baked beans with buttered rice recipe | bean vegetable rice | canned baked beans and rice | Indian baked beans rice | with 29 amazing images. baked beans with buttered rice recipe | bean vegetable rice | canned baked beans and rice | Indian baked beans rice is a quick recipe which kids are sure to love. Learn how to make bean vegetable rice. To make baked beans with buttered rice, for the buttered rice heat the butter in a broad non-stick pan, add the rice and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside. For the baked beans mixture, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the garlic paste and capsicum and sauté on a medium flame for 2 to 3 minutes. Add the chilli powder, baked beans, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Then to make bean vegetable rice, spread the rice in a 175 mm. (7”) diameter microwave safe baking dish and spread the rice evenly with the back of a spoon. Pour the baked beans mixture over it and spread it evenly. Sprinkle the cheese evenly over it and microwave on high for 3 to 4 minutes. Serve immediately. Canned baked beans and rice has a tongue-tickling flavour and a pleasant mouthfeel which is thoroughly enjoyable! The cheese as the finishing touch adds on to its appeal and taste both. Rice, when tossed with a dollop of butter, gets a luxurious aroma that is subtle but easily noticeable. A pungent topping of baked beans, onions, capsicum and ketchup complements the buttered rice very well, and when coated with grated cheese and baked, the Indian baked beans rice is a truly irresistible preparation that tastes so exotic that you will celebrate a proud moment when people praise you for it! Tips to make baked beans with buttered rice. 1. Leftover rice can be used to make this recipe. 2. You can also use coloured capsicum instead of green capsicum. Enjoy baked beans with buttered rice recipe | bean vegetable rice | canned baked beans and rice | Indian baked beans rice | with step by step photos.

dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos and video. Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best? Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry .

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | with 36 amazing images. Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe is a famous restaurant style sabzi. Learn how to make Indian style paneer pasanda gravy. To make the gravy for Punjabi paneer pasanda, combine the onions and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Heat the oil for deep-frying in a deep non-stick pan, add the onions and deep-fry till they turn golden brown in colour. Drain on an absorbent paper. Blend the deep-fried onions in a mixer till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and garam masala, mix well and cook again for 1 minute. Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. To make paneer pasanda, just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes. Serve the paneer pasanda hot garnished with coriander. "Pasanda" means everyone's favourite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The 2 different types of onion pastes used to make this Indian style paneer pasanda gravy add their own distinct flavours which combine to form a flavour like none other. Using ghee in the dish instead of oil can further enhance the flavour. Despite the fact that this veg Punjabi recipe calls for extra effort, it is sure to be each one’s favourite and the rich gravy is also sure to win praises for you each time you make it! Punjabi paneer pasanda can be enjoyed for lunch as well as dinner with butter naan or lachha paratha. It is also a great addition to a Indian Party menu. Tips for Punjabi paneer pasanda. 1. Use of fresh curd is a must for best flavour. 2. You can try making soft and creamy paneer at home. Enjoy Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | | with step by step photos.

vegetable lasagna recipe | veg lasagne Indian style | vegetable lasagne | easy cheese veg lasagne is an elaborate gourmet’s treat, and will surely boost your reputation as a culinary expert! Learn how to make Indian style veg lasagne. For veg lasagne Indian style, lasagna sheets are readily available in the market, and you just need to cook them for a few minutes. Once you prepare the sauce and vegetable mix, you are ready to assemble them together, and bake the arrangement with a generous topping of cheese and herbs. To make vegetable lasagne, first make the tomato sauce. Heat oil and saute onions and garlic. Add all remaining ingredients and cook for 5 to 6 minutes. Keep sauce aside. Next cook 2 lasagna sheets at a time in boiling water with salt and oil. Then make roasted vegetables by heating oil and sauteing garlic and chilli flakes followed by all other ingredients. Cook this for 3 to 4 minutes. Now make creamy vegetables. Heat butter and saute garlic paste and coloured capsicum separately. Then add baby corn, broccoli and salt and sauté for 2 to 3 minutes. Add the milk-plain flour mixture, salt and pepper mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Finally layer the vegetable lasagne as per the procedure and bake in a preheated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve Indian style veg lasagna immediately. Although vegetable lasagne requires quite a few components, ranging from a tangy tomato sauce and a creamy vegetable mix to a mouth-watering assortment of roasted vegetables, it is actually easy to make and assemble. Tips for Indian style veg lasagne. 1. Cook only 2 lasagna sheets at a time, to avoid them from sticking. 2. Let it bake till the cheese melts and browns, and you can feel the herby aroma filling the air! 3. Do not over cook the roasted vegetables, else they will lose their crunch. 4. Enjoy yummy Vegetable Lasagne hot and fresh immediately only. You can also try other baked dishes like Baked Canneloni with Pomodoro Sauce and Garlic Spaghetti Bake. Enjoy vegetable lasagna recipe | veg lasagne Indian style | vegetable lasagne | easy cheese veg lasagne.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

