Aam Panna , a very refreshing juice to beat the heat of summer. It is made from pulp of green raw mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat. Apart from being tasty this drink also looks good due to its refreshing light green colour. This delicious juice not quenches the thirst but also considered as a great remedy for heat stroke as it prevents the loss of sodium chloride and iron during summer due to excessive sweating.

Video making Aam Panna

Notes:

1. You can increase and decrease the amount of sugar as desired.
2. You can use jaggery instead of sugar.
3. This mixture can stay in refrigerator for upto a week.

The post Aam Panna | Raw Mango Juice appeared first on Subbus Kitchen.

Paneer Tikka Masala, a famous vegetarian gravy served for Roti/Chapati in Restaurants. This goes well even with Pulao and Fried Rice varieties especially with Jeera Rice. Crispy and tasty Paneer Tikkas in spicy masala gravy gives a wonderful aroma and a perfect delight for our taste buds!!!

Paneer cubes are marinated with yogurt+spices based masala paste, shallow fry the marinated paneer and then tossed into onion+tomato spiced gravy. The first part of marination and shallow frying of paneer is same as the Paneer Tikka, a starter / appetizer. Also in the appetizer, we used to add cubed onions, green/red bellpepper along with paneer. Even in this Paneer Tikka Masala we can toss in the onions and green/red bellpepper. My kids are not a great fan of bell peppers and so I skipped and used only paneer. We can also toss the bell peppers in the gravy instead of marinating with paneer.

We can shallow fry the marinated paneer pieces using a tawa on the stove top or we can grill the paneer using oven. Since the paneer has been nicely marinated and fried, it adds a nice flavor to the whole dish instead of just tossing plain paneer. This Paneer Tikka Masala is always a popular and scrumptious Indian Vegetarian Gravy and a perfect accompaniment!

Video Making of Paneer Tikka Masala

Notes:

1. We can add Onions and bell peppers along with paneer in the marination process
2. We can also add gram flour which makes the paneer more crunchy outside during grilling process
3. We can also enrich with fresh cream to the curry and make it richer

The post Paneer Tikka Masala appeared first on Subbus Kitchen.

Coriander leaves are very good for health. These are stimulant and tonic. They strengthen the stomach and promote its action, relieve flatulence, increase secreation and discharge of urine and reduce fever. It is highly beneficial in deficienceis of vitamin A,B1,B2,C and iron. Here is the recipe made of Kothamalli Kuzhambu (Coriander Leaves Kuzhambu) (coriander leaves kuzhambu). This is very good for health and can stay for two, three days.

Many kids hate to eat any greens. My elder daughter likes Methi leaves but have an aversion for Coriander Leaves. Even in Rasam, I used to strain all the coriander leaves before serving. Even in some article I learnt about how some people has aversion to coriander leaves, for them coriander leaves feel like a slime. So I always make this yummy Coriander Kuzhambu where we grind the coriander leaves with rest of the spices and even my elder daughter who has an aversion, loves this kuzhambu. This Coriander Kuzhambu is a perfect main course for Rice. A ladle of Kothamalli Kuzhambu (Coriander Leaves Kuzhambu) with hot steaming rice is a drooling South Indian Main Course.

If you like this kuzhambu, you can also try Curry Leaves Kuzhambu (Kariveppilai Kuzhambu)

Video Version of Kothamalli Kuzhambu

The post Kothamalli Kuzhambu | Coriander leaves Kuzhambu appeared first on Subbus Kitchen.

Javvarasi Vadam(Sago Papad) a wonderful crispy and spicy papad . We can fry these vadam and have it with any rice or just like that. An easy to do papad during summer season. These papad are very simple and easy to make without any much expertise needed. Crunchy, delicious and real treat for our taste buds. We can make these vadam spicy or mild depending upon our taste. Also we can make variations to the plain sago papad. We can add tomato puree and make a yummy Tomato Sago papad or we can add mint paste and make it even more flavorful and colorful.

