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petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step images. petha is a special north Indian mithai that is especially famous in some regions like Agra and Mathura. Learn how to make dry petha - Indian sweet. To make petha, prick the ash gourd cubes, combine with slaked lime and enough water and keep aside overnight. Next day drain in running water. Then cook ash gourd cubes in water and powdered alum mixture for 10 minutes. Again drain and keep aside. Then make sugar syrup and add ash gourd pieces in it and cook for 5 minutes. Cover and keep for 5 minutes. Thereafter keep cook and strain it as per the steps given. Finally roll it in powdered sugar to get the perfect petha. The moment you have a look at the ingredients list you will realise that this Agra petha is very unlike other sweets you might have cooked or tasted before. Simply put, the Petha is a sweetened cube of ash gourd, but the use of ingredients like lime and alum, as well as the special preparation procedure, give it an off-beat texture that is crisp, juicy, chewy and kind of melt-in-the-mouth too! It is quite difficult to explain the fabulous experience, which has to be tried first-hand to understand. The petha can be stored in the refrigerator for a few weeks, so you can comfortably make a large batch and enjoy it whenever you wish. The Rajasthanis especially like to pop a petha into their mouth after meals, so you could try doing that too. Tips for making Petha. 1. Cleaning of ash gourd in the initial stage while it is soaked in alum is very important. 2. Make sure to maintain the consisitency of the sugar syrup. 3. Drain the petha very well before coating with powdered sugar. Also check out the petha variants - Petha Paan and Angoori Petha. Enjoy petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step photos.

corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with 38 amazing images. corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi is a no fuss sabzi which can be served as an everyday fare. Learn how to make makai ki sabzi. Here is a quick and easy makai ki sabzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty sabzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of onions, ginger and garlic. An aromatic tempering of nigella and cumin seeds boosts the flavour of the sabzi to a great extent. Of course, do not miss out on the final touch of fresh coriander. With a balanced taste and pleasing appearance, this creamy masala corn sabzi will be loved by all. Serve it hot and fresh with chapatis. Tips for corn ki sabzi. 1. Prefer to add a pinch of salt while boiling the sweet corn kernels for enhanced taste. 2. After adding the curd besan mixture, remember to stir the sabzi continuously so the curd doesn't curdle. Enjoy corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with step by step photos.

dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos and video. Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best? Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry .

sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with 10 amazing images. sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi is a daily fare made in many Indian households. Learn how to make Indian bhindi ki sukhi sabzi. To make sukhi bhindi, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetables in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry Indian bhindi ki sukhi sabzi before serving. Sautéing the onions and tomatoes with common Indian spices is what makes this tongue tickling Punjabi dry bhindi. Further its aroma and taste is accentuated by the tinge of garam masala and amchur powder. Serve Indian masala bhindi with chapati, dal fry and rice to make a complete Indian meal. Of course, an accompaniment like aam ka achar and a tall glass of Punjabi mint chaas can be served without any further thought. Tips for sukhi bhindi. 1. Use a deep pan for deep frying the bhindi. 2. Deep fry the bhindi only for 2 minutes. Do not make it crispy. 3. You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil. 4. While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions. 5. If you are Jain, then skip adding garlic and onions. 6. Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it. Enjoy sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with step by step photos.

cucumber raita recipe | kakdi ka raita | kheera raita | with 17 amazing images. Cucumber raita also known as kakdi ka raita is a quick and easy raita recipe. There are too many variation to cucumber raita and this is our version of it. Made from basic Indian ingredients like cucumber, curds and Indian spices this kakdi ka raita is clever spiced a bit with green chilli paste. Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. If you are an amateur, start off with cucumber raita as this is the simplest to make. Sometimes, the easiest of dishes are the most pleasing. The kakdi ka raita is one such case. It is a very simple accompaniment, made of grated cucumber and curds perked up with a dash of spice powders and a traditional tadka. We have used the most basic ingredients in preparing the cucumber raita. The tempering not only boosts the aroma of the raita but also gives it a nice taste. In an unexpected twist, a teaspoon of green chilli paste is added to the curds, to give the kakdi ka raita a sharper flavour. You can enjoy this tasty kakdi ka raita with pulao, biryani or parathas. Also, make this during summers to beat the heat with this cooling raita. Learn to make cucumber raita recipe | kakdi ka raita | kheera raita | with detailed step by step recipe photos and video below.

spicy vegetable pulao recipe | masala pulao | veg pulao | with 25 amazing images. spicy vegetable pulao is a simple, easy and quick pulao recipe to make. Learn how to make masala pulao. spicy vegetable pulao is a rice preparation that combines basmati rice with an aesthetic blend of spices and other ingredients like veggies. In this busy era, when people hardly have time to cook, masala pulao is a brilliant choice, because it can be eaten as a one-dish meal or served with simple accompaniments depending on the spice level of the recipe. masala pulao can be made kid friendly by reducing the amount of Kashmiri red chillies used in the recipe. Moreover, pulao is something that’s loved by everyone, young and old, so you can make just one dish to please the whole family! Who can resist the charm of evergreen delights like spicy vegetable pulao or veg pulao. Tips for spicy vegetable pulao: 1. Use ghee to make spicy vegetable pulao as it gives a nice flavour. Don't cook in oil. 2. Spicy paste can be made for masala pulao before and frozen for upto 2 weeks. 3. Fried onions can be made in advance and stored in the deep freezer for 2 weeks. 4. You can make the cooked Basmati rice in advance. Rice lasts in the fridge for 2 days. We love to make spicy vegetable pulao on Sunday mornings for lunch. Always serve masala pulao with some chilled homemade curds to balance the spice levels. Enjoy spicy vegetable pulao recipe | masala pulao | veg pulao | with step by step photos.

halim drink recipe | garden cress seed with lemon juice recipe | iron rich garden cress seed | how to make halim drink recipe | with 6 amazing images. Halim drink recipe is an easy and tasty way to top-up your iron reserves using garden cress seeds. Iron rich garden cress seed is usually combined with lemon juice and water and served. Learn how to make halim drink recipe at home. Garden cress seeds or halim is a tiny treasure trove of nutrients. This garden cress seed with lemon juice recipe is loaded with iron, and is also an excellent source of folic acid, vitamins C , A and vitamin E, dietary fibre, calcium and protein. We have made a tasty halim drink recipe by soaking garden cress seeds in water. Further lemon juice has been added to increase its vitamin C content. The lemon juice not only makes the drink tasty but also gives a good amount of vitamin C, which improves the absorption of iron from this garden cress drink recipe. You can also try other tasty recipes with garden cress seeds like the Halim Ladoo and Aliv Nutri Paratha. Enjoy halim drink recipe | garden cress seed with lemon juice recipe | iron rich garden cress seed | how to make halim drink recipe | with step by step photos.

Rich and intense – these are the first words that come to your mind when you taste the Khumbh aur Baby Corn Subzi. This gravy takes you back to the Mughal era with its pungent flavour and dense mouth-feel. Of course, you can expect nothing less than luxury out of a dish that contains milk, cream, curds and onion paste along with an assortment of spice powders too. Relish this succulent accompaniment piping hot, with your favourite pulao or roti. You can prepare the boiled onion paste in advance, so it becomes easier to prepare this delicacy.

masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with amazing 30 images. Masala Omelette Pav is one of the classic street foods of Mumbai, which packs the sumptuousness of omelettes into a handy sandwich form. egg omelette pav is also a popular Indian street food. It is super easy and quick to make. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian version of it which is famously known as “Masala omelette”. Masala omelette is also famously sold on streets and every vendor has his own style and version of making it. To make Mumbai roadside omelette pav perfectly cooked omelettes are sandwiched between buttered and toasted ladi pav. A sprinkling of onions perks up the texture of the Masala Omelette Pav while a dash of garam masala boosts the flavour. You can also sprinkle some cheese and chaat masala if you wish to. We have made Mumbai roadside omelette pav by whipping eggs along with onions, tomatoes, green chilli coriander leaves and garam masala. Further, we have poured a portion of the egg mixture on a non-stick pan and cooked it from both the sides until brown. Next, to assemble we have toasted ladi pavs with butter and kept aside. Next, we have sprinkled garam masala on both the sides of the ladi pav along with onions and cut and placed masala omelette over the lower halve of the ladi pav and closed the pav by pressing it lightly. Our masala omelette sliders is ready to be relished!! Masala omelette pav is a tummy filling recipe which makes it perfect for breakfast or you can also have it as evening snack. egg omelette pav is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it along with a hot cup of Masala Chai, it goes along really very well. You can also, pack it in your tiffin and carry it along and relished while travelling. You can also try other Mumbai roadside recipes like the Mysore Masala Dosa and Pani Puri. Learn to make masala omelette pav | Mumbai roadside omelette pav | egg omelette pav | masala omelette sliders | with detailed step by step recipe photos below.

mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images. mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp is a must try in summer season when mangoes are available in plenty. Learn how to make easy mango kulfi. To make mango kulfi, combine the saffron and the warm milk in a small bowl, mix well and keep aside. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. Switch off the flame and allow the mixture to cool completely. Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk. Add the mangoes and mix gently. Pour the mixture into 11 kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve immediately. Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Fair enough, because this amazing fruit can be used to make a practically endless range of recipes – right from snacks to main course and of course, desserts like easy mango kulfi too. In this irresistible mango kulfi without condensed milk, you will need a bit of time to cook the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams. Further we have added mango pulp along with mango cubes and spices like saffron to the cooked and cooled milk, to give the kulfi a true fruity touch. The fruity-milky taste of the Indian mango kulfi with mango pulp is simply awesome and it is sure to win compliments from everyone! Try other kulfis like the Kesar Pista Kulfi or Malai Kulfi. Tips for mango kulfi. 1. Use only alphonso mangoes for this kulfi. 2. Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi. 3. Keep stirring the milk mixture occasionally so it doesn’t stick to the pan. 4. Ensure to keep half the freezer empty, so the kulfi sets well. Enjoy mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with step by step photos.

cucumber mint raita | cucumber pudina raita | mint cucumber raita | healthy Indian cucumber mint raita | with 7 amazing images. cucumber mint raita is made from curd, cucumber and mint mixed together with some cumin seed powder. Super quick and easy to make this cucumber pudina raita as every Indian has these ingredients in their kitchen. Like most fresh uncooked food, this cucumber pudina raita is really refreshing! Since cucumber is packed with water, it cools your body and hydrates your skin. The protein from curds is also sure to do wonders for your skin, all of which makes the Cucumber and Pudina Raita a wonderful remedy for those with pimple or acne. We have used low-fat curds, as excess fat tends to trigger pimples in some, but if regular homemade curds suits you, feel free to use that instead. Diabetic, on weight loss or heart patient, then use low fat curds in mint cucumber raita. If you are enthusiastic to fight ailments the time-tested way, naturally, we have a whole bunch of recipes for Home Remedies, from common ones like home remedies for Cold, home remedies for Sore Throat to home remedies for fever. Aside from cucumber pudina raita see our collection of healthy raitas. Enjoy how to make cucumber mint raita | cucumber pudina raita | mint cucumber raita | healthy Indian cucumber mint raita with detailed step by step photos below.

tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with amazing 8 images. From North to South, tomato raita is a popular accompaniment all over the country. Two tangy ingredients – tomatoes and curds – come together in this super-easy tomato raita recipe, which requires no cooking. tomato raita recipe is made from 5 ingredients, curds, tomatoes, coriander, cumin seeds and chilli powder to add some spice. This is a super quick and delicious tamatar ka raita to make! Each and every ingredient used in the tomato raita is simply basic and can be found in every Indian household. When I the mood to eat raita, tomato raita is the quickest and easiest raita to make. Seasoned with a dash of spice powders and salt, the tomato raita is indeed a tongue-tickling accompaniment, which can be enjoyed with parathas or even biryani . I usually make this raita when I have biryani for any meal. The combo together tastes heavenly. See why we think this is a healthy tomato raita? Curd is one of the richest source of protein, calcium and minerals. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant , super rich in Vitamin C, good for heart. While it can be had at room temperature, the tomato raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds. You may also like to try other raita recipes like Mint Raita and Spinach Raita. Learn to make tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with step by step photos.

bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos.

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | with 36 amazing images. Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe is a famous restaurant style sabzi. Learn how to make Indian style paneer pasanda gravy. To make the gravy for Punjabi paneer pasanda, combine the onions and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Heat the oil for deep-frying in a deep non-stick pan, add the onions and deep-fry till they turn golden brown in colour. Drain on an absorbent paper. Blend the deep-fried onions in a mixer till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and garam masala, mix well and cook again for 1 minute. Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. To make paneer pasanda, just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes. Serve the paneer pasanda hot garnished with coriander. "Pasanda" means everyone's favourite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The 2 different types of onion pastes used to make this Indian style paneer pasanda gravy add their own distinct flavours which combine to form a flavour like none other. Using ghee in the dish instead of oil can further enhance the flavour. Despite the fact that this veg Punjabi recipe calls for extra effort, it is sure to be each one’s favourite and the rich gravy is also sure to win praises for you each time you make it! Punjabi paneer pasanda can be enjoyed for lunch as well as dinner with butter naan or lachha paratha. It is also a great addition to a Indian Party menu. Tips for Punjabi paneer pasanda. 1. Use of fresh curd is a must for best flavour. 2. You can try making soft and creamy paneer at home. Enjoy Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | | with step by step photos.
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