padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered roti | with 21 amazing images. padvali roti is a traditional Gujarati roti, which is prepared frequently during the mango season to enjoy with aam ka ras. Learn how to make padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered roti | Although these thin Gujarati rotlis are prepared using just whole wheat flour, like any other roti, the method of rolling and cooking the pad wali roti in pairs makes them quite different from other varieties like phulkas. padvali roti, a Gujarati specialty, is a delightful twist on the classic roti. These are essentially double-layered flatbreads made with whole wheat flour. The key to their unique texture lies in layering two thin rotis together, brushed with oil and dusted with flour. The result is a soft, light roti that can be enjoyed plain or with a smear of ghee. The thin Gujarati thin roti are cooked only on a tava and not on an open flame. Enjoy a typical Gujarati meal of padvali roti and Aam Ras along with Karela Bateta Nu Shaak or Batata Chips Nu Shaak for a well rounded meal. Pro tips to make padvali roti recipe: 1. You need a soft dough like a chapati dough rather than a hard puri dough. Add water a bit at a time to prevent the dough from becoming sticky. 2. You must add oil and flour between the two balls to make it possible to peel apart after cooking. 3. Peel the two layers apart as soon as the roti is removed from the pan. Enjoy padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered roti | with step by step photos.

Maharashtrian puran poli recipe | puran poli | with 30 amazing images. Maharashtrian puran poli is eaten on festive occasions like Gudi Padwa and Holi where it is cooked by almost every Maharashtrian house. No festive menu in Maharashtra is complete without Maharashtrian puran poli! We show you how to make the puran poli mixture, dough for the puran poli and then how to make the Maharashtrian puran poli. Maharashtrian puran poli recipe is whole wheat flour polis with a succulent stuffing of cooked and sweetened chana dal are a delight to bite into, especially when they are hot and fresh off the tawa, resplendent with the rich aroma of ghee. You won’t need to use ghee to cook the Puran Poli, but it is a must to brush the poli with ghee after cooking and also to serve with another dollop of ghee! Enjoy the perfectly balanced sweetness and amazing texture of this traditional Maharashtrian delicacy. Maharashtrian puran poli is made normally for lunch and its very heavy to digest at night. At times the puran poli is dipped into a bowl of warm milk and enjoyed. During Holi, when a fire is lit up, a coconut and Maharashtrian puran poli are the traditional offerings to the goddess Holika. Gujarati Puran poli is made with toovar dal while Maharashtrian puran poli is made with chana dal. Adding nutmeg to Maharashtrian puran poli is a must for as it complements the taste of puran poli mixture. Tips to make Maharashtrian puran poli recipe. 1. Make sure the dal does not turn mushy at this stage. The chana dal should be cooked well and easily crushed between fingers. 2. The puran poli mixture should not have any grains of dal and should be dry enough. Learn to make Maharashtrian puran poli recipe | puran poli with step by step photos and video below.

paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images. paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry. To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas. Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices. Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy. To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas. Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes. Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.

dahi idli recipe | thayir Idli | quick South Indian curd idli | with 13 amazing images. Our dahi idli recipe is made from leftover idlis and is also called thayir idli. Dahi Idli is a perfect evening snack when you have some leftover idli from breakfast. You could dunk cubes of idli in sambhar or curd, with appropriate tempering and garnishes. We have a recipe of dahi idli which is nothing but left over idlis with curds which have a delightful tempering to it. This lip-smacking dahi idli recipe is easy to prepare and loved by kids. If you have a mini idli plate, you can prepare this dahi idli with mini idlis instead of idli strips. It will look even more awesome! Notes and tips to make the perfect dahi idli recipe. 1. For making the dahi idli recipe, in a deep bowl, add the curd. We have whisked the curd before adding to form a smooth idli thayir pachadi. 2. If making fresh idli, then preferably make use of mini idli to make bite sized Dahi Idli (Thayir idli). If you like a crunchy texture, then deep-fry the idlis and then pour the tadkewala curd. Also do try Mini Idlis in Coconut Sauce and Mini Spinach Idlis recipes. Enjoy how to make dahi idli recipe | thayir Idli | quick South Indian curd idli | with detailed step by step photos and video below.

Milk cake, which traditionally takes hours to cook, is made quickly and easily using this recipe! Typically, milk cake is made by boiling milk for a long time till it becomes mava, which is then cooked with sugar and later allowed to set. In this version, we use readymade mava to prepare this delightful Quick Milk Cake in minutes. However, remember that it takes a few hours to set, so prepare it a day before you need to serve it. Also, it is better to set this mithai in a steel or aluminium bowl rather than a glass one, to make it easier to de-mould.

