citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler | with 16 amazing images.
citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler is a quick, no fuss drink with umpteen flavour packed ingredients. Learn how to make lemon khus cooler with sabja.
To make citrus khus cooler, Combine the khus syrup, kewra water, lemon juice in a deep bowl and mix well. Add the chilled carbonated drink and mix well. Pour the drink into 4 individual tall glasses and serve garnished with soaked falooda seeds.
Chilled drinks are definitely cool, but they may not necessarily be cooling! on hot summer days, especially if you are going to be serving spicy food at your party, it would be ideal to have cooling drinks such as lemon khus cooler with sabja, at the mocktail counter! This combination of khus, kewra and falooda seeds makes a delicious drink with cooling properties.
The khus syrup is impeccably sweet and its sweetness is balanced by the addition of lemon juice. The kewra water, on the other hand, adds a mouth-watering flavour to this citrus khus cooler. And the fizziness of the lemon drink makes it a great pick for kids too!
This summer citrus khus cooler pairs fantastically well with delicious snacks like samosa chips sandwich, paneer cheese balls or even a sumptuous chaat like moong sprouts and potato salli chaat.
Tips for citrus khus cooler. 1. You can soak the falooda seeds in advance and store them in the refrigerator upto a day. 2. The carbonated drink should be chilled as this drink has to be served immediately on making.
Enjoy citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler | with step by step photos. The richness of any “shahi” dish usually comes from the abundance of cream. Here, I have substituted cream with low-fat milk mixed with cornflour, which tastes equally creamy and delicious. Urad dal gives a healthy fillip to this dish, as it is high in folic acid and zinc. Folic acid aids in brain development as well as boosting haemoglobin levels whereas zinc is required for life long mental strength.
rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with 14 amazing images.
rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is a North Indian traditional sweet dish. Learn how to make rabdi.
Rabdi recipe also known as rabri is a perfectly proportioned combination of milk and sugar, thickened traditionally in a broad-bottomed vessel. When making rabdi, it is very important to stick the cream (malai) to the side of the pan to make lachhedar rabri recipe.
Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi and give the wonderful mouthfeel of the malai. This authentic luscious and creamy rabdi recipe is just made in 30 minutes.
Many Traditional Indian Favourites like Gulab Jamun, Jalebi and Malpuas taste awesome when eaten topped with rabri.
Tips for making rabdi: 1. You can add a pinch of cardamom powder to enhance the taste. 2. Sticking cream (malai) to the sides of the pan its very important to have lacchedar malai rabdi. 3. Instead of sugar you can also use condensed milk. 4.Make sure you stir it ocassionally or else the rabdi might burn.
Enjoy how to make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with detailed step by step images. A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer.
As a cross-cultural touch, i have included my favourite spring onion dip in this recipe. At 44 calories per satay, we suggest a serving size of two. Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!
cauliflower methi roti recipe | healthy gobi methi jowar paratha | cauliflower coriander paratha | with 29 amazing images.
cauliflower methi roti recipe | healthy gobi methi jowar paratha | cauliflower coriander paratha is a nourishing staple for one and all. Learn how to make healthy gobi methi jowar paratha.
To make cauliflower methi roti, combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 8 equal portions and roll out each portion into a 75 mm. (3") diameter circle, using a little jowar flour. Heat a non-stick tava (griddle) and cook the roti, using ¼ tsp of oil, till brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot with fresh low-fat curds.
Methi and cauliflower add an interesting little twist to the traditional plain jowar rotis and coriander further boosts the flavour of these cauliflower coriander paratha.
Fenugreek and coriander add small quantities of iron, while the vitamin C from cauliflower can assist in its absorption. Jowar tops up the fibre quotient of the healthy gobi methi jowar paratha, thus making it a wise choice for weight-watchers and women with PCOS aiming weight loss too!
The cauliflower methi roti along with a bowl of curd and khichdi makes a complete nourishing meal for diabetics and people with heart disease. They make their choice between full fat curd and low fat curd.
Tips for cauliflower methi roti. 1. Serve cauliflower methi paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 rotis at one time on the tava.
Enjoy cauliflower methi roti recipe | healthy gobi methi jowar paratha | cauliflower coriander paratha | with step by step photos. Subz Shahjahani uses a wide range of spices. Its uniqueness lies in the fact that the prepared paste is precooked and then added to the gravy thus giving it a distinct flavour. This gravy tastes best with boiled mixed vegetables though you can add almost any other vegetable to it. It is advisable to remove the whole spices before serving.
The well-thought-out choice of spices in the stuffing is sure to delight your taste buds. This healthy variation of Tandoori Paratha is a sure hit!
Oil is usually added to the flour to make a smooth and soft dough, but to curb the use of oil, Low-fat curds have been added which also produces the desired effect.
Tandoori Paratha is excellent and satiating as a one dish meal . Suggested serving size for 100 calories: 2 tikkis
low in effort, low in calories– replace starchy potatoes with semolina in this tasty tikki and stuff it with a spicy green peas filling that’s high in vitamins and fibre.
Rice and vegetable flavoured with a spicy red chilli paste. A fiery feast.
Visually appealing and amazingly tasty, these Parathas look very good thanks to the green hue imparted by the spinach purée. There are different varieties and brands of tofu available, both Indian and international. Indian tofu is softer in texture and less expensive than the international ones. You could use whichever is easily available, that will not change the 'effect' of the dish!
pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala | with 41 amazing images.
pressure cooker mix veg curry is a delicious and convenient way to enjoy a nutritious and flavorful meal. Learn how to make pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masaladinner.
This quick mix veg masala is a perfect example of vibrant combination of textures and flavors laced in flavourful onion tomato based gravy. Serve this delightful Indian vegetable curry with any Indian bread or rice of your choice.
You can also try other pressure cooker recipes like Pressure Cooker Naan or Pressure Cooker Rava Cake.
pro tips to make pressure cooker mix veg curry: 1. If you wish you can also add potatoes in this recipe. 2. Sauté vegetables briefly on medium heat to enhance their texture and flavor. 3. You can also add little coconut milk to the curry for a richer flavour.
Enjoy pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala Nearly every one has fond memories of eaten hot corn on the cob from the bhuttawala. People world over use and relish corn, be it in a gravy, roasted or simply boiled and topped with melted butter. Corn or makai grows abundantly in the Punjab. It is eaten in many forms in every household. Here makai or corn niblets have been boiled and combined with a mixture of paneer and other spices to make soft and fluffy kofta. The yummy kofta are dunked into lovely green palak gravy. Enjoy this dish with hot Parathas
Bombay curry soup recipe | masoor dal soup | masoor dal and tomato soup | Indian style red lentil soup | with 24 amazing images.
Bombay curry soup recipe | masoor dal soup | masoor dal and tomato soup | Indian style red lentil soup is a nourishing bowl perfect for winters. Learn how to make Indian style red lentil soup.
To make Bombay curry soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for a 1 to 2 minutes. Add the garlic and chilli powder and sauté on a medium flame for a few more minutes. Add the masoor dal and tomatoes and saute for 1 to 2 minutes. Add the salt, mix well and saute for 1 more minute. Add 2½ cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the mixture to a smooth puree using a hand blender. Transfer to a pan and boil for 5 to 7 minutes. Serve hot garnished with rice and lemon wedges.
Masoor dal and tomato soup is a sumptuous soup with a desi flavour. With dal and rice, it is quite filling and can be served as a quick snack or a meal-in-a-bowl. The use of masoor dal with veggies makes it a wholesome treat.
This unique masoor dal soup is made by cooking dal with garlic, spice powders and tomatoes, straining the cooked mixture, and boiling the liquid till it thickens. The curry powder used to flavour the dal gives this soup a very exciting flavour, while a dash of lemon juice gives it a refreshing tanginess, which energizes your taste buds!
The Indian style red lentil soup is served in a unique style with a garnish of rice, which makes it very satiating and comforting. However, the health conscious can avoid serving with rice and benefit from its protein, calcium, fibre and vitamin C.
Tips for Bombay curry soup. 1. Let the pressure cooker cool down enough before blending the soup. 2. Blend it well so no chunks of vegetables remain. 3. This soup is thick and creamy, so if you are serving it later you will have to add little water to adjust the consistency of the soup and reheat it before serving.
Enjoy Bombay curry soup recipe | masoor dal soup | masoor dal and tomato soup | Indian style red lentil soup | with step by step photos.
Aloo based recipes are a dime a dozen! But this is my all-time favourite. I guarantee you, the stuffing used for the aloo here is a first-rate blend of tofu, nuts and spices… best combination in the whole world! Cream helps to blend the ingredients well so that it sticks well to the cavities in the scooped potatoes. Do not use big potatoes as they don't look good in the subzi, and also take longer to cook. Opt for small or medium sized potatoes. Keep them ready in advance, so that when a guest comes, you could just make the gravy, pour over the potatoes and serve. If need be, you could warm the subzi in an oven or microwave.