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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VERMICELLI VEG BIRYANI INGREDIENTS Vermicelli – 1 cup Ghee + oil – 1 ½ tbsp Whole garam masala – few [clove
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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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SIMPLE CHICKEN PULAV INGREDIENTS Basmati rice – 1 cup Chicken – 300 or 350 gms Onion finely sliced
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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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PEANUT SUNDAL / VERKADALAI SUNDAL / STIR FRY PEANUT INGREDIENTS Peanut cooked – 1 cup Fresh grated coconut – 3 or 4 tbsp Oil – 1 tsp Mustard seeds + urad dal – 1tsp Whole red chilli broken –
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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 MATAR KI SABJI INGREDIENTS Potato – 2 Fresh green peas – ½ cup Onion – 1 big
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SABUDANA KHICHDI INGREDIENTS PREPARATION METHOD Heat oil in a pan and add jeera, let it crackle . Add green chilli = curry leaves and fry for few seconds. Add chopped potatoes
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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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MUTTON ROGAN JOSH INGREDIENTS Mutton – ½ kg Lemon juice – 1 tbsp Oil – 1 tbsp
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SINDHI KADHI INGREDIENTS Gram flour – ¼ cup Oil – 2 tbsp Cumin seeds
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SIMPLE BHINDI FRY / LADIES FINGER FRY INGREDIENTS Ladies finger – 15 nos Oil – ½ tbsp. Chilli
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PEANUT CHAAT / PEANUT CHAAT INGREDIENTS Raw peanuts
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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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KASHMIRI PULAV / PULAO INGREDIENTS Basmati rice – 1 cup Saffron strands – ¼ tsp Milk – ¼ cup Water
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STIR FRY VEG SALAD It’s an easy way to integrate more veggies in your diet and makes your food look more colourful and bright . Stir-frying is a
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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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CABBAGE STIR FRY / CABBAGE PORIYAL INGREDIENTS Cabbage – 2 or 3 cup grated Coconut oil /oil – 1 tsp [optional ] Oil – ½ tbsp for tempering Onion – 1 finely chopped Mustard seeds + urad dal
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BEETROOT STIR FRY INGREDIENTS Beetroot – 1 big Oil – ½ tbsp Mustard
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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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CURD RICE RECIPE / THAYIR SADAM “Curd rice is the best meal to eat for indigestion or diarrhoea because curd is a great source of probiotic. Consuming curd rice helps
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RIPE MANGO CURD CURRY / MAMBAZHA PULISSERY [ KERALA CUISINE ] Mango is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption and growth and repair. High in Antioxidants. … May Boost Immunity. … May Support Heart Health. … May
Read MoreHOMEMADE GINGER GARLIC PASTE INGREDIENTS PREPARATION. METHOD Grind the ginger + garlic + vinegar + oil into a
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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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MASALA PAPAD RECIPE / CHEEZY MASALA PAPAD INGREDIENTS PREPARATION You can fry the papad by either using microwave ,oil , direct on flame
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CHINESE CHILLI /MANCHURIAN CAULIFLOWER GRAVY RECIPE INGREDIENTS FOR CRISPY CAULIFLOWER Cauliflower florets – 3
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CHICKEN CHILLI GRAVY / CHICKEN MANCHURIAN GRAVY INGREDIENTS FOR FRIED CHICKEN Boneless chicken – 250 gms cubed Pepper pwdr -1 tsp Salt as per taste Corn flour – 1 tbsp Maida – 1tbsp Soya sauce Egg
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MATAR POORI / MATAR KACHORI/GREEN PEAS POORI /KORAISHUTIR KOCHURI //BENGALI GREEN PEAS KACHORI Koraishutir Kochuri / Bengali Matarshutir Kochuri is a Bengali winter delight.Koraishutir .It is a fried bread with a mild and sweet green peas stuffing. A popular Bengali breakfast as well as snack. A Bengali wedding dinner or any special
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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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RAJMA GRAVY / RAJMA CHAWAL RECIPE INGREDIENTS Rajma / red kidney beans – 1 cup Onion – 1 chopped Tomato – 2 big chopped [ not sour]
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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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VEG MANCHURIAN BALLS INGREDIENTS Finely chopped or grated cabbage – ½ cup Grated or finely chopped carrot – ½ cup Finely chopped French beans – 4 tbsp Spring onions finely chopped [not the greens] –
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SOLKADI / SOLKADI RECIPE BY SHWETA GALINDE INGREDIENTS Kokum – 7 or 8 pieces Coconut grated – 1 medium size finely chopped green chilly –1 or 2 Garlic – 5
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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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MASALA FRENCH TOAST RECIPE INGREDIENTS Bread slices – 6 Egg at room temperature – 2 Milk – ½ cup Salt as per taste
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BELL PEPPER SALAD RECIPE INGREDIENTS Red bell pepper – ½ cup Yellow bell pepper – ½ cup Green capsicum –
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STIR FRIED SPAGHETTI WITH VEGES INGREDIENTS Spaghetti cooked – 2 cup Mushroom chopped – 1 cup Green capsicum chopped – ½ Red bell pepper chopped
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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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VEG MOMOS / DUMPLING RECIPE / HOMEMADE MOMOS FOR THE OUTER COVERING INGREDIENTS [ 13 to 15 ] Maida / plain flour – 1 cup Oil – 1 tsp Salt as per taste Hot Water to knead [ roughly 1/2 cup ] METHOD Mix maida + salt +oil. Add water and need it into a
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SHAHI PANEER RECIPE shahi paneer recipe[/caption] Soft, creamy
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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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INDIAN BESAN BREAD TOAST RECIPE INGREDIENTS Besan – 1 cup Rice pwdr or cornflour – 2tsp [optional] Bread – 3
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BAKING CAKE WITHOUT OVEN IN A PAN INGREDIENTS Maida – 2 cup Sugar – 1 cup granulated Fresh cream – 1 cup Milk pwdr – 1 cup [nestle or any] Warm milk – 1 cup Vanilla
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TRI COLOUR LAYERED KARANJI / GUJIYA STUFFED WITH DRY COCONUT / KANAVLE / TIRANGI SATYACHI KARANJI INGREDIENTS FOR THE COVERING PREPARATION – take 5 tsp of rice flour or corn flour + 5 tsp of ghee or dalda ,beat it well and make a smooth and creamy mixture. [it is called saatha] METHOD Mix the
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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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