The traditional Bengali dessert gets a peppy twist with the addition of orange segments. The Orange Chennar Payesh, a lip-smacking and luxurious dessert, can also be quickly made as shown here, using paneer and condensed milk. In fact, eight minutes is all it takes! for an extra special touch.
Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Diwali , Dassera . Here is one dish that will easily rise to the top of your favourites list! A unique dish from Thai cuisine, this features soft and fresh pancakes stuffed with a superb mix of mangoes and coconut sweetened mildly with sugar and bound together by fresh cream.
The strong flavour of mangoes, the mild crunch of coconut and the lusciousness of cream together with the succulence of freshly-prepared pancakes are sure to warm your soul and remain etched in your memory forever. Make sure you serve the Mango Pancakes immediately on preparation. The stuffing too must be mixed only before preparing the pancakes and not too early, else it will get watery.
Rosti, a popular Swiss dish made with grated potatoes, is innovatively made with a combination of purple yam and potato. Not only that the recipe is further tweaked to give it a desi touch by flavouring it with green chillies, lemon juice and crushed peanuts.
With a bit of tang and lots of crunch, the Kand and Potato Rosti is a sure-shot winner with diners of all age groups! It has a very inviting colour, not to forget an appetizing aroma, which will make you drool even before you taste the yummy dish.
Enjoy as a snack with a glass of chilled Pudina Chaas or turn it into a whole meal by topping it with Rajma and Palak Stir-Fry , Paneer Capsicum Stir-fry , Zucchini Stir- Fry or Sprouts Stir Fry Parsley Potatoes is a jolly good way to start a party, because its buttery, garlicky, herby notes will lift everybody’s spirits.
Here, boiled baby potatoes are stir-fried in butter with garlic, and then laced with parsley. It is important to serve this dish immediately after preparation because it will be bursting with flavour and aroma.
We have kept the peel of the baby potatoes because it adds to the rustic, earthy flavour of this starter, but feel free to skin the potatoes if you do not like them unpeeled. Enjoy this starter fresh off the pan!
Try other starters like Ravioli Samosa and Malai Paneer Mixed Sesame Seed Balls . suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with 30 amazing images.
Dal is the ideal comfort food. It satiates and soothes, while also giving you ample nutrition. The suva masoor dal is a veritable treat for such dal lovers. Learn how to make suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal |
The unique combination of dill with masoor dal gives this recipe a distinct flavour, which is boosted by the addition of garlic, green chillies, onions and a tempering of cumin seeds. The earthy taste of suva masoor dal together with sweet-tasting suva makes this a real delicacy.
The best part is that the variation of zero oil shepu dal recipe does not use any oil, so you can enjoy it without worrying about excess calories.At the same time, you get a good dose of protein, vitamin A, iron, folic acid and zinc.
Tips to make suva masoor dal recipe : 1. You can also use moong dal to make this dal. 2. You can increase the proportion of dill leaves according to your taste. 3. If you don’t like chopped chillies you can use green chilli paste to make this dal.
Enjoy suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with detailed step by step images. sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with 19 amazing images.
sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji is a simple everyday fare in many Gujartai households. Learn how to make batata bhaji.
To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds. Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this dry potato sabzi Indian style has a unique flavour that is spicy, sweet and tangy, all at one go.
Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. Gujarati dry potato bhaji tastes awesome when served with Pooris, rice and Kadhi.
The essence of this batata bhaji is perfectly cooked potatoes. You can cook them in a pressure cooker or on an open flame on a stove top. And when you have limited time on hand, try the quick method of cooking potatoes in a microwave.
Tips for sukhi aloo bhaji. 1. Prefer to make potato cubes of medium to large size. Very small cubes of potatoes tend to become mushy after cooking. 2. To make this sabzi vrat friendly, avoid the garlic paste and curry leaves and replace salt with rock salt (sendha namak). 3. You can cool this bhaji, pack in an air tight container and easily carry it to work.
Enjoy sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with step by step photos. potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with 23 amazing images.
Tikkis are one of the most popular street foods in the country, and these potato and green peas tikki recipe are really take them to the next level. Learn how to make potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki
Green Peas, Potato and Paneer Tikki Recipe is a popular street food and is a great appetizer or an evening snack. Made with peas, potatoes and spices these tikkis are pan fried to perfection.
They are soft inside, crisp outside, and irresistibly tasty, you will love this version of potato and green pea tikkis. Apart from the common add-ons like cumin seeds, coriander and green chillies, this recipe uses nigella seeds to perk up the flavour and aroma to tongue-tingling levels!
Tips to make potato green peas tikki: 1. Instead of nigella seeds you can add black sesame seeds. 2. You can also use frozen green peas. 3. Instead of oil you can cook these tikkis in butter.
Enjoy potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with deatiled step by step photos.
corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with 26 amazing images
corn tomato and spinach soup is indeed a splash of colours and flavours in this Indian soup! Learn how to make Indian creamy corn tomato and spinach stew.
Tender corn, fresh spinach, ripe tomatoes –the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper makes this corn and spinach soup zestier.
The use of butter and the cornflour mixture along with grated corn bestows creaminess in this corn soup with spinach. On the other hand, the chopped onions, tomatoes and spinach are a delight to bite into.
To make corn tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and pepper powder and mix well. Serve hot.
The use of all the veggies in Indian creamy corn tomato and spinach stew makes it a satiating fare. These are also a good source of some antioxidants like lutein and lycopene, which work as warriors to ward off the harmful free radicals from the body.
Tips for corn tomato and spinach soup. 1. Buy corn cob which looks plump and has kernels that are tightly arranged in rows. 2. After adding the cornflour at step 5, stir the soup continuously to avoid lump formation. 3. If you are not serving the soup immediately, adjust the consistency before serving and re-heating by adding milk.
Enjoy corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with step by step photos below.
phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images.
phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji.
To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately.
Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity.
Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions.
You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi.
Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi.
Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos. The combination of cutlets and spaghetti makes this starter quite sumptuous, while the tomato sauce provides all the flavours you need to by-pass a separate accompaniment. Overall, the Cutlets in Tomato Sauce with Spaghetti is a winner when it comes to preparing a tasty yet different starter, which has something to offer everybody – be it the snack lover, the spaghetti freak or the diner who dwells on tangy thrills.
These rolls adds an all-new dimension to the simple manchurian. Serve it with the lovely sweet and sour sauce, schezuan sauce and salads to experience a uniwue melange range of flavours. Ofcourse, don't forget the stir- fried rice to complete the chinese experience.
Cauliflower is a very versatile veggie, which absorbs flavours well. So, although the vegetable by itself does not have a very vibrant flavour, it is easy to turn it into a delicacy by cooking it with the right ingredients.
Garlic Cauliflower is one such mouth-watering preparation of cauliflower cooked with garlic and spices. It is very easy and can be made in a jiffy, but has a strong and zesty flavour that turns out to be the highlight of your meal!
You can also try other cauliflower recipes like Cauliflower Parathas and Cauliflower with Chutney . palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images.
palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak.
Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about.
Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores.
moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan.
Serve palak mangodi sabzi with bajra roti or jowar roti.
Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos. The eye-catching contrast between broccoli and paneer is sure to grab your attention as soon as you prepare the ingredients for this subzi. Indeed, the two ingredients make a snazzy pair with their complementary colours, flavours and textures.
Onions, ginger, garlic and tomatoes together with a few spice powders perk up the flavour of the Broccoli aur Paneer ki Subzi making it a superb accompaniment for Rotis . Take a moment to relish the juicy crunch of the broccoli florets and the richness of paneer in every mouthful of this delicious subzi.