rajma chawal recipe | Punjabi rajma chawal | how to make rajma chawal | with 27 amazing images. Follow this easy rajma chawal recipe, which is a slight variation to Rajma, one of the most popular dishes in North India from Punjab. In this Punjabi rajma chawal delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too and then mixed with rice. However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! We have got you a perfect recipe for a long and tiring day and one which is loved by each and everyone. Rajma and rice, no meal can be more satiating. This famous combination of rajma chawal is a complete one meal dinner and healthy protein for Vegetarians as it’s a cereal and pulse combination. Rajma chawal is derived from Punjab and this recipe is super unique as we have mixed the rajma curry and cooked basmati rice and made it like a pulao. This Punjabi rajma chawal can be easily made if you have soaked rajma a day prior. I am sure not even an amateur will go wrong with this one. This recipe is on my menu atleast once in a 2 weeks as it is loved by all my family remembers and my kids go crazy for Rajma chawal. Also, the best part is that it is a one meal dish and supremely tummy filling so you don’t need to cook anything else and have this heavy meal with raita or curd as an accompaniment. To make rajma chawal, heat the oil in a pressure cooker and add the cumin seeds and asafoetida. Hing helps in digestion and avoid tummy problem after consuming rajma. Add the onions and ginger-garlic paste. Generally, rajma has a thick gravy made because a common base that is onions and tomato puree but here instead of using a puree of both the ingredients we have chopped onions and tomatoes to give a nice bite to the rice. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Press a rajma bean between your thumb and index finger to check whether it has been cooked completely or no, there should be no resistance when you bite into it. If at all they are firm to bite then add some more water and pressure cook for another 1-2 whistles as per your requirement. Add the cooked rice. Before adding the rice, if you find the rajma too watery then cook without a lid till the excess water evaporates Add the coriander and mix well. A tangy preparation of rajma is combined with cooked rice to make a lip-smacking Rajma Chawal, which stays fresh in the kids tiffin box for at least 5 hours. It’s almost like having rice with a rajma curry to accompany it, but the best part is that it comes in a convenient one-dish package that is easy for kids to handle at lunch time. We have taken care to make the chawal a little moist, so that it does not get dry after a few hours. So, do not worry if you end up with a slightly moist rice when done; that Punjabi rajma chawal how it is meant to be. Enjoy rajma chawal recipe | Punjabi rajma chawal | how to make rajma chawal | with detailed step by step photos and video below.

hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with 65 amazing images. spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce is an Italian one dish meal. Learn how to make vegetarian spinach lasagne. To make spinach lasagne, for the spinach stuffing, combine the spinach, cottage cheese, green chillies, nutmeg powder, fresh cream and salt in a deep bowl and mix well. Keep aside. For the tomato sauce, heat the oil in a broad non-stick pan, add the garlic paste and sauté on medium flame for 30 seconds. Add all the remaining ingredients, except the fresh cream, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Switch off the flame, add the fresh cream and mix well. Grease a 150 mm. (6”) diameter baking dish with butter. Place two sheets of lasagna in the baking dish, put half the spinach mixture, half the tomato sauce evenly over it. Repeat step 2 to make 1 more layer. Finally cover with the remaining 2 lasagna sheets, pour the white sauce and cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately. The first description that comes to your mind when you taste the Indian style spinach lasagna with white sauce is – heavenly creamy! Indeed, everything about this dish – from the tomato sauce to the spinach mixture is utterly creamy. The tomato sauce is a rich one, with the lusciousness of fresh cream, the tang of tomatoes and the perky taste of herbs. The spinach mixture in vegetarian spinach lasagna is equally rich, featuring spinach, cottage cheese, cream and a dash of spice. Together with white sauce, these ingredients transform the spinach lasagna into a fabulously rich treat. Baking not only melts the cheese, it also boosts the flavour and aroma of the whole dish. Have a go at other baked dishes like Layered Spinach Au Gratin and Broccoli and Mushroom Baked Dish. Tips for spinach lasagna. 1. If the lasagne sheets are boiled in advance, ensure you have spread a little oil over them to avoid the sheets from sticking. Also prefer to not keep the boiled sheets one over the other. 2. Do not miss out on adding blanched spinach into a bowl of cold water. This helps to retain the colour of the spinach. 3. Use fresh tomato pulp only and not readymade tomato puree. 4. It is suggested to switch off the flame before adding fresh cream so the tomato sauce does not get spoilt. 5. Dried mixed herbs can be replaced with oregano. 6. The tomato pulp and spinach stuffing can be made in advance, but assemble and bake the paste just before serving. Enjoy spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with step by step photos.

chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with 23 amazing images. chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli has become a taken-for-granted starter on most party menus these days. It is also a popular starter at Indian restaurants. Learn how to make crispy baby corn chilli. To make chilli baby corn, heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry a few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes. Add the capsicum, and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for a few seconds, while stirring it continuously. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously. Serve immediately garnished with spring onion greens. Batter-coated and deep-fried baby corn is tossed with an assortment of awesome ingredients, which range from crunchy spring onions and pungent garlic to a splash of Oriental sauces to make Chinese chilli baby corn starter. The crunchy, exciting texture and vibrant flavour make dry baby corn chilli a popular amongst foodies, especially those who love tongue-tickling, spicy stuff. This is an impressive alternative to potato based starters or tikkis which are usually served as starters. The aroma of sauteing finely chopped ginger, garlic and green chillies is very peculiar about Chinese cooking. Sure to fire up your digestive juices, this crispy baby corn chilli is a must-try! You can also try other Chinese recipes like Chilli Paneer or Chinese Barbequed Tofu with Sesame Noodles. Tips for chilli baby corn. 1. Make sure the baby corn is not sliced too thin, or you will lose the lovely crunch. 2. The batter should be thick enough to coat the baby corn well. If needed, adjust the consistency of batter accordingly. 3. Do not over saute the capsicum. It should remain slightly crunchy. 4. After adding the cornflour mixture, stir it continuously else the mixture might turn lumpy. Enjoy chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with step by step images below.

tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with 28 amazing images. tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles is a quick snack for hungry kids. Learn how to make Indian eggless capsicum noodles. To make tangy capsicum noodles, heat the oil in a wok or a broad non-stick pan, add the ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 minute. Add the capsicum and sauté on a high flame for 2 minutes. Add the prepared tangy sauce and salt and mix well. Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally. Serve the tangy capsicum noodles immediately garnished with roasted sesame seeds. This instant capsicum noodles preparation has a tongue-tingling flavour although it does not feature a large assortment of spices. It is the tangy sauce and the garnish of roasted sesame seeds that works this magic, along with regular flavour-givers like ginger and onions. The use of plentiful of coloured capsicum gives Indian eggless capsicum noodles a slightly spicy flavour, a lot of crunch, and brilliant colours too. To make the perfect Indian eggless capsicum noodles, you need to boil the noodles al dente. This means that the noodles should be cooked till done and yet maintain a bite. Learn how to boil hakka noodles perfectly at home to enjoy a variety of dishes with it. Tips for Tangy Capsicum Noodles. 1. If coloured capsicum are not available, you can use only green capsicum. 2. Grated ginger can be replaced with finely chopped ginger. 3. You can also add finely chopped garlic with ginger. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. Sesame oil can be replaced with any other oil for your choice. 6. Add the sesame seeds to the noodles just before serving to retain their crispness. Enjoy tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with step by step photos.

homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home | with 25 amazing images. There is nothing healthier than making your homemade pav bhaji versus opting for pav bhaji from the street. While i do love mumbai roadside pav bhaji, i still think you should make your pav bhaji at home. In this homemade pav bhaji recipe, we have first pressure cooked the vegetables (cauliflower, green peas and carrots), that go into the pav bhaji. Then in a separate deep non stick pan cooked the chilli garlic paste, sauted the onions, capsicum and tomatoes. Added the kashmiri red chillies, pav bhaji masala and cooked with some water. Finally we add the potatoes and pressure cooked vegetables and cooked the mumbai pav bhaji made at home. Why make mumbai pav bhaji made at home? 1. Street vendors tend to use inferior quality vegetables which are not even cleaned properly. At home, we have the option to use the best quality of everything. 2. Water used to clean vegetables is not filtered by street vendors. 3. Everything is cooked in the open which leads to all kinds of infestation of the food despite it being hot. 4. The butter used is believed to be half margarine and half butter to cut costs and will lead to heart issues. We make homemade pav bhaji as a one meal dinner. Traditionally pav bhaji is served with yummy ladi pav which is made of plain flour. We suggest you try and use homemade multigrain bread to have with your homemade pav bhaji. homemade pav bhaji is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling. Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi. Enjoy homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home with detailed step by step photos below.

dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with 43 amazing images. Our dum aloo recipe is also called Punjabi dum aloo. Delicious baby potato preparation that’s bursting with flavour in this restaurant style dum aloo. Chilli-coated potatoes in dum aloo curry are cooked with cream, tomatoes and a flavourful paste of whole spices and onions. Coriander leaves are the ultimate addition to this tasty Punjabi dum aloo which gives it a really rich flavour. Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp and fresh cream. We show you how to make restaurant style dum aloo in less than 30 minutes. To make dum aloo recipe, we show you 8 detailed steps on how to prepare the baby potatoes for the recipe. Remember to refresh with cold water to prevent carry-over cooking of baby potatoes. Then we show you 6 steps in making a tasty homemade tomato puree. Next you are shown how to make the onion paste for restaurant style dum aloo in 11 steps. Lastly, you make the dum aloo gravy which then leads to the final Punjabi dum aloo recipe. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with Tandoori Roti or pressure cooker naan. Enjoy dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry

parsley rice recipe | quick parsley rice | Indian garlic parsley rice | with amazing 23 images. Simple but superb, the Parsley Rice is a buttery rice dish with the pleasant aroma of parsley. A dash of garlic and green chillies give the rice a balanced spiciness. The rich and herby flavour of the Parsley Rice makes it good to be had just plain, like a one-dish meal. But, you can also serve it with a gravy of your choice. parsley rice is a quick and easy one-meal dinner rice recipe. It is made with the most basic ingredients yet the taste is supremely luscious and the aroma just spreads in the kitchen. To make parsley rice we have boiled and strained basmati rice also known as long grained rice and kept aside. Further, we have tossed rice in butter, garlic, green chillies and parsley and cook for 1 minutes. Serve parsley rice immediately. Either way, you are sure to be bowled over by the distinct aroma of parsley. If you loved it, then you will also want to try other dishes like the Parsley and Garlic Loaf and Parsley Straws. Learn to make parsley rice recipe | quick parsley rice | Indian garlic parsley rice | with detailed step by step recipe photos below.

dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with 39 amazing images. dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal is a dal made in combination with vegetables. Learn how to make restaurant style Mughlai dal. To make dal Mughlai, clean, wash and soak the dals for about 30 minutes. Drain. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dals and keep aside. Heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with coriander. Indian style shahi dal may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious! The vegetables add a contrasting texture to the dals. It is amazing to see how common ingredients can be combined to make a unique dal like restaurant style Mughlai dal which can be served with both chapati and steamed rice. Tips for dal Mughlai. 1. Taste the dal before adding more salt. 2. Prefer to whisk the dal coarsely to enjoy a good mouthfeel. 3. For a non-Jain version, avoid adding the onions and garlic. It will taste equally good. Enjoy dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with step by step photos.
Goto Page: 1 2 3 4 5 6 7 8 9 10 

Top Recipes

Outbrain