paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with 48 amazing images paneer tikka masala is a luscious paneer sabzi which can never fail to please the diner. Learn how to make paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | This, the all-time favourite paneer tikka, is a delectable Indian dish that combines the flavors of succulent, grilled paneer tikka with a rich and creamy tomato-based gravy. It's a perfect blend of spicy, tangy, and sweet flavors that will tantalize your taste buds. Cottage cheese transforms into a tongue-tickling treat when marinated in spice powders and cooked crisp along with other yummy ingredients like capsicum and onions in this Punjabi paneer sabzi. A selection of whole spices and spice powders along with tomato pulp and cream give the gravy an intense flavour and lusciously creamy mouth-feel to this dhaba style masaledar paneer tikka, which complement the crispy and tasty paneer cubes. The paneer tikka masala restaurant style is a fantastic dish to enjoy with Butter Garlic Naan or jeera rice. Pro tips for paneer tikka masala. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. That will coat the paneer pieces very well. 3. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with step by step photos and video below.

ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with 42 amazing images. ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi is a satiating and spicy one dish meal. Learn how to make Gujarati ram khichdi. To make ram khichdi, clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf. When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes. Add the rice, moong dal and salt and sauté on a medium flame for another 2 minutes. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid and mix well. Serve hot with kadhi and papad. An easy-to-make khichdi from the Gujarati town of Kathiyawad! A perfect combination of dals, rice and loads of mixed vegetables makes this rice and moong dal vegetable khichdi nutritious and filling, with a melange of flavours and textures that is irresistible. The basketful of veggies adds hue and makes this rice delicacy a visual treat too. Further, the combination of whole spices, also known as khada masala, along with use of garam masala powder adds in the best Indian flavour to this Kathiyavadi ram khichdi. This Gujarati ram khichdi is ready within 40 minutes without sweating a lot in the kitchen. It is a winter warmer when served with kadhi and papad. Also try other khichdi recipes like dal khichdi and bajra khichdi. Tips for ram khichdi. 1. You can buy readymade garam masala or make garam masala at home. 2. We recommend that you serve this khichdi immediately upon cooking. However, if you are serving it later you will have to adjust the consistency of the khichdi by adding little water before reheating. 3. The cloves, cinnamon and bayleaf can be discarded before serving if you don’t like its taste. Enjoy ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with step by step photos.

soya pulao recipe | soya vegetable rice | soya chunks pulao | soya pulao with brown rice | pulao to lower blood pressure | with 35 amazing images. soya pulao is a delicious and healthy Indian rice dish that is packed with nutrients. Learn how to make soya vegetable rice. soya pulao, also known as soybean pulao or soy pulav, is a flavorful and nutritious Indian rice dish that features soya chunks, brown rice, vegetables and spices. It is a good choice for people who want to increase their protein intake. Here's a description of main ingredients for soya pulao: soya chunks are rich in fibre and protein and have a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself. Brown rice: The glycemic index of brown rice is lower than white rice. Therefore, brown rice is good for people with diabetes if consumed in limited quantities. Being a good source of fibrethat reduces high cholesterol levels and prevents atherosclerosis and good for your heart. Vegetables: Soya pulao includes a mix of vegetables such as peas, onions and tomatoes. You could add carrots, bell peppers, and beans. These vegetables add color, texture, and nutrients to the dish. soya pulao recipe is rich in vitamin B1, Magnesium, Dietary fiber, Protein and Folic acid. Tips to make soya pulao recipe: 1. Along with soya chunks you can also add mixed vegetables of your choice. 2. You can also use frozen green peas to make this recipe. 3. For a better taste and flavor, you can use basmati rice instead of brown rice. See how to cook basmati rice. 4. Consider using coconut oil instead of processed seed oils for a healthier diet. Enjoy soya pulao recipe | soya vegetable rice | soya chunks pulao | soya pulao with brown rice | pulao to lower blood pressure | with step by step photos.

