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Herbed Egg Canapé Recipe with Dijon Mustard | The Herbed Egg Canapé Recipe with Dijon Mustard is a classic Thanksgiving Recipe made with hung curd/greek yogurt, a little Dijon mustard and lots of herbs, making it light and tangy. What makes this Canapé exquisite is the use of sharp but sweet red onions and the mild heat from the paprika brings about a flavor explosion. Serve Herbed Egg Canapé Recipe with Dijon Mustard in the evening along with Masala Lemonade Recipe or Orange Mocktail Recipe. | Continental | Appetizer | Eggetarian | Whole Eggs, Hung Curd (Greek Yogurt), Dijon Mustard, Fresh Herbs, Tabasco Original - Hot Sauce, Salt, Crackers | 3 Whole Eggs , boiled and chopped 3 tablespoons Hung Curd (Greek Yogurt) 1 tablespoon Dijon Mustard Fresh Herbs 1/2 teaspoon Tabasco Original - Hot Sauce , (to taste) Salt , to taste Crackers , to serve | 10 | 25 | To begin making the Herbed Egg Canapé Recipe with Dijon Mustard; Whisk together all the ingredients in a large bowl until smooth and creamy.You can refrigerate the eggs until you are ready to serve them as a canape.To serve the Herbed Egg Canapé, spoon the egg mixture onto salted crackers and serve them for the holiday parties. Serve Herbed Egg Canapé Recipe with Dijon Mustard in the evening along with Masala Lemonade Recipe or Orange Mocktail Recipe. | |
Narkel Naru Ladoo Recipe | Bengali Style Coconut Ladoo Recipe | Narkel Naru, or coconut ladoo, is a traditional sweet from Bengal, specifically associated with Bengali cuisine. This delightful dessert is made primarily from grated coconut, jaggery (or sugar), and sometimes flavored with cardamom or other ingredients. It's particularly popular during festivals like Nabanna and Poush Mela, celebrating the harvest and winter solstice. | Indian | Dessert | Vegetarian | Fresh coconut, Sugar, Milk, Ghee, Cashew nuts, Sultana Raisins, Sultana Raisins | 2 cups Fresh coconut 1 cup Sugar 1/2 cup Milk 2 teaspoons Ghee 2 tablespoons Cashew nuts , coarsely powdered (optional) 10 Sultana Raisins , and more to garnish 10 Sultana Raisins , and more to garnish | 30 | 60 | To begin making the Narkel Naru Ladoo Recipe / Bengali Coconut Ladoo, prep all the ingredients and keep them ready.In a heavy-bottomed pan, combine the grated coconut and sugar. Pour in the milk and place the pan over medium heat.Stir continuously until the sugar dissolves completely.Continue to cook the mixture, stirring frequently, until it thickens and starts to leave the sides of the pan. This should take about 10–12 minutes.Once the mixture thickens, add the cardamom powder and mix well. If using nuts or khoya, add them at this stage and stir to combine.Remove the Narkel Naru Ladoo mixture from the heat and let it cool slightly until it’s manageable to handle but still warm.Grease your hands with ghee to prevent sticking.Take small portions of the Narkel Naru Ladoo mixture and roll them into round balls (ladoos) about the size of a golf ball. Repeat until all the Narkel Naru Ladoo mixture is shaped.Allow the Narkel Naru Ladoos to cool completely on a plate. Once cooled, store them in an airtight container.Narkel Naru Ladoos can be kept at room temperature for up to a week.Serve these easy to prepare Narkel Naru - Ladoo Recipe | Bengali Coconut Ladoo after your everyday meals as a dessert or as a snack with Masala Chai. | |
Karnataka Style Hurigadale Tambittu: Authentic Gram Flour Ladoo Recipe With Jaggery | Karnataka Style Hurigadale Tambittu Recipe is a traditional dessert from Karnataka. The dessert is mainly prepared during the festival time as an offering to God. The laddu is made with simple ingredients and mixed together to form a soft and chewy texture which is then shaped into ladoos and served.The sweetness from the jaggery and the nuttiness from the gram flour is rightly paired and balanced with flakes of grated coconut. | Karnataka | Dessert | Vegetarian | Gram flour (besan), Ghee, Jaggery, Dessicated Coconut, Cardamom Powder (Elaichi) | 3 cups Gram flour (besan) 1 cup Ghee 2 cups Jaggery , powdered 1 cup Dessicated Coconut 4 teaspoons Cardamom Powder (Elaichi) | 10 | 45 | To begin making the Karnataka Style Hurigadale Tambittu Recipe (Gram flour Ladoo Recipe), prep the ingredients and keep them ready.Heat a pan over medium heat ; add the gram flour (besan) and roast on medium heat until you get a roasted aroma. The raw smell needs to go away. This will take around 7 to 10 minutes on medium heat. Stir in the dry coconut into the besan and roast it for another minute. Once done, turn off the heat, transfer the besan and coconut into a large kitchen paper towel and keep aside to cool.Heat ghee in the same pan and allow it to melt. Once melted stir in the jaggery and allow it to melt as well. The jaggery will slowly start to bubble and combine with ghee. At this stage can add the cardamom powder and mix well.Gradually stir in the add the flour and dry coconut mixture slowly and simultaneously keep mix it so that there are no lumps formed.You will have a consistency of thick halwa, keep stirring for a couple of more minutes and turn it off the heat.Allow the Hurigadale Tambittu mixture to cool little bit so that you can start making small ladoos.Smear a little ghee palm and fingers. Take out small portion of the Hurigadale Tambittu mixture and roll it into a small bite size ladoos. Proceed the same way with the remaining Hurigadale Tambittu mixture.Once ready, store the Hurigadale Tambittu in airtight boxes and it will last for 3 to 4 weeks when kept refrigerated. Serve the Karnataka Hurigadale Tambittu as a high protein sweet after lunch or dinner. | |
Maharashtrian Dinkache Ladoo Recipe | Healthy Whole Wheat & Edible Gum Ladoos with Dry Fruits | Maharashtrian Dinkache Ladoo Recipe is the Whole Wheat Flour Truffles With Edible Gum & Dry Fruits. Dinkache ladoo are made using whole wheat flour, skinned and split black gram (Urad dal) flour , edible gum , dry fruits (dry dates , grated dry coconut , nuts), sugar and ghee. All the ingredients used in the recipe provide warmth and energy to our body which is much required during winters. | Maharashtrian Recipes | Snack | Vegetarian | Whole Wheat Flour, White Urad Dal (Split), Dessicated Coconut, Dry dates powder (kharik pud), Sugar, Ghee, Mixed nuts, Gond (natural gum), Cardamom Powder (Elaichi), Nutmeg powder, Dry ginger powder | 3 cups Whole Wheat Flour 1 cup White Urad Dal (Split) 1 cup Dessicated Coconut 1 cup Dry dates powder (kharik pud) 1-1/2 cups Sugar , or 1 cup powdered Jaggery 1 cup Ghee 1 cup Mixed nuts , (Almonds, Walnuts and Cashew nuts) 1/2 cup Gond (natural gum) 1/2 teaspoon Cardamom Powder (Elaichi) 1/2 teaspoon Nutmeg powder 1 teaspoon Dry ginger powder | 30 | 30 | To begin making Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits), heat a heavy bottom pan and dry roast the split and skinned black gram on a low to medium flame for 7-10 minutes.Keep stirring the dal to ensure it is been roasted evenly and it does not catch the bottom of the pan. You will get a nice aroma while you roast the dal. Remove the roasted dal in a plate. On cooling, grind to a fine powder using a grinder. Grate the dry coconut using grater and keep aside. Take edible gum in a grinder jar and make a fine powder. Similarly powder the sugar and keep aside.Dry roast the dry fruits on low to medium flame for about 3- 5 minutes. On cooling coarsely grind them or chop them.Heat the same heavy bottom large wok , add 1/2 cup ghee and to it add the powdered urad dal .Fry on low flame until pink in color. This may take around 5 minutes. Now add the whole wheat flour to the roasted urad dal in batches and keep stirring continuously. Roast the wheat flour for about 4-5 minutes without adding more ghee.To the roasted urad dal and wheat flour, add the powdered edible gum. Roast for 2-3 minutes.Now add the powdered dried dates. Roast for 1-2 minutes.(In many Indian groceries, you can get powdered dry dates easily . In case you do not find, it can be made at home. De seed the dried dates ( chuara/ Kharik ) . Now cut into small pieces using a sharp knife or scissors. Put the chopped pieces of dried dates into a grinder jar or food processor to get a coarse powder )Now add grated dried coconut followed by the chopped nuts to the mixture and keep stirring the entire mixture using a large ladle.Now put off the heat and add the powdered sugar followed by the dry ginger powder and the sweet masala. Blend everything very well. If not making the ladoos as offering to God, you can taste the ladoo mixture at this stage.Now our ladoo mixture is ready. Add the remaining melted 1/2 cup ghee to it as needed. Mix well and check by taking handful of mixture in your palms, if you are able to bind ladoos, do not add more ghee. If you are not able to form a ball shape then you can add all the remaining ghee. Roll between the palm to give a round shape.Make all the ladoos similarly while still warm. As once the mixture cools down, then the ghee solidifies making it difficult to bind the ladoos. This happens especially in the area where the temperature is low. On cooling keep the ladoos in air tight containers and store at room temperature. Serve Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits) with Badam Kheer Recipe (Spiced Almond Milk) or Turmeric Milk Recipe (Haldi Doodh) for a winter breakfast. | |
Whole Wheat Ladoo With Jaggery Recipe | Jaggery is the best substitute for sugar, especially if you are on diet and craving for something sweet. Wheat Ladoo using Jaggery is one such recipe, where sugar is substituted with jaggery syrup. These ladoos are very easy to make and you can make them for festivals or any other special ocassion. | Indian | Dessert | Vegetarian | Whole Wheat Flour, Jaggery, Water, Ghee, Cardamom Powder (Elaichi) | 1-1/2 cups Whole Wheat Flour 200 grams Jaggery 120 Ml Water 2 tablespoons Ghee 1 teaspoon Cardamom Powder (Elaichi) | 15 | 15 | To begin making the Whole Wheat Ladoo With Jaggery recipe, dry roast whole wheat flour in a heavy bottomed pan on low flame until it is nice and fragrant. Keep an eye while roasting so that it doesn't burn.Once the color changes slightly, remove and keep aside for cooling. Take jaggery and water in a cooking pan kept on heat and allow jaggery to dissolve .Let it come to complete boil. Once it starts to boil, keep the heat on medium high and continue to boil for 5 more minutes and let it thicken a bit.Don't make the syrup too thick otherwise laddu gets very hard. Add cardamom powder, mix well and remove from heat.Allow the syrup to cool down so that you can comfortably mix it with the flour. Pour the syrup in roasted flour and mix using hand.No need to knead it, just make sure the syrup is mixed well. Add ghee and knead a little. Take about 2 tablespoons each of this Wheat Ladoo mixture and shape up the laddus. Store the Whole Wheat Ladoo airtight container and enjoy. Serve Wheat Ladoo With Jaggery along with some snacks like Crispy Sweet Potato and Poha Chivda to your guests on festivals. | |
Whole Wheat Flour Gond Ke Ladoo Recipe - How to Make Gond Ladoo | Gond Ke Ladoo is an old and traditional recipe which reminds of our childhood. It is mostly prepared during the winter to prevent us from catching colds. It is a very simple recipe and can be prepared with few ingredients. | North Indian Recipes | Dessert | Vegetarian | Goond (Edible Gum), Ghee, Whole Wheat Flour, Sugar, Dessicated Coconut, Whole Almonds (Badam), Cashew nuts | 150 grams Goond (Edible Gum) 350 grams Ghee 400 grams Whole Wheat Flour 400 grams Sugar , powdered 50 grams Dessicated Coconut 50 grams Whole Almonds (Badam) , chopped 50 grams Cashew nuts , chopped | 15 | 60 | To begin making Gond Ke Ladoo, in a large and heavy bottomed pan, add 350 ml ghee and melt it on a low flame. Once the ghee is hot and melted, add gond/edible gum in the pan little at a time and fry on low flame until the gond puffs up like popcorn and crisps up. Make sure that gond is completely cooked from inside and outside. Repeat process with rest of the gond.Once gond is fried, using a ladle spoon out the gond from the ghee and keep aside to cool down. Into the same pan containing the melted ghee, add whole wheat flour and roast until it becomes aromatic and brown. The mixture should be crumbly. Turn off the flame. Transfer the flour on to a plate. Add the powdered sugar, desiccated coconut and all chopped dry fruits and mix well. Let the mixture cool down. Meanwhile, once the gond has cooled, use a mixer grinder to make into a powder. Add this gond powder in to wheat and dry fruit flour ladoo mixture. Now take little amount of ladoo mixture in your hands and give them round shape. Small or big that is totally up to you.Keep the Gond Ladoo aside for few hours, it will help the ladoos to set properly. You can keep them in airtight container for a month.Serve Gond Ke Ladoo as a healthy snack during winter to ward off flus and colds or to new mothers after delivery to provide them with instant energy and aid in lactation. | |
Whole Wheat & Ragi Crust Skillet Pizza Recipe Topped With Roasted Zucchini & Olives | A pizza definitely can't get healthier when you make it with a Whole Wheat and Ragi Crust and top it with your favorite roasted vegetables. A house favorite is now making the pizzas on a skillet as they give a great crunch to the crust and its quick to make too. The favorite toppings on pizzas are roasted zucchini and carrots that are thinly sliced and not to miss the homemade tomato basil sauce, that brings out the best flavors in a pizza. | Italian Recipes | Dinner | Vegetarian | Whole Wheat Flour, Ragi Flour (Finger Millet/ Nagli), Active dry yeast, Salt, Sugar, Extra Virgin Olive Oil, Carrots (Gajjar), Yellow Zucchini, Garlic, Tomato Basil Pasta Sauce, Extra Virgin Olive Oil, Salt and Pepper, Mozzarella cheese | Ingredients for Ragi Pizza Crust 1 cup Whole Wheat Flour 1/2 cup Ragi Flour (Finger Millet/ Nagli) 1 1/2 teaspoons Active dry yeast 1/2 teaspoon Salt 1 teaspoon Sugar 2 tablespoons Extra Virgin Olive Oil Ingredients for the Skillet Pizza Topping 2 Carrots (Gajjar) , thinly sliced 1 Yellow Zucchini , thinly sliced 3 cloves Garlic , finely chopped Tomato Basil Pasta Sauce , 1 recipe Extra Virgin Olive Oil , for cooking Salt and Pepper , to taste 1 cup Mozzarella cheese , grated | 120 | 20 | To begin making the Whole Wheat & Ragi Crust Skillet Pizza Topped With Roasted Zucchini & Olives, we will first make the dough for the pizza. To make the dough, add all the ingredients into a large mixing bowl or a the bowl of a stand mixer. Stir to combine the dry ingredients well. Add warm water little at a time to knead to make a soft and smooth dough. Add olive oil to the dough and knead again for 3 to 4 minutes until very soft and smooth. Cover the dough and allow it to rest and rise for about 2 hours until doubled. When you are ready to make the pizza, we can get the topping ready for it. Make the tomato basil pasta sauce according to the recipe in the link and keep aside.Heat olive in a wok; add the garlic and the zucchini and carrots, sprinkle some salt and black pepper and stir-fry until the vegetables have lightly cooked. You want the vegetable to be firm and yet not raw.The next step is to make the skillet pizza with the prepared ragi crust dough and the roasted vegetables along with tomato basil sauce.Heat a cast iron skillet or a regular skillet and grease the skillet well with olive oil. Keep some dry flour for dusting by the side in a small plate. Divide the pizza dough into 4 equal portions. Roll out each pizza dough into thick rounds by dusting it in flour. Place the rolled out pizza dough on the skillet and cook partially on both sides, by flipping it around a couple of times.Once both sides are partially cooked, brush some oil on the top side of the pizza, spread the tomato basil pasta sauce, scatter the roasted zucchini and carrot and sprinkle the cheese.Cover the skillet Ragi pizza with a lid and allow the pizza to cook through and the cheese to melt. Once the cheese begins to start melting, open the lid and cook for about a minute more. You will notice the bottom of the pizza and the sides are becoming slightly crisp and brown. The Ragi Crust Skillet Pizzas are now ready. Remove from the skillet and place it on a platter. Proceed the same way with the remaining pizza dough and toppings.Serve Whole Wheat & Ragi Crust Skillet Pizza Recipe Topped With Roasted Zucchini & Olives along with Spaghetti with Pesto & Parmesan for a dinner party. | |
Recipe for Kathiawadi Dhokli | When it comes to Kathiawadi region, spicy and delicious food is all we can think. Dhokli Nu Shaak is one of those recipes which is spicy and has a lot of flavour in it. In this recipe, gram flour cakes are cooked with spicy buttermilk gravy. The tanginess from the buttermilk adds an extra flavour to the recipes and is loved by everyone in the family. | Gujarati Recipes | Lunch | Vegetarian | Gram flour (besan), Salt, Turmeric powder (Haldi), Red Chilli powder, Ajwain (Carom seeds), Water, Oil, Curry leaves, Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Salt, Garam masala powder, Red Chilli powder, Buttermilk, Coriander (Dhania) Leaves | For Dhokli 1 cup Gram flour (besan) Salt , to taste Turmeric powder (Haldi) , a pinch 1/2 teaspoon Red Chilli powder 1 teaspoon Ajwain (Carom seeds) 1-1/2 cup Water For curry 1 tablespoon Oil Curry leaves , few 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) Asafoetida (hing) , a pinch Salt , to taste 1/2 teaspoon Garam masala powder 1/2 teaspoon Red Chilli powder 1 cup Buttermilk Coriander (Dhania) Leaves , to garnish | 15 | 30 | To begin making the Kathiyawadi Dhokli Nu Shaak, firstly we will make the dhokli. In a mixing bowl, mix gram flour, salt, red chilli powder, turmeric powder and carom seeds. Add required water and mix to make a batter. Next, grease a dhokla plate. Transfer the dhokli batter into the plate and steam cook it for 10 to 15 minutes.Later remove from the steamer and allow it to cool. Once it cools down, cut it into small pieces and keep them aside. The next step is to make the curry. Heat oil in a heavy bottomed pan on medium flame.Add mustard seeds and once it splutters add cumin seeds, asafoetida and curry leaves. Saute for about a minute.After a minute, add butter milk, salt, red chilli powder and garam masala into it. Mix everything and cook on sim till the curry starts boiling. This may take 2 to 3 minutes. Now add the diced dhokli, simmer and allow to boil for 3 to 4 minutes. Switch off and garnish with coriander leaves. Serve Kathiawadi Dhokli Nu Shaak along with Aloo Bhindi Ki Sabzi, Cucumber Green Chilli Raita and Phulka for a weekday meal. | |
Kottambari Tambuli Recipe - Udupi Style Raw Coriander Kadhi | Tambuli's are a summer coolers from the Udupi region of Karnataka and Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) is a delicious variant. Usually, greens are sauteed with spices and ground to a smooth paste, and then added to thin buttermilk. | Udupi | Side Dish | Vegetarian | Curd (Dahi / Yogurt), Coriander (Dhania) Leaves, Fresh coconut, Green Chilli, Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Dry Red Chilli, Asafoetida (hing), Oil, Salt | 1 cup Curd (Dahi / Yogurt) 1 cup Coriander (Dhania) Leaves , tightly packed, roughly chopped 4 tablespoons Fresh coconut , grated 1 Green Chilli 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon White Urad Dal (Split) 1 Dry Red Chilli 1 teaspoon Asafoetida (hing) 2 teaspoons Oil Salt , to taste | 10 | 5 | To begin making Kottambari Tambuli Recipe, whisk the yogurt to smooth consistency in a big bowl. Add about 3 cups of water, mix well and keep aside.Heat a teaspoon of oil in a small kadai, add the cumin seeds and let it splutter.Once they splutter, add the green chilli, coriander leaves and fry for a minute.Once cool, grind it to a smooth paste along with the grated coconut using a mixer grinder adding little water.Add this ground coriander mixture to the yogurt mixture and mix well. Add water to your desired consistency and season with salt.Now, to prepare the tadka, in a small tadka pan, heat the remaining oil, and add the mustard seeds once the oil is hot.Once they splutter, add the urad dal and stir a bit. Once they are golden in color and are fried, add the hing, dry red chilli, and stir.Once the hing seizes sizzling, switch off heat and pour this tadka over the Kottambari Tambuli. Serve the Kottambari Tambuli Recipe (Udupi Style Raw Coriander Kadhi) along with Steamed Rice, Udupi Style Bende Kayi Palya Recipe or Spicy Potato Roast Recipe and Karnataka Style Aralu Sandige Recipe for a simple summer weekday lunch. | |
North Indian Sooji Halwa Recipe | Ashtami Navami Prasad | Festival Recipe | North Indian Sooji Ka Halwa Recipe is a pudding made from semolina, flavored with saffron and other spices topped with nuts. The Sooji Halwa is made along with ghee and you will keep making this halwa more often & enjoy it guilt free with the lovely taste! | North Indian Recipes | Dessert | Vegetarian | Sooji (Semolina/ Rava), Ghee, Sugar, Milk, Water, Cardamom Powder (Elaichi), Saffron strands, Ghee, Cashew nuts, Sultana Raisins | 1 cup Sooji (Semolina/ Rava) 1/2 cup Ghee 3/4 cup Sugar 1 cup Milk 2 cups Water 1 teaspoon Cardamom Powder (Elaichi) 2 Saffron strands , strands 1 tablespoon Ghee 10 Cashew nuts , halved 2 tablespoons Sultana Raisins | 10 | 30 | To begin making the Sooji Halwa Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.In wide heavy bottomed pan heat ghee on medium heat; add the semolina (rava/sooji) and roast until the semolina gives out a roasted aroma and also turns light golden brown color. Take care not to let it over brown.Gradually begin to stir in the hot liquid mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to the semolina.Keep stirring the mixture and the sooji will continue to thicken. Once it has thickened the Sooji Halwa will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.You will notice the Sooji Halwa is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let the Sooji Halwa to rest for a few minutes.In another small pan; heat the ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Turn off heat and stir this to the Sooji HalwaServe the Sooji Halwa along with Puri and Amritsari Chole With Kala Chana for a simple and delicious Sunday lunch. | |
Sukha Kala Chana Masala Recipe - Ashtami / Navami Prasad | Sukha Kala Chana Masala Recipe is a delicious and super healthy dish that is synonymous with the navratri ashtami or navami prasad. Kala chana is boiled and tossed in a rich tadka of ghee and dry spices. Simple to make and great in taste, this dish is not just packed with flavours but also super healthy. | North Indian Recipes | Main Course | High Protein Vegetarian | Kala Chana (Brown Chickpeas), Salt, Ghee, Ajwain (Carom seeds), Cumin seeds (Jeera), Green Chilli, Ginger, Cumin powder (Jeera), Coriander (Dhania) Powder, Amchur (Dry Mango Powder), Red Chilli powder, Kasuri Methi (Dried Fenugreek Leaves) | 1 cup Kala Chana (Brown Chickpeas) , soaked overnight Salt , to taste 1 tablespoon Ghee 1/2 teaspoon Ajwain (Carom seeds) 1/2 teaspoon Cumin seeds (Jeera) 1 Green Chilli , finely chopped 1 inch Ginger , finely chopped 1 teaspoon Cumin powder (Jeera) 1 teaspoon Coriander (Dhania) Powder 1 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Red Chilli powder 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) | 400 | 25 | To begin making the Sukha Kala Chana Masala Recipe, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours. Once the kala chana is soaked, transfer it into a pressure cooker with 1 cup of water and salt to taste. Pressure cook for about 5-6 whistles, next turn the heat to low and simmer for another 20 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and ajwain and allow them to crackle. Next reduce the flame, add the ginger and green chillies and the dry spices amchur powder, coriander powder, cumin masala, and red chilli powder. Mix well and quickly add in the boiled kala chana. Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana and finally stir in the kasuri methi.Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Transfer the Sukha Kala Chana into a serving bowl and serve as a ashtami or navami prasad for the festivals like navratri. Serve Sukha Kala Chana Masala Recipe along with Rava Kesari Bhath/ Sooji Halwa Recipe, and Puri Recipe as prasad for Ashtami or just as a Sunday brunch. | |
Ate Halwa Recipe | Wheat Halwa Recipe | Kada Prasad Recipe | Gehun ka Halwa Recipe also known as Sheera | Atte Ka Halwa | Kada Prasad is a delicious whole wheat flour pudding flavored Indian spices and enhanced with nuts. The halwa is made as an offering during certain festivals and special occasions of religious significance. This recipe was taught to me by a Punjabi friend who makes it similar to the kind that is typically served in Gurdwaras known as Kada Prasad | North Indian Recipes | Dessert | Vegetarian | Whole Wheat Flour, Sugar, Ghee, Water, Cardamom Powder (Elaichi), Cashew nuts | 1 cup Whole Wheat Flour 1 cup Sugar 1 cup Ghee 2-1/2 cups Water 1 teaspoons Cardamom Powder (Elaichi) , freshly ground (optional) 1/4 cup Cashew nuts , halved (optional) | 10 | 45 | To begin making the Gehun Ka Halwa | Atte Ka Halwa | Kada Prasad Recipe, heat the water and sugar in a saucepan, stirring continuously until the sugar dissolves. Turn the heat to low and continue to heat the water until you get wheat flour mixture ready by following the steps that follow.Heat a heavy bottomed pan on medium heat; melt the one cup of ghee and stir in the wheat flour and roast the mixture on medium heat. Continue to roast until the mixture begins to release a roasted aroma and changes color to a roasted brown; the process will take about 5 to 8 minutes, Ensure you roast the wheat flour in medium heat to avoid the flour from burning.Keep stirring continuously while it is roasting. When the mixture will begin to resemble like coarse crumbles, turn the heat to low and stir the cardamom powder to the wheat flour mixture.Slowly start stirring in the prepared hot sugar water to the atte ka mixture. The mixture will start splitting and curdling. Continue stirring until the atte ka halwa / kada prasad thickens, yet feels coarse and crumbly and not like a blob of dough.Stir continuously for 10-15 minutes on medium heat after the atte ka halwa thickens. You will notice the atte ka halwa comes away from the sides of the pan.Turn the heat off and let the gehun ka halwa/ atte ka halwa rest covered for about 5 minutes.In another small tadka pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and roast them until the cashew nuts turn golden brown. Turn off heat and stir this into the gehun ka halwa/ atte ka halwa. Serve the Gehun ka Halwa/ Atte Ka Halwa/ Kada Prasad during festivals, special occasions, after a delicious weekend lunch or at a party as a dessert with friends and family. | |
