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achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with amazing 29 images achari chana pulao also known as pickled kabuli chana pulao is for those who love the complex interplay of spices in pickles, rice and kabuli chana. Learn how to make achari chana pulao easily. Achari in the name stands for pickle flavoured, this chickpea pulao is flavoured with pickle which makes the dish even interesting. To make achari chana pulao rice, fortified with kabuli chana, is perked up with an interesting assortment of spices ranging from nigella and fenugreek to fennel seeds and black cardamoms, along with some readymade spice powders too. But, the real twist in this pickled kabuli chana pulao recipe is the addition of a couple of spoons of aam ka achar, which gives a really sprightly flavour and aroma to the pulao. Ingredients used to make achari chana pulao are basic and I am sure can be found in every Indian household. I usually prepare this one-pot quick meal on tiring and long days along with any raita and papad. Each and every member in my family simply loves achari chana pulao, not even my kids create a fuss while eating it. It is also a great tiffin treat or lunch box option. achari chana pulao can be served simply with a cup of curd, or perhaps a bowl of dal like Dahiwali Toovar Dal , Dal Kadhi, Masoor Dal or Tamatar ki Kadhi. Learn to make achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with detailed step by step photos.

mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with 23 amazing images. mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast is a cheesy and crispy snack perfect for snack time. Learn how to make Indian style vegetable toast. To make mixed vegetable open toast, for the mixed vegetable topping heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. Add the French beans, carrot, tomato ketchup, chilli powder, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the topping in 5 equal portions and keep aside. Next to make Indian style vegetable toast, place all the bread slices on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till crisp. Place all the bread toasts on a clean, dry surface, spread a portion of the mixed vegetable topping and sprinkle ½ tbsp of cheese evenly over each toast. Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts. Serve immediately. Open toasts are very tempting because you can see what is in them. Imagine the whiffs of sautéed onions and garlic spreading in the air, the sight of colorful veggies, and a sumptuous dose of melted cheese lovingly caressing the veggies. Try veg open bread toast and you are sure to make it again and again. Who can resist the temptation to bite into such an Indian style vegetable toast? While we suggest the use of baking the bread slices in an oven, those who don’t have it can toast the bread in a pop-up toaster and enjoy this delicacy. Have a go at other delightful open toasts like Mushroom Oregano Open Toast Sandwich, Baked Carrot and Spring Onion Open Toast and Crispy Spinach and Paneer Open Toasts. Tips to make mixed vegetable open toast. 1. The stuffing can be made in advance and kept. 2. Serve it immediately or else it will turn soggy. 3. If you are a jain, avoid onions and garlic and instead use chopped tomatoes. 4. Kids can also enjoy this by just reducing the chillies and adding a little more cheese. Enjoy mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with step by step photos.

mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa | with 17 amazing images. A yummy cheesy samosa that appeals to both desi and exotic food lovers. Although it tastes super special, this mini spinach and cheese samosa is also quite easy to prepare and requires minimal ingredients. spinach cheese samosa is made from filling of blanched spinach, cheese and green chillies. The filling is then stuffed in 26 cone shaped plain flour dough and then deep fried. What makes spinach cheese samosa special is the mouth-feel given by molten cheese. I would like to share some important tips to make the perfect mini spinach and cheese samosa. 1. You should make sure you seal the mini spinach and cheese samosa perfectly, otherwise they will open up while frying and the cheese will ooze out. 2. Also, take care to squeeze all the excess water out of the blanched spinach—otherwise the filling will be very watery. 3. Once the oil is hot, deep-fry a few Mini Cheese and Spinach Samosas on a medium flame. It is very important to get the oil to the perfect temperature for frying. If the samosa sinks to the bottom without any bubbles, that means the oil is not hot enough. Aside from palak cheese samosa, try other samosas like Mini Onion Samosa or Veg Samosa Pinwheels. Enjoy our mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa| with step by step photos.

Madras meets Milan, in this innovative preparation of Bow Pasta with Curried Vegetables. Pasta with veggies is a common sight. But, when the veggies are first curried with tomato puree and Madras curry powder before meeting the pasta, it transforms into a delightfully unique treat for the taste buds. While you might think this to be perfect for the desi palate, chances are that Italians might love it too if they taste this lip-smacking wonder.

Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | with 31 amazing images. Banarasi dum aloo is deep fried baby potatoes in rich and creamy Indian tomato gravy. dum aloo as too many variations like Kashmiri dum aloo, Punjabi dum aloo like wise this is one of the dum aloo variation which is popularly known as Banarasi dum aloo. Preparation for Banarasi dum aloo doesn’t take much time and this recipe is simply low of effort yet the outcome is supremely delicious. If you are looking forward to treat your family with some good Indian food, this Banarasi dum aloo is it. Authentically in making of Banarasi dum aloo, onions and garlic is not added. We have still added little garlic but you can simply skip it to make “Authentic banarasi dum aloo”. This dum aloo is so quick to make you can include this recipe to your everyday menu too. Serve Banarasi dum aloo hot accompanied by pooris, naans or any Indian bread that you wish to. If you do not consume dum aloo immediately, the gravy will thicken. So, add a little water, adjust the consistency, reheat the sabzi and then serve. Learn to make Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home | with detailed step by step recipe photos and video below.

doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with 23 amazing images. A traditional Punjabi mithai, lauki ka halwa that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! Our lauki ka halwa recipe is a quick dudhi ka halwa made with just 5 ingredients, lauki, milk, sugar, mawa (khoya) and ghee. lauki ka halwa and gajjar ka halwa are the most popular halwa’s to make. This quick lauki ka halwa uses very little ghee to make. You must use freshly grated dudhi in the halwa and we have not removed the water. When the dudhi has become soft while cooking then add the sugar. I know some busy-bees who would stop over at a sweetmeat stall, have a cup of lauki ka halwa and a samosa in lieu of a meal, and continue their work with full energy! Besides sweet you can consume doodhi in a variety of other dishes like Doodhiya Kheech, Doodhi Theplas, Doodhi Muthia , Doodhi and Chana Dal Subzi, Budijaw and Doodhi Kheer. Enjoy doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with step by step photos.

dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images. dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too. From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry. A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful. Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it. The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal. You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below.

cheese corn balls recipe | Indian style cheese corn balls | veg cheese sweet corn balls | with amazing 35 images. cheese corn balls makes a super starter and it just melts down in the mouth. Eye appealing, perfect sized Indian style cheese corn balls is a cocktail party starter to be served with tomato ketchup. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. The first stage is making the thick white sauce which will help in binding the cheese corn balls. Once the white sauce is ready transfer it to a plate and allow it to cool, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside. For frying the Indian style cheese corn balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry. If you want your cheese corn balls even crispier use panko bread crumbs. While deep frying, if your cheese corn balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Indian style cheese corn balls have become popular to serve as kitty party snack and a popular finger food. veg cheese sweet corn balls has a creamy cheesy texture with a crunch of corn in it. Also try other recipes with corn and cheese combo like Corn Filled Bread Tartlets, Corn and Jalapeno Fondue and Corn Au Gratin. Enjoy cheese corn balls recipe | Indian style cheese corn balls | veg cheese sweet corn balls | with detailed step by step photos below.

masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with 19 amazing images. masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast has a fabulous taste that goes down well with both kids and adults. Learn how to make spicy masala toast. To make masala cheese toast, first make the masala topping. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the mixed vegetables and sauté on a medium flame for 2 minutes. Add the potatoes, chilli powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside. Then divide the topping into 4 equal portions and keep aside. Spread a little butter on all the 4 bread slices and place them on a clean, dry surface with the buttered side facing upwards. Spread a portion of the topping and 1 tbsp of cheese on each buttered bread slice and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately with tomato ketchup. Veg cheese toast is a mixture of veggies and potatoes are sautéed with tasty ingredients like green chillies, spice powders and lemon juice to get a tongue-tickling topping, which is placed upon buttered bread slices, garnished with cheese and baked in the oven till the cheese melts and coats the veggie mixture. Spicy masala toast is a scrumptious toast with a masaledar veggie topping that essentially reminds you of all-time favourites like samosa and veg puffs. It can be made in a handy mini size and served at parties, or enjoyed at home as a tea-time snack. Made with readily available ingredients, this quick and easy crispy masala sandwich is convenience personified as it does not even require an elaborate accompaniment for serving. Yo­­u can also try out other snacks like Moong Dal Toast and Mushroom On Toast. Tips for masala cheese toast. 1. To save time you can boil potatoes in a microwave. 2. To make it a tad heathy, you can use multigrain bread. Enjoy masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with step by step photos.

meethe chawal recipe | Punjabi meethe chawal | sweet rice | with 26 amazing images. Punjabi meethe chawal has a creamier and rich taste of rice cooked along with sugar and ghee to make it soft and moist. Learn how to make meethe chawal recipe | Punjabi meethe chawal | sweet rice | Meethe chawal is a traditional Punjabi dessert prepared and enjoyed during festivals like Baisaki, Basant Panchami, Diwali, etc and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for meethe chawal, along with carefully chosen assortments of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make this sweet rice it even tastier and gives it mouthwatering visual appeal. Tips to make meethe chawal: 1. You can also add chironji nuts to make meethe chawal. 2. We suggest you to use basmati rice to make this recipe. 3. You can also add kewra water to enhance the taste. 4. Instead of fresh coconut you can also use dry coconut slices. Enjoy meethe chawal recipe | Punjabi meethe chawal | sweet rice | with detailed step by step photos.

appam recipe without yeast | no yeast Kerala appam | palappam recipe | with 22 amazing images. In this appam recipe without yeast we show you how to soak the raw rice and create the batter for no yeast Kerala appam. The entire palappam recipe is shown step by step so you will not make any mistakes. It is a delight to watch an experienced chef swirl the kadhai to make a perfect bowl-shaped appam recipe without yeast! You can master the art too, within a few tries. palappam is a delectable South Indian dish, which is comparable to dosa, but with a special texture and shape. The raw rice batter and the unique manner of preparation give appam recipe without yeast a crisp bowl-like structure with a spongy bun-like centre. Drizzle a little coconut milk over the Kerala appam and enjoy it hot with a spicy Kadala Curry or mouth-watering Coconut Stew. While Appam is traditionally made with yeast, to get the fluffy centre, it can also be made through a natural fermentation process, without using yeast. Here is how to do that… Notes and tips on how to make the perfect appam recipe without yeast. 1. The batter of appam should be of a thinner consistency than dosa batter. 2. Adding baking soda, makes it more fluffy Kerala appams. 3. If the batter is too thick, adjust the consistency by adding water. 4. Pour a 1.5 ladleful of the batter into it. The pan should be hot but not too hot or else the appam will stick in the center and you won't be able to get that lacy border. 5. Holding both the handles of the pan, slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre. Learn to make appam recipe without yeast | no yeast Kerala appam | palappam recipe | with step by step photos below.

Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa. When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar .

pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag. This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole. Serve with Rotis, Parathas or Butter Naan and Onion Rings. Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below.

The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often. Being simple and easy, it is an everyday fare. The strong flavour and aroma of radish together with the spiciness of the sambhar masala make this a mouth-watering treat. Cooked toovar dal gives the sambhar its characteristic consistency and base flavour. Remember to add the tempering only at the end. In fact, if you are going to prepare the sambhar earlier, you can make and add the tempering alone freshly just before serving – this will instantly boost the flavour and aroma of the sambhar making it seem as if you just cooked it! You can serve the Mullangi Sambhar with hot rice laced with ghee, or with tiffin dishes like idli, dosa or pongal. You can also prepare a similar sambhar with chopped drumstick instead of radishes. Have a go at more South Indian dishes like Masala Vadas or Mysore Chutney .

chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with 32 amazing images. chilli paneer is a restaurant style chilli paneer recipe which is an Indo-Chinese chilli paneer recipe. chilli paneer is an Indo-Chinese starter recipe which is simply made by batter-coating and deep-frying paneer cubes which are further tossed with green chillies and spring onions and oriental sauces to make this really scrumptious treat. Serve restaurant style chilli paneer recipe as a starter or as an accompaniment to the main course. restaurant style chilli recipe has managed to gets its name on the menu of every Indian Chinese restaurant. Making restaurant style chilli paneer recipe at home is healthy and efficient and also we have not used MSG for preparing it. Use a wok for Chinese food always. chilli paneer can be made dry as well as with gravy, here we have shared chilli paneer recipe which is restaurant style. Paneer chilli is loved by my family whenever I make hakka noodles or Chinese fried rice at home. I can assure you once you make it at home, you will forget ordering or going out to the restaurants for chilli paneer. Make sure to cook the Indo-Chinese chilli paneer recipe on a high flame all the time or it might lose its crunch. Also, you can shallow fry the paneer, if you do not wish to deep fry it. Fry paneer on high flame or it will get hard, any chewy. The Chilli Paneer Stir-Fry gets its attractive flavour from a combination of vinegar and oriental sauces like chilli and soya. Make sure you use fresh and succulent paneer to make this dish, so that it remains soft and not chewy after deep-frying. Learn to make chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with detailed step by step photos and video below.
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