matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.

The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common cold and feverishness, and many prefer to take a swig of it plain, in a cup, while others prefer to mix it with rice and oodles of ghee.

aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images. aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds. The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour. Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it. The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it. Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri. Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below.

Wonder why this paratha is called Jalebi Paratha when there is nothing sweet about it? Well, just have a look at the way it is rolled and you will understand why. Indeed, this delectable paratha requires some deft handwork in rolling it, first like a Swiss roll, and then into a flat paratha. Applying ghee between the layers gives a crisp and layered texture to this special paratha. Although it might seem a little tough on first try, you will get the hang of it very soon, and in fact, you will start enjoying the unique process. Relish these Jalebi Parathas with a spicy accompaniment like Kadhai Paneer or Vegetable Kolhapuri .

A traditional delight that warms your soul and delights your taste buds, Meetha Chawal features rice cooked with whole spices and sweetened with sugar. This process is quite fast and easy using the Microwave oven, so you can conveniently whip up this flavourful creation on any special Occasion . Saffron gives a beautiful hue and rich flavour to this sweet rice, while a garnish of nuts packs in a luxuriant crunch.

God’s favourite offering, and man’s favourite prasad! Yes, the Sweet Pongal has won this contest hands-down. For generations, South Indians have believed the Sweet Pongal or Sakkarai Pongal to be one of the best offerings to God, as it combines rice and dal with jaggery and spices, all being auspicious ingredients with a positive connotation. The taste, understandably, is divine! The rich flavour and aroma of jaggery, together with the magical tinge of spices makes this a droolworthy delicacy. Dry roasting the dal before cooking also boosts its aroma, making the flavour of the dish richer too. As a variant of this Sweet Pongal, sometimes the rice and dal are cooked in a mixture of milk and water. This gives the sweet dish a milky taste and luscious mouth-feel. Sweet Pongal is compulsorily made for the Pongal festival. Freshly-harvested rice, if available, is used to make the Sweet Pongal, in new earthen pots! Imagine the heady aroma that emanates from the streets of South Indian villages as every household makes this heavenly dish in their courtyard on Pongal day! Also do try other South Indian sweets like Imarti , Churna and Mysore Pak .

paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with 44 amazing images. shahi paneer kurma is a Mughlai-style paneer dish where paneer cubes are cooked in rich creamy gravy. Learn how to make paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma Mughlai style paneer korma is a rich and creamy Indian dish that features succulent cubes of paneer (Indian cottage cheese) cooked in a fragrant and flavorful korma gravy. The korma sauce, made with a blend of ground cashews, fried onions, creamy yoghurt and spices like cardamom, cloves, and cinnamon, offers a delightful balance of sweet, savory, and slightly spicy flavors. The creamy texture of the paneer and the aromatic korma sauce make this dish a popular choice for vegetarians. paneer kurma is an indulgent curry suitable for festivals or special occasions. This shahi paneer kurma is rich and creamy and goes well with Indian bread. Serve it with naan, tandoori roti or lachha paratha for a hearty meal. pro tips to make paneer korma: 1. Use malai paneer for the best flavor and texture. 2. Do not over fry the paneer pieces or else they will become rubbery in taste. 3. You can add fresh cream to the sabzi for a richer flavour and taste. Enjoy paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with detailed step by step photos.

methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with 15 amazing images. methi missi roti is a traditional Punjabi flatbread that is packed with flavor, nutrition, and texture. This wholesome roti is made with a combination of whole wheat flour, gram flour (besan), fresh fenugreek leaves (methi), and an array of aromatic spices. The addition of fenugreek leaves not only lends a distinct and slightly bitter flavor but also adds a pleasant earthy aroma to the roti. methi missi roti is not only delicious but also nutritious. Fenugreek leaves are rich in fiber, vitamins, and minerals, making them a healthy addition to this dish. The combination of whole wheat flour and gram flour adds protein, fiber, and complex carbohydrates, making methi missi roti a filling and satisfying meal option. The texture of methi missi roti is another highlight of this dish. The gram flour adds a nutty crunch to the roti, while the fenugreek leaves contribute a slight chewiness, creating a delightful contrast of textures. This unique combination makes methi missi roti a versatile and delicious choice that can be enjoyed on its own or paired with a variety of curries, curd, low fat curds, raita or achar. Overall, methi missi roti is a flavorful and wholesome flatbread that celebrates the rich culinary heritage of India. With its blend of aromatic spices, fresh fenugreek leaves, and hearty flours, this dish is a delightful and nutritious addition to any meal. Give methi missi roti a try and experience the delicious fusion of flavors and textures it has to offer. Pro tips for methi missi roti. 1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 2. Add 1/2 cup chopped fenugreek leaves (methi). They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis. Enjoy methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with step by step photos.

bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with 30 amazing images. bajra ragi methi khakhra is an all-time favourite Gujarati dry snack. Learn how to make multi-flour khakhra. bajra ragi methi khakhra is a type of traditional Indian snack. It is made from a combination of ragi (finger millet) flour, fenugreek leaves (methi), whole wheat flour and various spices. The dough is rolled out into thin, round circles, and then roasted on a tava until they become crispy and golden brown. The khakhra is typically seasoned with a blend of spices such as ginger, garlic, green chillies, turmeric and salt, which gives it a savory and slightly spicy flavor. It is easy to ask somebody to give up unhealthy snacks, but it is quite difficult to achieve the goal! Instead, try treating yourself and your family to healthy short-eats like this bajra ragi methi khakhra which is so tasty that you will naturally lose your craving for junk snacks! Aside from bajra ragi methi khakhra check our collection of healthy khakhras and popular recipes like mini oats khakhra and masala khakhra. Pro tips for bajra ragi methi khakhra. 1. Add bajra (black millet) flour. bajra flour is high in Fiber. Fiber is a key nutrient which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. 2. Add ragi (nachni / red millet) flour. One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. 3. Add ginger-garlic (adrak-lehsun) paste. The mild spice and aroma of ginger and garlic beautifully complement the subtle earthiness of bajra and ragi flours. 4. The green chillies add a subtle kick of heat, balancing the earthy sweetness of the millets and the slightly bitter fenugreek leaves. Enjoy bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with step by step photos.

Hyderabadi cuisine in general is marked by its richness, and this biryani tops the charts! There is a rich dimension to every component of this biryani. The koftas are made of potatoes and paneer perked up with dry fruits, nuts and cream, while the rice itself is flavoured with whole spices and herbs and enhanced with a rich paste of cashewnuts and melon seeds. The Hyderabadi Sofiyani Biryani has sweet, hot and spicy dimensions, which make it a dashing treat for your taste buds. While many of the ingredients like ginger, green chillies, etc. add to the pungency of this rich preparation, dairy products give it a luxuriant feel. However, a cup of pineapple cubes added to the biryani makes all the difference because its juicy, tangy, sweet taste helps to highlight all the other flavours of this dish. Enjoy it hot and fresh with a garnish of fried onions. You will also enjoy other Hyderabadi delicacies like the Khubani ka Meetha and the Mirchi ka Salan .

quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.

Appealing to look at, and soothing to taste, this Hariyali Matki Khichdi is chock-full of nutrients served in an irresistibly delicious form. This wholesome khichdi combines rice, moath beans and whole spices with a green paste comprised of coriander, green chillies, coconut, etc., resulting in a dish that delights the palate and satiates the tummy!

gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa | gajar ka halwa in microwave is a beautifully encompassed Indian dessert which is perfect in terms of texture, flavour and aroma. Learn how to make quick microwave carrot halwa. To make gajar ka halwa in microwave, 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. At restaurants, mithai shops, parties and weddings, gajar halwa is a wonderful addition to the spread, as nobody has enough grit to resist it! Indeed, the unique juicy texture of this microwave gajar ka halwa with khoya, its balanced sweetness and innate richness make it totally irresistible. Now, we share a magical procedure to make this awesome mithai within minutes using the microwave oven. The carrot halwa microwave recipe shows you how to use the right ingredients in the right proportions and cook them in the right way, to whip up your favourite sweet in a jiffy. Check out for many more irresistible Microwave Desserts. The addition of mawa / khoya in quick microwave carrot halwa, reduces the cooking time and lends the perfect texture to this Indian mithai. This quick fix recipe is worth trying when red carrots are in season during the cold months of winter. Addition of cardamom powder is this mithai balances the flavours and makes it more luxuriant. Serve microwave gajar ka halwa with khoya warm as it is or with a dollop of Vanilla Ice-cream. Tips for gajar ka halwa in microwave. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Grate the mawa before adding, so it cooks and uniformly blends with the carrots. 3. Remember to stie every 2 minutes while cooking at step 3, else the carrots will burn and not cook uniformly. 4. Since it is a microwave recipe, we suggest you serve this carrot halwa immediately and avoid re-heating it. Enjoy gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa.

The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts. Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .