turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with amazing images. Treat yourself to this fine sabzi, made in traditional restaurant style kadai paneer, spiced up with an assortment of spices and pastes. Kadai paneer is the most commonly ordered dish in every restaurant. It is a spicy and delicious sabzi. It is on the menu of almost every Indian restaurant. Making kadai paneer subzi is no rocket science you can easily make it by following our delicious recipe. To make kadai paneer subzi recipe, How to make Kadai Paneer Subzi. Combine coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside. Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste. Then rub the dry fenugreek leaves between your palm and add, sauté on a medium flame for a few seconds. Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute. Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute. Serve kadai paneer subzi hot with naan, chapati or kulcha. The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful homemade kadai paneer sabzi, which goes very well with puris and rotis. For a complete meal combo serve homemade kadai paneer sabzi along with Dal Amritsari and Jeera Rice. Check out our collection of best paneer recipes to learn various other Paneer recipes. Enjoy kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with detailed step by step photos and video below.

masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with amazing 18 images. Omelette is an egg preparation which has a lot many variations and here we have got you the Indian style vegetable omelette which is famously known as “Masala omelette”. Masala omelette is also famously sold on Indian streets and every vendor has his own style and version of making it. Indian style masala omelette is an all-time favourite breakfast dish in India, is jazzed up with tangy tomatoes, crunchy onions, peppy spice powders and other ingredients to make it mouth-watering. This delicious and satiating treat is sure to kick-start your day in a very enjoyable way. masala omelette can be prepared in a jiffy and it is made using the most basic ingredients which I bet are available in every Indian household pantry, even if it is not well maintained. Eggs are rich source of protein which make our masala omelette protein rich and if you wish to make it heathier, chuck out the yolk and only use egg white to prepare masala omelette. Masala omelette is my go recipe for quick breakfast or evening snack as it can prepared under 10 minutes and is supremely delicious. Serve it slices of toasted bread to make it the perfect breakfast recipe, along with a hot cup of Masala Chai. I also, rolled it under chapatti and relish it. To make Indian style masala omelette we have whipped eggs with onions, tomatoes, green chillies, coriander leaves and Indian spices that include turmeric and red chilli powder. Once, the ingredients are mixed well, we have poured half of the prepared egg mixture in a broad non-stick pan and cook masala omelette until brown from both the sides. Also, we would suggest you to use free-range eggs as they are rich in omega 3, protein and vitamin. Also, you can add chaat masala or pav bhaji masala to perk up the taste of masala omelette. Some people also add milk to the egg mixture which makes the Indian style masala omelette soft and fluffy, so if you wish to even you can add that procedure. Serve with toasted bread slices and a glass of Cold Cocoa Milkshake or Chickoo and Nut Milkshake. Enjoy masala omelette recipe | Indian style masala omelette | Indian vegetable masala omelette | healthy spicy egg omelette | with detailed step by step recipe photos and video given below.

A traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses. Sprouting not only increases the protein content but also makes the dish easier to digest and richer in calcium. While some methods of preparation use kokum, we have used tomatoes for tang so that it can be made easily by everybody, even in regions where kokum is not available.

cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.

green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos.

potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with 20 amazing images. potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake is a quick fix snack without sweating too much in the kitchen. Learn how to make gluten free bajra potato pancake. To make potato bajra pancake, combine all the ingredients with approx. 5 tbsp of water in a deep bowl and mix well. Heat a mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter in each of the 7 uttapa moulds and spread it lightly using the back of a spoon to make a 75 mm. (3") diameter round. Cook them, on a slow flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately. Here is a delicious pancake made of grated potatoes and bajra flour, perked up with onions, coriander and other lovely ingredients. We have made these bajra aloo cheela is a mini uttapam pan. If you don’t have one, you can make a regular non-stick tava as well. Interestingly, this combination of ingredients in pearl millet pancake works against the tummy acids, keeping them under control. This is because bajra is considered more stomach-friendly and these pancakes have very less amount of green chillies too. Remember to use a restricted quantity of oil for cooking, as excess fat can aggravate acidity. Further these bajra potato pancake are gluten free too! That’s one more reason to be stomach-friendly and these can be enjoyed by people with gluten intolerance too. If you are serving them with green chutney, ensure it isn’t very spicy. Tips for potato bajra pancake. 1. Prefer to grate the potatoes thick as they give an appealing mouthfeel. 2. Make sure you don’t rush when cooking the pancake. Let it cook slowly, so that the grated potato roasts well and gives a crunchy texture. 3. Serve it immediately. It tastes best off the tava. 4. Instead of potatoes, you can also use grated carrot or chopped spinach and fenugreek leaves. Enjoy potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with step by step photos.

ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with 29 amazing images. ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam is a wholesome snack made with nachni flour. Learn how to make ragi coriander uttapam. To make ragi uttapam, combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours. For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the batter and mix well. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil. Repeat with the remaining batter to make more uttapas in 5 more batches. Serve hot with coconut chutney and sambar. Calcium and protein rich ragi along with antioxidant rich coriander combine tastefully in this ragi coriander uttapam. While coriander itself has an irresistible flavour and aroma, this is further enhanced by the addition of chillies, onions, tangy curds and a traditional tempering too. Though we have used a small amount of rice flour in healthy nachni uttapam, you can benefit from the other nutrients it has to offer. These no-fuss, easy-to-chew uttapams are ideal for breakfast but can be had as a quick snack to silence a hunger pang any time of the day. Tips for ragi uttapam. 1. You can make the batter one day in advance and store it in the fridge. 2. Rice flour can be replaced with jowar flour to make it healthier and suitable for weight watchers, heart patients and diabetics. 3. Remember to grease the uttapam pan in every batch. Enjoy ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with step by step photos.

Each mouthful of this wrap feels so complete, and is so satiating! hmmm… pindi chole topped with gajar ka achaar and onion rings and rolled up in a simple roti, this makes a wholesome snack by itself. A two-minute wrap when you have leftover chole in the refrigerator!

cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with 26 amazing images. cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari is a simple daily fare. Learn how to make chana dal sabzi with cabbage and coconut. To make cabbage chana dal sabzi, soak the chana dal in enough water in a bowl for 30 minutes and drain well. Boil a vesselful of water, add the chana dal and blanch it in boiling water for 3 to 4 minutes. Drain, discard the water and keep the chana dal aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies and sauté for a few seconds. Add the cabbage, chana dal, turmeric powder and salt and sauté on a medium flame for 2 to 3 minutes. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. This is typical South Indian everyday sabzi. Soaked chana dal and shredded cabbage, tempered traditionally and garnished with grated coconut. The cabbage upkari is an easy, no-fuss preparation. The texture of well cooked and slightly crunchy chana dal with sautéed cabbage makes this South Indian chana dal veg sabzi pleasurable. The cumin seeds added as a tempering impart a fresh aroma and irresistible flavour to this sabzi. For all those who are health conscious or are suffering from diabetes or heart disease, should reduce the oil to 2 tsp to make chana dal sabzi with cabbage and coconut and enjoy it with chapati. Tips for cabbage chana dal sabzi. 1. The chana dal has to be soaked for 20 minutes, so plan for it in advance. 2. The chana dal on cooking should be done, but yet crunchy. 3. Prefer a broad pan so sauteeing is easier. 4. If you like a spicy sabzi, add finely chopped chillies instead of slit green chillies. 5. You can use soaked moong dal instead of chana dal for a change. Enjoy cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with step by step photos.

jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with 22 amazing images. jowar upma is a healthier upma as compared to the traditional rava upma usually made in most households. Learn how to make jowar atta upma. Ready in a jiffy, vegetable jowar upma is a healthy snack you can whip up for breakfast, supper, or just any time of the day. This is made by replacing a large quantity of the refined semolina with fibre and iron rich green peas and jowar flour. Of course, a small portion of rava is used to improve the consistency. To make jowar upma, heat the oil in a deep non-stick pan, add the mustard seeds and urad dal. When the mustard seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 minute. Add the semolina and sauté on a medium flame for another 2 minutes. Add the jowar flour and sauté on a medium flame for 2 more minutes. Add the green peas, green chilli paste, coriander and salt and mix well. Add 3 cups of hot water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the lemon juice and mix well. Serve immediately. To make it healthier, you can also add vegetables like carrot, capsicum and tomatoes to add to the taste, crunch and nutrient quotient. Like with most millet-based foods, it is essential to serve the homemade jowar rava upma immediately. Adults, kids, senior citizens and women with PCOS all can enjoy ½ serving of this jowar atta upma in small quantities as an occasional treat only to satisfy their craving for this South Indian style breakfast. We do not recommend this recipe as a regular healthy fare. It is best avoided for people aiming weight loss. Tips for jowar upma. 1. Do not over boil the green peas. They should be slightly crunchy. 2. After adding the hot water, ensure to stir continuously to avoid lump formation. 3. Avoid cooking after adding lemon juice to avoid losing its vitamin C content. Enjoy jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with step by step photos.

beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with 44 amazing images. A beautiful subzi for valuable good health, beetroot tikki in spinach gravy features a colourful and thoughtful combination of ingredients. Learn how to make beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the healthy beetroot kofta curry recipe fibre-rich too. Tips to make beetroot tikki in spinach gravy: 1. Make sure to immediately place the tikkis on hot greased tava. 2. Add the beetroot tikki in the gravy just before serving otherwise they will melt. 3. Oats are added to absorb the excess moisture of the tikki mixture. Enjoy beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with detailed step by step photos.

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.