Unlike the other fryum/vadam/papad varieties, this Javvarasi Vadam is quite simple and easy. For the conventional Ommapodi vadam or thenkuzhal vadam, the process of making vadam mixture itself is quite complicated. Getting the right consistency of vadam mixture is itself a huge task along with the squeezing of vadam mixture through press and mould (murukku maker). A great amount of time as well as workmanship is needed for ommapodi or thenkuzhal vadam. Sometimes the squeeezing process will hurt our hands. But for this Javvarasi vadam, there is not squeezing process. We just need to make a thick porridge consistency of vadam mixture like our koozh vadam and then pour it in a clean white dhoti and allow it to dry. Many of us still have a practice of using plastic sheets. We always cool down the vadam mixture before pouring in plastic sheets, still it is not a good practice to use plastic sheets.

Notes :

1. Try to use dhoti for pouring small circles of vadam. Initially after first day, the vadam will become 80% dry and will stick to the dhoti. We need to soak the dhoti in water for couple of minutes and then take out and peel each vadam gently and place it on a plate and keep it under the Sun until it is completely dry. Before the vadam is fully dry, do not put the damp vadam in an air-tight container, that will make the fungus to form on the vadam. Also if there is dampness, then when we try to fry the vadam in oil, the moisture will come out and the vadam will burst in the oil. So dry out the vadam on both the sides completely before frying in oil.
2. I have used only mild spice considering kids, but if you have a tolerance to spice, adjust accordinly
3. After the porridge consistency is reached, taste the porridge and adjust the spice and salt.
4. Always for papad, we need to add salt little less than usual because upon drying we feel the vadam more salty

Video Making of Sago Papad | Javvarasi Vadam | Sabudana Papad

The post Javvarasi Vadam | Sago Papad | Sabudana Papad appeared first on Subbus Kitchen.

Puli Milagai, as its name suggest, its a green chilli paste in the tamarind juice. Its very spicy, delicious and go very well with dosa, Idli, Roti and curd rice. I love this to have this with curd rice. This is a very traditional chutney or pickle made with fresh green chili. Nowadays many of us are not following traditional recipes because of the simple fact either the recipes are complicated or we are more towards instant and quick recipes.

But this Puli Milagai is quick and easy to make. Especially if we like spice, this Puli Milagai is a real treat for our taste buds. My MIL prepares in a slightly different way. Generally the chopped green chilies are sauteed in oil and tossed in tamarind juice. But I prefer to grind it. Grinding the green chilies make this chutney more spicer but we will be sure that we don’t bite any bit and pieces of green chili. So this grinding process is optional.

Sometimes, when we want to travel for few days and we intend to pack homemade mix like Pulikachal, pickles etc, this Puli Miligai is also one of the travel friendly food. We can store this in an air-tight container and use it for 3-5 days. If we refrigerate the shelf live is for more than 10 days also. So when we travel, we can use this Puli Milagai as a accompaniment for Roti or curd rice.

Video Making of Puli Milagai | Green Chili Pickle | Green Chili Chutney

Notes:

1. Adjust the grated jaggery if the chutney/pickle is too spicy
2. If you are not grinding green chili, you can take out the seeds and saute the chili in oil
3. We can also add sugar instead of jaggery
4. Store Puli Milagai in dry, air-tight container for longer shelf life

The post Puli Milagai | Green Chili Pickle | Green Chili Chutney appeared first on Subbus Kitchen.

As the name suggests, Kanchipuram Idli is a popular Idli from Kanchipuram, a small town in TamilNadu. Kanchipuram is not only famous for Silk Sarees but also for this special Idli. This special Idli is a offered as a Prasad in Varadaraja Swamy Temple, Kanchipuram. Idli is one of the healthiest breakfast. Even for the infants, toddlers and for the elders idli is one of the harmless dish. It is one of the travel friendly dish too.  Instead of making regular idli, we can try this Kanchipuram Idli. The flavour of cumin-pepper along with ginger powder makes this idli really wonderful and my whole family love having this Kanchipuram Idli! Try this and delight your family too.

Along with the tempering, even the ratio of the rice to urad dal has a variation from the conventional Idli. Normally for the Idli, the ratio of urad dal to rice is 1:4. Some of us make it as 1:3. i.e for 1 cup of urad dal we take 4 cups / 3 cups of parboiled rice. We can also add Aval / Poha (Flattened Rice), which will make the idli more softer. For conventional Idli, I always take 3 cups if parboiled rice, 1 cup of poha and 1 cup of Urad dal. But here in Kanchipuram Idli, the ratio of rice to urad dal is 2:1. 1 cup of raw rice + 1 cup of parboiled rice : 1 cup of urad dal, so we don’t need to add poha. The idli will be softer.

