restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with 44 amazing images. restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi is a memorable preparation with a Nawabi touch. Learn how to make cashew and green peas curry. To make restaurant style kaju matar masala, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely. Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside. Heat the oil and ghee in a deep non-stick pan, add the bayleaf, cloves, cardamom, bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes. Add the green peas, sautéed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirring occasionally. Garnish with coriander and serve hot with parathas. Cashews in and out make this dish the super awesome treat that it is. Perfect for cashew lovers, the cashew and green peas curry features crispy cashews and soft green peas in a creamy, tangy, masaledar gravy. The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this Indian shahi kaju curry is absolutely bursting with flavours, for an added shahi touch we have finished with some fresh cream. You can also add homemade cream obtained from buttermilk. Serve this kaju mutter masala sabzi with plain paratha or butter naan and square up your meal with a tall glass of salted lassi. You will have a feel of dining at a dhaba in Punjab while relishing this authentic meal in your own house. Also do try other sabzis with green peas like Mutter Paneer Butter Masala, Mushroom Mutter Makhani and Palak Mutter. Tips to make kaju mutter masala. 1. Jain’s can skip onions and garlic. 2. Roast the cashews on medium flame till light golden brown colour, it gives nice colour and crunch to the cashews. 3. Sugar is added to balance the flavours. You can skip if you do not wish to add. 4. Make sure while selecting cashews it should not have any dents or cuts. Enjoy restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with step by step photos.

cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images. cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter. Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks. Also try other vadas like Instant medu vada and Rasam vada. pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal. Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.

Creamy and colourful, bhopali style mixed vegetables is a perfect accompaniment – be it for a normal day or a party. Take your pick of vegetables but try to toss in one of every colour. The veggies are cooked with a common masala paste and a good dose of milk and cream, not to forget a crispy shallow-fried cashew topping.

capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with 33 amazing images. capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice is an appetizing fare which needs no accompaniment. Learn how to make Indian paneer capsicum rice. To make capsicum paneer pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till for 2 minutes. Remove and keep aside. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes. Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the curds, rice, paneer and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot. Paneer capsicum pulao in pressure cooker is neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. This aromatic rice delicacy is a one pot meal which is also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dinner option. The paneer cubes do not break even if pressure cooked hence venture to make this paneer bell pepper rice without any fear. The bell pepper add a contrasting flavour and colour, while the ginger, garlic and green chilli paste along with garam masala make it truly irresistible. When all these merge together in one mouthful of Indian paneer capsicum rice, the experience is just too exciting. Tips to make capsicum paneer pulao. 1. Use fresh curd to make paneer pulao for best results. 2. We suggest you to use basmati rice for best results. 3. If you do not wish to sauté the paneer and capsicum you can avoid doing it. 4. Serve it immediately to enjoy its best flavours. Enjoy capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with step by step photos.

A traditional parsi dish. As the name says, it is an interesting combination of five varieties of dhan (dals) and saak (vegetables) perked with spices to give it a mouth-watering taste. Being loaded with vegetables this dish is not very high in calorie and carbohydrates and also provides all the necessary nutrients. Serve it with crusty whole wheat bread and salad to make a light, yet satisfying meal.

high fibre chillas | healthy chillas | buckwheat and oats Indian pancake | no fermentation chilla | with 24 amazing images Here, these scrumptious buckwheat and oats Indian pancake are made from a batter of buckwheat and curds which are then soaked and ground in a mixer. To the batter we add oats, ginger green chilli paste, carrots and spring onions add crunch to these high fibre chillas as well as their share of nutrition too. This batter is then cooked on a non stick tava to make healthy chillas. Let’s see why we love high fibre chillas. Buckwheat keeps your heart healthy and high in fibre and diabetic friendly. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon. When served with low-calorie green chutney, this high fibre chillas meal is sure to make a smile bloom on your face. Healthy chiilas and pancakes for breakfast is always a good way to start the day. buckwheat and oats Indian pancake gives a lot of room for innovation too, as you can add your favourite veggies, greens or other ingredients to make it as exciting as you want. Enjoy high fibre chillas | healthy chillas | buckwheat and oats Indian pancake | no fermentation chilla with detailed step by step photos.

What makes this recipe so popular is that it has a rich feel about it, but at the same time it is quick and easy to make using the microwave oven! The gravy that hosts the green peas has the vibrant colour and dynamic flavour of methi leaves, made rich and luscious by the addition of cream. A paste of cashew, poppy seeds and popular taste-enhancers ginger and onions, gives the gravy its intense taste and also contributes to the mouth-feel. Enjoy this delicious Methi Mutter Malai with any Indian bread or rice dish of your choice. You may also like to try other convenient microwave recipes like the Mutter Pulao and Paneer Kalimirch .

Can something be soothing and peppy at the same time? Yes! In this unique Coconut Barley Soup, coconut milk, milk and barley provide a soothing base, while pungent ginger, garlic and green chillies provide a spicy touch enhanced by the lemon grass and spring onions. This zesty soup is made more sumptuous and colourful by the addition of cubed carrots.

Ukado is an every popular homey remedy in Gujarat. The moment anybody in the house complains of indigestion or sore throat, somebody will bustle to the kitchen and prepare a cup of Ukado! Here, milk is boiled with beneficial ingredients like lemongrass, mint and ginger. Adding the ginger in a grated form helps its flavour to seep in really well. With the sprightly flavour of herbs like mint and lemongrass working together with the ginger, this beverage gets a super-duper taste and aroma, which will instantly make you feel better! Try other home remedies like Try other home remedies like the Mangalorean Tea and Honey Ginger Tea .

