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chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with 25 amazing images. We have modified the tradition chole recipe to make Punjabi style chole aloo masala, cooked white chick peas and potatoes are pepped up with tangy tomato cubes and an assortment of spice powders and lemon juice. Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe. chana aloo masala can be made with or without gravy, the recipe we are sharing today is dry chole recipe. As the sabzi is dry, you can carry it in your tiffin for work or even give it to your child as a kids tiffin box meal. The chana aloo masala that we have shared is a quick chole recipe which is made with basic ingredients and is prepared in a jiffy. To make chana aloo masala, soak the kabuli channa for at least 6 hours. Drain well, combine the kabuli chana, soda bi-carb and salt in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes. Remove the potatoes and keep aside. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute. Add the boiled kabuli chana, salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally. Serve Punjabi style chole aloo masala hot. Punjabi style chole aloo masala goes well with Puris , Bhatura , Rotis. Also it can be had at any given point of day, be it breakfast, lunch, snack or dinner. chana aloo masala is a all-rounder recipe which gives a roller coater ride of flavors to your taste buds. Enjoy chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with detailed step by step recipe photos and video below.

masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | with 39 amazing images. masala bharwan karela is a popular stuffed bitter gourd recipe from the North Indian Cuisine. Learn how to make masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | masala bharwan karela is a Punjabi delicacy that will make even kids fall in love with karela. Here, the karela is first cleaned, slit, coated with salt and steamed to eliminate some of the bitterness and to tenderise the vegetable. It is then stuffed with a mouth-watering masala that has rich spicy note. The masala bharwan karela is a dish that will blow your mind and satisfy your taste buds. Serve with rotis, dal and rice to make a homely and satisfying meal. pro tips to make bharwan karela: 1. To reduce the bitterness of the karela, they are rubbed with salt and steamed them. 2. For a richer flavor, you can add a dollop of ghee to the pan when frying the karela. 3. Instead of steaming, you can also boil the karela in salt water. Enjoy masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | with step by step photos.

bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with 11 amazing images. bhindi raita recipe is deep-fried ladies finger, when added to curds and seasoned with spice powders and black salt, results in a tongue-tickling lady finger raita. Many people are afraid of using ladies finger in a bhindi raita as they think it will get gooey. But, you will pleasantly surprised to see that it is a best-fit for raitas. You just need to know the right way of including it. The cripy fried bhindi tastes heavenly when had in the bhindi raita form. The ingredients used for making this quick bhindi raita are very basic, you can prepare this raita in hardly 10 mins. Serve this bhindi raita immediately on preparation to enjoy the crispness of the deep-fried bhindi. So, next time you have guests coming over or a special occasion at home surprise your family with this unique bhindi raita recipe!! Good to serve fried okra in spicy yoghurt with rice delicacies like pulaos and biryanis or with just plain parathas or theplas. Enjoy bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with detailed step by step recipe photos and video below.

bread cutlets | bread cutlets with mixed vegetables | crunchy tava veg cutlets | shallow fry Indian veg cutlets | with 16 amazing images. Bread Cutlets are scrumptious crunchy tava veg cutlets made with a mixture of softened bread, mashed potatoes and other veggies perked up with everyday taste-givers like garlic, ginger, green chillies and coriander. The bread not only gives volume and keeps the ingredients together but also gives the shallow fry Indian veg cutlets a unique texture that is soft with a mild, crackling crispness when you bite into it. You can enjoy the bread cutlets with mixed vegetables as an evening snack, or serve it as a starter at parties. Tips for bread cutlets: 1.Ginger, garlic and green chilli paste is readily available in the market, but nothing can beat the flavour and aroma of fresh coarsely crushed paste. 2. See that you squeeze out all the excess water properly from the bread slices or else the cutlet mixture will become soggy and difficult to bind. 3. To make the cutlets more nutritious and colourful you can add other vegetables like boiled green peas, broccoli, red and yellow capsicum , French beans etc. to the mixture. Do not add water based vegetables like doodhi, cucumber, zucchini etc. as this will let out water and make the cutlet mixture soggy. 4. Rolling the cutlets in the breadcrumbs from all the sides give the cutlets a crispy texture on shallow-frying. 5. You can even use moulds of different shapes and sizes to make the cutlets. Also take a shot at other recipes like the Ravioli Samosa or Malai Paneer Mixed Herb Balls. Check out our collection of recipes for quick snacks and starters and surprise your guests with something new. Enjoy how to make bread cutlets | bread cutlets with mixed vegetables | crunchy tava veg cutlets | shallow fry Indian veg cutlets detailed step by step photos and video below.

palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with 20 amazing images. palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat is an interesting chatpata chaat, perfect for most occasions. Learn how to make palak pakora chaat. To make palak pakoda chaat, dip each spinach leaf in the prepared batter and deep-fry in hot oil or till the bhajias turn golden brown in colour from all the sides. Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper. Place 5 deep-fried bhajias on a serving plate, top it with 1 tbsp of meetha chutney, 1 tbsp curd, 1 tbsp teekha chutney and 1 tbsp onions. Finally, sprinkle little chaat masala, chilli powder and cumin seed powder. Serve the palak pakoda chaat immediately. Indian palak patta chaat is a nice simple Indian chaat recipe made with deep fried spinach pakodas topped with curd, chutney and some chaat masala and Indian spices. It is made from spinach pakodas which use spinach leaves that are dipped in a batter of besan and then deep fried. To the spinach pakora chaat we put some meetha chutney and drizzle some whisked fresh curds over. Then sprinkle some teekha chutney, onions, chaat masala and red chilli powder to complete the peppy flavour of chaat. This is loaded with crunchy savouries, juicy veggies, peppy chutneys and spices, which is guaranteed to tickle your taste buds. Try making meetha chutney and teekha chutney at home. If you like palak pakora chaat as an evening tea snack , look at our chaat recipe collection that is easy to prepare and are loved by all. Tips for palak pakoda chaat. 1. When you pick the palak leaves from the bunch, you can maintain a small portion of the stem. 2. Ensure to dry the palak leaves with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 3. Add water gradually to the batter. We need a thick batter so it coats the spinach leaves well. 4. It is best to use a whisk to mix the batter so there are no lumps remaining in the batter. 5. Deep fry not more than 3 to 4 leaves at a time, because too many leaves at a time might stick to each other. 6. You can adjust the proportion of chutneys as per your choice. 7. A garnish of chopped coriander would further accentuate the flavour of this chaat. Enjoy palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with step by step photos.

mint chaas recipe | spicy Punjabi mint chaas | mint buttermilk | pudina chaas | with amazing 14 images mint chaas recipe chilled concoction is just the thing one needs on a hot summer afternoon. The key ingredients in mint chaas are curds, pudina and chilli paste. Here I have used fresh mint for a clear garden fresh taste. mint chaas recipe is super quick and easy to make, also is different than regular chaas. Pudina and buttermilk both have cooling properties and them together would double the cooling properties. Make this healthy mint chaas part of your meals as mint is super healthy. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. We have this luscious mint chaas by combining cleaned mint leaves, curd, cumin seed powder, green chili paste, black salt and blend till smooth and frothy. Further, add chilled water and blend again. Serve spicy Punjabi mint chaas immediately with mint garnished on top. Have a hearty meal of dal, chawal, rotis and subzi followed by a glass of spicy Punjabi mint chaas as it also aids digestion. Enjoy mint chaas recipe | spicy Punjabi mint chaas | mint buttermilk | pudina chaas | with detailed step by step photos below.

matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with 20 amazing images. Quick and easy but enchanting, the matar pulao is a timeless classic of North Indian cuisine. The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish of matar pulao a really mouth-watering one, so good that you can just have it plain without any accompaniments. This green pea pulao is super quick and easy to make as we have made it in a pressure cooker and hence called matar pulao in pressure cooker. This is a one-pot meal dish, it is a go to matar pulao recipe for long lazy and tiring days! Have green pea pulao along with dal, kadhi or any raita, trust me its tummy filling. Also, you can add fried potato or paneer pieces to make it even tastier!! You can also carry green pea pulao along to work or use it as a tiffin treart for your kids! Make green pea pulao satiating for your kids by grating cheese over it! Notes on matar pulao recipe. 1. Choose a good quality, aged rice to get perfectly cooked rice. 2. Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice. 3. Soak the rice in enough water in a deep bowl for 30 minutes. Soaking is very important as it reduced the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. 4. Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. After 2 whistles, you can decide if it requires more or less time as the number of whistles depends on the flame and the litre of the pressure cooker. However, matar pulao's suave taste makes it a good accompaniment for any subzi or raita. Don’t miss out on making this matar pulao when green peas are in season! You can also try other wonderful green pea based creations like Fresh Green Pea Soup and Vatana ni Kachori. Learn to make matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with detailed step by step recipe photos below.

