peri peri masala recipe | piri piri spice mix | Indian style peri peri | with amazing 20 images. Peri Peri or Piri Piri in Swahili means Pepper Pepper! In Spain and Portugal, the term traditionally referred to spicy sauces and chilli-based powders used in barbeques. Indian style Peri peri is very easy to make and can be made in 5 mins. If you are someone who loves spicy food, I am sure you are going to love this peri peri masala recipe. However, over time, the term peri peri masala has become popular globally as a spice mix that is mixed with French fries. With chilli powder and flakes, garlic, spice powders and herbs, this Peri Peri Masala is sure to tickle your taste buds. You can prepare the peri peri masala and store it in an airtight container in the fridge, so you can toss it into your French Fries or Makahana any time to enjoy a fiery treat. peri peri masala is served in small packets at Mcdonalds in India so that it would be mixed with french fries and relished by kids. Enjoy peri peri masala recipe | piri piri spice mix | Indian style peri peri | with detailed step by step photos below.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with 24 amazing images. Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsari makes a protein rich dish as both, chana dal and urad dal are rich in protein. North-indian cuisine is wholesome and rich with generous use of dairy products. Be it their sabzis, dal or desserts, everything is simply delicious and finger-licking good! So, we have got you a super luscious recipe Dal amritsari also known as langarwali dal. This langarwali dal is a popular langar food ( food charity) served at different Gurudwar’s. One has deep respect for the Sikh’s who serve langar food with warmth, grace and gratitude. Dal Amritsari is one common preparation of Punjab, which is cooked on day-to-day basis. To get the perfect taste, you need to cook Punjabi Amritsari dal on a slow flame, it requires slow cooking. There are different versions of making Amritsari dal and this is our version of making it. Also, the ingredients used in making of this recipe are basic, which are available in every Indian household pantry. A tadka or tempering is prepared for this Punjabi Amritsari dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter. See why we think this is a healthy Amritsari dal ? Made mainly from chilkewali urad dal and chana dal which are both healthy. 1 cup of cooked chilkewali urad dal gives 69.30% of folic acid of your daily requirement of folate. One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Serve with parathas like Aloo Methi Parathas, Jalebi Paratha, Punjabi Reshmi Paratha, Paneer and Vegetable Paratha or Paushtic Parathas. Enjoy Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with detailed step by step recipe photos and video below.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

quick bread snack recipe | quick veg bread snack | quick Indian bread snack | masala bread | with 29 amazing images. quick bread snack recipe | quick veg bread snack | quick Indian bread snack | masala bread is a perfect snack for kids who come home hungry. Learn how to make quick veg bread snack. To make quick bread snack, immerse the bread slices in enough water and remove immediately. Squeeze out all the water from the bread slices and crumble thoroughly. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the green chillies and ginger and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the crumbled bread, tomato ketchup, lemon juice, salt and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. The bread slices used in any form have their own charm. This masala bread is an upma like recipe made with crumbled bread. If you love spices tossed with bread, you are sure to be in love with this snack. While the onions, ginger and green chillies add a bit of spice to the quick veg bread snack, the tomatoes, tomato ketchup and lemon juice impart an energizing tanginess. Want to be more creative? You can bake your own bread at home too. Make your choice between white bread loaf and whole wheat bread loaf. Apart from quick Indian bread snack, you can also try other quick snacks using bread like Bread Aloo Chaat, Bread Bhurji, Bread Bhajiya or Bread Dhokla, Instant Bread Dhokla. Tips for quick bread snack. 1. Keep 3 bowls ready to prepare the bread. Bowl one filled with water, bowl 2 to squeeze out water and bowl 3 to keep crumbled bread. 2. Dip the bread in water only for a few seconds, else it might turn soggy. 3. You must add the soaked and crumbled bread towards the end of the recipe. Serve it immediately too. Enjoy quick bread snack recipe | quick veg bread snack | quick Indian bread snack | masala bread | with step by step photos.

farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney. The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try! The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too! To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well. Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals. You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc. Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to. Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

ragi chakli recipe | nachni chakli | ragi murukku | with 27 amazing images. ragi chakli recipe | nachni chakli | ragi murukku is a favourite tea time munchie. Learn how to make nachni chakli. To make ragi chakli, combine the red millet flour, jowar flour, rice flour and butter in a bowl and mix well. Add the ginger-green chilli paste, cumin seeds, sesame seeds and salt and knead into a soft dough using enough water. Put the mixture into a greased chakli press and press out round swirls of the dough onto a dry, flat surface, working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get about 20 to 22 chaklis. Heat the oil in a kadhai, gently lift each chakli using a flat spoon and deep-fry over a slow flame till they turn golden brown in colour from both sides. Drain on absorbent paper. Cool and serve or store in an air-tight container. Crispy and crunchy jar snacks are the best choice of many to munch in between snacks. Chakli is one such jar snack which tops this list. While you must have always tried your hand to wheat flour chakli and rice flour chakli, here we present unique nachni chakli. In combination with jowar flour and rice flour, the ragi murukku dotted with sesame seeds and roasted cumin seeds has a flavour which is unbeatable. You can further enhance the flavour by the addition of a teaspoon of garlic paste or garlic powder. Tips for ragi chakli. 1. Lifting the chakli with a flat spoon makes it easier to handle. 2. Sesame seeds can be substituted with nigella seeds, also called as onion seeds. 3. Remember to cool the chakli completely before storing. Even slight warmth can make the chakli soggy. 4. Also remember to store in an air-tight container. It stays fresh for 15 days. Enjoy ragi chakli recipe | nachni chakli | ragi murukku | with step by step photos.

