Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi . Try making this delightful treat at home itself, and with a slight twist.
In this version, I have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever.
You can also try other traditional sweet treats like Jalebi or Gulab Jamun . 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 . A brilliant preparation that everyone is sure to enjoy! This effortless preparation of mixed vegetables, raisins and golden brown cashewnuts, perked up with garam masala, is a real treat for both your eyes and your senses.
Capsicum adds crunch to this dry subzi, while cream gives it a luscious mouth-feel and rich taste. Serve the Creamy Mughlai Vegetable Subzi hot, with Khamiri Roti . Afghani paneer recipe | restaurant style Afghani paneer | paneer Afghani | how to make Afghani paneer tikka at home |
Afghani paneer tikka is from the kitchens of Mughals. Learn how to make restaurant style Afghani paneer. The Mughal maharajas had an umpteen number of chefs who spent laborious hours toiling in the kitchens to prepare the perfect meal. They ground most ingredients to powders to ensure the perfect eating experience. The spice powder of this paneer Afghani, is a classic example of this.
To make Afghani paneer, combine the melon seeds, cashews and poppy seeds in a mixer jar and blend till you get a smooth powder. Then make a marinade by combining fresh cream, milk, butter, white pepper powder, garam masala, chilli paste and salt. Combine the paneer cubes with this powder and marinade, toss gently and keep aside to marinate for 2 hours. Thread 6 pieces of the marinated paneer in each satay stick or a skewer. Heat a non-stick tava (griddle), grease it with little oil, place 4 marinated paneer satays on it and cook using a little oil on a medium flame for approx. 10 minutes or till they turn brown in colour from all the sides.
In this restaurant style Afghani paneer, the paneer should be extremely fresh, else it will break. Make big cubes and not small so that the pieces do not break while inserting them on a satay stick. Marinating the paneer for at least 1 to 2 hours ensures that all the flavours of the marinade are absorbed.
Remember to serve this Afghani paneer tikka immediately off the tava.
Enjoy Afghani paneer recipe | restaurant style Afghani paneer | paneer Afghani | how to make Afghani paneer tikka at home.
sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with 27 amazing images.
sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao is an Indian sweet recipe is a sweet version of pulao with some basic spice and condiments along with sugar. Learn how to make zarda pulao.
To make sweet rice, combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bay leaves and sauté on a medium flame for 30 seconds. Add the rice-sugar mixture and mix well. Combine the saffron-milk mixture and saffron colour (optional) in a small bowl and mix well. Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally. Serve the sweet rice hot garnished with almond and pistachio slivers.
Try this simple version of the popular zarda pulao. With the addition of saffron, cinnamon, cloves and bay leaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite!
This Indian sweet rice is made on auspicious occasions like vasant Panchami and also cooked as a first dish during house-warming in India. The quintessence of this recipe is perfectly cooked rice with each grain separate like we make for pulao. Learn how to make cooked rice.
You do not need to prepare any syrup for this meetha chawal, as the rice and sugar are cooked together. The flavour and the aroma of this duo is just irresistible! If you like desserts made with rice, then do try recipes from different regions of India like South Indian Paal Payasam, Bengali Payesh, Punjabi Phirni.
Tips for sweet rice. 1. A good quality saffron is required to get the rich hue and aroma of this rice. 2. If you wish you can add a little edible yellow colour to get the perfect yellow coloured rice. 3. After you have cooked the rice, ensure you cool it well by spreading in a flat plate so each grain remains separate.
Enjoy sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with step by step photos and video below. basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images.
Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced.
Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture.
Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu.
Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal.
Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly.
Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal.
Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste.
Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos. aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images.
aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds.
The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour.
Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it.
The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it.
Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri.
Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below. An off-beat dish with all the makings of a winner, the Bhujiya Raita brings together crunchy bhujiya with luscious curds flavoured with a touch of spice powders.
The innate tang and mild spiciness of the bhujiya are accentuated against the curd background. You need to ensure that the Bhujiya Raita is served immediately after preparation; otherwise the bhujiya will become soggy and the entire effect will be spoilt.
You can also try other interesting raitas like the Onion Raita or Spinach and Mixed Sprouts Raita . sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule | with 18 amazing images.
sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule is an instant snack which is sure to surprise your guests not just with its flawless sweet taste, but also soft texture. Learn how to make banana gulgule.
Banana is a universal fruit which is loved by most of us. It is most often used to whip up a milkshake or to make porridge, salad, cake or muffins. Surprisingly you can also make dainty dumplings which are termed as banana gulgule.
These scrumptious dumplings are made by deep-frying a batter of whole wheat flour and mashed bananas, perked up with cardamom powder. A dash of baking soda makes the atte aur kele ke gulgule puff up beautifully when fried, and also gives them a nice texture that is both crisp and soft.
These Indian fried banana dumplings can be served without any accompaniment. They make an amusing and contrasting addition to an assorted pakoda platter which typically has a variety of spicy and chatpata flavours. You can also try other recipes with banana like the Banana Walnut Pancake and the Banana Uttapa.
Tips to make sweet banana dumplings. 1. We suggest you to serve the dumplings immediately, they tend to lose their shape as they cool down. 2. Baking soda makes the dumplings fluff up beautifully when fried. 3. We recommend you to use nice riped banana for the better taste but make sure that the bananas are not over riped. 4. It is very important to fry the gulgulas slowly on medium flame till they are nice and brown.
Enjoy sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule | with step by step photos. fruit custard recipe | Indian fruit custard | easy vanilla custard | with 22 amazing images.
If you are looking for a super quick, easy dessert that doesn’t require you too much hassle, then this recipe is for you! Learn how to make fruit custard recipe | Indian fruit custard | easy vanilla custard |
fruit custard is a timeless recipe that has been enjoyed for generations, this easy dessert is an aesthetic mix of fresh fruits and creamy vanilla custard.
custard fruit salad is also quite filling, with a basketful of fruits and custard to boot. The fruits we have used are grapes, apples, chickoo, banana and pomegranate. You can also prepare this with any other combination of seasonal fruits of your choice– just make sure that the fruits used in Indian fruit custard recipe have a proper blend of flavours and textures.
Tips to make fruit custard: 1. You can also add other fruits of your choice like kiwi, orange etc. 2. Use full fat milk to get luscious and creamy custard. 3. Cool the custard milk completely then only add the fruits.
Enjoy fruit custard recipe | Indian fruit custard | easy vanilla custard | with detailed step by step photos.
lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images.
lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika.
Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron.
Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving to make this traditional Indian lavang latika mithai.
To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands.
The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat.
Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm.
Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets.
Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos. chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | with 31 amazing images.
chhanar malpua is a delicious and easy-to-make dessert that is sure to please everyone. Learn how to make chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |
Rajasthani chenna malpua is a delicious and sweet Indian dessert made from cottage cheese (chhena), sugar, and spices. It is a popular dish that is often served during festivals and special occasions.
This recipe is for a traditional chenna malpua, but you can also experiment with different flavors and toppings. For example, you could add cardamom, saffron, or rose water to the batter.
chenna malpua is made with a batter of chenna (milk curds) and sugar, and is fried until golden brown. The malpuas are then soaked in a sweet syrup and garnished with nuts.
Tips to make chenna malpua: 1.You can use cow milk also to make the chenna at home. 2. Instead of making chenna you can use readymade paneer to make this chenna malpua. 3. Make sure the sugar syrup should be warm so the malpuas get evenly soaked. 4. You can shallow fry these malpuas in ghee also.
Enjoy chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |
sweet potato tikki with tomato raita | vegetable shakarkand cutlet | shakarkandi tikki with raita | with 28 amazing images.
sweet potato tikki with tomato raita is a delicious and nutritious snack recipe. Learn how to make sweet potato tikki with tomato raita | vegetable shakarkand cutlet | shakarkandi tikki with raita |
This vegetable shakarkand cutlet combines the sweetness of roasted sweet potatoes with fragrant spices to create crispy and flavorful "tikkis". The cooling and tangy tomato raita complements the tikkis perfectly, making this dish a delightful and satisfying vegetarian option.
Succulent yet crisp, sweet yet spicy, these shakarkandi tikki with raita must be experienced to be understood. The soft texture and pleasant taste of sweet potatoes work very well with the selected gamut of spice powders and pastes to give you wonderful tikkis with a fabulous mouth-feel.
Pair your sweet potato tikki with tomato raita with a refreshing Tomato Raita, its tangy flavor perfectly complementing the sweetness of the tikkis, all with a hint of spice.
You can also try other sweet potato recipes like Sweet Potato Khichdi and Sweet Potato Rabadi.
pro tips to make sweet potato tikki: 1. You can add finely chopped mint leaves for the refreshing kick. 2. Instead of besan you can also add oats flour for binding. 3. Make sure to drain the sweet potatoes well after cooking them. Excess moisture can lead to mushy tikkis.
Enjoy sweet potato tikki with tomato raita | vegetable shakarkand cutlet | shakarkandi tikki with raita | with detailed step by step photos. Perfect choice for a grand garden party, especially on a pleasant winter’s day, the Vegetable Shikampuri Kebab will pamper the diners and make them feel like kings and queens. Yes, that is how luxurious this kebab is. Although cooked simply on a tava with just a little oil, it still emanates a very rich feeling due to the combination of coarsely mashed veggies with khoya, paneer, browned onions and an assortment of flavour enhancers like mint, coriander, spice powders, pastes and aromatic whole spices too.
boondi raita recipe | Punjabi boondi ka raita | easy boondi raita | chatpata boondi raita |with 21 amazing images.
Punjabi boondi raita recipe | boondi ka raita | easy boondi raita | chatpata boondi raita is one of the easiest and famous raita across all the Indian states. Learn how to make Punjabi boondi raita.
To make boondi raita, combine curds and approx. ¼ cup of water in a deep bowl and mix well. Add the chilli powder, chaat masala, cumin seeds powder and salt and mix well. Add the boondi and coriander and mix well. Serve the boondi raita immediately.
Here is a Punjabi boondi raita that includes the fun of having your favourite namkeen too. When you have boondi on hand, it is extremely quick and easy to make. Just mix in chilled curds, spice powders and boondi, garnish with coriander and your chatpata boondi raita is ready to be served.
All the spices are carefully added in the right proportions to make chatpata boondi raita. While jeera powder is a must in this raita, chilli powder can be replaced with green chilli paste. And do not miss out on the addition of the fresh herb – coriander for that ultimate Indian touch.
You can serve this Punjabi boondi raita immediately if you want to enjoy the crunch of the boondi, else refrigerate for a while. Serve it with parathas, pulaos and biryanis or as a side dish to any Indian main course. Kids, adults and senior citizens all enjoy this raita in any meal. It’s a perfect accompaniment!
Tips for boondi raita. 1. Take care while adding salt to raita, because the boondi also has salt in it. 2. If you like soft Punjabi boondi raita, then soak the boondi in enough water for 10 to 15 minutes, squeeze extra water and use to make the raita. 3. Ensure that you do not squeeze it too much, else the boondi might turn dry. 4. Use fresh curd for best taste and flavour.
Enjoy boondi raita recipe | Punjabi boondi ka raita | easy boondi raita | chatpata boondi raita | with step by step images and video.