Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.
Make your pizza base more special than the normal ones! this herb pizza base uses red chilli flakes and a horde of mixed herbs along with the usual ingredients like flour, yeast and oil, to enhance the italian touch. Top it with your favourite veggies, cheese and sauces, to create exceptional pizzas!
It looks and smells so wonderful, it is hard not to be tempted by this Tendli and Matki Subzi. Thankfully, it is as tasty as it looks!
A brilliant combo of ivy gourd and sprouted matki is pressure-cooked with onions, tomatoes and spice powders, to make a mouth-watering subzi. The Pressure Cooker Tendli aur Matki ki Subzi is also quite easy and quick to prepare, so you can include it in your everyday cooking collection!
This subzi goes well with rotis, puris and parathas . Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with 20 amazing images.
Punjabi garam masala powder is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking!
You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market.
There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala.
We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes.
Punjabi garam masala is available in the smallest of shops in India and in Indian stores across the world. This North Indian garam masala recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give.
Enjoy how to make Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with detailed step by step photos and video below. An eye-catching rich, dark chocolate brownie with vanilla ice cream makes a great party dessert . Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma.
You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy!
Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal. Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life.
The next day, spices viz. Mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer.
baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | vegetable rice for kids | with amazing 16 images.
baby corn and capsicum rice is perfect for baby corn and capsicum pulao for kids tiffin box.
The baby corn and capsicum rice is so colourful that kids will immediately yearn to dig their spoons into the tiffin box when they see it! Not only is it visually appealing, but it appeases the appetite too as it contains a wholesome combination of rice and vegetables, flavoured excitingly with tangy tomato ketchup.
This baby corn and capsicum rice can be quickly made if you have all the ingredients ready and in hand. We have used baby corn and bell peppers to make it colourful and nutritive, you can add any vegetables of your choice. This is also an interesting way of adding veggies to your child’s meal.
This baby corn and capsicum pulao is very kid-friendly as it uses just a dash of pepper and chilli powder for spice, rather than chunks of ginger or green chillies that could bring tears to the young ones’ eyes!
I don’t only use this as a tiffin treat but also make it for dinner as it is a one-dish meal and is definitely a go-to on lazy days! This lovely baby corn and capsicum pulao stays good for 4 to 5 hours, and can be carried for lunch by both kids and adults! Allow baby corn and capsicum rice to cool completely, and pack in an air-tight tiffin box or serve immediately.
Learn to make baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | vegetable rice for kids | with detailed step by step recipe photos below. A rich and luscious icing made of cocoa and margarine sweetened with icing sugar, the Chocolate Butter Cream for Cakes is a fabulous tool that can immensely boost the visual appeal and taste of a cake. The intense cocoa flavour of this icing and its creamy melt-in-the-mouth smoothness are sure to steal your heart.
Covering cakes is the first step of decorating or frosting the cake, so here is a step by step procedure with pictures that will guide you in- How To Cover Cakes and you can also use this Chocolate Butter Cream to decorate cakes, cupcakes and pastries using a piping bag with a nozzle of your choice, as in Peppermint Cupcake . fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe |
fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying.
The innate texture of baby corn by itself is enough to make these fried baby corn pakoda a great hit, but with the cooperation of a slightly tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience.
You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home.
Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny.
Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce, Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream.
Enjoy fried fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | with images below. khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with 16 amazing images.
khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat is a cooling drink to beat the heat. Learn how to make khus ka summer drink.
To make khus ka sharbat, combine all the ingredients in a deep bowl and mix well. Pour equal quantities of the drink in 6 individual glasses. Serve immediately with ice cubes.
A brilliant green drink prepared with ingredients such as khus, kewra, lemon juice and falooda seeds provides a truly cooling experience. All you need to prepare in advance is falooda seeds. You can soak them and refrigerate them. The Mughlai khus ka sharbat can be assembled just before serving.
The lemon juice gives the drink the required tanginess and the falooda seeds provide just the right amount of substance in khus ka summer drink. The kewra water, on the other hand, adds to the flavour of this drink.
Tips for khus ka sharbat. 1. Buy the readymade khus syrup for this recipe. It is available in most supermarkets and grocery stores. 2. The syrup has the correct proportion of sugar, so there is no need to add extra sugar while making the drink. 3. Kewra water can be substituted with kewra essence, which is more concentrated. 4. If you wish, you can make the drink and chill. But then add the soaked falooda seeds. Soak the falooda seeds and refrigerate them too. Add them just before serving.
Enjoy khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with step by step photos.
Dahi bhalla or dahi vada? by whatever name you call it, this dish is as popular in the north as in the west. In the north of india, it is served without the khajur imli ki chutney while in the western parts of india, this dish has the added sweet and sour flavours od khajur ki chutney and is called dahi vada.
You can make quick, non-greasy uttappams in the microwave. Since this curd and semolina-based variety does not require fermentation, you can choose it to quench an unexpected hunger pang. Using sour curds ensures soft and spotted uttappams, just like the original.
baby corn fritters recipe | baby corn 65 | Indian style baby corn fritters | crispy baby corn fritters |
baby corn fritters is a quick and interesting starter which is sure to garner you praise at a cocktail party, kids birthday party and even a kitty party. Learn how to make Indian style baby corn fritters.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Crunchy and tasty, these perfectly golden-coloured crispy baby corn fritters are a sight to behold and a treat to bite into! It is also quite easy to prepare, because the procedure does not require it to be marinated. Just mix, dip and fry – it’s as easy as that.
Kids will love to have baby corn 65 as an After School Treats, while adults would enjoy it thoroughly as a starter, or as a Evening Tea Snacks served along with chilli-garlic sauce. If you wish you can also serve with Schezuan sauce.
While the cornflour is added to make the Indian style baby corn fritters crispy, the addition of curd makes the batter creamy and smooth. Serving them immediately is very important to enjoy its crispiness. Try it and you will realise that it’s difficult to stop even after a few pieces.
Tips for baby corn fritters. 1. Do not make the batter too much in advance. The addition of salt in it might make the batter runny. 2. The batter should coat the baby corn well. 3. Fry only a few baby corn halves at a time. Too many pieces at a time in the oil might lead to the baby corn pieces sticking to each other.
You may also like Chinese Chilli Baby Corn.
Enjoy baby corn fritters recipe | baby corn 65 | Indian style baby corn fritters | crispy baby corn fritters | with images below. This pudding acquires the hot fudge effect quite easily without having to painfully cook the chocolate with constant stirring till the required thickness is obtained. Equally delectable results are obtained by topping the pudding batter with brown sugar and drinking chocolate powder before baking in the oven. The long baking process brings about the fudgy feel without requiring you to labour over it. Remember to serve the Hot Fudge Pudding while still warm to achieve the best experience.