kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with 16 amazing images. kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack is a lip-smacking snack as exciting as it looks. Learn how to make Indian purple yam stir fry. To make kand stir fry, steam the kand strips in a steamer for 8 minutes. Keep aside. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for 30 seconds. Add the kand, peanuts, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while tossing occasionally. Serve immediately. When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Kand and peanut stir fry is yet another fare to add to your collection of purple yam recipes. Indian purple yam stir fry features kand, stir-fried with a traditional tempering and seasoned with crushed peanuts and lemon juice. This gives the purple yam snack a unique texture and a very enjoyable flavour, which is a mix of peanut’s musky flavour and a lemony tang too! Kand stir fry makes for a great side dish option to the main course can also be enjoyed as an evening tea snack. Enjoy this stir-fry immediately on preparation to enjoy the best textures of yam as well as crushed peanuts. Tips for kand stir fry. 1. Ensure that the kand strips are thick and not very thin, else they might break. 2. To enjoy this snack during vrat, upvas avoid adding asafoetida and replace salt with rock salt (sendha namak). Enjoy kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with step by step photos.

Come winter, the market is flooded with amla. Most people make it into pickles, while others explore newer ways of consuming it like juices or chutneys. Have you ever thought of making a subzi with this vitamin C rich fruit? Amla is a very beneficial berry, with anti-inflammatory properties. By cooking it into a subzi, you get an opportunity to consuming a larger portion than as a pickle. This unique Amla Subzi is flavoured with an interesting mix of seeds like coriander and fennel. With a dash of jaggery and spice powders, it has a blend of sweet, sour and spicy flavours. Enjoy it hot and and fresh with roti and parathas, or hot rice and dal. You can also try other amla recipes like Amlana or Amla Murabba .

bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi | with 20 amazing images. When one thinks of homely food, khichdi is the first option that comes to mind. A wholesome khichdi can warm your heart and make you comfortable after a long and busy day, and this sumptuous Bajra Khichdi is sure to live up to your expectations. Rajasthanis use more of millets like bajra than rice, and therefore recipes like khichdi that are typically made with rice in other parts of the country are made differently in Rajasthan. In winters, Rajasthani bajra khichdi is ideal to combat the cold weather. The procedure of making bajra khichdi is very very easy, so simple that even a amatuer cant go wrong with it. To make bajra khichdi, rinse and soak bajra for 8 hours. Bajra keeps the body warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue. Further, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds. Add the cooked bajra-moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the healthy black millet Indian khichdi immediately. Though, the recipe uses basic ingredients the outcome and taste is luscious. Bajra Khichdi, with its creamy consistency and mild flavours, is both comforting and satiating and makes a lovely meal when served with a cup of curd or raita. If you are looking for something more elaborate in Rajasthani bajra khichdi, feel free to add some spices to the tempering, or maybe even throw in some chopped veggies into the cooker along with the bajra and moong dal. healthy black millet Indian khichdi is good for you as bajra is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten-free diet. Enjoy bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi with detailed step by step photos below.

dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with 16 amazing images. dal pakwan recipe is a popular Sindhi recipe and we show you how to make the dal and pakwan in detail steps. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty dal pakwan combo can be had any time, even as an after school treat for your kids. Let’s see how to make dal pakwan recipe. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although pakwan appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood! I would like to suggest to some tips to make the perfect dal pakwan recipe. 1. The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan. 2. Add turmeric powder to give a lovely yellow color to the Dal pakwan. Make dal pakwan and many more tasty chaat recipes like Khasta Kachori Chaat, Cheeslings Sukha Bhel, Broccoli and Cheese Tikkis in Pita Pocket and Moong Dahi Misal. Enjoy how to make dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with detailed step by step photos and video below.

aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with 20 amazing images. aloo bhujia sabzi is a popular North Indian dish, especially in the state of Bihar. Learn how to make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | Bihari aloo bhujiya is a simple yet flavorful dry potato sabzi, known for its simplicity and the use of minimal ingredients. It's a quick and easy dish to prepare. It’s made using basic ingredients like potatoes, mustard oil, and a blend of spices, giving it a rustic and earthy flavor. The dish gets its name from the texture of the potatoes, which resemble small sticks or 'bhujia'. A squeeze of lemon juice just before serving adds a tangy note that complements the overall flavor profile. It’s a perfect side dish for a meal, served with roti or paratha, or even with dal and rice. This humble yet hearty dish is loved for its comforting flavors and ease of preparation. pro tips to make aloo bhujia sabzi: 1. Choose firm, starchy potatoes like Indori potatoes for a crispier texture. 2. You can squeeze a little lime juice over the finished dish for a tangy flavor. 3. For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste. Enjoy aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with detailed step by step photos.

paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with 48 amazing images. In this dhaba style Hyderabadi paneer gravy, pieces of paneer are cooked in a unique blend of spices, giving it a distinctive flavor. Learn how to make paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | paneer hyderabadi is a royal dish rooted in the cuisine of Hyderabad, celebrated for its bold and aromatic flavors. The main ingredient, paneer, is cooked in a luxurious gravy made from a blend of whole spices, fresh herbs like coriander and mint, and a creamy base of yogurt or cream. The use of mint and coriander gives it a fresh, green flavor, while green chilies add just the right amount of heat. Curd and fresh cream is sometimes incorporated to enhance the creamy texture, making the Hyderabadi paneer masala rich yet delicately spiced. The paneer, with its mild flavor, absorbs the essence of the gravy, resulting in a dish that is both indulgent and balanced. pro tips to make paneer hyderabadi recipe: 1. Soft, fresh paneer gives the best texture. After shallow frying, soak it in water for 15 minutes before cooking to soften. 2. For the authentic Hyderabadi taste, green chilies and mint are crucial. They provide the signature flavor and aroma of the dish. 3. Start by tempering whole spices (bay leaves, cloves, cinnamon, cardamom) in hot oil or ghee to infuse the oil with flavors. Enjoy paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with detailed step by step photos.

moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images. moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly. moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The moong dal kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve moong dal kachori along with Green Chutney and sweet tamarind chutney. Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below.

hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with 40 amazing images. Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Learn how to make sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | These unique stuffed sabudana vadas are made with a filling of coconut chutney, boiled potatoes, crushed peanuts, and soaked sabudana. This unique combination of ingredients gives the vadas a unique texture and pleasing flavor. We have innovated the traditional sabudana vada recipe by stuffing it with a delicious coconut chutney. The chutney should be thick enough to be easily stuffed into the vada mixture. This flavourful sabudana vada stuffed with coconut chutney is a delightful treat with a unique flavor and texture. The coriander and green chilies add a bright and refreshing zest. pro tips to make sabudana vada: 1. You can skip adding coriander if you don’t have it while fasting. 2. For a richer flavor, you can add 1 tablespoon of ghee to the sabudana mixture. 3. Be careful not to overfill the vadas and seal them properly as they may break when frying. Enjoy sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with detailed step by step photos.

biryani masala powder recipe | homemade biryani masala | with 21 amazing images. The perfect blend of spices for the perfect Biryani! biryani masala powder is an essential item in a typical Indian kitchen. Cooked with a mix of rice and veggies, biryani masala powder gives rise to an aromatic and flavourful Biryani that will steal everyone’s hearts. Although biryani masala powder is readily available in stores, this homemade biryani masala version will easily outdo all these. To get this homemade biryani masala right take care not to over-roast the ingredients. To make biryani masala powder you just need to roast them lightly to remove any moisture, and must ensure the ingredients do not change colour. If you are unsure of this, you can even keep them in the hot sun to dry. Also measure the quantity of ingredients in biryani masala powder properly to get the ideal mix of flavours. Tips for the perfect biryani masala powder recipe. For best results, always prepare spice blends in small quantities but, if preparing in large quantity then dry roast each whole spice separately rather than roasting everything together. You can also try making other Indian spice mixes like the Sambhar Masala and Homemade Tandoori Masala Powder. Enjoy biryani masala powder recipe | homemade biryani masala | with step by step photos and video below.

Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with amazing 25 images. Local 'halwaais' frying mouthwatering samosas in huge kadhai is a common sight in nearly any part of India. Golden brown and crispy on the outside and soft and spicy on the inside Punjabi Samosas taste as good as they look. The traditional Punjabi Samosa is large and its filling is mainly made up of potatoes and peas. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack. For that extra zing to Punjabi veg samosa you can also add some anardaana or black salt to the filling mixture. Also, while frying Punjabi samosa adjust the flame as needed for different batches as the oil should be medium hot and do not overcrowd the pan. Piping hot Punjabi samosas taste amazing with Khajur imli ki chutney or spicy green chutney. You can even top them with hot chole to make Chole Samosa Chaat. Other than that with a drizzle of coconut kadhi, you can make a unique Samosa Kadhi Chaat. Notes and tips on Punjabi samosa recipe. 1. Dough for samosa should be stiff which makes samosa’s flaky and crispy. 2. Press the stuffing lightly in the cone to prevent the air pockets. 3. Ensure that the edges of the samosa are sealed properly so that the stuffing doesn’t come out while frying. For others who don’t like complicated chaats, you can make this easy and quick Samosa Chaat smeared with whisked curd and chutney. Apart from these chaats, Mumbaikars make various sandwiches by stuffing samosa between bread slices. Try these fabulous Samosa Chips Sandwich and Toasted Samosa Sandwich for a tasty and innovative evening snack. You can make different stuffings of your choice and make varieties of samosa. Our website also has other samosa variants like the Mini Spinach and Cheese Samosa Hariyali Samosa, Chinese Samosa, Cheese and Spring Onion Samosa that you can try making at home. Learn to make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with detailed step by step photos below.

egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | with 43 amazing images. egg biryani is a delicious and hearty dish that is perfect for a weeknight meal. Learn how to make egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | instant pot egg biryani is a splendorous rice preparation, replete with the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet very grand, so it is ideal for parties! Rice cooked in flavourful broth with whole spices, mint leaves and spice powders, is topped with a peppy preparation of eggs flavoured with spice powders. Each mouthful of the egg biryani is bursting with flavour, and this satisfying dish is sure to please everyone. Pro tips to make egg biryani: 1. We suggest you to use basmati rice to make this recipe for the best results. 2. Instead of curd you can also add 1 tbsp of lemon juice. 3. Do not open the lid of the pressure cooker until the steam is escaped naturally. Enjoy egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | with detailed step by step photos.

mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with 45 amazing images. mixed vegetable paratha recipe | veg paratha | Indian veg paratha is one of the most famous North Indian meal in itself. Learn how to make veg paratha. To make mixed vegetable paratha, for the dough combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute. Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Divide the stuffing into 7 equal portions and keep aside. Divide the dough into 7 equal portions. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling. Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 6 more parathas. Serve immediately with pickle and curds. This is quite a favourite dish with all Indians, and you just need to try it once to find out why! The goodness of mixed veggies in the succulent stuffing makes the Indian veg paratha really satiating, while a dash of everyday spice powders makes it fabulously tasty. A mix of plain flour and whole wheat flour is used to give the veg paratha a perfect texture and also to ensure that it is easy to roll. If this mix is not proper, parathas could end up chewy or too tough. The best part about the mixed vegetable paratha is that it is made of everyday ingredients, so you can make it any time you want. And no need to fret if you do not have any of these veggies in your fridge, just throw in whatever you have, it will be tasty no matter what! These parathas can be served for Breakfast as well as a one dish meal. Tips for mixed vegetable paratha. 1. Always use a spatula and press down while cooking the paratha. This must be done all over the mixed vegetable paratha as we want all sides cooked evenly. 2. Cauliflower can be replaced with finely chopped cabbage. Enjoy mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with step by step photos.

gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi | with 12 amazing images Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan (gram flour), which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. If you want your traditional gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi! A little sugar is added to the gujarati kadhi to give a sweet and sour taste. Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal and Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis. We have our gujarati kadhi with jeera rice and veg pulao at home. Enjoy gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi with detailed step by step photos below.