Ragi Oatmeal Porridge Recipe | Kanji Recipe | High Calcium Fibre and Protein Porridge Recipe | The Ragi Oatmeal Porridge Recipe is one of the most nutritious breakfast dishes you can serve for your entire family. This Kanji recipe is made with the addition of rolled oats and ragi flour and you can either make it sweet by adding jaggery, honey or even simply chop bananas and add it to the kanji. You can also make it savory by adding a pinch of salt and serve the Ragi Oatmeal Kanji for breakfast. | Indian | Indian Breakfast | Diabetic Friendly | Ragi Flour (Finger Millet/ Nagli), Rolled Oats, Water, Milk, Honey | 2 tablespoons Ragi Flour (Finger Millet/ Nagli) 2 tablespoons Rolled Oats 1 cup Water 1/4 cup Milk 1/4 teaspoon Honey , or jaggery to taste | 10 | 20 | To begin making the Ragi Oatmeal Porridge Recipe, soak the rolled oats in water for about 1 hour. Soaking the rolled oats helps in faster cooker.Into a saucepan over medium heat add the ragi flour and oatmeal. Stir in the water and dissolve the ragi powder until there are no lumps.Once the ragi oats porridge/kanji begins to thicken (about 4 to 5 minutes) stir in the milk and keep stirring until the ragi oatmeal porridge thickens and gets cooked. Keep stirring the porridge so that lumps don't form while cooking. Once the ragi oatmeal porridge thickens add honey/jaggery and turn off the heat. You can optionally add sliced bananas into the porridge and serve warm.Transfer contents to a serving bowl and let it sit covered for 5 minutes. Serve Ragi Oatmeal Porridge Recipe as for a wholesome high protein breakfast before the kids head out to school or even after a heavy workout, it gives instant energy with the added benefit of protein, calcium and fibre. | |
Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe | Jain Style Whole Green Moong Dal Sabzi Recipe is a dry moong dal dish which uses absolutely no onion and no garlic, making it a Jain dish as the name suggests. | Gujarati Recipes | Lunch | High Protein Vegetarian | Green Moong Dal (Whole), Cumin seeds (Jeera), Curry leaves, Ginger, Green Chillies, Turmeric powder (Haldi), Lemon, Coriander (Dhania) Leaves, Oil, Salt | 1 cup Green Moong Dal (Whole) , soaked overnight 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves , torn 2 inch Ginger , finely chopped 1 Green Chillies , finely chopped or slit 1/2 teaspoon Turmeric powder (Haldi) 1 Lemon , juice extracted 6 sprig Coriander (Dhania) Leaves , finely chopped 1 teaspoon Oil 1 teaspoon Salt , or to taste | 400 | 30 | To begin making the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag, soak the moong dal overnight for about 6-7 hours.Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in. Pressure cook for 3-4 whistles and turn off the heat. Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy. Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle. Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds. Add the cooked moong dal and stir gently to combine all the ingredients.Taste and adjust the salt to suit your taste.Cover Whole Green Moong Dal Sabzi / Vagharela Mag with a light fitting lid and simmer for 4 to 5 minutes until tender and all the ingredients are well combined.Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir. Turn off the heat and serve warm.Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast. Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita. | |
Strawberry & Chocolate Rolls Recipe With Vanilla Glaze | Strawberry & Chocolate Rolls Recipe is a simple yet yummy roll perfect for a tea time snack or an after school snack for kids. | Continental | Snack | Eggetarian | Strawberries, Caster Sugar, Corn flour, Dark chocolate, All Purpose Flour (Maida), Butter (Salted), Sugar, Whole Egg, Salt, Milk, Active dry yeast, Icing Sugar, Milk, Vanilla Extract | For strawberry chocolate filling: 1 cup Strawberries , chopped 1/4 cup Caster Sugar 2 teaspoons Corn flour 120 grams Dark chocolate , grated For the dough: 150 grams All Purpose Flour (Maida) 25 grams Butter (Salted) , melted and cooled 1 tablespoon Sugar , powdered 1 Whole Egg 1/4 teaspoon Salt 1/4 cup Milk 2 teaspoons Active dry yeast For the glaze: 1/2 cup Icing Sugar 1-1/2 tablespoons Milk 1/2 teaspoon Vanilla Extract | 110 | 25 | To begin making the Strawberry & Chocolate Rolls Recipe With Vanilla Glaze, we have to first make the strawberry filling for the roll. | |
Gobi Matar ki Sabzi Recipe | Easy Cauliflower and Green Peas Curry | This Gobi Matar ki Sabzi is a simple and delicious cauliflower and green peas curry perfect for weekday meals. Made with fresh gobi (cauliflower) and matar (green peas), this North Indian dry sabzi is flavored with everyday spices like coriander, turmeric, and garam masala, making it a flavorful addition to your meal plan. Serve it with phulka, paratha, or basmati rice for a wholesome and satisfying meal. This cauliflower and peas curry is not only tasty but also healthy, loaded with fiber and plant-based protein. Ideal for vegetarians and vegans alike, this recipe can be made in under 30 minutes, making it a go-to option for busy days. | North Indian Recipes | Lunch | Vegetarian | Cauliflower (gobi), Green peas (Matar), Oil, Cumin seeds (Jeera), Onion, Garlic, Green Chillies, Ginger, Tomatoes, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Garam masala powder, Salt, Coriander (Dhania) Leaves | 1 Cauliflower (gobi) , cut into florets 1 cup Green peas (Matar) , fresh or frozen 2 tablespoons Oil 1 teaspoon Cumin seeds (Jeera) 1 Onion , finely chopped 4 cloves Garlic , finely chopped 2 Green Chillies , finely chopped 1 inch Ginger , finely chopped 2 Tomatoes , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 tablespoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped for garnish | 15 | 35 | To begin making the Gobi Matar Ki Sabzi, first prep all the ingredients and keep them ready.Wash the cauliflower florets thoroughly and drain them. If using fresh or frozen peas, blanch them in hot water for 5 minutes, then drain. Add the green peas into a pressure cooker along with a pinch of salt and 1/4 cup of water. Pressure cook for 3 to 4 whistles and turn off the heat. Release the pressure immediately to retain the fresh green colours of the green peas.To begin making the Gobi Matar Ki Sabzi, heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion, ginger, garlic and green chilies, and sauté until the onions become golden brown.Add the chopped tomatoes, turmeric powder, coriander powder, garam masala powder, red chili powder, and salt. Give it a stir until the masala is combined.Add the cauliflower florets to the masala and mix well so the vegetables are coated with the spices. Add 2 tablespoons of water and cover the pan. Let the sabzi cook for 10-12 minutes on low heat until the cauliflower is tender, stirring occasionally.Once the cauliflower is cooked, add the cooked peas, check the salt and spices and adjust to taste as needed. Simmer for another 3 to 4 minutes and turn off the heat. Finally stir in the chopped coriander leaves and turn off the heat. Transfer the Gobi Matar Ki Sabzi to a serving bowl and serve hot.Serve the Gobi Matar ki Sabzi hot with Thepla, Gujarati Dal, Quinoa Foxtail Millet Rice and Spicy Tomato Pickle for a wholesome lunch or dinner. You can also pack the Gobi Matar ki Sabzi into a kids school or a an office lunch box along with thepla or plain paratha. | |
Focaccia Bread with Sweet Onion and Capers Recipe | Focaccia Bread with Sweet Onion and Capers Recipe is a must try recipe for all the bread lovers. The bread is easy to make and is so soft and has a beautiful crust to crunch on. Focaccia is from Italy which is nothing but a flatbread that is topped with mixed herbs, but we can have a variation by adding different topping over it. | Italian Recipes | Side Dish | Vegetarian | Whole Wheat Flour, Active dry yeast, Sugar, Extra Virgin Olive Oil, Milk, Salt, Onion, Capers, Fresh Thyme leaves, Dried oregano | 1 cup Whole Wheat Flour 1 teaspoon Active dry yeast 1 teaspoon Sugar 4 tablespoon Extra Virgin Olive Oil 1/4 cup Milk , warmed Salt , to taste Toppings 1 Onion , sliced 2 teaspoon Capers 1 teaspoon Fresh Thyme leaves 1 teaspoon Dried oregano | 120 | 30 | To begin making the Focaccia Bread with Sweet Onion and Capers, take lukewarm milk, add sugar and yeast, mix it with the help of spoon and keep it aside for 10 minutes till it froths.Meanwhile take all-purpose flour in a large vessel and add salt and 2 tablespoons of olive oil.Now make a well in between of the flour and pour the milk with yeast and sugar.Knead the dough with hands (if the dough needs extra water u can add it). Make a soft dough.Now sprinkle flour on a flat surface and make the dough soft by kneading with hands for about 10 minutes.Take a flat baking greased tray and put the dough over it. Make the dough even on all sides by tapping with your hands. I took 4 *4 inches baking tray.Now cover it with a cloth and place it on a warm place till the dough rises. I placed the dough in the oven.Until the dough rises, start preparing the topping. Take 2 tablespoon olive oil in a saucepan and add onions and a teaspoon of sugar and caramelize for 10 minutes. Switch it off and keep it aside.Preheat Oven to 200 degrees Celsius.After 2 hours you can see the dough has risen so well. Knock it off and add salt and knead well.Place the dough on a greased baking sheet, then place the bread and flatten it. Sprinkle the caramelized onions and add the capers. Sprinkle some dried herbs.Bake it in the oven for 20 to 25 minutes or till u see a nice brown color on the top.Serve the Focaccia Bread with Sweet Onion and Capers Recipe along with Penne Pasta in Spinach Basil Sauce Recipe and a light soup like Light And Creamy Broccoli Soup Recipe. | |
Murgh Masala Recipe - Chicken Tangdi Masala | Murgh Masala is an easy chicken recipe which is spicy and succulent and is alos loved by everyone. In Murgh Masala, chicken legs are marinated in a yogurt marinade and cooked on the bone in a spicy tomato onion gravy. | North Indian Recipes | Lunch | Non Vegeterian | Chicken legs, Lemon juice, Salt, Ginger Garlic Paste, Kashmiri Red Chilli Powder, Curd (Dahi / Yogurt), Onions, Ginger, Cardamom (Elaichi) Pods/Seeds, Cinnamon Stick (Dalchini), Bay leaf (tej patta), Homemade tomato puree, Honey, Turmeric powder (Haldi), Red Chilli powder, Cumin powder (Jeera), Garam masala powder, Salt, Mustard oil, Coriander (Dhania) Leaves | 400 grams Chicken legs 1 tablespoon Lemon juice , to tenderize the chicken 1 teaspoon Salt , to tenderize the chicken 1 teaspoon Ginger Garlic Paste 1 teaspoon Kashmiri Red Chilli Powder 2 tablespoons Curd (Dahi / Yogurt) , beaten 2 Onions , finely chopped 1 inch Ginger , finely chopped 1 Cardamom (Elaichi) Pods/Seeds 1 inch Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 3 tablespoons Homemade tomato puree 1/2 tablespoon Honey 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Cumin powder (Jeera) 1/4 teaspoon Garam masala powder Salt , as per taste 2 teaspoons Mustard oil Coriander (Dhania) Leaves , finely chopped for garnish | 30 | 40 | To begin making the Murgh Masala recipe, wash the chicken legs thoroughly and pat dry it with a kitchen towel.In a small bowl, mix lemon juice & salt and apply this mixture on the chicken pieces to tenderize the meat. Keep the chicken rested for 5 minutes. Separately in another mixing bowl, combine ginger garlic paste, curd and kashmiri chilli powder to make the marinade for Murgh Masala. Add the chicken to this, cover and marinate for a minimum of 30 minutes. Heat a pan on low flame, add mustard oil, place the chicken in the pan along with the cinnamon sticks. Fry the chicken on both sides and this process will take a good 10 minutes. After the chicken legs are pan fried, take them out of the pan and rest them on a plate.In a the same pan, add cardamom, bay leaf and saute for a minute. Next, add onions and saute the onions until they become translucent. This will take about 3-4 minutes. Once the onions are cooked, add all the spice powders including turmeric powder, red chilli powder, cumin powder, garam masala powder and salt as per your taste. Saute all the spices together until they are well combined. Next add the tomato puree and honey and mix it well along with the masalas. Place the chicken legs back into the pan and mix until all the masala gets coated well on to the chicken legs. Make sure the heat is on low and let the chicken legs cook in the masala for another 15 minutes. Keep tossing the chicken legs in the masala in regular intervals to make sure that the chicken does not burn. Turn off the flame and garnish with finely chopped coriander leaves. Murgh Masala is ready to be servedServe Murgh Masala along with phulkas and Tadka Raita for scrumptious Indian dinner. If you are looking for an easy chicken recipe for dinner, you should definitely try this one. | |
German Pancakes with Caramelised Apples Recipe | German Pancakes with Caramelised Apples Recipe is a fluffy pancake recipe that you would drool on it on your first try. The pancakes are then topped with some caramelised Apples flavoured with a good punch of cinnamon, nutmeg and dry ginger powder. The pancake batter is quite thin and slowly baked in the oven. The eggs helps in giving the fluffy and light texture to the batter. | Continental | World Breakfast | Eggetarian | All Purpose Flour (Maida), Butter (Salted), Sugar, Milk, Whole Egg, Vanilla Extract, Apples, Cinnamon Powder (Dalchini), Nutmeg powder, Dry ginger powder | 1 cup All Purpose Flour (Maida) 1/4 cup Butter (Salted) 1/4 cup Sugar 1 cup Milk 5 Whole Egg 2 teaspoon Vanilla Extract 2 Apples 1 teaspoon Cinnamon Powder (Dalchini) 1/2 teaspoon Nutmeg powder 2 teaspoon Dry ginger powder | 10 | 25 | To begin making the German Pancakes with Caramelised Apples Recipe, the first step is to make the pancake batter. In a bowl add flour, milk and 2 tablespoon of sugar and whisk well till there are no lumps.Break in eggs one at a time and keep whisking till the batter combines together. Add in 2 teaspoons of vanilla essence and whisk together. Keep it aside.Preheat the oven to 180 degree Celsius for 10 minutes and we will move ahead to caramelise the Apples.Heat a cast iron pan on medium heat, melt the butter and add sliced apple and allow it to sizzle for few seconds.Add the remaining sugar and sprinkle with all the spice powders like cinnamon, nutmeg and dry ginger powder.Give it a stir and allow it to boil for 3 minutes in the butter. Once the apples get caramelised, turn off the heat.Pour the prepared batter slowly over the apples. Take care not to stir in the batter into the apple mixture. The apple will float up on its own.Keep the cast iron pan directly into oven and bake the German Pancake batter for 25 minutes at 180 degree Celsius.You will see the pancakes rise and slowly come out of the sides of the pan. This is completely normal and ensure you capture a photo of it flowering up. It's fun to watch.Once you notice the German Pancakes are cooked, remove it from the oven.Rest out the German pancakes under room temperature for few minutes and the flowers that ballooned out will settle in. You can also slighly tuck the pancake back into the pan.Once done, slice the German Pancakes and serve them warm.Serve the German Pancakes with Caramelised Apples Recipe along with a glass of Homemade Hot Chocolate with Whipped Cream, drizzled with some caramel sauce. | |
Bhindi Huli Recipe - South Indian Style Tangy Okra | Bhindi Huli Recipe (South Indian Style Tangy Okra) is a quick side dish of bhindi/okra flavored with red chilli powder, sambar powder, tamarind and onions; a healthy side dish with any meal. You can also pack this easy and tasty sabzi for your's and your kid's lunch box. | South Indian Recipes | Lunch | Vegetarian | Bhindi (Lady Finger/Okra), Onion, Tamarind Paste, Turmeric powder (Haldi), Red Chilli powder, Sambar Powder, Coconut Oil, Mustard seeds (Rai/ Kadugu), Salt | 2 cups Bhindi (Lady Finger/Okra) , chopped 1/2 cup Onion , chopped or cubed, preferably red onions 1/2 teaspoon Tamarind Paste 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Sambar Powder 2 tablespoon Coconut Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) Salt , to taste | 10 | 10 | To begin making the Bhindi Huli Recipe (South Indian Style Tangy Okra), wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside. Cube onions and keep aside.Heat oil in a large deep saucepan and once hot, add mustard seeds. As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.Add in the turmeric powder, red chilli powder and sambar powder (you can omit this or use any curry powder you have). Mix well and sauté on medium high heat, stirring often until the onions are soft and lightly sautéed or until they change color.Add the chopped bhindi/okra and mix well. Stir in tamarind water or paste along with salt to taste and mix again.Add as much or as little tamarind for flavoring depending upon how sour you want your curry. Cook on medium high, covered, stirring in between until the bhindi is cooked and semi dry.Taste in between and add salt or more tamarind according to your taste. Remove from heat and serve as a side dish with your meal.You can serve Bhindi Huli Recipe (South Indian Style Tangy Okra) along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal. | |
Vazhakkai Poriyal Recipe - Raw banana Roast With Pepper | Vazhakkai Poriyal Recipe is a classic tamil nadu style poriyal which is also made ayurvedic without the addition of red chillies, onion and garlic. This poriyal made from raw banana tossed in asafoetida and black pepper makes it super delicious and tasty. The dish is very quick and easy to prepare and kids will love to try this recipe as it is flavorful and tasty. Raw banana is equally nutritious vegetable as it is diabetic friendly and has lots minerals, vitamins and a good source of fiber. | Tamil Nadu | Side Dish | Diabetic Friendly | Sesame (Gingelly) Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Curry leaves, Raw Banana, Black pepper powder, Turmeric powder (Haldi), Asafoetida (hing), Salt | 2 tablespoons Sesame (Gingelly) Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves , roughly chopped 2 Raw Banana 1 teaspoon Black pepper powder 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Asafoetida (hing) Salt , to taste | 5 | 30 | We begin making the Vazhakkai Poriyal Recipe, cut the raw banana into half along with the skin and 1/2 cup of water and pressure cook for 4 to 5 whistles.Turn off the heat and allow the pressure to release naturally. Once the pressure releases, peel the skin off the slice/ dice the cooked raw banana into small pieces. Heat oil in a heavy bottomed pan over medium heat; add the mustard seeds, urad dal, and curry leaves and allow them to crackle and the dal to turn golden and crisp.Add the asafoetida, cooked raw banana, turmeric powder, black pepper powder and salt to taste.Roast the Vazhakkai Poriyal until it gets well combined and has a light crispy texture. Once done, turn off the heat, check the salt and spices and adjust accordingly.Transfer the Vazhakkai Poriyal / Raw Banana Roast into a serving bowl.Serve the Vazhakkai Poriyal Recipe - Raw banana Roast as side dish along with Steamed Rice and Sambar for a delicious weekend lunch. | |
Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi) | Doddapatre Tambuli Recipe is a popular healing, nourishing cold yoghurt curry from Karnataka. Doddapatre, also known as Big Thyme in English, Ajwain leaves in Hindi, Karpooravalli in Tamil, Owa in Marathi and Pani Koorka in Malayalam - is known to have a lot of medicinal values. It has a very distinct smell and flavour to it, which resembles camphor and is known to improve digestion, relieve chest congestion and have overall good health benefits. It also reduces skin related issues when crushed and the juice applied on sensitive areas. Tambuli is a cold yoghurt curry made by grinding a herb, vegetable or spice with coconut and a handful of spices. Sometimes it is also given a tempering which enhances the flavours. Serve this Doddapatre Tambuli along with hot Steamed Rice and ghee as the first course during a South Indian lunch or dinner. | Indian | Side Dish | Vegetarian | Indian borage (Doddapatre), Curd (Dahi / Yogurt), Cumin seeds (Jeera), Whole Black Peppercorns, Dessicated Coconut, Salt, Ghee | 4 cups Indian borage (Doddapatre) , cleaned and washed 1/2 cup Curd (Dahi / Yogurt) 1 tablespoon Cumin seeds (Jeera) 1/2 teaspoon Whole Black Peppercorns 1/4 cup Dessicated Coconut Salt , to taste 2 tablespoons Ghee | 15 | 15 | To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels.Then place a kadai on the heat. Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee. Sauce them gently on a medium heat until they change colour and sweat. continue to saute until all the water they release has evaporated. The leaves will change colour and reduce to half the quantity.Take them out of the kadai and transfer them into a mixer and set the jar aside.In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic. Add these roasted spices also into the mixer jar.Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste.Transfer the paste into a serving bowl. Top it up with the remaining yogurt and whisk until it is smoothly combined.Place a tadka ladle on the heat and melt some ghee in it. When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli.Mix well and serve child along with Steamed Rice. | |
Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) | Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) is a filling breakfast recipe that is easy to be prepared even on the busy weekday mornings. Children are fascinated by the sight of pancake when served for breakfast around the world, and this simple pancake recipe which is served with fruits make it even more colorful and appealing. | Continental | World Breakfast | Vegetarian | Milk, Whole Egg, All Purpose Flour (Maida), Baking powder, Sugar, Butter (Salted), Vanilla Extract, Salt, Ripe Bananas, Jaggery, Mango (Ripe), Fresh Cherries | 1 cup Milk 1 Whole Egg 1/2 cup All Purpose Flour (Maida) 1/2 teaspoon Baking powder 4 teaspoon Sugar 1 teaspoon Butter (Salted) , more to smear while cooking 3 Vanilla Extract Salt , a pinch 1 Ripe Bananas 1 tablespoon Jaggery , powdered Mango (Ripe) , a few slices Fresh Cherries , (or canned) a few | 10 | 40 | To begin making Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed), first mix maida, baking powder, and salt in a mixing bowl as a start to make the pancakes.In another bowl, break in an egg and slightly beat it with a hand whisk till even. To this beaten egg, add butter, vanilla extract and milk and whisk to combine.Make a well in the center of dry ingredients. Add the milk mixture, and stir to mix.Grease a crepe pan with a bit of butter on a low medium heat.Pour the desired amount of the prepared pancake mixture to make small, medium or large circles. Two to three tablespoon of mixture in a ladle is ideal for small to medium sized pancakes.Let stand till the bottom side is browned. You can as well cook on the other side if you want, or leave on the same side on low-medium heat till the whole pancake is cooked.Spoon onto a serving plate. Finish up with rest of the pancake mixture in batches, smearing butter before you pour on the pan.Arrange the pancakes in a serving plate, along with sliced banana topped with powdered jaggery. Place the chopped seasonal fruits like mangoes and cherries on the sides and serve with a drizzle chocolate sauce on the pancakes.Serve this breakfast plate of Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) along with Hot Coffee Latte Recipe or Cocoa Banana Almond Date Smoothie, and Breakfast Hash Browns Recipe for a Sunday brunch. | |
Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe | Masala Vada Curry Recipe also known as the Chana Dal Vada curry is a delicious South Indian curry made from masala vada cooked in a tomato onion gravy. | South Indian Recipes | Lunch | Vegetarian | Chana dal (Bengal Gram Dal), Dry Red Chilli, Curry leaves, Fennel seeds (Saunf), Oil, Cinnamon Stick (Dalchini), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Whole Black Pepper Corns, Bay leaf (tej patta), Green Chilli, Curry leaves, Onion, Ginger, Garlic, Homemade tomato puree, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Salt, Mint Leaves (Pudina) | To make the base for the curry 1/2 cup Chana dal (Bengal Gram Dal) 1 Dry Red Chilli 5 Curry leaves 1/2 teaspoon Fennel seeds (Saunf) To make the curry 2 teaspoons Oil 1 inch Cinnamon Stick (Dalchini) 2 Cloves (Laung) 3 Cardamom (Elaichi) Pods/Seeds 2 Whole Black Pepper Corns 1 Bay leaf (tej patta) 1 Green Chilli , slit 1 sprig Curry leaves 1 Onion , finely chopped 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 1/2 cup Homemade tomato puree , chopped 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) Salt , to taste 4 sprig Mint Leaves (Pudina) , or coriander leaves as required | 30 | 30 | To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours.Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt. Just sprinkle water while grinding, the masala vada batter should be thick.Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli. Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp. The later gives a delicious taste to the Masala Vada Curry.Ensure you drizzle oil while pan frying the vada in the paniyaram pan.Meantime, we can start making the curry. Heat oil in a heavy bottomed pan on medium flame, add whole black pepper, cloves, cinnamon, bay leaf, slit green chili, curry leaves, ginger, garlic and onions. Make sure to remove few seeds from green chili if you want to make it less spicy.Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt. Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil.Add required water and let the curry masala cook for a few minutes. Once the masala is cooked, drop in the masala vada into the curry mixture.Cover it with a lid and cook the Masala Vada Curry on a medium flame. The masala vada curry will absorb all the water and become thick. This will take around 5 to 7 minutes.Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve.Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal. You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe | |
Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes | Minty Summer Salad Recipe With Red Cabbage Lettuce Onions And Tomatoes is a healthy salad made by putting fresh crunchy vegetables together in a simple dressing. | Continental | Appetizer | Vegetarian | Red cabbage, Iceberg lettuce, Onions, Salt, Tomatoes, Lemon juice, Honey | 1/2 cup Red cabbage , shredded 1/2 cup Iceberg lettuce , shredded 1/3 cup Onions , thinly sliced Salt , to taste 1/3 cup Tomatoes , deseeded and thinly sliced 1 teaspoon Lemon juice 1 teaspoon Honey | 15 | 0 | To begin making the Minty Summer Salad Recipe With Red Cabbage Lettuce Onions And Tomatoes, cut the vegetables lengthwise and set aside. In a mixing bowl, combine the shredded red cabbage, lettuce, thinly sliced onions and tomatoes and mix well. The salad tastes best when it is served chilled. Chill the vegetables in the refrigerator for 30 minutes. Just before serving season the salad with some salt, honey lemon juice. Toss well and serve. Serve Minty Summer Salad Recipe With Red Cabbage Lettuce Onions And Tomatoes along with Beetroot Gazpacho Soup Recipe and Roasted Vegetable Panini Sandwich With Feta Cheese Recipe for a refreshing summer meal. Finish the with a Strawberry Banana Sorbet Recipe. | |
Baked Fish In Coconut Milk Recipe | Baked Fish in coconut milk is a delicious healthy recipe that goes well with plain steamed rice and is a great meal option for the weight watchers. Coconut milk thickened and flavoured with some Indian spices is then baked with marinated fish fillets to get tender, warm and flavourful healthy dish that can be served either as a side dish or even as main course. | South Indian Recipes | Dinner | High Protein Vegetarian | Fish fillet, Oil, Onion, Lemon juice, Garlic, Ginger, Green Chilli, Tomatoes, Oil, Coriander Powder (Dhania), Cumin powder (Jeera), Red Chilli powder, Turmeric powder (Haldi), Fennel seeds (Saunf), Salt, Coconut milk, Coriander (Dhania) Leaves | 1 kg Fish fillet , cut into medium 2 tablespoon Oil 2 Onion , finely chopped 2 tablespoon Lemon juice 2 teaspoon Garlic , minced 2 teaspoon Ginger , minced 1 teaspoon Green Chilli , minced 2 Tomatoes , sliced into roundels 1/4 cup Oil For spices 2 tablespoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Fennel seeds (Saunf) , coarsely ground with mortar pestle Salt , to taste 1 cup Coconut milk , thick (canned or fresh) 2 tablespoons Coriander (Dhania) Leaves , finely chopped | 60 | 30 | To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets. Let the fish marinade for 1 hour in refrigerator. Pre heat the oven to 350 degree C. In a fry pan heat 1/4 cup of oil and fry onion till golden. Add minced garlic, ginger and green chilies and stir for 2 mins. Now add tomatoes, spices, crushed fennel seeds and salt to taste. Fry for 3 to 4 minutes till tomatoes are tender. Add coconut milk and simmer for 5 minutes until thick.Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan. Bake the fish for 10 mins. Pour the coconut milk sauce all over the fish. cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes. Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner. | |
Mochiko Dango Recipe - Sweet Japanese Dumplings | Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. It is often served with green tea. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. | Japanese | Dessert | Gluten Free | Rice flour, Icing Sugar, Ghee, Hot water | 1 cup Rice flour 3/4 cup Icing Sugar , powdered 1 tablespoon Ghee 1 cup Hot water | 20 | 30 | To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together. Keep aside.Boil water in a pan with ghee/clarified butter.Remove water from heat and now slowly start adding rice flour mix into the water.Keep stirring with a wooden spatula . Break lumps if formed.Stir the rice flour mixture till it thickens to form a smooth dough. Set aside to cool.Divide the dough into two parts. Add pink color or any other color of your choice to one part of the dough and knead well.Pinch a lemon sized ball from both white and pink dough one by one and roll between your palm to make Dango or round ball. Heat a steamer and place the dangos to steam in high flame for 15-20 minutes.Once done turn off the heat and place the dangos on a wire rack to cool.Arrange few Mochiko Dango (Sweet Japanese Dumplings) on a skewer and serve as evening snackServe Mochiko Dango as a dessert after Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice. | |
Aloo Gajar Matar Sabzi Recipe | Aloo Gajar Matar Sabzi Recipe is an one pot delight that can be made or your everyday meals. This quick recipe is made in a pressure cooker. It is ideal to make for weeknight dinner and can be packed into yours and yours kids lunch boxes. | North Indian Recipes | Lunch | High Protein Vegetarian | Potatoes (Aloo), Carrots, Green peas (Matar), Tomatoes, Onion, Ginger, Garlic, Ajwain (Carom seeds), Turmeric powder (Haldi), Red Chilli powder, Coriander (Dhania) Powder, Garam masala powder, Salt, Mustard oil, Coriander (Dhania) Leaves | 3 Potatoes (Aloo) , peeled and diced 2 Carrots , peeled and diced 1/2 cup Green peas (Matar) , steamed 5 Tomatoes , chopped into chunks 1 Onion , finely chopped 1 inch Ginger , chopped 4 cloves Garlic , chopped 1/2 teaspoon Ajwain (Carom seeds) 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1/2 tablespoon Coriander (Dhania) Powder 1/2 teaspoon Garam masala powder Salt , to taste 1 tablespoons Mustard oil Coriander (Dhania) Leaves , for garnish | 15 | 45 | To begin making the Aloo Gajar Matar Sabzi Recipe, add the tomatoes into the tall jar of the Zodiac Mixer Grinder. Use the puree option and blend to make a smooth puree. Keep aside.Into a preheated pressure cooker, add mustard oil and let it get hot. Once the oil is hot, add the ajwain and allow it splutter for few seconds.Once the cumin seeds splutter, add onions, ginger and green chillies and saute them till the onions soften.Add tomato puree and all the spice powders like the turmeric powder, red chilli powder, coriander powder and the garam masala. Saute to combine well.Once combined add the diced carrot, potatoes and salt to taste.Add about 1 cup of water and pressure cook the curry for about 3-4 whistle. Once done, leave the cooker to rest and let the pressure release naturally.Once the pressure has released remove the lid and stir in the steamed peas. Brisk boil for 2-3 minutes. Turn off the heat and transfer Aloo Gajar Matar Sabzi into a serving bowl. Garnish with coriander leaves and serve hot.Serve the Aloo Gajar Matar Sabzi Recipe along with a Tawa Paratha, Gujarati Dal and with a Tomato Onion Cucumber Raita by the side. | |
Karnataka Style Sandige Huli Recipe: A Toor Dal Dumplings in Tangy Gravy | Transport your taste buds to the vibrant flavors of Karnataka with our tantalizing Sandige Huli recipe! This traditional dish combines the goodness of toor dal dumplings nestled in a rich, tangy gravy, bursting with spices and aromatics. Each bite is a symphony of textures and tastes, as the soft, melt-in-your-mouth dumplings mingle with the robust flavors of the aromatic gravy. | Karnataka | Lunch | Vegetarian | Arhar dal (Split Toor Dal), Green Chilli, Fresh coconut, Turmeric powder (Haldi), Jaggery, Tamarind, Asafoetida (hing), Salt, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Garlic, Curry leaves, Ghee | 1 cup Arhar dal (Split Toor Dal) 2 Green Chilli , chopped 2 tablespoons Fresh coconut , grated 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Jaggery 20 grams Tamarind , soaked in water 1 teaspoon Asafoetida (hing) Salt , to taste To temper 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 2 cloves Garlic , crushed 1 sprig Curry leaves , torn 1 tablespoon Ghee | 200 | 30 | To begin preparing Karnataka Style Sandige Huli Recipe, prep all the ingredients and keep them ready.Soak the tamarind in hot water for 15 minutes. Mash the pulp into the water until softened and extract the water from the pulp and keep the tamarind water aside. You can discard the remaining pulp.Soak the dal in water for at least 3 hours and keep it aside.Once soaked, drain all the water and add the soaked dal into the jar of the mixer grinder along with green chilli, turmeric powder and a little salt and blend to make a coarse mixture. Take three fourth of the mixture and keep it aside in a bowl. Add about 1 cup of water into the remaining dal mixture and blend to a smooth dal mixture and keep this aside. This is the Toor Dal water.To the coarsely ground dal mixture, add coconut grated, chopped coriander leaves, hing and mix well. Make small lemon sized balls of this mix and steam it in an idli steamer for 10 minutes. Once done let it cool and keep it aside.Heat a kadai with ghee, add mustard seeds and urad dal allow it splutter and the dal to turn golden brown and crisp. Stir in the curry leaves, garlic and saute for a few seconds. Add the toor dal water, jaggery, salt, tamarind water into this tadka and keep stirring for a couple minutes until it comes to a boil. The consistency of this should be thin like a rasam or a kadhi. Check for salt and adjust accordingly. Finally add the steamed toor dal dumplings into the dal mixture. Allow it to boil for 10 minutes. You will notice the toor dal dumplings rising to the top. Ensure it gets cooked completely and hence takes a good 10 minutes. Once done, turn off the heat and transfer the Sandige Huli to a serving bowl and serve hot.Serve the Sandige Huli Recipe along with hot Steamed rice and Karnataka Style Badanekayi Palya Recipe for a wholesome meal. | |
Daal Gosht Recipe-Mutton Curry With Lentils | Daal Gosht is a delicious, comfort dish prepared out of lamb or mutton that is cooked in a soup of a variety of lentils and spices. The slow cooked meat should ideally fall off the bone for the perfect Daal Gosht. It is a perfect recipe to prepare during a weekday and enjoy with your friends and family. Dal and spices gives a twist to your usual mutton curry and tastes delicious. | North Indian Recipes | Dinner | Non Vegeterian | Mutton, Chana dal (Bengal Gram Dal), Arhar dal (Split Toor Dal), Onion, Garlic, Ginger, Red Chilli powder, Turmeric powder (Haldi), Cumin powder (Jeera), Coriander Powder (Dhania), Black pepper powder, Salt, Garam masala powder, Ghee, Dry Red Chillies, Cumin seeds (Jeera) | 500 grams Mutton , pieces with bones 1 cup Chana dal (Bengal Gram Dal) 1/2 cup Arhar dal (Split Toor Dal) 1 Onion , finely chopped 1 tablespoon Garlic , paste 1 tablespoon Ginger , paste 2 tablespoon Red Chilli powder 1 tablespoon Turmeric powder (Haldi) 1/2 teaspoon Cumin powder (Jeera) 1 tablespoon Coriander Powder (Dhania) 1/2 Black pepper powder Salt , to taste 1/2 teaspoon Garam masala powder 2 tablespoon Ghee 2 Dry Red Chillies 1/2 teaspoon Cumin seeds (Jeera) | 30 | 30 | To begin making the Daal Gosht recipe, firstly wash and soak the dal for 30 minutes. Wash the mutton pieces and drain out the excess water.Now boil the dal, mutton pieces with salt, turmeric powder and 3 cups of water in a pressure cooker till the daal is soft.In a heavy bottomed pan, heat 2 tablespoons of ghee. Add the whole cumin and then the dry red chilli.Add the onions and fry till golden brown. Add the ginger, garlic paste and fry for a minute.Add the coriander, cumin seeds, black pepper powder, red chilli and garam masala powder and fry till the ghee separates from the masala.Add the cooked daal meat mixture to this masala and mix well. Bring to a boil and simmer for 10 minutes. Take off from the fire and garnish it with lemon slices.Serve Daal Gosht along with Tawa Paratha and Tomato Onion Cucumber Raita for a weekday meal. | |
8 Ingredient Sugar Free Granola Parfait Recipe | Granola is a healthy breakfast consisting of Rolled Oats, Dried Fruit, Dry Fruit with Honey/Sugar/Maple Syrup baked in oven to give it a crispy toasty flavour which can be relished with Yoghurt, Fresh Fruits and Compote. Granola can stored in an airtight container for a no-fuss breakfast. I have made it sugar free and it has oats which is known for reducing cholesterol and aids in weight loss. | Continental | Snack | Sugar Free Diet | Instant Oats (Oatmeal), Walnuts, Whole Almonds (Badam), Apricots, Dates, Honey, Extra Virgin Olive Oil, Cinnamon Powder (Dalchini), Salt, Curd (Dahi / Yogurt), Kiwi, Anardana Powder (Pomegranate Seed Powder) | For making granola 3 cups Instant Oats (Oatmeal) 1/4 cup Walnuts , chopped 1/4 cup Whole Almonds (Badam) , chopped 10 Apricots 7 Dates , chopped and deseeded 1-1/2 cup Honey 1/2 cup Extra Virgin Olive Oil 1/2 teaspoon Cinnamon Powder (Dalchini) 1 pinch Salt For making parfait 250 grams Curd (Dahi / Yogurt) , (drain up the whey) 1 Kiwi , sliced into roundels 5 tablespoons Anardana Powder (Pomegranate Seed Powder) | 5 | 40 | To begin making the 8 Ingredient Sugar Free Granola Parfait recipe, mix up the olive oil and honey in a mixing bowl. Stir them up. Preheat Oven at 170 Celsius for 10 minutes.Take a bowl, add rolled oats, chopped walnuts and almonds giving it a nice mix. Add cinnamon and salt and stir to combine.Pour in olive oil and honey to the rolled oats mixture. Give it thorough stir to combine.Brush up olive oil to the baking tray and spread up the Granola evenly to avoid any crumbles.Stir in Granola every 10 minutes and bake them for 25 to 30 minutes.After 20 minutes mix chopped Apricots and Dates into the granola.Lookout for Golden brown colour and let it cool.For making parfait, take the short glasses and layer them with granola in both the glasses. Stockup the greek yoghurt leaving place for Granola and pile up the fresh fruits on it.Serve 8 Ingredient Sugar Free Granola Parfait on its own for a healthy and filling breakfast or have it along with a glass of Plum Ginger Juice Recipe and Muskmelon (Kharbuj) Juice Recipe. | |
Maharashtrian Tendli Bhaji Recipe with Peanuts | Ivy Gourd Stir Fry | Tindora Sabzi | Maharashtrian Tendli Bhaji is a delicious and healthy stir-fry made with ivy gourd (tendli or tondli), lightly spiced and flavored with roasted peanuts. This simple vegetarian dish is a perfect side for chapatis or bhakri and can also be served alongside rice and dal. The addition of crushed roasted peanuts adds a nutty crunch and complements the earthy flavors of the ivy gourd. This easy-to-make recipe is a staple in many Maharashtrian households, offering a great balance of flavors and nutrients. | Maharashtrian Recipes | Side Dish | Diabetic Friendly | Tindora (Dondakaya/ Kovakkai), Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Sesame seeds (Til seeds), Asafoetida (hing), Green Chillies, Roasted Peanuts (Moongphali), Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Roasted Peanuts (Moongphali), Salt, Coriander (Dhania) Leaves | 500 grams Tindora (Dondakaya/ Kovakkai) , sliced into rounds or cut lengthwise 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Sesame seeds (Til seeds) 1/4 teaspoon Asafoetida (hing) 2 Green Chillies , finely chopped 1/4 cup Roasted Peanuts (Moongphali) , roughly crushed 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 3 tablespoon Roasted Peanuts (Moongphali) Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped | 10 | 15 | To begin making the Maharashtrian Tendli Bhaji With Peanuts Recipe, wash, dry and thinly slice the tindoras/tendli into spheres and keep aside.Dry roast the peanuts in a pan on slow flame until it turns golden and once cool roughly crush it using a mortar and pestle and keep aside. You can also buy the already roasted and peeled peanuts from the market and crush them as well. Keep asideHeat oil in the same pan, add the mustard seeds, cumin seeds and allow it to crackle.Add the finely chopped garlic, green chillies and saute for a few secondsAdd the sliced tindoras/tendli, turmeric, season with salt and mix well.Cover the pan with a lid and allow the tendli bhaji it cook for about 8 to 10 minutes, occassionaly stirring in between until the tendli vegetable has cooked though completely and has softened.Once the tindoras/tendli are cooked, stir in the red chilli powder, add the crushed peanuts, coriander and mix well. Check the salt and adjust to taste accordinglyTurn off the heat and transfer the Tendli Bhaji to a serving bowl and serve hot.Serve Maharashtrian Tendli Bhaji With Peanuts along with Jowar Bhakri, Amti (Maharashtrian Dal), Steamed Rice and Chickpea and Peanut Salad as a part of the simple Maharashtrian inspired weekend lunch at home. | |
Carrot Beans Thoran Recipe - Kerala Thoran For Onam Sadya | Carrot And Beans Thoran is a classic recipe from the Kerala Cuisine, which is packed with flavors from coconut and green chillies. The addition of small pearl onions along with curry leaves, makes this thoran really delicious. It can be prepared with various vegetables like cabbage, ladies finger, drumstick, spinach/ palak and many more vegetables. | Kerala Recipes | Dinner | Vegetarian | Fresh coconut, Green Chillies, Cumin seeds (Jeera), Carrots (Gajjar), Green beans (French Beans), Coconut Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Pearl onions (Sambar Onions), Curry leaves, Turmeric powder (Haldi), Salt | Thoran Masala To Be Ground 1/2 cup Fresh coconut , grated 2 Green Chillies , roughly chopped 1 teaspoon Cumin seeds (Jeera) Thoran Vegetables 3 Carrots (Gajjar) , chopped 1 cup Green beans (French Beans) , chopped Seasoning Ingredients 1 teaspoon Coconut Oil , or regular oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1/4 cup Pearl onions (Sambar Onions) , finely chopped 2 sprig Curry leaves 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Salt , adjust as per your taste | 15 | 35 | To prepare Carrot And Beans Thoran (Sabzi Recipe), wash carrot and beans thoroughly with water and chop all them finely.Into a pressure cooker, add the carrot and beans, along with a little salt and 3 tablespoons water and pressure cooker for 2 whistles and turn off the heat. Release the pressure immediately, to avoid discoloration of the vegetables. Keep the vegetables for the thoran aside.Into a mixer grinder, add the fresh coconut, green chillies and cumin seeds and blend without any water to make a coarse mixture. Keep this thoran masala aside.Heat oil in a kadai over medium heat; add the mustard seeds and urad dal and allow it to crackle.Once the urad dal turns light golden brown, add the chopped pearl onions and curry leaves.Saute the onions, until they turn soft and translucent over medium heat. Once done, add the turmeric powder and the ground thoran masala. Saute for a few seconds.Stir in the steamed carrot and beans into the above thoran mixture. Check the salt and add more if required.Stir the Carrot And Beans Thoran for about minute and turn off the heat. Transfer to a serving bowl and serve hot. Try our Carrot Beans Thoran Recipe, it's the best! Serve the Carrot Beans Thoran Recipe along with Arachuvitta Sambar and Steamed Rice for a traditional south indian lunch. Thoran can be packed into kids lunch box as well, along with Phulka and Dahi. | |
Maharashtrian Peanut Curry Recipe | Shengdanachi Amti | Nutty & Spicy Delight | If you're looking to bring the authentic flavors of Maharashtra into your kitchen, this Peanut Curry Recipe | Shengdanachi Amti is a perfect choice. This traditional Maharashtrian curry, known locally as Shengdanachi Amti, is a nutty and spicy delight that will tantalize your taste buds and add a unique twist to your usual curry repertoire. Let’s dive into the rich and aromatic world of this regional specialty. | Maharashtrian Recipes | Lunch | High Protein Vegetarian | Raw Peanuts (Moongphali), Fresh coconut, Green Chillies, Dry Red Chillies, Turmeric powder (Haldi), Jaggery, Cloves (Laung), Kokum (Malabar Tamarind), Curry leaves, Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Water, Salt | 2 cups Raw Peanuts (Moongphali) , or roasted peanuts 1/2 cup Fresh coconut , grated 3 Green Chillies 2 Dry Red Chillies 1/2 teaspoon Turmeric powder (Haldi) 3 tablespoons Jaggery , grated 2 Cloves (Laung) 4 Kokum (Malabar Tamarind) 1 sprig Curry leaves 2 tablespoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) Water , as needed Salt , to taste | 15 | 20 | To begin making the Peanut Curry recipe, heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.After cooling, peel them by rubbing them against each other between palms. You can alternatively use peeled and roasted peanuts available in the market.Grind the peeled roasted peanuts, grated coconut, cloves, green chillies, red chillies to a fine paste by adding 1/2 cup water in a mixer grinder. Keep it aside.Heat a kadai/wok. Add ghee and once it gets heated, add cumin seeds and mustard seeds and let them splutter.Add curry leaves and fry for few seconds. Now pour the peanut curry into the kadai and mix well. Add 1/2 cup water if needed, kokum, turmeric powder, jaggery, salt to taste and mix well.Simmer for 10 minutes until the Peanut Curry thickens, gets a tangy taste from the kokum and forms a smooth consistency. Check the salt and adjust to suit your taste.Serve the Peanut Curry (Shengdanachi Amti) along with Steamed Rice, Bhakri, Koshimbir, Aloo Palak Sabzi and Pickle. | |
Sichuan Style Bird Eye Chili Sauce Recipe | Sichuan Style Bird Eye Chili Sauce Recipe is the basic blend that is stored in any of the Kitchen in China. There are many variations of this recipe. Traditionally the sauce is made from Sichuan peppers which are an important part of the Sichuan cooking. | Sichuan | null | null | Thai Red chilli (Birds Eye Chilli), Ginger, Garlic, Sugar, Vinegar, Salt, Sesame (Gingelly) Oil | 15 Thai Red chilli (Birds Eye Chilli) 1 teaspoon Ginger , chopped 1 teaspoon Garlic , chopped 1 tablespoon Sugar 5 tablespoon Vinegar 1 teaspoon Salt Sesame (Gingelly) Oil , for cooking | 1 | 30 | We begin making the Sichuan Style Bird Eye Chili Sauce Recipe by heating the pan with 2 tablespoons of oil. Add ginger garlic and red chilies cut into half.Saute till the red chili soaks in all the oil. Once done add the vinegar, sugar, and salt. Lower the heat and let it cook for 5 minutes.Cool the mixture and grind it in a blender to a coarse paste.Serve Sichuan Style Bird Eye Chili Sauce Recipe along with Sichuan-style fried rice or Sichuan Mapo Tofu. | |
Goan Tendli Chi Bhaji Recipe with Grated Coconut - Goan Ivy Gourd Stir Fry | Goan Tendli Chi Bhaji is a flavorful stir-fry made with ivy gourd (tendli) and topped with freshly grated coconut. This light, vegetarian dish is a staple in Goan cuisine and is often paired with rice and Goan dal (varan). The use of coconut, curry leaves, and green chilies gives this recipe its signature Goan flavor, making it a simple yet delicious accompaniment for your everyday meals. The natural sweetness of grated coconut enhances the mild flavor of the tendli, making it a must-try dish. | Goan Recipes | Lunch | Vegetarian | Tindora (Dondakaya/ Kovakkai), Oil, Onion, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Green Chillies, Curry leaves, Red Chilli powder, Coriander Powder (Dhania), Turmeric powder (Haldi), Fresh coconut, Salt, Coriander (Dhania) Leaves | 500 grams Tindora (Dondakaya/ Kovakkai) 2 tablespoons Oil 1 Onion , finely chopped 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 2 Green Chillies , finely chopped 1 sprig Curry leaves , roughly torn 1 teaspoon Red Chilli powder 1/2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 3 tablespoons Fresh coconut , grated Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped | 10 | 15 | To begin making the Goan Tendli Bhaji Recipe, wash the ivy gourd and cut off the ends. Slit them lengthwise in quarters.Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seed, cumin seeds and let them splutter.Add onions and saute till golden. Add Ivy gourd, curry leaves, salt, red chilli powder, coriander powder and turmeric powder. Toss the Tendli Bhaji to mix with the tempering. Stir in 2 to 3 tablespoons of water and mix everything well. Now cover and cook the Tendli Chi Bhaji low heat for 15 to 20 minutes or until the ivy gourds/ tendli are tender, softed and cooked through.Once the Tendli Bhaji is cooked, check the salt and chilli and adjust according to taste. Stir in the grated coconut and saute for another couple of minutes and turn off the heat. Transfer the Goan Tendli Chi Bhaji to a serving bowl and serve hot.Serve Goan Tendli Chi Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal. | |
Uppu Mani Kozhukattai Recipe - Kara Pidi Kozhukattai | Uppu Mani Kozhukattai, also known as Kara Pidi Kozhukattai, is a traditional South Indian savory dumpling made with rice flour, coconut, and tempering spices. This gluten-free snack is perfect for festivals like Ganesh Chaturthi or as a healthy tea-time treat. | South Indian Recipes | Snack | Vegetarian | Rice flour, Water, Salt, Gingelly oil, Ginger, Ajwain (Carom seeds), Gingelly oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Dry Red Chilli, Asafoetida (hing), Curry leaves, Fresh coconut | For making the Kozhukattai dough 1/2 cup Rice flour 1/2 cup Water , plus 2 to 3 tbsp more if required 1/2 teaspoon Salt , to taste 1 tablespoon Gingelly oil 1 inch Ginger , grated 1 teaspoon Ajwain (Carom seeds) For tempering 1 tablespoon Gingelly oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon White Urad Dal (Split) 1 Dry Red Chilli 1/4 teaspoon Asafoetida (hing) 1 sprig Curry leaves 2 tablespoons Fresh coconut | 10 | 40 | To begin making the Uppu Mani Kozhukattai Recipe, we will first make the Kozhukattai dough.Heat water in a broad pan & add salt & oil. Allow the water to boil. When the water begins to boil, add the rice flour & mix it continuously until it forms a lump free dough. Cover & cook it in slow flame for 5 mins. Once done allow the Mani Kozhukattai dough to cool down slightly.When the Kozhukattai dough is warm, knead it with your hands & grease your palms with gingerly oil. Into the dough add the ginger, green chilli and ajwain and knead to make a smooth dough.Grease your hands with oil once again & start shaping the Mani Kozhukattaidough into small balls. Once done, steam the Uppu Mani Kozhukattaiin a greased idli plate for 10-12 mins on high heat.After 10 minutes of steaming the Uppu Mani Kozhukattai, it should have a glossy outer. Allow the Uppu Mani Kozhukattai to cool down completely.Once done, just before you are ready to serve, heat oil in a kadai, add the mustard seeds, urad dal and red chilies. Allow it to roast and crackle and the dal turn lightly brown. Add the asafoetida, the curry leaves, coconut and the steamed Uppu Mani Kozhukattaii. Stir fry for a few minutes and turn off the heat and serve warm. Serve the Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family. | |
Batata nu Shaak Recipe - Aloo Tamatar Ki Sabzi | Batata Nu Shaak or Aloo Tamatar Ki Sabzi is a simple and delicious recipe made with potatoes that are simmered in a tangy tomato gravy spiced with cinnamon and coriander. Potatoes are a staple food in every Gujarati home and many other regional homes of India and this Batata Nu Shaak is an absolute favorite in every gujarati home. | Gujarati Recipes | Lunch | Vegetarian | Potatoes (Aloo), Oil, Kalonji (Onion Nigella Seeds), Ginger, Onion, Cinnamon Stick (Dalchini), Bay leaf (tej patta), Tomatoes, Turmeric powder (Haldi), Red Chilli powder, Garam masala powder, Coriander Powder (Dhania), Salt | 4 Potatoes (Aloo) , peeled and cut in 1 inch cubes 2 teaspoon Oil 1 teaspoon Kalonji (Onion Nigella Seeds) 1 inch Ginger , grated 1 Onion , finely chopped 1 inch Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 2 Tomatoes , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 1 teaspoon Coriander Powder (Dhania) Salt , to taste | 10 | 10 | To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle.Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften.Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.Saute the tomatoes until it becomes soft.Once soft, stir in the aloo/ batata and add water till it covers the potato.Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles. After 4 to 5 whistles turn off the heat and allow the pressure to release naturally.Once the pressure releases, check the taste and adjust the salt and spices accordingly.Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi to as serving bowl and serve hot.Serve Batata nu Shaak / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner. | |
Sukhi Gobi Ki Sabzi Recipe | Dry Cauliflower Curry | Sukhi Gobi Ki Sabzi, also known as Dry Cauliflower Curry, is a flavorful and nutritious Indian side dish. This easy-to-make stir-fry is packed with the goodness of cauliflower florets, seasoned with aromatic spices like cumin, coriander, turmeric, and garam masala. | North Indian Recipes | Lunch | Vegetarian | Cauliflower (gobi), Oil, Cumin seeds (Jeera), Onion, Green Chillies, Garlic, Tomatoes, Coriander Powder (Dhania), Garam masala powder, Red Chilli powder, Turmeric powder (Haldi), Salt, Coriander (Dhania) Leaves | 1 Cauliflower (gobi) , washed & cut into florets 2 tablespoons Oil 1 teaspoon Cumin seeds (Jeera) 1 Onion , finely chopped 2 Green Chillies , finely chopped 3 cloves Garlic , finely chopped 2 Tomatoes , finely chopped 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped | 10 | 20 | To begin making the Sukhi Gobi Ki Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside. Heat oil in a large pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and allow them to splutter. Add the finely chopped onions, garlic and green chili to the pan. Sauté until the onions turn golden brown and softened.Add the chopped tomatoes and cook until they soften and blend with the onions. This forms the base masala for the sabzi.Add turmeric powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well, and cook for a couple of minutes to allow the spices to release their flavors.Add the blanched cauliflower florets to the pan, and toss them gently to coat with the masala. Cover the pan and cook for about 8-10 minutes on low heat, stirring occasionally, until the cauliflower is tender but still slightly crisp.Once the Gobi is cooked through, give it a taste and adjust the seasoning if needed.Garnish the Sukhi Gobi Ki Sabzi with freshly chopped coriander leaves. Serve hot with rotis, parathas, or as a side with rice and dal.Serve Sukhi Ki Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal. You can also serve Boondi Raita with this meal. | |
Carrot Beans Poriyal Recipe | If you're looking to add a burst of vibrant color and delightful flavor to your meals, this Carrot and Beans Poriyal recipe is just what you need. Poriyal, a classic South Indian dish, offers a perfect blend of crunchy carrots and tender green beans, lightly spiced and sautéed to perfection. This easy-to-make side dish brings a touch of tradition and warmth to your dining table. | South Indian Recipes | Lunch | Vegetarian | Green beans (French Beans), Carrots (Gajjar), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Asafoetida (hing), Turmeric powder (Haldi), Curry leaves, Oil, Salt, Fresh coconut | 200 grams Green beans (French Beans) , chopped 200 grams Carrots (Gajjar) , chopped 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1/4 teaspoon Asafoetida (hing) 1/4 teaspoon Turmeric powder (Haldi) 1 sprig Curry leaves , roughly chopped 1 teaspoon Oil Salt , to taste 2 tablespoons Fresh coconut , for garnish (optional) | 10 | 30 | To begin making the Carrots and Beans Poriyal recipe, prep all the ingredients and keep them ready.Add the chopped carrot and beans into a pressure cooker, along with salt and 1 tablespoon of water. Pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to prevent the vegetables from getting overcooked. Heat a tablespoon of oil in a stir fry pan over medium heat; add the mustard seeds, urad dal and allow them to crackle and the urad dal turn light golden brown in color and crisp. Add the curry leaves, asafoetida and saute for few seconds. Now add the steamed carrots and beans and stir to combine well. Stir-Fry the vegetables for the few seconds on high heat and stir in the grated coconut. Turn off the heat. Check the salt and adjust to taste accordingly.Serve the Carrot and Beans Poriyal along with Phulka and Punjabi Dal Tadka or simply with a Tomato Rasam and Steamed Rice for the weeknight meal. | |
Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe | Prepare to embark on a culinary journey through the heart of Sichuan province with our Sichuan Eggplant in Spicy Chilli Garlic Sauce recipe. This exquisite dish perfectly captures the essence of Sichuan cuisine, known for its bold, fiery flavors and the masterful use of spices. The Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe is one dish that is extremely quick to make that can be served along with an Chinese Vegetable Fried Rice or Vegetable Hakka Noodles. | Chinese | Dinner | Vegetarian | Brinjal (Baingan / Eggplant), Spring Onion (Bulb & Greens), Garlic, Ginger, Orange Bell pepper (Capsicum), Corn flour, Dark soy sauce, Schezwan sauce, Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce), Salt, Oil | 1 Brinjal (Baingan / Eggplant) , cut into 1 inch wedges 4 Stalks Spring Onion (Bulb & Greens) , chopped along with leaves 4 cloves Garlic , finely chopped 2 inch Ginger , finely chopped 1 Orange Bell pepper (Capsicum) , sliced into wedges 2 teaspoons Corn flour 1 teaspoon Dark soy sauce 4 teaspoons Schezwan sauce 2 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) Salt , to taste Oil , for cooking | 15 | 30 | To begin making the Eggplant in Chilli Garlic Sauce Recipe, we will first get all the ingredient ready.Our first step is to roast the eggplant until they are soft. To do this, into a wok, heat 2 teaspoons of oil on medium heat. Add the cut ginger, garlic, spring onions, bell pepper and eggplants, sprinkle salt and stir fry for a couple of minutes. After a couple of minutes, turn the heat to low, cover the pan and simmer until the eggplants are tender and roasted.Once you notice that the eggplants are almost ready, we will get our sauce ready. To make the sauce, into a bowl, add the corn flour and 3/4 cup of water and whisk well to combine. Add the remaining sauces to the corn flour mixture and whisk well with a fork, until the mixture get a rich color. Keep aside.Note: the above sauce mixture has a lot of sauce, so check the salt and adjust to suit your taste. Note: You will know the eggplant is cooked through when you press it with a spoon it almost gets mashedOnce the eggplant is cooked through, add the sauce to the eggplant and turn the heat to medium heat. Keep stirring gently, until the sauce thickens. After the sauce thickens, adjust the consistency of the sauce, by adding water is required. Once again check the salt and spice levels and adjust it to suit your taste.Simmer for another couple of minutes and turn off the heat and serve.Transfer the Chinese Eggplant in Spicy Chilli Garlic Sauce to a serving bowl and serve it along with Chinese Vegetable Fried Rice or Vegetable Hakka Noodles | |
Kerala Style Brinjal Curry Recipe | Spicy Eggplant Curry in Coconut Milk | Kerala Style Brinjal Curry Recipe is a very simple dish which is just perfect for a cold rainy day. It warms you up with all the spices and the richness from the coconut milk and flavours from green chillies and curry leaves. | Kerala Recipes | Lunch | Vegetarian | Baby brinjals, Turmeric powder (Haldi), Salt, Coconut Oil, Coconut Oil, Mustard seeds (Rai/ Kadugu), Fennel seeds (Saunf), Curry leaves, Green Chillies, Pearl onions (Sambar Onions), Turmeric powder (Haldi), Red Chilli powder, Tomatoes, Coconut milk, Salt, Coriander (Dhania) Leaves | 8 Baby brinjals , washed and cut into wedges 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste 2 tablespoons Coconut Oil , to shallow fry For the curry masala 1 tablespoon Coconut Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Fennel seeds (Saunf) 2 sprig Curry leaves , torn 2 Green Chillies , slit 1 cup Pearl onions (Sambar Onions) , quartered 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 2 Tomatoes , finely chopped 1/2 cup Coconut milk Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped | 15 | 35 | To begin making the Kerala Style Brinjal Curry Recipe, we will first shallow fry the baby brinjals. Cut the brinjals into wedges, and place them in water as you cut them to prevent them getting discoloured. In oil a pan heat over medium heat; add the cut brinjal wedges, salt, turmeric powder and saute for a few minutes until they soften and get cooked. Cover the pan and cook the brinjal to fasten the cooking process. Once done, turn off the heat and keep aside.To make the curry, heat coconut oil in a heavy bottom pan over medium heat; add the mustard seeds, fennel seeds and curry leaves. Allow them to crackle. Next add the slit green chillies and onion and saute till the onions soften and turn transparent. Stir in the tomatoes, salt, turmeric powder and red chilli powder. Cover the pan and cook until the tomatoes turn mushy. This will take about two minutes. Once the whole onion- tomato gravy has come together, reduce the heat and add in the coconut milk and the sauteed brinjal. Give the Kerala Style Brinjal Curry a brisk boil for 3 to 4 minutes so the flavours seep well to make a delicious tasting curry. Check the salt and adjust to suit your taste. Transfer the Kerala Style Brinjal Curry to a serving bowl, stir in the chopped coriander leaves and serve hot. Serve Kerala Style Eggplant Curry with Spiced Ghee Rice Recipe | Neychoru, Kerala Parotta and Cabbage Thoran for a simple weekday lunch. | |
Homemade Sour Cream Recipe | Learn how to make Homemade Sour Cream easily with just three ingredients—heavy cream, whole milk and lemon juice or vinegar. This rich and creamy sour cream is perfect for adding a tangy flavor to your favorite dishes, from baked potatoes to tacos and dips. | Mexican | Side Dish | Vegetarian | Fresh cream, Whole milk, Lemons, Salt | 250 ml Fresh cream 2 tablespoons Whole milk 2 Lemons , juice extracted Salt , optional | 10 | 0 | To begin making the Homemade Sour Cream Recipe, keep all the ingredients ready.In a small bowl or jar, pour the heavy cream and milk. Add the lemon juice and stir gently to combine.Cover the bowl or jar with a clean cloth or plastic wrap. Let the mixture sit at room temperature for 12-24 or 48 hours, allowing it to thicken. The cream will gradually develop a tangy flavor.After the sour cream has thickened, give it a stir. If desired, add a pinch of salt for extra flavor. Transfer the homemade sour cream to an airtight container and store it in the refrigerator for up to a week.If you prefer a thicker sour cream, let it sit closer to 48 hours before refrigerating.Enjoy your homemade sour cream with baked potatoes, tacos, soups, or as a base for dips!Serve chilled. Serve Homemade Sour Cream Recipe over Veggie Loaded Nachos Recipe, or along with some appetizers like Peri Peri Fish Fingers or Tandoori Potato Wedges. | |
Homemade Quick Puff Pastry Sheet Recipe | Perfect For Puffs, Tarts & Pies | This Quick puff pastry recipe came after a lot of research and trials on what how to make it simple and yet flaky crispy and delicious with easy ingredients like flour, salt and butter. Here is a quick and simple recipe of how you can make a homemade puff pastry and create delicious dishes of it. | Continental | null | Vegetarian | All Purpose Flour (Maida), Caster Sugar, Salt, Butter (Salted), Chilled water | 330 grams All Purpose Flour (Maida) , more for flouring and dusting hands, surface and dough 2 teaspoons Caster Sugar 1.5 teaspoons Salt 340 grams Butter (Salted) , chilled and chopped into 3/4 inch pieces 120 ml Chilled water , approx or more | 1,440 | 0 | To begin making the Quick Puff Pastry Recipe Sheet for making puffs, measure all the ingredients and keep them ready.Add flour and salt to a large mixing bowl and give a quick stir to combine it. Add the large cubes of butter into the flour mixture.Ensure each piece of butter is coated fully into flour. When it is coated in flour it will be less likely to melt and also less likely to melt out of the dough later when we roll to make the sheets.This process of covering the butter with flour is called lamination of the butter with flour. If it is not laminated well, the butter will melt out of the dough and you will end up with a puff that is not flaky. Next, squish up the cubes of butter coated with flour by pressing between your fingers. Like shown in the image above.Once all the pieces are squished, just toss them in flour once again. You need to ensure all the butter pieces are well coated with flour.Make a well in the center and add little ice water at a time and then adding more if required a tablespoon at a time. Because every single brand of flour absorbs moisture differently, we need to ensure we add that water little at a time. To mix the water in, toss the flour into the water and it helps the water get incorporated to form the dough without kneading. Do not knead the dough, as it can activate too much gluten.When it gets to a stage where the puff pastry dough forms large clumps, you can knead a little to understand how much more moisture is needed to bring the dough together without breaking those butter shingles. Add a few tablespoons of water if needed again to bring the dry flour together to form the dough. It is important to get the dough to the right hydration level. If it becomes too wet, then the dough will become sticky and might not be the best thing for puff pastry. Gently press and bring the flour together to form a dough without kneading. It is important to work as quickly as possible. If you take too long and knead too long the heat from your hands will melt the butter and make it sticky. We need to ensure that the butter is still in big pieces in the dough after bringing it together.The dough will look rough and not smooth and you will be able to see the big chunks of butter and will not look totally smooth.Divide the dough in two halves and roll it out using your hands until it’s about 1 inch thick and is about a 5×8 inch rectangle. Fold the dough half way to the centre, the other half over this fold like as if you were folding a business letter. Use your hands to gently flatten and smooth out any cracks in your dough. Wrap each disc of dough in a plastic/ cling film wrap and refrigerate for at least two hours to 24 hours. Based on the warmth and the humidity of the region, a minimum two hour will allow the dough to rest before we begin the folds to make the puff pastry sheet.After two hours, remove the dough from the refrigerator.Dust the working surface with very little flour. Open one of the discs while the other is still in refrigeration. First RoundRoll out the dough into a rough rectangle shape to about 1/2 inch thickness. The dough will be tough, so use a little muscle to roll it out. If the dough has been chilled for longer than about 3 hours, it’s likely very stiff so let it rest for about 5 minutes before you begin rolling. If you feel the dough is sticky with butter, sprinkle a little bit of flour in the area where the butter feels sticky. Ensure you dust off any excess flour.Once you have rolled it into a 1/2 inch thick rectangle about 6 inch wide and 12 inch length, As you roll, it’s best to flip the dough over once or twice to make sure it’s not sticking to your work surface and flour the surface well. Fold the dough into half and then fold the half into a quarter again. This is the first fold. Dust a little flour if required and roll into a 1/2 inch rectangle again and then do the folds (first into half and then again fold the half into a quarter). Continue this process another 4 more times. Wrap this dough the same cling wrap and refrigerate for at least one hour until the dough is firm. Second RoundAfter an hour, repeat the process mentioned in the first round again. Once you are done with at least 2 rounds of rolling, folding and chilling process, the puff pastry dough is ready. You need to ensure you refrigerate the puff pastry dough for at least 6 to 8 hours before you are ready to use it to make puffs, tarts and more. You can also freeze the dough at this point. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. When you are ready to use them, thaw for 15 to 20 minutes at room temperature and begin using it for the recipes. | |
Stuffed Mooli Paratha Recipe (Radish Flat Bread) | Stuffed Mooli Paratha Recipe is simple, wholesome healthy recipe that is made from grated white radish along with some spices is stuffed in a whole wheat flour dough. Stuffed Mooli paratha can be served for breakfast or any other meal, all throughout the year. | North Indian Recipes | Indian Breakfast | Diabetic Friendly | Mooli/ Mullangi (Radish), Extra Virgin Olive Oil, Cumin powder (Jeera), Ginger, Gram flour (besan), Coriander (Dhania) Leaves, Green Chillies, Salt, Whole Wheat Flour, Salt, Extra Virgin Olive Oil, Salt, Oil | For the stuffing: 3 Mooli/ Mullangi (Radish) , finely grated 2 teaspoon Extra Virgin Olive Oil 1 teaspoon Cumin powder (Jeera) 1 teaspoon Ginger , grated 1-1/2 tablespoons Gram flour (besan) , (optional) Coriander (Dhania) Leaves , a handful, chopped 2 Green Chillies , finely chopped Salt , to taste For the dough: 2 cups Whole Wheat Flour 1 teaspoon Salt Extra Virgin Olive Oil , or ghee to smear while cooking 1 teaspoon Salt Oil , or ghee to smear while cooking | 20 | 45 | To begin making the Stuffed Mooli Paratha heat olive oil in a wide pan.Add the radish, salt and saute on high heat till all the moisture from radish evaporates.Turn off the heat and add the remaining ingredients for the stuffing and stir well to combine.Allow the stuffing mixture to cool down.Mix all the ingredients for the dough in a mixing bowl, add little water at a time and knead to make a smooth dough. Divide the dough into 8 portions.Dust a flat working surface with some flour. Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle.Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it. Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the mooli paratha in olive oil until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough and the mooli paratha filling.Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice. | |
Bhaat Na Rasawala Muthia Dhokla Recipe | Gujarati Rasiya Dhokla | If you love Kadhi Chawal, then you will absolutely love this one dish meal bowl which is a classic and traditional kathiyawadi dish called Bhaat Na Rasawala Muthia Dhokla made from rice dumplings simmered in a delicious kadhi. | Gujarati Recipes | Dinner | Vegetarian | Cooked rice, Gram flour (besan), Red Chilli powder, Turmeric powder (Haldi), Salt, Gram flour (besan), Curd (Dahi / Yogurt), Water, Turmeric powder (Haldi), Red Chilli powder, Salt, Green Chilli, Ginger, Bay leaf (tej patta), Cinnamon Stick (Dalchini), Ghee, Cumin seeds (Jeera), Cinnamon Stick (Dalchini), Curry leaves | For Muthia Dhokla 1-1/2 cups Cooked rice 1/2 cup Gram flour (besan) 1/2 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Salt For Kadhi 2 tablespoons Gram flour (besan) 1 cup Curd (Dahi / Yogurt) 3-1/2 cups Water 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder Salt , to taste 1 Green Chilli , slit 1 inch Ginger , finely chopped 1 Bay leaf (tej patta) , torn 1 inch Cinnamon Stick (Dalchini) , broken For Tadka 1 tablespoon Ghee 1 teaspoon Cumin seeds (Jeera) 1 inch Cinnamon Stick (Dalchini) , broken 1 sprig Curry leaves , torn | 20 | 20 | To make Bhaat Na Rasawala Muthia Dhokla, prep all the ingredients and keep them ready.Into a large mixing bowl, combine all the muthia dhokla ingredients and mash the rice well until it forms a dough like consistency.Grease your palms, shape into small ovals (muthias) and keep aside.For kadhi, into a sauce pan combine the dahi, besan, turmeric powder, salt and red chilli powder and mix well to combine until there are no lumps.Add the 3 cups of water and bring to a brisk boil. Keep whisking the Kadhi as it continues to boil, as this makes it smooth and creamy, thus giving it a perfect texture.Once the kadhi has come together into a smooth and creamy mixture while it is boiling, turn the heat to low, add the ginger garlic, green chillies, cinnamon stick and simmer kadhi while we add the muthias.Add the muthia into the kadhi. Simmer for at least 5 minutes and you will notice the muthia‘s rising to the top and floating. Once it begins to float to the top, simmer the Bhaat Na Rasawala Muthia Dhokla for another 2 minutes.The final step is to prepare the tadka. Heat ghee in a saucepan on medium heat; add the cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon and give it a stir. Gradually, add the seasoning mixture to the above Rasiya Dhokla/Bhaat Na Rasawala Muthia Dhokla and allow the mixture to come to a brisk boil and turn off the heat.Serve the Bhaat Na Rasawala Muthia Dhokla as a one dish meal for any weeknight dinner when you are looking for a comforting meal. | |
Vazhaithandu Poriyal Recipe | Banana Stem Curry with No Onion and No Garlic | Vazhaithandu Poriyal recipe is a delectable banana stem curry crafted without onion and garlic, perfect for those seeking a lighter, yet equally flavorsome, meal option. | South Indian Recipes | Lunch | Diabetic Friendly | Banana Stem, Curd (Dahi / Yogurt), Water, Salt, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Green Chillies, Black pepper powder, Curry leaves, Turmeric powder (Haldi), Fresh coconut, Salt, Coconut Oil | 1 Banana Stem , peeled and finely chopped 2 tablespoons Curd (Dahi / Yogurt) 2 cups Water 1 teaspoon Salt 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 teaspoons White Urad Dal (Split) 2 Green Chillies , finely chopped 1 teaspoon Black pepper powder 1 sprig Curry leaves , torn 1/2 teaspoon Turmeric powder (Haldi) 1/4 cup Fresh coconut , grated Salt , to taste 1 teaspoon Coconut Oil , for cooking | 30 | 20 | To begin making South Indian Style Vazhaithandu Poriyal Recipe, wash the banana stem thoroughly under running water to remove any dirt or impurities.Using a sharp knife, trim off the ends of the banana stem. Then, carefully peel away the tough outer layers until you reach the tender inner core. The inner core is usually white and has a soft texture.Once you've removed the tough outer layers, slice the tender inner core of the banana stem into rounds of your desired thickness. You can also cut them into small pieces or strips, depending on your recipe.Prepare the butter milk by combining 2 tablespoons of curd and 2 cups of water in a large mixing bowl along with a teaspoon of salt.To prevent discoloration and soften the banana stem, place the cut rounds into a bowl of buttermilk water. Buttermilk helps tenderize the banana stem and keeps it fresh. Add the chopped banana stem without the buttermilk water. Add 1/4 cup of water and salt and pressure cooker for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Heat oil in a heavy bottomed pan, add the mustard seeds and urad dal. Roast urad dal until golden brown and crisp.Once done add green chillies, curry leaves, coconut and saute for a few seconds, Finally add the turmeric powder, black pepper powder and the cooked banana stem (Vazhaithandu). Stir fry for a few seconds until most of the moisture evaporated and turn off the heat. Check the salt and adjust according to taste.Serve the South Indian Style Vazhaithandu Poriyal Recipe along with Steamed rice and Manathakkali Keerai Poricha Kootu for lunch or dinner. | |
Recipe for Big Bottle Gourd Vegetable | Lauki Badi Ki Sabzi is a perfect recipe for the days when you want to make something in jiffy but tasty. This is very popularly made in Rajasthani households and usually served with roti and parathas. It is easy and takes very few basic ingredients to prepare this recipe. | Rajasthani | Main Course | Vegetarian | Bottle gourd (lauki), Badi (wadi), Oil, Curry leaves, Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Green Chilli, Ginger, Garlic, Red Chilli powder, Turmeric powder (Haldi), Coriander Powder (Dhania), Garam masala powder, Milk | 1/2 Bottle gourd (lauki) , peel the skin and chopped 1/2 cup Badi (wadi) Oil , as required 1 sprig Curry leaves 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) Asafoetida (hing) , a pinch 1 Green Chilli , finely chopped 1 inch Ginger , grated 3 cloves Garlic , grated 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Coriander Powder (Dhania) 1/4 teaspoon Garam masala powder 2 tablespoons Milk , or more if required | 10 | 20 | To begin making the Lauki Badi Ki Sabzi recipe, firstly roast the badi in a pan until it turns brown. Take it out and keep it aside to cool down.Now heat oil or ghee in a wok/kadhai and add cumin seeds, mustard seeds and asafoetida.Once the mustard seeds splutter, add in the green chillies, asafoetida and ginger garlic paste.Add in the chopped lauki and cook till it becomes soft and tender. Once it is done add in the roasted badi and give it a stir.Add in the masalas including red chilli powder, turmeric powder, coriander powder, garam masala and the required salt.Add in the required milk. Don't add too much milk because the bad becomes soft very fast. Cook till the badi becomes soft. Stir in the coriander leaves and transfer the Lauki Badi ki Sabzi to as serving bowl and serve hot.Serve Lauki Badi Ki Sabzi along with Panchmel Dal and Pudina Tawa Paratha for a weekday lunch or dinner. | |
Kerala Style Taroo Root Curry Recipe (Colacasia) | Kerala Style Taro Root Curry uses Arbi which is widely used across India in various ways. This Kerala style Taro Root curry is made using fresh coconut and is classically served with steamed rice. Malabar tamarind is traditionally used as a souring agent, which also helps in destroying the allergens, if any, from the starchy tuber. Though it has a distinct smoky flavor, you can substitute the Malabar tamarind with dried Kokum skin or the regular tamarind. | Kerala Recipes | Lunch | Vegetarian | Colocasia root (Arbi), Tamarind, Salt, Fresh coconut, Red Chilli powder, Onions, Coconut Oil, Onions, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Dry Red Chilli, Curry leaves | 250 grams Colocasia root (Arbi) , washed thoroughly and peeled 1 Tamarind , malabar Salt , to taste 1/4 cup Fresh coconut , scrapped 1 teaspoon Red Chilli powder 2 Onions , peeled For the tempering: 1 tablespoon Coconut Oil 2 Onions , peeled and chopped 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chilli , broken 7 Curry leaves | 15 | 25 | To begin making the Kerala style Taro root curry, first thoroughly wash and scrub theboiled Taro roots. (You can soak them for 20-30 minutes in water, so that the dirt comes off easily)Apply some coconut (or any other) oil to your hands and peel them. Be sure to remove the green layer under the skin too.Cut the Taro root into bite sized pieces.In a sauce pan/Kadai or a seasoned earthen pot add the Taro root, tamarind piece(s), salt and some water. Cook on low flame till it is well cooked.Meanwhile, in a mixer blend together the coconut, chilli powder and small onions.Add this mixture to the cooked Taro roots, add salt if required and cook for 5-6 minutes more.Heat oil in a small pan and add the mustard seeds. Once they splutter add the cumin seeds.Add the onions, curry leaves and sauté for a minute.Add the red chillies, sauté for a few seconds and add this tempering to the Taro root curry.Mix well and cook for 1-2 minutes.Your Kerala Style Taroo Root Curry Recipe Is ready, serve with hot rice or phulkas | |
Chicken And Egg Slider Recipe With Cheesy Garlic Mayo | Mayonnaise is delicious. But Cheesy mayonnaise is insanely delicious. Garlic flavoured cheesy mayonnaise is a bomb! It’s that one perfect mayonnaise that would make anyone go ‘Oh my goodness’. It’s an addiction, the most delicious addiction. | Continental | Dinner | null | Whole Eggs, Boneless chicken, Del Monte Cheesy Garlic Mayo, Spring Onion (Bulb & Greens), Black pepper powder, Extra Virgin Olive Oil, Slider bun, Salt | 3 Whole Eggs , hard boiled 250 gram Boneless chicken 7 tablespoon Del Monte Cheesy Garlic Mayo 1/4 cup Spring Onion (Bulb & Greens) 1 teaspoon Black pepper powder 2 teaspoon Extra Virgin Olive Oil , or butter 4 Slider bun Salt , to taste | 15 | 60 | To begin making the Chicken Boiled Egg Sliders With Cheesy Garlic Mayo recipe, clean and wash chicken well. Cut into small cubes.Sprinkle salt and pepper powder over the chicken. Add 3 tablespoons DelMonte Cheesy Garlic Mayonnaise over it, mix well to coat evenly all over the chicken. Cover and keep it refrigerated for about 30 minutes.Heat olive oil in a pan. Thrown in the marinated chicken pieces and cook for about 7 to 10 minutes until chicken gets cooked through.Remove the cooked chicken from the pan and transfer into a bowl, let it cool down a bit. Shred the chicken. Break down boiled eggs into smaller pieces and put them into the same pan.Add 4 to 5 tablespoons of DelMonte Cheesy Garlic Mayonnaise over the chicken and egg, mix with a spoon to coat evenly. Sprinkle chives over it and mix gently.Cut the bun in the middle half way through making sure not to cut them into 2 separate pieces.Scoop a big spoon of this mixture and place it between the 2 slider buns and press the top bun. Serve immediately.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo along with Potato Wedges and a glass of your favourite beverage for a movie night or for a get-together.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo for breakfast with a glass of Nutty Delight Smoothie Recipe. | |
Qahwa | Arabic Coffee Recipe | Qahwa is a traditional Arabic Coffee Recipe that is most popular Arabian cuisine. Qahwa is made from green coffee beans and cardamom. It is often served with dates. It is served from a special coffee pot called dallah and the cups are small with no handle. It is also offered at most social events like weddings or parties. Qahwa is popularly consumed after breaking the fast (Iftar) during Ramadan. | Arab | Snack | Vegetarian | Green Coffee beans, Cardamom (Elaichi) Pods/Seeds, Water, Saffron strands, Rose water, Dates | 3 tablespoons Green Coffee beans , lightly roasted and coarsely ground 4 Cardamom (Elaichi) Pods/Seeds , lightly crushed 2.5 cups Water 1 pinch Saffron strands 1 teaspoon Rose water , optional 4 Dates , to serve | 5 | 25 | To make this traditional Qahwa/ Qahwah – Arabic Coffee Recipe, start by roasting the green coffee beans in a small pan over medium heat until they turn a light golden-brown color. This step ensures the beans release their natural flavors. Stir constantly for even roasting, which takes about 5-10 minutes.Once the beans have cooled down, grind them coarsely using a coffee grinder or a mortar and pestle. You want a coarse grind similar to sea salt.In a saucepan, bring 2-3 cups of water to a boil. Add the ground coffee, crushed cardamom pods, cloves to the boiling water. Reduce the heat to low and simmer the mixture for about 10-15 minutes, allowing the flavors to infuse.After simmering, remove the coffee from heat and strain it into a serving pot using a fine mesh sieve or cheesecloth to remove the grounds and spices.For a fragrant touch, stir in the rose water or orange blossom water, and saffron if desired. Let the coffee sit for 1-2 minutes to absorb these aromas.To Serve the Qahwa, pour the Qahwa into small, handleless cups (called finjan). Traditionally, Qahwa is served with dates or dried fruit to complement its bitterness.Qahwa | Arabic Coffee Recipe is ready to be served hot in dallah/kulhar. Serve with dates during evenings and Enjoy!!You can also serve the Qahwa | Arabic Coffee Recipe Eggless Ragi & Whole Wheat Crisp Biscuits Recipe or Whole Wheat Apple Muffins Recipe (Eggless & Vegan options) to enjoy your evening tea. | |
Spicy Stir Fried Broccoli Recipe | The Spicy Stir Fried Broccoli Recipe is a healthy, quick, simple and delicous way of getting the nutritious vegetable into your diet. You can mix and match a variety of things into this recipe, by adding mushrooms, bell peppers, some snow peas or just have it plain. Serve the Spicy Stir Fried Broccoli along with a Yogurt Dip for your parties or just as a side dish for a weeknight dinner. | Asian | Appetizer | Diabetic Friendly | Broccoli, Garlic, Black pepper powder, Red Chilli flakes, Roasted Peanuts (Moongphali), Extra Virgin Olive Oil, Salt | 500 grams Broccoli , florets 2 cloves Garlic , minced 1/2 teaspoon Black pepper powder , (adjust) 1/4 teaspoon Red Chilli flakes 1/4 cup Roasted Peanuts (Moongphali) 1 teaspoon Extra Virgin Olive Oil Salt , to taste | 10 | 10 | To begin making the Spicy Stir Fried Broccoli Recipe, heat a teaspoon of olive oil in a wok over medium heat; add in the garlic and stir fry for just a few seconds. Next, stir in the broccoli and salt.Stir-fry on medium-high heat until the broccoli is lightly softened and feels steamed. You can also optionally cover the wok, so the steam that gets created lets the broccoli cook perfectly.Finally, stir in the remaining ingredients including the crushed peanuts and serve Spicy Stir Fried Broccoli Recipe.Serve the Spicy Stir Fried Broccoli Recipe along with a Yogurt Dip for parties or even as a side dish for your weeknight dinner.Tip: You can also whisk in a tablespoon of peanut butter in soy sauce and brown sugar. Add it to the broccoli and stir fry until the peanut butter sauce is well combined. It makes a delicious alternative to the above recipe. | |
Mughlai Fish Curry Recipe | Mughlai Fish Curry Recipe is a rich and yet spicy flavored curry that is cooked along with Mackerel fish to create a wonderful side dish that can go along with pulao, hot steamed rice or just plain with phulka. The gravy has a different twist to the usual coconut based curry. | Mughlai | Lunch | High Protein Vegetarian | Mackerel fish, Turmeric powder (Haldi), Lemon juice, Curd (Dahi / Yogurt), Milk, Garam masala powder, Salt, Oil, Poppy seeds, Onion, Garlic, Ginger, Whole Black Peppercorns, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Red Chilli powder, Turmeric powder (Haldi), Whole Almonds (Badam), Vinegar | 2 Mackerel fish , cut into half and scored 1/4 teaspoon Turmeric powder (Haldi) 1 Lemon juice 3 tablespoon Curd (Dahi / Yogurt) 1/2 cup Milk 2 teaspoon Garam masala powder Salt , to taste Oil Ingredients to grind 2 tablespoon Poppy seeds 1 Onion 4 cloves Garlic 1 inch Ginger , chopped 1 teaspoon Whole Black Peppercorns 1 tablespoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 5 Whole Almonds (Badam) 1 tablespoon Vinegar | 5 | 30 | To begin making the Mughlai Fish Curry Recipe, add about 1/2 cup of boiled water to the poppy seeds and allow it soften a little.In a mixer, add all the ingredients mentioned to grind including onion, garlic, ginger, whole black peppercorns, coriander seeds, cumin seeds, red chilli powder, turmeric powder, almonds, vinegar along with poppy seeds and grind it to form a smooth paste.Marinate the fish with turmeric powder, lemon juice and salt for at least 30 minutes prior you start cooking.Heat a kadai with oil, add the marinated fish pieces and cook on either side for atleast 2 minutes till it is lightly roasted. Keep them aside.In the same kadai, add ground onion paste and roast well till the onions leave away the raw smell. This will easily take about 30 minutes. The more you roast the more flavor it will develop.Once the onions come together and leave out oil, you can add your cup of curd that is whisked well into the kadai.Keep stirring till it thickens, add your fish pieces along with garam masala and stir lightly.Add milk and salt at the end and stir lightly and check for seasoning as well. Allow the fish to cook in the curry for few minutes till it develops nice flavor.Switch off the heat and serve hot with chopped coriander leaves.Serve the Mughlai Fish Curry Recipe along withWhole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad to go by the side to make it a complete meal. | |
Goan Style Mushroom Vindaloo Recipe | Goan Style Mushroom Vindaloo Recipe is a variation of the classic Goan Pork Vindaloo recipe. This traditional dish was introduced by the Portuguese in Goa. In this recipe, the mushroom is cooked in a vinegar based curry infused with Indian spices. | Goan Recipes | Dinner | Vegetarian | Button mushrooms, Onion, Garlic, Ginger, Turmeric powder (Haldi), Oil, Salt, Dry Red Chillies, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Whole Black Peppercorns, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung) | 250 grams Button mushrooms , cut into quarters 1 Onion , finely chopped 3 cloves Garlic 2 inch Ginger 1 teaspoon Turmeric powder (Haldi) Oil , for cooking Salt , to taste To Be Ground To Paste 3 Dry Red Chillies 1 teaspoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Whole Black Peppercorns 2 Cardamom (Elaichi) Pods/Seeds 3 Cloves (Laung) | 20 | 30 | To begin making the Goan Style Mushroom Vindaloo, first prep all the ingredients, and get all the spices together.The next step is to roast the masala for the vindaloo.Heat a small skillet over medium heat; add all the ingredients to be ground into a paste and roast them for a few minutes until you get a roasted aroma and the red chilies are lightly crisp.Turn off the heat, allow it to cool a bit and grind into a fine powder.Pound the ginger and garlic in a pestle and motor and keep aside.Heat oil in a pan; add the ginger garlic paste and saute for a few seconds. Add the chopped onions and saute until the onions are tender.Add the turmeric powder, the ground spice powder, the mushrooms. Add the salt, cover the pan and simmer for 10 minutes until the mushrooms are cooked.Once done, open the pan, and allow the vindaloo masala to thicken, but evaporating any excess liquid. Turn off the heat and serve warm.Serve the Goan Style Mushroom Vindaloo along with steamed rice or even lachha paratha for lunch. | |
Cluster Beans Fenugreek Vegetable Recipe - Gawar Phali Fenugreek Vegetable | Gawar Phali Methi Ki Sabzi Recipe is a delicious combination of fresh fenugreek leaves that is sauteed along with crunchy and soft gawar phali in other words called as cluster beans. We have kept it simple by adding gawar phali and methi with sautéed onions, garlic and tomatoes till it is soft and mushy. Simple Indian masalas like red chilli powder, coriander powder and garam masala are added to lift up the flavour of the dish. | North Indian Recipes | Lunch | Diabetic Friendly | Methi Leaves (Fenugreek Leaves), Gawar Phali (Kothavarangai / Cluster beans), Onion, Tomato, Garlic, Ginger, Red Chilli powder, Turmeric powder (Haldi), Coriander Powder (Dhania), Garam masala powder, Salt, Jaggery, Oil | 1 cup Methi Leaves (Fenugreek Leaves) , chopped 300 grams Gawar Phali (Kothavarangai / Cluster beans) , cut small 1 Onion , chopped 1 Tomato , chopped 4 cloves Garlic , chopped 1 inch Ginger , chopped 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder Salt , to taste 1 teaspoon Jaggery Oil | 10 | 25 | To begin making the Gawar Phali Methi Ki Sabzi Recipe, chop the cluster beans/ gawar phali and keep it ready.Add the chopped vegetables into a pressure cooker with 3 tablespoons of water along with some salt to taste. Pressure cook for 2 whistles and release the pressure immediately. Open the lid of the pressure cooker to maintain the green color of the vegetable.Heat a pan with oil, add ginger & garlic and saute till they turn soft. Add in onions and saute and cook till the onions turn translucent.Once the onions are soft, you can add chopped tomatoes now and add a pinch of salt and cook till the tomatoes turn mushy.Add chopped methi leaves and saute till the leaves wilt, this will take about 3 minutes.Once done, add the cooked Gawar Phali, along with red chilli powder, turmeric, coriander, garam masala powder and sugar.Mix well, saute for about a minute until all the ingredients are well combined. Give the Gawar Phali Methi Ki Sabzi a taste and adjust the salt and spices accordingly. Turn off the heat.Transfer the Gawar Phali Methi Ki Sabzi to a serving bowl and serve hot.Serve the Gawar Phali Methi Ki Sabzi Recipe along with Lauki Chana Dal, Palak Ragi & Oats Wheat Thepla , and Cauliflower & Cucumber Raita to make your meal complete for your weekday lunch. | |
Fluffy & Crispy Cheese Herbed Biscuits Recipe | These Fluffy & Crispy Cheese Herbed Biscuits are usually made with Colby Cheese and white cheeses such as Mozzarella or white Cheddar cheese. The biscuits are baked, with a firm browned crust and a soft interior. They have a nice aroma as these are flavored with herbs like parsley and basil. | Continental | Snack | Vegetarian | All Purpose Flour (Maida), Corn flour, Baking powder, Sea salt, Sugar, Parsley leaves, Dried basil leaves, Cheddar cheese, Mozzarella cheese, Butter (Salted), Milk, Extra Virgin Olive Oil | 1 cup All Purpose Flour (Maida) 2 tablespoon Corn flour 1-1/2 teaspoon Baking powder 1/2 teaspoon Sea salt 1/2 teaspoon Sugar 3/4 teaspoon Parsley leaves , chopped 1/4 teaspoon Dried basil leaves , chopped 1/2 cup Cheddar cheese , shredded 2 tablespoon Mozzarella cheese , shredded 3 tablespoon Butter (Salted) , cold unsalted and cut into cubes 1/2 cup Milk 1 teaspoon Extra Virgin Olive Oil | 30 | 30 | To begin with Fluffy & Crispy Cheese Herbed Biscuits Recipe, preheat Oven to 400 degrees Fahrenheit/200 degrees Celsius.Meanwhile, prepare a Baking pan by lining it with parchment paper or if using aluminum foil on the pan, grease it with olive oil.Combine All purpose flour, cornstarch, baking powder, parsley, basil, sugar and salt in a mixing bowl.Add the cubed butter and mix it by hand till the four-cheese flour mixture resembles coarse crumbs.Add cold milk intermittently and knead it lightly until the dough holds together. The dough should not be dry.Drop the batter onto the greased baking pan by heaping two tablespoons from measuring spoon or cup and bake in the preheated oven for 15-20 minutes until risen and golden brown.Meanwhile, in a small pan, prepare garlic butter by blending softened butter with minced garlic and dried oregano with the help of a fork.After incorporated well, heat the pan a bit such that the butter is melted.After the biscuits have risen and golden brown, remove from the oven and brush the biscuit tops with melted garlic butter.These Fluffy & Crispy Cheese Herbed Biscuits Recipe are flavorful and can be eaten as breakfast drizzled with honey, combined with vegetables, or served with few other accompaniments like Mexican Salsa Chicken With Italian Cream Cheese Recipe or Cottage Cheese Dip Recipe With Pepper and Olives as a evening snack. | |
Senai Kizhangu Gotsu Recipe - Spicy & Tangy Yam Curry Recipe | Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) is a comforting recipe made with chopped yam that is pressure cooked with tangy and spicy curry. Yam is a wonderful root vegetable that will help as a cooling agent. It is the best vegetable to fight against any cold or flu. | Tamil Nadu | Lunch | Vegetarian | Methi Seeds (Fenugreek Seeds), Mustard seeds (Rai/ Kadugu), Curry leaves, Pearl onions (Sambar Onions), Tomatoes, Elephant yam (Suran/Senai/Ratalu), Tamarind Water, Sambar Powder, Jaggery, Sesame (Gingelly) Oil, Salt, Oil | 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves , roughly torn 1/2 cup Pearl onions (Sambar Onions) , quartered 2 Tomatoes , roughly chopped 200 grams Elephant yam (Suran/Senai/Ratalu) , peeled and chopped 1 cup Tamarind Water 1 teaspoon Sambar Powder 1 tablespoon Jaggery 1 teaspoon Sesame (Gingelly) Oil Salt , to taste Oil , for cooking | 10 | 30 | To begin making the Senai Kizhangu Ghostu Recipe, prep all the ingredients and keep them ready.Heat oil in a pressure cooked over medium heat; add the mustard seeds, fenugreek seeds and allow it to crackle.Add the curry leaves and onions and saute until the onions are lightly tender. Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.Cover the pressure cooker and cook for about 3 whistles and turn off the heat. Once the pressure has released naturally open the cooker and give it a stir.Check the salt and spices and adjust the taste accordingtly and serve warm.Serve the Senai Kizhangu Ghostu Recipe (Spicy & Tangy Yam Curry Recipe) along with Ven Pongal for a wholesome dinner or a Sunday lunch. | |
Mexican Style Sopa De Frijol Recipe - Red Kidney Beans Soup | Mexican Red Kidney Beans Soup Recipe (Sopa De Frijol) is a creamy soup dish made out of red kidney beans and mixed herbs it is a healthy soup which makes you feel full. In India, the red kidney beans are called rajma and it is one among the favourites of all. The soup is flavourful and will be enjoyed by all. | Mexican | Appetizer | Vegetarian | Oil, Rajma (Large Kidney Beans), Dried oregano, Cumin powder (Jeera), Garlic, Onions, Salt, Black pepper powder, Tomatoes, Hot water, Fresh cream, Paneer (Homemade Cottage Cheese), Tortillas | 1/2 cup Oil 1 cup Rajma (Large Kidney Beans) , soaked overnight 1/2 teaspoon Dried oregano 1/2 teaspoon Cumin powder (Jeera) , ground 4 cloves Garlic , peeled 2 Onions , each cut in half Salt , to taste 1 teaspoon Black pepper powder , freshly ground 2 Tomatoes , cored and chopped 4 cups Hot water , with or without vegetable stock cube 1/4 cup Fresh cream , or crema Mexicana 1/2 cup Paneer (Homemade Cottage Cheese) , or queso fresco , crumbled 2 Tortillas , cut into strips and thenfried in oil | 10 | 90 | To begin with, the Mexican Red Kidney Beans Soup Recipe, let's start by washing and soaking the red kidney beans overnight or for at least 6-7 hours. Add beans, oregano, salt, cumin powder, 2 garlic cloves, onion and 5 cups of water. Boil them in a pressure pan for 30 to 40 minutes till they become soft and gooey.If you are boiling in a pot, bring them to a boil, and then reduce the heat to medium-low, cook covered and stirring occasionally, until beans are tender, about 2 hours.Once cooked transfer them in a blender and make a smooth puree. Season it with salt and pepper. Set aside.In a skillet add little oil and add chopped onions saute them till they become translucent and lose their crispness. Now add chopped garlic (2 cloves) and continue to cook for a couple of minutes. As the onions and garlic get cooked add chopped tomatoes and cook them till they become soft and tender.Let it cool and then transfer it in a blender to combine into a smooth puree.In a large saucepan combine the pureed beans and pureed tomatoes and add 1 cup water or vegetable stock. Cook on a medium flame till it starts to thicken.Add fresh cream and season with Salt and Pepper. | |
Whole Wheat Lachha Paratha Recipe-Multilayered Layered Indian Flat Bread | The Whole Wheat Lachha Paratha Recipe is a classic Indian Layered Flat bread that is most often made with maida or all purpose flour. This recipe of Lachha Paratha is healthy and is made from pure whole wheat chakki atta . Different regions of Indian call it by different names, from lachha paratha to kerala paratha. The layers in the paratha, gives it a crisp touch and also makes it a great bread to serve with any gravy dishes. | Indian | Dinner | Diabetic Friendly | Whole Wheat Flour, Salt, Ghee | 2 cups Whole Wheat Flour 1 teaspoon Salt Ghee , to layer and cooking parathas | 30 | 40 | To begin making the Whole Wheat Lachha Paratha Recipe we will first knead to make the dough.In a large mixing bowl, add the whole wheat flour and salt. Mix well. Add a tablespoon of oil and rub it into the flour until you see coarse crumbs. Add a little water at a time and knead well to make a smooth and soft paratha dough. Cover the dough and allow it to rest for 10 minutes.After 10 minutes, knead for a minutes again until the paratha dough is soft and pliable. Divide the dough into 10 equal portions. Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Keep some flour aside for dusting while rolling the dough. Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough in flour and roll it into a 6 inch diameter circle. Smear some ghee or oil on this rolled out dough. Dust some flour over the ghee. This flour and ghee will help the lachha paratha split itself into layers.Fold the lachha paratha dough like an accordion, similar to a saree pleat. Start from one end of the dough and reach the end. The dough is essentially made into a pleat. Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll. Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle. You will be able to see the layers very clearly.Place the rolled layered Lachha Paratha on the preheated skillet. Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.Proceed the same way with the remaining portions of the paratha dough.Serve the Whole Wheat Lachha Paratha along with Matar Paneer or Smoked Dal Makhani Dhaba Style and Carrot Cucumber Tomato Salad with Lemon and Coriander for a weeknight dinner or even for breakfast along with Kesar Elaichi Aam Chunda Pickle and Homemade Yogurt . | |
Konkan Style Modachya Moongachi Amti Recipe-Sprouted Moong Bean Curry | Modachya Moongachi Amti Recipe is a Konkani Style Sprouted Moong Bean Curry. Sprouted Moong Beans are a packed with proteins and are much healthier as compared to other lentils. This sprouted mung bean curry is a part of the very unique Konkan Cuisine of the coastal Maharashtra. Konkan cuisine predominantly uses desiccated or fresh coconut and kokum in its cuisine. Hence, the curry has a right balance of spice and tanginess. | Konkan | Lunch | Vegetarian | Green Moong Dal (Whole), Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves, Salt, Onion, Dessicated Coconut, Dry Red Chillies, Garlic, Ginger, Cumin seeds (Jeera), Red Chilli powder, Turmeric powder (Haldi), Kokum (Malabar Tamarind) | 1 cup Green Moong Dal (Whole) 2 teaspoons Oil , or ghee 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1 sprig Curry leaves Salt , to taste Ingredients for Masala Paste 1 Onion 2 tablespoons Dessicated Coconut 3 Dry Red Chillies 3 cloves Garlic 1 inch Ginger 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1 Kokum (Malabar Tamarind) , or tomato | 15 | 20 | To begin making Modachya Moongachi Amti Recipe, first pressure cook the sprouted moong beans with a little salt and two cups of water for one whistle. Once cooked, keep them aside.In the meantime, prepare a masala paste of onion, coconut, red chilies, garlic, ginger, cumin seeds, red chili powder, turmeric powder and kokum along with some water, and grind to a paste consistency in a mixer or a hand blender.Heat a wok in medium flame, pour oil, add the mustard seeds and asafoetida. Add the curry leaves and let it splutter.Add the cooked sprouted moong beans and stir it.Now add the ground masala paste and enough water to your desired consistency and season with salt.Simmer for ten minutes and switch off the flame.Serve Modachya Moongachi Amti recipe with phulkas or steamed rice, cucumber salad and roasted papad for a filling weeknight dinner. | |
Spinach and Corn Quesadilla Recipe | The Spinach and Corn Quesadillas recipe is a twist to the classic Mexican dish that are made from pan toasted tortillas filled with cheese, spinach and corn. I have shown you how to make the Homemade Whole Wheat Flour Tortilla Recipe, but you can buy them in the store or even use regular roti's to make these quesadillas and they will turn out just as nice. | Mexican | Appetizer | Vegetarian | Whole Wheat Flour Tortilla, Cheese, Sweet corn, Spinach Leaves (Palak), Butter (Unsalted), Salt and Pepper | 6 Whole Wheat Flour Tortilla 1 cup Cheese , grated 100 grams Sweet corn , steamed 500 grams Spinach Leaves (Palak) , finely chopped Butter (Unsalted) , for toasting the tortillas Salt and Pepper , to taste | 10 | 40 | To begin making the Spinach and Corn Quesadilla Recipe, make sure you have all the ingredients ready. You can also use the store bought tortillas or even the regular roti's that you make at home for these quesadillas.To begin, heat the oil in a pan, add the spinach, sprinkle some salt and stir fry until it is soft, cooked and all the moisture is vapourised. Once the spinach is cooked, add the steamed corn, black pepper and stir. Check the salt and spice levels and adjust to suit your taste.Place the tortillas on a flat surface and place the spinach corn filling in the center. Sprinkle some cheese and fold the tortillas in half and press it down.Spread softened melted butter over the top part of the tortillas. Place the tortillas on the heated pan with the buttered side down. You could optionally put more butter on the other side. Press down on the tortilla for a few seconds, allowing the cheese to melt inside.Flip the quesadilla to toast on the other side until golden spots appear and the tortillas are lightly crisp on both sides.Slice the quesadillas into thirds (about 3 pieces for each tortilla). Serve the Spinach Quesadillas with the lettuce, salsa, sour cream, and guacamole. | |
Milagu Kozhambu Recipe | Chettinad recipes are lip smacking delicious for it’s peppery, spicy food. One of the main ingredient in any Chettinad cuisine is black pepper corns. The heat from the pepper corns is so unique and delicious, any spice lover will agree to it. Milagu Kozhambu is a unique and simple recipe that comes to rescue when you don’t have any vegetables leftover in your refrigerator and you want to make something quick curry for your lunch/dinner recipe. | Chettinad | Lunch | Vegetarian | Pearl onions (Sambar Onions), Garlic, Methi Seeds (Fenugreek Seeds), Mustard seeds (Rai/ Kadugu), Gingelly oil, Tamarind, Salt, Curry leaves, Jaggery, Whole Black Peppercorns, Coriander (Dhania) Seeds, Arhar dal (Split Toor Dal), Dry Red Chillies, White Urad Dal (Split), Asafoetida (hing), Curry leaves | 20 Pearl onions (Sambar Onions) 5 cloves Garlic 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 tablespoon Gingelly oil , + 1 teaspoon Tamarind , lemon sized soaked in 3/4 cup water Salt , to taste 2 sprig Curry leaves 1 teaspoon Jaggery For milagu masala powder 2 tablespoon Whole Black Peppercorns 1 tablespoon Coriander (Dhania) Seeds 2 teaspoon Arhar dal (Split Toor Dal) 4 Dry Red Chillies 1 teaspoon White Urad Dal (Split) 1/4 teaspoon Asafoetida (hing) 1 sprig Curry leaves | 15 | 25 | To begin making the Milagu Kozhambu recipe, dry roast all ingredients mentioned under the list ‘for milagu masala powder’. Let the spices cool and grind into powder.Heat gingerly oil in a pan. Add crushed garlic and shallots and saute till the onions turn translucent. Add fenugreek seeds.Extract the juice of tamarind and pour into the pan. Boil the tamarind juice until oil separates from the sides of the pan.Add 4 heaped tablespoon of milagu masala powder along with salt to taste, stir well. Let it cook for 5 minutes on low flame.Meanwhile heat 1 teaspoon oil in another pan. Add mustard seeds and let it splutter. Add curry leaves and a pinch of asafoetida. Add the tempering into the curry. Serve hot.Serve Milagu Kozhambu along with Carrot and Beans Thoran and Steamed Rice for a weekday meal. | |
Beer Batter Prawns Recipe | Beer Batter Prawns is a light and crispy appetizer which can be served with drinks like cocktails or mocktails for parties. Beer should be added while making the batter and immediately the prawns should be deep fried. These crispy golden fried prawns are a perfect finger food. You can serve these prawns with mayo or any type of dipping sauce. These prawns should be served hot as it turns crispy on the outside and soft inside. I have added pizza seasoning and garlic powder to this recipe. However, if these ingredients are not available then you can add a teaspoon of garlic paste while making batter. | Indian | Appetizer | Non Vegeterian | Prawns, Black pepper powder, Red Chilli powder, Salt, Beer, All Purpose Flour (Maida), Corn flour, Black pepper powder, Red Chilli powder, Pizza seasoning, Garlic powder, Cooking soda, Salt, Oil | 15 Prawns For marination 2 teaspoon Black pepper powder 1 teaspoon Red Chilli powder , or paprika 1/2 teaspoon Salt For beer batter 3/4 cup Beer , chilled 3/4 cup All Purpose Flour (Maida) 1/4 cup Corn flour 1 teaspoon Black pepper powder 1/2 teaspoon Red Chilli powder 2 teaspoon Pizza seasoning 2 teaspoon Garlic powder 1/4 teaspoon Cooking soda 4 teaspoons Salt 2 cups Oil , for deep frying | 30 | 20 | To begin making the Beer Batter Prawns recipe, first let us clean the prawns. Wash the prawns, discard the heads and devein. Remove the cover by leaving the tip of tails intact. Then make a slit on the back of the prawn till it sits flat. It should look similar to a butterfly.Marinate the prawns by applying black pepper powder, red chilli powder and salt and keep aside for at least 30 minutes.Now let us make the beer batter. Take a mixing bowl and add all purpose flour, cornflour and other powders. Now add beer little at a time and whisk to make thick batter. Add salt to taste and mix well.Now heat a kadai and add oil.Hold the prawn on the tail and dip it in the batter. Drain away the excess batter and gently drop the batter coated prawn in oil. Deep fry in batches till it turns golden brown for about 3-4 minutes by turning on both sides. It is ready to be served.Serve Beer Batter Prawns along with other appetisers like Vegetarain Hariyali Malai Kebab and Crispy Chicken Pakoda for your house parties. | |
Italian Baked Eggplant in Tomato & Parmesan - Melanzane alla Parmigiana Recipe | Baked Eggplant Parmigiana is an Italian dish made with a shallow or deep-fried sliced aubergine that is layered with cheese and tomato sauce, then baked. This is surely not an authentic melanzane alla parmigiana, but tastes absolutely delicious. The flavors of roasted eggplant, along with a garlic tomato basil sauce is brilliant and a must try. | Italian Recipes | Dinner | Vegetarian | Brinjal (Baingan / Eggplant), Garlic, Homemade Pizza And Pasta Sauce, Basil leaves, Parmesan cheese, Extra Virgin Olive Oil | 3 Brinjal (Baingan / Eggplant) , cut into 5mm thick slices (lengthwise) 4 cloves Garlic , finely chopped 3 cups Homemade Pizza And Pasta Sauce 1 sprig Basil leaves , roughly torn 1 cup Parmesan cheese , grated Extra Virgin Olive Oil , for cooking | 10 | 90 | To begin making the Italian Baked Eggplant in Tomato & Parmesan, first slice the eggplants and soak it in water for 15 minutes. This helps the eggplant to soften.Preheat the oven to 200 C. In a sauce pan, add couple of tablespoon of olive oil and place it over medium heat. Add the chopped garlic and saute for a few seconds. Add the pasta sauce and and give it a brisk boil and turn off the heat. You can also use a homemade pasta sauce recipe. Once done, keep the pasta sauce aside.In a wide skillet, we will not grill the eggplant. Heat olive oil in the skillet and place the eggplants in the skillet. Cook the eggplants over medium high heat until cooked on both sides - it should get softened. Once done, remove from the pan and keep aside.The final step is to bake the eggplants along with the pasta sauce and cheese. Roughly tear the basil leaves into the pasta sauce and stir. Check the salt and adjust to suit your taste.Layer a few eggplants at the bottom in an oven proof baking dish. Spoon over the tomato basil pasta sauce over the eggplants and sprinkle some cheese. Place another layer of eggplants over this and repeat the same process. Finally pour the remaining sauce and cheese on the top and bake in the preheated oven for about 25 to 30 minutes until the cheese is golden brown in colour.Once done, remove from the oven and serve the Melanzane alla Parmigiana.Serve the Melanzane alla Parmigiana (Baked Eggplant in Tomato Sauce) warm along with a crusted bread, a Asian Watermelon Salad and a glass of wine for dinner. | |
Mexican Chicken Fajita Recipe | Mexican fajitas are amazing take along meal that you would love to have when you are on the go and Chicken Fajita Recipe is a wonderful variant of fajita. Mexican Chicken Fajita Recipe has the tender chicken strips with all the Mexican flavors topped with sour cream and guacamole and is one of the delicious wraps that will make you want more. Fajita is a popular lunch box dish among many around the world and it makes a good finger food for a party or get together. | Mexican | Appetizer | Non Vegeterian | Tortillas, Chicken breasts, Cumin powder (Jeera), Paprika powder, Lemon, Garlic, Salt, Extra Virgin Olive Oil, Dried oregano, Onion, Red Yellow and Green Bell Peppers (Capsicum), Sour cream, Guacamole, Mozzarella cheese, Iceberg lettuce | 8 Tortillas 2 Chicken breasts 2 teaspoon Cumin powder (Jeera) 1 tablespoon Paprika powder 1 Lemon , Juiced 2 teaspoon Garlic , minced 2 teaspoon Salt 1 tablespoon Extra Virgin Olive Oil , + 1 tablespoon extra 2 teaspoon Dried oregano 1 Onion , sliced 1/2 Red Yellow and Green Bell Peppers (Capsicum) , sliced thin For Toppings 1 cup Sour cream 3/4 cup Guacamole , ¾ cup guacamole 1/2 cup Mozzarella cheese , or cheddar cheese, grated Iceberg lettuce , a few leaves | 20 | 45 | To begin making Mexican Chicken Fajita Recipe, cut chicken breasts into thin strips with a knife. In a mixing bowl, marinate it with cumin powder, paprika, juice of lemon, salt, oregano and 1 teaspoon olive oil. Let chicken rest in marinade for 30 minutes.Once the chicken is marinated with all the spices, heat a shallow fry pan with a little olive oil. Add chicken pieces on a medium heat, and cook until the pieces are cooked and juicy, keeping the pan covered and sauteeing to avoid sticking or charring.Once the chicken is cooked juicy, remove the chicken pieces from the pan and keep aside.Into the same pan, add remaining olive oil. Once the oil is hot enough, add thin onion slices and bell peppers and toss until the veggies turn softer, but retains their crunch.Add a pinch of salt to the veggies, toss till the salt combines well, and remove from pan.Slightly warm the tortillas on a flat skillet. | |
Kacche Aam Aur Lehsun Ki Dal Recipe -Curried Lentils With Mango & Garlic | The Kacche Aam Aur Lehsun Ki Dal Recipe is wholesome delicious dal that is packed with flavors of roasted garlic and grated raw mangoes. You must try this Mango Dal during summers when mangoes are in full season. Lots of recipes are made using raw mangoes and they not only taste great but are good for you. | Indian | Side Dish | High Protein Vegetarian | Arhar dal (Split Toor Dal), Mango (Raw), Tomato, Green Chilli, Turmeric powder (Haldi), Salt, Water, Ghee, Garlic, Cumin seeds (Jeera), SSP Asafoetida (Hing), Kashmiri Red Chilli Powder, Dry Red Chillies, Coriander (Dhania) Leaves | 1 cup Arhar dal (Split Toor Dal) 1 Mango (Raw) , cut into 1 inch pieces 1 Tomato , finely chopped 1 Green Chilli , slit 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste 2 1/2 cups Water Ingredients for Seasoning 1 tablespoon Ghee 4 cloves Garlic , thinly sliced 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon SSP Asafoetida (Hing) 1/4 teaspoon Kashmiri Red Chilli Powder 2 Dry Red Chillies Coriander (Dhania) Leaves , small bunch, chopped | 20 | 30 | To begin making the Kacche Aam Aur Lehsun Ki Dal Recipe, first clean and wash the toor dal.Add the washed toor dal into pressure cooker along with raw mangoes, tomatoes, green chillies. turmeric powder, salt to taste and 2 1/2 cups of water.Cover the pressure cooker and pressure cook for 4 whistles and turn off the heat.Allow the pressure to release naturally and open the pressure cooker.Now stir in chopped coriander leaves to the Kacche Aam Ki Dal, check the salt and spice levels and adjust to suit your taste. You can adjust the consistency of the dal by adding more water if required.Transfer the dal to a serving bowl.The next step is to make the tadka for the dal. Heat the ghee in a small tadka pan on medium heat.Once the ghee is hot add cumin seeds, dry red chilies and garlic and saute for few seconds till the garlic starts to brown.Once done add asafoetida and red chili powder into the hot ghee mixture and stir and immediately turn off the heat.Spoon this tadka over the Kacche Aam Ki Dal and serve.Serve the Kacche Aam Aur Lehsun Ki Dal with Phulkas or Steamed Rice along with papad and Beetroot Raita for wholesome weekday lunch or dinner. | |
Cauliflower In Coconut Milk Curry Recipe | The Cauliflower In Coconut Milk Curry is a perfect blend of pan roasted cauliflowers and bell peppers that are simmered in a delicate coconut milk curry flavored with coriander powder, curry leaves, chillies, cloves and cinnamon. | Indian | Side Dish | Vegetarian | Cauliflower (gobi), Green Bell Pepper (Capsicum), Gram flour (besan), Coriander Powder (Dhania), Curd (Dahi / Yogurt), Coconut milk, Cumin seeds (Jeera), Curry leaves, Cloves (Laung), Cinnamon Stick (Dalchini), Ginger, Red Chilli powder, Salt, Oil | 1 Cauliflower (gobi) , cut into florets 1 Green Bell Pepper (Capsicum) , deseeded and cubed 1 tablespoons Gram flour (besan) 1 teaspoon Coriander Powder (Dhania) , freshly made with roasted coriander seeds 1 cup Curd (Dahi / Yogurt) 200 ml Coconut milk 1/2 teaspoon Cumin seeds (Jeera) 2 sprig Curry leaves 3 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1 inch Ginger Red Chilli powder , to taste Salt , to taste Oil , for cooking | 25 | 35 | To begin making the Cauliflower In Coconut Milk Curry Recipe, in a large bowl whisk together, the yogurt, gram flour, coconut milk, ginger, coriander powder, salt and red chilli powder. Add in two cups of water, whisk it well and keep aside.Heat oil in a casserole pan; add the cumin, curry leaves, cloves, and cinnamon along with the bell peppers and cauliflower. Sprinkle some salt and water, cover the pan and roast the cauliflower on medium heat until lightly tender and cooked. Once tender and cooked, add in the coconut milk curry mixture and stir well. Keep stirring continuously with heat on medium high until the mixture thickens and begins to boil.If the mixture is too thick for your taste, adjust the consistency by adding a little water and boil just for a couple of minutes. Check the salt and spice levels and adjust to suit your taste.Serve the Cauliflower In Coconut Milk Curry for winters or parties along with steamed Foxtail Millet or Pearl Millets or Rice. | |
15 minute Cauliflower Fried Rice Recipe | 15 minute Cauliflower Fried Rice Recipe is an innovative recipe made with a twist, the cauliflower florets are grated and then substitutes instead rice to make stir fried rice dish. It is very simple to make all you have to do is to just make the prep ready and the cooking times just takes 15 minutes. This way you can add a lot of vegetables into your diet and keep it very healthy. | Indo Chinese | One Pot Dish | Vegan | Cauliflower (gobi), Carrot (Gajjar), Red Bell pepper (Capsicum), Onion, Green peas (Matar), Garlic, Tofu, Soy sauce, Red Chilli sauce, Spring Onion Greens | 1 Cauliflower (gobi) , grated 1 Carrot (Gajjar) , cubed 1 Red Bell pepper (Capsicum) , cubed 1 Onion , finely chopped 1/2 cup Green peas (Matar) , (optional) 2 cloves Garlic , minced 1 cup Tofu , cut into small cubes 3 tablespoons Soy sauce 3 tablespoon Red Chilli sauce 6 sprig Spring Onion Greens , minced | 15 | 15 | We begin making the 15 minute Cauliflower Fried Rice Recipe by grating the cauliflower and prepping the vegetables first.Heat a sauce pan with oil, add garlic and onions and sauté for few minutes, then slowly add in all the vegetables and saute till it is cooked.Finally add the cauliflower along with all the sauces and the seasonings and give it a stir fry.Serve the 15 minute Cauliflower Fried Rice Recipe along with Chilli Paneer Recipe (Indian Chinese) to enjoy your meal. | |
Awadhi Style Zarda Pulao Recipe | Awadhi Style Zarda Pulao Recipe is a wholesome pulao filled with dry fruits and sweetened basmati rice. The rice is also tossed with rose water to provide a rich flavor to the dish. Therefore, this recipe will stand out when prepared during the festive season since it is rich in flavour. | Awadhi | Lunch | Vegetarian | Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Bay leaf (tej patta), Basmati rice, Sugar, Whole Almonds (Badam), Cashew nuts, Sultana Raisins, Dry coconut (kopra), Paneer (Homemade Cottage Cheese), Orange Zest (Rind), Lemon juice, Saffron strands, Salt, Oil | For the Flavoured Rice 4 Cardamom (Elaichi) Pods/Seeds 4 Cloves (Laung) 1/2 inch Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 1 1/2 cups Basmati rice , soaked for an hour For Tossing the rice 4 tablespoon Sugar 8 Whole Almonds (Badam) , broken 8 Cashew nuts , broken 12 Sultana Raisins 3 tablespoon Dry coconut (kopra) , sliced or chopped 1/2 cup Paneer (Homemade Cottage Cheese) , grated 1 teaspoon Orange Zest (Rind) 1 teaspoon Lemon juice 2 Saffron strands , soaked in 2 tablespoon milk Salt , to taste Oil , for cooking | 5 | 30 | To begin making the Awadhi Style Zarda Pulao Recipe, we will firstly cook the basmati rice in a pressure cooker. Heat some oil and then add the whole spices and let the aroma release.Later add rice with 3 cups water. Cook the rice for 3 whistles and release the pressure naturally. Keep it aside.Heat a heavy bottomed pan with ghee, add all the nuts including almonds, raisins, cashew nuts with grated coconut. Toss till it turns onto golden brown. Add the sugar, and keep sautéing till the sugar meltsOnce done, add the grated paneer, and transfer the cooked rice onto the pan. Sprinkle the orange zest and lemon juice and toss again.Add a pinch of salt and the saffron soaked in milk and give it a final toss. Serve it hot. Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan. | |
Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe) | Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe) is a typical Goan dish that is made from a legume and potatoes. The gravy is traditionally made from a red cow peas but the masala that is used in this gravy can be used for any legumes or vegetables. | Goan Recipes | Lunch | Vegetarian | Black Eyed Beans (Lobia), Potatoes (Aloo), Tamarind Water, Turmeric powder (Haldi), Salt, Onion, Fresh coconut, Green Chilli, Garlic, Coriander (Dhania) Seeds, Cardamom (Elaichi) Pods/Seeds, Cinnamon Stick (Dalchini), Dry Red Chillies, Whole Black Peppercorns, Cloves (Laung), Cumin seeds (Jeera) | 1 cup Black Eyed Beans (Lobia) 2 Potatoes (Aloo) , peeled and cut into medium pieces 1/2 cup Tamarind Water 1 teaspoon Turmeric powder (Haldi) Salt , to taste Ingredients to roast and Grind 2 Onion , sliced 1/4 cup Fresh coconut , grated 2 Green Chilli , slit 4 cloves Garlic Tonak Masala 1 tablespoon Coriander (Dhania) Seeds 2 Cardamom (Elaichi) Pods/Seeds 2 inch Cinnamon Stick (Dalchini) 3 Dry Red Chillies 2 teaspoon Whole Black Peppercorns 5 Cloves (Laung) 1 teaspoon Cumin seeds (Jeera) | 70 | 35 | To begin making the Goan Style Tonak Alsanyache Recipe soak the black eyed peas in water for at least 2 hours.Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds. Fry until the aroma is released for about 10 seconds.Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.Switch off the heat, allow the mixture to rest. Add the sautéed mixture in a mixer with water to a smooth paste.Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well.Add about 1/2 cup water and pressure cook the curry for about 3 whistle. Allow the pressure to release naturally and serve.Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal. | |
Italian Oat Crust Pizza Topped With Spinach And Paneer Recipe | Italian Oat Crust Pizza Topped with Spinach & Paneer Recipe a is wholesome pizza that will let you enjoy it to the fullest without feeling any guilt. The addition of spinach and paneer and the Italian oats in the crust bring out a great taste and the children will surely love it. | Italian Recipes | Lunch | Vegetarian | Whole Wheat Flour, Instant Oats (Oatmeal), Lukewarm Water, Honey, Active dry yeast, Extra Virgin Olive Oil, Tomato Basil Pasta Sauce, Spinach, Paneer (Homemade Cottage Cheese), Italian seasoning, Red Chilli flakes, Salt, Oil, Tomatoes, Basil leaves, Garlic, Extra Virgin Olive Oil, Salt and Pepper | For the Italian Oat Pizza Dough 1-1/2 cups Whole Wheat Flour 80 grams Instant Oats (Oatmeal) , (Italian) 3/4 cup Lukewarm Water 1 teaspoon Honey 2 tablespoons Active dry yeast 1 teaspoon Extra Virgin Olive Oil For the Spinach Paneer Topping 1 cup Tomato Basil Pasta Sauce 200 grams Spinach , finely chopped 100 grams Paneer (Homemade Cottage Cheese) , grated 2 teaspoons Italian seasoning Red Chilli flakes , for taste Salt , to taste 1 teaspoon Oil , for cooking For Tomato Basil Sauce 300 grams Tomatoes 1/4 cup Basil leaves , chopped 3 cloves Garlic , finely chopped 1 teaspoon Extra Virgin Olive Oil Salt and Pepper , to taste | 150 | 45 | To begin making the Italian Oat Crust Pizza Topped with Spinach & Paneer, first prepare the pizza dough.For this, take 3/4 cup of lukewarm water, add in the honey and stir well.In a large bowl; add in the whole-wheat flour, the oats and instant dry yeast. Mix all the dry ingredients together. Gradually add in the warm honey water and knead until all the flour is combined. Coat the dough with a teaspoon of olive oil. Cover the dough and let it rest in a warm place until doubled in size, about 2 hours.After about two hours, you can choose to place the dough in the refrigerator and store this risen dough for 3 to 4 days and make mini or large pizzas as and when required for your family. Making a pizza with multi grains is healthy, quick and easy to bake too. | |
Karnataka Style Majjige Huli Recipe - Tasty Buttermilk Rasam | Karnataka Style Majjige Huli Recipe is a Tasty Buttermilk Rasam that you can make in a jiffy. A fresh masala with whole spices is ground along with some coconut and mixed into the yogurt, finally finished off with a South Indian tadka. | Karnataka | Side Dish | Vegetarian | Buttermilk, Onion, Dry Red Chillies, Ginger, Garlic, Coriander Powder (Dhania), Black pepper powder, Fresh coconut, Salt, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves | 2 cups Buttermilk 1 Onion , sliced 5 Dry Red Chillies , (adjust to taste based on pungency) 1 inch Ginger , grated 10 cloves Garlic 1 tablespoon Coriander Powder (Dhania) 1 tablespoon Black pepper powder 2 tablespoon Fresh coconut 2 tablespoon Salt 1 tablespoon Oil 1 tablespoon Mustard seeds (Rai/ Kadugu) 1/2 tablespoon Cumin seeds (Jeera) 5 Curry leaves | 5 | 5 | To begin making Karnataka Style Majjige Huli Recipe, keep all the ingredients ready. Whisk buttermilk in a mixing bowl for a few seconds until smoothIn a mixer, grind together red chillies, ginger, half of the garlic, coriander powder, pepper powder, cumin seeds, and grated coconut with a little water. Grind into a fine paste.Add this paste into the whisked buttermilk and keep aside.Now take a tadka pan. Heat a bit of cooking oil for tadka. Once the oil is hot, add mustard seeds and wait for a few seconds to splutter.Immediately add two red chillies, remaining garlic cloves, and saute a bit till garlic cloves are fried.Add curry leaves, and let them splutter.Add in the sliced onions and stir well till the onions are golden brown and caramelized.Once onions are caramelized, switch off heat and add the tadka mixture to buttermilk in the mixing bowl and stir well.Add salt to taste and stir in well till dissolved. Do a taste check and adjust.Now the yummy Karnataka Style Majjige Huli Recipe (Tasty Buttermilk Rasam) is ready to be served with Harive Soppina Saaru Recipe, Instant Carrot Pickle Recipe, steamed rice and Akki Peni Sandige (Rice idiyappam Fryums) for a hearty lunch. | |
Mulakootal Recipe (Vegetables In Coconut Gravy) | Mulakootal Recipe is a very old, traditional Palakkad Brahmin recipe. It’s a curry made from a combination of lentils and vegetables and coconut gravy. It is a mildly spiced gravy that goes well with steamed rice and ghee. There are some variations of mulakootal, basically depending on the type of vegetable one uses in cooking it. There is keerai mulakootal made with lentils and spinach, there is pumpkin mulakootal made using pumpkin and vegetable mulakootal uses different types of vegetables. This curry comes very close to kootu which we make in Tamil Nadu. | South Indian Recipes | Lunch | Vegetarian | Yellow Moong Dal (Split), Mixed vegetables, Turmeric powder (Haldi), Water, Salt, Fresh coconut, Dry Red Chillies, Oil, Mustard seeds (Rai/ Kadugu), Dry Red Chillies, White Urad Dal (Split), Curry leaves | 1/2 cup Yellow Moong Dal (Split) , can use toor dal as well 2 cups Mixed vegetables , I have used radish turnips, and brinjal 1/2 teaspoon Turmeric powder (Haldi) 1 cup Water Salt , to taste 1/2 cup Fresh coconut , grated 3 Dry Red Chillies For tempering 1 teaspoon Oil 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves | 25 | 45 | To begin with the Mulakootal Recipe first, in a blender grind fresh coconut and dried red chilies together to a coarse paste.Now in a pressure cooker wash the lentils and cook them completely.Take a Kadai add the vegetables, cook the vegetables completely. After the vegetables are cooked add the dal to it and mix them well.Combine and cook the vegetables and dal for 5 minutes and then add coconut paste to the mixture. On low flame cook for another 5 minutes. You can add some water if you feel the consistency is thickNow in a small pan heat some oil and add mustard seeds, wait till they splutter and then add urad dal, curry leaves.Add this tempering to the mulakootal and serve it hot.Serve your Mulakootal with hot rice or roti with some curd. | |
Radish Soup Recipe | Radish is a root vegetable which is pungent or sweet in taste with lots of juice. Radishes are very filling which will satisfy your hunger packs without increasing your calorie count. They have very low digestible carbohydrates and contain a lot of water, thus making it a very good dietary option for weight loss. They do have a low glycemic index which increases the efficiency of metabolism and a great option for diabetics patients. Radish, being a bundle of nutrients is often underestimated and not used in everyday cooking. When you want to include more veggies in your food, then the best option is to blend them. I have prepared the soup with purple ones but that doesn’t stop you from trying it with white ones. Radish soup can be easily prepared with minimal ingredients and tastes delicious, you will not have a clue of pungency in the soup. | Indian | Side Dish | Vegetarian | Mooli/ Mullangi (Radish), Water, Garam masala powder, Salt, Black pepper powder, Mooli/ Mullangi (Radish), Coriander (Dhania) Leaves | 8 Mooli/ Mullangi (Radish) , purple one 2 cups Water 1/4 teaspoon Garam masala powder 1/2 teaspoon Salt 1/2 teaspoon Black pepper powder Mooli/ Mullangi (Radish) , slices, as required for garnish Coriander (Dhania) Leaves , as required for garnish (chopped) | 10 | 30 | To begin making the Radish Soup recipe, wash, peel and slice the radish.In a saucepan, add radish slices, garam masala powder, and water.Cook the radish until tender. Remove from the stove and allow it to cool.Once cooled down, blend and pass it through the strainer.Mix the strained liquid with the required amount of water and pepper.Boil the soup for few minutes, about 5 minutes.Serve the soup hot, garnished with radish slices and coriander leaves.Prepare Radish soup effortlessly and enjoy as a mid snack or just sip it before your lunch or dinner during winters. | |
