A sumptuous preparation of masoor dal and mixed greens, the Hariyali Dal is a superb accompaniment for rice as well as Indian breads. It has a distinct flavour due to the combination of coriander and fenugreek, perked up with an assortment of spice powders and tangy tomatoes. It is amazing how the mild bitterness of fenugreek leaves happens to be very favourable to this recipe. Moreover, you will love the fact that it can be made easily using the Microwave oven!

shahi rabri recipe | instant shahi rabdi | paneer rabri | rabri with condensed milk | microwave rabri | shahi rabri is a luscious Indian mithai which finds its presence on occasions and festivals. Learn how to make rabri with condensed milk. Thickened milk flavoured with saffron and cardamom and garnished with nuts is what makes shahi rabri. Looks exotic, but has simplicity along with royal taste. To make shahi rabri, combine all the ingredients together in a large microwave safe bowl, mix well and microwave on high for 6 minutes, while stirring once in between. Allow it to cool completely. Refrigerate for at least 1 hour and serve chilled garnished with pistachios. The authentic rabri is made by simmering condensed milk, but this instant shahi rabdi has been made within 10 minutes using condensed milk. It helps to thicken the rabri quickly, while adding creaminess to it. Further the cooking in a microwave of microwave rabri also hastens the cooking process, while reducing on the cooking time. The cottage cheese helps to add body and flavour to the paneer rabri. This crumbled fresh paneer also lends a pleasant mouth feel. The addition of rose essence, though used in small quantities, helps to enrich its flavour further. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri. Tips for shahi rabri. 1. It is necessary to use unsalted paneer for this recipe as salted paneer will cause the milk to split. 2. Use a good quality saffron so it imparts a good colour to the rabri which is very traditional about it. 3. Use full fat milk or buffalo’s milk for this recipe to get a thick rabri. Enjoy shahi rabri recipe | instant shahi rabdi | paneer rabri | rabri with condensed milk | microwave rabri | with images and recipe below.

shengdanyachi amti recipe | Maharashtrian style danyachi amti | vrat peanut curry | with 21 amazing images. shengdana amti (Peanut Amti, Danyachi Amti) is a delicious curry made using peanuts as the base. Learn how to make shengdanyachi amti recipe | Maharashtrian style danyachi amti | vrat peanut curry | shengdana amti (Shengdanyachi Amti, Danyachi Amti, Peanut Amti) is a Maharashtrian dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This is a very easy recipe that gets ready in no time. This protein rich vrat peanut curry usually accompanies Bhagar. Groundnut powder is tempered with ghee and a couple of spices to make this simple Maharashtrian style danyachi amti. It is made especially for vrat (Hindu fasting) in Maharashtra. As this dish is made of peanuts, it is high in protein. Not only protein, but it is also rich in fiber and aids in weight loss. Peanuts are also rich in vitamin B6 and vitamin E and lots of minerals like magnesium, zinc, iron, magnesium, etc. pro tips to make shendanyachi amti: 1. Coarsely crush the roasted peanuts for the great mouthfeel. 2. If you are serving it later, it tends to thicken then add little water and re-heat. 3. Serve it hot to enjoy its best flavour. Enjoy shengdanyachi amti recipe | Maharashtrian style danyachi amti | vrat peanut curry | with detailed tsep by step photos

hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with 27 amazing images. hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | is a tasty dal, made with masoor dal and greens. Learn how to make hariyali dal tadka. To make hariyali dal, combine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escape before opening the lid. Heat the ghee in a kadhai, add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the tomatoes and prepared paste and sauté on a medium flame for few seconds. Add the cooked masoor dal and cook on a medium flame for 1 minute. Add the greens and cook on a medium flame for 1 minute. Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes. Serve hot. Everyday dal for lunch or dinner. Super easy and quick to make it with spices easily available on most kitchen shelf. Try hariyali dal tadka and make cooking fun. Juicy tomatoes and peppy amchur powder impart a much-needed tang to this dal. You will love the balanced flavours and the overall satiating feel of this dal. Spinach and fenugreek leaves are a good source of vitamin A and iron. While vitamin A acts as an antioxidant, the iron is nutrient which ensures proper supply of oxygen to all parts of the body. The veggies are also a good source of fibre and thus this healthy dal hariyali is a wise choice for heart patients and diabetics and weight-watchers. All dals including masoor dal are a rich source of protein and energy. Further masoor dal is easier to digest than arhar dal or chana dal too. It is therefore a better choice for you when you're pregnant, as it will provide you with protein and yet not leave you feeling uncomfortable after you have eaten. This hariyali dal is a slightly dry preparation and if you want, you may need to add a little more water to "thin" it down. Tips for hariyali dal. 1. Wash the green very well to get rid of the dirt. 2. Do not overcook the dal. It should not turn mushy. 3. Masoor dal can be replaced with chana dal. Enjoy hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with step by step photos.

Khichu is a traditional savoury dish made with rice flour, perked up with whole spices like jeera and spice powders like sambhar powder. It is enjoyed hot, when its texture is gooey and soft. Here, we recreate the same recipe with whole rice. Whole Rice Khichu has the same comforting texture, and is actually much more flavourful and aromatic, with a tempering of aromatic seeds, green chillies and other ingredients, and finally topped off with a spoonful of melted ghee, which causes a fresh aroma to burst out of the dish, luring everybody to it!

