Preparing the Moong aur Mooli ki Chaat does take a bit of effort, but your taste buds will prod you to go ahead with the task, because of the assured excitement! Crisp and flavourful moong dal pakodis are perked up with not one but an assortment of exciting toppings ranging from sweet and sour khajur imli ki chutney and pungent radishes to soothing curds and peppy spice powders. Now, if that does not spell excitement to your palate, what does?

When you want the focus to be on the subzi, then this is the best choice for your Main Course . Soothing yet flavourful, the Ghee Rice combines beautifully with elaborate Subzis / Curries and Dals / Kadhis enhancing their appeal and giving them the attention they deserve. However, the best part about Ghee Rice is that it tastes just as wonderful with a simple dal or everyday subzi so you can prepare it on any hurried day too.

Add zest to life with this bone-strengthening treat! With a bouquet of healthy ingredients including curds, fenugreek, spinach and kabuli chana, the Chana Kofta Kadhi gives your meal a protein and calcium boost. Many are unaware of the fact that excess fat hinders the absorption of calcium, so deep-frying the koftas would make the dish less effective than it can be! That is the reason why we have steamed the koftas and not deep-fried them, so you can be assured of maximum nutrient uptake. Check out our forever young diet recipes which includes healthy recipes for a glowing skin, bright vision, strong bones, beautiful hair and recipes for increasing immunity.

coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with 22 amazing images. coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk is a simple and quick Indian accompaniment. Learn how to make nariyal ki kadhi. To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves. When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot. A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful coconut kadhi. The aromatic spices used to make Indian coconut milk kadhi combines beautifully with rotis, puris or steaming hot rice. When you want to try something innovative for your guests, this nariyal ki kadhi is the perfect option. Pair it with chunky savouries like samosa and pakodi to make delicious chaats. Tips for coconut kadhi. 1. Make sure when you mix the coconut milk, besan and water well, if not whisked well there are lumps it will not taste good. 2. This curdles quickly if cooked on a fast flame and not stirred. 3. This can be made in advance 3 to 4 hours and kept in the fridge. Enjoy coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with step by step photos.

sweet corn capsicum chaat recipe | paneer corn chaat | sweet corn vegetable paneer chaat | with 30 amazing images. sweet corn and capsicum chaat is succulent, juicy, crunchy, name the texture you like and you will find it in this. Learn how to make sweet corn capsicum chaat recipe | paneer corn chaat | sweet corn vegetable paneer chaat | sweet corn vegetable paneer chaat has a broad spectrum of flavours ranging from the sweetness of corn and the tartness of tomatoes to the mild spiciness of capsicum and the varied accents of chaat masala very refreshing. The best part is that this tasty sweet corn capsicum chaat is also easy and quick to prepare, making it an ideal after-school surprise for your kids, or a prompt answer to your sudden hunger pangs. Tips to make sweet corn capsicum chaat recipe: 1. Make sure you serve this chaat immediately for best flavour. 2. You can also squeeze some lemon juice for extra tanginess and make the chaat chatpata. 3. You can also add any other vegetables or sprouts of your choice. Enjoy sweet corn capsicum chaat recipe | paneer corn chaat | sweet corn vegetable paneer chaat | with detailed step by step images.

Potatoes go well with Chinese sauces and spices! This easy-to-make dish can also be served as a snack.

Dhoklas are a favourite gujarati snack. Dhoklas are usually made with ground and fermented pulses and are steamed. As they are steamed, they are healthier than most other snacks. The addition of spinach and fenugreek enriches this recipe with vitamin a (that aids in healthy vision) and iron (that is responsible for blood formation). These quick and easy to make dhoklas are best enjoyed as a breakfast dish or even for a late afternoon snack. They are quicker to make as instead of fermenting the batter overnight, i have used fruit salt for this purpose. Serve hot, with low calorie green chutney.

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images. Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations. Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior. Mughlai dum aloo can be made in following steps. Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture. For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside. Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them. Here's a description of Mughlai Dum Aloo: Ingredients: Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides. Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency. Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream. Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor. Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo. Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

An assortment of vegetables in luxurious white gravy – an unbeatable recipe from the punjabi khazana!

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe. To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic. A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world. A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal! Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later. Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe .

rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with 22 amazing images. rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak is an everyday sabzi in Gujarati households. Learn how to make Gujarati potato sabzi with gravy. To make rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, salt and 2 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between. Serve hot garnished with coriander. Whether in a Gujarat household or a restaurant, no thali is complete without rasawala batata nu shaak, which is everybody’s favourite despite its simplicity. It is amazing how common spices and ingredients like mustard and cumin seeds, coriander-cumin seed powder, ginger-green chilli paste, etc that are found in everybody’s kitchen cabinet, can transform potatoes into a delicacy. We have made this rasawala bateta nu shaak by boiling potato cubes in water along with spices so the potato absorbs the flavours of the masalas well. But making it with boiled and peeled potato cubes is also very common. This Gujarati potato sabzi with gravy is a very popular accompaniment to puris and toovar dal ni khichdi. When served with a tall glass of chaas, it is a complete satiating meal. Tips for rasawala bateta nu shaak. 1. Sauté the masalas just for 5 to 7 seconds, else they might burn. 2. Sugar can be replaced with grated or chopped jaggery. 3. If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes. 4. You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak. Enjoy rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with step by step photos.

methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves | with 28 amazing images. methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves is a nourishing Indian accompaniment. Learn how to make Indian methiwali arhar dal. To make methiwali dal, put the dal in a pressure cooker, add 2 cups water and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle. Add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes. Add the fenugreek leaves and sauté over high flame for 1 minute. Add the tomatoes, chilli powder and turmeric powder and cook for 2 to 3 minutes, while stirring occasionally. Add the cooked dal, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice, mix well and serve hot with jeera rice or steamed rice. Simple arhar dal with a tempering of ginger, garlic, green chillies and onions has been presented in a delectable style. The spices further add zing, while the tomatoes and lemon juice add a pleasant mild tangy taste to the Indian methiwali arhar dal. This methi dal fry serves a dual health benefit. It's extremely good for people with heart ailments along with diabetes as methi helps to control blood sugar levels. Moreover, fenugreek is enriched with fibre - which promotes gut health and iron - a nutrient which helps boost hemoglobin levels. To square up an Indian meal, steamed rice is the best accompaniment to lentils with fresh fenugreek leaves, but for all health conscious we recommend to serve with chapati or multigrain roti and a bowl of kachumber. Tips to make methiwali dal. 1. You can pressure cook the dal in advance and keep. 2. We have added green chillies and chilli powder in the recipe, if you do not like it much spicy then avoid the green chillies. 3. Do not whisk the dal after pressure cooking. 4. If serving the dal, add little water to adjust the consistency. Enjoy methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves | with step by step photos.

paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch | with 22 amazing images. paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch is a simple white gravy based sabzi. Learn how to make paneer kali mirch with white gravy. To make paneer kali mirch, heat the oil in a deep non-stick pan, add the cashew-onion paste and sauté on a medium flame for 2 to 3 minutes. Add the fresh cream, milk, garam masala, salt and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame 1 minute, while stirring occasionally. Serve immediately garnished with coriander. One of the most exciting ways to serve succulent paneer cubes! The paneer cubes transform into an irresistible restaurant style Punjabi paneer kalimirch that goes well with most of the Indian breads. With the zesty flavour of freshly ground black pepper, the Paneer Kalimirch is sure to awaken your taste buds and set your digestive system on full throttle. Serve paneer kalimirch along with Aloo Mutter Tariwale, Ajwaini Roti, Lehsuni Matki Palak Tikki, Aam aur Chane ka Achaar, Dal Tadka and Jeera Rice for a delectable North Indian combo meal. If you like this luscious paneer kali mirch, then also try other paneer sabzis like Lehsuni Paneer Palak Subzi and Paneer Khurchan. Tips for paneer kali mirch. 1. For best results, make paneer at home. 2. For an authentic flavour, also try making garam masala at home. Enjoy paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch | with step by step photos.

A luscious dish that can be pepped up even more by adding a little lemon juice. Keeping the gravy intact, you can add a variety of ingredients like potatoes, koftas, dumplings etc. To make various gravy dishes. You can also try other subzis like Sai Bhaji or Palak Mutter .