khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with 12 amazing images. khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa is unbelievably easy to make Indian mithai with tantalizing aroma. Learn how to make apricot halwa. To make khubani ka halwa, soak the apricots in enough water for 1 hour. Keep aside. Drain the apricots, deseed and blend in a mixer with 2 tbsp water till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the apricot purée, cardamom powder and saffron, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Serve warm garnished with mixed nuts. A land that is famous for dry fruits, Hyderabadi cuisine makes generous use of dry fruits in gravies, rice dishes and sweets. homemade khubani ka halwa is one such mithai made with apricots, laced with Indian spices like cardamom and saffron. A garnish of chopped nuts adds to the charm of this tasty sweet. The pleasant aroma and natural sweetness of apricots, punctuated by the myriad flavours and textures of the dry fruits makes the apricot halwa absolutely heavenly. You can also try other halwa recipes like Peach Halwa and Gajar ka Halwa. This Indian mithai recipe is sugar free and thus a tad healthier than other sugar laden sweets. However, dried apricots are high in carbs and thus this sweet should be enjoyed in small quantities occasionally. Tips for khubani ka halwa. 1. Prefer to use a deep pan to make this halwa so sautéing becomes easier. 2. Add water gradually while blending. The water is only to make blending easier. The apricot purée has to be thick after blending. 3. Prefer to use fresh cardamom powder for a good aroma and flavour. Enjoy khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with step by step photos.

Vegetables in Coconut Curry or Valval is a classic mixed vegetable preparation from the Western coastal region, where coconuts grow in plenty and are used abundantly in the cuisine. Here, an assortment of colourful and juicy veggies is flavoured simply with green chillies and cumin seeds and cooked in a coconut milk base. The mellow flavour of the base accentuates the natural flavour and texture of each veggie helping the diner to appreciate the uniqueness of each vegetable. Vegetables in Coconut Curry is very easy to make in the microwave oven. It is best had fresh as it tends to thicken over time, but if you are serving later, adjust the consistency with water and heat before serving. You can try other microwave recipes like Microwave Makai Jajaria or Nachni Methi Muthias .

badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with 21 amazing images. badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli is a quick Indian mithai. Learn how to make healthy almond burfi. To make badam burfi, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well. Peel the almonds. Blend them in a mixer along with the milk to make a smooth paste. Keep aside. Combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square. Cut into 18 equal pieces using a sharp knife. Cool and keep aside for 30 minutes. Serve or store in an air-tight container. Use as required. Barfis have a knack of tempting everyone, young and old. But many of us resist taking a bite as we are scared of the calories hidden in it! Here is a healthy almond burfi that you can indulge in occasionally. Made of protein-rich almonds, this yummy barfi uses very little ghee and sugar. This easy Indian badam burfi has the right amount of sweetness and a rather rich flavour, thanks to the magic of spices like saffron and cardamom. Further, we have used cow’s milk in this recipe to cut down slightly on the calorie and fat count. One piece of this badam katli can be enjoyed by weight watchers, women with PCOS and heart patients occasionally. Remember it is just to satisfy your sweet craving and is a healthier choice than sugar, mava and ghee laden sweets. Try other healthy sweets like Date Walnut Balls or Jowar Apple Sheera. Tips for badam burfi. 1. Remember to use hot water for soaking. This helps to peel the almonds easily. 2. To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. 3. Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring. 4. Keep stirring it continuously to prevent the mixture from sticking to the pan. 5. Prefer to use fresh cardamom powder for best flavour. 6. Remember to cool the almond mixture in the plate before separating the pieces. 7. It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat! Enjoy badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with step by step photos.

gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with 20 amazing images. Gobi paratha is a dish wish a universal appeal! While North Indians like to have this Punjabi paratha any time of the day, for breakfast, Indian lunch or dinner, South Indian too have borrowed this dish from the north and incorporated it into their supper and dinner menus. gobi ka paratha is also a very famous Indian street food which is mostly available and sold in the morning. What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions. Green chillies spike up the flavor of the Gobi paratha stuffing, while coriander adds up the freshness. You can add amchur or chaat masala which would give it an enjoyable tinge of tanginess. To make gobi 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 grated cauliflower. Further, we have added little water which would help us cook the cauliflower and it will prevent the mixture from drying out and burning. Further, add coriander for freshness. Mix well and stuffing is ready. To proceed, divide dough, roll into a small roti. Place it in the center of the rolled roti and pull all the sides together. Flatten it and roll into a paratha. Place it on a greased tava and cook on both the sides of cauliflower paratha using ghee until golden brown and crisp. gobi ka paratha taste best when served hot with pickles/achaar and curds, but they may also be carried in a dabba. To the Punjabi gobi paratha, add dollop of ghee or fresh Homemade White Butter and with a tall glass of lassi would be a great option! Enjoy gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha | with detailed step by step photos and video below.

shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with 26 amazing images. shakarkand ka halwa is a way to satisfy your sweet cravings during fasting days. Learn how to make navratri vrat ka halwa. An irresistibly sweet dish made from a sweet ingredient! Try this unique faral sweet potato halwa made using sweet potatoes, flavoured with cardamom powder and saffron, and enriched with nuts to keep your energy levels high. This upvas ka halwa is a pleasurable experience for all those who enjoy warm gooey desserts. This desi mithai is a tad above all the mithais. The use of saffron and cardamom are its flavour enahncers, while the mixed nuts like almonds and pistachios added a shahi touch further. This navratri vrat ka halwa is sure to lift up your spirits of the festival while warming up your soul and giving you a feeling of satiety. To make shakarkand ka halwa, combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a deep non-stick pan, add the sweet potatoes and sauté on a medium flame for 2 to 3 minutes. Add the milk, ½ cup of water, sugar and cardamom powder and mix well. Cook on a slow flam for 2 to 3 minutes or till the mixture has little liquid remaining and not completely dry, while stirring continuously. Switch off the flame, add the saffron-milk mixture and mixed nuts and mix well. Serve immediately. Tips for sshakarkand ka halwa. 1. Make sure you sauté the sweet potatoes for the recommended time, so that the raw smell goes off, and you get a rich aroma. 2. Cook the sweet potato mixture on a slow flame only and keep stirring it continuously so it doesn’t burn and stick to the sides of the pan. 3. When you switch off the flame, the halwa should be of a soft, semi-solid consistency and not completely dry. Check out extensive collection of Faaral recipes. Enjoy shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with step by step photos and video below.

rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | with 24 amazing images Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Hence it’s also known as crispy rava dosa and instant rava dosa. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina. Onions will enhance the mouth feel of the rava dosa. At home we always say, let's have south indian onion rava dosa for dinner. The tava should be extremely hot or else the instant rava dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture of sooji ka dosa. It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important. This sooji dosa is indeed an irresistible option for breakfast supper, snack or or a quick South Indian lunch option. Enjoy how to make Rava Dosa recipe with detailed step by step photos and video below.

Watch out for that look of bliss on the face of the diners after they try this delectable recipe! You cannot expect anything less, given the mind-blowing mouth-feel and exciting range of flavours that this dish offers you. Here, we begin with rice cooked in coconut milk, which has a soothing flavour and pleasantly spicy aroma. This is layered with an exciting vegetable curry that is flavoured with tangy tomatoes and a richly-flavoured paste of coconut and spices. The whole arrangement is covered with aluminium foil and baked in the oven to get a sumptuous Baked Layered Coconut Rice with Curry. Relish this dish hot and fresh, to enjoy a really fabulous mélange of flavours and textures.

how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with 15 amazing images. how to make basmati rice for biryani recipe is an important basic recipe that one must know to enjoy a flavourful biryani. Learn how to make basmati rice in pot for biryani. To make basmati rice for biryani, clean and wash the rice. Soak the rice in a deep bowl with enough water for 30 minutes, drain and keep aside. Boil 4 cups of water in a deep non-stick pan, add the rice, ghee, cloves, cinnamon, cardamom, black cardamom, bayleaf, star anise and salt, mix gently and cook on a high flame for 7 minutes, while stirring occasionally. Drain well. Transfer the rice onto a big plate and cool completely. Use as required. The success of a biryani depends partly on how you cook the rice. People often complain of their biryani being grainy or too mushy, and the explanation for this lies in the way the simple basmati rice for biryani is cooked. Firstly, soak the basmati rice for half an hour. This would reduce cooking time and cook the rice well. Then to ensure that the biryani has the perfect consistency and texture with long grains even after cooking, you must ensure that the basmati rice in pot for biryani is cooked only till 70 per cent because further cooking will happen when you cook the biryani. The perfect basmati rice water ratio is crucial too. Here in this recipe we have used 1 cup of raw rice to 4 cups of water. Remember that little extra water can be drained, but less water might give undercooked rice. Tips for basmati rice for biryani. 1. While buying basmati rice, make sure that there is no evidence of moisture, contamination with stones and debris, or infestation by insects. 2. After the rice is cooked, it is very important to transfer the rice to a plate and cool it well, in order to retain the long size of the grains and avoid mushiness. This recipe will help you master the art of cooking basmati rice for biryani. Enjoy how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with step by step photos.

All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste! We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a very nice texture as the dough is made with sufficient ghee. We have not shaped this snack like traditional ghughras just to make things easier and quicker for you, but if you wish to boost the visual appeal by shaping it like authentic ghughras, you can. Prepare the stuffing just before you make the snack because it will release water. While frying the Ghughra with Fansi and Paneer Stuffing, maintain a medium flame because the stuffing will remain uncooked if you fry on a high flame. Serve this tasty snack with green chutney. You can also try other recipes like the Vatana na Ghughra , and the Spinach and Cheese Sambousek .

