Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.

mooli ki dhokli recipe | Gujarati radish dumpling vegetable | healthy radish leaves dhokli sabzi | with 40 amazing images. mooli ki dhokli recipe is a variation to fansi dhokli recipe. Learn how to make Gujarati radish dumpling vegetables. mooli dhokli is a traditional Indian dish that combines the earthy flavors of radish (mooli) with a savory wheat flour dumpling (dhokli) in a flavorful and aromatic curry. This dish is popular in parts of India, particularly in the state of Gujarat. Dhoklis in mooli dhokli recipe get much tastier when radish is added to the whole wheat flour and besan dough along with the spice powders. Just make sure you squeeze the juice out of the grated radish before adding it to the dough, so that it does not get soggy. To make dhokli, squeeze and remove excess water from the radish. In a bowl add the mooli, besan, whole wheat flour, dhania, chilli powder, haldi, hing, ajwain, oil, salt along with approx. 1 tbsp of water and knead into a soft dough. Divide the dough into 16 equal portions, grease your palms with little oil and flatten each portion. Keep aside. To make mooli dhokli, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the radish greens and sauté on a medium flame for 1 to 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, sugar, oil, salt and 1½ cups of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dhoklis and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve mooli dhokli immediately with chapatis. Pro tips for Mooli dhokli. 1. In a bowl put grated radish (mooli) squeeze and remove excess water from the radish. Grated radish adds moisture to the dhokli dough, preventing it from becoming dry and hard. This results in softer and more enjoyable dumplings. 2. Add besan (bengal gram flour). Besan flour readily absorbs spices, allowing them to release their full flavor into the dhokli dough. Besan helps keep the dhokli soft and slightly elastic even after cooking. This prevents them from becoming dry or hard, making them more enjoyable to chew. Besan is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells (WBC) in the bone marrow. 3. Add shredded radish leaves (mooli ke patte). Radish leaves have a unique peppery and slightly bitter taste that adds a pleasant contrast to the blander flavor of the dhokli dough made with wheat flour and grated radish. The vitamin A and vitamin C in radish leaves work towards building the immune cells – WBC (white blood cells). Dive into mooli dhokli : A comforting dish bursting with radish flavor. Enjoy mooli ki dhokli recipe | Gujarati radish dumpling vegetable | healthy radish leaves dhokli sabzi | with step by step photos.

angoor ka sharbat recipe | Mughlai black grape drink | healthy kale angoor ka ras | angoor juice | with 12 amazing images. Indian black grape juice, also known as kale angoor ka ras or karehal ka juice, offers a distinctive taste and experience different from typical grape juices. Here's a description: A beautiful deep purple color due to the anthocyanin pigments in black grapes. While green grapes abound in vitamin C as a source of antioxidants, the black variety also is rich in ‘anthocyanins’ that give them their colour. Both these antioxidants are present in highest amounts just beneath the skin. Thus it is advisable to wash the grapes thoroughly and enjoy them. A rich and intense aroma with notes of ripe black grapes, sometimes carrying hints of earthiness or spice depending on the variety and regional variations. To make angoor ka sharbat, in a mixer put the grapes. Add cumin seeds powder, lemon juice and grated ginger, 1/2 cups water and 24 ice cubes. Blend into a smooth and creamy mixture. Pour into 4 individual glasses. Serve angoor ka sharbat chilled garnished with mint leaves. Main ingredients for Mughlai black grape drink 1. black grapes or grapes. grapes provide the dominant sweetness. The flavonoid quercetin found in grapes helps to reduce the risk of heart diseases and prevents the onset of stroke. Resveratrol is another antioxidant that grapes possess. 2. lemon juice. Grapes are naturally sweet, and even grape juice can be quite sugary. A touch of lemon juice adds a touch of acidity, which can help cut through the sweetness and create a more balanced flavor profile. This is particularly useful when using sweeter grape varieties for the juice. Lemon juice can introduce additional citrusy notes that complement the flavors of the grapes and add complexity to the juice. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. With not too high a sodium count to its credit coupled with good levels of potassium (5.7% per cup), grapes in kale angoor ka ras contain the necessary minerals to maintain high blood pressure. Low intakes of potassiumhave often been linked to poor control of blood pressure and strokes. Pro tips for kale angoor ka ras. 1. Add 1/2 tsp grated ginger (adrak). Grated ginger is often added to grape juice to enhance its flavor and provide additional health benefits. The spicy, pungent, and slightly sweet flavor of ginger complements the natural sweetness of grape juice, creating a delicious and complex flavor profile. Ginger is an effective cure for congestion, sore throat, cold and cough. 2. Add 3/4th tsp cumin seeds (jeera) powder. Cumin powder has a warm, earthy, and slightly citrusy aroma and flavor profile. While its use in this context might be unconventional, it could potentially complement the sweetness and tartness of the grapes and add a unique savory depth to the juice. The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Cumin seeds are apparently a very good source of iron. Enjoy angoor ka sharbat recipe | Mughlai black grape drink | healthy kale angoor ka ras | angoor juice | with step by step photos.

