dahiwali moong dal khichdi recipe | curd yellow moong dal khichdi | tadkewali dahi khichdi | with 40 amazing images.
dahiwali moong dal khichdi recipe | curd yellow moong dal khichdi | tadkewali dahi khichdi is a satiating one dish meal. Learn how to make curd yellow moong dal khichdi.
To make dahiwali moong dal khichdi, combine the rice, yellow moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Combine the curds, green chilli paste and 1½ cups of water in a deep bowl and mix well. Add the rice-moong dal mixture and whisk well. Keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and curry leaves. When the seeds crackle, add the rice-moong dal-curds mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the dahiwali moong dal khichdi immediately with onion-tomato kachumber.
No time to prepare khichdi and kadhi? Here is a delicious recipe that combines the goodness of both in one bowl. Made with rice, yellow moong dal and curds, the dahiwali moong dal khichdi has the lingering flavour of curds and an inherent simplicity and lightness that make it very appealing.
The tadkewali dahi khichdi is perked up with some basic spices which you will always find handy at home. Together with sweet and tangy onion-tomato kachumber it makes a soothing yet refreshing meal.
Tips for dahiwali moong dal khichdi. 1. Use fresh curd for best flavour. 2. While this khichdi is best served immediately on cooking, if you serve it later you will have to add water and adjust the consistency before re-heating.
Enjoy dahiwali moong dal khichdi recipe | curd yellow moong dal khichdi | tadkewali dahi khichdi | with step by step photos.
Indian style macaroni recipe | macaroni pasta | masala veg masala pasta | Indian style macaroni pasta | with amazing 22 images
Indian style macaroni recipe is a masala veg masala pasta. Here we have cooked the pasta with mixed vegetables and used garam masala and pav bhaji masala to spice up Indian style macaroni pasta.
Indian style macaroni needs no preparation of white or red sauce. Everything is cooked in one-pot. masala veg masala pasta is super easy and quick to make. Also, the assortment of veggies make it healthy and it becomes an intelligent way of feeding veggies to your fussy kids.
macaroni pasta is an ideal tiffin box/ lunch / dinner recipe as it is super quick to make. The preparation may take a little while but getting things together is super easy and all the efforts put into this recipe are worth it.
Garam masala and pav bhaji masala add a nice spicy flavor to Indian style macaroni and make it even tastier. I usually make this for evening snack or sometimes as a one-dish meal along with garlic bread when longing for a change from the normal weekly menu cycle.
This fusion Indian style macaroni pasta delicacy features perfectly cooked macaroni, perked up with a range of delicious veggies, a dash of tomato ketchup and tongue-tickling desi spice mixes like garam masala and pav bhaji masala. A garnish of grated cheese gives the Indian style macaroni a fabulous finishing touch.
The total effect is absolutely awesome, and gives you the best of both worlds. Serve with Ladi Pav Garlic Bread.
Enjoy Indian style macaroni recipe | macaroni pasta | masala veg masala pasta | Indian style macaroni pasta | with detailed step by step recipe photos and video below. aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with 42 amazing images.
aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha is a famous North Indian delicacy loved by one and all. Learn how to make Amritsari kulcha.
To make aloo kulcha, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Add the oil and knead very well. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Divide the dough into 6 equal portions. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre and press it lightly. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. Repeat steps 3 to 7 to roll 5 more kulchas. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards. Cook it on one side till it puffs slightly and then turn over. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. Repeat the steps 9 to 11 to cook 5 more kulchas. Brush each kulcha with a little butter and serve immediately.
Dhaba aloo kulcha is a delicious, flavour-packed Indian bread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the kulcha manifold.
The stuffing with generous use of green chillies, coriander and dried mango powder has the perfect balance of spice and tang in one dish. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the Amritsari kulcha with a little butter before serving, to make the taste even richer!
You can serve the stuffed kulcha with Paneer Pasanda or Punjabi Chole. And when served for breakfast, these kulchas are paired with a bowl of curd and pickle like Punjabi aam ka achar.
Tips for aloo kulcha. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult. 4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave. 5. The dough has to be soft, so it is easy to roll. 6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board. 7. After stuffing the dough, roll it gently so the stuffing does not spill out. 8. After completing the rolling, ensure that the sesame side faces down on the tava. 9. This kulcha is stuffed and slightly thick so it will take some extra time to cook. 10. It has to be served immediately, else it will turn chewy.
Enjoy aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with step by step photos. kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | with 52 amazing images.
kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | is a special savoury idli which got its name from that small town in Tamil Nadu. Learn how to make easy South Indian breakfast.
