Datasets:

Ambrosepp

/

k

like 0

Raw Jackfruit Burrito Recipe

To make the refried beansTo begin making the Raw Jackfruit Burrito Recipe, we will first pressure cook the rajma beans in a pressure cooker in about 2 cups of water and salt for at least 30 minutes.Once done, allow the pressure to release naturally and keep it aside. Heat a skillet with oil, add garlic and saute till it softens.Add in onions and saute till they turn translucent and crispy, add in cooked rajma beans and tomatoes together so that the tomatoes remain fresh and juicy as it gets blended with the rajma.Sprinkle salt to taste and spice powders like cumin powder, red chilli powder and pepper powder and give it a mix. Check for seasoning, if required, add some more and keep sautéing until the mixture comes together.To make the Jamaican Raw JackfruitPressure cook the raw jackfruit with 1 cup of water, salt to taste and pressure cook for just one whistle and set aside later to release the pressure naturally.Heat a sauce pan with a tablespoon oil, add ginger and garlic and saute till they turn soft. Later add in the onions and saute till they turn translucent.Once the onions are lightly sautéed, add cooked jackfruit and give it a mix. Sprinkle the spice powders like paprika, pepper, turmeric, cumin, cinnamon and salt to taste.Give it a toss and at the end add a teaspoon of sugar and saute well for at least 5 more minutes. Check for seasonings and set aside to cool.For the riceHeat a sautéing pan with oil, add rice and sprinkle with thyme, paprika powder and salt and give it a toss.For the FajitasHeat a grill pan with oil, add onions, bell peppers allow it to cook for few minutes. Sprinkle with spice powders like cumin powder, paprika powder and salt. Toss it well and cook till the bell peppers are soft and crunchy. Once done set aside. To make the Mexican salsa and sour cream, click on the link below and follow the steps:How to Mexican salsaHow to make Sour creamTo Assemble the Jerk Raw Jackfruit BurritoWarm up the tortillas for 2 minutes on either side. Place the Tortillia on a flat surface and layer it with rice first.Then add in some Mexican tomato salsa, followed by Jamaican style raw jackfruit, fried beans, fajitas, sour cream and roll the Raw Jackfruit Burrito tightly and them half and serve.Serve the Jamaican Style Jerk Raw Jackfruit Burrito Recipe along with some more Mexican salsa, tortilla chips, sour cream and guacamole to make it a Mexican meal for your Sunday.

Bengali gram dal recipe

To begin making Bengali Cholar Dal, first wash and soak chana dal in water for an hour or so.Cook soaked dal with 2-1/2 Cups of water , turmeric powder, salt to taste and cook dal for 8 whistles / 30 minutes until the dal is cooked completely. See how to cook lentils (dals/pulses). Let the pressure release naturally and keep aside.In a pan heat mustard oil over medium heat, add the coconut pieces and fry until they turn golden brown. Turn off the heat. Transfer the fried coconut pieces in a bowl. Keep aside until required.In the same pan heat a tablespoon of mustard seeds and add cumin seeds, once seeds crackle add dry red chilies, cloves, bay leaf, cinnamon stick, green chilies and grated ginger.Saute for a few second and add the cooked dal and roasted copra into the pan. Briskly boil Bengali Style Cholar Dal for three to four minutes and turn off the heat.Transfer the Bengali Style Cholar Dal into a serving bowl; finally garnish with a few more of the roasted coconut pieces and serve hot.Serve the Bengali Cholar Dal with Begun Bhaja and steamed rice for a wholesome weekend lunch or dinner.

Hyderabadi Vegetable Biryani Recipe - Hyderabadi Vegetable Biryani Recipe

To make Hyderabadi Vegetable Biryani Recipe, first put the rice in a saucepan with salt and oil in 2 cups of water and cook till the rice is half cooked. Now add carrots, green beans, potatoes, cauliflower in a steamer and cook till it becomes soft. Keep this aside. Now add cardamom, cinnamon, long and grind it in a Hamdasta. Keep it aside. Now heat 2 tablespoons oil in a large saucepan. Add garlic paste onion ginger and cook for 2 to 3 minutes. Now add turmeric powder, red chilli powder, coriander powder, ground cinnamon powder, bay leaves and cook for 1 minute. Now add tomato puree and cook it for 5 minutes. Now add curd and let it cook for 2 to 3 minutes. Now add mint leaves, potatoes, cooked vegetables, half cooked rice, mint leaves, salt to taste and mix it and cook for 2 to 3 minutes. Reduce the flame, cover the saucepan and cook until it is well cooked. Turn off the gas and leave it covered for 5 minutes. Garnish with fried onions and serve. Serve the Hyderabadi Vegetable Biryani Recipe with Burani Raita and Mirchi Salon for dinner.

Chocolate Chip & Raisin Rolls Recipe

To begin making the Chocolate Chip & Raisin Rolls first mix the flours and salt in a mixing bowl or the bowl of a food processor or stand mixer. Blend them together briefly.Next, in a large measuring cup, measure 1 cup lukewarm milk. To this add honey, butter and whisk together. Sprinkle the yeast over the milk and allow it to get frothy for about 3-4 minutes.If using a food processor/stand mixer; with the food processor/stand mixer running on low speed, gradually pour the milk mixture into the processor over the flour.Slowly add in the water (as much required) and allow the flour to form a soft dough within the bowl of the processor/mixer.If using a mixing bowl; add the frothy yeast and milk mixture to the flour and begin to knead with your hands.Add water gradually, only as much as needed and keep kneading it till the flour forms a soft and pliable dough.Take care not to add too much water or you will have a sticky unmanageable dough.Turn dough out onto a floured surface and knead again for 8-10 minutes, working the dough very well, until it is smooth and elastic. (If using the stand mixer, knead on medium speed using the dough hook)Transfer the formed dough to a lightly greased bowl, turning once to coat all over. Cover with a wet kitchen towel or plastic wrap and set it aside in a warm place for about 1 - 1 1/2 hours until it has risen and doubled in size.Meanwhile, mix together the butter, chocolate chips, raisins and orange zest. Grease and line a baking sheet or a tray with parchment paper and set it aside for later use.Once the dough has doubled, dust a working surface again with flour and gently roll the dough into a rough 9x12 inch rectangle on it.Spread the butter chocolate chip raisin mixture evenly on top of the rolled out dough.Then, starting with the longer end, roll the dough up into a scroll, making sure to keep it tight so the filling remains inside.Use a sharp knife to cut the log into 1 inch rounds. Place the individual rounds on the prepared sheet, cut side down.Cover the sheet with a wet kitchen towel and allow the rolls to rise a second time, for about 30 minutes.Meanwhile, set your oven to preheat at 200 degrees C.When the rolls have risen for 30 minutes, reduce the heat to 180 degrees C, sprinkle the rolls with granulated sugar and place them to bake until they are are golden brown.Remove the Chocolate Chip and Raisin Rolls from the oven, allow them to rest for 5-10 minutes.Serve Chocolate Chip & Raisin Rolls along with your evening masala chai or as an after school snack.

Baby Corn Cigar Recipe

To prepare baby corn cigar recipe, start by blanching the baby corn. Make sure you do not overdo it. 2-3 minutes in hot water and immediate transfer to ice water will do just fine.Slit baby corn longitudinally into two.Boil the potatoes and mash them well with a masher.Take a mixing bowl, add red chili and pizza seasoning, garlic paste, salt and then the vinegar. Mix.Drizzle olive oil and give a nice mix. Add slit baby corn, coat them well with the prepared mixture. Keep aside for 10 minutes.Add coated baby corn onto a heavy bottomed pan and let it cook on medium heat for 2 minutes. Flip and cook for further 2 minutes such that garlic paste and other spices are well cooked.Remove from heat and let it cool.In another pan, add mashed potato, 1-1/2 tablespoon ginger chili paste, cornflour, coriander leaves and salt and mix them well to combine.Apply some oil to your palms such that the mixture doesn’t get too much sticky. Take some mashed potato mixture about the size of a small lemon between your palms, roll it out cylindrically and flatten it. Keep the blanched and split baby corn in the center and cover it completely with potato mixture. This appears cigar-shaped at this stage.Repeat rolling out baby corn cigars similarly until you use up all baby corn and potato mixture.Keep a Kadai on medium heat and add oil for deep frying.While the oil is heated, roll cigars one by one in breadcrumbs and ensure it get coated from everywhere. (You can also oil the cigars a bit to make the breadcrumbs stick nicely)Deep fry the baby corn cigars in batches till golden brown and place on kitchen towel to drain excess oil.These baby corn cigars goes well with dips like Cottage Cheese Dip Recipe with Pepper and Olives or Tzatziki.

Wheat Millet Thepla Recipe - Bajra Masala Paratha

To begin making the Gehu Bajra Thepla Recipe, combine the bajra flour, whole wheat flour, turmeric powder, black pepper powder, ginger, green chilli, and coriander leaves, in a large mixing bowl. Add little water at a time and knead to make a smooth and firm dough. Drizzle some oil on the top and knead for a few more minutes until smooth. Cover the thepla dough and allow it to rest for half an hour.Preheat the iron skillet on medium heat. Divide the dough into 6 to 8 portions.Roll the thepla portions into balls; flatten them with the palm of your hand. Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter.As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out.Continue the same process of rolling the thepla dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them. Method of Cooking the Gehu Bajra TheplaWith skillet on high heat, place the rolled out Gehu Bajra thepla on the skillet. After a few seconds you will notice small air pockets popping out.At this point flip the Gehu Bajra thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked Gehu Bajra thepla. Remove from heat and place the thepla on a flat plate. Continue the similar process with the remaining rolled out portions and stack the cooked Gehu Bajra thepla one above the other. Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture.Serve the Gehu Bajra Thepla with Bangain Bharta and Jaggery for dinner.

Kaju Badam Ladoo Recipe

To begin making the Kaju Badam Ladoo we will first soak the almonds in hot water for 15 minutes. Once soaked, peel the skin from the almonds and keep aside. Drain the water and wipe the almonds dry.Soak cashews for 15 to 20 minutes as well. After soaking, drain and wipe dry. Grind soaked almonds (badam) and cashews (kaju) together into smooth paste. Keep this kaju badam paste aside.The next step is to make a sugar syrup for the ladoos. Bring sugar and water to boil and wait until the sugar syrup reaches 1 string consistency. It is very important to get the sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden.Once you have a one string consistency of the sugar syrup, add the cashew almond paste and the cardamon powder. Mix the paste until well combined. Keep flame to medium low and keep stirring the kaju badam mixture continuously.Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning. Keep stirring till the mixture becomes thick. It will take you approximately 30 to 40 minutes until the mixture has thickened and comes away from the sides of the pan and starts looking like a very soft dough.To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready. If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and transfer the dough into the pan and level it even. Since I wanted to shape them into balls I waited until the dough cooled a bit and then while it was still warm I rolled them into bite size balls.Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or refrigerate it for longer storage.Serve Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.

Spaghetti Aglio Olio With Parmesan & Greens Recipe

To begin Spaghetti Aglio Olio With Parmesan & Greens, cook the spaghetti in boiling water along with salt until it is al dente (firm yet cooked).Once the spaghetti is cooked, wash the spaghetti in running water to stop the cooking process. Drain the excess water and toss the spaghetti in a little olive oil, so it does not stick together.Heat a tablespoon of oil in a wok over medium heat; add the garlic and saute for a few seconds until it begins to sizzle. At this stage add the roughly chopped greens, sprinkle salt and cook the greens until softened.Add the lemon zest, the cooked spaghetti, remaining olive oil and chili flakes. Toss all the ingredients together in a wok until combined. Check the salt and adjust to suit your taste.Once done, turn off the heat and transfer to a serving bowl. Spread the parmesan cheese on the top and serve.Serve Spaghetti Aglio Olio With Parmesan & Greens along with a glass of wine and garlic bread for a perfect summer weeknight dinner.

Mushroom Dumpling Recipe With Potatoes (Momos)

To begin making the Mushroom Dumpling Recipe, we will first make the dough. To make the dumpling (momo) dough; add the flour into a large mixing bowl, add a little water at a time to the flour and knead well to make a smooth and yet firm dough. We don't add the salt or oil to make the dumpling dough. Cover the dough and allow it to rest for about 20 minutes, till we get the filling ready.Next step is the make the filling for the dumplings. Heat the oil in a saucepan on medium heat. Add the mushrooms, sprinkle some salt and stir fry on high heat until the mushroom become tender. Mushrooms release a lot of water, so stir-fry until all the moisture evaporates.Once the mushrooms are cooked and dry, allow it to cool. Once the mushrooms cool down, add it to a large bowl and combine it with the remaining filling ingredients including the oil. Our final step is to make the Mushroom DumplingsDivide the dough into small lemon sized portions of an inch in diameter. Dust the dough portions in flour and roll out into a circle. Don’t roll too thick, as the filling will push itself out and tear when steamed.Place a small spoon of filling in the center of the rolled circle. Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side. By doing this, the half moon shaped momos (dumplings) will have a frilled look. Proceed the similar way with the remaining dough.As you keep shaping the dumplings (momos) you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.While you are shaping the dumplings (momos), keep a steamer with water boiling. Grease the steamer pan with some oil to prevent the momos from sticking.Place the shaped dumplings (momos) on the greased steamer pan. So when you have one set of shaped dumplings, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin. Serve the Mushroom Dumplings along with a hot and spicy Homemade Red Chilli Garlic Sauce Recipe as a tea time snack or as an appetizer for parties with Chinese Vegetable Dry Manchurian Balls Recipe.

