Why do we bother with so many katoris for every meal? a gravy for flavour, veggies for good health and variety, a cereal for satiating our hunger, a raita or curds to minimise the effect of spices and act as a thirst quencher, a sweet to pamper ourselves. Is it possible to satisfy all these needs with one dish? yes, and that is precisely what this one-dish meal demonstrates. The ground paste of coconut, cinnamon, poppy and cardamom imparts a lingering flavour, while the garnish of fried onions and cashews adds an extra zing. Soaking is important to reduce microwave cooking time.

The masala used here is an aromatic mixture of spices, coconut and cashews. It sounds rich, and is indeed befitting a royal meal! make sure the masala is blended well and cooked just as mentioned here, to be assured of a good result. And it is not just the masala that is worth a mention. Adding chopped cabbage makes this more nutritious and adds a new, slightly contrasting touch to the recipe. Replete with the tang of lemons, this comforting dal goes well with both roti and rice.

Sumptuous khichdi gets an exciting double-twist in this recipe. With the addition of spices, garlic and coconut, the khichdi itself gets a little richer, but when served with a tongue-tickling curry sauce, it becomes nonpareil! The tomato-based sauce is prepared with a masala paste that features almost all the spices in your larder, along with poppy seeds and nuts, which gives it a rich texture as well. Although you can experience the combined flavours of all the ingredients in the Spicy Khichdi with Curry Sauce, the magical aroma of aniseeds stands out in a sharp yet irresistible way.

When you want the focus to be on the subzi, then this is the best choice for your Main Course . Soothing yet flavourful, the Ghee Rice combines beautifully with elaborate Subzis / Curries and Dals / Kadhis enhancing their appeal and giving them the attention they deserve. However, the best part about Ghee Rice is that it tastes just as wonderful with a simple dal or everyday subzi so you can prepare it on any hurried day too.

coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with 22 amazing images. coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk is a simple and quick Indian accompaniment. Learn how to make nariyal ki kadhi. To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves. When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot. A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful coconut kadhi. The aromatic spices used to make Indian coconut milk kadhi combines beautifully with rotis, puris or steaming hot rice. When you want to try something innovative for your guests, this nariyal ki kadhi is the perfect option. Pair it with chunky savouries like samosa and pakodi to make delicious chaats. Tips for coconut kadhi. 1. Make sure when you mix the coconut milk, besan and water well, if not whisked well there are lumps it will not taste good. 2. This curdles quickly if cooked on a fast flame and not stirred. 3. This can be made in advance 3 to 4 hours and kept in the fridge. Enjoy coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with step by step photos.

samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with amazing 22 images. Traditionally, samosas are served with chutney or chole, but this samosa kadhi chaat recipe which is a personal favourite of mine, is a bit different. I have experimented serving kadhi samosa chaat with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This samosa kadhi chaat is a meal in itself! If you have samosas on hand try this recipe and I can bet you will definitely love it. The samosa kadhi chaat is a quick veg snack, made by topping smashed samosas with coconut kadhi and chutney. A little bit of coriander go a long way in boosting the taste and texture of this samosa kadhi chaat. This samosa kadhi chaat is totally irresistible. Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy samosa kadhi chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it! You can also use nylon sev for garnishing. Coconut kadhi uses basic and minimum of ingredients and can be prepared in a jiffy. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! Kadhi samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick kadhi samosa chaat at parties because it is easy and quick to make. Learn to make samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with detailed step by step photos below.

Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this shahi recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre. Shahi Korma Biryani Recipe with step by step photos.

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images. Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations. Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior. Mughlai dum aloo can be made in following steps. Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture. For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside. Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them. Here's a description of Mughlai Dum Aloo: Ingredients: Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides. Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency. Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream. Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor. Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo. Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

An assortment of vegetables in luxurious white gravy – an unbeatable recipe from the punjabi khazana!

chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | with 36 amazing images. One of my personal favorites!! chole paneer masala has an unusual mix of ingredients, with potassium rich chana and protein rich paneer with spicy tomato gravy making it ideal for lunch or dinner. Learn how to make chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | chana paneer is a North Indian delicacies This is a spicy and delicious Punjabi curry made with paneer, white chickpeas, aromatics, tomatoes, herbs and spices. You can also add tofu instead of paneer to make sabzi more healthier. Fresh cream and kasuri methi gives the extra flavour to this chole paneer masala. chana masala with paneer has a perfect tanginess, spiciness to the gravy which compliments well with chole and paneer to make it a healthy sabzi. This dhaba-style chole paneer masala also makes this filling and healthy curry and serve with phulka, paratha, rice, jeera rice or tandoori roti for a satisfying meal. Tips to make chana paneer: 1. Instead of paneer you can also add tofu to make it more healthier. 2. You may also use masala paneer or make homemade paneer. 3. Make sure to gently mix the gravy after adding paneer cubes. Enjoy chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | with detailed step by step images.

Chunky vegetables drowned in an absolutely flavourful white korma starring aromatic spices and a nice onion cum poppy seeds paste! The chopped pineapple is a very thoughtful addition to the Mixed Vegetable White Korma as they provide not just crunch but also a bit of tang to an otherwise creamy gravy, making it a treat to the taste buds. The vegetables show up well against the white korma base, making this dish a pretty sight to behold too.

Ready in a jiffy, Fresh Apple Stew with Vanilla Ice-Cream is the perfect dessert to make when you are pressed for time. Cooking the apples in the microwave makes the stew especially easy to prepare, so if you have vanilla ice-cream in your freezer, you can whip up this delightful treat any time you wish. For those whole love apples, this ice-cream topped stew is sure to be a heavenly treat as the fruity taste of fresh apple is the highlight of this recipe.

A traditional khichdi made easier using the microwave and tastier by adding crunchy veggies. A basket of assorted veggies adds a riot of colours and flavours to the khichdi while a selection of spices and everyday ingredients like ginger and green chillies used in the right proportions impart immense flavour to it. Serve the Fada ni Khichadi hot with a bowlful of fresh curds. Try to serve it immediately on cooking, as reheating might dry it a little.

This irresistible Mixed Vegetable Dal is a chock-full of nutritious vegetables like kaddu, gavarfali and baingan along with a combination of toovar and masoor dals, which makes a wholesome meal in its own right. Instead of cooking the vegetables in oddles of oil, we have cooked them in water to reduce the use of oil, and to retain more of the nutrients. The amount of jaggery used in this recipe is also less as compared to other sweet dals.