To make kanchipuram idli, to the idli batter after fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortar pestle (khalbatta), crush to a coarse mixture and keep aside. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more kanchipuram idlis. Allow the kanchipuram idlis to cool slightly and demould them. Serve the kanchipuram idli hot with kolumbu and coconut chutney.
Kancheepuram idli is famous for more than silk sarees! In fact, it is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat.
Here is how you can prepare kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, to save time you can also buy the readymade idli batter and then add ingredients to make this idli.
Also we have prepared Tamil Kovil idli using idli moulds for convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.
Everyone in the family is sure to love easy South Indian breakfast and be it for breakfast, lunch or dinner. Besides this idli, you can also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining.
Tips for kanchipuram idli. 1. Mixing with hands helps in the fermentation process so don’t skip this step. 2. Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is too low, it may take even 14 hours to ferment. 3. Though the list of spices and condiments may look vast, we recommend you add all of them in the said amounts to enjoy the authentic flavours of this idli. 4. Remember to grease the idli moulds with oil, before pouring the batter in it. This step of greasing makes the demoulding of idli very easy.
Enjoy kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | | with step by step photos. semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with 25 amazing images.
semolina uttapam with cabbage is a flavorful Indian breakfast dish, that can be made quickly. Learn how to make sooji chilla with curds.
The semolina cabbage uttapam has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day!
To make semolina uttapam with cabbage batter, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Add coriander, green chillies, salt to taste and ¼ cup of water and mix well.
To make sooji chilla with curds heat a non-stick tawa (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over. Cook both sides on medium heat till golden brown. semolina uttapam with cabbage is ready to serve.
Key ingredients in instant rava vegetable pancake.
Semolina is a binder, which means that it helps to hold the ingredients of the uttapam batter together. This helps to prevent the uttapam from falling apart when it is cooked. Semolina has a slightly nutty flavor, which adds to the overall flavor of uttapam.
Cabbage adds a nice crunch and texture to uttapams.
Plain flour. The plain flour in rava uttapam batter helps to bind the ingredients together and give the pancakes a chewy texture
Serve semolina uttapam with cabbage immediately with with green chutney or coconut chutney or sambar.
Pro tips for semolina cabbage uttapam. 1. Curd adds a tangy and slightly sour flavor to uttapam. Curd helps to tenderize the uttapam batter, making it soft and fluffy. 2. Baking powder helps the batter rise when cooked. It also makes the uttapams fluffier and lighter.
Enjoy semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with step by step photos. uttapam pizza recipe | tava uttapam pizza recipe | uttapam pizza with dosa batter | vegetable uttapam pizza recipe | with 11 amazing images.
Our easy uttapam pizza recipe is made with dosa batter and hence called uttapam pizza with dosa batter. Aside from cheese, pizza sauce, we have added onion and capsicum to this vegetable uttapam pizza.
What a fun way to make use of leftover uttapas ! The uttapam pizza is so tasty that your kids will want you to make this every time you make dosa batter.
From onions and capsicum, to pizza sauce and cheese, the uttapam pizza has all the basic ingredients that go into your favourite pizza.
Put on your creative caps and make the uttapam pizza just the way you want to. Throw in your choice of toppings from pineapples and sweet corn to olives, top it with your own combo of sauces and perhaps a sprinkling of tandoori masala or chaat masala too, and watch a humble uttapam magically transform into an exciting Farm Fresh Pizza or Tandoori Paneer Pizza. The best part is that you don’t even need an oven to prepare this.
Notes and important tips on uttapam pizza recipe. 1. We are using readymade dosa batter. Check the batter for salt and consistency and adjust by adding a little salt and water as per the requirement. If using leftover batter stored in the fridge then bring it to room temperature and then make uttapam. Make sure the uttapam is not very thick or thin. 2. Cook the uttapam on both sides till light brown in color. Press it lightly while cooking from both sides. Do not cook until golden brown as we are going to cook it again. 3. Put 2 tbsp of pizza sauce over it and spread it evenly. Even that is available in the market in packaged form but, if you want to make homemade pizza sauce then check out this recipe of Quick Pizza Sauce or Italian Pizza Sauce. Jain people can refer to this recipe of Jain Pizza Sauce.
Uttapas Stuffed with Green Peas Tricolour Uttapam and Sandwich Uttapa are other exciting ways to make uttapas.
Learn to make uttapam pizza recipe | tava uttapam pizza recipe | uttapam pizza with dosa batter | vegetable uttapam pizza recipe | with step by step photos and video below. vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with 23 amazing images.
vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style is a quick fix rice delicacy. Learn how to make vagharelo bhaat from leftover rice.
