Food is any substance consumed to provide nutritional support for an organism. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts.

What is the healthiest drink?

Water is the best choice for quenching your thirst. Coffee and tea, without added sweeteners, are healthy choices, too. Some beverages should be limited or consumed in moderation, including fruit juice, milk, and those made with low-calorie sweeteners, like diet drinks.

What is the healthiest breakfast?

The 12 Best Foods to Eat in the Morning

  1. Eggs. Eggs make a simple, nutritious breakfast choice. ...

  2. Greek yogurt. Greek yogurt is a great option if you're looking for a quick breakfast. ...

  3. Coffee. Aside from water, coffee is the world's most popular beverage. ...

  4. Oatmeal. ...

  5. Chia seeds. ...

  6. Berries. ...

  7. Cottage cheese. ...

  8. Whole wheat toast.

What's the healthiest dinner?

10 Simple Dinner Ideas for Healthy Eating in Real Life

  1. Stuffed sweet potatoes. Sweet potatoes are loaded with beneficial nutrients like beta carotene, vitamin C, potassium, and fiber ( 1 ). ...

  2. Grain bowls. ...

  3. Veggie loaded frittatas. ...

  4. Dinner salad. ...

  5. Loaded brown rice pasta. ...

  6. One-pot soups. ...

  7. Curry. ...

  8. Burgers.

What's the healthiest lunch?

The 11 Healthiest Lunches to Have, According to Dietitians

  • Salmon with greens.

  • Tuna melt.

  • Grain bowls.

  • Adult "Lunchables"

  • 5-food group salad.

  • Soup & salad.

  • Egg scramble wrap.

  • Mediterranean-style salad.

Is rice healthy to eat?

Look no further than a healthy plate of rice! Because rice has low amounts of sodium, fat, and cholesterol, it is a great aid in reducing obesity. It's rich in nutrients and has no significant negative impacts on a person's health. Of course, its high-levels in fiber also help to reduce obesity


Indian Food

What are popular Indian foods?

The Most Popular Indian Dishes

  • Samosa. This delicious option is a food that even those new to Indian cooking may have tried. ...

  • Dal Soup. If you are a fan of soups, especially vegetarian ones, then you must try a bowl of dal. ...

  • Curry. ...

  • Tandoori Chicken. ...

  • Tandoori Fish. ...

  • Biryani. ...

  • Masala. ...

  • Naan.

What are the top 10 Indian foods?

What the Most Popular Indian Dishes?

  • Aloo gobi. Crisp golden potatoes and cauliflower.

  • Butter chicken. Learn how to make the perfect Indian butter chicken with this recipe.

  • Chana masala. Chickpea stew.

  • Palak paneer. ...

  • Chicken tikka masala. ...

  • Doughy, butter-brushed naan. ...

  • Crisp papadum. ...

  • Fish curry.

What is Indian culture food?

Wheat, Basmati rice and pulses with chana (Bengal gram) are important staples of the Indian diet. The food is rich with curries and spices, including ginger, coriander, cardamom, turmeric, dried hot peppers, and cinnamon, among others


Which Indian food is famous in the world?

Biryani is one of the most popular Indian cuisines that is served in all parts of the world. Experts say, this is a classic concoction of rice and chicken and has more variants than any other dish in the world

Which is the most tasty food in India?


If you don't mind a food coma, feast on the best dishes of India, one state at a time

  • Maharashtra: Misal Pav.

  • Punjab: Makki Di Roti & Sarson Da Saag.

  • West Bengal: Kosha Mangsho.

  • Gujarat: Dhokla.

  • Kashmir: Rogan Josh.

  • Tamil Nadu: Pongal.

  • Assam: Papaya Khar.

  • Bihar: Litti Chowkha.

Himachal Pradesh: Dham

Andhra Pradesh: Pootharekulu

Telengana: Biryani

Goa: Fish Curry

Uttarakhand: Kafuli

Tripura: Chakhwi

Manipur: Kangshoi

Meghalaya: Jadoh

Kerala: Appam

Madhya Pradesh: Bhutte Ka Kees

Rajasthan: Dal Baati Churma

Haryana: Bajre Ki Khichdi

Arunachal Pradesh: Thukpa

Sikkim: Momo

Karnataka: Bisi Bele Bath

Nagaland: Pork with Bamboo Shoot

Mizoram: Misa Mach Poora

Odisha: Chenna Poda

Chhatisgarh: Chila

Jharkhand: Dhooska

Uttar Pradesh: Tunde Ke Kebabs


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Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

People also ask

What is the main cuisine of India?

Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.

What foods are in Indian cuisine?

10 Traditional Must-Try Foods to Eat in India

  • 1) Masala dosa. Arguably South India's most renowned culinary export, masala dosas are famous the world over. ...

  • 2) Chaat. ...

  • 3) Dal makhani. ...

  • 4) Vada pav. ...

  • 5) Stuffed paratha. ...

  • 6) Dhokla. ...

  • 7) Barfi. ...

  • 8) Pani puri.

What is special about Indian cuisine?

Indian cooks blend a variety of spices to create the unique flavor of their dishes. Their foods are highly aromatic and very tasty because of the combination of different spices, such as turmeric, pepper, and more. Have healthy ingredients.

How would you describe Indian cuisine?

Spicy, rich, flavourful and diverse are terms that are frequently used to describe Indian food. All these words are apt in describing Indian cuisine, for it is diverse in variety and taste, and is made up from a wide array of regional cuisines throughout various parts of India.

Which cuisine is best in India?

If you don't mind a food coma, feast on the best dishes of India, one state at a time

  • Maharashtra: Misal Pav.

  • Punjab: Makki Di Roti & Sarson Da Saag.

  • West Bengal: Kosha Mangsho.

  • Gujarat: Dhokla.

  • Kashmir: Rogan Josh.

  • Tamil Nadu: Pongal.

  • Assam: Papaya Khar.

  • Bihar: Litti Chowkha.

How many cuisines are in India?

Every region in India has its delicacies and distinct styles of cooking. Since the cooking method varies with changing areas or regions, each dish has something unique about itself. To be precise, about 31 dishes define the Indian cuisines.

Can you name any three popular cuisines of India?

North Indian Recipes- Amritsari Chole Bhature, Kashmiri Rogan Josh, Rajasthani Dal-Bati Churma, and Dilli ki Chaat are just a few delectable dishes that North Indian cuisine has to offer.


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Paratha https://g.co/kgs/5nCyD3

Flatbread

Paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. Wikipedia

Course: Breakfast, Main course

Type: Flatbread

Place of origin: India, Pakistan, Bangladesh

Region: Indian subcontinent

Main ingredients: Atta or Maida, Ghee or butter or cooking oil, Various stuffings

Serving temperature: Hot

Variations: Aloo paratha, Roti Canai, Wrap roti

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Nutrition label

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Kawan Plain Paratha 5Pcs

Kawan Plain Paratha...

Spring Home Roti Paratha

Spring Home Roti Paratha

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Dawn Bread Plain Pa...

Paratha Indian Flat Bread

Paratha Indian Flat Bread

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Chapati

Chapati

Parotta

Parotta

Roti

Roti

Raita

Raita

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Veg kolhapuri https://g.co/kgs/ycJ4XM

Curry

Vegetable kolhapuri is a dish from the city of Kolhapur in Maharashtra, India consisting of mixed vegetables in a thick, spiced gravy. It is served as a main course accompanied by breads such as chapatis. Wikipedia

Serving temperature: hot

Type of dish: Curry

Main ingredients: Vegetable

Place of origin: India

Region or state: Maharashtra

Alternative names: Veg kolhapuri

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Paneer Kolhapuri

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Veg handi

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Vegetable makhani

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Veg kadai


Jeera aloo https://g.co/kgs/CNJmQZ

Indian dish

Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes, cumin seeds and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt. Wikipedia

Place of origin: India

Region or state: Indian subcontinent

Main ingredients: Potato, Spice, Cumin seeds

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Dry aloo

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Aloo mutter

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Sukhe Aloo

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Shahi paneer https://g.co/kgs/4dVbry

Curry

Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Wikipedia

Main ingredients: Paneer, Spice, Cream

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Sodium

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Dal makhani

Dal makhani

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Paneer makhani

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Paneer Lababdar

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Paneer Do Pyaza

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Palak paneer https://g.co/kgs/5USkq4

Curry

Palak paneer is a vegetarian dish, consisting of paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. The terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the Anglosphere. Wikipedia

Type of dish: Curry

Place of origin: India, Indian subcontinent

Main ingredients: Paneer, Tomato, Garlic, Spinach

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Punjabi palak paneer

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Paneer

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Saag

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Mattar paneer

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Dum Aloo https://g.co/kgs/TgQ5yi

Curry

Dum Aloo or Aloor Dum is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. There are also Banarasi and Bengali variations. Wikipedia

Place of origin: India

Alternative names: Aloor Dum

Main ingredients: Potato, Spice, Tomato, Garlic

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Alur Dom

Alur Dom

Luchi

Luchi

Luchi Aloo

Luchi Aloo

Dum Aloo Masala

Dum Aloo Masala

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Dal makhani (kali dal) https://g.co/kgs/5PN3Fx a main course with lentils Vegetarian Dal makhani

Dish

Dal makhani is a dish originating in New Delhi, India. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses, and includes butter and cream. Wikipedia

Food energy (per serving): 350 kcal (1465 kJ)

Place of origin: India

Created by: Kundan Lal Gujral and Kundan Lal Jaggi

Alternative names: Urad ki Dal, Mash ki Dal, Maa ki dal

Similar dishes: Butter chicken, Paneer makhani

Main ingredients: Kidney bean, Tomato, Garlic, Urad dal

Health

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Bowl calories

Calories in a cup

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Shahi paneer

Shahi paneer

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Paneer makhani

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Boondi raita

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Paneer Lababdar

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Chole bhature https://g.co/kgs/T61pFY

Food

Chole bhature is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a fried bread made from maida. Although it is known as a typical Punjabi dish, there are varied claims around the origin of dish. Wikipedia

Energy: 427 Calories

Alternative names: Bhatura chana, poori chole

Course: Breakfast, snack

Place of origin: India

Main ingredients: Maida, Tomato, Garlic, Chickpeas

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Bhatura

Bhatura

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Chana masala

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Chole

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Kulcha

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Chapati https://g.co/kgs/TZbRzH

Food

Chapati, also known as roti, rotli, safati, shabaati, phulka, chapo, and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Wikipedia

Main ingredients: Wheat flour, water

Place of origin: Indian subcontinent

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Roti

Roti

Naan

Naan

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Puri

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Paratha

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Biryani https://g.co/kgs/uWSvuX

Dish

Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat or in some cases without any meat, and sometimes, in addition, eggs and potatoes. Wikipedia

Serving temperature: Hot

Cuisine: Indian cuisine

Place of origin: India, Pakistan, Iran, Iraq, Afghanistan

Main ingredients: Spice, Vegetable, Meat, Yoghurt, Dried Fruit, Garlic, Mint, Rice, Egg, Mint leaf

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Shan Biryani Mix

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National Biryani

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Lucky Masale Biryani...

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Samosa

Samosa

Hyderabadi biryani

Hyderabadi biryani

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Basmati Rice

Mutton biryani

Mutton biryani

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Bhatura https://g.co/kgs/8H47q2

Indian dish

Bhatoora is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakfast dish in northern and eastern India. Paired with chickpea curry, it forms a traditional dish called chole bhature which originated in Punjab. Wikipedia

Main ingredients: Yoghurt, Ghee, Wheat Flour, Yeast, Oil

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Chole bhature

Chole bhature

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Chana masala

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Puri

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Baati Bread https://g.co/kgs/7UerCp

Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Wikipedia

Type of dish: Bread

Place of origin: Rajasthan (India)

Region or state: Rajasthan, Khargone, Madhya Pradesh

Variations: Litti (cuisine) in Bihar

Main ingredients: Ghee, Flour

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Dal baati

Dal baati

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Churma

Litti

Litti

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Dal Bafla

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Aloo mutter curry https://g.co/kgs/9cvxdG

Aloo mutter is a North Indian dish from the Indian subcontinent which is made from potatoes and peas in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices. Wikipedia

Type of dish: Curry

Place of origin: Indian subcontinent

Main ingredients: Potato, Pea, Tomato, Garlic

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Matar ki sabzi

Matar ki sabzi

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Aloo gobi

Pea curry

Pea curry

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Aloo gobi matar

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Aloo gobi curry https://g.co/kgs/YutZvB

Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices. It is popular in Indian cuisine. It is yellowish in colour due to the use of turmeric, and occasionally contains kalonji and curry leaves. Wikipedia

Type of dish: Curry

Place of origin: Indian subcontinent

Course: Main

Main ingredients: Potato, Cauliflower

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Bombay potato

Bombay potato

Aloo mutter

Aloo mutter

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Paneer

Aloo gobi matar

Aloo gobi matar

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kaju pulao | cashew pulao

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Jeera rice https://g.co/kgs/XBAZUk

Food

Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare. "Zeera" is the Indic word for cumin seeds, often pronounced Jeera. Wikipedia

Main ingredients: Rice, cumin seeds, onions

Alternative names: Zeera rice

Region or state: Indian subcontinent

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Paneer Do Pyaza

Paneer Do Pyaza

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Paneer tikka masala

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Paneer Bhurji

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Jeera Pulao

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Lahsun Ki Chutney

Food

Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers. Cumin and tamarind are also sometimes used as ingredients. Wikipedia

Main ingredients: Garlic, coconut, peanuts, chili peppers

Place of origin: Indian subcontinent

Associated national cuisine: India, Bangladesh, Pakistan, Nepal

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Lehsun ki Chutney

Lehsun ki Chutney

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Poondu chutney

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Dry garlic chutney

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Veg Best Seller Paneer Butter Masala

Paneer Butter Masala is one of India’s most popular paneer gravy recipe. This recipe with Indian cottage cheese cubes in a creamy tomato sauce is one that I have been making for a long time.About This Paneer Butter Masala

This Paneer Butter Masala recipe is a rich and creamy dish of paneer (cottage cheese) in a tomato, butter and cashew sauce (known as Makhani gravy).The dish has a lovely tang coming from the tomatoes and is slightly sweet with a creamy and velvety feel to it.


With my easy, quick and delicious recipe you can prepare this restaurant style paneer butter masala recipe within minutes.


Called by various names such as butter paneer or butter paneer masala or paneer makhani this dish is of the most popular Indian paneer dish. Obviously being so popular it is served in many Indian restaurants.


Decades back (in some other lifetime!) I would make butter chicken and this paneer butter masala is adapted from that recipe. For the first time, I had learned how to make butter chicken during my cooking school days.


Later I adapted the same recipe for making paneer butter masala. Plenty of improvisations have happened throughout the years.Ingredients You Need

Ripe red juicy tomatoes: Tomatoes are a key ingredient here which form the base of the makhani sauce or gravy. Makhani sauce is prepared from scratch with fresh ingredients like tomatoes (specifically pureed tomatoes), cashews and butter. Onions can be added if you want.


Bestseller

Kaju Paneer Masala

North Indian curry made with fry Kaju and Paneer with Spicy creamy gravy. Paneer Cashew Curry.Kaju paneer masala is a very simple north Indian curry recipe made with cashew and paneer (cottage cheese).This creamy Kaju paneer masala is an onion-tomato-based gravy with added cream in it. Adding cream to this recipe gives it a very creamy and rich flavor.


I have used Homemade Paneer to make this recipe more flavourful.


This Kaju paneer masala can serve with Aloo Puri, Garlic Naan, Rumali Roti, or Amritsari Aloo Kulcha.Ingredients

1 cup paneer cubes, 15 Kaju (cashew), 1 cup finely chopped onion, 1 cup tomato puree, 3-4 tablespoon oil, 1 teaspoon ginger-garlic paste, 2 tablespoon cream, 1 tablespoon coriander leaves, Salt to taste, 1 cup water.


Spices for Gravy

½ teaspoon turmeric (Haldi), 1 teaspoon coriander powder, 1 teaspoon red chilli powder or as per taste, ¼ inch cinnamon (dalchini), 1 bay leaf (tej patta), 1 cardamom (elichi), 1 teaspoon cumin (jeera), 1-star anise (chakra phool)


Veg Bestseller

Veg Thali

6 Pulka ,

Rice ,

Dal Fry 250ML ,

2 x Curry 250ML each ,

Onion

Raita.

Serves for 2 People


Rajasthani Thali

1 Missi

1 Jawar

1 Bajar Roti

Kadhi 250ML ,

Rice ,

Paneer Curry 250ML ,

Sev Bhaji 250ML ,

Butter Milk,

Raita

Onions.

Serves for 1-2 People


Bestseller

Dal Batti Churma

Meal consists of

5 Pieces Fry Batti ,

Ghee,

Mix Dal - 400 ML ,

Besan Gatta - 250 ML,

Sweet Churma.


Punjabi thali consists of the following items

2 Punjabi Ghee Roti,

1 Laccha Paratha ,

Paneer Curry 250 ml ,

Dal Makhani 250 ml,

Mix Veg 250 ml ,

Rice,

Butter Milk

Raita

Onion

Serve for 1-2 people


Vegetable Fried Rice

A great way to use some leftover rice! Easy, quick and delicious fried rice recipe that kids and adults would love alike. Nutritious veggies are sauteed with garlic, chilli and steamed rice along with oriental sauces. Flavourful rice in just 20 minutes with goodness of veggies. You can serve this vegetable fried rice with a lip smacking spicy curry for lunch as well as dinner


Veg 65.

Vegetable 65 is a wonderful Chinese Starter, made with Mixed Vegetables and flavored with Vinegar, Soy Sauce and Chilli Sauce. It's an amazing combination of Indian vegetables and Chinese Sauces. Crispy and crunchy balls are deep fried and then mixed into a little gravy of cornstarch.


Marwari Dal Dhokali.

Dal Dhokli is one of the most popular traditional dish from the State of Rajasthan as well as Gujarat . In simple words it is the “Best Indian Lentil Pasta ” ever!!! A nutritious pressure cooker meal that comes together with 20 minute preparation time , rest leave it to the Instant Pot to do it’s work! Dal Dhokli is a healthy food choice hence preferred for everyday meal menu plan for lunch or dinner.Dal Dhokli is a vegetarian one pot meal option, apt for a “no onion no garlic” diet, can easily be made oil free and a staple for the ones who follow JAIN diet. It is an appropriate meal option for Jain tithis like Aatam , Chaudas and Paryushan as well.


Kadhai Paneer.

Kadai Paneer is a vibrant, tangy, deeply spiced paneer recipe that is perfect for enjoying all year round. Made with Indian pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this bright dish comes together in 30 minutes. I share two ways to make this curry – a semi dry restaurant style version and a spicy home style gravy.As the name suggests, Kadai Paneer is a recipe using Indian style cottage cheese. Paneer is a fresh cheese made by curdling milk with lemon juice or vinegar. Unlike American style cottage cheese that is loose and has individual curds, paneer is firm (like tofu), non-melting and can be easily cut into cubes.


Paneer Lababdar.

Paneer Lababdar is a North Indian restaurant-style creamy curry where grated paneer and paneer cubes are simmered in a rich and creamy gravy made using onions, tomatoes, and cashews. You will find it on the menu of most North Indian restaurants.Lababdar means a strong desire for something and a complete surrender when you get it! And when we use it along with the word paneer, it simply means complete surrender of one’s tastebuds to this dish ‘Paneer Lababdar’.


Methi Malai Paneer.

Delve yourself into the extremely delicious and creamy taste of an authentic North Indian recipe like never before. Methi Malai Paneer is quite easy to prepare at home because it involves only a handful of ingredients like onions, bay leaves, cottage cheese and cumin seeds. One can have this mouth-watering recipe as a main dish with chapatis or hot steamed rice for a better taste. The curry in this dish tastes mildly sweet but one can adjust the spice levels as per their requirements. Serve this delicious recipe to your friends and family members at the next get together party you throw and see them lick their bowls clean. Happy hogging!


Paneer Bhurji.

Bhurji means scrambled so this dish is basically scrambled paneer or cottage cheese. A perfectly savory, tangy, spiced mixture made of onions, tomatoes, ginger-garlic paste, green chillies (hot peppers) and various spices is then used to mix with the scrambled paneer.This flavorful dish, as with most bhurji recipes, is quick to make and ideal for breakfast.You can say that is the vegetarian version of the Indian Style scrambled eggs which is called as Egg Bhurji or Anda Bhurji in Hindi.Besides paneer bhurji, egg bhurji is also quite popular and served in most North Indian dhabas (road side eateries). In Punjabi homes, they also make Mooli Bhurji with grated or chopped white radish roots.For a vegan version of the bhurji, use firm tofu instead of paneer. Don’t use silken tofu or the tofu that is soft. You can refer to this recipe of Tofu Bhurji.


Paneer Dhaniya Adraki.

A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!


Kaju Paneer Masala.

north indian curries or gravies are known for its rich and creamy texture and flavour it has to offer. generally, it is made with tomato and onion sauce with cooking cream for extra creaminess. however there are other ways to make a curry creamy and kaju paneer masala


Paneer Achari Masala.

Achari Paneer – which essentially translates to “pickled cottage cheese” – is a delicious Northern Indian dish where soft pieces of paneer are served in a creamy, masala gravy accentuated with pickle spices and tangy curd. I also like that this recipe is made without any onions or garlic. If you have an aversion to alliums, don’t fret! This tangy paneer gravy recipe was made for you. That said, if you’re a fan of onions and garlic, you can absolutely add them.In my opinion, achari paneer is best served with tandoori roti, paratha or naan, but you can absolutely opt to serve it with rice, steamed veggies or a side salad if you have a gluten intolerance.My friends, this is a really good paneer achari recipe. The taste is similar to that of grilled Achari paneer tikka, but you get soft pieces of paneer in a smooth, luxurious gravy. If you are looking for a new way to prepare your paneer, stop your scrolling and get to cooking!


Gobhi Paneer.

Paneer Gobi in Instant Pot is an easy cauliflower & Paneer or Indian cottage cheese curry that tastes awesome with any flat bread, pulao or rice. If you are looking for a change from the mundane Gobi Masala or Aloo Gobi or Aloo Gobi matar masala then do try this fantastic Paneer Gobi recipe in your pressure cooker. You can put dinner on table in less than 30 mins! Watch my step by step Video recipe of How to make Paneer Gobi in Instant Pot or electric Pressure cooker.


Cholle Paneer.

This is a spicy and delicious Punjabi curry made with Indian cottage cheese a.k.a. paneer, white chickpeas, aromatics, tomatoes, herbs and spices. Make this filling and healthy curry and serve with phulka, paratha, rice, jeera rice or tandoori roti for a satisfying meal.Punjabis love their Rajma masala, Dal makhani, Chole masala and parathas. There are many variations of making chickpea-based recipes and this is one more popular variation of chickpeas with cottage cheese.This chole paneer does not use any chole masala and nor do you need to grind any masala. Just the regular Indian spices are added to the gravy. The dish is made in less time in a pressure cooker. But you do have to remember to soak the dried chickpeas for 7 to 8 hours or overnight. You can also cook the chickpeas in the Instant pot adding water as required.Paneer chole goes well with rotis, paratha, poori or naan or roomali roti. Also serve some onion slices and lemon wedges as a side accompaniment.


Paneer Do Payaaza.

Paneer Do Pyaza Food Paneer do pyaza is a rich, creamy curry of soft succulent paneer and plenty of onions in a wonderful medley of spices, herbs and tomatoes. Try this flavorful and absolutely delish paneer recipe with restaurant style flavors from the Mughlai cuisine. https://g.co/kgs/BJx8eC


Zafrani Paneer. The last day of Explore the Flavors, i m ending it with a rich and luscious paneer gravy. I started the marathon with a humble dish Poha and today it is rich and luxurious zaffron/saffron. I planned to do a flatbread with zaffron, but then there is something else coming up in September, if at all i m participating i needed that time, so i postponed it and proceeded with a gravy. I planned to do a potato and cauliflower gravy with zaffron, but then hubby prefers paneer gravy, so i changed it to zaffron paneer! It was one rich gravy and the suttle aroma of saffron was scintillating. Hubby prefered it to be little more spicy, so next time i might pep up the heat a bit. It paired so well with hot roti’s and my elder one relished that gravy. It is a perfect dish for lunch box and also for any party. Do try it and let me know how you liked it.


Shahi Paneer.

Shahi paneer Curry Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Main ingredients: Paneer, Spice, Cream


Mutter Paneer.

Mattar paneer. Curry Mattar paneer, also known as matar paneer, muttar paneer, and mutter paneer is a modern restaurant style and vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread. Type of dish: Curry Place of origin: India Alternative names: matar paneer, mutter paneer Main ingredients: Paneer, Spice, Pea, Garam masala, Tomato, Garlic, Tomato based sauce. https://g.co/kgs/sppTp1


Rajma Masala.

RajmaCurry. Rājmā, also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in India, Nepal, Bangladesh and Punjab province of Pakistan. Wikipedia. Food energy (per serving): 100 grams of boiled Rajma beans contain 140 calories kcal Place of origin: Indian subcontinent Region or state: India, Nepal, Bangladesh, Pakistan Alternative names: Razma, Laal Lobia Associated national cuisine: India Main ingredients: Kidney bean, Tomato, Garlic. https://g.co/kgs/m8QwNf


Bhindi Do Pyaza.

This Bhindi Do Pyaza is a simple family recipe packed with lot of flavors. It includes lots of okra sautéed with fragrant onions and seasonings, but is mild enough to be kid-friendly and perfect to pair with nearly any main dish. Try this Bhindi Do Pyaza recipe for a vegan and gluten-free side dish that’s sure to please the entire family. Follow my easy step-by-step instructions with photos for making bhindi do pyaza in less than 40 minutes.


Kaju Masala.

Kaju curry is a restaurant style delicious recipe of a creamy kaju butter masala with a rich, tangy, sweet flavorful gravy made with cashews, tomatoes, cream and spices. Kaju is the Hindi word for cashews. This recipe of kaju masala has an overload of cashews as they are added twice during the cooking process. Serve with roti, naan, paratha or steamed rice for a sumptuous and filling lunch or dinner.


Cholle Masala.

Chana masala.Curry Chana masala, also known as channay, chole masala, chhole masala, chole or chholay, is a dish originating from the Indian subcontinent. Wikipedia Serving temperature: Hot Place of origin: Indian subcontinent Variations: Aloo chole, murgh cholay, chole bhature Alternative names: Chole masala Associated national cuisine: India, Bangladesh, Pakistan Main ingredients: Chickpea, Onion, Chili pepper, Garam masala, Ginger, Amchoor, Tomato, Garlic, Coriander seed, Chickpeas Type of dish: Main course, Curry. https://g.co/kgs/eQbyLi


Gobhi Masala.

This is a creamy, delicious and lightly spiced gobi masala made restaurant style.. This is an easy recipe that tastes like the gobi masala that is served in restaurants. There are many gobi recipes that taste great. This is one such awesome recipe. Gobi or cauliflower is a weekly veggie that I get at home. Usually, I try different recipes with gobi at times. On most occasions, I make this Aloo gobi. If not aloo gobi, then I make gobi paratha or a Mix veg curry or the cauliflower is added to biryani, pulao or pav bhaji.While making any gobi recipe, I always suggest blanching the cauliflower to get rid of insects or worms.The gobi masala recipe is easy and simple to make. Since the curry has more restaurant like flavors it goes very well with rotis, naan, tandoori roti or cumin rice or just plain steamed rice.As a variation apart from cauliflower you can also add steamed or boiled veggies. Addition of potatoes and green peas will go very well in this gravy.


Spl Navratan Korma.

Navratan korma is a rich luxurious curry dish made with mixed vegetables and lot of dry fruits. This recipe is flavorful and mildly sweet. It is made with 9 ingredients and consists of plenty of nuts, dry fruits, assorted vegetables, fruits, cream, a lot of spices and a few herbs. There are both vegetarian as well as non-vegetarian versions of preparing this dish. This recipe is a delicious vegetarian version of navratan korma.Do you know why this recipe is called as Navratan korma? The dish is named as a tribute to the original navratan – the nine jewels or the nine courtiers of the mughal emperor Akbar.By the way for all those who do not know the Hindi language, ‘Nav’ means nine and ‘ratan’ means a jewel. So the English translation of navratan is nine jewels. And korma or kurma is a dish with yogurt, cream, nuts and seeds paste or a coconut base.Navratan korma is one recipe which I always dreaded making. Just the name of this dish would scare me.


Gobi Matar.

Dry and lightly spiced recipe of cauliflower with green peas. A vegan dish.Gobi or cauliflower is a much loved veggie in our Punjabi household. So its not surprising that we make a Cauliflower dish at least once a week. Usually I just make Aloo gobi or Cauliflower fry or Aloo gobi matar.Aloo or potatoes have to be added in a dish where there are cauliflower and peas. Somehow I restrain myself from adding potatoes when I prepare this gobi matar. Another similar recipe you can check is this Bandh gobhi matar made with (cabbage and peas).This is again a family recipe. Its different in the sense that whole spices aka garam masala are sauteed. Generally whole spices are not added to vegetable dishes. They are added in powdered form as garam masala powder or sabzi masala.Its this sauteing of the whole spices with onions and tomatoes that gives this dish its distinct taste and flavor. The sabzi is lightly spiced and have a mild heat coming from the green chilies.


Bharwa Shimla. this is a Punjabi style delicious bharwa shimla mirch recipe. In this recipe, capsicum (bharwa shimla) are stuffed with spiced mashed potatoes. A vegan dish.This Punjabi bharwa shimla mirch recipe is how I make this dish at home and is liked by everyone. sometimes I also add green peas to the potato stuffing. There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour)..Most of the times I bake the stuffed capsicum. but in this post, I have mentioned on how to cook the capsicum in a pan, as I do get a lot of requests for making stuff without an oven. However, if you do have an oven, then bake the capsicum. Baking is easy and effortless, than sauteing & cooking them in a pan.The bharwa shimla mirch goes best with rotis accompanied by raita. You can also serve these stuffed capsicum as a side dish. This dish also makes for a good tiffin box lunch.


Methi Malai Mutter. Methi Matar Malai (also spelled Methi Mutter Malai) is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Smooth, creamy, and rich, this recipe is a surefire winner with kids and adults alike. Try making this tasty curry recipe today – you’re sure to love it. If you need a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (green peas) and malai (cream) are a killer combination. This recipe is so good, it will even beat the matar methi malai served in restaurants! This recipe for methi mutter malai can be made in flat 30 to 35 minutes. Thus making it a perfect comfort food dinner on a chaotic weeknight.This mild recipe is good for kids too – especially if you want to feed them fenugreek. There is no bitterness at all! In fact, this yummy curry is on the sweeter side due to the cream, onions and cashews.Both fenugreek leaves and its seeds have a lot of health benefits. So be sure to include them in your meals.


Kadai Veg. This delicious and vibrant Veg Kadai gravy is filled with rich flavors, aromatic spices and vegetables. Made in a kadai (Indian wok) this dish has a medley of onions, tomatoes, bell peppers and various assorted veggies together with spices and cream for a finger-licking restaurant style gravy! Serve this wonderful North Indian dish with roti, naan, paratha or steamed basmati rice to make for a satisfying meal.So what is a Kadai? A Kadai is a popular kitchen utensil used in Indian cooking. It is quite similar to Chinese wok but is deeper in comparison. Kadai is used for deep frying, stir-fries, sauteing and making sweets. Traditional Indian sweets like rabri, carrot halwa are slow simmered and slow-cooked in a Kadai as the large surface allows the ingredients to evaporate and thicken.The recipe originates from the North Indian cuisine and the entire dish is made in a kadai. The most popular vegetarian recipes made in the kadai are Kadai Paneer and Kadai Mushroom.


Punjabi Dal. This creamy, spiced, flavorful Dhaba style dal fry is inspired from the dal served at Punjabi dhabas. The recipe is made more healthy and protein rich as it features 5 different dals or lentils. Dhabas are hotels or restaurants alongside many Indian roads and highways.We love the dal they serve at dhabas. The dhaba dal is usually made with chana dal, tuvar dal and urad dal. In my recipe, I have also included moong dal and masoor dal. Depending on the availability, you can vary the proportions of the lentils or make this recipe only with 1 type of lentil or combine two or three or four lentils.I also use less oil as compared to the dhaba versions and yet the dal tastes so good. If you have ever got a chance to taste dhaba food then you know how much oil they often use in their recipes. Their food tastes good but at times too oily as well as spicy.At times, I also smoke the dal with the dhungar method. If you want to give dhungar to this dhaba dal then check the method in th


Corn Mushrooms. Mushroom Masala With Corn Recipe is a delicious desi appetizer with spiced corn and sauteed mushrooms. This is a perfect snack to serve along with your cup of Tea or Coffee.Mushroom Masala with Corn Recipe is a delicious appetiser dish made with fresh button mushrooms and sweetcorn. Mushrooms are low in calorie, fat free and highly nutritious, making it a superfood.It is also high in proteins, vitamins and minerals making it a healthy alternative for meats and suitable for vegetarians. Mushroom Masala with Corn Recipe is a quick recipe to make with the easy to available ingredients from your pantry.Serve the Mushroom Masala With Corn Recipe as an appetiser along with a warm Vegetarian Pumpkin And Chickpea Soup Recipe or Spiced Carrot And Onion Soup Recipe for a light supper.


Mushroom Mutter. a semi-dry delicious vegetable dish made with peas and mushroom. Vegan and gluten-free.You can replace mushroom with paneer or cottage cheese. Mushroom and paneer go well with most veggies and are often used to make rich curry dishes for vegetarians. In many recipes you can easily replace mushroom with paneer and vice versa. This is one such recipe.If adding paneer, then just add them towards the end, once the peas are cooked and then switch off the flame.You can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo.


