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Piedmont, is a region in italy bordering both france and switzerland. Piedmontese food is a substantial, peasant type fare. Garlic features predominantly in their recipes. Gnocchi are often offered as a first course when soup in not served. In this recipe of piedmontese gnocchi, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano. The rules of cooking and serving pasta and gnocchi are essentially the same i. e. Boil in plenty of water. Serve the gnocchi freshly tossed in the tomato and red wine sauce. For an exciting variation, try serving the gnocchi with a pesto sauce.

curd recipe | dahi recipe | how to make curd | homemade dahi | full fat curds. Curds or ‘dahi’ is a dairy product made by coagulating milk which leads to curdling. It is mostly made at home in every Indian household. Indians like to have homemade dahi any time of the day – not only with their meals but also as a snack! The process of making full fat curds at home is very simple, all you need to do is follow proper procedure and method. We show you how to make curd. To make dahi, firstly you need to choose correct milk that is full fat milk. If you do not choose milk correctly, you will get watery dahi with excessive whey. We have started with heating little water in a pan, so that the milk doesn't burn. Rotate the pan so that the milk doesn't scorch as the water may make a protective layer, remaining water is then discarded. Then, boil the milk for 6-8 mins, allow it to cool till it is lukewarm. Once the temperature of the milk comes down, take a patila or a vessel you want to set curd in, add little full fat curd also known as jaman or starter which will help in setting the curd. Spread the curd evenly and pour the milk over it. Make sure the milk is not hot as it may lead to curdling of curd and it may not yeild creamy curd. Mix well, cover and let it rest in a warm place for 5-6 hours. After 5-6 hours, you'll find the curd set and put it in the refrigerator or else it will turn sour. The best part is that curd is quite easy to make at home and inexpensive. It is however important to have a sample of homemade curd to make good curds as store-bought ones don’t work most of the time. So, if you do not have curds made the previous day, try to get a tablespoon or two of it from a neighbour or good friend. Some dishes like parathas seem incomplete if they are not served with full fat curds.. Curd is not only relished plain, but also used to make wonderful dishes like Kadhis and raitas. Not only that, good fresh curd is essential to make chaats like Dahi Puri, Dahi Vadas, Moong Dahi Misal and Dahi Kachori too. Check our collection of recipes using curd. Enjoy curd recipe | dahi recipe | how to make curd | homemade dahi | full fat curds | with detailed step by step photos.

South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam | with 17 amazing images. South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam is a simple everyday fare. Learn how to make easy tomato saaru. To make South Indian tomato rasam, combine the toovar dal and 1 cup of water and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour the tempering over the boiling rasam and mix well. Serve hot garnished with the coriander. A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking is Udupi rasam. It is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu). The highlight of this easy tomato saaru is the rasam masala for which each housewife has its own version. Here we have shared a recipe using a combination of two dals, Kashmiri red chilli and a handful of other spices to make a rasam powder which lends a perfect balance of colour, flavour and spice. When you are short of time, you can also buy readymade rasam powder. We would suggest you buy it from a local South Indian store to enjoy an authentic rasam. Thakkali rasam also acquires a sour taste and aroma which is precisely because of the use of tamarind water (often used in many South Indian recipes). Serve this delicious rasam with hot steamed rice. Tips for South Indian tomato rasam. 1. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp. 2. We suggest you boil the rasam for the said time at each step as it is necessary for authentic flavour. Enjoy South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam | with step by step photos.

Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen! Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible. Team up with rotis , parathas or naan , whatever you like, it will be a perfect match.

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.

haldi doodh recipe | hot turmeric milk for cold and cough | golden milk | haldi wala doodh | with 10 amazing images. haldi doodh recipe | hot turmeric milk for cold and cough | golden milk | haldi wala doodh is a soothing drink for the throat during cold and cough. Learn how to make golden milk. To make haldi doodh, heat the milk in a saucepan and bring it to boil. Add the turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. Remove from the flame, add freshly ground black pepper to the milk and mix well. Allow it to cool slightly and add honey to the lukewarm turmeric milk and mix well. Serve immediately. The secret to making good haldi doodh is to cook the milk with the turmeric as described here. Many people tend to just mix a little turmeric into a glass of hot milk and think it is ready, but you need to cook it for the benefits of turmeric to seep into the milk! Haldi doodh is often called the “Golden Milk” because of its absolutely glorious health benefits. From being antiseptic and antimicrobial to anti-carcinogenic, turmeric has a whole lot of healthy tricks up its sleeve. Turmeric powder is a very common ingredient found in everyone’s home and can be used to easily make this awesome beverage. We have also added little honey and black pepper powder to the milk as it helps to relieve sore throat. Hot turmeric milk for cold and cough helps to cure common cold, sore throat and insomnia. A glass of haldi wala doodh enjoyed warm before bed time ensures good quality sleep. It also tastes pleasant, so it is a good way to end your day. Tips for haldi doodh. 1. Prefer to crush black pepper just before adding so as to get fresh powder. 2. Remember to have it hot so as to soothe the throat. Enjoy haldi doodh recipe | hot turmeric milk for cold and cough | golden milk | haldi wala doodh | with step by step photos.

