aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with 24 amazing images. aloo paratha recipe is a whole wheat aloo paratha which is a popular Punjabi breakfast recipe. So popular is whole wheat aloo parathas that I have it as a one-dish meal along with some curds and chopped onions. Luscious whole wheat aloo parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. A dash of amchur powder adds to the tanginess of the stuffing, making the Aloo Paratha a really tasty and satiating dish. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. stuffed aloo paratha taste best when served hot with pickles/aachar and homemade curd, but they may also be carried in a dabba. Learn to aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with step by step photos and video below.

aloo chaat recipe | Indian aloo chaat | aloo chaat using baby potatoes | quick and easy aloo chaat | with 13 amazing images. Looking for something to kill your evening hunger pang? here we have a very scrumptious recipe that is loved by all the generations made with baby potatoes that is Aloo chaat. Every Indian household has its own way of making aloo chaat. Aloo chaat is also a very famous Mumbai Street Food and Delhi street food which can be even served as an evening snack or a light meal. This Indian aloo chaat can also be cooked by a amateur cook and I am sure that no one can go wrong with it, as it is super easy to make. It can be made with boiled as well as fried potatoes, we have used boiled potatoes for making this tasty aloo chaat which also makes it a little healthier. To make aloo chaat, wash, boil and peel baby potatoes, Cut them horizotally into two and transfer in a deep bowl. Add tomatoes and onions which would add a unique flavor to our aloo chaat. Further, add chaat masala, we have used home made chaat masala, it is also readily available in shops. Add lemon juice, coriander and mix well. Your quick aloo chaat is ready, serve it for evening snack or you can even use it as an accompniment with your main course. Aloo chaat is a mouth-watering treat that everybody loves! Tasty baby potatoes are combined with onions and tomatoes, as well as peppy chaat masala and tangy lemon juice to make a really flavourful treat. It feels wonderful to bite into this exciting treat, which is soft, crispy and chewy too. Prepare aloo chaat just before serving, otherwise the vegetables will get soggy. Serve with Sev and Papadi to add a crunch to this delicious Aloo Chaat. Enjoy aloo chaat recipe | Indian aloo chaat | aloo chaat using baby potatoes | quick and easy aloo chaat | with detailed step by step recipe photos.

malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.

kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images. Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk. Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice. Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive. Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split. Serve kokum kadhi with cooked rice and Goanese potato curry. Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below.

dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people. I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside. These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney. Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below.

egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | with 30 amazing images. A masaledar and filling snack, which can be had as a meal itself, the egg paratha is something unique. anda paratha is an easy breakfast, lunch or dinner recipe which is protein rich and super healthy as has eggs! On reading the name, you might have made many guesses about how the egg fits into the paratha – whether it is used as a stuffing, or whether it goes into the dough, etc. But, this method to make anda paratha with whole wheat flour is so different but easy to prepare. A perfectly made whole wheat paratha with the aroma of carom seeds is layered with a chatpata egg mixture and cooked till the two layers fuse and give the paratha a unique taste and mouth-feel. Make sure you serve healthy Indian egg paratha immediately to get the best taste and texture! You can also use leftover rotis to make anda paratha instead of making the parathas, it makes a very minute difference with the taste! The egg paratha turns out to be super soft and delicious! I prepare this for my kids for their breakfast or as a snack after their school. You can also add cheese while rolling the egg paratha which makes it even satiating and tongue licking. See why this is a healthy Indian egg paratha? Made from eggs and whole wheat flour which are both healthy. Eggs are an inexpensive good quality protein rich foods with all the 9 essential amino acids. One egg (50 g) contains approximately 87 calories and 6.7 g of protein. For those who stay clear of non-vegetarian foods like meat and fish, can rely on eggs as a source of complete protein. whole wheat flour is excellent for diabeticsas they will not shoot up your blood sugar levels as they are a low GI food. Try other egg recipes like Hard Boiled Eggs or Vegetable Scrambled Eggs Topped with Feta. Learn how to make egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | with detailed step by step recipe photos below.

dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with 25 amazing images. dapka kadhi is a traditional dish from the Indian state of Gujarat, known for its rich flavors and unique preparation method. This dish is a variation of kadhi, which is a yogurt-based curry typically thickened with gram flour (besan) and seasoned with spices. Key Components of dapka kadhi: 1. Dapka (Dapka/Dapke) : The defining feature of Dapka Kadhi is the gram flour dumplings called "dapka" that are added to the kadhi. These are usually spiced and fried or steamed, giving the dish a delightful texture. 2. Kadhi (Yogurt Curry) The base of the dish is made from yogurt, which is whisked and mixed with water, gram flour, and various spices like turmeric, cumin, and mustard seeds. The mixture is then cooked until it thickens. 3. Seasoning: The kadhi is typically tempered with ghee or oil, along with ingredients such as garlic, green chilies, and curry leaves to enhance its flavor. 4. Serving: Dapka Kadhi is usually served with steamed rice or khichdi, making it a comforting and hearty meal. Cultural Significance: dapka kadhi is not only a staple in many Gujarati households but is also enjoyed at festive occasions and family gatherings. It showcases the culinary tradition and vibrant flavors of Gujarati cuisine, combining simplicity with rich taste. dapka kadhi is a delicious and filling dish that highlights the use of yogurt and gram flour in Gujarati cooking. Its unique texture from the dapka and the creamy, spiced curry creates a comforting meal, perfect for those who appreciate traditional Indian flavors. Pro tips for dapka kadhi. 1. Soak the lentils for at least 3-4 hours to soften them before grinding. 2. Use your fingertips to roll the batter into small, uniform balls. Enjoy dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with step by step photos.

aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with 15 amazing images. This aloo ki sukhi sabzi recipe requires a handful of ingredients which are easily available in Indian kitchens from aloo, spices, coriander, sugar and lemon juice. For making the aloo ki sabzi, heat the oil in a deep non-stick pan. Add the spices, boiled potatoes, sugar, lemon juice, coriander and cook on a medium flame for 2 minutes and your aloo sabzi is ready. When you need something quick and easy to serve with your rotis or puris , there is no better choice than this homely aloo ki sukhi sabzi. If you have got boiled potatoes on hand, it won’t take you more than five minutes to conjure up this ever-popular dry Indian potato vegetable. sukhi aloo sabzi is easy-to-prepare and makes use of everyday ingredients, but this dish has a magical and universal appeal. It is sure to be loved by all! Some sliced onions and Nimbu Ka Achaar makes a fitting accompaniment to Aloo ki Sukhi Subzi with puris or rotis. Enjoy aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with detailed step by step photos and video below.

This is a very unique, classically Indian toast that is made by tava-cooking bread coated with a batter of besan perked up with spice powders and veggies. The Besan Bread Toast has a crisp and spicy, veggie-dotted outer surface that reminds you of bhajiyas. This slowly gives way to the succulent and mildly flavoured bread inside. When you chew the whole thing together, you get a pleasant mix of flavours and textures that is really awesome. You can also try other toast recipes like the Crispy Spinach and Paneer Open Toasts or Ladi Pav Bhaji Toasts .

bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with 50 amazing images. bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi is a restaurant style sabzi which can be served at parties. Learn how to make veggie bread koftas in tomato gravy. To make bread kofta curry, remove the crust from all the bread slices. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well. Divide the mixture into 20 equal portions and roll each portion into a small ball. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside. Then to make veggie bread koftas in tomato gravy, combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside. In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. Serve immediately garnished with coriander. The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! This novel Indian style bread kofta with curry is indeed a foolproof way to garner accolades from your friends and family. The combination of bootle gourd and tomato pulp to make the gravy of this Punjabi kofta sabzi is also quite unique. The use of small quantity of curd offsets the tanginess of tomato pulp perfectly which you are sure to fall in love with. Serve this Indian style bread kofta with curry with parathas, Butter Garlic Naan or rotis or just plain rice for a complete meal. Tips to make bread kofta curry. 1. The curry can be made in advance and kept. 2. Add koftas just before serving. 3. Use fresh bread slices as old ones will make it very dry. Enjoy bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with step by step photos.

Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with 30 amazing images. Tiring and long day? We have got a simple and quick recipe which is ek top na dal bhaat. As the name suggest, the recipe is a one pot meal which are obviously quicker to prepare and cook. Ek top means one pot and dal bhaat stands for dal rice. The recipe is really easy to make, we have used a lot of ingredients for preparation of ek handi dal chawal, yet the ingredients are easily available in well maintained Indian household pantries. To make ek top na dal bhaat, first we have made a mixture which will be a stuffing for the vegetables. This recipe is a lot like Sambhariyu Shaak and is also unique in it's own way and is tummy filling too. To make the mixture, combine coriander-cumin seed powder, sugar you can also use jaggery if you wish to, red chilli powder, coconut and a pinch of asafoetida in a bowl, mix well and keep aside. Further, make criss cross cuts on small sized potatoes and brinjals. Next, stuff the masala into the vegatbles evenly and keep the leftover mixture aside. Further, heat 2 tbsp of ghee in a pressure cooker, add the asafoetida, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for a minute. Add the prepared masala, onions, stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using natural release method, before opening the lid. Add the remaining 1 tbsp of ghee, mix well and serve immediately. I personally prefer relishing this delicious one pot rice and lentil with homemade curd or a glass of buttermilk. Ek top na dal bhaat, tasty and nutritious meal in itself, easy to cook too! you just need to dump all the ingredients into the pressure cooker, which is nothing short of a chef’s best friend. Enjoy Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with detailed step by step recipe photos and video.

karela tikki recipe |bottle gourd tikki | healthy Indian tikki | karela tikki with garlic tomato chutney | with 33 amazing images Though unpleasantly bitter, karela tops the list of diabetes-friendly foods. It contains 'gurmarin', a polypeptide that works like insulin in our body and helps to regulate blood sugar levels. Combine karela with carrot and low-fat paneer to make these surprisingly delicious Karela Tikkis. Moreover potatoes have been replaced with oats as binding agent. Potatoes have high glycemic index and hence have been avoided in these Karela Tikkis for Diabetes. Oats, on the other hand, contain ‘beta-glucan’ which are also known to help manage diabetes. All the veggies used in these Bitter Gourd Tikkis add a dose of fiber, which too help to control blood sugar levels. In all, these Karela Tikkis are a perfect snack for Diabetics. With these tikkis, you will overcome the notion that karela is extremely bitter. All the flavour enhancers like lemon juice, coriander and green chilli paste show their magic very well. Serve Karela Tikkis with diabetic-friendly Garlic Tomato Chutney or Mint and Onion Chutney. Enjoy how to make karela tikki recipe |bottle gourd tikki | healthy Indian tikki | karela tikki with garlic tomato chutney with detailed step by step photos and video below.

vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites. To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney. Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint. These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish! Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole. Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water. Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos.

lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step images. pav bhaji with doodhi is a pav bhaji with a twist. Thickened with bottle gourd and blended with usual masalas it is something unique to indulge into. Learn how to make ghiya pav bhaji. The moment we decide to make pav bhaji, the first ingredient that we take out is the potatoes! However, this pav bhaji with doodhi will jolt you out of this belief. This unique bhaji is made with doodhi and without potatoes at all. Coupled with the usual veggies like tomatoes, onions, cauliflower, carrots, peas, etc., and flavoured with the classic pav bhaji masala, this bottle gourd pav bhaji tastes just as awesome as the usual one. To make lauki pav bhaji, combine the bottle gourd, cauliflower, carrot, green peas and ½ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles and mash it well using a potato masher. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the prepared mashed veggies, chilli powder, turmeric powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the coriander and lemon juice and mix well. Keep aside. Slit 2 pavs vertically and cook them with butter on a tava tilll they turn light brown and crisp on both the sides. Serve the bhaji hot with pavs, onions and lemon wedges. Do not get concerned with the colour of the bhaji. Serve ghiya pav bhaji with fresh butter-toasted pav bread to make a delectable snack or a meal by itself. Tips for lauki pav bhaji. 1. You can make the bhaji in advance, but we suggest you cook the pav in butter just before serving. 2. Do not add lemon juice to the bhaji and then cook. Always switch off the flame, add lemon juice and mix well. Try other recipes like Pav Sandwich or Pav Bhaji Masala. Enjoy lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step photos below.