shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images. shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo. shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer. Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot. Ingredients for shahi aloo: Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy. Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy. Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor. Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish. Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness. shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish. shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture. pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split. Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos.

poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images. Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day. Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias. The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack. Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside. Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more. See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below.

methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with 19 amazing images. methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack is a traditional recipe from Maharashtrian cuisine which is a quick and easy to make snack to be enjoyed when hunger strikes. Learn how to make fenugreek rice dosa. To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make more 11 ghavans. Serve immediately. Not all dosas are from the south! Here is a quick and easy dosa from the land of Maharashtra. The batter for ghavane is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved. With the slight crunchiness of cumin seeds this soft fenugreek rice dosa sure it a yummy treat for your palate. This is surely one of the yummiest ways to enjoy fresh fenugreek leaves, especially when served hot off the pan on a winter or a rainy day! You can serve this Maharashtrian ghavan Indian snack with green chutney as a delicious fare. Also try other Maharashtrian snack recipes like kothimbir vadi and methi tahlipeeth. Tips for methi ghavan. 1. If you do not have methi leaves, you can replace them with other greens like spinach, coriander or cauliflower greens. 2. Add water gradually as the quantity of water usually depends on the quality of the flour. Enjoy methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with step by step images.

chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with 43 amazing images. chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter is crispy yet juicy, mildly spiced and coated with a sauce to waken your senses. Learn how to make Indian chilli mushroom dry. To make chilli mushroom, heat the oil in a deep non-stick pan and dip few pieces of mushrooms at a time in the prepared batter and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onion cubes and capsicum and sauté on a medium flame for 2 minutes. Add the prepared soy sauce-cornflour mixture, mix well and cook on a medium flame for 1 minute or till thick, while stirring continuously. Add the deep fried mushrooms, mix well and cook on a medium flame for 1 to 2 minute or till it coats well, while stirring continuously. Switch off the flame, add the spring onions and mix well. Serve immediately. Enticingly crunchy deep-fried mushrooms sautéed with spicy green chillies, pungent onions, crispy capsicum and a medley of tongue-tickling sauces, this Indo Chinese starter syncs awesomely with our culinary preferences. Here cornflour gives the mushrooms the necessary crispiness, while the sauce makes it succulent. A multitude of textures and flavours in each mouthful is sure to please your palate and make you yearn for more! Relish this awesome Indian chilli mushroom dry with your favourite fried rice recipe! Although colourful capsicum does give this homemade chilli mushroom its appeal, other ingredients like ginger and garlic, sliced onions, soy sauce and chilli sauces play a very important role in giving this multi-textured dish a dashing flavour. You can also try other Oriental recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce. Tips for chilli mushroom. 1. Ensure to sieve the maida before use to make it lump free. 2. The batter for coating the mushroom has to be thick enough. If you feel it is not coating the mushrooms, you can add ½ tbsp. extra cornflour and mix it very well with a whisk. 3. Always mix the soy sauce cornflour mixture once before adding as cornflour tends to settle at the bottom. 4. Do not fry too many mushrooms at a time. They may stick to each other. Depending on the size of the pan and amount of oil used, deep fry a few mushrooms at a time. 5. If you don’t have coloured capsicum, you can use any one capsicum. Enjoy chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with step by step photos.

wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli. To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough. You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli. You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai. Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally. Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos.

rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images. Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation. Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow. 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 buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis. Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard. 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. Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below.

whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with 14 amazing images. whole nachni dosa recipe | ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack. To make whole nachni dosa, wash and soak the ragi in enough water in a deep bowl overnight. Drain. Combine the soaked ragi and approx. 1 cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the onions, green chilli paste, ginger paste, coriander and salt and mix well. Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil. Pour a ladelful of the batter on it and rotate the ladle in circular motion to make a 125 mm. (5") diameter circle. Cook it using 1/8 tsp of oil till it turns golden brown in colour from both the sides. Repeat step 5 to make 11 more dosas. Serve immediately with minty green chutney. This delectable easy nachni dosa healthy Indian snack will be well accepted by people of all ages. It is easy to make and needs very few ingredients which are commonly available too. All you have to do is remember to soak the whole nachni overnight. Did you know that fermented items tend to worsen acidity, or even cause it? Hence, idlis, dosas and such items made with a fermented batter are best avoided by those suffering from acidity. This no fermented nachni dosa is a delicious alternative made with ragi and without rice. The batter is not fermented, but tastes fabulous because of the addition of ingredients like onions and a wee bit of green chilli paste and ginger paste. Enjoy the whole nachni dosa hot, with mildly-spiced Minty Green Chutney. Each dosa is not very high on a calorie scale and provides 1 g of fibre per dosa. Thus this ragi dosa made with whole nachni is a wise choice for people with obesity and heart problems. Diabetics too can enjoy 1 nachni dosa at snack time. Further, cooked in minimal oil, it is beneficial for all of the above mentioned ailments. This dosa is also a good source of calcium - a nutrient needed to strengthen bones. Tips for whole nachni dosa. 1. While buying nachni ensure it is free of moisture and debris. 2. While onions provide antioxidant Quercetin and exhibit anti-inflammatory properties, you can add other veggies like chopped spinach, grated carrot or shredded cabbage and add a few more antioxidants in this snack. 3. Remember to serve these dosa off the tava to relish their best texture and flavour. Enjoy whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with step by step images.

patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images. patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney. Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi