Risotto is a classic Italian dish, made of Arborio rice and cheese.
It has a creamy, slightly gooey consistency and soft flavour that is very soothing to the palate. It is quite filling and tasty, and can be served as a one-dish meal.
Here, we tell you how to make Creamy Mushroom Risotto, an authentic recipe made of Arborio rice, vegetable stock, mushrooms, cream, cheese and appropriate seasonings.
This satiating one-dish meal can be enjoyed for dinner. You can use Parmesan cheese instead of processed cheese. Also, remember to add one cup of stock at a time to get the perfect texture.
You can also try other risottto recipes like Creamy Pumpkin Risotto or Sundried Tomato Risotto A traditional treat from the kitchens of Gujarati , the Tameta Muthia nu Shaak will amaze you with its fenugreek flavoured muthias in a tangy tomato base.
While the original recipe calls for oodles of oil, we have managed to recreate the same magic without any oil! The muthias are steamed, yet have a brilliant flavour thanks to a perfect choice of ingredients.
The spice powders and flavour enhancers in the gravy are bound together by loads of tomatoes, so here again there is no need for oil.
Now, you can top up on vitamins and relish the delectable flavour of this traditional dish without worrying about oil.
To round up the healthy food excitement serve with Chapati , Dal Pandoli , Khatti Meethi Dal and Brown Rice . jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with 28 amazing images.
jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) is a traditional Indian mithai made and served during festivals and weddings. Learn how to make crispy homemade jalebi.
This famous crispy homemade jalebi features on a Gujarati breakfast, especially on Sunday morning. The combo of Jalebi with ganthias and Masala Chai Or Masala Tea is a meal to be devoured with family and friends. Also served as a dessert jalebi is often served topped with Rabdi. This is irresistible too!
To make jalebi, first make the batter. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with the plain flour in a bowl and mix well. Add 5 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes. Next make sugar syrup. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside. Then select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.
Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you halwai style Indian jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation.
This instant jalebi (without fermentation) is made in very less time as compared to the authentic recipe which needs overnight fermentation. This is a boon for those who want to try traditional mithais without sweating too much in the kitchen. A few tips to be kept in mind and you will be all set for a presentable Indian sweet and to gather all the applause.
Tips for jalebi. 1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy.
Learn to make jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with step by step photos and video below. An enticing and wholesome bread delight that can be served as a snack, a breakfast or as an appetizer before the main meal. Crispy Bread Cups contain loads of corn and low-fat milk, making it a great source of energy, calcium and protein, which are essential for healthy bones and muscles. Kids will also love the appealing presentation of this dish—when preparing for kids you may use regular butter and milk instead of low-fat variants.
aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images.
aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe.
To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad.
We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker.
Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao.
Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing.
Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos. eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | with 30 amazing images.
These easy lemon Cupcakes with butter cream cheese frosting have the perfect balance of sweet and tanginess and are perfect to serve for parties, picnic and get togethers. Learn how to make eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins |
These eggless lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon butter-cream cheese that's a lemon-lover's dream! These are one of my favorite cupcake recipes.
You will love the fluffy, moist crumb with that tongue-tickling citrus frosting. Serve these lemon cupcake with cream cheese frosting at a party, carry them along on a trip, or simple relish them.
Tips to make lemon cupcakes: 1. Do not over beat the frosting or else the fats and milk residues will split and the frosting will get spoilt. 2. Make sure to use fresh lemons for fresh citrus flavour. 3. Instead of cream cheese you can use beaten whipped cream.
Enjoy eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | with detailed step by step.
tomato cucumber and onion salad recipe | healthy kachumber salad | cucumber tomato onion salad | how to make onion tomato cucumber salad at home | with 11 amazing photos.
Tomato Cucumber and Onion Salad is a quick recipe with a mind-blowing crunch. This Healthy Kachumber Salad has a slightly spicy lemony dressing, which is the highlight of this recipe. While most kachumber have finely chopped veggies, in this salad we have cut the veggies into cubes for a slightly better mouthfeel. learn How to make Onion Tomato Cucumber Salad at Home.
To make Healthy Kachumber Salad, you will need 3 veggies – tomatoes, cucumber and spring onions – all the veggies which are available year round. Wash them and cut the tomatoes and cucumber into cubes, while slicing the spring onions. Make a dressing of lemon juice, finely chopped green chillies, garlic and salt. Give a mix to the dressing and add it to the veggies together. Toss the veggies and dressing and serve.
Cucumber in Tomato Cucumber and Onion Salad is a vegetable with a high water content and is therefore relatively low in calories and carbohydrates. Try having cucumber with its peel which itself is a great source of fibre and many more nutrients.
Tomatoes are rich in lycopene and vitamin A , both of which play their role as an antioxidant and help to keep inflammation at bay and also aid in clear vision. Tomato is also the ingredient in this Healthy Kachumber Salad which lends good amounts of fiber.
The fat free lemon juice dressing enhances this salad, especially when Cucumber Tomato Onion Salad is served chilled. With just 16 calories per serving, this salad is best for weight loss, low carb and keto diet.
Enjoy tomato cucumber and onion salad recipe | healthy kachumber salad | cucumber tomato onion salad | how to make onion tomato cucumber salad at home | with step by step photos. low calorie green chutney |low cal hari chutney | low cal coriander chutney | diabetic green chutney | with 17 amazing images.
Chutneys are a favourite accompaniment for snacks as well for main meals. This Low Calorie Green Chutney uses roasted chana dal (daria) instead of fat laden ingredients like coconut and peanuts.
Curds and lemon jucie have been used to retain the fresh green colour of this Low Calorie Green Chutney. Store this low calorie green chutney in a refrigerator for 2 to 3 days.
Enjoy how to make Low Calorie Green Chutney recipe with detailed step by step photos below. The fragrance of basil, tartness of lemon and soothing coconut milk flavors all go into to making this recipe a super success. Infused with Thai flavors, the rice is mixed with red Thai curry ingredients and cooked first, before being sealed inside a banana leaf and steamed once again. Delicious!
Here is a spicy preparation of yam, which goes well with rice and bland gravies like more kuzhambu. The scintillating blend of spices used in this curry is sure to tickle your taste buds and leave you asking for more! in tamilnadu, they often say that this curry is so aromatic that the neighbour will know if you are cooking it right!
Rice, cooked with onion and spices, is layered with a tangy tomato-based corn curry, and baked, resulting in a truly tongue-tickling delicacy with a unique texture and mind-blowing flavour.
The Baked Rice with Corn Curry owes its flavour to the curry, which in turn gets its exotic richness from a paste of coconut, onions, spices and seeds. You can keep the rice and curry ready, and even layer it in a baking dish. But, it is better to bake the dish just before meal-time. Bake, unmold and serve immediately.
Enjoy as a One Meal Dinner and later for dessert pamper yourself with Malai Kulfi or Kesar Malai Kulfi . orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with 23 amazing images.
orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai is a pleasant fruit flavoured sweet. Learn how to make santre ki kheer.
To make orange kheer, combine the cornflour and cold milk in a bowl, mix well and keep aside. Boil the milk in a deep pan on a high flame, which will take approx. 6 to 7 minutes. Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix very well. Allow the mixture to cool completely. Once cooled, add the orange and mix well. Refrigerate for atleast 2 hours and serve chilled.
The luscious texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the refreshing tanginess of orange segments, resulting in an aesthetic santre ki kheer that anyone is bound to fall in love with!
Cardamom lends its mildly spicy notes to this unusual Indian mithai, which is sweetened to just the right level so that the citrus flavour comes across clearly. For best flavour, use fresh cardamom powder.
This Komola kheer has to be served chilled for complete enjoyment. It is a famous Bengali dessert often served at parties and get-together.
Tips for orange kheer. 1. Use of full fat milk is a must to make this kheer. This is because it has the right amount of fat in it to get thick kheer. 2. Before adding the milk in the pan, you can put 1 to 2 tbsp of water. This will help to prevent the milk from sticking to the pan. 3. Keep stirring the milk after adding cornflour mixture for 2 reasons. One we have added cornflour. If we don’t mix, it might make lumps. Secondly, stirring will prevent the milk from sticking to the bottom of the pan. 4. Cooling the milk before adding oranges is necessary because if oranges are added to hot milk their acidic nature might lead to splitting of milk. 5. A handful of mixed nuts as a garnish would add texture and flavour to the kheer.
Enjoy orange orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with step by step photos.
Appetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments.
paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | with 35 amazing images
paneer and corn croquettes are a perfect party starter – be it for kids’ parties or kitty party. Learn how to make paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes |
Indian paneer stuffed croquettes are made of boiled potatoes are stuffed with a luscious paneer and sweet corn mixture and deep-fried to make a really irresistible snack, which can be served with tea, or as a starter or cocktail accompaniment. These mouth-watering paneer and corn croquettes have a desi aura about them, with peppy spice powders like garam masala and amchur.
The stuffing also has a unique, succulent texture, mild sweetness of the corn is crushed with grated paneer, which makes these ingredients mix and mingle well with each other to enhance the flavour of paneer and corn croquettes. Let each bite of this snack melt in your mouth.
Tips to make paneer and corn croquettes recipe: 1. Makes sure you deep-fry only 2 to 3 at a time. 2. The corn can be coarsely crushed or just boiled and used. 3. They can be rolled and kept in the fridge and deep-fried when guests arrive. 4. Can also serve this with schezuan sauce.
Enjoy paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | with detailed step by step images. paneer dill balls recipe | cold starter | healthy paneer Indian snack | 5 minute Indian paneer recipe | with 14 amazing images.
paneer dill balls is a no fuss and quick to make recipe which is turned into a healthy Indian snack. Learn how to make 5 minute Indian paneer recipe.
To make paneer dill balls, combine the paneer, salt and milk in a bowl and knead very well to form a dough. Divide the dough into 5 equal portions and roll each portion into a round. Roll them into the dill till they are evenly coated from all the sides. Refrigerate for at least an hour and serve chilled.
The paneer dill balls is a dainty cold starter, made by coating succulent balls of paneer with finely chopped dill leaves. The melt-in-the-mouth texture of paneer together with the irresistible taste of dill leaves, which is absorbed well by the paneer, make this cold healthy paneer Indian snack a super-duper treat to the palate.
The vibrant green colour of dill looks really awesome against the white background of paneer. Packed with good fat, this 5 minute Indian paneer recipe can be enjoyed as a snack or starter.
The paneer is a very good source of protein. Each ball lends 1.1 g of protein. This is a good snack for weight watchers. The protein will help to boost metabolism and aid in weight loss. Diabetics and heart patients too can indulge into this snack then. If you wish to control the amount of fat, use low fat paneer in this cold starter.
Tips for paneer dill balls. 1. Use fresh paneer only for this recipe. 2. The dill leaves must be chopped very finely so that it coats the paneer evenly. 3. Paneer dill balls can be eaten immediately or stored in the fridge in an air-tight container for 2 to 3 days.
Enjoy paneer dill balls recipe | cold starter | healthy paneer Indian snack | 5 minute Indian paneer recipe | with step by step photos below.