herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with 18 amazing images.
Quick and easy to make but extraordinarily tasty, the herbed baby potatoes with garlic mayo dip is a perfect starter to serve at parties. Learn how to make herbed potato recipe | baby potatoes with mayo dip | herbed baby potato |
baby potatoes with mayo dip has a tantalising flavour and a wonderful mouth-feel. Perked up with herbs and spices, the boiled baby potatoes are a perfect match for the tongue-tickling garlic mayo dip.
Garlic mayo dip is absolutely easy to make, as you just need to mix the ingredients together. Yet, it pleases everybody with its well-balanced sweet, spicy and tangy taste and luscious consistency. Serve the herbed baby potato as soon as you cook them, to enjoy the fresh flavours.
Tips to make herbed potatoes: 1. You can also add mixed herbs. 2. Cook the potatoes well with the butter till golden brown and crisp, for the best flavour. 3. Serve it immediately otherwise it will become mushy.
Enjoy herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with detailed step by step images.
tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with amazing 8 images.
From North to South, tomato raita is a popular accompaniment all over the country. Two tangy ingredients – tomatoes and curds – come together in this super-easy tomato raita recipe, which requires no cooking.
tomato raita recipe is made from 5 ingredients, curds, tomatoes, coriander, cumin seeds and chilli powder to add some spice.
This is a super quick and delicious tamatar ka raita to make! Each and every ingredient used in the tomato raita is simply basic and can be found in every Indian household. When I the mood to eat raita, tomato raita is the quickest and easiest raita to make.
Seasoned with a dash of spice powders and salt, the tomato raita is indeed a tongue-tickling accompaniment, which can be enjoyed with parathas or even biryani . I usually make this raita when I have biryani for any meal. The combo together tastes heavenly.
See why we think this is a healthy tomato raita? Curd is one of the richest source of protein, calcium and minerals. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant , super rich in Vitamin C, good for heart.
While it can be had at room temperature, the tomato raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds.
You may also like to try other raita recipes like Mint Raita and Spinach Raita.
Learn to make tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with step by step photos. paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with 30 amazing images.
A party without paneer tikka would be incomplete. We show you how to make paneer tikka in oven. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using an oven.
This Punjabi delicacy is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Punjabi paneer tikka in oven that needs no tandoor and can be easily made in an oven.
Check out this recipe to find out how easy it can be to make delicious paneer tikka in oven right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney.
However the ingredients used for making paneer tikka are easily available and if your pantry is well maintained. Making paneer tikka is very easy and can be quickly made. To make paneer tikka in oven, first we have marinated the paneer in a marinade. To make the marinade, take curd in a bowl. Further, add ginger and garlic paste. Ginger and garlic paste would add amazing flavor and make it even more delicious. Next, add kasuri methi, crushed between your palms to extract maximum flavors. Add the fresh and aromatic garam masala. Add chaat masala to give a chunky taste to paneer tikka in oven. Add besan, which will help in binding all the ingredients and will prevent it from turning runny. Lastly, add the main ingredient that enhances and gives the authentic taste to the recipe which is mustard oil and salt. Mix well our marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 15 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated place them on a greased oven tray and bake at 200c for 30 minutes. Once baked, remove paneer tikka in oven in a plate and you can sprinkle some chaat masala and lemon juice if you wish too.
You can serve Punjabi paneer tikka in oven alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap.
Make a main course out of it, such as the Paneer Tikka Masala, which can be enjoyed with naan and roti. Use it innovatively to make more dishes like pulaos, sizzlers and kathi rolls.
Enjoy paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with detailed step by step photos and video below. corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with 27 amazing images.
Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! a simple corn, cheese and jalapeno balls starter gets ready in minutes. Learn how to make corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter |
jalapeno poopers are deep-fried, melted cheese balls stuffed with sweet corn and diced jalapeños, coated in crispy breadcrumbs. You will love the texture of this preparation, with a soft interior and a crispy top.
corn cheese and jalapeno croquettes is one such snack, which is loved by all. Not only kids but adults are also equally fond of them. These crispy corn cheese balls are delicious, look awesome too, can be enjoyed with tomato ketchup or coriander mint chutney.
