A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

Straight from the kitchens of mexico, burrito is the first thing that comes to our mind when we think of international wraps. The combination of guacamole, refried beans and oodles of cheese makes this traditional wrap truly irresistible.

Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving.

This is one item you cannot miss on the menu card of any Chinese restaurant. In fact, it has become so popular that it is there on almost all restaurant menus and that of buffets and party spreads as well. The famous Hot and Sour Soup is a tongue-tickling combination of sautéed vegetables, in a base of vegetable stock flavoured with Oriental sauces. The interplay of flavours and the exciting intervention of crunchy vegetables makes this soup a blockbuster hit.

It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty.

Rajma saagwala, the goodness of kidney beans and amaranth leaves comes together to provide a low-calorie, iron and protein laden recipe. The kidney beans ought to be well-cooked to prevent any gastric problems for mother and baby.

creamy spinach toast recipe | Indian palak toast | spinach cheese toast | with 20 amazing images. The creamy spinach toast recipe is a popular Indian breakfast option. Learn how to make spinach, vegetable cheese toast. spinach cheese toast is a delightful and flavorful dish that combines the rich, creamy goodness of melted cheese with the earthy taste of spinach, all atop a crisp slice of toasted whole wheat bread. This dish is not only delicious but also easy to prepare, making it a popular choice for breakfast, brunch, or a satisfying snack. To make spinach cheese toast, first make the palak topping. Heat the butter in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the spinach and soda bi-carb and cook on a medium flame for 2 minutes. Add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes or till it is thick in consistency, while stirring continuously. Spread one portion of the prepared topping on each toasted bread, sprinkle 1 tsp of cheese on the top and bake in a preheated oven at 200°c (400°f) for 8 to 10 minutes or till crisp. Tips for creamy spinach toast. 1. Add finely chopped onions. Onions, when cooked until softened, develop a natural sweetness that beautifully complements the earthy richness of spinach. 2. Add chopped green chillies. Green chillies bring a vibrant burst of spiciness to the dish, balancing the earthy, slightly bitter notes of spinach. 3. Add shredded spinach (palak). Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach has 25% having soluble fiber and 75% insoluble fibre. 4. Add a pinch of soda bi-carb. This will maintain the green colour of palak. Enjoy creamy spinach toast recipe | Indian palak toast | spinach cheese toast | with step by step photos.

falafel recipe | Indian style falafel | Lebanese falafel | with 28 amazing images. Falafel, the crispy, flavorful fried balls or patties, is a Lebanese recipe. They are typically made from soaked chickpeas, combined with herbs, spices, and onions. Learn how to make falafel recipe | Indian style falafel | Lebanese falafel | Indian style falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pita bread, salads, and so much more. Making falafels at home is extremely easy, much easier than you think. Traditionally, Lebanese falafel is served in pita bread or flatbread, accompanied by fresh hummus, vegetables along with tangy sauces like tahini or yogurt-based dressings, making it a versatile and satisfying option for any occasion. pro tips to make falafel recipe: 1. Use plenty of fresh parsley, cilantro, and mint for a vibrant aroma. 2. You can chill the falafel mixture for at least 30 minutes to help it hold together better when shaping. 3. Deep fry them on a medium flame so that they get cooked properly from the inside and the exterior becomes crispy. Enjoy falafel recipe | Indian style falafel | Lebanese falafel | with detailed step by step photos.

Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with amazing 14 images. If you love Oriental cooking, you must have this Chinese schezwan sauce in your larder! The Schezwan sauce is a common addition to several Chinese recipes including noodle and vegetable preparations. schezwan sauce is a spicy and pungent Chinese condiment or a dip which is supremely popular all over the world. Making schezwan sauce at home is easy as it can be made with basic ingredients available in India. Schezwan sauce can be made quite easily with readily available ingredients of Kashmiri red chillies, garlic and Indian spices. By preparing Chinese schezwan sauce at home you can rest assured that no unnecessary chemicals have been added to it for preservation and flavour enhancement. Serve schezwan sauce along with momos, french fries, spring rolls or even Indian pakoras! Also, it is used to make schezwan chopsuey dosa a variation to plain dosa. You can even use the homemade Indo-Chinese schezwan sauce to make delights like schezuan noodles. When the schezwan sauce is ready, store it in an air-tight container in a refrigerator. I usually prepare a jar full of schezwan sauce and use it as required! Make sure to use clean and dry spoon to avoid spoiling. Learn to make Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with detailed step by step recipe photos below.

uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with 9 amazing images. This Jain-friendly uncooked salsa recipe is an easy version of Mexican Salsa that tastes awesome, with the juicy succulence of tomatoes and spicy crunch of capsicum tinged with spices and herbs. We have removed the onion and garlic to make this an Indian style Jain salsa. uncooked salsa is a handy ingredient – you can serve it as a dip, as an accompaniment to snacks or innovatively use it in salads, pastas, pizzas and other creations. Have your jain friends coming over and confused what to serve? Here we have got you a perfect simple uncooked salsa recipe serve with homemade Nacho Chips. The method of making jain salsa is quick and easy. To make uncooked salsa, take finely chopped tomatoes in a bowl, add capsicum which will provide a crunchy texture to our salsa. Add coriander for freshness, add green chillies, add cumin seed powder, add dried oregano and finally add lemon juice which would perk up the taste of salsa and mix everything well and also mash the mixture a little with the back of the spoon. Serve jain salsa cold. Do not make this raw Mexican salsa too much in advance as it tends to release water. If you make it a little in advance, make sure you refrigerate it till use. Enjoy uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with detailed step by step photos below.

makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with 24 amazing images. The dazzling combo of methi and mooli makes this makai mooli and methi paratha a super-hit! Learn how to make makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | The Makai Mooli and Methi Paratha is a popular breakfast recipe in the Punjab region. This recipe does not need too many spices to perk up its flavour. Both radish and fenugreek leaves are ingredients with rare and unique flavours, including a bit of bitterness that is actually pleasing to taste. A little bit of common ingredients to balance the flavour, and that’s it, you have an awesome makki mooli and methi paratha to have for breakfast, lunch or dinner. It can be served simply with curd and pickles. Try other Punjabi Breakfast recipes like Aloo Kulcha or Gobi Paratha. pro tips to make makai mooli and methi paratha: 1. Use fresh, finely ground maize flour for the best flavor and texture. 2. If you can't find fresh fenugreek leaves, you can substitute it with dried fenugreek leaves. 3. You can add other vegetables to the paratha, such as grated carrots or finely chopped onions. 4. Do not overcook the paratha, or it will become hard. Enjoy makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with detailed step by step photos.

The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us. The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively. This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi .

palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with 33 amazing images. palak pudina sev recipe is a tongue-tickling Indian snack best paired with a cup of masala chai. Learn how to make Indian style palak sev Diwali snack. The off-beat appearance and colour of the snack first kindle your curiosity and make you take a bite, but once you do, you just can’t stop because it’s so tasty! You can store this yummy jar snack recipe in an airtight container, to enjoy with tea, munch between meals, or even take to the office. To make palak pudina sev, first we need to make the green paste. Combine spinach, mint leaves, coriander, green chillies, garlic, lemon juice, salt and water in a mixer jar and blend till smooth. Combine this paste with rice flour, besan, oil and salt and knead into a soft dough. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl and break into pieces using your fingers. Store in an air-tight container and use as required. When you are bored of the usual chilli or ajwain flavoured savouries? Go for this palak sev namkeen. The crispness of this savoury snack, together with the appetizing flavour and aroma of pudina and the pleasant colour of palak make this snack a winner! Making sev is very simple. Be careful about deep-frying Indian style palak sev Diwali snack on a slow flame. Since the strands are very thin, they tend to burn quickly. You can also add finely chopped onions and sprinkle a little lemon juice over the sev, toss it and enjoy it as a variation. Try other jar snack recipes like Phoolwadi or Namak Para Savoury. Tips for palak pudina sev. 1. It is best to make the paste just before kneading the dough, to get the perfect colour of the sev. 2. The garlic in the paste is a flavour enhancer, but Jains can avoid adding it. 3. We suggest that you add the paste gradually while adding the dough, since the quality of the flour varies and thus the amount of water it may absorb for binding also may vary. 4. After frying, break into pieces and allow it to cool completely before storing. Any warmth remaining in the sev while storing might make it soggy. Enjoy palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with step by step photos below.

When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours. For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc. Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis . You can also try other dal recipes like Dal Pinni and Dal Rasam .