A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty.

Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .

The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us. The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively. This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi .

ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with 15 amazing images. When ponk is in season, it is enjoyed so much by the Gujaratis that they have it in so many forms, right from simple raw salted ponk to crisp and crunchy ponk bhajiya! One interesting way to cook ponk is as ponk pakora. To make ponk bhajiya, ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. We have combined ponk along with besan, rice flour, coriander, chilli powder, asafoetida, ginger, green chilli paste and lemon juice. Further we have added little water and made it into a thick batter consistency and deep fried until golden brown by dropping spoonful of mixture into the oil. Serve ponk bhajiya hot. Ponk is a regional, seasonal specialty. During a short time in the Indian winter, the jowar or white millet seeds turn out to be very juicy and tender and the perfect time to make ponk fritters. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! Ponk is also known as hurda, sorghum and tender jowar. It is famously called hurda by Maharashtrians. It is important to deep-fry the ponk bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponk, don’t miss this recipe. Serve ponk bhajiya along with ketchup or green chutney. You can also try Ponkh Bhel or Basic Surti Ponkh Recipe. Learn to make ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with detailed step by step recipe photos and video below.

Roasted brinjal has an exquisite aroma that’s sure to kindle anyone’s appetite. Combined with a brilliant combination of ingredients like onions, garlic and ginger the brinjals transform into a fantabulous accompaniment. he Baingan Chutney tastes awesome with rotis , idlis and dosas , and can also be served as a dip . Try other chutney recipes like Tomato Chutney or Spicy Onion Chutney .

When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti. It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours. Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate. You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh! You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi .

potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with amazing 24 images. In potato cheese stuffed balls recipe, cheese and potatoes are two ingredients that are universally loved by everyone and when combined together makes a perfect and exciting combination! So, here we have got you a yummy recipe with potatoes and cheese as the heroes of the dish which will definitely make your tummy happy happy that is mozzarella stuffed potato balls. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum, and flavoring ingredients like chili flakes, oregano, coriander perk up the taste which in turn leads to a gooey cheesy centre. Its fun preparing and relishing this appetizer! Its all about mixing the ingredients together, shaping them and frying! All we have done is combined mashed potatoes with capsicum, coriander leaves, green chilies, ginger garlic paste, oregano, chili flakes and dry mango powder. We have also added maida to the mixture which helps in binding the ingredients, absorbs excessive moisture and will make our cheese potato balls crispy. Further, we have mixed and divided into portions. If the mixture doesn't hold together, add more refined flour. Next, we have shaped each portion in a flat ball, placed mozarella cheese in the center and shaped them into round balls. Next, dipped them in cornflour slurry and rolled in bread crumbs and deep fried until golden brown and cooked. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the cheese potato ball. Always while coating with breadcrumbs and slurry, make use of two different hands so the breadcrumbs don’t turn soggy and there is a limited mess. Potatoes being a very bland ingredient, we are making use of both green chilli paste and chilli flakes to provide a fiery hint to mozzarella stuffed potato balls. If making for kids and they do not prefer spice then skip adding chilli flakes or replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite. Make sure you do not fry the balls on a high flame because the cheese will not melt. Serve Indian style cheese balls immediately, as they may turn soggy and are usually best enjoy hot! You can also try other starter recipes like Fried Vegetable Balls or Corn Cheese Balls . Enjoy potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with detailed step by step recipe photos and video below.

farali dhokla for upvas, vrat recipe | kuttu ka dhokla – faraal snack | vrat ka dhokla | buckwheat dhokla - Navratri fasting recipe | with 24 amazing images. farali dhokla for upvas, vrat recipe | kuttu ka dhokla – faraal snack | vrat ka dhokla | buckwheat dhokla - Navratri fasting recipe is a soft melt in mouth snack, which can be enjoyed during the festival of fasting. Learn how to make kuttu ka dhokla – faraal snack. To make farali dhokla for upvas, vrat recipe, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt and mix very well. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat steps 5 and 6 to make 1 more thali. Cool slightly, cut into pieces and serve immediately. This vrat ka dhoklavrat ka dhokla combines taste and nutrition in an easy-to-cook form. A batter of buckwheat is perked up with curds, ginger and green chillies to make soft and tasty dhoklas. Though the buckwheat in kuttu ka dhokla – faraal snack needs to be soaked for 4 hours, the batter does not require any fermentation afterwards, so you do not have to plan too much in advance. Upvas or vrat is observed by many during auspicious occasions. Buckwheat is one cereal which is in the allowed list of vrat foods. Craft into tasty buckwheat dhokla - Navratri fasting recipe and enjoy it with green chutney. It is rich in carbs, energy and fibre and thus helps to satiate you during the festival of Navratri, Janmashtami, Ekadashi etc. Tips for farali dhokla for upvas, vrat recipe. 1. Soaking time may vary from 4 to 6 hours depending on the climate in your area. 2. Remember to grease the thali before adding the batter, else it will be difficult to remove them. 3. Also while removing, always use a flat ladle. Enjoy farali dhokla for upvas, vrat recipe | kuttu ka dhokla – faraal snack | vrat ka dhokla | buckwheat dhokla - Navratri fasting recipe | with step by step photos.

tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with 29 amazing images. tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji is flavoured with a tongue-tickling combo of spice powders including Kitchen King Masala and Chaat Masala. Learn how to make Indian style sukhi masaledar gobhi aloo ki sabzi. This is an ideal winter subzi made with the season’s best veggies and nice spicy masalas that warm your taste buds! Of course, since cauliflower and potatoes are available all through the year, you can make this Indian style sukhi masaledar gobhi aloo ki sabzi any time you want. A dash of curds together with crunchy and flavourful veggies like capsicum and onions further add to the taste and texture of this aloo gobi ki sabji. This dry sabzi tastes best when it is served hot and fresh immediately after cooking. Serve this tandoori aloo gobhi ki sukhi sabzi with paratha and dal to make a complete fare. Top it with a tall glass of chaas for a finishing touch to the Punjabi meal. Tips for tandoori aloo gobhi ki sukhi sabzi. 1. Ensure the curd is thick so it coats the veggies well. 2. We suggest you make the vegetable mixture in a broad pan so the vegetables get cooked uniformly. 3. For an authentic taste, you can also add Tandoori masala to the vegetable mixture. 4. The Tandoori vegetable mixture can be made in advance and refrigerated. Enjoy tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with step by step photos.

stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with 31 amazing images. A classic roadside snack from the Delhi region, the stuffed aloo tikki chaat now you can also make it at home! Learn how to make stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | It is a common sight to see people crowding around popular roadside vendors to get a plate of the stuffed aloo tikki chaat, especially in the cold winter months. The super-tasty aloo tikkis are stuffed with a flavourful green peas stuffing and deep-fried. The crisp yet soft tikkis are then laced with tongue-tickling chutneys and crisp sev. You can prepare and shape the tikkis beforehand, but deep-fry them just before serving. You can enjoy this crispy aloo tikki as an evening snack or even serve it at parties. Tips to make aloo tikki chaat: 1. You can also sprinkle chopped onions, pomegranate seeds and crushed papdis. 2. You can also use Minty Green Chutney which is also very peppy. 3. Instead of deep frying, you can even shallow fry the tikki. Enjoy stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with detailed step by step images.

Entice your senses with this tongue-tickling Paneer Rice, which is nevertheless very easy to make using the microwave oven. Succulent paneer and crunchy capsicums team up with a range of common but tasty ingredients like tomato puree and garam masala to make a delectable rice dish. You will surely enjoy the rich mouth-feel and spicy flavour of this dish. A cup of raita makes it all the more interesting! Try other microwave recipes like Oondhiya or Mug Pizza .

The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel. The spicy aroma of this dish is intoxicating, while the grand appearance dotted with cashews and raisins is absolutely inviting! The Kashmiri Pulao is worth including in a party or festival menu. You can also try other pulao recipes like the Shahi Pulao or Pearl Pulao, Rice with Baby Onions .

baingan bharta with curd recipe | Indian style dahi baingan bharta | vangyache bharit | with 41 amazing images. baingan bharta with curd recipe | Indian style dahi baingan bharta | vangyache bharit is a perfect Indian sabzi not only as a daily fare, but also for parties and occasions. Learn how to make Indian style dahi baingan bharta. A refreshing twist to the traditional Indian style dahi baingan bharta that is sure to surprise you pleasantly! Here, the roasted eggplants are blended with curds and a couple of flavour-givers like green chillies and coriander, and then chilled, to make a delectable dish that will tickle your taste buds. While making slits on the brinjal ensures that it gets cooked properly from inside during roasting, chilling helps to enhance the flavour of the vangyache bharit and also gives it a nice, refreshing mouth-feel that makes it an apt addition to a summer menu. The best part about this baingan bharta with curd is that it is oh-so-easy to make and uses very common ingredients, so you can conjure it up on any day you wish to. Serve this as a side dish to the main course or enjoy as an accompaniment to your favourite rotis or parathas. Tips to make baingan bharta. 1. Make sure while buying brinjal that it should not have any holes or dents. 2. Roasting the brinjal enhances the taste and gives smoky flavor to the bharta. 3. Serve it chilled for a better taste. Enjoy baingan bharta with curd recipe | Indian style dahi baingan bharta | vangyache bharit | with step by step photos.