Amaranth and Hara cholia Curry

Dill leaves curry is a nutritious curry packed with protein, calcium & vitamin C. Dill leaves are rich in antioxidants, help in maintaining bone health & boosting immunity..Recipe to this North Karnataka style sabsige soppina palya is here for you all to try. It is simple to make and not time consuming either..If you happen to try my suva bhaji recipe, leave a comment, let me know how it turned out..This is my entry to #greenveg contest by Cookpad..Follow me onInstagram- @TheRedPlateChroniclesFacebook - TheRedPlateChroniclesWordPress - http://theredplatechronicles.home.blog.LoveM❤️

Whenever we consider for leafy vegetable rich with anti-oxidants , rich in vitamin A and C ,the first thing that comes to our mind is this spinach, teamed with yellow pumpkin and potatoes gives a mushy taste.

Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health

Memoni Curry Khausa is the one of the most famous dish in karachi. We made it specially in ramadan. Its very easy and quick recipe so let's check it out. #RamadanSpecial #CookpadRamadan

The Indian Potato Curry has lots of levels of flavours from simple ingredients.How would you know it?Well for that you need to prepare it!Made from simple ingredients that can be found in any country, this is the most humble dish that is cooked in almost all Indian Household.Follow me for more such amazing Recipes!

In case it's not obvious from the fact that I've now posted two recipes for it, I love Indian-spiced beef curry. Something about the combination of warm spices, sweet coconut milk, and tender meat really gets my engine revving. This version is much quicker than the previous one (no marinating required). It also has a slightly deeper flavour, thanks to the addition of garam masala and cumin. Differences aside, I love them both and would happily eat either any day.

Usal is one of my favourite curries made with most of the common ingredients found in an Indian kitchen, out of which yellow peas and potatoes are the 2 main ingredients.

During the winter season, seeing all the fresh vegetables in the market inspires me to make different types of dishes. Today, I made a curry with carrots, fenugreek, potatoes, peas, onions, and tomatoes cooked in mustard oil. This curry tastes very delicious when made in mustard oil.

This one is my first entry for the cookpad curry contest! I hope you guys like it!!Desi indian food is always a discovery in itself!! Keep playing with the spices. That is what I love to do!!#twistiebites

Capsicum is one of the most healthiest veggies that is low in calories yet provides lot of health benefits. Hence it is recommended to use them regularly. Capsicum can be use to many dishes like capsicum fry, Paneer capsicum gravy, pulao, Biryani and many more dishes.

This is the most popular and in-demand vegetable dish during the winter season. Filled with flavor, you can serve this curry with puri, paratha, or chapati. I made it with cauliflower, potatoes, carrots, and peas. Despite being made simply, this curry tastes very delicious. It is also suitable for a lunch box.

Cauliflower curry is very delicious and contains many nutrients with several benefits. Eating cauliflower strengthens the digestive system, boosts immunity, and helps in weight loss. Here are some more benefits of cauliflower:The fiber in cauliflower improves digestion and relieves constipation.Glucoraphanin in cauliflower helps prevent stomach-related diseases.Vitamin K in cauliflower keeps bones strong.Antioxidants and anti-inflammatory properties in cauliflower help control cholesterol levels.Folate in cauliflower is beneficial for pregnant women.Potassium in cauliflower helps regulate blood pressure.Vitamin C in cauliflower boosts the immune system.

#greenveg - This is a Bengali style spinach curry combined with eggplants. But you can go ahead and use potatoes, red pumpkin or radish instead. It is generally had with plain steamed rice, but it can also be had with chapati. Vadi / dried lentil dumplings can be added, depending on the availability to give this dish a nice crunchy effect. The tempering of dry red chilies and panch phoron gives an authentic touch to this delicacy.

My dad used to and still makes the most fabulous chicken curry I've ever had. Sunday afternoons used to be eagerly looked forward to because of this one simple thing. Now that I live in a different city, I can't come visit my dad often. This is how I remember my childhood and sometimes, also escape the pangs of hunger.

#veg #leafyvegetable #protien

Spicy red hot chicken curry

(A typical Nepali Cruisine dish) perfect for vegetarians. I have the most gorgeous banana plantations in my garden so learnt to use the fruit in every possible way.

#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.

Methi/fenugreek is a basic winter green vegetable cooked as curry or stuffing in breads.#methi#green#healthy#vegetable

Cooking in my New Instant Pot#CookClick#favourite#chefbypassion

An idea that popped up after seeing the left over idlis. Mostly it's made into upma (shredded). But I wanted to try it this way.

From “EatingWell Soups” by Meredith Corp.The soup can be refrigerated for up to 5 days.Per serving: 272 calories; 15 g fat (10 g saturated fat); 0 mg cholesterol; 33 g carbs; 8 g total sugars (added 0 g added sugar); 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium. Nutritional bonus: 184 percent daily value of vitamin A; 87 percent vitamin C; 20 percent iron

#mysterybox1 #week1 #coconutI love fish...anyone else?? This is a very tasty and spicy fish curry made the Mangalorean style. The base of curry is naturally coconut as South Indian cuisine is primarily coconut based.

Goa's mainstay is seafood. The Goan prawn curry is one of the most common Indian dishes around the world. The lightly spiced coconut gravy's velvety and creamy texture could easily appeal to non-Indian palates.

#dalcurry

Black-eyed peas come in various types like white, red, and black. They are rich in nutrients and minerals, making them a great addition to a regular diet. They are good for weight loss, heart health, and hair growth. Today, I made a delicious dry black-eyed peas curry. Serve it with roti.

An authentic recipe all the way from Goa, India perfect for any regular day or occasion 😁 (Spice Level: Mild🌶)

Kerala, historically known as Keralam, is a state in South India on the Malabar coast.Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations.Food is traditionally served on a banana leaf and almost every dish has coconut(coconut milk ,Coconut oil,curry leaves ) and spices added for flavor, giving its cuisine a sharp pungency . keralite food is delicious , healthy (coz of health benefits of coconut, curry leaves etc).Today,I am happy to share one of our traditional chicken curry recipe I have learned from my Mom . I hope you all will like it :)

#reststyle - This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible. Mangsho /Mutton is a very popular sunday menu in almost all Bengali bones and is equally relished in all Bengali restaurants too. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromat. It is relished either with plain steamed rice, poori or chapati. There is no ham in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference.

#everydayvegStolon of Taro is one of the finest sources dietary fibers. 100g flesh provides 4.1g or 11% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.Stolon of Taro  carry more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose, and amylopectin.However, they are minor source of fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam,cassava, potato, plantain, etc.Here in Bangladesh, Stolon of taro is very much available in the local market this time. We Bangladeshi people, are very much fond of these vegetable with Hilsha fish, prawns, dry fishes etc.Today, I've cooked for you one of my favorite recipe " Taro Stolon mixed with Hilsha fish Head". It's very tasty recipe and very easy to prepare. Let's cook. 😊