kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with 16 amazing images. kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack is a lip-smacking snack as exciting as it looks. Learn how to make Indian purple yam stir fry. To make kand stir fry, steam the kand strips in a steamer for 8 minutes. Keep aside. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for 30 seconds. Add the kand, peanuts, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while tossing occasionally. Serve immediately. When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Kand and peanut stir fry is yet another fare to add to your collection of purple yam recipes. Indian purple yam stir fry features kand, stir-fried with a traditional tempering and seasoned with crushed peanuts and lemon juice. This gives the purple yam snack a unique texture and a very enjoyable flavour, which is a mix of peanut’s musky flavour and a lemony tang too! Kand stir fry makes for a great side dish option to the main course can also be enjoyed as an evening tea snack. Enjoy this stir-fry immediately on preparation to enjoy the best textures of yam as well as crushed peanuts. Tips for kand stir fry. 1. Ensure that the kand strips are thick and not very thin, else they might break. 2. To enjoy this snack during vrat, upvas avoid adding asafoetida and replace salt with rock salt (sendha namak). Enjoy kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with step by step photos.

bulgur wheat pancakes recipe | dalia pancakes | dalia chilla | healthy Indian cracked wheat vegetable pancakes | with 30 amazing images. bulgur wheat pancakes recipe | dalia pancakes | dalia chilla | healthy Indian cracked wheat vegetable pancakes are a wholesome breakfast and snack too. Learn how to make dalia pancakes. To make bulgur wheat pancake, soak the bulgur wheat in enough hot water in a bowl for 10 to 15 minutes. Drain well. Combine the bulgur wheat, curds and ¼ cup of water and blend in a mixer till smooth. Transfer the bulgur wheat mixture into a bowl, add the cabbage, wheat flour, besan¸ green chilli paste, asafoetida, salt, coriander and ¼ cup of water and mix well. Heat a mini uttapa pan and grease it using ¼ tsp of oil. Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round. You can make 7 pancakes at a time. Cook each pancake, using ? tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 4 to 6 to make 7 more pancakes in one more batch. Serve hot with green chutney. Sometimes common ingredients produce more magical outcomes than exotic ones! Dalia chilla is a classic example of this. Flours like wheat flour and besan in combination with cabbage and a handful of spices when mixed together, gives a quick breakfast on busy mornings! Bulgur wheat proves to be a good breakfast food, as it provides an adequate amount of energy and protein. The addition of curds improves the calcium content of the dalia pancakes, which helps in the bone strengthening process. These healthy Indian cracked wheat vegetable pancakes are ideal for the second trimester of pregnancy as they are rich in fibre and will ease digestive problems too. They can be enjoyed by diabetics, heart patients and those aiming for a trimmed waistline too. Tips for bulgur wheat pancakes. 1. The bulgur wheat has to be soaked for 15 minutes. So plan for it. 2. The batter for the pancakes should be thick enough to spread well. If the batter is too thick, add very little water. 3. If the batter has turned out to be slightly runny, then add 1 more tbsp. of besan and mix well. 4. Cabbage can be replaced with grated carrot. 5. Coriander can be replaced with chopped spinach or chopped mint. 6. Greasing the uttapa pan lightly is very important, else it would be difficult to remove the pancakes. 7. If you don’t have a mini uttapa pan, you can make these pancakes on a regular tava as well. Enjoy bulgur wheat pancakes recipe | dalia pancakes | dalia chilla | healthy Indian cracked wheat vegetable pancakes | with step by step photos.

