paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with 27 amazing images.
paneer and spinach soup is a fragrant and nourishing Indian soup with soothing flavours. Learn how to make healthy spinach paneer soup.
Subtly flavoured this spinach cottage cheese soup is a wholesome fare that you will love to slurp up. Palak cooked and blended to a puree, thickened with moong dal and perfectly pepped up with onions, salt and pepper is a delight for the taste buds.
paneer and spinach soup is a protein rich soup with 8.4 grams of protein ( 15% of RDA).
This protein-packed healthy palak paneer soup is a meal in a bowl! generous use of moong dal, paneer and spinach make it extremely nourishing and filling, while the onion and pepper bring in their soothing yet sharp flavours.
To make paneer and spinach soup, heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside. In the same pan add onions and sauté on medium flame for 1 to 2 minutes. Add the moong dal, spinach and 2 1/2 cups of water and cook on a medium flame for 15 minutes or till the dal is cooked. Keep aside to cool completely. Once cooled transfer it in a mixer jar and blend to a smooth purée. Transfer the purée to the same pan, add 2 cups of water, salt and pepper. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer pieces. Cook on a medium flame for 1 minute, while stirring occasionally. Serve the paneer and spinach soup hot.
This delightful Indian palak soup with paneer is not only tantalizingly tasty, but also conveniently quick to prepare. Try it out!
Tips for paneer and spinach soup. 1. Do not over sauté the paneer pieces else they might turn chewy. 2. Also do not sauté them and keep too much ahead of time.
Enjoy paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with step by step photos.
dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet | with 24 amazing images.
dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet is a unique starter without too much fuss and very tempting to stop at just one. Learn how to make Indian dahi kabab.
Rich, richer, richest are these creamy and soft Indian dahi kabab. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. This trio is perked up with herbs, masalas and cashewnuts, not to forget the innovative addition of deep-fried onions, which gives an irresistible crunch and intense flavour to the kebabs.
This yogurt kebab is quite different from the lot, because it has a unique texture, which is not crisp, but soft and creamy with the mild crunch of onion in between. Remember to deep fry these kebabs on a medium flame and do not turn them too much, else they might break. Enjoy this hung curd dahi paneer cutlet immediately with green chutney.
Tips to make dahi ke kebab. 1. Right way to make hung curd. 2. Right way to deep-fry onions. 3. Deep-fry only 2 to 3 dahi kebabs at a time. 4. Serve them immediately or they will turn soggy.
Enjoy dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet | with step by step photos. A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles.
Try with Palak Raita, Mint Raita,. Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with 20 amazing images.
Mumbai roadside coconut chutney is a popular condiment typically served with a variety of street foods, especially South Indian dishes like idli, dosa, and medu vada. It's known for its fresh, vibrant flavors and creamy texture.
Key Ingredients for Mumbai roadside coconut chutney
Fresh Coconut: Grated or shredded, which provides the base and creamy consistency.
Green Chilies: For heat, which can be adjusted to taste.
Coriander Leaves:Fresh coriander adds a herbaceous note and enhances the flavor.
Ginger: Adds a slight warmth and sharpness.
Lemon Juice : For acidity and tang, which balances the richness of the coconut.
- Salt: To taste.
- Water: To achieve the desired consistency.
Tempering of oil, mustard seeds, urad dal, Kashmiri red chillies and hing.
Optional Ingredients for Mumbai roadside coconut chutney
Roasted Chana Dal:Sometimes added for thickness and a nutty flavor.
Curry Leaves: Can be included for an aromatic touch.
Garlic:Some versions include garlic for added depth.
Preparation of Mumbai roadside coconut chutney
1. Blend: Combine all the ingredients in a blender or food processor until smooth. Adjust water for consistency.
2. Make a tempering of oil, mustard seeds, urad dal, Kashmiri red chillies, curry leaves and hing and pour over the chutney
Serving Mumbai roadside coconut chutney
Coconut chutney is usually served in small bowls alongside street food. It adds a refreshing element and richness to the dishes it accompanies. Its adaptability allows it to pair well not just with South Indian cuisine but also as a dip for snacks like samosas, pakoras, or even sandwiches.
Note:
The freshness of ingredients is key to making an authentic Mumbai roadside coconut chutney. It's best consumed fresh, although it can be stored in the refrigerator for a short period. Enjoying this chutney is as much about the accompanying food as it is about the vibrant street food culture of Mumbai.
Enjoy Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with step by step photos.
yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with 24 amazing images.
yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack is a unique snack idea. Learn how to make suran pakoda.
To make yam fritters, combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water. Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well. Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately.
A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious suran pakoda, which have a unique crunch brought about by the yam.