Tomato Curry Leaf Chutney With No Onion No Garlic Recipe

We begin making the Tomato Curry Leaf Chutney With No Onion No Garlic Recipe by heating the kadai with oil and add all the ingredients.Saute for about 15 minutes till the tomatoes become mushy and the raw smell goes away.Once it has cool down , blend it in a mixer till it becomes a smooth paste.Serve your Tomato Curry Leaf Chutney With No Onion No Garlic Recipe with Rajgira Panner Paratha Recipe to enjoy your morning breakfast.

Baked Oats and Whole Wheat Kachori Stuffed with Peas Recipe

We begin making the Oats and whole wheat Kachori stuffed with Peas Recipe make dough for the outer layer first, add whole wheat flour, oats and ajwain, salt, and oil in a mixing bowl and mix well with fingers and palm.Add water to make a smooth and firm dough. Rest the dough for 15 minutes. Once it is done resting, divide the dough into small equal rounds. While the dough is resting make the stuffing, grind all the ingredients mentioned in the list to a coarse mixture and keep it aside.Now to stuff the dough with filling, take one ball and press the sides of dough with fingers so that the center of the kachori is a little thick.Fill the center with a tablespoon of stuffing and seal it from all sides to form the kachori. Repeat the same for the rest of the kachoris.Meanwhile, preheat Oven to 180 degrees Celsius for 10 minutes. Place an aluminum foil on a baking tray and brush it with oil.Place kachoris at a half inch distance from each other and brush upper portion of kachoris with oil. Bake in oven for 20 minutes at 180 degrees Celsius. You can brush it with honey to give a nice golden colour. Serve the Oats and whole wheat Kachori stuffed with Peas Recipe along with cup of Masala Chai Recipe - Indian Spiced Tea or you use it to make a Raj Kachori Recipe for your evening snack.

Masala Carrot And Peas Sandwich Recipe

To begin making Carrot and Peas Sandwich Recipe, heat 1 tablespoon oil in a pan. Once the oil is heated, add finely chopped garlic and green chillies in the pan.Saute for a few seconds and add the grated carrots and boiled green peas and let it cook for 10 minutes or till the vegetables are cooked through.Once done add black pepper powder and chaat masala and stir. Add salt according to your taste and mix everything properly. Turn off the heat and keep aside. Now to prepare the sandwich, take a slice of bread and spread some filling evenly on the slice.Garnish the carrot and peas mixture layer with grated cheese. Close it with another slice of bread. Grill the sandwich in a grilling pan from both the sides till golden brown. Cut the sandwhich diagonally and serve hot.Serve Carrot and Peas Sandwich along with a hot cup of Masala Chai or Cantaloupe Pomegranate and Mint Juice .

Stuffed Onion Vegetable Recipe - Bharwa Pyaz Ki Sabzi Recipe

To make the Bharwa Onion Vegetable Recipe, first make two cuts on the top of the onion. Take care not to cut it completely. In a mixing bowl, add red chili powder, turmeric powder, mango powder, coriander powder, salt and mix. Add a little water to it and make a paste. With the help of your hand, fill this spice inside the onion. Keep the remaining paste separately. Now heat oil in a pan. Add ginger, garlic and cook for 30 seconds. After 30 seconds, add the filled onions, remaining paste and mix it. Now take hot water in a bowl and put tamarind in it. After 3 to 4 minutes, remove the tamarind and put the tamarind water in the onion. Cover the pan and cook till the onion becomes soft. Between the bitches After cooking, garnish with green coriander and serve. Serve the Bharwa Onion Vegetable Recipe along with Punchmel Dal, Bundi Raita and Phulka for dinner.

Aam Panna Pani Puri Recipe

To begin making the Aam Panna Pani Puri Recipe, we will first make the Aam Panna Pani. In a pressure cooker, peel the raw mango and add the whole raw mango along with 1/2 cup of water and pressure cook for 4 whistles. It has to be cooked until they become soft and tender. Turn off the flame. Allow the pressure to release naturally. Open the lid, drain the water, transfer the mangoes into a bowl and allow the mangoes to cool . Extract the pulp from the cooked raw mango and discard the seed. You will be left with the cooked raw mango pulp. In the bowl with the cooked raw mango pulp, add in the mint leaves, cumin powder, black salt , black pepper powder and sugar. Transfer this mixture into a mixer jar and grind into a smooth puree.Transfer the aam panna into a serving bowl, add 1 cup of water and mix well. Check the taste and spices and adjust accordingly. Chill the Aam Panna Pani in the refrigerator.For the Pani Puri filling, in a mixing bowl, mash the potatoes, add the green moong sprouts and the dry masalas- chaat masala, cumin powder and red chilli powder. Mix well. Check the taste of the aloo masala and adjust salt or seasoning if required.Serve Aam Panna Pani Puri Recipe, by slightly cracking the puris on the top to make an opening, stuff the potato-sprouts filling, fill it with the Aam Panna Pani. Serve Aam Panna Pani Puri Recipe as an appetizer along with a fun party meal of Rawal Pindi Style Chole Recipe, Bhatura , Mumbai Style Tawa Pulao Recipe with Moong Sprouts and finish of with a dessert of Double Ka Meetha Recipe With Mixed Nuts Rabri.

Quinoa Vegetable Upma Recipe

To begin making Quinoa Vegetable Khichdi, first heat a heavy bottomed pan on medium flame, add the olive oil and mustard seeds and allow them to splutter. Next add the cumin seeds, urad dal, channa dal, curry leaves and green chili. Saute it all for a few seconds.Add the chopped shallots and sprinkle a little salt. Saute gently until they turn translucent. Next, add the vegetables - beans, carrots, corn, peas and cook on a medium flame until they are half cooked.Next, add the chopped tomatoes, mix well and saute sauté for a couple of minutes. Follow this by adding coriander powder, garam masala, quinoa and sauté once again for a couple of minutes, until the masalas cook through.Add 2 cups of water and adjust salt according to your taste.Increase the heat to medium and bring the water to a boil. Then, reduce the heat and cover the pan, allowing the quinoa to cooked completely. It will absorb all the water completely.Take the pan off the heat, garnish the Quinoa Vegetable Upma with fresh chopped coriander leaves and serve.Quinoa Vegetable Upma can be served with Lehsuni Pudina Chutney Recipe and Apple, Kiwi, Pineapple Juice Recipe.

Whole Wheat Espresso Chocolate Streusel Cake Recipe

To begin making the Whole Wheat Espresso Chocolate Streusel Cake Recipe, first get all the ingredients ready for all the steps.To make the Streusel topping, combine all the ingredients in a bowl. Using your fingers make a coarse crumble of the mixture. Refrigerate the crumble until we are ready to use it.To make the center layer of the Streusel, combine the sugar and nuts in a bowl and keep it aside.The next step is the make the cake. Preheat the oven at 180 C. Grease and line 9-inch round cake pan.In a double boiler, melt the chocolate. Once the chocolate melts, add the espresso to the melted chocolate and stir well to combine until it looks creamy and smooth. Keep the melted chocolate sauce aside.Sift in a bowl, flour, baking powder, baking soda and cocoa powder and keep aside.Beat together sugar, butter and sour cream using a hand mixer until just creamy. Do not over beat it. Add one egg and continue to beat until the eggs are fluffy. Gradually beat in the vanilla essence and espresso chocolate mixture. Finally gradually fold in the flour mixture and beat until the cake mixture is just about combined. Don't overbeat at this stage.Pour 1/2 of the cake batter in into the cake pan. Spread the nuts and sugar over this layer and finally top it with the remaining cake batter. Finally sprinkle the refrigerated streusel topping evenly on the top and press it slightly.Place the cake in the preheated oven and bake for about 55 to 60 minutes, until a tester inserted in the center comes out clean. Note: After 30 minutes, if you find the top over browning, just cover with aluminium foil to avoid burning.Once done, remove from the oven and allow the cake to cool. Once cooled, the Whole Wheat Espresso Chocolate Cake is ready to be served.

Basella Fritters Recipe - Malabar Spinach Fritters

To begin making the Basella Fritters Recipe (Malabar Spinach Fritters), firstly pick only thin steam spinach leaves. Wash the leaves thoroughly and pat dry with a kitchen towel. Place the leaves in a bowl and sprinkle some red chilli powder, turmeric powder and salt. Take a mixing glass and add all the ingredients needed to make the fritters - Gram flour, Corn flour, Cumin seeds, Enos Salt or Baking Powder, Red Chilli powder and then add a little water to make semi thick consistency with no lumps in the batter. In a frying pan, add some oil and place the heat on medium to low flame. Dip each leaf in batter and drop it in the oil and fry until golden brown. Drain the oil from the fritters and place it on a kitchen paper towel. Serve Basella Fritters Recipe (Malabar Spinach Fritters) with Peanut Chilli Dipping Sauce and a hot cup of Adrak Chai on a cold winter evening.

Fig Honey & Paprika Preserve Recipe

To begin making the Fig Honey & Paprika Preserve Recipe, wash and chop the figs and let them dryAdd honey and figs in a heavy bottomed saucepan and cook on high heat for about 5 minutes till the figs begin to caramelise a bit.To this stage, add the sugar and the remaining ingredients, turn the heat to low and allow it to cook until the figs turn soft.To check whether its done dip a chilled spoon into the boiling jam mixture and hold it above the pan, if the jam falls down together like a sheet rather than falling in drops then you know that the fig preserve is ready. If it is not, then simmer for some more time until you get that consistency.Once done, allow the Fig Honey & Paprika Preserve to cool completely. Store the Fig Honey & Paprika Preserve at room temperature in a clean container and use within a month.You can serve the Fig Honey & Paprika Preserve as a spread over cookies, over toasted bread or even over a custard bowl.

Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)

For the Dumplings (Vadi)To make Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy), make the dumplings by washing and soaking urad dal (split black gram) in about 1.5-2 cups water overnight.Drain and wash the dal.Heat water in a steamer and let it boil.In a blender/grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a smooth paste adding about ¼ cup water gradually, so that the mixture is very thick and forms a paste.Take the paste in a bowl and add salt. Whisk it well till it becomes light and fluffy.Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes.Remove from steamer and insert a toothpick to check whether it is done. If toothpick comes out clean, our vadi is ready. If it doesn’t come out clean, steam for another few minutes more.Meanwhile heat enough oil in a deep frying pan to fry the vadis.Cut the steamed vadis into square pieces.Deep fry the vadi pieces in hot oil till they are crisp and golden in colour.For the Palak PureeSoak Palak leaves in a bowl of water and pinch of salt for about 5 minutes.Remove the stems from the leaves. Roughly chop the leaves.Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.Immediately remove and soak the leaves in a bowl of ice cold water for a minute. Drain all the excess water.In a mixer/blender jar, add blanched palak leaves, dill leaves and about 1-2 tablespoons water and blend till you get a smooth puree.Keep the spinach puree aside.For the GravyHeat oil in a kadai. Add dry red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds.Once they splutter, add green chilli and hing. Saute for a couple of seconds.Now turn off the flame and add jeera powder, dhaniya powder, red chili powder, fennel powder and black pepper powder. Mix well. Turn on the flame and saute for 1-2 minutes on a low flame so that spice powders does not burn.Add spinach puree and cook for about 2-3 minutes.Now add salt, whisked curd and the fried sepu vadis and let it simmer for 5-6 minutes. At this stage, you may add required quantity of water as per the consistency of the gravy you prefer. Switch off heat once the gravy is well combined.Serve Sepu Vadi Recipe (Split Urad Dal Dumplings In Spinach Gravy) with Papad Parathas Recipe, Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread) or steamed rice.

Himachali Dry Raw Mango Chutney Recipe

To begin making the Himachali Dry Mango Chutney recipe, soak dry raw mango pieces in hot water for 10 to 15 minutes so that they become soft and tender. Strain the mango pieces and keep the water aside. In a mixer- jar, combine the raw mango pieces, mint leaves, coriander leaves, green chillies, sugar, salt and some water which we kept aside and blend them to a fine paste. Add some water if required. Adjust the salt and sugar according to your taste and dry mango chutney is ready to serve.Serve Himachali Dry Mango Chutney recipe with Himachali Chana Madra and Steamed rice for a weekday meal.

Vegan Navratan Korma Recipe

To begin making the Vegan Navratan Korma, soak cashews and almonds reserved for the paste in water for 40 minutes. Grind this to a smooth paste along with poppy seeds and set aside.Chop all the vegetables and gather all the ingredients required for the korma.Steam the vegetables with a pinch of salt until tender, make sure they hold the shape.Grind the poppy seeds, cashew and almonds into a smooth paste, adding little water. Keep the nut-seed mixture aside.In a large pan heat some oil, add cloves, cinnamon, green cardamom and black cardamom, now add sliced onions, ginger and garlic paste and saute this the raw smell disappears, add green chillies and cook briefly. Let this mixture cool down to room temperature.Now add these ingredients into a mixie jar and grind to smooth.Return this gravy into the pan add turmeric powder, red chilli powder and some salt and cook for 3-4 minutes.Now to this mixture add the coconut yogurt, coconut milk and the nut-seed paste and mix to well and cook for 4-5 minutes or until the korma thickens.Add the cooked vegetables, tofu and a cup of water and cook until the korma comes together. This should take around 4-5 minutes. Add little water to loosen the korma if required. Add salt and adjust the seasoning. Finally sprinkle the garam masala if using and give it a stir.In a small pan heat some coconut oil and gently fry cashews and sultanas, turn off the heat add sliced almonds and pistachios and roast for a few seconds. Spoon the Vegan Navratan Korma into a serving bowl, place the chandi ka varq if using, top it with cashews, sultanas, almonds and pistachios. Now arrange slices of pineapple, saffron and mint leaves on top.Serve the Vegan Navratan Korma along with a Paneer Pulao with Green Peas and Tadka Raita Recipe (Spiced Curd With Onions) to make a delicious weeknight dinner or even serve as a main course for parties.

Lentils and Mixed Grains Khichda Recipe

To prepare the Lentils and Mixed Grains Kichada Recipe, first get all the ingredients handy.Drain water from the soaked wheat and bajra and grind them in a mixer grinder to make a coarse paste.Pour water (5 cups) in a deep kadai just enough to cook the coarse grain mixture.Add 1 cup of rice and chana dal to the boiling mixture.After 10 minutes when the rice is half done, add in masur dal, turmeric powder, salt and mix well. Allow it to cook further for about 10 minutes on a medium flame.Take another deep frying pan to heat oil. Once the oil is hot, fry in onions till golden brown.Add in green chillies, ginger garlic paste and jeera powder and mix it well.Simmer the flame to toss in red chilli powder, garam masala powder, curry leaves and hing powder. Saute for half a minute.Slowly add cooked cereals to it and mix until the masala blends in it evenly.Garnish the Lentils and Mixed Grains Kichada Recipe with a generous pinch of finely chopped coriander, a few rings of onion and lemon for the dish to look as yummy as it tastes.

Chettinad Pakora Curry Recipe

To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas.Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water.Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat.Remove it on a kitchen towel and keep aside.Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside.Now, grind the ingredients mentioned in the 'to grind' table to a smooth paste using a mixer grinder and keep aside.To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil.Add the fennel seeds, curry leaves and let it splutter.Add the garlic and fry until golden brown.Add the finely chopped onions and saute until transparent.Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.Add the coriander and red chilli powder and saute for a minute.Now, add the ground paste, 1.5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together.Add in the prepared pakodas and simmer for another 5 minutes.The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy.Switch off the flame and garnish with coriander leaves.Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad.

Banana Pomegranate Raita Recipe - Kela Anar Raita

To make Banana Pomegranate Raita, firstly add curd, salt, red chili powder, sugar, Dejon mustard and cumin powder in a bowl. Mix well. After mixing, add pomegranate and banana. Put the bowl in the fridge for 2 hours and mix. Serve. Serve banana pomegranate raita with gourd elder greens and phulka for dinner.

Dhania Wale Aloo Recipe - Coriander Potato Dry

To begin making the Dhania Wale Aloo Recipe, wash and boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), peel and keep aside.Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside.Next, add all the ingredients mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a smooth paste with little water using a hand blender or mixer and keep aside.Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt.Add the boiled baby potatoes and sauté until they are mildly roasted in low heat. This will take around 10 minutes.Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss.Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste.Switch off the flame, add the lemon juice and give it a good toss.Garnish with toasted sesame seeds and serve hot. Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner.

Case Podimas Recipe (South Indian Style Blindine Mash)

To begin making Vazhakkai Podimas Recipe, pressure cook the plantains along with the skin with 1/2 cup water using a pressure cooker for 2 whistles.Once the plantains are cooked, peel its skin, grate is and keep aside.Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.Add the curry leaves and let it splutter.Add the onions, green chillies and ginger and saute until the onions turns translucent.Add the grated plantains, season with salt and saute over medium heat for 5 minutes.Once its done, add the grated coconut, give it a good stir and switch off the flame.Serve the Vazhakkai Podimas Recipe along with Steamed Rice and Mixed Vegetable Sambar Recipe for the weeknight dinner.

Baked Potato-Spaghetti Rolls Recipe

To prepare Baked Potato-Spaghetti Rolls Recipe, cook spaghetti in a pan of water as per the instructions mentioned on the spaghetti packet, drain and cool it when done.Peel and cut potato into small pieces and boil in a pressure cooker for about 3 whistles and mash it.Powder the croutons in a mixer. and keep it aside. Coarsely bend in coriander leaves, ginger, green chili in the mixer and keep it aside.Chop the cooled spaghetti into small pieces and keep it aside. Add potato, spaghetti, croutons, coriander leaves mix, salt into a single pot.Add few drops of lemon.Mix and mash everything together. Take a small portion and make them into oval shaped balls.Do the same for the rest of the mixture. Place them on a tray, covered with a cling film. Keep them in a refrigerator for a minimum of 20 minutes.Preheat Oven for 5 minutes at 180 degrees Celsius.Take an Oven tray and brush oil. Covering with aluminum foil is optional.Take the potato-spaghetti rolls and place them in the tray. Brush oil. One side is enough.Place the tray inside the oven and bake for 30, and keep checking at every 15 minutes.Brush oil if necessary but this is optional.Flip the pieces once the bottom side is cooked. Generally, the bottom side gets cooked faster and it again depends on your oven.Potato Spaghetti Rolls Recipe is ready to be served hot with Dhaniya Pudina chutney recipe or Roasted Tomato Sauce Recipe.

Rajasthani Ghasela recipe - Besan Ka Pitta (Recipe in Hindi)

To make Rajasthani ghasela, first heat oil in a pan. Add cumin and asafoetida to it. After 10 seconds, add green chilies and onions. Let the onion cook till it becomes soft. Meanwhile, add gram flour and water in a bowl. Mix well and then add red chili powder, turmeric powder and salt. Mix them all and add chopped green onions. Put this mixture in the pan and keep stirring. Stir it for 20 minutes until the gram flour is cooked well. After cooking, garnish with green coriander and serve hot. Serve Rajasthani Ghasela with Garlic Dal, Bundi Raita and Phulka for dinner.

Andhra Style Bendakaya Charu Recipe - Ladies Finger Rasam

We begin making the Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe) by placing a pressure cooker on medium flame with ghee and the mustard seeds and allow them to splutter, next add cumin seeds, fenugreek seeds, dry red chillies, curry leaves and allow them to crackle. Next add in the chopped onions, and garlic pods. Saute till it is translucent. Then add in the tamarind water, sugar, salt, red chilli powder, turmeric powder, asafoetida, coriander powderand chopped tomatoes and okra. Stir well.Pressure cook the rasam for about 3 whistles, turn off the flame and allow the pressure to release naturally. Serve the Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe) with Chettinad Beans & Cauliflower Poriyal Recipe, hot steamed rice with a teaspoon of ghee to enrich the taste.

Mexican Vegetarian Burrito Bowl Recipe

To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first.For the coriander-lime rice, to the cooked rice, add the chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavors are well combined.For the spicy beans, place a pan on heat, add some oil to it and allow it to get warm.Add the onion, garlic and sauté it for 1-2 minutes until the onions are softened. Then add tomato puree and cook for 5-10 minutes on a medium heat.When the mix begins to bubble, add the cooked kidney beans/rajma along with the water that was used for cooking it. Stir well.Add Chipotle chilli along with Adobo sauce, crushed cumin and salt. If using red chilli flakes instead, add it now.Mix it all up well and cook to make a thick sauce. This may take 5-7 minutes. Turn off the heat and keep it aside.For the sautéed peppers/vegetables, place a pan on heat, add some oil to it and allow it to get warm.Once done add all the chopped peppers (or any other vegetables that you may like) along with the garlic.Sprinkle salt and sauté for 1-2 minutes. Then, add chilli flakes and oregano, toss together and turn off the heat. Keep aside till ready to use.For the roasted corn salsa, char the corn on the stove top or in a preheated oven. Take the kernels off the cob and put it in a bowl.Add in the rest of the ingredients and mix thoroughly. Keep aside until later use.For the guacamole, prepare the Avocado guacamole but remember that guacamole needs to be eaten fresh, so this is one component that has to be made last, or just before assembling and serving the burrito bowl.To assemble the burrito bowl, if you are preparing one big bowl for your guests, use a fairly deep 8-9” flat bottom bowl or serving dish.A burrito bowl is essentially layered, so begin with the coriander-lime rice. Spread it generously at the base of the bowl.Over it, spoon the spicy beans and spread it around the rice.Next, layer the sauteed peppers over the beans.On top of that goes a layer of guacamole.Spread some corn salsa over it, and top it with the lettuce (if using), cheese and black olives and serve.If you are making individual burrito bowls for a smaller crowd, follow the same sequence of layers, but use smaller sized ramekins for serving.To make a Burrito Bar, simply place all the prepared components on convenient location. Give your guests individual bowls and allow them to choose their favorite toppings to assemble the bowls of their choice.To serve it as a warm winter casserole, once assembled, bake the bowl in a preheated oven at 180 degrees Celsius for 15 minutes and serve hot with baked Tortilla chips.Serve the Mexican Vegetarian Burrito Bowl for a wholesome dinner followed by a dessert of Apple Enchiladas.

Dahi Bhindi Recipe - Okra in Yogurt Curry with Caramelized Onions

To begin making the Dahi Bhindi Recipe, we will first roast the Bhindi .Heat 2 tablespoons of oil in a Wok or a Kadai; add the chopped onions and the bhindi (okra). Sprinkle some salt and sauté the bhindi and the onions on low heat. Keep the pan covered for the few minutes so the bhindi gets cooked.When covered the bhindi releases moisture, but this moisture helps it to cook and soften as well.Once you notice that it has released a little moisture and the bhindi is slightly softened, open the pan and stir fry the bhindi until it is well roasted. Make sure you roast it on medium heat. Roast the Bhindi until you notice it has begun to shrink and has browned. It should not become sticky, slimy and gooey. If it has turned this way, add a little more oil and sprinkle some gram flour/besan and stir it gently. This will absorb the sliminess.The bhindi is a tricky vegetable to cook, so it takes some practice to not making it gooey.Once the bhindi is cooked and well roasted, keep it aside till we prepare the yogurt gravy.To make the Yogurt Curry, add the yogurt into a saucepan; add the gram flour, grated ginger, garam masala powder, turmeric powder and chili powder. Whisk until smooth. Add in 1/4 cup of water and whisk again until well combined.Place the saucepan on a medium heat and allow the yogurt mixture to come to a brisk boil. Allow it to boil for a couple of minutes and then turn the heat to low. Simmer the mixture until the yogurt becomes thick and creamy. Once thick and creamy, add in the roasted bhindi and stir. Simmer for a few more minutes. Check the salt and spice levels and adjust to suit your taste.Turn off the heat and transfer the Dahi Bhindi a serving bowl. The final step is to make the seasoning. Heat a tablespoon of ghee in a Tadka Pan. Add the cumin seeds, dry red chilies and roast them until lightly browned.Pour this seasoning and the caramelized onions into the Dahi Bhindi. Stir to mix gently and finally stir in the chopped coriander leaves.Serve the Dahi Bhindi along with Phulka Recipe or Steamed Rice and Green Moong Sprout Salad for a simple weeknight dinner or even a weekend lunch.

Palak Paneer Bhurji Recipe - Palak Paneer Bhurji Recipe

To make the Palak Paneer Bhurji recipe, firstly make paneer. You can also buy cheese from outside. Steal the cheese and keep it aside. Now heat oil in a pan. Add cumin seeds and let it crackle. After the cumin seeds crackle, add ginger, garlic, green chillies, onions and cook them till the onions turn light brown. Now add tomatoes and cook till they become soft. Add the spinach and cook until the spinach is cooked. Now add red chili powder, garam masala powder, mango powder, paneer and mix well. Add the butter and cook for 3 to 4 minutes. After cooking, turn off the gas and serve hot. Serve the spinach paneer bhurji with dal makhni, boondi raita and phulka for dinner.

Badam Halwa Recipe

To make almond pudding, first soak almonds in water for 6 to 8 hours. Remove the skin from it after 8 hours. Pour the almonds in the mixer grinder and make their course mixer. Keep it aside. Now add milk, water, sugar and saffron in a saucepan. Cook until the sugar dissolves well. Now heat ghee in a pan. Add the almond mixture and roast it for 6 to 8 minutes. Cook until the almond color changes. After changing the color of the badam, slowly add milk to it. Stir until the milk dissolves. After cooking, turn off the gas and garnish with almonds. Serve almond halwa sweet after dinner.

Sweet & Spicy Vegetable Hong Kong Style Recipe

To begin making the Sweet and Spicy Vegetable Hong Kong Style Recipe heat the oil in a wok on high heat add the garlic, ginger, green bell peppers and the carrots and green beans. Stir fry on high heat for a few minutes until you have tender-crisp vegetables.Once done add the chillies, tofu and stir-fry for 2 more minutes on high heat. After two minutes add the soy sauce, chilli sauce, vinegar, sugar, salt, and pepper and mix well.Add the cornflour paste and the vegetable stock; simmer until the sauce thickens. Turn off heat and serve Sweet and Spicy Vegetable Hong Kong Style hot.Serve the Sweet & Spicy Vegetable Hong Kong Style Recipe along with Sichuan fried Rice for a delicious asian dinner.

Badam Halwa Recipe

To begin making the Badam Halwa Recipe, combine the almonds and enough water in a deep bowl and soak for 8 hours. Drain and de-skin the almonds.Blend the almonds in a mixer to get a coarse mixture without using any water or milk. Keep this badam mixture aside.The next step is to make the badam halwa. In a saucepan, add the milk, 1/2 cup water, sugar and saffron. Dissolve the sugar in the milk mixture and keep the heat on low so the milk mixture stays warm.Heat ghee in a Heavy Bottomed Pan, add the ground badam mixture and roast in the ghee over medium heat for about 7 to 8 minutes, stirring continuously. The badam mixture will change in color slightly and get a roasted aroma.Once the badam is well roasted and has a good aroma, slowly stir in the warm milk mixture into the halwa. At this stage the halwa will begin to sizzle and liquid will start spluttering everywhere.Keep stirring the badam halwa until all the milk is evaporated and the badam halwa comes away from the sides of the pan. Once you notice the badam halwa comes away from the sides of the pan, turn off the heat.Stir in the slivered almonds and serve.Serve the Badam Halwa as a sweet for the festivals like diwali or a special occasion like a wedding in the family.Serve Badam Halwa after a delicious festive meal of Aloo Tamatar Ki Sabzi, Ajwain Puri and Boondi Raita.

Tender Coconut Ice Cream Recipe

To begin making the Tender Coconut Ice Cream recipe, in a grinder or blender, grind tender coconut meat along with tender coconut water to make a puree. Now add the full fat cream, sugar and the condensed milk into the same jar and beat everything together until well combined. Chop the extra tender coconut into small chunks and ix it into the the tender coconut ice cream.Your ice cream is all ready now. Pour this tender coconut ice cream mixture in a freezer safe bowl with a tight lid and freeze it for minimum 5-6 hours.Once the ice cream is frozen remove the bowl out, scoop the tender coconut ice cream into the serving bowl. Drizzle some honey over it and a few broken ice cream cone pieces and enjoy.Serve Tender Coconut Ice Cream as a dessert after you simple meal of Mixed Vegetable Sambar, South Indian Coconut Chutney and Ghee Masala Dosa.

Milk Powder Chena Burfi Recipe

To begin making the Milk Powder Chena Burfi recipe, we need to prepare chena first. Boil the milk on high heat in a thick bottomed pan.As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.In about 2-3 minutes complete whey will be separated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.Rinse the collected bundle of chena in water, by this you will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.Chena is ready now.Now mash the chena coarsely and add sugar, condensed milk, cardamom powder and ghee. Mix well.Now heat the mixture in a thick bottom pan.When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan.Switch off the flame and spread onto a greased plate. And garnish with pistachios and saffron.Cool and cut into squares or your desire shapes. Now your delicious Milk powder chena burfi is ready to serve.Serve Milk Powder Chena Burfi during festivals or you can serve it as a dessert after your meals or during your house parties. You can also serve it as a dessert after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.

Carrot Orange Walnut Raita (Fruity Nutty Yogurt) Recipe

To begin making the Carrot Orange Walnut Raita, wisk the curd to a smooth texture in a mixing bowl.To this add the peeled and grated carrot. Once it is done, add the oranges segments and chopped walnuts and cashew nuts.Mix well and add the seasonings. If you prefer salted add 1/4 teaspoon salt, 1/4 teaspoon cumin powder, pinch of raita masala.If you prefer sweet, then add 1 teaspoon sugar and mix well. It is ready to be served.Carrot Orange Walnut Raita can be served with lunch or dinner. It also makes a great party food, if served along with your delicious meal.

Coffee Chocolate Truffles Recipe

To begin making Coffee Chocolate Truffles Recipe, take a saucepan and add the heavy cream and bring it to a boil on low heat. Once the heavy cream has come to a boil, add the Instant Coffee Powder and mix it well. Once coffee powder and heavy cream have combined well, turn off the flame. Break dark chocolate in small pieces in a heatproof bowl. Add the softened butter to this bowl.Pour the hot cream and coffee mixture to the chocolate and butter. Let it rest for one or two minutes. We will see that chocolate has started melting. Stir the mixture until it forms a smooth consistency Pour the mixture in a shallow dish,cover it with a cling wrap and keep it in fridge for an hour. After an hour take truffle mixture out of the fridge. Scoop out some mixture using a spoon and roll them with your palm, do it quickly as if you keep rolling them, they might start melting.Toss the truffle in cocoa powder and keep aside. Repeat the same process for the rest of the mixture. Once done keep the Truffle in the fridge until they feel firm.Serve these Coffee Chocolate Truffles as a dessert with your continental meal of Spinach Corn Pasta In Whole Wheat White Sauce, Garlic Bread With Herb Butter and Roasted Garlic Potato Soup

Karnataka Style Ragi Ujju Rotti Recipe

To begin making the Ragi Ujju Rotti Recipe, in a medium sized vessel, bring the water to a boil in a pan with salt and oil.Lower the flame and pour ragi flour into the boiling water from a cup, pour it in the center of the boiling water.Let it get cooked on a low to medium flame untouched for 8-10 minutes without lid.Turn off the flame, take a wooden stick or a wooden spatula, run it under a tap to wet it and then mix the flour and water mixture vigorously until combined. This step must be done quickly to avoid lumps. This takes about 2 minutes.Cover for a couple of minutes and let it cool until you can handle the mixture.Drop it on an oiled surface and knead well after wetting the hands with water. Moist and freshly washed hands are required since the dough is sticky.Knead for about 5-7 minutes to get rid of lumps if any and to smoothen the pre-cooked flour.Roll the mixture into a cylinder and divide them equally. This should give you about 4 equal sized balls.Keep them covered at all times. Knead each ball for 15-20 seconds and roll it out just like regular ujju rotis using rice flour to dust. Just make sure you do it slow and steady since the edges might crack.Roll out all the balls and stack the roti one on top of another on a plate first and then start roasting them. Use a little rice flour in-between each, to avoid getting stuck to one another.Heat a Tawa and cook the Ujju Roti just like a chapati by smearing oil /ghee on both sides. Cooking will take 1-1.5 minutes on each side.Serve Karnataka Style Ragi Ujju Roti with Steamed Vegetable in Coconut and Lentil Curry or your favorite chutney like Heerekai Sippe Chutney or Kadale Chutney Recipe.

Pui Shaker Chorchori Recipe - Mixed Vegetable Curry With Malabar Spinach

To begin making the Pui Shaager Chorchori Recipe, firstly we will wash the vegetables and the leaves well in water. Keep them aside. Heat mustard oil in a heavy bottomed pan on low heat. Once hot, add 1/2 teaspoon of panch phoran masala, followed by red chillies.After 30 seconds, add the pieces of pumpkin, radish, potato, eggplant and saute them well. Now add the spinach leaves to the vegetables and sprinkle some water for the vegetables to cook.You can also cook the pumpkin and potatoes in pressure cooker first for one whistle.Simultaneously, cook the rest of the vegetables in a kadai with water, add the spinach and cooked pumpkin and potato to this once done. To this add salt, turmeric powder and cumin powder. Cover and cook for 15 to 20 minutes till the vegetables are tender. The vegetables should be well cooked and tender. Stir the vegetables well and add a teaspoon of sugar (optional) and mix well.Break 2-3 whole green chillies and add to the Pui Shaager to spice up the dish a little.If the vegetable feels dry, add some water and cook. Once done, switch off the gas and serve hot.Serve Pui Shaager Chorchori along with Bengali Style Cholar Dal and Steamed Rice for your everyday meals. You can also serve Begun Bhaja along with this meal.

Potato Pancakes Recipe

To begin making Potato Pancakes, peel the potatoes. Soak in water after peeling to prevent browning of the potatoes.Using a grater attachment of the food processor, shred the potatoes into a medium bowl.Add lemon juice and onions to the shredded potatoes. Toss to coat evenly.Let this onion potato mixture sit for about 10 minutes. Drain the potatoes and squeeze out the excess liquid. Place the squeezed potatoes in a muslin cloth or on a metal sieve.In a large mixing bowl, combine the potato mixture, minced garlic, egg (or yogurt), flour, bread crumbs, parsley and chives.Season with salt and pepper. Combine the ingredients to form a thick paste like mixture. Fill the frying pan an inch deep with oil.Heat the oil over medium heat. Take a small portion from the potato mixture and shape it into flat patties of medium thickness.Shallow fry the pancakes from both the sides until crisp and golden. This might take about 5 to 7 minutes each side. Drain on paper towels and similarly prepare remaining pancakes. Serve Potato Pancakes hot along with Spicy Mexican Salsa for a delicious weekend breakfast or as a tea time snack along with masala chai.

Bamboo Shoot Stir Fry Recipe

To start making Bamboo Shoot Fry, Heat up a cast iron skillet on medium heat. Add olive oil when its hot, add chopped spring onions and saute for 2 minutes.Add bamboo shoots and cook for 2 minutes. Add chopped sweet peppers and mushrooms with required salt, cook until all the vegetables are cooked but crispy.Sprinkle chilli flakes and stir for a minute.Check salt and serve Bamboo Shoot Stir Fry Recipe with with phulka or as a side dish with rice and sambar.

Udupi Style Red Parboiled Rice Sevai Recipe (Red Rice Vermicelli)

To begin making the Udupi Style Red Parboiled Rice Sevai Recipe, wash and soak the red parboiled rice in enough water overnight.In the morning, drain the water and grind it along with the grated coconut, salt using a mixer grinder adding water little at a time, remove it in a bowl.The dough should be tight to hold a shape. Now, knead the dough till it soft and divide it into four equal portions.Heat water in a steamer, bring it to a rolling boil, before you proceed further to make the sevai.Grease the steamer plate with a little oil. Place a portion of the dough in the chakli / murruku maker, to which the sevai mould is attached.Make small roundels on the steamer plate and place it inside the steamer.Let the sevai steam for 10 minutes, remove and proceed to make sevai with the remaining dough.Garnish a little grated fresh coconut on top before serving. Serve the Udupi Style Red Parboiled Rice Sevai Recipe along with Spicy Coconut Chutney and Filter Coffee for the breakfast.

Till Wale Aloo Recipe - Sesame Potato Sabzi

To begin making the Till Wale Aloo Recipe, heat oil in a heavy bottomed pan. Once the oil is hot, add ginger and green chillies. Make sure you don't burn them. After a minute, add sesame seeds and saute for a while. Add potatoes and toss it for about 2 minutes.After 2 minutes, add red chilli powder, cumin powder, coriander powder, garam masala and salt to taste. Saute for 3-4 minutes on low flame.After 3 to 4 minutes, add tamarind chutney, mix it well and cook for one more minute. Garnish with chopped coriander leaves and serve hot.Serve Till Wale Aloo along with Gujarati Dal, Roti and Kachumber Salad for a weekday meal.

Beetroot Loni Sponge Dosa Recipe

To begin making the Beetroot Loni Sponge Dosa recipe, wash rice 2 to 3 times and then along with Poha soak it for overnight in sour buttermilk.Next Morning, grind the soaked Rice and Poha into a smooth consistency batter in a mixer grinder. Add salt giving it stir and keep it aside.In a mixer grinder, add the peeled beetroot, curry leaves and blend it without water into a paste. Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter.Add green chillies to the batter and mix the batter gently.Heat up a non-stick tawa and sprinkle water to check its temperature. If there is a sizzle then its temperature is correct.Add cooking soda in the Dosa Batter and give it a quick whips in same direction.Pour in two ladles of batter on the tawa turning the flame to low. Add oil across the edges and cover it with a lid.Take a Loni/Butter in your hand and drop it on sponge Dosa generously. Let the butter smear on the Dosa. Flip it on other side to get it more crusty.Serve Beetroot Loni Sponge Dosa with Mixed Vegetable Sambar and South Indian Coconut Chutney for a delicious and healthy breakfast.

Sweet & Spicy Stuffed Paneer In Kofta Curry Recipe

To begin making Stuffed Paneer In Kofta Curry Recipe, we will begin with the stuffing for the panner. Scoop out or cut out little paneer from the center of each cube. You can use a melon scooper or with a small spoon. Transfer the scooped out paneer to a bowl, crumble / grate and set aside.Heat oil in a heavy bottomed pan. Add finely chopped green chillies and ginger, sauté until the ginger is fragrant.Add raisins and chopped nuts, sauté another 30 seconds. Add this mixture to crumbled paneer along with, turmeric powder, besan, salt and cardamom powder. Mix well to come. Adjust the salt according to taste.Stuff this paneer and nut mixture in scooped out paneer cubes and press firmly. Heat a teaspoon of oil in a pan over medium heat. Add the stuffed paneer pieces and pan fry the paneer cubes until lightly golden on both sides. Once done remove from the pan and keep aside. To begin making the kofta curry, grind the onion, ginger and garlic to a smooth paste. Keep aside.Grind the cashewnuts along with a little water and make a smooth paste. Keep aside. Heat oil in a pan over medium heat; add the whole spices and saute it for a few seconds until you can smell the aromas coming through. Add the ginger garlic and onion paste and saute for about a minute until the raw smell goes away.At this stage, add the turmeric powder, coriander powder, and red chilli powder. Adding the condiments to the onion ginger garlic paste helps further reduce the raw smell. Saute for a few seconds and then add the tomato puree, cashewnut puree, salt to taste and the fresh cream. Add a little water to adjust the consistency of the kofta gravy. Simmer this kofta curry for 3 to 4 minutes until the flavors combine well. Once done, turn off the heat, stir in the kasuri methi and check the salt and spices. Adjust to suit your taste.Transfer the kofta curry to a serving bowl and when you are ready to serve, place the stuffed paneer in the curry and serve warm. Serve your Stuffed Paneer Baskets with Punjabi Dal Tadka, Mixed Vegetable Pulao (Pilaf), Butter Garlic Naan, Kela Anar Raita for a perfect weekend dinner with family and friends.

