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pudina raita recipe | mint raita | Punjabi mint raita | with 7 amazing images. pudina raita recipe is a Punjabi mint raita where the use of curds is an integral part of Punjabi cuisine. Some form of curds are usually served with a meal, be it plain curds or a mint raita. mint raita is made from from 4 basic ingredients curds, pudina, cumin seeds, black salt and sugar is optional. A raita is basically curds that have been whisked and flavoured with some spices or vegetables. In this case we have used pudina in making pudina raita. pudina raita is one of the most commonly eaten raitas and is easy, quick to prepare. To make pudina raita, combine curds, pudina, cumin seeds, black salt and sugar in a bowl and mix well. Keep the pudina raita refrigerated and serve chilled with parathas of your choice. Note that Use fresh mint leaves only. Stale or limp leaves will ruin the taste and the mouthfeel of the pudina raita. This mint raita can make a delicious in between healthy snack specially for all those of you are health conscious. Apart from Punjabi mint raita we also have a variety of tongue-tickling recipes of chutneys and achaars to serve as an accompaniment to a meal. Learn how to make pudina raita recipe | mint raita | Punjabi mint raita | with detailed step by step photos and video below.

shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | with 23 amazing images. A rare combo, peanuts and green peas come together in this tongue-tickling Maharashtrian peanut green peas sabzi that is sure to steal your heart. Learn how to make shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | shengdana vatanyachi bhaji, a delectable Maharashtrian dish, is a symphony of flavors and textures that tantalizes the taste buds. This culinary gem features green peas and peanuts, cooked to perfection in a rich and aromatic masala paste, creating a harmonious blend of nutty, earthy, and spicy notes. The crushed peanuts and boiled green peas are flavoured with a traditional tempering and a paste of coconut and spices, which imparts not only a rich flavour but also a luscious texture to the shengdane ani vatane chi bhaji. The beauty of this dish lies in its simplicity and versatility. It can be enjoyed as a side dish with roti, parathas or rice, or even served as a light and flavorful snack. The combination of green peas and peanuts provides a good source of protein and fiber, making it a wholesome and nutritious meal option. The Maharashtrian peanut green peas sabzi dish is garnished with a generous sprinkling of coriander leaves, adding a touch of freshness and vibrancy. pro tips to make shengdana vatanyachi bhaji: 1. You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji. 2. Don't overcook the green peas. They should be cooked through but still retain a slight bite. You can also use frozen green peas to make this recipe. 3. You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness. Enjoy shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masalaa | with detailed step by step photos.

masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast | with 25 amazing images. masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast is a variation to plain bhatura which is often served at restaurants. Learn how to make Indian style masala bhature. To make masala bhatura, combine all the ingredients in a deep bowl and knead to make a soft dough using approx. ¼ cup of water. Cover the dough with a wet muslin cloth and rest the dough for 20 to 30 minutes. Divide the dough into 16 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat the oil in a deep non-stick pan and deep-fry the bhatura, one at a time, till they turn golden brown in colour from both sides. Serve the masala bhatura immediately with chole. Bhatura are leavened puris which are a famous Indian bread from the land of Punjab. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This masala bhatura without yeast is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Moreover, the potatoes prevent the masala bhatura from turning rubbery and chewy. You can make up a meal by serving this Punjabi masala bhatura with chole, Punjabi gajar ka achar and a tall glass of lassi. Surprise your family with this hearty meal for Sunday lunch, but remember to roll, fry and serve the Indian style masala bhature immediately as they tend to lose their fluffy shape quickly. Tips to make masala bhaturas. 1. Always sieve the plain flour and use. 2. Roll each bhatura one by one and then deep-fry 1 at a time. 3. The dough should be soft and not semi stiff or stiff. Enjoy masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast | with step by step photos.

A rich preparation of spinach and sweet corn, cooked with a wide assortment of ingredients ranging from coconut for texture to fenugreek leaves for a lilting aroma that one cannot resist... indeed, the Palak Makai Khaas is a luxuriant dish perfect for a Indian Party Recipes What makes this Palak Makai Khaas unique though is that, despite its intense and indulgent taste, it is not too complex or difficult to prepare. Once you methodically keep all the ingredients ready, it would take just minutes to prepare because both palak and sweet corn cook quickly. Serve it hot and fresh with your favourite Parathas Roti or puri.