Tips to make corn cheese and jalapeno balls: 1. After boiling the corn, ensure it is drained completely. There should not be too much moisture left in it. 2. You can make it little colorful by adding finely chopped vegetables like capsicum and carrots, they also give a nice bite on frying. 3. Instead of grated processed cheese, you can use cheddar cheese, mozzarella cheese or a combination of all.
Enjoy corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with detailed step by step images.
instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle |
instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle.
Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only.
To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required.
Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal.
Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa.
Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it.
Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle.
Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images.
amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney.
To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it.
This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment.
Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties.
You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney.
Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery.
Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos. hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images.
hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet |
This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices.
These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well.
spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip.
Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs.
Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images.
peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with 19 amazing images.
peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder is an accompaniment which is a part of Maharashtrian thali as a daily fare. Learn how to make Maharashtrian shengdana chutney.
To make peanut chutney powder, put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Transfer the peanuts on a big plate and cool slightly. Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts. Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required.
A no-fuss recipe that is easy and straight-forward but bursting with flavour, the shenga chutney pudi is something that can be found in every Maharashtrian home like milgai podi is all time favourite in South Indian homes.
This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. Groundnut chutney powder stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals.
Maharashtrian shengdana chutney make a traditional meal with chapati, bharli vangi and varan- bhaat. You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi.
Tips for peanut chutney powder. 1. Use a broad non-stick pan as roasting is uniform. 2. Dry roast the peanuts only on a medium flame. 3. Ensure the flame is not very high, else the peanuts will burn. 4. Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp. This is an indication that the peanuts have been perfectly roasted. 5. Remember to cool the peanuts well. This makes it easier to remove the shell. 6. To grind the chutney into coarse powder, add all ingredients and pulse for 5 seconds and pause. Pulse once or twice more similarly. If you blend it continuously, you might not get a coarse powder.
Enjoy peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with step by step photos. tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | with 26 amazing images.
tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | is a healthy accompaniment with sabzis. Learn how to make atta tandoori roti on tawa.
Every time we are at a restaurant we are tempted to order tandoori Rotis, because we think we cannot make it at home. Here is the instant and homemade version of butter tandoori roti at home.
While it is awesome to bite into authentic tandoori rotis cooked in a tandoor, you will be excited to know that the same wonderful taste and texture can be replicated at home using the humble tava!
In instant tandoori roti we have used curd instead of yeast as it helps in fermentation of the dough. Sugar is add which helps in fermentation and also to balance out the flavour, gives beautiful colour to the rotis. Though the dough of this tandoori roti doesn't rise much, but the final texture and aroma is just irresistible and fabulous, which can be cut into wedges and served with a platter of sabzis, kebabs , tikkis and chutneys .
Tips to make tandoori roti recipe: 1. Dough should be rested well for the fluffy tandoori roti. 2. It is very important use warm water for kneading. 3. Sprinkling salt-water helps the roti to stick properly on the tava. 4. Remember to rest the dough in a warm place for fermentation. 5. Make sure to serve it immediately for better taste.
Enjoy tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | detailed step by step images.
3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil |
sweet lemon pickle is a brilliant Indian pickle that causes a burst of sweet and tangy flavours on your palate which is an all-time favourite, with fans spanning across generations! Learn how to make nimbu ka achar.
The preparation of this no oil lemon pickle needs a bit of tact, but is not difficult if you follow these instructions properly. You need to begin with buying the best of lemons for pickle. Learn how to select lemons.
To make 3 ingredient sweet lemon pickle, wash the lemons and wipe them dry using a dry cloth. Cut each lemon into quarters. Transfer into a clean, dry glass or steel bowl, add the rock salt, toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon. Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously. Cool the mixture completely in the same deep non-stick pan. Once cooled, store in an air-tight glass container and use as required.
