Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with 22 amazing images This delicious Indian sweet is from South India has a granular texture. Soft Mysore Pak recipe is a recipe made with 4 basic ingredients in which besan is cooked in sugar syrup and then with a generous amount of ghee and small quantity of oil. To make this traditional favourite sweet Mysore Pak, keep a keen eye on the mixture while cooking like the sugar syrup has to be one thread consistency, else the Mysore pak might turn hard. Do not be alarmed by the amount of ghee used in the recipe of Easy Homemade Mysore Pak recipe as that amount is necessary to get the froth which renders that speckled texture to the mithai. Also ensure that you have kept the Soft Mysore Pak in the tin only for 5 minutes and then cut it into pieces using a sharp knife. If the mixture cools down, making pieces is very difficult. This Sweet Mysore Pak is served in South of India during Diwali – the festival of diyas. Enjoy Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with detailed step by step photos.

Pongal is a traditional South Indian breakfast made with cooked rice and moong dal, perked up with spices and ginger. Another authentic treat, the Rava Pongal is a super tasty variant that replaces rice with rava. Some people prefer the Rava Pongal to the usual rice pongal because they find the roasted rava to be more aromatic. Here, cooked yellow moong dal and roasted rava are cooked together with a tempering of pepper, cumin and ginger, which makes it rich and tasty. Like in the case of all dishes made with rava, like upma, it is important to stir swiftly once the rava is added to the water. Drizzle some melted ghee on top of the Rava Pongal before serving to ensure that every mouthful is moist and aromatic. You can also try other rava based recipes like the Rava Vada and Onion Rava Dosa .

vegetable dalia khichdi for babies and toddlers | dalia khichdi – baby food | dalia vegetable khichdi for babies and toddlers | dalia khichdi for 10 month old baby | Vegetable Bulgur Wheat Khichdi for Babies | with 20 amazing images. Khichdi is a complete and wholesome meal in itself, especially when served with curds. The vegetable dalia khichdi for babies and toddlers is a good way to incorporate two food groups in one dish, namely cereals and vegetables. At this stage, babies are capable of chewing their food, and so it is important to introduce chopped vegetables in the diet, rather than simply mashed foods. We have used capsicum, spinach and cauliflower in this dalia khichdi for 10 month old baby, but you can make your own pick for the veggies. Spinach and bulgur wheat give iron, while tomatoes and spinach give vitamin A in this dalia khichdi to improve your child’s vision. Now, that’s what makes this a double hit – in taste and benefits too! Serve this dalia vegetable khichdi for babies and toddlers to your little one slightly lukewarm of making. Keep it for long might change the texture of the khichdi. Enjoy vegetable dalia khichdi for babies and toddlers | dalia khichdi – baby food | dalia vegetable khichdi for babies and toddlers | dalia khichdi for 10 month old baby | Vegetable Bulgur Wheat Khichdi for Babies | with step by step photos.

Mughlai food is famous for its abundant use of dry fruits in every course of the meal. Dry fruits such as cashewnuts and almonds are used not only whole or broken into pieces but also by grinding them into fine pastes. Almond paste adds a rich creaminess to any dish. Here almonds have been ground along with paneer to form a smooth mixture that is combined with an array of masalas and some bread to give delicious melt in your mouth kebabs.

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup. It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience! Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special.

