rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images. rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode. To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist. The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage. Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands. Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos.

dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images. In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice! Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat. You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below.

cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with 30 amazing images. cabbage pulao is a hearty and satisfying dish that is popular in South India. Enjoy how to make patta gobi pulao. cabbage pulao is made with rice, cabbage, carrots, peanuts, and coconut. The combination of flavors and textures is delicious, and the dish is sure to please everyone at the table. We enjoy the contrasting textures of the soft cabbage and the crunchy urad dal and peanuts in cabbage pulao. The cabbage pulao is tempered with the traditional South Indian combination of mustard seeds and urad dal, along with red chillies, onions, parboiled chana dal and other ingredients that give the dish a unique texture and flavour. We have made a healthier version of cabbage pulao by using brown rice instead of white rice. Brown rice adds a nutty flavor and chewy texture to cabbage pulao. cabbage pulao is a good source of folic acid and fiber, which are important nutrients for pregnant women. Pro tips for cabbage pulao. 1. Coconut oil is a natural and saturated fat that is better for your health than processed seed oils, which are high in polyunsaturated fats. 2. Add salt to taste. We added 1/4th tsp salt. If suffering from high blood pressure, reduce salt or skip it. 3. Cabbage pulao is a perfect meal for packing in your tiffin box. It is nutritious, delicious, and will stay fresh for hours. Enjoy cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with step by step photos.

basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with 38 amazing images. basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti is a perfectly pepped up pasta. Learn how to make spaghetti with tomato basil sauce. To make basil and tomato pasta, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the cherry tomatoes and sauté on a high flame for 1 to 2 minutes. Add the tomato pulp and cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally. Add the chilli powder, tomato purée, sugar, salt and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Switch off the flame, add the cream and basil leaves and mix well. Just before serving, re-heat the tomato basil sauce, add the spaghetti in it and toss well. Cook on a medium flame for 1 minute or till the sauce coats the spaghetti well. Serve hot garnished with the cheese and basil leaves. Pasta is always served with a sauce in southern Italy and the sauce invariably includes tomatoes, onions and garlic amongst its ingredients. Basil and tomato sauce is arguably one of the best known pasta sauces of Italy. In tomato basil pasta, spaghetti is accompanied with this famous basil and red tomato sauce. You can prepare larger quantities of this sauce and freeze it. Parboiled vegetables can also be added to this recipe. Indian tomato spaghetti is a perfect one dish meal which not only looks attractive and tempting to indulge into, but also has a burst of flavours. Basil is the taste enhancer, while fresh cream adds a luscious mouthfeel which kids and adults will enjoy alike. Tips for making tomato and basil pasta. 1. We have used readymade tomato puree as we need only 2 tbsp. The remaining can be removed from the tetra pack and stored in an air tight container in the freezer, it will lasts for 2 months. 2. The quantity of the sugar will depend on the sourness of the tomatoes. 3. We suggest that you make the tomato basil sauce and boil the spaghetti in advance, but mix and toss just before serving. This is to prevent the drying of the pasta and also for best texture and flavour. Enjoy basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with step by step photos.

baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with 36 amazing images. When an all-time favourite desi snack crosses paths with a popular Italian dish, the result is this fascinating Baked Pav Bhaji Pasta! Pav bhaji and pasta are two dishes that are loved by each and everyone, all the generations. So here, we have got you a baked pav bhaji pasta recipe where desi meets west. In baked pav bhaji pasta recipe, fusilli is cooked with a lip-smacking mixture of veggies flavoured with pav bhaji masala, and further enhanced with cream and herbs thereby bringing together the cuisines of two nations. Baked pav bhaji pasta is super easy to make. You can quickly prepare it when you have guests coming in or as an evening snack. You can also categorize it in the one-dish meal category and cook it for dinner along with garlic bread on side. I usually make it when I have super long and tiring day or special Sunday meal. My family absolutely loves pav bhaji pasta and I am sure when you make it at home, you are going to be shower with praises. Indian and Italian spices together give a mouth-rush and will definitely get you to lick your fingers with its perfect flavor. This fabulous pasta creation is topped with cheese and colourful capsicum strips, and baked to perfection. Every mouthful of this Pav Bhaji Pasta will pleasantly surprise you with its vast spectrum of flavours and textures. Serve the baked pav bhaji pasta with a bowl of Garlicky Lentil and Tomato Soup and Ladi Pav Garlic Bread. Learn how to make baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with detailed step by step recipe photos and video below.

chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with 40 amazing images. chanar dalna is a super-tasty from paneer subzi from Bengali cuisine. Learn how to make chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | Bengali style chinar dalna original recipe uses potatoes, we have avoided it here to make the recipe healthier. Instead, we have used green peas, mashed lightly to get a nice consistency. With the tang of tomatoes and the magic of Indian spices, it is a really mouth-watering chana paneer sabzi that can make your main course very exciting. Bengali style chinar dalna as such uses very little oil. If you like the flavour of kalonji, you can temper some along with the cumin seeds. It will add more josh to the healthy Chanar Dalna. Serve it hot with puris or rotis. Tips to make chanar dalna recipe: 1. Instead of fresh green peas you can use frozen green peas also. 2. Immerse the sauteed paneer cubes in warm water to maintain its softness. 3. Cook the tomatoes till they melt completely while stirring continuously otherwise the masala may burn. Enjoy chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with detailed step by step photos.

drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.

jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with 29 amazing images. jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style is the world famous Dal Makhani now in a Jain style. Learn how to make no onion no garlic dal makhani. To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes. Add the cream and mix well. Serve hot garnished with the coriander and butter. This Indian dal makhani without onion garlic is for all the Jain fans who wish to enjoy Punjabi cuisine. Believe it or not this Jain version of dal has its noteworthy flavours and aroma from the variety of Indian spices added in this dal. A tempering of whole spices adds a lot of punch to this dal recipe, while fresh tomato pulp adds enough tang and cream balances it very well by imparting a pleasant sweetness to jain dal makhani restaurant style. And do not miss out on using butter to temper this no onion no garlic dal makhani and at the end add fresh cream as this truly justifies its name. All this together makes this jain dal makhani a tongue-tickling preparation which is best served with paratha or steamed rice. Tips for jain dal makhani. 1. Rajma takes extra time to cook, so you may need 7 to 8 whistles to cook in a pressure cooker. 2. For true makhani flavour, use readymade fresh cream and not the cream obtained from boiling milk. 3. If you are serving it later, you may need to add a little water to adjust the consistency of the dal and re-heat it before serving. Enjoy jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with step by step photos.

tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with amazing 25 images. tandoori paneer tikka recipe can be cooked on a tandoor or tawa. We show you an easy recipe to make tandoori paneer tikka recipe on tawa. Every Indian kitchen has a tawa and hence the tandoori paneer tikka recipe on tawa is a popular way to make paneer tikka. A party without tandoori party starters is truly incomplete! And of all such starters, the tandoori paneer tikka recipe on tawa is especially popular. The perfect blend of spices and smoky flavour of the marinated and tandoor-cooked paneer is just too awesome to describe. Our tandoori paneer tikka is different than the authentic paneer tikka as we have given a twist to the by changing the marination. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using a simple non-stick tava. This Punjabi tandoori paneer tikka recipe on tawa is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Mughlai paneer tikka on tawa that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka on tava right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. Making tandoori paneer tikka recipe on tawa is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with curd, red chili powder, ginger-green chili paste, lemon juice, cumin seed powder, pepper powder, cumin seeds, fennel seeds, turmeric, besan and lastly saffron-milk mixture. Added paneer cubes to it and left it for half and hour. Cook on a tava on a medium flame until cooked from all the sides. Make sure you let the paneer marinate for at least half an hour as it is important for the flavours to sink in. We have used a little besan in the marinade so that it coats the paneer well. Enjoy tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with detailed step by step recipe photos below.

moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack | with 21 amazing images. moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack is a tempting snack with a touch of nourishment, learn how to make sprouted moong bhel. To make moong bhel, combine all the ingredients in a deep bowl and mix well. Serve immediately. Wondering how to appease your taste buds a healthy way? Here is a wonderful snack made of puffed rice and sprouted moong, tossed together like a bhel, with chopped tomatoes, onions, etc., and a sprinkling of masalas too. The sprouted moong bhel is an excellent mid-meal snack for adults too. Filled with energy and protein, this tasty healthy moong bhel snack gives enough energy and stamina to race through the rest of the day! Sprouted moong are a very good source of fibre too! It is necessary to cleanse your digestive tract. With a bit of modification in our daily food, it is easy to get a spot on healthy snack on your table. The addition of onions and tomatoes further adds antioxidants like quercetin and lycopene. On the other hand, lemon juice adds a touch of vitamin C. All these act as antioxidants and help protect the cell and organs of our body. They also help reduce inflammation in the body. We suggest this snack as a healthy alternative to calorie laden bhel to heart patients and weight-watchers. A small portion can be enjoyed occasionally. Tips for moong bhel. 1. The sprouts should be cooked, but yet maintain their crunch. 2. You can cook the sprouts and keep them ready, but mix and toss all the ingredients just before serving. Enjoy moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack | with step by step photos.

chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos Chorafali also called as Chola dal fritters are irresistible deep-fried fritters can be made in bulk and stored in jars. So, they come in really handy when a hunger pang strikes and you feel like munching on something! Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readymade. Homemade chorafali is a famous Gujarati jar snack made in most households during Diwali for sure. After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Finally also remember to deep-fry only a slow flame or else the Choraphali will burn and may remain chewy. Cool it completely and relish it! Enjoy chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with step by step photos

jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with 35 amazing images. jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry is a unique style of Indian sabzi. Learn how to make Indian style kathal kofta curry. To make jackfruit kofta curry, heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally. Drain the water using a strainer. Transfer the jackfruit in a deep bowl and mash it using a potato masher. Add the besan, green chilli paste, ginger and salt and mix very well to form a dough. Divide the dough into 14 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes. Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon. Switch off the flame, cool it slightly and blend it in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook on a medium flame for 2 minutes, while stirring it occasionally. Serve hot garnished with coriander. When the jackfruit season is in, everybody clamours for the fruit, but only the wise know the value of the raw form! Raw jackfruit has a rustic taste, which if handled properly gives rise to many wondrous recipes. While many people use the kathal to make sabzis, we offer you yet another choice – the Indian style kathal kofta curry. The kathal ke kofte has a very different mouth-feel because of the texture of the jackfruit. These unique but tasty koftas are then used to make a delicious curry that is perked up with a range of spice powders in perfect proportions. The different texture and peppy flavour of the Indian style kathal kofta curry is really uplifting and will make your meal a memorable one. Try other jackfruit recipes like Kathal Dry Sabzi or Mustard Masala Jackfruit. Tips for jackfruit kofta curry. 1. Ensure to mash the jackfruit well so you get uniform shaped koftas. 2. After adding the curd in making the gravy remember to cook on a slow flame and also stir continuously so the curd doesn’t split. 3. Add the koftas to the gravy just before serving. Enjoy jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with step by step photos.

creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi | with 22 amazing images. creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi is a simple luscious sabzi to be served as a daily fare with chapati. Learn how to make Indian style tomato onion sabzi. To make creamy tomato onion sabzi, heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the tomatoes, mix well and cover with lid and cook on a medium flame for 8 minutes, while stirring occasionally. Add the chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fresh cream and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. We are so used to adding tomatoes to every other dish we prepare, but rarely do we think of using it as the key ingredient of a recipe! Here is a fabulous dish where tomato stars in a key role. This creamy pyaaz tamatar features crunchy onions and tangy tomatoes cooked with common but effective spice powders and fresh cream. This Indian style tomato onion sabzi has an ideal blend of flavours and a luscious mouth-feel, which makes it an instant hit. You are sure to enjoy its blend of texture too – the slight crunch of onions with the softness of tomatoes. You can also carry this easy creamy tamatar pyaaz ki sabzi in the dabba for lunch in the afternoon. Try other onion-tomato recipes like the Subzi Pasanda and the Spicy Corn Subzi. Tips for creamy tomato onion sabzi. 1. Cut the tomatoes into big cubes as they shrivel a little on cooking. 2. While fresh cream is the best to get the perfect creaminess, if you don’t have it you can replace it with homemade malai. Ensure to whip the malai before adding it to the sabzi. 3. Finely sliced capsicum would be a good addition to this sabzi. Saute them after the onions and proceed as per the recipe. Enjoy creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi | with step by step photos below.

lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with 15 amazing images. Lavash Crackers: A Thin and Crispy Delight Lavash crackers, a staple in Middle Eastern cuisine, offer a unique and flavorful snacking experience. These crispy,flatbreads are known for their versatility and ability to complement a variety of dishes. Origin and History: Hailing from the Middle East, particularly Armenia, lavash crackers have been a part of the region's culinary traditions for centuries. They are traditionally made from a simple dough of flour, water, and salt, and are often baked in a tandoor or clay oven. Characteristics and Texture: Lavash crackers are characterized by their thin, crispy texture and slightly chewy interior.They are typically round or oval-shaped and have a slightly salty flavor. Ingredients and Preparation: The basic ingredients for lavash crackers are wheat flour, water, olive oil and salt. The dough is rolled out thin and baked in a hot oven or tandoor until it becomes golden brown and crispy. Some variations may include additional ingredients like herbs, spices, or sesame seeds. Versatility and Uses: Lavash crackers are incredibly versatile and can be enjoyed in various ways. They are often used as a base for dips, spreads, and toppings. You can also use them as a substitute for bread or crackers in sandwiches or wraps. Lavash is famously eaten with Lebanese hummus. Nutritional Value: Lavash crackers are a relatively low-calorie snack option. They are a good source of fiber and carbohydrates, providing a satisfying crunch without excessive calories. See only 16 calories for one lavash cracker. Health Benefits: Lavash crackers can be a healthy addition to your diet when consumed in moderation. The fiber content can aid in digestion and promote satiety. Additionally, the whole grain flour used in lavash crackers can provide essential nutrients. Pro tips for Lavash crackers. 1. Whole wheat flour has a slightly nutty flavor that adds depth and complexity to the lavash. 2. Olive oil adds a rich, nutty flavor that complements the taste of the flatbread. Olive oil is a strong antioxidant and good for heart. 3. Black sesame seeds have a nutty and slightly bitter flavor that complements the savory taste of the lavash. Enjoy lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with step by step photos.