Stuffed khandvi, something very innovative and contemporary that your guest will truly enjoy. Must try !!
Bhaturas are leavened puris served with Chole. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This recipe is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Another innovation is that you can cook them lightly on a tava and keep them aside. Deep-fry them only when you need to serve them to enjoy these hot and fresh.
Organize an outdoor lunch -dish up hot Bajra Roti and serve with khandeshi dal-they make an amazing pair.
Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun! Jain manchow soup recipe | no onion no garlic manchow soup | Indian style Jain Chinese manchow soup | with 25 amazing images.
Jain manchow soup is a vegetarian variation of the popular Indo-Chinese Manchow Soup, adapted to meet Jain dietary restrictions, which avoid root vegetables and certain ingredients.
Jain manchow soup typically features a rich, flavorful broth made with a blend of spices and seasonings, alongside a variety of finely chopped vegetables like bell peppers, mushrooms, cabbage, and spring onions.
The broth is usually thickened with cornstarch to achieve a desirable consistency, and it's seasoned with soy sauce, vinegar, and other spices to impart a savory umami flavor.
Garnished with crispy fried noodles and fresh herbs, Jain manchow soup is often enjoyed as an appetizer or a light meal, providing a delightful combination of tastes and textures while adhering to Jain cooking principles.
Pro tips for Jain manchow soup. 1. Keep stirring the soup while adding the cornflour mixture. Stirring helps to distribute the cornflour mixture evenly throughout the soup, preventing clumps from forming. 2. Add 1/4 tsp dried ginger (soonth) powder. Ginger adds a warm, spicy, and slightly sweet flavor in the soup. Wet form of ginger contains lots of living microorganism, hence Jains dry them naturally and then use dry ginger powder. Ginger is a common ingredient in Chinese cuisine, adding an authentic touch to Manchow Soup.
Enjoy Jain manchow soup recipe | no onion no garlic manchow soup | Indian style Jain Chinese manchow soup | with step by step photos. basil walnut dressing recipe | Indian style basil walnut dressing | basil walnut pesto | with 12 amazing images.
The best homemade basil walnut pesto in under 10 minutes using simple ingredients. Learn how to make basil walnut dressing recipe | Indian style basil walnut dressing | basil walnut pesto |
basil walnut dressing is a nice salad dressing, with multiple shades ranging from lemony and herby to nutty! This olive oil based dressing goes well with several salads, including those with spinach, cheese, onions, etc.
When stored this Indian style basil walnut dressing in an airtight container in the fridge, it stays good for two days, so you can prepare a small batch and use it to make a couple of exotic salads.
Tips to make basil walnut dressing: 1. Authentic pesto sauce makes use of pine nuts. But since they are not easily available, we have substituted them with walnuts. 2. Pesto sauce can be stored in the refrigerator for 2 to 3 days. 3. As a variation basil can be replaced with coriander to make coriander pesto.
Enjoy basil walnut dressing recipe | Indian style basil walnut dressing | basil walnut pesto | with step by step photos.
When your salad needs a super tangy touch, this is the right dressing to opt for! Made of a brilliant combination of lemon juice and balsamic vinegar, this dressing has a dash of mustard paste and pepper too, which add some interestingly spicy shades to it.
One of the easiest dressings to conjure up, the Lemon Balsamic Dressing can be stored in an airtight glass jar for two days in the fridge.
Here is a fantastic dressing with the succulence of cottage cheese, the juiciness of tomatoes, the tingling flavour of vinegar, mustard paste, and the tantalising aroma of herbs. Used popularly in Mediterranean cuisine, the Feta and Tomato Dressing is an olive oil based dressing that is definitely worth trying. It stays good for two days, if stored in an airtight glass jar in the fridge. So, dash to the kitchen and whip it up right away!
The Creamy Italian Dressing is well, creamy! That’s probably the best word to describe this luscious dressing that is loaded with mayonnaise and sour cream. And yes, it is mouth-wateringly tasty too, with a dash of herbs and garlic, and the exquisite touch of red wine vinegar.
It is very easy to prepare, as all you need to do is toss the ingredients into the mixer and blend till smooth! Store it in an airtight glass jar in the fridge, where it will stay good for two days.
Unfussy cooking with just tomatoes and onions helps highlight the nutty flavour of beans. Here, the addition of potato balls transforms a simple mixed beans curry into a more elaborate delicacy, without losing its basic nature. The addition of cashews or peanuts provides a much needed crunch in the midst of the potato mash, making the mixed beans curry with potato balls an all-rounder.
If you have a penchant for all things tasty and spicy, this one is for you! coconut and tomatoes combine well with peas to make an irresistible dish.
Au Gratin is a famous continental dish, which features veggies in white sauce baked with a topping of cheese and sometimes bread crumbs. Here is a delectable Corn Au Gratin, which as the name suggests focuses on the juicy texture and mildly-sweet flavour of corn.
A few green chillies are added to the Au Gratin to give it a mild touch of spice. The Corn Au Gratin is best when it is fresh and hot, right out of the oven. You can relish it with toasted bread slices or apply it upon small triangles of toast and serve as a starter . Whole wheat flour covers, layered with bananas and orange marmalade, are deep-fried to make these irresistible Banana Folders. Kids will go ga-ga over the heady combination of sweet bananas and tangy marmalade, served in crispy whole wheat flour covers.
Serve this delicious snack to your young ones after school or as a weekend treat, and see them willingly bid adieu to junk foods!
Don’t deprive kids on a gluten free diet of chaat - instead let them enjoy these maize flour puris, with a colourful corn topping, tomato chutney and sev! prepare the puris in advance and store in an airtight container and use to instantly rustle up a great snack when needed.
Gujarati style theplas are a perfect treat for a relaxed sunday breakfast. Give them a new twist by wrapping them around a filling of potato bhaji, salad and red chilli sauce. This also makes a great Breakfast to go! pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with 17 amazing images.
pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita is a nourishing accompaniment to any Indian meal. Learn how to make creamy pumpkin raita.
To make pumpkin raita, pressure cook the red pumpkin for 5 whistles. Allow the steam to escape before opening the lid. Mash the pumpkin using a potato masher. Combine the curds, mashed pumpkin, and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, curry leaves, green chilli and asafoetida and cook on a medium flame for 1 minute. Pour the tempering over the raita and mix well. Refrigerate and serve chilled.
Lose yourself in the creamy consistency and refreshing flavour of this delicious yellow pumpkin raita. The pleasant sweetness of pumpkin, sourness of curd and mild spiciness of the tempering combine beautifully to give this raita a very balanced flavour.
The uniqueness of this raita is its tempering of mustard seeds, urad dal, curry leaves and asafoetida. It gives an irresistible aroma. The generous use of curd gives Indian style pumpkin raita a pleasing creaminess.
Creamy pumpkin raita has many benefits to its credit too! Pumpkin is a very good source of vitamin A, thus making it a super food for eyes and skin. It lends small amounts of vitamin C too, which is necessary to build immunity. Curd, on the other hand, lends protein for cell and tissue health. Along with calcium, the phosphorus from curd will aid in bone health. So there isn’t any reason to not include this raita as a part of a healthy meal.
Tips for pumpkin raita. 1. Make sure you do not add water to the pumpkin while cooking it. 2. Also the water we pour into the cooker should not enter the vessel in which the pumpkin is placed. This is very important to avoid the raita from turning watery. 3. People with heart disease, diabetes and obesity can enjoy this raita. Diabetics can enjoy half serving at a time.
Enjoy pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with step by step photos.