Soup, with a lovely taste and consistency. This soup is brimful of the goodness of spinach and spring onion greens, not to forget a dash of coriander and mint. The nutmeg and black pepper not only spike up the flavour, they also bring in their healing properties—making this a true herbal delight.

Does the word ladoo immediately remind you of an ever-popular mithai? Well, surprisingly this is a savoury ladoo, served as a chaat. It is a classic, famous street food from Delhi, and can instantly spike up the tempo of any party that it is served in. The Ram Ladoo is a savoury titbit made with a batter of dals and spices. These amazing ‘ladoos’ are topped with grated radish, chaat masala and green and sweet chutneys, as is typical of any chaat. The unique taste and texture of the Ram Ladoos, together with the crunch of radish and the peppy taste of the chutneys is simply awesome! You can also try other interesting snacks like the Yam-Fritters and Khichdi Pakodas .

gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with 20 amazing images. Gobi paratha is a dish wish a universal appeal! While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus. gobi ka paratha is also a very famous Indian street food which is mostly available and sold in the morning. What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions. Green chillies spike up the flavor of the Gobi paratha stuffing, while coriander adds up the freshness. You can add amchur or chaat masala which would give it an enjoyable tinge of tanginess. To make gobi 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 grated cauliflower. Further, we have added little water which would help us cook the cauliflower and it will prevent the mixture from drying out and burning. Further, add coriander for freshness. Mix well and stuffing is ready. To proceed, divide dough, roll into a small roti. Place it in the center of the rolled roti and pull all the sides together. Flatten it and roll into a paratha. Place it on a greased tava and cook on both the sides of cauliflower paratha using ghee until golden brown and crisp. gobi ka paratha taste best when served hot with pickles/achaar and curds, but they may also be carried in a dabba. To the Punjabi gobi paratha, add dollop of ghee or fresh Homemade White Butter and with a tall glass of lassi would be a great option! Enjoy gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with detailed step by step photos and video below.

Sweet Corn and Cheese Quesadillas recipe | Jain Quesadillas | Corn and Cheese Tortilla Pockets | Corn and Cheese Flatbreads | with 20 amazing images. This recipe brings a Mexican favourite to your dining table! Sweet Corn and Cheese Quesadillas, featuring the lovable gooeyness of cheese and the joyous crunch of corn, is a dish that your whole family will love. Some smart moves such as using a combination of refined and whole wheat flours to make the tortillas, and including assorted veggies in the stuffing, enhance the texture and flavour of these Sweet Corn and Cheese Quesadillas making them a pleasure to bite into. Just make sure you serve this Sweet Corn and Cheese Quesadillas immediately on preparation before the stuffing as well as the tortillas lose their best textures. Enjoy Sweet Corn and Cheese Quesadillas recipe | Jain Quesadillas | Corn and Cheese Tortilla Pockets | Corn and Cheese Flatbreads | with step by step photos.

shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with 20 amazing images. shalgum ki sabzi is an Indian turnip vegetable. Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine. In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry. In fact, no other cuisine makes such extensive use of the Punjabi shalgum ki sabzi. Turnips cook easily, and taste fantastic when combined with tomatoes as in this shalgum ki sabzi. Indeed, this is a homely and satiating shalgum ki sabzi that you will thoroughly enjoy, when had with rotis. You can also add on, you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal. Tips for Punjabi shalgum ki sabzi. 1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well. 2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi. 3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi. Learn to make shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with step by step photos.

dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images. dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada. Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla. To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately. Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on. While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course. Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada. Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video.

Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with 20 amazing images. Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti is a satiating Indian breakfast recipe had with a bowl of curds. Learn how to make Punjabi style missi roti. A famous North Indian dish, Punjabi missi paratha is made with a blend of whole wheat flour and besan and a bouquet of additives like ajwain, coriander leaves and onion, which give out a very appetizing aroma when cooked to perfection. The onions give a nice taste and crunch to Punjabi missi roti. To make Punjabi missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water (approx. ½ cup). Divide the dough into 10 equal portions. Roll out a portion of the dough into 100 mm. (4") diameter thick circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using a little oil, till it turns golden brown in colour from both sides. Repeat steps 3 and 4 to make 9 more rotis. Serve hot. We all wake up hungry, and we all deserve to have breakfast, irrespective of how busy we are. On days when you need to have a heavy breakfast, these missi roti Punjabi breakfast are an ideal option to indulge into. A bowl of curd, raita and a pickle is all you need to accompany with this Punjabi style missi roti. Try out recipe of easy pudina raita and you are all set for a hearty meal. You will never again give a valid excuse for skipping breakfast. Tips for Punjabi missi roti. 1. Make sure you roll the rotis little thickly and cook them till brown spots appear. 2. These are best served immediately upon cooking. 3. Health conscious people can use 1 tsp oil for kneading the dough and also cook each roti with only ¼ tsp of oil. Enjoy Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with step by step photos.

rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images. rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode. To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist. The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage. Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands. Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos.

dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images. In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice! Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat. You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below.

cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with 30 amazing images. cabbage pulao is a hearty and satisfying dish that is popular in South India. Enjoy how to make patta gobi pulao. cabbage pulao is made with rice, cabbage, carrots, peanuts, and coconut. The combination of flavors and textures is delicious, and the dish is sure to please everyone at the table. We enjoy the contrasting textures of the soft cabbage and the crunchy urad dal and peanuts in cabbage pulao. The cabbage pulao is tempered with the traditional South Indian combination of mustard seeds and urad dal, along with red chillies, onions, parboiled chana dal and other ingredients that give the dish a unique texture and flavour. We have made a healthier version of cabbage pulao by using brown rice instead of white rice. Brown rice adds a nutty flavor and chewy texture to cabbage pulao. cabbage pulao is a good source of folic acid and fiber, which are important nutrients for pregnant women. Pro tips for cabbage pulao. 1. Coconut oil is a natural and saturated fat that is better for your health than processed seed oils, which are high in polyunsaturated fats. 2. Add salt to taste. We added 1/4th tsp salt. If suffering from high blood pressure, reduce salt or skip it. 3. Cabbage pulao is a perfect meal for packing in your tiffin box. It is nutritious, delicious, and will stay fresh for hours. Enjoy cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with step by step photos.

dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam. Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds. This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam. To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice. Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada. Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled. Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below.

drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.

green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images. green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti. You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too. To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas. The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come. Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut. Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below.

rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | with 24 amazing images Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Hence it’s also known as crispy rava dosa and instant rava dosa. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina. Onions will enhance the mouth feel of the rava dosa. At home we always say, let's have south indian onion rava dosa for dinner. The tava should be extremely hot or else the instant rava dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture of sooji ka dosa. It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important. This sooji dosa is indeed an irresistible option for breakfast supper, snack or or a quick South Indian lunch option. Enjoy how to make Rava Dosa recipe with detailed step by step photos and video below.