paneer cheese chilli paratha | tomato cheese paratha | Indian cheese paneer paratha | with 33 amazing images. Indian cheese paneer paratha is an interesting variation of the paneer paratha with the zest and tang of tomatoes, creamy cheese and spicy note of green chillies which makes the heavenly combination. Learn to make paneer cheese chilli paratha. The right combination of paneer and processed cheese makes all the difference in this scrumptious Paneer, Cheese and Chilli Parathas. Although both are cheeses, they vary in texture, taste and properties, and when mixed together and cooked inside a paratha, they blend and fuse into a perfect texture that gives an excellent mouth-feel, enhanced by the mild tang imparted by the green chillies and tomatoes that are added to the stuffing. Literally speaking, you will really enjoy this paratha to the core! Cheese and chilli come together beautifully to thrill your taste buds. Its crispy from inside and soft from inside. If you are serving to kids and feel they might not be up to the spiciness of this paratha, you can reduce the green chillies to a comfortable level. Enjoy this tomato cheese paratha hot and fresh to enjoy the cheesy spiciness! Tips to make paneer cheese chilli paratha. 1.You can also prepare and keep the stuffing in advance in the fridge. 2. Make sure to roll gently or else the stuffing might come out. 3.You can also use ghee to cook paratha for better taste. 4.Enjoy tomato cheese paratha immediately with raita or achar of your choice. Enjoy paneer cheese chilli paratha | tomato cheese paratha | Indian cheese paneer paratha | with step by step images

kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi | with 21 amazing images. kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi is a no-sweat, no-fuss recipe to prepare the all-time favourite Kaju Barfi within minutes! Learn how to make easy kaju ki barfi. To make kaju barfi, blend the cashew nuts in a mixer to a fine powder and keep aside. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the ghee and cardamom powder and mix well. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces. Serve immediately or store in an air-tight container. The homemade kaju barfi involves a very simple procedure and takes very little time to prepare. With this easy recipe, you can get the satisfaction of preparing pure and tasty Indian mithai for your family, right in your own kitchen. This 4 ingredient easy kaju ki barfi makes no use of mava (khoya). Flavoured with very little cardamom powder, what you need to be careful while making this recipe is to cook the sugar only till it dissolves. Whether it is Diwali , Raksha - Bandhan or a dessert party, the mithai platter would be incomplete without these delicious cashew barfi. It is sure to tingle everyone’s taste buds with its sinful and irresistible flavour and aroma. Tips for kaju barfi. 1. It would be best to make kaju powder in a nut grinder/crusher. This helps in giving a uniform powder without its oil oozing out. 2. You can spread the cashew mixture on the back of a greased thali or any smooth surface or a butter paper. 3. Ensure to cool the mixture after rolling and before cutting them into pieces. Enjoy kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi | with step by step photos.

aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | with 25 amazing images. aloo matar paratha is a popular and delicious stuffed Indian flatbread that combines the comforting flavors of potatoes and peas. This flavorful and hearty dish is a favorite in North Indian cuisine and is enjoyed as a breakfast or lunch option by many. To make aloo matar paratha, a filling is prepared by mashing boiled potatoes and cooking them with mashed peas, green chilies, and a blend of spices such as cumin, coriander, turmeric, and garam masala. This aromatic and flavorful filling is then stuffed into whole wheat dough, rolled out, and cooked on a griddle until golden brown and crispy. The combination of creamy potatoes, sweet peas, and aromatic spices in the filling gives aloo matar paratha a rich and satisfying flavor profile. The crispy exterior of the paratha contrasts perfectly with the soft and flavorful filling, creating a delightful texture that is sure to please your palate. aloo matar paratha is often served with a dollop of ghee, curd, low fat curds, raita or achar on the side, elevating the taste and providing a perfect balance of flavors. This stuffed paratha is not only delicious but also nutritious, as it is packed with essential nutrients from the vegetables and whole wheat flour. Whether enjoyed hot off the griddle for breakfast, lunch, or dinner, aloo matar paratha is a wholesome and satisfying meal option that is loved by many for its comforting and flavorful nature. Try this classic and hearty paratha recipe for a taste of traditional North Indian cuisine that is sure to become a family favorite. Pro tips for aloo matar paratha. 1. Add 2 cups of boiled and mashed potatoes. Potatoes have a mild, slightly sweet flavor that pairs well with a variety of spices used in Indian cuisine. 2. Green peas offer a subtle sweetness that balances the savory flavors of the potato filling. Green peas pair well with the common spices used in the aloo matar filling, such as cumin, coriander, turmeric, and chili powder. Enjoy aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | with step by step photos.

An ideal recipe for a traditional celebration at home. Toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal. This dal goes well with Parathas as well as Cooked Rice .

citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler | with 16 amazing images. citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler is a quick, no fuss drink with umpteen flavour packed ingredients. Learn how to make lemon khus cooler with sabja. To make citrus khus cooler, Combine the khus syrup, kewra water, lemon juice in a deep bowl and mix well. Add the chilled carbonated drink and mix well. Pour the drink into 4 individual tall glasses and serve garnished with soaked falooda seeds. Chilled drinks are definitely cool, but they may not necessarily be cooling! on hot summer days, especially if you are going to be serving spicy food at your party, it would be ideal to have cooling drinks such as lemon khus cooler with sabja, at the mocktail counter! This combination of khus, kewra and falooda seeds makes a delicious drink with cooling properties. The khus syrup is impeccably sweet and its sweetness is balanced by the addition of lemon juice. The kewra water, on the other hand, adds a mouth-watering flavour to this citrus khus cooler. And the fizziness of the lemon drink makes it a great pick for kids too! This summer citrus khus cooler pairs fantastically well with delicious snacks like samosa chips sandwich, paneer cheese balls or even a sumptuous chaat like moong sprouts and potato salli chaat. Tips for citrus khus cooler. 1. You can soak the falooda seeds in advance and store them in the refrigerator upto a day. 2. The carbonated drink should be chilled as this drink has to be served immediately on making. Enjoy citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler | with step by step photos.

rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with 14 amazing images. rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is a North Indian traditional sweet dish. Learn how to make rabdi. Rabdi recipe also known as rabri is a perfectly proportioned combination of milk and sugar, thickened traditionally in a broad-bottomed vessel. When making rabdi, it is very important to stick the cream (malai) to the side of the pan to make lachhedar rabri recipe. Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi and give the wonderful mouthfeel of the malai. This authentic luscious and creamy rabdi recipe is just made in 30 minutes. Many Traditional Indian Favourites like Gulab Jamun, Jalebi and Malpuas taste awesome when eaten topped with rabri. Tips for making rabdi: 1. You can add a pinch of cardamom powder to enhance the taste. 2. Sticking cream (malai) to the sides of the pan its very important to have lacchedar malai rabdi. 3. Instead of sugar you can also use condensed milk. 4.Make sure you stir it ocassionally or else the rabdi might burn. Enjoy how to make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with detailed step by step images.

Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!

Masoor spells iron shakti, which is very important to build hemoglobin levels and ward off fatigue and tiredness. Make this basic brown in advance to save on time and efforts. I have added apricots and raisins to the masoor masala to make it more interesting.

Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images. Mumbai roadside medu vada is a highly popular street food and we show you how to make Step by Step medu vada recipe. This South Indian delicacy has become an integral part of Mumbai Street Food . No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambar. The idli-vada combination is a favourite for breakfast! To make Mumbai roadside medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada are deep fried. Tips to make the Mumbai roadside medu vada recipe. 1. Don’t grind the batter for too long at once as it will make the batter more like a paste and heat up the grinder resulting into hard vadas. Grind it for few seconds, stop and then grind it again for few seconds. Follow this method to grind the batter. 2. After grinding, beat the medu vada batter using your hand for 8-10 minutes in one direction. This process incorporates air which makes the vada light and fluffy. To check if the batter is fluffy enough or no, drop a portion of batter in a bowl filled with water and if it floats on the surface it means that batter is perfectly fluffy. Besides idlis and vadas try these popular Mumbai street food dosas like Jini Dosa, Schezuan Chopsuey Dosa, Paneer Chilly Dosa and Mysore Masala Dosa. Enjoy Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with detailed step by step photos below.

corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with 36 amazing images. corn sev puri recipe | sweet corn sev puri | Indian chaat recipe is a unique yet tempting snack for all chaat lovers. Learn how to make sweet corn sev puri. Although every Mumbai visitor never misses eating Indian chaat recipe, those who eaten the same delicacy over the years do grow weary of it. Here is a recipe for all those who agree with me. Similar but yet very different from the traditional sev puri is corn sev puri. Baked papadis or little puris are topped with a topping of sweet corn and crunchy onions spiked with a tangy ajwain (carom) flavoured tomato chutney. Dotted with pomegranate, these sweet corn sev puri are truly divine and a must try. All that is required to be kept ready is a papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive. If you like chaat with papdis then do check these recipes tava chana, bhel puri, mixed sprouts and green pea chaat, spicy chaat- Calcutta style, will surely steal your heart with its simple and chatpata flavour. Tips for corn sev puri. 1. When you have time on hand, you can make papdi at home. 2. Tomato chutney can be substituted with khajur imli ki chutney and pudina chutney. Enjoy corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with step by step photos.

tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with 21 amazing images. tomato and coconut milk soup is a delicious and creamy Indian soup that is made with tomatoes, coconut milk, carrots and other spices. Learn how to make tomato soup with coconut milk. The tomato soup with coconut milk has a rich and slightly sweet flavor. The tomatoes add a tangy and acidic flavor, while the coconut milk adds a richness and creaminess. The other spices, such as ginger, and garlic, add warmth and complexity to the soup. To make tomato and coconut milk soup, heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame. Add tomatoes and carrots. Sauté for 2 minutes on medium flame. Add 2 cups of water. Pressure cook for 3 whistles. Cool before opening the lid. Use a hand blender to blend to a smooth mixture. Add 1 cup water to the cooker again. Add salt, pepper and coconut milk. Cook for 1 minute on medium heat. Garnish with parsley, Serve tomato soup with coconut milk hot with some crusty bread. tomato and coconut milk soup, with its low calorie count of only 95, is an ideal choice for those looking to lose weight. Pro tips for tomato soup with coconut milk. 1. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. 2. Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. 3. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Enjoy tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with step by step photos.
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