Sichuan Style Zhong Shui Jiao Recipe (Caramelized Onion, Cabbage And Peas Dumplings in Red Oil Recipe)

We begin making the Sichuan Style Zhong Shui Jiao Recipe (Caramelized Onion, Cabbage And Peas Dumplings in Red Oil Recipe) by mixing the ingredients to make a dough for the wonton wrappers in a large mixing bowl. Add enough water to get a soft but not a sticky dough consistency. Once done cover it with a damp cloth so that it does not become dry.The next step is to make the stuffing for the dumplings, heat a heavy bottomed shallow pan, and add oil and sauté the garlic, ginger onions, cabbage, peas and spring onions for about 10 minutes. Cook until the cabbage is soft and crunchy.Once done add soya sauce, Sichuan chili paste, honey, salt and pepper according to your taste. Give it a toss so that the sauces are well coated with all the vegetables. Set it aside to cool down.Next to make the chili oil, heat a small flat bottomed pan, heat the oil and add the Sichuan chili paste and sesame seeds. Let it cook in the oil for few minutes till the aroma comes out and keep it aside.To make the soya sauce concentration, heat a sauce pan with all the ingredients combined. Keep the heat low and slowly let it boil and keep stirring occasionally to combine the ingredients well. After 10 minutes switch off the heat.Now it is time to roll the wonton wrappers, divide the dough into small ball shaped balls, roll each ball on a board, the dough has to be rolled very thin making sure it does not tear. Roll the dough into a circle shape.Once done, in a small bowl keep some water ready to bind the wonton mixture, Take a teaspoon of the filling and place it in the center of the rolled dough, dab some water on the edges of the dough.Form a taco shape and pinch at one end and seal till the middle, then join the opposite side to the middle to form a triangle shape. Make sure all the edges are sealed properly.Heat a vegetable gas steamer by adding one cup of water below, apply some oil on the plate where the dumpling are kept, once the water starts to boil, place all the dumplings and cover them. Let it cook for 5 minutes.Remove the dumplings after it is cooked, place it on a plate, add a teaspoon of chili oil and drizzle the concentrated soya on top and serve.Serve the Sichuan Style Zhong Shui Jiao Recipe (Caramelized Onion, Cabbage And Peas Dumplings in Red Oil Recipe) along withDinner meal.

Spicy Baby Potatoes Recipe

To begin making the Spicy Baby Potatoes recipe, pressure cook the baby potatoes and keep aside to cool. Peel off the skin and collect the boiled potatoes in a bowl.Heat oil in a wok/kadhai and add dry red chilies, curry leaves, cumin and let them crackle.Now add all the spices (coriander powder, red chili powder, amchur, cumin powder, garam masala powder and turmeric). Saute it for few seconds, don't burn it.Add the baby potatoes and mix well with the spice mix. Fry for 6-7 minutes in medium flames till everything incorporates well and the flavors gets along with the potatoes.Adjust salt as per your taste and add some lemon juice and mix again.Turn off the heat, add lot of chopped coriander and give a quick stir. Serve Spicy Baby Potatoes along with Phulkas and Panchmel Dal for a weekday lunch or dinner.

Barley Whole Wheat Coffee Marble Cake Recipe

To prepare Barley Wholewheat Coffee Marble Cake Recipe, preheat oven to 180 degree Celsius.In a large mixing bowl, beat together the sieved sugar and butter until the mixture turns pale, creamy and fluffy. [I used an electric beater for the whole process]Add the eggs one by one and continue to beat on low speed. Once all the eggs have been added, beat for a few seconds on medium speed till all the ingredients have been mixed well.Sift together the flours, baking powder and salt.Now add the sifted flour mixture little by little and gently fold it in using a rubber spatula to form a creamy batter. [please note: do not use your electric beater for this process]Grease and line a cake tin.Now divide the prepared cake batter into 2 equal parts and add into 2 bowls.Mix the instant coffee powder in 2.5 tablespoons water to form a thick creamy coffee paste.Add the coffee paste into one portion of cake batter and gently fold it in till well incorporated. [do a taste test once fully mixed and add more coffee-warm water paste if you like a stronger flavor]Add the rest of the warm water to the plain cake batter and mix well.Now you have both your cake mixes ready.Into the prepared cake tin, first add a dollop of plain cake batter. Follow it up by a dollop of coffee flavored cake batter. Continue this process till you have used up your entire cake batter.Tap the bottom of your cake tin on your work surface, to ensure there are no air bubbles.Take a skewer/ toothpick and swirl it around the mixture in the tin a few times to create a marbled effect.Bake the cake at 180 degree Celsius for 40 to 45 minutes or until a skewer inserted into the center comes out clean. [oven times may vary, so be careful not to burn your cake]Turn out onto a cooling rack and leave to cool.Slice and serve Barley Whole wheat Coffee Marble Cake Recipe with a glass of milk or just as it is. Enjoy!

Chettinad Dry Pepper Chicken Recipe

To begin making the Chettinad Dry Pepper Chicken Recipe, clean the chicken thoroughly and wash it well.Place it in a bowl, then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes. After 10 minutes, drain the turmeric water and marinate with little salt. This step of washing chicken in turmeric water will reduce the smell in the chicken.Heat oil in a kadai/wok on medium flame, add finely chopped onions and sauté till onions turn soft.Once the onions are soft, add ginger garlic paste and cook till the raw smell of the paste is gone. Add curry leaves and mix well.At this stage add finely chopped tomatoes and cook till tomatoes turn soft and mushy. This will take about 3-4 minutes. Now add the marinated chettinad chicken and let it cook for 3-5 minutes. Add all the spice powders- cumin powder, fennel seeds powder, coriander powder, crushed pepper or pepper powder and salt.Mix the Chettinad Dry Pepper Chicken and cook for another 5 minutes. Now add about 1/4 cup water. Cover and cook till the Chettinad Dry Pepper Chicken is fully cooked and all water is evaporated. Once done, check the salt and spices and adjust accordingly.Hot, spicy, flavourful Chettinad Dry Pepper Chicken is ready to be served.Serve Chettinad Dry Pepper Chicken Recipe with Pickled onions as an appetizer. Or you could also serve it as a side dish to a meal along wit steamed rice and Milagu Rasam Recipe (Village Style Pepper Rasam).

Andhra Style Lettuce Pulp Recipe (Spinach Dal Recipe)

To begin making the Andhra Style Palakura Pappu, add Arhar dal/toor dal into a pressure cooker with 2 cups water and pressure cook for about 3 whistles.Switch off the heat and allow it release the pressure by itself.Once the pressure is released, open the lid and give it a stir.Place the pressure cooker on low heat and add the tamarind water. In the meanwhile, heat a small kadai with 1 teaspoon oil. Once the oil is hot, add mustard seeds and allow it splutter. Add curry leaves and leave it to crackle. Next add dry red chilies and garlic, saute for few seconds and turn off the flame. Pour this tempering over the Palakura Pappu and stir well. Serve Andhra Style Palakura Pappu with Phulka or hot steamed rice with a dollop of ghee over it, and Aloo Bhindi Ki Sabzi Recipe to enjoy your lunch.

Rich Dark Chocolate Mousse Recipe

To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate. For this, heat about 1 inch of water in a large pan till it boils. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling and melting the chocolate.In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside to cool.In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries. You can also sprinkle the mousse with grated chocolate.For the Eggless MousseHeat about 1 inch of water in a large skillet/pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth. Remove from the water bath and set aside to cool. Once cooled, stir in the dissolved agar agar/china grass.Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well.Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe.

Hunase Gojju Recipe - Hunase Gojju Recipe

To make Hunase Gojju recipe, first heat oil in a pan. Add mustard seeds, fenugreek seeds, curry leaves, asafoetida and chilli. After 15 to 20 seconds, add tamarind paste, jaggery, rasam powder, mix it and cook for 2 minutes. Now add 2 cups of water to it and let it boil for 15 minutes, add salt and turn off the gas after 15 minutes. Serve. Serve the Hunase Gojju recipe with rice, chow chow thoran and papad for dinner.

Qahwa | Arabic Coffee Recipe

To make this traditional Qahwa/ Qahwah – Arabic Coffee Recipe, bring water to boil in a saucepan. When it boils, add ground coffee.After 10 minutes of boiling, add cloves, crushed cardamom and stir once and boil for another 4 to 5 minutes.Now switch off the flame, cover and let coffee grounds settle at the bottom for a minute. Do not stir at this time since the liquid needs to settle.Now add the rose water and saffron if you are using them.Strain and pour the steaming coffee into the flask or teapot.Now Qahwa | Arabic Coffee Recipe is ready to be served hot in dallah/kulhar. Serve with dates during evenings and Enjoy!!You can also serve the Qahwa | Arabic Coffee Recipe Eggless Ragi & Whole Wheat Crisp Biscuits Recipe or Whole Wheat Apple Muffins Recipe (Eggless & Vegan options) to enjoy your evening tea.

Broccoli Corn & Barley Soup Recipe

To prepare Broccoli Corn & Barley Soup Recipe, wash and soak pearl barley in 2 cups of water for 2 to 6 hours.Drain and place them in a saucepan with 2 cups of water and a dash of salt. Bring it to boil and then simmer and let it cook for 15 minutes.Once cooked drain the excess water and set it aside.In another saucepan, heat olive oil. Add minced garlic and onion and saute for 2-3 minutes until slightly brown in colour.Now add all the chopped vegetables except rocket leaves, tomatoes, salt, pepper, basil, thyme and chilli flakes. Stir and cook for a minute.Add in 4 cups of water and let it boil. Once boiled keep the heat on low to medium and cook for 15 minutes.Now add the drained pearl barley and rocket leaves. Stir and add cornstarch mixed with 2 tablespoons of water.Stir and let the soup thickened a little.Remove from heat. Season with more salt and pepper if desired.Serve Broccoli Corn & Barley Soup Recipe warm with a dollop of sour cream, pair it up with Cauliflower Chutney Grilled Sandwich or any sandwich of your choice.

Spirulina and Mint Basil Pesto Pasta Recipe

We begin making the Spirulina and Mint Basil Pesto Pasta Recipe by first making the pesto. For that wash the herbs and put all the ingredients in a blender and blend it into a coarse mixture. Once done keep it aside.Next is to boil the pasta, for that heat a sauce pan with enough water and add a little salt and let it boil, once it starts boiling add in the pasta and then boil till it is al dante stage (Just done).Strain the water and run the pasta under cold water and drizzle with olive oil and coat it well.Heat a sauce pan with oil, add chopped garlic and the rest of the vegetables except tomato and saute them well till it is cooked but still firm.Once done switch off the flame add the seasoning and the tomato. Also add in the cooked pasta and the pesto. Mix well till it combines. Serve the Spirulina and Mint Basil Pesto Pasta Recipe along with Fresh Vegetable Salad Bowl to enjoy your Lunch meal.

Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)

To begin making the Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)soak parboiled matta rice, basmati rice and urad dal in water for atleast 4 hours.After 4 hours, grind the rice and urad dal to a smooth paste. The batter must be smooth and not grainy.You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well. Make sure you keep this in a warmer place.Meanwhile heat powdered jaggery with 1/4 cup water and cardamom in a saucepan, until all the jaggery melts, add grated coconut and keep cooking until the jaggery thickens. Once done switch off the heat and allow it to rest.Once the batter is risen well. You can keep your idli steamer on with enough water below to steam.Grease the idli trays with oil, Mix the risen batter with salt and keep stirring until the salt is evenly distributed. Pour the batter carefully into each cavity.After that is done, sprinkle little of the sweet coconut mixture on top of the batter and keep it inside the steamer and steam for atleast 10 minutes. After 10 minutes, If it is not found sticky then it is done.Switch off the heat, take out the trays and keep it aside to cool down. By using a knife go around the edges and flip the sandons on to a serving plate and do the same for rest.Serve the Goan Style Sando Recipe after a meal of Spinach Rice Recipe (Palak Pulao) and Tomato Onion Cucumber Raita Recipe by the side.

Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry

To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside.Dry roast sesame seeds in a kadai till fragrant (just for a minute or so on medium heat) and keep aside.Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chillies and let the mustard crackle.Once the mustard seeds have crackled add the sliced kundru and stir well on a high heat for 2-3 minutes.Now add turmeric powder, salt and let the kundru fry on low heat.Once the kundru starts getting tender, add coarselyr grounded peanuts, red chilli powder, coriander powder and give a nice stir.Cover the Moongphali Aur Kundru Sabzi with a lid and simmer and cook for till the kundru is cooked through.Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix.Serve Til Moongphali Aur Kundru Sabzi along with Palak Dal, Boondi Raita and Phulka for an everyday meal.

Asian Style Honey Soy Sticky Chicken Recipe

To begin making Asian Style Honey Soy Sticky Chicken Recipe, Preheat oven at 220 C. Sprinkle salt and pepper on chicken and rub it with your hands.Take a baking tray layered with parchment paper and bake the chicken for about 30 minutes.Next, take a saucepan and combine garlic, ginger, soy sauce, honey,vinegar and oil together.Cook it on low heat and keep stirring to make sure that it is not getting burnt or sticking to the bottom.Add about 2 teaspoons water into the cornflour powder to make a slurry. Add this slurry to the saucepan and mix it well.Cook it till it starts boiling and the sauce will become thick and sticky.Switch off the heat and keep it aside. After 30 minutes, take the chicken out of the oven and keep it in a separate bowl. Pour the sauce over the chicken but make sure you are saving few tablespoons of sauce for glazing the chicken later on.Put the chicken back in the oven and cook it for 10 more minutes.After 10 minutes, take the chicken out on a serving plate and glaze the chicken with the leftover sauce using a brush. Garnish it with some sesame seeds and serve. Serve Asian Style Honey Soy Sticky Chicken Recipe alongside Asian Style Mixed Fried Rice Recipe for a lovely Sunday meal.

Kaigari Pirattal Recipe (Chettinad Style Mixed Vegetables)

To begin making Kaigari Pirattal (Chettinad Style Mixed Vegetables) Recipe, heat a wok in medium flame and pour oil in it. Now, put the mustard seeds, curry leaves and let it splutter.Now, add all the cut vegetables into the tempering and give it a stir. Sprinkle some water over it and cook with the lid on for five more minutes.Keep stirring in between till the vegetables are fully cooked.Now make a coarse mixture of grated coconut, red chilies, cumin and fennel seeds using a mixer grinder.Add this spice mix to the vegetables, season with salt, and give it a good stir and switch off the flame.Serve this Kaigari Pirattal (Chettinad Style Mixed Vegetables) with steamed rice and spicy Manathakkali Kai Vathal Kuzhambu.

Pomegranate Frozen Margarita Recipe

To begin making the Pomegranate Margarita Recipe, keep all the ingredients ready. If you are using a store-bought pomegranate juice then you might want to check the concentration before you add the required quality. Next step, combine all ingredients in a blender and pulse until frothy and well combined. Keep the salt and the seeds for garnish aside, we will be using the salt to rim the glass. Do this only when you are ready to serve the Pomegranate MargaritaYou can either serve these as it is or rim your Margarita Glasses. To rim your glasses with salt, pour the Margarita Salt or the regular salt on a flat plate. Wet the glasses with some lemon juice using lemon wedges, then dip the rim of the glass on the salt and press it in, so the salt sticks all around. Pour the Prepared Pomegranate Margaritas into the glasses and serve, garnished with pomegranate seeds on a hot summer afternoon along with some hummus and lavash.

Chinese Egg Fried Rice Recipe With Oats

To begin making the Chinese Egg Fried Rice Recipe With Oats, in a wok, add a teaspoon of oil, spring onions, carrots, beans, oats and cabbage.Sprinkle some salt and stir-fry on medium heat until the vegetables are softened and cooked. You can optionally cover the pan and cook the vegetables faster.Covering the pan and lowering the heat, also helps the vegetables to sweat a little and the oats will get cooked along with it.Once the vegetables are cooked, add the 3 eggs along with the yolks and stir fry to make it a scramble. Once the eggs are scrambled, add the cooked rice and give it a stir. Add the salt and black pepper to taste. Stir well to combine and turn off the heat.Cover the pan and allow the flavors to get into the cooked rice,once done, serve.Serve the Chinese Egg Fried Rice Recipe with Oats along with your favorite Sweet and Sour Asian Paneer Curry.

Matar Besan and Paneer Cheela Recipe - Matar Besan and Paneer Cheela Recipe

To make the pea gram flour and paneer cheela recipe, firstly mix green peas, green chilies, ginger, some water in a mixer grinder and make a paste. Now pour this paste in a bowl. Add gram flour, cheese, turmeric powder, cumin powder, salt, some water and mix it well. Now preheat a pan. Put a little mixture in the middle and spread it in a round shape. Add some oil and cook till it turns golden brown from both the sides. Remove and serve in a plate after cooking. Serve the Pea Besan and Paneer Cheela recipe with coriander mint chutney and masala tea for breakfast.

Leftover Roti Cutlet Recipe

To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder.Heat oil in a pan and add onions, green chillies and saute till translucent. Once it is done, add carrot and cook it for about a minute.After a minute, add the mashed peas, corn and potatoes. Cook for about 20-30 seconds.After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder. Mix everything well.Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly.Once it is done, make small patties out of it and keep it aside.Take corn flour in a bowl and add some water. Dip the patties in the corn flour mixture and then roll them in bread crumbs.The next step is to fry these cutlets. Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot.Flip them over a couple of times till they become brown and crispy from both the sides.Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai.

Flourless Orange Cake With Cream Cheese Frosting Recipe

To begin making the Flourless Orange Cake With Cream Cheese Frosting Recipe first prepare the orange pureeTo do this, combine the zest, sugar and orange chunks in a pan. Place the pan over a medium heat and cook, covered, for 6 to 8 mins or until the sugar is dissolved well and oranges have turned very soft and pulpy.Mix and take the mixture off the heat. Cool it completely and then add it to a blender and blend it to a fine puree. Set it aside for later use.Proceed to make the flourless cake, next. To do that, first set the oven to pre heat at 170 degrees C. Grease and line a 9 inch spring-form pan and set it aside.In a large mixing bowl, add sugar and eggs and using a stand mixer or hand mixer, beat well on a high speed until the eggs are pale and fluffy. This will take approximately 5 to 6 minutes.Next, add in the baking powder and stir to combine.Gently fold in the measured out almond meal, hazelnut meal and orange puree. Do this gently, by folding it in with a spatula rather than thoroughly mixing it with a whisk or spoon, taking care not to deflate the egg and sugar mixture.Pour the batter in the lined cake pan and bake it in the preheated oven for about 25 minutes until the top looks set and gets a golden brown hue.If you feel the top is cooking too fast, place a sheet of aluminium foil over it to avoid burning.Bake it for another 25 minutes. As the baking continues, the sides of the cake will start leaving the pan and will shrink a bit.After about 40-50 minutes of baking, insert a skewer into the centre of the cake and if it comes out free of batter, the cake is done.Remove it from the oven and set it on a cooling rack to cool completely, while you prepare the cream cheese frosting.To prepare the frosting, beat together all the ingredients mentioned for frosting until soft and smooth.When the Orange cake has cooled completely, release it from the springform tin and place it on a cake plate or tray.Frost the cake as you wish by slathering the cream cheese topping on it. Then, place it in the refrigerator for a few hours before serving.You can garnish the Flourless Orange Cake with almond flakes, orange slices and mint leaves.Serve the Flourless Orange Cake chilled or at room temperature.

Spicy Paneer Bhurji Pav Sandwich Recipe - Breakfast Recipe

To begin making the Spicy Paneer Bhurji Pav Sandwich, we'll begin by making paneer bhurji.Place a pan on the heat and warm the oil in it. To it, add ginger and green chilies and saute for a minute or two. Then add the chopped onions and continue to saute until translucent.Followed by chopped tomatoes, turmeric powder and red chilli powder - add them all into the pan and continue to cook, stirring continuously until the tomatoes are softened.Continue to cook till some moisture dries out and the masalas begin to leave the sides of the pan.At this stage, add the crumbled paneer, season with required salt and mix well.Cook the prepared bhurji on a medium heat for another minute or two. Sprinkle chopped coriander, turn off the heat and set the bhurji aside till later use.Apply butter on the pav buns, place them on a preheated pan and toast them on medium heat until browned and crisp.The next step is to assemble the Pav Sandwiches. To do this, Slice each pav into half and lay them flat on a work surface. Scoop a spoonful of paneer bhurji and serve hot. Serve the Spicy Paneer Bhurji Pav Sandwich Recipe along with Calcutta Style Puchkas and a hot cup of Masala Chai for a chaat party.

Asian Style Baby Corn With Sesame Seeds and Peanut Sauce Recipe

To begin with Asian Style Baby Corn With Sesame Seeds & Peanut Sauce, firstly blanch baby corns in hot water for 3 mins to soften them and cut paneer into 1/2" cubes.In a bowl take baby corns and paneer and all the marinating ingredients, mix well and let it sit for about an hour.Make a stiff batter by mixing corn flour and water. Coat each baby corns and paneer with batter and roll in rice flour.Heat oil in a wok and fry the corn and paneer till they change their colour.Heat 2 teaspoon oil in a heavy wok, stir fry the onions and capsicums.The next step is to make the peanut sauce. For the sauce, add marmalade jam and corn flour in the orange juice.Heat oil in a pan and add garlic and onions. Saute it till the onions changes its colour.Once it is done, add yellow paprika and orange juice mixture in it. Let it cook till the mixture becomes thick.Later, add peanuts and salt according to your taste. Stir it continuously till the sauce becomes thick. Add a little vinegar if required.Switch off the heat and pour the sauce on the deep fried paneer and baby corns. Mix everything properly and garnish it with spring onions and sesame seeds.Serve Asian Style Baby Corn With Sesame Seeds & Peanut Sauce with Thai Style Noodles With Spinach and Leeks.

Papaya and Carrot Halwa Recipe

To begin making the Papaya and Carrot Halwa Recipe, first get the ingredients ready by grating the papaya and carrots.In a heavy bottomed pan add the ghee, the grated papaya and carrots. Saute for a few minutes until you get a good aroma. Stir in the milk, sugar and simmer with the papaya carrot halwa mixture until all the milk condenses to form a thick halwa.You will notice the halwa would become thick and become sticky leaving the sides of the pan. The milk and water content should be completely evaporated and the Papaya Carrot Halwa will look glossy.At this stage add a tablespoon of ghee and mix well and finally stir in the cardamom powder, saffron and sliced almonds to the halwa. Turn off the heat and serve.Serve the Papaya & Carrot Halwa along with vanillas ice cream as a Dessert for parties or as a special sweet for the festivals like Diwali, Navratri, Raksha Bandhan and Holi.

Phalguni Dal (Recipe)

To make phalguni dal, first put dal in a pressure cooker. Add tomatoes, onions, ginger and garlic to it. After this, add 1-1 / 2 cups of water. Melt, close the cooker and cook till 3 cities come. After coming to 3 cities, turn off the gas and let the pressure drain automatically. Open the cooker and mash the lentils. Now heat mustard oil in a pan. Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and kalonji. Add green chilies, mix and let it cook for the next 2 minutes. After 2 minutes add asafetida and green peas. Let it cook for next 2 minutes. After 2 minutes add masoor dal, garam masala and salt. Mix and cook for 3 to 4 minutes. Garnish with green coriander. Serve phalguni dal with brinjal bhaja and rice for dinner.

Soft Millet Taco Recipe Topped With Hummus & Veggies

To begin making the Soft Millet Taco Recipe Topped With Hummus & Veggies, add all the flours – jowar, bajra and atta into a bowl. Sprinkle some salt as well.Add water little at a time and knead it to form a soft dough. Once the dough is done, cover it with a cloth and rest until you make the topping.To make the hummus spread, you can check out recipe link – Classic Homemade Hummus Recipe With Lemon And Coriander. Keep the hummus ready.Make the boiled egg and keep it ready you can check out our recipe link here - Boiled Eggs RecipeOnce the eggs are boiled, shell them and cut into quarters and keep it aside.*To Make the Topping For the Millet TacoHeat a skillet with butter, add chopped garlic and saute until softens. Add in sliced onions and saute till it turns light golden brown. If you want you can also add some teaspoon sugar to caramelize.Add in chopped broccoli and cherry tomatoes and give it a stir. Sprinkle some salt and pepper and cumin powder . Cover it with a lid and cook until the broccoli is just about cooked.Once the broccoli is cooked and turned bright green, turn off the heat. Keep aside.*To Make the Soft TacosShape the kneaded dough into medium sized balls.Dust it with wheat flour and roll it gently to make a circle. Repeat the same process with the remaining dough portions and keep it ready to cook them on a skillet.Preheat the skillet on medium flame. Place the rolled soft taco gently on the skillet and cook on both sides, cook until you notice brown spots on either side. Cook on medium heat and allow the taco to get lightly crisp.Do the same for the rest of the rolled dough.*To assemble the TacoTake one soft taco and spread a tablespoon of hummus evenly over it. Add sauteed broccoli, cherry tomatoes and place the boiled egg and sprinkle some pepper powder and serve.Serve the Soft Millet Taco Recipe Topped With Hummus & Veggies along with fresh Fruit bowl, Chikoo Banana Date Smoothie or a hot cup of hot chocolate to make your breakfast healthy and filling.

Sprouted Moong And Onion Fritters Recipe

To begin making Sprouted Moong And Onion Fritters Recipe, prep all the ingredients.Take a large mixing bowl, add all the ingredients except oil and mix well with water to make a thick batter. Make sure you add water little by little to prevent lumps.Heat oil in a kadai. Once the oil is hot, drop spoonfuls of batter into oil and deep fry them until golden brown and crisp.Drain the fritters on a kitchen towel once done.Serve Sprouted Moong And Onion Fritters Recipe along with Dhaniya Pudina Chutney Recipe (Green Chutney) and tomato ketchup over Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea) during evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula.

Lemon And Ginger Spicy Black Eyed Beans Recipe

To begin making the Lemon and Ginger Spicy Black Eyed Beans recipe, firstly pressure cook the Black eyed beans with 2-3 cups of water in a cooker, till there is still a bite left to them. Drain and reserve the water.In a pan heat the oil. Add the onion, garlic and sauté for a minute till the onions are soft.After the onions are soft, add the pepper and sauté for another minute. Add the ginger reserving a few juliennes for garnish.Add the cumin powder and chili powder or flakes. Add the tomatoes and a ladleful of the water leftover from cooking the beans.Cook for 3-4 minutes and add the beans. Sprinkle salt and mix well.Stir and cook for 2 minutes.Take Spicy Black Eyed Beans off the heat, and transfer into a serving dish. Garnish with the coriander leaves and lime juice.Serve the Lemon and Ginger Spicy Black Eyed Beans along with Spinach And Tortellini Soup Recipe for a simple meal.

Gawar Phali Masala Sabzi Recipe - Cluster Beans Gravy Sabzi

To begin making the Gawar Phali Masala Sabzi Recipe, into a preheated pressure cooker add oil. Once the oil is hot add the ajwain, asafoetida, onion, garlic, ginger and saute until the onions soften and turn golden brown in colour. Once done add the tomatoes, turmeric powder, red chili powder, coriander powder and jaggery. Saute until the tomatoes become soft and mushy. Once the tomatoes have turned soft add the gawar phali, raw peanuts, salt to taste and water.Close the pressure cooker with its lid and pressure cook the gawar phali masala sabzi for 2 whistles.After two whistles turn off the heat and release the pressure immediately.Stir in coriander leaves and transfer the Gawar Phali Masala Sabzi into a serving bowl and serve hot.Serve the Gawar Phali Masala Sabzi along with Phulka, Jeera Rice & Kachumber Salad for a weekday meal.

Corn only quiche recipe

To begin making the Corn Matar Kachori Recipe, we will first make the dough for the outer crust of the Matar Kachori.In a large mixing bowl, combine all the ingredients for the Kachori dough to form a crumble like texture. Gradually add water into the flour mixture and knead to make a soft and smooth dough.Once all the flour has come together, keep kneading for 3 to 4 minutes so the dough becomes smooth and soft. Cover the dough and keep it aside for 10 minutes till we prepare the filling for the kachori.The next step is to make the filling for the Corn and Matar Kachori.Into a food processor, add all the filling ingredients and pulse to make a coarse mixture. Once the kachori filling is ready, transfer to a bowl, check the salt and spices and adjust to suit your taste.The next step is the roll out the dough and make the Matar Kachoris. You can either shape them as flat breads or keep it as a ball, its a personal choice.And to cook the Kachori's you can either use an Air Fryer, Bake in an Oven or Deep Fry them. I have tried all the methods and my favorite has been with the Air Fryer. The best part about using the Air Fryer is, I was able to pre-make these Kachoris in the Air Fryer and reheat it in the Air Fryer to make it crisp again.Divide the dough into 12 to 15 equal portions and roll out each dough into 2 inch diameter circles.Place a spoonful of the filling in the center of the rolled out dough. Bring all the sides of the dough together to seal the filling. Twist the dough to seal the Corn Matar Kachori well. When you bring the dough you might find some excess dough collected on the top, remove this dough.Proceed to make the remaining Matar Kachoris the similar way.You can either choose to keep the Kachori like a ball or roll the Kachori gently to make a 3 inch diameter circle. Take care when you roll, as the filling might spill out.If you are using the Air Fryer or the Oven, then preheat them at 180 C for about 15 minutes. Place the Kachoris in the Air Fryer Basket or the Baking sheet (for the oven) and bake until the Kachoris are golden brown and crisp on all sides.If you plan to deep fry them, then preheat the oil for deep frying. Once the oil is heated, fry the Kachoris on low to medium heat until you get a deep golden brown color and it is crisp. Once golden, drain on absorbent paper and proceed to make the remaining Kachoris the similar way.Serve these mouth watering Corn and Matar Kachoris as a tea time or evening snack along with Green Chutney and Date Chutney. You can also serve them as starter for dinner parties.

Lacha Onion Recipe - Masala Pickled Onions

To begin making the Simple Lacha Pyaz Recipe - Pickled Onions into a mixing bowl add the onion rings, lemon juice and sprinkle black salt to taste. Mix well to combine. Cover the bowl and allow the onions to rest in the lemon juice for about an hour.The Simple Lacha Pyaz Recipe - Pickled Onions are ready to be served after an hour.To make the Masala Lacha Pyaz Recipe - Pickled OnionsInto a mixing bowl add the onion rings, lemon juice, red chilli powder, chaat masala powder and salt to taste. Mix well to combine.Cover the bowl and allow the onions to rest in the lemon juice for about an hour. The Masala Lacha Pyaz Recipe - Pickled Onions are ready to be served after an hour.Serve the Pickled Onions along with a meal Smoked Tandoori Paneer Tikka, Smoked Dal Makhani Dhaba Style and Pudina Tawa Paratha.

Masala Cornflakes Chicken Recipe

To begin making the Masala Cornflakes Chicken recipe, marinate the chicken in a mixing bowl along with red chili powder, coriander powder, turmeric powder, garam masala, gjnger garlic paste, coriander leaves, and salt to taste. Keep aside for 30 minutes.Heat oil in a deep frying pan and allow it to heat.Once the oil is hot, take each piece of chicken, dip in egg and then roll in cornflakes mixture. Gradually lower the chicken pices in the hot oil and deep fry till golden brown. Take them out a tissue paper so that it absorbs the excess oil. Serve Masala Cornflakes Chicken along with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice for your house parties.

Tofu Bhurji Recipe - Spicy Scrambled Tofu

To begin making the Tofu Bhurji Recipe, firstly crumble the tofu and keep it aside.Heat a tablespoon of butter in a heavy bottomed pan; add the cumin seeds, onion, capsicum, green chillies and ginger. Saute the onions and capsicum on low to medium heat until they are soft and tender.Once the onions and capsicum are soft, add the tomatoes, turmeric powder, red chilli powder and give it a good stir.Finally, stir in the crumbled tofu and salt to taste. Stir well, check the salt and spice levels and adjust to suit your taste.Serve the Tofu Bhurji Recipe along with a Toasted Bread or just plain Indian bread like Phulka and a Dal of your choice like Panchmel Dal, Palak Dal etc to enjoy your dinner.

Savoury Bread Pudding Recipe

To begin making the Savoury Bread Pudding, first grease a 7 inch baking dish with butter. Preheat the oven to 180 degree Celsius.Heat olive oil in a small pan and add onion, garlic and sauté for a few seconds, till the onions turn translucent.Add the mushrooms and stir fry till they begin sweat. Add the rest of the vegetables - zucchini, carrots, bell peppers and spinach, salt and 2 teaspoon pepper and give it a good mix. Take off the heat and add the herbs.Butter 3 slices of bread and spread the english mustard paste over it. Spread 1-2 tablespoon vegetable mixture on each slice and top it with some grated cheese.Cover with another bread slice to form a sandwich. Cut each sandwich diagonally into 4 triangles.Place each triangle vertically in a baking dish. Cut edge placed down.Sprinkle the leftover vegetable mixture over the bread slices.In a small mixing bowl add the whisked eggs. Add the milk and whisk till it blends in with the eggs. Add salt and whisk again.Pour this egg-milk mixture over the arranged sandwich slices and sprinkle herbs, cheese, pepper on top.Bake in the oven till the custard sets, for about 18-20 minutes. Do not over bake as the pudding will get too dry.If you think the top of the pudding browns faster cover it with an aluminium foil. Serve hot.Serve the Savoury Bread Pudding as dinner on a cold winter evening, along with a glass Lavender Lemonade Cooler Recipe and Eggless Choco Lava Cake Recipe for dessert.

Stuffed Radish Paneer Paratha Recipe

To begin making the Stuffed Mooli Paneer Paratha Recipe, grate the paneer and radish and set aside. *To make the Mooli Paneer Filling Heat a skillet on medium flame, add 1 teaspoon oil, now add the cumin seeds, chopped ginger and garlic, saute for 30 seconds, now add the radish, salt and continue to saute on high heat till all the moisture from radish evaporates.Turn off the flame. Transfer the mixture into a mixing bowl. Into that mixing bowl, add grated paneer, green chili, cumin powder and mix well. The stuffing of the Mooli Paneer Paratha is ready. *To make the Stuffed Mooli Paneer ParathaIn a mixing bowl, add the whole wheat flour to amke the dough by adding little water at a time and knead well to make a smooth dough. Divide the dough into equal portions.Dust a flat working surface with some flour. Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle.Place about 2 tablespoons of the Mooli Paneer stuffing in the center, gather the edge and seal it. Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the stuffed mooli paneer paratha with ghee until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough. Serve this Stuffed Mooli Paneer Paratha along with Lehsuni Pudina Chutney Recipe or Instant Gor Kairi Lonche Recipe or Carrot Tadka Raita Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast.

Orange Peppermint Green Tea Punch Recipe

To begin making the Orange Green Tea Punch Recipe, in a large saucepan, bring water to a boil and turn off the heat.Add the Seiki Peppermint Green Tea leaves, grated ginger to the boiled water and stir. Let the tea brew for 5 minutes.Strain the tea into a pitcher and discard the tea leaves. Allow the tea to cool and refrigerate for 2 hours.After 2 hours stir in the orange juice. Pour the Orange Green Tea Punch into serving glass, add ice cubes and serve chilled.Serve the Orange Green Tea Punch Recipe along with Roasted Vegetable Pesto Tart or a Indian Spicy Masala Cookie (Khara Biscuit) .

Zucchini Tater Tots Recipe - A Delicious Party Appetizer

To begin making the Zucchini Tater Tots Recipe, pressure cook the potatoes in a pressure cooker with 1/4 cup of water and cook it for at least 4 whistles.Allow the pressure to release naturally. Peel the skin of the potatoes, mash them and keep aside in a mixing bowl.Grate the zucchini and keep aside, heat a flat skillet add in grated zucchini and saute for at least 5 minutes until the moisture has evaporated.Once done add the zucchini into a bowl with mashed potatoes, sprinkle all the seasonings, (dry red chilli powder, oregano, thyme, pepper powder and salt to taste).Add in grated cheese as well and mix well till the Zucchini Tater Tots mixture comes together. Taste and see if you require any more seasonings.Start shaping them into a small rectangular shaped cutlets, coat Zucchini Tater Tots mixture evenly with bread crumbs and set aside to pan fry them.Heat a flat skillet over medium heat, place the shaped Zucchini Tater Tots on to the hot pan. Drizzle a few drops of oil over the Zucchini Tater Tots mixture and pan fry on either side till you notice a golden brown colour.The Tots will slowly crisp up and get a golden colour on all sides.Once done, remove the Zucchini Tater Tots from the pan, drain the excess oil by placing them on paper towels and transfer it to serving platter and serve hot.Serve the Zucchini Tater Tots Recipe along with a Cottage Cheese Dip Recipe With Pepper and Olives, and a Vegetarian Wrap With Olives And Cottage Cheese and serve it as an appetizer for parties.

Moringa Masoor Dal Recipe - Drumstick Leaves Dal

To prepare the Methi Masoor Dal Recipe, first wash and soak the masoor dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the drumstick leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped drumstick leaves into the wok. Sprinkle some salt, cover the pan and cook the Moringa leaves until soft and tender.It takes about 2 to 3 minutes and not more than that. Once done, turn off the heat and keep the cooked moringa leaves aside.In the next step, cook the masoor dal with the spices. Heat ghee in a pressure cooker over medium heat. Add asafoetida and cumin seeds and allow it to crackle.Add the chopped tomato, ginger, green chilli along with coriander powder, turmeric powder, red chilli powder and saute for a minute or so over medium heat.Add soaked masoor dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.Cook masoor dal for 3 whistles. After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes. After 5 minutes, turn off the heat. Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and stir in the sautéed moringa leaves, squeeze juice from one lemon and serve. Serve the Moringa Masoor Dal Recipe along with Steamed Rice, Kaddu Simla Mirch Sabzi , Phulka to make it a wholesome Indian diabetic friendly dinner.

Gujarati Methi Na Dhebra Recipe

To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready.In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida. Mix it well with a teaspoon of oil. Keep aside for 5 minutes to help fenugreek leaves soften a bit.Add millet flour, whole wheat flour, sugar and salt.Mix well using your finger so fenugreek mixture will incorporate well with flours. It will look crumbly texture.Add tablespoon yogurt at a time and knead to form soft dough. You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt . So add little yogurt at a time so will come to know how much you need. Cover it and let it stand for 10-15 minutes.After 15 minutes, knead it again to make it smooth.Divide it into 10 equal portions. Roll each portion between your palm and press into a circle.Heat the tawa on medium heat.Dip the flattened ball into dry chapati flour and coat well. Roll it gently in to circle about 6 inch in diameter.Once hot placed rolled dhebra on the skillet. When you see bubbles on it flip it. After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side.Apply some oil again (optional) on other side and flip and cook on that side.When done, take it out from skillet/tawa proceed similarly till all the dough is used up.Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi

Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic

To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte.In a large mixing bowl, combine all the ingredients for the gatta. Add a few teaspoons of water at a time and knead to make a firm dough. Knead well for about 5 minutes to make a very soft melt in the mouth gatta. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.In a large saucepan boil water until it comes to a brisk boil. Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes. Drain the gattas and keep it aside, till we get the Kadhi ready.To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste. Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt. Whisk well.Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle. Add the onion, ginger and saute until the onion softens. Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds.Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together. You can either keep it thick or keep it a little thin, by adding water if desired.Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes. Once done, check the salt and spices and turn off the heat. Stir in the coriander leaves and serve. Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita.

Bengali Aloo Potol er Dalna Recipe - A Traditional Vegetable Side Dish

To begin making the Bengali Aloo Potol er Dalna Recipe, first prep all the ingredients, get them together and keep ready.We will cook the dish directly in a pressure cooker. In the traditional method, you would cook both the aloo and potol separately and then make the masala and add to it. The following method, is a healthy way of cooking the recipe and uses much less oil.Heat a teaspoon of oil in the pressure cooker. Add the cumin seeds, dry red chilies, the cinnamon, cloves, cardamom and saute till the aromas are released. Add the chopped tomatoes and saute till the tomatoes soften.Once the tomatoes soften, add the turmeric powder, chili powder, coriander powder, garam masala, salt the chopped vegetables and stir. Add 1-1/2 of water, cover the pressure cooker and allow it to cook until you hear three to four whistles.After three to four whistles, turn the heat to low and allow it to simmer for about 2 minutes and turn off the heat.Allow the pressure to release naturally. once the pressure is released, open the pressure cooker the the Aloo Potol er Dalna should be done. If the gravy is too watery, simmer and allow the water to evaporate and let the gravy thicken. Once done, check the salt and spices and adjust to suit your taste. Turn off the heat and transfer to a serving bowl. Serve the Aloo Potol er Dalna as a side dish along with Bengali Chirer Polao Recipe, Phulka and a Bengali Cholar Dal.

Egg Sholay Kebab Recipe

To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready. Cut them into half and set aside. To make the batter for the Egg Sholay In a mixing bowl, combine the besan and rice flour along with the maida. Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, ginger, garlic, green chilli, garam masala, coriander powder, garam masala and cumin powder.Add just enough water to make a thick batter of coating consistency.Heat oil in a kadai on medium-high flame. Once the oil is well heated, reduce the flame to medium-low. Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil. Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour. Drain the Egg Sholay Kebab on an absorbent paper. In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper.Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot.Serve Egg Sholay Kebab Recipe along with a meal of Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry) and Burani Raita Recipe (Garlic Based Yogurt).

One Pot Methi Mushroom Brown Rice Pulao Recipe

To begin making the One Pot Methi Mushroom Brown Rice Pulao recipe, wash and soak rice in water for 30 minutes.Wash the mushrooms and fenugreek leaves properly and chop them.Heat the required oil in a pressure cooker. Once hot, add cinnamon, cloves, bay leaf and cumin seeds.Once it crackles, add slit green chilli and ginger garlic paste to it. Saute for about a minute.Add chopped onion and saute until soft and translucent.Once the onions are soft, add fenugreek leaves and mushrooms. Let it cook for 2-3 minutes or until the mushrooms become soft.Drain and add soaked rice to it and saute for a minute. Add 2-1/2 cups of water along with required salt. Stir well and bring it to boil.Once it starts boiling, close the cooker with lid and pressure cook the Methi Mushroom Brown Rice Pulao for 2 whistles.Switch off and allow the pressure to release naturally. Open the lid and gently fluff the Methi Mushroom Brown Rice Pulao with fork. Transfer the pulao to a serving bowl and serve hot.Serve Methi Mushroom Brown Rice Pulao along with Tomato Onion Cucumber Raita and Papad for a weekday dinner or pack the same in a Lunch Box.

Egg and Bread Fried Rice Recipe

To begin making the Egg and Bread Fried Rice recipe, chop the onion finely. Break eggs to a bowl and whisk it. Keep aside. You can use cooked rice or leftover rice.Heat a heavy bottomed pan with oil, add cinnamon, cloves and cumin seeds. Once it splutters add onion and saute well.Once the onion becomes translucent, add ginger garlic paste and saute until raw smell goes.Reduce the flame to medium. Pour the eggs and scramble them.Add crushed pepper, sambar powder an required salt. Combine everything together and cook until the eggs are completely cooked.Tear the bread slices roughly and add to the cooked eggs. Mix everything together until the breads are coated well. Add little more oil if needed.Add cooked rice and mix. Stir well on medium flame for 2-3 minutes.Check for salt and garnish with coriander leaves. Serve hot and enjoy.Serve Egg and Bread Fried Rice along with Tortilla Wraps With Onion Pakora And Chutney for your weekend lunch or dinner with family.

Veg Mughlai Paratha Recipe

To begin making the Veg Mughlai Paratha Recipe, get all the ingredients ready and prepped up.For dough, in a large mixing bowl, add the flour, salt and mix well to combine. Add a little water at a time to make a smooth dough. Once the dough has come together, drizzle a little oil and knead again to make the dough smooth.To make the mughlai stuffing, heat oil in a preheated pan over medium heat. Add the onion, ginger, garlic, and bell peppers.Saute until the onion and bell pepper have softened.Add the grated carrot, green chilli, paneer, garam masala, crushed fennel seeds, red chilli powder, salt and mint leaves. Stir well to combine and turn off the heat.Check the salt and seasonings and adjust according to taste. In a small mixing bowl, combine the wheat flour and water and make a smooth paste without lumps. This is called the slurry mixture. Divide the dough into 4 large portions. Heat the skillet on medium heat; place the roti on it and cook it for a few seconds each side till you see light bubbles and not allow to cook completely. Proceed the similar way with the remaining roti’s.Remove the partially cooked roti and place it on a clean surface.Spoon a large portion of the filling mixture in the center. Spread the slurry mixture around the edges of the roti. Carefully fold the roti in such a way to make a square. Seal the edges with more slurry if required.Place the stuffed roti on the preheated pan. Cook on both sides, using little oil or ghee till the parathas are golden brown. Make sure you cook on medium heat so the parathas get cooked evenly from inside out.Once done, serve hot. Serve Mughlai Keema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.

Crispy Vegetable Tempura Recipe

To begin making the Crispy Vegetable Tempura Recipe, let’s keep the vegetables cut and ready.To prepare the tempura batter, add maida, egg, salt and pepper and 1 cup water and start beating to form a thin batter.Add some ice cubes to the batter and keep it ready. Heat a kadai with oil and leave it to get hot enough to fry the vegetables.Slowly add the vegetables into the tempura batter, dip them well and carefully drop them inside the hot oil.Fry the vegetables it crisps up and drain Crispy Vegetable Tempura over a paper napkin. Do the same for the rest.Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Saraya as a dessert for a special weekend dinner with friends and family.

Andhra Style Stuffed Boils Recipe (Crispy Tapioke Snack)

To begin making the Saggubiyyam Punugulu, soak the tapioca pearls in water for 2 hours and boil them on a sauce pan with some more water added for about 10 minutes.Take a bowl, add all the ingredients including the boiled tapioca and mix well. Check for salt as well. Add water to make a thick batter.Heat a kuzhi paniyaram pan for pan frying the punugulu. Add a teaspoon of oil in each of the cavities. Spoon the batter into each of the cavities and fry them until brown and crisp.You can add a little more oil on the punugulu if you like it crispy. Once one batch of the punugulu are done, remove from the pan and drain in the paper towel.Proceed the same way with the remaining punugulu batter.Serve the Andhra Style Saggubiyyam Punugulu along with spicy coconut chutney or toor dal chutney to enjoy evening chai with a delicious snack.

Andhra Style Palakura Vepudu Recipe - Spinach Stir Fry Recipe

To begin making the Andhra Style Palakaru Vepadu Recipe (Spinach Stir Fry Recipe), firstly heat a heavy bottomed pan/kadhai with oil. Add cumin seeds, curry leaves and let the leaves splutter.Next, add garlic and saute for few seconds.Add the onions and saute till it is translucent. Once the onions are soft and translucent, add in the chopped ginger and spinach. Mix everything well and let it cook till the spinach becomes soft and wilts down.Once done, add in the spice powders that includes red chilli powder, coriander powder, salt and cumin powder. Mix everything well and cook for another 2 to 3 minutes. Once done, switch off the gas and Andhra Style Palakaru Vepadu is ready to be served.Serve the Andhra Style Palakaru Vepadu Recipe along with Steamed Rice, Dosakaya Pappu Recipe and Elai Vadam for your Lunch Meal.

Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts

To begin making Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts, we will first prepare the fruits and keep them ready.In a large bowl add all the ingredients listed and give it a toss with a your fingers. Add the chaat masala if needed.Check for the salt levels, add chaat masala if you like and serve the fruit salad immediately.Serve Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts as a snack or as a light lunch or dinner along with Light And Healthy Spinach Soup Recipe and Garlic Bread With Herb Butter Recipe.

Paka Kela Ki Sabzi Recipe | Paka Kela nu Shaak | Gujarati Jain Recipe

To begin making the Paka Kela Nu Shaak; prepare all the ingredients and keep them ready.Heat oil in a pan on medium high; add the mustard seeds, cumin seeds and curry leaves and allow it to crackle.Add the asafoetida, turmeric powder, red chilli powder and give it a stir.Stir in the banana and the besan into the above seasoning and stir gently until the gram flour and condiments gets well coated around the ripe banana, for about 3 to 4 minutes. Turn off heat and transfer to a serving dish.Serve Paka Kela Ki Sabzi along with of Phulka, Gujarati Dal and a bowl of dahi. Note: The Paka Kela Ki Sabzi has to be prepared just a few minutes before you are ready to serve your meal. When it stays for a longer time, the bananas tend to lose their texture and the dish can get too soggy.

Chocolate Tart Recipe

We begin making the Chocolate Tart Recipe by following the below procedures:Method for making the tart crustIn a large mixing bowl; combine the flour, sugar, and salt. Add the butter and mix the butter into the flour with your fingers until the mixture resembles coarse crumbs. Add in a tablespoon of ice water at a time and knead to bring the flour together.Knead to form a firm dough that is firm and does not break apart when you try to press it. Make sure you only add a tablespoon of water at a time, as the warmth of your hand will help bring the flour together to form a dough. Wrap the pastry crust dough in cling wrap and refrigerate for at least 30 minutes.After 30 minutes, roll out the pastry dough on a lightly floured surface. Roll it out to make a circle of 12 inch diameter that is about 1/4 inch thick. Lift the dough carefully from the floured surface and place it in a 9 inch tart pan with a removable base.Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the pan's ring. Remove the excess dough that is hanging off the sides of the pan. Place the tart crust in the freezer for atleast another 15 minutes. This process of chilling the crust, helps make the crust flaky when baked.Prebaking the Tart CrustPreheat the oven to 180 C. Once the oven is preheated, Prick the chilled tart crust with a fork, so it does not puff up while in the oven. Cover the tart crust with foil, place pie weights or beans on the crust and prebake the crust for about 25 minutes. The tart will look golden brown but not completely baked. Remove the tart crust from the oven and allow the oven to be on at 180C.Remove the foil and pie weights/ beans and keep the crust aside while we prepare the filling.Method for Chocolate FillingWhisk the eggs in a bowl until light and flully. Keep aside.To make the chocolate filling for the tart, place the heavy cream and milk in a sauce pan over medium heat, add in the chopped chocolate and keep stirring on low heat till you see the chocolate melting half way through. Turn off the heat and proceed to melt the chocolate into the milk and cream mixture in the existing heat. Add in the sugar and salt and whisk the chocolate cream mixture until well combined.Next add in the whisked eggs into the chocolate cream mixture and whisk it in well until well combined. The chocolate cream filling mixture is now ready to be poured into the tart crust.Pour the filling into the tart crust and place it back into the oven and bake for about 15 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away as this indicates that the tart is getting overbaked.Keep monitoring the Chocolate Tart while its in the oven, as the baking times differ from oven to oven. It is important to monitor so you don't over bake the chocolate.Remove the Chocolate Tart from the oven, and allow it to cool completely. Refrigerate the Chocolate Tart for about 8 hours until set and serve it along with fresh fruits, like strawberries.Serve the Chocolate Tart Recipe as a Dessert for a Get together Party to amuse your guest.

Navrang dal recipe - Navrang Dal (Recipe)

To make Navrang dal, first soak all the lentils overnight. Soak pili moong dal and arhar dal for 20 minutes. Put the lentils in the pressure cooker in the morning and cook till 3 years come. After the cooker cools, mash the pour and keep it aside. Now heat oil in a pan and add ghee to it. After that add cinnamon, cumin and let it cook for 15 seconds. After 15 seconds, add onion and let it cook till it turns light brown. Now add garlic ginger paste and let it cook for 2 minutes. After 2 minutes, add chopped tomatoes, green chilies and cook till the tomatoes soften slightly. Now add coriander powder, red chili powder, garam masala powder and cook for 3 minutes. After 3 minutes, add the cooked lentils, salt, water as per the usage and let it cook for 10 minutes. After 10 minutes, add Kasuri methi to it and mix. After 2 minutes, add ginger to it and turn off the gas. Serve Navrang dal with gram flour and chilli vegetable and phulka for dinner.

Green Moong Dal Sundal Recipe - Green Moong Dal Sundal Recipe

To make green moong dal sundal recipe, first of all sprout green moons or you can also use sprouted green moong from the market. Now heat oil in a pan. Add mustard seeds and let it splutter. Add the cumin seeds, asafoetida, green chillies and curry leaves to it after the rai crackles. After the curry leaves crackle, add sprouted green moong, salt, mix, cover the pan and cook for 3 to 4 minutes. Open the pan and add grated coconut, lemon juice, green coriander and mix. Turn off the gas and serve. Serve green moong dal sundal recipe with tomato rasam, chow chow thoran, rice and curry leaves for dinner.

Chow Chow Sambar Recipe - Chow-Chow Sambar

To make chow chow sambar, first put 2 cups water, turmeric powder, salt along with lentils in a pressure cooker and cook till 2 years come. After the lentils are cooked, mash the lentils well and keep them aside. Heat the oil in a pan. Add onions and cook till they become soft. Now add tomatoes and chow chow. Cook until 3/4 of the chow is cooked. Bitch kept shaking in between. Now add tamarind water, sambar powder, salt and cook it until the chow is cooked well. Now add dal, green coriander and cook for 2 to 3 minutes. Turn off the gas. Now heat sesame oil in a tempering pan. Add the mustard seeds, dry red chilies and cook for 15 seconds. Now add asafoetida, curry leaves and turn off the gas after 10 seconds. Add this tempering to the sambar and mix. Serve Chow Chow Sambar with beans and cabbage with porridge and rice for dinner.

Tamil Nadu Style White Paniyaram Recipe - Semi Sweet Rice & Dal Printers

To begin making the Tamil Nadu Style Vellai Paniyaram Recipe, wash and soak rice and urad dal in water for 2 hours.Grind them till completely smooth in a Mixer grinder.Add only just enough water for it to grind and do not make it watery. Keep the batter as thick as possible.Add sugar and salt to the batter, and let it rest for another hour.Heat oil in a Kadai/Frying pan for deep frying.Mix the batter well. Add milk to make it watery at this stage. The consistency should be more watery than a dosa batter.Drop one tablespoon full of batter into the Kadai. It will rise and puff up. Once the Vellai paniyaram is cooked on one side, flip it and let it fry for a couple of seconds. Transfer Vellai Paniyaram on a kitchen towel. Pat the Vellai Paniyaram with an oil absorbent paper to remove excess oil and serve.Serve Vellai Paniyaram spicy Tangy Tomato chutney or Dhaniya Pudina Chutney during evenings.