bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images. Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings. We have made bhatura with yeast but you can also make it without yeast. However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. Notes on bhatura recipe. 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface. We also have a huge collection of Indian breads that team up well with Subzis and Curries. Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below.

dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images. dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan. Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle. I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe. We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice. The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner. Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video.

corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with 29 amazing images. corn and green peas sabzi is a unique recipe of a corn and green peas. Learn how to make corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | The gravy is made by roasting the whole spices and garlic, onions and spices into a spice paste and then simmered with the boiled corn and green peas. Adding more fiber and nutrition to this dish are the green peas that go perfectly well with the corn in this Indian corn peas curry. Indian corn peas curry is a scrumptious preparation of corn and green peas in tomato purée enlivened by a spicy onion-based masala paste. Spicy corn with green peas has a slightly rich feel due to the milk and ghee used in the gravy. healthy peas corn sabzi has green peas that adds a lovely colour and crunch to the dish. Serve it along with rice or rotis, as per your choice. Tips to make corn and green peas sabzi recipe: 1. You can also use frozen green peas to make this sabzi. 2. Sugar is added to balance out the flavour of the sabzi. 3. Corn and green peas sabzi taste good with tandoori roti. Enjoy corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with detailed step by step images.

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

Sweet Shakarpara is one of the most famous jar snacks in Western and Northern India. It is made during Holi and other festivals, and is much-loved by all. What makes this classic recipe a great hit with everybody is its crispy texture and pleasant sweetness. While the traditional Sweet Shakarpara is made with refined flour and fried in ghee, here we show you how to make a healthier, baked version using whole wheat flour. Of course, it being a sweet dish we cannot avoid sugar but we have used it minimally just to lend a pleasant sweetness. Take the healthier route and try this out during this festive season. You can also try other healthy sweets like the Pear Rabri and Healthy Peda .

Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with 24 images. Punjabi aloo paratha is a dish wish a universal appeal! While North Indians like to have it any time of the day, for breakfast, Indian lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. stuffed aloo paratha is also a very famous Indian street food which is mostly available in the morning. What makes these whole wheat Punjabi aloo paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the aloo ka paratha stuffing, while amchur gives it an enjoyable tinge of tanginess. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. Aloo parathas taste best when served hot with pickles/achaar and curd, but they may also be carried in a dabba. Punjabis love their aloo parathas smeared with homemade safed makhan and with a tall glass of lassi. If you enjoyed our Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with detailed step by step photos and video below, check out our collection of stuffed paratha recipes for dinner.

atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with amazing 15 images. atta ladoo recipe known as | whole wheat flour ladoo is a simple and quick Indian dessert made using jaggery as the sweetener. atta ladoo recipe is made from only 5 ingredients, whole wheat flour, jaggery, ghee, nuts and cardamom powder. Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth whole wheat flour and jaggery ladoos. Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). We have made our atta ladoo recipe with jaggery as the sweetener and enhanced the flavour with cardamom powder. Whole wheat ladoos are the easiest and the quickest ladoos that can be made in a jiffy and in a hassel-free way. I usually make them for Diwali sweets and store them in an air-tight container and serve as required. To make atta ladoo recipe we have dry roasted the whole wheat flour in a non-stick pan until fragrant while stirring occasionally making sure doesn't burn. Further, we have added melted ghee and cooked. Next, after the switching the flame off we have added crushed nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour ladoos but you can add other dried fruits like walnuts, raisins, black currants too. Mix well and transfer to a plate, let it cool atleast for 30 mins. Once slightly cooled, add jaggery. You can replace it with jaggery powder. Lastly, add cardamom powder and mix well using hands. Divide and roll between your palms shaping them into round ladoos. wheat flour ladoos are ready to be relished!! Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes. Just two atta ladoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week. You can also try recipes like Churma Ladoo or Coconut Laddoo. Enjoy atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with detailed step by step recipe photos below.

A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice.

It is common to make dosa out of ingredients like rice, beaten rice or semolina combined with urad dal. We tried adding sabudana to the equation and it turned out absolutely awesome! These dosas are crisp, golden-hued and super tasty. Let’s share this innovative recipe with you. Use the exact proportions mentioned in the recipe because a little more or less of any of the ingredients might ruin the texture of the Sabudana Dosa. Also note carefully which ingredients are to be soaked and ground together while making the batter because these are grouped depending on the grinding time and consistency. While making the dosas, plan for the required fermentation time as this is not an instant dosa. Serve it hot and fresh with chutney and sambhar. You can also try other dosa recipes like Poha Dosa or Quinoa Dosa .

lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with 37 amazing images. lasooni palak paneer is a delicious dish, making it true delight for garlic fans. Learn how to make lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | palak paneer sabzi is a popular Indian dish made with spinach and cottage cheese. Here in this recipe we have made it more flavorful by adding lots of garlic in the sabzi and in the tempering. It acquires a completely new flavour and aroma, which you will find truly irresistible. A generous amount of ghee and cream is used in the lehsuni palak paneer recipe, not just to bring about a rich and luscious texture but also to balance the flavour of garlic with the rest of the ingredients. Pro tips to make lehsuni palak paneer: 1. Immersing shallow fried paneer in warm water keeps the paneer soft. 2. You can little lemon juice in the spinach puree to maintain its fresh green colour. 3. Instead of chili paste you can add finely chopped green chillies as per your preference. Enjoy lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with detailed step by step photos.

