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Hashtag: #Vegetable
193 posts found for your hashtag #Vegetable
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CABBAGE THORAN Thoran also known as Upperi is a dry and stir fried vegetable dish combined with coconut. This dish is from Kerala and commonly served as a side dish with rice and curry. Thoran is a part of the traditional Keralite Onam Sadhya. Various vegetables are used in Thoran preparation, some popular thoran are Cabbage thoran, Beans thoran, etc. #kitchendiaries #onam2025
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Desi Chinese Delights 🍜
Chilli Garlic Hakka Noodles to Sweet Corn Soup to Vegetables in Hot Garlic Sauce to Gobhi Manchurian...? Which one gets everyone at home asking for more?!!
Name some family favourite Desi Chinese dishes in the comments below 👇 -
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Vegetable Masala Maggie
#snack
The simple and easy vegetable masala Maggie is a quick and delicious way to prepare a popular Indian noodles dish Maggi with delight full vegetarian twist.
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#Snack
Veg stuffing cheese falafal
Vegetable Cheese Falafels- a quick and easy falafel .recipe when we want a fast, delicious, and wholesome meal!
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Cheesy Garlic Masala Pav
#Snack
“This is one of Mumbai’s popular street foods. Toast the pav with butter, then layer it with spicy bhaji, a delicious vegetable mishmash, and finally top it with cheese and bake. It surely makes a delightful dish for kids who love cheese. This melted cheesy garlic masala pav is perfect for an evening snack, a chaat party, or just with tea.”
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Masala Uttapam
#Snack
A thick, savory South Indian pancake made from fermented rice and lentil batter meal.These soft, savory pancakes are topped with grated paneer, vegetable like carrots, onions, shimla mirch and tomatoes, along with freshly chopped chilies ,coriander and spices. It has a soft, spongy texture and is often served with coconut chutney, ketchup and sambar. making it both nutritious.
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#snack
Recipe _( 8) Vegetable Chop
Made with beetroot carrot potato nuts bread crumbs and spices and fried to perfection.Enjoy the chop sauce and salad and one cup of tea.
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#snack
Recipe (12) Appam
A crunchy south Indian snack recipe made with semolina curd vegetable spices and little bit of oil which fried in Appam pan.Enjoy with raita.
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#Snack
Farmhouse Pizza
A healthy version of vegetables rich pizza loaded with lots of vegetables and cheese.
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#Snacks
Paneer Cutlet
Paneer cutlets are made with paneer, mashed potatoes, spices, and vegetables, then fried until golden and crispy.
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#Snacks
Mix Vegetable Pakore
Mix Vegetable pakoras are crispy fritters made with mixed vegetables, gram flour, spices, and herbs, formed into a dough and then deep fried.
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#Snack
Khaman Shimla Mirch (Khaman in Shimla Mirch) !!
Food becomes interesting with a twist !! Where would we be without imagination and experimentation !!Khaman Shimla Mirch is an innovative simple easy dish yet amazingly delicious. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of mustard seeds with other ingredients adds perfect finishing touch to this unique dish, and makes it absolutely irresistible!
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#Snack
Cheesy_bread_sandwich For first layer-
Ingredients-potato boiled 2,onion 2, coriander leaves a handful,green chilli 2,salt to taste,bread pieces 8,red chilli powder 1 tsp amchoor powder,ghee or butter 2 tsp.
Recipe -boil potato mash it mix all spices salt chop veges add in potato mix .fill in between the breads.
For second layer_
Ingredients-
Grated cheese_1 tbsp
Mayonnaise 11/2 tbsp
Chopped bell peppers 2
Chopped onion 2
Chopped tomato 1
Green chillies 2
Chilli flakes 2 tsp
Salt to taste
Oregano 1 tsp
Rosemary 1 tsp
Bread pieces 8
Butter. /ghee little
Dry peanut garlic chutney 1 tsp
Recipe-grate cheese.
Mix mayonnaise add all spices and salt in it.
Add chopped vegetables in it .spread is ready .apply grated cheese then
Apply spread in between sandwiches and grill it on tawa or sandwich maker with little butter or ghee.garnish with sause and grated cheese.sprinkle dry chutney.
Enjoy with sause.
