Hyderabadi Haleem is a one-dish meal , which has gained international acclaim. In Hyderabad, the dish is an indispensable part of celebrity events like weddings, and is consumed especially during Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan . This is so because Haleem is a high-calorie dish that gives instant energy. Here is a vegetarian version of the energy and flavour packed Hyderabadi delicacy. Packed with broken wheat, a range of lentils, vegetables and spices, the Hyderabadi Veg Haleem is self-contained in flavour and texture and ideal to serve as a one-dish meal. A garnish of deep-fried onions and mixed nuts adds to the crunchiness and flavour of this dish, also giving it a masaledar aroma instantly. Try your hand at making other Hyderabadi delicacies like the Char Dal ka Dalcha and the Bakar Khani Naan .

Detox well, soothing ginger flavoured tea detoxifies your body. Tea and coffee contain tannins so i have made this herbal tea using ginger and other condiments. Tastes amazing and works amazingly too!

matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with 20 amazing images. Quick and easy but enchanting, the matar pulao is a timeless classic of North Indian cuisine. The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish of matar pulao a really mouth-watering one, so good that you can just have it plain without any accompaniments. This green pea pulao is super quick and easy to make as we have made it in a pressure cooker and hence called matar pulao in pressure cooker. This is a one-pot meal dish, it is a go to matar pulao recipe for long lazy and tiring days! Have green pea pulao along with dal, kadhi or any raita, trust me its tummy filling. Also, you can add fried potato or paneer pieces to make it even tastier!! You can also carry green pea pulao along to work or use it as a tiffin treart for your kids! Make green pea pulao satiating for your kids by grating cheese over it! Notes on matar pulao recipe. 1. Choose a good quality, aged rice to get perfectly cooked rice. 2. Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice. 3. Soak the rice in enough water in a deep bowl for 30 minutes. Soaking is very important as it reduced the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. 4. Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. After 2 whistles, you can decide if it requires more or less time as the number of whistles depends on the flame and the litre of the pressure cooker. However, matar pulao's suave taste makes it a good accompaniment for any subzi or raita. Don’t miss out on making this matar pulao when green peas are in season! You can also try other wonderful green pea based creations like Fresh Green Pea Soup and Vatana ni Kachori. Learn to make matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with detailed step by step recipe photos below.

A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala. Corn Curry makes a wholesome meal together with Rotis and Rice. I suggest you try this curry with Aloowali Roti , Makhani Roti or Missi Roti .

A blend of aromatic spices and condiments to pep-up the flavour of various dishes like biryani, shorbas, subzis etc. Ensure you dry roast this spices to get the best of its flavour.

The Steamed Christmas Pudding is one seasonal special, which you will want to keep preparing all round the year! Indeed, this buttery pudding made of bread crumbs, eggs and plain flour has a succulence and flavour, which make it quite addictive. The steamed pudding gets its extraordinary flavour, which is sweet, tangy and spicy, from a combination of ingredients like lemon rind, orange peel, ginger powder and cinnamon powder. Eggs are essential to get the authentic texture, while a medley of nuts give you a crunchy surprise in every bite! Enjoy the Steamed Christmas Pudding warm, with a scoop of ice-cream.

Rice cooked in coconut milk has a rich yet soothing taste, which is an unmistakable characteristic of Thai cooking. In this exciting Green Rice, peppy greens like coriander and mint work together with traditional flavour enhancers like ginger, green chillies and garlic to add more excitement to the meal! Relish every mouthful of this Thai delicacy slowly to soak in the flavours of the spices, green paste and coconut milk.

paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images. paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry. To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas. Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices. Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy. To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas. Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes. Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.

eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with 22 amazing images. eggless gingerbread cookies is a classic easy Christmas recipe which is made eggless for the millions of Indian vegetarians. Learn how to make eggless Indian gingerbread cookies. To make eggless gingerbread cookies, combine the butter, brown sugar and honey in a deep bowl and mix well using a whisk for 1 to 2 minutes. Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk. Add the plain flour, mix well and knead it into a dough. Do not add any water. Cover it with a lid and refrigerate it for 30 minutes. Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. (8") diameter circle. Cut it using a cookie cutter, in desired shape. Keep doing till the dough is over and you get 26 cookies in total. Place 13 cookies on a baking tray and bake it in a pre-heated oven at 180°C (360°F) for 12 minutes. Cool completely. Keep aside. Then make the icing and decorate the gingerbread cookies. Gingerbread cookies, which remind children of the “Gingerbread Man” they have read in their fairy tales books, is a must-bake recipe for Christmas. With the zesty flavour of ginger and spices, these cookies are just right for the winter season. They leave a warm flavour lingering on your palate, and a comforting warmth in your heart too! You can make the cookies in any shape you desire, but to match the original classic tasty gingerbread cookies, cut them in the shape of small gingerbread men (you get readymade cookie cutters in this shape), and let your kids make the icing in the form of eyes, nose, collar and buttons on the figure after the cookies are baked! Lots of good fun and a memorable flavour make the eggless gingerbread cookie an all-time favourite across the world. This eggless version has the perfect texture and colour though devoid of eggs and the use of perfect proportions of spice powders. It isn’t very difficult to create this magic for a Christmas eve! Tips for eggless gingerbread cookies. 1. Remember you do not have to add water to knead the mixture into a dough. 2. Use baking powder from a packet which is unopened or recently opened for best cookies. 3. Since the baking time may vary from oven to oven, we suggest that you cook for 10 minutes and check them once. Enjoy eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with step by step photos and video below.

aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images. aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe. To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad. We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker. Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao. Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing. Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos.

Rice, cooked with onion and spices, is layered with a tangy tomato-based corn curry, and baked, resulting in a truly tongue-tickling delicacy with a unique texture and mind-blowing flavour. The Baked Rice with Corn Curry owes its flavour to the curry, which in turn gets its exotic richness from a paste of coconut, onions, spices and seeds. You can keep the rice and curry ready, and even layer it in a baking dish. But, it is better to bake the dish just before meal-time. Bake, unmold and serve immediately. Enjoy as a One Meal Dinner and later for dessert pamper yourself with Malai Kulfi or Kesar Malai Kulfi .

chia seeds and pear lassi | healthy pear chia seeds lassi | pear chia and spice smoothie | no sugar lassi | with 12 amazing images. Chia seeds and pear lassi is a healthy satiating breakfast option to make up for your fiber requirement. Punjabis love their lassi. But if you are looking for a sugar-free option try this Healthy pear chia seeds lassi. Learn how to make no sugar lassi. To make chia seeds and pear lassi, soak the chia seeds in water and allow them to soak and swell for 2 hours. Then combine the pear with little water and blend till smooth. This step is necessary to get a smooth pear mixture. Then combine this with curd, cinnamon and honey (if you wish to add) and blend in a mixer till smooth. Transfer it to a bowl and add the soaked chia seeds. Refrigerate and serve. The secret to making perfect Lassi lies in the curds. This Chia seeds and pear lassi is no different. But here cinnamon has a key flavourful touch as well. Pear lends fiber, Vitamin C without many carbs; while the curd lends protein and calcium. Fiber will keep your gut healthy and the remaining 3 nutrients aid in bone development and strengthening. Chia seeds and curd in healthy pear chia seeds lassi both will give you a feeling of satiety which will avoid bingeing on fried snacks thus helping in weight management. Being low on glycemic index scale, curd and pear both are beneficial for diabetics. They just need to definitely avoid the use of honey then. Also control of serving size is very important of diabetic food management. Do not consume more than half serving of this no sugar lassi. Enjoy chia seeds and pear lassi | healthy pear chia seeds lassi | pear chia and spice smoothie | no sugar lassi | with step by step photos.

eggless apple pancake recipe | Indian style apple cinnamon pancakes | cinnamon apple pancake | with 30 amazing images. eggless apple pancake is a no-fuss dessert perfect for kids and adults alike. Learn how to make eggless apple pancake recipe | Indian style apple cinnamon pancakes | cinnamon apple pancake | A delightful and comforting breakfast option, apple cinnamon pancakes offer a delicious blend of flavors and textures. The sweetness of the apples combined with the warm spice of cinnamon creates a truly satisfying dish. Perfect for a weekend brunch or a cozy morning treat, these pancakes are easy to make and can be enjoyed by people of all ages. Fluffy cinnamon apple pancakes with an ooey, gooey apple topping make the most perfect cozy breakfast. Grated apple is the secret ingredient to these lightly spiced, fluffy pancakes. The fruit helps keep the pancakes moist and tender, and when served with apple cinnamon syrup makes them irresistibly fragrant. These Indian style apple pancakes can be made with minimal ingredients and are sure to liven up your morning meal. Remember to serve them immediately to enjoy its gratifying aroma and taste. pro tips for eggless apple pancake: 1. You can also use green apples to make this recipe. 2. Do not over whisk the batter otherwise the aeration will go and the pancakes won't fluff. 3. Serve apple cinnamon pancake immediately to enjoy its best flavours. 3. Use a nonstick pan that will prevent the pancakes from sticking and ensure even cooking. Enjoy eggless apple pancake recipe | Indian style apple cinnamon pancakes | cinnamon apple pancake | with detailed step by step photos.

The western coast of india generally features coconut-rich food. This malabari curry from the kitchens of kerala is no exception. The veggies rest in a base of coconut milk, and coconut is used in the masala paste also. So, overall the soothing flavour of coconut and the soft feel of boiled vegetables dominate this recipe.