batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images.
An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture.
Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack.
To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge.
The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour.
Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box.
Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below. buckwheat khichdi recipe | kutto khichdi | farali kutto khichdi | healthy kutto khichdi | with 15 amazing images.
One look at this buckwheat khichdi recipe and you know that faaral foods can be more sumptuous and often more flavourful than everyday meals! The garnish of sesame seeds and coriander is to this kutto khichdi what a cherry is to icing! It really boosts the aroma and flavour of the kutto khichdi.
As you start making this kutto khichdi, you might have some concerns about the stickiness of buckwheat, and the curdled look of the buttermilk when cooked. Worry not, everything will turn out perfectly when done! Team this irresistible kutto khichdi with Peanut Kadhi to make a satiating meal.
See why we think this is a healthy kutto khichdi? Buckwheat, a cereal not known to many, is a good source of calcium. To stock up on your calcium and protein reserves and boost your bone health, apart from greens you should also include this cereal in your meals. Apart from buckwheat itself, other ingredients like curd, peanuts and sesame seeds used in this khichdi also lend substantial amount of calcium. In all this khichdi fulfills 27% (164.9 mg) of your daily calcium intake.
Learn to make buckwheat khichdi recipe | kutto khichdi | farali kutto khichdi | healthy kutto khichdi | with step by step photos and video below. soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with 21 amazing images.
soya bhurji is soy served in a different style than seen before. This soya matar bhurji makes use of soy granules. Learn the art of making soya bhurji from soya granules at home.
Making soya matar bhurji is very simple. The soy granules need to be soaked and drained well by squeezing out all the excess water. Then tempering adds its magical flavours. Simply onions, garlic paste, tomatoes are sautéed in oil and it is perked up with basic spice powders.
The garlic paste in soya bhurji is highly recommended as it adds flavour and enhances the taste of the otherwise bland soya granules. If you wish you can add finely chopped garlic as well and accompany it with some finely chopped ginger too.
This Soya Matar Bhurji is a protein-rich potion which is required for the growth and maintenance of all cells of the body and maintain muscle strength. Further fiber too is enhanced in this soya bhurji from soya granules due to the addition of green peas.
Enjoy soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules | with step by step photos below. methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with 31 amazing images.
methi chi patal bhaji, also known as fenugreek leaf curry, is a simple and flavorful dish from Maharashtrian cuisine. Learn how to make methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry |
It's a perfect way to incorporate the goodness of methi leaves (fenugreek leaves) into your meals. The methi leaves are packed with nutrients and have several health benefits.
It is a simple yet flavorful dal fenugreek curry that is made with fresh fenugreek leaves, lentil and peanuts for a flavourful twist. The creamy lentils, nutty peanuts, and aromatic fenugreek leaves create a symphony of flavors that will tantalize your taste buds.
Maharashtrian style methi chi bhaji is not only delicious but also packed with protein and fiber, making it a nutritious and satisfying meal. methi chi patal bhaji is best served hot with bhakri, Roti or steamed rice.
pro tips to make methi chi patal bhaji : 1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves. 2. Use fresh methi leaves, fresh methi will give you the best flavor. 3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe.
Enjoy methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with detailed step by step photos. zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images.
zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar.
Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering.
To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri.
Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long.
Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic.
Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste.
Enjoy zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with photos and video below.
sprouted matki poha recipe | healthy poha | matki poha recipe | with 18 amazing images.
Sprouted matki poha is a filling snack which can be enjoyed by people of all ages. When you think of a healthy vegetarian breakfast, this healthy poha is certainly the first choice that would come to your mind. Learn how to make matki poha recipe.
To make healthy poha add some sprouts to it. Learn how to make matki sprouts. Then use them to make sprouted matki poha recipe. For this wash and soak the poha. Make a tempering of cumin seeds in hot. Sauté onions and green chillies and then add all the remaining ingredients, mix well and cook for 2 to 3 minutes. Finally add lemon juice and mix well.
Looking for some snazzy ways to top up on iron? Here’s a nutritious breakfast that will knock the tiredness out of you. The interesting combination of ingredients in the Sprouted Matki Poha makes it a power packed breakfast loaded with iron and protein! The iron (haeme) from poha and the protein (globin) is from sprouts. A combination of 2 makes up hemoglobin.
