Lobia masala, also known as black-eyed peas curry, is a popular and flavorful dish from the Indian subcontinent. Made with black-eyed peas, also known as lobia, this dish is a delicious and healthy option for a weeknight dinner.
To make lobia masala, start by soaking the black-eyed peas overnight. Then, cook them in a pot with water, salt, and spices such as turmeric, cumin, and ginger. Once the peas are cooked, add diced onions, tomatoes, and additional spices to create a flavorful and aromatic curry.
This dish is typically served with rice or roti and can be garnished with fresh cilantro or chopped tomatoes. The combination of creamy peas and rich spices makes for a satisfying and comforting meal.
Not only is lobia masala delicious, but it is also packed with nutrients. Black-eyed peas are a good source of protein, fiber, and iron. They are also low in fat and calories, making them a great option for those watching their weight.
There are many different variations of this recipe and you can find many different recipes online or in cookbooks, so you can experiment with different spices and ingredients to find the perfect combination that suits your taste. If you’re looking for a new and exciting recipe to try, give lobia masala a try.
How to make Lobia Masala
Heat 3 tsp oil in a pan and add bay leaves.
add chopped onion and ginger-garlic paste, saute until it turns golden.
add red chilli powder and turmeric and stir it.
add tomato puree, coriander powder, cumin powder and saute the masala until it leaves the side of the pan.
add boiled lobia and salt and stir it well.
add water and mix well and simmer on a low flame for 5 minutes.
after 5 minutes add garam masala and coriander leaves.
Assamese Bhedailota Pakora is a traditional and popular delicacy from the state of Assam in northeastern India. The dish is known for its unique and bold flavors, and its crispy texture.
One of the reasons why Assamese Bhedailota Pakora is so popular is that it is a delicious and unique dish that is not commonly found in other parts of India. The dish is known for its bold and distinct flavors, which are a result of the use of traditional Assamese herbs. The dish is also known for its crispy texture, which is a result of the deep-frying process.
In addition to being a delicious and healthy dish, Assamese Bhedailota Pakora also has a lot of cultural and historical significance. The dish is believed to have originated in the state of Assam and has been enjoyed by generations of Assamese people. The dish is also considered to be a delicacy and is often served if someone suffers from stomach problems.
Overall, Assamese Bhedailota Pakora is a delicious and unique delicacy that is a must-try for anyone looking to experience the flavors of Assam. Its bold and distinct flavors, combined with its crispy texture make it a dish that is sure to be enjoyed by all. Whether you are looking for a dish to serve as an appetizer or a snack, Assamese Bhedailota Pakora is sure to be a crowd-pleaser.
How to make Bhedailota Pakora or Stink vine Pakora
In a bowl, add 1 cup chopped stink vine, 20 curry leaves, 1 chopped onion, 2 chopped chillies, salt, 1 cup gram flour, ½ tsp turmeric powder, ½ tsp cumin powder, water and mix well forming a moist mixture
Heat oil in a pan.
Drop small portions of the mixture into the oil after flattening a bit. Do not touch until they firm up a bit.
EasyTomato rice is a simple, flavorful and delicious rice recipe made with tomatoes, rice, curry leaves and spices. it is not a traditional dish so each home has its own way of making it. This mildly spicy tomato rice cooks quickly because precooked rice or leftover rice is used in it. Tomato rice can be served with curd or raita.
About Tomatoes
The tomato (Solanum Lycopersicum) is originated in western South America and Central America. Usually red when ripe, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple. There are several subspecies of tomatoes of different shapes and sizes. Tomatoes are consumed in various ways, raw or cooked, in many recipes, sauces, salads and drinks. Although tomatoes are fruits – botanically classified as berries – they are commonly used as a vegetable ingredient or side dish.
Health Benefits of Tomatoes
The tomato, commonly seen in a vegetable basket, is rich in many unusual qualities. It not only enhances the taste of food but also contains many beneficial elements like Vitamin-A, Vitamin-C, vitamin K, potassium and folate found inside it. Fresh tomatoes are low in carbs. The carb content mainly consists of simple sugars and insoluble fiber. These fruits are mostly made up of water.
Consumption of tomatoes and tomato-based products improved skin health and a lower risk of heart disease and cancer.
Vitamin C found inside tomatoes can prove beneficial for the eyes. Eye diseases can be avoided by eating tomatoes.
Lycopene found in tomatoes is a red carotenoid. It has antioxidant, anti-inflammatory and anticancer properties. Which works as an anti-proliferative and pro-apoptotic against prostate cancer. Tomato works effectively on tumor cells due to its anti-proliferative properties.
How to make Easy Tomato Rice
Heat 3 tsps oil in a pan, add ¾ tsp mustard seeds, 8-10 curry leaves, 2 chopped onions, 1 tsp chopped garlic, 2 chopped chillies and saute for 5 minutes.
Now, add ½ tsp turmeric powder,½ tsp cumin powder, ½ tsp red chilli powder and stir.
Add 1 cup tomato puree, salt and saute for 5-7 minutes.
Soya Chunks with Pumpkin is a healthy and delicious dish that is enjoyed by vegetarians and vegans alike. The dish is made by combining soya chunks, also known as textured vegetable protein (TVP), with pumpkin and a variety of spices and seasonings. The result is a flavorful and satisfying dish that is high in protein and packed with nutrients.
Soya chunks are a great source of plant-based protein, making them a popular choice for vegetarians and vegans. They are made from soybeans that have been defatted and dehydrated, and can be rehydrated and used in a variety of dishes. They are a good source of essential amino acids and have a meaty texture that makes them a great meat substitute.
The key ingredients in Soya Chunks with Pumpkin include soya chunks, pumpkin, and a variety of spices and seasonings. The soya chunks are typically rehydrated before being cooked with the pumpkin and other ingredients. The pumpkin provides a nice sweetness and a creamy texture to the dish, while the spices give it a bold and savory flavor.
Soya Chunks with Pumpkin can be served over rice, noodles, or quinoa, making it a perfect dish for a complete meal. It can also be served with a side of steamed vegetables or a simple salad. This dish is perfect for vegetarians and vegans and can be enjoyed as a main dish or side dish.
In conclusion, Soya Chunks with Pumpkin is a healthy and delicious dish that is enjoyed by vegetarians and vegans alike. The dish is made by combining soya chunks, also known as textured vegetable protein (TVP), with pumpkin and a variety of spices and seasonings. The result is a flavorful and satisfying dish that is high in protein and packed with nutrients. It’s also versatile, easy to make and can be enjoyed as a main dish or side dish.
Shakarpara or Khurma is a sugar-coated fried Indian sweet snack used with all-purpose flour. They can be kept in an airtight container for a month. It has different names at different places in India. Diwali or any Indian festival cannot be complete without traditional sweets.
How to make Shakarpara
In a large bowl take 2 cups maida and add 2 teaspoons ghee.
Crumble and mix well.
Add water and kneed the smooth tight dough. cover and rest for 10 minutes.
Roll the dough on a flat surface, to a circle of ½ centimeter thickness.
With the help of a knife cut the dough into small pieces.
Heat enough oil in a deep fry pan, fry them in batches, on a medium flame until they turn golden brown.
prepare sugar syrup adding 2 cups sugar and 1 cup water in a Kadai or saucepan. Bring to a boil and keep stirring. Check for sugar consistency between-finger(want 1 string).
Put all khurma into the sugar syrup and mix quickly, coating each and every one of them with the syrup.
Banana stem is a rich source of dietary fiber, which can aid in digestion and weight management. It is also a good source of vitamins and minerals, such as potassium and vitamin C. In addition, the stem contains antioxidants and other compounds that have been shown to have anti-inflammatory and anti-cancer properties.
Bananas are a staple fruit in many households around the world, but did you know that the stem of the banana plant is also edible and nutritious? In this article, we will explore the benefits of banana stem and how it can be used in a delicious and healthy dish: banana stem with whole green gram beans.
To prepare the banana stem for cooking, it should be peeled and the fibrous strands removed. It can then be sliced or diced and used in a variety of dishes. One popular dish is banana stem with whole green gram beans. This dish is commonly made in South India and is a tasty and healthy way to enjoy banana stems.
To make the dish, first, you can pressure cook the green gram beans until they are fully cooked. Next, add the sliced banana stem, salt, and turmeric powder to the cooker and continue to cook for a few more minutes. Once the banana stem is cooked, add in some grated coconut, and stir it well. Lastly, add a tempering of mustard seeds, urad dal, and curry leaves, and stir until the ingredients are well combined.
Serve this dish with rice, and it makes a perfect lunch or dinner.
In conclusion, banana stem is not only a nutritious and delicious ingredient, but it is also a sustainable one as it is often discarded in the process of harvesting bananas. By incorporating banana stem into your cooking, you can not only enjoy its health benefits but also reduce food waste. Give banana stem with whole green gram beans a try, and you will be surprised by how delicious and satisfying it is.
How to make Banana Stem with Whole Green Gram Beans
Chopped the Banana stem.
Heat oil in a pan, add fennel seeds, dry chillies, curry leaves, sliced onion, ginger garlic paste and saute till golden brown.
Add turmeric powder, potatoes, whole moong beans, cumin powder and saute for a minute.
Add the chopped Banana Stem, salt and stir for 5-7 minutes
Add 3 cups water and mix, cover and cook.
Add garam masala, coriander leaves and take the pan off the heat.
Eggless vanilla chocolate marble cake is a delicious and elegant dessert that combines the best of both worlds – the rich, smooth flavor of chocolate and the light, creamy taste of vanilla. This classic cake is perfect for vegetarians or people who are allergic to eggs.
Making an eggless vanilla chocolate marble cake is not as difficult as it may seem. The basic recipe calls for flour, sugar, butter or oil, vanilla extract, cocoa powder, and milk or plant-based milk. Instead of eggs, most eggless vanilla chocolate marble cake recipes use ingredients such as yogurt, vinegar, and baking powder to provide the necessary lift and structure to the cake.
First, you will need to prepare the vanilla batter by mixing together the flour, sugar, butter or oil, vanilla extract, yogurt, and vinegar. In a separate bowl, prepare the chocolate batter by mixing together the cocoa powder, and milk or plant-based milk. Once both batters are ready, you can begin the marbling process.
To marble the cake, pour both the vanilla and chocolate batter into the prepared cake pan and swirl them together with a knife or a spatula. The key is to not over-mix the batter, as you want to maintain the contrast between the vanilla and chocolate layers. Once the batter is in the pan, bake the cake in a preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
When the cake is done, take it out of the oven and let it cool. Once it is cool, you can frost it with your favorite frosting. Some popular choices include cream cheese frosting, chocolate buttercream frosting, or a simple glaze made from powdered sugar and milk or plant-based milk. You can also garnish it with fresh berries or chocolate shavings for a beautiful presentation.
This eggless vanilla chocolate marble cake is a perfect balance of flavors and textures that will please everyone’s taste buds. The vanilla and chocolate layers complement each other perfectly, making every bite a delicious experience. This cake is perfect for any occasion, whether you’re hosting a dinner party, celebrating a birthday, or just want to treat yourself to something sweet.
Overall, eggless vanilla chocolate marble cake is a classic and delicious dessert that is perfect for vegetarians, vegans or people who are allergic to eggs. With its rich flavors, elegant appearance, and easy-to-follow recipe, it’s a treat that everyone will love. So, gather the ingredients, preheat your oven and get ready to bake a delicious and beautiful eggless vanilla chocolate marble cake!
