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Showing posts with the label W/O Onion Garlic

Masala Oats Idli / Quinoa Vaghar Idli / Spicy Oats-Quinoa Idli

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There are so many ways to eat idli. Because idli is simple and plain, you need something to spice it up. You can eat with any kind of chutney or with Sambar. But there is one best way to eat idli is to add tadka. Masala Tadka adds taste and flavor into simple oats idli and makes it very very yummy.


Vegetable Patties | Baked Vegetable Patties | Healthy Patties

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These healthy patties made from flours, spices, and vegetables, with a soft interior and a crispy coating. Long squash and cucumber make these patties soft from inside and chickpea flour, rice flour, and jowar flour give crispness to outsides. In addition, these are baked not fried. So, make these simple, tasty and healthy snack and enjoy with tea/coffee.


Kala Chana Curry | Gujarati Kala Chana Recipe | Kala Chana Masala

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This Gujarati curry is easy to make and yet very flavourful. Kala chana is rich source of protein, fiber, iron, and potassium, but the hard part is kala chana should be soaked at least 10-12 hours and pressure cook for a 7-8 whistle to cook really well otherwise it might be hard to digest for some people. This Kala Chana curry actually goes very well with puri but it can also taste great with thin wheat paratha.


Rajwadi Khichdi | Shahi Khichdi | Vaghareli Khichdi

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An amazing khichdi made from rice and toor dal. This khichdi made with desi ghee which gives a rich flavor and taste. Green peas, eggplant, potato, cashew nuts, and spices are used to add volume and flavoring to the khichdi. Enjoy this unique and rich khichdi with fresh yogurt.


Athela Marcha | Green Chili Pickle

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Athela Marcha is a Gujarati style chili pickle. A delectable pickle made with medium chilies with a tongue-tickling mixture of crushed mustard seeds, salt, asafoetida and turmeric powder spiked up with a dash of lemon. You need to let the pickle stand for at least one day before serving, to allow the flavors to soak into the chilies.

Masala Puri | Masala Mathari | Crispy Snack

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Masala puri or Masala mathari is a favorite tea time snack and it can be stored for longer period of time. So you can make in bulk and enjoy with tea every morning. It is a crispy & crunchy in texture and tastes delicious. It is made from wheat flour and spices.


Kadhi Chutney | Fafda Chutney | Famous Gujarati Besan Chutney

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Kadhi chutney goes very well with famous Gujarati Fafda. It is also called Fafda chutney. It is made with besan, yogurt, and various spices. It gives a unique taste to the snacks like khaman, Chorafali, and Fafda.


Dal Dhokli | Famous Gujarati Dal Dhokli Recipe

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Dal Dhokli is a wholesome one-dish meal from Gujarati cuisine. It is a common lunch for Sunday in most traditional Gujarati households! Dal Dhokli has same flavor and taste as Gujarati dal, the only difference is thin masala roti pieces are simmered in dal which is called Dhokli in Gujarati.



Green Pepper Subji | Simla Mirch Subji

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Green pepper or Simla Mirchsubji is very flavorful and easy to cook. This recipe has a Gujarati touch to it, bringing back childhood memories of watching mom make this favorite vegetable for dinner. It goes well with wheat roti.


Moriya Khichdi | Moriayo Khichdi | Samo Khichdi for Fasting

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Moriya/Moriayo/Samo khichdi is very popular Gujarati khichdi mostly made during fasting. It is easy and quick to make and served with yogurt.


Tindora Subji | Ivy Gourd Subji

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This tindora/ivy gourd recipe makes delicious subji with the minimal of ingredients and a flavor to die for. It is rich in beta-carotene and hence nutritious. It is also good for diabetics as it helps regulate the insulin metabolism. This subji is very simple to make yet very delicious.


Red Chora Curry | Red Cow Peas Curry| Gujarati Style Red Chora Curry

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Red chora is known as chora in Gujarat. Like other beans, they are very nutritious and have high iron content. This is Gujarati style chora recipe which is easy and quick. It goes well with any kind of roti.



Parval Subji | Pointed Gourd Subji

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Parval or pointed gourd is the popular vegetable of the northern India. In this subji long slices of parval cooked in oil. Parval has very buttery flavor and when spices mix in the subji it taste very delicious.




Dudhi Chana Dal Subji | Bottle Gourd Chana Dal Subji | Lauki Dal Ki Subzi

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Dudhi/Lauki/Bottle gourd is very healthy and excellent for a low-calorie diet. In Indian cooking, bottle gourd is often combined with various lentils to make wonderful dishes. Here I add chana dal in this curry to make the perfect combination of vegetable and lentil (high protein).


Jalapeno Pickle

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Jalapeno pickle is simply delicious spicy bites. This pickle is made from Jalapeno slices, turmeric powder, mustard crushed, lemon juice and salt. Jalapeno pickle is absolutely wonderful and goes well with wheat roti, bajra roti, methi theplas and everything else.



Potato methi Subji | Potato and Fenugreek Leaves Subji

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Potato methi Subji is little different from famous Punjabi aloo methi. Basically, this is simple recipe without onion garlic. In this subji, we are using fresh methi leaves, tomato, and spices. Potatoes are the main ingredient for this dish. In India, potatoes are used in varieties of dishes and this is one of them.

Kesar Moriya Khichdi | Saffron Flavored Fasting Khichdi

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Kesar moriya khichdi is very popular Gujarati khichdi mostly made during fasting. Kesar (saffron) gives exotic color and flavor.


Pumpkin Subji | Kaddu Ki Subji

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Pumpkin(Kaddu) subji is a sweet, sour and spicy dish. It is a very popular North Indian dish served with a puri, roti or any Indian flat bread.

Muli Bhaji | Radish Leaves Subji | Muli Leaves Subji with Gram Flour

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Muli bhaji is a made from muli (radish) leaves, gram flour, and spices. It is easy to make and taste great with wheat roti and raita. You can also eat this bhaji alone without roti.



Karela Subji | Bitter Melon Subji | Karela Subji with Potato

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Karela or Bitter melon or Bitter gourd has plenty of health benefits. Due to its bitterness properties people generally avoid eating it but with proper cooking, you can make it tasty. It is usually served with roti.