pudina drink to overcome indigestion | healthy pudina drink for weight loss | mint drink for digestion | how to make pudina water for digestion at home | with 10 amazing images. Pudina drink to overcome indigestion is a warm pleasing glass to soothe your digestive tract. Pudina drink for digestion is a quick 5 minute recipe. Learn how to make pudina water for digestion at home. To make pudina water for digestion at home, boil around 2 cups of water in a deep pan. Add chopped mint leaves to it and boil it for 5 minutes. Strain it and serve it. So simple as that! Chewing on mint leaves is the best home remedy to umpteen stomach related ailments like indigestion, bloating, acidity, stomach cramps, nausea and vomiting. It not only helps to overcome the feeling of nausea and digestive problems, but it leaves a cooling flavour in the mouth. That’s why it is also known as a breath freshener. But you can also try this healthy pudina drink for digestion. While boiling pudina leaves to make mint drink for digestion, mint’s essential oils also steep into the water and thus it plays a role in keeping stomach ailments at bay. And once you overcome stomach ailments you will have a better appetite too. Thus indirectly this drink will also help to overcome anorexia (loss of appetite). Warm water of pudina drink to overcome indigestion also helps to cleanse the digestive tract. It’s been since ages that our ancestors have been drinking plain warm water first thing in the morning. Their aim was always to have a smooth bowel and prevent stomach ache and indigestion. Have this drink half an hour before meals to prevent indigestion and acidity. Also check out our recipes of Digestive Soda, Jaggery and Dried Ginger Balls and Pudina Chaas as these too are a good aid for indigestion. Enjoy pudina drink to overcome indigestion | healthy pudina drink for weight loss | mint drink for digestion | how to make pudina water for digestion at home| with step by step photos.

Batata Vada, this popular street-food from Western India has gained a place in the hearts of Indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful! Try other non fried snacks like Non Fried Kachori , Pav Bhaji Dhokla and Mixed Vegetable Handvo .

punjabi baingan bharta | baingan bharta | punjabi eggplant | roasted eggplant mash | with 19 amazing images Punjabi food incorporates very innovative cooking methods, be it the use of the tandoor or the concept of cooking vegetables directly over the flame thus endowing the vegetable with a great smoky flavour. The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant Baingan Bharta creation. While selecting the brinjal for this Baingan Bharta be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious Punjabi Baingan Bharta dish is worth all the time and mess it may create! The Baingan Bharta teams up well with rotis like Missi Roti, Bajra Roti, Chawal ki Roti, Tandoori Roti and Moghlai Roti. Enjoy how to make Baingan Bharta recipe with detailed step by step photos below.

pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup in pressure cooker | with 16 amazing images. Our pumpkin carrot soup is an Indian style pumpkin carrot soup which is flavoured beautifully with dill seeds. The delicious combination of pumpkin and carrots in pumpkin carrot soup is enjoyably sweet, and does not require much salt. Moreover, pumpkin is low in sodium, which makes this healthy pumpkin carrot soup a boon for those with high blood pressure. Enjoy this tasty and nutrient-dense pumpkin carrot soup hot and fresh. See why this is a healthy pumpkin carrot soup? Red pumpkin or lal bhopla is an extremely nutritious vegetable. It is not only rich in many vitamins but, also high in anti-oxidants. The low calorie, fat and carb percent in kaddu helps in managing weight loss. It is a super-food which one must corporate in their diet. The method of making this pumpkin carrot soup is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. You can also try other low salt soups like Carrot and Bell Pepper Soup , Healthy Lentil Soup, One Meal Soup, Quick Tomato Rasam, and Low Salt Green Pea and Basil Soup. Learn to make pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup | with detailed step by step photos below.

