SRILANKAN JAFFNA STYLE SPINACH CURRY Sri Lankan Spinach curry / Keerai paal curry / coconut milk Keerai kadayal / keerai masiyal / Spinach curry with coconut milk /Jaffna style spinach curry INGREDIENTS METHODHeat oil and crackle mustard seeds, fennel seeds and red chilli. Add garlic + green chilli + onions and stir fry till translucent.
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SOUTHINDIAN RADISH STYLE STIR FRY/MULLANGI PORIYAL /MOOLI RECIPE INGREDIENTS Radish /mooli /mullangi chopped – 2 cup Green chilli chopped 2 or as per taste Oil – 2 tsp Mustard seeds + jeera – 1 tsp Crushed garlic – 2 tsp Freshly grated coconut – 2 or 3 tbsp Sugar – ¼ tsp Salt to taste
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PONNANGANNI KEERAI PARUPPU KADIYAL / SOUTHINDIAN STYLE GREENS COOKED WITH TOOR DAL Ponnanganni Keerai also known as water amarnath leaves is a nutritious greens. This helps to increase eyesight. there are two types of Ponnanganni Keerai – green leaves or Nattu Ponnanganni and pink leaves or Seemai Ponnanganni. Both the varieties of dwarf copper leaf
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DRUMSTICK DAL CURRY / MURUNGAKKAI PARUPPU INGREDIENTS PREPARATION METHOD Add the cooked drumstick + tamarind juice + coconut paste into the cooked dal and mix well adjust salt if required. Heat oil in a pan ,add mustard seeds and allow it to crackle. Add curry leaves + shallots + asafoetida and fry till shallots
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SOUTHINDIAN STYLE SNAKE GOURD DAL RECIPE / PUDALANGAI KOOTU INGREDIENTS METHOD Pressure cook dal + salt + water + turmeric powder until mushy. Mash it up with a ladle, set aside. Cook the veggie with enough water until soft .Dont over cook . When dal is nicely blended mix in the with the cooked vegetable
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SOUTHINDIAN STYLE ALOO PALAK KI SABJI / SPINACH COOKED WITH POTATO INGREDIENT PREPARATION. METHOD. Heat oil in a pan add mustard seeds + cumin seeds + asafoetida ,allow it to crackle. Add onion + green chilly
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NO STUFFING CABBAGE PARATHA Cabbage is high in beta-carotene, vitamin C and fiber. (Vitamin C to reduce toxins which are the main causes of
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MALABAR SPINACH DAL RECIPE Malabar spinach is loaded with all essential vitamins to fortify heart and bone health. It has more Vitamin C than English spinach which can help to fight free radicals and decrease the risk of several types of cancers. Vitamin A promotes vision health and reduces the risk of eye-related disorders. INGREDIENTS PREPARATION
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HOMEGROWN METHI LEAVES COOKED WITH MOONG DAL RECIPE/METHI MOONG DAL KI SABJI Methi (fenugreek) leaves offer numerous health benefits, including improved digestion, reduced cholesterol, and better blood sugar control. They also contribute to skin and hair health, and can support weight loss efforts. To grow methi leaves (fenugreek) at home, sow methi seeds in well-draining soil in a
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EASY AND SIMPLE GUACAMOLE RECIPE / AVACADO SALSA Guacamole is a dip made of avocados, lime, and other fresh ingredients. Serve it with tortilla chips or bread toast or tacos. Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene,
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SUN DRIED CLUSTER BEANS /SUN DRY GAVAR /KOTHAVARANGAI VATHAL Dry Cluster Bean Fryums (Gavar / Kothamara / Kothavarangai) Cluster Beans Fryums is one of the traditional and oldest way to preserve cluster bean KOTHAVARANGAI VATHAL – Kothavarangai Vathal (Sun Dried Cluster Beans) is very crunchy and tasty
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PUI METULI SABJI /POI KE BEEJ / MALABAR SPINACH SEEDS COOKED WITH POTATO /KODI PASALAI SEEDSPui Mituli – hidden gem of Bengali cuisine that turns the seeds of Malabar spinachinto a soulful dish called Pui Mituli It’s a dish that celebrates Bengal’s love for- using every part of a plant, embodying the idea of “zero
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KARELA KI SABJI INGREDIENTS METHOD Wash and wipe the karela. Slice it and discard the seeds. Heat 1 tbsp oil in a pan , add the karela and mix well. Cover and cook for few mins till it is soft . In the same , heat 1 tbsp spoon and crackle the jeera. Add onions
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ALOO BEANS KI SABJI INGREDIENTS METHOD Heat some oil in a pan or kadai. Add some cumin seeds (jeera) to it. Fry till they start to splutter. Also add a pinch of heeng (asafoetida). Add diced potatoes to the pan. Fry them for 3-4 minutes till they start to brown very slightly. Now add chopped
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BEETROOT MASALA PORIYAL INGREDIENTS METHOD Dry roast fennel seeds+ jeera+ pepper+ red chilli + garlic for a min.Add the coconut and stir fry till light golden. Cool it and grind into coarse powder and keep aside. Heat oil in a pan. Add onion + green chilli + curry leaves and stir fry till translucent. Add
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MATKI ALOO SABJI RECIPE / MOTH COOKED WITH POTATO RECIPE INGREDIENTS PREPARATION METHOD Heat oil in a pressure cooker ,add cumin seeds and let it splutter. Add onion + curry leaves and fry till light brown. Add ginger garlic paste and stir fry till raw smell leaves. Add tomatoes and cook till soft and oil
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AGASTYA LEAVES MOONG DAL STIR FRY/AGATHI KEERAI RECIPE Agathi Keerai, an omnipotent spinach, is capable of curing not only physiological but also psychological problems of human beings.Its botanical name is Sesbania grandiflra having precisely 63 curative benefits as per Siddha school of medicine. Mainly, this reduces body heat, heals the wounds and is a sure
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MOGRI KI SABJI / RADISH PODS RECIPE Mogri {moongre} is a vegetable from the Radish family. It is the radish pods that is edible. Mogri or radish pods are a winter vegetable usually available in December, January and February. Radish pods/ Mogri are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper,
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MASALA MUSHROOM / BEECH MUSHROOM RECIPE The beech mushroom, is an edible mushroom native to East Asia. These are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name.They come in 2 colour – brown and white . INGREDIENTS PREPARATION METHOD Heat 2 tsp oil in a pan . Add the
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STIR FRY BEECH MUSHROOM RECIPE The beech mushroom, is an edible mushroom native to East Asia. These are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name.They come in 2 colour – brown and white . Ingredients PREPARATION METHOD Heat oil in a pan . Add onion and stir fry
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KERALA MATHANGA ERISSERY / PUMPKIN RED COW PEA COCONUT CURRY Mathanga Erissery is a mild curry made with pumpkin + cowpeas in a coconut based curry and tempered . It is one of the traditional dish served in Onam Sadya. This is also known as Elisseri in some parts of Kerala. Black eyed peas also
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CABBAGE SABJI IN COOKER BACHELOR RECIPE INGREDIENTS METHOD Heat oil in a cooker and crackle the jeera. Add onion + green chilli and stir fry till translucent . Add ginger garlic paste and stir fry till raw smell leaves. Add tomato + sugar + salt and cook till oil separates. Add the masala pwdrs and
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MAHARASHTRIAN STYLE CHIVAL CHA ZUNKA RECIPE / CHIWALI CHA ZUNKA / CHIUCHYA BHAJICHA ZUNKA BY DISHA LAHORI INGREDIENTS METHOD Heat oil in a pan and crackle the jeera . Add garlic and stir fry till light pink . Add onions and fry till translucent . Add the leaves and give a mix. Add red chilli pwdr +
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SOUTHINDIA STYLE DUDHI CHANA DAL PORIYAL / BOTTLE GOURD STIR FRIED WITH CHANA DAL / LAUKI /SORRAKAI PORIYAL INGREDIENTS PREPARATION METHOD Heat oil ,add mustard seeds + jeera + asafoetida and let it crackle . Add onion + green chilli + curry leaves . Fry till translucent . Add the chopped vege and mix well
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MORINGA LEAVES DAL RECIPE / MURUNGAI KEERAI PARUPPU INGREDIENTS PREPARATION METHOD Heat oil in a pan and crackle mustard seeds . Add red chilli + garlic + onion and stir fry till pink . Add the leaves and mix well . Add salt and stir cook for 6 to 7 mins. Add sambar pwdr and
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CHIVAL BHAJI / GHOL BHAJI / KULFA SABZI / PURSLANE LEAVES BY DISHA LAHORI Purslane is best used for human consumption as a green vegetable rich in minerals and omega-3 fatty acids These are tiny green leafy veg with red stems.It is a extremely nutrioius wild weed. The leaves are tangy or khatta, sour. The
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SINDHI STYLE DRUMSTICK FLOWERS MALAI SABJI BY DISHA LAHORI HOW TO USE THESE FLOWERS – These flowers are very delicate, and when one goes to buy these from the market, you will get very few bloomed flowers, most of them are buds. Along with these you shall find broken thin stems. These stems have to be
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DAHI MIRCHI BY SHWETA GALINDE INGREDIENTS METHOD FOLLOW THE VIDEO FOR MORE RECIPES CLICK ON THE NAMES BELOW:- LIKE OUR FACEBOOK PAGE – https://www.facebook.com/virtual.treat.for.foodies
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SUKHI ALOO KI SABJI / DRY ALOO SABJI INGREDIENTS METHOD Take all masalas in a bowl add 6 tbsp water and mix well . Heat a pan with oil . Add the masala mixture and mix well. Taste the masala and adjust any ingredients as needed. Cook on medium flame till oil separates . Add
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MOMS CHOLE RECIPE WITHOUT GARAM MASALA BY DISHA LAHORI INGREDIENTS Kabuli chana – ½ cup Chana dal – ¼ cup Fresh coriander leaves – 1 ½ cup Green chilli – 6 or as per taste Garlic – 15 Turmeric – ¼ tsp Coriander pwdr – 2 tsp Red chilli pwdr – 1 tsp or as
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ANDHRA STYLE BHINDI CHUTNEY BY KUSUM UMASHANKAR INGREDIENTS METHOD Wash and wipe the ladies finger. Chop into 1 inch size. Heat oil in a thick bottomed pan on low flame , fry chana dal. Now add coriander seeds and fry till golden . Lastly add red chillis and give a mix . Remove and keep
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RAW BANANA GRAVY IN GREEN MASALA SINDHI RECIPE BY DISHA LAHORI INGREDIENTS METHOD Peel and chop banana into big chunks .Soak in water and keep aside . Make coarse paste of coriander leaves + garlic + green chilli + raw mango . Heat oil in a cooker. Add green masala paste and stir fry till
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BANANA STEM STIR FRY / BALE DINDINA PALYA | VAZHAITHANDU PORIYAL BY DISHA LAHORI INGREDIENTS PREPARATION METHOD Heat the kadai with oil . Crackle mustard seeds .Add red chilli + curry leaves and stir fry . Immediately strain the banana stem from water , gently squeeze and add. Stir fry for one minute. Sprinkle 1
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CHOW CHOW CURRY RECIPE /CHAYOTE GRAVY FOR RICE /CHOW CHOW KUZHAMBU INGREDIENTS TO TEMPER PREPARATION METHOD Heat oil in a cooker and splutter the mustard seeds. Add asafoetida + curry leaves and give a mix. Add chow chow + turmeric and stir fry for a min . Add the paste and mix well . Stir
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KANTOLA MASALA FRY RECIPE Among many monsoon treats, one seasonal veggie is kantola. They are also known as teasel gourd or Indian gourd. Kantola season starts with the onset of monsoon and lasts for about 3-4 months. In northern parts of India they’re available in abundance but they do not grow abundantly in South India. Kantola has
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BAFALI RAN BHAJI RECIPE / BOPARLI CHI BHAJI Raan bhajis are nature’s wonder. Every year they come alive during a specific period in the jungle and they disappear for the rest of the year. Raan Bhaaji or Wild Vegetables – The ones that we don’t cultivate but appear every year at the start of Monsoon. Raan
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SWEET TANGY SPICY KANTOLA SABJI RECIPE COURTESY – KUSUM UMASHANKAR Among many monsoon treats, one seasonal veggie is kantola. They are also known as teasel gourd or Indian gourd. Kantola season starts with the onset of monsoon and lasts for about 3-4 months. In northern parts of India they’re available in abundance but they do not grow
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RIDGE GOURD MILK CURRY / PEERKANGAI PALU CURRY / BEERAKAYA PAAL CURRY RECIPE / BEERAKAYA PALU POSINA KURA INGREDIENTS METHOD Heat oil in a cooker . Add mustard seeds + jeera and let them crackle . Add onion + green chilli + curry leaves and stir fry till translucent . Add garlic and stir fry
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SUKHI MASOOR DAL KI SABJI RECIPE INGREDIENTS METHOD Wash and soak the dal for 10 or 15 mins . Heat oil in a pan . Splutter jeera. Add onion + curry leaves + green chilli and stir fry till translucent. Add ginger / garlic and stir fry till raw smell leaves . Add tomato +
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HEALTHY AGASTYA LEAVES STIR FRY RECIPE /AGATHI LEAVES RECIPE Agathi Keerai, an omnipotent spinach, is capable of curing not only physiological but also psychological problems of human beings.Its botanical name is Sesbania grandiflra having precisely 63 curative benefits as per Siddha school of medicine. Mainly, this reduces body heat, heals the wounds and is a
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PHODSHICHI BHAAJI RECIPE /PHODSHI SABZI | HOW TO COOK PHODSHI Raan bhajis are nature’s wonder. Every year they come alive during a specific period in the jungle and they disappear for the rest of the year. Raan Bhaaji or Wild Vegetables – The ones that we don’t cultivate but appear every year at the start of
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PANEER SHASHLIK / VEG SHISH KEBAB INGREDIENTS METHOD Take all other ingredients one by one and mix well . Apply this marinade all over the paneer cubes + onion + capsicum + tomato . Marinate for minimum 30 mins or more in fridge. Once done thread the paneer onto the skewers, alternating it with chunks
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TURAI MOONG DAL SABJI / RIDGE GOURD MOONG DAL RECIPE INGREDIENTS METHOD Wash and soak the dal for 10 mins Peel and chop the gourd into small cubes. Heat ghee/oil in a cookerand crackle the jeera. Add onion + green chilli + curry leaves and stir fry till translucent. Add tomato and stir fry till
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QUINOA MOONG DAL KHICHDI INGREDIENTS PREPARATION Wash the quinoa + dal together and keep aside. METHOD Heat oil / ghee in a cooker , crackle the jeera . Add cinnamon + bay leaf + clove and give a mix. Immediately add the onion + ginger + chilli and stir fry till translucent . Add tomato
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BOTTLE GOURD MOONG DAL CURRY SOUTHINDIAN STYLE / DOODHI MOONGDAL / SORAKKAI KOOTU INGREDIENTS FOR GRINDING [ grind all the below ingredients into a coarse paste by adding little water ] FOR THE SEASONING METHOD Wash and take the dal in a cooker. Add the tomato + onion + garlic + turmeric + salt
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KERALA MANGO GRAPES CURD CURRY /MADHURA PACHADI BY DISHA LAHORI INGREDIENTS FOR COCONUT PASTE [make a coarse paste by adding reqd ] FOR TEMPERING METHOD In a pan cook mango + turmeric powder + kashmiri chili powder + green chilli + curry leaves + salt + jaggery and water. Cover and cook over medium flame
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GUJARATI DAL RECIPE BY DISHA LAHORI INGREDIENTS NOTE- gujarati dal should taste like lemon juice , so they usually add more of jaggery and lemon juice which can be adjusted as per each ones taste . METHOD Wash and soak the dal for 15 mins. Take the dal + chopped tomato + turmeric + salt
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AFGANI PALAK KI SABJI INGREDIENTS PREPARATION METHOD Heat oil in a pan . Add garlic + green chilli and stir fry for few seconds .colour should not change . Add spring onion leaves and stir fry till it shrinks . Add tomatoes and stir fry for 1 or 2 mins . Add coriander leaves and
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BABY METHI CHANA DAL SABJI RECIPE INGREDIENTS PREPARATION METHOD Heat oil in a pan , add jeera and let it crackle . Add onions and fry ill translucent . Add ginger garlic paste and fry till raw small leaves. Add tomatoes + salt and fry till oil separates and tomatoes become soft . Add chilli
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SIMPLE AND EASY NO ONION AND TOMATO VEG RIDGE GOURD GRAVY RECIPE / GILKI KI SABJI / TURAI /TOORI / SIMPLE VEG RECIPES A very simple veg recipe without onion , tomato , ginger and garlic . Gourd contains various antioxidants, minerals, vitamins, nutrients and lipids. It is an excellent source of Vitamin A and carbohydrates.
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