Aloo Kofta. potato cheese patties or balls or koftas as we call them served on a bed of rich creamy spiced gravy. First time I had potato kofta curry at a friend’s place many many years back. The curry was made by her mom. The gravy was a tomato based one and the koftas had potatoes and paneer in them. It was the simplest kofta curry I have had till date and very homely. One of the best kofta curry of which the taste still lingers. I make aloo kofta curry occasionally for a weekend lunch. For the kofta, i keep a simple stuffing and use minimal spices. Here the gravy is not a simple homely one, but slightly rich and restaurant style. It tastes more like a makhani gravy.Koftas are deep fried balls which can be made from minced meat, veggies or paneer or cheese. Few such popular kofta recipes on blog are:Malai koftaLauki koftaVeg koftaIn this recipe, the kofta are made from potatoes and grated cheese. I have shallow fried the kofta instead of deep frying and shaped them in patties or


Malai Kofta. Malai Kofta is a delicious dish of fried balls of potato and paneer in a rich and creamy mild gravy made with sweet onions and tomatoes. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it. Malai means cream and Kofta are fried balls of various ingredients, popular not only in Indian cuisine, but also in Middle Eastern, Balkan and Asian meals as well.As an Indian and a vegetarian, the most common types of kofta that I have encountered are made with potatoes and mixed veg. That said, other koftas often includes various meats and can be thought of as similar to Italian meatballs or Middle Eastern kebabs.Malai kofta is one of the most sought-after Indian dishes in restaurants around the world, and for good reason. The dish requires a lot of effort to make, but in the end, it is all worth it. In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes.Crisp on the outside and heavenly smooth on the inside


Kashmiri Kofta. Soft kofta pieces made out of minced mutton and masalas, cooked in a curry robust with flavors of cardamoms, garam masala, curd and ginger-garlic paste. Total Cook Time30 mins Prep Time15 mins Cook Time15 mins Recipe Servings 2.Ingredients of Kashmiri Koftas For Keema Mixture:200 gm finely ground mutton keema3-4 tsp coriander leaves - chopped1/2 tsp dry ginger powder1/4 tsp garam masala powder1/2 tsp saunf powder2 tsp oil For the Kofta Curry:5 Tbsp mustard oil1/4 tsp sabut jeera3 tsp saunt paste 1 tsp ginger-garlic paste6-7 Tbsp curd1-2 Tbsp tomato puree1 tsp saunf powder1/4 tsp garam masala powder2-3 whole green cardamoms1 tsp red chilli powder1/4 tsp jeera powder1/2 tsp dhania powder1/4 tsp haldi powder Salt - to taste2-3 tsp coriander leaves - chopped1/2 bowl water


Veg Kofta. Veg Kofta Curry | Mixed Vegetable Kofta. delicious and creamy restaurant style kofta curry made with mix vegetables. It is a rich gravy so best meant for special occasions or for an indulgent weekend lunch or dinner.The vegetables used are carrot, capsicum, bell pepper, potatoes, cauliflower and green peas. I have also added some processed cheese but you can skip it. This recipe is a good way to use leftover vegetables.This preparation of this vegetable kofta is different than the Malai kofta recipe I have shared on blog.The mix vegetables are not cooked but are minced in a food processor. To these minced veggies, processed cheese, herbs, spices and gram flour are added. The mixture is then shaped into balls and deep fried.Making any kofta gravy takes time. First the veggie kofta have to be made and then the gravy or curry. Usually I prepare everything in one go. But if short of time, you can either make the curry base or the kofta mixture a day before and refrigerate.


Paneer Kofta. Malai Kofta is a delicious dish of fried balls of potato and paneer in a rich and creamy mild gravy made with sweet onions and tomatoes. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it.What is Malai KoftaMalai means cream and Kofta are fried balls of various ingredients, popular not only in Indian cuisine, but also in Middle Eastern, Balkan and Asian meals as well.As an Indian and a vegetarian, the most common types of kofta that I have encountered are made with potatoes and mixed veg. That said, other koftas often includes various meats and can be thought of as similar to Italian meatballs or Middle Eastern kebabs.Malai kofta is one of the most sought-after Indian dishes in restaurants around the world, and for good reason. The dish requires a lot of effort to make, but in the end, it is all worth it. In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes.Crisp on the outside and heavenly sm


Cheese Kofta. Kofta is a popular dish of the North Indian cuisine made in a variety of ways with different types of gravies. If you love cheese and cannot do without it, then here is a recipe that you would love to make at home. Cheese Kofta is one of the delicious kofta recipes that will instantly melt in your mouth and give you that lip-smacking creamy flavour. This kofta recipe is served in a gravy made with ginger and garlic paste, roasted cardamom and dry chilies which gives it a beautiful aroma. It can easily be served for dinner or lunch accompanied with tandoori roti, naan or rice. The velvety texture of the koftas along with the smoothness of the gravy is irresistible. Made with paneer or cottage cheese, it is rich in protein and calcium. So what are you waiting for try this amazing recipe at home today!


Spl. Shahi Kofta. Food knows no boundaries. There are only cuisines that keep changing from region to region, each one a new topic of discovery. Do try this rich preparation and let me know how you like it. Prep Time: 10 minutes Cook Time: 20-25 minutes Total Time30-35 minutes Servings: 2Cuisine: Lahori. For GravyHeat ghee in a kadai, add cumin seeds, fennel seeds, cloves, and green cardamom.Add onion and saute on medium flame until light golden in colour and soft in texture.Add prepared cashew nut mixture and keep sauting on medium flame.Add curd, turmeric powder, coriander powder, degi red chilli powder and saute it well.Add fresh tomato puree and cook on medium flame until oil starts to separate.Add salt to taste, little water and cook for 5-7 minutes.Add koftas and mix gently. Cook on simmer for 1 minute.Transfer in a serving bowl. Garnish with curd and coriander sprig.Serve hot.


Aloo Tamatar. Aloo Tamatar Sabzi Recipe | Potato Tomato Curry | Aloo Tamatar Ki Sabji.potato tomato curry made without onion-garlic and heavy ingredients or spices. This is a very easy and simple aloo tamatar sabzi which you can make for Navratri fasting or any other fasting days.Potatoes are very friendly and handy vegetables for home cooks. they are good on their own or in company with other vegetables… Be it with spinach, peas, carrots, fenugreek, beans, cauliflower, capsicum or tomatoes.Usually aloo tamatar sabzi is made to go with pooris and is often made for breakfast. But in that dish we use onions and garlic. Since this dish was made for Navratri fasting, I have spiced with cumin, red chilli powder and black pepper powder.You can Serve the aloo tamatar sabzi With Vrat ki roti or Singhare ke poori or Rajgira paratha or Rajgire ki poori. another potato dish on similar lines is Vrat ke aloo.If you are looking for more Navratri recipes then do check:Aloo jeera Aloo makhana Sabu


Aloo Bhindi. Aloo Bhindi – Spiced Potatoes And Okra. This aloo bhindi recipe is a lightly spiced delicious dry curry made with okra, potatoes, and spices in an onion-tomato base. Also, a vegan recipe, it is made in Punjabi Style and goes very well with roti or naan or paratha.Why this recipe worksIn this recipe, both bhindi (okra) & potatoes (aloo) are sauteed or fried in oil. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble or become mealy.As we do not add raw okra and potatoes directly while cooking, this ensures that your okra does not become too soft or mushy.Thus the final dish has a good texture and looks great and appetizing on the dinner table.If you prefer, you can steam or boil the potatoes instead of frying them. But do not steam or boil the okra. They need to be sauteed or pan-fried.Some people make aloo bhindi recipe with a gravy or sauce. But at my place, we always make it a semi-dry preparation and it is mostly made


Aloo Bharta. Alu Bharta Food Alu bharta are boiled soft potatoes, a kind of food made by mixing pepper, onion and oil. Which is usually eaten as a dish.https://g.co/kgs/pLEmW4. Aloo Bharta - Indian style mashed potatoes. Aloo Bharta - Indian style mashed potatoes with spices and herbs. Easy side for roti, rice idli & dosa. This is a gluten free and vegan side dish. Potatoes are an important part of the Indian cuisine. How can it not be, eh? It's a world favourite, isn't it? Bharta or Bhorta means something that is mashed. So aloo bharta is mashed potatoes from the Indian subcontinent. Known by different names as aloo ka bhrta or aloo chokka or aloo bhorta, this is commonly made in Indian states like Bihar, Rajasthan and Bengal. The potato mixture is mixed with green chillies and onions and coriander leaves. The highlight of the dish is the slightly burnt garlic and cumin seeds. It imparts an excellent flavour to the potatoes.The recipes from Bihar and Bengal also add mustard oil in t


Aloo Rajma. Cooking Time Preparation Time : 10Cook Time : 20Total Time : 30IngredientsServes 4#ContestAlert #MasalaएMagic #RajmaMasalaGala #Rajma Aloo Masala ( Yummy Recipe 😋) Ingridients Soaked Rajma 1/2 cup Chopped Potato 2-3 Soaked Green peas 1/2 cup Chopped. Onion 2 Chopped Tomato 2 Chopped Green Chilli 3-4 Crushed Ginger 2 tsp Crushed Garlic 2 tsp Rajma masala powder 2 tsp Cumin 1/2 tsp Fennel seeds 2 tsp Turmeric 1/2 tsp Salt Oil 2-3 tbsp Chopped Coriander Leaf 2-3 tbsp Cashew Paste Or Fresh Cream 1/2 cupDirections01Boil soaked rajma , Green peas and potato with salt, turmeric powder and water and keep it aside Heat the pan and pour oil, sprinkle cumin and fennel seeds, then add onion, green chilly and ginger garlic, saute it well, then add turmeric and rajma masala powder Saute it , and add tomato, saute it again until it becomes a paste, add boiled rajma , green Peas and potato, add salt , some water , corriander leaf, add cashew paste and fresh cream. Mix it w


Bharwa Aloo. Bharwan aloo are north Indian starters in which potato cases are stuffed with paneer, spices and baked golden.Total Cook Time 55 mins Prep Time10 mins Cook Time 45 mins Recipe Servings 6. Ingredients of Bharwan Aloo6-7 potatoes, medium size1/2 cup paneer, grated1 tsp coriander powder1/2 tsp garam masala1/4 tsp red chilli powder1/4 tsp black pepper powder1 tsp amchoor (raw mango powder)4 tsp butter salt, to taste2-3 green chillies, finely chopped1 Tbsp coriander, finely chopped Ingredients of Bharwan Aloo6-7 potatoes, medium size1/2 cup paneer, grated1 tsp coriander powder1/2 tsp garam masala1/4 tsp red chilli powder1/4 tsp black pepper powder1 tsp amchoor (raw mango powder)4 tsp butter salt, to taste2-3 green chillies, finely chopped1 Tbsp coriander, finely chopped Oil To Garnish Bharwan Aloo:Chaat masala Coriander leaves


Aloo Matar. Aloo mutter Curry Aloo mutter is a North Indian dish from the Indian subcontinent which is made from potatoes and peas in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices. Wikipedia Place of origin: Indian subcontinent Main ingredients: Potato, Pea, Tomato, Garlic.https://g.co/kgs/y8rMQ7 Aloo Matar is one of the most comforting and beloved Punjabi curries around. I learned how to make this spicy tomato-based potato and pea curry from my Mother-in-Law, and it is now a favorite recipe in our house. Serve aloo mutter with some puri, roti or paratha for a meal that feels like a hug! About This Aloo Matar RecipeAloo (meaning “potatoes”) and matar (also spelled mattar or mutter, meaning “peas”) join forces in this delightfully saucy curry. It is also known as aloo matar ki sabji in Hindi. When I’m in need of comfort food, this is the recipe I turn to.


Aloo Cholle. Aloo Chole Ki Sabji | Chickpea And Potato Curry Aloo chole ki sabzi is a delicious tangy curry from the Punjabi cuisine and made with potatoes, white chickpeas, tomatoes, chilies and spices. This comforting and filling dish is usually had for breakfast and is served with hot and fluffy Indian fried breads like Poori or Bhatura.The combo of aloo chole with poori and Mango Pickle is simply delicious and thats how they are served in Punjab.Although, at few places, it is served with pooris which are made in pure ghee. So that makes this a delicious combo and a very heavy breakfast meal for the start of the day. But I fry the pooris in oil and not ghee.This recipe of aloo chole sabji is adapted from the book “The Dhabas of Amritsar” by Yashbir Sharma. The author Yashbir Sharma has mentioned that in the early 50’s this chickpea and potato curry was the signature dish of Kwality restaurant in Connaught Place, Delhi.Kwality ke chole is still famous in Delhi.


Spl Dum Aloo. Dum Aloo is an absolute favourite with everyone. Have you tried the Banarasi style Dum aloo? This recipe is a must try. Here's a step by step video to make the Stuffed Banarasi Dum Aloo :) Prep Time: 10 minutes Cook Time: 30 minutes Total Time minutes Servings: 2 Cuisine: Banaras Dum Aloo:Prick the potatoes with a fork, set aside till in use.Heat ghee in a pan, add green chillies and ginger, saute till fragrant.Add the pricked potatoes, cook for 3-4 minute.Add the tomato puree and salt, cook till the puree releases oil.Mix coriander powder, turmeric powder, kashmiri red chilli powder, dum aloo spice mix and yogurt together in a bowl.Add the yogurt mixture to the cooked puree, mix well and cook for 3-4 minutes on medium low flame.Add cream and mix well, cook for 2-3 minutes.Add water and cook till it comes to a boil.Check seasoning and cook on simmer for 3-4 minutes.Garnish with coriander and serve hot with Khameeri roti.


Spl Aloo Masala. This Masala Aloo recipe is one of the most popular posts on my blog, bringing in millions of visitors over the years. It is also one of my favourite ways to cook potatoes. Try this super simple recipe and you will LOVE how it turns out.The secret to absolutely delicious Masala AlooThe one potato recipe you MUST have in your folder of favourite recipes - crispy masaledaar, crusted with dry spices, super delicious with naan, roti or dal and rice. Get it here! Potatoes, who doesn’t love them? It is the absolute basic ingredient across cuisines in the world. It is one of the first dishes I learnt to cook. You might think it is utterly impossible to mess up a potato dish. But, a look at cooking reality shows like Masterchef Australia and you realise how much thought and skill goes into making a simple dish like mashed potatoes.Potatoes are the sponges of the culinary world. They absorb most flavours beautifully, go with any vegetable most amicably and you need to work rea


Aloo Shimla. Shimla Mirch Ki Sabji (Aloo Capsicum) Shimla mirch ki sabji is a savory, tangy, hearty side dish made with sautéed green bell peppers (capsicum) and potatoes. This homely aloo capsicum recipe made without onion, garlic comes together in 30 minutes and is vegan, gluten-free. About This Recipe In Hindi, potatoes are called as “aloo” and green bell pepper are known as “shimla mirch“. The word “sabji or sabzi” stands for a vegetable dish here. While this recipe includes potatoes to make it more hearty and filling, you can opt to skip them and include more capsicum.This aloo shimla mirch ki sabji is my my mother-in-law’s fabulous recipe that is high on flavors. It is not only simple and quick but also made with minimal spices.I usually add potatoes in this recipe as not everyone is fond of capsicum in the family. However, you can make this dish without potatoes also. If skipping potatoes, replace them with capsicum or any other vegetable in the same proportion.This is a Punja


Plain Kadhi. Rajasthani Kadhi. Rajasthani Kadhi Recipe with step by step photos. Rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.It is a very easy, delicious & quick kadhi recipe. The recipe does not take much time to make as no pakoras are added to it. Another good thing is that you don’t need to chop any veggies like onions etc to make this Rajasthani kadhi.Kadhi is a spiced curd based sauce and is thickened with gram flour (besan). kadhis are naturally cooling as they are made with curd (yogurt) and is excellent during the summers and often made in North Indian homes.I make this version of Rajasthani kadhi when I want to make something quick to go along with rice or rotis. There is another version in which pakoras or lentil fritters are added.In Punjabi kadhi recipe, also pakoras are added. Addition of pakoras makes the kadhi more filling and delicious but at the same time, it requires more effort and time to prepare


Kadhi Tadka. KADHI PAKORA WITH TADKA. Cooking Time Preparation Time : 15Cook Time : 20Total Time : 35IngredientsServes 5besan 1 cup shaldi powder 1/4 tsp salt ya according to taste 1/4 tsp cooking soda 1 pinchoil fry karnevke liye 1 cup soil 1 tbsp curd 2 cup sbesan 3 tbsphing 1/4 tsp cumin seeds 1/4 tsp curry leaves 4-5 no shaldi powder 1/4 tsp salt ya according to taste 1/2 tsp chilly powder 1/4 tsp desi ghee ya oil 1 tbs pkashmiri red chilly( dry) 2-3 nos chilly powde 1/4 tsp cumin seeds 1/4 tspDirections01Besan me salt , chilly powder aur cooking soda mix kare aur water milaa kar pakare ke liye batter bana le.02kadhai me goll goll pakode sekh le golden brown hone tak.03kadhi ke liye-:04kadhai me oil garam kare hing aur cumin seeds daale curry leaves aur haldi powder daale aur chilly powder daale.05Curd ki fet le aur besan milla kar paani mix kare yhoda sa aur gholl bana le.06Ab kadhai me besan ka gholl daale aur jaroorat anusar wate


