A nutritious pasta with a spicy tomato sauce.

Rich and luscious, this is America’s all-time favourite dressing! While the fresh cream gives the Thousand Island Dressing a rich texture, the curds, mustard powder and sauces give it a tangy flavour, and vegetables give it an enjoyable crunch. This quick and easy dressing is apt for salads, chips and sandwiches too!

Capture and delight in the aroma that wafts through the air, as the cheese sauce is poured over these sizzling exotic vegetables. A sizzler plate is best for this recipe, but you could even use a regular griddle instead. You can also try other Jain International recipes like Spinach Cheese Cigars with Honey Chilli Sauce or Pesto Penne .

veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.

chocolate cake pudding recipe | eggless no bake pudding | no oven chocolate pudding | with 22 amazing images. eggless no bake pudding cakes offer two treats in one and consist of two layers – a comforting, gooey chocolate cake and a thick chocolaty sauce that tastes just like an old-fashioned chocolate pudding Learn how to make chocolate cake pudding recipe | eggless no bake pudding | no oven chocolate pudding | I am really excited to share this no bake chocolate pudding. It really does taste a lot like a classic chocolate cake. It’s such an easy dessert and it’s hard to believe that no baking is required. Also it is much cheaper and gets ready within minutes. chocolate cake pudding is very fudgy and is baked with two delicious layers of a chocolate slice cake and a gooey chocolaty pudding-like sauce. If you love the flavor and texture of a good old chocolate pudding, then you’re going to love this no bake cake pudding! Tips to make chocolate cake pudding: 1.Instead chocolate slice cake you can use digestive biscuits. 2. You can skip adding dark compound instead increase the quantity of cocoa powder. 3. Coffee decoction enhances the chocolate flavour. Enjoy chocolate cake pudding recipe | eggless no bake pudding | no oven chocolate pudding | with detailed step by step photos.

Make your special event a truly memorable occasion by serving this dessert which not only tastes amazing but also looks spectacular. Flambé the fruits in front of your guests for that added effect.

Traditional thandai is used to flavour this souffle making it a very unusual combination.

Labneh is a tangy dip which is usually served as is with pita bread for breakfast or snacks. In the given recipe, it is stuffed in olives to create a quick and lovely looking mezze dish. Labneh can be spiced with baharat powder to make the dish a bit spicy. If you are not too diet conscious add a bit of cream to the Labneh for a better texture. For good presentation you can slice the stuffed olives and serve on a bed of shredded purple cabbage.

The beauty of this dessert is that it is made without using gelatine! use milk chocolate to make the milk chocolate mousse, and white chocolate to make the white chocolate mousse. When you want to use it in a mousse-cake, juts fill this mousse in a piping bag fitted with a nozzle when it is semi-set, pour into the desired mould and then allow it to set.

Coat crunchy veggies with this creamy topping to make a lavish salad that will become the talk of town! Quick and simple, all it takes to make this mustard-tinged Salad Cream is some tossing and mixing. Refrigerate for a while and use to make deliciously refreshing salads!

Pumpkin dumplings tossed in a crunchy walnut, spinach and cottage cheese sauce. Ground nutmeg adds a delightful new twist to this traditional favourite. Semolina is used for binding the gnocchi along with plain flour as it imparts a delicious texture to the gnocchi. Choose firm, rich, orange coloured pumpkin for a good texture and flavour. Squeeze out all the water from the pumpkin after it has been boiled to reduce the amount of flour required to bind the gnocchi. You can prepare the gnocchi in advance and toss it in the sauce just when you are ready to serve it.

A royal combination of cake, ice - cream, jelly and fruit.

You will love this, cool lemon filling.

A blend of citrus juices enlivens this gateau.