To make vagharela bhaat, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds. Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot with fresh curd.
No waste, no haste! Here is an easy and tasty dish that can be made in a jiffy with leftover rice. If you don’t have left over rice, learn how to make the perfect cooked rice. And then just a few common spices from the typical Gujarati masala dabba are used to perk up the flavours and hue of this masala bhaat Gujarati style.
Serve this Gujarati stir fried rice for lunch or dinner with a bowl of fresh curds, to complement the spicy nature of this delicacy. This rice commonly features for breakfast too in many Gujarati households.
Tips for vagharela bhaat. 1. After sautéing the onions, ½ cup chopped tomatoes can be added and cooked for 2 to 3 minutes. However, remember that this will make the rice slightly mushy. 2. Most Gujarati’s also add a pinch of sugar like they add in everyday sabzis. However it is optional and you can avoid it. 3. If you are cooking the rice and not using left over rice, then ensure to cook it completely on a flat plate so each grain of rice is separate.
Enjoy vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with step by step photos. Hyderabadi Haleem is a one-dish meal , which has gained international acclaim.
In Hyderabad, the dish is an indispensable part of celebrity events like weddings, and is consumed especially during Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan .
This is so because Haleem is a high-calorie dish that gives instant energy. Here is a vegetarian version of the energy and flavour packed Hyderabadi delicacy.
Packed with broken wheat, a range of lentils, vegetables and spices, the Hyderabadi Veg Haleem is self-contained in flavour and texture and ideal to serve as a one-dish meal.
A garnish of deep-fried onions and mixed nuts adds to the crunchiness and flavour of this dish, also giving it a masaledar aroma instantly.
Try your hand at making other Hyderabadi delicacies like the Char Dal ka Dalcha and the Bakar Khani Naan . broccoli cheese paratha recipe | cheesy broccoli stuffed paratha | spiced broccoli and cheese flatbread | with 30 amazing images.
A fabulous stuffing of vibrant broccoli, peppy coriander and gooey cheese makes this broccoli cheese paratha a five-star rated delicacy that is sure to thrill your family and friends.
The rustic taste of broccoli goes very well with the mild and nutty taste of cheese, all of which is enhanced beautifully by the addition of coriander. Since the stuffing mixture is coarsely textured, we suggest simply folding the parathas into semi-circles and cooking them as such instead of the traditional way of folding them in and rolling them again, which sometimes leads to leaks!
It is also important to cook the parathas with ghee to get a splendid aroma and crisp texture. Done the right way, you will find the broccoli and cheese parathas easy to prepare, and also thoroughly enjoy the brilliant mix of textures and flavours in them.
pro tips for broccoli cheese paratha.
1. Let the dough rest for at least 15 minutes after kneading. This allows the gluten to relax, making the paratha softer and easier to roll out.
2. You can use grated processed cheese or even crumbled paneer instead of mozzarella cheese for a different taste.
3. Use ghee to cook the paratha for an extra layer of richness and flavor. You can substitute with cooking oil, but ghee adds a touch of magic.
Enjoy broccoli cheese paratha recipe | cheesy broccoli stuffed paratha | spiced broccoli and cheese flatbread | with step by step photos.
Lay a mat on a grassy patch, soak in the fresh air, and feast on this nutritious paratha made from fresh local produce. The goodness of millet and whole wheat combined with a spicy, stuffed bean filling leaves you asking for more. Serve hot with pickle and thick curd.
quick tomato pizza recipe | Indian style tomato pizza | cheese tomato pizza | Italian tomato pizza | with step by step images.
quick tomato pizza recipe is a simple Indian style tomato pizza which I make at home in Mumbai, is sure to be enjoyed by kids. Learn how to make Italian tomato pizza.
Whip up some thick, fresh tomato pizza sauce and spoon them on to the pizza base. Top up with capsicum, onions and lots of cheese and bake until the cheese is all molten and hot! Bite into a slice of this cheese tomato pizza and enjoy!
To make quick tomato pizza, first make pizza sauce. For that, heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for a few seconds and then saute onions for 1 to 2 minutes. Add the blanched tomatoes and cook on a medium flame for 1 to 2 minutes. Add the tomato ketchup, sugar, oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Then place a pizza base on a flat, dry surface and spread ½ portion of the pizza sauce on it. Arrange ¼ cup capsicum juliennes over it and sprinkle ½ cup of grated cheese evenly over it. Assemble one more pizza and bake them at 180°C for 12 to 15 minutes or till the pizza base is crisp.
In this easy homemade tomato pizza, we have used whole wheat pizza base to go slightly healthy. You can also make this Whole Wheat Pizza base at home if you wish to and time permits.
