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Apple Tart with Puff Pastry Recipe (Open Pie)

We begin making the Apple Tart with Puff Pastry Recipe (Open Pie) by preheating your oven to 200 C. Line up the baking tray with parchment paper. Clean and remove the core from the apple and slice the apple thin.Stir in the cinnamon powder and brown sugar together and keep aside.Cut the pastry sheet into 2 equal portions and fold in the borders of each by 1/4 inch (we can trim the edges too). Place the pastry sheets on lined up baking trays and top the pastry with a layer of apples down in the middle. Sprinkle the apples with brown sugar.Bake the Apple Tarts in the oven for 15 minutes or until puffed and golden on all the sides. Once baked, remove from the oven.Serve the Apple Tart with Puff Pastry Recipe warm along with a scoop of vanilla ice cream for parties for a delicious Dessert.

Broccoli Soup Recipe - For Babies/Toddlers above 7 months

To begin making the Broccoli Soup, we begin by washing the broccoli florets thoroughly. Once the Broccoli is washed, add this to a pressure cooker with 1/4 cup of water and a pinch of salt. Close the lid and pressure cook for 1 whistle. Release the pressure immediately as broccoli cooks very fast and if it cooks any further, the broccoli florets will lose the nutrition that it has to offer to your baby.Soak the almonds in hot water for 15 minutes and remove the skin.Transfer the broccoli florets along with the water into a bowl and allow it to cool. Add the cooled Broccoli florets along with the water that it was cooked in and the almonds into a mixer and blend until it forms a smooth texture. Place a pan on low heat and add half a teaspoon of butter to the pan. Once the butter melts, add the blended broccoli to the pan and sprinkle a pinch of pepper.Stir well until all the ingredients are well combined. Let the broccoli soup for the baby stay on low heat for 2-3 minutes, turn off the heat. Serve this Broccoli soup to you baby or toddler who is over 7 months for lunch or dinner. For a child above 1 year serve this soup with a small piece of whole wheat bread toast.

Karnataka Special Huli Tovve Recipe

To begin with Huli Tovve, wash and soak the toor dal till you prepare your vegetables.Wash and cut the vegetables. Pressure cook Toor dal, mixed vegetables and peanuts till they the cooker releases 3-4 whistles.The next step is to prepare the paste. Dry roast urad dal, chana dal, cinnamon and red chilli separately till they turn light gold. Add coconut to this and grind all of this into a smooth paste.Remove the lid after the cooker cools down. Add the ground paste to this and 2 cups of water, salt and jaggery and boil. Boil till the hulitovve thickens on high flame.For tempering, heat the oil in a tadka pan. Add mustard seeds and let it crackle. Add red chilly and curry leaves. Once they crisp up, add it to the hulitovve.Serve Huli Tovve with hot steamed rice and Elai Vadam.

Garlic Tikki Recipe

To begin making Lehsuni Aloo Tikki Recipe, wash and boil the potatoes in enough water. Once cooked, peel the skin and keep aside. You can also pressure cook the potatoes for 2 whistles and allow the pressure to release naturally. Peel the skin and keep aside. To prepare the outer layer of the Lehsuni Aloo Tikki, in a large bowl add in the boiled potatoes and mash them well. Add cornflour, season with salt and mix well. Divide them into 12 equal portions and keep aside.To prepare the inner filling for the tikkis, take a small bowl, mix together grated paneer, garlic, onion, green chillies, coriander, red chilli powder, season with salt and keep aside.To prepare the Tikkis, take a ball of the boiled potatoes and flatten it out in your palm. Add a spoonful of the paneer filling into the potato mix, seal it from all sides. Form a firm ball, flatten it out to tikki size between your palms and keep aside.Likewise, fill the rest of the potato mix with the paneer mix and make tikkis and place it in the plate.Refrigerate the prepared plate full of tikkis for 10 minutes.Heat a skillet, pour a tablespoon of oil, once hot enough, shallow fry 4 tikkis at a time till it turns golden on the bottom.Slowly flip the tikkis over and cook the other side till it becomes crisp and golden. Take it out in a plate layered with the kitchen towel to drain the excess oil out.Similarly, prepare the rest of the Lehsuni Aloo Tikkis.Serve the Lehsuni Aloo Tikki Recipe along with Spicy Green Chutney and a cup of hot Ginger Tea as a tea time snack

Baked Fish Crisps Recipe (Fish Fry In Oven)

To begin making the Baked Fish Crisps Recipe, clean the fish and in a large vessel add in the ingredients mentioned in the “To Marinate” table and make a fine paste and add the fish to it and mix well.Allow it to marinate for half an hour. Meanwhile line your baking tray with Parchment paper. Preheat the oven at 180 Deg c for about 10 mins. Arranged the marinated fish pieces in the lined baking tray and using grill mode grill it for 7 mins. After 7 mins flip the fish and then grill for another 7 mins. Now that the colour of the fish would have slightly turned dark. Flip the side of the fish once again and brush it with oil if required. And grill for another 5 mins.Once done flip the fish once again and brush with little oil or sprinkle little oil and grill for another 5 mins.Fish would have cooked by now and it is ready to be served. If you feel the fish is not yet cooked grill for another 4 mins by flipping the fish sides after 2 mins. Serve hot as an appetizer/starter.Serve Baked Fish Crisps Recipe along with Dhaniya Pudina chutney or any other chutney of your choice.

Left Over Vadai Upma Recipe

To begin making the Left Over Vadai Upma recipe, you can either use ready made medu vadas or make them at home b y following this recipe- Medu Vada Recipe (Traditional Fried Urad Dal Vada Using Vada Maker). Break the vadas with your hands and make it appear like crumbs. Heat a wok/kadhai on medium flame, add the oil, once the oil is hot, add hing, mustard seeds, bengal gram dal, red chilli and saute well. Add green chillies, onions and let it fry for a minute. Add onion, salt, turmeric and let it cook well.Add curry leaves and let it cook for a minute. Add the crumbled vadai and mix well. Let it cook well for 2 to 3 minutes. Garnish with coriander leaves.Serve Left Over Vadai Upma with South Indian Coconut Chutney for breakfast and a cup of Bellada Coffee Recipe With Milk (Karnataka Style Filter Coffee With Jaggery).

Hyderabadi Chand Biscuits Recipe

To begin making the Hyderabadi Chand Biscuits recipe, preheat oven to 180 degree.In a bowl, add butter, powdered sugar and cream. Mix everything properly.Next, add all purpose flour, milk powder, baking powder, vanilla essence. Crumble the mixture and mix it well like a dough.Using a rolling pin, roll the Chand Biscuits dough into a thin sheet and cut it into chand (crescent) shape using a round cutter (I used a steel tumbler).Transfer the Hyderabadi Chand Biscuits into baking tray and bake for about 15 to 20 minutes until you notice them getting a golden crust.Keep a watch on the Chand biscuits and make sure they don't get over baked.Serve Hyderabadi Chand Biscuits Recipe along with a cup of Hot Masala Chai or Punjabi Style Espresso Coffee for evening snacks.

Mullu Murukku Recipe - Mullu Murukku Recipe

To make Mullu Murukku recipe, firstly add rice flour, urad dal flour, asafoetida, sesame seeds, red chili powder, turmeric powder, butter and mix it well. Grease the save press with oil. Keep this oil in a pan for heating. Add Murukku mixture to the save press. Now make 2 inch pieces of 20 square aluminum foil. Grease them with oil and store them in 2 lines. Now press save press and make spiral murukku on this aluminum foil. Now take the foil and gently pour Murukku into the oil. Make the rest of the murukku in the same way. Cook until the murukku turns golden brown and then remove it separately. Let cool and serve. Serve the Mullu Murukku recipe for an evening snack with a cup of hot ginger tea.

Prawns Fried Rice Recipe

To make prawn fried rice, first marinate the parvans. Now put red chili powder, turmeric powder, salt on it and keep it aside for 30 minutes. Take out the peel of the carrot and chop it thin. Also cut the capsicum thinly. In a saucepan, add the rice along with bay leaves, black pepper and salt. Add water and cook rice as per use. Add 1 teaspoon of oil to it so that the rice does not stick. After the rice is cooked, cool it down. Add cinnamon powder and black pepper powder to the rice and mix. Now heat oil in a pan and add onions. Cook onion until it becomes soft. Now add ginger garlic paste and cook for next 2 minutes. Now add vegetables and let it cook for 2 minutes. Cut the prawns in 2 or 3 pieces and put them in the pan. Let it cook for 7 to 8 minutes. After 8 minutes add all the sauces, mix and cook for 1 minute. Add salt and butter, mix and garnish with green coriander. Serve prawn fried rice with Manchurian for dinner.

Homemade Vada Pav Recipe With Spinach Corn Tikki

To begin making the Vada Pav with Spinach Corn Tikki Recipe, first get all the ingredients together. Prepare the Lahsun Chutney and keep aside.The next step is to make the Spinach Corn Tikki for the Vada Pav.Heat butter in a skillet pan and allow it to melt. Stir in the onions, garlic, ginger, green chillies and sauté for a couple of minutes till onions are soft and light golden in colour. Finally stir in the spinach and cook the spinach and mint leaves for a few seconds until it wilts down and the moisture is almost evaporated. Add the mashed potatoes and steamed sweet corn, chaat masala and sauté for a couple of minutes and it becomes a thick firm tikki mixture.Allow the spinach corn tikki mixture to cool down. Shape the Spinach Corn Tikki mixture into round balls and keep aside.Coat each of the spinach corn tikki with bread crumbs.Preheat a skillet, melt the butter and pan fry the Spinach Corn Tikki's until they are browned and crisp on all sides.Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions. Assembly of Vada PavSlice the pav buns into half horizontally. Spread the herbed butter and toast them on the pan on both sides, until the surface is lightly golden and crisp. Once done, Spread some Lahsun Chutney on one half and Veg Mayo on the other. Place a Spinach Corn Vada and a few onions rings between the buns and the Vada Pav is ready to be served.Serve Homemade Vada Pav Recipe With Spinach Corn Tikki with Masala Chai Recipe - Indian Spiced Tea as a tea time snack.

Carrot Pulao Recipe - Carrot Rice (Recipe)

To make carrot casserole, first heat oil in a pan. Add mustard seeds and let it cook for 15 seconds. Now add onion and ginger and let it cook till the onion becomes soft. Now add carrots, salt and let it cook till the carrots become soft. After cooking, add curry leaves, sambar powder, cardamom powder, salt and mix it. After 1 minute add rice and mix. Now add green coriander, a tablespoon of ghee and mix well. Serve hot. Serve the Carrot Casserole with Spinach Raita, Paneer Masala and Phulka for dinner.

Gur Paare Recipe (A traditional Punjabi Wedding Sweet)

To begin making the Gur Paare Recipe in a large mixing bowl add the maida and the melted ghee.Keep mixing the flour and ghee mixture until you get coarse crumb like texture and the ghee starts to hold the flour together. At this point add teaspoons of water at a time and knead it to make a firm dough.Divide the dough in four parts and roll each portion of the dough into a half an inch thick round circle. Cut them into vertical strips and then into 2-3 inch long strips. Repeat for rest of the dough portions.In a kadai, heat oil for deep frying on medium heat. Once the oil is hot, add the cut dough strips and fry until slightly brown and crisp. Do make sure to fry on medium heat so it gets crisp evenly.Drain them on a kitchen towel and allow them to cool a bit.In another heavy bottomed pan, add chopped or grated jaggery. On a slow flame allow it to melt, stirring continuously all the time.Cook till you attain the consistency where you add a drop of jaggery into the cool water and it solidifies.At this point add the saunf and stir. Turn off the heat and immediately add the fried strips to the jaggery syrup. Mix quickly using two ladles so that all the strips are evenly coated with the jaggery. Once done, the Gur Paare is ready.Transfer the Gur Paare onto a tray cool completely. Once completely cool separate the strips carefully taking care not to break them too much. Store them an airtight container for 15 days.Serve the Gur Paare for festivals like Karva Chauth or any other special occasion in the family.

