vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images.
vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani.
vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food.
The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe.
Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices.
Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame.
Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot.
vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses.
Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below
methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images.
To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready.
Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.
I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves.
punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal.
Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.
besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images.
besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country.
besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key.
Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo.
When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right.
Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready.
If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal.
Enjoy besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with detailed step by step photos and video below.
atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe |
atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua.
To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately.
Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert.
The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only.
This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste.
Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it.
Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.
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.
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low calorie brown bread | low calorie whole wheat bread | healthy Indian brown bread | homemade brown bread with 100% whole wheat flour | with 30 amazing images.
We have made this incredibly tasty homemade brown bread with 100% whole wheat flour which is actually lower in calories than regular whole wheat brown bread recipe. We have reduced the amount of sugar and olive oil used in the low calorie brown bread.
Who can resist a slice of fresh warm homemade brown bread spattered with some healthy butter! With minimal ingredients and a very easy method, this Brown Bread recipe is a sure-shot way to make tasty, low calorie whole wheat bread at home.
If you wish to make low calorie whole wheat bread the first thing to do is learn how to handle the yeast – the temperature of the water is very important to activate the yeast. If the water is too hot or too cold, the yeast-water mixture will not froth at all, and you are unlikely to get soft and spongy healthy Indian brown bread. But, once you take care to activate your yeast with lukewarm water, then making this low calorie brown bread is a breeze.
In India, packaged whole wheat bread is sadly not made with 100% whole wheat and often mixed with 25% plain flour making it a lighter and unhealthy bread. Hence it’s always better to make your low calorie brown bread at home. Nothing beats the joy of baking your own 100% whole wheat brown bread.
With a mild tinge of olive oil and the comforting aroma of homemade brown bread, this recipe is sure to steal your heart. Create tasty sandwiches and toasts like Baked Corn Open Toast, Carrot and Celery Sandwich, Cottage Cheese and Dill Canapés, Mushroom Oregano Open Sandwich, Potato Tikki Sandwich with low calorie whole wheat bread.
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aloo kurkure recipe | potato kurkure recipe | easy potato snack | with 22 amazing images.
aloo kurkure is a popular Indian snack that combines the starchy goodness of potatoes with a crispy, crunchy texture. Learn how to make aloo kurkure recipe | potato kurkure recipe | easy potato snack |
aloo kurkure is a crispy and flavorful snack made from mashed potatoes, coated in spiced breadcrumbs or cornflakes, and deep-fried to golden perfection. It's a simple yet addictive treat that's perfect for parties, picnics, or a quick snack.
This potato kurkure recipe is loved for its crunchy texture and spicy kick. This delicious and satisfying snack is a must-try for anyone who loves crispy treats. Serve this easy potato snack with sweet chilli sauce or a chutney of your choice.
pro tips to make aloo Kurkure: 1. Instead of nachos you can coat the potato balls in breadcrumbs. 2. You can also add finely chopped onions in the mixture for the crunch. 3. Serve this quick potato kurkure starter recipe for parties or gatherings.
Enjoy aloo kurkure recipe | potato kurkure recipe | easy potato snack | with detailed step by step photos.
bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with 20 amazing images.
We have brought you a very famous Mumbai Street Food, quick evening snack and Indian breakfast which is famous and widely eaten all over India that is bread pakora. Pokara are fritters which are derived from India. Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more.
Bread pakora is a versatile recipe and is loved by all the generations also it is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with potato filling. It is definitely a treat to your taste buds.
For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener.
We have divided the procedure of bread pakora into 2 steps, first to make the aloo stuffing, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes. Mixture for stuffing is ready!! Further, to proceed making the bread pakora. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Punjabi bread pakora with aloo stuffing immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.
Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste.
A perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda.
Enjoy bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with detailed step by step photos and video below.
malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images.
Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos.
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis.
Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off.
Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry.
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paneer kathi roll recipe | paneer tikka kati roll | paneer frankie | paneer tikka kathi wrap | with 35 amazing images.
paneer kathi roll recipe is a paneer tikka kati roll where kati roll made of whole wheat flour is stuffed with paneer tikka. We show you how to make the wrap, the paneer tikka marination and then making the paneer tikka on a tawa. Last but not least, we learn how to assemble the paneer tikka kati roll.
Kathi Roll is a famous street food that comes from Kolkata and West Bengal. Kathi Roll is a wrap containing a filling and is rolled in Indian chapatti. Being vegetarians, we have put paneer tikka in the wrap to make a yummy paneer tikka kati roll.
Paneer tikka is an Indian dish made with marinated paneer, onions and capsicum grilled on a non-stick pan or a tandoor. paneer kathi roll recipe is marinated and cooked paneer and vegetables rolled in a Indian chapatti.
Tips for paneer kathi roll recipe. 1. For marinating the paneer tikka for the Paneer Tikka Kathi Wrap, in the bowl of prepared marinade, add the paneer cubes. You can use fresh or frozen paneer just make sure the paneer you are using is firm and not crumbly and soft. 2. When the tawa is hot enough, place the marinated paneer- capsicum cubes on it. If you have bamboo skewers then you can thread the paneer-vegetable cubes and then cook the skewers on tava or you can also grill the paneer tikka in an oven.
Paneer Tikka Roll is super healthy too, as it has a protein rich paneer stuffing that is wrapped in a roti made with whole wheat flour.
See detailed step by step photos and video of paneer kathi roll recipe | paneer tikka kati roll | paneer frankie | recipe below.