Come winter, the market is flooded with amla. Most people make it into pickles, while others explore newer ways of consuming it like juices or chutneys. Have you ever thought of making a subzi with this vitamin C rich fruit? Amla is a very beneficial berry, with anti-inflammatory properties. By cooking it into a subzi, you get an opportunity to consuming a larger portion than as a pickle. This unique Amla Subzi is flavoured with an interesting mix of seeds like coriander and fennel. With a dash of jaggery and spice powders, it has a blend of sweet, sour and spicy flavours. Enjoy it hot and and fresh with roti and parathas, or hot rice and dal. You can also try other amla recipes like Amlana or Amla Murabba .

dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with 16 amazing images. dal pakwan recipe is a popular Sindhi recipe and we show you how to make the dal and pakwan in detail steps. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty dal pakwan combo can be had any time, even as an after school treat for your kids. Let’s see how to make dal pakwan recipe. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although pakwan appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood! I would like to suggest to some tips to make the perfect dal pakwan recipe. 1. The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan. 2. Add turmeric powder to give a lovely yellow color to the Dal pakwan. Make dal pakwan and many more tasty chaat recipes like Khasta Kachori Chaat, Cheeslings Sukha Bhel, Broccoli and Cheese Tikkis in Pita Pocket and Moong Dahi Misal. Enjoy how to make dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with detailed step by step photos and video below.

aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with 20 amazing images. aloo bhujia sabzi is a popular North Indian dish, especially in the state of Bihar. Learn how to make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | Bihari aloo bhujiya is a simple yet flavorful dry potato sabzi, known for its simplicity and the use of minimal ingredients. It's a quick and easy dish to prepare. It’s made using basic ingredients like potatoes, mustard oil, and a blend of spices, giving it a rustic and earthy flavor. The dish gets its name from the texture of the potatoes, which resemble small sticks or 'bhujia'. A squeeze of lemon juice just before serving adds a tangy note that complements the overall flavor profile. It’s a perfect side dish for a meal, served with roti or paratha, or even with dal and rice. This humble yet hearty dish is loved for its comforting flavors and ease of preparation. pro tips to make aloo bhujia sabzi: 1. Choose firm, starchy potatoes like Indori potatoes for a crispier texture. 2. You can squeeze a little lime juice over the finished dish for a tangy flavor. 3. For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste. Enjoy aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with detailed step by step photos.

broken wheat and paneer patties | dalia vegetable pattice | healthy bulgur wheat cottage cheese cutlet | with 25 amazing images. Broken wheat and paneer patties are a nutritious and delicious Indian snack option that combines the health benefits of broken wheat (also known as bulgur or cracked wheat) with the protein-rich goodness of paneer (Indian cottage cheese). Nutritional Benefits Dalia. High Fibre in dalia aids in managing diabetes. The high fiber further assists in controlling the levels of cholesterol too, thus reducing the risk of strokes. Paneer adds a creamy and soft texture to the pattice, making it more enjoyable to eat. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Making broken wheat and paneer patties Cook bulgur wheat and cook for 10 minutes. Cool. In a bowl add the broken wheat, carrots, onions, mushrooms, paneer, soya sauce, green chillies, whole wheat flour and salt. Mix well with your hands. Divide the mixture into 8 equal parts and shape into patties. Cook the patties using a little oil on a non-stick tava, cooking on both sides till golden brown in colour. Serve broken wheat and paneer patties hot. Serving suggestions. These broken wheat and paneer patties can be served hot with mint chutney or yogurt dip. They make for a great appetizer or snack and can also be included in a meal alongside salads or curries. Pro tips for broken wheat and paneer patties. 1. Add 4 tbsp whole wheat flour (gehun ka atta). Whole wheat flour helps to bind the ingredients together, giving the pattice its shape and structure. Enjoy broken wheat and paneer patties | dalia vegetable pattice | healthy bulgur wheat cottage cheese cutlet | with step by step photos.

paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with 48 amazing images. In this dhaba style Hyderabadi paneer gravy, pieces of paneer are cooked in a unique blend of spices, giving it a distinctive flavor. Learn how to make paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | paneer hyderabadi is a royal dish rooted in the cuisine of Hyderabad, celebrated for its bold and aromatic flavors. The main ingredient, paneer, is cooked in a luxurious gravy made from a blend of whole spices, fresh herbs like coriander and mint, and a creamy base of yogurt or cream. The use of mint and coriander gives it a fresh, green flavor, while green chilies add just the right amount of heat. Curd and fresh cream is sometimes incorporated to enhance the creamy texture, making the Hyderabadi paneer masala rich yet delicately spiced. The paneer, with its mild flavor, absorbs the essence of the gravy, resulting in a dish that is both indulgent and balanced. pro tips to make paneer hyderabadi recipe: 1. Soft, fresh paneer gives the best texture. After shallow frying, soak it in water for 15 minutes before cooking to soften. 2. For the authentic Hyderabadi taste, green chilies and mint are crucial. They provide the signature flavor and aroma of the dish. 3. Start by tempering whole spices (bay leaves, cloves, cinnamon, cardamom) in hot oil or ghee to infuse the oil with flavors. Enjoy paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with detailed step by step photos.

egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast | with 34 amazing images. egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast is a timeless culinary treasure which has been rolled over the generations. Learn how to make Indian anda roll. The Kolkatta style egg roll is a unique and tasty recipe, in which cooked rotis are lined with an egg mixture, cooked again, and then wrapped with the yummiest assortment of onions, veggies and sauces. With an amazing mix of textures and flavours, the Indian anda roll is sure to appease young and old alike. It can be had for breakfast or enjoy as a mid-day snack. It will be loved by kids too, but you might want to reduce the amount of chillies for them. If you enjoyed the Indian anda roll, you are also sure to enjoy other egg recipes like the Masala Omelette Pav or French Omelette. Tips for egg roll. 1. Instead of maida roti, you can also use whole wheat chapati or laccha paratha. 2. For the stuffing, along with onions and cucumber you can also spread some coloured capsicum strips. Enjoy egg roll recipe | Indian anda roll | Kolkatta style egg roll | egg roll for breakfast | with step by step photos.

potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | with 34 amazing images. potato corn bake is a delightful and comforting dish that's perfect for any occasion. Learn how to make potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | cheesy potato bake is a simple yet flavorful baked veg dish that is a combination of creamy potatoes, sweet corn and gooey cheese. The Indian style corn potato bake dish is then baked until the top is golden brown and bubbly. The result is a hearty and satisfying side dish that pairs well with a variety of main courses. Make sure you serve this treat fresh off the oven to enjoy its best flavours. Cheesy, milky, gooey, savoury, the potato corn bake is the epitome of perfection, especially for the cheese and corn lover. Juicy, mild sweetness of corn, melt-in-the-mouth cubes of potato are topped with a cheesy mixture and baked to perfection. You can customize this recipe by adding your favorite herbs, spices, paneer or even some chopped vegetables. pro tips to make potato corn bake recipe: 1. Keep an eye on the casserole as it bakes, and adjust the baking time as needed. 2. You can also add protein like paneer or any other vegetables of your choice to make this recipe. 3. Parboiling and then sauteing the potatoes before adding them to the casserole will help them cook evenly and reduce the overall baking time. Enjoy potato corn bake recipe | Indian style corn potato bake | cheesy potato bake | with detailed step by step photos.

amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with amazing 20 images. Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Surti sev khamani. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. We have given the recipe of khaman dhokla at the bottom of the page and is the main part of the amiri khaman recipe. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to 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. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well.Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely. Use this khaman dhokla to make amiri khaman. Further to make amiri khaman recipe, crumble the dhoklas in a bowl, you can even get ready made khaman dhokla's that are easily available in the market. Next, heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the garlic, you can even use garlic paste and if you like your food spicy add green chillies. Next, add asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the crumbled khaman dhokla and mix well. Add the sugar, pomegranate seeds which would not only add sweetness but also give a mouthfeel, coriander and coconut and mix well. Just before serving Surti sev khamani, add the sev. Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! Serve Gujarati sev khamani garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla , Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Enjoy amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with detailed step by step photos and video below.

masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with 41 amazing images. masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava is an Indian bread which will be enjoy not only by paneer fans but by those who don’t add paneer easily to their menu too. Learn how to make Indian paneer butter masala naan. To make the dough of Indian paneer butter masala naan, combine the plain flour, curds, sugar, baking powder, baking soda and salt in a deep bowl and mix well. Knead into a soft dough using warm water. Apply 1 tsp of oil evenly over it. Cover with a damp muslin cloth and keep aside in a warm place for atleast 1 hour. Divide the dough into 6 portions. To make masala paneer naan, divide the stuffing into 6 equal portions. Take a portion of the dough and roll in the plain flour, then using your fingers make a round vati shape. Put a portion of the stuffing in the centre and press it lightly, then seal it completely and roll again in plain flour. Roll into a 8" (200 mm.) x 4" (100 mm.) oval shape using a rolling pin, sprinkle ¼ tsp black sesame seeds evenly over it and roll it once more lightly so the seeds stick to the dough. Meanwhile, sprinkle some salt water on a hot iron tava. Simultaneously, also apply little water on the lower side of the naan. Place the naan on the tava sprinkled with salt water immediately with the naan with sesame seeds side facing upwards. Cook on a medium flame till you see blisters on the naan. Turn the tava upside down on an open flame and cook the naan again while rotating the tava. Remove from the flame and apply 1 tsp butter. Repeat steps 2 to 9 to make 5 more naans. Serve the masala paneer naan immediately with sabzi of your choice. A flavourful stuffed naan with a filling of paneer, onions, green chillies and coriander, restaurant style paneer stuffed naan is indeed a dish that will set you apart as a gourmet chef! Dotted with black sesame seeds, you will enjoy its appeal and flavour even more. Paneer naan on tava cooks really well without the need for a tandoor. A dollop of butter on the hot naan is absolutely drooling. While paneer is readily available in the market, when time permits you can make paneer at home too! The melt-in-mouth texture of Indian paneer butter masala naan will surely make you yearn for a second helping. Serve it with Punjabi malai kofta and boondi raita to make a satiating meal. Tips to make masala paneer naan. 1. Roll the naan lightly, otherwise the naan will tear and stuffing will come out. 2. You can also use wheat flour instead of plain flour. 3. Use warm water only to knead the dough for best results. Enjoy masala paneer naan recipe | Indian paneer butter masala naan | restaurant style paneer stuffed naan | paneer naan on tava | with step by step photos.

hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with 40 amazing images. Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Learn how to make sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | These unique stuffed sabudana vadas are made with a filling of coconut chutney, boiled potatoes, crushed peanuts, and soaked sabudana. This unique combination of ingredients gives the vadas a unique texture and pleasing flavor. We have innovated the traditional sabudana vada recipe by stuffing it with a delicious coconut chutney. The chutney should be thick enough to be easily stuffed into the vada mixture. This flavourful sabudana vada stuffed with coconut chutney is a delightful treat with a unique flavor and texture. The coriander and green chilies add a bright and refreshing zest. pro tips to make sabudana vada: 1. You can skip adding coriander if you don’t have it while fasting. 2. For a richer flavor, you can add 1 tablespoon of ghee to the sabudana mixture. 3. Be careful not to overfill the vadas and seal them properly as they may break when frying. Enjoy sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with detailed step by step photos.

moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with 24 amazing images. Pucca traditional and perfect to the core, the Moong Dal Dhokla represents everything that dhoklas stand for – sumptuous, tasty and aromatic! A wholesome batter of soaked and ground moong dal is complemented by ingredients like besan, curds and fruit salt to get the ideal texture and flavour. Topped off by an aromatic tempering, the Moong Dal Dhokla becomes a tongue-tickling snack, when matched with peppy green chutney. I would like to share some tips to make the perfect no fermentation moong dal dhokla. 1. Add sugar to batter. Sugar is totally optional but, we want the moong dal dhokla to be like the Nylon khaman dhokla which are sweet hence, we are adding the sugar. 2. Add the asafoetida to the batter. Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. 3. Add the curd to the batter. We have used homemade curd which will make the yellow moong dal dhokla fluffy and spongy. This traditional Gujarati Farsans can be enjoyed as a snack for Breakfast , High Tea Party or as an acompaniment to the main course. Enjoy how to make moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with detailed step by step photos and video below.