A nourishing rice with chick peas which will prove a hit at any party.

Halwa by itself is a delicacy that none can resist, thanks to its rich, sugary taste and enticing, melt-in-the-mouth texture. Now, our favourite dessert got all the more exciting thanks to using a combination of grated beetroot, carrot and bottle gourd instead of any single vegetable! As a result, this Mixed Halwa has a more interesting appearance, texture and flavour too. This combination is further fortified with crumbled mava to improve the texture and make it richer. A sprinkling of cardamom powder is enough to enhance the traditional appeal of this mithai while a garnish of cardamom adds to the excitement. You can experiment with other garnishes like mixed nuts or even chopped fruits, as per your liking.You might even consider topping this Mixed Halwa, with a scoop from any of these Ice-creams , while serving.

korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani. Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron. To make korma biryani, make the rice first. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds. Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Next make the vegetable korma. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately. So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber. The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour. Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours. Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below.

Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with 22 amazing images. Shahjahani khichdi recipe is a Mughlai Shahjahani khichdi. Mughals were known to name certain dishes after themselves to signify where they were invented. Shahjahani khichdi is a comforting Mughlai one pot dish meal. It is a super easy dish to make. Shahjahani khichdi recipe is a brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashew nuts are used to add volume and flavouring to the khichdi. Notes and tips on Shahjahani khichdi. 1. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal. 2. Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type. This Shahjahani khichdi is sumptuous and supremely flavourful. You can also add veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious. Serve whole green moong khichdi immediately with curd, papad and pickle . You can also relish it along with kadhi. Enjoy Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with detailed step by step recipe photos and videos below.

microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with 24 amazing images. microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma is a quick fix sabzi which will be enjoyed by the entire family. Learn how to make microwave corn kurma. To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the mustard seeds and microwave on high for 1 minute. Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute. Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute. Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes. Serve immediately garnished with coriander. You will be pleasantly surprised to note that microwave corn kurma, a preparation of fresh grated corn in traditional coconut gravy, can be made in 7 minutes using the microwave! Mildly spicy notes of chillies dotted with mustard seeds in grated corn gravy pairs well with roti, parathas or naan. You will be surprised that grating the corn cob can lend such a distinct and pleasing mouthfeel. Moreover, microwave saves time. So you can make this microwave makki korma on busy days. Tips for quick Indian sweet corn korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with step by step photos.

A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Rotis or Puris .

quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images. quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo is a traditional Gujarati mithai. Learn how to make dry fruit churma ladoo. To make quick churma ladoo, tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes. Divide the mixture into 6 equal portions and shape each portion into a round ladoo by rolling them in between your palms. Use as required. Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell of the flour and get a rich aroma. Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious quick churma ladoo. The effort that goes into this instant cashew jaggery ladoo made with roti is really meagre compared to its rich and irresistible flavour and aroma! Store this mithai in a dry and airtight container in the refrigerator for 7 days and relish to satisfy your sweet tooth. An interesting variation is dry fruit churma ladoo which is richer in texture, flavour and aroma because of the use of almonds, pistachios and walnuts. Make them for auspicious occasions, weddings and Indian festivals. It is a sweet which kids and adults look forward to enjoying. Tips for quick churma ladoo. 1. Switch off the flame, add 3 tbsp grated jaggery (gur). NOTE : You can add 4 tbsp of jaggery if you prefer sweeter ladoos. 2. Store in an airtight container and keep in the fridge for 7 days. 3. You can use 1 tablespoon coconut oil instead of ghee. Enjoy quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with step by step photos.

Sometimes, it is the really simple foods that satiate you! Masoor Dal with Mixed Vegetables in a perfect example. A simple procedure transforms dal, vegetables and everyday spices and ingredients, into a sumptuous dal that tastes heavenly with Roti ,puri or even just plain Rice ( Cooked Rice) Since this dal is quite self-contained with exciting flavours, crunchy vegetables and satiating dal, you do not have to think of other accompaniments for the meal – just this will do.

jowar porridge recipe for babies | jowar flour porridge of babies | sorghum porridge for babies | how to make jowar porridge for babies at home | with 14 amazing images. This wholesome and satiating Jowar Porridge for Babies is made with jowar flour, which is good for your baby now that s(he) is growing rapidly with an ever-increasing appetite too. Jowar Flour Porridge for Babies is a great weaning food for babies over 6 months of age. Learn how to make Jowar Porridge for Babies at Home. Making this Sorghum 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 jowar flour. Add dates puree and some water, mix well and cook for 1 minute. Jowar Porridge for Babies is ready. You can flavour this Jowar Porridge for Babies with jaggery also, though dates are a more healthier option. This Jowar Porridge for Babies tastes the best when cooked and served immediately. With ample nutrients, including iron, fibre and protein too, this porridge will keep him/her satisfied for a couple of hours. Enjoy jowar porridge recipe for babies | jowar flour porridge of babies | sorghum porridge for babies | how to make jowar porridge for babies at home | with step by step photos.