Palak Kofta. palak kofta recipe | spinach kofta curry | palak kofta curry.a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta balls. it is a healthy curry which can be relished with roti, chapathi or jeer rice. palak kofta curry is one such recipe with spinach puree is mixed with paneer and boiled/mashed potatoes. apart from the awesome taste, spinach kofta curry is an healthy alternative to the traditional kofta curry.the recipe i have shown here is the simple and basic palak kofta recipe, but there are so many variations to this classic recipe. in this recipe i have prepared the spinach puree separately and mixed with grated paneer and boiled aloo. these are later shaped to balls followed by deep frying till crisp before using it in the creamy gravy. the other easy method is to finely cho


Aloo Palak. Aloo Palak (Spinach Curry With Potatoes) This classic Aloo Palak features fork-tender potatoes in a smooth, lightly spiced creamy spinach sauce. It’s a flavorful spinach curry that is ready to enjoy in less than an hour, and pairs great with rice and any number of sides..About This Aloo PalakThere are several different types of fantastic palak-based dishes that I like to make. The word palak means “spinach” in Hindi, so these dishes always include some form of fresh green spinach. Therefore, palak recipes tend to be wonderfully flavorful and even healthy. The word ‘aloo’ refers to potatoes.I have shared many of my favorite spinach recipes, such as this dry Palak Sabzi and Palak Khichdi. However, I do prefer richer palak recipes that have a smooth sauce or gravy.This Aloo Palak is similar to Palak Paneer, that is made with cubes of paneer (Indian cottage cheese), but instead has tender pieces of boiled potatoes. So it’s a hearty, flavorful, and super comforting vegetarian di


Dal Palak. Easy Dal Palak (Creamy Lentils With Spinach) Dal Palak is an easy and nutritious recipe of spinach with pigeon pea lentils.It is also one of the popular Indian lentil recipes as it combines the goodness of the pigeon pea lentils (known as arhar dal or tuvar dal in Hindi) as well as spinach (called as palak in Hindi).In this post, I am sharing 2 delicious variations of dal palak.Dal Palak – No Onion No Garlic Version. Made in a stovetop pressure cooker.Vegan Dal Palak – Made with onions and garlic in an Instant pot.Both the recipes are shared with step by step photos and taste good. So you can make either of them depending upon the gadgets you have. My personal favorite is the no onion no garlic version.About Dal Palak (No Onion No Garlic Version)There are many ways of making Palak ki dal. This delicious recipe is a very simple and easy one and won’t take much of your time.Palak and dal go very well together. In India we do add veggies to dal and spinach dal is one of tho


Plain Khichadi. Simple rice khichdi is a healthy comfort food prepared by pressure cooking rice and moong dal. If you want to eat something light and healthy for dinner, then easy to digest rice khichdi is the best option. In fact, easy to chew plain khichri prepared with rice and ghee is so delicious and healthy that it’s a recommended food for babies and aged people and often served with aloo curry and buttermilk. This Khichdi recipe is a simple dish made with rice and lentils. It’s delicious and so comforting. Khichdi makes the perfect weeknight meal. Since I’ve had my baby boy (now 13 months), I’ve been eating a lot more Khichdi. Khichdi is the first type of solid food for babies and most of them seem to love it. Additionally, it’s a super quick and easy recipe for busy (and tired) moms.This type of khichdi is made with the most minimal ingredients and I call this type of khichdi, Plain Khichdi.


Missi Roti. Missi Roti are savory and nutty flavored flatbreads made with a mix of whole wheat flour, gram flour and spices. Missi roti is a North Indian specialty and is often made in various homes in the North Indian belt. I am sharing my family recipe that I have been making for many years now..About Missi Roti Missi roti is also known as besan roti as besan a.k.a gram flour is one of the key ingredients. Besan imparts a nice nutty flavor to the roti. It also helps in making the roti slightly crispy. There are some variations of this recipe. Some people also make it into layered crispy and flaky missi roti. But we make it into a simple round roti and not the layered version. However if you want to make a crispy layered version then you can check this Paratha Recipe or Lachha Paratha for reference. We always add onions to the dough. With onions, the roti tastes good. If you do not want to add onions, then you can add fenugreek leaves, spinach or grated veggies like carrots


Bajra Roti. Bajra Roti | Bajra Bhakri.Bajra roti also known as bajra bhakri is a gluten-free flatbread made from millet flour or bajra flour. Low-Fat and Vegan. They are very easy to make and make a good accompaniment to lentil or any Indian vegetable-based curry dish. They are heaty and good to have during winters or cold climate.Bajra is the Hindi word for Pearl millet. These gluten-free flatbreads are an excellent nutritious option for people having gluten intolerance and for everybody else too.On some days I make Jowar roti (sorghum flour flatbread). Somedays it is multigrain flour rotis. Sometimes I mix all the flours and make rotis. Since rotis are a staple in my house, I make various rotis with various millets.I even make Ragi Roti (from finger millet flour) on some days. Millets are healthy grains. So do try to include them in your diet.I always knead this bajra roti in hot water. The dough becomes pliable and easy to roll when using hot water. The rotis have a soft texture too


Jawar Roti. Jowar Roti. Jowar roti recipe with step by step pics – Jowar roti or jowar bhakri Are healthy traditional flatbreads made with sorghum flour. These rotis are also called as Jolada rotti in Karnataka. These flatbreads are vegan and gluten-free.Jowar roti has a nice soft texture and even on cooling do not become hard or chewy. On my visits to some parts of maharashtra, we were served jowar roti in a thali with pitla (a thick but moist gram flour paste spiced dish) and green chili thecha (coarse green chili & garlic chutney). It can also be served with zunka (a dry version of pitla).Usually when I make bajra or jowar roti, I also make a Maharashtrian based curry to go with it like batata rassa, vangi rassa, mixed sprouts curry, veg Kolhapuri, bharli vangi or usal. This time I served with mixed sprouts usal.I make these millet and gluten free rotis season wise. In summers I make jowar roti & Ragi roti. in winters & monsoon I make Makki ki roti (maize flour flat bread)


Punjabi Roti. Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti missi roti Punjabi breakfast with 20 amazing images.Punjabi missi roti recipe | Punjabi missi paratha how to make Punjabi style missi roti | missi roti is a satiating Indian breakfast recipe had with a bowl of curds. Learn how to make Punjabi style missi roti.A famous North Indian dish, Punjabi missi paratha is made with a blend of whole wheat flour and besan and a bouquet of additives like ajwain, coriander leaves and onion, which give out a very appetizing aroma when cooked to perfection. The onions give a nice taste and crunch to Punjabi missi roti.To make Punjabi missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water (approx. 1/2 cup). Divide the dough into 10 equal portions. Roll out a portion of the dough into 100 mm. (4") diameter thick circle using a little


Papad Masala. Masala Papad. Masala papad is an easy to prepare tasty starter snack of crisp fried papads topped with a masala filling of onions, tomatoes and spices.It happens to be one of the starters we order when we go to dine out, which is a rare occurrence. So till the main course is served, we happily enjoy nibbling into the spicy and crisp masala papads.This is not a recipe as such, but just a method. You can have your own spice or herb variations. Plus increase or decrease the proportions of the masala ingredients like onions or tomatoes and the spices.To make masala papads, urad dal papads are used. Preferably the black pepper urad dal papad or kali mirch papad. I make these masala papads with lijjat papad.You can either fry or roast the papads. we prefer the fried ones over the roasted ones. The roasting can be done on a grill or microwave or on open fire. you can also have a look at the recipes of:Masala onion salad Onion salad Masala raita


Bikaner Sev Bhaji. Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight cont


Sev Tamatar. Sev Tamatar. One of the simplest and super delicious dish from Kathiawadi cuisine is Sev Tamatar ki sabji. It's a perfect example of creating magical dishes with minimal ingredients available.Sev Tameta Nu Shaak Recipe, Gujarati Sev Tamatar Sabzi Recipe. Sev tameta nu shaak recipe with step by step photos – here’s a quick & easy Gujarati recipe of sev tamatar sabzi. Basically spicy, sweet and tangy tomato curry topped with crisp sev.I had got a couple of requests to post this recipe. One recipe request was a dhaba style version too. What I am posting now is a homely no onion no garlic version. I will be adding the dhaba style sev tamatar sabzi also in some time. an easy no frills curry recipe that takes about 20 to 25 minutes to prepare.This sev tomato shaak is too good and the sev adds a lot of flavor, taste and texture to the dish. sev are are crisp fried gram flour vermicelli. If you live outside India, you can get them easily in an Indian grocery or sweets shop.


Paneer Paratha. Paneer paratha is a popular North Indian flatbread made with whole wheat flour dough and stuffed with savory, spiced, grated paneer (Indian cottage cheese) stuffing. Paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. About This Paneer ParathaI share my family recipe of paneer paratha which is not very spicy and easy to make. You also don’t need to cook the paneer prior to make these parathas. Simply add the herbs and spices to crumbled paneer. Then fill this paneer stuffing in the rolled dough and roast the paratha.I always recommend making your own Homemade Paneer – cottage cheese and use it for any paneer dish that you make. So is the case with this paneer paratha. The paneer retains its freshness and softness even when cooked. The filling has a lovely moistness and you will not feel any dryness. The paneer also has a nice soft texture in the filling.It’s an all-time favorite paratha at home and is served in


Cheese Paratha. Cheese Paratha | Cheese Flatbread Cheese paratha is a delicious whole wheat unleavened flatbread stuffed with a cheesy savory stuffing made with cheddar cheese, onions, green chilies and black pepper. These cheese flatbreads make for a wholesome breakfast or brunch. I also share the instructions for making pizza paratha as it is very similar to making this cheese paratha.About Cheese ParathaThere are many varieties of paratha made and this is one such tasty paratha which kids will love. I make different types of stuffed paratha and I have shared all of them on the blog like Aloo Paratha, Gobi Paratha, Mooli Paratha, Paneer Paratha etc. This is another variation of cheese paratha that I make for a quick breakfast or brunch. The recipe makes for a cheesy paratha and you can include either cheddar cheese or a mix of cheddar and mozzarella cheese.The cheese stuffing mixture can be customized according tor your needs. You can make it more or less spicy.I make a minimally


Jeera Rice. https://g.co/kgs/8iBBvD Jeera rice Food Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare. "Zeera" is the Indic word for cumin seeds, often pronounced Jeera. Wikipedia Main ingredients: Rice, cumin seeds, onions Alternative names: Zeera rice Region or state: Indian subcontinent


Paneer Pulao. Paneer pulao is a fragrant, delicious and mildly spiced paneer rice dish made with freshly ground pulao masala, basmati rice, onions, spices, herbs and paneer (Indian cottage cheese). This freshly made pulao masala brings in a lot of flavors and makes it taste top-notch than your regular pulao. Make this easy paneer pulao for your weekend lunch or dinner. About Paneer PulaoA pulao or pilaf is a one pot rice based dish made in various ways. I make some pulao variants often like Vegetable pulao or Peas pulao or Mushroom pulao. Being a one pot dish, they are so easy and quick to make. I just have to serve it with a raita, mango pickle and some roasted papad or a side veggie salad.I have experimented with pulao many times, since I make it so often. On occasions, I make a pulao masala and sometimes I just add whole spices to the pulao. I have made pulao masala with a different mix of spices. I have also added birista (caramelized onions) in the pulao. Different spices give


Kaju Jeera Rice. Kaju Pulao | Cashew Pulao. With many other monikers and worldwide variations, Pulao or pulav or pilaf is one of the most common rice dishes in India. Be it a simple Veg Pulao or Peas Pulao or a little more royal Shahi Pulao or the flavorsome Yakhni Pulao or this Kaju Pulao, we are quite fixated with this dish on the whole. This recipe of Cashew Pulao made with basmati rice, cashews (a.k.a kaju) and spices is one from my kitchen. It is simple, easy and a tasty one-pot rice dish. About Kaju PulaoCashew Pulao is the simplest, yet flavorful pulaos that you can ever think of. It is also like being fancy with a rice dish, but not fancy too. Nice long fragrant basmati rice, onions, ginger-garlic paste, cashews and some whole spices in a pressure cooker and voila! A thing of beauty is done in just 2 to 3 whistles.The flavor of the cashews coming through in this pulao makes every bite of this Kaju Pulao heavenly. If you want to use the readymade ginger-garlic paste


Lachha Paratha. Lachha Paratha (Layered Flatbread). Lachha paratha or Laccha Paratha is a popular variant of paratha from North Indian cuisine. These are whole wheat flatbreads made with a simple unleavened dough consisting of basic ingredients like whole wheat flour, salt and ghee or oil. The specialty and uniqueness of this paratha are the various visible flaky and crispy layers that are also soft and tender. Making these traditional Indian layered flatbreads is easy and great to mop up with any curry or gravy dish. About Laccha Paratha This flaky crispy paratha variant is also called as Lachedar paratha or Paratwala paratha. In Punjabi language “Parat” or “Lachha” means layer and layers can be seen on the paratha when it gets cooked. The South Indian variation of this laccha paratha is Parotta which is made from all-purpose flour and is a specialty of Malabar cuisine. The Malabar parotta is more softer than laccha paratha due to the all-purpose flour. Lachha Paratha is usually made


Mushroom Fried Rice. This Chinese-inspired mushroom fried rice is an easy, delicious dish with umami flavors made with rice, mushrooms, soy sauce, onions and black pepper. It’s a vegan recipe that’s quick to stir-fry and ready to enjoy in only 40 minutes.Mushroom fried rice is a classic Indo-Chinese dish that I make often as a speedy weeknight meal. It has everything you want and need in a complete dinner – comforting rice, earthy and delicious mushrooms, and flavorful seasonings – all stir-fried together and served in one bowl.I always make this dish with button mushrooms. If these are not available then the next option is cremini mushrooms. For the rice you can use any long grained rice for the best texture and flavor.In addition to the rice and mushrooms, I also always include chopped celery. It adds such a lovely crunch, and mild yet noticeable flavor. This not-so-secret ingredient really brings all of the other components of the dish together. Sure, you can sub with coriander


Paneer Fried Rice. Paneer fried rice is savory, spiced and delicious stir fried rice variant made with soft paneer cubes (Indian cottage cheese), long grained rice, healthy veggies, fragrant herbs and spices. There are many ways this recipe is made. I share an Indian inspired mildly spiced stir fried rice loaded with mixed vegetables, paneer, aromatics and ground spices that will perfectly suit the Indian taste buds.Rice and roti are a staple in most Indian homes. And so it is in our home too. There are various ways rice can be featured in any dish. While most of the times steamed rice pairs well with most Indian curries and lentils, sometimes you want to make something different and unique with rice.It is here that this paneer fried rice recipe fits in. It is similar to the way a classic Chinese Fried Rice is made. Just that the recipe has Indian flavors featuring the usual Indian spices and herbs.The dish has a comforting savory taste, is mild, not spicy and even kid friendly.


Schezwan Fried Rice. Schezwan fried rice is a zesty vegetarian and vegan stir-fried rice variant that features a bold and spicy homemade schezwan sauce loaded with healthy mix vegetables, aromatics and herbs. This popular but easy Indo Chinese recipe with step-by-step photos and video is simple to make from scratch using wholesome ingredients. I promise you’ll love this delicious schezwan fried rice recipe even more than your favorite takeout! Schezwan Fried Rice is a hearty, satisfying dish that is easy to make and customize to your preferences. It’s a popular Chinese-based recipe that’s been adapted around the world, and is made using a number of different ingredients and techniques.Classic fried rice is homemade in a wok or large pan, so that everything gets a great crispy, slightly crunchy coating with a deep smoky flavor.This schezwan fried rice recipe is completely vegetarian and vegan-friendly, and features lots of veggies and a homemade Schezwan Sauce.


