tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with 25 amazing images. Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour of tomatoes that is unique to homemade products. To make Indian style tomato ketchup, tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick tomato sauce, which will add value to any dish it is served with or used in. The flavour of the spices seeps well through the potli and is quite noticeable in the xxxxtomato ketchup. Note that no water is used in the preparation – this helps cook the tomato sauce faster and also to increase its shelf life. If you do not wish to add the preservative (sodium benzoate), you must keep the tomato sauce in the fridge and use it within a month. If preservative is added, you can store tomato ketchup in the fridge for a longer time. While cooking the tomato sauce you need to be a little patient as cooking and getting the right consistency takes a little while. Sodium benzoate acts as a preservative and helps in increasing the shelf life of our homemade tomato ketchup. You can also try other sauces like Chilli Garlic Sauce or Barbeque Sauce. Enjoy tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with detailed step by step recipe photos and video below.

masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with 16 amazing images. masala puri is a popular Indian deep fried bread. Made from a dough of whole wheat flour, chilli powder, haldi and hing, masala poori is easy and quick to make. In Gujarat, it’s known as Gujarati masala puri while in Maharashtra they call it Maharashtrian Tikkat puri. We have masala poori with curd and that can form a filling Gujrati breakfast. Often we have Maharashtrian Tikkat puri with Aloo ki Sukhi Sabzi or jeera aloo. For my kids tiffin box, i pack masala puri with some quick mango chunda. These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy masala puris by pricking them and then deep frying on a medium flame—you can stock these in jars for your children to help themselves when hunger attacks them between meals! alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking. Enjoy masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with detailed step by step photos.

dabeli masala powder recipe | Kutchi dabeli masala | homemade dabeli masala | with 25 amazing images. dabeli masala too can be made easily at home. The homemade dabeli masala powder can be used to easily make the popular Gujarati snack, Dabeli, where a potato mixture flavoured with this masala is sandwiched between butter-roasted ladi pav. Spice mixes, although readily available in stores, are best made at home because they have a better aroma and flavour compared to those made commercially in bulk. So try our homemade dabeli masala recipe, as its very easy to make. Notes on dabeli masala powder recipe. 1. Mix well and dry roast on a medium flame for 1 to 2 minutes or until light brown and aromatic. Ensure to roast the spices on medium heat so that all their flavours are released and they don’t burn. Stir occasionally for even browning. 2. Add the dry coconut. It is a must ingredient to give the dabeli masala a coarse texture. You can also use the Kutch dabeli masala powder innovatively to flavour veggies, rice, etc. The dabeli masala powder can be stored in an airtight container in the fridge for over 10 months! Learn to make dabeli masala powder recipe | Kutchi dabeli masala | homemade dabeli masala | with step by step photos and videos below.

instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle. Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only. To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required. Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal. Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa. Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it. Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle. Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.

homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home | with 25 amazing images. There is nothing healthier than making your homemade pav bhaji versus opting for pav bhaji from the street. While i do love mumbai roadside pav bhaji, i still think you should make your pav bhaji at home. In this homemade pav bhaji recipe, we have first pressure cooked the vegetables (cauliflower, green peas and carrots), that go into the pav bhaji. Then in a separate deep non stick pan cooked the chilli garlic paste, sauted the onions, capsicum and tomatoes. Added the kashmiri red chillies, pav bhaji masala and cooked with some water. Finally we add the potatoes and pressure cooked vegetables and cooked the mumbai pav bhaji made at home. Why make mumbai pav bhaji made at home? 1. Street vendors tend to use inferior quality vegetables which are not even cleaned properly. At home, we have the option to use the best quality of everything. 2. Water used to clean vegetables is not filtered by street vendors. 3. Everything is cooked in the open which leads to all kinds of infestation of the food despite it being hot. 4. The butter used is believed to be half margarine and half butter to cut costs and will lead to heart issues. We make homemade pav bhaji as a one meal dinner. Traditionally pav bhaji is served with yummy ladi pav which is made of plain flour. We suggest you try and use homemade multigrain bread to have with your homemade pav bhaji. homemade pav bhaji is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling. Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi. Enjoy homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home with detailed step by step photos below.