churma recipe | Rajasthani churma | traditional churma | choorma | with amazing 20 images churma recipe is the Rajasthani sweet accompaniment served with popular Rajasthani dal baati. Churma is made using coarsely ground wheat flour, besan (gram flour) or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them. Making churma is easy but there are few things that need to be taken care of! To make churma, we have used course whole wheat flour also known as jada gehun ka aata. Next, we have added rawa which gives churma a grainy and crispy texture. Also, add melted ghee. Moyan is necessary to make our churma crispy. We have knead the dough using enough water, you can also use milk for kneading the dough. Further, divide the dough and shape into your fist. Fry in ghee, till golden brown from all the sides, make sure to fry on low flame. If you are a beginner and do not understand if the dough portion is fried nicely or not, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked. Further, drain on an absorbent paper. Once cool, break with your hands and transfer to a mixing jar and grind into a course powder. Remove the churma in a bowl, add almonds slivers and cardamom powder and powdered sugar, mix well! Rajasthani churma is ready to be relished. You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour. You can make Rajasthani churma in advance and keep it. churma stays good at room temp for 2 days and in the fridge for at-least 15 days in an air tight container. Enjoy churma recipe | Rajasthani churma | traditional churma | choorma | with detailed step by step recipe photos below.

This recipe adds a fruity dimension to the all-time favourite dry fruit roll! Freshly-made pineapple puree and cashews and cooked into a katli like mixture, which is then shaped into cylinders and rolled in assorted chopped dry fruits. While the base roll has a rich and fruity flavour, the outer layer of nuts and dry fruits adds an exciting crunch and more flavours to it. The Fresh Pineapple and Dry Fruit Roll is a real sweet treat, which will be loved by young and old alike. It stays good for two days, if refrigerated. You can also try other sweets like the Kaju Kopra Sheera and the Anjeer Halwa .

rava idli in microwave | microwave sooji idli | quick rava idli in microwave | with 27 amazing images. rava idli in microwave is one of the most popular South Indian snacks, especially in Karnataka. rava idli in microwave you can make quickly without requiring any grinding or fermentation. If you get up one morning with no clue about what to prepare for breakfast, then rava idli in microwave is the perfect fall-back option! It requires only common ingredients like sooji, curd and Indian spices – a few minutes to put them together, soak and temper, then you are all set to steam the idlis. Fruit salt is the magic ingredient in rava idli in microwave, which gives these idlis their characteristic softness. However, remember that the effect of fruit salt lasts only for a limited time, so you need to mix it in just before you steam the batter. Notes on rava idli in microwave. 1. Add the curd to it. It is the fresh curd that makes the rava idli soft in texture. 2. Mix well with the help of a whisk. Make sure there are no lumps in the batter. 3. Cover with a lid and keep aside for 10 minutes. This Rava Idli batter does not require any fermentation or grinding, it is quick and easy! 4. To make Rava Idli in a microwave, first pour 1/2 cup of water in the base of a microwave safe idli steamer and microwave on high for 1 minute till the water heats up. Microwave safe Idli stands are easily available online in India and are fairly cheap. Also they often come with the microwave. 5. Since the rava absorbs a lot of water, if you think the batter is too thick, you can add 1-2 tbsps of water to make it a little thinner. 6. Add the fruit salt to the batter. Add 2 tsps of water on the fruit salt to activate it. It does not give soapy taste like baking soda to the batter. Do not let the batter sit after adding fruit salt. 7. When the bubbles form, mix gently. Do not mix vigorously or else the fruit salt will lose its fizz. 8. Place the idli mould in the microwave safe base, cover it and microwave on high for 2 minutes . Covering the moulds is very important as that traps the moisture and prevents the idlis from being dry. Voila, you get super fluffy, sumptuous quick rava idli in microwave that will delight the whole family. We have made these Rava Idlis using the Microwave oven, as it is faster, more convenient and easier to clean up afterwards. If you have some time on hand, prepare a tasty Sambhar to go with it, else you can serve it with Coriander-Coconut Chutney, which is equally delicious but quick as well. Enjoy how to make rava idli in microwave | microwave sooji idli | quick rava idli in microwave | with detailed step by step photos below.

churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with 23 amazing images. churma ladoo recipe is an Rajasthani churma ladoo and also called atta churma ladoo as its made from whole wheat flour. churma ladoo is made from only 5 ingredients like whole wheat flour, jaggery, ghee, grated coconut and sesame seeds. Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form! Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into Rajasthani churma ladoos that are easy to store and serve. In order to get the best texture and flavour of Rajasthani churma ladoo, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change. Notes on churma ladoo. 1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder. 2. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo. 3. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. 4. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil. 5. To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too. Learn to make churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with step by step photos below.