matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.

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.

paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha | with 27 amazing images. paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha is an all in one paratha which is quick and easy to make too! Learn how to make spring onion paneer paratha. To make paneer and spring onion paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Allow the parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box. Whole wheat parathas enhanced with fresh paneer and aromatic spring onions, this is a wonderful choice for your kids’ snack box. This spring onion paneer paratha is a wonderful way of making a satiating and wholesome meal in itself. You can be rest assured that the duo of paneer and spring onions will push up not just the taste of the healthy hara pyaz cottage cheese paratha, but also the day’s reading in the nutrient meter! The paneer not only increases the protein and calcium intake, but it also keeps the parathas soft till afternoon. Cool them well and pack these kids paratha for tiffin. Spring onions can perk up the flavour of any dish and so do they of paneer and spring onion paratha. They have vitamin C in plentiful – a nutrient which helps boost our immunity. The sulfur compounds and antioxidant quercetin in them together help to keep blood sugar levels and blood cholesterol under control. Tips for paneer spring onion paratha. 1. Always use a spaltula and press down while cooking the paratha. This must be done all over the paneer spring onion paratha as we want all sides cooked evenly. 2. Serve healthy hara pyaz cottage cheese paratha with curds. See how to make dahi. 3. Serve spring onion paneer paratha with achar. Enjoy paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha | 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.

Here's how you can welcome your favourite starter into the main course! Hara Bhara Kebab, the ever-popular starter made of chana dal, paneer and green-hued ingredients like spinach and green peas, is drowned in a tongue-tickling green gravy and served as a main course. The gravy has a vibrant taste, colour and texture because of the combination of spinach and fenugreek leaves with cream and spice powders. When the kebab and the green gravy come together, you get a totally awesome main course that you can combine with your favourite Indian breads to make a delicious meal. Don't forget the garnish of cheese because it significantly boosts the visual appeal and taste of the Hara Bhara Kebab in Green Gravy.

Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images. Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious. The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve. You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger. Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu. pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients. Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos.

corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images. corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha. To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside. Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately. You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it! While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible. Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 parathas at one time on the tava. 4. Serve corn and vegetable paratha with lehsun ki chutney. Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos.

chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with amazing images. chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | is a protein rich satiating snack. Learn how to make kabuli chana soya cutlet. The ever-popular tikki reinvents itself as an elixir of good health! Made with protein and fibre rich ingredients like soya granules and chick peas, this delicious kabuli chana soya cutlet is brimful of vitamin B1, zinc and iron, all of which help to strengthen the eye muscles and improve blood circulation to the eye tissues. Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint.The chick pea potato soya tikki doubles up as a treat to your taste buds, with the spiky flavours of mint, ginger and green chillies. Enjoy these delectable chick pea potato soya tikki hot and fresh on a cool, rainy day! Such is the appetizing power of this aromatic and tasty snack. If you thought plain potato tikkis are toothsome enough, you will just go ga-ga over this enhanced version that includes white chickpeas, soya granules and garlic paste as some of the key ingredients along with flavourful additions like mint leaves and onions too. A dash of lemon juice, though small in quantity, is essential to boost the flavours of the other ingredients used in the garlicky chick pea, potato and soya tikki. garlic potato soya tikkis are best served with green chutney. Tips to make chick pea potato soya tikki: 1. This slurry must be slightly thick as we have used soya granules which makes the tikkis brittle while frying. 2. Ensure that the sides of the tikki are rolled in bread crumbs. 3. Do not fry tikki's at high heat, they will not turn crispy and easily turn brown without being cooked from inside. Enjoy chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with detailed step by step images.

A delicious curry that will ‘wow’ your family and friends! A mélange of chopped veggies are cooked with cloves, cinnamon, cardamom, ginger, garlic and chillies and milk. Fresh cream, pineapple pieces, paneer and garam masala are then added for a fantastic finish. Enjoy! You can also try other variants like Moong Sprouts Korma , Paneer Corn Korma or Soya Malai Korma .

carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | with 26 amazing images. Colourful and nutritious, these gluten free carrot coriander paratha made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi. Learn how to make carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | carrot coriander roti is a healthy and delicious flatbread made with grated carrots and spices. Carrots impart a sweet taste that compliments the taste and flavors of the herbs used. carrot and coriander roti is an easy-to-make recipe. It looks very similar like vegetable Thepla. gluten free carrot coriander paratha is a filling and tasty breakfast when served with a side of yogurt or garlic chutney or pickle. Tips to make carrot coriander roti: 1. Serve carrot coriander roti with curds. See how to make curds. 2. Serve gluten free carrot coriander paratha | with lehsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. 4. While rolling the roti, add rice flour as the dough is sticky and difficult to roll due to the absence of wheat flour. 5. Roll gently. Enjoy carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | with detailed step by step images

dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images. dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi. To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture. Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well. A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas. Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking. Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos.

sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with 39 amazing images. sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada is a famous delicacy enjoyed during vrat. Learn how to make crispy sabudana vada. To make sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh curds and green chutney. Sabudana, traditionally an ingredient used during fasts, lends itself to such lovely recipes, such as these vadas! It is used to make upvas sabudana vada - a favourite amongst Maharashtrian The crunchy peanuts that punctuate every bite are something we all look forward to in the vada! The proportion of sago to potatoes is a very important aspect of making crispy sabudana vada. So we suggest you follow the proportion shared in this recipe. Further peanuts help in binding the sago well and also lending crunchiness to the vadas. So do not miss out on this key ingredient. While we have used ginger and coriander to make sago vada, many people do not opt for these 2 ingredients during fasting. If you wish, you can avoid them. And if you avoid them, then serve these vadas on fasting days like Janmashtami and Maha Shivratri with sweet curd rather than green chutney. Tips for sabudana vada. 1. Prefer to use old varieties of potatoes than new variety as they tend to be less sticky. 2. Ensure not to crush the peanuts fine. You can add the roasted peanuts to a mixer jar, pulse for 5 seconds, pause and then again pulse for 5 seconds to get a coarse powder. 3. While shaping vadas you tend to have messy hands. No worries. You may need to wash or clean them in between. 4. Fry them on a medium flame only to get crisp and brown vadas. 5. Do not put more than 4 vadas at a time in the frying pan. Enjoy sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with step by step photos.

Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite! Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon! You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji .

spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | with 35 amazing images. spinach mushroom sabzi is a delicious North Indian curry. Learn how to make healthy palak vegetable sabzi. The spinach mushroom sabzi is a luxuriant dish that vibrates with the effect of spices, whole and ground. The contrasting textures of mushrooms and spinach make the spinach mushroom sabzi a delight to chew while the addition of fresh cream gives it a lusciously rich mouth-feel. You must take care not to over-cook the mushrooms as they will shrink and lose their nice texture. A range of spices and spice powders come together with ingredients like ginger, garlic, tomatoes and onions to give this palak mushroom curry its remarkable flavour and aroma. Diabetic, heart issues or on weight loss, then try palak mushroom curry with some homemade tandoori roti. spinach mushroom sabzi is rich in Vitamin A, Vitamin C, Folic acid, Vitamin B2. 81 calories per serving for spinach mushroom sabzi. spinach mushroom sabzi is perfect for an Indian lunch tiffin box with rotis. You could also serve spinach mushroom sabzi hot with aloo paratha, paneer kulcha or naan. Enjoy spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | with step by step photos.