A teaspoon of fennel seeds along with coriander and curry leaves give the Indian yam and onion fritters a lip-smacking flavour and tantalising aroma. Enjoy them with green chutney at snack time.
These yam fritters are perfect to serve as a tea-time snack too! Enjoy them with masala chai. Also try other similar snacks like chana dal bhajiya and poha pakoda.
Tips for yam fritters. 1. Besan can be substituted with rice flour. 2. Use the batter immediately. Since the batter has salt, it might release water if kept for a long time. 3. Ensure to deep fry on a medium flame. Frying on a high flame will result in the fritters turning brown from outside, but they will remain raw from inside. 4. Serve the fritters immediately to enjoy their crispiness.
Enjoy yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with step by step photos. lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images.
lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat.
Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day.
To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney.
The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough.
Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi.
Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done.
You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori.
Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos. cheese onion green pea pulao recipe | kids tiffin cheese matar pulao | cheesy green peas pulao | with amazing 25 images.
cheese onion green pea pulao is a unique tiffin that your kid is sure to love! Children are generally very fond of the flavour and texture of cheese, but sometimes parents find it challenging to pack cheese-based foods in the snack box as it tends to get chewy. But, this cheese onion green pea pulao is a delightful option, which stays fresh in a tiffin box for five hours! Moreover, it has an interesting mix of ingredients ranging from rice and green peas to grated cheese, which makes it tasty and wholesome too.
cheesy green peas pulao makes it easy to add veggies to your kiddos meal which he/she might throw tantrums to consume. We have used the most basic ingredients in preparing cheesy pulao so you will not need to rush to a supermarket if your pantry is well maintained. I also make it for dinner, as it works best as a one meal dish and is tummy filling.
To make cheese pea pulao, we have soaked basmati rice for half and hour. Further, to make it, we have taken oil in a non-stick pan. You can use ghee or butter. Add cumin seeds, clove, cinnamon and bay leaves. Cook until aromatic. The whole spices add and enhance the flavor of the pulao. If you kids do not like it, you can discard once the dish is prepared. Next we have added onion and green chilli paste, cooked them and add soaked rice. Saute the rice and make sure it doesn’t stick to bottom of the pan. Add green peas and water. Cover and cook for 5 mins while stirring occasionally, do not leave it unattended in case burns. Add cheese and coriander for refreshing flavors, gently mix. Serve cheese matar pulao hot and if packing for tiffin cool a little.
Serve cheese onion matar pulao with Indian curry or pickles, roasted papad or any raita that you wish to.
For the short break tiffin you can pack Khakhra Chivda and Healthy No Bake Cookies.
Enjoy cheese onion green pea pulao recipe | kids tiffin cheese matar pulao | cheesy green peas pulao | with detailed step by step photos and video below. stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with 21 amazing images.
stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti is specially designed for gluten intolerant who have to avoid the gluten from wheat. Learn how to make gluten free buckwheat paratha.
To make stuffed buckwheat paratha, first make the roti. Combine all the ingredients in a deep bowl and knead into soft dough, using enough water. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Cook each roti very lightly on a hot tava (griddle) and keep aside. Then make the stuffing by mixing corn, coriander, ginger green chilli paste, cheese, tomatoes, capsicum and salt. Divide the stuffing into 6 equal portions and keep aside. Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve immediately.
This gluten free buckwheat paratha is an exotic addition to the menu of gluten intolerant people. A meal in itself it has typically Mexican style stuffing which adds volume and taste to the parathas. A brilliant idea to transform simple paratha into a classic special dish is to serve it with a bowl of soup to add up to a filling meal.
We have used little rice flour along with kuttu flour to make this kuttu ki roti so rolling becomes easier. However, the roti might not get a very even shaped edge. Do not worry about it.
Tomatoes add the perfect juiciness to the stuffing of kuttu ka paratha, while the capsicum adds the necessary crunch. You can also add some mixed herbs or oregano to further enhance its flavours.
Tips for stuffed buckwheat paratha. 1. Buckwheat flour isn’t very easily available in stores. You can buy buckwheat and make the flour. For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe. 2. If you wish buckwheat flour can also be replaced with maize flour in these delicious parathas. 3. Like most rotis made with buckwheat, these too need to be served immediately on cooking.
Enjoy stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with step by step photos.
gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images.
gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo.
To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required.
Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu.
Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal!
While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties.
You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible.
Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container.
Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.
restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with 44 amazing images.
restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi is a memorable preparation with a Nawabi touch. Learn how to make cashew and green peas curry.
To make restaurant style kaju matar masala, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely. Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside. Heat the oil and ghee in a deep non-stick pan, add the bayleaf, cloves, cardamom, bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes. Add the green peas, sautéed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirring occasionally. Garnish with coriander and serve hot with parathas.
Cashews in and out make this dish the super awesome treat that it is. Perfect for cashew lovers, the cashew and green peas curry features crispy cashews and soft green peas in a creamy, tangy, masaledar gravy.
The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this Indian shahi kaju curry is absolutely bursting with flavours, for an added shahi touch we have finished with some fresh cream. You can also add homemade cream obtained from buttermilk.
Serve this kaju mutter masala sabzi with plain paratha or butter naan and square up your meal with a tall glass of salted lassi. You will have a feel of dining at a dhaba in Punjab while relishing this authentic meal in your own house. Also do try other sabzis with green peas like Mutter Paneer Butter Masala, Mushroom Mutter Makhani and Palak Mutter.
Tips to make kaju mutter masala. 1. Jain’s can skip onions and garlic. 2. Roast the cashews on medium flame till light golden brown colour, it gives nice colour and crunch to the cashews. 3. Sugar is added to balance the flavours. You can skip if you do not wish to add. 4. Make sure while selecting cashews it should not have any dents or cuts.
Enjoy restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with step by step photos. capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with 33 amazing images.
capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice is an appetizing fare which needs no accompaniment. Learn how to make Indian paneer capsicum rice.
To make capsicum paneer pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till for 2 minutes. Remove and keep aside. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes. Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the curds, rice, paneer and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot.
Paneer capsicum pulao in pressure cooker is neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. This aromatic rice delicacy is a one pot meal which is also easy to prepare.
While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dinner option. The paneer cubes do not break even if pressure cooked hence venture to make this paneer bell pepper rice without any fear.
The bell pepper add a contrasting flavour and colour, while the ginger, garlic and green chilli paste along with garam masala make it truly irresistible. When all these merge together in one mouthful of Indian paneer capsicum rice, the experience is just too exciting.
Tips to make capsicum paneer pulao. 1. Use fresh curd to make paneer pulao for best results. 2. We suggest you to use basmati rice for best results. 3. If you do not wish to sauté the paneer and capsicum you can avoid doing it. 4. Serve it immediately to enjoy its best flavours.
Enjoy capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with step by step photos. cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos.
cabbage and paneer rolls are perfect starters for an Indian party. veg cabbage and paneer rolls made of simple ingredients easily available like bread, paneer, cabbage, spring onions and basic sauces and spices.
One of the wondrous party snacks from Oriental cuisine, the cabbage and paneer rolls is a sumptuous treat with a peppy flavour. The crunch of grated cabbage and spring onions together with the succulence of crumbled paneer gives these cabbage and paneer rolls an awesome mouth-feel.
While a dash of hot chilli sauce gives veg cabbage and paneer rolls a spicy twist. The delectable filling is housed inside crispy bread rolls, which taste too good when made the right way, as shown in our cabbage and paneer rolls recipe.
Tips and notes for cabbage and paneer rolls. 1. Add finely chopped spring onion greens. You can add any other veggies of your choice just make sure to chop or grate it finely so the paneer cabbage rolls do not break while rolling. 2. Add 1 tbsp of hot and sweet sauce to elevate the taste of cabbage paneer rolls. If you do not have this then make use of ½ tbsp tomato ketchup and ½ tbsp chilli sauce. 3. Make use of fresh big bread slices, stale bread are hard and firm and they might break while rolling. 4. Do not over stuff the bread slice or else it will become difficult to roll them.
If you like cabbage and paneer rolls then see our collection of deep fried starters.
Learn to make cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos and video below. What makes this recipe so popular is that it has a rich feel about it, but at the same time it is quick and easy to make using the microwave oven!
The gravy that hosts the green peas has the vibrant colour and dynamic flavour of methi leaves, made rich and luscious by the addition of cream.
A paste of cashew, poppy seeds and popular taste-enhancers ginger and onions, gives the gravy its intense taste and also contributes to the mouth-feel.
Enjoy this delicious Methi Mutter Malai with any Indian bread or rice dish of your choice. You may also like to try other convenient microwave recipes like the Mutter Pulao and Paneer Kalimirch . basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images.
Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced.
Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.
Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.
Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal.
Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.
Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.
Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.
Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos. mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with 32 amazing images.
A healthy way of combining an unusual leafy vegetable like mint and a pulse like masoor to make delicious pudina masoor tikki. Learn how to make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter |
mint and masoor tikki has been combined with bread crumbs, paneer and flavoured with loads of mint. Mint is a popular herb used extensively in Indian cooking. It contains plenty of vitamins and minerals are essential for the body.
These healthy masoor tikki they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich mint masoor tikki as a starter or as a snack hot with green chutney.
Tips to make mint and masoor tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2. You can add more breadcrumbs if the tikki's are not binding well. 3. Cooking tikki's on a low flame is important as we are not deep frying the tikki's.
Enjoy mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with detailed step by step images.