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angoor ka sharbat recipe | Mughlai black grape drink | healthy kale angoor ka ras | angoor juice | with 12 amazing images. Indian black grape juice, also known as kale angoor ka ras or karehal ka juice, offers a distinctive taste and experience different from typical grape juices. Here's a description: A beautiful deep purple color due to the anthocyanin pigments in black grapes. While green grapes abound in vitamin C as a source of antioxidants, the black variety also is rich in ‘anthocyanins’ that give them their colour. Both these antioxidants are present in highest amounts just beneath the skin. Thus it is advisable to wash the grapes thoroughly and enjoy them. A rich and intense aroma with notes of ripe black grapes, sometimes carrying hints of earthiness or spice depending on the variety and regional variations. To make angoor ka sharbat, in a mixer put the grapes. Add cumin seeds powder, lemon juice and grated ginger, 1/2 cups water and 24 ice cubes. Blend into a smooth and creamy mixture. Pour into 4 individual glasses. Serve angoor ka sharbat chilled garnished with mint leaves. Main ingredients for Mughlai black grape drink 1. black grapes or grapes. grapes provide the dominant sweetness. The flavonoid quercetin found in grapes helps to reduce the risk of heart diseases and prevents the onset of stroke. Resveratrol is another antioxidant that grapes possess. 2. lemon juice. Grapes are naturally sweet, and even grape juice can be quite sugary. A touch of lemon juice adds a touch of acidity, which can help cut through the sweetness and create a more balanced flavor profile. This is particularly useful when using sweeter grape varieties for the juice. Lemon juice can introduce additional citrusy notes that complement the flavors of the grapes and add complexity to the juice. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. With not too high a sodium count to its credit coupled with good levels of potassium (5.7% per cup), grapes in kale angoor ka ras contain the necessary minerals to maintain high blood pressure. Low intakes of potassiumhave often been linked to poor control of blood pressure and strokes. Pro tips for kale angoor ka ras. 1. Add 1/2 tsp grated ginger (adrak). Grated ginger is often added to grape juice to enhance its flavor and provide additional health benefits. The spicy, pungent, and slightly sweet flavor of ginger complements the natural sweetness of grape juice, creating a delicious and complex flavor profile. Ginger is an effective cure for congestion, sore throat, cold and cough. 2. Add 3/4th tsp cumin seeds (jeera) powder. Cumin powder has a warm, earthy, and slightly citrusy aroma and flavor profile. While its use in this context might be unconventional, it could potentially complement the sweetness and tartness of the grapes and add a unique savory depth to the juice. The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Cumin seeds are apparently a very good source of iron. Enjoy angoor ka sharbat recipe | Mughlai black grape drink | healthy kale angoor ka ras | angoor juice | with step by step photos.

Think Nawabi, and luxury is the first word that comes to mind! Indeed, what better way to recreate that richness than by using mixed nuts. This scrumptious Nawabi Naan is an amazing creation of traditional tandoori naan studded with nuts. This gives you a lovely texture and mildly sweet flavour as you chew on the naan. Once you sprinkle the nuts on the rolled dough, roll it lightly once again, so that they stick to the dough and do not fall off when cooked in the tava. Serve this naan with a tangy, spicy Subzis / Curries to make a memorable meal.

palak aur chawal ki roti recipe | chawal ke atte aur palak ke paratha | Indian spinach rice flour roti | with 25 amazing images. This green coloured Indian flat bread paratha recipe is ideally served with curd/yoghurt and pickle for a full course lunch and dinner. Learn how to make palak aur chawal ki roti recipe | chawal ke atte aur palak ke paratha | Indian spinach rice flour roti | Palak/Spinach is very rich in variety of Vitamins and Minerals, so it is a good thing to include them in your diet. These soft chawal ke atte aur palak ke paratha are best served with a thick dal or a sabzi. A healthy and flavourful Indian spinach rice flour roti which is prepared from spinach puree and other spices. You can use other leafy vegetables or a combination of leafy vegetables like methi, mint etc. to enhance the nutritional value of these rotis. Tips to make palak aur chawal ki roti: 1. Make sure to refresh the spinach using cold water to retain its colour. 2. Serve palak aur chawal ki roti immediately for better taste. 3. Serve palak aur chawal ki roti with sabzi of your choice or you can have it as it is. Enjoy palak aur chawal ki roti recipe | chawal ke atte aur palak ke paratha | Indian spinach rice flour roti | with detailed step by step images.

palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images. healthy palak corn sabzi is a nutri packed sabzi which can be served as a daily fare. Learn how to make palak methi makai sabji. palak methi and corn sabzi is made from simple ingredients like palak, methi, sweet corn kernels, white gravy and Indian spices. To make palak methi and corn sabzi, first make the white gravy. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the ginger, garlic, green chillies and cashew nuts and sauté on a medium flame for 1 minute. Cool slightly and blend in a mixer to a fine paste using 2 tbsp of water. Add the curds and salt and mix well. Keep aside. Then to make sabzi Heat the oil and saute the cardamom, cloves and bayleaf. Add the white gravy and sauté on a medium flame for another minute. Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the garam masala, mix well and cook on a medium flame for another 30 seconds. Serve hot. This palak methi and corn sabzi is loaded with ingredients that can give you these essential nutrients. vitamin A, Vitamin C, iron, folic acid, magnesium and phosphorus are some nutrients you gain from this nourishing fare. Both vitamins are antioxidant boost which help to build your immunity to diseases and iron and folic acid are key nutrients to prevent anaemia and ensure a proper supply of oxygen in the body. With around 100 calories and 10.6 g of carbs, palak methi makai is a healthy addition to our meals. With the use of oil being restricted, it can be enjoyed by those aiming at a healthy heart too. All through the nine months of gestation, a pregnant woman needs a good amount of protein, folic acid and iron to ensure your good health as well as the baby’s. This healthy palak corn sabzi is a wise choice for them too. Not only that, the fenugreek, spinach and curds also contribute their distinctive flavour to this palak methi makai sabji, making it a lip-smacking dish that you will thoroughly relish. Tips for palak methi and corn sabzi. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. The white gravy can be made in advance when time permits and it can be refrigerated and thawed and used later Enjoy palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step and video below.

An all-time favourite from Punjab, the Mixed Vegetables Patiala Style is made of veggies perked up with spices and pungent pastes. Note that the veggies and pastes are all sautéed in ghee, which gives a unique flavour and aroma to this dish. Milk gives a rich flavour and creamy texture to the gravy, while a pinch of sugar, cardamom and cinnamon powders give a pleasant sweetness to this mixed vegetable preparation. Enjoy it hot with rotis or parathas .

corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with 28 amazing images. corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma is a unique smooth textured sabzi. Learn how to make Indian sweet corn kurma. To make corn korma, combine the plain flour and milk in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. Add the sweet corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve hot garnished with coriander. Although the name makai korma restaurant style suggests that this is rich, and indeed this Corn Korma does have a very luscious flavour and texture, the fact is that this delicacy is easier to prepare than the traditional korma and requires much less ingredients. While grated corn forms the base of this Punjabi sweet corn korma, it is aided in volume by a white sauce like mixture, and flavoured with a simple masala of coconut and pepper. These combine so beautifully, to create a really rich and interesting accompaniment for your favourite rotis or parathas. Remember to sauté the corn well to get an inviting aroma of Indian sweet corn kurma. Tips for microwave makai korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with step by step photos.

jeera rice | quick jeera rice | jeera pulao | cumin rice | with amazing 20 images. jeera rice and jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make. This versatile jeera rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. jeera rice with plain curd and pickle or just topped with some ghee is my personal favourite. quick jeera rice is also one of the highest selling dish in Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel. Using cumin seeds in this jeera pulao adds a lovely earthy flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple jeera pulao into a preparation to be relished. If possible, serve this jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. I prefer having it along with dal tadka, it makes a perfect meal. Also, you can serve it along North Indian gravy dishes like palak paneer or kadai paneer. Notes and tips on jeera rice. 1. Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the onions will not be crispy on frying. 2. For the jeera rice recipe, clean and wash the rice thoroughly. It is best to wash the rice atleast 3 times to remove the starch from the grains which will prevent them from sticking to each other on cooking. The use of aged basmati rice works best to get perfect jeera rice. 3. Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used. Make sure to only use basmati rice and do not overcook it as the jeera rice will end up being mushy and sticky. You can also use left-over rice to make jeera rice. Learn to make jeera rice | quick jeera rice | jeera pulao | cumin rice | with detailed step by step photos below.

tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | with 22 amazing images. tandoori mushrooms are a fantastic vegetarian option for those who love the smoky, spicy flavors of tandoori cuisine. Learn how to make tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | tandoori mushrooms are a delicious and popular Indian dish made by marinating mushrooms in a yogurt-based marinade with minimal and flavorful spices. The marinated mushrooms are then can be grilled or cooked until they are slightly charred. Mushrooms are a good source of protein and fiber, and they are also low in calories. This healthy tandoori masala recipe makes a great appetizer, snack, or even a main course for a vegetarian meal. Enjoy! pro tips to make tandoori mushroom: 1. For a richer flavor, marinate the mushrooms overnight. 2. Serve the tandoori mushrooms immediately to enjoy it’s best flavours along with green chutney. 3. Instead of mushrooms you can also use paneer or potato cubes in this marinade. Enjoy tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | with detailed step by step by images.

Noses do not have to turn up at the mention of spinach! here is a way of making even spinach-haters benefit from the goodness of this high nutrient vegetable! reduce the chillies in the gravy if cooking for kids.

Quick and easy though this Kadhai Khumbh Subzi is, it offers 100% satisfaction, with its peppy flavour and delightful texture. A quick-fix tomato pulp, aromatic spice powders, pastes and onions are an exciting team, which turns the mushrooms into a memorable treat. The addition of fresh cream and dried fenugreek leaves are special touches that enhance the flavour and mouth-feel remarkably. You are sure to thoroughly enjoy this flavourful subzi, served hot and fresh off the Microwave oven.

makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with 26 amazing images. makai galouti kebab are a vegetarian delight, offering a unique twist on the traditional galouti kebab. Learn how to make makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | sweetcorn galouti kebab is a delightful vegetarian twist on the traditional Galouti kebab, using sweet corn (makai) as the main ingredient. Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture and rich flavors. The specialty of a galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. These corn galouti kebabs are tender on the inside and have a delightful crunch on the outside. Their light, aromatic flavor paired with the natural sweetness of corn creates a unique and delicious experience, perfect for vegetarians and food lovers alike. makai galouti kebabs can be enjoyed on their own or served with green chutney. We have a variety of recipes using Sweet Corn like soups, starters, snacks and main course. Pro tips for making makai galouti kebab: 1. Use fresh, sweet corn kernels for the best flavor and texture. 2. Coat each kebab well with slurry and breadcrumbs. 3. Deep fry a few kebabs at a time, to prevent them from becoming oily. Enjoy makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with detailed step by step photos.

stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | with 44 amazing images. stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha is a meal by itself. Learn how to make healthy cauliflower whole wheat methi paratha. To make stuffed gobi methi paratha, for the stuffing heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds. Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes. Remove from the flame and divide the stuffing into 6 equal portions. Keep aside. Then place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle. Grease a non-stick tava (griddle) using 1/4 tsp of oil. Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 1 to 3 to make 5 more parathas. Serve immediately. A vegetable paratha is so convenient to eat when you’re in a hurry to get the day started. Try these mildly spiced easy stuffed Indian paratha for a filling and nourishing morning meal. Accompany it with some curds for a protein rich fare. These healthy cauliflower whole wheat methi paratha are enriched with fibre and vitamin C which are a ladder to maintain a healthy gut and reduce inflammation in the body respectively. Methi, further adds appreciable amounts of iron, thus helping to maintain hemoglobin levels. Tips for stuffed gobi methi paratha. 1. Serve gobi methi paratha with curds to make a healthy Indian breakfast. 2. Use a spatula and press down to cook the stuffed gobi methi paratha evenly. 3. To grate cauliflower, wash and clean the cauliflower thoroughly. Grate the cauliflower by holding the whole cauliflower with the stem against the thickest holes of a grater and grate it by pushing it downwards using the force of your hands. The florets should quickly crumble away to rather fine bits, leaving you with the tougher stem. Enjoy stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | with step by step photos.

paneer and vegetable paratha recipe | mixed veg paratha with paneer | healthy paneer vegetable paratha | with 23 amazing images. paneer and vegetable paratha is a healthy paneer vegetable paratha which is a perfect snack for kids when they come home from school. paneer and vegetable paratha is made from simples ingredients like paneer, whole wheat flour, green peas, carrots, beetroot and Indian spices. You can put any vegetables you have leftover and mix and match to make mixed veg paratha with paneer. See why we think this is a healthy paneer vegetable paratha? Lets understand the ingredients. 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 diabetes. Vegetables used in the recipe as high in fibre and low in calories and the base of the paneer and vegetable paratha is made from whole wheat flour. So this mixed veg paratha with paneer could be also had for a healthy breakfast. Replace full fat paneer with low fat paneer and this can serve as a low calories weight loss paratha or paratha for diabetics. Serve paneer and vegetable paratha with some low fat curds to complete a healthy evening snack. Learn to make paneer and vegetable paratha recipe | mixed veg paratha with paneer | healthy paneer vegetable paratha | with step by step photos below.

Once your kids have tasted this paratha, you will surprised to see rajma and spinach rise to the top of their favourite ingredients list! Indeed, this innovative Rajma Spinach Cheese Paratha is a scrumptious treat that your kids will love to the core, thanks to the punchy taste of capsicum, onions and tomatoes and the interesting mouth-feel of the beans and spinach. Let’s not forget the appealing taste and texture of cheese, which makes this paratha a super-hit! A combination of protein and calcium-rich ingredients helps strengthen your kids’ bones, making this tasty treat a healthful one too. Just take care to limit the amount of oil used to cook these parathas in order to keep the health quotient on the higher side.

A richly-flavoured potato dish from the Mughlai repertoire, Aloo Lajawab is prepared in the typical opulent style of the Nawabs, with lots of dairy products and cashews too. Cashews are used not just in the paste but also halved and added along with the potatoes to add a lovely crunch to the dish. While the milk, curds and cashew paste contribute a creamy mouth-feel and luscious texture to the Aloo Lajawab, the caraway seeds and spice powders give it an enchanting aroma and tongue-tickling flavour, which will surely make you lick your fingers clean, and yearn for one more helping of this delicious Main Course .
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