Paneer Manchurian. Paneer Manchurian Recipe – Dry And Gravy. Paneer Manchurian is a savory, satisfying dish that features (shallow or deep) fried paneer cubes. This Indo-Chinese fusion Paneer Manchurian recipe can be prepared either dry with a light sweet, salty, and tangy sauce. Or, make a saucy version with a heavier gravy that’s perfect to enjoy over fried rice.Paneer Manchurian is a popular dish that beautifully combines Indian and Chinese flavors and cooking techniques.Sweet paneer (Indian cottage cheese) cubes are dusted with corn starch and spices, and are then either shallow fried or deep fried – depending on preference. Deep fried cheese tends to be a bit crispier on the outside, while pan fried cubes are less crispy and a bit healthier.This main dish or snack can be made with either frying option, and can also be prepared with your choice of a thin sauce or a thick, rich gravy. I share these two versions:Paneer Manchurian Dry (Restaurant Style) – A dry snack version that’


Paneer 65. https://g.co/kgs/SdXUMj. Paneer 65FoodPaneer 65 is a spicy Hyderabadi appetizer made with paneer, flour, yogurt, curry leaves and spices. Firstly paneer is batter fried until crisp and then tossed in a spicy tempering masala. There are a few different ways to fry paneer for this recipe. The first one is to deep fry. Paneer 65 Recipe. Paneer 65 is a versatile dish that is prepared several different ways, depending on the region or restaurant. It’s made with cubes of paneer cheese that are marinated in spices and pan fried to perfection. My version makes for crispy paneer cubes tossed with a savory spiced mixture of aromatics and pairs well with any number of sides. Here you’ll find step-by-step photos and instructions for making our favorite Paneer 65 recipe at home. Clearly, the name of this paneer starter snack is quite unusual. So, what exactly does the number in Paneer 65 mean or refer to? There are many theories behind this concept.Some say that the name originated at a


Chilli Paneer. Chilli Paneer – 2 Ways (Restaurant Style & Street Style). Chilli Paneer is one of the popular recipe from the Indian Chinese cuisine. There are many ways of making it. You can make it dry, semi dry or a gravy version. In this post I am sharing the dry and semi dry version. Chilli Paneer Restaurant Style (Semi-Dry)Chilli Paneer Street Style (Dry version as a snack) Both these recipes make for an awesome chilli paneer which you can relish with some noodles or fried rice. They taste good with naan or roti too. I have also shared a gravy version made in Instant Pot – Instant Pot Chilli Paneer Gravy.What is Chilli Paneer One of the favorite dishes from Indian Chinese cuisine is Chilli Paneer which is a vegetarian version of Chilli Chicken.In a typical Chilli Paneer recipe, the fried paneer cubes are tossed in a sweet, sour, spicy sauce. The paneer cubes can be coated with flours or batter coated and deep fried.The dry version of chilli paneer is served as a starter


Gobi 65 Recipe (Cauliflower 65). Spicy and crispy Gobi 65 recipe is a fried cauliflower appetizer or snack that everyone will love! It’s vegan, and simple to make with my step-by-step photos and recipe. Crunchy and savory Cauliflower 65 is perfect to serve with tomato ketchup, red chili sauce, chutneys, or your favorite condiment to dip.Recipes that fall under the “65” category are very popular in Southern India. The first version is Chicken 65, and is believed to have originated at the Hotel Buhari in 1965. But over the years many other ideas for how the name was created have emerged, like the story that the name comes from 65 chillies used or that each batch included 65 pieces of chicken. Just as there are different versions of where 65 came from, there are now several variations of the classic recipe.This Gobi 65 recipe is a popular vegetarian/vegan variation made with Cauliflower a.k.a Gobi. I have shared a few vegetarian and vegan options that are very tasty, too:Paneer 65


Baby Corn 65. baby corn fry recipe | baby corn 65 recipe | baby corn golden fry. a crisp and easy golden coloured snack recipe prepared with tender and young baby corn. the recipe is prepared very similar to gobi 65 or cauliflower 65 – a popular street food recipe of india. the recipe is basically eaten as a evening snack or perhaps as a side dish for lunch or dinner. most commonly, the recipe can be confused with pakoda or pakora but it is slightly different from it. also has a major difference with the taste with more spices and sauces both with the batter and while serving. there are several street food recipes especially in the indo chinese cuisine prepared mainly with gobi, paneer, mushroom and with baby corn. the 65 recipes are very common and can be prepared with all the above ingredients. but the gobi and baby corn 65 recipe is very common and popular street food recipes. i have already shared the gobi 65 recipe but i always wanted to share the baby corn fry or baby corn golden


Paneer Noodles. Easy to make and taste delicious this paneer noodles is everything you want on a weeknight. PANEER NOODLES RECIPEMaking noodles can be pretty easy. I do make them when i cook any indo chinese side dishes like paneer dishes or chicken dishes or anything. They go perfectly with them. Even today i made garlic chicken and chilli chicken, so i also made this noodles to go with them.ABOUT PANEER NOODLESNoodles are a sort of unleavened dough that is rolled flat and sliced into long strips or threads before being stretched or extruded. It can be kept in the refrigerator for a short period of time or dried and stored for later use. Noodles are often cooked in boiling water with the addition of cooking oil or salt. They're also frequently deep-fried or pan-fried. Sauces can be added to noodle dishes, or noodles can be added to soups. Each type of a vast variety of noodles has its own material composition and geocultural origin.


Schezwan Noodles. This easy recipe for spicy and tangy Schezwan noodles is completely vegan, and delicious to prepare as a tasty lunch or dinner. It features stir fried vegetables and noodles tossed with a homemade Schezwan sauce that’s got a kick of heat and just the right hint of sweetness.What is Schezwan Noodles made of?If you haven’t had them before, Schezwan noodles recipe is a very popular Indo Chinese dish. They usually have a mix of bold spicy and sweet flavors, and include either all veggies or both veggies and some kind of protein, stir-fried with the noodles.Schezwan noodles are often enjoyed as a street food snack, but are super easy and delicious to make at home whenever you have a craving. The foundation of the recipe is the homemade Schezwan Sauce, which is so amazing on any number of savory dishes.It adds a yummy sweet and spicy kick as a dip or sauce on fried rice, or with pakoras and veg momos!Unlike the traditional Chinese sichuan or szechuan noodles that has


Hakka Noodles. This hakka noodles taste delicious and will have you craving for more. I am sharing a vegan recipe loaded with veggies and button mushrooms. Fairly easy to make hakka noodles is a popular Indo-Chinese dish of stir fried noodles. You will find it being made and served in many restaurants and street-side Chinese food joints in India. Hakka noodles is not only popular with kids, but also with grownups.Ingredients You Need Hakka Noodles – Use any Indian brand of Hakka Noodles. I have used Ching’s Hakka Noodles. Note that these noodles is made with all-purpose flour so if you prefer a healthier version, then use whole wheat noodles or soba noodles (buckwheat noodles). Veggies: You can add veggies of your choice. Mushroom give a meaty texture and umami flavor. If you do not like mushrooms you can skip them. You can choose from the following list of veggies:cabbage (green or red)carrots french beans (green beans)zucchinibroccolibutton mushrooms or cremini mushroom


Plain Curd. How To Make Curd | Indian Yogurt Recipe. Learn how to make curd or Indian yogurt at home easily every time. Curd also known as Dahi in Hindi is a fermented milk product made from warm milk and a bacterial yogurt starter. Curd has been made traditionally in India for thousands of years. It has probiotic qualities and good for the gut. Here I show you how to make curd at home with my easy step-by-step guide and some helpful tips for troubleshooting. About Curd or DahiCurd is made by mixing a yogurt starter with warm milk and allowed to ferment for some hours. After the fermentation process the consistency of the flowing milk gradually transforms to a thick wobbly pudding like texture. Due to the bacterial fermentation the final product also has a tangy taste. You can also call curd as Indian yogurt. But note that the yogurt available outside India is different than curd that we make in India.


Boondi Raita. Boondi raita is a North Indian raita variety made with curd (yogurt) and melt-in-the-mouth boondi (fried gram flour balls) together with a few ground spices and herbs. Making this raita is a breeze. Serve boondi ka raita with your favorite Indian mains as a tangy and delicious side. Boondi is the hero ingredient in this raita variant. Wondering what is boondi? Boondi are tiny fried gram flour balls. They are round, spherical and hence the name boondi – derived from the Hindi word “boond”which means water droplets.Making homemade boondi is easy or otherwise they are available in most grocery or sweets shops in India. They are crunchy, crispy and are generally sold in 2 variants:Salted Boondi or Plain BoondiMasala BoondiBoondi raita is made with salted boondi or plain boondi. If you live outside India you can buy boondi from Indian grocery stores or online.Boondi are often served with chaat recipes like Dahi Bhalla or Dahi Vada or added in Jal Jeera or mixed in the pa


Roasted Papad. How To Roast A Papad Simple stove roasting and oven roasting methods explained to get the perfect roasted papad.. How To Roast a Papad? We all love a roasted papad when it is an Indian meal plate for dinner or lunch. We also use roasted papad in recipes like Roasted Papad Chaat Recipe, Papad Ki Sabzi Recipe or Papad Nachos With Salsa Recipe. Urad dal papads are very good for being roasted than being deep fried, like rice papads. Urad dal papad can be made and spiced with jeera, garlic, pepper or other combination. In India, traditionally the papad are prepared during summer and sun dried. You can also buy these papads from stores.Roasted Papad can also be made into Papad Raita Recipe Papad er Dalna (bengali style papad curry) Recipe Rajasthani Dana Methi & Papad Ka Saag Recipe Cuisine: IndianCourse: Appetizer Diet: Vegetarian


Masala Papad. Masala papad is an easy to prepare tasty starter snack of crisp fried papads topped with a masala filling of onions, tomatoes and spices.It happens to be one of the starters we order when we go to dine out, which is a rare occurrence. So till the main course is served, we happily enjoy nibbling into the spicy and crisp masala papads. This is not a recipe as such, but just a method. You can have your own spice or herb variations. Plus increase or decrease the proportions of the masala ingredients like onions or tomatoes and the spices.To make masala papads, urad dal papads are used. Preferably the black pepper urad dal papad or kali mirch papad. I make these masala papads with lijjat papad.You can either fry or roast the papads. we prefer the fried ones over the roasted ones. The roasting can be done on a grill or microwave or on open fire. you can also have a look at the recipes of:Masala onion salad Onion salad Masala raita


Spl. Masala Papad Churee. Papad Churi | Rajasthani Papad Ki Churi Recipe. Papad churi or papad ki churi is a traditional Rajasthani side dish that is served with the meals. It can also serve as a decent evening snack. It is basically a mixture of crushed papad with ghee, onion, and chili powder. There are many different variations of this dish – some prefer to add tomatoes or bhujia sev or fried onions instead of raw. All of them taste equally good. I, personally, love to make this variation because it only takes 10 minutes to make. Papad Churi Recipe Traditional Marwadi / Rajasthani dish served as an accompaniment to any meal or as a snack. INGREDIENTS 2 Roasted Papad bikaneri or lijjat1 small Onion finely chopped1 Green chili finely chopped (optional)1/2 tsp Red Chili Powder2 tsp Ghee Coriander leaves for garnishing


Rose Lassi. One more cooling beverage made with fresh yogurt, rose petals and rose syrup. Rose lassi is a fragrant, refreshing and cooling lassi variety made with fresh curd, rose petals and rose syrup. Lassi is very popular in north India during the summer. There are many variations of it and rose lassi is one such variation.In this recipe of rose lassi, both the rose syrup and yogurt are cooling. you can add rose syrup in plain milk or Rose milk or in Falooda recipe also. I suggest using homemade fresh curd to make this lassi.If you want then you can ice cubes to serve it more chilled. Serve rose lassi immediately or you can store it in the fridge and have it later.


Sweet Lassi. Lassi Recipe – Sweet, Salted, Masala (3 Flavor Variations) Lassi is a cooling, refreshing, probiotic drink perfect for the warm summer months. Popular in Punjab and North India, there are many variations of a lassi recipe, including mango lassi, dry fruits lassi, and malai lassi. Here I share three easy, energizing and flavorful lassi recipe variations with you. More on Lassi Lassi is a blended yogurt drink that is very popular in the Northern Parts of India. It is made with blending curd or yogurt with water or milk, salt or sugar and a few spices or herbs. There are many variations of making this drink. Lassi is made both sweet and salty. Lassi is also a probiotic drink as obviously it is made from curd or yogurt which has gut friendly bacteria in it.It is also made with a combination of fruits and yogurt. I have earlier shared these fruity variations of lassi – Mango Lassi and Strawberry Lassi.Although the sweet version is a preferred choice of drink for many, some


Punjabi Lassi. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got


Lemon Water. Lemon WaterHydrationVitamin CWeight lossAlternative to sugary drinksFor kidney stonesAids digestionHow to makeSide effectsTakeawayWhat are the benefits of drinking lemon water?Lemon water is all the rage these days.Many restaurants serve it routinely, and some people start their day with lemon water instead of coffee or tea. There’s no doubt lemons are great for adding citrus flavor to food and drinks, but are there any benefits to adding lemon juice to your water?Much of the evidence supporting lemon water’s health benefits is anecdotal.While lemons contain nutrients, like vitamin C and antioxidants, the nutritional value of a glass of lemon water depends on how much lemon juice it contains.A glass of lemon water containing one 48 gram lemon, squeezed, contains:Trusted Source10.6 calories18.6 milligrams (mg) of vitamin C, or 21% of the Daily value (DV)9.6 micrograms (mcg) of folate, or 2% of the DV49.4 mg of potassium, or 1% of the DV0.038 mg of i


Paneer biryani is a mildly spiced and delicately flavored dum cooked, traditional biryani recipe. Simply moreish and flavorful paneer biryani that pairs beautifully with any raita. A dum cooked biryani takes time to make but the results are always awesome. You can make this tasty biryani on a stove-top or in the oven.A traditional Paneer Biryani recipe is a slow cooked layered casserole of paneer cubes in a curd (yogurt) based gravy, fried onions and par-cooked rice flavored with spices, saffron or rose water.Any traditionally made biryani will have separate layers of the gravy and rice, utilizing the dum method of cooking. The rice and gravy layers are slow cooked and steamed in a tightly sealed pan or pot, where the steam is unable to escape.You will find many variations of making paneer biryani that are not only made in a pan but also in a pressure cooker and in the Instant Pot.Why This Recipe Works. This paneer biryani recipe is very unique and different as there is no preparation


Kaju Paneer Biryani Cooking TimePreparation Time : 20Cook Time : 30Total Time : 50IngredientsServes 4### kaju paneer biryani ##### 2 cup boiled basmati rice 1 cup paneer sliced 1 carrots long sliced 1 capsicum long sliced 2 onion long sliced 1 tbsp Peas 1 cup kaju 1 cup milk 2 tsp fresh cream 2 tsp milk pwd 1 tsp suger 1 tsp salt 1 tsp gram masala Half lemon juice 2 green chilli A piece of ginger 6 garlic 2 tsp biryani masala 1 tsp red chilli pwd 1 tsp zeera 2 Cardamom pwdDirections01First fry all veg,paneer ,Half kaju02Take a mixer jar put ginger, garlic,green chilli,red chilli pwd,biryani masala and cardamom pwd03Make paste04Now grind the half kaju make pwd05Take a bowl put milk06Add fresh cream,kaju pwd,milk pwd,suger and garam masala07Mix well08Now take a pan heat ghee09Add garlic ginger mixture10Saute it well11Now add milk mixture12Saute it13Now add fry veggies ,salt,kaju ,paneer14When greavy is thick off the gas15Take a pan heat 1 tbsp ghee


Chilli Honey Potato. Fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy. honey chilli potato recipe | how to make crispy honey chilli potato.yet another popular street food from the indo chinese recipe palette made from crisp and deep fried potato wedges or potato fries. it is crispy, sweet and spicy coated with honey, chilli sauce, vinegar and soy sauce which makes it a ideal snack or as a starters. the recipe for honey chilli potato is very simple and it can also be prepared with left over french fries or potato wedges. or it can also be prepared by frozen chips which should be easily available in any supermarket. but in this recipe i have shown it from the scratch with potato chips. this is perhaps one of the most requested recipe and to be honest i took me while to share it. actually i have already shared another variant of this recipe, i.e chilli potato recipe which is almost similar but minus honey and sesame toppings.


Butter Milk. https://g.co/kgs/9PMbL9. Butter milk Drink Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. Wikipedia Taste Shelf life Lactose content Substitute milk Nutrition Facts Buttermilk, cultured, lowfat Buttermilk, cultured, low fat Sources include: USDA Amount Per 100 grams100 grams Calories 40% Daily Value*Total Fat 0.9 g 1%Saturated fat 0.5 g 2%Cholesterol 4 mg 1%Sodium 105 mg 4%Potassium 151 mg 4%Total Carbohydrate 4.8 g 1%Dietary fiber 0 g 0%Sugar 4.8 g Protein 3.3 g 6%Vitamin C 1% Calcium 11%Iron 0% Vitamin D 0%Vitamin B6 0% Cobalamin 3%Magnesium 2%


Kashmiri Lassi. Kashmiri LassiIngredients1 cup yogurt1 cup cool water1/2 tsp dried mint leaves1/4 tsp salt1/2 tsp roasted cumin powder Instructions Place the yogurt in a tall container and whisk it until smooth.Add in the water and the rest of the ingredients and blend whisk it all together.You can leave this in the refrigerator to serve later. The water will separate from the yogurt, so ensure you mix it before serving.I serve it as a drink option with spicy food or snacks


Salted Lassi. Salted Lassi (Restaurant Style) Lassi is a very popular Indian yogurt drink made by mixing yogurt and water. Its known as namkeen lassi which translates into English as salted lassi.It takes less than 10 minutes to make and it is the most refreshing drink, especially during the hot summer days! So, why is lassi so popular? Some of the Salted Lassi benefits include a cooling effects on the stomach. It also has the good bacteria that help “oil” the intestine and the Gastrointestinal tract in general.Additionally, it acts as a re-hydration agent for those who are dehydrated. One glass can make a big difference!For me, I love salted lassi for its cooling effect. Florida is known for its theme parks, but, it is also known for it unrelenting, overbearing summer heat! Most of the drinks on my blog are ways to combat this stiffing heat, like the tropical fruit smoothie, frozen caramel macchiato and 5 ways to drink water in the summer.


