysore masala dosa and so on. This recipe is traditional and made with main ingredients as urad daal and rice. Masala dosa is all time favorite of my family. Generally masala of masala dosa is made of potato and onion, however in this recipe I have given a small twist by adding bell pepper to the same which gives a little different taste and flavor. Masala dosa goes very well with sambhar and coconut, peanut or tomato chutney. The recipe requires preparation a day before you want to make Masala Dosa.
Tricolor Burfi
Happy Independence Day to all of you!! Burfi is an Indian sweet dish prepared using condensed milk. There are varieties of burfi recipes however this one I made as Independence day special in three colors representing Indian flag. The three layers are prepared separately and then overlapped to make it tricolor. The burfi had a unique taste as it had three different flavors.
Tricolor Multigrain Idli
Idli is one of the most popular breakfast dish in Southern part of India. The recipe is generally made with rice and urad dal. This recipe is made using mutli-grain Idli flour. To celebrating the Independence Day, I have tried to make a Idlis in tri-color using fresh vegetables for colors. This recipe does not require soaking overnight like traditional Idli recipe as it uses instant multi-grain flour. Tricolor multi-grain idli, made with rava, amaranth, oats, quinoa and natural colors are from beetroot & carrot and spinach. Idli goes very well with tomato chutney, coconut chutney with or without coriander and sambhar.
Instant Multigrain Idli Flour
Idli is an awesome south Indian breakfast dish made with rice and urad dal flour. Instant multigrain Idli flour is a recipe which uses other ingredients to make Idli more healthy and tasteful. The flour is made using Quinoa, Amaranth, Oats and Rava. Try Idli using this flour and you would love it. You can find Idli recipe here.
Green Moong Daal Dhokla
Dhokla is a yummy savory famous Gujarati snacks. Traditionaly, it is made with gram flour (besan) and you can play with the ingredients by adding oats, quinoa or semolina to give a little twist to the taste and flavor. This recipe is about making Dhokla using green moong daal with spinach and quinoa. Quinoa & spinach gives a unique taste to the Dhokla along with providing a natural green color to it. To make it spongy you would need fruit salt (ENO) or baking soda. You would also need Dhokla stand and steamer to prepare this recipe.