MAGICAL TASTE

Beans Foogath is one comforting dish made from steamed french beans and lentils, that is very popular in Goa. You can also pack it in your lunch box. Today's post ' Goan's Beans Foogath Recipe ' is one comforting dish made from steamed french beans and lentils, that is very popular in Goa. This mildly spiced french beans curry tastes perfect with roti / hot rice accompanied with some dal. Do try this easy and healthy dish and we are sure you will like it. Serve Goan's Beans Foogath along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee. Prep in:    10 min.  Cooks in: 15 min. Total in :  25 min. Makes:     4 servings   Ingredients 250 gram Green beans (French beans), cut into 1/2 inch pieces, or as desired 1 Onion, sliced 2 Green chili 3 tbsp oil 1/2 tsp Mustard seed 1/2 tsp Cumin seed (jeera) 8 Curry leaves 2 Kashmiri dry red chillie 3 tbsp Fresh coconut, grated 1 tsp Salt Sugar a p...

Ker Sangri  is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home. It is a Rajasthani delicacy that is made using dried Ker Berries and Sangri Beans. Just a few hours of soaking these berries/beans in water and then it is cooked along with curd and everyday masalas. Each and every household has its own way of making it. Recipe Servings       4 Prep time                   20 minutes  Cook time                  45 minutes  Total time                  1 hr 05 min  Ingredients   2 tbsp ker  2 cup sangri Salt to taste  4 tbsp oil  1/2 tsp ajwine  1/2 tsp asafoetida (hing)  4 pcs whole dry red chilli  1/2 tsp turmeric powder  3 tsp chili powder  4 ...

Paneer lababdar is an authentic Punjabi accompaniment that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices.  It goes very well with Indian breads like  Butter and garlic naan, laccha parantha  and can be served with  Jeera rice, Dal makhani  as well. Here is how to make it in restaurant style.  PANEER LABABDAR  Prep time:  10 minutes  Cook time:  30 minutes  Total time:  40 minutes  Servings:    3 packs  INGREDIENTS For puree: 1 cup water  2 tomato  2 clove garlic  1 inch ginger  2 pods cardemom 4 clove 15 cashew/ kaju 1/2 tsp salt  OTHER INGREDIENTS  2 tbsp butter  2 tsp oil  1 bay leaf 1 inch cinnamon  1 chilli slit 1 tsp kasuri methi / dry fenugreek leaves  1 onion finely chopped  1/4 tbsp turmeric  1/2 tsp kashmiri r...