fried egg masala recipe | masala egg omelette curry | masala fried egg | with 41 amazing images. fried egg masala curry is a flavorful and hearty dish that combines the richness of fried eggs with a spicy, aromatic masala gravy. Learn how to make fried egg masala recipe | masala egg omelette curry | masala fried egg | The masala egg omelette curry is typically prepared with a flavorful tomato-based gravy, and the eggs are fried to a golden perfection and then simmered in a thick, spiced onion-tomato gravy, which is infused with aromatic spices. This masala fried egg recipe is perfect for a quick and easy meal, packed with the bold flavors of Indian spices. This dish pairs wonderfully with hot rotis, parathas, or steamed rice, making it a versatile option for lunch or dinner. pro tips to make fried egg masala: 1. If you do not want to fry the eggs then you can simply add boiled eggs to make this recipe. 2. You can adjust the consistency of the curry according to your preference. 3. You can squeeze a little lemon juice for added flavour. Enjoy fried egg masala recipe | masala egg omelette curry | masala fried egg | with detailed step by step photos.

Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao | with 14 amazing images. quick vegetable pulao is actually Veg Pulao in Pressure Cooker. Prepare a quick tempering with onions in a pressure cooker, add your vegetables, rice and water and pressure cook for 2 whistles. That’s how to make Pressure cooker Veg Pulao. Think rice, and Vegetable Pulao is the first dish that most people are immediately reminded of. Although the name sounds simple, the Vegetable Pulao is actually a very versatile one, and different people have different ways of preparing it. Some use whole spices to flavour the rice and veggies, while others use a fresh wet masala. Some cook the ingredients separately and toss them together, while others cook it all together. Here, we present you a well-rounded Veg Pulao in Pressure Cooker recipe that has all the necessary flavours, made possible in less than 10 minutes! In our method, the ingredients are all cooked together in a handy pressure cooker, along with whole spices and biryani masala for that extra punch. Team up this veg pulao with Stuffed Parathas and Raitas and Kachumber to create a sumptuous main course that you will love to dine on. Here are some more quick and easy pressure cooker rice recipes. Enjoy Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao with detailed step by step photos and video below.

Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | with 25 amazing images Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight. We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour. Let’s see how maa ki dal recipe is made. To make Punjabi kali dal, heat the oil and butter in a pressure cooker and add the cumin seeds. add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté . Add the chilli powder, turmeric powder and tomato pulp, mix well and cook. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles. Add the fresh cream and your pressure cooked maa ki dal. I would like to share some tips to make the perfect black gram dal. 1. Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal. 2. Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal. Maa Ki Dal from Punjab (known as Kaali Dal) is available on highways across India in Dhabas and also popular in restaurants. Maa Ki Dal tastes best with Parathas or Butter Naan. Aside from Maa Ki Dal, check our collection of Punjabi Dals and Kadhis. Enjoy how to makemaa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal with detailed step by step photos and video below.

bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos.

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

A medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A and iron, and when combined with fibre-rich veggies and a herby green paste, it makes a wholesome and delicious treat. When you have tried this zero-oil, nutrient-dense Hara Bhara Subz Pulao, you will not yearn for the traditional, fat-laden dish any more. Serve with Palak Kadhi and Papad ki Churi .

chai ka masala | chai powder | tea masala | Indian masala tea powder | with 13 amazing images chai ka masala is made by dry roasting cloves, cardamoms, kalimirch and cinnamon in a non stick pan for 1 minute. Cool, transfer to a mixer and then add dry ginger powder and nutmeg. Blend to a smooth powder and your homemade chai ka masala is ready. chai ka masala is a simple and easy tea masala to make at home in 7 minutes. All ingredients to make the tea masala is available in any Indian kitchen. A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! The chai ka masala is the secret behind making the perfect Masala Chai, and here we show you how to make this magic ingredient. Go ahead and make this 100% pure chai powder without any preservatives. Once made, store the chai ka masala in an airtight container which should last for 120 days. Enjoy Masala Tea with your Breakfast, invite friends over for a cup of tea and yummy Evening Tea Snacks . Enjoy how to make chai ka masala | chai powder | tea masala | Indian masala tea powder with detailed step by step photos and video below.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with 30 amazing images. kaddu ki sabzi is a healthy Indian sabzi made from bhopla. Learn to make Rajasthani pumpkin sabji. A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming kaddu ki sabzi into a zesty treat! This Rajasthani -style kaddu ki subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the kaddu ki sabzi a classic Rajasthani flavour. A sprinkling of dry mango powder adds an exciting tanginess to this kaddu ki sabzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. At the bottom of the page we also show you how to make microwave kaddu ki sabzi with detailed step by step images. Tips for kaddu ki sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. Serve kaddu ki sabzi hot with curds and bajra roti. Enjoy kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with step by step photos.

plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | with 35 amazing images. plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake is a traditional cake made in every household marking the festival of Christmas. Learn how to make X mas rum and raisin cake. To make plum cake, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside. Combine the raisins, black raisins, sweet cherries, tutti frutti and rum in a deep bowl, mix well and cover with a lid and keep aside for 24 hours. Combine the butter and condensed milk in a deep bowl and mix well using a whisk till smooth. Add the sieved flour mixture gradually and fold gently using a spatula. Add the cinnamon powder, nutmeg, cocoa powder, vanilla essence, soaked dry fruits, mixed nuts, orange rind and mix well. Add the orange juice little by little to adjust the consistency. Transfer the mixture in a greased 200 mm. (8") aluminum tin and bake in a pre-heated oven at 180°C (360°F) for 35 to 40 minutes. Cool slightly, loosen the edges using a knife and demould it by inverting the tin over a board and tap gently to unmould the loaf. Brush the loaf with little sugar syrup and keep aside for 10 to 15 minutes. Cut into thick slices and serve immediately or store in an air-tight container. Use as required. Christmas is just so incomplete without X mas rum and raisin cake. In fact, the air is so rich with the smell of Plum Cakes baking in ovens all around the city that everybody wants to have a bite. For those of you who do not have eggs but have been yearning for a taste of this fabulously rich, dry fruit packed cake, here is an Christmas eggless plum cake, which is absolutely authentic in its taste and sure to steal your hearts. All the nuts and spices like nutmeg powder and cinnamon powder have been carefully chosen to get the authentic flavour. In this traditional fruit cake, the crunch of dry fruits and nuts comes together with the rich taste and aroma of spices, the tanginess of orange juice and the intensely dreamy taste of cocoa and vanilla. Enjoy this cake warm, with a hot cup of coffee or Hot Chocolate. Tips for plum cake. 1. Use orange juice accordingly to adjust the consistency of the batter. It should be pouring consistency. 2. You can use readymade or fresh orange juice. 3. Ensure to place a butter paper at the bottom of the cake tin, so demoulding becomes easier. 4. After baking, brushing the cake with sugar syrup is a must to make it soft. You can soak the dry fruits in rum or orange juice for a minimum 24 hours if you wish to. Enjoy plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | with step by step photo

This fantabulous recipe using matki is so tasty that you will soon want to prepare the same dish using other sprouts as well! Crunchy veggies like onion and capsicum, a host of aromatic spices and perfectly cooked long-grained rice team up brilliantly with wholesome matki sprouts to create a sumptuous Main Course that you will love to dine on. Toss gently after adding the rice, so as to retain the shape of the long grains, which looks very nice when dotted with colourful veggies and sprouts. Serve the Sprouted Matki Rice with a refreshing raita, a Salads and Pickles / Aachar to make a very satiating meal.

thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with 18 amazing images. thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home tastes absolutely heavenly, far superior to the readymade mixes available in the market. Learn how to make thandai powder at home. To make the thandai, combine the saffron and 1 tbsp warm milk in a bowl and keep aside. Boil the milk in a deep non-stick pan or saucepan, add the sugar and mix well. Refrigerate the milk till cold. Keep aside. In a deep bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast an hour. Drain well and do not discard the soaked water. Blend in a mixer using ¾ cup of soaked water till smooth. Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth. Drain using a strainer. Pour equal quantities of the thandai into 6 equal glasses. Serve the thandai chilled garnish with chopped pistachio and saffron strands. Milk, energised with almonds and spices, Rajasthani thandai drink is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron of how to make thandai powder at home rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit. A mixture of these spices and nuts when blended, mixed with milk and kept aside for 2 hours blends beautifully with the milk. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the Homemade thandai Holi and Diwali recipe as it is without straining. Serve it for parties or special festive occasions. Tips for thandai. 1. Use of full fat milk is a must to enjoy thick thandai. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. You can microwave the saffron in a microwave safe bowl for 10 to 15 seconds, crush it and then add it to the drink. This helps to lends a better colour of saffron to the drink. Enjoy thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with step by step photos below.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.