As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil. The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience. Try other stuffed puris like Stuffed Cauliflower Puri and Khus-khus ki Puri .

ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images. ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya. A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare ker aur kismis as close to serving time as possible. Serve ker aur kismis with khoya immediately with bajra or makai rotis. Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos.

With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders. Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe. You can also try other recipes with the goodness of moong sprouts like Moong Sprouts Pesarattu or Moong Sprouts Pav Bhaji .

On one of my trips to the Punjab I picked up this gem of a recipe from a rather small and inconspicuous Punjabi restaurant. This dal is absolutely delicious and the cook had no hesitation in telling me his secret which I now pass on to you! Like most Punjabi dals this too requires ghee that add an unmatched flavour. Milk is added to the dal making it creamy. Almonds are used, which make this dal even richer. Do try other Punjabi dals like Dal Amritsari or Panchratni Dal .

Four wholesome dals come together with a vast array of taste-giving ingredients to make the Char Dal ka Dalcha a sure-shot hit with everybody! Dalcha means cooking any ingredient till it is mashed, and true to its name the dals in this recipe are totally mashed. Red pumpkin is added to this recipe to balance the texture. It also gives a pleasant, mild sweetness to the dish. Several ingredients ranging from garlic to tamarind and green chillies are used in this recipe, to get a strong flavour that combines spice and tang. This dal tends to thicken over time, so if you are having it later, add a little water and re-heat before serving. Try other recipes like the Tamatar ka Kut and Mirchi ka Salan .

paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | with 45 amazing images. paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi is a perfect Indian sabzi for parties and occasions. Learn how to make Indian cottage cheese kofta in spinach gravy. To make paneer kofta in palak gravy, first make spinach paste. Then heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the spinach purée, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the paneer koftas, combine all the ingredients, except the oil, in a bowl and mix well. Divide the mixture into 8 equal portions and shape each portion into a small round ball. Heat the oil in a kadhai and deep-fry the paneer koftas, a few at a time, till they are golden brown in colour from all the sides. Keep aside. Just before serving, reheat the spinach gravy, add the koftas to it and cook on a medium flame for 1 to 2 minutes. Serve immediately. The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. But it happens to be the perfect base for restaurant style palak paneer kofta curry. The delicate paneer koftas melt in your mouth, which are a class apart due to the use of fresh paneer. While you can buy paneer which is readily available to make Indian cottage cheese kofta in spinach gravy, when time permits try making paneer at home. This delicious palak paneer kofta sabzi is a perfect match with garlic naan and a tall glass of pudina chaas. Tips for paneer kofta in palak gravy. 1. Do not overcook the spinach, else you will lose the green colour of the gravy. 2. While frying the koftas, fry one kofta in hot oil and check. If it disintegrates, then add 1 tbsp of extra maida and shape them into round balls and then deep-fry. Enjoy paneer kofta in palak gravy recipe | Indian cottage cheese kofta in spinach gravy | restaurant style palak paneer kofta curry | palak paneer kofta sabzi | with step by step photos.

potato paneer roti recipe | aloo paneer paratha | paneer aloo roti | with 23 amazing images. Who said rotis are boring? try this exciting potato paneer roti made using combination of paneer, potatoes, coriander and green chillies and be prepared to be amazed! Learn how to make potato paneer roti recipe | aloo paneer paratha | paneer aloo roti | The addition of boiled and grated potatoes and paneer makes these paneer aloo roti so soft that they literally melt in your mouth! Plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. In potato paneer roti we have put the boiled potatoes and grated paneer into the dough and it's the same way Gujarati theplas are made. Tips to make potato paneer roti: 1. Potato paneer roti stays soft for 4 to 6 hours. 2. It is best served hot with chutney or raita of your choice. 3. You can also add grated carrot in the roti. Enjoy potato paneer roti recipe | aloo paneer paratha | paneer aloo roti | with detailed step by step images.

buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with 39 amazing images. Unique South Indian mor rasam recipe made using freshly grounded masala. Learn how to make buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | buttermilk rasam is a ‘light’, moderately spicy rasam It tastes best when drunk as it is, while it can also be served with rice and a spicy curry. Mor Rasam (Buttermilk Rasam), a unique South Indian rasam variety which is special in. Very simple to make rasam using buttermilk and freshly ground spices. A very unique variety of rasam which doesn’t include the usual ingredients like tamarind, tomato, dal etc. Rasam is usually served with hot steaming rice or we can serve as a soup. Its perfect if you plan for a quick lunch or dinner. Tips to make buttermilk rasam recipe: 1. Use fresh curd to make buttermilk. 2. Remove from the flame then add buttermilk to prevent the rasam from curdling. 3. Instead of toovar dal you can use moong dal. Enjoy buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with detailed step by step photos.

masala dal recipe | mixed masala dal | healthy masala dal | with 30 images. masala dal is made from yellow moong dal, masoor dal, urad dal and toovar dal. Learn to make mixed masala dal. But, this is one excellent masala dal you just cannot resist! made of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices. masala dal is just the thing to have with a littler hot rice or bajra roti, jowar roti to complete a healthy Indian dinner. masala dal is cooked in ghee that is rich in vitamins – all of which are fat-soluble. All the 3 vitamins (vitamin A, vitamin E and Vitamin K) are antioxidants which have a role in removing free radicals from the body and protecting our cells as well as help in maintaining skin health and glow. What's better is masala dal is rich in Folic Acid, Phosphorus, Vitamin B1, C and Protein. Enjoy masala dal recipe | mixed masala dal | healthy masala dal | with step by step photos.

Darbari dal, a quick fix dal that can be made when you are tired of making the same old dal fry and dal tadka. All it takes is hot water as a stand by to ease your cooking time.

paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with 48 amazing images paneer tikka masala is a luscious paneer sabzi which can never fail to please the diner. Learn how to make paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | This, the all-time favourite paneer tikka, is a delectable Indian dish that combines the flavors of succulent, grilled paneer tikka with a rich and creamy tomato-based gravy. It's a perfect blend of spicy, tangy, and sweet flavors that will tantalize your taste buds. Cottage cheese transforms into a tongue-tickling treat when marinated in spice powders and cooked crisp along with other yummy ingredients like capsicum and onions in this Punjabi paneer sabzi. A selection of whole spices and spice powders along with tomato pulp and cream give the gravy an intense flavour and lusciously creamy mouth-feel to this dhaba style masaledar paneer tikka, which complement the crispy and tasty paneer cubes. The paneer tikka masala restaurant style is a fantastic dish to enjoy with Butter Garlic Naan or jeera rice. Pro tips for paneer tikka masala. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. That will coat the paneer pieces very well. 3. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with step by step photos and video below.

ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with 42 amazing images. ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi is a satiating and spicy one dish meal. Learn how to make Gujarati ram khichdi. To make ram khichdi, clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf. When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes. Add the rice, moong dal and salt and sauté on a medium flame for another 2 minutes. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid and mix well. Serve hot with kadhi and papad. An easy-to-make khichdi from the Gujarati town of Kathiyawad! A perfect combination of dals, rice and loads of mixed vegetables makes this rice and moong dal vegetable khichdi nutritious and filling, with a melange of flavours and textures that is irresistible. The basketful of veggies adds hue and makes this rice delicacy a visual treat too. Further, the combination of whole spices, also known as khada masala, along with use of garam masala powder adds in the best Indian flavour to this Kathiyavadi ram khichdi. This Gujarati ram khichdi is ready within 40 minutes without sweating a lot in the kitchen. It is a winter warmer when served with kadhi and papad. Also try other khichdi recipes like dal khichdi and bajra khichdi. Tips for ram khichdi. 1. You can buy readymade garam masala or make garam masala at home. 2. We recommend that you serve this khichdi immediately upon cooking. However, if you are serving it later you will have to adjust the consistency of the khichdi by adding little water before reheating. 3. The cloves, cinnamon and bayleaf can be discarded before serving if you don’t like its taste. Enjoy ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with step by step photos.

Seviyan is used by most of us to prepare kheer. This recipe uses almond paste for thickening the kheer. This paste also adds a different flavour. Essence of the highly scented kewra flower has been used as flavoring along with lots of chopped almonds. Kewra essence is readily available at most provision stores.

The perfect tomato gravy that's not too tangy yet not bland. The sugar helps balance the tanginess of the tomatoes so feel free to adjust the sugar content to suit your requirement. The cream and milk add volume and body to the gravy that is flavoured with the basic masalas like cardamom, ginger and green chillies. Paneer is added to the gravy, however you can use any vegetable of your choice. Enjoy this amazingly simple dish with a pulao or some parathas.