Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage. Serve hot with Butter Naan or Parathas .

Gujarati roti recipe | how to make Gujarati roti | Gujarati flatbread | healthy Gujarati phulka for beginners | with 21 amazing images. Unveiling the secrets of a soft and delightful Gujarati rotli is all about perfecting the dough and mastering the heat. Learn how to make Gujarati roti recipe | how to make Gujarati roti | Gujarati flatbread | healthy Gujarati phulka for beginners | This staple Gujarati flatbread requires just a few ingredients: atta flour, water, oil, and a pinch of salt. The key lies in kneading a supple dough, achieving a near playdough-like consistency. After a relaxing rest, the dough is rolled out paper-thin, aiming for evenness to prevent uneven puffing while cooking. A preheated tawa becomes your canvas, where the Gujarati rotli transforms with gentle flipping and the magic touch of direct heat over a gas flame (optional, but adds a restaurant-style flavor). A final brush of ghee adds a touch of richness, and voila – your soft, flavorful Gujarati rotli is ready to be enjoyed! Paper-thin Gujarati phulkas served hot off the tava, smeared with ghee, enjoy them hot with some sukhi sabzi or quick sabzi or vegetarian curry! Rotlis are generally made just before the meal is to be served, but if you make them in advance, then wrap them in a cloth so that they remain hot and soft. pro tips to make gujarati rotli recipe: 1. Adding a tablespoon of oil to the dough keeps it supple and prevents drying out while rolling. 2. Let the kneaded dough rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out thin, soft rotis. 3. Use a light dusting of flour on your rolling pin and chakla (rolling board) to prevent sticking. However, avoid over-flouring as it can make the roti tough. 4.Brush the cooked roti with a touch of ghee for added flavor and a soft texture. Enjoy Gujarati roti recipe | how to make Gujarati roti | Gujarati flatbread | healthy Gujarati phulka for beginners | with detailed step by step photos.

bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | with 13 amazing images. To make bhakri, combine whole wheat flour, ghee and salt in a deep bowl and knead into a firm dough using little water. Divide the dough into 12 portions and cook on a non stick tava to give a soft Gujarati Bhakri. Bhakhris are a staple food to many. This popular Indian bread is known as Maharashtrian Bhakri and Gujarati Bhakri. whole wheat bhakri are best had hot and fresh. I would like to share some tips to make the perfect bhakri. 1. With the help of a rolling pin, roll the dough 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 smooth dough. 2. Make sure you cook the bhakri on low flame. If you will cook it on high or medium flame, brown spots will apprear but the bhakri will left raw from inside. Soft Gujarati Bhakhri are served hot with Trevti Dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of Masala Chai. Pitla and bhakri is a traditional Maharashtrian combo, and we thought we should share a sumptuous Whole Wheat Bhakri recipe for you to enjoy with our Methi Pitla or Cauliflower Greens Pitla. Enjoy how to make bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | with detailed step by step photos below.

The famous Maharashtrian savoury snack takes on a new dimension in this innovative recipe. Potato Bhakarwadi is a modified version of the traditional savoury, with a layer of mashed potato between the flour dough and spicy coconut mixture. This new layer improves the texture making it softer and easier to eat, while also balancing the flavour well.

Varkey parathas are unique in their own way—you might never have heard of or tried these before, but here is your chance to master the technique! wheat rotis are greased with a rice flour paste, layered, rolled up and cooked crisp with ghee. Perfect for a cold day, it is sure to remind you of the famous ooty varkey!

Coconut and paneer puranpoli, an unusual but delectable variation of the traditional puranpoli, this sweet delicacy is a must try. All those with a sweet tooth will go gaga over this because it is not only yummy but also healthy and protein-rich. Ensure you cook the paneer well till it is dry, so that the stuffing is not soggy.

Try this different, yet delicious jalebis made of apple rings. Apple rings are dipped into a fermented batter and deep fried and soaked in a saffron-flavored sugar syrup. Crispy and syrupy, serve it with slivers of pistachios and almonds. Mmmm…yummy! Treat your family to a dinner of Delhi ka Zaika - Phudina Lassi , Hare Bhare Kebab , Quick Vegetable Korma , Layered Bread Kofta Biryani , Kale Angoor ka Raita and end on a sweet note with Seb ki Jalebi.

The gravy and the koftas are unique in this recipe. The kofta, for its part, uses a rare combination of vegetables like eggplant and cabbage; while the gravy uses an even more extraordinary combination of tamarind water and gram flour spiced with a dry masala. As a finishing touch the arrangement is laced with cream, and you have a wondrous dish on the table!

rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer is a delightful fusion of flavors, combining these 3 main components, rajma, paneer and spinach. Learn how to make rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer recipe is a hearty and flavorful Indian dish that combines the richness of kidney beans (rajma), the earthy goodness of spinach (palak), and the creamy texture of paneer. The kidney beans are simmered in a spicy onion tomato-based masala, while the spinach is pureed along with other refreshing herbs and spices. Paneer cubes are then added to the gravy, and the dish is finished with a touch of cream and butter. The result is a thick, flavorful saagwala rajma that can be enjoyed with basmati-rice-without-pressure-cooker-perfect-steamed-basmati-rice-4800r, roti , or butter naan, making it a hearty meal suitable for lunch or dinner. This dish brings together a variety of textures and flavors in a comforting gravy that is spiced with traditional Indian masalas. This palak paneer rajma is perfect for a comforting and satisfying meal, especially during the colder months. pro tips to make rajma palak paneer sabzi recipe: 1. Soak the rajma overnight, this helps them cook faster and ensures a softer texture. 2. Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry. 3. Add paneer towards the end to prevent it from becoming too soft or rubbery. Simmer for just a few minutes after adding paneer. Enjoy rajma palak paneer recipe | palak paneer rajma | saagwala rajma | with detailed step by step photos.

banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style | with 21 amazing images. banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style is a slightly sweet thepla, especially enjoyed by kids. Learn how to make kela methi thepla. To make banana methi thepla, combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little ghee or oil, till it turns golden brown in colour from both the sides. Serve the banana methi thepla immediately or cool and store in an air-tight container. Theplas is a Gujarati delicacy, which is enjoyed by many of us today. The perfect blend of all Indian masalas is what attracts us. Further the use of wheat flour and most commonly available vegetable – fenugreek, makes it more convenient to grab ingredients and make kela methi thepla. The sweetness of bananas is highlighted and well-complemented by the slightly bitter methi leaves making these duo turn into an exciting banana fenugreek thepla Indian style. You will love the blend of flavours and the pleasing texture of the Gujarati thepla with banana. It is also good to note that this thepla will last for a day or two, so you can carry it not just in your lunch box but take it along on a journey too! Tips for banana methi thepla. 1. Remember to buy fresh methi leaves which are free of black spots and holes. 2. Washing the fenugreek before using is of utmost important to get rid of the dirt and dust. 3. The dough of these theplas should be semi-soft. You may not need water to make the dough, so check before adding it. 4. If you need some liquid to knead the dough, you can add water or buttermilk. Use of buttermilk ensures much softer thepla. Enjoy banana methi thepla recipe | kela methi thepla | Gujarati thepla with banana | banana fenugreek thepla Indian style | with step by step photos.

This is neither a stuffed paratha nor a conventional baked dish. It is something totally off-beat but absolutely mind-blowing. Traditional chapatis are dipped in a mixture of plain flour and milk, layered with a succulent mixture of mixed veggies and cashewnuts, flavoured perkily with ingredients like tomatoes, onions, green chillies and coriander. This arrangement is then baked in an oven to get innovative and awesome Layered Vegetable Chapatis. Serve it immediately, cut into wedges so folks can see the tasty stuff inside!

The Mughals like their food bursting with flavour and brimming with rich ingredients. The characteristic is once again revealed in this irresistible Dahi Saunfiyani Tikki. Made of a mixture of curds thickened with chana dal powder, perked up with aromatic herbs like coriander and mint, and the unmistakeable aroma of fennel, this crisp and tasty starter is perfect for a grand party.

sweet potato halwa recipe | sweet potato halwa with less sugar | sweet potato halwa for blood pressure | sweet potato halwa for fasting | Dive into Indian cuisine with Shakarkandi ka Halwa (Sweet Potato Halwa) - a delightful dessert made with creamy mashed sweet potatoes and fragrant cardamom and saffron. sweet potato halwa with less sugar is a delightful and healthier take on the traditional Indian dessert, known for its rich, sweet flavor and creamy texture. By using sweet potatoes as the main ingredient and reducing the amount of sugar added, this halwa becomes a nutritious and blood pressure-friendly dessert option. Sweet potatoes are a great source of fiber, vitamins, and minerals, including potassium, which is known to help regulate blood pressure. By incorporating sweet potatoes into the halwa, you not only enhance the nutritional value of the dessert but also make it more suitable for those looking to maintain healthy blood pressure levels. To further reduce the sugar content in sweet potato halwa for blood pressure , natural sweeteners like honey, maple syrup, or dates can be used to sweeten the halwa. These alternatives add sweetness without causing a sharp spike in blood sugar levels, making the dessert a better choice for overall health. Enjoying sweet potato halwa with less sugar can satisfy your sweet cravings while providing essential nutrients and potentially supporting your blood pressure goals. Indulge in this delicious treat guilt-free and revel in the comforting flavors of a traditional dessert with a healthier twist. For those not having health issues try our shakarkand ka halwa recipe, a perfect Navrati dish to have during fasting. Pro tips for sweet potato halwa 1. Since sweet potatoes are naturally sweet, very little sugar is required in this recipe. You can enjoy the sweet potato halwa hot, or allow it to cool and refrigerate. Either way, it is sure to satisfy your sweet tooth in a healthy way. 2. Choose sweet potatoes that are naturally sweet: Opt for sweet potatoes that are naturally sweet and flavorful. This will allow you to reduce the amount of added sugar in the halwa while still achieving a deliciously sweet taste. 3. Cook the sweet potatoes well: Ensure that the sweet potatoes are cooked thoroughly to bring out their natural sweetness. This will help enhance the flavor of the halwa and reduce the reliance on added sugar. 4. Enhance flavor with spices: Incorporate warm spices like cinnamon, cardamom, or nutmeg to enhance the natural sweetness of the sweet potatoes. These spices add depth of flavor and can help reduce the need for additional sugar. Enjoy sweet potato halwa recipe | sweet potato halwa with less sugar | sweet potato halwa for blood pressure | sweet potato halwa for fasting with step by step photos.

Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour.