PALAK DAL CURRY [ South Indian style ] INGREDIENTS PREPARATION METHOD Pressure cook the dal + onion + tomato + green chilli + palak + salt + turmeric pwdr .[ 3 whistles] Once the pressure is released , add 2 tbsp of tamarind juice +
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SNAKEGOURD WITH CHANA DAL INGREDIENTS Snake gourd – 250 gms Chana dal – ¼ cup Oil – 1 or ½ tbsp. Mustard seeds – 1 tsp
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SHAAM SAVERA RECIPE / PALAK PANEER KOFTA GRAVY INGREDIENTS FOR OUTER COVERING METHOD Clean, wash and rinse the palak leaves. Chop it finely . Heat oil in a pan , add
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DRUMSTICK DAL CURRY / MURUNGAKKAI PARUPPU INGREDIENTS Tuvar dal – 1 cup Onion chopped – 1 Tomato – 1 Green chilli – 3 or as per taste Drumstick – 2 chopped lengthwise Tamarind juice of thin consistency – 1/3 cup Turmeric pwdr – ¼ tsp Oil – ½ tbsp Mustard seeds – 1 tsp
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BEANS PORIYAL / BEANS STIR FRY INGREDIENTS Beans – 250 gms Onion chopped – 1 Mustard seeds + urad dal – 2 tsp Green Chilli chopped – 3 or as per taste Turmeric pwdr – ¼ tsp Asafoetida – a pinch Curry leaves – few Oil – ½ or 1 tbsp Freshly grated coconut –
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TOMATO PICKLE OR CHUTNEY FOR TRAVEL / TOMATO THOKU INGREDIENTS Tomatoes chopped – 4 big Oil – 2 or 3 tbsp Garlic crushed – 1½ tsp Red chilli pwdr – 1 or 11/2 tsp or as per taste Turmeric pwdr
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ROASTED BELL PEPPER SALAD INGREDIENTS Yellow bell pepper – 1 Red bell pepper – 1 Onion – 1 Garlic – 2 Olive oil
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SOYA CHUNKS KI SABJI RECIPE INGREDIENTS PREPARATION Soak the soya nuggets in hot water with salt for 5- 10 minutes OR boil
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INSTANT PANEER STIR FRY INGREDIENTS Paneer cubes – 200 gms Onion sliced -1 Capsicum sliced -1 [mixed colours ] Mushroom chopped
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CHEERA THORAN / LAAL MAAT / LAL CHOWLI / RED SPINACH STIR FRY / KEERAI PORIYAL INGREDIENTS Laal maat leaves – 1 bunch Moong dal – 2 or 3 tbsp [optional] Onion finely chopped – 1 big Garlic crushed – 2 Green chilli – 3 or as per taste Freshly grated coconut – ¼
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GUJARATI KADHI RECIPE INGREDIENTS Sour curd – 1 cup Besan – 2 tbsp Water – 2 cup Green chilli
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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 and saute
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GAVAR KI SABJI /CLUSTER BEANS IN PEANUT PWDR [ SOUTH INDIAN STYLE ] INGREDIENTS Cluster beans – 250 grms Skinless roasted Peanuts – 1/4 cup Red chillies – 4 or as per taste Turmeric pwdr – ¼ tsp Coriander pwdr – 1 tsp Garlic crushed –
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DRUMSTICK COCONUT GRAVY INGREDIENTS PREPARATION. METHOD Take the coconut masala paste in a pan . Add
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RUSSIAN SANDWICH RECIPE INGREDIENTS Bread – 6 slices [brown or white ] Finely grated cucumber – ¼ cup Finely grated carrot
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SIMPLE BHINDI FRY / LADIES FINGER FRY INGREDIENTS Ladies finger – 15 nos Oil – ½ tbsp. Chilli
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CRISPY OKRA / KURKURI BHINDI /CRISPY LADIES FINGER FRY INGREDIENTS METHOD Wash the okra and pat dry it with a cloth. Slice it vertically into 2 or 4 . Spinkle all the ingrdients over it except oil. And mix it well. Wet your hands and again mix it with wet hands instead of adding
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MORU CURRY / VELLARIKKA PULISSERY/ CURD WITH CUCUMBER INGREDIENTS Sambar cucumber peeled and diced – 2 cups Little sour or fresh thick curd – 1 1/2 cup Freshly grated coconut – ½ cup Green chillies – 2 or 3 or as per taste Cumin seeds – 1/2 tsp
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STUFFED GREEN CHILLI RECIPE Mirchi fry recipe | stuffed green chilli fry | bharwan mirchi fry recipe with detailed photo recipe.
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STUFFED BRINJAL / BHARLI VANGI / BHARWAN BAIGAN / BAIGAN AUR ALOO KI SABJI INGREDIENTS Small brinjal – 5 or 6 Potato peeled and chopped into big cubes – 1 [optional – but tastes good ] Freshly grated coconut – 4 tbsp Roasted skinless peanuts
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DABBA STYLE MATAR PANEER RECIPE RESTAURANT STYLE MATAR PANEER RECIPE INGREDIENTS NOTE – You can add orange tandoori colour
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SPRING ONION WITH BESAN INGREDIENTS Spring onion – 1 bunch Oil – ½ tbsp Mustard seeds – ½ tsp Jeera –
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JHATPAT CHATPAT AAM KI ACCHAR KHATTA MEETHA AND TEEKHA AAM KI ACCHAR [PICKLE] IN JUST 5 MINUTES INGREDIENTS Raw mango
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BAIGAN / BRINJAL FRY /Bengali Begun Bhaja (Baingan Bhaja) Bengali Begun bhaja or Baingan Bhaja recipe is a popular traditional Bengali dish of marinated thick eggplant or aubergine slices pan fried in mustard oil. One of the finest Bengali recipes that people particularly pair with Khichuri INGREDIENTS Brinjal – 1 big Turmeric pwdr – ½
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JACKFRUIT SEED STIR FRY INGREDIENTS Jack fruit seed – 1 cup Oil – ½ tbsp Mustard seed – 1tsp Fennel
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PUNJABI LOBIA /chowli GRAVY INGREDIENTS Black eyed lobia – 3/4 cup Onion – 1 Ginger garlic paste – 2 tsp Tomato puree– 1 big Turmeric pwdr
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ALOO KI SABJI / POTATO STIR FRY RECIPE. INGREDIENTS Potato – 4 medium Onion chopped – 2 Oil – 1 tbsp Jeera + mustard seed – 1
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POTATO FILLING FOR DOSAS ,SANDWICH,PURI AND VADA INGREDIENTS VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa METHOD Heat oil in a pan, add mustard seeds and let it splutter. Add asafoetida + urad dal +channa dal and fry for
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BESANWALI SIMLA MIRCH / CAPSICUM STIR FRIED WITH GRAM FLOUR / CAPSICUM ZUNKA INGREDIENTS Capsicum – 4 Gram flour – 3 tbsp Oil – 2 or 3 tbsp Jeera – ½ tsp Fennel seeds – ½ tsp Asafoetida – 2 pinch Turmeric pwdr – 1/4 tsp Chilli pwdr – 1tsp Coriander pwdr – 1tsp Garam
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VEG MANCHURIAN GRAVY RECIPE VIDEO VEG MANCHURIAN BALLS INGREDIENTS Finely chopped or grated cabbage – 1 or 11/2 cup Grated or finely chopped carrot – ½ cup Finely
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CARROT STIR FRY / CARROT PORIYAL Carrot poriyal is a simple South Indian side dish made with carrots, spices and curry leaves.It’s one of the
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GHOL BHAJI RECIPE Purslane is best used for human consumption as a green vegetable rich in minerals
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AVIAL RECIPE / MIXED VEGETABLES IN COCONUT BASE Avial is a dish which originated from Tamilnadu, although it is equally popular in South Canara region of Karnataka and Kerala. It is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered
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DRY CRISPY GOBI /CAULIFLOWER MANCHURIAN RECIPE INGREDIENTS PREPARATION METHOD Heat oil in a deep pan. Dip each blanched cauliflower in the batter and fry it. Fry till crispy and golden brown in colour and the bubbling
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TAPIOCA STIR FRY RECIPE /KAPPA / MARAVALLI KIZHANGU / CASSAVA Kappa or kappa puzhukku is a staple food that originates from the Indian state Kerala. This recipe is a classic combo dish from Kerala. Kappa and fish
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GAVTI METHI / BABY FENUGREEK LEAVES WITH POTATO / BARIK METHI INGREDIENTS Baby methi leaves – 10 or 15 small bunches or 3 to 4 cups of cleaned leaves Oil – ½ tbsp. Mustard seeds – ½ tsp [optional]
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BEETROOT CUTLET Beets are delicious and versatile, fitting well into a healthy and balanced
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RESTAURANT STYLE BUTTER PANEER RECIPE / DABBA STYLE PANEER MAKHANWALA RECIPE / PANEER TIKKA MASALA RECIPE INGREDIENTS Paneer – 200gms[cubed] onion – 1 large chopped Tomato – 2 medium [ not sour ] Chilly powder – 1 tsp [ as per taste] Coriander powder – 2 tsp turmeric pwdr – ¼ tspn Cashew – 10
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NAVRATAN KORMA [ NINE GEM ] RECIPE Navratan korma is made using nine different vegetable ,fruits and nuts.I have used veges as per
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HARBHARA LEAVES KI SABJI RECIPE/CHICKPEA LEAVES STIR FRY INGREDIENTS Harbhara leaves – ¼ kg Oil – 1 tbsp Mustard seeds – ½ tsp Cumin seeds – ¼ tsp Asafoetida
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ALOO BHINDI KI SABJI / LADIESFINGER WITH POTATO INGREDIENTS Tender ladies finger – ¼ kg Potato – 1 large Onion – 1 large Tomato – 1 medium Oil – 1 tbsp Cumin seeds – ½ tsp Red chilli pwdr – 1 tsp or as per taste Coriander pwdr – 2 tsp Turmeric pwdr –
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PUMPKIN LOBIA /LAL CHOWLI / KARAMANI IN SOUTHINDIAN STYLE RECIPE INGREDIENTS Yellow pumpkin – 250gms [or more] Red lobia / lal chowli -1 cup Shallots chopped – 5 Garlic chopped – 2 cloves [optional] Mustard seeds – 1/2 tsp Curry leaves – 1 sprig Dry red chilli broken into two- 1 Freshly grated coconut –
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RIDGE GOURD WITH PEANUT RECIPE – TURAI / PEERKANGAI / BEERAKAI INGREDIENTS Ridge gourd / turai [it should be tender not over matured] – ½ kg Onion finely chopped – 1 Tomato finely chopped – 1 Red chilli pwdr – 1tsp as per taste Turmeric pwdr – ¼ tsp Coriander pwdr – 2 tsp Oil –
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