A rich and tasty treat that is sure to pamper you, the Bharvan Simla Mirch is a grand preparation of capsicum, stuffed with a delectable mixture of potatoes, capsicum and spices, drowned in a luscious tomato gravy. A combination of tomatoes and cashewnuts gives the gravy a tangy flavour, a creamy consistency, and a richness beyond description. The potato mixture stuffed into the capsicum is also super tasty, because of the work of spice powders like garam masala and amchur, which give it an enjoyable tang and spiciness. The Punjabi delicacy does take a little time to prepare, but it is completely worth the effort. Relish it with hot Paneer Kulcha or Butter Naan .

baked herbed feta cheese with bread recipe | baked feta cheese with herbs | herb baked feta cheese | baked feta with rosemary and thyme | with 23 amazing images. baked herbed feta cheese with bread recipe | baked feta cheese with herbs | herb baked feta cheese | baked feta with rosemary and thyme is a fantabulous starter, which might also be served as a snack. Learn how to make baked feta cheese with herbs. To make baked herbed feta cheese with bread, first combine balsamic vinegar, cinnamon and honey in a small pan and cook on a medium flame for 3 minutes or till thick, while stirring continuously. Keep aside. Then heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 2 minutes. Add all the fresh herbs and sauté on a medium flame for 1 minute. Keep aside. Place a foil on a clean, dry surface, spread half of the prepared herbed mixture in the centre. Place the feta cheese block over it. Spread the remaining prepared herbed mixture evenly over it and press it lightly. Place the cherry tomato halves on top and sprinkle chilli flakes evenly over it. Cover all the sides of the foil and pack it very well like a parcel. Bake in a pre-heated oven at 200ºC (400ºF) for 10 minutes. Serve immediately with thickened balsamic vinegar and toasted bread. The very method of preparation of baked feta cheese with herbs is different, in this case. Unlike the usual procedure of making a sauce of the cheese and mixing in the herbs, here a whole block of cheese is coated with a mix of herbs and garlic, foil-packed and baked. What you will love about this herb baked feta cheese is the cheese melts within the foil, and the seasonings fuse with it, creating an awesome accompaniment for toasted bread. The process of baking inside a foil intensifies the aroma and flavour of the herbs. Also note that no salt is used in this recipe because feta cheese by itself is a bit salty. This baked feta with rosemary and thyme is served with peppy, cinnamon-flavoured thickened balsamic vinegar and toasted bread. Enjoy it fresh. Tips for baked herbed feta cheese with bread. 1. If fresh chives are not available, it can be substituted with spring onion greens. 2. This snack makes use of fresh rosemary and fresh thyme, but you can substitute it with their dried counterparts. However fresh has its own invigorating flavour and aroma. 3. Health conscious can replace white bread with Multigrain bread. 4. Since this recipe is high in sodium, we do not recommend this recipe for people with hypertension and heart disease. Enjoy baked herbed feta cheese with bread recipe | baked feta cheese with herbs | herb baked feta cheese | baked feta with rosemary and thyme | with step by step photos.

Peaches have long been a favourite pickle ingredient. For pickling, use peaches that are just ripe so that they will remain firm and retain their shape when simmered in sugar syrup. You can peel the fruit or use it along with the skin. This fruity pickle is interestingly spiced with cinnamon and cloves. A little salt is added to most sweet pickles to enhance the sweetness of the pickle. It can be eaten the day it is made or can be refrigerated and stored for upto 1 month. Aam ki Launji , Amla Murabba , Angoor ka Murabba , Grated Amla Murabba and Kesar Elaichi Mango Murabba are some more fruity pickles which go well as an accompaniment to the main course.

Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! Baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao.

Pyajo is a delicious snack, with a wonderful blend of flavours and textures. Crispy chana dal vadas are topped with a mildly-flavoured coconut curry and peppy chutneys, and finally garnished in an innovative way with crushed potato wafers and coriander. The coconut milk is thickened with besan and flavoured with a few whole spices, to make a creamy curry with a mild but appreciable flavour. The overall effect is so exciting that you will feel like licking your fingers after the plate is wiped off! Serve the Chana Dal Vada topped with Coconut Curry immediately on preparation while the vadas are crisp and the curry is warm.

Peaches are in season! Now, that’s fabulous news because the peach is a fruit that appeals to everybody. With its unique texture, mild flavour and captivating aroma, it lends its to any many fantastic culinary creations. Sweetened Peach with Vanilla Ice-Cream is one such dessert , which everybody will fall in love with. Indeed, who can resist a preserve of peach, cooked with sugar and spices, served with luscious vanilla ice-cream. The cinnamon-tinged peach flavour will linger on your taste buds for a long time after the cup is wiped clean.

A valuable treasure handed down from the Mughal dynasty, this traditional Nawabi Curry is a rich delight, perfect to serve at parties. Sinfully luxurious, this curry features a creamy base of cashewnuts, almonds, coconut and khus-khus, and is sure to make your guests feel very important! Serve hot with Puris , fresh out of the frying Pan or Parathas , off the Tava .

aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with 30 amazing images. aloo baingan ki tariwali sabzi is a hearty and delicious dish that can be enjoyed as a main course or side dish. Learn how to make aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | aloo baingan masala is a popular North Indian vegetarian dish that combines potatoes (aloo) and eggplants (baingan) cooked in a flavorful and spicy tomato-based gravy. It's a comforting and delicious dish that's often served with roti (Indian flatbread) or rice. This flavorful aloo baingan masala in pressure cooker is sure to satisfy your taste buds with its spicy and tangy tomato-based gravy and the tender, creamy texture of potatoes and eggplants. pro tips to make aloo baingan masala: 1. Soak brinjal and potato cubes in enough water to prevent it from discoloration. 2. Instead of tomato pulp you can add curd to curry. This will make the curry creamier. 3. Instead of kanda lasun masala you can add chilli powder. Enjoy aloo baingan masala recipe | aloo baingan ki tariwali sabzi | aloo baingan masala in pressure cooker | with detailed step by step photos.

Here is a drink that makes chocolate lovers and coffee lovers agree upon at least one thing! With the rich and intense flavours of cocoa and coffee, aesthetically laced with cinnamon and nutmeg, the Chocolate Cinnamon Coffee is a soul-stirring drink that you will really enjoy. Each sip of this exotic cuppa makes you feel as if it is a culinary spa experience! Serve hot with Almond-Biscotti or Chocolate Almond Biscotti .

Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.

Medley of vegetables cooked in sweet n sour dal to make your meal nutritious and interesting.

The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional Handi Khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible!

Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds. This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm!

This is a street side snack from central india. "puri bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.