Ready Recipes for High-Protein Green Soy Bean Kebabs for Breakfast

Karbi (Arbi) is often disliked by children, but preparing a vegetable dish in the Mathura-Agra style using yogurt makes it incredibly tasty, encouraging repeated consumption.

This dish is traditionally prepared during Radha Ashtami, especially in the state of Uttar Pradesh (UP). Unlike regular dry karbi, the yogurt version gains a light tang and spiciness from the addition of one cup of yogurt.

Serving this hot yogurt karbi pairs well with hot bread or paratha, and the recipe does not require a large number of ingredients. Below is a simple method for preparing this dish.

Preparing Yogurt Karbi

First, thoroughly wash the karbi and boil it. It is important not to overcook the vegetable so that it does not fall apart when sliced. After cooling, the skin is removed, and the karbi is cut into rounds or strips.

Heat oil in a pan and fry cumin seeds (jeera), fenugreek (ajwain), and asafoetida (hing). Then add the chopped karbi and fry until lightly golden brown, which enhances both the taste and texture of the vegetable.

After this, reduce the heat to a minimum and stir in turmeric, red chili, and coriander powder. After lightly frying the spices in a separate bowl, add a whisked cup of yogurt. When adding the yogurt, maintain low heat and stir constantly to prevent it from curdling.

Once the yogurt is evenly mixed with the spices, add a little water as needed, along with salt and green chili to taste. Simmer the dish for several minutes until the sauce thickens and oil begins to separate around the edges. Finally, add garam masala and sprinkle with finely chopped fresh cilantro, then turn off the stove.

How to Serve

The finished aromatic and spicy yogurt karbi should be served with hot roti, paratha, or puri. The light tang of the yogurt gives the karbi an even more pleasant flavor. It is recommended to try this recipe the next time you buy karbi.

If you are tired of the same wheat parathas for your daily breakfast, try making cornmeal paratha. This option has a very pleasant taste and does not require much effort to prepare. We will tell you how easy it is to make corn paratha at home and what ingredients you will need.

If you want to diversify your daily diet by replacing usual chila-parathas with something tastier, cornmeal paratha will be an excellent choice. It is very appetizing, and its preparation is not a laborious process. Hot corn paratha can be served with yogurt, pickled vegetables, or various sauces. Its taste is so delicious that you will want to cook it again and again.

To start, you will need: 1 cup of cornmeal, 2 chopped green peppers, a little fresh cilantro, 1/2 teaspoon of cumin, salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of red pepper powder, 1 teaspoon of coriander powder, 1 teaspoon of dried fenugreek, as well as ghee or oil for frying the parathas.

First, sift the cornmeal into a large bowl. Then add the chopped green pepper, fresh cilantro, salt, cumin, turmeric powder, red pepper powder, coriander powder, and dried fenugreek, mixing all components thoroughly.

After that, gradually add slightly warm water to the dough and knead a soft dough. It is important to ensure that the dough is neither too stiff nor too loose. Form small balls from the dough.

Carefully shape each cornmeal ball into a circle with your hands. Then heat a pan and grease it with a little ghee or oil. Place the paratha on the hot pan and fry it on both sides. While frying, periodically brush the paratha with ghee or oil. When the paratha becomes golden and slightly crispy on both sides, remove it from the pan.

Hot corn paratha can be served with yogurt, pickled vegetables, or your favorite sauce.

When people hear about Pav Bhaji, they recall the hot dishes and buns fried in oil that are served on the streets of Mumbai. Although it is a famous dish of Maharashtra, it is popular not only in Mumbai but also in Delhi, UP, and other regions of the country.

Nevertheless, complaints often arise about homemade Pav Bhaji because it does not possess the same aroma and taste as in commercial establishments. One reason for this may be the spices used. Renowned chef Vikas Khanna has shared a method for preparing Pav Bhaji masala, which is easy to make at home, and adding this mixture significantly improves the taste and aroma of the dish.

Pav Bhaji Masala Powder Recipe:

To create Pav Bhaji masala, you first need to remove the seeds and stems from dried red chilies. Then, lightly fry them on a hot pan, taking care not to overcook or let them burn, as burnt chili will give the spices a bitter taste.

In a second tray, roast whole spices: cumin, cloves, coriander seeds, cardamom, black cardamom, and cinnamon over low heat until they release their aroma. After this, let the roasted whole spices and dried red chilies cool slightly. Place them in a food processor along with turmeric, amchur powder, black pepper, red chili powder, and black salt.

Grind all ingredients thoroughly into a fine powder; if a coarser grind is preferred, you can avoid grinding them too finely.

How to Use It in the Dish?

When making Pav Bhaji at home, after mashing the vegetables, you need to add this spice mix in the required amount and mix well. Heating the spices together with the Pav Bhaji for some time allows all aromas and flavors to fully combine. Thus, the freshly prepared spice mix can give your Pav Bhaji a richer and more pungent taste.