Dominance of peanuts is what makes the Malaysian Noodles stand apart from other Oriental noodle recipes. As always, the noodles are prepared with typical ingredients like garlic, capsicum, spring onions, bean sprouts and soya sauce. However, crushed peanuts are used here as both a seasoning and a garnish, giving the noodles an enjoyably rustic mouth feel. Add the crushed peanut garnish just before serving to retain the crispness.
quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with 20 amazing images.
gajar ka halwa recipe has a traditional charm that continues to please every generation of Indians! Here is a quick gajar ka halwa recipe made using the pressure cooker.
Cooked in milk, the carrots acquire a rich taste and melt-in-the-mouth texture, which are intensified by the addition of mava. Because milk and mawa are used, the quick gajar ka halwa recipe does not require much ghee, yet it has the same old rich taste and luxuriant mouth-feel.
To make quick gajar ka halwa recipe, we have cooked grated carrot in ghee and milk in the pressure cooker until one whistle. Pressure cooking cuts the time into half and making carrots cook quicker. Further, we have transferred the cooked gajar to a non-stick pan, we have added sugar. Sometimes condensed milk is also added for a rich, creamy texture. If using that, skip adding sugar or add part sugar, part condensed milk to carrot halwa. Mix well and cook till gets to the halwa consistency. Add mawa to make instant gajar ka halwa rich. Do not add more khoya than the mentioned quantity. It makes the halwa sticky. Instead of khoya, you can add milk powder or almond meal for that extra richness. Mix well and add raisins and almond. Add cardamom. Cook and our gajar ka halwa is ready to be relished!!
Enjoy the Gajar ka Halwa warm. If you want to try this recipe without using a pressure cooker, try this version Microwave Gajar ka Halwa and if you don't want to make it in the microwave oven, go for this recipe Gajar ka Halwa.
Indian sweets can be enjoyed anytime of the year, but there are a few age-old recipes that comes to life every year during festival times, like Til Laddu is a popular sweet during Makar Sankranti, lord Ganesha is worshipped during Ganesh Chaturthi lovingly with his favourite delicacies like Modak and Churma Ladoo and then there is Jalebi that is enjoyed along with fafda on Dassera day, Maharashtrians make Puran Poli for Gudi Padwa and Kaju Katli and Mawa Karanji are much sought after during Diwali.
Do check out our entire recipe collection of Traditional Indian Sweets.
Enjoy how to make quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with detailed step by step photos and video. instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with 29 amazing images.
instant rava handvo recipe is easy, healthy and delicious recipe which gets ready within minutes. Learn how to instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva |
vegetable rava handva in kadhai is a quick, delicious, and healthy breakfast recipe prepared using rava, curd and nutrients packed mixed vegetables. crispy suji handva is a quick and easy version of popular Gujarati snack.
instant suji handvo is crispy on the outside and soft inside. Its unqiue flavour is sure to please you family. crispy suji handva can be a great breakfast or snack option.
Tips to make instant suji handva: 1. Use fresh curd to make this recipe. 2. We suggest you to serve it immediately or else it may become chewy later. 3. Instead of eno fruit salt you can add baking soda.
Enjoy instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with detailed step by step photos.
green peas potato and paneer cutlet recipe | aloo matar paneer tikki | matar paneer cutlet | green peas and cottage cheese cutlet | with 35 amazing images.
aloo matar paneer tikki involves making paneer mixture, potato mixture and a green peas mixture — all of which is to be mixed well and deep-fried. You need to set aside a bit of time to make it, but it is definitely worth doing so!! The green pea mixture in aloo matar paneer tikki has the perfect balance of spiciness along with tanginess. The potato mixture, on the other hand, is spiced slightly and is the paneer mixture.
To make green peas potato and paneer cutlet, first make the green pea mixture. For that, heat the oil in a non stick pan. Add the green chillies, green peas, soda-bi-carb, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cool completely. For that potato mixture, combine potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well. Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly.
Though you may feel it surprising to make 3 different types of mixture and eventually combine them into one, but this exclusivity is what makes green peas and cottage cheese cutlet so unique and make it stand out from the rest of the tikkis.
Serve matar paneer cutlet dotted with tomato ketchup. And if you want to be more creative try serving it with Chilli Garlic Sauce .
Tips for green peas potato and paneer cutlet. 1. You can keep the green pea mixture ready, but shape the cutlets just before deep-frying. 2. The maida batter should be thick enough to coat the cutlet well. It should not be of pouring consistency like dosa batter. 3. The use of bread crumbs tend to change the colour of the oil in which they are fried. So do not use excess oil and deep fry a few at a time.
Check out our collection of chutneys, dip and sauces to serve with Green Peas, Potato and Paneer Cutlet.
Enjoy green peas potato and paneer cutlet recipe | aloo matar paneer tikki | matar paneer cutlet | green peas and cottage cheese cutlet | with step by step photos. bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images.
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat.
To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot.
Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice.
Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk.
Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also.
Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos. crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with 18 amazing images.
crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki is one of the most popular amongst chikkis, the crushed peanut version being as popular as the whole one. Learn how to make crushed shing dana chikki.
To make crushed peanut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted crushed peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions. Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Repeat step 7 to 9 to make 1 more batch of chikki. Break into pieces and store it in an airtight container in a cool and dry place.
Crushing the peanuts increases the aroma of the chikki, and enhances the flavour too as the peanuts and jaggery mix more uniformly. The texture of crush peanut jaggery chikki is also quite different, somewhat softer, which makes it convenient for elders also to enjoy.
This detailed recipe gives the step-by-step procedure to prepare of crush peanut chikki for Makar Sankranti. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. It stays fresh in an airtight container for at least one month!
Tips for crushed peanut chikki. 1. When making the chikki, you must take care not to crush it in a mixer as it will get too soft – use a nut-crusher for the purpose. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki.
Enjoy crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with step by step images.
Does rice always have to be in the main course? No, it is such a versatile ingredient it can be used to make anything from crunchy and savoury starters to sweet and luscious dessert.
Here is one such delectable starter, Spicy Rice Samosa, made of a plain flour dough packed with an Oriental flavoured rice filling. You will enjoy the crispy outer covering as much as you enjoy the soft and spicy filling.
You can also try other recipes with rice like Rice and Cheese Balls and Rice Kheer This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to this usal, which is made using vaal.
bread fritters recipe | Indian style bread bhaji | party starter | leftover bread recipe | with 27 amazing images.
bread fritters recipe | Indian style bread bhaji | party starter | leftover bread recipe is an easy and delicious way to use the leftover over bread. Learn how to make Indian style bread bhaji.
To make bread fritters, remove the crust of the bread slices and crumble them into small pieces with your fingers and put in a deep bowl. Add the curds and mix very well using your fingers. Add the carrot, besan, green chilli paste, coriander and salt and mix well. Add approx. ¼ cup of water and mix well or till the mixture binds well.
Next divide the mixture into 16 equal portions. Grease your palms with a little oil and shape a portion into a round ball in between your palms. Press it lightly in the centre to form a slight depression and put in hot oil in a deep non-stick kadhai. Shape 3 more portions and put it in the oil and deep-fry all 4 at a time in a batch on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Serve immediately with green chutney and tomato ketchup.
Bread, soaked in curds and bound with besan, is mixed into a thick batter together with an assortment of interesting ingredients like grated carrots, coriander, and so on. When deep-fried this innovative batter transforms into an appetizing and tasty Indian style bread bhaji that you will enjoy sinking your teeth into.
The addition of curds to the mixture has an interesting effect, imparting not just tanginess but also a delectable crispness to this party starter. Serve with homemade tomato ketchup for a homely snack.
Tips for bread fritters. 1. Mix the mixture well with your fingers is necessary to ensure that the besan and spices coat the bread well. 2. It is best to roll the fritters one by one and add them directly in hot oil for frying. We do not recommend shaping all the fritters and then deep frying. 3. Deep fry the fritters only on a medium flame and not high flame. 4. Serve them immediately on frying to enjoy their crispiness.
Enjoy bread fritters recipe | Indian style bread bhaji | party starter | leftover bread recipe | with step by step photos. vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos.
vegetables in hot garlic sauce is an accompaniment to any Chinese style rice delicacy. Learn how to make Chinese style vegetables in hot garlic sauce.
In Chinese style vegetables in hot garlic sauce, vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your Chinese meal extra delicious.
To make Chinese style vegetables in hot garlic sauce, finely chop and slice all the veggies as mentioned in the ingredients. Then heat the oil in a wok / kadhai on a high flame till it smokes. Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds. Add the onions and capsicum one by one sauté on a medium flame for 1 minute. Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish with spring onion greens and serve immediately with fried rice.
crispy vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! It is also much more flavorful than a manchurian.
Rich flavours of ginger and garlic is what makes this Chinese style veg gravy super-delicious, so try to use fresh ginger and garlic while cooking!
Tips for vegetables in hot garlic sauce. Finely chopped ginger is best. But if you wish you can use grated also. 2. Heat the oil in the wok till it smokes. This helps veggies cook faster and stay crispy. 3. After cornflour-water mixture it is necessary to mix continuously, else gravy might have lumps. 4. Top with spring onion greens and then do not cook, to maintain their colour and eye appeal.
Learn to make vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos and video below. Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with 47 amazing images.
Malvani chana masala is a famous Maharashtrian dish that has to be experienced to understand its full worth! Learn how to make Maharashtrian chana gravy.
Malvani chana masala is boiled hara chana along with tamarind pulp, fresh cream and spices cooked in Malvani chana masala.
To make Malvani chana masala, first make the Malvani paste. Combine the Kashmiri chillies, cumin seeds, coriander seeds, cloves, caraway seeds, cardamom, black cardamom, poppy seeds, star anise, cinnamon and dry coconut in a non-stick pan and dry roast on a medium flame for 3 minutes or till the masalas release an aroma. Keep aside to cool slightly. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside. Then blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside. Heat the oil in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds. Add the malvani masala paste and sauté on a medium flame for another 2 minutes. Add the coarsely crushed hara chana, remaining 1 cup of whole boiled hara chana, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tamarind pulp, fresh cream, coriander and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally. Serve hot.
There are several interesting things about this Malvani style green chana masala. The hara chana is cooked and crushed to a very convenient consistency before being used in the gravy. Then, there is the use of tamarind instead of tomatoes, which adds to the flavour and pungency without toning down the effect of the spices.
Above all what makes this Maharashtrian chana gravy more interesting is its authentic paste of dry coconut with a host of khada masala, which means whole Indian spices. The perfect proportion of each of these masalas is very important to lend a fantastic taste to this sabzi which can be combined with most Indian breads like roti, chapati and paratha.
The use of fresh cream in this Malvani hara chana masala is not very traditional, but it will help get a creamy texture and balance the spiciness as well. You can also try other chana recipes like Chana Ghassi and Kabuli Chana Stir- Fry.
Tips for Malvani chana masala. 1. As a variation to Malvani style green chana masala, you can replace hara chana with kala chana which is commonly also known as brown chick peas. 2. Use of Kashmiri chillies is a must for the bright red colour of this sabzi.
Enjoy Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with step by step photos and video below. dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with 35 amazing images.
dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri.
To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper. For serving, serve hot rajgira puris with hot aloo sabzi.
This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day.
Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking.
If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda.
Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic.
Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos. chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with 20 amazing images.
chana dal halwa is a popular Indian dessert which is made during celebrations and get togethers in the house. During Indian festivals like diwali, baisakhi and holi chana dal halwa is made.
Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering Punjabi style chana dal halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron.
Though the method to make it is quite long and complex yet the outcome and the result is worth everything. To make chana dal halwa, clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours. Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside. Further, heat the ghee in a non-stick kadhai, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously. Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously. Next, add the sugar, mix well and cook on a medium flame for 2 to 3 more minutes, while stirring continuously. Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve spilt bengal gram halwa hot garnished with almond slivers.
Points for chana dal halwa. It is important to stir the dal mixture continuously when sautéing it, to avoid charring. Also be cautious when adding the hot milk and water as it tends to splutter a bit.
Although the Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be lauded by your guests and family members! One of the perfect dessert for entertaining.
Enjoy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with detailed step by step recipe photos below. Hardly any goan dish is complete without coconut as one of its main flavouring agents. The native goan chilli is large and pungent. It imparts a red colour to the dish without the fierce pungency of the normal indian chilli. Since these chillies may not be easy to obtain, the kashmiri chilli is used instead in the basic gravy. Thus, this gravy is more on the spicier side. It is pale brown in colour. Vinegar can be added in small amounts to add flavour to the gravy and to store it for a longer duration.
poori | puri | plain puri | whole wheat puri | soft poori | with 14 amazing images
poori is unleavened deep fried Indian Bread. Simple basic ingredients available in all kitchens of India are used to make whole wheat puri like whole wheat flour, oil, salt and water.
The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain puri, stuffed ones, and crispy jar snack puris that last for a week. Here we show you how to make poori.
To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil.
Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras.
The most popular breakfast recipe with pooris in India has to be puri bhaji. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice.
Plain Puri is also served at special or ceremonial functions. When I was a child and we would have any function at home where there would be a lot of guests coming in, Puri is one dish that would definitely be on the menu, as poori is easy and quick to make and goes well with most Indian food. During Mango season, we always loved having Puri with Aamras.
There are many variations to Puri, like Mango puri, Pudina Puri and Masala Puri.
Enjoy how to make poori | puri | plain puri | whole wheat puri | soft poori with detailed step by step photos and video.