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#Snack
Pav Bhaji
Pav Bhaji is a flavorsome and hearty meal that has a delicious blend of spicy mixed vegetables, served with pav.
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#Snack
Semolina and vegetable cutlets
A healthy 10 minutes crispy cutlets
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#CookWithPrestige
Vegetables cutlets
A popular deep-fried snack or patties made combination of boiled and mushy vegetables.
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#CookwithPrestige
Chapdi Udhiyu
This recipe is Winter special and Rajkot special dish enjoy the mix vegetables and onion and garlic curry
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#CookWithPrestige
Kacchi Haldi Ki Sabji
I made this raw‑turmeric vegetable in a Prestige kadai. The Prestige kadai is really good—food doesn’t stick to it and it cooks well.”
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#cookwithprestige
Used prestige oven
Baked Bread vegetables disks are filling snack Baked in prestige oven.
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#CookWithPrestige
Vegetables pulao
Made in Prestige pressure cooker
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#CookWithPrestige
Mix of cold weather green vegetables including cauliflower, raw banana, potato and spinach is a healthy and tasty vegetable.
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#cookwithprestige
Street style chowmein and schezwan vegetables
Made using prestige cooker and kadai
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Veg paneer patiala
#CookWithPrestige
A unique dish where papad rolls stuffed with vegetables, paneer served in onion tomato gravy, prepared in prestige pan.
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#CookWithPrestige
Roti Sandwich is healthy and tasty which is very healthy for children and vegetables also taste good in food. It is made on prestige nonstick pan.
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#CookWithPrestige
Veg Kolhapuri Sabzi: This is a mix of vegetables made with very tasty and spicy spices which we have prepared in Prestige Kadhai.
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#CookWithPrestige
Vegetable khichdi prepared in 2L pressure cooker
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#CookWithPrestige
VEGETABLES PIZZA
Prepared in Prestige Non-Stick Pan
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#cookwithprestige
I used prestige pressure cooker for this healthy daliya vegetable khichdi
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#CookWithPrestige
Winter Dinner Menu
Tomato Basil Soup cooked using Prestige Stainless Steel Cooker, sides with creamy spinach whole grain pasta and veggie cheesy Bruschetta.
Here, first I have roast tomatoes, garlic, onions in olive oil then added vegetable broth, Italian seasonings, tomato ketchup, pinch sugar then pressure cook, grind and strain. Add Butter, some toasted basil leaves and fried garlic. Garnish with cheese, chilly flakes and some basil leaves.
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#CookWithPrestige
Mix veggies curry :– Mix Veg Curry is a healthy and delicious Indian dish made with fresh seasonal vegetables.
It is cooked with aromatic spices in a Prestige pressure cooker, which helps retain flavor and nutrients.
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#CookWithPrestige
Chinese‑style noodles cooked in a prestige induction cooktop, giving them a nicely browned, glossy finish with mixed veggies. They’re served alongside a thick, saucy vegetable mix on the plate.
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#CookWithPrestige
Hidden Veggie Suji Appe:–
Prepared using Prestige Appam Maker, this healthy suji appe is a smart blend of curd and finely hidden vegetables kids usually avoid. Crispy outside and soft inside, it’s a nutritious and tasty way to serve vegetables without complaints.
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FOODIE RIDDLE!!!
I am known for my slimy texture when sliced, A green, ribbed pod, often deep-fried or spiced. Though served in a bhaji or a curry, I hold many seeds, so don\'t you worry... 😎
The Big Question: Am I a FRUIT or a VEGETABLE? WHAT Am I?🧐👇🏼 -
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Ragi roti with aloo sabji
#prepsnap
During the cold weather, ragi flatbread and a vegetable dish made with potatoes (including the peels) and peas were prepared in the sunny courtyard of the house.
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Instant Pav bhaji!
#prepsnap
It\'s very tasty and delicious and healthy too. It\'s made with carrot and beetroot and other vegetables easily available at home.
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#PrepSnap
Winter Gold Roast Bowl A light, crispy air-fried medley of seasonal winter vegetables with natural caramelized flavors.
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#PrepSnap
Mix Veg Soup
Nutritious, fiber, protein, vitamin-rich mixed vegetable soup
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#PrepSnap
Surti Veg Khawsa Recipe.