How to make Eggless Marble Cake
Take a round baking tin, grease the entire surface of the pan with oil.
In a large bowl, add oil, yogurt, powdered sugar, vanilla essence and mix well using a wired whisk until smooth.
Now add maida, baking soda, baking powder, milk, vinegar and mix until it turns a little smooth.
Transfer half the amount of the batter to another bowl and add cocoa powder, milk to it and mix well.
Take both vanilla and chocolate batter and pour a small-small
Amount of them on each other in the cake tin, alternatively.
Use an aluminum cooker, remove the cooker ring and whistle.
Place a stand in the cooker and place the cake container over it. Close the lid and cook it for 5 minutes over a high flame and then 45-50 minutes over a low flame.
Paneer gravy with Pumpkin Seeds is a very creamy and rich dish. This dish is very common among Assamese people. Assamese people make fish curry also with pumpkin seeds.
Health Benefits of Pumpkin seeds
Pumpkin seeds have healthy fats that help in weight loss. These seeds are heart friendly also. Pumpkin seeds consist of monounsaturated fatty acids that help to increase good cholesterol and lower the bad cholesterol in the blood.
How to make Paneer gravy with Pumpkin Seeds
Take a blender jar and add 1 cup soaked pumpkin seeds and 1 cup milk and blend to a fine paste.
Cut the 300g Paneer into cubes.
Heat 3 tsp oil in a pan add paneer cubes and saute till golden. Remove fried Paneer cubes to a plate.
In the same pan, add 1 tsp cumin seeds, 1 dry chilli, 1tsp ginger garlic Paste and ½ cup onion paste, ½ tsp sugar and saute till golden brown.
Add ½ tsp turmeric powder, 1 tsp cumin powder, salt and saute for a minute.
Add the ground paste and stir for 1-2 minutes. Add 1 cup water and mix, bring to a boil.
Add fried Paneer cubes and stir it.
Add ½ tsp garam masala, mix and take the pan off the heat.
Parwal fish curry is a traditional dish from the Indian subcontinent that is enjoyed by many people for its delicious taste and nutritional benefits. The dish is made by cooking fish in a flavorful curry sauce made from a variety of spices and herbs.
The main ingredient in this dish is parwal, also known as pointed gourd, which is a type of vegetable that is commonly used in Indian cuisine. The fish used in this dish can vary, but common choices include catfish, tilapia, or pomfret. The fish is first marinated in a mixture of yogurt and spices, which helps to infuse it with flavor and tenderize the meat.
One of the reasons why parwal fish curry is so popular is that it is a healthy dish. Parwal is a good source of vitamins and minerals, including vitamin C, potassium, and iron. Fish is also a great source of protein and omega-3 fatty acids, which are important for maintaining a healthy heart and brain.
To serve, parwal fish curry is typically garnished with fresh cilantro and served with rice or roti. It can also be enjoyed with naan or other Indian breads.
In conclusion, parwal fish curry is a delicious and healthy dish that is enjoyed by many people in the Indian subcontinent. Its unique flavor and nutritional benefits make it a great choice for a family dinner or a special occasion. So, next time you are looking for a new recipe to try, consider giving parwal fish curry a try. You won’t be disappointed!
How to make Fish curry with Pointed Gourd
Slit the Pointed Gourds and take out the seeds and chop them.
Take a blender jar and add the chopped Pointed Gourds and 1 cup water and blend to a fine paste.
Heat oil in a Kadai, add cumin seeds, dry chilli, chopped onion, ginger garlic paste and saute till golden brown.
Add turmeric powder, cumin powder, salt, coriander powder and saute for a minute.
Add the ground paste and stir for 5 minutes.
Add yogurt and mix.
Add 1 glass of water and mix.
Add fried fish pieces, bring to a boil and take the Kadai off the heat.
