Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

Pesto, as you know, is a famous Italian sauce that combines nuts, garlic and basil. This particular recipe adds a new dimension to pesto by introducing coriander, onions and green chillies into it! These ingredients give the pesto a very peppy flavour and unbeatable aroma, while a dose of butter and fresh cream give it an awesomely creamy texture. This all-new Pesto and Coriander Sauce matches perfectly with fettuccine pasta. Together with Garlic Bread , the Veg Fettuccine Pasta in Pesto and Coriander Sauce makes a tasty and wholesome meal. Enjoy how to make Veg Fettuccine Pasta in Pesto and Coriander Sauce recipe with detailed step by step photos and video below.

cheesy vegetable pasta recipe | quick kids cheesy vegetable pasta | Indian style cheese veg pasta | with amazing 11 images. cheesy vegetable pasta is a quick kids cheesy vegetable pasta. cheesy vegetable pasta which is supremely mouth watering and your family will definitely love it. All it takes is a little smartness to make delicious cheesy vegetable pasta within minutes! Cooking cheese slices in milk results in a creamy sauce-like base for the cooked penne and veggies. Choose a colourful combination of vegetables in quick kids cheesy vegetable pasta like capsicum and sweet corn, and balance the amount of salt and pepper. Perked up with fresh oregano and chilli flakes, there is joy in every flavourful Indian style cheese veg pasta bite. The cheesy vegetable pasta is extremely quick to make and also supremely easy. Not even an amateur can go wrong with this recipe. The quick kids cheesy vegetable pasta is so easy, you can also involve your kids in the procedure of cooking pasta and have a quality time with them. Kids like not just the name, but the dish as well. An age-old recipe that we liked as kids (and continue to like), and our kids are sure to love too. Cheesy vegetable pasta is a one dish meal and one pot meal and is ideal recipe for a tiring day. The recipe is hassel-free and is definitely loved by all the generations! Use this mouth-watering recipe of cheesy vegetable pasta, to make a treat worthy of a grand party, a special dinner with your family, or any day you feel like pampering yourself or on a lazy or long tiring day! cheesy vegetable pasta is a one-meal dish and super easy to make. As kids usually love this recipe so you can make it for your kids as an evening snack. cheesy vegetable pasta is wonderfully flavoured with spices and herb and is a real delight to devour with some homemade Garlic Bread. Learn to make cheesy vegetable pasta recipe | quick kids cheesy vegetable pasta | Indian style cheese veg pasta | with detailed step by step recipe photos below.

baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with 31 amazing images. baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi is a simple and quick sabzi with a perfect hue and taste to please you. Learn how to make paneer baby corn and capsicum sabji. To make baby corn paneer sabzi, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the ginger-green chilli paste, spring onion whites and red and green capsicums and sauté on a medium flame for 2 minutes. Add the baby corn, turmeric powder, chilli powder, tomato purée, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the paneer and spring onion greens, mix gently and cook on a medium flame for 1 minute, while stirring gently and occasionally. Serve hot garnished with coriander. When your tongue yearns for something peppy and tangy, but you do not have much time to prepare an elaborate treat, the baby corn paneer sabzi is just what you need! With crunchy capsicums and spring onions for company, fresh baby corn and succulent paneer transform into a true delicacy in dry corn paneer capsicum sabzi. Ready in minutes, this Quick Recipe is flavoured mainly with luscious tomato ketchup, ginger-green chilli paste, and other common ingredients that are readily available in any kitchen. Thus you will find that this paneer baby corn and capsicum sabji has a variety of textures, but they are quite pleasing. It makes a great accompaniment for any kind of roti. Tips for baby corn and paneer sabzi. 1. Mix gently. We don't want to break the paneer cubes. 2. It is also better to prepare the quick baby corn and paneer sabzi in a broad pan so that the paneer does not break. Enjoy baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with step by step photos.