Discover the flavors of Burma with our delicious Burmese Khow Suey Soup recipe, a popular street food from Surat. Also known as Veg Khavsa, this hearty and comforting soup is a must-try for anyone looking to explore new cuisines. Our Khow Suey recipe is easy to make and packed with nutritious ingredients, making it a great option for a quick and healthy meal. In this video, we\'ll show you how to make this mouth-watering Burmese Khow Suey Soup from scratch, using a combination of juicy vegetables, tender noodles, and a rich and creamy broth. Whether you\'re a foodie, a health enthusiast, or just looking for a new recipe to try, our Burmese Khow Suey Soup is sure to become a favorite.
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#PrepSnap
**Hummus** is a popular Middle Eastern dip. It is made mainly from boiled chickpeas blended with tahini (sesame paste), garlic, lemon juice, olive oil, and salt. Hummus is smooth, creamy, and healthy. It is commonly eaten with pita bread, vegetables, or used as a spread.
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#PrepSnap
Recipe name:Mixed Vegetable Sambar (a South Indian lentil-based vegetable stew) with assorted veggies like cauliflower, eggplant, tomato, pumpkin, and spices.
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#Tiranga
Tri colour baked vegetables to celebrate Our Independence Day 🧡🤍💚🇮🇳 🧡 - for orange used Peri peri spice mixed in white sauce. 🤍 - white sauce 💚 - for green used Palak puree mixed in white sauce Today let us take some time to value our nation and never forget the sacrifices what they had to pay for the freedom we enjoy.🙏🙏 Happy Republic Day🧡🤍💚🇮🇳 Jai Hind
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#tiranga Tricolor curd steamed doi shells with caviar and tricolour tuile , prepared with organic vegetables color., is healthy -delicious dessert for celebration of republic day.
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#Tiranga
Trirangi jowar aata bhakhri vegetable cheese sandwich
This artwork celebrates 26th January through a bhakri pizza welliard bhakri than cheese from the Indian tricolor the white cheese at the centre symbolises unity landing traditional Indian food with a modern ways to express patronism
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#Tiranga
Tiranga vegetable utpam
Natural colour tasty and delicious 😋 🤤
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#Tiranga
Cucumber_Rollup
Ingredients:-
3-4 tbcp hungcurd or you can take Mynoisese
1 medium cucumber
1/2 medium bell pepper, green
1/2 cup strips or slices carrot
1/4tsp of chat masala powder
1-2pinch of red chilli powder
1 tomato thinely sliced into roun shape
1/2onion thinly long chopped
1-2 pinch of black salt
1tbsp of roasted peanuts(crushed)
5-6 coriander leaves string
Method
Soften hungcrd to room temperature,add cumin powder,red chilli powder,black salt,crushed peanuts and mix with a spoon to soften.
Wash and dry your cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
Cut bell pepper into matchstick pieces,or thinely slice.
Spread a thin layer of hungcurd or myoneses down each cucumber slice. On one end, place a handful of carrots and bell pepper, along with fresh herbs if desired (optional).
For plating
Keep tomato slice than keep hungcurd on the tomato slice than keep cucumber roll on the top with carrot,coriander string,capsicum,onion.
Roll up and serve!
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#Tiranga Vegetables Colour Idli Prepared idli batter with two different colours. Green colour extracted from palak, dhania, green chilli and Curry leaves sauted in vegetable oil , added to normal idli batter to give a salty and green chilli kick. Then orange colour is extracted from grated orange carrots and orange juice with orange zests cooked in vegetable oil to simmer , added in normal idli batter to give a sweet and tangy flavour. And to the white colour idli batter curd and salt along with a pinch of hing is added . In a small ghee greased bowl, all the three batters were poured one after the other to get the tricolour ildi and steamed in a steamer for 15 mins . Served with three different chutneys...
Green chutney - dhania pudina greenchilli nimbu and coconut chutney .
Reddish orange chutney - roasted tomato, redchilli, garlic and roasted walnut with salt chutney
White chutney- regular coconut, greenchilli,salt, ginger and roasted Bengal gram chutney.
