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paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images. paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry. To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas. Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices. Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy. To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas. Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes. Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.

sev recipes | besan sev | homemade sev | besan sev for chaats | sev for diwali | with 20 amazing images. Sev also called Besan Sev is made from a soft dough of besan (gram flour), oil and spices. The dough is then transferred into a sev press and pressed to form thin strands of sev which are then deep fried. Like green chutney and khajur imli ki chutney, Sev is also an extremely important ingredient in the preparation of chaat items like Bhel Puri, Sev Puri. The crispiness of Sev adds to the feel and distinctive taste of chaats. Sev is used as a garnish in many Indian snacks like Aloo Chaat, Poha and Hare Chane ki Chaat. In fact, if you just top boiled sprouts or grated veggies with Sev, it gives the impression of a chaat item; that is how closely it is related to the chaat family! Interestingly, this ever popular savoury Homemade Sev is made with minimal ingredients and a simple procedure, which you can easily master with just a little bit of practice. Also do try other variants like of Sev like Masala Sev, Ribbon Sev, Omapodi, Aloo Bhujia and Palak Pudina Sev. So, here we show you how to make Sev recipe with detailed step by step photos and video below.

quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images bhakarwadi the all-time favourite Maharashtrian dry snack, can be enjoyed as it is with tea. But, it gets even more exciting when served as a quick bhakarwadi chaat, where it is tossed together with crisp, juicy veggies, spice powders and sev. Indeed, the spicy taste and crunchy texture of the mini bhakarwadi chaat are just perfect to make a chaat with! Don’t forget the lemon juice and coriander, because they give a super-duper perk-up to the quick bhakarwadi. It is super easy and quick to make and is hassel-free to make. bhakarwadi chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have mini bhakarwadi in hand. Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish Bhakarwadi Chaat in few minutes of assembling it together as it tends to get soggy with time. Learn to make quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with detailed step by step recipe photos below.

jowar aur pudina ki roti recipe | jowar pyaz pudina paratha | jowar mint roti | healthy pudina jowar bhakri | with 19 amazing images. jowar aur pudina ki roti recipe | jowar pyaz pudina paratha | jowar mint roti | healthy pudina jowar bhakri is a daily fare with many health benefits. Learn how to make jowar pyaz pudina paratha. To make jowar aur pudina ki roti, combine all the ingredients in a deep bowl and knead into a soft dough using approximately ½ cup of hot water. Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6") diameter thick circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of oil, till brown spots appear on both the sides. Serve jowar aur pudina ki roti immediately with low fat curd. Daily food can be made more nutritious and tasty with a little thoughtfulness. You can, for example, use iron rich jowar flour for making healthy pudina jowar bhakri. Jowar flour is also a good source of B vitamins, which help in energy metabolism in the body. In this scrumptious jowar mint roti, we have enhanced the jowar flour with onions and green chillies to improve not just the flavour but the texture too. Mint adds a touch of freshness further. Further jowar flour is also a good source of fibre which makes these rotis a suitable choice for heart patients and diabetics. Do not miss out on using peanut oil to cook these jowar pyaz pudina paratha, as it’s a more healthier option than vegetable oil. Serve them with Corn Palak Sabzi to make a hearty meal. Tips for jowar aur pudina ki roti. 1. Use hot water to knead the dough as it provides softness to the rotis. 2. If you are making these rotis for kids, prefer to use green chilli paste rather than chopped green chillies. 3. Serve them immediately to enjoy their texture. Enjoy jowar aur pudina ki roti recipe | jowar pyaz pudina paratha | jowar mint roti | healthy pudina jowar bhakri | with step by step photos.

Milk cake, which traditionally takes hours to cook, is made quickly and easily using this recipe! Typically, milk cake is made by boiling milk for a long time till it becomes mava, which is then cooked with sugar and later allowed to set. In this version, we use readymade mava to prepare this delightful Quick Milk Cake in minutes. However, remember that it takes a few hours to set, so prepare it a day before you need to serve it. Also, it is better to set this mithai in a steel or aluminium bowl rather than a glass one, to make it easier to de-mould.

mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with 40 amazing images. mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice is a pleasant mildly sweet flavoured sabzi. Learn how to make vegetarian curry with coconut milk. To make mixed vegetables coconut curry, heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle a little water to avoid the onions from burning. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the mixed vegetables and coconut milk, mix well and bring to boil. over and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Serve hot. An aromatic vegetable preparation made with a bounty of veggies. While we have used French beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the sabzi ka salan, the preparation style is such that the final effect is quite light! What will leave a lasting impression on the diners is the use of freshly ground special dry masala in vegetarian curry with coconut milk. Whole spices like cloves, cinnamon, black pepper and nutmeg are added to give a robust flavour. It complements in flavours and aroma perfectly with coconut milk. Further a pinch of sugar balances the tangy taste of tomato pulp in mixed vegetable curry for chapati and rice. Tips for mixed vegetables coconut curry. 1. Always add a little salt, while boiling vegetables as they absorb the flavour of salt well at this stage. 2. After adding curd, remember to stir continuously to avoid it from splitting. 3. After adding coconut milk, ensure to cook on a slow flame and again keep stirring in between. 4. You can buy readymade coconut milk or make coconut milk at home. 5. If you are serving the sabzi later, you might have to add a little water before reheating to adjust the consistency of the sabzi. Enjoy mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with step by step photos.

This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off. Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris .

You’ll find it in a restaurant menu in London, in a wedding feast in Chennai, or a weekend dinner in New Delhi. That’s how popular this rich, semi-sweet vegetable dish is. Navratna Korma features a delectable assortment of vegetables and fruits in an intense gravy burgeoning with cashew paste and cream. This gravy gets its subtle sweetness from pineapple cubes and pineapple syrup, which give it a mild, tongue-tickling tang as well. Enjoy it fresh with naan or parathas .

Jhat-pat halwa can be prepared within half an hour because it is made with common ingredients, and requires very little prior preparation and planning. The creamy taste of milk acts as a suitable base, which highlights the shades of saffron and cardamom. The topping of pistachios and almonds gives it a rich feel.

methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with 44 amazing images. methi and moong sprouts wrap recipe is a one dish Indian meal which is sure to satisfy you in a healthy way. Learn how to make sprouted moong roll for weight loss. To make methi and moong sprouts wrap, first make the garlic spread by heating oil, sautéing garlic and onions and adding them to curd. Mix well and add chilli powder, asafoetida and salt and mix well. Then make stuffing. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds. Add the fenugreek leaves and sauté on a medium flame for 1 minute. Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute. Add the lemon juice and mix well. Divide the spread and stuffing into 4 equal portions and keep aside. Finally make the wrap. Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides. Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati. Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly. Serve immediately. These sumptuous healthy Indian wrap are perfect to have for brunch or dinner, or as a meal on the go. Interestingly, the methi and moong sprouts wrap is also a good way to make use of leftover chapatis. So it is time saving too! The use of fibre-rich ingredients like methi and moong make this diabetes sprouted moong wrap an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Fibre benefits by managing blood cholesterol levels and helping in weight loss. Moong and methi in sprouted moong roll for weight loss are also a good source of antioxidants , Vitamin A too, which helps to add a glow to your skin and aid in vision too. With good amounts from these 2 ingredients it will also ensure a good haemoglobin level. Protein, B vitamins, magnesium, phosphorus, potassium and zinc are few other nutrients this healthy Indian wrap for diabetes has to offer. With a multi-nutrient make up, there is no reason to not include this wrap in your diet. Tips for methi and moong sprouts wrap. 1. Boil the sprouted moong till they are done, but they should yet maintain their crunchiness. 2. Keep the stuffing and spread ready, but assemble it just before serving, to avoid it from being soggy. Enjoy methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with step by step photos and video.

jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with 28 amazing images. jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) is a traditional Indian mithai made and served during festivals and weddings. Learn how to make crispy homemade jalebi. This famous crispy homemade jalebi features on a Gujarati breakfast, especially on Sunday morning. The combo of Jalebi with ganthias and Masala Chai Or Masala Tea is a meal to be devoured with family and friends. Also served as a dessert jalebi is often served topped with Rabdi. This is irresistible too! To make jalebi, first make the batter. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with the plain flour in a bowl and mix well. Add 5 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes. Next make sugar syrup. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside. Then select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers. Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you halwai style Indian jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. This instant jalebi (without fermentation) is made in very less time as compared to the authentic recipe which needs overnight fermentation. This is a boon for those who want to try traditional mithais without sweating too much in the kitchen. A few tips to be kept in mind and you will be all set for a presentable Indian sweet and to gather all the applause. Tips for jalebi. 1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. Learn to make jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with step by step photos and video below.