Also for Kanchipuram Idli there is another uniquess. Instead of using the conventional Idli plates, we can use any flat bottomed pan like tumbler, bowl, cake tin etc. Its generally served like a cake piece. The best sidedish or accompaniment for Kanchipuram Idli is Kara Chutney.  Kara Chutney is a piping hot spicy chutney made with Tomato, Onions and red chili. This is a best combo for a nice morning.

Video Making of Kanchipuram Idli

Notes:

1. We can add 1/2 Cup of poha/aval/flattened rice along with rice which will make the Idli even more softer
2. We can use greased tumbler, bowl or even cake tin for pouring the batter and do the usual steam cook

The post Kanchipuram Idli appeared first on Subbus Kitchen.

Lemon Pickle is my all time favourite pickle. Got fresh limes from Indian store last night. Half of the limes, I made Sour Lemon pickle and spicy Lemon pickle. We could also use Lime for this recipe. Its very simple to make and I always add only use less oil than the store bought lemon pickle still with proper refrigeration, the shelf life is very good. My kids love this spicy pickle and they would love to eat more curd rice only because of this pickle :-).

Lemon and Mango pickle are favorite for many of us. Most of us enjoy these pickles as an accompaniment for curd rice. My dad loves to eat pickle with rava upma, sambar rice and even for Dosa. My MIL makes a yummy Sour Lemon Pickle with green chili and the juice inside that pickle itself is so mouth-watering. Both Sour and spice Lemon pickles are easy to make.

Video of Making Lemon Pickle

Notes:

1. Buy tender lemons which has soft skins. The same pickle can be done with Lime but it will be little bitter
2. Dry roast 1 tablespoon of fenugreek seeds till they turn red and then grind it to a smooth powder. Store this fenugreek powder in a air-tight container and use it for pickle, lemon rice, mango rice, tomato rice. For most of the sour dishes, adding fenugreek powder enhances the flavor. Also for any pickle, adding fenugreek powder enhances its flavor.
3. Also use dry spoon when you serve the pickle so that shelf life will be more. Also refrigerate the pickle to maintain its  freshness.

The post Lemon Pickle appeared first on Subbus Kitchen.

Karnataka Style Tamarind Rice (Puliyogare) is a real spicy treat for our taste buds. This tamarind rice is almost same as the Tamilnadu style Puliyodarai with little variations in the selection of spices for the Grinding ingredients. Andhra Pulihora, Tamilnadu Puliyodarai, Karnataka Puliyogare has lots in common and at the same time, there are slight variations which makes each of this dish so unique, yummy and delicious.

The main variation or i should say inclusion of spices in Karnataka Style Tamarind Rice is Mustard Seeds and Dry  coconut (Kopra) . These 2 ingredients along with rest of the grinding ingredients make a very spicy and flavorful spice powder which is then added to tamarind extract to make this yummy Puliyogare. I thought initially having thoughts or doubts about adding coconut in puliyodarai, but after tasting I totally become fan of this wonderful Puliyogare.

If you are a fan of tamarind rice, try these other variations too. Our Tamilnadu style traditional Puliyodarai or Andhra Pulihora. You can try other Rice varieties by clicking the link here.

Video Making of Puliyogare | Karnataka Style Tamarind Rice

Notes:

1. If the Puliyogare mix is so spicy, adjust the spice with grated jaggery
2. Also my variety of red chili is so spicy so I added only 6. But adjust the red chili according to your brand or spice level
3. Cool the cooked rice completely before mixing the rice with Puliyogare mix. We can also use left over rice.

The post Puliyogare | Karnataka Style Tamarind Rice appeared first on Subbus Kitchen.

Pasi Paruppu Pradhaman (Moongdal Coconut milk Payasam) is one of the most common and traditional Payasam variety most of us have a practice of making for any festivals and auspicious occasions. Unlike the Tamilnadu style payasam, where we use jaggery with cooked moong dal and finally add milk once the jaggery payasam cools down completely, Kerala Style Moong dal payasam is enriched with coconut milk instead of plain milk. Also they call it as “Pradhaman” as we call as Payasam. Generally for any payasam, we garnish with fried cashews and raisins, but in this delicious payasam, along with fried cashews, we also need to garnish with fried chopped coconut.

