vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | with 6 amazing images. vatana ni kachori is a famous Gujarati snack served as a side dish with the main meal in a typical Gujarati thali. Learn how to make green peas kachori. The green peas kachori hold a delightful, tongue-tickling filling of crushed green peas perked up with ginger, green chillies and spices which are deep fried. You will thoroughly enjoy every aspect of this vatana ni kachori , right from the texture to the taste. Completely worth the effort! Making perfect matar kachori is an art, and nothing short of it. The ideal cover, which is crisp and flaky but not too oily, and a soft filling, which is neither dry nor soggy, are all essential elements of the perfect vatana ni kachori. Here, we present a recipe that is quite easy to follow and guaranteed to give you lovely Green Peas Kachoris if you follow the instructions well. To make vatana ni kachori, knead a semi-soft dough by combining maida, ghee, little lemon juice and salt. For the stuffing, heat oil and temper the cumin seeds and asafoetida. Add green peas and cook for 4 minutes. Add the lemon juice, green chilli paste, ginger paste, garam masala, coriander and salt, mix well and cook on a medium flame for 3 minutes. Roll out small circles from the dough, place a portion of the stuffing and seal it by bringing the sides together. Heat oil and deep-fry the kachoris till golden brown in colour. Tips for vatana ni kachori. 1. Do not crush the green peas completely. Coarsely crushed works best as it gives a good mouthfeel. 2. Seal the kachori very well after putting the filling, else the kachori will open during deep-frying. 3. Ensure to deep-fry vatana ni kachori on a slow flame, else they will not cook well from within and not turn crispy too. Serve this Indian snack recipe with green chutney and sweet chutney. Check out for a wide variety of Farsans. Enjoy vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | given below.

atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.

These iron-laden pancakes are a smart and healthy way to satisfy your sweet tooth during pregnancy. A batter of jowar flour is fortified with apples and nuts, and sweetened with jaggery to make delicious Mini Jowar Apple and Walnut Pancakes, which are not only sweet but also excitingly textured and very aromatic too. Jowar, walnuts, almonds and jaggery are all rich in iron, while unpeeled apples give you a dose of fibre and other nutrients too. Remember to wash the apples well before adding to the batter, as they are used with the peel. If you are looking out for more nutritious iron rich recipes for pregnancy check these out Chawli Masoor Dal , Nachni Ladoos , Cauliflower Greens and Besan Muthia , Ragi and Oat Crackers and Matki and Jowar Paratha .

upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with 28 amazing images. upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | is a yummy treat which can be enjoyed during the Indian fasting festivals. Learn how to make upvas masala dosa. instant farali dosa is made using sama which is also called as sanwa, moriyo, barnyard millet, bhagar. upvas masala dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sama Dosa and Rava Dosa! Here we have innovated the batter using ginger paste which enhances the flavour of the farali dosa and green chillies to add up the spicy note. Next what comes to your mind is chutney which is served in most South Indian restaurants with dosa. Do not despair, we have farali chutney which is peanut curd chutney as an accompaniment to vrat ka sama dosa. This together makes a completely satiating vrat fasting meal. Tips for upvas masala dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Always mix the batter before making every dosa, as the batter settles in the bottom. 4. Make sure to grease and sprinkle the tawa with water after making every dosa. 5. If you wish you can also add coriander in upvas aloo bhaji. Enjoy upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with step by step photos.

til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with 15 amazing images. til ke laddu recipe known also as til ke ladoo is a must make traditonal Maharashtrian sweet during makar sankranti. til gud ladoo is made from simple ingredient til, gur (jaggery), peanuts, ghee and elaichi. Known as Maharashtrian til che ladoo it is given to elders and kids during Sankrant and the following words are said, Til gul ghya… god god bola ! This means take the sweet til ke laddu and maintain the sweetness of our relationship. til ke laddu recipe is prepared in Indian winters to keep the body warm and provide energy. There is a traditional charm about this til ke laddu recipe is that makes it appeal to everyone! Aromatic ingredients like dry roasted sesame seeds and crushed peanuts are sweetened with jaggery and laced with cardamom to make delicious til gud ladoo. Unlike sugar, jaggery has a distinctive flavour, which complements the other ingredients beautifully. This til ke ladoo also requires very little ghee, just to boost the aroma, because the crushed peanuts and jaggery provide enough stickiness to hold the laddu together. Learn to make til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with step by step photos below.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour.

pressure cooker naan recipe | naan without tandoor oven | Indian butter naan in cooker | naan with yeast | with 34 amazing images. pressure cooker naan recipe | naan without tandoor oven | Indian butter naan in cooker | naan with yeast has the perfect restaurant style taste and look which is sure to appeal to most of us. Learn how to make naan without tandoor oven. To make pressure cooker naan, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds, melted ghee and salt in a deep bowl and knead into a soft dough, using approx. ¼ cup warm water. Add oil for greasing, cover the dough with a lid or wet muslin cloth for atleast 30 minutes. Knead again for 1 to 2 minutes. Divide the dough into 12 equal portions. Then to make naan without tandoor oven, remove the lid from the pressure cooker and heat the pressure cooker upside down. Press a portion of the dough on a rolling board. Roll out into an oblong of 150 mm. (6") using a little plain flour for rolling. Sprinkle ½ tsp black sesame seeds evenly over it and roll it again one time so the seeds stick to the naan. Turn the naan over with the sesame seeds side facing downwards and apply water on it with your hands. Stick the wet side around the inside of the pressure cooker using your hands. Place the pressure cooker upside down and cook on a medium flame till brown spots appear. Remove and brush it with 1 tsp of butter. Repeat steps 5 to 9 to make 11 more naans. Serve immediately with a sabzi of your choice. Naan is an Indian bread that is famous all over the world. While authentic naan is made in a clay oven or tandoor, this naan without tandoor oven lets you replicate the same taste and texture using a pressure cooker, a handy utensil that almost every Indian kitchen has! The pressure cooker naan is a typical example of resourcefulness winning over inability. Not everybody has a tandoor to experiment with, but a pressure cooker is an equipment that every kitchen is equipped with. So, why not put that to good use! The pressure cooker, placed upside down on the stove, emulates the same environment as a tandoor and gives the Indian butter naan in cooker the same special wood-fired aroma and texture. Try it to believe us. As an added experience, you can sprinkle some finely chopped garlic along with sesame seeds. And of course don't miss out on brushing a generous layer of butter before serving naan with yeast. Make a meal by serving this naan with your favourite sabzi like paneer makhani, malai kofta or sarsoon ka saag, a pickle of your choice and a tall glass of salted lassi. Also have a go at other pindi chole and panchratni dal. Tips to make pressure cooker naan. 1. To activate the yeast water should not be hot or else the yeast will die, it should be lukewarm. 2. You can use hand gloves to stick the naan inside the pressure cooker. 3. Apply water on one side of the naan or else naan won't stick to the pressure cooker. pressure cooker naan recipe | naan without tandoor oven | Indian butter naan in cooker | naan with yeast | with step by step photos.

Guava is in season, and the Christmas spirit is in the air. This means its time to make Guava Cheese! A famous sweet made during Christmas time, the Guava Cheese is much-loved by kids and adults because it has a fabulously fruity flavour with a mild lemony tinge! It takes a little time to make but is completely worth the effort. If you want to make it look more attractive, you can add food colour to the mixture. Make sure you let it cool for two hours before cutting, otherwise it might still be sticky and difficult to cut neatly. Surprise your friends with this awesome homemade treat when you visit them for Christmas!

Oats and mixed nuts ladoo recipe | healthy oats laddu | Oats dry fruits ladoo | how to make oats laddu | with 20 amazing images Oats and mixed nuts laddo is a treat for the sweet tooth. Oats dry fruits ladoo is made with a nutritious combination of oats, jaggery and nuts. Learn how to make oats laddu in a step-by-step fashion. To make Oats dry fruits ladoo, you need to dry roast oats, sesame seeds and nuts like almonds and walnuts. Add all of these to ghee-jaggery mixture and then mix well and make balls out of it. Follow the timing and the flame at which each ingredient has to be cooked as slight extra time in cooking might alter the taste of these ladoos. You will love the intense flavour of jaggery, the mealy mouth-feel of powdered oats and the interludes of crunchy nuts in these Oats and mixed nuts ladoo recipe. These delicious healthy oats laddu scores a 10/10 on the nutrient scoreboard, as fibre-rich oats help lower cholesterol while jaggery and sesame seeds boost your iron levels. The tit-bits bound in protein which are building blocks of our cells and also omega-3 fatty acids which helps to reduce inflammation in the body and prevent the onset of other chronic disease. This easy to make snack is best had fresh, or it might turn a bit dry. So whenever you wish to cook some Healthy Snacks or some Sweet Treats for your kids, Oats and Mixed Nuts Ladoo is the perfect choice. Enjoy Oats and mixed nuts ladoo recipe | healthy oats laddu | Oats dry fruits ladoo | how to make oats laddu | with step by step photos.

rava sheera recipe | suji ka halwa | sooji halwa | with 13 amazing images A wonderful quick Indian dessert, rava sheera can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. suji ka halwa is traditional, yet modern in its simplicity, making it a sheer delight. suji ka halwa is made by roasting rava in ghee, then adding milk, water, sugar and nuts which are then cooked on a slow flame for 10 minutes. I would like to share some important tips to make the perfect sooji halwa. 1. Using warm milk is important as it will help the semolina cook faster. 2. Add 2½ cups of hot water. These liquids will help in cooking the semolina properly. 3. Cover and cook suji ka halwa on a slow flame about 10 minutes, while stirring occasionally. It might take a little more or less time as it depends highly on the quality of the sooji and also the flame on which it is cooked. rava sheera recipe makes a traditional and delightful combination with puris and chana. Check our collection of sheera recipes, that apart from semolina are made using varieties of nuts, flours or a combination of flour and fruits and even dals like mango sheera and badam ka sheera. Enjoy how to make rava sheera recipe | suji ka halwa | sooji halwa | with detailed step by step photos and video below.

lachko dal recipe | traditional Gujarati lachko dal | healthy lachko dal made with toovar dal | pigeon pea sweet dry dal | with 16 amazing images. lachko dal recipe is a is a very traditional sweet Gujarati dish. Learn how to make traditional Gujarati lachko dal. lachko dal is a feel-good dish in every respect, and usually features along with osaman in a Gujarati menu. This sweet and thick yellow dal, lachko dal made with toovar dal is generally served with rice as well as oodles of ghee to add to the aroma and flavour. The lachko dal and rice combo is similar to the Maharashtrian varan bhaat. lachko dal is a comfort food for many who are suffering from some illness that you can enjoy with rice and with some ghee. What's even better is that this is a healthy lachko dal recipe. This lachko dal has no spices but still the taste is so amazing that you would definitely prepare it and I served it to my babies when they were 7 months and up. They love lachko dal and a great way to introduce them to some protein from toovar dal. Enjoy lachko dal recipe | traditional Gujarati lachko dal | healthy lachko dal made with toovar dal | pigeon pea sweet dry dal | with step by step photos.

Cooked rice and dal are layered with a special gravy made with bohri masala, and topped with deep-fried onions. The texture after baking and the confluence of flavours make the bohri khichdi an experience par excellence!