The pleasing bitterness of fenugreek leaves goes beautifully with the creaminess of cauliflower and the mild sweetness of carrots. This thoughtful assortment of veggies becomes all the more desirable when combined with a lip-smacking white gravy made of onions, milk and myriad spices.

bajra raab recipe | Indian pearl millet drink | bajra raab for breastfeeding | traditional bajre ki raab | with 10 amazing images Bajra Raab is a mildly sweetened drink with jaggery. Indian pearl millet drink has a comforting taste and mouth-feel that kind of warms the body and soul! Learn how to make traditional bajre ki raab. To make bajra raab recipe, heat the ghee in a pan and sauté the bajra flour for a while. Ensure that the flour doesn’t get burnt. Add the water and jaggery and immediately whisk it. Cook it for about 1½ minutes. Add the carom seeds and ginger powder and mix and cook for just 30 seconds. Raab is ready for serving! It is ideal to have this traditional bajre ki raab during the winters, when it will not only make the new mother feel warm and cozy but also boost her health. This bajra raab for breastfeeding is a porridge-like food made of ghee-roasted bajra flour sweetened with jaggery, which is very apt for lactating mothers. The carom seeds are added to prevent bloating and aid in digestion in the new mothers. On the other hand, ginger powder is known to increase breast milk production. Indian pearl millet drink is very filling, and must be served immediately after preparation because it will get thick and lumpy upon cooling. Bajra flour can also be used to make Bajra Roti, Bajra Chakli and Bajra Khakhras. Enjoy bajra raab recipe | Indian pearl millet drink | bajra raab for breastfeeding | traditional bajre ki raab | with 10 amazing images.

paneer rolls | paneer kurkure | paneer potato cheese rolls | deep fried paneer rolls | Indian cottage cheese roll snack | with 20 amazing images. Yummy inside and yummy outside, paneer rolls is tasty through and through! The paneer rolls are made with the right mix of paneer and potatoes flavoured with spice powders and pastes, and deep-fried with a batter coating. An innovative idea that adds to the crunchiness of this snack is to roll the batter-coated rolls in bread crumbs before frying. This not only gives the paneer kurkure a very appetizing appearance, it also makes it super crispy. An amazing range of textures such as the succulence of the filling and the crunch of bread crumbs, not to forget the variety of interesting flavours like the spiciness of garam masala and the tanginess of amchur, make paneer kurkure a unique and irresistible snack! Notes on making paneer rolls. 1. Add the dried mango powder. It provides a pleasant tang to the crunchy paneer roll. You can also use chaat masala or fresh lemon juice as a substitute. 2. Roll them in bread crumbs till they are evenly coated from all the sides. You can use your hands or spoon while double coating anything. Spoon to dip in batter and hand to coat them. 3. Refrigerate for at least 15 minutes. This is necessary so that the bread crumbs stick very well to the rolls and they do not disintegrate while deep-frying. 4. For frying the Paneer Roll, deep-fry a few rolls at a time on medium flame. If you deep fry on low-flame they will absorb a lot of oil and if you fry on a hot flame, they will turn dark from outside and remain under cooked from outside. From our collection of deep-fried snacks and starters do try other recipes like Corn Rolls, Rice and Peanut Pakoda, Kand Ke Pakode, Cheese and Spring Onion Samosa and many more. Serve the Paneer Rolls immediately with Schezuan sauce. Enjoy how to make paneer rolls | paneer kurkure | paneer potato cheese rolls | deep fried paneer rolls | Indian cottage cheese roll snack | with detailed step by step photos and video below.

paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag | with amazing images. paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag | a dish of soft succulent paneer made in green gravy of methi and palak. Learn how to make Indian style methi palak paneer ki sabzi. An absolutely exquisite combination of paneer with loads of green veggies and a perfect blend of spices makes it a delectable and healthy option. The addition of green veggies makes it rich in antioxidants and also gives you fibre which keeps you full for a longer time. The goodness of added paneer makes sure that you get a good amount of protein as well. This combination of spinach, methi and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C , iron, magnesium and phosphorus. palak methi paneer recipe thereby qualifies to become a very good alternative for health freaks! Enjoy every bite of it with rotis or parathas and have a tasty treat! Tips to make paneer methi palak recipe: 1. If you wish you can also add fresh cream. 2. Do not overcook spinach and methi otherwise it will lose its fresh colour. 3. You can also add little sugar to balance out the bitterness of methi. 4. Use low fat paneer if on weight loss. Enjoy paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag | with detailed step by step images.

kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with 23 amazing images. kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki is a unique snack which can be enjoyed during the festival of fasting like Mahashivratri, Janmashtami, Ekadashi etc. Learn how to make Indian style kand ki pattice. To make kand tikki, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately. Indian style kand ki pattice is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you can’t skip a visit to the market without buying some! The nutty taste of peanuts augments the rustic taste of kand, making this faraali kand ki tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying. Coriander gives a nice peppy touch to the purple yam tikki, but it is optional and can be avoided if you don’t want it. You can use rock salt instead of regular salt and enjoy a satiating snack during vrat, upvas. You can also try other kand recipes like Kand Stir-Fry and Kand Na Bhajiya. Tips for kand tikki. 1. If you think that the mixture is not binding well, add a little more arrowroot flour. 2. Deep fry the tikkis on a mdium flame only. Deep frying on a high flame might burn the tikkis, while slow flame might make them too soft. Enjoy kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with step by step photos.