hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with 36 amazing images.
This scrumptious Rajasthani hare matar ki puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . Learn how to make hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri |
hari mutter ki puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic spices, is stuffed into bhatura-like dough, and deep-fried in oil.
Every bite of the stuffed green peas puri delights your taste buds. It is so tasty, you can simply serve it with a cup of curds or pickle.
Tips to make hare mutter ki puri: 1. Make sure to use fresh green peas and not frozen one. 2. Instead of plain flour you can use whole wheat flour. 3. Semolina is added to make the puri crispy.
Enjoy hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with detailed step by step photos.
meethe chawal recipe | Punjabi meethe chawal | sweet rice | with 26 amazing images.
Punjabi meethe chawal has a creamier and rich taste of rice cooked along with sugar and ghee to make it soft and moist. Learn how to make meethe chawal recipe | Punjabi meethe chawal | sweet rice |
Meethe chawal is a traditional Punjabi dessert prepared and enjoyed during festivals like Baisaki, Basant Panchami, Diwali, etc and also served on auspicious occasions like marriage.
Basmati rice and sugar syrup are the basic ingredients for meethe chawal, along with carefully chosen assortments of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make this sweet rice it even tastier and gives it mouthwatering visual appeal.
Tips to make meethe chawal: 1. You can also add chironji nuts to make meethe chawal. 2. We suggest you to use basmati rice to make this recipe. 3. You can also add kewra water to enhance the taste. 4. Instead of fresh coconut you can also use dry coconut slices.
Enjoy meethe chawal recipe | Punjabi meethe chawal | sweet rice | with detailed step by step photos.
appam recipe without yeast | no yeast Kerala appam | palappam recipe | with 22 amazing images.
In this appam recipe without yeast we show you how to soak the raw rice and create the batter for no yeast Kerala appam. The entire palappam recipe is shown step by step so you will not make any mistakes.
It is a delight to watch an experienced chef swirl the kadhai to make a perfect bowl-shaped appam recipe without yeast! You can master the art too, within a few tries. palappam is a delectable South Indian dish, which is comparable to dosa, but with a special texture and shape.
The raw rice batter and the unique manner of preparation give appam recipe without yeast a crisp bowl-like structure with a spongy bun-like centre. Drizzle a little coconut milk over the Kerala appam and enjoy it hot with a spicy Kadala Curry or mouth-watering Coconut Stew. While Appam is traditionally made with yeast, to get the fluffy centre, it can also be made through a natural fermentation process, without using yeast. Here is how to do that…
Notes and tips on how to make the perfect appam recipe without yeast. 1. The batter of appam should be of a thinner consistency than dosa batter. 2. Adding baking soda, makes it more fluffy Kerala appams. 3. If the batter is too thick, adjust the consistency by adding water. 4. Pour a 1.5 ladleful of the batter into it. The pan should be hot but not too hot or else the appam will stick in the center and you won't be able to get that lacy border. 5. Holding both the handles of the pan, slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
Learn to make appam recipe without yeast | no yeast Kerala appam | palappam recipe | with step by step photos below. This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy.
Punjabi spinach soup recipe | palak shorba | healthy palak soup | with 33 amazing images.
Punjabi spinach soup recipe | palak shorba | healthy palak soup is a nourishing bowl for all health conscious people. Learn how to make palak shorba.
To make Punjabi spinach soup, boil 2 cups of water in a pan. Add the spinach and cook for 3 to 4 minutes. Drain and keep aside to cool. Combine the spinach, mint leaves and green chillies and blend in a mixer to a smooth purée. Transfer it into a deep pan, add the milk and 1½ cups of water and bring to boil. Add the salt, black pepper powder and lemon juice, mix well and simmer for 1 to 2 minutes. For the tempering, heat the ghee in a small pan, add the garlic and sauté till it turns golden brown. Add this tempering to the palak shorba. Mix well and simmer for 2-3 minutes. Serve hot garnished with ginger juliennes.
