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882 recipes


aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with 20 amazing images. aloo bhujia sabzi is a popular North Indian dish, especially in the state of Bihar. Learn how to make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | Bihari aloo bhujiya is a simple yet flavorful dry potato sabzi, known for its simplicity and the use of minimal ingredients. It's a quick and easy dish to prepare. It’s made using basic ingredients like potatoes, mustard oil, and a blend of spices, giving it a rustic and earthy flavor. The dish gets its name from the texture of the potatoes, which resemble small sticks or 'bhujia'. A squeeze of lemon juice just before serving adds a tangy note that complements the overall flavor profile. It’s a perfect side dish for a meal, served with roti or paratha, or even with dal and rice. This humble yet hearty dish is loved for its comforting flavors and ease of preparation. pro tips to make aloo bhujia sabzi: 1. Choose firm, starchy potatoes like Indori potatoes for a crispier texture. 2. You can squeeze a little lime juice over the finished dish for a tangy flavor. 3. For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste. Enjoy aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with detailed step by step photos.

egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast | with 34 amazing images. egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast is a timeless culinary treasure which has been rolled over the generations. Learn how to make Indian anda roll. The Kolkatta style egg roll is a unique and tasty recipe, in which cooked rotis are lined with an egg mixture, cooked again, and then wrapped with the yummiest assortment of onions, veggies and sauces. With an amazing mix of textures and flavours, the Indian anda roll is sure to appease young and old alike. It can be had for breakfast or enjoy as a mid-day snack. It will be loved by kids too, but you might want to reduce the amount of chillies for them. If you enjoyed the Indian anda roll, you are also sure to enjoy other egg recipes like the Masala Omelette Pav or French Omelette. Tips for egg roll. 1. Instead of roti, you can also use whole wheat chapati or laccha paratha. 2. For the stuffing, along with onions and cucumber you can also spread some coloured capsicum strips. Enjoy egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast | with step by step photos.

moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images. moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly. moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The moong dal kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve moong dal kachori along with Green Chutney and sweet tamarind chutney. Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below.

paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with amazing images. paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap. These rolls are a healthy version and make a complete meal by themselves. Learn how to make paneer tikka frankie recipe. Tikka Roll is a famous street food that comes from Kolkata and West Bengal. Tikka Roll is a wrap containing a filling and is rolled in Indian chapatti. We have put paneer tikka in the wrap to make a yummy paneer tikka roll. Paneer tikka is an Indian dish made with marinated paneer, onions and capsicum grilled on a non-stick pan or a tandoor. paneer roll recipe is marinated and cooked paneer and vegetables rolled in a Indian chapatti. The chapatis have been made with whole wheat flour which is a good source of iron and fibre as compared to the usual plain flour (maida) rotis. The paneer and vegetable filling enriches these rolls with essential vitamins and minerals and the calcium packed marinade adds that extra 'zing' to this recipe Tips to make paneer tikka kathi roll: 1. You can used leftover rotis to make this recipe. 2. You can also use mustard oil for marination for better taste and flavor. 3. Coats the paneer pieces in the marination gently using a spatula so that the paneer pieces wont break. 4. You can also pack these rolls for tiffin. 5. If you wish you can add kashmiri red chilli powder in the marination, it gives beautiful colour to the marinade. Enjoy paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with detailed step by step images.

masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with 41 amazing images. masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava is an Indian bread which will be enjoy not only by paneer fans but by those who don’t add paneer easily to their menu too. Learn how to make Indian paneer butter masala naan. To make the dough of Indian paneer butter masala naan, combine the plain flour, curds, sugar, baking powder, baking soda and salt in a deep bowl and mix well. Knead into a soft dough using warm water. Apply 1 tsp of oil evenly over it. Cover with a damp muslin cloth and keep aside in a warm place for atleast 1 hour. Divide the dough into 6 portions. To make masala paneer naan, divide the stuffing into 6 equal portions. Take a portion of the dough and roll in the plain flour, then using your fingers make a round vati shape. Put a portion of the stuffing in the centre and press it lightly, then seal it completely and roll again in plain flour. Roll into a 8" (200 mm.) x 4" (100 mm.) oval shape using a rolling pin, sprinkle ¼ tsp black sesame seeds evenly over it and roll it once more lightly so the seeds stick to the dough. Meanwhile, sprinkle some salt water on a hot iron tava. Simultaneously, also apply little water on the lower side of the naan. Place the naan on the tava sprinkled with salt water immediately with the naan with sesame seeds side facing upwards. Cook on a medium flame till you see blisters on the naan. Turn the tava upside down on an open flame and cook the naan again while rotating the tava. Remove from the flame and apply 1 tsp butter. Repeat steps 2 to 9 to make 5 more naans. Serve the masala paneer naan immediately with sabzi of your choice. A flavourful stuffed naan with a filling of paneer, onions, green chillies and coriander, restaurant style paneer stuffed naan is indeed a dish that will set you apart as a gourmet chef! Dotted with black sesame seeds, you will enjoy its appeal and flavour even more. Paneer naan on tava cooks really well without the need for a tandoor. A dollop of butter on the hot naan is absolutely drooling. While paneer is readily available in the market, when time permits you can make paneer at home too! The melt-in-mouth texture of Indian paneer butter masala naan will surely make you yearn for a second helping. Serve it with Punjabi malai kofta and boondi raita to make a satiating meal. Tips to make masala paneer naan. 1. Roll the naan lightly, otherwise the naan will tear and stuffing will come out. 2. You can also use wheat flour instead of plain flour. 3. Use warm water only to knead the dough for best results. Enjoy masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with step by step photos.

hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

gajar ka halwa with khoya | carrot halwa | authentic gajar ka halwa | with 14 amazing images. Our gajar ka halwa with khoya is a Punjabi carrot halwa recipe. Many a shortcut there might be, but sometimes the traditional method of making a mithai yields the richest taste! This authentic recipe of authentic gajar ka halwa proves that! gajar ka halwa with khoya is made with grated carrots, khoya, milk, dry fruits and ghee, this halwa has a divine taste and aroma that take you to another world. Tips for gajar ka halwa with khoya. 1. Make use of tender, juicy, firm red carrots to get that naturally sweet gajar ka halwa. 2. You can add more or less sugar as per the sweetness you prefer. 3. Add the mava. It adds a rich, creamy texture to carrot halwa. 4. Garnish gajar halwa with almond slivers. Other dried fruits like raisins, cashew nuts, pistachios can also be added. This famous Punjabi carrot halwa is prepared in households all over India for offering to God on puja days as well as to celebrate festivals and weddings. gajar ka halwa with khoya on it's own, but to make it more exciting have it with Rabri or Vanilla Ice-cream. Learn to make gajar ka halwa with khoya | carrot halwa | authentic gajar ka halwa | with step by step photos below.

Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with amazing 25 images. Local 'halwaais' frying mouthwatering samosas in huge kadhai is a common sight in nearly any part of India. Golden brown and crispy on the outside and soft and spicy on the inside Punjabi Samosas taste as good as they look. The traditional Punjabi Samosa is large and its filling is mainly made up of potatoes and peas. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack. For that extra zing to Punjabi veg samosa you can also add some anardaana or black salt to the filling mixture. Also, while frying Punjabi samosa adjust the flame as needed for different batches as the oil should be medium hot and do not overcrowd the pan. Piping hot Punjabi samosas taste amazing with Khajur imli ki chutney or spicy green chutney. You can even top them with hot chole to make Chole Samosa Chaat. Other than that with a drizzle of coconut kadhi, you can make a unique Samosa Kadhi Chaat. Notes and tips on Punjabi samosa recipe. 1. Dough for samosa should be stiff which makes samosa’s flaky and crispy. 2. Press the stuffing lightly in the cone to prevent the air pockets. 3. Ensure that the edges of the samosa are sealed properly so that the stuffing doesn’t come out while frying. For others who don’t like complicated chaats, you can make this easy and quick Samosa Chaat smeared with whisked curd and chutney. Apart from these chaats, Mumbaikars make various sandwiches by stuffing samosa between bread slices. Try these fabulous Samosa Chips Sandwich and Toasted Samosa Sandwich for a tasty and innovative evening snack. You can make different stuffings of your choice and make varieties of samosa. Our website also has other samosa variants like the Mini Spinach and Cheese Samosa Hariyali Samosa, Chinese Samosa, Cheese and Spring Onion Samosa that you can try making at home. Learn to make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with detailed step by step photos below.

whole wheat naan recipe | whole wheat naan on tava | instant whole wheat naan | no yeast, no maida naan | with 27 amazing images. whole wheat naan recipe | whole wheat naan on tava | instant whole wheat naan | no yeast, no maida naan is a healthy accompaniment to sabzis. Learn how to make whole wheat naan on tava. To make whole wheat naan, combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough, using enough warm water. Put the oil on top, cover with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air. Divide the dough into 10 equal portions. Roll out each portion of the dough into an oblong of 175 mm. (7") using a little whole wheat flour for rolling. Sprinkle 1 tsp black sesame seeds evenly over it. Sprinkle 1 tsp finely chopped coriander evenly over it. Sprinkle 1 tsp of finely chopped garlic evenly over it. Roll it once more using a rolling pin. Apply little water on the other side of the naan. Heat an iron tava (griddle), place the sesame seeds- coriander side facing upwards. Cook on a medium flame till you see bubbles on the naan. Flip the tava on an open flame and cook again while rotating the tava. Remove from the flame, apply butter. Repeat steps 4 to 11 to make 9 more whole wheat naans. Serve immediately with sabzi of your choice. Think of or order a Punjabi sabzi and with it we tend reach out for butter naan. Yes it is absolutely delicious, but it is made with maida which has less nutrients than wheat flour as it is refined in process making. So here's an attempt to make no yeast, no maida naan. In instant whole wheat naan we have used curd instead of yeast as it helps in fermentation of the dough. Though the dough of this naan doesn't rise much, but the final texture and aroma is just irresistible. This makes it appeal to everybody, whether they are head over heels in love with wheat flour based naan or not! We have made the naan more interesting by topping it with sesame seeds, coriander and garlic. This whole wheat naan on tava is sure to be an all-time favourite at your home. Restaurant style magic can be created in your own kitchen without the use of tandoor. Try it out! Tips to make whole wheat naan. 1. You can avoid garlic if you are a Jain. 2. Make sure to serve them immediately to enjoy them. 3. Instead of black sesame seeds you can also use white sesame seeds. 4. The dough should be well rested for atleast 1 hour. Enjoy whole wheat naan recipe | whole wheat naan on tava | instant whole wheat naan | no yeast, no maida naan | with step by step photos.

mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with 45 amazing images. mixed vegetable paratha recipe | veg paratha | Indian veg paratha is one of the most famous North Indian meal in itself. Learn how to make veg paratha. To make mixed vegetable paratha, for the dough combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute. Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Divide the stuffing into 7 equal portions and keep aside. Divide the dough into 7 equal portions. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling. Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 6 more parathas. Serve immediately with pickle and curds. This is quite a favourite dish with all Indians, and you just need to try it once to find out why! The goodness of mixed veggies in the succulent stuffing makes the Indian veg paratha really satiating, while a dash of everyday spice powders makes it fabulously tasty. A mix of plain flour and whole wheat flour is used to give the veg paratha a perfect texture and also to ensure that it is easy to roll. If this mix is not proper, parathas could end up chewy or too tough. The best part about the mixed vegetable paratha is that it is made of everyday ingredients, so you can make it any time you want. And no need to fret if you do not have any of these veggies in your fridge, just throw in whatever you have, it will be tasty no matter what! These parathas can be served for Breakfast as well as a one dish meal. Tips for mixed vegetable paratha. 1. Always use a spatula and press down while cooking the paratha. This must be done all over the mixed vegetable paratha as we want all sides cooked evenly. 2. Cauliflower can be replaced with finely chopped cabbage. Enjoy mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with step by step photos.

paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images. paneer bhurji is made from paneer, tomatoes, onions, spices and pav bhaji masala which are cooked together on a non stick tava. Paneer bhurji is a popular preparation loved by Indians across the world. It is an easy, spicy dish that tastes great with bread and parathas! Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa! The most important tip for making fantastic paneer bhurji is to use fresh cottage cheese, and make the bhurji just before serving, otherwise it tends to get a little soggy. We suggest you make your paneer at home and follow ourhomemade paneer recipe. We love paneer bhurji as it is healthy. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetics. potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure. Have Paneer Bhurji with with Indian breads like Chapati or Plain Paratha accompained with pickles and raita of your choice. Learn how to make paneer bhurji | dry paneer bhurji with detailed step by step photos and video below.

methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar | with 35 amazing images. Think Punjabi main course, and this is one of the first dishes that comes to your mind! Methi Mutter Malai is a please-all dish. Right from kids to elders, everyone loves the creaminess and pleasant flavour of this fenugreek green peas curry. The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. The freshly-ground spice mix gives the methi mutter malai a strong flavour and lingering aroma, while the wise use of poppy seeds and cashews gives it a lusciously creamy mouth-feel. Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially for those who are normally fussy about eating green leafy veggies. Have your restaurant style methi malai matar with some Punjabi Rotis and Parathas like lachha paratha or aloo kulcha. Enjoy how to make methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar with detailed step by step photos below.

This simple dal made with toovar and masoor dals is transformed when curds and cream are added to it. The curds provides the right amount of tanginess. Dals were made by the mughals by simering them over a slow flame for hours together, however we the recipe provided makes use of the pressure cooker that speeds up the preparation considerably.

kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi | Kaju Katli is made from 4 simple ingredients like kaju, sugar, milk powder and ghee. Kaju barfi is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. To make kaju katli, blend the cashew nuts in a mixer to a fine, smooth powder. Combine the cashew nut powder and milk powder in a deep bowl, mix well and keep aside. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes). Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough. Divide the dough into 2 equal portions and keep aside. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days. Indian style cashew barfi is always there on the mithai platter during festivals like Diwali and Raksha - Bandhan . Serve along with namkeens like Poha Chivda, Chakli, Masala Mathri, Moong Dal Crispies etc. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe of homemade kaju katli diwali special, you are assured of a perfect result. Tips for kaju katli. 1. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts. 2. Alternatively you can invest in a kaju grinder to get the best cashew powder without its oil oozing out. 3. After adding the cashew powder, stir it continuously to get a lump free mixture. 4. At step 11, use a palette knife or a flat steel ladle to scrape the kaju katli from the thali. Enjoy kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |

instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with 26 amazing images. Gulab jamun is a one such dessert which is not only liked by all age groups, but making gulab jamun is a tedious job. Learn how to make instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | Traditionally gulab jamun are made using hariyali khoya as a main ingredient. Haryali khoya is not easily available and is very tedious to make at home. So today I’m sharing this gulab jamun recipe using premix which is also economical and the easiest way recipe of making gulab jamun. This instant gulab jamun recipe is really a time saver, also the recipe doesn’t compromise in taste. The dough is soo manageable to shape and the gulab jamun using milk powder get ready within minutes. You can store the gulab jamun premix for later use in an air tight container for a month. As its homemade it doesn’t have any preservatives or additives. Tips to make gulab jamun premix: 1. Milk powder adds the significant milky and rich taste to the gulab jamuns. 2. If the dough becomes dry while shaping, you can add little milk and knead again. 3. Rotate the spoon in the oil while deep frying so that the gulab jamun gets evenly cooked. 4. Immerse the fried gulab jamun immediately in the warm syrup so that the gulab jamuns properly soak the syrup. Enjoy instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with detailed step by step photos.
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