Bhaturas are leavened puris served with Chole. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This recipe is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Another innovation is that you can cook them lightly on a tava and keep them aside. Deep-fry them only when you need to serve them to enjoy these hot and fresh.

pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with 17 amazing images. pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita is a nourishing accompaniment to any Indian meal. Learn how to make creamy pumpkin raita. To make pumpkin raita, pressure cook the red pumpkin for 5 whistles. Allow the steam to escape before opening the lid. Mash the pumpkin using a potato masher. Combine the curds, mashed pumpkin, and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, curry leaves, green chilli and asafoetida and cook on a medium flame for 1 minute. Pour the tempering over the raita and mix well. Refrigerate and serve chilled. Lose yourself in the creamy consistency and refreshing flavour of this delicious yellow pumpkin raita. The pleasant sweetness of pumpkin, sourness of curd and mild spiciness of the tempering combine beautifully to give this raita a very balanced flavour. The uniqueness of this raita is its tempering of mustard seeds, urad dal, curry leaves and asafoetida. It gives an irresistible aroma. The generous use of curd gives Indian style pumpkin raita a pleasing creaminess. Creamy pumpkin raita has many benefits to its credit too! Pumpkin is a very good source of vitamin A, thus making it a super food for eyes and skin. It lends small amounts of vitamin C too, which is necessary to build immunity. Curd, on the other hand, lends protein for cell and tissue health. Along with calcium, the phosphorus from curd will aid in bone health. So there isn’t any reason to not include this raita as a part of a healthy meal. Tips for pumpkin raita. 1. Make sure you do not add water to the pumpkin while cooking it. 2. Also the water we pour into the cooker should not enter the vessel in which the pumpkin is placed. This is very important to avoid the raita from turning watery. 3. People with heart disease, diabetes and obesity can enjoy this raita. Diabetics can enjoy half serving at a time. Enjoy pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with step by step photos.

Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.

pasta in tomato sauce recipe | Indian style pasta in tomato sauce | veg pasta in red sauce for kids tiffin | with 14 amazing images. Pasta in Tomato Sauce recipe is pasta combined with homemade fresh tomato pulp, tomato ketchup, herbs and spring onions. This is so delicious that it retains its strong aroma and flavour for over four hours and perfect pasta in tomato sauce for tiffin. We have innovated the Veg Pasta in Tomato Sauce so that when prepared properly, can be comfortably packed for tiffin. So yes, pasta can be enjoyed in your kids tiffin box. Ours is an Indian style pasta in tomato sauce recipe. How do you serve Pasta in Tomato Sauce? You can serve it immediately or you can pack it in a tiffin box. First cool the veg pasta in red sauce completely and then put it in an airtight container or your dabba and sprinkle some cheese on top. Close the lid and your kids tiffin box is ready. Notes on pasta in tomato sauce. 1. For boiling the fusilli pasta perfectly for Pasta In Tomato Sauce, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling. 2. Once the water boils vigorously, add salt to taste. The salt will season the fusilli pasta as they cook, which will give you flavorful pasta. Also, the water when tasted should taste like sea water. 3. Transfer to a bowl of cold water or refresh under running water to prevent over cooking. 4.To make the pasta in red sauce more nutritious, add veggies to it. 5. Add the fresh cream. This gives a creamy and rich flavour to the Pasta In Tomato Sauce recipe. My kids and the entire family love Pasta in Tomato Sauce with some homemade Garlic Bread for dinner. Enjoy how to make pasta in tomato sauce recipe | Indian style pasta in tomato sauce | veg pasta in red sauce for kids tiffin | with detailed step by step photos and video below.

Think Nawabi, and luxury is the first word that comes to mind! Indeed, what better way to recreate that richness than by using mixed nuts. This scrumptious Nawabi Naan is an amazing creation of traditional tandoori naan studded with nuts. This gives you a lovely texture and mildly sweet flavour as you chew on the naan. Once you sprinkle the nuts on the rolled dough, roll it lightly once again, so that they stick to the dough and do not fall off when cooked in the tava. Serve this naan with a tangy, spicy Subzis / Curries to make a memorable meal.

green dal fry recipe | toovar and moong dal fry with green masala | tuvar and yellow moong dal | with 25 amazing images. Bored of the simple dal fry recipe? Here’s a Green Masala Toovar and Moong Dal Fry variation you’ll be tempted to try out. Moong and toovar dal are boiled together and then cooked with a wonderful fresh paste of coriander, coconut, ginger, chillies and garlic. Your family will relish the different taste of Green Dal Fry. This spicy Green Dal Fry is pressure cooked and then cooked along with yummy green paste in a pan. You can make this Green Masala Toovar and Moong Dal Fry in advance in the morning and store it an airtight container in the fridge. Serve it in the evening. Just before serving, reheat the Green Dal Fry and add hot water to adjust the consistency as it thickens over time. Serve Green Dal Fry with Steamed Rice or Jeera Rice. Enjoy green dal fry recipe | toovar and moong dal fry with green masala | tuvar and yellow moong dal | with step by step photos.

korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani. Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron. To make korma biryani, make the rice first. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds. Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Next make the vegetable korma. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately. So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber. The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour. Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours. Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below.

Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a traditional tempering that elevates the aroma. This irresistible preparation is not only tasty but also colourful; and it has an interesting texture too, thanks to the wide range of ingredients. Serve it hot and fresh with your favourite Rotis / Puris / Parathas .

Chinese burger recipe | Indian style veg Chinese burger | easy Chinese style burger | Chinese style burger is a great option for adult get-togethers and kitty parties. Learn how to make Indian style veg Chinese burger where ingredients are easily available in India. In Indian style veg Chinese burger the spread makes use of schezuan sauce, to give a tangy, spicy touch, and cabbage leaves are used instead of lettuce to enhance the Chinese feel. The salad used in the burger is a slight variant of kung phao potatoes, and lends another unique point of view to this easy homemade burger. To make chinese burger, first make the cutlets. For that heat the oil and saute the garlic, followed by spring onion whites and then all the chopped veggies. Add soya sauce, salt, potatoes and cook for 2 minutes. Make 4 round cutlets, dip each cutlet in the plain flour mixture and roll it in bread crumbs till it is evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain and keep aside. For the salad, heat oil and saute spring onions. Saute potato fingers, salt, coriander and schezuan sauce and cook for 2 minutes. Combine the mayonnaise and schezuan sauce and make the schezuan-mayo spread. Then assemble the burger. Cut each burger bun into 2. Apply butter and cook them on tava. Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up. Place 1 lettuce leaf or cabbage leaf, capsicum ring and a cutlet over it. Spread a portion of the salad over it and cover an upper half of the bun with the buttered side facing down and press it lightly. You would have heard of Chinese bhel, Chinese dosa, and so on… but definitely not a spicy Chinese burger! This unique recipe is sure to be a huge hit with any audience. Tips for Chinese burger. 1. Finely chop the veggies for the cutlet so they cook faster. 2. Dip the cutlet in maida mixture and roll in bread crumbs well, else they will split during deep-frying. 3. The potatoes for the salad should be cut into medium sized fingers, and not very thin. Serve Chinese style burger with a traditional Chinese salad – khimchi, for a well-rounded Chinese offering. Enjoy Chinese burger recipe | Indian style veg Chinese burger | easy Chinese style burger | with video below.

cheesy penne pasta recipe | Indian style baked cheese pasta | quick cheesy penne pasta | cheesy white sauce penne pasta | with 33 amazing images. Our cheesy penne pasta recipe is really an Indian style baked cheese pasta. We have baked the xxxxcheesy penne pasta for 10 minutes to melt the cheese. In this mouth-watering cheesy penne pasta recipe, we combine this delectable white sauce with perfectly cooked penne, aromatic herbs and oodles of mozzarella and processed cheese, to make a treat worthy of a grand party, a special Italian dinner with your family, or any day you feel like pampering yourself or on a lazy or long tiring day! cheesy white sauce penne pasta is a one dish meal and super easy to make. Cheesy penne pasta is a quick recipe and is pretty to behold and tempting to bite into. Make sure you boil the pasta ‘al dente. Cheesy pasta recipe has basic ingredients that are available in every Indian household. To make veg cheesy pasta, we have boiled and drained penne until al’dene which means a little firm when bitten. Also, we have prepared the basic white sauce and kept aside. Further, we have combined cooked penne, white sauce, parsley, oregano, chili flakes, salt and pepper. Mixed it well and poured the mixture into a greased microwave safe dish. Spread the cheese evenly and have microwaved it for 3 minutes. You can also bake cheesy penne pasta for 10 minutes. Serve immediately. Kids love this recipe so you can make it for your kids as an evening snack. Cheesy penne pasta is wonderfully flavoured with spices and herb and is a real delight to devour with some homemade Garlic Bread. Enjoy cheesy penne pasta recipe | Indian style baked cheese pasta | quick cheesy penne pasta | cheesy white sauce penne pasta | with detailed step by step recipe photos below.

Pizza is a fast food that leaves lot of room for your creativity! Topped with veggies and sauces, you can have it just the way you like it. However, there are times when you wish for a simple, cheesy pizza with minimal ingredients. The Pizza Margherita comes in handy at such times. A soft crust topped with a zesty pizza sauce and smothered with a generous layer of cheese, this basil flavoured pizza is sure to impress you with its simple elegance. Enjoy with a glass of Pineapple and Lemonade Drink or Fresh Peach Fizzy Drink by the side.
Goto Page: 1 2 3 4 5 6 7 8 9 10 

Top Recipes

Outbrain