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#Tiranga
Thali with the following tricolour dishes:
Salad - grated carrots, radish n spring onion
Pumpkin sabzi , paneer tikka, Vegetable stew, Boondi Raita, Rice kheer garnished with pumpkin seeds, tricolour halwa suji,carrot n dudhi/ bottlegourd, Tricolor rice flour roti. Alongside salt n chutney powder n ghee
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We’re kicking off our Protein-Packed Corporate Meals series with a quick and practical recipe designed for busy workdays and late office nights. In this episode, Aasritha (@thelifeof_aash) shares a simple Chilli Chicken Rice Bowl that delivers 32g of protein under 500 calories — perfect for anyone trying to eat smarter without spending hours in the kitchen. If you’re looking to build a routine around high-protein, easy weekday meals, this series is for you. We’re also hosting a LIVE workshop where you can learn how to plan quick, practical, protein-rich meals for everyday office life.
📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6
Ingredients
120g chicken (pre-marinated)
1 onion (cubed)
1 bell pepper / mixed capsicum
2–3 garlic cloves
1–2 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tsp soy sauce
1 tsp corn flour
Salt to taste
Marinade
1 tsp red chilli powder
½ tsp turmeric
½ tsp jeera powder
Salt + little lemon/water
Method (Under 15 Minutes)
Air fry the chicken at 400°F for 11–12 minutes in the Prestige Multi-Chef All-in-One Air Fryer.
While the chicken cooks, chop the vegetables.
Sauté onion and capsicum on high flame.
Add sauces and toss in the cooked chicken.
Add a corn flour slurry to create the chilli chicken glaze.
Serve with rice, roti, or enjoy as is.
Register now to join the live workshop and learn more high-protein meal ideas. -
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#BPIC
Besan waffles are a savory, nutrient-dense Indian fusion breakfast made from gram flour (besan), herbs, and spices, offering a crispy exterior and soft, savory interior. Often called \"chilla waffles\" or \"pakora waffles,\" they are gluten-free, high-protein, and typically mixed with finely chopped vegetables for a healthy, quick snack, often paired with green chutney.
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#BPIC
Beetroot sago (sabudana) momos are a vibrant, healthy, and gluten-free twist on traditional dumplings, featuring a striking pink outer shell made from soaked sago blended with beetroot juice. These steamed dumplings are typically filled with a savory mixture of finely chopped vegetables, paneer, and spices, often served during fasting days as they are made without wheat flour.
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#BPIC
Bajra flour Toast
Bajra flour is an excellent source of iron, protein, folic acid and fibre that keeps complex ailments like anemia, constipation, obesity in check and flushes out all toxins. Bajra grains are gluten free hence, bajra flour doesn\'t stick together well. Also, they release energy slowly because of the complex carbohydrates. They are an ideal food for weight-loss diet because, they take time to digest and make one feel fuller. I have made Bajra flour Toast which is healthy as well as very tasty in which I have used a lot of vegetables and i have used ghee in baking the toast as ghee is perfect for millet.
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Beetroot Cream Brulee
Beetroot are not only for vegetables, carry or salad . It\'s make a amazing dessert too. So some creamy dessert with amazing chocolate sauce.
#BPIC
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#HOLI26
Delhi is all about chaat . Holi is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it.
Delhi Special Chaat Platter
Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi
Ingredients::::
½ cup Oats flour
¼ cup rava / suji
¼ cup curd
¼ tsp turmeric
¾ tsp salt
1 cup water
oil, for roasting
1 cup paneer, grated
1 carrot, chopped
½ capsicum, chopped
1 tomato, chopped
3 tbsp sweet corn
2 tbsp coriander, chopped
½ tsp salt
Oats Vegetable Chilla
Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula.
Mix Vegetable paneer Pakora
In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.
