yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with 30 amazing images.
yellow moong dal handvo is a popular savoury cake among the natives of Gujarat. Here, we have replaced rice with lentils in order to enhance the recipe's protein content. Semolina adds crunch and makes the handvo crisper.
Cut yellow moong dal handvo into pieces after cooling slightly, as it will be soft inside and you will not get proper pieces. Tempering adds the flavour to this dish, but those who are health conscious can omit it or use only 1 tsp oil for tempering.
Main ingredients for yellow moong dal handvo.
Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo.
Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal.
Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile.
Pro tips for yellow moong dal handvo. 1. Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute. 2. Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy. 3. Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product.
Enjoy yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with step by step photos. corn cheese balls recipe | cheese corn balls | crispy corn cheese balls | with amazing 40 images
Looking for a lip smacking starter recipe for your kids birthday bash or for a high tea party? "Corn cheese balls" is definitely the ideal recipe. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme.
Corn cheese ball is a recipe that is loved by all the age groups, from a toddler to the eldest of the family. We have divided the procedure of making it into 3 stages.
The first stage is making the thick white sauce which will help in binding the corn cheese balls. Start with melting butter in a pan, add equal quantity of plain flour to it. Cook it until its frothy and the raw smell goes away, add milk and stir continuously till you get a nice lump make sure there are no lumps in the prepared thick white sauce.
Once the white sauce is ready transfer it to a plate and allow it to cook, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside.
For frying the corn cheese balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry If you want your corn cheese balls even crispier use panko bread crumbs. While deep frying, if your corn cheese balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it.
Corn cheese balls makes an luscious starter and it just melts down in the mouth. It is not only treat to your taste buds but also to eyes. It is eye appealing and would give a tough competition to other starters that you would serve along.
Serve corn cheese balls with tomato ketchup or schezwan sauce!!
Enjoy corn cheese balls recipe | cheese corn balls | crispy corn cheese balls recipe with step by step photos and video below. bhindi peanut masala recipe | bhindi with shengdana | healthy ladies finger peanut Indian sabzi | with 20 images.
bhindi peanut masala is a dry ladies finger vegetable from India. Learn how to make bhindi with shengdana.
Roasted and coarsely crushed peanuts in bhindi peanut masala transform the humble bhindi into a connoisseur's delight. It imparts a crunchy texture and nutty flavour, which is sure to be loved by young and old alike.
The amchur powder is a must in this bhindi with shengdana as it peps up the bhindi in peanut masala with its tangy touch.
bhindi peanut masala is a perfect Indian pregnancy sabzi as it is high in folic acid.
Reduce the oil in the bhindi and shengdana recipe by half for a healthy and fiber-rich dish suitable for diabetics, weight loss, and heart health.
pro tips for bhindi in peanut masala: 1. Heat 1 tablespoon coconut oil or oil in a kadhai. Consider using coconut oil or olive oil or ghee instead of processed seed oils for a healthier diet. 2. Roast your peanuts till they are darkish brown in colour. 3. Serve bhindi peanut masala with roti, bajra roti or jowar roti to complete a healthy Indian lunch with some homemade curd, low fat curd or raita.
bhindi in peanut masala is rich in folic acid, dietary fibre and phosphorus.
Enjoy bhindi peanut masala recipe | bhindi with shengdana | healthy ladies finger peanut Indian sabzi | with step by step photos. cream of spinach soup recipe | cream of palak soup | Indian style cream of spinach soup | with 20 amazing images
The nutty flavour and rustic aroma of spinach are the highlights of this cream of spinach soup, which is popular in most Indian restaurants. Made with very few ingredients, the Indian style cream of spinach soup is also easy to prepare.
Onion gives cream of palak soup a wonderful flavour, while fresh cream gives it a rich mouth-feel. Since spinach cooks fast, it also takes very little time to prepare this delicious cream of spinach soup that is loved by all because of its vibrant colour and creamy texture.
I would like to share some important tips to make the perfect cream of spinach soup. 1. Sauté the spinach on a medium flame for 1 minute. If cooked for more time, there will be nutrient and colour loss. 2. Blend cooked spinach in a mixer to a smooth purée.
cream of spinach soup and Garlic Bread make a great combo.
Enjoy cream of spinach soup recipe | cream of palak soup | Indian style cream of spinach soup | with detailed step by step photos and video below. cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with 38 amazing images.
cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower is a flavourful starter for any party. Learn how to make spicy gobi Schezwan.
To make cauliflower in Schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds. Add the spring onion whites and greens and sauté on a high flame for 1 minute. Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds. Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes. Serve immediately garnished with spring onion greens.
When you want to make something much more peppy than plain cauliflower bhajiyas, try this tongue-tickling Chinese Schezuan style cauliflower. The batter of cornflour and maida makes the cauliflower really crunchy upon deep-frying, while the gravy of spring onions, Schezuan sauce, tomato ketchup, etc., gives it an irresistible flavour.
Make sure you serve this crispy garlic Schezuan cauliflower immediately on preparation, before the cauliflower florets become soggy. This easy Chinese recipe can be served as a starter at parties, provided you can serve it immediately, else you can try it as an after-school snack or a special addition to dinner.
While you can buy readymade Schezuan sauce to make spicy gobi Schezwan, when you have time on hand make Schezuan sauce at home.
Tips for cauliflower in Schezuan sauce. 1. Remember to wash cauliflower well to ensure it’s free of insects or worms if any. 2. Make sure the prepared batter of plain flour-cornflour is not very thick and not very thin or else it will not coat the cauliflower well.
Enjoy cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with step by step photos. A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour.
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 ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji |
ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra.
Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too!
To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney.
While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference.
These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time.
You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand.
Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly.
Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji. When you want to pamper yourself, serve yourself some sprouts in this exotic, sumptuous way! A class apart from everyday accompaniments, this rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma revved up with a rich and flavourful cashew paste, tangy tomato puree and luscious fresh cream. Serve it hot and fresh with rotis and kadhi for a satiating meal.
palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images.
palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn.
The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too.
The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal.
palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health.
Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus.
Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos. bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images.
Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings.
We have made bhatura with yeast but you can also make it without yeast.
However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving.
Notes on bhatura recipe. 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface.
We also have a huge collection of Indian breads that team up well with Subzis and Curries.
Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below. corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with 29 amazing images.
corn and green peas sabzi is a unique recipe of a corn and green peas. Learn how to make corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi |
The gravy is made by roasting the whole spices and garlic, onions and spices into a spice paste and then simmered with the boiled corn and green peas. Adding more fiber and nutrition to this dish are the green peas that go perfectly well with the corn in this Indian corn peas curry.
Indian corn peas curry is a scrumptious preparation of corn and green peas in tomato purée enlivened by a spicy onion-based masala paste. Spicy corn with green peas has a slightly rich feel due to the milk and ghee used in the gravy.
healthy peas corn sabzi has green peas that adds a lovely colour and crunch to the dish. Serve it along with rice or rotis, as per your choice.
Tips to make corn and green peas sabzi recipe: 1. You can also use frozen green peas to make this sabzi. 2. Sugar is added to balance out the flavour of the sabzi. 3. Corn and green peas sabzi taste good with tandoori roti.
Enjoy corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with detailed step by step images.
appam recipe | instant appam | Kerala appam | palappam | with 7 amazing images.
Appam is a tasty white Indian pancake crisp on the sides with a soft centre. appam or palappam are a famous Kerala breakfast made from raw rice, coconut milk, dry yeast and a little bit of sugar.
Appam is a famous dish from the Keralite repertoire of South Indian cooking. This Kerala appam is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version.
Notes on appam recipe. 1. The batter should rise, keep it in a warm place and it always depends on the weather conditions also. The batter will take time to rise if the weather outside is cold. The centre of the appam will always be thick. 2. Make sure the kadhai is hot when you make the appams. If the kadhai is not hot enough the batter will bounce back to the centre. 3. Dry yeast also should be dissolved and mixed well in the batter. 4. You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store. And also see that you use thick coconut milk as you are adding warm water while grinding the rice. More water will split when you put in the appamchatty.
Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal!
Learn to make appam recipe | instant appam | Kerala appam | palappam | with step by step photos below. Hearty chunks of mushrooms and green peas replace paneer in this famous Punjabi recipe. You can choose any combination of vegetables to add to this rich tomato based makhani gravy. Serve with naans or parathas to make it a completely gratifying meal.
hara bhara kabab recipe | veg hara bhara kabab | Punjabi restaurant style hara bhara kabab | with 25 amazing images.
hara bhara kabab which is a veg hara bhara kabab is one of the most loved kabab in Indian restaurants around the world. The hara bhara kabab is a vegetarian kabab made from chana dal, green peas, paneer, spinach, plain flour, bread crumbs and Indian spices. You can deep-fry veg hara bhara kabab or shallow fry them on a tawa.
hara bhara kabab is bound together by mashed chana dal, green peas and paneer, and flavoured with readily available spice powders and other ingredients like ginger and green chillies. This spinach-based Punjabi restaurant style hara bhara kabab has the power to captivate young and old alike, thanks to its sumptuous texture and lingering flavour.
Tips on making the perfect hara bhara kabab. 1. Using a strainer, strain the chana dal. This is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. 2. Add the blanched spinach. Before adding see that you squeeze out excess water from the blanched and drained spinach. If you want you can add other green vegetables like coriander as well. 3.Blend in a blender till smooth using 1 -2 tbsp water if needed. Always add water little by little and keep checking and stirring the mixture. If the mixture becomes watery it will be difficult to shape the kebabs. 4. Add the bread crumbs and salt. This helps in binding the hara bhara kabab. Bread crumbs soak up the excess water and help the kebab stay in shape. We have used 1/3 cup approximately, but adjust the amount in accordance with how wet the mixture is. 5. Put the bread crumbs in a plate and then roll the tikki in the breadcrumbs. Always use one hand to dip the kebab in the flour-water mixture and the other hand to roll it in the breadcrumbs, this will give a smooth breadcrumbs coating on the kebab and the breadcrumbs will not become wet and soggy.
Serve the Hara Bhara Kabab as a starter or snack or wrap it up in a roti to make a Hara Bhara Tikki Roll and enjoy it as a satiating one-dish meal.
Enjoy how to make hara bhara kabab recipe | veg hara bhara kabab | Punjabi restaurant style hara bhara kabab | with detailed step by step photos and video below.