tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with 30 amazing images.
tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza is a fusion pizza, especially for parties. Learn how to make paneer tikka pizza.
To make tandoori paneer pizza, first make the tandoori paneer topping. For that, combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally. Divide the topping into 2 equal portions and keep aside. Then place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it. Finally sprinkle ¼ cup cheese evenly over it. Repeat steps 1 and 2 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately.
India meets Italy in this unique paneer tikka pizza! An assortment of veggies is first soaked in a richly flavoured marinade, and then sautéed to intensify the flavour, before being added as a desi style topping to thin crust pizza bases. Finally, the topping is sautéed on a tava to give it a tandoori finish.
You will enjoy the authentic pizza sauce with the traditional tandoori paneer. This Indian style paneer pizza is also baked in an oven, as always, to melt the cheese and achieve the right texture.
If you wish to make the pizza from scratch, then we suggest you make the pizza base at home too! We would recommend the use of thin crust pizza base for homemade paneer pizza. Make your choice between maida based thin crust pizza base and whole wheat pizza base.
Tips for tandoori paneer pizza. 1. Use fresh paneer for best results. Learn how to make paneer at home. 2. The curd used to make the marinade has to be thick. You can also make use of hung curd. 3. Always check if 1 to 2 pieces of the marinated vegetables are getting cooked on the tava. If you think they are not getting cooked well, add little besan and mix well and then cook. 4. The tomatoes have to be deseeded for best results. 5. We have used mozzarella cheese for gooey texture, but you can replace it with processed cheese.
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crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images.
crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn.
To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately.
Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties.
Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack.
Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls.
Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying.
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homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with 11 amazing images.
homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit is a quick fix dessert for kids. Learn how to make no bake chocolate balls.
To make homemade chocolate balls, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 10 equal portions and roll each portion into a ball. Roll them into the desiccated coconut and serve immediately or store the homemade chocolate balls in an airtight container. It will lasts well for 2 to 3 days at room temperature.
An indigenous, chocolaty treat that was once popularly made in homes all over India, at a time where commercial chocolates were neither easily available nor economical. No bake chocolate balls is a recipe that unfailingly kindles happy childhood memories in all of us. It is a quick and easy recipe, and kids can help their mothers make it.
The combination of crushed biscuits, dessicated coconut and cocoa held together by gooey condensed milk gives this 5 ingredient homemade chocolate balls an exciting mouth-feel and rich flavour.
These chocolate balls with Marie biscuit can be relished immediately and also stored for 2 to 3 days in the refrigerator to enjoy whenever you wish! You can try other dessert recipes like the Poha Ladoo or Chocolate Mousse.
Tips for homemade chocolate balls. 1. You can make the chocolate balls without coating with desiccated coconut also, they will lasts longer. 2. Sweetness always taste before you start shaping the balls, if you need more add condensed milk. 3. They will remain fresh in an air-tight container for atleast 2 to 3 days. 4. Always mix the mixture with your hands so it is mixed properly.
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Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images.
Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice.
To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately.
Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices.
The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry.
Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself..
You can also try other Gujarati recipes like Sev Usal or Ghughra.
Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate.
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sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images.
sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri.
To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.
Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king!
Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc.
Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli.
Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled.
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banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread | with 29 amazing images.
banana and walnut bread recipe | Eggless Banana bread with walnuts | best Indian banana walnut loaf | classic banana bread is a slightly sweet bread with crunchy notes of walnut. Learn how to make Eggless Banana bread with walnuts.
To make banana and walnut bread, combine the bananas, melted butter and castor sugar in a deep bowl and beat with an electric beater on medium speed for 1 minute. Add the plain flour, baking soda and milk and beat with an electric beater on medium speed for 1 minute. Add the walnuts and mix well using a spatula. Grease the cake tin with melted butter on all the sides. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour. Pour the prepared cake batter into a greased and dusted tin of 200 mm. × 75 mm. (8” × 3”) diameter aluminium tin and spread it evenly. Bake in a pre-heated oven at 180ºC (360ºF) for 35 minutes or till done. Cool completely, demould and serve warm.
Stranded in a foreign land with no clue what to eat? Walk into a bakery or tea-house and you will surely find some classic banana bread to warm your soul and fill your tummy. This perfect tea-time bread loaf is an international favourite, enjoyed by people all over the world.