Punjab is often known as the Land of Abundance! Lush green fields full of wholesome and healthy vegetables and grain cover Punjab’s landscape. Thus it is evident why Punjabi cooking makes use of healthy and leafy green vegetables. Palak or spinach is full of nutritional goodness and can make any dish attractive by giving it a lovely bright green colour like in the recipe of Punjabi spinach soup.
Palak shorba is a fresh and spicy delicacy that can be savoured hot garnished with some ginger. The milk added to this recipe makes it creamy, while the mint and lemon juice combine to add just the required amount of freshness! You can also try other shorbas like the Moong Dal ka Shorba and Tomato Shorba.
With about 107 calories and 1.7 g of fibre per serving, this healthy palak soup is a flavourful and nutritional boost for weight-watchers. Heart patients too can enjoy this sinful bowl and benefit from the antioxidants from spinach, ginger and garlic. Being sugar free, it is a wise choice for diabetics as well.
Tips for palak shorba. 1. This is a winter palak shorba as it's a nice and spicy soup. 2. Reduce green chillies if you want the soup less spicy. We have used 2 green chillies. You can use 1 green chilli. 3. Cool the cooked spinach before putting in the mixer. 4. Use low fat milk in palak shorba if you are on weight loss.
Enjoy Punjabi spinach soup recipe | palak shorba | healthy palak soup | with step by step photos. pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images.
Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it.
While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag.
This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out.
Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole.
Serve with Rotis, Parathas or Butter Naan and Onion Rings.
Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below. namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara |
namkeen shakarpara is a popular jar snack from the land of Gujarat. Learn how to make crispy namkeen shakarpara.
Crispy namkeen shakarpara can be made sweet or savoury. Here is a tongue-tickling namkeen shakarpara, which is perked up with curds, sesame seeds, spice powders and fenugreek leaves. This large and thoughtful assortment of ingredients boosts the flavour of the shakarpara so much that it becomes difficult to stop munching on this delightful farsan.
Masala namkeen shakarpara Diwali snack is one of the most popular jar snacks, in households across the country. It is known by different names but is loved by all.
To make namkeen shakarpara, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using approx. 1 tbsp of water. Divide the dough into 5 equal portions. Roll out a portion of the dough into a 175 mm. (7") diameter circle. Prick the surface with a fork at regular intervals. Cut into 25 mm. (1") diamond shaped pieces. Heat the oil in a deep non-stick pan and deep-fry the namkeen shakarpara, on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Repeat steps 3 to 6 to make more namkeen shakarpara in 4 more batches. Cool completely and store in an air-tight container.
Since methi shakarpara are easy to make, it is also made in large volumes, especially during festive occasions like Diwali, when it is served along with tea to friends and family who visit. It can be stored in air tight container for 15 days.
Tips for namkeen shakarpara. 1. You may not need water for kneading the dough as the recipe makes use of curd. 2. You do not require any flour for rolling, but if necessary a little oil can be used for rolling. 3. Do not roll them very thinly. 4. Cook the shakarpara on a slow flame so they cook uniformly from inside as well. 5. It is best to remove them from the oil slightly before they turn dark brown as they often tend to keep cooking after being removed from the oil. You will notice that they become slightly darker as they cool.
Enjoy namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara | with step by step photos and video below.
dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with 50 amazing images.
This three-in-one treat dal baati churma is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds.
A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional Rajasthani dal baati churma combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. Because of water scarcity and climatic conditions, different method of cooking are used. Rajasthani cuisine has dishes that can be prepared and stored for days!
Dal baati is one of the main dishes of Rajasthani cuisine, the dish for which the cuisine is known for. The baati is a hard bread made with coarse whole wheat flour, semolina, ghee, besan and flavored with fennel seeds and carom seeds. Baatis can be fried or baked. The origin of baati goes way back to Rawal dynasty where the soldiers would make balls of dough and bury them under the sand and after they would return back from the war the baatis would be completely and nicely baked. Baati became a famous war-time meal. Later, then the combination of dal baati became very famous.
