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Steamed chinese rice tastes delicious when served along with a creamy vegetable sauce made of assorted veggies cooked in a milk and corn flour mixture. Keep the sauces and rice separate and pour the hot sauce on a serving of steaming hot rice just before eating. If you’re in the mood for a one-dish dinner, this is ideal. A sumptuous meal that you will relish till the last bite!

We would all have tried carrot, bottle gourd or beetroot halwas sometime or the other. Let’s make something all the more special now, by combining all these together into one wonderful, colourful treat. With a nice orange-pink hue, a fantastic grainy texture and a mind-blowing flavour, this Bottle Gourd, Carrot and Beetroot Halwa is a fantabulous treat that is guaranteed to delight one and all. A good dose of mawa helps to bind the halwa together and also gives it a luxurious mouth-feel. This sweet treat is also quite easy to prepare in the microwave oven, so pamper yourself right away! For a variety of quick sweet treats check out all our Microwave Dessert recipes.

Let’s recreate the highway dhaba magic right in our own kitchens, with this tasty and satiating dal. In Dhabey ki Dal, rajma, urad and chana dals are cooked well and flavoured with sautéed onions, garlic, tomatoes and spice powders. Herbs like coriander and dried fenugreek leaves add a tasty punch to this delicious dal, which makes a wholesome meal together with Rotis and Rice .

microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with amazing 25 images Sabudana Khichdi is an all-time favourite Maharashtrian snack, which is often had for breakfast or supper. We have made a quicker version of sabudana khichdi called microwave sabudana khichdi. With a few small tweaks like using sendha namak instead of sea salt, it is also used to sustain oneself on a fasting day. Popular during fasts, it's also well known as Sabudana Khichdi faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food. I don’t only make it during fasting days but also for breakfast, snack or even for dinner, I also prefer taking it along for a meal to work. Preparing the sabudana for the khichdi is very easy, all you need to do is soak sabudana prior. To make microwave sabudana khichdi, wash the sago. Drain and place them in a deep bowl, add approx. ½ cup of water and mix gently. Cover with a lid and keep aside for 8 hours. Combine the oil, cumin seeds and curry leaves in a microwave safe bowl and microwave on high for 1 minute. Add the potatoes, mix well and cover with a microwave safe lid and microwave on high for 5 minutes, while tossing it once in between. Add the soaked sabudana, peanuts, coriander, green chilli paste, lemon juice, sugar and salt, mix gently and cook on a medium flame for 3 minutes, while stirring once in between. Serve microwave sago khichdi hot with curds. It always helps to know a few hacks that help make such popular dishes quicker! This recipe for microwave sabudana khichdi is one such, which will help you make the dish within minutes. Remember that the sago needs to be soaked for a long time, so plan ahead if you want to make this microwave sabudana khichdi. Once you do the needful, it is quite a hassle-free recipe that you can make any day! For a complete faraali meal serve the Sabudana Khichdi in microwave along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa. You can also try other quick and easy microwave recipes like Microwave Popcorn Made in A Bowl or Microwave Mug Dhokla. Enjoy microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with detailed photos and video below.

Think dal and the first thing that comes to mind is mother’s cooking. While moms are generally fond of pampering their children with oodles of ghee and butter, we must learn to tone down on these fatty ingredients as we grow up! So, here a fatless version of Maa ki Dal, which not only retains the same love and care, but traditional flavour too! This recipe stays away from high fat butter and cream, and uses low-fat curds to recreate the same rich texture. Enjoy this potassium rich Fatless Maa ki Dal steaming hot with whole wheat phulkas or rice.

Bao is a type of steamed bun, which is very popular in Chinese cuisine. Here is an exotic bao recipe, in which the steamed buns are stuffed with a delectable mixture of water chestnuts, capsicum and bean sprouts perked up with oriental sauces and tomato ketchup. A garnish of coarsely crushed roasted peanuts boosts the aroma, taste and scrumptiousness of the Water Chestnut and Bell Pepper Bao. You will really love the experience as the soft and succulent steamed buns give way to a tongue-tickling, multi-textured stuffing in each exciting bite! A bowl of your favourite soup will be a perfect accompaniment to these baos and satiating too.

cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with 22 amazing images. cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup is a thick and satiating soup, which cannot fail to entice you. Learn how to make gajar ka soup. To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer. Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. The Indian style carrot soup is a sight to behold and a treat to savour, with its lovely orange colour, creamy consistency and mildly-sweet flavour. Carrot is teamed up with a couple of other ingredients to give the soup a perky flavour and indulgent mouth-feel. Onions improve the flavour, while potatoes add volume to the soup. A combo of milk and cream give this soup a luxuriant mouth-feel and balanced flavour, while pepper as always gives a flavourful boost to cream of carrot and potato soup. Relish this gajar ka soup hot and fresh, with soup accompaniments like garlic croutons or bread sticks. Tips for cream of carrot soup. 1. You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop as the vegetables are blended after pressure cooking. 2. Allow the mixture to cool before blending. It is not wise to put hot mixture in a mixer jar and blend. 3. Prefer to use full fat milk (also called full cream milk or buffalo’s milk) to get a perfect thick soup. 4. The fresh cream used in this recipe is ready-made and not the cream collected from the top of boiled milk. This ready-made fresh cream is necessary to get a luscious soup. Enjoy cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with step by step photos.

Bread Rolls are wonderful to serve with Soups but they are also a great accompaniment for Salsa ( Mexican) innovative Dips / Sauces continental preparations like Vegetable Au Gratin and Pasta dishes too. In short, freshly-baked Bread Rolls combined with the right dishes can make a very exciting meal. Here, we show you how to make this versatile bread from scratch. Once you get a hang of how to handle the yeast, making breads can be surprisingly easy – and so tasty that you will never want to buy it from a bakery again!

Think spicy and our Indian masalas are sure to spring up in your mind! Yes, this cutlet features a blend of common Indian spices, ensuring a top rating by our desi taste buds. The mint chutney used in this recipe uses a good lot of onions, resulting in a very unusual flavour. When teamed with mayonnaise, it gives the spicy paneer burger a tantalising taste that will linger in your tongue for a long time. Another exceptional point in this recipe is that it requires a lot of bread crumbs for binding, since the paneer is cooked. Enjoy Spicy Paneer Burger as a one-dish meal or team it up with a soup or beverage. Enjoy how to make Spicy Paneer Burger recipe with detailed step by step photos and video below.

Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with 47 amazing pictures Rainy day and wanting to eat something super tasty with a cup of tea? Gujarati style vegetable samosa is a go to dish! Samosa are a deep fried or baked Indian savoury snack with a filling, the filling is mostly potatoes, onions, lentins, green peas and now a days people have started innovating and experimenting with samosa and use noodles, pasta or even paneer as the stuffing. Samosa are a popular snack and appetizer. Samosas are from Punjab but we have our Gujarati style vegetable samosa, the recipe is a little complex yet worth it as it is extremely flavourful. We have made Gujarati style samosa covering with whole wheat flour instead of maida. Traditionally maida is used in making these Punjabi samosas. Further, the stuffing is made with first cooking the onions then adding the main ingredients like potatoes and green pease. Unlike other samosas, the Gujarati style vegetable samosa does not use boiled potatoes—here, raw potatoes are chopped and allowed to cook in oil and green peas and cooked. It would take 7-8 minutes for potatoes and green peas to cook once done we have added cabbage and ginger green chilli paste. We have also added sugar to give Gujarati samosa a twist. Further, we have added lemon juice. You can also add chat masala or amchur if you wish to. Lastly, some coriander for freshness. Thereafter, the prepared dough is used to make the patti’s for the samosa. The dough is divided equally and rolled in a thin roti then cooked on both sides not for more than 10 seconds both the side and then divided into 3 equal portions. Which would give us a patti, further the patti is folded into a cone which is stuffed with the aloo and green peas mixture sealed with maida slurry and deep fried. These gujarati style samosa are different in taste and size as compared to the traditional samosas. The size is usually smaller and these Gujarati style vegetable samosa are crispier. Samosas are my family’s favourite, we cant resist samosa at any given point of the day. You can even bake or air fry them. Have Gujarati samosa with green chutney and immediately serve them!! Enjoy Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with detailed step by step photos below.

