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ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices. The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving. Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat. Enjoy how to make Ragda Patties recipe with detailed step by step photos below.

dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with 30 amazing images. The Dal Tadka is one of the most popular dals while eating out at Indian restaurants and even roadside dhabas. Punjabi Dal Tadka is made from 2 different kinds of dals, chana dal and toovar dal which are first pressure cooked with water, salt, turmeric, ginger, garlic and green chillies. Then the vegetables are cooked in oil with the dal and then the ghee tempering with spices is added to this Restaurant style Dal Tadka. However few of us realise that this authentic Restaurant style Dal Tadka can be prepared with ease in your very own kitchen at nearly one-fifth the price. This creamy, rich and smooth Dal Tadka is tempered with Punjabi spices and ghee. Serve Dal Tadka with Jeera Rice or Cooked Rice. Learn to make dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with step by step photos and video below.

how to cook pasta recipe | how to boil pasta easily | how to cook pasta penne | best way to cook pasta at home | with 13 amazing images. how to cook pasta is a step by step way of cooking perfectly till done. Learn how to boil pasta easily. Perfectly cooked pasta is the first step to making a successful pasta dish. The best way to cook pasta at home is using enough water and a deep pan for boiling. Cooked pasta should be 'al dente' or "firm to the bite". Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. So cook the pasta only till it is 90% cooked. And immediately refresh it in cold water to arrest the pasta penne further cooking. To cook pasta, boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil. Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside. If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it. Use this cooked pasta immediately or within an hour. If you are not using it immediately, remember to add little olive oil to it and toss well. Make Italian favourites like Pasta in Red Sauce, Pasta and Veg Casserole and even starters like Pasta Cheese Balls. Tips for how to boil pasta easily. 1. Ensure that the water is boiled well before adding the pasta to it. 2. Always add salt along with the water so the pasta absorbs the taste of the salt while cooking. 3. Cook the pasta uncovered and preferably on a medium to high flame. Enjoy how to cook pasta recipe | how to boil pasta easily | how to cook pasta penne | best way to cook pasta at home.

schezwan sauce recipe | Indian style schezwan sauce | Chinese schezuan sauce | schezwan chutney at home | with amazing 15 images. Our schezwan sauce is an Indian style schezwan sauce which is a popular Chinese schezuan sauce made from the Indian Kashmiri red chillies. schezwan sauce is a spicy and pungent Chinese condiment or a dip which is supremely popular all over the world. Making schezwan sauce at home is easy as it can be made with basic ingredients available in India. schezwan sauce is sold and is available readily available in the Indian market but making it at home can be hygienic and efficient. schezwan sauce made at home has zero preservatives and tastes really fresh. Vinegar and sesame oil used in the Indian style schezwan sauce helps in increasing the shelf life of the schezwan sauce. If you love Oriental cooking, you must have this sauce in your larder! The schezwan sauce is a common addition to several Chinese recipes including noodle and vegetable preparations. Serve schezwan sauce along with momos, french fries, spring rolls or even Indian pakoras! Also, it is used to make schezwan chopsuey dosa a variation to plain dosa. When the schezwan sauce is ready, store it in an air-tight container in a refrigerator. Learn to make schezwan sauce recipe | Indian style schezwan sauce | Chinese schezuan sauce | schezwan chutney at home | with detailed step by step recipe photos and video below.

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.

dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images. dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan. Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle. I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe. We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice. The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner. Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video.

amla murabba recipe | amla ka murraba | with amazing 22 images. An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this amla murraba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you. Learn to make amla murabba recipe | amla ka murraba | with step by step photos below.

burmese khowsuey | veg burmese khowsuey | khow suey burmese curry | with 40 amazing images. This one-dish meal is sure to strike every single of your taste buds with its vibrant flavour! The Burmese Khowsuey features layers of noodles, a vegetable curry made with coconut milk and an elaborate masala of spices, coconut and cashew nuts, and an elaborate garnish of fried onions, garlic, vaal dal and spring onions. This gives the veg burmese khowsuey a unique texture and a really unforgettable flavour. Although this burmese khowsuey dish obviously involves too much effort, right from preparing the noodles and the curry to the garnishes, it is completely, absolutely worth it! Enjoy burmese khowsuey step by step photos and video below.
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