A easy, tast and healthy recipe, using no oil.Ingredients 1small Carrot· 1 Big Potato· 10-12Beans· ½ of amedium Onion · ½ Tomato· ...
Unearth the joy of cooking with our easy vegetable curry recipe. Transform ordinary veggies into an exotic meal. No experience required!
Elevate the simple roasted vegetables with flavorful Indian spices. This warm and comforting dish is perfect alongside your favorite curry or daal.
This 20-minute Easy Vegetable Curry simmers in a medley of colorful vegetables and aromatic seasoning. It makes hearty flavorful one pot meal.
Fruits platter 🍓🥝🥭🍍🍇🥭 . . . . . . . . . . . #foodart #art #tiktok #foodporn #instagood #explore #viral #foryou #fyp #instagram #video #reel… | Instagram
Embark on a culinary journey across the globe with Global Flavour Cuisine, where every dish tells a story. From the vibrant spices of India to the rich sauces of France, and the zesty street food of Mexico, discover recipes and inspirations that bring international flavors to your kitchen. Whether you're a seasoned chef or a home cook exploring new horizons, we’re here to spark your creativity and appetite. Taste the world, one recipe at a time!
Mix pulao Recipe and Lollipop Recipe #youtubeshorts #shorts #lollipop
Vegetable Jalfrezi is a semi-dry curry made with a tangy colorful blend of stir fried mixed vegetables cooked in a thick spicy tomato base.
Veg Kurma / Mixed Vegetable Kurma is a perfect side dish for chapathi/poori. This combo is most popularly served in restaurants. Its a good blend of vegetables in a coconut based gravy. This appears i
This Semiya Upma is a traditional South Indian breakfast. Made with vermicelli and vegetables, this upma is mildly spiced, and an easy one-pot recipe. Make it on the stovetop or in the instant pot in less then 25 minutes! Call it Vermicelli Upma or Semiya pulao or biryani, the preparation is pretty much the same. You can add less or more vegetables to your choice. In North India, this dish is called Namkeen Seviyan, which translates to Savory or Salted Vermicelli. Ingredients: • ✨ to cook vermicelli: • ✨ 2 tsp oil • ✨ 1 cup vermicelli / semiya • ✨ water to cook • ✨ salt • ✨ Ghee • ✨ 1 tsp mustard Seeds • ✨ ½ tsp urad dal • ✨ 1 tsp chana dal • ✨ few curry leaves • ✨ 2 green chilli (slit) • ✨ 2 tbsp onion • ✨ ½ tsp turmeric / haldi • ✨ 2 tbsp peas / matar • ✨ 2 tbsp carrot (
Feeling like going meatless? Then these Grilled Vegetable Skewers are an easy and tasty recipe that you can whip up indoors or outdoors in no time.
Thali Vegetarian in Santa Clara serves the famous Gujarati Thali which consists of all the four components cereal, pulses, vegetables and rice with supplements like pickle, chutney, papad, buttermi…
Veg Kadai Recipe with stepwise photos. This is a delicious restaurant style kadai vegetable gravy. You can make it in a kadai or wok or pan.
Pyaz wale karele ki sabzi recipe is a tasty 'North Indian side dish. Pyaz wale karele ki sabzi goes really well along with roti and paratha
Pyaz wale karele ki sabzi recipe is a tasty 'North Indian side dish. Pyaz wale karele ki sabzi goes really well along with roti and paratha
A very Happy New Year 2016 to All! I should have started the first post of the new year on a sweet note but this pickle I made over the holidays was too delicious to wait :) Pickling vegetables is…
Ok ... this is a hurried post. And am posting this very common traditional Bengali dish in the absence of anything better ... haven't really got the time to click my dishes these days. They go straight from the kitchen to the waiting plates and get devoured. Chorchori or charchari is a great way to use up leftover vegetables from the fridge ( at least I do so). But it tastes great with fresh vegetables though .... no two ways about it. Once upon a time I would not touch a chorchori if it did not have fish. But now I have come to love the flavours of different vegetables fused together. I sometimes use Boris / bodi / vadi in it ... and even though I love chorchori made of the Pui / Pohi saag ... have to use the Palak / Spinach as I do not get Pui here. Many people use a little ginger paste in it ... I do not. Check out Sandeepa's blog for some great writeup on the Charchari. Need : Palak / Spinach leaves ( I use the stems too ) cleaned and chopped, chopped onion [ optional ] , diced vegetables like the potato, pumpkin, brinjal, any kind of string beans, sweet potato, potol / parwal ... basically any vegetable you have will do, paanch phoron, dry red chillies, haldi / turmeric powder, a little cooking oil ( I prefer mustard oil ) and salt to taste. How to : Heat a little cooking oil in a karahi / wok. Add the paanch phoron and the chillies. Then add the vegetables and stir well. Add the haldi / turmeric powder and salt ... remember .... palak is salty ... so add the salt accordingly. Cover and cook till the vegetables are done. The vegetables will release a lot of water ... so no need to add any. Remove cover. If using fried boris / bodi / vadi , add them now. Simmer till all water dries up. I like my chorchori slightly sweetish ... so sometimes add a pinch of sugar too. But if the pumpkin is very fresh and good , it does impart some sweetness that makes the use of sugar unnecessary. Goes great with hot rice and dal .... makes a simple plateful. :-) I might get a little irregular with my posting .... but will try to blog hop and check out all your lovelies being dished out. Take care all !