Kerala is famous for Coconut Trees. Most of their food have coconut as their mandatory ingredient. From sweets to main courses, they use coconut. As my MIL is from Nagercoil which is nearly border of trivandrum, my MIL also uses lots of coconut in many recipes. She always prepare Pradhaman instead of Tamilnadu Style Payasam. The biting the bits of coconut makes this Pasi Paruppu Pradhaman even more delicious.

Most of us have a tradition to make dal payasam with jaggery for any festivals. My Grandma always tell me that sugar based payasam is not a best offering to God. So she always advice me to make jaggery based dal payasam. Also only Bengal gram dal (Kadalaparuppu) and Moong dal are used for payasam. Kadalaparuppu (Channadal) Payasam, Arisi Thengai Payasam, Arisi Paruppu Payasam, Ada Pradhaman, Chakka Pradhaman, Aval Payasam, Sago(Javvarasi/sabudana) Payasam are some traditional Payasam Varieties.

Video making of Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Notes:

1. Adjust the sweetness as per your need. We can add sugar and adjust the sweetness
2. We can also garnish fried raisins
3. Always switch off the flame after adding the thick coconut milk. The payasam should not boil after adding thick coconut milk
4. If you want to make a simple payasam with moong dal, then you can skip adding coconut milk. Once the jaggery is boiled, add the mashed rice+dal mixture and stir well and then boil for 5 mins and switch off  the flame. Once the payasam is cooled off, add 1 cup of boiled and cool milk and mix well
5. Adding coconut pieces enhances the taste but they are optional.

The post Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam appeared first on Subbus Kitchen.

Raw Mango Pachadi (Mangai Pachadi), is one of the traditional and scrumptious pachadi we used to prepare for Tamil New Year’s day or for any auspicious occasion during mango season. Generally a pachadi for Tamil New Year’s day should have all the 6 flavour of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu). Significance of this is to make us understand that life is a combination of mixed emotions like good, bad, happy, sorrow, victory and defeat and we have to face them equally. Here jaggery for sweet, salt for salty, red chilli for spice, neem flower for bitter, Raw Mango for sour and Turmeric for Astringent.

Like Ugadhi Pachadi, this Raw Mango Pachadi (Mangai Pachadi) is a traditional food we make on the auspicious day of Tamil New Year’s Day. Along with this yummy Pachadi, we have a tradition to make Paruppu Vadai, Vepampoo Rasam, Paruppu Payasam. Check out more about Tamil New Year’s Day Recipes.

Video Making of Raw Mango Pachadi | Mangai Pachadi

Notes:

1. Color of the Pachadi may change depends on the jaggery type.
2. If you don’t have jaggery we can use sugar. For festivals and offerings to God, its always preferred to use jaggery instead of sugar

The post Raw Mango Pachadi | Mangai Pachadi appeared first on Subbus Kitchen.

Veppam poo Rasam(Neem flower Rasam) is a delicious bitter rasam which we mainly prepare for Tamil New Year. This is an exclusive Tamilian recipe. Neem is extensively used in Indian Ayurvedic/ unani medicine. If such a wonderful flower can be used to make a tastier rasam then what could be better ever? Neem flower is very good for curing intestinal worms. We can get neem flower in ayurvedic shops (Naattu Marundhu Kadai).

You can also check out other Tamil New Year’s Recipes here. Along with this healthy Neem Rasam, we have a tradition to make paruppu vadai, mango pachadi, Paruppu Payasam.

Making of Veppam Poo Rasam | Neem Flower Rasam

The post Veppam Poo Rasam | Neem Flower Rasam appeared first on Subbus Kitchen.

Video making of Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam

The post Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam appeared first on Subbus Kitchen.

Bored of the traditional Dosa? Want to have a tangy twist to the normal dosa? Then why not try this tangy and yummy Tomato Dosa (Thakkali Dosai)? It is so scrumptious that you could start preferring this than the normal dosa. Tomato Dosa is healthy as it has less calories than the normal dosa and more over as we are using non-stick tawa nowadays we don’t need to add much oil to cook the dosa. The texture and flavour increases our appetite and make us to long for more dosas. I have given the recipe for this dosa using raw rice. But we can also use store bought rice flavour which makes this very instant.

