pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag. This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw 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. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole. Serve with Rotis, Parathas or Butter Naan and Onion Rings. Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below.

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.

spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss | with 26 amazing images. spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss is a quick wholesome soup for busy days. Learn how to make cabbage and capsicum stir fry soup. To make spicy stir fry soup, soak the red chillies in ½ cup of hot water for 20 minutes. Drain the water leaving behind 1 tbsp. Add the garlic and blend in a mixer to a smooth paste. Keep the red chilli-garlic paste aside. Heat the oil in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds. Add the spring onion whites, cabbage and red capsicum and sauté on a medium flame for 1 to 2 minutes. Add the salt, 3½ cups of hot water and mix well. Bring to a boil and simmer for 3 to 4 minutes, while stirring occasionally. Add lemon juice and mix well. Serve hot garnished with spring onion greens. Easy-to-make, healthy, and tasty too – that’s enough reason to love a recipe! Cabbage and capsicum stir fry soup is a clear soup that has stir-fried veggies to up the fibre content. Ready in minutes and spiced with garlic and chillies brings about a fiery flavour, while the lemon juice adds a tangy tint. Commonly made in Chinese cuisine, the healthy vegetable stir fry soup is an ideal way to satiate hunger pangs without gorging on too much food. This visual treat has vitamin C from veggies like cabbage and capsicum. This stir fry soup for weight loss ensures ample nutrients with fewer calories, making it perfect for heart patients and diabetics too. When accompanied with three bean salad, it can be served as a healthy light meal for dinner. Tips for spicy stir fry soup. 1. We have used red capsicum as it has a pleasing sweet taste. But if you wish, you can use green capsicum. 2. For enhanced flavour you can add vegetable stock. 3. We recommend that you serve this soup within 30 minutes of cooking. If it is kept for more time, then the chilli garlic paste would make it more flavourful, but spicy too! Enjoy spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss | with step by step photos.

dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with 50 amazing images. This three-in-one treat dal baati churma is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional Rajasthani dal baati churma combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. Because of water scarcity and climatic conditions, different method of cooking are used. Rajasthani cuisine has dishes that can be prepared and stored for days! Dal baati is one of the main dishes of Rajasthani cuisine, the dish for which the cuisine is known for. The baati is a hard bread made with coarse whole wheat flour, semolina, ghee, besan and flavored with fennel seeds and carom seeds. Baatis can be fried or baked. The origin of baati goes way back to Rawal dynasty where the soldiers would make balls of dough and bury them under the sand and after they would return back from the war the baatis would be completely and nicely baked. Baati became a famous war-time meal. Later, then the combination of dal baati became very famous. Churma is believed to be invented by accident, sugarcane juice fell over baatis by mistake which made them softer and further evolved into churma. The process to make dal baati churma together may take long time yet the out-come and the efforts are worth everything!! Generous amount of ghee is used in making all the dal baati churma as it is believed that ghee enhances the taste and helps the real flavor come out. Tips for dal baati churma recipe. 1. The dough for baati should be stiff or else the baatis won’t be firm. 2. Make a small indentation in the center of the baatis using your thumb. You can also make an ‘X’ or ‘+’ sign indentation, so it gets cooked well from inside too. If you have ever been to Rajasthan in the winter months, you will know that this authentic dal baati churma combo is a wonderful way to warm yourself up on a cold day! Enjoy dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with detailed step by step recipe photos and video below.

manchow soup recipe | veg manchow soup | vegetable manchow soup | Indo-Chinese manchow soup | with amazing images Our manchow soup recipe is a vegetable manchow soup, an Indo-Chinese manchow soup which is hot and spicy . It is famously served an Indian street food. It comes under the category of a thick soup, cornflour is used as the thickening agent. In veg manchow soup plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavours make this manchow soup very refreshing-which is why it is a popular soup. The aromas of ginger, mint and garlic truly awaken your senses. Delicious! manchow soup is made with variety of veggies, sauces and vegetable stock which enhances the taste of the soup and makes it taste even better. Here, we have used vegetable stock to prepare the manchow soup, you can also skip it and simply make it using water. But we would recommend you to use vegetable stock, as it will give a good flavor to the veg manchow soup and make it taste even delicious. Also, vegetable stock can be made in advance and you can even store it for up to 3 months. This Indo-Chinese manchow soup is filling and delicious, you can simply make it on a cold evening and enjoy it as an evening snack. vegetable manchow soup is easy to make, the preparation and chopping might take a while but the procedure of getting it ready to relish can be done super quickly. I usually make vegetable manchow soup along Chinese main course dishes like veg hakka noodles or veg fried rice, which makes it a complete meal. Make sure to serve the soup hot and immediately. If serving later then reheat the soup. Pour the Manchow soup into serving bowls and top with crispy fried noodles. Crispy fried noodles have to be added just before eating or else they will turn soggy. Some more popular Chinese Soups - Hot and Sour Soup , Mein Chow Soup , Steam Boat Soup and Sweet Corn and Vegetable Soup. Learn to make manchow soup recipe | veg manchow soup | vegetable manchow soup | Indo-Chinese manchow soup | with detailed step by step recipe photos and video below.