The pleasant fruitiness of bananas and the nutty crunch of walnuts give this loaf a soulful and rustic flavour and texture. You can bake this Eggless Banana bread with walnuts any time you wish at home, because it makes use of just common ingredients. This is also a perfect sweet treat for kids to nibble on.
Best Indian banana walnut loaf is a wise way to make use of over-ripe bananas! What’s more advantageous about this bread is that it has no resting time as it makes no use of yeast. It’s ready in 45 minutes.
Tips for banana and walnut bread. 1. Do not mash the banana in advance. It will turn black. 2. The plain flour should be free of lumps. Sieve it if necessary. 3. Use baking soda from a packet which is unopened or recently opened for best fluffy bread. 4. Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and to help in demoulding the loaf easily. 5. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 6. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.
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eggless chocolate brownie muffins recipe | fudgy chocolate brownie muffins | Indian eggless brownie muffins | brownie muffins no egg | with 18 amazing images.
eggless chocolate brownie muffins recipe | fudgy chocolate brownie muffins | Indian eggless brownie muffins | brownie muffins no egg is a yummy treat for hungry tummy. Learn how to make fudgy chocolate brownie muffins.
To make eggless chocolate brownie muffins, combine the chopped dark chocolate and butter in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Transfer the mixture into a deep bowl and cool slightly. Add the condensed milk and vanilla essence and mix well. Add the plain flour, baking powder and baking soda and mix gently. Add the walnuts and mix well. Pour equal portions of the prepared mixture into 9 muffin moulds. Put 1 chocolate cube into each muffin mould and press it lightly. Bake in a pre-heated oven at 180°C (360°F) for 15 minutes. Serve hot.
Everybody loves brownies and everybody loves muffins. So, how much would they love something that brought the two together? Well, let’s try it out! This Indian eggless brownie muffins is an eggless and fudgy muffin that has the rich and intense flavour of dark chocolate, a slightly milky note and a nutty dash of walnuts!
This is further made richer by the addition of condensed milk. Indeed, this fudgy chocolate brownie muffins is blissful heaven for chocolate lovers.
Above all this, a dark chocolate cube is hidden into the batter in each muffin mould before baking. As this chocolate melts and flows into the batter like hot lava, it gives the brownie muffins no egg a fudgy mouth-feel and an even richer taste. Go for more must-try chocolate recipes like the Chocolate Pancakes with Whipped Cream and Nuts or Chocolate Pizza.
Tips for eggless chocolate brownie muffins. 1. Ensure to buy the perfect walnuts. Whether purchasing walnuts in bulk or in a packaged container, avoid those that look rubbery or shriveled. If it is possible to smell the walnuts, do so in order to ensure that they are not rancid. 2. Sieve the plain flour if necessary to ensure it is lump free. 3. While inserting the chocolate cube, try and push it slightly to the centre of the muffin.
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kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake | with 11 amazing images.
kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake is the perfect drink to serve on special days and festive occasions. Learn how to make malai kulfi milkshake.
To make kulfi shots, combine the kulfi cubes and milk in a mixer and blend in a mixer till smooth. Pour equal quantities of the mixture into 6 shot glasses. Serve chilled garnished with mixed nuts.
Some people like to end dinner with a nice spicy beverage, while others like to have a cold dessert like ice-cream. Here is an unusual recipe that combines the best of both to make quick kulfi milkshake.
Instantly refreshing effect, with the pleasant hue, aroma and taste of almonds and pistachios, this Indian summer drink is made by by blending kulfi cubes and milk to get a lovely milkshake that has a rich milky flavour with spicy tones and the crunch of nuts.
It is easy to make and very quick too – will hardly take a few minutes to prepare. And, the best thing about quick kulfi milkshake is that its flavour is very well-grounded in our culture, with the pleasant touch of Indian spices found in kulfi ice-cream, so it is likely to be enjoyed by almost everybody. You can serve the innovative Kulfi Shots to your guests after dinner. You can also try the Paan Shot.
Tips for kulfi shots. 1. You can buy readymade kulfi or make malai kulfi at home. 2. Use of full fat milk is a must to get a thick luscious shake. 3. Use chilled milk for sure if you are serving it immediately.
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yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with 26 amazing images.
yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack is a tea time Indian snack recipe. Learn how to make moong and urad dal pakoda.
To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well. Blend in a mixer till coarse using ½ cup of water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the yellow moong and urad dal pakoda immediately with coconut chutney.
These unique pakodas have a very different mouth-feel and a perfect flavour! These moong urad dal bhajiya are not crisp like the conventional pakodas but interestingly soft.
A combination of spices, ginger and green chillies is worked into the batter to give the urad and moong dal pakoda Indian snack an appetizing flavour. Serve with coconut chutney on a rainy day and watch them being wiped off the plate within minutes!
If you like moong and urad dal pakoda, you can make monsoon snacking more exciting with other pakoda recipes like recipes like corn pakora, ponk bhajiya and aloo pakoras.
Tips for yellow moong and urad dal pakoda. 1. This recipe calls for the dals to be soaked for 3 hours, so plan it in advance. 2. Drain the dals well after straining. 3. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 4. The batter has to be thick and of dropping consistency. 5. Also blend the batter till coarse to enjoy its mouthfeel. 6. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 7. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
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Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with 26 amazing images.
Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter is a flavour filles starter to please kids and adults alike. Learn how to make Chinese schezwan balls.
To make schezwan cheese balls, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 28 equal portions and roll each portion into a ball. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper. Serve immediately with tomato ketchup.
Quick and easy Indo Chinese Schezwan balls are guaranteed to tease your taste buds! These spicy cheese balls are resplendent with the pungent taste of Schezwan sauce and the crunch of spring onions.
Deep-fried to perfection, this Indian party starter have a gooey cheesy core that warms the palate. You can enjoy this as an evening tea snack on a rainy day, just like pakoras, or you can serve it as an accompaniment for Chinese dishes.
This Chinese snacks in India also great to serve as a starter, or as a snack at cocktail parties. Try other awesome Schezwan recipes like the Schezwan Noodle Frankie or Schezwan Cheese Dosa.
Tips for Schezwan cheese balls. 1. You can buy readymade Schezwan sauce or make Schezwan sauce at home. 2. We have added 1 tbsp of Schezwan sauce. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida. 3. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and make grating difficult. 4. Dry red chilli flakes can be replaced with finely chopped green chillies. 5. Cheese already has salt, so ensure not to add too much salt. 6. Apply little pressure while making them, else they might break. 7. To ensure that the Schezwan balls do not break while deep-frying, you can shape them into balls and refrigerate for 15 minutes. Remove and deep fry.
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vegetarian pad Thai noodles recipe | Indian style veg pad Thai noodles | with 25 amazing images.
Our vegetarian pad Thai noodles is an Indian style veg pad Thai noodles where we have used paneer instead of tofu. In this Indian style veg pad Thai noodles we have used ingredients which are easily available in the Indian market.
In vegetarian pad Thai noodles recipe, flat rice noodles are cooked and tossed with paneer, spring onion, bean sprouts, peanuts, garlic and other spices. Serve your Pad thai veg noodles immediately as reheating is not advisable.
Notes on vegetarian pad Thai noodles recipe. 1. Add the peanuts. This gives a very nice crunch to the recipe. 2. Add the paneer, use fresh and soft paneer for best results. 3. dd the finely chopped spring onion greens. Use fresh ones and if possible cut with a pair of scissors they cut more properly than a sharp knife. 4. Garnish with peanuts to give more crunch to Pad thai veg noodles. Always use roasted and salted ones.
vegetarian pad Thai noodles tastes wonderful with a Thai Green Curry as accompaniment!
Also do try other Thai noodle recipes like Rice Noodles with Vegetables in Thai Red Curry Sauce, Coconut, Tofu and Bean Sprouts Rice Noodles and Thai Stir-fried Noodles.
Learn how to make vegetarian pad Thai noodles recipe | Indian style veg pad Thai noodles | with detailed step by step photos and video below.
khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with 12 amazing images.
khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa is unbelievably easy to make Indian mithai with tantalizing aroma. Learn how to make apricot halwa.
To make khubani ka halwa, soak the apricots in enough water for 1 hour. Keep aside. Drain the apricots, deseed and blend in a mixer with 2 tbsp water till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the apricot purée, cardamom powder and saffron, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Serve warm garnished with mixed nuts.