Paneer Cholle Bhature. What is paneer bhatura? – chana bhatura recipe The Paneer bhatura is a North Indian food. It is known with different names like chana masala, chole recipe, Punjabi masala, chana bhatura, etc. The Chana masala or paneer bhature is a paneer stuffed puri or fried roti which is popularly served with chole. It is served with chole due to which it is mostly called chole bhature in Hindi.The Chole bhature is very famous in northern Indian states because of its taste and texture. So, If you want to taste chole bhature or chana masala then come to India or if you are from India then enjoy its taste through our recipe.Chole bhature Ingredient – chana masala The Chole bhature is an Indian popular dish. The Ingredients required for chole bhature or Punjabi chole recipe areFor kneading the dough-1. All purpose flour – 200 grams (2 cups)2. Semolina – 30 grams(1/4 cup)3. Curd – 50 grams (1/4 cup)4. Baking soda – a little more than 1/4 tsp5. Salt – as per taste (


Marwadi Dal Dhokli. Rajasthani Dal Dhokli - Dumplings Cooked in Lentils. This is one of the most famous & traditional rajasthani dishes. What is Dal Dhokli?Dal Dhokli is a spicy, satisfying, and sumptuous one pot meal made by boiling lightly spiced wheat flour dumplings in a lentil base. Then for a final touch a spicy tempering is added to this cooked dal dhokli. Gujarati Dal Dhokli is lightly spicy, tangy and sweet. Where Rajasthani Dal Dhokli is a lot spicier than the Gujarati version of Dal Dhokli. And no sweetener is added to the authentic Rajasthani Dal Dhokli recipe.In Gujarati Dal, Dhokli Spiced whole wheat flour dough is first rolled into a chapati or flatbread and then cut into diamond shape. In contrast, Rajasthani dal dhokli dumplings are shaped into small discs using hands. Gujarati Dal Dhokli is made with ‘Split Pigeon Pea’ aka Toor/Arhar Dal, and lesser spicy. Whereas, in Rajasthan, there are a couple of versions of dal dhokli.Some people in Rajasthan use ‘Split Black


Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color – indicating ripeness – they are picked, processed, and dried. All data in item description is taken from Google and Wikipedia.


Milk is a nutrient-rich liquid food produced in the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who are breastfed) before they are able to digest other types of food.


Water is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms. It is vital for all known forms of life, even though it provides no calories or organic nutrients


Sweet Curd. https://g.co/kgs/Yg7D5E .Mishti doi Yogurt Mishti doi or Mitha Dahi is a fermented sweet dahi originating from the Bogra District in Bangladesh and is a very popular dessert throughout the country. Wikipedia Region or state: Bogra District Alternative names: Mitha doi (Assamese), Meethi dahi (Hindi), Miṭha dahi (Odia)Main ingredients: Yoghurt, Milk, Curd, Sugar


Onion Raita. Onion Raita is an easy to make North Indian side dish recipe that can be paired with vegetables, dal and curries. Best served with biryani, this side dish recipe can be served with stuffed parathas too. This lip-smacking raita is super easy to make and will be ready in a jiffy. If you don't want to have plain curd with your meal, then whip up this delicious Onion Raita and enjoy. Do try this recipe, rate it and let us know how it turned out to be.Read less Ingredients of Onion Raita2 Servings1 medium onion2 finely chopped green chilli1/2 teaspoon cumin powder salt as required3 cup yoghurt (curd)6 finely chopped mint leaves1/2 teaspoon dry mango powder For Garnishing2 tablespoon finely chopped coriander leaves


Plain Curd. How To Make Curd | Indian Yogurt Recipe. Learn how to make curd or Indian yogurt at home easily every time. Curd also known as Dahi in Hindi is a fermented milk product made from warm milk and a bacterial yogurt starter. Curd has been made traditionally in India for thousands of years. It has probiotic qualities and good for the gut. Here I show you how to make curd at home with my easy step-by-step guide and some helpful tips for troubleshooting. About Curd or DahiCurd is made by mixing a yogurt starter with warm milk and allowed to ferment for some hours. After the fermentation process the consistency of the flowing milk gradually transforms to a thick wobbly pudding like texture. Due to the bacterial fermentation the final product also has a tangy taste. You can also call curd as Indian yogurt. But note that the yogurt available outside India is different than curd that we make in India.


French fries, or simply fries, chips, finger chips, or French-fried potatoes, are batonnet or allumette-cut deep-fried potatoes.


Soup of the Day. Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways.Nutrition FactsTomato soupTomato soupSources include: USDAAmount Per 100 grams100 gramsCalories 30% Daily Value*Total Fat 0.3 g 0%Saturated fat 0.1 g 0%Polyunsaturated fat 0.1 g Monounsaturated fat 0.1 g Cholesterol 0 mg 0%Sodium 190 mg 7%Potassium 112 mg 3%Total Carbohydrate 7 g 2%Dietary fiber 0.6 g 2%Sugar 4 g Protein 0.8 g 1%Vitamin A 3% Vitamin C 10%Calcium 0% Iron 2%Vitamin D 0% Vitamin B-6 0%Cobalamin 0% Magnesium 1%*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Veg Manchow Soup. Manchow soup is a spicy and hot soup made from mixed vegetables. A vegan recipe. Apart from Hot and sour soup, manchow soup and Tom yum soup are some of the soups we order from Chinese takeaways and in restaurants. As always for proteins, I have added mushrooms. You can add tofu or sprouts. I do not get good quality tofu here and hence they don’t get added to soups or any stir fries.In the Indian Chinese restaurants, the manchow soup is served with fried noodles. just to give a restaurant like flavor, I also added fried noodles. I was making both the soup and veg chowmein together and hence kept some noodles for frying. You can completely skip the fried noodles part and serve the soup as it is.In restaurants, what they serve is a thick soup, which we do not prefer. So I add less corn starch in the soup. Thickness can be easily adjusted by adding more or less of corn starch.Serve manchow soup as a starter with any Indo Chinese main course like hakka noodles


Veg Hot & Sour Soup. Hot and sour soup is a simple yet incredibly flavorful dish made with lots of fresh veggies and vibrant spices. It’s a spicy, sour and hot soup that’s popular in Indo-Chinese cuisine, and is very easy to make at home. Here you’ll find step-by-step instructions and photos to make the best vegan hot and sour soup from scratch. About This Hot and Sour Soup Comforting Soup Recipes are wonderful to make whenever the weather turns crisp and chilly. A local favorite is this hot and sour soup from the popular Indo Chinese cuisine. It has just the right combination of spiciness and a great sour flavor, so each sip is satisfying but leaves you wanting more. Traditional hot and sour soup recipes typically are made with vinegar for the sourness, and include red or green chilies (or chili sauce) for heat. They also tend to include some type of protein along with a bounty of fresh vegetables


Mushroom Soup. https://g.co/kgs/YaSRaq Cream of mushroom soup Food Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods


Mutter Pulao. Peas Pulao | Matar Pulao (Green Peas Pilaf) This easy peas pulao is a vegan and gluten-free dish that’s great to enjoy as a light meal or hearty side. Matar pulao features rice and tasty peas with onions and aromatic spices and can be prepared entirely in a pressure cooker or in a pan on a stovetop. What is Peas Pulao Also known as Matar Pulao (matar is the Hindi word for peas), this simple peas pulao is perfect for creating a comforting and healthy veggie side or main dish.A pulao, known as pilaf, is typically made with rice and loaded with fresh or frozen vegetables. The shining stars in this peas pulao are definitely the green peas.They are cooked with classic Indian spices and onions that add delicious notes, but without overpowering the earthy pea flavor.The combination of basmati rice, caramelized onions, and lightly sweet peas create a rustic and hearty dish that you’re sure to love.And not only is peas pulao vegetarian and vegan-friendly


Steamed Rice.Rice are so versatile as a dish, they can be served with so many things and made in so many different ways. Steamed Rice is the most basic way to make rice. They are made on a day to day basis by people all around the country. Rice can be served with any gravy of your choice, dal, sabzi or any other type of curry. Rice is a great option that can be had at any time of the day, be it for lunch or dinner. Steamed rice is very easy to make, all you need is the rice and some water. You can even fry steamed rice later on with some vegetables of your choice to give them a twist of taste. Steamed rice is best served hot topped with some ghee. Rice is known to be rich in carbohydrates which are essential to give you that power-packed start. You can make steamed rice and pair them with any veg or non-veg curry if you are planning to have some guests over for some lunch or dinner. So what are you waiting for, just follow the steps given below and your rice will be ready in no time.


Kaju Jeera Rice. Kaju Pulao | Cashew Pulao. With many other monikers and worldwide variations, Pulao or pulav or pilaf is one of the most common rice dishes in India. Be it a simple Veg Pulao or Peas Pulao or a little more royal Shahi Pulao or the flavorsome Yakhni Pulao or this Kaju Pulao, we are quite fixated with this dish on the whole. This recipe of Cashew Pulao made with basmati rice, cashews (a.k.a kaju) and spices is one from my kitchen. It is simple, easy and a tasty one-pot rice dish. About Kaju PulaoCashew Pulao is the simplest, yet flavorful pulaos that you can ever think of. It is also like being fancy with a rice dish, but not fancy too. Nice long fragrant basmati rice, onions, ginger-garlic paste, cashews and some whole spices in a pressure cooker and voila! A thing of beauty is done in just 2 to 3 whistles.The flavor of the cashews coming through in this pulao makes every bite of this Kaju Pulao heavenly. If you want to use the readymade ginger-garlic paste


Paneer Pulao. Paneer pulao is a fragrant, delicious and mildly spiced paneer rice dish made with freshly ground pulao masala, basmati rice, onions, spices, herbs and paneer (Indian cottage cheese). This freshly made pulao masala brings in a lot of flavors and makes it taste top-notch than your regular pulao. Make this easy paneer pulao for your weekend lunch or dinner. About Paneer PulaoA pulao or pilaf is a one pot rice based dish made in various ways. I make some pulao variants often like Vegetable pulao or Peas pulao or Mushroom pulao. Being a one pot dish, they are so easy and quick to make. I just have to serve it with a raita, mango pickle and some roasted papad or a side veggie salad.I have experimented with pulao many times, since I make it so often. On occasions, I make a pulao masala and sometimes I just add whole spices to the pulao. I have made pulao masala with a different mix of spices. I have also added birista (caramelized onions) in the pulao. Different spices give


Ghee Rice. Classic ghee rice is a flavorful side dish that features clarified butter (ghee), onions, and lots of rich spices. Follow my easy instructions with step-by-step photos and video to make this one pot ghee rice recipe, and serve alongside all of your favorite Indian dishes! I also share making the recipe in an Instant Pot and stove-top pressure cooker.What is Ghee RiceGhee rice is a popular South Indian pilaf like dish made without any vegetables. It is commonly paired with lentils, veggie curries, and korma.It includes aromatic spices often used in Indian cuisine, caramelized onions, plus cashews and raisins for extra flavor and great textures.Whenever I make dal recipes at home, I almost always prepare a batch of this ghee rice as well.The rice is perfect for soaking up the rich gravy of a main dish – but is also tasty enough to enjoy plain on its own!Start to finish this ghee rice recipe is ready in under fifty minutes (including the soaking time for rice).


Lemon Rice. Lemon Rice Recipe | Chitranna (South Indian Recipe). Lemon Rice also known as Chitranna or Nimmakaya Pulihora is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. Lemon juice, fried nuts, aromatic herbs and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes. More on Lemon Rice This is one of the most popular and commonly made rice recipes from the South Indian cuisine. I have had lemon rice in many restaurants and even in a few South Indian temples.Easy to make, my lemon rice recipe includes a mixture of fried mustard seeds, urad dal (black gram), chilies (hot green peppers), herbs and spices.This fried tempering mixture is then poured over steamed rice. Fried peanuts and cashews are added, along with lemon juice, and everything is mixed together.You can make c


Curd Rice. Curd rice Dish Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in Maharashtra. Wikipedia Serving temperature: Cold or Room temperature Main ingredients: Yoghurt, Urad dal, Rice


Jeera Rice. https://g.co/kgs/8iBBvD Jeera rice Food Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare. "Zeera" is the Indic word for cumin seeds, often pronounced Jeera. Wikipedia Main ingredients: Rice, cumin seeds, onions Alternative names: Zeera rice Region or state: Indian subcontinent


Mix Paratha. Mix Veg Paratha .This mix veg paratha is soft, healthy, and delicious whole wheat flatbread made with various vegetables and spices. Adding cooked mixed veggies makes this vegetable paratha unbelievably soft and they remain soft even after they cool.Why this recipe works?As I have mentioned above, the cooked and mashed veggies give these mix veg paratha a softer texture. Since they remain soft, they are great to be packed in a lunch box and can be eaten at any time of the day.These parathas are a good way to include some veggies in the diet for kids. They taste so good that even fussy kids who don’t like vegetables will like to eat them. If you are looking for a recipe where you can sneak in some veggies then this is one such excellent recipe.Choice of vegetables This mix veg paratha recipe is pretty flexible, adaptable, and made without onion and garlic. You can easily customize it by adding your choice of veggies.I have added the following veggies: cauliflower, carrot,


Gobhi Paratha. https://g.co/kgs/8eZxc8. Gobi paratha Food Gobi paratha is a type of paratha or, originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables. It can be consumed as breakfast or an appetizer. Wikipedia Place of origin: Indian subcontinent Region or state: North India. Gobi Paratha (Cauliflower Stuffed Flatbread) This delicious Gobi Paratha is a recipe that you will make again and again. Also known as Cauliflower paratha, these unleavened whole wheat flatbreads are stuffed with a savory, spiced grated cauliflower filling. Being one of the most popular Punjabi paratha recipes, Gobi paratha is loved by many folks. There are so many ways to make these flatbreads, but here I show you an authentic heirloom Gobi paratha recipe that is much loved in my family. About Gobi Paratha I first learned to make these cauliflower stuffed flatbreads from my mother-in-law. Of course, I knew how to make Aloo Paratha (potato stuffed flatbread) but not gob


Matar Paratha. Matar Paratha | Green Peas Flatbread. Green peas paratha is a delicious whole wheat flatbread stuffed with spiced mashed peas filling. These no onion no garlic matar paratha can be made for a filling breakfast or lunch or can also be packed in a lunch box.There are many variations of making peas paratha. Here I am sharing a family recipe which is again a favorite with my folks. The recipe is the most simplest version of matar ka paratha made with minimal spices. So what you get is the taste and flavor of peas without being dominated by too many spices.The best is to use fresh green peas. in India, winter is the time for fresh green peas and I am kind of late in posting the recipe. But still, fresh peas are available in the market. So you can give it a try making these parathas. If you really do not have any option, then make with frozen peas. This stuffed paratha taste very good and I am sure kids will love them.Peas paratha can be served plain or along with a side mango


Marwadi Paratha. ABOUT MARWADI PAPAD PARATHA RECIPE Roasted Crunchy Papad chura with seasoning stuffed and maDe into a crispy paratha .Enjoy as is or with your curries .I served it with Aaloo mutter paneer gravy.Its wow.These are small Marwadi papads from Ajmer,one can use any though. INGREDIENTSSERVING: 23-4 Papad of choice250 grams wheat flour2 tspn pure ghee Salt to taste a pinch of Hing1 /2 tspn red chilli powder1/4 tspn paprika Pinch of Aamchur1/2 tspn cummin1 tblspn oil INSTRUCTIONSKnead flour with pinch of salt appllying oil massage well and keep aside Now Roast the papad keep a roasting mesh on gas flame Crush into pieces while slight hot and add seasoning Now make small pooris and apply little pure ghee inside .Fill into the papad chura with seasoning Close this well lightly and start rolling into paratha with light pressure Heat skillet or Tava and Roast parathas applying little ghee on both sides Cut out into halves serve with your favourite curry green mint chutney


