A thai soup that is par excellence! known as tom kha gai, this soup like other thai soups is traditionally served out of a soup tureen ensuring that the soup remains hot for long. It is a mildly-flavoured soup combining the creamy texture of coconut milk and the mild tanginess of lemon grass. If you are hosting an outdoor dinner, bring out the tureen and ladle out this delicious soup and serve with croutons - your family and friends will enjoy the experience.

sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with 10 amazing images. sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi is a daily fare made in many Indian households. Learn how to make Indian bhindi ki sukhi sabzi. To make sukhi bhindi, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetables in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry Indian bhindi ki sukhi sabzi before serving. Sautéing the onions and tomatoes with common Indian spices is what makes this tongue tickling Punjabi dry bhindi. Further its aroma and taste is accentuated by the tinge of garam masala and amchur powder. Serve Indian masala bhindi with chapati, dal fry and rice to make a complete Indian meal. Of course, an accompaniment like aam ka achar and a tall glass of Punjabi mint chaas can be served without any further thought. Tips for sukhi bhindi. 1. Use a deep pan for deep frying the bhindi. 2. Deep fry the bhindi only for 2 minutes. Do not make it crispy. 3. You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil. 4. While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions. 5. If you are Jain, then skip adding garlic and onions. 6. Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it. Enjoy sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with step by step photos.

cucumber raita recipe | kakdi ka raita | kheera raita | with 17 amazing images. Cucumber raita also known as kakdi ka raita is a quick and easy raita recipe. There are too many variation to cucumber raita and this is our version of it. Made from basic Indian ingredients like cucumber, curds and Indian spices this kakdi ka raita is clever spiced a bit with green chilli paste. Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. If you are an amateur, start off with cucumber raita as this is the simplest to make. Sometimes, the easiest of dishes are the most pleasing. The kakdi ka raita is one such case. It is a very simple accompaniment, made of grated cucumber and curds perked up with a dash of spice powders and a traditional tadka. We have used the most basic ingredients in preparing the cucumber raita. The tempering not only boosts the aroma of the raita but also gives it a nice taste. In an unexpected twist, a teaspoon of green chilli paste is added to the curds, to give the kakdi ka raita a sharper flavour. You can enjoy this tasty kakdi ka raita with pulao, biryani or parathas. Also, make this during summers to beat the heat with this cooling raita. Learn to make cucumber raita recipe | kakdi ka raita | kheera raita | with detailed step by step recipe photos and video below.

The deep red colour of cooked beetroots and the palate-warming flavour of pav bhaji masala team up to make this Beetroot Pav Bhaji a delightful dish that everyone will love. The grated beetroot is combined with other veggies that go into the classic bhaji like onions, tomatoes, mashed potatoes, etc., and flavoured with the typical spice powders like chilli powder and pav bhaji masala. The sweetness of the beetroot is a good match for the spiciness, giving you a very balanced and enjoyable flavour. Serve it with nice buttery pav, and do not forget the lemon wedges because its tangy touch adds great value to the bhaji. Also have a go at other recipes like Pav Sandwich or Pav Bhaji Masala .

multigrain roti |mix 5 flour roti | healthy multigrain chapati | with 25 amazing images. Multigrain roti is made with 5 nutritious flours that provide iron, protein, fiber and vitamin b. We have combined 5 healthy Indian flours: jowar flour, bajra flour, ragi flour, nachni flour, besan and whole wheat flour in healthy multigrain chapati. Then added nutritious vegetables to add taste and crunch which include onions, tomatoes and coriander leaves. Add few green chillies to add up the spice and also Indian masala’s like turmeric powder and red chilli powder. Mix well and knead into a dough, roll flat and cook a non stick tava to make mix 5 flour roti. Looking for healthy and nutritious options when losing weight or eating healthy? Multigrain roti is one of the low calorie roti that you can add to your diet. I make Multigrain Roti for breakfast and also for my kids tiffin as it is tummy filling and supremely healthy. See why the 5 flours used are good for you in multigrain roti. Jowar flour is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fibre which in turn is good for diabetics and a heart. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Besan has more good fat than whole wheat flour and also higher protein content. All these combined flours together make a very nutritious and healthy multigrain roti. Multigrain roti is a quick roti recipe and you can make it for any meal of the day, be it for healthy breakfast roti, lunch roti or dinner roti. It is also an healthy option for diabetics and is low in calorie. Have the healthy Multigrain roti with low fat curds!! Enjoy multigrain roti |mix 5 flour roti | healthy multigrain chapati | with detailed step by step photos and video given below.

Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.

pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images. pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately. Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day. Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below.

spicy vegetable pulao recipe | masala pulao | veg pulao | with 25 amazing images. spicy vegetable pulao is a simple, easy and quick pulao recipe to make. Learn how to make masala pulao. spicy vegetable pulao is a rice preparation that combines basmati rice with an aesthetic blend of spices and other ingredients like veggies. In this busy era, when people hardly have time to cook, masala pulao is a brilliant choice, because it can be eaten as a one-dish meal or served with simple accompaniments depending on the spice level of the recipe. masala pulao can be made kid friendly by reducing the amount of Kashmiri red chillies used in the recipe. Moreover, pulao is something that’s loved by everyone, young and old, so you can make just one dish to please the whole family! Who can resist the charm of evergreen delights like spicy vegetable pulao or veg pulao. Tips for spicy vegetable pulao: 1. Use ghee to make spicy vegetable pulao as it gives a nice flavour. Don't cook in oil. 2. Spicy paste can be made for masala pulao before and frozen for upto 2 weeks. 3. Fried onions can be made in advance and stored in the deep freezer for 2 weeks. 4. You can make the cooked Basmati rice in advance. Rice lasts in the fridge for 2 days. We love to make spicy vegetable pulao on Sunday mornings for lunch. Always serve masala pulao with some chilled homemade curds to balance the spice levels. Enjoy spicy vegetable pulao recipe | masala pulao | veg pulao | with step by step photos.

Lose yourself in this exciting potato-packed kadhi, which is so delicious it is likely to overshadow the rest of the main course! What makes this kadhi different is that it is burgeoning with potato cubes and flavoured excitingly with whole spices and spice powders. Tempering whole spices imparts a richer aroma than what you will get with readymade spice powders, so you will find this Spicy Potato Kadhi really irresistible. It can be enjoyed with Rotis , Parathas or Cooked Rice .

semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with 23 amazing images. semiya veg upma recipe | vermicelli upma | how to make quick semiya upma | wheat vermicelli recipe is a popular breakfast recipe in South India. To make semiya veg upma, dry roast the vermicelli in a non stick pan for 3 minutes or till the vermicelli turns brown in colour. Remove from the flame and keep aside. Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal. When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute or till the onions turn translucent, while stirring continuously. Add the salt and 1 1/4 cups of water and bring to boil on a high flame. Add the vermicelli and mix well. Cover with a lid and allow it to cook for 4 minutes or till all the water gets absorbed and the vermicelli gets cooked. Add the coconut, coriander and lemon juice and mix well. Serve hot garnished with roasted peanuts and coriander sprig. This interesting recipe is a variation of the popular and common South Indian recipe upma,using wheat vermicelli instead of rice vermicelli. The use of peanuts as garnish gives an interesting crunch to this recipe. This quick semiya upma is ready in 20 minutes and perfect for a breakfast or snack recipe. The added advantage is that it can also be carried to work in a dabba. It tastes great with freshly ground coconut chutney. Being made with whole wheat, this vermicelli upma is slightly healthier than the one made with rice vermicelli. To increase the nutritional value of this upma, you can also add some boiled green peas to this upma. Tips for vermicelli upma. 1. Prefer a broad non-stick pan to roast the wheat vermicelli so the roasting is uniform. 2. Keep stirring the upma when it is getting cooked to avoid the semiya from sticking to each other. 3. To pack it in a dabba, cool it completely and then pack in an airtight container. You can also try other variants of upma like Varagu Upma, Broken Wheat Upma and Soya Upma. Enjoy semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with step by step photos.

Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices. Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size. Makes a wholesome meal together with rotis and rice .

Soya bhurji, enjoy this mouth-watering delicacy, brimming with goodness of soya. Pressure cooking does not require soaking soya granules as it gets cooked with other ingredients. Do not open the lid immediately let it stand for a while so that the granules soak up excess water if any. It is an easy to make recipe and a very good option for vegetarians to increase their protein intake. Also do try other healthy soya subzis like Chana Soya Masala or Shahi Soya Subzi

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

fried egg masala recipe | masala egg omelette curry | masala fried egg | with 41 amazing images. fried egg masala curry is a flavorful and hearty dish that combines the richness of fried eggs with a spicy, aromatic masala gravy. Learn how to make fried egg masala recipe | masala egg omelette curry | masala fried egg | The masala egg omelette curry is typically prepared with a flavorful tomato-based gravy, and the eggs are fried to a golden perfection and then simmered in a thick, spiced onion-tomato gravy, which is infused with aromatic spices. This masala fried egg recipe is perfect for a quick and easy meal, packed with the bold flavors of Indian spices. This dish pairs wonderfully with hot rotis, parathas, or steamed rice, making it a versatile option for lunch or dinner. pro tips to make fried egg masala: 1. If you do not want to fry the eggs then you can simply add boiled eggs to make this recipe. 2. You can adjust the consistency of the curry according to your preference. 3. You can squeeze a little lemon juice for added flavour. Enjoy fried egg masala recipe | masala egg omelette curry | masala fried egg | with detailed step by step photos.