Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.

An off-beat finger-food from Burmese cuisine, the Budijaw is made by deep-frying bottle gourd fingers coated in a spicy batter. The batter gets its lip-smacking flavour from a pungent onion paste and a couple of spice powders too. This crispy snack is complemented well by a tangy and spicy garlic chutney. Serve this Burmese Doodhi Snack immediately on preparation, to enjoy its special texture that is crisp outside and succulent inside. If you are looking out for more Burmese recipes, check these out- Burmese Khowsuey , Burmese Spaghetti , Pyajo and Layered Spicy Vegetable Pulao .

chole bhature | Punjabi chole bhature | with 29 amazing images My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added powder, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot. I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold. Enjoy other Punjabi Subzis like Shalgam ki Subzi, Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi. Enjoy how to make chole bhature | Punjabi chole bhature with detailed step by step photos below.

instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle. Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only. To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required. Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal. Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa. Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it. Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle. Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.

A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour.

burmese khowsuey | veg burmese khowsuey | khow suey burmese curry | with 40 amazing images. This one-dish meal is sure to strike every single of your taste buds with its vibrant flavour! The Burmese Khowsuey features layers of noodles, a vegetable curry made with coconut milk and an elaborate masala of spices, coconut and cashew nuts, and an elaborate garnish of fried onions, garlic, vaal dal and spring onions. This gives the veg burmese khowsuey a unique texture and a really unforgettable flavour. Although this burmese khowsuey dish obviously involves too much effort, right from preparing the noodles and the curry to the garnishes, it is completely, absolutely worth it! Enjoy burmese khowsuey step by step photos and video below.

amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney. To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it. This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment. Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties. You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney. Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery. Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos.

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.

Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up. To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving. Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling. To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately. Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa. Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos.

matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images. matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer. Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala. The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy! The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately. Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.

hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images. hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices. These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well. spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip. Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images.

pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas. Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.

carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi. carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices. To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content. Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay. Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning. This healthy Indian sabzi tastes delicious when served hot with phulkas and curd. Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below.