Mooli Paratha. Mooli Paratha (Radish Stuffed Flatbread) Mooli paratha is a popular Punjabi whole wheat flatbread made with unleavened dough and filled with spiced grated radish stuffing. They are often made for breakfast or lunch and make for a filling and tasty meal accompanies with pickle, curd (yogurt) or white butter.What is Mooli Paratha Mooli paratha is another favorite paratha recipe from the land of Punjab. These delicious radish flatbread are usually served as breakfast in Punjabi homes.Mooli is the Hindi word for radish. Paratha is an unleavened flatbread made with whole wheat flour. Since this paratha is made with savory radish stuffing, it is called mooli paratha. I share a family recipe that we have been making for ages. There are two ways to make this paratha. Either the stuffing is encased between 2 layers of the dough. Or the stuffing is mixed with the flour and kneaded to a dough. I shared the first version which is how it is traditionally made.As a homemaker, I only


Sweet Paratha. Sweet Paratha (Sugar Paratha) Sweet Paratha is a paratha variation that is made with sugar as a stuffing in a layered flat bread made with unleavened whole wheat dough. This paratha is actually known as ‘Chini ka Paratha‘ (where chini means sugar) and is generally made for kids when they refuse to eat anything else. Kids usually have sweet tooth and they easily agree to eat a sweet paratha !!! About Sweet ParathaAs the name suggests these are sweet tasting parathas. They are also known as ‘Meetha Paratha’. The word “meetha” in Hindi translates to sweet or sweetened. Paratha is a layered flat bread.I knew about sugar puri which my mother used to make for us when we were kids. But I never heard of sugar paratha until I met my mother-in-law who is a fabulous cook and makes awesome Punjabi food. I learnt to make this sweet tasting paratha variant from my mom-in-law where the flatbreads are stuffed with sugar. I have learned many types of stuffed paratha variants from her lik


Onion Paratha. https://g.co/kgs/7DqTSN .Onion paratha Food Onion Paratha are delicious whole wheat flatbreads stuffed with piquant onions, spicy green chillies and savory spices. Also known as pyaz paratha, this is a crispy paratha variant made in many Punjabi homes for breakfast.27-May-2021Onion Paratha (Stuffed Onion Flatbread)https://www.vegrecipesofindia.com › ... › Breakfast. Onion Paratha (Stuffed Onion Flatbread) Onion Paratha are delicious whole wheat flatbreads stuffed with piquant onions, spicy green chillies and savory spices. Also known as pyaz paratha, this is a crispy paratha variant made in many Punjabi homes for breakfast. Here I share my family recipe for making these delish stuffed onion flatbread.A stuffed onion paratha tastes more flavorful than a paratha which is made with onions mixed in the dough. And it is this stuffed method that makes all the difference in this recipe.A mixture of raw onions with spices is the stuffing. Do not worry as the raw onions


Plain Paratha. Paratha Recipe (Indian Flatbread). Crispy, flaky paratha is the perfect side to serve with dals and curries. This traditional Indian flatbread is unleavened, and is filled with tender and crisp layers.Parathas are simple flatbreads that are made with whole wheat (or atta) flour and just a few other simple ingredients. A soft dough is prepared by hand, formed and flattened, and then folded several times to create lots of flaky layers. They are then roasted to perfection and served warm with a variety of Indian dishes.Plain parathas, like the ones made with this recipe and Lachha Paratha, are staples of Indian cuisine. In fact, they are made and enjoyed in nearly every household and restaurant.There are also stuffed parathas like Aloo Paratha, Gobi Paratha, Mooli Paratha and Paneer Paratha, which I make often.However, this classic paratha recipe is by far my favorite. It’s my go-to side for whenever I’m making rich gravy dishes like Paneer Butter Masala, Chana Masala,


Besan Paratha. Besan Ka Masala Paratha Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option. INGREDIENTS 1x2x3x1 cup whole wheat flour atta1 cup besan gram flour1 tsp salt1 tsp cumin seeds jeera1 tsp red chili flake1/8 tsp asafetida hing2 tsp ginger finely grated1/4 cup mint finely chopped3 Tbsp oil canola oil or vegetable oil1/2 cup lukewarm water We also need1/4 cup whole wheat flour for rolling the paratha3 Tbsp oil for cooking. Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil.Add water as needed to make firm dough. Grease your palm and Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes.Knead the dough on a lightly greased surface.


Methi Paratha. Methi Paratha (Fenugreek Flatbread). Methi paratha is a healthy tasty whole wheat flatbread made with fenugreek leaves. These methi ke parathe are packed with flavor and nutrition. Plus they are a great healthier alternative to plain Paratha. Cook this methi paratha recipe in 30 minutes (if you have prepped methi leaves) and serve with curd, pickles, and curries! Methi paratha are whole some flatbreads from unleavened whole wheat dough featuring fenugreek leaves, herbs and spices. These healthy flatbreads are also known as “methi ke parathe” or “methi roti”.Crispy and soft, these parathas have a lovely fragrant aroma and a light bitterness of the fenugreek leaves. They are a quick and healthy breakfast or side that can be eaten with any Indian curry or sabzi.Fenugreek a.k.a methi leaves are easily found in India and I often end up making lots of dishes using it. When living in Bangalore, we would grow fenugreek leaves in our balcony.I would often add the fenugreek micr


Bikaner Sev Bhaji. Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight cont


Masala Roti. Masala Paratha. Masala paratha is an unleavened whole wheat flatbread made with an array of spices and seasonings. It is a variation of the plain Paratha Recipe with some spices added to them. Spices are also called as masala or masale in the Hindi language, hence the name. You can also call this paratha variant as masala roti. Since both rotis and parathas are staple in my home, I try making various variations. Masala paratha is one such delicious variation. I have already shared some more variations like:Cabbage paratha Peas paratha.Lauki parathaVeg parathaPalak parathaMasala paratha is spiced but not spicy or hot or pungent. Though you can increase the red chili powder and garam masala powder to increase the spiciness in the parathas.I have only included some ground spices and whole spices in the recipe. Feel free to include herbs like ginger paste or garlic paste or herby mint or coriander in the recipe.An added healthy variation would be to add some finely chopped


Besan Roti. Besan Ki Roti – Gram flour-Chickpea Flatbread #glutenfree. It can be eaten with curry or vegetables. You can enjoy them at any meal or make them for party or get-together. I have customized this Besan ki Roti (flatbread) by Mixing –> Gram Flour(besan) with some Glutenfree Oats Flour <—(However, if you eat gluten or wheat, then you can add whole wheat flour also called atta in Hindi )This Mixed Flour version is much easier to make, healthier and lighter on the tummy as ‘Only Chickpea Flour’ roti’s:Tends to crumble while making.Gram-flour is considered a heavier flour to digest, hence eating pure gram-flour roti’s at times makes you feel extremely heavy or over-full.Origin & Meaning of Besan ki Roti:Besan ki Roti / Chickpea Roti / Gramflour Roti call it by any name, it’s one of the same things.Roti is popularly known as Flatbread internationally and can be made using various flour or glutenfree flour options.Besan is the traditional Indian name for Chickpea flour


Masala Khichadi. Mix Vegetable Masala Khichdi. spiced and tasty vegetable khichdi made with mix vegetables, mung lentils, rice and spices.A delicious variation of a khichdi that is slightly spicy and includes mix veggies. Warm, comforting and nutritious.I started cooking this particular masala khichdi many years back and still do. It is one of our favorite rice-lentils based one-pot recipe. Any khichdi variety is quick to prepare in a pressure cooker and so is this vegetable khichdi. Thus a better cooking option after a tiring day.Tips for making veg masala khichdi You can add veggies you like or the ones you want to use up quickly.Usually, the veggies that I add in this masala khichdi are the usual mix of carrots, capsicum, cauliflower, peas, potatoes and french beans. However, I also add one more veggie and that is brinjal or aubergines. So whenever there are brinjals in the fridge, I add them to the masala khichdi. In the recipe post, I have not added brinjals. But if you do have


Plain Khichadi. Simple rice khichdi is a healthy comfort food prepared by pressure cooking rice and moong dal. If you want to eat something light and healthy for dinner, then easy to digest rice khichdi is the best option. In fact, easy to chew plain khichri prepared with rice and ghee is so delicious and healthy that it’s a recommended food for babies and aged people and often served with aloo curry and buttermilk. This Khichdi recipe is a simple dish made with rice and lentils. It’s delicious and so comforting. Khichdi makes the perfect weeknight meal. Since I’ve had my baby boy (now 13 months), I’ve been eating a lot more Khichdi. Khichdi is the first type of solid food for babies and most of them seem to love it. Additionally, it’s a super quick and easy recipe for busy (and tired) moms.This type of khichdi is made with the most minimal ingredients and I call this type of khichdi, Plain Khichdi.


Dal Palak. Easy Dal Palak (Creamy Lentils With Spinach) Dal Palak is an easy and nutritious recipe of spinach with pigeon pea lentils.It is also one of the popular Indian lentil recipes as it combines the goodness of the pigeon pea lentils (known as arhar dal or tuvar dal in Hindi) as well as spinach (called as palak in Hindi).In this post, I am sharing 2 delicious variations of dal palak.Dal Palak – No Onion No Garlic Version. Made in a stovetop pressure cooker.Vegan Dal Palak – Made with onions and garlic in an Instant pot.Both the recipes are shared with step by step photos and taste good. So you can make either of them depending upon the gadgets you have. My personal favorite is the no onion no garlic version.About Dal Palak (No Onion No Garlic Version)There are many ways of making Palak ki dal. This delicious recipe is a very simple and easy one and won’t take much of your time.Palak and dal go very well together. In India we do add veggies to dal and spinach dal is one of tho


Aloo Palak. Aloo Palak (Spinach Curry With Potatoes) This classic Aloo Palak features fork-tender potatoes in a smooth, lightly spiced creamy spinach sauce. It’s a flavorful spinach curry that is ready to enjoy in less than an hour, and pairs great with rice and any number of sides..About This Aloo PalakThere are several different types of fantastic palak-based dishes that I like to make. The word palak means “spinach” in Hindi, so these dishes always include some form of fresh green spinach. Therefore, palak recipes tend to be wonderfully flavorful and even healthy. The word ‘aloo’ refers to potatoes.I have shared many of my favorite spinach recipes, such as this dry Palak Sabzi and Palak Khichdi. However, I do prefer richer palak recipes that have a smooth sauce or gravy.This Aloo Palak is similar to Palak Paneer, that is made with cubes of paneer (Indian cottage cheese), but instead has tender pieces of boiled potatoes. So it’s a hearty, flavorful, and super comforting vegetarian


Palak Kofta. palak kofta recipe | spinach kofta curry | palak kofta curry.a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta balls. it is a healthy curry which can be relished with roti, chapathi or jeer rice. palak kofta curry is one such recipe with spinach puree is mixed with paneer and boiled/mashed potatoes. apart from the awesome taste, spinach kofta curry is an healthy alternative to the traditional kofta curry.the recipe i have shown here is the simple and basic palak kofta recipe, but there are so many variations to this classic recipe. in this recipe i have prepared the spinach puree separately and mixed with grated paneer and boiled aloo. these are later shaped to balls followed by deep frying till crisp before using it in the creamy gravy. the other easy method is to finely


Kadhi Tadka. KADHI PAKORA WITH TADKA. Cooking Time Preparation Time : 15Cook Time : 20Total Time : 35IngredientsServes 5besan 1 cup shaldi powder 1/4 tsp salt ya according to taste 1/4 tsp cooking soda 1 pinchoil fry karnevke liye 1 cup soil 1 tbsp curd 2 cup sbesan 3 tbsphing 1/4 tsp cumin seeds 1/4 tsp curry leaves 4-5 no shaldi powder 1/4 tsp salt ya according to taste 1/2 tsp chilly powder 1/4 tsp desi ghee ya oil 1 tbs pkashmiri red chilly( dry) 2-3 nos chilly powde 1/4 tsp cumin seeds 1/4 tspDirections01Besan me salt , chilly powder aur cooking soda mix kare aur water milaa kar pakare ke liye batter bana le.02kadhai me goll goll pakode sekh le golden brown hone tak.03kadhi ke liye-:04kadhai me oil garam kare hing aur cumin seeds daale curry leaves aur haldi powder daale aur chilly powder daale.05Curd ki fet le aur besan milla kar paani mix kare yhoda sa aur gholl bana le.06Ab kadhai me besan ka gholl daale aur jaroorat anusar water


Plain Kadhi. Rajasthani Kadhi. Rajasthani Kadhi Recipe with step by step photos. Rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.It is a very easy, delicious & quick kadhi recipe. The recipe does not take much time to make as no pakoras are added to it. Another good thing is that you don’t need to chop any veggies like onions etc to make this Rajasthani kadhi.Kadhi is a spiced curd based sauce and is thickened with gram flour (besan). kadhis are naturally cooling as they are made with curd (yogurt) and is excellent during the summers and often made in North Indian homes.I make this version of Rajasthani kadhi when I want to make something quick to go along with rice or rotis. There is another version in which pakoras or lentil fritters are added.In Punjabi kadhi recipe, also pakoras are added. Addition of pakoras makes the kadhi more filling and delicious but at the same time, it requires more effort and time to prepared


Aloo Cholle. Aloo Chole Ki Sabji | Chickpea And Potato Curry Aloo chole ki sabzi is a delicious tangy curry from the Punjabi cuisine and made with potatoes, white chickpeas, tomatoes, chilies and spices. This comforting and filling dish is usually had for breakfast and is served with hot and fluffy Indian fried breads like Poori or Bhatura.The combo of aloo chole with poori and Mango Pickle is simply delicious and thats how they are served in Punjab.Although, at few places, it is served with pooris which are made in pure ghee. So that makes this a delicious combo and a very heavy breakfast meal for the start of the day. But I fry the pooris in oil and not ghee.This recipe of aloo chole sabji is adapted from the book “The Dhabas of Amritsar” by Yashbir Sharma. The author Yashbir Sharma has mentioned that in the early 50’s this chickpea and potato curry was the signature dish of Kwality restaurant in Connaught Place, Delhi.Kwality ke chole is still famous in Delhi.


Aloo Matar. Aloo mutter Curry Aloo mutter is a North Indian dish from the Indian subcontinent which is made from potatoes and peas in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices. Wikipedia Place of origin: Indian subcontinent Main ingredients: Potato, Pea, Tomato, Garlic.https://g.co/kgs/y8rMQ7 Aloo Matar is one of the most comforting and beloved Punjabi curries around. I learned how to make this spicy tomato-based potato and pea curry from my Mother-in-Law, and it is now a favorite recipe in our house. Serve aloo mutter with some puri, roti or paratha for a meal that feels like a hug! About This Aloo Matar RecipeAloo (meaning “potatoes”) and matar (also spelled mattar or mutter, meaning “peas”) join forces in this delightfully saucy curry. It is also known as aloo matar ki sabji in Hindi. When I’m in need of comfort food, this is the recipe I turn to.


Bharwa Aloo. Bharwan aloo are north Indian starters in which potato cases are stuffed with paneer, spices and baked golden.Total Cook Time 55 mins Prep Time10 mins Cook Time 45 mins Recipe Servings 6. Ingredients of Bharwan Aloo6-7 potatoes, medium size1/2 cup paneer, grated1 tsp coriander powder1/2 tsp garam masala1/4 tsp red chilli powder1/4 tsp black pepper powder1 tsp amchoor (raw mango powder)4 tsp butter salt, to taste2-3 green chillies, finely chopped1 Tbsp coriander, finely chopped Ingredients of Bharwan Aloo6-7 potatoes, medium size1/2 cup paneer, grated1 tsp coriander powder1/2 tsp garam masala1/4 tsp red chilli powder1/4 tsp black pepper powder1 tsp amchoor (raw mango powder)4 tsp butter salt, to taste2-3 green chillies, finely chopped1 Tbsp coriander, finely chopped Oil To Garnish Bharwan Aloo:Chaat masala Coriander leaves


Aloo Rajma. Cooking Time Preparation Time : 10Cook Time : 20Total Time : 30IngredientsServes 4#ContestAlert #MasalaएMagic #RajmaMasalaGala #Rajma Aloo Masala ( Yummy Recipe 😋) Ingridients Soaked Rajma 1/2 cup Chopped Potato 2-3 Soaked Green peas 1/2 cup Chopped. Onion 2 Chopped Tomato 2 Chopped Green Chilli 3-4 Crushed Ginger 2 tsp Crushed Garlic 2 tsp Rajma masala powder 2 tsp Cumin 1/2 tsp Fennel seeds 2 tsp Turmeric 1/2 tsp Salt Oil 2-3 tbsp Chopped Coriander Leaf 2-3 tbsp Cashew Paste Or Fresh Cream 1/2 cupDirections01Boil soaked rajma , Green peas and potato with salt, turmeric powder and water and keep it aside Heat the pan and pour oil, sprinkle cumin and fennel seeds, then add onion, green chilly and ginger garlic, saute it well, then add turmeric and rajma masala powder Saute it , and add tomato, saute it again until it becomes a paste, add boiled rajma , green Peas and potato, add salt , some water , corriander leaf, add cashew paste and fresh cream.