brown rice khichdi recipe | healthy brown rice and moong dal khichdi | brown rice khichdi in pressure cooker | with 10 amazing images. Khichdi is the first and last word in Indian comfort foods. Whether it is a busy day or a dull day, serving of this brown rice khichdi, a one dish vegetarian meal is sure to put you is sure to put you in the right track. This particular version of brown rice khichadi is made with unpolished brown rice which is healthier than white rice as it has more fibre and is more filling and nutritious. To make brown rice khichdi in a pressure cooker the process is super quick, combine brown rice and green moong dal together and soak it for 30 mins. Once soaked, drain and keep aside. For the tempering, take a pressure cooker heat ghee, once the ghee is hot add cumin seeds and let the seeds crackle. Next, add pepper corns, cloves and turmeric mix well. Also add asafoetida as pulses and dals are hard to digest it makes it easy to digest. Add soaked and drained rice and dal, add enough water and mix well. Pressure cook until 4 whistles and serve hot garnish with ghee. Speckled up with cloves, pepper and cumin this brown rice khichdi is tasty and basic. You are sure to feel satiated whether you have it for lunch or supper. Khichdi tends to solidify when cools so adjust by adding hot water while serving. Make it when you have a tiring day because this recipe is effortlessly made and is very quick. You can enjoy it with a bowl of homemade curd or kadhi. Have a go at other recipes using brown rice like Brown Rice Risotto or Mushroom Brown Rice. Enjoy brown rice khichdi recipe | healthy brown rice and moong dal khichdi | brown rice khichdi in pressure cooker | with detailed step by step photos below.

rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with 21 amazing images. With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut. Although the procedure of rava coconut ladoo recipe is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent. To make coconut rava ladoo, dry roast the semolina.This will remove the raw taste and also if the semolina is not roasted the ladoos will be sticky. Next, add the coconut and mix well. Keep aside. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well, while stirring continuously. Add the sugar syrup, saffron would give an amazing colour to the ladoo and cardamom powder for aroma and taste , while stirring continuously. Transfer the mixture into a 10" (250 mm.) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours. Once cooled, scrape out the mixture from the thali and again mix well. Divide dough into 26 equal portions and shape each portion in between your palms into a round ladoo. Serve or store the coconut and rava ladoo in an air-tight container. The best part is that these rava coconut ladoo will be thoroughly enjoyed by kids and adults as well. You can also pack this sweet, a traditional Indian favourite for your kids tiffin and yours too. Maharashtrians commonly make this rava coconut ladoo for their daughters who are pregnant. If you enjoy enjoy rava coconut ladoo, then try our other ladoo recipes like Besan Laddoo, Gaund Ke Ladoo and Churma Ladoo. Enjoy rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with detailed step by step photos and video below.

A brilliant preparation that everyone is sure to enjoy! This effortless preparation of mixed vegetables, raisins and golden brown cashewnuts, perked up with garam masala, is a real treat for both your eyes and your senses. Capsicum adds crunch to this dry subzi, while cream gives it a luscious mouth-feel and rich taste. Serve the Creamy Mughlai Vegetable Subzi hot, with Khamiri Roti .

rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with 20 amazing images. rice rava dosa is a South Indian rice rava dosa, a really tempting variant of the regular dosa, which does not require any grinding or fermentation. rice rava dosa is made of a batter of rice flour and semolina, tempered with onion, coconut and cashew. This quick and easy no fermentation semolina rava dosa can be made on any day for breakfast or as a snack. The tempering gives instant rice rava dosa a nice mouth-feel, and makes it really flavorsome and delectable. Just make sure you serve the South Indian rice rava dosa hot and fresh because it is not so appetizing when it gets cold. Notes on rice rava dosa recipe. 1. To prepare the batter for instant rice rava dosa, in a deep bowl take rice flour. Rice flour helps in binding together all the ingredients and also, help in achieving that crispy texture. You can even make use of refined flour as a substitute. 2. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. If you are not making the semolina rava dosas immediately, the rava will absorb the water so, adjust the consistency and then make the instant rice rava dosa. If the batter is too thin, it will surely stick to the pan and form limpy dosa. In that case, add 1-2 tbsp of rice flour to the batter. 3. To prepare rice semolina dosa, heat a non-stick tava (griddle) and grease it lightly with oil. This is to season the pan and prevent our semolina rice dosa from sticking to the pan. Sprinkle little water on it. 4. Wipe water off gently using a muslin cloth. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy-bottomed tava to prepare rice rava dosa. Tips on semolina rice dosa. 1. Pour ½ cup batter evenly on the tava (griddle). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will create a net while pouring the thin batter into it and form our crispy rice rava dosa. The tawa must be super hot to get crispy rice rava dosa. 2. Smear 1 tsp of oil on the dosa especially the tiny holes. Also, you can make use of ghee or butter to give a lovely flavour to our crunchy rice rava dosa. rice rava dosa goes really well with chutney and sambhar. You will also love other dosa variants like Sada Dosa and Moong Dal Dosa. Learn to make rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with step by step photos and video below.

hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao | with 34 amazing images. hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao transforms simple, everyday ingredients like rice, veggies and whole spices into an excitingly awesome Indian fare. Learn how to make hara bhara pulav in pressure cooker. To makehara bhara subz pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few seconds. Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté on a medium flame for another minute. Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander. Indian veg hara pulao, it gets its name from delicately flavoured green paste which has the presence of coriander as its main ingredient. This rice delicacy is sure to delight your senses with its interplay of textures, flavour and aroma. Cooking green vegetable pulao in pressure cooker, makes it a quick fix one pot meal for dinner on days when you do not have too much time on hand. Further it also allows the absorption of intricate flavours of the paste, resulting in a uniformly charming taste throughout the dish. Tips to make hara bhara subz pulao. 1. You can make green masala paste in advance and refrigerate and use as required. 2. You can also carrot along with other vegetables. 3. We suggest you to use basmati rice for best results. Enjoy hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao | with step by step photos.

onion roti | onion paratha | pyaz ki roti | healthy onion chapati for weight loss | with 19 amazing images. onion roti recipe | Indian style onion chapati | tasty onion paratha | how to make onion roti is a treat to your palate and a great way to nourish your body. Learn how to make onion roti. To make onion roti, combine the wheat flour, onions, coriander, green chillies, cumin seeds, ginger, ghee, and salt in a deep bowl, mix well and knead to make a soft smooth using enough water. Divide the dough into 6 equal portions and roll out each portion of the dough into a 125 mm. (5”) diameter circle with the help of a little whole wheat flour. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides. Serve immediately. This Indian style onion chapati is flavorful yet moderately-spiced so it will be appealing to the whole family. Wonderfully flavourful, this roti is perked up not just by the pungency of onions, but also by the aroma of roasted cumin seeds and fresh coriander. This tasty onion paratha is rather versatile - it can be had with an elaborate vegetable preparation or just a cup of curds and pickle. A simple pudina raita would make a tongue-tickling dinner fare. This onion roti is not only a vibrant gastronomic treat, that is visually very appealing but it has a wealth of nutrients too. The antioxidant Quercetin in onions is known for its heart protecting benefits, while the whole wheat flour is rich in fibre and thus helps in maintaining a healthy gut. Coriander adds in its nourishing touch too!. It is a fairly good source of iron and folate – the 2 nutrients which help in the production and maintenance of red blood cells in our blood. Tips for onion roti. 1. Chop the onions finely so rolling becomes easier. 2. Instead of wheat flour, you can also use a combination of wheat flour and jowar flour also. 3. Cook each roti with ¼ tsp of oil to make it heart friendly and suitable for obesity and diabetes. Enjoy onion roti recipe | Indian style onion chapati | tasty onion paratha | how to make onion roti | with step by step photos.

moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with 30 amazing images. moong dal sheera, also known as moong dal halwa, is a traditional Indian dessert that combines the goodness of moong dal (yellow split lentils), ghee, sugar, and aromatic spices to create a rich and indulgent sweet dish. This delightful dessert holds a special place in Indian festivities and celebrations. moong dal sheera delights the palate with its unique combination of nuttiness, sweetness, and aromatic spices. The coarsely ground moong dal contributes a grainy texture, while the ghee-infused lentils create a velvety and rich consistency. The addition of nuts provides a pleasant crunch, and the saffron-infused milk imparts a beautiful hue and fragrance. moong dal sheera is often prepared during festivals, weddings, and special occasions in various parts of India. It holds cultural significance as a symbol of celebration and is considered auspicious. The rich and sweet profile of moong dal sheera makes it a popular choice for offering to deities during religious ceremonies. Some Indian festivals in which moong dal halwa is served are Navratri, Diwali, Holi and Gudi Padwa. moong dal sheera is best enjoyed warm, either on its own or with a dollop of vanilla ice cream for an extra indulgent treat. It is often served as a dessert after a festive meal, bringing a perfect end to the culinary celebrations. Pro tips for moong dal sheera. 1. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite. 2. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks. 3. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency. In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera. 4. Add cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience. 5. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma. Enjoy moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with step by step photos.

whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra | with 14 amazing images. whole wheat khakhra, a famous Gujarati dry snack is made from whole wheat flour, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp. For a healthy quick snack idea, we like whole wheat khakhra as it is made out of 100% whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Gujarati whole wheat khakhras are are healthy, quick to make and go with curds, chutney, Jeera Aloo and Methia Keri, Koro Sambhar. Basically healthy whole wheat khakhra is a crispy version of Indian roti. Enjoy how to make whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra recipe with detailed step by step photos below.

ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | with 25 amazing images. ragi roti stuffed with paneer pesto is a creative and flavorful twist on traditional Indian flatbread, combining the goodness of ragi (finger millet) with a delicious paneer (Indian cottage cheese) pesto filling. Here's a note on ragi roti stuffed with paneer pesto: ragi roti stuffed with paneer pesto is a wholesome and innovative dish that showcases the versatility of ragi flour and the rich flavors of paneer pesto. Ragi, also known as finger millet, is a nutritious whole grain that is gluten-free and packed with essential nutrients like calcium, iron, and fiber. It adds a unique nutty flavor and a hearty texture to the roti, making it a healthy and satisfying choice. The filling of paneer pesto adds a burst of flavor and creaminess to the ragi roti, elevating it to a gourmet level. Paneer, a popular Indian cheese known for its mild taste and soft texture, is combined with a vibrant pesto made from fresh basil, nuts, garlic and olive oil. The paneer pesto filling provides a rich and aromatic contrast to the earthy notes of the ragi roti, creating a harmonious blend of textures and flavors. To make ragi roti stuffed with paneer pesto, the ragi dough is rolled out into a circle, and a generous portion of the paneer pesto mixture is spread evenly on one half of the dough. The other half is folded over to encase the filling, and the roti is cooked on a hot griddle until golden brown and crispy on the outside. The result is a delectable and wholesome flatbread that is not only visually appealing but also a delight to the taste buds. The combination of the nutty ragi roti and the creamy paneer pesto filling creates a symphony of flavors that is both comforting and indulgent. ragi roti stuffed with paneer pesto can be enjoyed on its own as a hearty and satisfying meal or paired with a side salad, yogurt raita, or pickles for a complete dining experience. It is a great way to incorporate the goodness of millets, protein-rich paneer, and fresh herbs into your diet while indulging in a culinary adventure. In conclusion, ragi roti stuffed with paneer pesto is a fusion of traditional and contemporary flavors that offers a delightful culinary experience. With its wholesome ingredients, bold flavors, and creative presentation, this dish is sure to impress both your palate and your senses, making it a standout addition to your culinary repertoire. Pro tips for ragi roti stuffed with paneer pesto. Add 2 tbsp walnuts (akhrot). To create a budget-friendly pesto, we have avoided using pine nuts due to its high cost in India. Walnuts pair well with many of the other ingredients commonly found in pesto, such as basil, garlic, and olive oil. Add 3/4 cup paneer (cottage cheese) cubes. Paneer itself has a mild flavor, making it an ideal canvas for the robust flavors of the pesto. The pesto's combination of garlic, basil, nuts, and cheese can shine through without clashing with the paneer. Wraps made with ragi flour tend to have a chewier texture compared to regular wheat flour wraps. This can be a pleasant contrast to the softer paneer and pesto filling. Ragi flour has a slightly nutty flavor that compliments the creamy paneer and flavorful pesto filling nicely. With its gluten-free nature and high nutrient content, ragi flour is often seen as a healthier alternative to refined wheat flour. Enjoy ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | with step by step photos.