The vitamin C in matki poha recipe further enhances the absorption of iron. A good amount of Vitamin C in the diet also ensures a healthy immune system and a flawless skin. You can also stock up on some potassium, magnesium and phosphorus by way of this snack.
It is said that sprouts must be consumed by one and all daily. This healthy poha recipe can be enjoyed by healthy adults, kids, senior citizens, heart patients (in limited quantity) and pregnant women.
Enjoy sprouted matki poha recipe | healthy poha | matki poha recipe | with step by step photos. restaurant style jeera rice | jeera pulao | authentic jeera rice | with amazing 18 images.
restaurant style jeera rice is a flavour-packed rice preparation with the enticing and appetizing aroma of jeera. Made with minimal ingredients, rice, jeera, oil, coriander, and ghee can create a restaurant style jeera rice dish worthy of the lords, then this is it!
restaurant style jeera rice or restaurant style jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make.
This versatile restaurant style jeera pulao preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. restaurant style jeera pulao with plain curd and pickle or just topped with some ghee is my personal favourite. authentic jeera rice is also one of the highest selling dish is Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel.
If you are an amateur and do not understand when the rice grain is cooked, while soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate. Soaking is very important as it reduces the cooking time of authentic jeera rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking.
Coriander peps up the rice further, while a dollop of melted butter added at the end gives the rice a pleasant yellow tinge and a tempting shine, which you are sure to notice whenever you order Jeera Rice at restaurants. Jeera or zeera is the core ingredient in this recipe, you can slightly crush them for the best result. Along with cumin, a few other whole spices like bay leaves, cloves, and cinnamon can also be added.
If possible, serve this restaurant style jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds.
Enjoy with your favourite dal fry and roasted papad or Roasted Khichiya Papad as an accompaniment.
Learn to make restaurant style jeera rice | jeera pulao | authentic jeera rice | with detailed step by step recipe photos and video below. sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with 31 amazing images.
sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal is a simple everyday wholesome fare. Learn how to make Indian dal sultani.
Even commonly consumed dals rock when combined intelligently with the right ingredients! Garlic and tomatoes add tang and taste to this versatile Indian dal sultani, which is made with a combination of moong dal and toovar dal. Everyday spices along with a generous sprinkle of coriander adds on to its aroma and flavour.
The dals are a source of protein which work to protect cell and tissues of the body. Folic acid content of moong dal is an added benefit to this dal. Tomatoes and garlic, on the other hand, lend antioxidants like lycopene and allicin respectively which helps protect our heart. The healthy moong dal sultani is thus a wise pick for not only heart patients, but also for diabetics.
The zero oil dal suits a weight loss menu as well. Serve it with Bajra and Cauliflower Roti to make a satiating meal.
Tips for dal sultani. 1. If you are serving the dal later, we recommend you to adjust the consistency of dal by adding water while re heating. 2. You can increase the proportion of green chillies according to your spice. 3. You can also add 1 tsp lemon juice in the dal for the tangy flavour.
Enjoy sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with step by step photos. Turai, a vegetable that is low in calories and carbohydrate, is combined with onion and flavoured with ginger and garlic to make a simple dish ideal for those of us who like simple flavours. Though the recipe says to use peeled turai feel free to use them unpeeled to take advantage of the fibre content present in the peel. Serve this dish with hot phulkas and a salad.
Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. In this recipe, you will discover how to quickly and easily prepare Ridge Gourd Upkari. Ensure that the mustard seeds splutter well when you temper them, as that will bring out the full aroma and flavour of these magical little seeds. Serve the upkari hot and fresh with sambhar rice or rotis.
bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images.
bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry.
To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour.
Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot.
This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream.
The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice.
Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home.
Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos. Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | with 36 amazing images.
Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe is a famous restaurant style sabzi. Learn how to make Indian style paneer pasanda gravy.
To make the gravy for Punjabi paneer pasanda, combine the onions and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Heat the oil for deep-frying in a deep non-stick pan, add the onions and deep-fry till they turn golden brown in colour. Drain on an absorbent paper. Blend the deep-fried onions in a mixer till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and garam masala, mix well and cook again for 1 minute. Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
To make paneer pasanda, just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes. Serve the paneer pasanda hot garnished with coriander.
"Pasanda" means everyone's favourite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The 2 different types of onion pastes used to make this Indian style paneer pasanda gravy add their own distinct flavours which combine to form a flavour like none other.
Using ghee in the dish instead of oil can further enhance the flavour. Despite the fact that this veg Punjabi recipe calls for extra effort, it is sure to be each one’s favourite and the rich gravy is also sure to win praises for you each time you make it!
Punjabi paneer pasanda can be enjoyed for lunch as well as dinner with butter naan or lachha paratha. It is also a great addition to a Indian Party menu.
Tips for Punjabi paneer pasanda. 1. Use of fresh curd is a must for best flavour. 2. You can try making soft and creamy paneer at home.
Enjoy Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | | with step by step photos. garlic lentil and tomato soup recipe | Indian lentil tomato soup | healthy lentil vegetable soup | with 33 amazing images.
garlic lentil and tomato soup recipe | Indian lentil tomato soup | healthy lentil vegetable soup is a thick soup perfect for a light dinner. Learn how to make Indian lentil tomato soup.
To make garlic lentil and tomato soup, heat the oil in a pressure cooker, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the masoor dal, salt and 2 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside to cool. Once cooled, blend in a mixer to a smooth purée. Transfer the purée into a deep non-stick pan, add 2 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Serve hot.
This unusual Indian lentil tomato soup has been prepared from masoor dal, which is known for being rich in protein and zinc. The protein helps to boost metabolism, while zinc is necessary to build immunity.
Tomatoes give this garlic lentil and tomato soup a lovely red tinge whereas onions and garlic impart an enticing aroma. Onions are also brimming with antioxidant quercetin, which helps to reduce inflammation in the body.
We’ve blended this soup to give it a nice creamy texture without actually adding cream! This healthy lentil vegetable soup fills you up before the meal so that you do not binge on other high-calorie foods. This nourishing soup can be enjoyed healthy individuals to people with diabetes, heart disease, cancer and obesity.
Tips for garlic lentil and tomato soup. 1. Add 1/2 tsp chilli powder. This gives a nice mild spice to the garlic lentil and tomato soup. 2. Cook on a medium flame for 4 minutes or till you get one boil, while stirring occasionally. The boil is important to thicken the Indian lentil tomato soup | healthy lentil vegetable soup | and get the flavours.
Enjoy garlic lentil and tomato soup recipe | Indian lentil tomato soup | healthy lentil vegetable soup | with step by step photos.
Pungent and tongue tingling, the Mexican Hot Sauce is a valuable addition to several Mexican dishes, and can be enjoyed as a dip with your favourite chips too. The fieriness of red chillies when combined with the deep flavour of onions, the tanginess of tomatoes and the lingering aroma of oregano results in a delightful experience for the taste buds.
mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with 26 amazing images.
mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao is a feast to enjoy at meal time. Learn how to make mushroom pulao.
To make mushroom fried rice, heat the oil in a broad non-stick pan, add the ginger, garlic, green chilli and onions and sauté on a medium flame for 1 minute. Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the soy sauce, vinegar, chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice, ½ cup spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the remaining ¼ cup spring onions and mix well. Serve immediately.
Restaurant style mushroom fried rice is one of the all-time favourite Chinese dishes that has won the hearts of many generations of people not just in China but across the world. It is a quick and easy dish of rice and mushrooms cooked with flavourful ingredients like ginger, onions and a couple of oriental sauces.
The spicy flavour of this mushroom pulao warms your palate and tickles your taste buds. You can, however, adjust the spice levels according to your taste. Also try other dishes like Chinese Vegetable Clear Soup or Chinese Fried Paneer in Hot and Sweet Sauce.
You will realise it is easy to make restaurant style mushroom fried rice at home. This is essentially one of the most exciting ways to serve mushrooms. It has a trio of perfect trio of aroma, flavour and hue.
Tips for mushroom fried rice. 1. The success of this rice lies in cooking the perfect rice. The rice has to be only 85% cooked. Over cooking may make it mushy. 2. Prefer to use a broad pan to make the rice so tossing the mushrooms and rice is easier. 3. If you carry it in tiffin, it is best used within 4 to 5 hours.
Enjoy mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with step by step photos.