Occasion & Party  >  Party  >  Indian Party  >  
1678 recipes


tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with 21 amazing images. tomato and coconut milk soup is a delicious and creamy Indian soup that is made with tomatoes, coconut milk, carrots and other spices. Learn how to make tomato soup with coconut milk. The tomato soup with coconut milk has a rich and slightly sweet flavor. The tomatoes add a tangy and acidic flavor, while the coconut milk adds a richness and creaminess. The other spices, such as ginger, and garlic, add warmth and complexity to the soup. To make tomato and coconut milk soup, heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame. Add tomatoes and carrots. Sauté for 2 minutes on medium flame. Add 2 cups of water. Pressure cook for 3 whistles. Cool before opening the lid. Use a hand blender to blend to a smooth mixture. Add 1 cup water to the cooker again. Add salt, pepper and coconut milk. Cook for 1 minute on medium heat. Garnish with parsley, Serve tomato soup with coconut milk hot with some crusty bread. tomato and coconut milk soup, with its low calorie count of only 95, is an ideal choice for those looking to lose weight. Pro tips for tomato soup with coconut milk. 1. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. 2. Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. 3. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Enjoy tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with step by step photos.

Paneer Tikkas are cottage cheese and capsicum cubes marinated in tandoori spices. To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to 20 minutes. Approximately 1 cup of curds will give you ½ cup of thick curds. Paneer Based Snacks and Starters like Paneer Tikkas are sure to start off any Party in a totally fun-packed way.

A colourful, child-friendly version of a grown-up snack!

microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave | with 15 amazing images. microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave is a quicker version of traditional jowar khichu. Learn how to make Gujarati khichu microwave version. To make microwave jowar khichu, put 3½ cups of hot water in a microwave safe bowl, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, whisk well and microwave on high for 1 minute. Whisk it again and again microwave on high for 2 minutes. Once ready whisk it very well to remove all lumps. Transfer to a serving bowl, add little oil and sprinkle koro sambhar and serve immediately. A traditional jowar flour khichi is flavoured with spices and probably garlic. This Gujarati khichu microwave version makes use of cumin seeds in the tempering and green chilli paste to perk up the flavour. Khichu is generally eaten along with pickle oil, but the sesame oil tastes just as good. Here we have served Indian jowar flour khichu in microwave with oil of your choice and authentic koro sambar. While it is best to serve this microwave jowar khichu immediately after making, if you wish to make this recipe ahead of time remember to sprinkle a little water before reheating it in the microwave. Tips to make jowar khichu. 1. Here is how to make jowar khichu on gas. 2. If you want to make rice khichu, use rice flour instead of jowar flour, and follow the same recipe. Enjoy microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave | with step by step photos.

palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with 23 amazing images. palak methi dhokla is a wholesome snack which is sure to enjoyed as a family treat. Learn how to make Gujarati palak methi dhokla. A batter of chola dal is fortified with tasty palak, fenugreek leaves and cooked into yummy spinach dhokla that have a tempting aroma and nice flavour. To make palak methi dhokla, soak the chola dal in enough water. Drain and combine with ¾ cup of water and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well. Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it. When the bubbles form, mix gently. Pour half the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer. Steam for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and cut into equal pieces. Serve palak methi dhokla immediately with green chutney. Since spinach and fenugreek leaves are used in this steamed snack, it also imbibes the characteristic flavour of fenugreek, which is very appetizing. A dash of green chilli paste boosts the flavour of the gujarati palak methi dhokla even more, making it a super-hit dhokla that everyone will love. Tips for palak methi dhokla. 1. You can use any of the greens like spinach and fenugreek also. 2. Add the fruit salt, just before steaming, else you won’t get spongy dhokla. 3. Choose a thali which has slight height so the dhoklas can puff up easily. You can also try other non-fried snacks like Patra and Non Fried Pakodi Chaat. Enjoy palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with step by step photos and video below.

watermelon mojito recipe | Indian watermelon mint mojito | watermelon mojito mocktail summer drink | party mocktail | with 15 amazing images. watermelon mojito recipe | Indian watermelon mint mojito | watermelon mojito mocktail summer drink | party mocktail is a very handy drink which can be prepared just in few minutes and can be served to the visitors. Learn how to make Indian watermelon mint mojito. To make watermelon mojito, take a tall glass, put ½ cup watermelon cubes, 10 mint leaves, 1½ tbsp powdered sugar, 1 tsp lemon juice and a pinch of salt, muddle it for 1 to 2 minutes. Add 6 ice cubes and ½ cup chilled sprite and mix well using a stirrer. Repeat steps 1 and 2 to make 1 more glass. Serve immediately. Green and red watermelon are a must pick in the summers. Full of water, this fruit pleases everyone with its sweet taste too. And who can resist this fruit when served in the form of Indian watermelon mint mojito? Nothing can beat the rejuvenating aroma and flavour of fresh mint leaves in this watermelon mojito mocktail summer drink. Sugar adds the necessary sweetness and the salt further induces the flavour of the watermelon to strongly combine with the other flavours in this drink. All I can say is, “indulge” in this party mocktail. Don't miss out on it this summers! Tips to make watermelon mojito. 1. Do not muddle the ingredients beforehand other wise it will turn bitter bacause of lemon juice and mint leaves. 2. Always use chilled sprite or soda. 3. To muddle the ingredients is very important, make sure you do it well. You can also use a spoon or a pestle if you do not have a muddler. Enjoy watermelon mojito recipe | Indian watermelon mint mojito | watermelon mojito mocktail summer drink | party mocktail | with step by step photos.