salted lassi recipe | namkeen lassi | healthy salted lassi | Punjabi style salted lassi | with 9 amazing images. salted lassi recipe is a nice cooling Indian yoghurt drink made with simple ingredients. Also called namkeen lassi it is made of yoghurt (curd), roasted cumin seed powder, black salt and some salt. Who can resist a large glassful of Punjabi style salted lassi on a hot summer’s afternoon? While some might find the sweet version of lassi a bit overpowering, almost everybody loves the salted lassi as it is thoroughly refreshing with the peppy flavours of black salt and cumin seeds powder. Enjoy this delightful salted lassi chilled. To make salted lassi recipe, combine yoghurt (curd), roasted cumin seed powder, black salt and some salt in a deep bowl along with 2-3 tbsp of water and mix well. Pour equal quantities of the salted lassi into 2 glasses and serve chilled. Notes on salted lassi recipe. 1. Take thick curd in a deep bowl. If the curd is not thick, the Salted lassi (Namkeen lassi) will be very watery. Use chilled curd for a cold lassi or if you are using room temperature curd then refrigerate till serving. 2. Then add cumin seeds powder to this. This powder is made by first roasting cumin seeds till fragrant and then grounded into a powder. Roasted cumin seeds powder has a much better, earthy taste. See why this is a healthy salted lassi? Made mainly from curd which is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Try other Indian Drinks and Sherbets like Khus Drink, Amlana, Saunf Sherbet, Panha, Kokum Sherbet and Nimbu Pani to help beat the summers heat. Enjoy how to make salted lassi recipe | namkeen lassi | healthy salted lassi | Punjabi style salted lassi recipe with detailed step by step photos below.

masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with 24 amazing images. masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack can be set on the table in a matter of minutes. Learn how to make khichiya papad Indian street food. To make masala khichiya papad, roast a khichiya papad on an open medium flame till light brown spots appear on both the sides. Allow it to cool slightly, place it on a serving plate and press in the centre it with your palm to break it into pieces. Apply 1½ tsp melted butter evenly over it. Sprinkle 2 tbsp of cabbage, 2 tbsp of onions, 2 tbsp of cucumber, 2 tbsp of tomatoes and a little salt evenly over it. Top with 1 tsp of garlic chutney and 1 tsp of green chutney evenly over it. Sprinkle 1 tbsp nylon sev and ½ tsp lemon juice evenly over it. Repeat steps 1 to 6 to make 3 more masala khichiya papads. Serve immediately garnished with coriander. Crunchy to the core, and as tongue-tickling as a snack can get! The khichiya papad Indian street food is a scrumptious snack of crushed papads. What sets this Mumbai special roadside snack apart from other snacks is the use of melted butter and the variety of chutney and of course the sev used as topping. Keep all the ingredients ready but prepare this just before serving; otherwise the papad will get soggy with the juices of the vegetables and chutneys. When all these merge together in one mouthful, the experience is just too exciting. Khichiya papad are readily available in the market. But when you have time on hand, you can make khichiya papad at home. All you need is rice flour and a couple of spices which are found on most kitchen shelves. Tips for masala khichiya papad. 1. Remember to roast the edges of the khichiya papad also. 2. Your roasted khichiya papad is ready. Let it cool down before breaking it. 3. You can put the masala on the whole khichiya papad instead of breaking it into pieces. 4. masala khichiya papad is had as a one dish meal often as it has lots of filling. Enjoy masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with step by step photos.

aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images. aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe. To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad. We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker. Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao. Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing. Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos.

bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with 25 amazing images. bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra is a simple everyday sabzi. Learn how to make spicy okra sabzi. To make bhinda nu shaak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the bhindi and turmeric powder, mix well and cook on a medium flame for 6 to 8 minutes, while tossing occasionally. Add the coriander-cumin seeds powder, chilli powder, coriander and salt, toss gently and cook on a medium flame for 2 minutes. Serve hot. The most common of veggies and even more common ingredients come together in a surprisingly fabulous way to create an irresistible dish that makes you drool! Indian stir fried okra is a perfect example of this. An easy recipe that features a simple tempering and a quick process of tossing the ladies finger with spice powders, the Gujarati bhindi ki sabzi is sure to captivate you with its homely and traditional flavour. While making this Okra Subzi, take care not to stir the bhindi. Just toss it by shaking the pan, to avoid stickiness. Serve this dry spicy okra sabzi with chapatti, dal, steamed rice and papad for a complete meal. Tips to make bhindi nu shaak. 1. Do not cover the pan with a lid while cooking bhindi as it will make the bhindi sticky. 2. Make sure the bhindi is always cooked in a broad non-stick pan with enough oil. 3. 2 tsp lemon juice can be added just before serving. 4. The sabzi can be made in advance and kept just re heat it before cooking. Enjoy bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with step with step photos.
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