Hariyali Parwal is a mouth-watering curry of stuffed parwal cooked with coriander-flavoured curds. The stuffing of fennel seeds, onions and spice powders gives the parwal a smashing flavour, which is improved further by the paste of coriander and curds that it is cooked in. Make sure you keep the flame low after adding the curd-paste, else it will curdle. Serve the Hariyali Parwal Curry immediately upon preparation, with your favourite rotis or rice .

tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut | with 36 amazing images. tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut is a nourishing and wholesome accompaniment to with with rice or rotis. One of the most popular delicacies in the Telangana region, Hyderabadi tomato curry is a rich and spicy curry of tomatoes, flavoured with a powder of roasted sesame, groundnut and coconut. The ‘kut’ in the recipe name refers to this dry-roasted and powdered spice mix. This eggless version of quick and easy tamate ka kut has a rich, creamy and nutty flavour, punctuated by the tangy notes of tomatoes. The use of ingredients like onion seeds and garlic in the tempering also contributes to the flavour and aroma of this delicacy. You might be surprised with the list of spices that are added to this recipe, but these Indian spices are the secret of this aromatic curry. This healthy Indian tamatar ka kut is a good source of vitamin A, vitamin C and lycopene –all of which act as an antioxidant and help promote the health of organs including the heart and skin. People with diabetes, heart disease and weight gain can include this healthy curry in their diet minus the addition of sugar. Tips for tamatar ka kut. 1. Learn how to make tamarind pulp at home. You can make this and store it in the freezer. 2. Health conscious people can avoid the addition of the small quantity of sugar in this recipe. You can also try other Hyderabadi specialties like Mirchi ka Salan and Khubani ka Meetha. Enjoy tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut | with step by step photos.

Poha khichu, a simple guajarati snack made of flaked rice cooked with spices. You can even make the khichu ahead of time and steam it for 4 to 5 minutes just before serving. To make it spicier, you can add finely chopped green chillies.

Flour tortillas jam-packed with the goodness of vegetables, and topped with molten cheese and green salsa..... undoubtedly a culinary treat! Do try other Jain friendly international recipes like American Chopsuey and Macaroni A La Mexicana .

corn chaat recipe, 3 ways | spicy masala corn | peri peri masala corn | chilli cheese corn | with 38 amazing images. An evergreen favourite with everybody, corn chaat is also very easy to prepare. Learn how to make corn chaat recipe, 3 ways | spicy masala corn | peri peri masala corn | chilli cheese corn | In a matter of minutes, you can serve your loved ones 3 exciting flavours of a chatpata corn chaat that to in minimal ingredients available in every house pantry. Juicy sweet corn kernels pepped up with zesty masala and tangy lemon juice. A dash of butter is very essential to bind the tongue-tingling masala with the crunchy corn, gives a rich taste to corn chaat. Spicy hint of green chillies with gooey cheese makes a heavenly combination to make this lip-smacking chilli cheese corn chaat. Tips to make corn chaat: 1. Make sure to serve the chaat immediately for best flavours. 2. You can make peri peri masala at home. 3.You can also use mozzarella cheese for more gooey texture. Enjoy corn chaat recipe, 3 ways | spicy masala corn | peri peri masala corn | chilli cheese corn | with detailed step by step images.

sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | sambhariyu shaak in pressure cooker is a traditional guajarati stuffed vegetable dish. Learn how to make Gujarati stuffed mixed vegetables. The highlight of this Gujarati bharelu shaak is its stuffing made with a combination of coconut, coriander and besan along with a host of spices. In this recipe we have used this stuffing to stuff only the tendli and brinjal, but if you wish you can stuff the potatoes as well. To make sambhariyu shaak, first make the stuffing. Combine grated coconut, coriander, coriander-cumin seeds powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder, salt and besan and mix well. Then prepare the vegetables and temper the sabzi. Remove the ends of the tendli and the brinjals stalks. Make a vertical slit to the tendli and criss-cross slits to the brinjals. Stuff the tendli and brinjals with a little stuffing. Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside. Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds. Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Gujarati stuffed mixed vegetables is one of the most preferred sabzi made for Sunday lunch in many households in Gujarat. While you can make stuffed aloo or stuffed bhindi solely, here’s an option with mixed vegetables which includes brinjal, baby potatoes, sweet potatoes and tendli. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly. Pressure cooking is the easiest method to make this sambhariyu shaak in pressure cooker as it uses less oil, takes less time and cooks evenly. To believe it that it tastes just as the authentic shaak made on a slow flame in a kadhai, try it out! Tips for sambhariyu shaak. 1. Make sure that the slits in the tendli and brinjal only cover 50% of the vegetable length. Too deep slits might break open the vegetable while pressure cooking. 2. Make sure you add the besan in the filling to make the veggies dry. 3. Use of freshly grated coconut is highly recommended for the traditional taste. 4. Buy brinjals of small to medium size which will pair well with the rest of the veggies. 5. Make the stuffing first and then peel and prepare the vegetables as most of these vegetables turn black on exposure to air. Enjoy sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | with step by step images.

Thoran is an all-time favourite Keralite vegetable preparation. It is a simple but flavour-packed method of tempering veggies with red chillies and garlic, and seasoning it with crushed cumin seeds. A dash of red chilli powder adds a touch of spice to this peppy dish. Do not miss out on the garlic, because it not only adds flavour to the Mixed Vegetable Thoran but also helps control your blood pressure. The combination of ingredients in the tempering gives the Thoran such a rich aroma and flavour that you do not feel the reduction in salt. Enjoy this South Indian delicacy with whole wheat rotis .

jowar bajra spring onion roti recipe | mixed flour and spring onion roti | millet onion roti | bajra spring onion paratha | with 19 amazing images. jowar bajra spring onion roti recipe is scrumptious roti which is very difficult to resist. Learn how to make Indian style millet onion roti. This gluten free and yet nourishing roti gets its versatile texture from the use of jowar flour and bajra flour. The addition of spring onions gives a peppy twist to this wholesome mixed flour and spring onion roti. The nice crunch of spring onions, the spicy touch of green chillies, and the zesty notes of Indian masalas make this a tasty treat that a mum-to-be can reach out for through any trimester of pregnancy. To make jowar bajra spring onion roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Cover with a lid and keep aside for 10 minutes. Divide the dough into 5 equal portions. Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook the roti, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 4 and 5 to make 4 more rotis. Serve immediately. At the same time, the Indian style millet onion roti is loaded with a good amount of nutrients like protein, fibre and complex carbohydrates. It is bound to keep your tummy satiated and happy for a long time, thereby avoiding untimely hunger pangs and unplanned snacking! This healthy bajra spring onion paratha is also a wise pick for heart patients and obese people as well as diabetics. The fibre (2.2 g per roti) in it is beneficial in weight loss, maintaining a healthy heart and avoiding spike in blood sugar levels. Tips for jowar bajra spring onion roti. 1. Chop the spring onion whites and greens finely so rolling becomes easier. 2. This recipe is devoid of gluten as there is no use of wheat flour, so if you find it difficult to roll then try rolling between 2 sheets of plastic. 3. Serve the roti right off the tava to celebrate its fresh taste and rustic texture. Enjoy jowar bajra spring onion roti recipe | mixed flour and spring onion roti | millet onion roti | bajra spring onion paratha | with step by step photos.

When you hear the word pulao, the first thing that comes to mind is veggies and rice cooked with whole spices. But, this Chawli and Kabuli Chana Pulao is completely different. Here, the rice is combined with two pulses of contrasting colours and tastes, perked up with tomatoes, onions and a tempering of mustard seeds. A dash of garam masala and a squeeze of lemon add more josh to this pulao, making it a tongue-tickling treat. Relish it hot and fresh with a raita of your choice. You can also try other pulaos like the Shahi Pulao or Palak Pulao .

Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways. Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis. Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables. Try other karela subzis like Karela Bateta Nu Shaak , Masala Bharwan Karela and Onion and Karela Subzi .

During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.