A classic English soup that will warm your senses! the word ‘chowder’ essentially originates from new England and refers to the way in which fishermen threw their catch and other ingredients into a large pot that cooked until a hearty broth was ready. Today chowder is an extremely popular soup in the United States and is experimented with extensively.
In this vegetarian version, we’ve included corn, celery and an assortment of vegetables and simmered it in a creamy white base for a delicious flavour.
Serve this hearty soup to stimulate the palate, followed by Starters / Snacks , Salads , Main Course and end on a sweet note with some delicious Desserts
paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with 33 amazing images.
paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style is an experience that stays carved in your memory forever. Learn how to make Indian tawa paneer.
To make paneer tawa masala, combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 15 minutes. Heat 2 tbsp of oil in a non-stick tava (griddle), add the marinated paneer and cook on a medium flame for 3 minutes, while stirring occasionally. Remove and keep aside. Heat the remaining 2 tbsp of oil in the same non-stick tava (griddle), add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame or 1 to 2 minutes. Add the garlic paste, green chillies, coriander powder and a little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the fresh tomato pulp and caraway seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked paneer, fresh cream and garam masala, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander.
A semi-dry preparation of marinated paneer with common spices and spice powders, tomato pulp, fresh cream, and all the works, the Indian tawa paneer features a mind-boggling array of flavours, thanks to the addition of roasted caraway seeds, kasuri methi and chaat masala too.
The aroma and flavour of tawa paneer fry dhaba style is undoubtedly enhanced by cooking it on the tava – try it to believe us! Ensure you buy soft and succulent paneer to enjoy this authentic sabzi with plain paratha or butter naan.
Tips to make tava masala. 1. Gently mix the marinated paneer in the gravy other wise paneer cubes will break. 2. We suggest you to make recipe on tava for better taste, instead you can also use broad non stick pan. 3. Here’s the recipe for homemade Paneer.
Enjoy paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with step by step photos.
paneer fried rice recipe | Indian paneer fry rice | Chinese style paneer fried rice | lunch box fried rice | with 24 amazing images.
paneer fried rice recipe | Indian paneer fry rice | Chinese style paneer fried rice | lunch box fried rice is a delicious one dish meal made with marinated paneer. Learn how to make Indian paneer fry rice.
To make paneer fried rice, combine the soy sauce, chilli sauce, cornflour, salt and pepper in a deep bowl and mix well. Add the paneer cubes and mix lightly. Cover with a lid and keep aside for 15 minutes. Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds. Add the carrot, french beans and capsicum and sauté on a medium flame for 2 to 3 minutes. Add the spring onions and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, rice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Add the marinated cooked paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with spring onions greens and whites.
It is not uncommon to see paneer being used in Chinese cooking, but this particular Chinese style paneer fried rice is unusually tasty, because we have marinated the paneer. Black pepper and a couple of sauces are used in the marinade to give the paneer a truly tongue-tickling flavour.
The essence of this recipe is paneer. It is the quality of the paneer that makes all the difference in this lunch box fried rice. Succulent and soft paneer can be bought from the market. But, homemade paneer beats all others hands-down. Try it!
An assortment of crunchy, juicy, colourful veggies and taste-enhancers like ginger and garlic work well together to give the Indian paneer fry rice an amazing mouth-feel and flavour. When garnished with spring onions and served with Chinese accompaniments, it tastes simply awesome! Accompany it with Vegetables In Hot Garlic Sauce to make a truly Oriental meal.
Tips for Paneer fried rice. 1. If you do not have a wok, then use a thin-bottomed pan or a kadhai. 2. For best results use leftover rice to prepare fried rice. You can toss them in no time and they give the best results. 3. If you are cooking rice freshly then cook in a pan rather than a pressure cooker and make them 2-3 hours prior. 4. You can serve the paneer fried rice with a bowl of manchow soup and crispy starters like spring rolls and veg Manchurian to create a tongue-tickling Indo-Chinese meal. 5. You can reduce the quantity of spices and cook for kids and pack it in kid’s lunch box. 6. Paneer fried rice is very easy to pack and carry anywhere and can be enjoyed as it is.
Enjoy paneer fried rice recipe | Indian paneer fry rice | Chinese style paneer fried rice | lunch box fried rice | with step by step photos.
The French Omelette is a pancake-like dish of pan-cooked eggs, seasoned mildly with salt and pepper. Patience is the secret ingredient that makes a perfect French Omelette.
It must not be cooked on a high flame. Steadily maintain a medium-level flame and cook cautiously. This omelette is supposed to be white in colour with no brown spots on it.
Yet, it should be completely cooked – a feat that can only be achieved on a medium-low flame. Fold the omelette carefully once done and serve with toasted bread.
You can also try other egg-based breakfasts like the Oatmeal Cinnamon Pancakes with Eggs or Vegetable Scrambled Eggs Topped with Feta .
Crisp outside, succulent inside, and masaledar to the core, the Paneer Achari Tikka is a tongue-tickling starter that is sure to gear up your digestive system!
Here, the paneer cubes are marinated in a chatpata mix of curds, spices and pickle masala and then cooked on a tava. We have used only the masala from the mango pickle avoiding the mango pieces.
Also, the tikkas are to be cooked just before serving to enjoy the best texture – otherwise they will get chewy. You will love the really achari taste of this paneer tikka – go for it!
Try other tikka recipes like the Paneer Amritsari Tikka or Pahadi Paneer Tikka Wrap .
If you like salsa and nacho chips, then you will love this Tortilla Soup because it combines the pleasures of both treats in one bowlful! This unique Mexican treat features crushed nacho chips in a rich tomato-based soup.
Sautéed onions and juicy sweet corn enhance the flavour and texture of the soup, while a garnish of grated cheese adds to the soup’s appeal. The overall experience is awesome, combining the best of a rich soup with crunchy veggie tidbits and crispy nacho chips. Make sure you sauté the onions in butter because that imparts a special aroma and flavour to this mouth-watering creation.
To make a mini meal, serve with Mexican Tortilla Wrap .
Corn – one of the most versatile of ingredients, with a universal appeal – proves its mettle once again in this lip-smacking Baby Corn Hara Masala.
An extremely quick and simple cooking procedure of sautéing baby corn with a spicy and herby hara masala transforms the mildly-flavoured vegetable into a tongue-tickling delight that you can serve either as a starter or as an accompaniment to the Main Course . Just make sure you serve it hot, to engage its full flavour.
A chunky, cheesy delight that is sure to bowl you over! Baked Kidney Beans with Alfredo Sauce features tortillas packed with a fabulously peppy stuffing of kidney beans, chunky veggies and sauces, and laced with creamy Alfredo Sauce.
Alfredo Sauce seems similar to continental white sauce, but it has a different texture and even flavour because of the inclusion of cheese. The packed tortillas are placed in a bed of Alfredo Sauce, topped with more sauce and cheese, and baked till it all fuses together into one irresistible treat! Enjoy it right off the oven for the best flavour and texture.
Baked Kidney Beans with Alfredo Sauce is a satisfying One Dish Meal , but if you wish you can team it up with with a bowl of Cream Of Carrot Soup and Mexican Fried Rice .
dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images.
dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi.
To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.
You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture.
Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well.
A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas.
Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking.
Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos.
Here is a traditional Hyderabadi delicacy, which is served at weddings and other grand functions. This unique kheer is made with lauki but you will never be able to guess that when you taste it!
Cooked with milk and mawa, and garnished with nuts, the lauki kheer has a fabulously rich mouth-feel and even richer flavour!
Rasgullas add another interesting dimension to this amazing dessert, while a tinge of rose adds to its irresistible appeal.
The Hyderabadi Lauki Kheer with Mini Rasgullas tastes best chilled, so you can prepare it in the afternoon, refrigerate it and serve it after dinner. Make sure you grate the bottle gourd just before adding it to the milk to avoid discolouration.
Try other lauki recipes like Doodhi ka Halwa and Budijaw, Burmese Doodhi Snack .
red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images.
red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi.
To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander.
Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga pachadi stands out from others in its combined use of curds and coconut milk.
Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. This Onam special pachadi is sure to please your palate.
Make sure you refrigerate the Indian pumpkin pachadi before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat, South Indian Tava Rice and Coconut Rice.
Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies.
Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos.
The Sweet Oats Chivda is one snack that is bound to create a crunchy tempest on your palate! Sweet and crisp, this unique chivda is made of oats coated with jaggery and peanut butter.
A dash of assorted nuts adds more crunch to this zesty snack, enhancing its range of textures. Laced with cardamom, the Sweet Oats Chivda has a very enchanting flavour and a nice mouth-feel too.
You can have it as a snack, to avoid munching on biscuits and wafers. You may also pack it in your kids’ snack box as a healthy choice. With its pleasantly sweet flavour, it also satisfies the sweet tooth!
Try other recipes using oats like Oats Moong Toast or Oats Khichdi .
masala corn recipe | corn chaat | healthy spicy sweet corn chaat | tiffin box snack | with 15 amazing images.
masala corn recipe is a quick corn chaat you can make. Learn how to make healthy spicy sweet corn chaat.
Kids love sweet and mild spiced snacks, and corn chaat is the best. Sweetness comes from sweet corn, spice from red chillies and tanginess from lemon juice. We love having masala corn as a side dish with some baked potatoes and sandwiches.
Um, masala corn, one of kids’ favourite roadside snacks! Interestingly, it can even be sent to school in their tiffin box because it remains nice and fresh for at least 4 hours.
One might think that it will release water over time, but our experiments show that it is nice and tasty at lunch time. This version of masala corn is perked up with chaat masala, chilli powder, cumin seeds powder and lemon juice to make it yummy.
Sweet corn used in masala corn recipe is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus.
Masala Corn Recipe, Corn Chaat is rich in Vitamin C, Vitamin B1, Folic Acid, Vitamin B3, Fiber.
You can also adjust the spiciness according to your kids’ taste, so they will enjoy it thoroughly. Also pack some Herbed Makhanas ( Tiffin Treats) in another tiffin for a perfect short break combo.
Enjoy masala corn recipe | corn chaat | healthy spicy sweet corn chaat | tiffin box snack | with step by step photos.
Here is a fabulous snack that adds an element of fun to your upvas . Crispy, deep-fried potato slices are served with a fabulous chutney, which combines the crunch and earthy flavour of peanuts with the tang of curds and the spiciness of ginger and green chillies.
You can serve the Crispy Potato Topped with Peanut Curd Chutney as a starter, or combine it with other faral snacks like Kand Aloo Pakoda and Faraali Pattice , to make a snack platter. To get the chutney right, make sure you grind it only coarsely and not too smooth.
methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with 30 amazing images.
methi mangodi is a traditional Rajasthani sabzi. Learn how to make healthy moong ki wadi with fenugreek.
Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking methi mangodi can be made very quickly and easily any time you wish to.
See our moong dal mangodi recipe in case you wish to make it. All you need to do is pipe the moong dal batter into small mangodis and put it out in the sun for 2 days.
The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing methi mangodi sabzi to all.
Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this methi mangodi sabzi.
We suggest you cook methi mangodi in coconut oil as this is far healthier than processed seed oils.
Enjoy methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with step by step photos.