Malfatti is a steamed dumpling, usually made of spinach and cheese. Interesting, the Italian term Malfatti literally translates to ‘poorly made’, which probably refers to the odd, rustic shape of the dumplings! Although it is quite exotic, the Spinach Malfatti is relatively easy to make. A mixture of spinach and cottage cheese held together by wheat flour are rolled into dumplings and steamed. These dumplings are served in a quick, homemade tomato sauce, which adds to the flavour and nutrition of the Spinach Malfatti. A garnish of grated paneer contrasts with the colour of the sauce, making the dish look really attractive, while also bringing in more protein to the nutrition chart! These mildly-spiced and healthy steamed dumplings are rich in iron , calcium , folic acid and protein , which makes it ideal to have in the early months of pregnancy.

broccoli almond soup recipe | protein rich broccoli almond soup | healthy almond broccoli soup | with 19 amazing images. broccoli almond soup recipe, broccoli is my favourite, and on top of that I have used almonds to make this soup everyone’s favourite! Mildly flavoured with celery and garlic, it tastes amazing. Almonds are toasted to bring out its complete flavour and to add crunch to protein rich broccoli almond soup. Besides almonds being a protein-filled nut, it is also considered brain-friendly – hence, you can build your body as well as nourish your brain with this tasty soup. The method for making broccoli and almond soup is neither complex nor easy yet all the efforts are worth it as it is super tasty. To make broccoli and almond soup, heat 2 cups of water in a deep kadhai, add the broccoli stalks and cook on a medium flame for 4 to 5 minutes. Add the broccoli florets, onions, garlic, celery and salt, mix well and cook for 5 minutes, while stirring occasionally. Onions, garlic and celery work as aromatics and give a unique taste to the broccoli almond soup. Remove from the flame, allow it to cool a little. Once slightly cooled, blend with a hand blender till smooth.Transfer the prepared broccoli mixture into the same kadhai, add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the pepper powder, roasted almond slivers, mix well and cook on a medium flame for another 1 minute. Serve the broccoli almond soup hot garnished with almond slivers Broccoli and almond soup is a thick and creamy healthy soup, also a good way to add protein to your kids diet. You can make this tummy filling soup for your kids as a evening snack or even as an accompaniment to your dinner meal. If you are diabetic, on weight loss or heart patient you can still have the healthy almond broccoli soup. Just replace the full fat milk with low fat milk. Enjoy broccoli almond soup recipe | protein rich broccoli almond soup | healthy almond broccoli soup | with detailed step by step recipe photos and video below.

gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!! Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!! Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. Remove and keep aside to cool. Blend in a mixer to a fine powder. Keep aside. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the prepared powder and sauté on a medium flame for a few seconds. Add the green chillies and sauté on a medium flame for another 30 seconds. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. Mash it a little using a potato masher. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use Punjabi kadai gravy as required Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe. Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi. Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.

A delectable salad that is best served chilled. The combined flavour of spinach and garlic sets it a class apart!

chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with 32 amazing images. chilli paneer is a restaurant style chilli paneer recipe which is an Indo-Chinese chilli paneer recipe. chilli paneer is an Indo-Chinese starter recipe which is simply made by batter-coating and deep-frying paneer cubes which are further tossed with green chillies and spring onions and oriental sauces to make this really scrumptious treat. Serve restaurant style chilli paneer recipe as a starter or as an accompaniment to the main course. restaurant style chilli recipe has managed to gets its name on the menu of every Indian Chinese restaurant. Making restaurant style chilli paneer recipe at home is healthy and efficient and also we have not used MSG for preparing it. Use a wok for Chinese food always. chilli paneer can be made dry as well as with gravy, here we have shared chilli paneer recipe which is restaurant style. Paneer chilli is loved by my family whenever I make hakka noodles or Chinese fried rice at home. I can assure you once you make it at home, you will forget ordering or going out to the restaurants for chilli paneer. Make sure to cook the Indo-Chinese chilli paneer recipe on a high flame all the time or it might lose its crunch. Also, you can shallow fry the paneer, if you do not wish to deep fry it. Fry paneer on high flame or it will get hard, any chewy. The Chilli Paneer Stir-Fry gets its attractive flavour from a combination of vinegar and oriental sauces like chilli and soya. Make sure you use fresh and succulent paneer to make this dish, so that it remains soft and not chewy after deep-frying. Learn to make chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with detailed step by step photos and video below.

malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.

paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi | Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp. Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer. A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.

kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images. Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk. Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice. Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive. Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split. Serve kokum kadhi with cooked rice and Goanese potato curry. Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below.