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.

aam ka achar recipe | Punjabi aam ka achar | mango pickle | with 27 amazing images. aam ka achar recipe | Punjabi aam ka achar | mango pickle is one of the favourites of all pickle lovers! Learn how to make Punjabi aam ka achar. To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well. Bottle the pickle in a sterilized glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year. During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi aam ka achar recipe for making mango pickle is most popular in the region. This is a very simple recipe to follow. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous Gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. We recommend the use of mustard oil to make this aam ka achar as it is best suited for making achar. However, you can use any other oil if you wish to. Tips for aam ka achar. 1. Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle. 2. Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage. 3. We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too. 4. During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil. 5. Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving. Enjoy aam ka achar recipe | Punjabi aam ka achar | mango pickle | with step by step photos.

hare chana soya tikki recipe | healthy pudina and chana soya cutlet | soya granules veg tikki | with 43 amazing images. hare chane soya tikki made with seasonal hara chana or green tender chickpeas also known as hara choliya. This is a perfect and complete healthy appetizer or evening snacks. Learn how to make hare chana soya tikki recipe | healthy pudina and chana soya cutlet | soya granules veg tikki | soya granules veg tikki, a tikki like none you have tasted before, the hare chane soya tikki stands out from the crowd because of the unique combination of hare chana and soya granules. Wondrous iron -rich foods, these two fibre-rich ingredients are combined with unusual binding agents like nachni flour and soya granules, thereby doing away with potatoes. Addition of mint and coriander not only improve the absorption of iron, but also impart a strong aroma that makes these healthy pudina and chana soya cutlet beyond comparison! You can also try other soya tikkis like chick pea potato soya tikki and sesame soya tikki recipe. Tips to make hare chana soya tikki recipe: 1. Use your hands to mix and form a soft dough. 2. Shape each portion into a 50 mm. (2”) flat round tikkis with the use of your hands. 3. Use a spatula to flip the soya tikki while cooking and press down on the tikki while cooking. Enjoy hare chana soya tikki recipe | healthy pudina and chana soya cutlet | soya granules veg tikki | with detailed step by step images.

aloo tikki recipe | Punjabi aloo tikki | aloo ki patties | aloo ki tikki | aloo cutlet | with 15 amazing images. One of the most popular Indian street foods, Aloo Tikki is an evergreen one too, loved by several generations of Indians. Preparing and cooking aloo tikki doesn’t take time, you can prepare it in a jiffy for a party or when guests are coming over. To prepare aloo ki tikki, we have taken boiled and mashed potatoes to which we have add boiled and crushed green peas. Further, we have added coriander for freshness and also some chaat masala to perk up the flavour and chilli powder for some spice which can be adjusted according to the preference. Finally, some lemon juice for a tanginess. Mix all the ingredients and shape them into a tikki and shallow fry on a non stick pan. Crispy aloo tikkis are to be relished right off the tava, to warm your body and soul even on a cold, rainy day! Punjabi aloo tikki is so versatile that if you have left overs, you can make a aloo tikki burger or even make the very famous ragda patties using it. aloo cutlet is my go to recipe on a cold rainy days with a cup of masala chai as an evening snack, my entire family enjoys eating it. Here is a simple tip to make perfect aloo tikki, make sure while pressure cooking or boiling the potatoes and green peas, you don’t over cook them or they’ll be mushy and watery and it will make the rolling hard. Enjoy aloo tikki recipe | Punjabi aloo tikki | aloo ki patties | aloo ki tikki | aloo cutlet | with condiments like green chutney or tomato ketchup!!

