lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with 22 amazing images. lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil is a quick pickle that can complete most Indian meals. Learn how to make zero oil nimbu ka achar. To make spicy lemon pickle, boil 2 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes. Remove the lemons from the water and dry them on a kitchen towel or a muslin cloth. Cut the lemon in quarters, the turmeric powder and salt and mix well. Cover with a lid and keep aside for 10 minutes. Add the asafoetida and chilli powder and mix well. Serve immediately or store refrigerated and use as required. Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple instant lemon pickle without oil is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. Lemons combined with salt, chilli and asafoetida make this spicy enough to tickle your taste buds. In this no oil lemon pickle, placing the lemons in boiling water for 5 minutes makes the lemons soft – just perfect for the pickle. Enjoy this pickle with with rotis or rice of your choice. This zero oil nimbu ka achar is quick, completely oil-free and absolutely traditional in taste. Of course, there is little salt in this pickle, but it is a wise pick as compared other oil and sugar laden pickles. Tips for zero oil lemon pickle. 1. Cover with a lid for 5 minutes. The lemons will become soft. Don't let it sit for a long time as this will make your achar very mushy. 2. You can double the quantity of lemons if you want to make more achar. Your time in water will remain 5 minutes but you need to increase the spices. 3. Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage. 4. We will be using unripe green lemons which you get in the market. They are a bit firmer and do well for making achar. The yellow lemons get very soft on cooking. 5. Store in fridge for upto 15 days. Remember to cling wrap the achar. Prefer to use a glass jar for storing lemon pickle. Enjoy lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with step by step photos.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

egg curry recipe | restaurant style anda masala | egg masala Indian curry | with 40 amazing images. Mildly spicy and absolutely mouth-watering, this egg masala curry is sure to appeal to all egg-lovers. Learn how to make egg curry recipe | restaurant style anda masala | egg masala Indian curry | This comforting egg curry is a popular egg preparation is made using hard-boiled eggs cooked in a spicy onion tomato based gravy is super delicious, flavorsome and easy to make. Make this restaurant style anda masala under 30 minutes at home. This dhaba style egg masala curry has all those tasty and rustic flavours of the dhaba food that’s sure to impress everyone. Not too spicy not too hot but you will experience the burst of amazing flavours. You can enjoy it with roti or with steamed rice. You can also try other egg recipes like Anda masala dry and Egg briyani. pro tips to make egg curry : 1. For a richer flavor, you can add a tablespoon of cream or coconut milk to the curry. 2. If you want a spicier curry, you can add more chilli powder or chopped green chillies. 3. You can also make this curry without frying the boiled eggs. Enjoy egg curry recipe | restaurant style anda masala | egg masala Indian curry | with detailed step by step photos.

A sumptuous snack that combines the best features of Pav Bhaji , Vada Pav and Burger , the Mini Pav Bhaji Burgers feature handy-sized burger buns stuffed with a potato and vegetable mix that is flavoured with tomatoes, onions and pav bhaji masala. When served in burger form, the ever popular bhaji-bun combo becomes easier to handle, qualifying these versatile burgers to be served as a starter , as an after-school treat for kids or a tea-time snack for the whole family. Enjoy how to make Mini Pav Bhaji Burgers recipe with detailed step by step photos and video.

baked whole wheat puri recipe | whole wheat masala puri | healthy baked papdis | with amazing 18 images. Weight watching and looking for a jar snack to munch on? We have got you an ideal recipe which is baked whole wheat puri’s which you can relish being guilt-free. Appetizingly tasty, these Baked Whole Wheat Puris make a healthy and filling snack for kids – but sure to be enjoyed by adults too. These scrumptious whole wheat crispies have a lingering taste, thanks to simple, readily available spice powders. The procedure to make baked whole wheat puri is easy and there is no time-consuming deep-frying to be done either, so this is practically a no-fuss recipe that you can make any time. We have made baked whole wheat puri with basic and minimum of ingredients! The recipe is super easy, you can baked this crispies along with your kids!! To make healthy baked puris, combine whole wheat flour, turmeric, chili powder, coriander-cumin seed powder, oil and salt. Mix it by rubbing between your fingertips till everything is incorporated well and resembles a crumble like texture. Knead into a stiff dough using enough water. Divide and roll into small circles. Prick them with a fork and place on a greased baking tray. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. Bake it in a pre-heated oven at 180°C (360°F) for 18 to 20 minutes. Flip healthy baked puri after 10 minutes. You may take a longer time depending on the thickness of the healthy baked papdis so keep an eye after as the edges tend to burn easily. Cool the baked puris and store in an air-tight container. Prepare a whole batch and store whole wheat masala puri in a jar, to enjoy any time your palate craves for a tasty treat! You can also use it innovatively to make other snacks – lace it with chutneys and top it with tomatoes and onions, or crush it and make a chaat out of it! I usually make chaat using baked puris! Also, you can carry it along in a dabba while travelling to work or even outside town. You can indulge in baked puri with a cup of piping hot tea and you can even pack it in the school snack box for your kids!! You can also try other healthy baked snack recipes like Baked Sev and Baked Tortilla Chips. Enjoy baked whole wheat puri recipe | whole wheat masala puri | healthy baked papdis | with detailed step by step recipe photos below.

how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas | with 30 amazing images. how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas is an easy way to make and store your favourite paratha and enjoy it at any time up to a month. Learn how to store aloo paratha. To freeze aloo paratha, make the dough and the stuffing. Divide the stuffing into 10 equal portions and keep aside. Divide the dough into 10 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it. Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour. Repeat steps 3 to 5 to make 9 more aloo parathas. Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil. Place each half cooked paratha on a big plate separated and let it cool completely. Stack them by keeping a butter paper in between and store them in freezer bags. Label them with name and date and use as required. Once you wish to consume them, remove the butter paper from the parathas. Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides. Serve hot. These are busy times! Most of us are working and hardly have time to prepare a full meal every day. In such cases, it helps to prepare and stock up some items in the freezer when we find time, so that we can put together a quick meal on busy days. Learn how to freeze aloo paratha. First, prepare these mouth-wateringly tasty parathas as mentioned in the recipe. The appetizing aroma and lovely texture will tempt you to eat them right away. If you manage to overcome that urge, you can proceed to the stage of packing and freezing them as shown in how to store aloo paratha! To get it right, you need to cool the aloo parathas completely, then pack them as mentioned in the recipe, and freeze them. If you follow this recipe, the parathas will last for at least one month in the freezer. We have not used onions because it reduces the shelf life. Tips to freeze parathas. 1. The parathas have to be well cooled before storing. Also do not stack the parathas while cooling. Spread them in a big plate to ensure uniform cooling. 2. Ensure the ziplock bag is well sealed before storing. 3. Remember to label the parathas so you have a rough idea about when they will expire. 4. Also, you must not stuff too many things in the freezer as that will reduce the efficiency and lead to spoilage. Enjoy how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas | with step by step photos.

tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with 26 amazing images. tandoori masala is a versatile spice blend that can be used to make a variety of dishes Learn how to make tandoori masala recipe | homemade tandoori masala | tandoori spice mix | Bringing together a wide assortment of spices in one handy powder form, the homemade tandoori masala powder makes it easy to add a spicy touch to your culinary adventures! tandoori masala is a blend of spices that is used to marinate and cook tandoori paneer or vegetables. This tandoori spice mix gives you the same flavour and aroma as store-bought Tandoori Masala, in fact even better because it is freshly-made at home. You can make a batch of this spice powder and store it in an airtight container. Tips to make tandoori masala: 1. Dry roast the masalas on slow flame so they doesn’t burn and give bitter flavours. 2. You can adjust the amount of spices to your liking. 3. Tandoori masala can be used to make aloo, paneer, gobi etc Enjoy tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with detailed step by step images.

palak khichdi | palak dal khichdi | how to make palak khichdi | with 35 amazing images Tiring day at office and looking for a quick and easy dish to make for dinner? Palak Khichdi is an ideal one-dish meal for such a day. It is healthy and stomach filling too. It is an alternative to boring normal khichdi and is protein packed, also makes a balanced meal. Although the list of ingredients to make palak dal khichdi seems long, you will find that they are all common, everyday ingredients that you are sure to find in your Indian kitchen. It is also a good way to add spinach to the diet as spinach is rich in calcium which strengthens your bones and vitamin A and Vitamin C. We have used pureed spinach leaves, some people also prefer chopped spinach leaves. You can do that according to your preference. We have segregated the process of making the palak khichdi in 4 steps. First is the preparation that includes washing, soaking, draining of rice and dal which is again a healthy combination. Also includes, pureeing of spinach. The second step is the process to make palak dal khichdi. Soaked rice and dal are drained and transferred to a pressure cooker, turmeric powder and salt are added and it is pressure cooked. The third step is making the palak dal khichdi, the process is started by tempering of ghee. Ginger and garlic paste is added for taste, I believe it gives an amazing taste to the palak khichdi. Onion, tomatoes and palak puree is added and cooked, Indian spices like red chilli powder and garam masala are added and the prepared rice and dal khichdi is added and cooked. The final step is the tadka which enhances the taste of the palak khichdi and makes it more flavorful. I usually make it at home once a week for a one meal dinner and when my children make a fuss about it, I simply add paneer to the dish and they hog it off without a complaint. Every household has their version of making spinach khichdi but do try our’s, we bet you’ll love it. Enjoy palak khichdi | palak dal khichdi | how to make palak khichdi | detailed step by step photos and video.

aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images. Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India. Aloo gobi is a quick and easy recipe even a amateur cook can’t go wrong with the recipe. The method to make aloo gobhi ki sabzi is very simple and we have made it using ingredients that are available in every Indian household. All you need is to take a deep pan. Heat some oil and add jeera, asafoetida, dry red chilli, ginger and garlic, it adds unique flavour to the Punjabi aloo gobi. Add green chillies and potatoes. We have cooked aloo a little before adding gobi as their cooking times differ. Once the potatoes are slightly cooked, add gobi and little water and cook while stirring occasionally. Lastly add Indian Masala’s like turmeric powder, red chilli powder, garam masala and amchur powder and cook again. Add coriander which would give our aloo gobi dry sabzi a luscious taste. Aloo Gobi goes well with Indian Breads like roti, paratha and naan .As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make. Enjoy how to make aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with detailed step by step photos and video below.

aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | with 37 amazing images. dhaba style aloo bhuna masala is characterized by its rich, smoky aroma, tender potatoes, crunchy veggies and a generous blend of spices. Learn how to make aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | aloo bhuna masala is a flavorful and aromatic Indian dish featuring potatoes cooked in a rich, spiced gravy. The dish is known for its bold flavors and vibrant colors, making it a popular choice. "Bhuna" in Hindi means "to roast" or "to fry". aloo bhuna masala, refers to a dish where potatoes are roasted or fried in a pan with spices and other ingredients. This cooking technique gives the potatoes a rich flavor and a slightly browned exterior. The crispy exterior of the potatoes, coated in a spicy semi thick masala, gives it a delicious texture, while the tanginess from tomatoes and freshness from cilantro bring balance to the spice. aloo bhuna masala is best served with hot is best served with hot phulkas, butter naan or jeera rice. pro tips to make aloo bhuna masala: 1. You can also use boiled baby potatoes to make this recipe. 2. Instead of finely chopped ginger garlic and green chillies, you can use ginger garlic green chilli paste also, but finely chopped gives a nice mouthfeel. 3. For a richer flavour add butter and fresh cream towards the end. Enjoy aloo bhuna masala recipe | dhaba style aloo bhuna masala | aloo bhuna gravy sabzi | with detailed step by step photos.

methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with amazing 17 images. methi papad ki sabzi is a Rajasthani main course meal, popular Gujarati side dish which is made with papad and methi seeds. It is super quick and easy to make. The ingredients used in making the methi papad are basic and can be easily found in every Indian well maintained pantry!! An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. We have used jaggery in the recipe to cut down the bitterness of methi seeds, you can even use sugar if you wish to. Also, you can use any papad that is available to make this methi papad ki sabzi. We have used plain papad. You can make this quick methi papad nu shaak on a long tiring day or when you are too lazy or tired to cook. This sabzi can be prepared in a jiffy and requires no chopping and mise en place so is prepared quickly. Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this methi papad shaak extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles. Learn to make methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with detailed step by step recipe photos and video below.

chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with 36 amazing images. chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi commonly features on Gujarati menu. Learn how to make healthy lobhia sabzi. To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight. Next day, drain well and discard the water. Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water. Next, heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds. Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the chawli bean sabzi hot garnished with coriander. This unique Indian cow pea curry is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and protein-rich chawli bean becomes a tangy treat that you will love to munch on! This healthy lobhia sabzi can be relished by cardiac patients, diabetics as well as weight watchers. However, we recommend them to avoid the use of jaggery and keep a check on the carbs this sabzi lends. While we have soaked the chawli beans overnight, when in a hurry you can wash and pressure cook them without soaking. However, then ensure to increase the number of whistles to 4 and also after adding the spices cook it for few more minutes to get the perfect aroma and flavour of chawli bean sabzi. Tips for chawli bean sabzi . 1. Serve chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | with roti. 2. Serve healthy lobhia sabzi | Indian cow pea curry | with bread. To make it healthy use whole wheat bread. Enjoy chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with step by step photos.

This popular marinade has always been a mystery to most of us who enjoy its piquant blend of spices. Cauliflower and broccoli are smothered in this delectable marinade and grilled. If you like, you can also use paneer instead.

Amazingly tasty vegetable kofta, with an extra dose of goodness-thanks to the addition of soya granules. Potatoes and tofu add mass to the dish, even as they bind the rest of the ingredients together. If you are calorie-conscious, you could bake or steam the kofta instead of deep-frying. Kofta dishes always involve an elaborate cooking procedure, but definitely a great choice for a lavish sunday lunch! the paste can be made in advance and stored so as to save a little on cooking time. Alternatively, you could make tikkis instead of kofta.