Top Recipes

List of Top Subzi Recipes for Atta Rotis

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Rekha Unni

State West Bengal

Recipe Name Methi Malai Matar

Date 19-05-2020

Preparation time -15 mins Cooking time 20 minsServings-4 Ingredients1 cup chopped Methi leaves12 cup boiled peas12 cup cream2 tbsp oil gheeto taste Salt12 teaspoon sugar12 cup water2 tbsp chopped coriander leavesFor ground paste1 inch ginger chopped1-2 green chillies adjust1 teaspoon cumin seeds1 medium onions chopped14 cup cashews4-5 Garlic cloves choppedSteps1Grind all the ingredients mentioned under paste section with little water to smooth paste2Heat ghee in a kadai Add ground paste and saute for 6-7 minutes over low heat keep stirring to prevent it from sticking to pan3Add methi leaves and saute for 2 minutes4Add 12 cup water and mix well Simmer and cook for 3 minutes5Add peas and cream Mix well6Simmer and cook over low heat for 5-6 minutes7Add salt and sugar Mix well8Garnish with chopped coriander leaves and few boiled peasServe hot with chapati or phulkas
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Jolly Bhowmick

State West Bengal

Recipe Name Soya keema stuffed malai kofta

Date 18-05-2020

To prepare soya keema stuffed malai koftaat first we need to prepare soya keema For that we need 1 cup of soya chunks soaked in hot water for 15 minutes then squeeze out the water from soya chunks Now take a mixer grinder and add the soya chunks 3-4 garlic cloves 1 inch ginger 1 green chilli make a paste out of it Heat a pan add 1 tbsp of oiladd the soya paste add 1 tsp turmeric1 tsp kashmiri red chilli powder 1 tsp of shahi gram masala salt according to test stire it for 3 to 4 minutes Cool it downAnd make small soya balls For malai kofta we take 1 liter milkat first boil itthen add 1 lime juice for making chennaafter the chenna is prepared drain out the excess water then keep a weight on the chenna for 6 to 7 minutesNow the chenna is readywith the chenna add 2 medium size boiled mashed potatos1 tbsp maida or corn flour some finely chopped coriander leaves 2 green chili paste 1 tbsp ginger pastesalt according to testMake a smooth doughNow make medium size chenna balls and stuff the soya keema ball inside the malai koftanow coat with dry maidadeep fry in low flame Fry it till golden brown Now its time for making gravyHeat a pan take 2 tbsp white oil and 2 tbsp butter add 1bay leaf 4 cardamomscinnamon sticks 5 cloves1 tsp cumin seeds 1 dry red chilli saute all the spicei In the mean time add 2 or 3 roughly cut medium-sized onions2 inches choped ginger8 to 10 garlic clovesFry them for 4 to 5 minutesadd 1 tbsp cumin powder1 tbsp coriender power2 green chilis 10 cashew nutssome raisins bitten curd 2 to 3 tbspadd salt termaric fry all the masala after that add water cover it for 5 minutespore all the mixture in a grainder cool it down then make a smooth paste Now strain the Masala mixture with some water in a strainer for a smooth structure of gravy Now heat a pan add 1 tbsp butter and add the gravy mixture add 2 tbsp tomato sauceafter 2 minutes add 12 to 1 cup water as required for semi thik gravywait for a boiladd 14 Cup fresh cream and cover itcook it in low flame for 5 minutes Now add some nutmegmacewhite paper powderadd some rosted kasuri methi crushed it by handsNow keep the kofta in a serving plate and pour the gravy on itGarnish it with fresh cream fresh choped coriander leaves Enjoy
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Jayesh sah

State West Bengal

Recipe Name Paneer Bhurji

Date 18-05-2020

Take a pan and heat it on medium flame Use refine oil 4 teaspoon and heat it slightly Then add half teaspoon of jeera After adding jeera add fined chopped onions and chillies to it Fry it until it saute Add 300 gms of mashed paneer to it and mix it well bring the flame to high Add pinch of turmeric half teaspoon red chilli powder and dhaniya powder in it Mix well and add salt as per ur taste Serve it with hot pulkas and butter in it
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Dr Neha