spring rolls recipe | chinese spring roll | veg spring rolls | deep fried spring rolls | how to make spring rolls | with 27 amazing images. The Chinese Veg Spring Roll has become so popular in India that it is now available in roadside eateries and restaurants too! In fact, frozen Spring Rolls, Veg Spring Rolls are also readily available in most supermarkets. However, nothing can beat the impact of creating this all-time favourite Spring Rolls, Veg Spring Rolls in your own kitchen, perfectly customised to your taste and enjoyed right off the frying pan! Here, a scrumptious filling of sautéed veggies and noodles perked up with tangy sauces is packed inside readymade spring roll wrappers and deep-fried till crisp. It is always better to cut the Spring Rolls before serving because it helps the insides cool and avoids the spilling of shredded veggies when you bite into it. Nothing matches this treat as aptly as Schezwan Sauce, so remember to serve it along with the Chinese Veg Spring Rolls. At home our kids love a Chinese meal comprising Chinese Vegetable Fried Rice, Veg Spring Rolls and Chinese Veg Manchow Soup. Enjoy how to make Spring Rolls recipe with detailed step by step photos and video below.

brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with 20 amazing images. brinjal cutlet, also known as eggplant cutlet, is a popular Indian snack made primarily from brinjal (eggplant) and a blend of spices. It is a delicious and crispy dish that can be served as an appetizer or a side dish. A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the brinjal cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tawa with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it! Ingredients for brinjal cutlet. Brinjal (Eggplant): The main ingredient, typically sliced or mashed. Other vegetables : French beans and carrots. Spices : Common spices include turmeric, amchur powder and garam masala for flavor. Binding Agents : Potatoes or besan (gram flour) are often used to bind the mixture. Herbs : Fresh coriander or mint can be added for freshness. Breadcrumbs : Used for coating the cutlets to achieve a crispy texture when fried. brinjal cutlet are not only tasty but also a great way to incorporate vegetables into your diet. brinjal cutlets are typically served hot with chutneys, such as mint or tamarind, or with sauces like ketchup. They can be served as part of a larger meal. Pro tips for brinjal cutlets. 1. When cooked, brinjal becomes soft and tender, making it a pleasant addition to the cutlet. Foods like Brinjal have a low glycemic index and are good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics. 2. Mash with help of a potato masher. It's easier to mash when the mixture is hot. Enjoy brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with step by step photos.

undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | with 10 amazing images. undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala is a basic Gujarati masala used in making the famous Gujarati sabzi Undhiyu. Learn how to make Gujarati oondhiya masala. To make undhiyu masala, you need very few ingredients. Combine grated coconut, chopped coriander, chopped green garlic, coriander-cumin seeds powder, ginger-green chilli paste, chilli powder, sugar, lemon juice and salt in a bowl and mix well. The masala is ready. This Gujarati oondhiya masala makes use of lots of hara lehsun, as this is a winter special sabzi. However, if you don’t find some green garlic, you can avoid it and make the recipe. This coconut-coriander masala is also used in other sabzis like valor muthia nu shaak, turiya paatra etc. Tips for undhiyu masala. 1. Use fresh coconut only. 2. If you don’t want to use chilli powder, avoid it and increase the quantity of green chilli paste used. 3. You can make this masala and store refrigerated for a few hours, but do not add salt to it. Add salt just before using it. Enjoy undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | with step by step photos below.

dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with 30 amazing images. The Dal Tadka is one of the most popular dals while eating out at Indian restaurants and even roadside dhabas. Punjabi Dal Tadka is made from 2 different kinds of dals, chana dal and toovar dal which are first pressure cooked with water, salt, turmeric, ginger, garlic and green chillies. Then the vegetables are cooked in oil with the dal and then the ghee tempering with spices is added to this Restaurant style Dal Tadka. However few of us realise that this authentic Restaurant style Dal Tadka can be prepared with ease in your very own kitchen at nearly one-fifth the price. This creamy, rich and smooth Dal Tadka is tempered with Punjabi spices and ghee. Serve Dal Tadka with Jeera Rice or Cooked Rice. Learn to make dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with step by step photos and video below.

karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe | with 31 amazing images. karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe is a nourishing twist to famous Gujarati snack doodhi muthia. Learn how to make Indian bitter gourd steamed dumpling. To make karela muthia, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using little water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 150 mm. (6") in length and 25 mm. (1") in diameter. Steam the rolls in a steamer for 15 minutes or till the knife comes out clean. Cool slightly and slice the muthias into 12 mm (½”) pieces and keep aside. For the tempering, heat oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle add asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, mix well and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with green chutney. Karela and flour dumplings that are enlivened with the addition of onions and garlic to make a delicious breakfast and snack. All the ingredients used to make the Indian bitter gourd steamed dumpling are said to be diabetic friendly as they help to maintain the blood sugar levels. weight-watchers and heart patients too can add this diabetic snack recipe to their menu and benefit from the fiber it lends by way of addition of healtrhy flours like jowar flour, besan and whole wheat flour. These muthias will keep them satiated for a long time, while also B vitamins, magnesium, phosphorus and potassium to their diet. Serve them hot, along with green chutney. Tips to make karela muthia. 1. While grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it. 2. Instead of karela you can also use mooli, doodhi, methi etc. 3. For non-diabetics, you can add 1 tbsp sugar in the dough. Enjoy karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe | with step by step photos.

Achaari paneer warqi, paneer cooked in indian spices and seasonings and served on top of the baked warqi samosa pattis.

The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach!