chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with 14 amazing images. This chaat masala is named so, because it is hard to imagine making chaat without chaat masala powder! With a unique blend of spicy, salty and sour flavours, just a dash of chaat masala is enough to add a peppy twist to all kinds of chaats and savoury snacks, ranging from Chaat / Bhel and more to Kebabs / Tikkis / Barbeques, Vadas and even Parathas. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. It is perhaps the combination of these spices with black salt that gives it all the zing. This easy chaat masala powder recipe takes 5 minutes to make and is made off cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Here we show you how to make Chaat Masala the right way. Keep some handy in a jar, to sprinkle over curds, fruits, or just about any chaat or snack. Enjoy chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with step by step photos and video below.

masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images. masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal. To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies. The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice. Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving. Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos.

vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites. To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney. Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint. These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish! Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole. Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water. Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos.

mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images. mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi. Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. Spread a little water at the circumference of the dough circle which doesn’t have any masala. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve. Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea. Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy. Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.

These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable. Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had!

methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images. methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas. To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ 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 oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot. The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas. The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread. If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti. Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.

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.

chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes |

Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness. While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma. Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .

karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | karela batata nu shaak is a simple Indian sabzi which speaks flavours and aroma. Learn how to make aloo karela sabzi. Karela bateta nu shaak will be liked by all the non-karela lovers also as the bitter taste does not dominate the vegetable. We have also added sugar and dry mango powder to balance the taste. So this sabzi is slightly bitter and slightly sweet with a tang. To make karela batata nu shaak, combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes. Squeeze out the excess water from the karela and discard it. Heat the oil in a non-stick kadhai, add the cumin seeds. Add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds. Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes. Add the potatoes and salt, cover and cook on a medium flame for 10 minutes. Add the coriander, cashew nuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes. Add the coriander-cumin seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes. Serve hot garnished with coriander. The Indian masalas add an aromatic touch to bitter gourd potato sabzi which comfortably accompany rotis and Kadhi. Make the karela crispy and enjoy its texture along with the slight crisp texture of cashew nuts. Tips for karela batata nu shaak. 1. Rub the salt over the karela and keep at least for 15 minutes. However 30 minutes stand time would be better to reduce the bitter taste. 2. Squeeze out the water well between both palms again to reduce the bitterness. 3. The squeezed out karela juice can be consumed instead of throwing it. It has many health benefits like managing blood sugar levels. Enjoy karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | with recipe and video below.

paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.

chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with 18 amazing images. chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic. Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!! chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha. Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner! Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below.

chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with 14 amazing images. This chaat masala recipe for chaats is named so, because it is hard to imagine making chaat without Indian chaat masala! Most chaats owe their snazzy, tongue-tickling flavour to this peppy Indian chaat masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the chaat masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make chaat masala recipe for chaats, so that you get a uniformly-blended masala, which can be stored for a long time. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. This easy Indian chaat masala takes 3 minutes to make and is made off only 6 ingredients cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe for chaats. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Enjoy chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with step by step photos and video below.

aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | with 27 amazing images. aloo gobi methi tuk is a flavorful and simple Sindhi recipe that combines the goodness of potatoes, cauliflower, and fenugreek leaves. Learn how to make aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | The crispy texture of the fried vegetables, combined with the aromatic spices and the slightly bitter taste of fenugreek leaves, creates a delightful flavor profile. The aloo gobi methi tuk sabzi is known for its unique taste and aroma. The crispy, golden-brown vegetables, combined with the aromatic spices, create a symphony of flavors that will tantalize your taste buds. This simple yet satisfying recipe is perfect for a quick weeknight meal or a special occasion. The crispy fried vegetables, tossed in a flavorful masala, create a mouthwatering combination that will leave you wanting more. Serve potato cauliflower and fenugreek sabzi hot with fluffy phulkas or Sindhi koki. pro tips to make aloo gobi methi tuk: 1. Use fresh fenugreek leaves for the best flavor. If using dried, soak them in warm water to rehydrate before adding to the dish. 2. Soaking the cut potatoes in water for 10-15 minutes can help remove excess starch and prevent them from discoloration. 3. Deep frying partially cooks the vegetables, reducing the cooking time required. They absorb the flavors of the spices more effectively. Enjoy aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | with detailed step by step photos.