State Karnataka

Recipe Name Paneer Roulade in Makhani gravy

Date 18-05-2020

Paneer Roulade250gms cottage cheese1 tbsp all purpose flourElaichi powder 12 tsp Salt - 1 tspGaram masala - 12 tsp Mix all the ingredients together and form a tight dough Cover it with cling wrap and refrigerate for 30 minutes Roll it out in rectangular shape cut strips lengthwise and roll it It will form pinwheel like structure Makhani gravy1 Onions - 2 cut length wise2 Tomatoes-3 3 Dalchini - 1 4 Bay leaf-1 5 Black cardamom - 26 Ginger - 1 tsp7 Cahewnuts - 10-158 Kasoori methi - 1 tbsp 9 Degi laal mirch - 1tsp10 Turmeric powder - 1 tsp11 Cumin powder-12 tsp12 Garam masala - 1 tsp 13 Oil- 2 tbsp14 Ghee - 1tbsp15 Green chilli-1 16 Whole Kashmiri red chilli-117 Honey -1 tsp18 Cream - 1 tbspTake some oil in a pan and add sliced onions until they turn brown Grind it in jar Take a Kadai add water in it and put tomatoes whole garam masala green chilli cashew nuts ginger kashmiri red chilli and let it boil for 7-8 min Grind it in a smooth paste In another pan add 1 tbsp ghee and add ground tomato paste and cook it for at least 5-7 min Add brown onion mix to it and saute for another 5 min Add all spices and salt Add honey kasoori methi stir it well Add paneer pieces Garnish with cream
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pallavi sawardekar

State Maharashtra

Recipe Name Kadhai Mushroom and baby corn served with paneer paratha

Date 17-05-2020

The Parathas are made with Aashirvaad whole wheat atta and stuffed with a mix of crumbled paneer chopped green chillies - coriander- onion salt amchur and garam masala Kadhai mushroomSlice 1 capsicum and dice 6-7 baby corns and saute till crisp in oil Remove In same oil splutter 1 t cumin add a pinch hing and ground masala 2 onions 8-10cashews 1ginger 7-8 garlic cloves 2 tomatoes and 3-4green chillies Add 1 t haldi powder 2 t chilli powder 1 t garam masala powder and 1 t dhania powder Saute till oil leaves the masala Add 1 t kasuri methi and salt to taste and saute a while Now add sliced mushroom10-12 and the sauteed corn and capsicum Cook for 5-8 mins Adjust water to desired consistency Continue to cook till done and masala has thickened Add 2 T malai or fresh cream Add 1 t kitchen King masala Put off flame and garnish with chopped coriander Serve hot with aashirvaad parathas
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Divya Suresh

State Haryana

Recipe Name POTATO GRAPESALOO ANGOOR SUBJI

Date 14-05-2020

TryMyRecipesIngredients1 Potatoes 2 big2 Green grapes 1 cup slit lengthwise into two plus 10 to 12 nos of grapes extra for grinding3 Ginger 12 inch4 Green chillies 4 to 6 or according to taste5 Coriander leaves 12 cup6 Scraped fresh coconut 14 cup7 Mustard seeds 34 tsp8 Oil 12 tbsp9 Cumin seeds 1 tsp10 Curry leaves 10 to 1211 Turmeric powder 12 tsp12 Salt to taste PROCEDURE 1Boil peel potatoes and cut into cubes you can use baby potatoes also2 Grind together coconut mustard seeds ginger Green chilli coriander leaves and 10 to 12 grapes coarsely3 Heat oil in a pan add cumin seeds curry leaves turmeric powder and ground paste4 Saute for 2 3 minutes and add potato cubes Slit grapes and salt mix properly5 Remove from the heat and serve with the rotiI paired the aloo angoor subji along with milk chapati knead the dough using milk instead of water made using Aashirvaad attaMy fb id is - Divya SureshIm a blogger at tinditirthacome-mail id - divya71deshpandeymailcom
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Moumita Malla

State Karnataka

Recipe Name Lahsuni Methi Paneer

Date 13-05-2020

IngrediengsPaneer-100gramsGreen chillies-41 tablespoon kasuri methi or dry fenugreek leavesCashew nuts-8Curd or yogurt-1teaspoonFresh cream-2tablesooonsGinger -1 inch pieceGarlic-8 cloves 8 clovesGaram masala powder-1teasooonButter-1teasooonSalt to tasteCoriander leaves-14cupchoppedMethod--------------Soak cashew nuts or kajus in a bowl of water for 1hour then drain the water and grind cashew to make a smooth paste adding little waterAdd gingergarlic and green chillies in a mixer grinder and grind adding littl waterTake paneer cubes in a big bowlAdd ginger garlic and chilli pastecreamcurd or yoghurtcashew or kajus pastesalt and mix all them properlyAdd paneer cubes in this mixture and mix with this marination masala properly and keep aside for 30minutesHeat oil in a panadd the paneer mixturestir it with light spatula as paneer is very softHeavy spatula can break the paneerCook it on low flameadd saltDry roast fenugreek leaves and crush them with hands and then add into the paneer Mix and stir properlyadd 14cup warm waterLet the water boilwhen the water will get start boiling then cover the lidCook for 2minutes and switch off the gasHeat butter in a another pan and add chopped garlic when the garlic will be started browining then add this into the paneer gravy and mixTransfer this into a serving bowladd chopped coriander leaves and serve Enjoy with rotiParatha or rice
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Stuti Tiwari

