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 .

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.

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.

This Maharashtrian recipe of rice, tendli and peas, simmered with spices makes a great meal by itself.

palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images. healthy palak corn sabzi is a nutri packed sabzi which can be served as a daily fare. Learn how to make palak methi makai sabji. palak methi and corn sabzi is made from simple ingredients like palak, methi, sweet corn kernels, white gravy and Indian spices. To make palak methi and corn sabzi, first make the white gravy. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the ginger, garlic, green chillies and cashew nuts and sauté on a medium flame for 1 minute. Cool slightly and blend in a mixer to a fine paste using 2 tbsp of water. Add the curds and salt and mix well. Keep aside. Then to make sabzi Heat the oil and saute the cardamom, cloves and bayleaf. Add the white gravy and sauté on a medium flame for another minute. Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the garam masala, mix well and cook on a medium flame for another 30 seconds. Serve hot. This palak methi and corn sabzi is loaded with ingredients that can give you these essential nutrients. vitamin A, Vitamin C, iron, folic acid, magnesium and phosphorus are some nutrients you gain from this nourishing fare. Both vitamins are antioxidant boost which help to build your immunity to diseases and iron and folic acid are key nutrients to prevent anaemia and ensure a proper supply of oxygen in the body. With around 100 calories and 10.6 g of carbs, palak methi makai is a healthy addition to our meals. With the use of oil being restricted, it can be enjoyed by those aiming at a healthy heart too. All through the nine months of gestation, a pregnant woman needs a good amount of protein, folic acid and iron to ensure your good health as well as the baby’s. This healthy palak corn sabzi is a wise choice for them too. Not only that, the fenugreek, spinach and curds also contribute their distinctive flavour to this palak methi makai sabji, making it a lip-smacking dish that you will thoroughly relish. Tips for palak methi and corn sabzi. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. The white gravy can be made in advance when time permits and it can be refrigerated and thawed and used later Enjoy palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step and video below.

Here is a tasty pulao with the soothing flavour of coconut milk and the aesthetic touch of spices like cinnamon and cloves. The mild flavour of this Coconut Milk Pulao makes it ideal to serve with spicy vegetable curries like Spicy Kofta Curry , Aloo Lajawab , Matki Aur Palak ki Curry or Double Beans Curry . However, if you wish to spike up the flavour of this pulao a bit more, you can sauté 1-2 chopped green chillies along with the onions. You will find this Coconut Milk Pulao very easy and convenient to make, as it neither requires too much time nor too many ingredients.

pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with 15 amazing images. pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney is a khatta-meetha accompaniment, especially loved by kids. Learn how to make pineapple chutney with raisins. To make pineapple and raisin chutney, combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally. Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Cool completely and serve or store refrigerated in an air-tight container. If your taste buds love adventure, then this Indian pineapple chutney will be a perfect treat for them! With the crispy, tangy taste of pineapples and the aesthetic sweetness of raisins. What’s more enticing about this sweet and sour pineapple chutney is that it is perked up by the exhilarating aroma of both the whole spices and spices powders. Fennel powder is very unique to this recipe. It is a highly aromatic herb and adds slightly sweet and refreshing flavour to this dish. The use of chilli powder balances the taste well and makes it a delight to devour. This sweet and sour pineapple chutney serves as a vibrant accompaniments for chapatis. Spread it on some leftover chapati and serve it as a yummy snack. Have some bread slices at home? Toast them in a pop-up toaster and spread this chutney over it to make a quick fix tasty snack. Tips for pineapple and raisin chutney. 1. Choose the perfect pineapple, which is not very sour. 2. Remember to keep stirring the sugar mixture so it does not stick to the pan. 3. Ensure that we have cleaned and raisins and removed and discarded their stems if any before using them. 4. You can discard the clove and cinnamon before serving, if you do not enjoy eating the whole spice. 5. You can store this chutney in an airtight container in the fridge, for up to four days. Enjoy pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with step by step photos.

A delicacy from the kitchens of Bhopal, this dish features mixed vegetables and cashews in a rich and creamy green gravy. A paste of fresh coriander, garlic and spices forms the base for the gravy, and is responsible for its intense flavour and attractive colour, while a dash of fresh cream balances the flavour and enhances the luxurious texture of the Mixed Vegetables Bhopali Style.

Life is all about experimentation and moving out of our comfort zones to discover the treasures that lie yonder! so, let not the out-of-the-ordinary blend of spices, and the resulting flavours and textures, scare you away from this dish! While, to be frank, this dish may not appeal to all, it is a must-try for those who like to experiment beyond the traditional Chinese fried rice. The chinese five-spice powder is a flavour enhancer that gives this dish a unique tinge; you can make it in bulk and stock in the refrigerator.