The fermentation of batter is not needed, the tanginess of the tomato itself is enough for the batter. Its kind of instant dosa though there is soaking process of 2 -3 hours involved. We can use raw rice or parboiled rice. Only rice itself is enough but Poha/aval gives a nice soft texture to the dosa. Also adding spices like cumin, red chilli powder along with coriander leaves give much more wonderful flavor to the dosa. This Thakkali Dosa tastes much yummier with Coconut Chutney, Idli Podi or Sambar.

If you like this Tomato dosa, you can try Oats Dosa, Wheat flour dosa, maida dosa, thavala dosa, kali kanji dosa and more dosa varieties.

Video Making of Tomato Dosa

Notes:

1. We can add chopped onions.
2. We can also add hing/asafoetida, cumin seeds to flavor up the dosa
3. Make the dosa very thin in consistency so the dosa will be soft and also look like rava dosa with tomato flavor

The post Tomato Dosa | Thakkali Dosa appeared first on Subbus Kitchen.

Video Making of Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe

The post Avakkai Pickle Recipe | Cut Raw Mango Pickle Recipe | Hot Mango Pickle Recipe appeared first on Subbus Kitchen.

If you are an Orange Lover, then this would be perfect treat for you. This Eggless Orange Cake is a perfect Tea time Cake. The cake is perfectly balanced with just enough orange flavour, balanced with light sweetness. Easy to make and wonderfully soft, this citrusy teacake is a perfect tea-time treat. We can use any time of oranges like Mandarins, Clementines etc.  Lemon and Orange cake are always so special because of its citrusy flavor.

I always find these Eggless Orange cakes along with poppy seeds in the shop. I didn’t use poppy seeds. I like the plain Orange Cake without any toppings. I just sprinkled some confectionery sugar on top of the cake to make it more appetizing. We can also prepare Orange glaze with sugar, orange juice and pour it on top of the cake once the cake is fully cooled off.

Generally all purpose flour is used for any cake. But we can make it equal proportion of wheat flour and maida (all purrpose flour) instead of full maida. Or you can use only wheat flour excluding maida. If we plan to use only wheat flour then the cake will be little dense so increase the quantity of baking soda and baking powder also orange zest and juice.

I have used the conventional oven as I want a Orange loaf cake. But we can use usual round cake tin and bake it inside the pressure cooker too instead of oven. I have already shared many eggless cake recipes using pressure cooker. You can refer those Pressure Cooker Eggless Cakes to know the procedure to bake the cake inside the pressure cooker. Try this Eggless Orange Cake and share your suggestions and comments.

Video Making of Eggless Orange Cake

Notes:

1. We can replace maida with wheat flour
2. Instead of yogurt and oil, we can use condensed milk and butter
3. We can also use pressure cooker to bake the cake instead of oven

The post Eggless Orange Cake | Orange Tea Cake appeared first on Subbus Kitchen.

I recently visited my hometown and stayed there for sometime. I felt some indigestion and my elderly neighbor who is an Iyengar  suggested to have Kariveppilai Thokku (Curry Leaves Thokku). Curry leaves with sundakaai will help in indigestion. Just a plain rice with Kariveppilai Thokku (Curry Leaves Thokku) a healthy dish to keep up our stomach healthy.

Curry leaf is an essential ingredient in Indian cooking especially in South India. However, it’s customary for most of us to simply remove and throw the leaf from our food and not consume it. Curry Leaves has lots of medicinal values. Apart from adding curry leaves in rasam, sambar and other temperings, we can make use of its medicinal values by making this delicious thokku. This thokku when served with hot steaming rice with a topping of sesame oil is a dainty dish. Also there is no chance of discarding the leaves as we are grinding it for thokku so we could get benefited from the nutritional richness of curry leaves. Also this thokku is a travel friendly recipe. If we plan to travel and take home made food, this would be a great companion. We can use it as a side dish for curd rice or even if we get a plain rice ,we can mix and eat also we can use this as a side dish for roti.

Video Making of Kariveppilai Thokku (Curry Leaves Thokku)

The post Kariveppilai Thokku (Curry Leaves Thokku) appeared first on Subbus Kitchen.

Ennai Kathirikai kuzhambu is a traditional and conventional kuzhambu in Tamilnadu.  This kuzhambu requires little patience as it requires the preparation of ground spice powder, frying and finally to make the gravy. But the taste would be awesome. Even the brinjal ‘haters’ would love this kuzhambu. When you want to make an authentic dish for a change and to impress your family, you may want to try this.

Normally in most of the sambar / kuzhambu varieties, brinjals are chopped into cubes and tossed into tamarind juice, but here in this Ennai Kathirikkai Kuzhambu, the main uniqueness is the stuffing of each brinjal with freshly ground spice powder and then sauteing these stuffed brinjals in lots of oil till they are tender and then again cooking them in tangy tamarind gravy till the oil starts to float on top of the kuzhambu. The freshly ground spice powder is the key to this recipe. Mix this delicious Ennai Kathirikkai Kuzhambu with hot steaming rice and enjoy this delightful food!

Video Making of Ennai Kathrikai Kuzhambu / Fried Brinjal cooked in a Tangy Gravy

The post Ennai Kathrikai Kuzhambu | Fried Brinjal cooked in a Tangy Gravy appeared first on Subbus Kitchen.

Spring onions are a very popular vegetable and they come in different varieties including white, yellow and red. These tender onion bulbs are great in taste and also rich in nutrients. From a long time spring onions have been used in Chinese traditional medicines. Like onions spring onions are also high in sulfur. High amounts of sulfur provide many health benefits. These tender onions are low in calorie. This Spring Onion thokku is one way to include this nutritional rich green in our daily diet.

One of my close friend shared this recipe with me. She make this thokku atleast once a week. She explained me about the procedure and I was tempted to make it immediately. The thokku tastes so awesome and it goes well with Dosa/Idli and even with Roti. We can also use it as a pickle for Curd Rice. You can also try Spring Onion Sambar and Spring Onion Poriyal.

Video Making of Spring Onion Thokku

The post Spring Onion Thokku appeared first on Subbus Kitchen.

We can make thogayal with plain dal and spices or just with coconut and spices. Also we can use many veggies to make thogayal. We can use chow chow (Chayote squash), Ridge gourd, Pumpkin, brinjal etc. Beetroot thogayal is also one of the delicious thogayal variety made with beetroot along with spices.

Thogayal is one of the easiest recipe we can make quickly without complex procedures and with hot steaming rice, thogayal tastes divine. Thogayal with sutta appalam (Toasted papad) is one of the yummiest South Indian Food. Still some of you may not like thogayal because they feel its very dry but with little sesame oil or ghee, thogayal tastes much yummier than we think. For more thogayal varieties click here.

Video Making of Beetroot Thogayal

The post Beetroot Thogayal | Beetroot Thuvayal appeared first on Subbus Kitchen.

Ridge Gourd masala curry is a spicy North Indian gravy curry that tastes delicious with roti and rice.  I always like to make some subji for Roti as it has healthy veggies in it. I recently got fresh Ridge gourd from shop and usually I make Ridge Gourd Thogayal or Ridge Gourd Stew . But this time, instead of the routine recipes, I used Ridge Gourd and toor dal to make this delicious Masala Curry (Subji) and it tastes awesome with Roti and even with Rice.

Most of us have difficulty to make our kids eat veggies. Especially green veggies like snake gourd, ridge gourd etc, They always love to have Paneer Masala or plain dal for Roti. Always using paneer is kind of boring for adults and also to make kids eat veggies, we should try to make subji like this Ridge Gourd Masala Curry. Here along with Ridge Gourd we are also using Toor dal which is packed with proteins and enhances the whole recipe.

Along with Toor dal and Ridge Gourd, our Indian Spices adds more flavor. This Ridge Gourd Masala | Turai Ki Sabji is a quick, easy to make Subji. Try this delicious subji and share your comments!

Video Making of Ridge Gourd Masala Curry | Turai Ki Sabji

Notes: 

1. We can use any veggies in place of ridge gourd or we can also use mixed veggies like carrots, beans etc
2. We can also make this Curry without onion-garlic
3. We can also enrich this curry by adding boiled chickpeas along with the vegetable that we use

The post Ridge Gourd Masala Curry | Turai Ki Sabji appeared first on Subbus Kitchen.