Lots of greens make this an unusual kofta curry.

mooli moong dal chilla recipe | radish moong dal chillas | healthy mooli moong dal cheela recipe | with 37 amazing images. mooli moong dal chilla recipe | radish moong dal chillas | healthy mooli moong dal cheela recipe is a sumptuous and simple delicacy. Learn how to make radish moong dal chillas. To make mooli moong dal chilla, soak the moong dal in enough water for 2 hours. Drain, add the green chillies and ¼ cup of water and blend in a mixer till smooth. Transfer the mixture to a bowl; add the curds, 1 cup of radish leaves, besan, asafoetida, salt and 1/4 cup of water and mix well. Divide the batter into 6 equal portions. Keep aside. Divide the remaining 1/3 cup of radish leaves into 6 equal portions and keep aside. Heat a non-stick tava (griddle) on a medium flame and grease it using ¼ tsp of oil. Pour a portion of the batter and spread it evenly using a ladle to make a thin circle of approx. 125 mm. (5”) in diameter. Spread a portion of radish leaves and sprinkle ½ tsp of sesame seeds evenly over it. Pour ¼ tsp of oil on the sides of each chila and cook on a medium flame till the chilla turns crispy and brown spots appear on both the sides. Repeat with the remaining ingredients to make 5 more chillas. Serve hot. Radish leaves is one such vegetable which isn't oused in many households frequently. But it can be used to make sabzis, parathas and pancakes too! Here we have presented it in the form of radish moong dal chillas which are a perfect choice for breakfast. These delicious mooli moong dal chilla makes use of radish leaves along with moong. Radish leaves are high in calcium, iron and carotenoids, while the moong dals adds enough protein and fibre into your meal. Eat them hot for best flavours! Diabetics, heart patients as well as weight-watchers can relish this healthy mooli moong dal cheela with green chutney. When served with a bowlful of healthy tomato soup, they can enjoy a nourishing and light dinner. Tips for mooli moong dal chilla. 1. Serve mooli moong dal chilla with curds. 2. Serve mooli moong dal chilla with green chutney. Enjoy mooli moong dal chilla recipe | radish moong dal chillas | healthy mooli moong dal cheela recipe | with step by step photos.

A richly-flavoured kadhi with the delectable tang of tomatoes! Borrowed from Sindhi cuisine, this mouth-watering Tamatar ki Kadhi is flavoured with a traditional tempering and thickened with besan. Loaded with tomatoes, this kadhi provides you antioxidants like vitamin A, vitamin C and lycopene that fights against free radicals and improves your immunity, keeping you hale and healthy during this happy and memorable period of your life.

Jodhpur is famous for its Mawa Kachoris. Rich dry fruit and mawa (khoya) stuffed crisp deep- fried kachoris are coated in sugar syrup. These kachoris are a welcome treat at any time of the day. These sweet kachoris are often called "gujjias" and are a "must have" for the Holi festival.

A scrumptious Bengali delicacy of deep-fried potatoes coated with a lip-smacking masala of roasted poppy seeds and spicy green chillies. The aroma of roasted poppy seeds, the crispness of the potato cubes and the warm taste of green chillies on your palate makes the Aloo Poshto a really memorable dish. Serve it along with other Bengali classics like the Luchi , Baingan Bhaja and Bengali Matarsutir Dal to make a complete meal.

The Pineapple Kesari is a variant of the ever-popular Kesari Baath, a dessert made in Karnataka. The people there love it so much that they have it even for breakfast! While the original recipe uses fresh, chopped pineapples to flavour the cooked and sweetened semolina, here we have used pineapple puree, so that the flavour is stronger and more uniform. Using a mixture of milk and water to cook the semolina gives it a rich taste, which is further intensified by a dash of spices like saffron and cardamom. Use small/ fine semolina for making kesari as that will give you a nice, smooth halwa-like texture. Preparing the Pineapple Kesari in the microwave oven not only makes the process quicker but also retains the aroma and taste of the pineapple puree very well. You can also use pineapples to make other delicacies like the Pineapple Jam and Pineapple Jam Filled Bread Tarts .

Here is a unique One-Dish Dal, which combines two dals with loads of veggies and taste-givers like ginger and green chillies. It is indeed very tasty and filling, and an apt accompaniment for any meal. When you are in the mood to do something different, you can even have this dal as a mid-day snack or breakfast, because it is so sumptuous! A traditional tempering of seeds and curry leaves adds more josh to this wholesome combo of veggies and dal, making it a truly delectable dish. You can also try other one-dish recipes like Lentil and Vegetable BrothLentil and Vegetable Broth and Dal Dhokli .

Fresh out of the garden, that is how this dip feels! The Radish, Cucumber and Curd Dip comprises refreshing salad veggies with curd and fresh cream for richness and green chillies for flavour. Chill and serve this dip with freshly-sliced crunchy veggies.

This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture. The key ingredients, which endow this South Indian Stir-Fry Rice with such irresistibility, are sesame seeds and peanuts. These ingredients are perfectly complementary to the rustic tanginess of tamarind, and together, they make this stir-fried rice recipe a perfect winner! Eat with Cucumber Pachadi if you wish to mellow down the spicy flavours.
Goto Page: 1 2 3 4 5  ... 99 100 101 102 103  ... 108 109 110 111 112 

Top Recipes

Outbrain