fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with amazing 25 images. We have got you a perfect, healthy and tummy filling khichdi recipe "fada ni khichdi". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the fada ni khichdi super nutritive too. Think comfort food, and broken wheat khichdi is one of the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal , the Gujarati style fada in khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble dalia khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. The method to make fada ni khichdi is super quick and easy, it is as simple as any other khichdi recipe and can be easily cooked even by a learner. To make fada ni khichdi, combine the fada, yellow moong dal, turmeric powder, little salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic paste, ginger paste and onions and sauté on a medium flame for 2 minutes. Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and pav bhaji masala, mix well and cook on a medium flame for 1 minute. Add the cooked fada- moong dal mixture, 1½ cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and lemon juice and mix well. Serve Gujarati style fada ni khichdi hot with curds. Fada ni khichdi made with broken wheat and yellow moong dal simmered with vegetables and spices, this dish is quite wholesome and does not even require any grand accompaniments. Just serve with plain or masala curd, to make a delectable meal. I prefer relishing this wholesome khichdi with Gujarati kadhi, it is a treat!! Enjoy fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with detailed step by step photos and video below.

bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with 30 amazing images. bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry is a tempting accompaniment with a perfect hue. Lean how to make Gujarati bhindi ki kadhi. To make bhinda ni kadhi, heat oil in a broad non-stick pan and add the bhindi. Sauté on a medium flame for 3 to 4 minutes. Transfer to a plate and keep aside. To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside. Next, heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the prepared curds-besan-water mixture, turmeric powder, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously. Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. Just before serving, bring the kadhi to boil. Add the sauteed ladies finger. Mix well and simmer for 5 minutes. Garnish the kadhi with coriander and serve hot with steamed rice. The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Gujarati bhindi ki kadhi, where ladies finger mingles with the traditional kadhi. The tempering of whole spices adds a lot of punch to this kadhi recipe, while curd add a mild tang and sugar imparts a pleasant sweetness to it. You are sure to love the smooth velvety texture of bhindi and lovely flavour of this Indian style okra yogurt curry. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Slightly thicken this by adding a little more besan and serve it with chapati, rotlas or jowar bajra garlic roti to make a meal. Tips to make bhinda ni kadhi. 1. Make sure when you boil the kadhi you do stir it in between or it will curdle. 2. Bhindi should not be chopped finely or very big, just medium sized. 3. Add the bhindi just before serving the kadhi. 4. Serve bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with steamed rice. Enjoy bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with step by step photos.

lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | with amazing 32 images. lahsuni palak chawal is also called garlic spinach pulao. Made from rice, garlic, spinach, tomatoes and onions. lahsuni palak chawal is a simple and quick rice dish to make. lahsuni palak chawal is derived from North India and is also a very famous recipe there. There are many variations to this lahsuni palak chawal and this is our version of it. The lahsuni palak chawal is sure to steal your hearts with its pleasant green colour and vibrant flavour. Although this garlicky spinach rice is prepared with minimal ingredients, it has a lingering flavour and strong, spicy aroma. lahsuni palak chawal is easy to prepare, and relatively healthy too, as this recipe goes easy on the fat, thereby improving the absorption of calcium from the spinach. You can also add any veggies of your choice such as carrots and green peas to make lahsuni palak chawal healthier. Also, kids create a fuss for eating green leafy veggies but when you serve it to them in this form I am sure your kids are going to gulp down the plate of pulao in minutes. My kids love it and I generally use this recipe as tiffin treat and also make it as one meal dish for dinners. Note for lahsuni palak chawal. 1. Transfer the leaves immediately to a bowl filled with ice-cold water. This is known as refreshing. Refreshing the spinach leaves helps in retaining the bright green colour as it stops the internal cooking process. Serve garlic spinach pulao along with raita of your choice. You can also prepare this spinach rice using leftover rice. Learn to make lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao with detailed step by step recipe photos and video below.

The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate. Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice

lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with 38 amazing images. lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe is a winter special fare which is not to be missed out. Learn how to make fresh tuvar kachori chaat. To make lilva kachori chaat, combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside. Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool. Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Roll out a portion of the dough, place one portion of the prepared stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Make all kachoris and deep fry till golden brown in colour. Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate. Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it. Repeat steps 1 and 2 to make 3 more plates. Serve immediately. When fresh toovar and green peas are in season, tongue-tickling winter fresh toovar kachori chaat is a must-try. Crisp and flaky kachoris with a spicy filling, these are sure to make you drool and yearn for more. Laced with chutneys and curds, and topped with sev, this chaat is a real treat for your palate, with its thrilling flavour and vibrant texture. It makes fresh tuvar kachori chaat even more exciting way to enjoy the fantastic kachoris. You can make the kachoris in advance, and just assemble this yummy Indian chaat recipe just before serving. You will also love other chaat recipes like the Moong Sprouts and Potato Salli Chaat, and the Mixed Sprouts and Green Pea Chaat. Tips for lilva kachori chaat. 1. Ensure that the toovar and green pea mixture is coarsely blended so as to enjoy its mouthfeel. 2. While making the dough, rub the flour and ghee mixture well. It should resemble bread crumb mixture. This lends flakiness to the kachori. 3. Further fry the kachoris on a slow flame so they turn crisp. Enjoy lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with step by step photos.

besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with amazing 32 images. If somebody asks you to make besan khandvi, they are testing your cooking skills! This delectable Gujarati snack, Bengal gram flour khandvi is made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this besan khandvi delicacy also needs a bit of practice to master. This detailed besan khandvi recipe will help you all the way through, making sure you get it right. A serving of Protein rich healthy khandvi provides around 7.4 mg of protein making it a protein rich Indian recipe. Lots of besan is used in the recipe where Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Enjoy how to make besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with step by step photos below.

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images. bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry. In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice. The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes. Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. 3. After adding curd, keep stirring it continuously to avoid it from splitting. Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.

sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with 26 amazing images. A thoughtful mélange of moong sprouts and veggies, this dish is not just easy to put together but also a real culinary and visual treat! Learn how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | When you are bored of eating plain moong sprouts, turn to this delicacy. Moong sprouts contain a horde of nutrients like protein, iron, calcium , zinc, B vitamins, magnesium, phosphorus and potassium too. sprouts and vegetables chilla easily fits into the diet of weight-watchers and diabetics both. With good amounts of fibre being contributed, those with heart disease can also enjoy them. Well, the sprouts chilla recipe makes use of greens like spinach and methi, as they are most commonly consumed. However you can even use unusual greens like cauliflower greens, amaranth leaves etc. Tips to make sprouts pancake: 1. You can also use grated dudhi instead of carrots. 2. Grease the pan well to avoid it from sticking. 3. Sprouts pancakes tastes best when served hot. Enjoy how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with detailed step by step photos.

Peshawar is a city situated along the eastern end of the khyber pass. It is a major center of arts and culture and is home to the delicious peshawari food. Punjabi food is in many ways influenced by peshawari style of cooking. Peshawari chole is just one of the many delicious dishes from the punjab, and as the name suggests, has a hint of peshawari style of cooking. Spicy and 'chatpata', this dish needs some prior planning as the chick peas require soaking for at least 6 hours. Chana masala added to this dish is readily available at most provision stores and imparts that special flavour. Served with hot Baturas , it makes an ideal sunday lunch . You could also top Aloo Tikkis or Samosas with this delicious subzi and relish it as a snack .

mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with amazing 28 images. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani. All the ingredients blend very well and the taste is heavenly. If you are a spicy food lover, this mirchi ka salan is definitely for you!! Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. The spicy paste in Hyderabadi mirchi ka salan gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well. Also make sure, the smooth and creamy gravy of Hyderabadi mirchi ka salan recipe should not be very thin. You can retain the seeds in the chillies if you like a spicy mirchi ka salan. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour. Before adding raw peanuts in the mirchi ka salan recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish. Also, do check the dry coconut, as sometimes the oils in it go rancid. In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try. You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi. Learn to make mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with detailed step by step recipe photos and video below.

thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry | with 15 amazing images. Thai Red curry paste is made using Whole Red Chilies, Whole Coriander Seeds, Lemongrass, Lomon Rind, Ginger, Garlic, Onions and coriander. In India, we use Kashmiri Red Chillies to make this vegetarian thai red curry paste. Many Thai dishes use thai red curry paste as a base. The red vibrant colour is derived from Kashmiri Red Chillies. Vegetarian thai red curry paste is traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful. Red curry paste I used as base to many Thai Gravy, Soup, Rice and Noodles recipe. My personal favourite recipes using red curry paste are Thai Red Curry and Rice Noodles in Red Thai Curry Sauce. You can even store the thai red curry paste in a air tight container, in a refrigerator for 7-8 days. We prefer to make our own homemade fresh thai red curry paste instead of buying it in the market. Enjoy thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry with step by step photos below.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.