You’ll find it in a restaurant menu in London, in a wedding feast in Chennai, or a weekend dinner in New Delhi. That’s how popular this rich, semi-sweet vegetable dish is. Navratna Korma features a delectable assortment of vegetables and fruits in an intense gravy burgeoning with cashew paste and cream. This gravy gets its subtle sweetness from pineapple cubes and pineapple syrup, which give it a mild, tongue-tickling tang as well. Enjoy it fresh with naan or parathas .

jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with 28 amazing images. jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) is a traditional Indian mithai made and served during festivals and weddings. Learn how to make crispy homemade jalebi. This famous crispy homemade jalebi features on a Gujarati breakfast, especially on Sunday morning. The combo of Jalebi with ganthias and Masala Chai Or Masala Tea is a meal to be devoured with family and friends. Also served as a dessert jalebi is often served topped with Rabdi. This is irresistible too! To make jalebi, first make the batter. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with the plain flour in a bowl and mix well. Add 5 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes. Next make sugar syrup. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside. Then select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers. Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you halwai style Indian jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. This instant jalebi (without fermentation) is made in very less time as compared to the authentic recipe which needs overnight fermentation. This is a boon for those who want to try traditional mithais without sweating too much in the kitchen. A few tips to be kept in mind and you will be all set for a presentable Indian sweet and to gather all the applause. Tips for jalebi. 1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. Learn to make jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with step by step photos and video below.

aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images. aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe. To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad. We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker. Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao. Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing. Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos.

atte ka sheera recipe | quick Gujarati atta ka sheera | atta ka sheera in microwave | whole wheat flour sheera | with 8 amazing images. atte ka sheera is a popular Gujarati sweet made from simple ingredients which are easily available in the Indian kitchen. In fact all you need is whole wheat flour, ghee, sugar, cardamom and almonds to make the atta ka sheera. I consider whole wheat sheera one of the easiest sweets to make. We have made it even easier by making it in a microwave, the cooking time is cut short to 5 minutes. Mouth-watering Gujarati atta ka sheera , with a fabulous colour, texture and flavour, ready in just five minutes! If you are wondering how that magic is possible, well, just trust your microwave to do it for you. Flavoured with cardamom and garnished with slivers of almond, this is one irresistible whole wheat flour sheera that is sure to win you many praises. atta ka sheera is a quick dessert and requires far less effort as compared other Indian dessert. I usually prepare atta ka sheera in microwave as the method of cooking is quicker, so when craving for something sweet you know what to do! If you have a very sweet tooth, you can add two more tablespoons of sugar. Also remember to serve this Gujarati atta ka sheera immediately to avoid lumps. Enjoy atte ka sheera recipe | quick Gujarati atta ka sheera | atta ka sheera in microwave | whole wheat flour sheera | with detailed step by step recipe photos below.

Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images. We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa. barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy. The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups. I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges. See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes. While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special. Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos.

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes. With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal. Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha .

Rice, cooked with onion and spices, is layered with a tangy tomato-based corn curry, and baked, resulting in a truly tongue-tickling delicacy with a unique texture and mind-blowing flavour. The Baked Rice with Corn Curry owes its flavour to the curry, which in turn gets its exotic richness from a paste of coconut, onions, spices and seeds. You can keep the rice and curry ready, and even layer it in a baking dish. But, it is better to bake the dish just before meal-time. Bake, unmold and serve immediately. Enjoy as a One Meal Dinner and later for dessert pamper yourself with Malai Kulfi or Kesar Malai Kulfi .

butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | with 26 amazing images. Our homemade naan is a butter naan made in tava. This is a simple butter naan recipe made with plain flour, yeast, little sugar, curd, ghee, and kala til. Making butter naan at home is not at all complex. We have made butter naan by ingredients that are easily available in every house pantry. Naan is prepared and relished in many ways yet the basic and authentic recipe remains the same. Traditionally, butter naan is made using refined flour, yet you can substitute it with whole wheat flour. We have made our tawa butter naan using refined flour and have used yeast. Yet some people use curd and baking soda for the fermentation of the flour. Be very careful while kneading the butter naan dough, if the dough would have not been kneaded well, the naan will come out chewy. Naan is the most well-known Indian bread and is popular the world over. Most Indian restaurants overseas will serve you a butter naan if Punjabi food is on the menu. However for those of us who do not have tandoors in our kitchens, here is a great way of preparing the butter naan using a non-stick tava. Serve them hot with any Subzi or Dal of your choice. Learn to make butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | with step by step photos below.

Succulent paneer is always a great addition to any Indian dish, be it a subzi or a biryani but being a flavour-absorber it calls for some thoughtful cooking. Here is how you can turn rice and paneer into an irresistibly flavourful biryani! Quickly sauté it with a tangy paste of mint, coriander, lemon juice and other pungent ingredients... and watch how the flavour seeps through the rice and paneer transforming them into a delightful Minty Paneer Biryani that will promptly be promoted to the ‘favourite’ category by your family!