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Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with 24 images. Punjabi aloo paratha is a dish wish a universal appeal! While North Indians like to have it any time of the day, for breakfast, Indian lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. stuffed aloo paratha is also a very famous Indian street food which is mostly available in the morning. What makes these whole wheat Punjabi aloo paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the aloo ka paratha stuffing, while amchur gives it an enjoyable tinge of tanginess. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. Aloo parathas taste best when served hot with pickles/achaar and curd, but they may also be carried in a dabba. Punjabis love their aloo parathas smeared with homemade safed makhan and with a tall glass of lassi. If you enjoyed our Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with detailed step by step photos and video below, check out our collection of stuffed paratha recipes for dinner.

oats moong dal tikki recipe | moong dal tikki with oats | healthy oats moong dal tikki | with amazing 23 pictures On a diet or wanting to eat super healthy Indian snack? We have one of the tastiest healthy recipe which would give a treat to your taste buds in Oats moong dal tikki!! It is extremely easy and quick to make. We have used no complex but all easily available ingredients in making the recipe. Healthy oats moong dal tikki is also a easy way to add oats to your diet, as some people do not like the taste of oats. Oats Moong Dal Tikki is a fibre and protein rich recipe!! We have made it using yellow moong dal with we have boiled and coarsely crushed in a blender, further we have added oats which are full of fibre and make the recipe healthy, some fresh curds, onions for enhancing taste, green chillies for some spice and some Indian masala's which include chat masala for tanginess, garam masala, red chilli powder and turmeric. All these ingredients are mixed together, rolled in tikkis and cooked on tava with 1/8 tsp of oil . Make sure you press the moong dal tikki with oats properly and cook them on a medium flame or they might remain uncooked!! To make perfect oats moong dal tikki make sure while boiling the dal, you do not over boil it as the recipes needs you to grind it into a course paste. If you over boil the dal, you’ll get a runny paste and the texture of the tikki would be lost and it will also get difficult for rolling of the tikki’s. This moong dal tikki with oats recipe makes a perfect evening snack, or a starter recipe too!! The tikki's are luscious and full of flavours!! This tikki's are quite filling and you can also use them to make your burgers and can end up making a snaky meal!! Serve the healthy oats moong dal tikki immediately with healthy green chutney!! Enjoy oats moong dal tikki recipe | moong dal tikki with oats | healthy oats moong dal tikki | with detailed step by step photos and video below.

Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with 25 amazing images. Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Notes and important tips on Punjabi pakora kadhi. 1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi. 2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture. 4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away. Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the popular Punjabi dal recipes like Dal Makhani , Panchratni Dal and many more. Enjoy how to make Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with detailed step by step photos and video below.

Hearty chunks of mushrooms and green peas replace paneer in this famous Punjabi recipe. You can choose any combination of vegetables to add to this rich tomato based makhani gravy. Serve with naans or parathas to make it a completely gratifying meal.

masala chai recipe | masala tea | Mumbai roadside Masala Tea | Indian spiced tea | with 10 amazing images. Masala Chai is a very famous hot beverage originated from India. Rainy or winter days, it is a go to beverage. For most Indians, the day starts with a cup of masala chai. Chai or tea is a popular beverage made using a handful of aromatic ingredients. The quantity of all the ingredients varies from person to person. Every household has their own style of making it. As the name suggests, masala chai literally translate to spiced tea. The flavour of the tea is very powerful, it is basically made by brewing black tea with masala. We have made masala tea by taking water in a deep pan, added tea powder, the colour and flavour of the masala chai will largely depend upon the strength of tea powder so, always make use of good quality tea powder or tea leaves then add sugar. Further we have added lemongrass which gives a refreshing flavor to the tea. Also, we have added grated ginger which plays an important role in giving tea a refreshing hint. Further chai masala is added which is made with Indian spices. You can readily find it in the market or use our chai masala recipe and boil it all together so that all the flavours are extracted. It will aromatic and the flavour will be properly infused. Lastly, milk is added. You can add milk according to your preference depending on how you like yourmasala tea. If you start walking around the streets of India, you will see a chaiwala around every corner selling tea with biscuits or cream rolls. Be it day or night. Late nights, the chai wala’s are seen selling tea on their cycles making Mumbai roadside Masala Tea very popular . Tea is one of the very famous beverage and people usually start their day with tea and some breakfast. Masala tea can soothe you when you are unwell, rejuvenate you when you are tired, and revive your spirits when you are bored. Start your day with Masala tea and serve it with biscuits or any of your favourite snack. Enjoy masala chai recipe | masala tea | Mumbai roadside Masala Tea | Indian spiced tea | with detailed step by step photos and video below.

corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with 18 amazing images. corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi is a quick yet awesome in taste. Learn how to make makai paneer sabzi. To make corn paneer sabzi, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the green chillies, sweet corn kernels, paneer, coriander, turmeric powder, sugar, garam masala, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring gently. Serve hot with rotis or parathas. If you wish to break away from the standard potato-based sabzi, try this Indian sweet corn paneer bhaji with Indian breads! Soft and succulent paneer pairs extremely well with crunchy and sweet corn. When you have time on hand, try making paneer at home. This combination is further made more appetizing by the use of handful of Indian spices. Try this sweet corn and cottage cheese sabzi after a tiring day as a quick time saver. Though this makai paneer sabzi looks very simple and easy to make too, but it tastes very intense and you will experience a burst of flavour in every bite. Tips for sweet corn paneer sabzi. 1. Capsicum cubes would be a flavourful addition in this sabzi. You can add and sauté it after the onions. 2. This bhaji can be used as a stuffing for wrap. Spread green chutney on a roti, place the stuffing and roll. Enjoy corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with step by step photos.

fresh turmeric and ginger pickle recipe | kachi haldi ka achar | haldi adrak ka achar | Indian style ginger turmeric pickle | with 11 amazing images. fresh turmeric and ginger pickle is an Indian winter special pickle which carries umpteen health benefits. Learn how to make kachi haldi ka achar. The soothing taste of fresh turmeric and the spiky flavour of tender ginger make for a fabulous pickle! While fresh and tender, you will find the texture and taste of ginger in Indian style ginger turmeric are very enjoyable. Although mild, you can still feel your taste buds tingle when you bite into a piece. To make fresh turmeric and ginger pickle, combine all the ingredients in a deep bowl and mix well. Transfer it to an air-tight glass jar, close the lid and set it aside in a cool, dry place for 4 to 5 hours for the flavours to blend well. Serve or store refrigerated in the same glass jar. It stays fresh up to 6 months when refrigerated. Turmeric too has a unique flavour, which has to be experienced to be understood. Together with a dash of lemon juice, the duo in haldi adrak ka achar pickle are sure to pleasantly surprise you. This kachi haldi ka achar can be made only when the ingredients are in season which is winter season. During this time when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health. Make a batch at the beginning of winter season (during the end of October) and towards the end of January make 1 to 2 more batches for the coming months. Ginger has compound Gingerol and fresh turmeric has curcuminoids, both which have anti-inflammatory and anti-bacterial benefits. The lemon juice added not only acts as a preservative for the Indian style ginger turmeric pickle, but also adds vitamin C , which too acts as an antioxidants and helps builds your immunity to fight various infections. Read more about the health benefits of fresh turmeric, amba haldi. This recipe can be enjoyed by healthy people to heart patients, cancer patients to even diabetics. Have a small quantity of kachi haldi ka achar daily during meal time. Tips for fresh turmeric and ginger pickle. 1. While this recipe mentions to use sliced ginger and turmeric, you can also finely chop it. 2. For this pickle, use the special white variety of tender ginger, available with this fresh turmeric in the winter season. It has a slightly mild taste and hence is a good addition to the pickle. Enjoy fresh turmeric and ginger pickle recipe | kachi haldi ka achar | haldi adrak ka achar | Indian style ginger turmeric pickle | with photos and recipe below.

lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with 37 amazing images. lasooni palak paneer is a delicious dish, making it true delight for garlic fans. Learn how to make lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | palak paneer sabzi is a popular Indian dish made with spinach and cottage cheese. Here in this recipe we have made it more flavorful by adding lots of garlic in the sabzi and in the tempering. It acquires a completely new flavour and aroma, which you will find truly irresistible. A generous amount of ghee and cream is used in the lehsuni palak paneer recipe, not just to bring about a rich and luscious texture but also to balance the flavour of garlic with the rest of the ingredients. Pro tips to make lehsuni palak paneer: 1. Immersing shallow fried paneer in warm water keeps the paneer soft. 2. You can little lemon juice in the spinach puree to maintain its fresh green colour. 3. Instead of chili paste you can add finely chopped green chillies as per your preference. Enjoy lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with detailed step by step photos.

vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | with 32 amazing images. vegetable hariyali is a Punjabi style sabzi made with mixed veggies in green gravy. Learn how to make restaurant style vegetable hariyali. The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi sabzi hariyali, the hariyali base comes from a combination of spinach and mint leaves, which gives the sabzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue. To make vegetable hariyali, make a paste of spinach, mint leaves, green chillies, garlic and turmeric powder without using water. Diagonally cut mix veggies, boil them and keep ready. Heat butter and saute capsicum for a minute. Add hariyali paste and cook for 1 minute. Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes. Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes. Your vegetable hariyali sabzi is ready! Although this sabzi hariyali has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the veg hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste. Tips for vegetable hariyali. 1. Since the spinach is blanched, do not over cook it, else you might lose the bright green colour. 2. Do not miss out on adding fresh cream, as it gives a smooth creamy texture and flavour to the sabzi. Enjoy vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma .

chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with 32 amazing images. chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | is a simple dal full of flavours and aroma of Indian masalas. Learn how to make Punjabi masala chana dal. To make chana dal fry, soak the chana dal in enough hot water for 1 hour. Drain well. Combine the soaked chana dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Whisk the dal using a whisk. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida, garlic, ginger and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, garam masala, dried mango powder and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the dried fenugreek leaves, salt, whisked dal, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Nourishing and tasty, the easy chana dal masala is one of the basic recipes made in the northern states of India. Like most Punjabi recipes, this dal also makes use of loads of finely chopped garlic, ginger, green chillies, onions and tomatoes. However, Punjabi masala chana dal tastes really awesome and unique, thanks to the apt combination of spices and dried fenugreek leaves. Amchur powder, though used in a small quantity, gives a pleasant tang to the dal. This North Indian chana dal tadka is a wonderful accompaniment to rice and Indian breads like rotis or parathas and rice. A bowl of kachumber, masala papad and a tall glass of chaas would complete a North Indian thali. Enjoy it hot and fresh! Tips for chana dal fry. 1. It is important to soak this dal in hot water as mentioned in the recipe, to ensure easy and complete cooking. 2. Try not to whisk it very smooth. You will enjoy the mouthfeel of cooked chana dal. You can also try other bacic dal recipes like Basic Toovar Dal or Basic Urad Dal. Enjoy chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with step by step photos.

methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images. methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast. Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion. To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot. Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi. Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well. Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images.

aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with 30 amazing images. aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style is a one dish meal in itself. Learn how to make aloo cauliflower paratha. To make aloo gobi ke paratha, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Add oil to the dough and knead well. Divide the dough into 6 equal portions and keep aside. To make aloo gobi ke paratha, divide the aloo gobi stuffing into 6 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve aloo gobi ke parathe hot with pickle and curds. Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional aloo cauliflower paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi masala gobi paratha. Using whole wheat flour instead of plain flour or maida makes these parathas slightly healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option! Tips for aloo gobi ke parathe. 1. Grating the cauliflower instead of chopping makes a smooth stuffing. 2. To save time, you can boil the potatoes in a microwave. 3. For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home. 4. A soft dough is very important to get soft parathas. 5. While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast. Enjoy aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with step by step photos.

An easy-to-make and wholesome whole wheat paratha with the zesty flavour of ginger, speckled with carom and sesame seeds, this Ginger Paratha or Adrak ka Paratha is an all-time favourite Punjabi Breakfast recipe . The best part is that this fabulous recipe is easy and quick to make, absolutely no rocket science! Since it has quite a good flavour by itself, you can just serve it with curds and pickles. You can also try other parathas like the Paneer Spring Onion Paratha and Herbed Capsicum Paratha .

minty green peas paratha recipe | green peas vegetable paratha | matar pudina paratha | with 50 amazing images. Start your day right with minty green peas paratha, a healthy Indian breakfast paratha. Learn how to make matar pudina paratha. minty green peas paratha is a savory Indian flatbread stuffed with a tasty green mixture of peas and mint leaves. Imagine a warm, roti enveloping a burst of fresh minty aroma and the sweet-tenderness of spring peas. It's a delightful vegetarian dish that's perfect for breakfast, lunch, or a light dinner. Staying fit is mainly about understanding your body and eating foods that suit it. Consuming the right ingredients can be quite exciting if you add them to tasty foods. Mint, for example, is a great acidity reliever. Fresh mint juice early in the morning can do wonders, but you can also consume it at other times in other forms, such as these tasty Minty Green Peas and Cabbage Parathas that keep stomach acids at bay. We have reduced the spice level of minty green peas paratha to suit those suffering from acidity. Also do try other stomach-friendly recipes like Pumpkin Paratha and Suva Buckwheat Roti. minty green peas paratha is rich in vitamin C, Dietary fibre, phosphorus. Pro tips for minty green peas paratha. 1. Cook the sides of the paratha on the tava by holding the top with a pair of tongs. 2. Cook the edges of the paratha by pressing down with a spatula. If you don't, the edges will be uncooked. Enjoy minty green peas paratha recipe | green peas vegetable paratha | matar pudina paratha | with step by step photos.

Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with 24 amazing images. Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsari makes a protein rich dish as both, chana dal and urad dal are rich in protein. North-indian cuisine is wholesome and rich with generous use of dairy products. Be it their sabzis, dal or desserts, everything is simply delicious and finger-licking good! So, we have got you a super luscious recipe Dal amritsari also known as langarwali dal. This langarwali dal is a popular langar food ( food charity) served at different Gurudwar’s. One has deep respect for the Sikh’s who serve langar food with warmth, grace and gratitude. Dal Amritsari is one common preparation of Punjab, which is cooked on day-to-day basis. To get the perfect taste, you need to cook Punjabi Amritsari dal on a slow flame, it requires slow cooking. There are different versions of making Amritsari dal and this is our version of making it. Also, the ingredients used in making of this recipe are basic, which are available in every Indian household pantry. A tadka or tempering is prepared for this Punjabi Amritsari dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter. See why we think this is a healthy Amritsari dal ? Made mainly from chilkewali urad dal and chana dal which are both healthy. 1 cup of cooked chilkewali urad dal gives 69.30% of folic acid of your daily requirement of folate. One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Serve with parathas like Aloo Methi Parathas, Jalebi Paratha, Punjabi Reshmi Paratha, Paneer and Vegetable Paratha or Paushtic Parathas. Enjoy Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with detailed step by step recipe photos and video below.
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