Spinach & Garlic Potato Patties Recipe

To begin making the Spinach & Garlic Potato Patties Recipe heat a skillet with butter on medium-low flame, add the butter. Once the butter is melted, add in the garlic and saute for about a minute. To this add onions, salt and cook until they turn translucent, this will take about 2-3 minutes on medium flame. Next add the washed and chopped spinach leaves and cook on medium-high heat for a good 2-3 minutes, until the spinach leaves wilt down. Turn of the flame, add the black pepper powder and lemon juice. Set aside to cool. In a mixing bowl, add the boiled potatoes and mash them well, to this add the milk, bread crumbs, cheese, lemon juice, cumin powder, salt to taste and the cooked spinach mixture. Mix the spinach garlic potato patty mixture until well combined. Heat a skillet on medium heat and brush with a little oil. Grease your palms with oil as well and shape the spinach garlic potato patty mixture into medium sized discs. Place these spinach garlic potato patties on the preheated skillet and cook for about 3-4 minutes on each side or until it achieves a nice brown colour. Once done, remove the spinach garlic potato patty from the heat and place it in a serving platter and serve hot.Serve the Spinach & Garlic Potato Patties along with Tzatziki Recipe - A Greek Yogurt Dip or simple tomato ketchup as a party appetizer.

Pumpkin Peas Palya Recipe

To begin making Pumpkin Peas Palya Recipe, take a vessel and boil water. Now add pumpkin cubes and cook for 5 to 10 minutes or until they are half cooked. Strain water and keep this aside.Heat a heavy wok, add oil. Now add mustard seeds and saute well until it splutters.Now add chana dal, fry until they turn golden. Add curry leaves, fry for few seconds.Now add the cooked pumpkin cubes and cooked peas. Add amchur powder, garam masala and red chili powder, mix well. Let it cook for about a minute.Now add salt, grated coconut, and mix. Close and cook for 3-5 minutes. Serve Pumpkin Peas Palya along with Tomato Onion Sambar and Steamed Rice for a weekday meal. You can also serve Curry Leaves Buttermilk with this meal.

Thandai Srikhand Tart Recipe

To begin making the Thandai Shrikhand Tart Recipe, first prepare the shrikhand according to the Shrikhand recipe and keep it refrigerated for at least 4 hours.The next step is to make the Thandai Flavored Tart recipe.Powder the nuts together until you get a coarse mixture.In a large mixing bowl, add all the ingredients including the powdered nuts, chilled butted and knead well till you get a coarse crumb like mixture.Add a little cold water at a time and knead to make a firm dough. Take care to add a tablespoon of cold water at a time.Once the thandai tart dough is ready, cover it with cling film and keep it in the refrigerator for 30 minutes.Preheat the oven at 180 degrees and line a parchment paper in a 7" tart pan.Take out the dough from the fridge. Dust the surface with flour and roll the tart dough to make a circle large enough to fit the 7 inch tart pan.Now carefully invert the rolled dough over the tart mould. Press the dough on to the sides and bottom of the tart pan.Prick the tart dough with a fork all around and place it in the preheated oven to bake for about 30 to 40 minutes until you notice the tart is browned and golden in color.Once tart is baked, remove it from the oven and allow it to cool completely. Keep the Thandai tart in its pan.Once the Thandai tart is cooled, pour the shrikhand mixture over the tart and tap the pan gently on the counter to release any air bubbles.Top the Thandai tart with your choice of fresh fruit or berries before serving.Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Thandai Shrikhand Tart Recipe for Holi Festival or any other special occasion.

Masala Dosa Recipe With Red Chutney - Masala Dosa With Red Chutney Recipe

To make Masala Dosa recipe with red chutney, we will first make potato masala for dosa. Heat the oil in a pan. Add the mustard seeds, urad dal, chana dal and cook till it becomes light brown. After getting brown, add ginger, onion, curry leaves, green chillies, asafoetida and cook till the onion becomes soft. After the onion becomes soft, add turmeric powder, salt, potatoes and mix it well. Cover the pan, reduce the flame and let it cook for 3 to 4 minutes. Turn off the gas and keep it aside. Now to make the dosa, heat a tawa. Pour the mixture of dosa on it and make a round dosa from the back of the spoon. Pour oil around the dosa and let it cook for a few seconds. Put some sauce on it and put potato masala over it. After cooking, fold the dosa and serve. Masala Dosa recipe with red chutney served with coconut chutney and filter coffee for breakfast.

Palak (Spinach) Puri Recipe

To begin with the Palak Puri Recipe, first chop spinach, ginger and green chilies and boil them together.After boiling strain the water and leave it aside for 15 minutes till the water is drained.After cooling, take the boiled contents from the strainer and add to a mixer and make a thin puree. Do not add water, just make a puree.Now in a mixing bowl add Vivatta whole wheat flour and the prepared pure, add some oil to the flour, cumin powder and salt. Mix them to together to make dough.Do not add excess water as palak will release water on its own. Now cover the dough with a muslin cloth and keep it aside for 30 minutes.After 30 minutes again, mould the dough and make small marble sized balls.Make small balls out of the dough and dust the rolling table with whole wheat flour and flatten the puris with the rolling pin. See to that you make small thick size round out of the dough.As you have rolled all the dough now, heat a Kadai and add oil. When oil gets heated, gently add a flattened puri.Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way.You will notice that the puri gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the puri in oil for more than 2 Minutes else it will become brittle.Drain it on kitchen towel.Continue the deep frying process for all the other flattened puris.Serve Palak Puris with Lahori Aloo and any raita of your choice.

Peas and Peel Vegetables (Peas & Peel Stir Fry Recipe)

To prepare Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe), Wash the green pea pods. Take out the peas from the pods in a bowl and keep aside.Take half of the peels of peas. (discard the rest). Break the tip and the bottom of each pod peel and discard the long fibrous membrane in them. Chop each pea pod in the middle, to bite size.Chop the white part of spring onion lengthwise and the green part into 1-2 inch pieces.Heat the oil in a kadai and add panch phoron. When the seeds begin to splutter add chopped white part of the spring onion. Stir fry a bit. Then add chopped peels of green pea pods, spring onion greens and half of the green peas extracted from the pods. Stir again.Add in turmeric powder, chopped green chilies and salt. Cook covered on low-medium heat till vegetables are just tender.Remove from heat and serve Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe) hot as a side-dish with paratha or phulkas.

Spinach Thalipeeth Recipe

To begin making the Spinach Thalipeeth Recipe, add all the ingredients into a bowl and slowly star mixing by adding lukewarm water. Knead it to a wet dough but not sticky.Cover with a damp cloth and rest for about 10 minutes.Now to prepare the Thalipeeth, place a non stick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface.Grease your palms with oil. Pinch a big ball of dough place it in the centre of the parchment or plastic. Then gently flatten it out to form a hand-patted disc.Lift the paper, along with the roti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.When it seems half cooked, flip the roti over with a spatula to cook the other side.Cook well till you have brown patches on both sides. Then, take the thalipeeth off the skillet, add a dollop of butter or ghee, and serve immediately.Serve the Spinach Thalipeeth Recipe along with Nellikai Pachadi Recipe , Lahsun ki Chutney | A Spicy Garlic Chutney or just a pickle by the side for your morning breakfast.

Paneer Satay Recipe

To begin making the Paneer Satay Recipe, combine the marinade ingredients including ginger, garlic, turmeric powder, dark soy sauce, sesame oil and salt in a large bowl.Add the paneer and toss gently to coat the paneer well with the marinade. Let the paneer marinate for about 30 minutes or you can refrigerate overnight if you plan to make it the next day.I like to roast the paneer on a stove top grill, you can also do it in the oven that is preheated at 200 C.Place the paneer on the preheated skillet and roast it until it is evenly browned on all sides. Keep drizzling some of the marinade as the paneer is roasting, so it absorbs additional flavors.The paneer satay is done when it is has a golden brown color. Transfer the paneer satay onto a serving plate and serve hot.Serve this delicious Paneer Satay Recipe along with Peanut Dipping Sauce as a party appetisers.

Pumpkin Almond Recipe - Ach Gert Surri With Dal

To begin making Poosanikai / Ash Gourd Rasavangi recipe, make sure to soak tamarind in some hot water. After 15 minutes, extract pulp from the soaked tamarind - keep aside. In a pressure cooker, add rinsed chana dal, moong dal, chopped ash gourd pieces, tamarind extract, salt, turmeric powder and water. You can add 2 cups of water or enough water to make sure that all ingredients are submerged in the water. Pressure cook it for 3 whistles and release the pressure naturally. In a pan, add 1 teaspoon of oil and allow it to warmOnce the oil is warm, add chana dal, urad dal, dry red chillies, coriander seeds and roast until the spices turn aromatic and brownFinally add the grated coconut and roast until golden brown. Turn off the flame and allow it to cool. Once the coconut and spices have cool, grind them into a fine powder in a mixer. Once the pressure cooker has release the pressure, open the lid and give it a good stir.Add the ground spices & coconut to cooked ash gourd and dal mixture - Stir well.In a tadka pan, heat 1 teaspoon of oil. Once the oil is hot, add mustard seeds and allow it to sputter. When mustard seeds crackles, add urad dal and curry leaves. Saute it until urad dal turns golden brown.Finally pour this tempering over the Ash Gourd Rasavangi and it is ready to be served.Serve Poosanikai Rasavangi along with Steamed Rice, Carrot and Beans Poriyal and Elai Vadam for a complete South Indian Style lunch

Taiwanese Pineapple Cake Recipe - Shortcrust Pastry Cake

To begin making the Taiwanese Pineapple Cake Recipe, we will first make the the short crust pastry. In a bowl add Maida, salt and butter. Mix the butter well with your fingers into the flour until it resembles a coarse crumble.Break an egg, add sugar and milk into the flour and combine all of them together. Add little water if required and form a soft dough.Wrap the pastry dough with a cling film, and refrigerate pastry till you make the pineapple stuffing.To make the pineapple stuffingChop the pineapple into small pieces, pressure cook the pineapple with 2 tablespoons water for at least 3 whistles.Once done, add pineapple chunks in blender and blend it to form smooth mixture.Heat a saucepan, add pureed pineapple and jaggery and allow it to cook till the jaggery melts. Keep stirring the mixture until the pineapple mixture thickens.Once done, allow the mixture too cool completely, and preheat the oven to 180 degree Celsius.*To assemble the Taiwanese Pineapple Cake RecipeTake the pastry out from the fridge, divide them into small balls. Flatten each ball little.Add a small amount of pineapple mixture in the middle and bring the fold together to form a ball. Make sure there are no openings. Shape Taiwanese Pineapple Cake, into a square.Place Taiwanese Pineapple Cake on the baking tray, do the same for the rest of the pastry dough. Brush them with butter and little bit of honey.Bake the Taiwanese Pineapple Cake Recipe for at least 20 minutes until it turns golden brown and serve warm.Serve the Taiwanese Pineapple Cake Recipe as dessert after a nice meal of Spring Roll, Singapore Rice Noodles Recipe and Chilli Coriander Fried Rice Recipe.

Grilled lentil recipe

Soak Channa dal in water for about 8 hours or over midnight. Drain water completelyGrind dal into a fine paste with green chilies. Ensure not to add water to grind the dal.Heat oil in a kadai. Once the oil is hot, add mustard seeds, curry leaves, and cumin seeds. Allow it to splutter.Once they splutter, add asafetida and turmeric leaves. Saute well.Now, add grounded dal to the kadai. Season with salt and sugar.Saute them on medium heat continuously for about 10 minutes without the lid. Cook until the mixture looks dry. The dal might get stick to the bottom. Hence, ensure to stir them continuously.Once the dal is dry and looks like crumble, garnish with chopped coriander leaves and drizzle lemon juice on the top.Prepare this Malvani Vatli Dal and serve as an evening time snack or as a side dish with Phulka and Gobi Ke Kofte.

Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine)

To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu. Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant. Turn off the heat and let them cool. Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut. Add a little water to make a smooth paste. keep the masala paste aside. You can proceed to make the tempering.To prepare the tempering, heat a kadai on medium heat. Add sesame oil and temper with fennel seeds and curry leaves. Add the sliced onions and tomatoes. Add turmeric powder and salt.Mix well and let them cook on low flame till the tomatoes become soft and pulpy. Add 1 cup of water to the mixture. Now add the ground masala and mix well.Let the gravy simmer for 3-4 minutes.After 3-4 minutes, turn off the heat. Transfer Chettinad Vengaya Kosu in a serving bowl.Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner.

Greek Style Spinach Spanakopita Recipe

We begin making the Greek Style Spinach Spanakopita by kneading the dough for phyllo pastry, mix it along with water and knead it into a soft dough.Then to make the pie filling, heat a skillet, add oil, sauté garlic and onions till it is golden brown. In the mean while pre heat the oven at 180 degree Celsius for 10 minutes.Then add the spinach and crumbled paneer and sauté till it is cooked, season it with salt, thyme, oregano. Cook till is combined well.Roll out the phyllo dough to very thin, place it on the pie mold and trim off the extra dough from the edges, using a fork prick three times and bake it in the oven 5 minutes.In the mean while with the remaining dough, roll into a book fold for around 3 times and then finally roll it very thinly.Then add the filling into the pie shell after it is baked, Add the remaining rolled out dough on top of the pie and seal it. Bake the pie for about 45 minutes till it is golden brown. You can glaze it with honey just before 5 minutes of baking to give it a golden texture.Serve the Greek-Style Spinach Spanakopita Recipe as a party Appetizer along with Creamy Polenta and Herbed Vegetables In Roasted Bell Pepper Sauce

Lauki Burfi With Paneer Recipe - Bottle Gourd Fudge With Cottage Cheese

To begin making Lauki Burfi With Paneer Recipe, place a pan on medium heat. Add ghee to it. Once the ghee is warm, add grated lauki to it. Saute the lauki for 2-3 minutes till it becomes soft and starts releasing water.At this stage add in the sugar. Mix well. Saute the lauki and sugar mixture on medium heat till all the water from the lauki and sugar mixture is evaporated.At this stage, add the homemade chenna(paneer). Add it to the lauki mixture and mix everything properly.Saute all the ingredients on low flame till all the ingredients are well combined for about 3-4 minutes. Add cardamom powder and mix well.Turn off the heat and keep the pan aside.Meanwhile, grease a tray with some ghee and keep aside.Transfer the lauki mixture to the greased tray. Spread it evenly. Garnish it with some slivered almonds. Let it cool for 10-15 minutes. With a sharp knife, cut the cooled mixture into squares.Serve the healthy recipe of Lauki Burfi With Paneer Recipe as a nutritious sweet. You can pack it up for your kids snack box or serve it after your everyday meals.

Menthi Aaku Badeela Koora Recipe - Besan Muthia Cooked With Methi Leaves

To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside.To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.Add enough water and knead them to a stiff dough. When the dough is coming together, in the end add a teaspoon of oil and knead it again.Next step is to divide the dough into small portions. Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions. (These are called badeela). Set them ready on a greased plate.To a heavy bottomed pan, heat 2 tablespoons of oil. Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds. Add the rolled badeela (Chickpea flour balls) and give it a good stir. Cover and cook for badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness. The badeela will take a good 10 -12 minutes to cook. Give the Badeela a bite and it should not taste raw. Once the badeela koora is cooked properly, stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down.Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot.Serve Menthi Aaku Badeela Koora along with Andhra Style Ingavu Chaaru Recipe and Steamed Rice for an Andhra Style Sunday Lunch and a indian diabetic meal.

Microwaved Egg-Omelette-In-A-Mug Recipe

To make the Microwaved Egg-Omlette-In-A-Mug first grease 4 microwaveable cups with oil.Then, crack the eggs and add additional egg whites from 4 eggs into a mixing bowl. Add pepper powder, salt, finely chopped bell peppers and onions into the same bowl and whisk well until combined and frothy.Pour the egg mixture into the greased cups, equally, taking care to fill only 3/4 of the cup.One at a time, place the cups in the microwave and cook on high power for 2 minutes each. If you see the mix bubbling out of the cup, stop the microwave, remove the cup out and mix once, place it back into the microwave and cook.Insert a fork into the cup and if it comes out clean the omelette is cooked and ready. If the fork comes out eggy, you need to cook the egg for a minute or two more. Mix it once and place it back into the microwave. Cook until the fork comes out clean.Serve the Egg-Omelette-In-A-Mug along with some toast and Banana Almond & Prunes Smoothie for a hearty breakfast.

Sesame Kameer Good Ride (Orange Khair)

To begin making the Assamese Komolar Kheer recipe, put the milk in a heavy sauce pan.Bring the milk to boil and reduce heat to minimum. Keep stirring with a wooden spoon from time to time.Soak the almond for a couple of hours and peel. Chop or slice the almonds and the cashew nuts.When the milk starts to thicken add the dry fruits to the kheer.Add sugar and keep stirring. When the kheer is of desired consistency switch off the gas.Keep stirring for a while. Cool the kheer and cover.Just before serving add the chilled orange pulp. Enjoy as a dessert after a meal.Serve Assamese Komolar Kheer as a dessert after your light meal of Pav Bhaji or Dal Pakwan.

Green Pea Pakoras Recipe - Green Pea Freighters

To begin making the Hari Matar Ke Pakode Recipe - Green Pea Fritters, we will coarsely blend few of the pakora ingredients in a chopper or a mixer-grinder.Place the coriander leaves, peas, green chilies, garlic and cumin seeds in the blender and pulse to get a coarse mixture.Transfer the ingredients to a mixing bowl, add the salt, onions and gram flour and mix well to combine. Add a little water to make a thick batter - only if required - like a few tablespoons. Check the salt and spices and adjust to suit your taste.Heat a kadai with enough oil to deep fry the Hari Matar Pakoras.Once the oil is hot spoon the matar pakora batter into the kadai and fry them till golden brown and cris on all sides. Do not over crowd the kadai. Once one batch of the Matar ke Pakode are done, remove from the pan and drain on an oil absorbent paper.Proceed the same way with the remaining pakora batter.Serve the Hari Matar Ke Pakode as a evening tea time snack along with Ginger Cardamom Chai or serve as an appetizer along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip at your next party.

Sooji Halwa Breakfast Bowl Recipe

To begin making Sooji Halwa Breakfast Bowl Recipe, get all the ingredients ready.Heat ghee in a saucepan or kadai. Once hot, add semolina (sooji) and roast it on low heat till you get a nutty aroma from the pan.Now add cardamom powder, cashews and almonds. Give it a mix.At this stage, add water and cane sugar together and mix well (I used about 1-1/4 cup of water for 1/2 cup semolina. Add more water if required to maintain a nice halwa (or thick porridge) consistency.Switch off once you see that the halwa is nicely cooked and the rava/semolina has reached its optimal cooked size.Serve with a lot of fruits. I have served the bowl with coconut slices, banana, fresh figs, pomegranate and kiwi.Garnish with slivered almonds and some cashews and you are good to go.You can as well serve this Sooji Halwa Breakfast Bowl Recipe for kids who prefer sweet breakfast to savoury, may be along with a Turmeric Milk Recipe (Haldi Doodh) and Boiled Eggs Recipe.

Banana Digestive Pudding Recipe With Pistachios

To begin making Banana Digestive Pudding Recipe With Pistachios, combine the mashed bananas, hung curd and honey in a bowl.To assemble the Banana Digestive Pudding Recipe With Pistachios, take a jar of your choice and add crushed NutriChoice Diabetic friendly essentials Oats cookies at the bottom of the jar.Next spoon the banana pudding on top of the cookie crumbles and add chopped pistachio nuts on the top.Refrigerate for two hours before serving the Banana Digestive Pudding Recipe With Pistachios.Serve Banana Digestive Pudding Recipe With Pistachios Recipe along with Rock Toast Recipe - Semolina Bread Toast or pack it as a snack along with a lunch box menu of Matar Paneer, Phulka and Fresh & Juicy Chickpea Salad with Fruits & Vegetables.

Chawli Ki Phali & Aloo Sabzi Recipe

To begin making the Chawli Ki Phali & Aloo Sabzi Recipe, pressure cook the yard beans with little bit of water and salt for about 1 whistle and keep it aside.Allow the pressure to release naturally and strain the water. Heat a skillet with oil, add fennel seeds and allow it to crackle.Add potatoes and saute them till they crisp up and is cooked. You can cover it with the lid and cook for about 5 minutes.Add cooked yard beans along with all the spice powders and give it a mix keep cooking till the masala loses the raw smell.Add besan and salt and mix Chawli Ki Phali & Aloo Sabzi well, saute for another 5 minutes and switch off the heat.Serve the Chawli Ki Phali & Aloo Sabzi Recipe along with Phulka or tawa paratha, kadhi to make a complete meal.

Karnataka Style Gasagase Payasa Recipe- Poppy seed Payasam

To begin making the Karnataka Style Gasagase Payasa, roast the poppy seeds and rice in a skillet on low-medium heat until it turns into a nice golden brown. This will take about 4-6 minutes. Turn off the flame and allow it to cool.Transfer into a mixer jar. and grind it into a coarse mixture, add grated coconut and water and grind again to a smooth mixture.Heat a sauce pan with milk on medium flame, add the ground poppy seeds and coconut mixture, cardamom pods, jaggery and bring it to a boil.Boil the payasam till it thickens.Heat ghee in a tadka pan, on low flame and fry the cashew nuts and raisins for 2 minutes. Turn off the flame and pour it over the payasam and serve.Serve the Gasagase Payasa after having a Spicy Mixed Vegetable Pulao Recipe with Tomato Onion Cucumber Raita to cool down your palate with a sweet note.

Meethe Chawal Recipe - Zarda Pulao

To begin making the Meethe Chawal Recipe (Zarda Pulao), first clean, wash and soak rice in enough water for 15 - 20 minutes.Next dry roast the saffron strands in a small pan for few seconds. Turn off the heat. Add milk and stir to combine. Keep aside.Now bring 4 cups of water to boil in a large saucepan. Add half a stick of cinnamon and 2 cloves in the boiling water.Drain the soaked rice in a colander and add in the boiling water.Cook the rice till almost done but not fully cooked through. Once again drain the cooked rice in a metal colander and keep aside.Heat ghee in a heavy bottomed pan. Add remaining cinnamon, cloves and cardamom. Stir for few seconds to release the aroma of spices.Next add the rice along with sugar, saffron, dry fruits, raisins and turmeric. Drizzle a tablespoon or so of water. Stir to evenly combine.Cover the pan with a tight fitting lid and turn the heat to low.Let the rice simmer for 5 - 10 minutes on low heat. Turn off the heat. Do not open the lid immediately. Let the rice absorb the flavors for sometime.Open the lid, fluff the rice with a fork .Serve Meethe Chawal (Zarda Pulao) warm, garnished with sliced pistachio and almonds for a festive dessert or a dessert for a party when you plan a Mughlai Meal.

Navratan Korma Recipe

To begin with Navratan Korma, soak cashew, almond and melon seeds in water for 30 minutes to prepare a paste. Drain the water completely.Peel off the almond skin and blend all in a mixer to smooth paste adding a little water. Keep it aside.Heat 2 tablespoons ghee or oil in a pan or a kadhai. Add chopped onions and saute a while. Next, add ginger-garlic paste and stir well.Add tomato and give a stir. Add turmeric powder, chilli powder and coriander powder and mix well everything. Add ground paste and 1/4 cup water.Cook it uncovered for 2 mins and add mixed vegetables and 1 cup water. Cook it covered on low-medium flame for 10-15 minutes.Add coconut milk, garam masala and salt to taste. Mix well everything and cook again for another 10 minutes.Meanwhile, roast cashew and raisin in ghee and add this to the korma. Garnish with pomegranate seeds and your dish is ready to be served.Serve Navratan Korma with Whole Wheat Lachha Parathas and Mushroom Pulav for a delicious lunch or dinner.

Malpua Recipe with Rabri (A Spiced Indian Pancake with Milk Pudding)

To begin making Malpua Recipe, first prepare the batter. To do this, in a mixing bowl mix stir together the flour, sugar, milk powder, crushed cardamom pods and fennel seeds.Now add the khoya and yogurt in the flour mixture. Stir and mix well to combine.Using a little water at a time, mix continuously until the batter forms a thick flowing consistency without lumps. It should flow like dosa batter. Set it aside so the batter can rest for 30 minutes.Meanwhile prepare the sugar syrup in which you will soak the malpua. To do this, add sugar and water in a heavy bottom saucepan. Set it on a low heat and let it simmer until the sugar has melted completely.Once sugar is dissolved add the lemon juice and saffron strands. Stir once to combine. By now, the sugar syrup should have reached one-string consistency. You will know this, when you touch the sugar syrup between your fingers, it will be sticky.While the sugar syrup is simmering, heat 2 - 3 tablespoon of ghee in a non stick skillet over medium heat.Mix baking soda in the batter and stir to evenly combine. Pour a spoonful of batter on the pan and gently spread with the back of the spoon to form a small sized pancake-like round.Fry the malpua on a low to medium till crisp and golden on both sides.When they're golden and ready to be taken off the skillet, take them off heat and immediately soak them in the warm sugar syrup, either by dipping them in or pouring the sugar over the malpuas.Proceed the same way with the remaining Malpuas.Serve Malpua With Rabri as a dessert along with Jalebi during the festive season.

Mexican Style Omelette With Avocado Dressing Recipe

To begin with the Mexican Style Omelette With Avocado Dressing, heat and pan and add some oil.Add some onion to the pan and saute them till they are transparent, now add the bell peppers and salt as per taste.Take the pan from flame and keep the mixture aside.Add the avocado dressing to the mixture and also add some shredded cheese on them.Now beat eggs in a bowl,add some milk and whisk them again for a while.Heat pan and add olive oil, as the oil heats up pour the egg mixture and wait until the egg starts to set.Now sprinkle vegetable mixture over the egg and let it cook for 2 minutesRoll up Omelette and remove it from the flame.Your Mexican Style Omelette With Avocado Dressing Recipe Is ready to be served.You can serve them with a toast on the side and some fresh juice to complete your breakfast.You can serve Mexican Style Omelette With Avocado Dressing Recipe with Fresh Orange juice and a slice of bread on the side.

Bavarian Mushroom Sauce Recipe

To start making Bavarian Mushroom Sauce Recipe, first begin by melting some butter in a saucepan on low flame.Once butter is melted, add chopped mushrooms and saute them lightly until they turn soft. They will release a lot of water at this stage. Allow some of it to dry out.Add all purpose flour and stir well. Next, gradually add the milk and cream, stirring continuously to avoid the flour from forming lumps.Stir constantly until the milk is thickened. It should be thick enough to coat the back of the spoon.Sprinkle the mint leaves and chopped parsley next. Turn off the heat and add required salt and pepper. The mushroom sauce is now ready to be served.Serve the Bavarian Mushroom Creamy Sauce along withBreakfast Hash Browns for breakfast or whip it into a pasta for a weeknight dinner.

Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes

To begin making the spinach wrap, heat oil in a preheated pan on medium heat. Add the spinach and green chillies and saute until spinach wilts completely and has softened.Once softened turn off the heat and allow it to cool. Once cooled, add into a blender to make a smooth puree.Into a large mixing bowl, add wheat flour, salt and spinach puree. Add a little water if required and knead to make a smooth and firm dough. Drizzle a little oil on the top and knead again to make a smooth dough. Cover the dough and rest for 5 minutes.Divide the rested dough into 4 large balls. Dust the dough in flour, flatten it and roll it into a large 8 inch circle.Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little. Ensure the spinach roti is well cooked. Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft.To make the filling, heat oil in a preheated pan over medium heat. Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden. Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened. At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined. Turn off the heat and stir in the prunes and the parsley leaves. Set the filling aside to cool a little.To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti. Spoon a large tablespoon of the roasted vegetables.Once filled, roll to make a wrap and serve.

Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)

To begin making Karpooravalli Chutney Recipe, wash the karpooravalli leaves well. Heat oil in a heavy bottomed pan, add urad dal and chana dal and fry until they are brown in colour. Add red chillies and karpooravalli leaves and saute well until the leaves shrink. Allow it to cool.Then transfer everything to a mixie jar and add salt, asafoetida, dessicated coconut and tamarind to it along with little water. Grind it finely or coarsely as per your preference.Heat a teaspoon of oil in the same pan and add mustard seeds. After they splutter switch off the flame and add to the ground chutney and mix well.Serve Karpooravalli Chutney Recipe as a condiment along with a South Indian meal of Steamed rice, Tamil Nadu Style Arachuvitta Rasam Recipe, Urulaikizhangu Podi Poriyal Recipe and Elai Vadam Recipe.

Star Trek Curry Recipe (Parsi Steel Vegetable Curry)

To begin making the Tarkari Ni Kari recipe, grind all the ingredients given under 'for the ground masala paste' to a smooth paste adding water and set it aside.Heat a wide pan with oil and temper with ingredients given under tempering. Once tempered add the tomato puree, turmeric powder, coriander powder, chilli powder, sugar, salt and allow it to cook for 3 to 4 minutes over low flame.Add the steamed vegetables and the the ground masala paste and cook for another 5 to 7 minutes and switch off. Your simple yet wholesome Parsi Style Tarkari Ni Kari is ready.Serve Tarkari Ni Kari along with Steamed Rice Or Whole Wheat Lachha Paratha for a weekday lunch or dinner.

Chicken With Mushroom Sauce Recipe

To begin making the Chicken With Mushroom Sauce Recipe, we will first wash the chicken breast and mash it with a meat shredder. Make sure the thickness is about 1-1/2 inches.Marinate the chicken breast with salt, black pepper powder and keep it aside for 10 minutes.Heat a skillet with the required butter. Once the butter starts to melt, you can place the chicken breast and cook it from both the sides. This will take abou 5 to 6 minutes.Remove the chicken breast from the pan and keep it aside. In to the same pan, add some more butter and add chopped garlic. Saute until it softens.Add chopped onions and sauté till they caramelize. Next, add chopped mushroom, salt and dried herbs and cook till the mushroom losses all its moisture and becomes a little soft.In a separate bowl, mix milk and corn flour till it combines. Make sure there are no lumps in this mixture.Reduce the flame and pour the milk mixture and gently swirl. You will see the sauce starts to thicken up.Once the sauce thickens up, switch off the heat.Add the chicken breast into the sauce mixture and soak it well. Cover the pan with the help of a foil and leave the chicken to rest in the sauce for at least 10 minutes.Serve the Chicken With Mushroom Sauce Recipe along with Toasted Bread,Bunsor Garlic Bread and a glass of chilled wine for a Sunday brunch or a Saturday dinner.

Goan Chicken Vindaloo Recipe

To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan. Add the ginger, garlic and saute till they start softening and browning just a little.Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame.In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.Turn off the heat and let the masalas cool down. Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery.Add about 3-4 tablespoons water and blend to a smooth paste.Marinate the chicken with this paste for at least 2 hours or upto 24 hoursThe next step is to make the curry for the chicken vindaloo. Heat the 1 tablespoon oil in a heavy bottomed pan.Once the oil is hot, add the green chillies and onions. Let it cook till the onions become golden brown. Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy. Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes. After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture. Mix everything well and let it cook for about 10 minutes. If the Chicken Vindaloo becomes too dry, add some water and mix again.Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone. Once done, turn off the heat and check the seasonings and adjust to taste. Transfer the Chicken Vindaloo to a serving bowl and serve hot. Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal.

Indo Chinese Hot and Sour Spinach Soup Recipe

To begin making the Indo Chinese Hot and Sour Spinach Soup recipe, wash and clean the spinach leaves and coriander leaves; chop roughly (to make it easy to blend).Blend chopped spinach, coriander leaves and green chillies to a fine paste. Keep aside.Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside.Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger. Saute for a few seconds and then stir in the spinach-coriander paste.Fry on medium high for 1 minute. Add the finely chopped vegetables, carrots, cabbage and capsicum. Mix well and fry again for another minute.Stir in 4 cups of hot water along with salt to taste.Bring the soup to a boil. Add soy sauce (don’t add too much as the soup will turn black instead of giving it a lovely green hue of the spinach and coriander leaves) and vinegar.Taste and adjust seasonings. Simmer for about 2 minutes. While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened. Add more cornstarch mixture if needed.Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves.Serve Indo Chinese Hot and Sour Spinach Soup along with Indo Chinese Chicken Hakka Noodles for your weeknight dinner.

Kashmiri Kokur T Nadir Recipe-Chicken and Lotus Stem Curry

To begin making the Kashmiri Kokur T Nadir recipe, wash and clean the chicken.Mix the chicken with kashmiri red chilli powder, fennel powder and dry ginger powder in a bowl and keep it for marination for about 30 minutes.Put the sliced lotus stem in warm water for few minutes to remove inside dirt and impurities.Strain Lotus stem slices and pressure cook them along with 2 cups of water, bay leaf, fennel seeds, black cardamom, cloves, ginger slices and salt as per taste. Cook till the cooker releases 2 to 3 whistles. Leave it aside for pressure to settle down.Heat mustard oil in a heavy bottomed pan. Add cumin seeds and asafoetida powder into it, mix it well and cook it for 8 to 10 seconds.Add the above marinated chicken along with the curd mix and cook in medium to low flames till yogurt starts to thicken and oil starts leaving from sides.Now add the boiled and strained Lotus stem into the gravy and cook it on low flame for five minutes, stirring occasionally. (you can add the spices as well) Now put caraway seeds into a Mortar and Pestle and crush them to form a powder. Also crush dry Mint leaves between your hand and add into the gravy. Adjust salt as needed and cook till the curry starts to thicken. Once it is done, switch off the stove and garnish with some fresh coriander leaves. Serve hot.Serve Kashmiri Kokur T Nadir along with Kashmiri Dum Monji, Steamed Rice and Phulkas for a weekday meal with your family.

Spicy Chickpea Tacos Recipe With Indian Twist

To begin making Spicy Chickpea Tacos Recipe, boil the soaked chickpeas in a pressure cooker with 1 cup of water for 8 whistles until chickpeas are cooked.Turn off the flame and allow the pressure to release naturally. Open the pressure cooker and then drain the excess water. Set the chickpeas aside. Heat oil in a kadai on medium flame and add half of the chopped onions into it. Cook for a few minutes and then add ginger garlic paste. Keep cooking on low heat.Once the onion is soft, add the dry spices - red chilli powder, turmeric powder, coriander powder. Next add salt and boiled chickpeas into the pan and give it a good stir. Now add chana masala and keep cooking for 5-7 minutes or till the chickpea is dry and coated with spices. Turn off the heat.To assemble the tacosYou can either use store bought tacos or make them at home by following The Homemade Hard Taco Shells RecipeHeat up the taco shells in the microwave and fill them up with spicy chickpeas and garnish them with chopped onions, tomatoes and cilantro.Serve Spicy Chickpea Tacos Recipe With Indian Twist along with Spicy Mexican Salsa Recipe, and Cottage Cheese Dip Recipe With Pepper and Olives.

Nepalese Style Dhal Bhat Recipe

To begin making the Nepalese Style Dhal Bhat Recipe, we will first boil the dal with water, turmeric powder and salt for about 4 whistles until it is soft and mushy.Next grind all the whole spices (ingredients in masala to grind) in a mixer to a smooth powder, you can also add a little water if the little quantity does not grind well in a mixer.Heat a kadai with oil, add onion that are chopped and saute well till they turn translucent.Add in ground spices and cook for some time. Once done add boiled dal and salt keep stirring.You can start mashing the dal and cook in low heat until the raw smell goes away.Serve the Nepalese Style Dhal Bhat Recipe along with cauliflower and aloo subzi or baby corn and carrot subzi by the side to make it enriched meal.

Ginger Sesame Chicken With Bok Choy And Mushrooms Recipe

To begin making the Ginger Sesame Chicken With Bok Choy And Mushrooms recipe, cut boneless chicken into cubes and set aside.Wash heads of Bok Choy and split it into half. Cut the root part crosswise into squares.Wash and chop Mushrooms in slices and Red Bell Pepper in small squares.In a heavy bottomed pan, add some vegetable oil and saute onion till they release their water and become a little brown.Remove them on a plate lined with a tissue, so that excess oil is soaked.Now add little more oil to the same pan and add Red bell Pepper and Bok Choy. Stir Fry till they have cooked but still retain their crisp character.Also remove them on the plate with a tissue to absorb the extra oil.Repeat the same with cubed chicken. Stir Fry in the same pan by adding little oil. Season it with Salt and Pepper.In a saucepan add some chicken broth or if you are using broth cubes, add water and broth cube. Bring it to a boil and then turn the flame off.In the same sauce pan add Sheer or white wine, soya sauce and sugar.Also add rice vinegar, Cornstarch dissolved in water and sesame oil.Also add red chilli fakes to the sauce pan and mix till everything is dissolved.In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken. Mix well.Add the sauce and let it simmer till it has reduced and thickened a little bit.Transfer to a bowl, sprinkle some roasted sesame seeds and serve hot.Serve Ginger Sesame Chicken With Bok Choy And Mushrooms along with hot Steamed Rice or Spicy Schezuan Vegetarian Noodles for a perfect weekend dinner and end with a Caramel Custard Recipe (Pressure Cooker method)..