bhindi wrap recipe | orka roll | healthy ladies finger wrap | tiffin box bhindi wrap | with 20 amazing images. Bhindi, also known as okra or lady finger, is a popular vegetable in many cuisines, particularly in Indian cooking. The bhindi wrap is a creative and healthy way to incorporate this versatile vegetable into a meal. It is not only flavorful but also packed with nutrients. Cumin flavoured rotis are rolled up with a peppy bhindi mixture, which is innovatively flavoured with chaat masala in the bhindi wrap. Ingredients: bhindi wrap includes: • Fresh bhindi (okra) • Whole wheat or multigrain wrap or flatbread (like chapati or tortilla) • Spices such as cumin, turmeric, and chaat masala • Nutritional Benefits: • Rich in Vitamins: Bhindi is high in vitamins A, C, and K, as well as folate. • High in Fiber: Okra is a great source of dietary fiber, which aids digestion. • Low in Calories: The wrap is a low-calorie option, making it suitable for weight management. Serving Suggestions: Bhindi wraps can be enjoyed as a snack, a light lunch, or even as part of a larger meal or taken as a tiffin box meal. Serve bhindi wrap with with how to make dahi, low fat curds, raita or aachar. Pro tips of bhindi wrap. 1. Add 2 tsp coconut oil or oil. Oil helps to keep the dough moist and prevents it from drying out during cooking. The oil contributes to the soft and tender texture of the wrap. 2. Add 1/2 tsp chaat masala. Chaat masala combines elements of sweet, sour, salty, and spicy, making it a perfect complement to the filling. Enjoy bhindi wrap recipe | orka roll | healthy ladies finger wrap | tiffin box bhindi wrap | with step by step photos.

Dal, Baati and Churma – the combo is synonymous with Rajasthani cuisine. Here is a delicious Baked Masala Baati, made of whole wheat flour and stuffed with a flavourful green peas stuffing. The interesting twist here is that the baati is baked, reducing the oil requirement and also making it easy to prepare a whole batch at one go, without frying them one by one. Serve fresh off the oven with Panchmel Dal and Churma.

Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving!

Every bite of this Fruit Tart Chaat makes you stop for a moment and marvel at its multiple dimensions! It is dainty and handy, served as a tart. It has the flavour and crunch of a chaat, and it has the exciting zing of tangy fruits too! This unique preparation features a tongue-tickling fruit chaat packed into tiny tarts and garnished with sev and peanuts. It is just perfect to serve as a starter or as a cocktail accompaniment. Kids also love this exciting snack , so you can serve it to them after school or as a playtime refreshment during the holidays. Keep the fruit chaat, tarts and garnishes separately, so your kids can assemble it themselves and enjoy.

This is a street side snack from central india. "puri bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.

This Maharashtrian recipe of rice, tendli and peas, simmered with spices makes a great meal by itself.

palak masoor dal for Babies and Toddlers | spinach masoor dal for babies | palak dal with masoor for kids | dal palak recipe for babies | with 25 amazing images. Palak Masoor Dal is a simple home cooked fare which is not only flavourful but most babies find it too attractive to indulge into. Masoor dal cooked till soft, tempered and finally cooked with the addition of chopped spinach and spices from our masala dabba is what describes it perfectly. The ever-popular combo of greens and dal makes this Spinach Masoor Dal for Babies a very nourishing dish. Onions add a mild crunch to the Dal Palak Recipe, while ginger-garlic paste and a moderate amount of spice powders impart an appealing flavour to it. After all, your child is becoming choosy now, and will also seek dishes that please the taste buds! So, we need to pay attention to taste as well. What’s more, this delicious Palak Dal with Masoor for Kids also scores high on the nutrient chart. Spinach is rich in vitamin A , essential for healthy eyes and skin, as well as iron, which is essential for building haemoglobin, while masoor dal is a good source of protein, an important building block of the body. Enjoy palak masoor dal for Babies and Toddlers | spinach masoor dal for babies | palak dal with masoor for kids | dal palak recipe for babies with step by step photos.

Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal. Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice .

low calorie sev puri recipe | healthy rajma sev puri | low calorie Indian chaat | with 26 amazing images. low calorie sev puri is a healthy sev puri which is a variation to the popular famous street food sev puri. We have made low calorie sev puri supremely healthy and weight-watchers craving for chaat, this is definitely a recipe for you! Chaat, topped with crunchy vegetables, laced with spice powders and pepped up with lime and coriander always feels light and refreshing, but is laden with hidden calories, especially in the deep-fried savouries it contains. See how we have made this a healthy sev puri recipe. Here, we have swapped deep fried papdis and fried sev with baked papdi and baked sev. For the topping of low calorie sev puri we are using rajma instead of potatoes which are high in carbs. Also, we have swapped the chutneys with our healthy tomato chutney which perks up the taste of our low calorie sev puri. Make baked papdi and baked sev in advance and keep them in your kitchen to use when you want to make any chaat. So it’s quick to make low calorie sev puri or any other healthy chaat. Enjoy low calorie sev puri recipe | healthy rajma sev puri | low calorie Indian chaat | with detailed step by step recipe photos and video below.

Enhancing whole-wheat bhakris with some kind of stuffing is a great idea because it makes it more satiating and also adds more punch to it! In this Stuffed Urad Dal Bhakri, the idea is to make mini bhakris stuffed with a tongue-tickling urad dal mixture that is perked up with roasted and crushed spices. These mini stuffed bhakris are cooked on a tava, which makes it suitable for people with high cholesterol or diabetes, without compromising on taste. The flavourful topping is also devoid of any fat. Two of these bhakris make a satiating snack. Dip the bhakri in Garlic Tomato Chutney and relish along with a cup of hot Honey Ginger Tea .

samo khichdi recipe | moraiya khichdi | bhagar khichdi | farali khichdi | sanwa khichdi | with 10 amazing images. Samo khichdi, a faraali recipe that can be had during fasting days as well, is made by quickly sautéing all the ingredients together and cooking them for less than 10 minutes! Made from sama (sanwa millets), peanuts, green chillies, ginger and ghee, this samo khichdi is as simple to make. Samo has too many names and people known it different. Bengali –Shamula, Gujarati – Sama, Hindi – Shama, Marathi – Shamul, Tamil – Kudirai Valu, Telugu – Bonta Chamalu and other names – Barnyard Millet / Samvat ke Chawal. Ginger and green chillies give this moraiya khichdi an element of spice, while peanuts contribute crunch, flavour and aroma to this delightful dish. Serve the sanwa khichdi immediately, as millet-based dishes sometimes get lumpy on cooling. Maharashtrians tradionally have their samo khichdi (called bhagar khichdi ) along the farali peanut chutney, but you can also have it along rajgira kadhi and curd. This is personally my favourite farali khichdi, you don’t have to wait for a fasting day to relish it, you can also have it as your breakfast or snack. Learn to make samo khichdi recipe | moraiya khichdi | bhagar khichdi | farali khichdi | sanwa khichdi | with detailed step by step recipe photos and video below.