Yogurt Lamb Curry Recipe | Lamb is the most popular meat used in Kashmiri cuisine. Wazwan, a royal feast, which is a multi-course meal spread consists mostly non vegetarian dishes. Most of the dishes are lamb based dishes, chicken is used too. It’s a feast fit for kings and consists of an array of about more than 30-course banquet. Rogan gosh, goshtaba, saffron pulao, kahwa, phirnee being some of the most popular dishes. In Kashmiri cuisine curd is used in most of the dishes, be it for gravy or in marinating. A range of aromatic spices, dry fruits, ghee, saffron, Kashmiri red chilies are used in cooking. This yogurt lamb curry is not really an authentic Kashmiri curry, because traditionally mawal flowers are used in the curry. Since I do not have access to mawal flowers I modified the recipe according to my conveniences. | Indian | Lunch | Non Vegeterian | Lamb, Onions, Garlic, Dry ginger powder, Cardamom (Elaichi) Pods/Seeds, Black cardamom (Badi Elaichi), Cinnamon Stick (Dalchini), Cloves (Laung), Cumin seeds (Jeera), Garam masala powder, Curd (Dahi / Yogurt), Kashmiri dry red chillies, Ghee, Salt, Water, Mint Leaves (Pudina) | 500 grams Lamb 2 Onions , ground to paste 2 teaspoon Garlic , ground to paste 1-1/2 teaspoon Dry ginger powder 4 Cardamom (Elaichi) Pods/Seeds 4 Black cardamom (Badi Elaichi) 2 inch Cinnamon Stick (Dalchini) 4 Cloves (Laung) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Garam masala powder 1 cup Curd (Dahi / Yogurt) 5 Kashmiri dry red chillies 4 tablespoon Ghee Salt , to taste Water , as required 1 tablespoon Mint Leaves (Pudina) , dry | 10 | 60 | To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.Finally sprinkle garam masala, dried mint leaves, mix and serve hot. Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal. | |
Kerala Cherupayar Curry Recipe (Green Moong and Yellow Moong Dal Recipe) | Kerala Cherupayar Curry Recipe (Green Moong and Yellow Moong Dal Recipe) is a comforting dal made from a blend of green mung bean and yellow mung bean lentil. Cherupayar refers to the green moong lentil in Malayalam. The curry is made with simple flavors and the addition of coconut oil in the dal lifts the whole flavor of the dish. Mung Beans are a high source of fiber, protein and antioxidants. As it has the high nutrient intensity it will be really helpful for fighting diseases like diabetes and obesity. | Kerala Recipes | Lunch | High Protein Vegetarian | Green Moong Dal (Whole), Yellow Moong Dal (Split), Pearl onions (Sambar Onions), Mustard seeds (Rai/ Kadugu), Curry leaves, Dry Red Chilli, Turmeric powder (Haldi), Salt, Coconut Oil, Fresh coconut, Green Chilli, Cumin seeds (Jeera) | 1 cup Green Moong Dal (Whole) 1/2 cup Yellow Moong Dal (Split) 10 Pearl onions (Sambar Onions) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 2 Dry Red Chilli 1 teaspoon Turmeric powder (Haldi) Salt , to taste Coconut Oil , for cooking Ingredients to grind 1/2 cup Fresh coconut 2 Green Chilli 1 teaspoon Cumin seeds (Jeera) | 60 | 30 | To begin making the Kerala Cherupayar Curry Recipe, soak the green mung bean in water for at least 2 hours.Pressure cook the green mung bean with water for about 4 whistle till it is just cooked. Once the pressure has released naturally, take them out and pressure cook the yellow moong dal now by adding some water, turmeric powder and pressure cook for 4 whistle.Wait for the pressure to release naturally and mash the dal to a smooth paste.Heat a kadai with oil, add mustard seeds and allow it splutter for few seconds and add curry leaves and be careful as it will splutter quickly.Add the whole shallots and saute until they soften. Add mashed yellow moong dal along with cooked green moong dal and mix well. Cook in simmer.Meanwhile grind the coconut, green chilli, cumin seeds in a mixer and grind it into a smooth paste by adding little water. Add this ground paste into the boiling dal, adjust your salt levels and boil for another 10 minutes and serve hot. Serve the Kerala Cherupayar Curry Recipe along with puttu or steamed rice. It can also be paired with phulka for a lunch box. | |
Soya Methi Sabzi Recipe | Made from Soya Chunks | Soya Methi Sabzi Recipe is a simple sabzi where methi and soya chunks are cooked with the everyday masalas. It is easy to make and thus you can pack it in your lunch box too. | North Indian Recipes | Main Course | Vegetarian | Methi Leaves (Fenugreek Leaves), Soya Chunks, Mustard oil, Cumin seeds (Jeera), Onions, Ginger, Garlic, Bay leaf (tej patta), Cinnamon Stick (Dalchini), Turmeric powder (Haldi), Garam masala powder, Coriander (Dhania) Powder, Red Chilli powder, Amchur (Dry Mango Powder), Jaggery, Salt | 1 cup Methi Leaves (Fenugreek Leaves) , washed and finely chopped 1 cup Soya Chunks , soaked in one cup of hot water 1 tablespoon Mustard oil 1/2 teaspoon Cumin seeds (Jeera) 2 Onions , thinly sliced 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 1 Bay leaf (tej patta) 1 inch Cinnamon Stick (Dalchini) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Garam masala powder 1/2 teaspoon Coriander (Dhania) Powder 1/4 teaspoon Red Chilli powder 1 teaspoon Amchur (Dry Mango Powder) 1 tablespoon Jaggery Salt | 30 | 20 | To begin making the Soya Methi Sabzi Recipe , first pressure cook the soya chunks for 2 whistles in the water that it is soaked in. Allow the pressure to release naturally. Drain off the excess water and keep the soya chunks aside. Heat oil in a pan on medium heat; add the cinnamon stick and cumin seeds and allow it to crackle. Next add in the finely chopped ginger, garlic and onions. Sauté for about a minute until the onions turn transparent and soft.Once the onions, ginger and garlic have cooked through, add the methi leaves and sauté for two to three minutes or until the Methi leaves have completely wilted down. To this add the salt, turmeric powder, Garam masala powder, coriander powder, red chilli powder and amchur powder and jaggery along with the cooked soya chunks.Give it a good stir until the masala has well coated into the Soya Methi Sabzi. Cover the the pan and simmer for 2 to 4 minutes until the masalas are well absorbed.Give the Soya Methi Sabzi a taste and adjust salt and seasoning accordingly. Once done, turn off the heat, transfer the Soya Methi Sabzi to a serving bowl and serve hot.Serve this Soya Methi Sabzi along with Dhaba Style Dal Fry and Jowar Atta Roti and Mooli Raita for a healthy and diabetic friendly meal. | |
Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe | Stuffed Tomatoes with Quinoa, Spinach and Cheese are a great option when you need a change from the traditional breakfast or fried snacks. The filling in tomatoes has wide options; it can be either vegetable, grains, beans or simply cheese. Make these stuffed tomatoes healthier with quinoa and spinach. They serve as a complete breakfast with required fiber. Baked tomatoes with quinoa stuff and melting cheese on top make it kids friendly and easier option for any time of the day. | Continental | World Breakfast | Vegetarian | Tomatoes, Quinoa, Spinach, Garlic, Black pepper powder, Mozzarella cheese | 4 Tomatoes 1/2 cup Quinoa 1 cup Spinach , washed and chopped 2 cloves Garlic , minced 1/2 teaspoon Black pepper powder 1/2 cup Mozzarella cheese , shredded | 10 | 30 | To prepare Stuffed Tomatoes with Quinoa, Spinach and Cheese, preheat Oven to 350 degrees Fahrenheit/180 degrees Celsius.In a medium sauce pot, add a cup of water and bring it to boil. Wash quinoa thoroughly with water.Add quinoa to the boiling water and cook until water is absorbed completely. Set asideIn a pan, heat oil over medium heat. Once the oil is hot, add minced garlic and chopped spinach.Cook until the spinach is wilted. Add salt and pepper to the cooked spinach and keep it asideWash tomatoes and remove top portion of the tomatoScoop the flesh inside the tomatoes and add salt. Keep aside.Mix cooked quinoa and spinach together.Stuff the tomatoes with quinoa spinach mixture.Line a Baking tray with non-stick baking spray.Arrange the stuffed tomatoes on the tray. Cover the tray with aluminum foil.Bake the tomatoes for about 20 minutes.Remove the aluminum foil and top the tomatoes with mozzarella cheese.Broil the tomatoes for about 8 minutes until the cheese melts.Serve the Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe along with a glass of Mulled Apple Juice Recipe and Breakfast Hash Browns Recipe to enjoy your breakfast. | |
Potato and Red Beans Hunan Stir Fry Recipe | Potato and Red Beans Chinese Stir Fry is an oriental inspired dish and with the addition of beans a healthy dimension is added to this stir fry dish. Red Beans are a great source of protein in vegetarian diet whereas potatoes are a storehouse of vitamins, minerals, and carbohydrate, this could be a healthy evening snack for the family or a delicious appetizer for dinner parties. | Sichuan | Appetizer | Vegetarian | Potatoes (Aloo), Rajma (Large Kidney Beans), Fresh Red Chilli, Garlic, Spring Onion Greens, Dark soy sauce, Roasted tomato pasta sauce, Sesame (Gingelly) Oil, Sesame seeds (Til seeds) | 4 Potatoes (Aloo) , boiled firm 1/3 cup Rajma (Large Kidney Beans) , soaked overnight 1 Fresh Red Chilli , seeded, finely chopped 3 cloves Garlic , grated 3 Spring Onion Greens , finely chopped 2 tablespoon Dark soy sauce 1 tablespoon Roasted tomato pasta sauce 2 tablespoon Sesame (Gingelly) Oil 1 tablespoon Sesame seeds (Til seeds) | 10 | 40 | To begin making the Potato and Red Beans Chinese Stir Fry Recipe, we will first cook the potatoes and beans until they are tender and yet firm. Since we are making a salad, you dont want the potatoes to become mushy and too soft that it will crumble. You can see video links on how to cook the potatoes and beans in a pressure cooker so you will save time and even the nutrients.how to cook potatoes in a pressure cooker.how to cook beans in a pressure cooker.Drain the excess water from the beans and potatoes. Peel and cut the potatoes into big chunks and keep aside. In a large pan/wok heat sesame oil over medium-high heat; add in the spring onion, the red chili and stir-fry for about 1 minute. Next, add garlic and saute for a few more seconds.Add potato chunks and red beans along with soya sauce, tomato sauce, salt, and pepper.Stir-fry for 2 - 3 minutes more until beans and potatoes coated well with sauces and seasoning. Turn off the heat and the Potato and Red Beans Chinese Stir Fry is ready to be served.You can either serve it chilled like a chilled salad or even warm for the parties.When you are serving the Potato and Red Beans Chinese Stir Fry sprinkle some toasted sesame seeds and squeeze the juice from one lemon and toss together to give it an added flavor and freshness.Serve the Potato and Red Beans Hunan Stir Fry Recipe as an appetizer along with Sichuan Fried Rice. | |
Doodh Jhinge Curry Recipe-Ridge Gourd Cooked In Milk | Doodh Jhinge Curry Recipe is the Ridge Gourds Cooked In Milk and tempered with mustard seeds, flavoured with ginger and spiked with spicy green chillies. Ridge gourd peel that is not used in this recipe can later be used to prepare Ridge Gourd Peel Chutney instead of discarding it. | Indian | Side Dish | Vegetarian | Ridge Gourd (Turai/ Peerkangai), Milk, Ginger, Green Chillies, Dry Red Chillies, Mustard seeds (Rai/ Kadugu), Mustard oil, Ghee, Sugar, Salt | 500 grams Ridge Gourd (Turai/ Peerkangai) , peeled & finely chopped 200 ml Milk 2 inch Ginger , grated 4 Green Chillies , slit 2 Dry Red Chillies 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 teaspoons Mustard oil 1 teaspoon Ghee 2 teaspoon Sugar Salt , to taste | 10 | 20 | To begin making Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk), peel the ridge gourds, cut into half, and then chop well.In a kadai, heat oil, once the oil is hot, add mustard seeds and allow them to crackle.Immediately add the whole dry red chillies and saute for a few more seconds.Add in the chopped ridge gourd. Mix well to combine.Now add sugar and mix - this helps in retaining the color of the vegetable.Add salt and ginger paste. Saute for a minute and cover and cook on a medium heat till the vegetable is cooked and the moisture is all dried up. You can stir the vegetables a couple of times to help it cook evenly.Meanwhile, add a pinch of besan to the bowl of milk and stir well. This helps in keeping the milk from curdling.Once the ridge gourd is cooked, add green chillies to the kadai and slowly add milk. stir well to combine and bring the Doodh Jhinge Curry to a brisk boil.Reduce the flame and continue to cook for about 5-7 minutes to allow the curry to thicken to the desired consistency. Check that the sugar and salt and adjust to suit your taste, add a dollop of ghee and turn off the heat.Transfer Doodh Jhinge Curry to a bowl and serve.Serve Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk) with Gehun Bhajra Thepla Recipe or Phulkas along with Dry Chole Recipe (Dry Masala Chickpeas) for dinner or pack away for lunch box. | |
Spicy Mexican Salsa Recipe - Tomato Salsa Recipe | The Spicy Mexican Salsa Recipe is a vibrant and flavorful Tomato Salsa that brings a delicious kick to your meals. Made with fresh, juicy tomatoes, fiery green chilies, zesty lime, and a medley of Mexican herbs and spices, this homemade salsa is perfect as a dip for tortilla chips or a topping for tacos, nachos, burritos, and more. Whether you're hosting a party or looking for a quick appetizer, this easy-to-make salsa recipe will impress your guests with its authentic taste and spicy punch. Packed with the freshness of cilantro and a hint of garlic, this salsa is a must-have for your Mexican food cravings. | Mexican | Side Dish | Vegetarian | Tomatoes, Onion, Green Chillies, Cumin powder (Jeera), Salt, Sugar, Coriander (Dhania) Leaves, Tabasco Original - Hot Sauce | 6 Tomatoes , halved 1 Onion , finely chopped 2 Green Chillies , finel chopped 1/4 teaspoon Cumin powder (Jeera) Salt , to taste 1 teaspoon Sugar Coriander (Dhania) Leaves , a small bunch finely chopped 1 tablespoon Tabasco Original - Hot Sauce | 15 | 20 | To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker. Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.After 2 whistles, turn off the heat and allow the pressure to release naturally. Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine. Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder, tabasco sauce and coriander leaves. Mix the Mexican Salsa well to combine.Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips.Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe - top it with salsa, sour cream, rajma & cheese and serve for parties. Kids also will love this simply delicious salsa when added to the Loaded Nachos. | |
Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing | Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing is a healthy, simple and refreshing salad with an irresistible combination of sweet, sour, salty and mild tastes. You can either use spinach leaves or lettuce for the salad. Serve Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing with Nando's Peri Peri Chicken Recipe or Mushroom Cutlet Vegetarian Sizzler Recipe for dinner. | Continental | Appetizer | Vegetarian | Spinach Leaves (Palak), Fresh raspberries, Britannia Cream Cheese, Apricots, Pine nuts, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper, Rosemary | 1 Spinach Leaves (Palak) 150 grams Fresh raspberries 200 grams Britannia Cream Cheese , (I used goat cream cheese) 3 Apricots 100 grams Pine nuts 2 tablespoons Extra Virgin Olive Oil 3 tablespoons Balsamic Vinegar Salt and Pepper , to taste 1 tablespoon Rosemary | 20 | 0 | To begin Summer Salad with Goat Cream Cheese making Wash spinach/lettuce, apricots and raspberriesPut aside 50 grams of raspberries and mix the rest with balsamic vinegar, olive oil, water, minced rosemary, salt and pepper in a cutter or mixer.Mash goat cream cheese with a fork, cut apricots into small pieces and roast pine nuts in a small pan for a few minutesPut lettuce/spinach, apricots, raspberries, pine nuts and goat cream cheese on a plate and serve with raspberry-dressingAnd that's how summer should taste!Serve Summer Salad with Goat Cream Cheese, Apricots and Raspberry Dressing with Nando's Peri Peri Chicken Recipe or Mushroom Cutlet Vegetarian Sizzler Recipe for dinner. | |
Palak Ragi & Oats Wheat Thepla Recipe - Healthy Diabetic Roti | The Palak Ragi Oats Wheat Thepla Recipe is a healthy preparation of the Gujarati Theplas. The addition of ragi and palak into the thepla makes it packed with nutrition and taste and adds a nutty flavor to the thepla. | Gujarati Recipes | Lunch | Vegetarian | Whole Wheat Flour, Ragi Flour (Finger Millet/ Nagli), Oats Flour, Flax seed powder (flax meal), Curd (Dahi / Yogurt), Turmeric powder (Haldi), Red Chilli powder, SSP Asafoetida (Hing), Spinach Leaves (Palak), Oil, Salt | 1-1/2 cups Whole Wheat Flour 1/2 cup Ragi Flour (Finger Millet/ Nagli) 1/4 cup Oats Flour 3 tablespoons Flax seed powder (flax meal) 1/4 cup Curd (Dahi / Yogurt) 1 teaspoon Turmeric powder (Haldi) 1 teaspoons Red Chilli powder , or green chillies chopped (optional if giving for children) 1/2 teaspoon SSP Asafoetida (Hing) 1/2 cup Spinach Leaves (Palak) , finely chopped 2 tablespoons Oil Salt , to taste | 25 | 25 | To begin making Palak Ragi Oats Wheat Thepla, in a large bowl combine - whole wheat flour, ragi flour, oat flour, flax seed powder, turmeric powder, chilli powder, asafoetida powder and the spinach leaves. Add the yogurt to the flour mixture and knead into a firm smooth dough adding water only if required.Finally add two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and set aside for 15 minutes. Preheat the iron skillet on medium heat. Divide the ragi oats thepla dough into 15 portions.Roll the portions into balls; flatten them with the palm of your hand. Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter.As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the portions of dough before you can start cooking them. | |
Karwar NKGSB style Vataane Ananasaa Shaak Recipe- Pineapple & Whites Peas Sabzi | Karwar NKGSB style Vataane Ananasaa Shaak Recipe- Pineapple & Whites Peas Sabzi is a delicious gravy from the NKGSB cuisine is the, Vataane Ananasaa Shaak Recipe, which is a Sweet And Sour White Peas And Pineapple Sabzi. Safed Vataane refer to dried white peas and ananas means pineapple. | Karnataka | Main Course | Vegetarian | Pineapple, Dried Yellow/White Peas (Vatana), Onion, Turmeric powder (Haldi), Jaggery, Salt, Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Coriander (Dhania) Seeds, Dry Red Chillies, Oil, Fresh coconut | 3 cups Pineapple , Chopped into chunks after discarding the middle portion and the tiny thorns that appear on the sides. 1/2 cup Dried Yellow/White Peas (Vatana) 1 Onion , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 1/2 tablespoons Jaggery Salt , to taste 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) For the paste : 1 1/2 tablespoons Coriander (Dhania) Seeds 4 Dry Red Chillies 1/2 teaspoon Oil 3/4 cup Fresh coconut , grated | 25 | 30 | To make Vataane Ananasaa Shaak Recipe, we need to first wash and soak the white peas overnight. Next morning wash them thoroughly and keep aside. In a pressure cooker add the drained white peas along with 1/2 cup of water, pressure cook for 3 whistles and then reduce the flame and cook for about 2-3 minutes. Turn off the flame. Drain the white peas and set aside. | |
Narangi Pulao Recipe - Orange Flavoured Rice | Narangi Pulao Recipe is a refreshing citrusy pulao made with orange juice that has been freshly squeezed. The rice is further flavoured with whole spices like fennel seeds, cinnamon, star anise, cardamom. The saffron added to the narangi pulao, gives it a lovely colour and rich flavour as well. | Awadhi | Main Course | Vegetarian | Rice, Ghee, Star anise, Cinnamon Stick (Dalchini), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Fennel seeds (Saunf), Fresh orange juice, Saffron strands, Milk, Salt, Sugar | 1 cup Rice 1 tablespoon Ghee 1 Star anise 1 inch Cinnamon Stick (Dalchini) 2 Cloves (Laung) , 2 cloves 1 Cardamom (Elaichi) Pods/Seeds 1/2 teaspoon Fennel seeds (Saunf) 2 cups Fresh orange juice Saffron strands , a few 1 tablespoon Milk Salt , to taste 2 tablespoons Sugar | 10 | 25 | To begin making Narangi Pulao Recipe wash the rice, and soak it in water. In a bowl, combine the saffron strands along with the milk and microwave for 1 minute. Remove and set aside. Heat a pressure cooker, with ghee on medium flame, add the whole spices - star anise, cinnamon stick, cloves, cardamom, fennel seeds. Next add the washed and drained rice, freshly squeezed orange juice, saffron along with the milk, and salt. Close the pressure cooker and pressure cook for 2 whistles. Turn off the flame, and allow the pressure to release naturally. Open the cooker once the pressure has released, fluff the Narangi Pulao with a fork and mix in the sugar whilst its hot. Once done, transfer the Narangi Pulao to a serving bowl and serve hot.Serve Narangi Pulao along with Awadhi Khaas Nihari Recipe or Awadhi Style Dal Masoor Musallam Recipe, Boondi Raita Recipe, Pickled Onions, followed by a dessert of Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes | |
Homemade Pizza Sauce Recipe | Homemade Pizza Sauce Recipe from scratch is an authentic recipe and can be made in just 40 minutes. It is always good to make your pizza with homemade sauce as it tastes better. | Italian Recipes | Dinner | Vegetarian | Tomatoes, Onions, Carrots (Gajjar), Celery, Garlic, Homemade tomato puree, Dried oregano, Basil leaves, Salt, Black pepper powder, Sugar, Extra Virgin Olive Oil | 1 kg Tomatoes 80 grams Onions 60 grams Carrots (Gajjar) 60 grams Celery 3 cloves Garlic 4 tablespoons Homemade tomato puree 1 teaspoon Dried oregano 10 Basil leaves Salt , to taste Black pepper powder , to taste 1/2 teaspoon Sugar 2 tablespoons Extra Virgin Olive Oil | 20 | 40 | To begin with Homemade Pizza Sauce, heat olive oil in a large saucepan and add crushed garlic followed by finely chopped onions, carrots and celery giving a minute in between each addition.Saute them all together until the onions are translucent. At this stage, add the chopped tomatoes and allow the whole thing to cook until the tomatoes get soft.Cover the pan with a lid while doing so as the tomatoes could splutter. Add tomato puree in between. This renders the sauce the ting of colour. Add some sugar to counter the acidic flavour.When the tomatoes are relatively soft, the skin begins to peel, turn off the flame and add basil leaves along with the stalk and set it aside to cool.Puree them all together, season with oregano, salt and pepper as needed in a mixer.Store them away in an airtight container into the fridge. It remains fresh for a week. | |
Carrot Poriyal Recipe - South Indian Style Carrot Stir Fry | Carrot Poriyal Recipe is a simple, quick stir fry that is packed with the nutrition and taste. This vegetable is a very traditional way of how South Indian's prepare the carrot vegetable to be served as a side dish. A dry vegetable among the South Indian Brahmin community is called a curry. It is steamed carrots seasoned with some mustard, asafoetida and curry leaves. | South Indian Recipes | Lunch | Vegetarian | Carrots (Gajjar), Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), White Urad Dal (Split), Dry Red Chilli, Curry leaves, Asafoetida (hing), Turmeric powder (Haldi), Fresh coconut, Oil, Salt | 4 Carrots (Gajjar) , finely chopped 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 teaspoon White Urad Dal (Split) 2 Dry Red Chilli 1 sprig Curry leaves , roughly torn 1/4 teaspoon Asafoetida (hing) 1/4 teaspoon Turmeric powder (Haldi) 1/4 cup Fresh coconut , grated 1 teaspoon Oil Salt , to taste | 10 | 30 | To begin making the Carrot Poriyal Recipe, we will first steam the carrots, until soft and tender. You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker.Place the cut carrot into the pressure cooker, sprinkle some salt and add 2 tablespoons of water.Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles.After 2 whistles turn off the heat. Place the pressure cooker under running water to release the pressure immediately. By releasing the pressure immediately, we prevent the carrots from getting over cooked.Once the pressure is released, open the cooker and keep the carrots aside.Our next step is to season the carrots. Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli. Stir fry until the urad dal is lightly roasted and browned. Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt. Sauté for few minutes and turn off the heat. Check the salt and adjust to suit your taste. Transfer the carrots to a serving bowl.Serve Carrot Poriyal along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal. | |
Spinach and Chickpeas Recipe | Palak Kichdi is an one pot meal which is a delicious mix of vegetables, dal and rice with a twist. High in protein great for growing kids and easiest way to include your servings of greens for the day. Alternately you can even use quinoa or millets in place of rice to make it even more healthier. | Indian | Lunch | Vegetarian | Rice, Pink Masoor Dal (Split), Spinach Leaves (Palak), Garlic, Onion, Green peas (Matar), Broccoli, Tofu, Cinnamon Stick (Dalchini), Cumin seeds (Jeera), Bay leaf (tej patta), Green Chillies, Garlic, Turmeric powder (Haldi), Asafoetida (hing), Garam masala powder, Tomato, Ghee | 1/2 cup Rice 1/2 cup Pink Masoor Dal (Split) 1 cup Spinach Leaves (Palak) , tightly packed and cleaned 1 tablespoon Garlic , finely chopped 1 Onion , finely chopped 1/4 cup Green peas (Matar) 1/3 cup Broccoli , florets cleaned 50 grams Tofu , diced 1 inch Cinnamon Stick (Dalchini) 1/2 teaspoon Cumin seeds (Jeera) 1 Bay leaf (tej patta) 2 Green Chillies , slit 3 cloves Garlic , cut into strips 1/4 teaspoon Turmeric powder (Haldi) 2 pinch Asafoetida (hing) 1/2 teaspoon Garam masala powder , (optional) 1/2 Tomato , sliced Ghee , or oil as required | 15 | 30 | To begin making the Palak Kichdi recipe, In a pressure cooker add rice, dal, broccoli, peas, turmeric, one pinch of hing, little oil and 2 -1/2 cups of water and pressure cook.In a saucepan, bring water to a boil and add the cleaned spinach leaves and let it sit for a minute in the pot while the flame is still on. Now drain it in a colander and transfer it into a bowl of cold water. Once its cool grind it to a paste in a mixer grinder and set aside.In a wide pan, heat some oil and add bay leaf, jeera, chopped garlic, pinch of hing, green chillies, chopped onions and saute it until the onions have started to change colour to this mixture.Once it is done, add the pureed spinach and mix everything properly.Lower the flame, add the cool dal and rice mixture into the pot and mix until combined with the palak mixture, add the chopped tofu, some water if necessary and season with salt.Also add the garam masala if using at this stage. Cook for 2-3 minutes and turn of the flame.In a tadka pan, add some ghee/oil add sliced garlic and cook till its starts to brown, pour this onto the khichdi.Garnish with sliced tomatoes and it is ready to be served. Serve Palak Kichdi with Lauki Raita, Avocado Raita or any other raita of your choice for a comforting weekday meal. | |
