Here is a unique halwa made of grated sweet corn sweetened with sugar and flavoured with spices like cardamom and saffron. Milk gives the Makai ka Halwa a very rich flavour while grated coconut improves the mouth-feel.
Although it is a unique recipe, it still has a traditional touch to it. This makes the halwa appealing to both the younger and older generations! Serve it at a party and watch the compliments pile up. A valuable treasure handed down from the Mughal dynasty, this traditional Nawabi Curry is a rich delight, perfect to serve at parties.
Sinfully luxurious, this curry features a creamy base of cashewnuts, almonds, coconut and khus-khus, and is sure to make your guests feel very important! Serve hot with Puris , fresh out of the frying Pan or Parathas , off the Tava . As if it's not enough, that the traditional chole recipe is usually cooked with loads of oil, it is also served with calorie-laded puris!
Here's is a healthy zero oil variation without unnecessary calories. When served with one meal of your day is thankfully guilt-free.
Serve with Pav and Spicy Kachumber for a delicious simple meal. aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with 30 amazing images.
aloo baingan ki tariwali sabzi is a hearty and delicious dish that can be enjoyed as a main course or side dish. Learn how to make aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker |
aloo baingan masala is a popular North Indian vegetarian dish that combines potatoes (aloo) and eggplants (baingan) cooked in a flavorful and spicy tomato-based gravy. It's a comforting and delicious dish that's often served with roti (Indian flatbread) or rice.
This flavorful aloo baingan masala in pressure cooker is sure to satisfy your taste buds with its spicy and tangy tomato-based gravy and the tender, creamy texture of potatoes and eggplants.
pro tips to make aloo baingan masala: 1. Soak brinjal and potato cubes in enough water to prevent it from discoloration. 2. Instead of tomato pulp you can add curd to curry. This will make the curry creamier. 3. Instead of kanda lasun masala you can add chilli powder.
Enjoy aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with detailed step by step photos.
One of the tastiest and most effective refreshments to have on a hot summer’s day, the Jaljeera is a tangy and spicy drink with strong shades of lemon, cumin seeds and black salt.
Topped with crispy boondis, the Jaljeera can be enjoyed any time of the day, especially with a crispy snack or a sumptuous meal.
Straight from royal kitchens, healthy though unlike its traditional version is oil free, and replaces fat rich ingredients like coconut with lots of veggies, pulses and coriander. A combination of dal and veggies is flavoured with spices like garlic paste, green chillies, garam masala is sure to appeal to you. All the dals used are full of nutrients hence making this dal a healthy treat.
Soft tikkis and spicy gravy are made for each other! in case you are in a hurry you can avoid making tikkis and just use paneer cubes instead.
quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with 31 amazing images.
quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert is one of the most popular Indian desserts made with bread. Learn how to make quick shahi tukra.
To make quick shahi tukda, make the rabdi and sugar syrup. For shallow frying the bread slices, remove the crust from both the bread slices and discard them. Cut each bread slice diagonally into 2 triangles. Heat the ghee in a broad non-stick pan and shallow-fry the bread triangles till golden brown in colour from both the sides. Remove them in a plate and keep aside. How to serve quick shahi tukda, dip the shallow fried bread triangles in the sugar syrup, while turning the triangles in the syrup so, they get evenly soaked. Drain and remove them in a serving dish. Pour the chilled rabdi evenly over the sugar syrup coated bread triangles. Garnish with pistachios, almonds, rose petals, saffron and edible silver wark. Serve the quick shahi tukda immediately or refrigerate till it is chilled and then serve.
True to its name it is a ‘shahi’ delight! Pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi to make quick shahi tukra. The use of ghee, saffron, cardamom powder and the final garnish of pistachios and almonds makes this Mughlai dessert will not fail to please the diner!
Though rabdi for shahi tukda Indian dessert is usually made by reducing milk for hours, we have provided a quicker recipe using condensed milk and bread crumbs that tastes just as good! You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then.
Deep frying the bread triangles in ghee adds a slight crunch to the shahi tukda for Eid.Dipping in sugar syrup makes them evenly soaked.
Tips for shahi tukda. 1. It is very important to use full-fat milk as it will provide the rabri a rich and luscious texture. 2. We have made the rabri moderately sweet as the bread slices were dipped in sugar syrup but, if you like it more sweet then increase the quantity of condensed milk in rabri. 3. Also, you can skip dipping the bread in sugar syrup if you are do not prefer consuming so much sugar. 4. If you prepare the sugar syrup before frying the bread it might thicken so, just add 1-2 tbsp of water and re-heat the sugar syrup. 5. You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then. 6. Traditionally, bread slices are deep-fried in ghee but, we have shallow fried them. Alternatively, if you want to make a low calorie dessert and not consume so much ghee then toast the bread slices in an oven or pop-up toaster.
Enjoy quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with step by step photos. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images.
Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo.
To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander.
Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to.
The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh.
Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter.
Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri.
Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos. cabbage paratha recipe | patta gobhi paratha | healthy Indian cabbage roti |
These toothsome parathas are made of nutritious whole wheat flour dough, and stuffed with a scrumptious mixture of cabbage and cottage cheese flavoured with coriander and green chillies.
The Cabbage Paratha is a good source of antioxidant compounds that fight against free radicals. Besides this, it is also rich in vitamin C. You can vary the portions to have it as a snack , or as a wholesome meal. nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake | with 23 amazing images.
A nourishing meal or snack option which is acidity friendly. Learn how to make nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake |
These subtly-flavoured multi flour chilla are really trendy because they are easy-to-prepare, tasty and stomach-friendly too, which is a key concern for many people!
These nutritious chillas are made with ragi, jowar and whole wheat flour, perked up with just a mild dash of green chilli paste. A good amount of veggies are added to keep the chillas soft and to lend a lovely crunch to them.
You can have these Indian multigrain pancakes anytime, for breakfast or as a snack, so you can ward off hunger and associated acidity bouts too.
Tips to make nutritious chilla: 1. Instead of chilli paste you can add chopped green chillies. 2. You can also add grated carrot to make it more nutritious. 3. Instead of oil you can use ghee.
Enjoy nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake | with detailed step by step image. moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with 25 amazing images.
The healthy moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlet of tikki made with sprouted green moong dal and leftover rice that can be served as a healthy and light evening snack along with a cup of masala tea. Learn how to make moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet |
Moong sprouts have a crisp texture, and slightly sweet nutty taste that fit well into any recipe. moong sprouts and rice tikki bound together by cooked rice and flavoured with fresh mint, green chilli paste and lemon juice, the moong sprouts make an excellent dough for succulent rice tikkis.
Cooked with minimal oil on a tava, the moong sprouts and rice tikki turns out into a perfectly golden, crisp snack that is further pepped up with a sprinkling of chaat masala, and served with green chutney and tomato ketchup.
Tips to make moong sprouts and rice tikki: 1. Serve the tikkis hot with green chutney and tomato ketchup. 2. Remember to press down with a spatula while cooking to ensure uniform cooking. 3. You can pack these tikki in the tiffin to work or in kids tiffin.
Enjoy moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with detailed step by step images.
Jalfrezi is usually a dish made with green chillies, capsicum and onions as the base. In this variation, I have used my favourite combination of tofu and mixed veggies as the main ingredients.
The tanginess imparted by the tomatoes and vinegar is the characteristic flavour of this dish.
You can also try other recipes like Corn Capsicum or Soya Kofta Curry . A dish that's truly remarkable and a must try for all lovers of Punjabi food. Using Kasuri methi instead of the regularly used fresh methi gives this dish its unique flavour.
The bitter taste of the kasuri methi is reduced when it is soaked in water. Methi plays a very important part in kitchens in the Punjab especially in winter. Bright green peas add a lovely green colour and yummy flavour to this subzi.
You can serve this dry subzi with Parathas , Rice and popular Punjabi dals like Dal Amritsari or Rajma Curry . Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds.
This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm!