This is as tempting as the original swiss cheese fondue, which is a thick and warm dip served in an earthen pot as an accompaniment to bread and other finger foods. This chocolaty version is for the sweet tooth and can be served with pieces of cake or crunchy fruits like apples and pineapples. Don’t even think of mushy fruits like bananas! the chocolate fondue can be made at the blink of an eyelid using the microwave, so you can just make it fresh as the guests start arriving.

korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani. Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron. To make korma biryani, make the rice first. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds. Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Next make the vegetable korma. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately. So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber. The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour. Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours. Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below.

Sizzlers are a great addition to a dinner menu, especially for parties. Served steaming hot, they tempt the diners with the surge of fresh flavours and amalgam of aromas that is reflective all the ingredients in the sizzler. This italian sizzler is a recipe par comparison that combines nutritious veggies like carrots, broccoli and baby corn with luscious cheese, cream and pasta. It is a treat that pampers the taste buds, while also serving as a wholesome meal that satiates your hunger!

Vibrant, green palak dotted with succulent, white paneer is a lovely sight to behold, and an even tastier treat to devour. The process of blanching, pureeing and cooking the spinach with spice powders becomes really quick and easy with our handy helper, the microwave oven! A dash of fresh cream not only balances the nutty flavour of spinach beautifully, it also gives the Paneer Palak a fantastically rich texture. Enjoy hot Paneer Palak with fresh Moghlai Roti or Naan .

It is amazing how a single spice – pepper, and a single herb – mint team up to create such an awesome effect in this dish. The cavities of boiled potatoes are packed with a corn and cheese mixture and a minty sauce before being baked for some time. The result is so creamy, so tasty, no one can have just one of these Minty Baked Potatoes; so make sure you make a sufficiently large batch! Serve with Vegetables and Spaghetti in Tomato Sauce and Whole Wheat Bread Rolls .

A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Rotis or Puris .

Just what you need on a hot summer’s afternoon to soothe, refresh and satiate you! Peppy fruit juices like pineapple, mango and orange form the base of this tangy drink, while a dash of fresh cream lends a rich texture and a soothing balance to the creation. Serve the Quick Pineapple and Mango Drink cold, and immediately on preparation. Some more refreshing summer coolers - Kairi ka Pani , Khus ka Sherbat , Phudina Jeera Pani .

Risotto is a famous continental preparation of rice with milk products, especially cheese. It is flavoured richly with garlic, pepper and optionally a few herbs too. With its lusciously creamy texture, it becomes a perfect stuffing for spicy capsicum in this delectable dish! Topped with loads of grated cheese, the vibrant, risotto-stuffed red capsicums look really appetizing. What is more, the Baked Stuffed Capsicum tastes even better than it looks, so your expectations are sure to be surpassed.

A green paste of coriander, cooked with coconut milk and spices results in a lip-smacking hariyali curry, which plays host to all the more delectable koftas of sweet corn held together by rice flour and perked up with coriander and green chillies. Interestingly, this whole dish including the koftas can be quickly and comfortably prepared using the microwave oven. You will find this experience of preparing koftas quite different from the usual sweaty, time-consuming process. So easy, you will want to indulge in preparing the Makai Kofta in Hariyali Curry more often! Serve hot with Naan and Boondi and Pomegranate Raita .

Potato Gnocchi, a classic Italian preparation of potatoes, stands apart from potato fritters that are usually deep-fried. Instead, a mixture of potatoes and plain flour is shaped into flattened cylinders and boiled in salted water to make these dainty potato gnocchi. Handle the gnocchi carefully because it is quite delicate! It is, however, the perfect addition to this succulent sauce of mushrooms cooked with fresh cream and mixed herbs. Potato Gnocchi in Mushroom Sauce turns out to be a perfectly exotic dish that treats your palate to delicate textures and herby flavours. Serve along with Baked Spaghetti in Tomato Sauce and Baked Vegetable Risotto .

Creamy, crusty and soft- these golden fingers are so delicious that you simply will not be able to stop at one. The grated carrot and pepper add to the taste. Serve this snack immediately and watch your child enjoy every bite.

Sugo all'arrabbiata is a spicy Italian pasta sauce usually made with garlic, tomatoes and red chili peppers cooked in olive oil. Pasta cooked with this peppy sauce often has the term Arrabiata attached to its name. This lip-smacking Penne Arrabiata is a real winner, as it combines not just cooked penne and typical arrabiata ingredients, but also throws in some cheerful herbs, a dash of fresh cream and some cheese too. Relish this wonderful creation with garlic bread.

green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut with 14 amazing images. green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut is a pleasantly flavoured soup. Learn how to make green peas, coconut and coriander soup. To make green peas and coconut soup, heat the butter in a deep pan, add the ginger, garlic, onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the boiled peas, coriander, mint and coconut, mix well and cook on a medium flame for 2 to 3 minutes. Allow the mixture to cool completely. Once cooled, blend the mixture with 2 1/2 cups of water in a blender till smooth. Transfer the mixture into a deep pan, add the salt and bring to a boil. Serve hot garnished with fresh cream. Coriander and coconut is a favourite combination that often features in sabzi masala pastes and chutneys too. You will see that this twosome is also the reason for the success of this green peas, coconut and coriander soup. A generous helping of these two ingredients together with other standard flavour enhancers like ginger, onions, mint, etc., transforms cooked green peas into a sumptuous and memorably tasty and healthy Indian matar soup with coconut that is sure to strike the right chord with just about everybody! Weight-watchers, women with PCOD and heart patients can benefit from the fibre, protein, mangnesium and phosphorus from this soup. The antioxidants like vitamin A and vitamin C will further aid in reducing inflammation and maintain the health of the organs. For diabetic, we recommend not more than half serving of this green peas and coconut soup. Tips for green peas and coconut soup. 1. For beast flavour, prefer to use fresh green peas and not frozen ones. 2. Pair it with a healthy salad like a beet and garlic salad as a nourishing light dinner. Enjoy green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut | with step by step photos.

yogurt dip recipe | garlicky yogurt party dip | 10 minute curd dip | Indian yoghurt dip with herbs | with 12 amazing images. yogurt dip recipe | garlicky yogurt party dip | 10 minute curd dip | Indian yoghurt dip with herbs is a quick dip with celery and spring onions. Learn how to make garlicky yogurt party dip. To make yogurt dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled with crackers or wafers. Creamy, luscious and tangy, the garlicky yogurt party dip has a very exciting flavour which is a treat not just to the taste buds, but to all the other senses too. The credit of this creamy and yummy texture is because of the use of hung curd. While the tang of the curds is heightened by the Tabasco sauce, the fresh cream helps to improve the mouth-feel and balance the flavour. Chopped herbs and greens add an exciting flavour, a pleasant crunch and a splash of colour to the 10 minute curd dip. This Indian yoghurt dip with herbs combines well with a large variety of snacks ranging from tikkis to nacho chips! Also try other party dip recipes like parsley paneer dip and Indian style cheese dip. Tips for yogurt dip. 1. Remember that we need hung curd for this recipe. You can make hung curd and refrigerate. 2 Celery can be replaced with chopped parsley. 3. Keep this dip chilled till you serve, as it will get watery if left outside. Enjoy yogurt dip recipe | garlicky yogurt party dip | 10 minute curd dip | Indian yoghurt dip with herbs | with step by step photos.