State Delhi

Recipe Name Butter Malai kofta

Date 13-05-2020

Take a 3 potato and cup paneeralso add 1 chilli 2 tbsp coriander tsp cumin powder and tsp salt in a bowl then add 2 tbsp raisins and cashew mix well making sure all the spices are well combined then add 2 tbsp maida and mix well forming a soft doughprepare a small ball sized kofta with oil then deep fry on medium hot oilfry until the kofta turn golden brown and crispdrain off the koftas and keep asideAfter that start preparing for curryfirstly in a pan heat 2 tbsp oil and saute 1 onion 1 tsp ginger garlic pastesaute until onions changes colour slightlyfurther add 2 tomato and saute slightlynow add 2 tbsp cashew and continue to saute until tomatoes soften completelycool completely and transfer to a blenderthen make to smooth paste adding water if requiredfilter until silky smooth onion-tomato puree is attained keep asidein a large kadai heat 1 tbsp butter and 2 tbsp oilsaute 1 tsp cumin 2 cardomon 1 bay leaf 1 inch cinnamon 2 clove until it turns aromaticfurther keeping the flame on low add 1 tsp chilli powder tsp turmeric tsp coriander powder and tsp cumin powdersaute until the spices turn aromaticfurther add in the prepared onion tomato puree 1 tsp salt and mix wellcover and cook until the mixture starts to thicken and oil separates from sidesnow add cup cream and mix on low flame until its well combinedfurther add cup water and mix well adjusting consistency as requiredget the curry to a boil add 1 tsp kasuri methi and tsp garam masala mix wellfinally pour the curry over kofta and malai kofta is ready to enjoy
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Khushali Shah

State Maharashtra

Recipe Name Kolhapuri Masala Gravy

Date 13-05-2020

INGREDIENTSFor Kolhapuri Masala1 Tablespoom Whole Black Pepper12 Tablespoon Coriander Seeds12 Tablespoon Cuminseeds12 Tablespoon Cinnamon Powder3 Single Strands Of Mace javitri1 Tablespoon Fennel Seeds1 Tablespoon Oil3 4 Strands Bay LeavesFor Gravy3 De-seed Tomatoes2 Kashmiri Mirchi2-3 Tablespoon CashewNut2 12 Tablespoon Kolhapuri Masala14 Cup Fresh Cream12 Tablespoon Red Chilli Powder12 Tablespoon Salt12 Teaspoon Turmeric Powder12 Tablespoon Sugar1 Teaspoon Garam MasalaOther Ingredients12 Cup Boiled French Beans Peas Baby Corn12 Cup All three Bell Peppers1 12 Teaspoon Kasuri Methi2 Tablespoon Butter2 Tablespoon CorianderGravyMETHOD1 To make the masalaHeat a pan and on a low flame dry roast the spicesstir continuously and dry roast it Once the spice mixture cools then take them in a dry grinderGrind to a fine powder and then add cinnamon powder2 Boil the tomatoes and Kashmiri Mirchi Then add all the ingredients from the gravy and blend everything together to form a gravy3 Add butter crush the Kasuri Methi and then add it all three bell peppers boiled vegetables gravy and coriander4 Serve it with Naan Roti Kulcha
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Rekha Sangani

State Maharashtra

Recipe Name Sev Tanatar Sabzi

Date 13-05-2020

I use ur all types of attas I love it max with garmagarm sev tamatar sabziTake 2 Tb Sp of oil in a pan n heatadd some rai n jeera with lil hing and then add choped 2 medium size onion lil fry n then add 4 medium sized fully riped tomatoesadd haldi mirchi n dhaniya powder to taste with salt n lil garam masala Add 2 Tbsp of sugar once its cooked on slow flame add 1 glass of water and bring to boil properlyjust before serving bring a boil and add 100 gm of medium sized sev and bring final boil garnish with chopped coriander and serve hot