Unlike mundane sandwiches, crispy grilled sandwiches filled with spicy sprouts and cheese are simply irresistible.

tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with 26 amazing images. tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya is a dry snack made in most Gujarati households. Learn how to make Gujarati tikha gathiya. To make tikha gathiya, combine all the ingredients in a big bowl and mix well. Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time. Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper. Repeat to make more gathiya in one more batch. Cool completely and serve or store in an air-tight container. Use as required. Gathiya is a classic deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoyable, and linger on your palate for some time. Making teekha gathiya is easy and doesn't take too much time. On your first try, you will also get the hang of the right way to move the sev press while pressing it. Make a batch of spicy gathiya jar snack for Diwali and store it in an airtight container, so you can serve it to your guests during festivals, with a cup of masala chai. Remember to cool it well before storing, as even slight warmth can alter its pleasing crunchiness. Tips to make tikha gathiya. 1. Make sure the dough is not very soft and it semi-soft, always add water little by little. 2. The sev press should be greased well. 3. Always deep-fry on a slow flame or else they will get burnt easily and yet be uncooked. 4. Store in an air-tight container, it last good for atleast 10 days. Enjoy tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with step by step photos.

brew black tea recipe | black tea with fennel | zero sugar Indian style black tea | with 8 amazing images A cup of hot black tea is very refreshing if you have adapted the taste as it's strong in flavour as compared to tea with milk. While there is some amount of caffeine in black tea, it does offer health benefits. We show you step by step on how to brew Indian black tea and also how to make black tea with fennel. To appreciate these differences and lose yourself in the true, deeper magic of tea, you need to try it black, without milk. black tea is best made with tea powder. Always add the tea powder only after you have turned the flame off. This will prevent the zero sugar Indian style black tea from getting over-brewed and bitter. This recipe shows you how to brew the perfect black tea. Add flavours like grated ginger or lemon juice is the best option…These taste enhancers are sure to please your palate. While sugar is typically not added to black tea, small amount is your choice. However those watching waist line and suffering from diabetes shouldn’t prefer this.. See why zero sugar Indian style black tea is healthy? They are rich in antioxidants polyphenol which promote overall health. Consumption of black tea eases stress. They help reduce high cholesterol and high sugar levels, thus reducing the risk of heart disease and diabetes. zero sugar Indian style black tea is known for its antibacterial activity and promotes good oral health. They are also known to improve our immune system and help ward off other diseases. Another option is to reach out for black tea with fennel. Fennel acts as a diuretic, aids healthy digestion and cures gas or bloating. See our step by step recipe of black tea with fennel below. Also learn how to make Indian Tea, Chaas, Nimbu Pani and Curd. Learn to make brew black tea recipe | black tea with fennel | zero sugar Indian style black tea | with detailed step by step photos below.

Loads of greens are combined with paneer and punjabi spices to form this brilliant creation. Using both kasuri methi and fresh methi in this dish, imparts an unbeatable flavour.

mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter | with 16 amazing images. mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter is for all the mushroom lovers. Learn how to make paneer stuffed mushroom Indian starter. To make mushrooms stuffed with paneer, first make the stuffing by combining paneer, coriander, green chillies, raisins and salt. Then wash the mushrooms and remove the thick stems and keep aside. Fill each mushrooms with little of the paneer stuffing and keep aside. Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Place all the stuffed mushrooms in the pan, cover it with a lid and cook on a medium flame for 2 minutes. Turn over the mushrooms gently and cook for another 2 to 3 minutes, or till all the water has been evaporated. Serve immediately. Paneer stuffed mushroom masala is easy to make, but serves as an exotic starter for parties! Here, the cavities in fresh button mushrooms are stuffed with a succulent and flavourful cottage cheese mixture, and carefully cooked for a few minutes along with chopped garlic for added flavour. The paneer stuffing of stuffed mushroom starter is quite unique. It is aesthetically flavoured with coriander and green chillies, but what makes it really special is the addition of chopped raisins, which not only provides sweet and juicy interludes but also helps to highlight the flavours of the green chillies and coriander strongly! One of the key ingredient of this paneer stuffed mushroom masala is fresh paneer. Soft, succulent paneer is easy to make at home. While it can be made with any milk, full fat milk gives the best texture and yield, so always go for that. Learn the art of making paneer at home with only 2 ingredients – milk and lemon juice. Tips for mushrooms stuffed with paneer. 1. To wash the mushroom, you can lightly rinse the mushrooms with water and pat them dry with paper towels. 2. Once the mushrooms are stuffed, cook them carefully in the pan, without turning them around too often, else the stuffing will spill out. 3. The coriander in the stuffing can be replaced with other herbs like mint and parsley. Enjoy mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter | with step by step photos.
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