A delicious preparation of rice layered with a preparation of assorted veggies and marinated capsicum in tomato ketchup, the Layered Spicy Vegetable Pulao is actually a one-dish meal in its own right. It has everything from cereals and veggies to spices and tomato ketchup too, and baking the arrangement ensures a uniform blend of flavours.

minty vegetable oats soup recipe | Indian oats vegetable soup | oats mint vegetable soup for weight loss | healthy oats soup | with 28 amazing images. minty vegetable oats soup recipe | Indian oats vegetable soup | oats mint vegetable soup for weight loss | healthy oats soup is a bowlful that’s packed with nourishment and flavour. Learn how to make Indian oats vegetable soup. To make minty vegetable oats soup, heat the oil in a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the cabbage and carrot and sauté on a medium flame for 2 minutes. Add the oats and sauté on a high flame for 1 to 2 minutes. Add the soy sauce and basic vegetable stock, mix well and bring to a boil. Add the salt, pepper, mint leaves and lemon juice, mix well and cook on a medium flame for 1 minute. Serve immediately garnished with a sprig of mint. Want to have a quick and light meal? This thick and chunky soup can do the trick! Indian oats vegetable soup is a fibre-rich soup that is very filling while also aiding in weight loss. Vegetable stock and the horde of chopped vegetables brings in a whole gamut of nutrients to this soup, while mint, chillies, ginger and soy sauce add a good flavour and aroma. Oats mint vegetable soup for weight loss is also a wise pick for diabetics and heart patients too. The fibre in it helps to manage blood sugar and blood cholesterol levels too. Moreover, the veggies which lends fibre are also rich in antioxidants which helps to reduce inflammation and maintain the health of organs like pancreas and heart. With 94 calories per serving, this healthy oats soup is quite satiating. When served with a healthy salad like matki salad it makes a light and wholesome meal. You will gain protein and other key nutrients like vitamin C, iron and potassium too from this nutritious salad. Tips for minty vegetable oats soup. 1. Chop the ginger, green chillies and garlic finely for a good mouthfeel. 2. You can skip soya sauce if you wish but the colour of the soup will change. 3. Mint leaves can be replaced with finely chopped coriander. 4. We recommend you use vegetable stock for this soup to enhance its flavour. However, to save on time, you may use water. 5. After adding lemon juice do not cook for more than 1 minute as it might make the soup bitter. 6. The soup has to be served immediately as oats have a tendency to thicken the soup with time. Enjoy minty vegetable oats soup recipe | Indian oats vegetable soup | oats mint vegetable soup for weight loss | healthy oats soup | with step by step photos.

Chocolates and mangoes – two of kids’ favourite foods come together to give the traditional muffin a super-friendly facelift. When kids bite into something they love, they are sure to gain a lot of energy and forget all their stress, especially during exam times. These yummy Chocolate Chip and Mango Muffins stay fresh for 3 to 4 days when stored in an airtight container at room temperature, so they are ideal to send to school in the snack box, or carry along when you travel. Muffins are perfect anytime treat - enjoy as Desserts , Breakfast or as Sweet Snacks .

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss | with 59 amazing images. mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss is a satiating one dish meal in itself. Learn how to make radish spinach paratha. To make mooli palak paratha, for the dough combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth paste. Transfer the paste into a bowl, add all the remaining ingredients and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes. For the stuffing, sprinkle a little salt over the radish and keep aside for 10 to 15 minutes. Squeeze out all the water and discard it. Add the coriander and green chillies and mix well. Divide the dough into 8 equal portions. Roll a portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre, bring all the sides together in the centre and seal it tightly. Again roll into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat steps 2 to 5 to make 7 more parathas. Serve hot. The radish spinach paratha is different in every way. Spinach is used in the dough, while the radish is made into a flavourful stuffing. As a variation, instead of making routine stuffed parathas here the radish mix is spread on a cooked paratha, which is then folded in half to make a crescent-shaped delight. Typically, the radish spinach parathas are made with equal quantities of wheat flour and maida, but here we have made healthy mooli palak paratha for weight loss to make them more nutritious. Wheat flour adds fibre which helps in weight loss and also controls blood cholesterol and blood sugar levels. Spinach and mooli both are quite nourishing. It abounds in iron, vitamin A, vitamin C, fibre and antioxidants which can boost overall health. Mooli palak paratha can be enjoyed as it is without any accompaniment. Tips for mooli palak paratha. 1. You may need very little water to knead the dough because of the use of spinach puree. So be careful while adding water to make a semi-stiff dough. 2. Sprinkling salt over radish and squeezing out its water is important to get rid of its raw taste. So do not miss out on this step. 3. Rolling these parathas is slightly an art. You need to roll them with minimal pressure. Enjoy mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss | with step by step photos.
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