goda masala recipe | Maharashtrian goda masala | kala masala | with 25 amazing images. The goda masala is a Maharashtrian goda masala, the Maharashtrian version of garam masala. goda masala is used in several traditional Maharashtrian dishes, to give a tongue-tickling flavour and appetising aroma. goda masala has a whole lot of ingredients, but you can add or remove some of these as per your preference and taste. Some people, for example, add triphal too to this masala. You can use Byadagi chillies instead of Kashmiri chillies if you want less spice and a deep colour. So, what we have given you is a basic Maharashtrian goda masala recipe that you can modify as per your taste. What is important is to split the ingredients into three groups when making Maharashtrian goda masala – one that needs to be dry-roasted, one that needs to be roasted with oil, and finally the group that needs to be added directly. Then, you can process each group and grind. Notes on goda masala. 1. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot. 2. Make sure the roasted stuff is cooled completely before grinding Maharashtrian goda masala to avoid lumps. Use this aromatic goda masala to make authentic Maharashtrian dishes like Panchamrut, Misal and Batata Ani Flower Cha Rassa. Learn to make goda masala recipe | Maharashtrian goda masala | kala masala | with step by step photos and video below.

kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti | with 53 amazing images. kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti is a perfect blend of flavour and nourishment in a bowl. Learn how to make sprouted kala chana ambti . To make kala chana amti, for the onion paste, combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Keep aside to cool slightly. Blend the mixture in a mixer to a smooth paste using 2 tbsp of water. Keep aside. Combine the sprouts, 1½ cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for another 2 minutes or till the onions brown. Add the turmeric powder and chilli powder and sauté on a medium flame for a few more seconds. Add the onion paste and sauté on a medium flame again for 2 minutes. Add the kala chana (along with water in which they were cooked) and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with coriander. Like sambhar is to Tamil Nadu, amti is to Maharashtra. Amti is a flavourful dal preparation that is frequently prepared in Maharashtrian households. It is a versatile dish with many variants, and this particular one is a sprouted kala chana ambti. Healthy Maharashtrian amti is rich in fibre and protein due to the use of kala chana, which is sprouted to ease digestion and improve the nutritional profile. When cooked with a masala paste of onions and dry spices, this amti becomes quite irresistible, making it a perfect choice for weight-watchers who like to enjoy tasty and spicy food. The fibre in this kala chana amti can be beneficial to diabetics and heart patients in managing blood sugar levels and blood cholesterol levels. Onions are a good source of antioxidant quercetin which is an added health boost to protect the heart. Tips for kala chana amti. 1. Add the kala chana (along with water in which they were cooked). 2. Dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Remember to keep stirring while roasting as there is no oil added. 3. Kala chana amti is spicy. So you can reduce the chilli powder from 1/2 tsp to 1/4 tsp chilli powder or skip it. Enjoy kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti | with step by step photos.

pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala | with 16 amazing images. pav bhaji masala powder recipe is made by dry roasting Kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom. These spices are then blended with the addition of mango powder and black salt to make pav bhaji masala . Some points to keep in mind when making pav bhaji masala powder. 1. To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan. 2. Dry roast homemade pav bhaji masala recipe on a medium flame for 3 minutes or until they are fragrant. If you are preparing the pav bhaji masala in bulk, dry roast all the spices individually. Also, dry roast the spices on medium flame, else they will burn and taste bitter. 3. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass. pav bhaji masala powder needs no introduction. It is the magic ingredient, which makes bhaji so appealing to almost everybody. See our recipes using pav bhaji masala like tava pulao, masala pav, mysore masala dosa and paneer bhurji. It lends a spicy flavour, rich colour and enticing aroma to any blend of veggies that it is added to, tickling the palate and delighting the senses. Whether for the bhaji served with pav to make the ever popular Pav Bhaji, or for other innovative dishes like Pav Bhaji Burger, Pav Bhaji Fondue, Pav Bhaji Sandwich or Pav Bhaji flavoured rice or noodles, this homemade pav bhaji masala will add the punch required to make the dish a sure hit! Enjoy pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala with detailed step by step photographs.

urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images. urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal is a snack which features urad dal cooked together with aromatic spices. Learn how to make spicy urad dal puri. For the urad dal stuffed puri, combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water. Keep aside for 15 to 20 minutes. For the masala powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma. Cool slightly and blend in a mixer to a fine powder. Keep aside. For the stuffing, clean, wash and soak the urad dal in water for 4 hours. Drain and blend in a mixer to a coarse paste using very little water. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool. Divide the stuffing into 10 equal portions. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil. Repeat with the remaining portions and stuffing to make 9 more stuffed puris. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both sides. Drain on absorbent paper. Serve hot with a sweet pickle. Crisp to excellence and spicy to perfection, these Indian poori stuffed with urad dal are a perfect tea time snack. These delicious urad dal puris are often served with a cup of hot tea on a sunny Sunday morning or with a sweet pickle at snack time, to recreate a complete Rajasthan ambience right in your living room! The aroma of the freshly roasted spice powders is what makes these spicy urad dal puri so special. As a variation you can break the puri into small pieces and enjoy it with a spread of green chutney, meetha chutney and lehsun ki chutney along with some whisked curd and a garnish of sev and coriander. Tips for urad dal stuffed puri. 1. Ensure that maida is sieved before use. There should be no lumps. 2. Urad dal has to be soaked for 4 hours. So plan for it in advance. 3. Do not roll the puri very thin, else the stuffing might spill out. 4. Deep fry the puri on a medium flame only. Frying on a high flame might not cook the puri uniformly. Enjoy urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with step by step photos.

mixed dal palak recipe | easy dal palak | healthy mixed dal with spinach | dal palak dhaba style | mixed dal with spinach and kabuli chana is a simple, everyday dal which can be relished by people of all ages. Learn how to make mixed dal with spinach. When mixed dal with spinach is further augmented by kabuli chana and spinach to make mixed dal with spinach, the experience gets richer. Cabbage and tomatoes give the dal crunch and tang, while a rich paste of cashews, coconut and spices gives the mixed dal with spinach and kabuli chana an irresistible taste and texture too. To make mixed dal palak, combine chana dal, masoor dal and yellow moong dal and soak them in enough water for 2 hours and pressure cook them till done. Meanwhile make a paste of cashews, coconut, Kashmiri chillies, coriander seeds, cloves, poppy seeds and little oil. Heat the oil and fry this paste for a minute. Add tomatoes and cook them for 2 minutes. Then cook cabbage and spinach for 3 to 4 minutes. Finally add the cooked dal, salt and little sugar and cook for another 2 minutes. Add lemon juice to balance the taste, mix well and serve hot. Even if it is prepared using the same procedure adopted for individual dals, a mixture of dals always results in a different texture, aroma and flavour resulting from the synergy of the mix. That’s why this easy dal palak is so unique. Tips for mixed dal palak. 1. Soak the dals for sure so pressure cooking time is reduced. 2. Do not over cook spinach, else you will lose its green colour. 3. Make the paste with the exact amount of each ingredient to experience the true dal palak dhaba style. See why this is a healthy mixed dal with spinach? See Spinach is a good source of iron, while the dals lend good amounts of protein. You can use slightly less oil in the tempering of easy dal palak to make it healthier. Serve this dal palak dhaba style with phulka or roti. Enjoy mixed dal palak recipe | easy dal palak | healthy mixed dal with spinach | dal palak dhaba style | with video below.

‘Massaman Curry’ is a traditional Thai dish that imbibes many aspects of Malay curries. Massaman curried rice is a memorable rice ‘experience’ that involves flavouring steamed rice, marinated cottage cheese and veggies with massaman curry paste and garnishing the preparation with crisp crushed peanuts and spring onion greens.

basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!! Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!! Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. Remove and keep aside to cool. Blend in a mixer to a fine powder. Keep aside. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the prepared powder and sauté on a medium flame for a few seconds. Add the green chillies and sauté on a medium flame for another 30 seconds. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. Mash it a little using a potato masher. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use Punjabi kadai gravy as required Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe. Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi. Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.

