Here is a traditional South Indian treat, which is prepared during most religious functions, especially during the harvest festival of Sankrant . Of a consistency similar to khichdi, the Sweet Banana Pongal features a jaggery-flavoured mixture of cooked rice and lentils, served with a garnish of chopped bananas. An assortment of spices are used to impart an intense flavour to this rich dish. As a variant, you can add a few crushed cloves too to the tempering to get a spicier taste. Make sure you lace the Sweet Pongal with melted ghee, as that boosts the aroma and flavour tremendously.

Maharashtrian puran poli recipe | puran poli | with 30 amazing images. Maharashtrian puran poli is eaten on festive occasions like Gudi Padwa and Holi where it is cooked by almost every Maharashtrian house. No festive menu in Maharashtra is complete without Maharashtrian puran poli! We show you how to make the puran poli mixture, dough for the puran poli and then how to make the Maharashtrian puran poli. Maharashtrian puran poli recipe is whole wheat flour polis with a succulent stuffing of cooked and sweetened chana dal are a delight to bite into, especially when they are hot and fresh off the tawa, resplendent with the rich aroma of ghee. You won’t need to use ghee to cook the Puran Poli, but it is a must to brush the poli with ghee after cooking and also to serve with another dollop of ghee! Enjoy the perfectly balanced sweetness and amazing texture of this traditional Maharashtrian delicacy. Maharashtrian puran poli is made normally for lunch and its very heavy to digest at night. At times the puran poli is dipped into a bowl of warm milk and enjoyed. During Holi, when a fire is lit up, a coconut and Maharashtrian puran poli are the traditional offerings to the goddess Holika. Gujarati Puran poli is made with toovar dal while Maharashtrian puran poli is made with chana dal. Adding nutmeg to Maharashtrian puran poli is a must for as it complements the taste of puran poli mixture. Tips to make Maharashtrian puran poli recipe. 1. Make sure the dal does not turn mushy at this stage. The chana dal should be cooked well and easily crushed between fingers. 2. The puran poli mixture should not have any grains of dal and should be dry enough. Learn to make Maharashtrian puran poli recipe | puran poli with step by step photos and video below.

eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with 22 amazing images. eggless gingerbread cookies is a classic easy Christmas recipe which is made eggless for the millions of Indian vegetarians. Learn how to make eggless Indian gingerbread cookies. To make eggless gingerbread cookies, combine the butter, brown sugar and honey in a deep bowl and mix well using a whisk for 1 to 2 minutes. Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk. Add the plain flour, mix well and knead it into a dough. Do not add any water. Cover it with a lid and refrigerate it for 30 minutes. Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. (8") diameter circle. Cut it using a cookie cutter, in desired shape. Keep doing till the dough is over and you get 26 cookies in total. Place 13 cookies on a baking tray and bake it in a pre-heated oven at 180°C (360°F) for 12 minutes. Cool completely. Keep aside. Then make the icing and decorate the gingerbread cookies. Gingerbread cookies, which remind children of the “Gingerbread Man” they have read in their fairy tales books, is a must-bake recipe for Christmas. With the zesty flavour of ginger and spices, these cookies are just right for the winter season. They leave a warm flavour lingering on your palate, and a comforting warmth in your heart too! You can make the cookies in any shape you desire, but to match the original classic tasty gingerbread cookies, cut them in the shape of small gingerbread men (you get readymade cookie cutters in this shape), and let your kids make the icing in the form of eyes, nose, collar and buttons on the figure after the cookies are baked! Lots of good fun and a memorable flavour make the eggless gingerbread cookie an all-time favourite across the world. This eggless version has the perfect texture and colour though devoid of eggs and the use of perfect proportions of spice powders. It isn’t very difficult to create this magic for a Christmas eve! Tips for eggless gingerbread cookies. 1. Remember you do not have to add water to knead the mixture into a dough. 2. Use baking powder from a packet which is unopened or recently opened for best cookies. 3. Since the baking time may vary from oven to oven, we suggest that you cook for 10 minutes and check them once. Enjoy eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with step by step photos and video below.

mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with 40 amazing images. mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice is a pleasant mildly sweet flavoured sabzi. Learn how to make vegetarian curry with coconut milk. To make mixed vegetables coconut curry, heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle a little water to avoid the onions from burning. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the mixed vegetables and coconut milk, mix well and bring to boil. over and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Serve hot. An aromatic vegetable preparation made with a bounty of veggies. While we have used French beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the sabzi ka salan, the preparation style is such that the final effect is quite light! What will leave a lasting impression on the diners is the use of freshly ground special dry masala in vegetarian curry with coconut milk. Whole spices like cloves, cinnamon, black pepper and nutmeg are added to give a robust flavour. It complements in flavours and aroma perfectly with coconut milk. Further a pinch of sugar balances the tangy taste of tomato pulp in mixed vegetable curry for chapati and rice. Tips for mixed vegetables coconut curry. 1. Always add a little salt, while boiling vegetables as they absorb the flavour of salt well at this stage. 2. After adding curd, remember to stir continuously to avoid it from splitting. 3. After adding coconut milk, ensure to cook on a slow flame and again keep stirring in between. 4. You can buy readymade coconut milk or make coconut milk at home. 5. If you are serving the sabzi later, you might have to add a little water before reheating to adjust the consistency of the sabzi. Enjoy mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with step by step photos.

Looking for a snack that is easy to prepare yet healthy and non-fried? Try these delicious spinach and cottage cheese dumplings innovatively flavoured with nutmeg powder. The addition of baking soda makes these dumplings soft and comforting to bite into. Once you have prepared the ingredients, it takes just minutes to prepare these irresistible Spinach and Cottage Cheese Dumplings. Serve these with tea or as a starter, but make sure you have them fresh off the steamer.

