Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

Peshawar is a city situated along the eastern end of the khyber pass. It is a major center of arts and culture and is home to the delicious peshawari food. Punjabi food is in many ways influenced by peshawari style of cooking. Peshawari chole is just one of the many delicious dishes from the punjab, and as the name suggests, has a hint of peshawari style of cooking. Spicy and 'chatpata', this dish needs some prior planning as the chick peas require soaking for at least 6 hours. Chana masala added to this dish is readily available at most provision stores and imparts that special flavour. Served with hot Baturas , it makes an ideal sunday lunch . You could also top Aloo Tikkis or Samosas with this delicious subzi and relish it as a snack .

Can you imagine festivals or weddings without Puranpoli? This classic sweet is a favourite across the country, called by different names and made with minor variations. If a month goes by without any special occasions, then people even go ahead and make it as a no-reason Sunday treat! For those of you who are so fond of this traditional delicacy, here is a diabetic-friendly version made with sugar substitute and minimal ghee. Chana dal, with its low glycemic index, is always a good food for diabetics to have, as is fibre-laden whole wheat flour. All in all, this is a real treat for your mind and body. The wastage that is there when the sides are cut of the circle can be all put together and used later to make rotis.

Let’s recreate the highway dhaba magic right in our own kitchens, with this tasty and satiating dal. In Dhabey ki Dal, rajma, urad and chana dals are cooked well and flavoured with sautéed onions, garlic, tomatoes and spice powders. Herbs like coriander and dried fenugreek leaves add a tasty punch to this delicious dal, which makes a wholesome meal together with Rotis and Rice .

spicy mixed dal recipe | Punjabi style mixed dal | healthy mixed dal | with amazing 20 images With five protein-rich dals, this Spicy Mixed Dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis. We have started by pressure cooking a combination of 5 dals : yellow moong dal, masoor dal, urad dal, chana dal and toovar dal to make spicy mixed dal. You can used any dals that you have available in your pantry to make the healthy mixed spicy dal. For the tempering take ghee in a kadhai, you can use oil or butter if you wish to. Add cumin seeds, onions and ginger garlic paste. Add tomatoes, use ripe ones to get the best quality dal. Further, add garam masala, coriander cumin seed powder and red chilli powder. Once all the masalas are cooked, add whisked curd which provides protein and calcium making the dal healthy. Add coriander leaves for freshness and add the cooked dal and cook it. Our Punjabi style mixed dal is ready to be served!! To perk up the flavour of mixed dal you can even give it a twist by adding second tempering, Punjabi tadka over it or giving dal a chaunk!! The spicy mixed dal recipe is easy and quick to prepare all you needn’t to do is soak the dals to ensure uniform cooking. At home we have it with steamed rice. Most households routinely prepare dal as a part of their everyday meal. Different states have different homely ways of cooking dal, but one commonality is that most it are quick and easy to prepare so can prepared with much ado on a routine basis. Enjoy spicy mixed dal recipe | Punjabi style mixed dal | healthy mixed dal | with detailed step by step photos and video below.

hariyali dal recipe | hariyali dal tadka | low calorie hariyali dal | daal hariyali | spinach chana dal | hariyali dal is a simple everyday fare for one and all. Learn how to make daal hariyali. Spinach and chana dal complement each other perfectly in this aromatic hariyali dal tadka which is an excellent source of protein, iron, folic acid and vitamin A. The chana dal is high on potassium count and thus beneficial for hypertension. On the other hand, its low glycemic index makes it suitable for diabetics as well. This low calorie hariyali dal is also suitable suitable for a healthy lifestyle and weight-watchers. The loads of spinach in spinach chana dal abounds in iron and folic acid, which helps to keep anaemia at bay. Iron is a key nutrient needed to ensure a proper supply of oxygen in our body and to keep us energetic throughout the day. To make hariyali dal, cook the chana dal in pressure cooker for 4 whistles and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafetida and dried fenugreek leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, onions, ginger paste, garlic paste and sauté on a medium flame for 1 to 2 minutes. Add the garam masala, coriander powder and salt, mix well and cook on a medium flame for 1 minute. Add the spinach purée, milk and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes. Add the cooked dal, mix well and cook on a medium flame for 5 minutes. Serve hariyali dal hot. Daal hariyali is a good recipe for entertaining too! It suits senior citizens too, as it is easy to chew and enjoy with rotis. Tips for hariyali dal. 1. Clean and wash the spinach and chana dal very well to remove all the dirt. 2. While making spinach puree, only blanch it. Excess cooking will lead to loss of bright green colour. 3. Chana dal can also be replaced with toovar dal. Enjoy hariyali dal recipe | hariyali dal tadka | low calorie hariyali dal | daal hariyali | spinach chana dal.

ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with 28 amazing images. Mixed veg curries are popular all over the world, and every cuisine has innumerable such recipes. However, it is truly fascinating how different one recipe is from another. Mixed veg curries of South India are totally different from those cooked in the West, East or North. This difference arises not only from the way the veggies are cooked and the masalas used, but also from the choice of veggies. In this classic Ghanto Tarkari, mixed vegetable preparation of Odisha, you will see some of their classic veggies like poi saag and raw bananas cooked with a tongue-tickling mustard paste. People in Odisha eat a lot of veggies, and you will find that every meal has at least two vegetable dishes. Sometimes, the dish is a medley of veggies as in the case of the Ghanto Tarkari. Apart from common veggies like brinjal and pumpkin, this ghanta tarkari recipe also includes poi saag and raw bananas. People in Odisha use almost every part of the banana plant. The stem (manja) and raw bananas are also used like other regular veggies, while the leaves are used for serving food on special occasions. Another unique addition to the Ghanto Tarkari is the poi saag, a green leafy vegetable that is native to Odisha, West Bengal and a few regions of Bihar and Jharkhand. These vegetables, cooked with a unique blend of spices, make a wonderful main course that can be enjoyed with rice or chapatis. If you like mixed vegetable subzis then do try recipes from different regions in India like Maharashtrian Vegetable Kolhapuri, Hyderabadi Mixed Veg Korma, Gujarati Oondhiya, South Indian Avial, Rajasthani Panchmel ki Subzi and Punjabi Mixed Vegetables Patiala Style. Enjoy how to make ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with detailed step by step photos below.

aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images. aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch. There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe. Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan. Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely. We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe. Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul. Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods. Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images. chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora. To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves. The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes. These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya. Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying. Enjoy chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with step by step photos.

idli podi | idli milagai podi | how to make idli podi | with 16 amazing images. idli podi also known as idli milagai podi is a spicy powdered chutney served with idlis. The milagai podi is mixed with sesame oil or melted ghee and served with Idlis or dosas. A quick-fix accompaniment for idlis and dosas, milagai podi is a lip-smacking chutney powder made of roasted urad and red chillies combined with a little sesame for aroma and jaggery to highlight the flavours. In South Indian homes and restaurants, milagai podi is served irrespective of whether or not there are other accompaniments. Most people like to have at least one idli or dosa with this all-time favourite! Idlis and dosas are also smeared with milagai podi mixture when they are packed for Indian travel food idlis, dosas. This rules out the need for other accompaniments and also keeps the idli milagai podi moist for a long time. You can vary the amount of red chillies depending on how spicy you like it. I would like to share some important tips to make the perfect idli milagai podi. 1. To get the best result, ensure the lentils and spices are fresh and clean them for any stones before you start roasting. We have dry-roasted everything, if you like you can use oil for roasting but, it will decrease the shelf life of the milagai podi powder. 2. Many people even add sesame seeds (black or white) to the milagai podi chutney, adding it depends upon you. 3. We have made use of Kashmiri red chillies to make milagai podi , but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. 4. Blend Idli Podi to a slightly coarse powder. Do not grind at a stretch or it will form a lumpy mass. Grind it in intervals to get a nice coarse powder but, if you like fine, then grind till smooth. Enjoy idli podi | idli milagai podi | how to make idli podi with detailed step by step photos.

baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | with 30 amazing images. seedai is a crispy snack offered to Lord Krishna in the auspicious ocassion of Gokulashtami. Learn how to make baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | seedai is a super popular South Indian jar snack, which is inseparable from Janmashtami celebrations in Tamil Nadu. Every household makes a batch of tiny, ball-shaped seedais by deep-frying a dough of rice and urad flours with butter and spices, to offer to Lord Krishna. We present here a modified and healthier version of South Indian jar snack made with a blend of healthy flours, and baked to perfection instead of deep-frying. Tamil Nadu savoury baked seedai is the savoury version of seedai, a crispy and crunchy delicious snack. Not only do we boost the nutrition content using wholesome flours, but we also do away with the extra calories attached to deep-frying, making this snack accessible to everybody including dieters. You can also try other healthy snacks like baked bhakarwadi and matarsutir kachori. Tips to make baked seedai: 1. After baking, cool it completely, otherwise it will lose its crunch. 2. Instead of black til you can add white sesame seeds. 3. You can store it in an air tight container for 15 days. Enjoy baked seedai recipe | healthy South Indian jar snack | Tamil Nadu savoury baked seedai | with deatiled step by step images.

adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with amazing 29 images. adai is a crisp, golden dosa made using a batter of rice and mixed dals. adai dosa or quick South-Indian style adai dosa has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well. Dosa has put South India on every culinary hot spot of the world. We show you how to make adai dosa with detailed step by step recipe on how to make the perfect adai dosa batter. adai dosa can be prepared quickly, it doesn’t need fermentation and a long wait of overnight just requires soaking. adai dosa is much heavier and thicker than normal dosa. quick South-Indian style adai dosa is a protein packed dosa recipe which can be had as breakfast or evening snack. Chettinad kara adai is one of the common breakfast and a famous recipe of Tamil Nadu. South-Indian style adai dosa is more satiating than regular dosas and makes a great breakfast. adai dosa can be enhanced by adding onions or chopped drumstick leaves to the batter. You can also use adai dosa as a tiffin treat for your kids as it is a good way of adding protein to your kiddo’s diet. If you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it. While adai tastes great with Coconut Chutney and Sambar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery. Learn to make adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with detailed step by step recipe photos and video below.