For a kids’ party you can use mini pizza base to make Italian tomato pizza and leave them to dwell in its flavour and aroma.
Tips for quick tomato pizza. 1. Make pizza sauce in advance over weekends and refrigerate it. In a deep-freezer this pizza sauce stays fresh for upto a month. 2. To make it more attractive for kids, use colourful capsicum. 3. Remember to serve immediately, else it might turn soggy.
Enjoy quick tomato pizza recipe | Indian style tomato pizza | cheese tomato pizza | Italian tomato pizza | with step by step photos and video below. Italian mushroom sauce pasta recipe | mushroom pasta | mushroom sauce penne | penne in creamy mushroom sauce | with 19 amazing images.
Italian mushroom sauce pasta recipe | mushroom pasta | mushroom sauce penne | penne in creamy mushroom sauce. Learn how to make mushroom sauce penne.
To make Italian mushroom sauce pasta, heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute. Add the mushrooms and sauté on a medium flame for 2 minutes. Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the white sauce, oregano, cheese and little salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Place the penne in a serving plate, pour the hot mushroom sauce over it and serve immediately garnished with chilli flakes.
The succulent crunch of mushrooms is always a great value-add for any pasta dish. In this quick and simple penne in creamy mushroom sauce, cooked penne is drowned in a lovely sauce that brings together the creaminess of white sauce, the unique texture of mushrooms, the aromatic accents of oregano and of course, the universal appeal of cheese!
Mushroom sauce penne is as tasty and appeasing as any pasta dish can be! To make it more colourful, toss in a handful of blanched veggies like broccoli, carrot, baby corn etc.
Mushroom pasta is creamy and cheesy and has dried herbs as flavour enhancers. It is ready to be served within 25 minutes. What more can one ask for as a quick dinner option? Baked Garlic Bread is one of the best accompaniments to this pasta dish to square up your meal.
Tips for Italian mushroom sauce pasta. 1. While we have used penne in this pasta recipe, feel free to use any pasta available on hand. 2. However, remember that the pasta has to be perfectly cooked, but not overcooked and mushy. 3. You can cook the mushroom sauce and boil the pasta in advance, but mix it just before serving.
Enjoy Italian mushroom sauce pasta recipe | mushroom pasta | mushroom sauce penne | penne in creamy mushroom sauce | with step by step photos. This is a mealy soup that your young ones will enjoy thoroughly. The best part is that they can make this satiating treat with their own little hands, with a spot of help from you.
Delicious veggies and yummy noodles come together in a soupy form, seasoned simply with black pepper, to make this mouth-watering Vegetable Noodle Soup for Kids. Enjoy it immediately on preparation.
Check out more recipes to cook with your kids under our recipes section of Let Your Kids Cook . paneer and corn quesadilla recipe | Mexican paneer and corn quesadilla | paneer quesadilla | with 35 amazing images.
One-dish meals are a great hit in this busy era, whether for kids or adults, whether to pack in a box or have at home. Mexican paneer and corn quesadilla is a great choice in this category. Learn how to make paneer and corn quesadilla recipe | Mexican paneer and corn quesadilla | paneer quesadilla |
Quesadilla is basically a Mexican dish, stuffed with different fillings. Though paneer quesadilla is not an authentic Mexican version, it is just a fusion recipe. In this recipe, I used paneer, cheese, fresh veggies and sweet corn in this recipe.
This power-packed paneer quesadilla gets its protein not just from paneer and mozzarella cheese, but also from the unique combination of soya and wheat flours in the dough. Enjoy these paneer quesadilla fresh off the tava for best taste and texture.
Tips to make paneer and corn quesadilla: 1. Instead of chopped green chillies you can use red chili flakes in the stuffing. 2. You can also use leftover rotis to make this recipe. 3. You can make the paneer cubes instead of grating it for the pleasant mouthfeel.
Enjoy paneer and corn quesadilla recipe | Mexican paneer and corn quesadilla | paneer quesadilla | with detailed step by step photos.
Risotto is a classic Italian dish, made of Arborio rice and cheese.
It has a creamy, slightly gooey consistency and soft flavour that is very soothing to the palate. It is quite filling and tasty, and can be served as a one-dish meal.
Here, we tell you how to make Creamy Mushroom Risotto, an authentic recipe made of Arborio rice, vegetable stock, mushrooms, cream, cheese and appropriate seasonings.
This satiating one-dish meal can be enjoyed for dinner. You can use Parmesan cheese instead of processed cheese. Also, remember to add one cup of stock at a time to get the perfect texture.
You can also try other risottto recipes like Creamy Pumpkin Risotto or Sundried Tomato Risotto