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homemade condensed milk recipe | Indian style condensed milk | sweetened condensed milk | 5 minute condensed milk | Condensed milk or homemade condensed milk is a must-have ingredient for many Indian mithais and desserts. However, sometimes you might decide to make a dish but not have condensed milk on home. At other times, you might have a problem with using up leftover condensed milk, because most recipes do not require a whole tin. This Indian style condensed milk is the best workaround. 5 minute condensed milk is easy and quick, and you can make just the amount your recipe requires. You need just three simple ingredients to make homemade condensed milk , which are milk powder, sugar and white butter. With least effort and within minutes you will have delectably creamy sweetened condensed milk ready! Use Indian style condensed milk to prepare elegant desserts like Baked Boondi Gulab Jamun, Banoffee Pie, Chocolate Apple Ring, Fig Ice Cream, Orange Chennar Payesh, Shahi Tukda and Malpuas with Shahi Rabadi, just perfect for any celebrations.

peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with 19 amazing images. peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder is an accompaniment which is a part of Maharashtrian thali as a daily fare. Learn how to make Maharashtrian shengdana chutney. To make peanut chutney powder, put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Transfer the peanuts on a big plate and cool slightly. Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts. Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required. A no-fuss recipe that is easy and straight-forward but bursting with flavour, the shenga chutney pudi is something that can be found in every Maharashtrian home like milgai podi is all time favourite in South Indian homes. This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. Groundnut chutney powder stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals. Maharashtrian shengdana chutney make a traditional meal with chapati, bharli vangi and varan- bhaat. You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi. Tips for peanut chutney powder. 1. Use a broad non-stick pan as roasting is uniform. 2. Dry roast the peanuts only on a medium flame. 3. Ensure the flame is not very high, else the peanuts will burn. 4. Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp. This is an indication that the peanuts have been perfectly roasted. 5. Remember to cool the peanuts well. This makes it easier to remove the shell. 6. To grind the chutney into coarse powder, add all ingredients and pulse for 5 seconds and pause. Pulse once or twice more similarly. If you blend it continuously, you might not get a coarse powder. Enjoy peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with step by step photos.

Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa. When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar .

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.

broccoli almond soup recipe | protein rich broccoli almond soup | healthy almond broccoli soup | with 19 amazing images. broccoli almond soup recipe, broccoli is my favourite, and on top of that I have used almonds to make this soup everyone’s favourite! Mildly flavoured with celery and garlic, it tastes amazing. Almonds are toasted to bring out its complete flavour and to add crunch to protein rich broccoli almond soup. Besides almonds being a protein-filled nut, it is also considered brain-friendly – hence, you can build your body as well as nourish your brain with this tasty soup. The method for making broccoli and almond soup is neither complex nor easy yet all the efforts are worth it as it is super tasty. To make broccoli and almond soup, heat 2 cups of water in a deep kadhai, add the broccoli stalks and cook on a medium flame for 4 to 5 minutes. Add the broccoli florets, onions, garlic, celery and salt, mix well and cook for 5 minutes, while stirring occasionally. Onions, garlic and celery work as aromatics and give a unique taste to the broccoli almond soup. Remove from the flame, allow it to cool a little. Once slightly cooled, blend with a hand blender till smooth.Transfer the prepared broccoli mixture into the same kadhai, add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the pepper powder, roasted almond slivers, mix well and cook on a medium flame for another 1 minute. Serve the broccoli almond soup hot garnished with almond slivers Broccoli and almond soup is a thick and creamy healthy soup, also a good way to add protein to your kids diet. You can make this tummy filling soup for your kids as a evening snack or even as an accompaniment to your dinner meal. If you are diabetic, on weight loss or heart patient you can still have the healthy almond broccoli soup. Just replace the full fat milk with low fat milk. Enjoy broccoli almond soup recipe | protein rich broccoli almond soup | healthy almond broccoli soup | with detailed step by step recipe photos and video below.

basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!! Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!! Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. Remove and keep aside to cool. Blend in a mixer to a fine powder. Keep aside. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the prepared powder and sauté on a medium flame for a few seconds. Add the green chillies and sauté on a medium flame for another 30 seconds. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. Mash it a little using a potato masher. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use Punjabi kadai gravy as required Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe. Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi. Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.

This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.

sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with 18 amazing images. sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies is the base of South Indian sambar recipe. Learn how to make South Indian sambar powder at home. To make sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely. Once cooled, blend in a mixer to a fine powder. Use as required or store refrigerated in an air-tight container. Have you always been looking for authentic and best sambar masala powder? Your search ends here. Try this sambar powder made with an assortment of spices which work along with the Kashmiri chillies and curry leaves to give a mind-blowing flavour. As you roast these perfectly chosen ingredients in correct proportions in oil, the aroma of the spices being sautéed will give an indication of they being cooked. Remember to sauté on a slow flame and prefer to use a broad pan to make South Indian sambar powder at home. This aromatic and flavourful spice powder comes handy when you want to make sambar in a jiffy! This sambar masala with Kashmiri chillies is made without coconut, so you can make a batch of it and store it for a long time. It stays fresh for 2 to 3 months when stored in an air tight container in the refrigerator. Tips for sambar powder. 1. Use Kashmiri chillies to get the perfect bright red colour of the sambar powder. 2. Remember to cool the spices well on a flat plate before blending, as presence of warmth may not give a smooth powder. 3. If you prefer to make the required amount of sambhar powder fresh on the day of making sambar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together. Enjoy sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with step by step photos.

dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with 25 amazing images. dapka kadhi is a traditional dish from the Indian state of Gujarat, known for its rich flavors and unique preparation method. This dish is a variation of kadhi, which is a yogurt-based curry typically thickened with gram flour (besan) and seasoned with spices. Key Components of dapka kadhi: 1. Dapka (Dapka/Dapke) : The defining feature of Dapka Kadhi is the gram flour dumplings called "dapka" that are added to the kadhi. These are usually spiced and fried or steamed, giving the dish a delightful texture. 2. Kadhi (Yogurt Curry) The base of the dish is made from yogurt, which is whisked and mixed with water, gram flour, and various spices like turmeric, cumin, and mustard seeds. The mixture is then cooked until it thickens. 3. Seasoning: The kadhi is typically tempered with ghee or oil, along with ingredients such as garlic, green chilies, and curry leaves to enhance its flavor. 4. Serving: Dapka Kadhi is usually served with steamed rice or khichdi, making it a comforting and hearty meal. Cultural Significance: dapka kadhi is not only a staple in many Gujarati households but is also enjoyed at festive occasions and family gatherings. It showcases the culinary tradition and vibrant flavors of Gujarati cuisine, combining simplicity with rich taste. dapka kadhi is a delicious and filling dish that highlights the use of yogurt and gram flour in Gujarati cooking. Its unique texture from the dapka and the creamy, spiced curry creates a comforting meal, perfect for those who appreciate traditional Indian flavors. Pro tips for dapka kadhi. 1. Soak the lentils for at least 3-4 hours to soften them before grinding. 2. Use your fingertips to roll the batter into small, uniform balls. Enjoy dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with step by step photos.

sambar masala recipe | sambar powder | sambar podi | with 12 amazing images. Sambar Masala is quick and easy to make and a must in every Indian kitchen if you love South Indian food. You can follow this easy recipe of how to make Sambar Masala at home as this is the base ingredient to make Sambar. If you love South Indian dishes like Idlis and dosas and prepare them frequently, then it is as important to learn to make Sambhar, which is the most sought after accompaniment for all these dishes and for that you need to know how to make Sambar Masala at home. It gets all the more easier if you have a stock of Sambar Masala ready in your shelf! So, here is how you can make authentic Sambar Masala, to quickly prepare a bowl of Sambhar any time you wish to. Also do try our Rasam Powder recipe and podi recipes. See detailed step by step photos of sambar masala recipe | sambar powder | sambar podi below.

dosa batter recipe | South Indian dosa batter | dosa batter at home | with amazing 20 images. Perfect dosas are a matter of pride, and this requires a perfect dosa batter. Two things are important while making the batter. One is the proportion of urad dal and rice. And the other one is the consistency of the batter. Though, dosa batters are readily available in the market, but making one at home is very healthy and hygienic in comparison to the one that is readily available. To make dosa batter at home all that you need to do is, wash and soak urad dal and fenugreek seeds for 4 hours and keep aside. Also soak par boiled rice, raw rice and thick beaten rice for 4 hours and keep aside. Once all the ingredients are well soaked, drain and grind both the batters, individually by using one cup of water in each. Further, combine the two in a same bowl, add salt and mix well. Next, cover with a lid and keep it aside to ferment for a minimum of 12 hours. Once the batter is fermented, South Indian dosa batter is ready to use. Dosa batter is no rocket science and is easy to make but all that you require to make the perfect dosa batter is patience. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Fenugreek not only gives the dosa batter a inviting aroma but also adds flavor and helps the batter ferment better. Also, the dosa batter can be stored for a week but keep in mind that it might get a little sour in 2-3 days, especially in summer days. But does not mean that it is spoilt, The sourness is also quite enjoyable. If yet you do not like the sour flavor, adjust the quantity and make it as required. If your dosa batter turns runny add semolina or rice flour to adjust the consistency, adding semolina would also make dosa crisp and also a beautiful color. Some people also add sugar to dosa batter at home. Immediately use dosa batter or store in a air-tight container and refrigerate. Use this batter to make a variety of dosas like Mysore Dosa, Mexican Dosa, Paneer Chilly Dosa, Palak Cheese Dosa and many more. Enjoy dosa batter recipe | South Indian dosa batter | dosa batter at home | detailed step by step recipe photos.

bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with 50 amazing images. bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi is a restaurant style sabzi which can be served at parties. Learn how to make veggie bread koftas in tomato gravy. To make bread kofta curry, remove the crust from all the bread slices. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well. Divide the mixture into 20 equal portions and roll each portion into a small ball. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside. Then to make veggie bread koftas in tomato gravy, combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside. In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. Serve immediately garnished with coriander. The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! This novel Indian style bread kofta with curry is indeed a foolproof way to garner accolades from your friends and family. The combination of bootle gourd and tomato pulp to make the gravy of this Punjabi kofta sabzi is also quite unique. The use of small quantity of curd offsets the tanginess of tomato pulp perfectly which you are sure to fall in love with. Serve this Indian style bread kofta with curry with parathas, Butter Garlic Naan or rotis or just plain rice for a complete meal. Tips to make bread kofta curry. 1. The curry can be made in advance and kept. 2. Add koftas just before serving. 3. Use fresh bread slices as old ones will make it very dry. Enjoy bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with step by step photos.

chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with 14 amazing images. This chaat masala is named so, because it is hard to imagine making chaat without chaat masala powder! With a unique blend of spicy, salty and sour flavours, just a dash of chaat masala is enough to add a peppy twist to all kinds of chaats and savoury snacks, ranging from Chaat / Bhel and more to Kebabs / Tikkis / Barbeques, Vadas and even Parathas. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. It is perhaps the combination of these spices with black salt that gives it all the zing. This easy chaat masala powder recipe takes 5 minutes to make and is made off cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Here we show you how to make Chaat Masala the right way. Keep some handy in a jar, to sprinkle over curds, fruits, or just about any chaat or snack. Enjoy chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with step by step photos and video below.

papaya smoothie recipe | healthy Indian papaya smoothie | papaya smoothie with curds and milk | with 18 amazing images. papaya smoothie recipe | healthy Indian papaya smoothie | papaya smoothie with curds and milk is a bright orange coloured drink which is aptly flavoured. Learn how to make healthy Indian papaya smoothie. Papaya, a fruit that is synonymous with breakfast for many people, comes to you in yet another exciting form here! Papaya, blended with milk and curds, gives you a super healthy Indian papaya smoothie which is lusciously thick and very flavourful smoothie. We have just sweetened it mildly with honey, because the natural taste of papaya is awesome. Serve the papaya smoothie with curds and milk immediately upon preparation to enjoy the creamy mouth-feel. Reap more and more benefits with this papaya smoothie. Firstly, papaya abounds in vitamin A which aid in eye, hair and skin health. Secondly, the vitamin C in it boosts immune health and prevents the onset of diseases. Dairy products like curd and milk are bone strengthening ingredients as they abound in calcium and protein. Being rich in Vitamin A and Vitamin C, it helps to protect against heart diseases by oxidizing the excess cholesterol. heart patients and weight-watchers can sip on this drink at any time of the day. You can also indulge in other delectable smoothies like the papaya mango smoothie, and papaya and green apple smoothie. Tips for papaya smoothie. 1. Put the 2 cups roughly chopped papaya into the freezer as this is an important aspect of getting the smoothie chilled. 2. This is the vanilla extract we used to give a nice subtle flavour to the smoothie. Indian made (sprig) and gives a far better taste than vanilla essence. NOTE, you can use either. 3. Add 12 ice cubes. This will chill the smoothie. Enjoy papaya smoothie recipe | healthy Indian papaya smoothie | papaya smoothie with curds and milk | with step by step photos.

When you feel like having a light, elegantly flavoured soup, the Cucumber and Lettuce Soup is an option you will appreciate! Since the soup does not have any starchy veggies like potatoes, it has a mellow, refreshing texture, which is complemented well by the richness imparted by a combination of dairy products like milk and cream. You will love the delicate balance that makes this delectable soup a great success.
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