bajra porridge recipe for babies | healthy porridge for babies | millet porridge for babies | how to make bajra porridge for babies at home | with 15 amazing images. Bajra and other millets are known, rightly, as wonder grains because they are a treasure trove of nutrients. In this recipe of bajra porridge for babies, we have used its flour. Learn how to make bajra porridge for babies at home in a step-by-step manner. In a porridge form, enriched with ghee and sweetened with dates, healthy porridge of babies becomes very appealing to your child too. Before making the Bajra Porridge for Babies, keep all the ingredients ready and then start, because it tends to get lumpy and thick if not stirred continuously. Making this Bajra Porridge for Babies takes only 2 minutes. Firstly you need to soak the dates in warm water for 10 minutes and then blend in a mixer to a smooth puree. Then heat in a small pan and roast bajra flour. Add dates puree and some water, mix well and cook for 1 minute. Bajra Porridge for Babies is ready. In this Bajra Porridge for Babies, bajra being rich in ironis very important to build the haemoglobin stores of your child. Good amount of iron in the body ensures a proper supply of oxygen and nutrients to all the cells and organs of the body. Enjoy bajra porridge recipe for babies | healthy porridge for babies | millet porridge for babies | how to make bajra porridge for babies | with detailed step by step photos below.

palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with 30 amazing images. palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak is a simple dal brimming with nutrients. Learn how to make dal palak. To make palak toovar dal, combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the dal to a coarse mixture using a hand-blender. Keep aside. Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot. Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. In dal palak, spinach and toovar dal come together, smartly pressure-cooked and hand-blended to the right consistency. A couple of whole spices added as a tempering impart a fresh aroma and irresistible flavour to the pressure cooked dal palak. This dal, though not very recognized on the restaurant menu, will surely turn out to be your favourite and you will surely add it to your menu. Try it out! Iron, fibre, folic acid and vitamin A are nutrients you can gather from spinach, while protein and B vitamins are lended by the toovar dal. With 72 calories and 1.9 g of fibre, this healthy palak tuvar dal definitely qualifies as a nourishing accompaniment for diabetic, heart patients and weight-watchers. Tips for palak toovar dal. 1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 3. Spinach can be replaced with chopped chawli bhaji. Enjoy palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with step by step photos.

masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with 33 amazing images. masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi is a nourishing one dish meal. Learn how to make tadkewali masoor dal khichdi. To make masoor dal and vegetable khichdi, soak masoor dal and brown rice in enough water for 30 minutes. Drain well and keep aside. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cumin seeds, cardamom and asafoetida and sauté on a medium flame for a few seconds. Add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the green peas, potatoes and french beans and sauté on a medium flame for another 2 minutes. Add the rice, masoor dal, turmeric powder, green chilli paste and salt and sauté on a medium flame for 2 minutes. Add 4 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Need an iron-boost? Go for this soothing Bengali masoor dal khichuri! Made of a wholesome combination of dal, rice and vegetables cooked with aromatic spices, this traditional khichdi gives several nutrients including a significant amount of iron (4.2 mg) per serving. Flavourful and nutritious, this sumptuous healthy masoor dal khichdi is a complete meal in its own right. Use of brown rice and vegetables add on to its fibre count, which is necessary for a healthy digestive system. Fibre is also a nutrient which helps to manage cholesterol levels and thus can be enjoyed by heart patients. The tadkewali masoor dal khichdi is also a good source of protein – a nutrient which helps to build cell health. B vitamins, magnesium, phosphorus, potassium and zinc are a few other nutrients this khichdi is enriched with. Tips for masoor dal and vegetable khichdi. 1. Do not forget to soak the masoor dal as it helps to reduce the cooking time. 2. Healthy individuals can omit the use of potatoes and reduce the quantity of brown rice and proportionately increase the quantity of masoor dal. Enjoy masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with step by step photos.

microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with 13 amazing images. microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe is a quick famous Indian mithai ready in 15 minutes. Learn how to make microwave gajar ka halwa. To make microwave carrot halwa, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm. A cup of hot carrot halwa served at the end of a meal is so heavenly that it makes you forget the meal itself. The unique texture and rich flavour of this microwave gajar ka halwa will linger in your palate and memory for a long time thereafter, overshadowing the glory of even the best main course! Go smart with the gadgets and equipments you have. We show you how to use a wise combination of ingredients in the right proportions to make carrot halwa in a microwave within minutes using the microwave oven. You no longer need to sweat in the kitchen for a long time, to make your favourite mithai... Gajar ka halwa microwave recipe is a delicious dessert which has just the perfect sweetness, tinge of cardamom as flavour enhancer and khoya to add to its creamy texture. You can serve it warm as it is or with a scoop of vanilla ice-cream as enjoyed by many. Tips for microwave carrot halwa. 1. Prefer to grate the carrots thick than thin as they shrink in size on cooking. 2. Always crumble or grate the khoya before adding so it gets mixed easily. 3. After adding all the ingredients stir after every 2 minutes as mentioned in the recipe so the carrots cook uniformly. Enjoy microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with step by step photos.

Let’s try making khichdi with an interesting twist! Here, normal moong dal is replaced with sprouted moong, and the effect is awesome. Add to this a tongue-tickling masala of coconut, coriander seeds, spice powders etc. and you get a fabulous Sprouted Moong Khichdi, which can be enjoyed as a one-dish meal with just a cup of curds and maybe pickles. The best part is that this recipe is easily made using the Microwave oven, so you can make it any time, even on a busy day. Also do try other interesting recips using moong sprouts like Moong Sprouts Pav Bhaji or Moong Sprouts and Spring Onion Tikki