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strawberry vanilla milkshake recipe | Indian style strawberry ice cream milkshake | strawberry smoothie | with 15 amazing images. Strawberry season is here and there are soo many ways to make recipe using strawberries but one of the best and quick way is to make strawberry vanilla milkshake. Learn how to make strawberry vanilla milkshake recipe | Indian style strawberry ice cream milkshake | strawberry smoothie| strawberry milkshake is a delicious drink made using fresh strawberries, ice cream and full fat milk. Optionally topped up with whipped cream, some strawberry crush and wafer rolls. Everything that kids and adults too like in one luscious glassful! Enjoy Indian style strawberry ice cream milkshake, with the strong scent and unique flavour of strawberry, and when this is combined with the mild flavour of vanilla ice-cream and chilled milk, you get a drink that will put a delightful sparkle on their eyes. Tips to make strawberry milkshake: 1.Make sure to use full fat milk for thick and luscious milkshake. 2. You can skip adding vanilla ice cream if you do not wish to add. 3. Instead of sugar you can add honey. Enjoy strawberry vanilla milkshake recipe | Indian style strawberry ice cream milkshake | strawberry smoothie | with a garnish of mint.

This recipe, which is more like a home-made tomato puree, is handy not just to make sauces but also for gravies or fillings

Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.

Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images. Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green Punjabi curry. Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens. Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming. All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained. To make Punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the Punjabi sabzi. Next, add the course palak sarsaon mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious Punjabi sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black. See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut. Mustard leaves in Punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious Punjabi sarson ka saag, making it a treat to the taste buds. Serve this delicious Sarson ka Saag with Makki ki Roti and a dallop of butter or makhan topped over it, to make a satiating North Indian meal. One can also have Sarson ka Saag with butter garlic naan. Enjoy Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below.

dabeli masala powder recipe | Kutchi dabeli masala | homemade dabeli masala | with 25 amazing images. dabeli masala too can be made easily at home. The homemade dabeli masala powder can be used to easily make the popular Gujarati snack, Dabeli, where a potato mixture flavoured with this masala is sandwiched between butter-roasted ladi pav. Spice mixes, although readily available in stores, are best made at home because they have a better aroma and flavour compared to those made commercially in bulk. So try our homemade dabeli masala recipe, as its very easy to make. Notes on dabeli masala powder recipe. 1. Mix well and dry roast on a medium flame for 1 to 2 minutes or until light brown and aromatic. Ensure to roast the spices on medium heat so that all their flavours are released and they don’t burn. Stir occasionally for even browning. 2. Add the dry coconut. It is a must ingredient to give the dabeli masala a coarse texture. You can also use the Kutch dabeli masala powder innovatively to flavour veggies, rice, etc. The dabeli masala powder can be stored in an airtight container in the fridge for over 10 months! Learn to make dabeli masala powder recipe | Kutchi dabeli masala | homemade dabeli masala | with step by step photos and videos below.

Indian style celery soup recipe | cream of celery soup | healthy celery soup | with 15 amazing images. Indian style celery soup recipe or ajmoda soup is a healthy celery soup. Made with just 4 ingredients, celery, milk, onions, butter, this cream of celery soup is easy and quick to make. Here is a Indian style celery soup that can perk you up even on a gloomy day. It is both flavourful and soothing, which works wonders to cheer up the soul. This healthy celery soup has neither corn flour nor cream, but is amazingly tasty. Wholesome milk gives the soup a balanced and rich flavour, which also providing you with calcium and protein. Celery, on the other hand, gives you loads of calcium and vitamin A , which spells more goodness for pregnant women. A dash of pepper is all that’s needed to make the Indian style celery soup a very tasteful experience! Notes on Indian style celery soup. 1. Ensure to use good quality, light-colored, crisp celery that’s very fresh and full of flavor. We are just using the stalk and not leaves for the cream of celery soup. Chopping the celery finely will prevent fibrous texture. 2. Add 1½ cups of water. The liquid should be just enough to cover the veggies. Instead of water, you can make use of vegetable broth if available. 3. If blending warm soup, fill mixer jar halfway, cover tightly with a lid and kitchen towel, hold it firmly and then blend from low to high mode to prevent a blender “explosion”. 4. Add the milk. Traditionally, it is made with butter and heavy cream but we are using milk for that creamy texture. If you are vegan, make use of cashew cream, almond or soy milk. You can add more or less milk to attain consistency of your desire but, generally, cream soups are thick. Learn to make Indian style celery soup recipe | cream of celery soup | healthy celery soup | with step by step photos.

instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle. Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only. To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required. Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal. Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa. Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it. Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle. Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.

how to make rajgira flour | how to make amaranth flour at home | with 6 amazing images We show you how to make rajgira flour | how to make amaranth flour at home in 6 simple steps. All you need to do is roast the amaranth seeds, cool and then blend. Your homemade rajgira flour is ready. With more and more people looking for healthy food alternatives, amaranth flour (rajgira flour) have come to the limelight and gained reputation as a super foods. Rajgira flour is rich in protein, ½ cup of amaranth seeds provides 14.7 g of protein. The high fiber in general can help bind excess cholesterol and excrete it from the body, thus maintain healthy levels of cholesterol. Well-deserved we would say. This traditional grain has ultimately got the attention it deserves. Amaranth or rajgira has innumerable health benefits. While the seeds can be used fresh, dried, popped and flaked, flour is the most popular form perhaps because of the sheer convenience of using it. You can use amaranth flour to make a variety of dishes, ranging from sheera to chapatis and puris. Rajgira flour, also known as Ramdana flour, is traditionally used to prepare non-cereal foods for consumption during religious fasts. It is also ideal for use in gluten-free diets. You can grind the dried rajgira seeds coarsely or finely depending on the recipe requirement. From healthy snacks like Rajgira Buckwheat Brown Rice Flour Khakhra to wholesome meals like Dahiwale Aloo Ki Subzi with Rajgira Puris, Rajgira ki Kadhi this Rajgira flour recipe can be used to make not only healthy but, vrat recipes too. Enjoy how to make Rajgira Flour recipe with detailed step by step photos below.

Carrots, garlic, chilli powder and lemon juice are combined to make a tasty accompaniment for rotis, parathas or a spread for sandwiches. Carrots are rich in fibre and vitamin a and the garlic is good to control the sugar and cholesterol levels in the blood. This chutney can be stored if refrigerated for upto a week. Enjoy this chutney with hot bajra turnovers.

khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney | with amazing 16 images. khajur imli ki chutney is also known as date and tamarind chutney. Can't imagine a chaat without this khajur imli ki chutney as it adds its unique sweet and sour taste and makes it flavourful. khajur imli ki chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind. pressure cooked meethi chutney is super quick and easy to make as we have cooked everything together in a pressure cooker. You can use seedless tamarind to make the process even quicker. You can also make date and tamarind chutney in a saucepan if you do not wish to make it in a pressure cooker. It is used in most Indian chaat recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. The sweetness to the chaat comes from khajur imli ki chutney, it balances the spice, which results in chaat to be sweet and spicy. Deep fried Indian snacks like pakodas, samosa, batata vada use Khajur imli chutney as a dip. Our Khajur imli chutney is easy and quick to make as we have used deseeded dates and tamarind and then pressure cooked it. We even get ready made chutney’s in the market but the homemade meetha chutney tastes excellent!! So make it at home and you can store khajur imli chutney in an air-tight container in the refrigerator, and freeze it. Make this Khajur imli chutney in bulk. This chutney is perfect for an Indian freezer recipe which stays good for 3 months. Learn to make khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney with detailed step by step photos below.

amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney. To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it. This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment. Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties. You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney. Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery. Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos.

turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images. turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney. To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days. South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too! Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours. Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas. Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos.

masala milk powder recipe + masala milk recipe, masala doodh powder recipe | with 20 amazing images Masala Milk Powder is an Indian Masala Powder made with nuts, spices and saffron. It is very healthy for every age group as it is full of vitamins and proteins. The very famous Indian drink that is Masala Doodh is made by using masala milk powder. Masala Milk Powder for Masala Doodh is made with ingredients like cashew nuts (kaju) you need to keep an eye on it as it tends to get brown immediately ,almonds (badam) you can remove the almond skin if you wish to, pistachios (while storing them you need to make sure you store them in the refrigerator as they turn randic , cardamoms (elaichi), black pepper (kalimirch), sugar, nutmeg (jaiphal) powder and saffron (kesar) strands that help giving colour to the Masala milk. All these ingredients are ground together in a blender. Now a days saffron is very expensive you can add turmeric if you want to give a nice colour to your masala milk. masala milk powder recipe + masala milk, you should probably watch out on weight if you are consuming it on regular basis as there are high chances of you putting on weight. It is good for pregnant women. I give it to make kids and in-laws twice or thrice a week in winter season before they go to sleep, as it helps in sound sleep. My mother would make it at home and store masala milk powder in an air-tight container for one to 2 months, she would often sprinkle it on few sweets that’s he used to make to give them a unique flavour. It is also easily available in markets and grocery shops but the homemade ones are always better, best and healthy. Enjoy masala milk powder recipe + masala milk recipe, masala doodh powder recipe | with detailed step by step photos and video given below.

anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | with 22 amazing images. A barfi in one minute, and that too a super-healthy one? Here you go! Learn how to make anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | anjeer and mix nut barfi, as the name suggests combines iron-rich and flavourful ingredients like figs, nuts and sesame seeds. A teaspoon of ghee together with saffron and cardamom imparts a rich and magical aroma to this quick barfi, while the sesame seeds imparts a deep flavour to it. The sweetness of figs is balanced well by the husky flavour of the nuts. In all, a super quick and easy sugar free anjeer barfi for your sweet tooth. You can also try khajur pista almond barfi recipe. Tips to make anjeer and mixed nut barfi: 1.Do not use any water to blend the figs as it will become wet paste and wont bind well. 2. You can also use steel thali but make sure to grease it properly. 3. Make sure there are no big chunks of nuts otherwise the barfi will not cut properly. Enjoy anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | with detailed step by step images.

coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp. When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.
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