This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.

sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with 18 amazing images. sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies is the base of South Indian sambar recipe. Learn how to make South Indian sambar powder at home. To make sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely. Once cooled, blend in a mixer to a fine powder. Use as required or store refrigerated in an air-tight container. Have you always been looking for authentic and best sambar masala powder? Your search ends here. Try this sambar powder made with an assortment of spices which work along with the Kashmiri chillies and curry leaves to give a mind-blowing flavour. As you roast these perfectly chosen ingredients in correct proportions in oil, the aroma of the spices being sautéed will give an indication of they being cooked. Remember to sauté on a slow flame and prefer to use a broad pan to make South Indian sambar powder at home. This aromatic and flavourful spice powder comes handy when you want to make sambar in a jiffy! This sambar masala with Kashmiri chillies is made without coconut, so you can make a batch of it and store it for a long time. It stays fresh for 2 to 3 months when stored in an air tight container in the refrigerator. Tips for sambar powder. 1. Use Kashmiri chillies to get the perfect bright red colour of the sambar powder. 2. Remember to cool the spices well on a flat plate before blending, as presence of warmth may not give a smooth powder. 3. If you prefer to make the required amount of sambhar powder fresh on the day of making sambar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together. Enjoy sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with step by step photos.

sambar masala recipe | sambar powder | sambar podi | with 12 amazing images. Sambar Masala is quick and easy to make and a must in every Indian kitchen if you love South Indian food. You can follow this easy recipe of how to make Sambar Masala at home as this is the base ingredient to make Sambar. If you love South Indian dishes like Idlis and dosas and prepare them frequently, then it is as important to learn to make Sambhar, which is the most sought after accompaniment for all these dishes and for that you need to know how to make Sambar Masala at home. It gets all the more easier if you have a stock of Sambar Masala ready in your shelf! So, here is how you can make authentic Sambar Masala, to quickly prepare a bowl of Sambhar any time you wish to. Also do try our Rasam Powder recipe and podi recipes. See detailed step by step photos of sambar masala recipe | sambar powder | sambar podi below.

kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.

Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

chole masala powder recipe | homemade chole masala powder | with 22 amazing images. There is joy, freshness in making your own chole masala powder recipe. The aroma and flavour you get from homemade chole masala powder beats the chole masala powder packet you buy from the store. Indeed, a freshly-ground batch of chole masala powder will beat any commercial brand hands down. This is because homemade chole masala powder is pure, free of adulteration, fresh and made with love! They have a strong aroma and intense flavour, and just a sprinkling is enough to boost your dish. This recipe shows you how to make the perfect Dry Chole Masala Powder at home. You can make a small or medium batch, depending on how frequently you use it. We have pan roasted the ingredients in chole masala powder, because that is the fastest and most convenient way. However, if you have time, you can toast the ingredients in the oven, or sun dry them for two days. Also, take care to sort the ingredients carefully to remove impurities like small stones, dirt and husk. We have started by dry roasting kashmiri red chilies, cinnamon black cardamom and bay leaves and set aside. further, in the same pan, we have add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carom seeds, cloves, pomegranate seeds and black peppercorns. Dry roast them on a medium flame for 2 minutes or till they change their color. Transfer to a plate and keep aside to cool. Mix together all the dry roasted ingredients and blend in a mixer till smooth. Put mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida, black salt and salt. Mix well, cool and store chole masala powder in an air-tight container. We suggest you follow the chole masala powder recipe exactly because a little more less of any ingredient tends to change the flavour. In fact, we learnt this the tough way – on our first attempt we added more of dalchini and the flavour was too overpowering. Now we got it perfectly right – and so will you! When mixed with kabuli chana (chick peas) to make the ever popular North Indian Chole Bhature or for other innovative dishes like Chole Samosa Chaat , Chole Tikki Chaat , this homemade chole masala powder recipe will add the punch required to make the dish a sure hit! The next time you can even try making Garam Masala at home to help you create an array of Indian foods. Enjoy how to make chole masala powder recipe | homemade chole masala powder | with detailed step by step photos below.

tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | tomato rasam is a daily fare for most South Indians equivalent to Sambar. Learn how to make easy rasam recipe. Here is the traditional way of making Mysore rasam, with the special spice powder, tamarind, tomatoes and dal, concluded aptly with an aromatic tempering, which is enough to bring everybody to the kitchen in a flash... To make tomato rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. Tomato rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment on the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning from office, the aroma of Rasam boiling in the kitchen is what their hearts would yearn for. Tomato rasam village style and Medu Vada is a popular combo. You can also serve with it with a South Indian lunch of Chana Ghassi, French Beans Poriyal, Kolumbu, Mango Sasav , Ghee Rice and Paal Payasam. Tips for tomato rasam. 1. Chop the tomatoes finely for a good mouthfeel. 2. Use Kashmiri chillies for a bright red colour of the rasam powder. 3. Blend the dal very well after cooking to have a smooth rasam. Enjoy tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | with step by step photos and video below.