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 .

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.

Coconut milk is gifted with a mellow flavour and a creamy texture, which makes any dish it is added to feel comforting and light yet pampering and rich at the same time! This Coconut Kadhi is an example of that rare class. It has a very light flavour yet feels intense, all thanks to coconut milk combined with a thoughtful assortment of spices and vegetables, and of course besan and curds too, which help to add tanginess and thickness to the preparation. This kadhi will complement any khichdi perfectly well!

A dish that is synonymous with Indian cuisine in many restaurants the world over, the Vegetable Biryani deserves to be so popular! A masaledar gravy chock-full of veggies and paneer, is sandwiched between rice that has been cooked with spices and perked up with saffron-tinged curd. This whole arrangement is drizzled with ghee and cooked covered till the flavours mingle, merge and multiply manifold, and an irresistible aroma wafts out of handi, making this a visual, aromatic and culinary treat par comparison.

Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that they get uniformly mixed, and also gives a nice, strong aroma to the dish. The Panchmel Dal also gets a nice tangy twist from amchur powder and tamarind pulp, which makes it a nice, tongue-tickling treat!

Pineapple is a refreshing fruit and makes an interesting chutney that contrasts well with hot curries and spicy parathas . More syrupy than most chutneys, this sweet and spicy version is none the less thick enough to hold the pineapple chunks and sultanas prettily in suspension. Cinnamon and clove pieces flavour this chutney to perfection. Do not overcook this chutney because chances are that it might crystallize. If it does crystallize, just add 2 tablespoons of water and bring the chutney to a boil. Cool and bottle again in a sterilised glass jar. Store this refrigerated for upto 6 months.

Green field beans, long-grained rice and fresh green herbs, cooked in an earthen pot… the experience is truly heavenly! lilva or fresh vaal is available only during a season that lasts three to four months, so make the most of it while it lasts. The delicious green masala used in this recipe is truly delectable, so if you are reminded of it when lilva is not in season, make this rice with cauliflower and green peas instead. It tastes equally good.

toor dal khichdi | toovar dal ni khichdi | Gujarati toor dal khichdi | toor dal with rice khichdi | arhar dal khichdi | with 13 amazing images toor dal and rice are pressure cooked with a ghee a based tempering off spices to make the wholesome toor dal khichdi. toovar dal ni khichdi is a class apart from normal khichdis because of the aromatic spices used. I love eating tuvar dal khichdi with papad, pickle and curd. To make a complete and grand meal you can serve the arhar dal khichdi with Rasawala Bateta Nu Shaak, any form of Kadhi and Rotla. I would like to share some important tips to make the perfect toor dal with rice khichdi. 1. We have used regular surti kolam rice, if you want, you can also use Basmati rice variety. 2. soak toor dal and rice for at least 30 minutes. Soaking will help in cooking the toovar dal ni khichdi fast. 3. Add 3½ cups of hot water. Hot water fastens the cooking process. This khichdi won’t have a mushy consistency. If you want the consistency slightly soft, add more water. 4. Pressure cook for 4 whistles. Allow the steam to escape before opening the lid or else you might burn yourself with the hot steam. Once the pressure cooker depressurizes and cools completely, then only open the lid as the toovar dal ni khichdi is still cooking inside and the grains might remain raw if you are impatient and open it before time. The Gujarati toor dal khichdi is wholesome and takes hardly any time to cook. All you would require is a glass of cold chaas to gulp it down. If you enjoyed toor dal khichdi | toovar dal ni khichdi | Gujarati toor dal khichdi | toor dal with rice khichdi | arhar dal khichdi with detailed step by step photos, also try making other Gujarati khichdi recipes like Fada ni Khichdi, Makai ni Khichdi,Handi Khichdi.

dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with 35 amazing images. dum aloo gravy recipe is a sumptuous, rich gravy which is very much traditional from the land of Punjab. Learn how to make restaurant style dum aloo gravy. The restaurant style dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp. The addition of fresh cream gives a finishing touch to this gravy by making it rich and smooth. To make dum aloo gravy, combine the tomatoes and 1½ cups of water in a broad non- stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly. Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside. Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 3 minutes, while stirring continuously. Add the cloves, cinnamon and cardamom and sauté on a medium flame for 1 minutes. Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally. Use as required. Kashmiri dum aloo gravy gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The paste is the underlying element which lends that colour, aroma and flavour to this gravy. The fennel seeds, cumin seeds and peppercorn add the perfect spice aroma and colour, while ginger and green chillies lends their spiciness. You can adjust the green chillies as per your taste. You can make a batch of easy Punjabi dum aloo gravy, and use it immediately, or cool completely and deep-freeze it to whip up your favourite dishes in minutes when you wish to. Tips for dum aloo gravy. 1. Use Kashmiri chillies for sure to get that bright red colour of the gravy. 2. Sugar though used in small quantities is necessary to balance the tanginess of tomatoes, so do not avoid it. 3. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes. Enjoy dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with step by step photos.

whole wheat vegetable khichdi recipe | whole wheat dal khichdi | healthy mix vegetable masala khichdi | with 46 amazing images. whole wheat vegetable khichdi recipe | whole wheat dal khichdi | healthy mix vegetable masala khichdi is a nourishing one dish meal which needs only a bowl of probiotic curd as an accompaniment. Learn how to make whole wheat dal khichdi. To make whole wheat and vegetable khichdi, blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside. Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon and cumin seeds. When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes. Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute. Add the salt, turmeric powder, chilli powder, coriander-cumin seeds powder and 3 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Garnish with coriander and serve immediately with fresh curds. Khichdi is one of the homeliest of dishes, which revives and comforts you after a tough day! It is easy and quick to make, yet satiating, nutritious and tasty too, which is probably what makes it popular with almost everybody. Whole wheat dal khichdi is a dish that is ideal for those with diabetes and high cholesterol, as rice has been replaced with whole wheat. This khichdi with a mixture of Indian spices is a burst of flavours which will not fail to please you. You can gain in some protein and fibre by way of this healthy mix vegetable masala khichdi. Together they both keep you satiated and prevent a spike in blood sugar levels. The veggies are a source of antioxidants, which are compounds to keep inflammation away. Weight-watchers and women with PCOS too can include a small portion of this whole wheat vegetable khichdi as a part of their meal. So when you are short of time, turn to this toothsome delicacy which can be served within minutes, without toiling too much in the kitchen. Tips for whole wheat vegetable khichdi. 1. If you love extra spice in your food, you can add ½ tsp of garam masala to it. Learn how to make garam masala at home. 2. Remember to serve the khichdi immediately to enjoy its texture and flavour. Enjoy whole wheat vegetable khichdi recipe | whole wheat dal khichdi | healthy mix vegetable masala khichdi | with step by step photos.

The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.

dalia vegetable khichdi recipe | dalia khichdi | healthy vegetable dalia khichdi | with 35 amazing images. dalia vegetable khichdi is a famous Gujarati khichdi. Learn how to make healthy vegetable dalia khichdi. A simple, wholesome, flavourful creation made of fibre-rich bulgur wheat, veggies and moong dal, the dalia vegetable khichdi is a wonderfully tasty way to keep cholesterol levels under check. Those wishing to lower cholesterol or control their weight can follow dalia vegetable khichdi to switch from rice to broken wheat as it is rich in fibre. Simple masalas and veggies combined with this healthy grain give you an awesome one-dish meal, dalia vegetable khichdi that tastes great with just curds. You can make it any day, for any meal! We have used capsicum, onions, cauliflower and green peas to make healthy vegetable dalia khichdi. You can change the vegetables as you wish in any combination or based on what is available in your fridge. The fibre (4.1 g in ¼ cup) present in yellow moong dal from dalia vegetable dal khichdi prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Enjoy dalia vegetable khichdi recipe | dalia khichdi | healthy vegetable dalia khichdi | with step by step photos.

corn palak pulao recipe | spinach corn rice | sweet corn spinach pulao | with 27 amazing images. corn palak pulao recipe also known as palak corn (makai) pulao, is a simple, scrumptious, and quick dinner that takes only 30 minutes to prepare. Learn how to make corn palak pulao recipe | spinach corn rice | sweet corn spinach pulao | spinach corn rice is not only easy to prepare but also a healthy way to get all the goodness of spinach. This dish will win many young hearts with its mouth watering combination of ingredients and attractive appearance! This corn palak pulao uses both spinach puree and chopped spinach for nice color, flavor and texture. The sweet corn gives it a tempting look while carefully chosen spices give it an irresistible aromatic flavor and taste. pro tips to make corn palak pulao: 1. Instead of corn you can add paneer or mushrooms also. 2. This recipe is the best way to use leftover rice. 3. Enjoy it hot along with dahi or achar for the best flavours. Enjoy corn palak pulao recipe | spinach corn rice | sweet corn spinach pulao | with detailed step by step photos.

brown rice khichdi recipe | healthy brown rice and moong dal khichdi | brown rice khichdi in pressure cooker | with 10 amazing images. Khichdi is the first and last word in Indian comfort foods. Whether it is a busy day or a dull day, serving of this brown rice khichdi, a one dish vegetarian meal is sure to put you is sure to put you in the right track. This particular version of brown rice khichadi is made with unpolished brown rice which is healthier than white rice as it has more fibre and is more filling and nutritious. To make brown rice khichdi in a pressure cooker the process is super quick, combine brown rice and green moong dal together and soak it for 30 mins. Once soaked, drain and keep aside. For the tempering, take a pressure cooker heat ghee, once the ghee is hot add cumin seeds and let the seeds crackle. Next, add pepper corns, cloves and turmeric mix well. Also add asafoetida as pulses and dals are hard to digest it makes it easy to digest. Add soaked and drained rice and dal, add enough water and mix well. Pressure cook until 4 whistles and serve hot garnish with ghee. Speckled up with cloves, pepper and cumin this brown rice khichdi is tasty and basic. You are sure to feel satiated whether you have it for lunch or supper. Khichdi tends to solidify when cools so adjust by adding hot water while serving. Make it when you have a tiring day because this recipe is effortlessly made and is very quick. You can enjoy it with a bowl of homemade curd or kadhi. Have a go at other recipes using brown rice like Brown Rice Risotto or Mushroom Brown Rice. Enjoy brown rice khichdi recipe | healthy brown rice and moong dal khichdi | brown rice khichdi in pressure cooker | with detailed step by step photos below.