Aloo Bharta. Alu Bharta Food Alu bharta are boiled soft potatoes, a kind of food made by mixing pepper, onion and oil. Which is usually eaten as a dish.https://g.co/kgs/pLEmW4. Aloo Bharta - Indian style mashed potatoes. Aloo Bharta - Indian style mashed potatoes with spices and herbs. Easy side for roti, rice idli & dosa. This is a gluten free and vegan side dish. Potatoes are an important part of the Indian cuisine. How can it not be, eh? It's a world favourite, isn't it? Bharta or Bhorta means something that is mashed. So aloo bharta is mashed potatoes from the Indian subcontinent. Known by different names as aloo ka bhrta or aloo chokka or aloo bhorta, this is commonly made in Indian states like Bihar, Rajasthan and Bengal. The potato mixture is mixed with green chillies and onions and coriander leaves. The highlight of the dish is the slightly burnt garlic and cumin seeds. It imparts an excellent flavour to the potatoes.The recipes from Bihar and Bengal also add mustard oil


Aloo Bhindi. Aloo Bhindi – Spiced Potatoes And Okra. This aloo bhindi recipe is a lightly spiced delicious dry curry made with okra, potatoes, and spices in an onion-tomato base. Also, a vegan recipe, it is made in Punjabi Style and goes very well with roti or naan or paratha.Why this recipe worksIn this recipe, both bhindi (okra) & potatoes (aloo) are sauteed or fried in oil. This cooking method makes sure that the okra does not become slimy and the potatoes do not crumble or become mealy.As we do not add raw okra and potatoes directly while cooking, this ensures that your okra does not become too soft or mushy.Thus the final dish has a good texture and looks great and appetizing on the dinner table.If you prefer, you can steam or boil the potatoes instead of frying them. But do not steam or boil the okra. They need to be sauteed or pan-fried.Some people make aloo bhindi recipe with a gravy or sauce. But at my place, we always make it a semi-dry preparation and it is mostly made


Aloo Tamatar. Aloo Tamatar Sabzi Recipe | Potato Tomato Curry | Aloo Tamatar Ki Sabji.potato tomato curry made without onion-garlic and heavy ingredients or spices. This is a very easy and simple aloo tamatar sabzi which you can make for Navratri fasting or any other fasting days.Potatoes are very friendly and handy vegetables for home cooks. they are good on their own or in company with other vegetables… Be it with spinach, peas, carrots, fenugreek, beans, cauliflower, capsicum or tomatoes.Usually aloo tamatar sabzi is made to go with pooris and is often made for breakfast. But in that dish we use onions and garlic. Since this dish was made for Navratri fasting, I have spiced with cumin, red chilli powder and black pepper powder.You can Serve the aloo tamatar sabzi With Vrat ki roti or Singhare ke poori or Rajgira paratha or Rajgire ki poori. another potato dish on similar lines is Vrat ke aloo.If you are looking for more Navratri recipes then do check:Aloo jeera Aloo makhana Sabu


Kashmiri Kofta. Soft kofta pieces made out of minced mutton and masalas, cooked in a curry robust with flavors of cardamoms, garam masala, curd and ginger-garlic paste. Total Cook Time30 mins Prep Time15 mins Cook Time15 mins Recipe Servings 2.Ingredients of Kashmiri Koftas For Keema Mixture:200 gm finely ground mutton keema3-4 tsp coriander leaves - chopped1/2 tsp dry ginger powder1/4 tsp garam masala powder1/2 tsp saunf powder2 tsp oil For the Kofta Curry:5 Tbsp mustard oil1/4 tsp sabut jeera3 tsp saunt paste 1 tsp ginger-garlic paste6-7 Tbsp curd1-2 Tbsp tomato puree1 tsp saunf powder1/4 tsp garam masala powder2-3 whole green cardamoms1 tsp red chilli powder1/4 tsp jeera powder1/2 tsp dhania powder1/4 tsp haldi powder Salt - to taste2-3 tsp coriander leaves - chopped1/2 bowl water


Mushroom Paneer. This is a restaurant style recipe with a super delicious taste. The gravy or curry is creamy, slightly tangy and a bit sweet with tender mushrooms and soft paneer in it. Serve it with roti, naan, paratha, jeera rice or steamed basmati rice for a rich and tasty meal. Both white button mushrooms and paneer are favorite at home. so there are many recipes I make with them. What better than a lovely combination of both mushroom and paneer in one dish. There is another Awadhi recipe of a semi dry curry which I have already shared before having both mushrooms and paneer – Dhingri dolma.To make this mushroom paneer, I use the same ingredients as that for dhingri dolma and just change the method slightly with addition of some more ingredients. Few more delicious variations you can make with paneer or mushrooms are: Preparing this restaurant style paneer mushroom recipe takes some time, but worth the effort. You can make it for special occasions or party or whenever you want to


Mushroom Do Pyaza. Mushroom Do Pyaza (Mushrooms With Onions). Mushroom do pyaza recipe is a flavorsome, delightful dish featuring button mushrooms cooked with lightly caramelized onions, tomatoes and ground spices. Make this easy vegan, gluten-free recipe with simple everyday Indian ingredients in less than 30 minutes. Wow yourself and your family. Trust me, it is yum! Mushroom do pyaza is a vegetarian/vegan version of the popular chicken do pyaza. I love these do pyaza recipes – the faintly caramelized onions add a lovely sweet taste and some body to the dish. Moreover in mushroom do pyaza, the earthy, meaty mushrooms and the sweet, lightly caramelized onions, work in harmony. The ground spices add a beautiful light touch of savory, peppery flavors.Before you begin to wonder, what is “do pyaza“, let me help you. This word “do pyaza” which is a Hindi word means two onions. “Do” means two or twice or double. “Pyaza” is derived from “pyaz” which means onions.


Mushroom Mutter. a semi-dry delicious vegetable dish made with peas and mushroom. Vegan and gluten-free.You can replace mushroom with paneer or cottage cheese. Mushroom and paneer go well with most veggies and are often used to make rich curry dishes for vegetarians. In many recipes you can easily replace mushroom with paneer and vice versa. This is one such recipe.If adding paneer, then just add them towards the end, once the peas are cooked and then switch off the flame.You can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo.


Corn Mushrooms. Mushroom Masala With Corn Recipe is a delicious desi appetizer with spiced corn and sauteed mushrooms. This is a perfect snack to serve along with your cup of Tea or Coffee.Mushroom Masala with Corn Recipe is a delicious appetiser dish made with fresh button mushrooms and sweetcorn. Mushrooms are low in calorie, fat free and highly nutritious, making it a superfood.It is also high in proteins, vitamins and minerals making it a healthy alternative for meats and suitable for vegetarians. Mushroom Masala with Corn Recipe is a quick recipe to make with the easy to available ingredients from your pantry.Serve the Mushroom Masala With Corn Recipe as an appetiser along with a warm Vegetarian Pumpkin And Chickpea Soup Recipe or Spiced Carrot And Onion Soup Recipe for a light supper.


Bharwa Shimla. this is a Punjabi style delicious bharwa shimla mirch recipe. In this recipe, capsicum (bharwa shimla) are stuffed with spiced mashed potatoes. A vegan dish.This Punjabi bharwa shimla mirch recipe is how I make this dish at home and is liked by everyone. sometimes I also add green peas to the potato stuffing. There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or besan (gram flour)..Most of the times I bake the stuffed capsicum. but in this post, I have mentioned on how to cook the capsicum in a pan, as I do get a lot of requests for making stuff without an oven. However, if you do have an oven, then bake the capsicum. Baking is easy and effortless, than sauteing & cooking them in a pan.The bharwa shimla mirch goes best with rotis accompanied by raita. You can also serve these stuffed capsicum as a side dish. This dish also makes for a good tiffin box lunch.


Gobi Matar. Dry and lightly spiced recipe of cauliflower with green peas. A vegan dish.Gobi or cauliflower is a much loved veggie in our Punjabi household. So its not surprising that we make a Cauliflower dish at least once a week. Usually I just make Aloo gobi or Cauliflower fry or Aloo gobi matar.Aloo or potatoes have to be added in a dish where there are cauliflower and peas. Somehow I restrain myself from adding potatoes when I prepare this gobi matar. Another similar recipe you can check is this Bandh gobhi matar made with (cabbage and peas).This is again a family recipe. Its different in the sense that whole spices aka garam masala are sauteed. Generally whole spices are not added to vegetable dishes. They are added in powdered form as garam masala powder or sabzi masala.Its this sauteing of the whole spices with onions and tomatoes that gives this dish its distinct taste and flavor. The sabzi is lightly spiced and have a mild heat coming from the green chilies.


Spl Navratan Korma. Navratan korma is a rich luxurious curry dish made with mixed vegetables and lot of dry fruits. This recipe is flavorful and mildly sweet. It is made with 9 ingredients and consists of plenty of nuts, dry fruits, assorted vegetables, fruits, cream, a lot of spices and a few herbs. There are both vegetarian as well as non-vegetarian versions of preparing this dish. This recipe is a delicious vegetarian version of navratan korma.Do you know why this recipe is called as Navratan korma? The dish is named as a tribute to the original navratan – the nine jewels or the nine courtiers of the mughal emperor Akbar.By the way for all those who do not know the Hindi language, ‘Nav’ means nine and ‘ratan’ means a jewel. So the English translation of navratan is nine jewels. And korma or kurma is a dish with yogurt, cream, nuts and seeds paste or a coconut base.Navratan korma is one recipe which I always dreaded making. Just the name of this dish would scare me.


Gobhi Masala. This is a creamy, delicious and lightly spiced gobi masala made restaurant style.. This is an easy recipe that tastes like the gobi masala that is served in restaurants. There are many gobi recipes that taste great. This is one such awesome recipe. Gobi or cauliflower is a weekly veggie that I get at home. Usually, I try different recipes with gobi at times. On most occasions, I make this Aloo gobi. If not aloo gobi, then I make gobi paratha or a Mix veg curry or the cauliflower is added to biryani, pulao or pav bhaji.While making any gobi recipe, I always suggest blanching the cauliflower to get rid of insects or worms.The gobi masala recipe is easy and simple to make. Since the curry has more restaurant like flavors it goes very well with rotis, naan, tandoori roti or cumin rice or just plain steamed rice.As a variation apart from cauliflower you can also add steamed or boiled veggies. Addition of potatoes and green peas will go very well in this gravy.


Cholle Masala. Chana masala.Curry Chana masala, also known as channay, chole masala, chhole masala, chole or chholay, is a dish originating from the Indian subcontinent. Wikipedia Serving temperature: Hot Place of origin: Indian subcontinent Variations: Aloo chole, murgh cholay, chole bhature Alternative names: Chole masala Associated national cuisine: India, Bangladesh, Pakistan Main ingredients: Chickpea, Onion, Chili pepper, Garam masala, Ginger, Amchoor, Tomato, Garlic, Coriander seed, Chickpeas Type of dish: Main course, Curry. https://g.co/kgs/eQbyLi


Kaju Masala. Kaju curry is a restaurant style delicious recipe of a creamy kaju butter masala with a rich, tangy, sweet flavorful gravy made with cashews, tomatoes, cream and spices. Kaju is the Hindi word for cashews. This recipe of kaju masala has an overload of cashews as they are added twice during the cooking process. Serve with roti, naan, paratha or steamed rice for a sumptuous and filling lunch or dinner.


Dinner Salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes


Punjabi Thali . Punjabi Ghee Roti, 1 Laccha Paratha , Paneer Curry 250ML , Dal Makhani 250ML , Mix Veg 250ML , Rice, Butter Milk, Raita & Onion. Serves for 1-2 People


Rajasthani Thali. 1 Missi - 1 Jawar - 1 Bajar Roti , Kadhi 250ML , Rice , Paneer Curry 250ML , Sev Bhaji 250ML , Butter Milk, Raita & Onions. Serves for 1-2 People


Plain Thali. Dal Fry 250ML , 2 Curry 250ML each , 6 Phulka , Rice , Onion & Raita. Serves for 1-2 People


Dal Batti Churma .Meal consists of 5 Pieces Batti , Mix Dal - 400 ML , Besan Gatta - 250 ML, Sweet Churma.


Ghee Phulka .Roti made of Pure whole wheat soft and thin puffed flat bread.


Plain Phulka . Roti are a whole Pure wheat soft and thin puffed flat bread.


Baigan Bharta. Baingan Bharta is best enjoyed with roti or parathas. This Punjabi Baingan Bharta recipe uses minimal spices !


Dal Fry. Dal fry is a basic dish that can be made with toor dal, moong dal, chana dal or even with mixed dals


Dal Tadka. Dal Tadka is a popular Indian lentil dish made with arhar dal (husked & split pigeon pea lentils) or masoor dal (husked & split red lentils). This Dal Tadka recipe gives you a delicious creamy dal with smoked flavors. Dal tadka is cooked lentils which are tempered with oil or ghee fried spices & herbs. Dal Tadka is one of the most popular lentil dish served in Indian restaurants. Basically, dal tadka is cooked lentils which are tempered with oil or ghee fried spices & herbs.

I have to admit that I simply love the dal tadka that is served at the restaurants even though we hardly eat out.

So I try to recreate the restaurant magic in most of the food that I make at home. Here the restaurant style flavors come from smoking the dal using a red-hot charcoal.

Trust me, this simple method of smoking makes the dal so much flavorful and tasty. In Hindi language we also call this smoking technique as dhungar.This Dal Tadka recipe is more of a North Indian style recipe.

What does Dal Tadka mean?

  • Dal is the Hindi term for lentils.

  • Tadka or Chaunk is the Hindi term for tempering and is a commonly employed cooking technique in the Indian cuisine.

  • Tempering method has the spices & herbs fried in oil. The frying of the spices and herbs release their essential oils, aroma and flavor in the hot oil. This fried spices, herbs, oil mixture is added to prepared lentils or cooked rice or steamed vegetables and it greatly changes the flavor, aroma and taste of the dish. Tempering is very much a part of cooking Indian food and we use this method while making dal, vegetable dishes or chutneys.Lentils added

  • Tuvar dal – Generally dal tadka is made with tuvar dal or arhar dal also known as split pigeon pea lentils. In this post, I have shared the dal recipe made with tuvar dal.

  • Moong dal – Even moong lentils can be used to make the recipe. At times I make this recipe both with tuvar dal and moong dal. The recipe can also be made with a mix of masoor dal (red lentils) and pigeon pea lentils. If you want to use moong dal then you can refer this post – Moong Dal Tadka

Kadhi Pakoda.Deep fried fritters (pakora) are dunked in a yogurt based curry made with besan (gram flour) and spices!


Aloo Paratha Recipe (Aloo Ka Paratha)

If you’re a fan of bread and potatoes, you’re going to love Aloo Paratha or Aloo ka Paratha. Sometimes spelled alu paratha, this potato stuffed flatbread is a popular Indian breakfast that combines two of my favorite starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug. What’s not to love?? What is Aloo Paratha

Aloo means “potato” and paratha means “stuffed flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory spiced potato mixture.

Though there are many variations of stuffed paratha, many folks like aloo ke parathe above all others. In my home, Gobi Paratha and aloo paratha win all the superlatives

Hailing from Punjab, India, this is one of my favorite breakfasts of all time! It also happens to be one of the first recipes I learned from my Punjabi mother-in-law, so it holds a special place in my heart.

In Punjabi families, parathas are made with lots of love and affection, not to mention lots of ghee and butter (makhan). If you lean towards a healthier lifestyle, you can easily opt to roast aloo paratha in oil and serve them with curd (plain yogurt) instead of butter.

In this post, I’ll show you two different methods of rolling the potato parathas. There’s no need to be intimidated; this recipe is really quite simple!

To make aloo ka paratha you need two main components:

  • Dough made from whole wheat flour – a basic dough is made with whole wheat flour (atta), salt, oil and water. Making this unleavened dough is very easy and you can either knead it with your hands or in a stand mixer.

  • Mashed potato stuffing – potatoes are boiled, peeled and then mashed. The mashed potatoes are seasoned with herbs, spices and salt, and then are stuffed in a rolled dough before being roasted or fried.

  • Mix Veg

  • My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori Why I Love This Recipe

  • Being vegetarians, we have lots of veggies in our diet. I am a huge fan of recipes that are easy to make and can be altered based on what I have in my kitchen.

  • Oftentimes, I have the odds and ends of many different veggies after a week of cooking, but don’t have a plan to use them. This is the recipe I turn to when that happens.

  • You can easily use different vegetables in this mix veg recipe depending on what you have on hand and what is in season.

  • If frozen veggies are all you have on hand, that isn’t a problem! You can also add paneer to this mix vegetable recipe if you like.

  • I also love that the vegetables are cooked in their juices for this recipe. While it takes a little longer to cook, the results are well worth it.

  • I often make this when we want to have something comforting with roti, poori or paratha. You can also have mix veg curry with steamed rice.

  • While the cook time might take awhile, this curry recipe is quite simple. All you need are some good veggies, a few key spices and a bit of patience! And since everything cooks together in one pot, clean up is a snap.

  • Finally, while I add a bit of cream to make this veg curry a little richer, you can easily omit it or swap in coconut cream to make this a completely vegan dish.