But adding these spices I am not sure whether it is healthy anymore. -). But it is definitely tasty one even if you are not comfortable with Soya chunks due to the smell this recipe might work well for you
You can also add chopped green chillies to make it more spicy. Other palak/spinach recipes. Palak curry is a healthy and simple palak recipe made with spinach/palak leaves, onions, tomatoes and spices
Cauliflower - 250g (separate into florets). Potato - 3-4 medium size. Onion - 2 medium size(finely chopped). Tomatoes - 3 medium size (finely chopped). Garlic - 6 pods (chopped finely). Ginger - 1 inch ( finely chopped). Chilli powder - 3/4 teaspoon to 1 teaspoon. Garam masala - 3/4 teaspoon. turmeric powder - 1/4 teaspoon. Dry Kasturi methi - 1/2 teaspoon ( soak it in water for 10 mins). Cumin seeds - 1 teaspoon. Oil - 1. Coriander leaves / cilantro - 1 tablespoon (finely chopped). Microwave it for 3 mins. Let it remain in the water for 5 minutes. Add grinded paste and and fry for 30 sec. Let it cook for another 2-3 mins. 3-4 medium size
salt - to taste. Now we learn to make simple Paneer Korma. ForsideDish plz visit. Paneer Korma is a best accomplishment for Chapathi, Dosa,Rice, Roti and Mild Pulov Varieties
It turned our more crispier. Okra Recipes, Bhindi Recipes, Vendakkai Recipes, Ladies finger Recipes, crispy Okra fry Recipes, crispy Bhindi fry Recipes, crispy Vendakkai fry Recipes, crispy Ladies finger fry Recipes, bindi kurkure, vendakkai crispy varuval, Okra fry, Okra fry as sidedish, Okra fry Recipe, Okra fry step by step, How to make Okra fry, How to make bindi fry, Crispy evening snack, How to make South Indian Okra fry Oil for frying
A great tasting vegetable dish can really make your lunch /dinner experience more enjoyable. If you are looking formoresidedishes, you can try Restaurant Style Mixed Vegetable Curry Recipe
This kulambu is perfect to take for long trips or travels as it does not spoil easily. Drain the tamarind and add it to the mixie jar, add garlic pods and using the water used for soaking the tamarind, grind the contents to a fine paste
Comments
Log in or Register to write a comment.