fascinatingfoodworld

Shabnam curry is a restaurant style Indian dish of mixed vegetables simmered in tomato and yoghurt based gravy which makes this dish rich and creamy. Addition of nigella seeds and dried fenugreek makes this dish super fragrant which explains the distinctive name of this curry. This vibrant curry is saucy, spicy, tangy and mildly sweet all at the same time. Such a flavour bomb! And so so easy to make. Perfect for weekday meals when you are craving for something different but at the same time doesn't require too much effort and time to cook. I often make Matar Paneer , Chana masala and Dal mooli too for weekday meals to break the monotony of regular sabzis. This curry goes well with chapati, naan and tandoori roti. It tastes equally good with rice too. What I love abut this dish is you can add whichever vegetables you have in your fridge. I have added corn, carrots, cauliflower and peas. You can go ahead and add other veggies like broccoli, peas, mushrooms, babycorn, bel...

Moong daal mooli is a dish made by cooking yellow lentil "moong dal" and radish together. It is typically made during winter season with sweet seasonal radishes in northern India. Radish is boiled separately and added in cooked lentils and the dish is finished by tempering with generous amount of ghee along with aromatics and red chilli powder. It is ideally eaten with bajre ki roti and some gur on the side. Crunchy and nutritional radish can be used not just for salad but also for making paranthas, soup, curries and dips. Radish helps purify blood and aids in weight loss too. Its rich in fiber and helps in digestion. Not only  this, radish helps in maintaining strong metabolism and improves immunity too. During winters, market is flooded with seasonal green vegetables like spinach, fenugreek leaves, amaranth leaves, radish...Adding green leafy vegetables in lentils is a great way of increasing the nutrition and making lentils even more delicious and peppery. ...