Churma is believed to be invented by accident, sugarcane juice fell over baatis by mistake which made them softer and further evolved into churma.
The process to make dal baati churma together may take long time yet the out-come and the efforts are worth everything!! Generous amount of ghee is used in making all the dal baati churma as it is believed that ghee enhances the taste and helps the real flavor come out.
Tips for dal baati churma recipe. 1. The dough for baati should be stiff or else the baatis won’t be firm. 2. Make a small indentation in the center of the baatis using your thumb. You can also make an ‘X’ or ‘+’ sign indentation, so it gets cooked well from inside too.
If you have ever been to Rajasthan in the winter months, you will know that this authentic dal baati churma combo is a wonderful way to warm yourself up on a cold day!
Enjoy dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with detailed step by step recipe photos and video below. bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | with 24 amazing images.
stuffed bhindi with coconut is a famous Gujarati style sabzi made on Sundays and festivals. Learn how to make Gujarati bhindi sambhariya.
To make bhindi sambhariya, wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the ladies finger is cooked, while stirring occasionally. Serve bhindi sambhariya hot.
Stuffed okra fry has elaborate masala of sesame, coconut and coriander together with other spices and powders is at the heart of this mouth-watering preparation of fresh ladies finger. Small and tender okras are stuffed with this aromatic masala and cooked with a tempering of asafoetida.
Cover and cook the stuffed okras, stirring occasionally, till they become tender. You will notice that the masala also gets cooked along with the vegetable, giving the stuffed bhindi with coconut a very appetizing aroma!
With its traditional and timeless appeal, this Gujarati style stuffed bhindi can be served at any occasion, with any chapati and kadhi.
Tips for bhindi sambhariya. 1. Use freshly grated coconut, for best results. 2. Cover and cook the bhindi on a slow to medium flame and ensure that it doesn’t get burnt. 3. Stir it occasionally and gently so the stuffed bhindi doesn’t break.
Enjoy bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | stuffed bhindi with coconut.
undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images.
Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil.
Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu.
As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive.
Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season.
The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to.
Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good.
To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart!
Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images.
gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style.
To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately.
In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry!
Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea.
Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce.
Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy.
Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos. batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images
Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household.
A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi.
Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice.
Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas.
Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below. vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with 20 amazing images.
Everyone loves masala maggi and we have added vegetables to it to make vegetable masala maggi which is Mumbai street style masala maggi noodles.
Sometimes, plain maggi might feel boring so we have got you a twisted recipe which is masala maggi and it is also famously sold on streets. I remember having similar vegetable masala maggi on my trip to Leh. Hot maggi with a cup of tea in the cold weather was heavenly.
This vegetable masala maggi recipe adds more jazz to this all-time favourite with a bunch of veggies and a dash of spices. Here we have, heated oil in a pan, you can also use butter if you wish to. Further, we have added ginger and green chillies, also you can skip ginger and add garlic. We have added veggies which include onion, tomatoes and capsicum. Though, you can add green peas, carrots, corn, broccoli etc. It will make your vegetable masala maggi look vibrant and colorful! Also an amazing way to add veggies to your child's diet. Next, we have added turmeric and garam masala. You can skip garam masala and add extra maggi masala packets that are available in market. Followed by the maggi masala, water and maggi noodles. Cook and serve Mumbai street style masala maggi noodles hot.
Garam Masala gives the vegetable masala maggi recipe a really awesome flavour while a set of universally-loved veggies like onions, tomatoes and capsicum add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this Masala Maggi immediately upon preparation as it might clump up a bit after a while.
As maggi is loved by all the generations, you won't even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable masala maggi as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!!
Enjoy vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with detailed step by step recipe photos and video below.
malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images.
Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos.
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis.
Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off.
Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry.
Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below. paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi |
Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp.
Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer.
A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.