Occasion & Party  >  Party  >  Indian Party  >  
1677 recipes


aamras recipe | Alphonso aamras | aamras puri | how to make aamras | mango puree | with 13 amazing images. aamras recipe | Alphonso aamras | aamras puri | how to make aamras | mango puree is a must in every household in Indian during summers. Learn how to make aamras. To make aamras, soak all the mangoes in enough water in a deep bowl for 30 minutes. Take a mango, press from evenly from all the sides till it turns soft uniformly. Remove the eye of the mango and squeeze it very well so as to collect the pulp in a deep bowl. Repeat steps 2 and 3 with the remaining 11 mangoes. Blend the mango pulp in a mixer till smooth. Serve immediately or store in an air-tight container in the freezer. Here is a simple but effective way of making Alphonso aamras, which can be served fresh or stored for one year in an airtight container in the freezer. Well there are 2 ways of making aamras – one by squeezing the mango and blending it and the other by chopping and blending it. We have shown the former method here. Aamras puri is the famous combo enjoyed not only by kids, but also by adults. To make a Gujarati meal aamras puri is served with batata nu shaak, bhaat, Gujarati dal, khaman dhokla and green chutney. And do you wish for a taste of real mangoes long after the season is gone? Well, it is quite natural because the tongue-tickling flavour of mangoes is an unforgettable one, and just the thought of it makes us drool. You can make this aamras and store it in the freezer upto 6 months. Remove it from the freezer an hour before you need it, enjoy it with Padvali Roti or use it as you wish in puddings, juices, shakes, smoothies, mousses, or other desserts. Tips for aamras. 1. Remember to use well-ripened and sweet Alphonso mangoes, so there will be no need to add sugar. 2. When you remove the eye, peel off a slightly big piece so there is enough space to squeeze the mango pulp. 3. Instead of a mixer jar, you can also use a hand blender. Enjoy aamras recipe | Alphonso aamras | aamras puri | how to make aamras | mango puree | with step by step photos.

baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images. Who doesn’t love samosas? Even though all of us feel a wee itch of guilt while biting into a Punjabi samosa, the rush of fun, excitement and memories that it brings back totally overrides such negative emotions! We have modified the deep fried Punjabi Samosa recipe to a Veg healthy Samosa made from whole wheat flour. These baked samosa are healthier than regular ones, but every bite remains as exciting as ever. It is also quite convenient, because you can bake the samosas at one shot instead of deep-frying them few at a time. To make Punjabi baked samosa , first we will prepare the outer covering. Combine whole wheat flour, ghee and salt together in a deep bowl and add enough water to make a firm dough. Ghee or moeen will help in getting the covering crusty. Keep aside covered with a wet muslin cloth or a plate for 15 minutes. Further, for the baked samosa stuffing, heat the oil in a deep non-stick pan and add the cumin seeds. Add the potatoes and sauté for 2 minutes. Add the ginger-green chilli paste to enhance the taste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes. You can add chaat masala if you do not have amchur powder. Cool the mixture completely. Next, to proceed making baked samosa, divide the dough into 10 equal portions. Roll a portion into a ball and flatten them between your palms. Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling. Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing. Seal the edges carefully using a little water. Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf ) for 15 minutes. Turn them over and bake again for 15 minutes. Serve the baked samosa immediately with pudina chutney. We have also replaced maida with whole wheat flour to improve the health quotient. To make the baked samosas healthier, cut the potatoes amount and replace with green peas. You need to keep one thing in mind though – these samosas must be served immediately as they get soft and soggy after a while. So, once you turn them over half way through baking, prepare the chutney and put the kettle on the stove. As soon as the Baked Samosas are ready, serve them with tangy Green Chutney and garam Chai. Enjoy baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with detailed step by step photos below.

For a taste of authentic Gujarati cuisine, have a go at the Stuffed Bhindi Sambhariya. Ladies finger, cooked with a stuffing of roasted besan and spice powders, the Stuffed Bhindi Sambhariya has a very different taste, which leaves a lingering warmth on your palate. Its spicy, tangy and sweet flavour goes very well with rotis. You can also enjoy it with rice and dal. Nevertheless, it is made only with common ingredients and is quite easy to make. Just make sure that you remember to stir the stuffed bhindi once in a while, at least four or five times so that the besan does not burn. You can also try your hand at other recipes like the Bhindi Kali Mirch and Bhindi Do Pyaza .

baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with 25 amazing images. baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam is a rich sabzi with a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures. Learn how to make Mughlai baingan masala. To make baingan musallam, heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. A delightful combination of brinjals and tomatoes with spices and fresh cream, the shahi baingan sabzi has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time. While the traditional Mughlai baingan masala uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti. The use of readymade tomato puree adds a rich aroma, taste and hue to this preparation. The hints of fresh cream complete this sabzi and add to the richness of Indian style spicy baingan musallam. Tips for baingan musallam. 1. Make brinjal cubes just before frying them, else they will turn black due to oxidation. 2. The onions have to be sautéed till they are golden brown in colour. The onions will turn soft on sauteing. Do so on a slow to medium flame. 3. Do not chop the tomatoes finely. Chop them into big pieces for a good mouthfeel. Enjoy baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with step by step photos.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.

coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with 30 amazing images. South Indian coconut vegetable stew, also known as "Vegetable Ishtu" or "Vegetable Stew," is a traditional and flavorful dish that hails from the southern states of India. Enjoyed in Kerala cuisine and Tamil Nadu cuisine. Here's a note on this delicious and aromatic stew: South Indian coconut vegetable stew is a light and fragrant curry made with a base of coconut milk and a medley of fresh vegetables. This stew is a staple in South Indian cuisine and is often enjoyed with appam (a type of rice pancake), idiyappam (string hoppers), dosa (fermented crepe), or steamed rice. The key ingredient that gives South Indian coconut vegetable stew its distinctive flavor and creamy texture is coconut milk. The rich and nutty taste of coconut milk pairs perfectly with the mild spices and fresh vegetables, creating a harmonious and comforting dish. Common vegetables used in this coconut stew include carrots, potatoes, green beans, peas, and bell peppers, though variations may include other seasonal vegetables. The vegetables are gently simmered in a coconut milk broth infused with curry leaves, ginger, and green chilies, creating a delicate balance of flavors. The use of aromatic spices like mustard seeds, cumin seeds, and whole dried red chilies tempered in coconut oil adds depth and complexity to the coconut vegetable stew. Freshly grated coconut may also be added for an extra burst of coconut flavor and texture. South Indian coconut vegetable stew is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This comforting and nutritious coconut vegetable stew is not only delicious but also a wholesome meal that is rich in vitamins, fiber, and plant-based goodness. It is a popular choice for vegetarians and vegans, as it is a flavorful and satisfying dish that can stand alone or be paired with other South Indian delicacies. •Coconut Vegetable stew is known as •Thenga Curry (Kerala) •Narayal Sabzi (Maharashtra) •Kosambari (Karnataka) In summary, South Indian coconut vegetable stew is a delightful and aromatic dish that showcases the flavors of fresh vegetables and coconut milk in a harmonious blend of spices. Whether enjoyed for breakfast, lunch, or dinner, this stew is a comforting and nourishing addition to any South Indian meal. Tips for coconut vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with step by step photos.

Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry.

Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture.

green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with 40 images. green peas dhokla are easy and delicious dhoklas that are made nutritious by the addition of green peas, which are full of fibre and also impart a nice green colour. The batter of matar dhokla is made with the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and water. It is poured into a greased thali and steamed in a steamer till done. Finally, a tempering of mustard seeds, green chillies and asafoetida in oil is poured over the dhokla. Garnishing the green dhokla with coriander and coconut gives a truly traditional touch. Besan is a versatile ingredient that is used to make most farsaans. Here it is used to thicken the batter in green peas dhokla . Citric acid crystals are added to this Gujarati snack recipe to impart the required tanginess to this dhokla. You can use lemon juice instead if you wish to. Remember to use your hands to mix the batter, else the lumps won’t break and won’t cook well too. Serve green peas dhokla immediately with green chutney. Enjoy green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with video given below.

Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with 16 amazing images. Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch. Learn how to make panchamrut. To make Maharashtrian panchamrut, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds. Add the fenugreek seeds and sauté on a slow flame for 10 seconds. Add the asafoetida and sauté on a slow flame for 10 seconds. Add the turmeric powder and sauté on a slow flame for 10 seconds. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil. Serve hot. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on. Panchamrut sweet and sour is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Here is the authentic method of preparing this popular Maharashtrian accompaniment. Spicy panchamrut is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe. We are sure you will love it. Panchamrut is served on special occasions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes Tips for Maharashtrian panchamrut. 1. Tamarind pulp is a very important ingredient of this recipe to add sourness to it. Learn how to make the perfect tamarind pulp. 2. Remember to destem the raisins and discard them before use. 3. The sesame seeds, peanuts and dry coconut have to be roasted to remove its raw smell. 4. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder. Enjoy Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with step by step photos.

Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with 43 amazing images. The highlight of the Rajasthani pakoda kadhi is the addition of crisp and fresh besan pakodas! Learn how to make Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | Rajasthani pakoda kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Rajasthani pakoda kadhi is quite richly flavoured with an assortment of spices and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Rajasthani pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Tips to make rajasthani pakoda kadhi: 1. You can make the pakodas and kadhi in advance. Then just before serving heat the kadhi and add the pakodas and cook for 2 minutes. 2. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. Enjoy Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with detailed step by step photos.

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.

date walnut balls recipe | khajur akhrot balls | 3 ingredient vegan date nut balls | sugar free date nut balls | with 10 amazing images. Thanks to sweet and sticky dates, this sweet requires no sugar, which means it is not too high on calories. On the other hand, this 3 ingredient vegan date nut balls tops the charts on nutritional aspects. Dates are rich in fibre, antioxidants and natural sugar, while also being low in sodium, it can be enjoyed by those with high blood pressure too. To make date walnut balls, combine dates, walnuts and elaichi in a deep bowl and mix well till the mixture binds well like a dough. Divide the mixture into 8 portions and shape each portion into a round ball. Serve immediately or store refrigerated in an air-tight container and serve it within 30 days. Ever yearned for a mithai that is fuss-free yet irresistibly tasty and comparatively healthy? Well, here is your wish come true. All it takes to make these khajur akhrot balls. Chop, mix and shape, yet it is so good. Walnuts, which are ably teamed with the dates in sugar free date nut balls, are rich in omega 3 fatty acids and arginine. These ensure proper blood flow to the heart and keep the heart’s lining healthy. These also help us fight inflammation. Those with heart ailments can treat themselves with 1 to 2 of these balls occasionally. 1 khajur akhrot ball at 42 calories would be a wise sweet treat to involve in as compared to a sugar laden Indian mithai. You can enjoy them in between meals or at the end of the meal to satisfy your sweet tooth. However, we do not recommend this sweet for diabetics. Tips for date walnut balls. 1. Buying seedless varieties of dates will reduce preparation time. 2. Buy walnuts which don’t look shrivelled. Fresh walnuts are a must, to enjoy its true flavours. Enjoy date walnut balls recipe | khajur akhrot balls | 3 ingredient vegan date nut balls | sugar free date nut balls | with step by step photos below.

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.

This Guava Chutney is yet another yummy way to consume the wonderful yet humble guava. A dash of spiciness combined with the fruit’s natural sweetness makes this chutney a finger-licking treat. Mint gives the chutney an awesome aroma and refreshing flavour while ginger and green chillies contribute to the spiciness. Cumin seeds powder and lemon juice enhance the sweet and spicy notes making each flavour distinctly notable. This Guava Chutney is also very easy to make. You just need to put all the ingredients together and blend them in a mixer-grinder. You do not even have to deseed the guavas, just chop it along with the seeds. You can enjoy this easy but exciting Guava Chutney with snacks like Corn Pakodas and Sweet Corn Balls .
Goto Page: 1 2 3 4 5  ... 31 32 33 34 35  ... 108 109 110 111 112 

Top Recipes

Outbrain