Murungakkai Mor Kuzhambu Recipe-Drumstick Buttermilk Curry

To begin making the Murungakkai Mor Kuzhambu Recipe, first steam the drumstick in the pressure cooker, adding 2 tablespoons water. Cook until you hear two whistles and turn off the heat. Release the pressure immediately so the green color remains and the drumsticks do not over cook, keep aside.Grind the coconut, raw rice, cumin seeds, coriander seeds and red chillies into a smooth paste. Add a little warm water to help it grind well.Add the yogurt, the coconut mixture and the cooked drumstick into a sauce pan and bring it to a brisk boil and turn off the heat. For the seasoning, heat oil in a tadka pan over medium heat. Add the mustard seeds and allow it to crackle. Stir in the curry leaves and turn off the heat.Pour the seasoning over the Murungakkai Mor Kuzhambu and serve.Serve the Murungakkai Mor Kuzhambu Recipe along with Chepakizhangu Roast and steamed rice to enjoy you afternoon Lunch.

Parsi Style Lagan Sara Istew Recipe - Rich Sweet Assorted Vegetable Curry

To begin by making the Parsi Style Lagan Sarai Istew Recipe in a pressure cooker add carrots, baby potatoes and elephant yam with 1 cup water and salt for about 1 whistle. Set aside to release the pressure naturally. In a small bowl soak the raisins and jaggery in vinegar. Keep it aside to rest. Next is to heat a small shallow pan, add oil, saute the onions and tomato with little salt, cook until the tomatoes turn soft. Let it cool, and blend into a smooth paste in a hand blender. Heat a heavy bottomed pan with oil, saute the vegetables that have been cooked first till it becomes crisp little. Remove the vegetables and in the same oil add the ginger, garlic, and chillies.Add in the blended paste along with turmeric powder, red chilli powder, dhansak masala powder and add the soaked raisins and dates along with the vinegar and jaggery. Check for the seasoning. Finally, add in the vegetables along with the peas and add 1 cup water and reduce the heat. Cook it over low heat for about 10 minutes till the vegetables are well cooked. Once done Garnish Parsi Style Lagan Sara Istew with chopped coriander leaves and serve.Serve the Parsi Style Lagan Sara Istew Recipe with Whole Wheat Lachha Paratha Recipe and Beetroot, Carrot & Cucumber Salad With Peanuts for a wholesome dinner meal.

Arunachal Pradesh Zan Recipe - Finger Millet Porridge with Vegetables Recipe

We begin making the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) roast the millet flour with a tablespoon of ghee in a kadai and set aside. Dissolve millet flour in little water and cook until it becomes semi thick paste.Saute the vegetable separately in a flat tawa with little oil, saute the carrot first so that it get cooked and then add in the spinach. Keep it aside. You can also blanch the vegetables in water with salt till it becomes tender and then add it to the ragi porridge. Take about one and half cup of water in vessel and bring it to a boil. Add this millet flour paste and mix it. At this point add the vegetables and seasoning like salt, pepper and herbs. Keep whisking it till you get your desired consistency. Serve it hot with by sprinkling some fermented cheese or just plain as well. Serve the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) as a healthy breakfast with Cantaloupe (Melon) Juice Recipe to have a satisfying breakfast.-

Green Chana Chutney (Green Chickpea Chutney) Recipe

To begin making the Green Chana Chutney recipe, take a grinder jar and add green chana, green chillies, garlic, water and salt. Grind the mixture in a paste.Take out the paste in a bowl. Next, heat a pan and add the required oil.Once oil is hot, add cumin seeds. Let it crackle.Next, add curd and keep stirring. After a minute, add the green chana paste and let it cook for another 2 minutes.After 2 minutes, switch off the stove and the chutney is ready to serve.Serve Green Chana Chutney as a side dish along with your meal of Panchmel Dal, Boondi Raita and Phulkas.

Mixed Beans Vegetable Pulao Recipe

To begin making the Mixed Beans Vegetable Pulao recipe, pressure cook the rajma in a cooker and double beans with enough water until soft. (Take care not to turn them mushy). Wait till pressure settles. Drain excess water and set it aside.In a heavy bottom cooking vessel, add oil and to it add cloves, cardamom and cinnamon stick.When the spices start to leave their aroma, add sliced onions. Fry till translucent. Now add ginger-garlic paste. Fry for another minute and add boiled rajma and double beans. Saute for a minute or two.After a minute or two, add chopped potato, carrot, green beans, green chilies, garam masala and turmeric powder. Saute for two minutes.Add 4 cups of water to this along with salt. Let it come to boil. Now add rice (by draining the water, in which rice was getting soaked). Gently stir and cook covered on low flame till rice is completely cooked.Sprinkle lemon juice and garnish with coriander leaves before serving.Serve Mixed Beans Vegetable Pulao with Lauki Raita, Beetroot Raita or any other raita of your choice and a roasted papad.

Pacha Manga Pachadi Recipe - Raw Mango Pachadi

To begin making the Pacha Manga Pachadi Recipe, start by boiling the raw mango in tamarind water, jaggery, and turmeric powder in a saucepan over a medium heat.Boil till the raw mango becomes soft & cooked, once that is done add in the sambar powder, salt and give it a stir.Leave the Pacha Manga Pachadi to boil till it thickens up. Once it thickens, turn off the heat.In a tempering pan, add oil and place over medium heat; once it is hot add in mustard seeds allow it to crackle.Once it crackles, add curry leaves, sprinkle the hing and add in the dry red chillies, saute till the aroma is released and then pour it over the Pacha Manga Pachadi.Check the taste and adjust the salt and spices accordingly. Serve the Pacha Manga Pachadi along with steamed rice, Mixed Vegetable Sambar Recipe and Kurukku Kaalan Recipe for south indian lunch or dinner.

Odiya Style Chana Dal With Potato & Pumpkin Curry Recipe

To prepare Odiya Style Chana Dal With Potato And Pumpkin Curry Recipe, get prep with all the ingredients and prepare roasted cumin and dry red chilli powder.To prepare roasted cumin and dry red chilli powder, take 3 teaspoons of cumin seeds and dry roast with 8 red chillies till aromatic. Care should be taken not to over roast and burn the seeds. Dry grind in a Grinder it and reserve a teaspoon till required. Store the rest of the powder in an airtight container.Wash and cut the potatoes into cubes along with the pumpkin and keep aside.Wash soaked Buta Dali (Chana dal) and bring to a boil along with potato, pumpkin, salt and turmeric in a pressure cooker up to one whistle. Do not overcook the chana dal.Heat ghee in a Pan. Add cumin seeds, remaining dry red chilies and bay leaf. When they start to splutter, add grated ginger and stir for a minute.Add chopped tomatoes and cook till done. Add the boiled dal to the above masala, grated coconut and simmer for few minutes.Adjust the consistency as desired. You can leave the curry to cook for a few more minutes to make it thick or can add a little water and make it flowy.Garnish it with cumin and chilli powder and chopped coriander leaves and chopped coconut.Serve Chana Dal With Potato And Pumpkin Curry Recipe with Puri or Rice for lunch or dinner.

Black Pepper Singhada Vegetable Recipe

To begin making the Kali Mirch Singhare Ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer. Add about 1 cup of water and pressure cook for at least 4 whistle.Once done, peel the skin out and chop them into small pieces. Heat a kadai with oil, add mustard seeds and allow it crackle.Add in curry leaves, hing and let the curry leaves splutter for few seconds. Add cooked water chestnuts and sprinkle with pepper powder, turmeric powder, salt and stir fry for at least 5 minutes and switch it off.Serve the Kali Mirch Singhare Ki Sabzi Recipe along with Pineapple Rasam, Steamed Rice to make to a complete meal after fasting.

Puli Upma Recipe - Tamarind & Reese Rao Upma

To prepare Puli Upma Recipe wash the rice and spread it over a muslin cloth to dry.Coarse grind the rice into rava.Meanwhile, soak tamarind in water and set aside for 5 minutes. Squeeze out the pulp and strain the clear liquid. Set aside until use.Heat oil in a thick bottomed kadai on medium heat, add the mustard seeds and let it splutter, add curry leaves, dry red chillies and hing.Stir in the rice rava and add tamarind water. Cook over low heat stirring continuously.Mix in the salt once the puli-upma starts to thicken.Cook until the tamarind upma mixture comes together.Serve Puli Upma Recipe along with Green Coriander and Coconut Chutney followed by a hot cuppa Kumbakonam Filter Coffee Recipe for a complete South Indian breakfast.

Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe

To prepare Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe, firstly get prep with all the ingredients. In luke warm water, add yeast and sugar, and give a quick stir with a fork and keep aside for 10 mins to activate the mixture.Meanwhile, sift flour and keep aside.Once the yeast is activated, add it in the flour. Knead to make a smooth and soft dough. Brush a teaspoon of olive oil on the dough and keep aside in a large greased bowl.Cover the bowl with a cling foil or a moist kitchen towel. Allow it to rest and double its size for one and half hours.While the dough is resting, mix powdered sugar, cinnamon powder, and raisins with a fork and leave aside.Grease and dust a Loaf pan and keep aside.When the dough doubles its initial size after one and half hours, transfer it on the clean whole wheat flour dusted kitchen platform and deflate it by punching. Knead by sprinkling salt for another 5-6 minutes.To shape the bread, dust the platform well and roll out the dough with a rolling pin to make a broad flat base.Cut the rolled part into two equal halves and spread the sugar, raisin and cinnamon mix all over both the halves, evenly. Reserve about a tablespoon of the cinnamon-raisin-sugar mixture to sprinkle on top.To fold, take the first half and start folding it inwards first and then outwards like a Japanese hand Fan, or you can say the same way as we make folds for Lachcha Paratha.Similarly fold the other half as well.Join the first ends of both the folded dough and shape it taking the two lined dough criss-cross or two liner braid. Make sure the dough passes well through the gap within each other.It’s absolutely okay even if the twists are uneven. But twists are important for the texture and aeration.Place the dough on the baking tray, brush a little olive oil and allow it to rest again for 30 minutes. Cover the tray with a moist kitchen towel.Preheat the Oven at 180 degree Celsius for 10-12 minutes.Now sprinkle cinnamon-raisin-sugar mixture on the top of the risen dough.Bake the Whole Wheat, Eggless Cinnamon & Raisin Swirl Bread Recipe for about 30-35 minutes.Serve warm slices of Whole Wheat Eggless Cinnamon & Raisin Swirl Bread Recipe with Masala Chai and Phool Makhana for a healthy evening snack. It can be served cooled to room temperature also.

Egg Pulao Recipe

To begin making the Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.Add red chilli powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add turmeric and mix everything properly.After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.Cover and simmer until done. (Approximately for 15 to 20 mins)Gently fluff up the rice using a fork. Cover, let it rest for few minutes and Egg Pulao is ready to be served. Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal.

Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe

To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl.Add some water and mix till everything just comes together. Do not knead the dough too much.Pinch small lime sized balls from the dough. Using the palm of your hands shape them into small elongated dumplings.For Fried Muthiyas:Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn golden brown in colour.Drain them on a kitchen towel to absorb the extra oil and serve them hot.For Steamed Muthiyas:Lightly oil a strainer or steaming bowl and steam the Dumplings for about 12-15 minutes or till a knife inserted comes out clean.In a flat non-stick pan heat the oil. Add the mustards seeds and once they crackle add the cumin and fennel seeds.Add the steamed dumplings and fry till they turn a light golden colour.Serve Methi Muthiya with Dhaniya Pudina Chutney or Gujarati Kadhi.

High Protein Spinach Basil & Cheese Omelette Recipe

To begin making the High Protein Spinach Basil & Cheese Omelette Recipe , first prep all the ingredients and keep it ready.Whisk the egg whites along with salt, pepper and milk, keep aside.Heat oil in a skillet, add garlic, green chilli, spinach and sweet corn and slightly saute it for 3 minutes until the spinach has softened and all the moisture has evaporated.In a small shallow pan add the beaten egg, season it with salt and pepper. poke holes onto the omelette.Then add the filling onto one side of the omelette, cover and cook for 5 minutes till it is well done Once done, fold the omelette and serve warm.Serve the High Protein Spinach Basil & Cheese Omelette Recipe along with toasted bread and a glass of breakfast.

Mixed Vegetable Sagu Recipe - Karnataka Style Vegetable Kurma Recipe

To begin making the Karnataka Style Mixed Vegetable Sagu Recipe, begin by chopping all the vegetables and keeping it ready.Place the cut vegetables into the pressure cooker except the green peas. Add 1/4 cup of water and pressure cook for 3 to 4 whistles. After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally. Keep the cooked vegetables aside.We will now make the sagu masala. Into the mixer grinder, add the grated coconut, roasted gram dal, poppy seeds, coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, cardamom pods, javitri, ginger, garlic, green chillies, pudina leaves, coriander leaves and 1/2 cup of warm water.Blend to make a smooth paste of the sagu masala ingredients. Keep aside.Heat oil in a pan over medium heat; add the mustard seeds, urad dal and allow the dal to turn golden brown. Stir in the curry leaves and red chillies and saute for a few seconds.Stir in the onions, Sauté the onions till it is translucent. Once that is done, add the tomatoes and saute them till it is soft. Once the tomatoes turn soft, add te sagu masala and saute for a few minutes until the raw smell goes away. Next add all the chopped vegetables and the steamed green peas. Add a cup or two of water, salt to taste and simmer the Mixed Vegetable Sagu for 5 to 6 minutes. Once done, turn off the heat and keep aside.Serve the Karnataka Style Mixed Vegetable Saagu along with Rava Idli or Mangalore Buns for breakfast along with a hot cup of South Indian Filter Coffee.

Mexican Lime Chicken Recipe

To begin making the Mexican Lime Chicken recipe, firstly clean, wash the chicken breasts, make 1 inch slits and keep aside.In a large mixing bowl, combine olive oil, lime juice, lime zest, garlic paste, coriander seeds, salt to taste, paprika, cilantro. Add chicken breasts and marinate for minimum 1 hour in the refrigerator.Heat a grill pan on the stove top and add spray/brush some oil. Place the marinated chicken on it and grill from both sides till the chicken is cooked soft and juicy.Transfer the grilled/roasted chicken on a serving platter and serve with a dash of lime juice all over.Serve Mexican Lime Chicken along with some Baked Mexican Rice for a perfect weekend dinner.

Andhra Style Cucumbers / Caramel Undalu Recipe (Rice Flour Chochonuth Fritters)

To begin making the Andhra Style Paakundalu by soaking the rice in water for overnight. Add rice and little bit of water and grind it into a smooth batter. Keep it aside.Heat a sauce pan with jaggery, allow the jaggery to melt and add the cardamom powder and freshly grated coconut and mix well.Add this into the rice batter and mix. You can add little water to create thick batter to pour it into a kuzhi paniyaram pan.Heat a paniyaram pan, add ghee or oil in each depression and pour some batter into it. Cook the Sweet Paniyarams till they turn light brown from one side, then flip each paniyaram using a skewer and cook them the other side. Add ghee or oil as needed.Once cooked and they light brown from both sides, transfer them to a plate and serve hot.Serve the Andhra Style Paakundalu along with kesari bath or Carrot Badam Kheer Recipe to enjoy your festive mood in a joyous way with your friends and family.

Makhane vegetable recipe

To start making Makhana ki Sabzi Recipe, get all the ingredients handy. Pressure cook 2 onions, cashews, magaj and poppy seeds along with enough water. Blend it into a smooth paste in a mixer grinder and set aside.In a pan heat the ghee and add Makhana to it. On a medium flame roast the Makhana till they crisp up completely.When you eat them it should be crunchy till the centre and should not be chewy. Set aside.Heat oil in a pan. Add bay leaf, cinnamon, cloves, cardamom and sauce it till they give out a nice aroma.Add green chilli and 1 chopped onion and saute till the onion turns light goldAdd fresh green peas and saute for a minute.Add the ground paste, red chilli flakes and saute for a minute.Add 2 cups of water, grated ginger and let it boil for a couple of minutes.Add roasted Makhana to this and let it soak up the liquid and get soft.You will see that the Makhana shrinks in size. Turn off heat.Serve Makhana ki Sabzi with hot with roti, whole wheat naan, butter naan or phulkas to make a filling lunch or dinner.

Szechuan Vegetarian Fried Rice

We begin making the Szechuan Vegetable Fried Rice Recipe by prepping all the ingredients needed for the recipe.Boil the rice with 2 cups of water in a pressure cooker for 3 whistles depending on the rice. Once the pressure is released , keep it aside. Allow the rice to cool completely. Using a day old rice also helps.Heat a heavy bottomed pan with oil, add ginger , garlic, and red chillies. Then you can add the vegetable and saute till the vegetables are cooked.Once done add the sauces along with the cooked rice. Toss the rice and season it according to your taste.Serve your Szechuan Vegetable Fried Rice hot accompanied by lunch meal.

Achari Gobi Shimla Mirch Ki Sabzi Recipe - Capsicum And Cauliflower Sabzi

To begin making the Achari Gobi Shimla Mirch Ki Sabzi recipe, cut the cauliflower into bite size florets.Dry roast mustard seeds and fenugreek seeds separately in a small pan for about a minute each. Add it into a mixer grinder jar, grind into smooth powder and keep aside. The achari masala for Gobi Shimla Mirch Ki Sabzi is ready.Add tomatoes and required water in a saucepan and boil tomatoes until the skin comes out. Remove skin, cool tomatoes and grind into smooth puree using a mixer grinder jar.In a heavy bottomed pan, heat oil. Once the oil is hot, add the finely chopped onions and cook till the onions become soft and translucent.Once the onions are soft, add the ginger paste and let it cook for about 2 minutes.Next, add capsicum and fry until the capsicum becomes soft. Add cauliflower florets, salt, mix well and cook closed until cauliflower is 80% done.Now, add in tomato puree and mix well. Cook for about 3 to 4 minutes.Then, add dry spice powders including coriander powder, cumin powder, red chilli powder, prepared mustard and methi seeds powder and give it a quick mix.If the gravy is too thick, add 5 tablespoons of water. Cover the pan with a lid and let it cook for about 6 to 8 minutes. Finally, add lemon juice, mix well and it is ready to be served.Serve Achari Gobi Shimla Mirch Ki Sabzi along with Dal Banjara, Lauki Raita, Tomato Pulav, Phulka and Satvik Carrot Sprouts Salad for a weekend dinner. Serve Achari Gobi Shimla Mirch Ki Sabzi along with Boondi Raita and Phulka for a weekday lunch with your family. You can also pack this sabzi in a lunch box

Carrot and Oats Whole Wheat Bread Recipe

We begin making the Carrot and Oats Bread Recipe by heating the oven at 180 degree Celsius to 20 minutes. Grease a rectangular loaf tin with parchment paper and keep it ready.Mix all the dry ingredients in a small bowl first and keep it ready.In another bowl, whisk egg, oil and honey using a blender till it is fluffy. Then add the grated carrot and whist once more.Add the dry ingredients slowly and using a palate knife fold in the ingredients. Finally add the milk and mix well.Serve the Carrot and Oats Bread Whole wheat Recipe along with a smoothie or just drizzle some honey and can be relished for your morning breakfast.

Chole Biryani Recipe - Spicy Chana Biryani Recipe

To begin making the Chole Masala Biryani Recipe, let us keep each of the elements ready. For the fried onionsIn a kadai, heat oil on medium flame, add the sliced onions and fry them until they turn into a deep brown colour.Caramelizing the onions takes a good 10 minutes. So ensure you do it on low heat.Once the onions are caramelised, drain it on absorbent paper and set aside.For the roasted potatoesIn the same kadai add some more oil and pan roast potatoes until it gets a light brown colour. Sprinkle some salt and a pinch of turmeric powder to add taste to the roasted potatoes.Drain the roasted potatoes in absorbent paper and transfer it into a bowl. Sprinkle the dry masalas- cumin powder, red chilli powder and amchur and toss.For the RiceIn a pan, heat ghee on medium flame, add cardamom, clove, bayleaf, cinnamon, and salt. Add the milk and water and bring to a rolling boil.When the milk-water comes to a boil, reduce the flame add the drained rice, cover and cook until the moisture is fully absorbed.Once cooked, turn off the flame and set aside.Transfer the rice into a mixing bowl and allow it to cool.Once the rice has completely cooled, add the coriander leaves, mint leaves, fried onions and potatoes. Give it a good mix. For the Chole MasalaWash and soak the Kabuli Chana overnight.In a pressure cooker, add the kabuli chana, and one cup of water with salt. Pressure cook for 6 whistles, and turn down the flame and continue to cook for another 15 minutes.Turn off the flame and allow the pressure to release naturally. Drain the chana from its water and set aside. In a pan heat ghee, on low flame, ad ginger- garlic-green chili and saute for a couple of minutes, increase the flame to medium heat and add the tomatoes and cover and cook.The tomatoes will take about 5 minutes to soften. Once they have softened, add the dry masalas- garam masala, red chilli powder, turmeric powder, salt and chole masala. Mix well.At this stage reduce the flame and add the yoghurt and the drained boiled chana.At the end of this procedure, we should have a semi gravy chole masala, the consistency shall not be too thick or too thin.To assemble Chole biryani recipeGrease a large glass bowl with ghee, sprinkle some coriander leaves, put a layer of the rice and press it down with the back of the ladle.Next add a layer of the chole masala. Repeat the layers till the bowl is full. You need press down each layer. The final layer of the biryani must be rice.Once each of those layers are pressed down well, place a plate upside down over the bowl and over turn it. You will get a chole biryani dome on your plate.Serve this Chole Biryani Recipe along with Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry), Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions and Methi Pakoras Recipe for a complete weekend meal.

Herbed Butter Garlic Quinoa Recipe

To begin making the Herbed Butter Garlic Quinoa Recipe, firstly wash the quinoa in water, drain and set aside. Heat a pressure cooker with olive and butter on medium flame, to this add the chopped garlic until it turns into a golden brown colour. This will take about a minute or so.Next, into the pressure cooker, add the onions and cook until it turns transparent. Reduce the flame, add the salt, mixed herbs, red chilli flakes and mix well. Finally add in the washed and drained quinoa, 3 cups of water and close the pressure cooker. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally and only then open the pressure cooker. Transfer the Herbed Butter Garlic Quinoa into a serving platter, sprinkle some mixed herbs, lemon juice and top with a dollop of butter. Serve Herbed Butter Garlic Quinoa along with Roasted Chicken Curry Recipe In Spinach Parmesan Sauce or Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe , Delicious Avocado Salad Recipe with Vegetables. Finish the meal with a dessert of Greek Yogurt Chocolate Mousse Recipe.

Rajgira Paneer Paratha Recipe (Navratri Fasting/Vrat Recipe)

We begin making the Rajgira Paneer Paratha Recipe (Navratri Fasting/Vrat Recipe) by Mixing all the ingredients together in a mixing bowl with enough water to a dough consistency.The rajgira flour is little hard to work with since it does not contain gluten so make sure to have enough flour to dust while rolling the dough.Divide the dough into equal portions and roll it onto a board.Heat a Flat bottomed pan and add the rolled paratha with some ghee and cook it on both the sides for about 2 minutes.Serve your crispy Rajgira Paneer Paratha with No Onion No Garlic Tomato Chutney making it a delicious meal.

Grilled Paneer Pineapple Sandwich Recipe

To begin making the Grilled Paneer Pineapple Sandwich Recipe, in a small mixing bowl, combine all the ingredients for the filling including four pepper tango cheese, red chilli flakes, pineapple, paneer, green bell pepper, salt and stir well. Check the salt and cheese and adjust to suit your taste.Note: It's important to use cooked pineapple or canned pineapple to get the best taste for this sandwich. To cook the pineapple, you can use a pressure cooker and cook it along with some sugar, water and pinch of salt for a few whistles and turn off the heat.The next is to fill it into whole wheat bread slices and grill them.Place the bread slices on a working surface. Spoon a large tablespoon of the filling onto a slice of bread and spread it evenly. Spread the four pepper cheese spread on the other slice. Once spread, cover with the other slice of bread and spread butter on the top of the slice.Place the sandwich in pre-heated Sandwich Maker or Cast iron Grill such that butter side facing downwards. Apply butter on the slice that is facing the top and grill till light brown and crisp on both sides.Done done, remove from the grill and serve.Serve the Grilled Pineapple Paneer Sandwich along with a glass of Cocoa Banana Almond Date Smoothie or Watermelon Carrot Radish Juice Recipe and serve it to your kids as an after school snack.

Oats and Vegetable Kebab Recipe - Oats and Vegetable Kebab Recipe

To make oats and vegetable kebabs, firstly put the suran and raw banana in a pressure cooker with salt, water, turmeric powder and cook it for 6 cities. Allow the pressure to drain automatically. Open the cooker, drain the remaining water and mash it well with the help of a mesher. Now heat the oil in a pan. Add onion, garlic, ginger and cook till the onion becomes soft. After the onion is soft, add carrots and cook until the carrot is cooked. Now add red chili powder, coriander powder, turmeric powder, cumin powder, mango powder, salt, pepper powder and mix well. Cook for 3 to 4 minutes. Now add a mixture of suran and raw banana and mix it. Now divide this mixture into medium size ball. Cut it flat on the shape of the cutlet. Now put these cutlets in milk and then in oats. Keep in mind that oats are all around the cutlet. Now heat a flat pan. Add a little oil and cook on medium flame until golden brown. Serve. Serve the oats and vegetable kebabs with coriander mint chutney and masala tea for the evening breakfast.

Strawberry Chocolate Loaf Cake Recipe

To begin making Strawberry Chocolate Loaf Cake Recipe, in a large mixing bowl, add curd. Beat it using a hand whisk or hand blender for half a minute. Add vanilla essence and condensed milk. Whisk it again for 2-3 minutes.At this stage, add olive oil. Beat it again till smooth.In another mixing bowl, Sieve wheat flour, baking powder and baking soda. Add this dry mixture to the wet mixture and fold everything well. Divide batter into two equal portions and transfer to separate bowls.Add cocoa powder to one portion of the batter and mix well. Adjust the consistency of the batter using some milk. Add strawberry puree to the other portion and mix well. Add butterscotch nuts/ almonds to both the cake mixtures and mix well.Meanwhile, Preheat oven to 180 degree.Take a loaf pan and grease with oil and dust with flour. Pour strawberry cake mixture first and then pour in chocolate batter. Using a toothpick, make swirls.Bake for 30 minutes or till cake is done. Remove pan from the oven and transfer to a cooling rack. After 10 minutes , remove cake carefully from the pan and cut into slices. Drizzle with honey and serve.Surprise your valentine with the Strawberry Chocolate Loaf Cake Recipe or pep up your tea parties or pack it for your kids snack box.

Cheddar Beer Bread Recipe - Cheesy Bread Recipe

To begin making the Cheddar Beer Bread Recipe, grease a loaf pan with butter and dust it with flour and keep it ready.Preheat the oven to 180 degree Celsius.Heat butter in a pan on medium flame, add the garlic and fry until it turns light brown. This will take a couple of minutes.Once the garlic is brown, turn off the flame and add the mixed herbs. Set aside. In a mixing bowl, combine flour, sugar, salt, baking powder, 1/4 cup of cheese, and the herb garlic butter. Gently mix these Beer Bread ingredients.Finally, add in the beer (freshly opened can/bottle with all its fizz) and mix using a whisk. Continue to whisk till you get a smooth batter.Transfer this Cheddar Beer Bread batter to the prepared loaf tin, top it with the remaining cheese and place the Cheddar Beer Bread tin in the oven.Bake the Cheddar Beer Bread Recipe for 25 minutes or until a pricked toothpick comes out clean.Serve this Cheddar Beer Bread Recipe along with some Tzatziki Recipe - A Greek Yogurt Dip and Hot Coffee Latte Recipe for an evening snack. If you are having this Cheddar Beer Bread Recipe as part of breakfast then serve it along with Spicy Moroccan Eggs Recipe or Spicy Jalapeno Scrambled Eggs Recipe and Chopped Spinach And Pomegranate Salad Recipe for a Sunday morning breakfast.

Healthy Fruit & Nut Watermelon Dessert Recipe With Greek Yogurt

To begin making the Healthy Fruit & Nut Topped Watermelon Recipe, cut the watermelon into slices and completely remove the skin. Now cut the watermelon into bite sized triangles. To make the yogurt toppingIn a mixing bowl, combine the greek yogurt along with the cream, sugar and vanilla extract and whisk well. To assemble the Healthy Fruit & Nut Topped Watermelon DessertPlace the watermelon wedges on a serving platter, spoon some of the vanilla yogurt topping on each of the watermelon wedges. Next place walnuts, almonds and grapes on each of the water melon wedges. Garnish with mint leaves and serve.Serve this Healthy Fruit & Nut Topped Watermelon Dessert Recipe, after a meal of Broccoli Almond Soup Recipe, Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and Delicious & Cheesy Spaghetti Sandwich Recipe.

Tandoori Potatoes Recipe

To begin making the Tandoori Potatoes Recipe, firstly grind all the ingredients under ‘For smooth paste’ including kashmiri dry red chillies, garlic, ginger, coriander powder, cumin powder and water using a grinder and make a smooth paste out of it. Keep it aside.Peel the baby potatoes and wash them. Prick them with the fork evenly all over.Place them to a microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked. Once done, keep them aside.In an another microwave safe bowl, heat the oil on high for 30 seconds.Add the prepared smooth paste, mix well and microwave on high for another one minute.Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well. Microwave on high for another 2 minutes.If potatoes are not fully cooked than microwave them again for a minute or till they get cooked fully. Squeeze some lemon juice and it is ready to be served.Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties.

Mango Kalakand Recipe

To begin making Mango Kalakand recipe, peel the mango, extract the pulp from both the mangoes and discard the seeds. Take a wok/kadai add mango pulp in it and heat on medium flame.Stir it for 5 to 6 minutes till mango pulp is cooked.Now add sweetened condensed milk to it and mix well.Now add crumbled cottage cheese in the mixture.Stir the mix slowly and well for 10 to 15 minutes. When you will find the mixture starts getting little dry and got mixed up properly, switch off the flame. Let it cool for 5 minutes.Now take a greased tray, flat plate or a tray lined with butter paper and pour the mixture in the tray.Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles.Then take green cardamoms, crush it and sprinkle in on the kalakand.Again with a flat spoon press it gently.Keep Mango Kalakand in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set.Take it out and cut Mango kalakand into your desired shapes and sprinkle with dried coconut strands to garnish.Serve Mango Kalakand as a dessert with your part meal of Paneer Pulao With Green Peas, Cauliflower and Vegetable Curry and Tomato Onion Cucumber Raita.

Sesame Noodles Recipe With Napa Cabbage

To begin making the Sesame Noodles Recipe With Napa Cabbage, firstly wash the vegetables and measure the ingredients.Heat a saucepan full of water, once it reaches the boiling point, add the noodles, salt and cook for 5 minutes and cook until done. Once cooked drain out the water and cool it to dry.Heat a heavy bottomed pan with oil, add ginger, garlic and carrot. Saute for about 2 to 3 minutes on medium heat.Once it is done, add the onions and cook till the onions become soft. Mix in cabbage and stir fry for 1 minute. After a minute, add in the soy sauce, vinegar, salt, sesame seeds, noodles and cook it for about a minute.Once the Sesame Noodles Recipe is well combined turn off the heat and serve hot.Serve the Sesame Noodles Recipe With Napa Cabbage along with Chinese Chicken Sweet Corn Soup and Chicken Manchurian for a weekend night dinner.

Bengali Potol Bhaj Recipe-Bengali Steel Parwal Sabzi

To begin making the Bengali Potol Bhaja recipe, wash and pat dry parwal well. Slit into half length wise and keep aside.In a bowl, add salt and turmeric powder, mix well.Generously rub the turmeric salt mixture all over the parwal and keep aside.Heat mustard oil in a pan. Once the oil is hot add the parwal and saute parwal until browned on all side.Transfer Bengali Potol Bhaja into a serving bowl and serve hot.Serve Bengali Potol Bhaja along with Dal Chingri and Steamed Rice for weekday lunch or dinner.

Kerala Style Arabic Vegetable Recipe - Kerala Style Arbi Curry

To make Kerala Style Arabic Vegetable, first wash and boil the Arabic well. Apply some coconut oil on your hands and peel the arbi. Cut the arbi and keep it aside. Add tamarind, salt, arbi and some water in a pan. Cook the arbi and tamarind till it is cooked well. Now put coconut, red chili powder and small onions in a mixer grinder. Grind and put this mixture in the pan. Add salt, mix and let it cook for 5 to 6 minutes. Now heat the oil in a tempering pan. Add mustard seeds and cumin seeds and let it cook for 10 seconds. Add onion, curry leaves and cook till the onion becomes soft. Add dry red chillies to it and let it cook for 10 seconds. Add this tempering to the curry and mix. Serve Kerala Style Arabic Vegetables with rice and cumin rasam for dinner.

Duration Special Nihari Recipe

To prepare Awadhi Khaas Nihari Recipe, firstly slowly add water into the whole wheat flour and make a tight dough. This dough is to seal the vessel. Once it is ready, keep it aside.Heat oil in a wok/ pan and add whole spices (green cardamom, cinnamon, cloves, black cardamom and bay leaves.Now add the meat and saute for 6-7 minutes.Add salt and turmeric and mix well. Pour in the water, cover the pan and cook.When it comes to a boil, immediately add ginger- garlic paste, coriander powder, red chilli and onion paste.Now add nicely whisked yogurt, rose water , garam masala, nutmeg and cinnamon powder and saffron soaked milk/water.Cover the lid and cook for 2-3 minutes.Now transfer the prepared meat mix in a broad base heavy bottom vessel/ handi.Cover the with a lid and seal it with the wheat dough and leave to cook on slow fire. This may take 1.5- 2 hours.Once the meat is cooked till tender, garnish with fresh coriander and ginger juliennes.Serve Awadhi Khaas Nihari Recipe hot with roomali roti or butter garlic naan and rice.

Cabbage Onion Vada Recipe

To begin making the Cabbage Onion Vada, finely grind the soaked urad dal with salt, adding as little water as possible into a thick smooth vada batter.Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste. Check the salt and spice levels to see if your would like to adjust to suit your taste.Heat the Kuzhi paniyaram Pan and add a drop of oil into each cavity; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam .You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well. When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is has been cooked. Continue the same process with the remaining vada batter and enjoy the healthy version of the vada'sServe Cabbage Onion Vada along with Masala Chai and Green Chutney for evening snack.

Cantonese Chicken With Mushrooms Recipe

To begin making the Cantonese Chicken With Mushrooms recipe, wash chicken pieces and chop into small cubes. Add little salt and a pinch of pepper powder, mix well and marinate it for at least 30 minutes inside fridge.Heat 2 tablespoons sesame oil in a wok. Add crushed and minced garlic cloves and sauté for a minute. Add chopped white spring onions and toss for 30 seconds. Next add chicken pieces and toss till chicken pieces turn white. Cover and cook for 5 minutes until chicken is half cooked.Add chopped mushrooms and boy choy, toss for a minute.Now in a small bowl mix all the sauces - soy sauce, fish sauce, oyster sauce, red chilli sauce and vinegar with brown sugar and pour it into the wok. Cook on high flame for about 2 to 3 minutes.Mix corn starch in about 1 teaspoon water. Once chicken is fully cooked, add the corn starch water mix, stir well and let it cook for 1 minute.Remove from wok and transfer to a serving plate. Garnish with green spring onions, sesame seeds and serve hot with noodles or as starter.Serve Cantonese Chicken With Mushrooms along with Cantonese Style Chicken Chowmein for a perfect dinner night.

Goan Style Banana Halwa Recipe (Kelyacho Halwo)

To begin making the Goan Style Banana Halwa Recipe (Kelyacho Halwo), peel and slice the bananas into thin rounds.Heat ghee in a heavy bottomed pan over medium heat, add the bananas and stir fry in the ghee for a few seconds until it released an aroma.Add a 2 to 3 tablespoons of water, sugar and cloves and cook the bananas on low heat until the liquid thickens. When you lift it and drop, it should fall in thick drops and not a stream.Once the bananas have a thick halwa like consistency, add the cardamom powder to the Banana Halwa and turn off the heat. Allow the the Kelyacho Halwo to cool and serve. The Banana Halwa will thicken as it cools down. Serve the Goan Style Banana Halwa (Kelyacho Halwo) as a quick dessert after a Sunday afternoon brunch or even when you are craving for something sweet at anytime of the day.

Chocolate Coffee Sticky Cake Recipe

To begin making Chocolate Coffee Sticky Cake Recipe, first set your oven to pre-heat at 180 degrees C for 15-20 minutes while you get the ingredients and the batter ready.Next, prepare your 9" bundt pan by thoroughly buttering it. Smear butter all over the insides of the pan, spreading it with your fingers. Next, sprinkle flour all over the buttered surface, tapping it with the heel of your palm so the butter spreads evenly. Set this aside till you are ready to use it.Take a mixing bowl and sift together the flour, baking soda, ground cinnamon, ground nutmeg baking powder and salt into it. Mix well and set this aside.In saucepan melt the chocolate chips, coffee powder and water over a medium-low heat, while stirring constantly. Turn off the heat and set the saucepan aside to cool.Meanwhile, in a mixing bowl, cream the softened butter and brown sugar, using a hand-beater, on a high speed till it looks light and fluffy. To this, add the melted chocolate mixture and beat briefly, till well combined.Next, add the eggs one at a time, beating well after each addition. Also add the vanilla extract and mix well.Now, reduce the speed to low and gradually add the flour mixture and beat well till well combined and no lumps remain. The batter will be runny, this is how it is meant to be, so do not panic.Lastly, fold the walnuts in to the batter using a spatula and pour the batter into the bundt pan.Set the pan into the oven to bake at 180 degrees C, for 35-40 minutes or until a toothpick inserted into the pan comes out clean.Once baked, remove the bundt pan from the oven and set it aside for 10 minutes to cool slightly, on a wire rack. When cooled, gently place a plate over the pan and swiftly turn the pan over to release the cake onto the plate.Chocolate Coffee Sticky Cake is ready to be served. It tastes wonderful served warm, straight out of the oven, and goes well with a hot cup of tea or coffee. Perk up your Dinner Party Dessert.

Chole Capsicum Masala Recipe - Chole Capsicum Masala Recipe

To make chickpea capsicum, soak cashew nuts in water for 12 to 15 minutes. Heat the oil in a skillet, cook the onion till it turns brown. Add ginger garlic paste and cook 1 minute. Add capsicum, and roast for 2-3 minutes. Now add cumin powder, coriander powder, turmeric and red chili powder and fry. Keep in mind that spices should not be burnt. Add tomato puree and boiled gram with 2 cups of water. Let it boil for 5 minutes and cook till the spices are mixed. Grind the soaked cashews. Add cashew paste to the curry with salt and cook for 4-5 minutes. Add kasuri methi and close the gas. Serve Chole Shimlamirch Masala with Phulka, Rice and Salad.

Carrot Tadka Raita Recipe- Crunchy Grated Carrot In Yogurt

To begin making the Carrot Tadka Raita Recipe, in a mixing bowl, combine yogurt, black salt, cumin powder, salt to taste and whisk well until smooth.Once done add coriander leaves, mint leaves, green chillies and grated carrots to the whisked curd. Mix well to combine and keep it aside.To make the tadka, heat oil in a pan on medium heat, add the cumin seeds, asafoetida and chopped garlic, and saute until the garlic is golden brown in colour. Turn off the heat once done.Pour the tadka over the carrot raita and serve chilled. Serve Carrot Tadka Raita along with Stuffed Mooli Paratha Recipe or Baby Corn and Tomato Mixed Rice.

Besan Arbi Roast Recipe - Spicy Colocasia Stir Fry

To begin making the Besan Arbi Roast Recipe, scrub the arbi to get rid of mud and dirt. Pressure cook the arbi with little water and a pinch of salt for 1 whistle (do not over cook). After the first whistle, turn off the heat. Once the pressure releases, open the cooker. Peel the skin off and cut them into half lengthwise and place it in a large mixing bowl.In a wide plate mix besan, red chili powder, coriander powder, salt, turmeric powder, amchur powder, roasted cumin powder.Add this spice powder like the turmeric powder, coriander powder, red chilli powder, amchur powder and cumin powder to the cut arbi and toss to coat well. Heat 2 tablespoons of oil in a heavy bottomed pan, add the besan arbi in small batches and roast until golden brown in color on all sides. Do this in 2 to 3 batches, add oil as the pan gets dry. Drain the roasted arbi on kitchen towel and place it in a serving platter.In another pan add 1 teaspoon of oil. Add cumin seeds, carom seeds and finely chopped green chilies and saute for 10 seconds. Add this to the Besan Arbi and toss gently. Sprinkle some coriander leaves and lemon juice on top of the besan arbi and serve.Serve Besan Arbi Roast Recipe with Dal Palak Recipe and Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods for lunch.

Carrot and Capsicum Rice Recipe - Carrot and Capsicum Rice

To make carrot and capsicum casserole, first heat ghee in a pan. Add cumin seeds, green chillies and onions. Cook onion till it turns golden. After curry is cooked add curry leaves and capsicum. Cook until the capsicum becomes soft. After it becomes soft, add grated carrots, cooked rice and mix. After mixing, add salt, red chili powder and black pepper powder. Mix and cover the pan. Allow to cook for 2 minutes, open the pan and garnish with green coriander. Serve carrot and capsicum pulao along with boondi raita and papad for dinner.

Senai Potato Curry Recipe - Spicy Chettinad Style Yum Stir Pre

To begin making the Senai Kizhangu Varuval Recipe (Spicy Chettinad Style Yam Stir Fry Recipe), by mixing all the spice powder including turmeric powder, red chilli powder, coriander powder with yam in a small mixing bowl. Check for seasonings. Heat a flat bottomed pan, add a tablespoon oil for shallow frying the yam slices, fry the yam slices for 2 minutes on each side till its brown and crisp.Once done in the same oil add some curry leaves and let it splutter, then add in the shallow fried yam chips and give it a toss. Serve the Senai Kizhangu Varuval Recipe as a side dish for Thandu Keerai Sambar and Steamed Rice for lunch box meal.

Date, Nuts And Quinoa Energy Bite Recipe

To prepare Date, Nuts And Quinoa Energy Bite Recipe, dry roast the cashews, peanuts, quinoa and oats in a kadai. you can also microwave them for about 2 minutes on high. Set aside to cool.Pulse the mixture in a processor, into crunchy bits. Set aside.Pulse the dates and coconut in a processor until they form a crumbly dough. Add in the nuts mixture. Pulse to form a dough. Finally add honey, cocoa powder and ghee. Pulse until they all come together to form a dough.Line and grease a wax sheet lined baking pan. Press the dough flat and cut into square of desired size. Refrigerate for an hour.Store Date, Nuts And Quinoa Energy Bite Recipe in an airtight container at room temperature for about 10 days. It will stay longer or in the fridge. Enjoy!

Gavarfali Ki Sukhi Sabzi (Recipe In Hindi)

To make Gawarfli dry vegetable, first heat oil in a pan. Add cumin seeds and let it cook for 10 seconds. Now add garlic and cook for 1 minute. After 1 minute add onion and cook till the onion becomes soft. Now add Gwarfali and 1/2 cup of water. After half cooking, add coriander powder, red chili powder, cumin powder and salt. Mix and cook until the Gwarfali is cooked well. Serve Gawarfali Dry Vegetables along with Rabodi and Phulka for dinner.

Mullangi Curry Recipe

To make Mulangi curry, first heat oil in a pan. Add the given ingredients one by one for tempering. After 15 seconds, add carrots to it and mix. After adding the carrots, add turmeric powder, red chili powder, coriander powder and salt. Cook out for 1 minute then add 1/2 cup of water. Cover the pan and let the radish cook till it becomes soft. Stir in the bitch. After cooking, open the pan and cook on high heat for 20 seconds. Serve hot. Serve mulangi curry with mixed vegetable sambar and rice for the day's mine.

Dum Pukht Gosht Recipe - Slow Cooked Mutton Curry

To begin making Dum Pukht Gosht we will first prepare the ingredients required for marinating the mutton. Heat ghee in a preheated pan; add the onions and saute until the onion turn golden brown.Once the onions have started to turn golden brown add all the whole spices, black cardamom, green cardamom, cloves, cinnamon stick, peppercorn and saute till the spices release a nice aroma. Turn off the heat and let it cool.Once cooled add the caramelized onions and the whole spices to a mixer grinder. Add the garlic, ginger, green chillies and half the curd and grind to a smooth paste. Marinate the mutton with the above ground spice curd and onion mixture. Add the remaining curd, chilli powder, turmeric powder, coriander powder,garam masala powder, salt to taste to the above mutton and marinate it in the refrigerator for two hours or overnight.You can marinate the meat longer to get maximum flavour in the dish. While the mutton is marinating knead the dough that you need to seal the vessel in which you are going to cook the gosht in. The dough should be a bit stiff, like how you knead for puris.*To make the Dum Pukht GoshtOnce the mutton has marinated, preheat a heavy bottomed vessel or handi and add some ghee.Add the marinated mutton in the handi and saute for a few minutes till the marinated mutton leaves oil on the sides. This will take about 10 minutes. Add one glass of water and bring the Mutton gosht to a boil.Cover the handi with a lid and seal it with the wheat dough and leave the Mutton gosht cook on low heat for about 50 minutes. This process of covering and sealing the lid with the dough is called "Dum Cooking" - a very slow cooking process that brings in flavours to the dish.After about one hour turn off the heat and remove the dough on the lid with the help of a kitchen knife.You will notice the Dum Pukht Gosht has a rich colour and taste with all the natural oils from the the mutton released into the dish. Give it a stir and adjust the salt accordingly. Transfer the Dum Pukht Gosht into a serving dish and garnish with coriander leaves and serve hot.Serve Dum Pukht Gosht with hot with Mande Roti or Butter Garlic Naan and Tomato Onion Cucumber Raita for a weekend lunch or dinner. you can even serve it at your next dinner party.

Idli Manchurian Recipe With Oriental Twist

To prepare Idli Manchurian Recipe With Oriental Twist, get all the ingredients ready along with leftover idlis. Or make idlis from idli batter in idli steamer and keep aside for 1-2 hours or more. Cut each idli into 6-7 pieces.Heat a shallow fry pan and add a teaspoon of oil and spread evenly.Place 6-8 pieces of idli at the bottom of the pan and shallow fry for a few minutes until crisp.The idli pieces will turn brown and crunchy at the base. This is one way of making crunchy idli pieces. I prefer making the crispy idli pieces this way. The other way (easier way) is shallow fry whole idlis until they turn light brown.Then cut these idlis into 6-7 pieces. Now, heat another pan, with a wide base. Add the remaining oil. Once the oil is heated, add chopped onions and fry until it turns crispy. Add the chopped capsicum pieces and fry well.Add the ginger paste and mix well. Add to the above mix, add soy sauce, red chilli powder and salt. Add slit green chillies and saute well. Put off the heat and sprinkle oregano flakes and mix. Garnish Idli Manchurian Recipe With Oriental Twist with coriander leaves and chopped spring onion leaves and serve with roasted tomato sauce or Schezuan Sauce as an evening snack.

Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut

To begin making the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut chop all the fruits and keep it ready.Grind coconut, jaggery, mustard seeds, and dry red chillies to a coarse mixture.Heat a kadai with oil, add the ground coconut mixture and add chopped pineapple. Mix well to combine.Add chopped mangoes and grapes and turn off the heat. Toss the fruits well with the ground masala.To temper, heat a small kadai with oil, add mustard seeds and let them splutter, add the curry leaves and crackle them for 2 seconds and pour the tempering over the fruit salad and serve. Serve the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut along with Kori gassi and neer dosa for a wonderful Sunday lunch.

Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad

To begin making Kakdi Chi Koshimbir Recipe, in a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.Season with salt, sugar, lemon juice and mix all the ingredients evenly.Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.Serve the Kakdi Chi Koshimbir Recipe along with Maharastrian Kairichi Amti Recipe and Steamed Rice for a simple Maharashtrian meal.

Chatpati Sattu Ki Kachori Recipe - Kachori Stuffed with Sattu and Pickle

To begin making Chatpati Sattu Kachori, we have to first make the filling for the kachori. For the fillingIn a bowl, mix together the sattu flour, salt and ajwain. Add the mustard oil, lemon juice and rub them into the flour.Next, add the red chilli pickle, squish & rub it into the sattu flour including the chilli skin and chilli stuffing. Mix everything well.Add the finely chopped garlic, ginger, green chillies, onions and coriander leaves and mix everything well. Keep it aside. The masala for kachori is ready.To make the pastry dough for kachori, mix together maida and sooji in a bowl. Add the oil and rub it into the flour with your fingers. Add water slowly, mix and make a stiff dough.While you are making the dough, add ample oil to the frying pan and get it ready for deep frying the kachoris. Keep the frying pan on low medium heat.The final step is to make the Kachori. Divide the dough in 30 equal parts and roll each into three and half inch size discs.Take the required achari sattu masala and place it in the middle of the disc.Bring the edges together and seal the top by slightly twisting it and pressing against the ball. Keep the balls covered with a moist cloth. Pat them a little to get a flat shape.Once the oil is hot, slide in the kachoris one by one and fry them till the kachoris become golden brown in colour.Serve Chatpati Sattu Kachori with Dhaniya Pudina Chutney or Imli chutney as an evening snack along with a cup of Adrak Chai or at Holi with a glass of chilled Thandai.