Persian Style Taftan Recipe | Persian Style Taftan Recipe is a leavened Bread that is famous from Persian, Pakistani and Uttar Pradesh. The bread is made from milk, yogurt and eggs. The bread is then sometimes flavored with saffron cardamom as well. It is then topped with kalonji seeds and baked in the often till golden brown. | Mediterranean | Side Dish | Vegetarian | Whole Wheat Flour, Active dry yeast, Sugar, Milk, Curd (Dahi / Yogurt), Cardamom Powder (Elaichi), Kalonji (Onion Nigella Seeds), Salt | 2 cups Whole Wheat Flour 2 teaspoon Active dry yeast 2 teaspoon Sugar 1/4 cup Milk 1/4 cup Curd (Dahi / Yogurt) 1 teaspoon Cardamom Powder (Elaichi) 2 teaspoon Kalonji (Onion Nigella Seeds) Salt , to taste | 60 | 20 | To begin making the Persian Style Taftan Recipe, we will first have to get your ingredients ready especially the yeast. If you are using active dry yeast (look like small round balls), we will allow it to bloom in lukewarm milk with sugar added.Keep it aside for some time till it forms bubbles. This can be done with quick yeast as well.Mix all the ingridietns into the flour except kalonji seeds. Also add the yeast and milk mixture and knead it to form a soft dough.Knead well on to the kitchen surface and shape into a ball and rest it in the bowl for 30 minutes.Take the dough out and knock out the air and knead some for few minutes. Pre heat the oven to 180 degree Celsius to 10 minutes.Pinch out a small portion of the dough and flatten it using your fingers to 1/2 centimeter thick dough.Add kalonji seeds on top and place it on a grill pan and do the same or the rest of the dough.Place the pan inside the oven and bake it for 180 degree Celsius for at least 20 minutes until it is light brown.Serve the Persian Style Taftan Recipe along with Khoresht Fesenjan Recipe and Mint And Pomegranate Raita Recipe. | |
Chettinad Vengaya Kosu Recipe (Spicy Curry from Chettinad Cuisine) | Chettinad Vengaya Kosu Recipe is a flavorful spicy gravy from Chettinad cuisine. This gravy is very simple and easy to make with just two basic ingredients, onion and tomato. Alternatively, you can add potatoes to prepare Chettinad Vengaya Kosu along with onions and tomatoes. | Chettinad | Lunch | Vegetarian | Onion, Tomatoes, Curry leaves, Sesame (Gingelly) Oil, Fennel seeds (Saunf), Turmeric powder (Haldi), Salt, Dry Red Chillies, Fresh coconut, Coriander (Dhania) Leaves | 1 Onion , thinly sliced 2 Tomatoes , finely chopped 8-10 Curry leaves 1/2 tablespoon Sesame (Gingelly) Oil 1/2 teaspoon Fennel seeds (Saunf) 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste 5 to 6 Dry Red Chillies , adjust according to taste 1/4 cup Fresh coconut , chopped 2 sprig Coriander (Dhania) Leaves , finely chopped for garnishing | 15 | 20 | To begin making Chettinad Vengaya Kosu Recipe, first make the spice paste for the kosu. Heat a kadai on medium heat and dry roast red chillies and fennel seeds till they turn fragrant. Turn off the heat and let them cool. Once the red chilli and fennel seeds are cooled, grind them in a mixie jar along with coconut. Add a little water to make a smooth paste. keep the masala paste aside. You can proceed to make the tempering.To prepare the tempering, heat a kadai on medium heat. Add sesame oil and temper with fennel seeds and curry leaves. Add the sliced onions and tomatoes. Add turmeric powder and salt.Mix well and let them cook on low flame till the tomatoes become soft and pulpy. Add 1 cup of water to the mixture. Now add the ground masala and mix well.Let the gravy simmer for 3-4 minutes.After 3-4 minutes, turn off the heat. Transfer Chettinad Vengaya Kosu in a serving bowl.Garnish with chopped cilantro/mint leaves and serve hot with Biryani, Ven Pongal or Onion Rava Dosa Recipe for breakfast, lunch or weeknight dinner. | |
Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe | Baale Dindu Kadale Palya is South Indian Style Banana Stem Curry With Chick Peas Recipe. Select a banana stem which has a thin rind. Usually, the thinner the rind of the stem, tender is the banana stem. This banana stem curry is a healthy recipe since banana stem prevents the formation of kidney stones and is naturally fibrous to promote digestion. Banana stem pairs well with chickpeas and the flavors are subtle in this curry with fewer spices. Pair Baale Dindu Kadale Palya (Banana Stem Curry With Chick Peas Recipe) with rasam recipe to make a complete lunch. | Coastal Karnataka | Lunch | Vegetarian | Banana Stem, Kala Chana (Brown Chickpeas), Fresh coconut, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Red Chilli powder, Onions, Garlic, Curry leaves, Salt, Oil, Coriander (Dhania) Leaves, Green Chilli, Lemon juice | 1 Banana Stem , cleaned and chopped (about 250 grams after cleaning) 1 cup Kala Chana (Brown Chickpeas) , soaked overnight 2 tablespoons Fresh coconut , grated 2 teaspoons Cumin seeds (Jeera) 2 teaspoons Coriander (Dhania) Seeds 1-1/2 teaspoon Red Chilli powder , (adjust) 2 Onions , chopped 1 clove Garlic , peeled Curry leaves , few sprigs Salt , to taste Oil , as required Coriander (Dhania) Leaves , few sprigs 1 Green Chilli , one small green chilli 1 teaspoon Lemon juice | 25 | 40 | To prepare Baale Dindu Kadale Palya (Banana Stem Curry With Chickpeas Recipe), cut the extra portion of the banana stem, trim its top and bottom lightly, and chop the stem finely.Take a Pressure cooker, add soaked chickpeasAdd sufficient water and cook for 1-2 whistles.Allow to release pressure by itself. Add the chopped banana stem required salt and cook further for 1 more whistle. The chickpeas should be firm and not mushy.Heat a Kadai and dry roast coriander seeds till fragrant. Set aside.In the same Kadai, and add a little oil. Once the oil is hot, splutter cumin, add in curry leaves and saute for a few seconds.Add chopped onions, garlic and saute till cooked.In a Mixer, dry grind coriander and add all the sauteed ingredients with grated coconut and wet grind till smooth, with adding water if necessary.After the pressure in the cooker with chickpeas and banana stem releases, add the ground paste in a kadai along with the contents of the pressure cooker.Add chilli powder and allow the Baale Dindu Kadale Palya to come to a boil. Adjust salt and switch off flame.Add lemon juice to the recipe and mix.Garnish with coriander leaves, chopped green chilli, and serve Baale Dindu Kadale Palya hot with rasam recipe. | |
Zucchini Salad with Barbecue Sauce Dressing Recipe | A Crunchy Salad made with Zucchini as a star ingredient. The Zucchini Salad with Barbecue Sauce Dressing Recipe also includes carrots and peppers that are tossed in a sweet and sour dressing with barbecue sauce and a dash of lemon juice, and a hint of chilli flakes, finally topped with sesame seeds to give this light and fresh some nuttiness. | Continental | Appetizer | Vegetarian | Green zucchini, Carrot (Gajjar), Yellow Bell Pepper (Capsicum), Red Bell pepper (Capsicum), Sesame seeds (Til seeds), Mixed Herbs (Dried), Barbeque sauce, Lemon juice, Red Chilli flakes, Extra Virgin Olive Oil, Salt | 1 Green zucchini , cut into thin strips 1 Carrot (Gajjar) , cut into thin strips 1/2 Yellow Bell Pepper (Capsicum) , cut into thin strips 1/2 Red Bell pepper (Capsicum) , cut into thin strips 2 teaspoons Sesame seeds (Til seeds) , white 1 teaspoon Mixed Herbs (Dried) For the dressing 3 tablespoons Barbeque sauce 1 tablespoon Lemon juice 1 teaspoon Red Chilli flakes 2 teaspoons Extra Virgin Olive Oil Salt , to taste | 10 | 0 | To begin making the Zucchini Salad with Barbecue Sauce Dressing Recipe, cut all the vegetables into thin strips. Combine them all and allow it to chill in the refrigerator.To make the Barbecue Sauce Dressing, in a bowl combine, the barbeque sauce, lemon juice, chilli flakes, olive oil and salt. Mix the dressing well.In a mixing bowl, toss the vegetables with the Barbecue Sauce Dressing and serve it in a bowl. Garnish with mixed herbs and sesame seedsServe this Zucchini Salad with Barbecue Sauce Dressing Recipe along with Beetroot Gazpacho Soup Recipe and Chicken And Cheese Sandwich With Avocado Recipe for a light summer meal. | |
Aloo Palak Sabzi Recipe | Homestyle Potato Spinach Stir Fry | Aloo Palak Sabzi is a delightful and comforting North Indian dish where tender potatoes are cooked with fresh spinach and flavorful spices. This healthy and nutritious stir-fry is perfect for a quick weekday lunch or dinner, especially when served with hot phulkas or jeera rice. | North Indian Recipes | Dinner | Vegetarian | Potato (Aloo), Spinach Leaves (Palak), Oil, Cumin seeds (Jeera), Onion, Ginger, Garlic, Green Chillies, Turmeric powder (Haldi), Red Chilli powder, Garam masala powder, Coriander (Dhania) Powder, Cinnamon Stick (Dalchini), Salt | 3 Potato (Aloo) , boiled and cut into cubes 250 grams Spinach Leaves (Palak) , washed and chopped 2 tablespoons Oil , for cooking 1/2 teaspoon Cumin seeds (Jeera) 1 Onion , thinly sliced 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 2 Green Chillies , finely chopped 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1/2 teaspoon Garam masala powder 1 teaspoon Coriander (Dhania) Powder 1 inch Cinnamon Stick (Dalchini) Salt , to taste | 15 | 40 | To begin making the Aloo Palak Sabzi Recipe; we will first cook the spinach and aloo separately and prep all the ingredients and keep ready.Half the potatoes and add it into the pressure cooker. Add 1/4 cup water and pressure cook the potatoes for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally. Once the pressure releases, and the potato has cooled down, peel the skin of the potatoes and cut them into large cubes and keep aside.Heat a teaspoon of oil in a pan over medium heat; add the cumin seeds, onions, ginger, garlic, cinnamon and bay leaves. Saute the onions until the onions soften and turn lightly golden brown. At this stage at the spinach, sprinkle little salt and saute the spinach until it wilts down completely. Once the spinach softens, increase the heat to high and saute the spinach until all the water from the spinach is evaporated. Turn off the heat, transfer the spinach to another dish and keep aside.Wipe the same pan clean with the paper towel. Heat a tablespoon of oil; add the turmeric powder, red chilli powder and the potatoes.Sprinkle some salt and stir fry until the potatoes are lightly roasted. Finally stir in the coriander powder, garam masala powder and stir well until all the ingredients are combined.Sauté this mixture for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices. At this stage stir in the sautéed spinach. Cover the pan and simmer for another 5 minutes to allow all the flavours to come through.Check the taste of the Aloo Palak Sabzi and adjust salt or chilli accordingly.Turn off the heat, transfer the Aloo Palak Sabzi to a serving bowl and serve hot.Serve Aloo Palak Sabzi along with Panchmel Dal and Phulkas for a wholesome lunch or dinner. | |
Punjabi Style Spicy Arbi Sabji Recipe | Many foodies from North India feel that this Punjabi Style Spicy Arbi Sabji is their favourite way to eat Arbi/ colocasia. It is also an easy recipe to make. Crispy and spicy, it goes really well with hot and flaky paranthas or soft phulkas with a touch of ghee and Spiced Rajma Pulao to make a scrumptious weekday meal. | Punjabi | Lunch | Vegetarian | Colocasia root (Arbi), Onion, Green Chillies, Ghee, Cumin seeds (Jeera), Salt, Red Chilli powder, Garam masala powder, Amchur (Dry Mango Powder), Turmeric powder (Haldi), Coriander (Dhania) Leaves | 500 grams Colocasia root (Arbi) 1 Onion , sliced 3 Green Chillies , slit length-wise 2 teaspoon Ghee 1 teaspoon Cumin seeds (Jeera) Salt , to taste 1 teaspoon Red Chilli powder 1/4 teaspoon Garam masala powder 1 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , as required for garnish | 10 | 45 | Prep up with all ingredients to prepare Punjabi Style Spicy Arbi Sabji and Peel and cut arbi in thin long stripes, somewhat like French fries. Be use you either grease your hands well with oil or wear gloves because arbi has a tendency to leave your hands itching.Heat oil in a heavy bottom kadhai, when hot add jeera seeds and sauté until lightly brown.Add the green chillies and sauté for a minute, so that the chilly leaves it spice in the oil.Add onions and sauté till they are translucent. Add arbi and fry on high heat for about 3-4 minutes, stirring often.Add all the dry spices apart from amchoor powder and garam masala and lower the heat. Continue sautéing once in a while till arbi is cooked well.Once the arbi is cooked, add amchoor and garam masala and sauté for a minute. Turn off the heat.Garnish Punjabi Style Spicy Arbi Sabji with coriander leaves and serve hot with rotis, paranthas or soft phulkas with a touch of ghee and Spiced Rajma Pulao to make it a complete meal. | |
Grilled Paneer Mint Salad Recipe With Pickled Onions & Pomegranates | Grilled Paneer Mint Salad Recipe With Pickled Onions & Pomegranates, is a chatpata salad made by combining ingredients with various textures. Fresh lettuce leaves, along with crunchy onions, sweet pomegranate pearls and soft grilled paneer, dressed in a tangy lemon juicy and notes of black pepper. | Continental | Appetizer | High Protein Vegetarian | Iceberg lettuce, Paneer (Homemade Cottage Cheese), Black pepper powder, Cumin powder (Jeera), Lemon juice, Salt, Fresh Pomegranate Fruit Kernels, Mint Leaves (Pudina), Lemon wedges, Chaat Masala Powder, Onions, Lemon juice, Salt, Lemon juice, Black pepper powder, Cumin powder (Jeera), Extra Virgin Olive Oil, Garlic, Honey | 1 Iceberg lettuce 200 grams Paneer (Homemade Cottage Cheese) 1/2 teaspoon Black pepper powder 1/2 teaspoon Cumin powder (Jeera) 1 tablespoon Lemon juice Salt , to taste 1/2 cup Fresh Pomegranate Fruit Kernels 2 sprig Mint Leaves (Pudina) , to garnish Lemon wedges , to serve 1 teaspoon Chaat Masala Powder , to sprinkle To make the Pickled Onions 2 Onions , cut into roundels 1 tablespoons Lemon juice Salt , to taste To make the salad dressing 1 teaspoon Lemon juice 1/2 teaspoon Black pepper powder 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Extra Virgin Olive Oil 3 cloves Garlic , finely chopped 1 tablespoon Honey | 15 | 10 | To begin making the Grilled Paneer Mint Salad Recipe With Pickled Onions & Pomegranates, slice the paneer and cut them into small triangles. Place the paneer triangles in a mixing bowl and marinate it along with some salt, black pepper powder, cumin powder and lemon juice. Set aside for 30 minutes. Heat a grill pan on high heat, grease with some oil, place the marinated paneer pieces and cook for 2 minutes on each side, until it gets the grill marks. Remove the paneer from the grill pan and place it on a plate. | |
Moolangi Tovve Recipe - Radish Curry | Moolangi Tovve is a simple dal which is made with the combination of lentils and vegetables. Tovve is a Kannada term which means a simple, basic and humble dal, something that is not heavy and is light on the tummy. | South Indian Recipes | Lunch | Vegetarian | Mooli/ Mullangi (Radish), Yellow Moong Dal (Split), Turmeric powder (Haldi), Green Chillies, Ginger, Fresh coconut, Ghee, Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Asafoetida (hing), Coriander (Dhania) Leaves, Lemon wedges | 3 Mooli/ Mullangi (Radish) , peeled and sliced (5mm thick) 1/2 cup Yellow Moong Dal (Split) 1 teaspoon Turmeric powder (Haldi) 2 Green Chillies , finely chopped 1 teaspoon Ginger , grated 2 tablespoon Fresh coconut , freshly grated For tempering 1 tablespoon Ghee 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies 1 pinch Asafoetida (hing) For garnishingCoriander (Dhania) Leaves , Few sprigs, finely chopped 2 Lemon wedges | 10 | 30 | To begin making Moolangi Tovve Recipe - Radish Curry, wash the moong dal couple of times with water and add it to the pressure cooker along with radish, turmeric powder, green chillies and 1.5 cups of water.Pressure cook for 3 whistles. After three whistles turn off the heat and let the pressure release naturally. Once done, open the lid and keep aside. Heat oil in a pan, add asafoetida, mustard and wait for the mustard to pop and then add red chillies and ginger and ler the red chillies crisp up.Now add the cooked dal mixture in the pan with salt to taste and 1.5 cups of water. Brisk boil till the dal gets slightly thick.Once it is done, add the chopped coriander and grated coconut in the Moolangi Tovve and give it a stir. Tun off the heat and transfer the Moolangi Tovve to a serving bowl and serve. Serve Moolangi Tovve Recipe - Radish Curry with Steamed Rice Recipe and Elai Vadam for a comforting lunch. | |
Dondakkai Puli Curry Recipe - South Indian Style Tindora Curry | Dondakkai Puli Curry is one of those traditional recipes that has been passed down to me through generations. This is a healthy recipe to prepare and also does not take too much time or effort. As it is very easy to make and requires very few ingredients, you can also pack it for your Lunch Box. | Tamil Nadu | Lunch | Vegetarian | Tindora (Dondakaya/ Kovakkai), Black Urad Dal (Split), Dry Red Chillies, Cumin seeds (Jeera), Turmeric powder (Haldi), Tamarind Paste, Salt, Oil, Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera) | 150 grams Tindora (Dondakaya/ Kovakkai) 3 tablespoons Black Urad Dal (Split) 5 Dry Red Chillies 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Turmeric powder (Haldi) 2 teaspoon Tamarind Paste , (adjust) Salt , to taste 1 teaspoon Oil For Tempering 2 teaspoons Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) | 20 | 25 | To begin making the Dondakkai Puli Curry Recipe, first wash and cut the dondakkai into small pieces, I prefer dividing it into four sections and chopping it into fine triangles.Clean and soak the tamarind in enough water for at least 10 minutes.Boil the chopped dondakkai/tindora in enough water until its tender but not mushy, we need a bite to it, so say until 90 percent done. Later, drain the water and set aside until use.Heat up a small Saucepan with a teaspoon of oil and once hot add the cumin seeds, garlic cloves and red chillies, fry them for a minute, Later add the urad dal and saute until the dal turns golden in color.Next turn off the heat and allow them to cool at room temperature.In a mixer grinder, add the roasted, soaked tamarind, turmeric, salt and grind it into a smooth paste adding the water in which the tamarind was soaked, if required.Now in a bowl, add the boiled dondakkai, ground paste and give it a good stir until combined well.Now for the tempering, in a small sauce pan add the remaining tablespoon of oil and heat it, add the mustard and cumin seeds, allow them to pop and add it to the dondakkai mixture. Mix and serve hot.Serve Dondakkai Puli Curry Recipe along with Keerai Sambar, Steamed Rice and Elai Vadam for your everyday meals. | |
Tofu Peanut Stir Fry Recipe | Tofu Peanut Stir Fry Recipe is made by pan frying tofu till it crispy and tossing it with homemade Thai-style peanut sauce that’s loaded with ginger, garlic, peanut butter, brown sugar, and a squeeze of lime juice. This sweet salty crunchy tofu Peanut Stir fry is worthy to make for a party and ticks all the boxes when it comes to a Thai style dish. | Thai | Side Dish | High Protein Vegetarian | Tofu, Corn flour, Button mushrooms, Bok Choy, Oil, Salt, Roasted Peanuts (Moongphali), Peanut Butter, White Wine Vinegar, Soy sauce, Brown Sugar (Demerara Sugar), Ginger, Garlic, Salt, Sesame (Gingelly) Oil | 250 grams Tofu , cut into dices 2 tablespoon Corn flour 1 cup Button mushrooms , chopped 1 cup Bok Choy , chopped 2 tablespoon Oil 1 teaspoon Salt 1/2 cup Roasted Peanuts (Moongphali) , crushed For the Sauce 1 tablespoon Peanut Butter 1 tablespoon White Wine Vinegar 1 tablespoon Soy sauce 1 teaspoon Brown Sugar (Demerara Sugar) 1 teaspoon Ginger , finely chopped 1 teaspoon Garlic , minced 1/2 teaspoon Salt 1/2 teaspoon Sesame (Gingelly) Oil | 15 | 15 | To begin making Tofu Peanut Stir Fry Recipe, prep all the ingredients and keep aside.Prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce,sesame oil, brown sugar,peanut butter, rice vinegar, grated ginger, minced garlic, and salt. Stir until brown sugar is dissolved, then set the sauce aside.Cut the tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 tablespoon of cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.Heat a large skillet over medium flame. Once hot, add oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the flour dusted tofu cubes and let cook until golden brown and crispy on all sides, then remove the crispy tofu to a clean plate.In the same skillet add mushrooms and bok choy and stir fry for a minute till all the water is evaporated from the vegetables, season with salt and keep it aside in a bowl. Next give the bowl of sauce a good stir, then pour it into the skillet.Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly).Once thickened, turn off the heat and stir in the cooked tofu cubes and coat each tofu nicely with the sauce.Stir in the mixed vegetables. Add the crushed roasted peanuts. Serve Tofu Peanut Stir Fry Recipe along with Vegetarian Thai Green Curry, Thai Jasmine Rice and Thai Grilled Pineapple Recipe for a nice Thai lunch or dinner. | |
Pumpkin Sabzi Recipe with Panch Phoron Masala | The Pumpkin Sabji with Panch Phoron Masala recipe is simple to make dish that requires no prior planning and gets done in no time at all. The addition of mustard oil along with the panch-phoron masala brings out the intense flavor of this Pumpkin Sabzi. Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box. | South Indian Recipes | Lunch | Vegetarian | Kaddu (Parangikai/ Pumpkin), Curry leaves, Dry Red Chillies, Panch Phoran Masala, Turmeric powder (Haldi), Salt, Mustard oil | 500 grams Kaddu (Parangikai/ Pumpkin) , peeled and cut into cubes 2 sprig Curry leaves 2 Dry Red Chillies 2 teaspoons Panch Phoran Masala 1/4 teaspoon Turmeric powder (Haldi) Salt Mustard oil | 10 | 15 | To begin making the Pumpkin Sabzi Recipe with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes.In a heavy bottomed wok or kadai, warm a teaspoon of mustard oil.Keeping the flame on medium, bring it up to smoking point and add in the panch-phoron masala. When it sizzles, add turmeric, curry leaves and the dry red chillies and toss until the red chillies are roasted.Once the chilies are roasted, add the chopped pumpkin, sprinkle salt to taste and toss on a low flame for a couple of minutes. Sprinkle some water over the pumpkin and turn the heat to low. Cover the pan, allowing the pumpkin to cook in its own steam until soft and tender. Check the salt and spice levels at this stage and adjust to suit your taste.When the pumpkin is fully cooked, take the lid off and dry out the excess moisture. Stir in the freshly chopped coriander leaves and serve warm.Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box. | |
High Protein Refried Beans Quesadilla Recipe | The High Protein Refried Beans Quesadilla Recipe is a nutritious and delicious meal packed with plant-based protein, making it a perfect option for vegetarians and those looking for a healthy yet satisfying dish. Made with whole wheat tortillas, this quesadilla is filled with creamy refried beans, fresh vegetables, and melted cheese. | Mexican | Lunch | High Protein Vegetarian | Whole Wheat Flour Tortilla, Black Eyed Beans (Lobia), Rajma (Large Kidney Beans), Tomatoes, Onion, Garlic, Sugar, Cumin powder (Jeera), Tabasco Original - Hot Sauce, Salt, Cheddar cheese, Extra Virgin Olive Oil | 4 Whole Wheat Flour Tortilla , soaked overnight in water 1/2 cup Black Eyed Beans (Lobia) , soaked overnight in water 1/2 cup Rajma (Large Kidney Beans) 2 Tomatoes , chopped and pureed 1 Onion , finely chopped 4 cloves Garlic , finely chopped 1/4 teaspoon Sugar 1 teaspoon Cumin powder (Jeera) 12 drops Tabasco Original - Hot Sauce Salt , to taste 1 cup Cheddar cheese 4 teaspoons Extra Virgin Olive Oil , and more if required | 60 | 45 | To begin making the High Protein Refried Quesadillas Recipe, you can either use left over large rotis or use the store bought Whole Wheat Flour Tortillas. Keep them ready.Soak the Rajma and black eyed beans in water for 1- to 12 hours or overnight.Pressure cook the Rajma and beans with water for about 3 whistles and turn the heat to low. Simmer the beans for another 30 minutes until the beans are cooked completely. Turn off the heat and allow the pressure to release completely. Once done, keep it aside.Prepare the rest of the ingredients and keep them ready as well. Heat oil in a pan over medium heat; add onions and garlic saute until it softens. Add the pureed tomatoes, cumin powder, tabasco sauce and cooked beans. Using a potato masher, keep mashing and mixing the beans on medium heat until it becomes smooth and yet has a chunky texture.Check the taste and add more salt or tabasco sauce as per your preference. Keep this aside.Our next step is to grill the Quesadillas. Preheat a skillet/ tawa over medium heat and warm the tortillas for a few seconds. Spoon about 2 tablespoons of the refried bean filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge. Sprinkle another 2 tablespoons grated cheese over this filling.Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.Drizzle oil over the quesadilla and grill on both sides until you get deep golden-brown and crisp texture. This would take about 2 to three minutes over medium heat. Press down the Quesadilla so the cheese melts.Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up. Once done, transfer to the serving plate.Using a pizza cutter or a knife, cut to form triangular portions of the refried bean quesadilla.Serve the High Protein Refried Quesadillas along with a Mexican salsa and Homemade Sour Cream for a wholesome and delicious weeknight dinner. |
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