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#Holi26
\"Rangeela paratha”
\"Rangeela paratha” is Holi special - Flower -Shaped Baked Veg Paratha
Rangeela paratha”- Dekhne mein best khane mein super tasty
A creative twist on traditional stuffed flatbread, these parathas are designed to look like flowers with vegetables -filled petals. By baking them, the exterior becomes flaky and crispy. It is an excellent, nutrient-dense lunchbox option for kids. The whole wheat flour dough is stuffed with a savoury, finely chopped vegetable mixture, offering a fun way to eat vegetables. This recipe creates a visually appealing \"flower petal\" shaped paratha,
Flower-Shaped Baked Veg Paratha
Ingredients
For the Dough:
• 1cups Whole Wheat Flour (Atta)
• 2tbsps butter or Oil+ 1 tsp melted butter
• Salt, to taste
• Water, for kneading (as needed)
For the Veggie-Cheese Filling:
• 1 cup finely chopped Carrot
• ¼ cup finely chopped Capsicum
• ¼ cup boiled corn kernnels
• ¼ cup Finely chopped Onions(optional )
• 2tsps Grated Mozzarella or Processed Cheese
• 1 tsp Ginger-Garlic paste
• 1Green chilies, finely chopped
• 1/2 tsp Garam Masala
• 1/2 tsp Chaat Masala
• Salt, to taste (adjust based on cheese saltiness)
To garnish- black pepper whole for eye
• tomato flower and micro greens as required
• Method
• In a bowl, combine whole wheat flour, salt, butter or Oil Gradually add water to knead into a smooth, soft, and pliable dough. Cover and rest for 15-20 minutes.
• In a separate bowl, mix all finely chopped vegetables and corn spices (garam masala, chaat masala, Ginger-Garlic paste chilies), and salt.
• Divide the dough into 4–equal balls.
• Roll a dough ball into a thin, large circle (about 6-7 inches).
• Place a portion of the stuffing in the centre.
• Using a knife, make 8 shallow cuts from the edge toward the center, without cutting through the center filling (this creates the petals).
• Gently lift each \"petal\" and fold it over slightly to expose the filling.
• stuff them vegetables mixture , individually, flatten slightly, and arrange them around a central dough circle, pressing the edges together before baking.
• Preheat oven to 200°C (400°F).
• Place the shaped parathas on a baking tray lined with parchment paper.
• Brush the top of each petal with melted butter or olive oil.
• Bake for 12-15 minutes or until the edges are golden brown and crispy.
Serve:
• Top each stuffed petal with ketchup dot .Place a tomato flower in centre .Garnish with green micro greens .
• Suggestion – If you don’t want to bake -cook on a hot, greased tava on low-medium heat, pressing down with a spatula until golden brown
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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#ES1
Bread veggies cutlets
Golden, crispy bread veggie cutlets made with a delicious mix of fresh vegetables and spices. Crunchy from the outside and soft from the inside – a perfect snack for evenings, served best with chutney or ketchup.
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#ES1
Mix veg and paneer stuffed paratha
A wholesome paratha filled with a flavorful stuffing of mixed vegetables and soft paneer, perfectly spiced and cooked until golden and crisp. Best enjoyed with curd, pickle, or a dollop of butter.
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#IOP
Vegetable Biryani
A dish made with rice and vegetables and lots of aromatic spices -
#IOP
PALAK PANEER BIRYANI Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. \"Birasta\" aka fried onion gives lovely flavour to any biryani. Word \"Biryani\" is derived from the Farsi/Persian language word \" brishtah\" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals. Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best. As India is known for it\'s rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India. Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal.
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Make your daily cooking easier and smarter with these 5 simple kitchen tips that are perfect for everyday use. These small hacks can save your time, reduce effort, and improve your cooking experience.
1. Keep Veggies Fresh: Wrap green vegetables like coriander or spinach in tissue before storing them in the fridge. This helps absorb moisture and keeps them fresh for a longer time.
2. Store Ready Paste: Prepare ginger-garlic paste in advance and store it with a little oil and salt. It saves time and makes cooking quicker during busy days.
3. Keep Rotis Soft: Store hot rotis in a container lined with a clean cloth. This keeps them soft, warm, and fresh for a longer duration.
4. Cut Onion Easily: Keep onions in the fridge for 10 minutes before cutting. This reduces the chances of tears and makes chopping more comfortable.
5. Use Leftover Rice: Don’t waste leftover rice. Turn it into a quick and tasty dish like vegetable fried rice or rice tikki for a delicious meal.
Try these tips and make your kitchen routine more efficient and stress-free. -
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Veg Dum Biryani
#IOP
Veg Dum Biryani is a fragrant, slow-cooked casserole of basmati rice, mixed vegetables, yogurt, and aromatic spices. Key steps involve marinating vegetables, parboiling rice to 70% cooked, layering them, and sealing the pot (dum) to cook on low heat. It is commonly garnished with fried onions (birista), saffron milk, mint, and ghee for rich flavor.
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