quick pizza sauce | pizza sauce | pizza sauce with fresh tomatoes | with 22 amazing images Pizza Sauce is at the heart of a pizza’s success! Tangy and flavourful, it is responsible for giving out that appetizing aroma when the pizza gets baked. Some like their pizza sauce with fresh tomatoes more herby, while others like it more spicy, and yet others prefer a tangy overtone. This quick pizza sauce recipe is a balanced one, which has the right amount of everything. Just make sure you choose ripe tomatoes to make this delectable pizza sauce. Apart from pizza, you can use this quick pizza sauce to make appetizers like Pizza Crackers, Risotto Balls with Pizza Sauce, Pizza Bombs and surprise your friends and family with delightful starters. Check out our Italian Basic Recipes to learn more basic recipes like homemade Thick Crust Pizza Base , Thin Crust Pizza Base etc to explore more authentic recipes. Enjoy how to make quick pizza sauce recipe with detailed step by step photos and video below.

tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with 20 amazing images. Travel into the heartlands of Mexico with hearty and satiating tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the tacos as soon as they are assembled. Notes on tacos recipe. 1. While the rajma mixture is being cooked, lightly mash rajma with the help of a potato masher. Do not mash completely, this is just to give it little consistency and thickness. 2. Then keep on cooking for some more time, while stirring occasionally. Once the excess moisture has evaporated, the rajma topping for the tacos is ready. 3. You should soak the lettuce leaves in ice-cold water for sometime and then chop them, which will give them a nice crunchy texture on the tacos. tacos are very filling, they can be enjoyed as a meal by itself, but if you wish create a Mexican meal with side dishes like Chilli Rellenos, Fresh Fruit Salad with Basil Dressing, Crusty Potato Fingers, Mexican Cheese Fajita and Mexican Fried Rice. Learn to make tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with step by step photos below.

baingan bhaja recipe | begun bhaja | healthy eggplant snack | how to make healthy begun bhaja | with 16 amazing images. Amongst traditional Bengali recipes, Baingan Bhaja recipe is an evergreen favourite. The original recipe of Bengali begun bhaja involves shallow-frying the baingan in lots of oil till it is succulent and aromatic. Learn how to make healthy begun bhaja. Making healthy eggplant snack is very easy. Make a batter out of besan with a host of common spice powder and water. Dip the brinjal slices in it. Cook these batter coated slices on a tava in minimal oil. Baingan Bhaja is a comforting snack or you can evern serve it as a side dish recipe to go with the Main Course.You will enjoy the flavour of this Bengali Begun Bhaja, with its peppy blend of spice and tang! We have tweaked the recipe of this baingan bhaja smartly to get the same awesome results with minimal oil! The result is healthy eggplant snack. This recipe is a perfect example to show that one can have any of their favourite dishes, provided they tweak the cooking style and ingredients appropriately to get the same fabulous taste and texture within acceptable calorie levels. A slice of this healthy eggplant snack yields only 14 calories, so it’s a perfect for a low carb delicacy. Along with this it lends 1 g of fiber per slice too. This makes it suitable for weight-watchers, diabetics, heart patients and even PCOS. The anthocyanins present in brinjal will help to reduce the free radical attack in the body and reduce inflammation. Thus Bengali begun bhaja can be included in a cancer diet plan too. Enjoybaingan bhaja recipe | begun bhaja | healthy eggplant snack | how to make healthy begun bhaja | with step by step photos.

mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with 24 amazing images. mixed vegetable handvo is a delicious snack made with readymade idli batter reinforced with loads of tasty, juicy, crunchy veggies! mixed vegetable handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. Mixed vegetable handvo is a savoury cake which is very famous meal dish originated from Gujarat. Some people make mixed vegetable handvo from stratch but here we have made the process quicker and easier by using readymade idli batter for preparing instant vegetable handvo. Authentically the batter for vegetable handvo is made with rice and urad dal just like dhokla. A tempering of mustard and sesame seeds adds to the flavour and aroma of this tasty vegetable handvo. We have cooked the vegetable handvo in a tava and cut it into handy-sized pieces for easy serving. mixed vegetable handvo using idli batter is easy to make, and can be made without any advance planning as it requires no soaking or fermentation. Serve instant vegetable handvo with green chutney for a satiating tea-time snack! Also, you can use instant vegetable handvo as a tiffin treat or have it for breakfast with a piping hot cup of Masala Chai ! My mother would make this on family get-togethers and serve handvo as a side dish along the meal! You can also add more fun to your tea-time with other non-fried snacks like Batata Vada and Patra. Learn to make mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with detailed step by step recipe photos and video below.

garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe. Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.

dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 33 amazing images. This comforting Dudhi (bottle gourd) and Chana Dal Sabzi is a hearty and wholesome vegetarian dish. Learn how to make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | lauki chana dal sabzi is a comforting and nutritious Indian dish featuring the subtle sweetness of lauki (bottle gourd) and the earthy flavor of chana dal (split chickpea). This simple yet delicious bottle gourd chana dal curry is prepared by sautéing onions, tomatoes, and spices, followed by adding the soaked chana dal and cubed lauki. The mixture is then pressure cooked until the vegetables are tender and the flavors have melded together. The bottle gourd cooks down to a soft, melt-in-your-mouth texture, perfectly complemented by the protein-rich Chana dal (split Bengal gram). The addition of finely chopped onions builds a flavorful base, while fragrant spices like cumin and turmeric add depth. This simple yet satisfying curry is perfect served with roti or rice, making it a wholesome and satisfying meal. dudhi and chana dal sabzi is a protein and fiber rich sabzi – to Tackle Obesity. protein and fibre are the nutrients which will boost your metabolism and give you a satiety value respectively to help in avoiding weight gain. Moreover, doodhi is a water-filled vegetable, so you make up on that key nutrient as well. For the weightwatcher reduce the oil content to 1 tsp and this Lauki Chana Dal Sabzi is sure to please your taste buds. pro tips to make dudhi chana dal sabzi: 1. Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion. 2. Don't overcook the doodhi. You want it to be tender but retain a slight bite. 3. A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish. Enjoy dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with detailed step by step photos.

drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with 31 amazing images. South Indian style toor dal with drumsticks is a more flavourful variant of the everyday Dal. Learn how to make drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | phalli wali dal is a sumptuous mixture of cooked toovar dal, drumstick and vegetables like onions and tomatoes is flavoured with a few spices, and tempered with a traditional mix of mustard seeds, garlic and red chillies. Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulates blood sugar levels, helps improve digestive health, great for developing stronger bones, helps purifying blood, relieves respiratory disorders and boosts immunity. Not just for kids but adults too can reap health benefits of drumsticks and dal by eating drumstick dal. Drumsticks are rich in proteins and minerals and are extremely healthy. pro tips to make drumstick dal: 1. Dal tends to thicken if you serve it later, then just add little water and re-heat. 2. You can also add chopped onions to make this dal. 3. Do not overcook the dal otherwise the drum stick will get over cooked and become mushy. Enjoy drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with detailed step by step photos.

khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney | with amazing 16 images. khajur imli ki chutney is also known as date and tamarind chutney. Can't imagine a chaat without this khajur imli ki chutney as it adds its unique sweet and sour taste and makes it flavourful. khajur imli ki chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind. pressure cooked meethi chutney is super quick and easy to make as we have cooked everything together in a pressure cooker. You can use seedless tamarind to make the process even quicker. You can also make date and tamarind chutney in a saucepan if you do not wish to make it in a pressure cooker. It is used in most Indian chaat recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. The sweetness to the chaat comes from khajur imli ki chutney, it balances the spice, which results in chaat to be sweet and spicy. Deep fried Indian snacks like pakodas, samosa, batata vada use Khajur imli chutney as a dip. Our Khajur imli chutney is easy and quick to make as we have used deseeded dates and tamarind and then pressure cooked it. We even get ready made chutney’s in the market but the homemade meetha chutney tastes excellent!! So make it at home and you can store khajur imli chutney in an air-tight container in the refrigerator, and freeze it. Make this Khajur imli chutney in bulk. This chutney is perfect for an Indian freezer recipe which stays good for 3 months. Learn to make khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney with detailed step by step photos below.

Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Sabzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens.