Tangy orange-coloured rice with accents of tomatoes and carrots; fresh green-coloured, coriander flavoured rice interspersed with juicy green peas; and soothing white rice tinged with shahjeera and loaded with paneer – are all assembled fantastically in an oven-safe bowl and baked till the aroma fills the whole house! Three-in-one rice is sure to bring every one to the table even before you call them.

moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi | with 8 amazing images. yellow moong dal and rice cooked together with peppercorns and flavoured with ghee, moong dal khichdi is a light and healthy meal despite the rich texture that the ghee and dal impart to it. moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache! Some important points i would like to share with you on moong dal khichdi recipe.1. Take a pressure cooker and add the dal to it. We have used moong dal, but many people use a combination of toor dal, green moong dal or masoor dal. 2.To increase the nutritive value, you can add a myriad of vegetables like peas, carrots, beans, onions to the khichdi. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the yellow moong dal khichdi don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. In many Gujarati houses, Friday is Gujarati moong dal khichdi day. Enjoy moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi with detailed step by step photos and video.

shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images. The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita. We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also. Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao. Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.

frozen paratha recipe | how to freeze whole wheat parathas | how to store frozen parathas | frozen indian bread | with amazing images. We show you how to freeze parathas in an easy and simple way. What’s better is that these are whole wheat frozen parathas with no maida. Yummy and sumptuous whole wheat parathas are absolutely irresistible, but seem like a luxury to somebody who is busy because they do not get the time to prepare it any time they want. One way out is to make the parathas whenever you find time and freeze them. If done right, the frozen whole wheat parathas stay good for at least one month. You can take out the required number of frozen parathas and thaw them whenever you want. This recipe explains how to freeze parathas. For them to stay fresh for longer, cool the parathas completely before packing and freezing them. Do not place too much stuff in the freezer as that can reduce the efficiency and lead to some spoilage. We wish you happier meal times with these delectable frozen whole wheat parathas! Aside from frozen paratha recipe check out our frozen aloo paratha recipe.

Jowar flour substitutes for wheat flour and rava in this satiating sheera. Bananas add extra flavour, compensating for the bland taste of the jowar flour. Eat the sheera immediately to prevent it from turning lumpy. Make this recipe as much as possible close to the serving time.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The Kathiyawadi Bhakri is popular in Maharastra and Gujarat cuisine. Generally, there are two types of bhakhris—one is Gujarati Style Biscuit Bhakri while the other is puffed up whole wheat bhakri recipe served with ghee. I would like to share 4 important tips to make the perfect bhakri recipe. 1. Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough. 2. With the help of a rolling pin rollGujarati Style Biscuit Bhakri into a 100 mm. (4”) diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth. 3. Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly. 4. Keep flipping theGujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be under cooked from inside. If you plan to take Kathiyawadi Bhakri along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly. Serve the bhakri immediately off the tava with Trevti Dal. Enjoy how to make bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri with detailed step by step photos below.

coconut rice recipe | South Indian coconut rice | nariyal chawal | easy coconut rice Indian recipe | with 28 amazing images. coconut rice recipe | South Indian coconut rice | nariyal chawal | easy coconut rice Indian recipe | thengai sadam is a simple rice delicacy made in almost every household in south of India. Learn how to make nariyal chawal. To make coconut rice, heat a small broad non-stick pan, add the sesame seeds and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously. Allow the mixture to cool completely. When cool, blend in a mixer to a coarse powder and keep aside. Heat the ghee in the deep-non kadhai, add the cashew nuts and sauté on a medium flame for 2 to 3 minutes. Remove and keep aside. Heat the oil in the same non-stick deep kadhai, add the urad dal and chana dal and sauté on a medium flame for 30 seconds. Add the cumin seeds, mustard seeds, red chillies, curry leaves and asafoetida and sauté on a medium flame for 1 minute. Add the prepared sesame powder, green chillies, coconut, rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with sautéed cashew nuts. Each of the ingredients used in this rice preparation has a unique flavour, which sets it apart from other rice preparations. Here, in this delectable South Indian coconut rice, you will be able to savour the satiating texture and nutty flavour of coconut, perked up with a traditional tempering of mustard seeds, dals, etc. The crunch of roasted cashews is another aspect to look forward to in every mouthful of this delicious easy coconut rice Indian recipe. While sesame can be omitted from this recipe, adding it accentuates the flavour and aroma of the Coconut Rice making it all the more enjoyable. The quintessence of thengai sadam is perfectly cooked rice. Each grain of rice has to separate. Learn how to make the perfect cooked rice. This rice can be cooled, packed and carried to work or school too. It stays fresh for few hours. Tips for coconut rice. 1. We do not recommend the use of whole cashew nuts for this recipe. Sautéed broken cashew nuts give a nice crunch and mouthfeel. 2. Use of all the spices in the said quantity is also high recommended to enjoy a true South Indian fare. Other rice preparations that highlight a single ingredient like Lemon Rice , Tamarind Rice , Raw Mango Rice or Coconut Rice are also popular in south India than pulaos. Enjoy coconut rice recipe | South Indian coconut rice | nariyal chawal | easy coconut rice Indian recipe | with step by step images.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

A luxurious veggie soup, with the dynamic flavour of whole spices and the aromatic touch of saffron. The veggie stock is thickened with a milky corn flour mixture, which gives it a very creamy mouth-feel. The generous use of saffron gives the Zaffrani Soup an attractive tinge and rich flavour too. Indeed, this soup is another example of Mughal opulence! Accompany the soup with delicious melt in your mouth kebabs such as Moong Dal Seekh Kebab , Hare Bhare Kebab and Corn Seekh Kebab .

Pista barfi sandwiched with dry fruits and flavoured with saffron and cardamom.

mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images. mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling. Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals. 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 Gujarati mag dal ni 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 it really very quickly. The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori 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 mag dal ni kachori can be kept fresh and stored in 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 mag dal ni kachori along with green chutney and khajur imli chutney Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori. Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.

poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images. While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well. The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar. To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar. Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety. Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa. You can also try other dosa recipes like Poha Dosa or dosa. Enjoy poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with step by step images.