nimbu pani recipe | shikanji | Indian lemonade | nimbu pani Indian street food | with amazing 10 images. nimbu pani recipe also called shikanji or Indian lemonade is the go to drink on hot Indian summer days. In fact so popular is this Indian drink, that shikanji is a famous Indian street food available even at every railway station. Summers or hot humid days and want to drink something refreshing that cools your system down and helps fight the weather? We have a perfect drink recipe for you which is nimbu pani. Kids are often seen taking nimbu pani thermos flasks to school to give them instant energy during their lunch break. Moms also pack nimbu pani for kids to have when they have early sports activities before school starts. shikanji is so simple and easy to make that not even an amateur can go wrong with it. The ingredients used in the recipe are definitely found in every well maintained pantry. You can make it when you have guests suddenly coming in. To make nimbu paani, in a bowl take some lemon juice, add powdered sugar. You can also use grained sugar but we have used powdered sugar as it dissolves faster. Further, add black salt and cumin seed powder. Cumin seed powder gives a nice subtle flavor to the shikanji. Next, add salt, chilled water and stir well. Your nimbu pani is ready to be served. Nothing like a glass of chilled Nimbu Paani to refresh you, even on the hottest and most tiring of days! This rejuvenating drink is made of lemon juice, flavoured with the right proportions of salt and sugar. Cumin seeds powder and black salt add a real peppy dimension to this tangy drink. Although ready-mixes are available for Nimbu Paani, this homemade version will outdo them any day in terms of flavour, aroma and the overall refreshing effect. Enjoy nimbu pani recipe | shikanji | Indian lemonade | nimbu pani Indian street food | with detailed step by step photos and video below.

jowar methi roti recipe | jowar methi paratha healthy breakfast | masala methi jowar roti | jowar methi roti for weight loss | with 17 amazing images. jowar methi paratha is a satiating breakfast fare with only 87 calories per roti. Learn how to make jowar methi roti for weight loss. The taste and nutrient value of jowar is seldom remembered, but after you try this recipe, it will stay in your memory forever! A perfect combination of jowar and methi, along with flavourful onions, coriander and green chillies, makes this sumptuous masala methi jowar roti a tasteful way to boost your haemoglobin levels. To make jowar methi roti, combine all the ingredients in a bowl and knead into a soft dough using enough warm water. Cover with a lid and keep aside for 10 minutes. Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little jowar flour for rolling. You may feel this rolling is a little difficult but with time and practice you will surely get it. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Serve immediately. Further fenugreek leaves are well known since ages for managing blood sugar levels. It has been combined with jowar flour, which has a medium glycemic index, but the high fibre content in jowar compensates the overall effect. Thus this jowar methi paratha healthy breakfast is a wise choice for diabetics. Weight-watchers and heart patients too can benefit from the fibre content of jowar methi roti for weight loss. The addition of onion in this roti is also beneficial. The antioxidant quercetin in the onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too. We recommend this healthy recipe to kids, senior citizens, pregnancy women and women with PCOS also. Tips for jowar methi roti. 1. To make rolling easier, you can roll it between 2 sheets of plastic. 2. As a substitute to fenugreek leaves, you can try adding spinach leaves or cauliflower leaves. Enjoy jowar methi roti recipe | jowar methi paratha healthy breakfast | masala methi jowar roti | jowar methi roti for weight loss | with step by step photos below.

papad stuffed paratha | papad paratha recipe | parathas stuffed with papad | with 30 amazing images. papad stuffed paratha is a yummy paratha where whole wheat parathas are stuffed with a papad filling made of papad, onions, coriander and chilli powder. In most homes, left-overs vegetables are used for making delicious stuffed parathas. But this is a paratha with a difference. Since papad is a personal favourite of mine, I have invented this unique type of paratha with a spicy papad filling. I have used fried papad for the stuffing, but you can also roast the papads if you wish. I am sure this papad stuffed paratha will be an all time favourite for all papad lovers. Serve papad paratha with a bowl of curds. Enjoy papad stuffed paratha | papad paratha recipe | parathas stuffed with papad | with detailed step by step photos below.

paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images. paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry. To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas. Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices. Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy. To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas. Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes. Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.
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