The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.

Here is a crumbly, melt-in-the-mouth dessert with the peppy flavour of pineapple and the magical touch of spices like nutmeg and cinnamon. Brown sugar and soft butter are essential for the success of the Pineapple Crumble, because they give the right colour and texture. Muesli too plays an important part as it contributes a thoroughly enjoyable crunch to this dessert . The Fresh Pineapple Crumble tends to release a little water after baking, but just go ahead and serve it because it tastes fantastic despite that! When served with a dollop of Vanilla Cream , the combo is irresistible.

easy cheesy vegetable pasta recipe | Indian style cheesy penne pasta | cheesy white sauce pasta| with 28 amazing images. easy cheesy vegetable pasta is a simple and delicious pasta recipe that is perfect for a quick weeknight meal. Learn how to make easy cheesy vegetable pasta recipe | Indian style cheesy penne pasta | cheesy white sauce pasta | Indulge in a comforting and flavorful dish with this cheesy vegetable pasta recipe. This Indian style cheesy penne pasta is a quick 30 minute recipe where the sauce and the veggies are cooked in the same pan. It's a great way to incorporate a variety of vegetables into your diet, while satisfying your cheesy cravings. The base is a creamy béchamel sauce mixed with cheese that coats the veggies and pasta. béchamel sauce or white sauce is a simple sauce made usually with butter, flour and milk. The creamy sauce, loaded with vibrant vegetables and melted cheese, is sure to satisfy your cravings. pro tips to make easy cheesy vegetable pasta: 1. Sautéing vegetables adds a smoky, caramelized flavor that takes your pasta to the next level. 2. You can add a splash of fresh cream that can make your sauce extra creamy and rich. 3. Experiment with different cheese like mozzarella or cheddar to make this recipe. Enjoy easy cheesy vegetable pasta recipe | Indian style cheesy penne pasta | with detailed step by step photos.

mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | with 35 amazing images. mawa mohanthal is a rich and decadent Indian mithai that is perfect for special occasions. Learn how to make mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | halwai style mohanthal mithai is a traditional and authentic besan-based barfi recipe from the state of Gujarat and is prepared especially during the festival season and occasion. It is made with a combination of mawa (khoya), besan (gram flour), ghee, sugar, and cardamom powder. The mawa adds a creamy richness to the sweet, while the besan provides a slightly grainy texture. The ghee and sugar add sweetness and richness, while the cardamom and nutmeg powder provides a subtle aroma. This mohanthal which is a perfect combination of barfi fudge and halwa known for its moist and creamy taste. khoya mohanthal is best served chilled, and it can be stored in an airtight container for up to a week. pro tips to make mohanthal recipe: 1. Infusing the sugar syrup with saffron strands adds a beautiful color and a delicate aroma to the Mohanthal. 2. Line the aluminium tin with parchment paper to prevent the Mohanthal from sticking and makes it easier to cut. 3. Store the Mohanthal in an airtight container at room temperature for 3 to 4 days. Enjoy mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | with detailed step by step photos.

Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with 20 amazing images. Punjabi garam masala powder is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking! You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market. There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala. We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes. Punjabi garam masala is available in the smallest of shops in India and in Indian stores across the world. This North Indian garam masala recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give. Enjoy how to make Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with detailed step by step photos and video below.

Bring two wonderful things together in the right way, and the result is likely to be even more appreciable! piyush, a creamy drink made by combining buttermilk and shrikhand, is an example of this theory. To make this exotic drink quicker and thicker, use shrikhand that is readily available in the market.

gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images. gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo. To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required. Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu. Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal! While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties. You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible. Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container. Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.

Bored of the same old pista, badam and kaju barfis? Why not try this mouth-watering Walnut Barfi for a change? The best part is that this tasty mithai can be prepared in a jiffy using our handy helper, the microwave oven. The milk powder helps to balance the salty flavour of the walnuts very well, resulting in a very exciting contrast. Take care to crush the walnuts coarsely as that gives the best texture and flavour. If you powder it too finely, it might get a little gooey and bitter as well. You can also try other desserts using the microwave like Chocolate Mug Cake , Coconut Barfi or Meetha Chawal .

doodh pak recipe | Gujarati doodh pak | dudhpak | with amazing 30 images. doodh pak is not your regular basundi, it's a semi-thick mithai with the creaminess and goodness of milk. Learn how to make doodh pak recipe | Gujarati doodh pak | dudhpak | Gujarati doodh pak, is a rich and creamy Indian dessert, is a delightful treat for any occasion. It's a simple yet elegant dish that combines the richness of milk with the subtle sweetness of sugar and the aromatic flavors of cardamom, nutmeg and saffron. These spices not only add a warm and comforting aroma but also impart a subtle sweetness and a touch of elegance to the dessert. Once the dudhpak reaches the desired consistency, it is often garnished with dry fruits like almonds, pistachios and chironji nuts, elevating its visual appeal and adding a delightful crunch. Make sure you do not leave the sight and keep stirring Gujarati doodh pak or else it can stick to the bottom of the pan or can even get burnt. This is my go to recipe when we have guests coming in and also on occasions to make diwali sweets and navratri vrat. You can also serve this delicious doodh pak with hot fluffy pooris. pro tips to make doodh pak: 1. Doodh paak thickens once cooled completely, so adjust the consistency as required by switching off the flame on time or else you will have to add more milk later to get that perfect consistency. 2. Grease the deep pan with ghee to prevent it from scorching. 3. Use long-grain rice like basmati for a better texture. Soak the rice for 15-20 minutes before adding it to the milk. It reduces the cooking time. Enjoy doodh pak recipe | Gujarati doodh pak | dudhpak | with detailed step by step recipe photos below.