The lemons and salt are allowed to mature for about a week. The salt here acts as a preservative and the maturing period is necessary for the lemons to absorb the flavours of salt. It is important to toss the lemons in lemon pickle without oil every day during the seven-day maturing period to avoid fungal growth.
Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy for this sweet nimbu ka achar!
Once done, this easy Indian lemon pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas, Rotis, Puris, Naan and Kulchas.
Tips for 3 ingredient sweet lemon pickle. 1. Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth. 2. During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge. 3. After making, this pickle is best stored in a glass container and not steel canister. 4. Again after the pickle is ready, store in a cool place and always use a spoon to serve it.
Enjoy 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | with recipe below. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images.
vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites.
To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney.
Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint.
These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish!
Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole.
Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water.
Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos. Perfect Chana Dal Seekh Kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter or as an accompaniment to tea. What makes this recipe different from other kebab recipes is that the chana dal is neither soaked not cooked, but roasted and powdered before adding to the dough. This imparts a rich aroma and a luxuriant texture to the kebabs, which is sure to attract everybody.
Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with 8 amazing images.
TraditionalLebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s.
The Lebanese Garlic Sauce is not for the soft-hearted. As it is blended smoothly with the rest of the ingredients, the garlic imparts a very strong flavour to this sauce, which also has a pleasant tang thanks to lemon juice.
To make Lebanese garlic sauce combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater, till it gets the consistency of mayonnaise. Add the salt and white pepper, mix well and store eggless Lebanese garlic sauce in an air-tight container and use as required.
You need to mix in the olive oil carefully, as explained in theLebanese garlic sauce recipe, in order to get the right consistency, similar to mayonnaise. You can store eggless Lebanese garlic sauce in the fridge in an airtight container for around 15 days.
Lebanese garlic sauce is relished with Falafels and Pita breads along with Tabbouleh. Being nice and creamy in consistency it is also used as a dipping sauce and can be easily spread on Pita breads or had plain with vegetables like cucumber and carrots.
This egg free Lebanese Garlic Sauce is an amazing alternative to traditional Mayonnaise. It can be used to add flavor to Pastas or Vegetables.
Enjoy Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with detailed step by step recipes below. Spicy, tangy and simply brilliant, the Barbeque Sauce is a versatile ingredient that can be used not just for barbecues, but also in dishes like sizzlers and stir-fries .
From the warmth of pepper to the tanginess of tomatoes and the unique taste of Worcestershire sauce, this Barbeque Sauce brings together a range of flavours to give you a delightful experience.
Toss in some veggies and make a quick stir-fry, or serve this sauce as an accompaniment to give an exotic touch to a simple starter .
This recipe for Barbeque Sauce is particularly easy to make but tastes simply fab, even without using charcoal. thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with 17 amazing images.
thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies is a protein rich snack which is perfect for weight watchers to avoid binge eating. Learn how to make healthy Indian curd dip.
To make thick curd dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled with vegetable crudités and cream cracker biscuits.
Watch how everyday ingredients like curds, onion and mustard powder can transform into a world-class yoghurt dip with onions and green chillies, which matches perfectly with most vegetable crudités. It is all about the right proportions and methods. Just ensure the curds are hung long enough to remove all the water, and the rest is as easy as mix and chill.
This healthy Indian curd dip has the goodness of protein and calcium which are the twin pillars of bones strengthening. Curd being probiotic is easily digested and the protein in it adds satiety value too. Diabetics and heart patients can include this dip at snack time with vegetable crudités. They can opt for low fat hung curd if they wish to.
Tips for thick curd dip. 1. Though we have used hung curd to make this dip, when you are short of time you can use thick curd. 2. If you don’t have mustard powder, replace it with cumin seeds powder or black pepper powder. 3. You can serve this wholesome dip with healthy crackers like ragi and oats crackers too.
Enjoy thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with step by step photos.