A land that is famous for dry fruits, Hyderabadi cuisine makes generous use of dry fruits in gravies, rice dishes and sweets. homemade khubani ka halwa is one such mithai made with apricots, laced with Indian spices like cardamom and saffron.
A garnish of chopped nuts adds to the charm of this tasty sweet. The pleasant aroma and natural sweetness of apricots, punctuated by the myriad flavours and textures of the dry fruits makes the apricot halwa absolutely heavenly. You can also try other halwa recipes like Peach Halwa and Gajar ka Halwa.
This Indian mithai recipe is sugar free and thus a tad healthier than other sugar laden sweets. However, dried apricots are high in carbs and thus this sweet should be enjoyed in small quantities occasionally.
Tips for khubani ka halwa. 1. Prefer to use a deep pan to make this halwa so sautéing becomes easier. 2. Add water gradually while blending. The water is only to make blending easier. The apricot purée has to be thick after blending. 3. Prefer to use fresh cardamom powder for a good aroma and flavour.
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badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with 21 amazing images.
badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli is a quick Indian mithai. Learn how to make healthy almond burfi.
To make badam burfi, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well. Peel the almonds. Blend them in a mixer along with the milk to make a smooth paste. Keep aside. Combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square. Cut into 18 equal pieces using a sharp knife. Cool and keep aside for 30 minutes. Serve or store in an air-tight container. Use as required.
Barfis have a knack of tempting everyone, young and old. But many of us resist taking a bite as we are scared of the calories hidden in it! Here is a healthy almond burfi that you can indulge in occasionally. Made of protein-rich almonds, this yummy barfi uses very little ghee and sugar.
This easy Indian badam burfi has the right amount of sweetness and a rather rich flavour, thanks to the magic of spices like saffron and cardamom. Further, we have used cow’s milk in this recipe to cut down slightly on the calorie and fat count.
One piece of this badam katli can be enjoyed by weight watchers, women with PCOS and heart patients occasionally. Remember it is just to satisfy your sweet craving and is a healthier choice than sugar, mava and ghee laden sweets. Try other healthy sweets like Date Walnut Balls or Jowar Apple Sheera.
Tips for badam burfi. 1. Remember to use hot water for soaking. This helps to peel the almonds easily. 2. To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. 3. Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring. 4. Keep stirring it continuously to prevent the mixture from sticking to the pan. 5. Prefer to use fresh cardamom powder for best flavour. 6. Remember to cool the almond mixture in the plate before separating the pieces. 7. It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat!
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malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with 39 amazing images.
malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi is an all time favourite of people of all ages. Learn how to make malai kulfi with condensed milk.
To make malai kulfi, combine the cornflour with the milk and mix well. Keep aside. Heat the milk and condensed milk in a deep non-stick pan and bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes. Simmer the milk on a low flame for 40 minutes while stirring occasionally. Add the cornflour mixture and cardamom powder, mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick. Switch off the flame and let it cool completely. Pour the mixture into 6 aluminium kulfi moulds. Freeze overnight or till set.
Being a frozen dairy dessert, kulfi is technically an ice-cream, but with the rich flavour and unique texture of condensed milk, it is a class apart, a genre in its own right! Of the many varieties of kulfi, this traditional eggless Indian malai kulfi stands out with an extra rich and intense flavour.
The creaminess of homemade malai kulfi is all thanks to the slow but rewarding process of simmering full-fat milk till it gets an irresistible texture and aroma. The addition of condensed milk thickens it further making it a perfect dessert that your guests will be talking about it for days to come.
A sprinkling of cardamom accentuates the appeal of this malai kulfi with condensed milk. It gives a fabulous aroma and flavour which can lure anyone.
Tips for malai kulfi. 1. This kulfi can be made only with full fat milk. It is also called full cream milk or buffalo’s milk. This milk has a perfect amount of fat and creaminess. 2. Remember to keep scraping the sides of the pan so that the milk does not stick there. 3. Stir the cornflour mixture just before adding as some corn flour sticks at the bottom. 4. After you add the cornflour mixture you will have to stir often as the mixture starts to thicken fast. 5. Ensure to keep the freezer clutter-free. If the freezer is almost full, then the kulfi may not set well. Also there are chances that the kulfi may have icicles.
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dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images.
dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada.
Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla.
To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately.
Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on.
While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course.
Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada.
Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video.