3529 oil recipes


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aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with 19 amazing images. aloo palak roti is a Punjabi style aloo palak roti which is a perfect breakfast roti. We have used the most basic ingredients in making of aloo palak roti and the addition of aloo makes these rotis melt in the mouth. The dough of potato spinach roti is kneaded just how its done for Gujarati thepla. Potatoes by themselves are healthy and tasty if not deep fried. Add to this the goodness of spinach, yoghurt and wheat flour and you're left with nothing more to wish for! Have aloo palak roti for a Punjabi breakfast. Aloo and palak makes a great combination in Punjabi style aloo palak roti. aloo palak roti is a perfect replacement for roti. In fact, potato spinach rotis can be used as one-dish meal and had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snacks or breakfast. Notes on aloo palak roti. 1. To prepare aloo palak roti, in a deep bowl, take boiled, peeled and mashed potatoes. While making any paratha or roti using boiled potatoes, ensure they are not overcooked. Overcooked potatoes tend to absorb extra water making dough mushy and difficult to roll. 2. Add fresh curd. It not only helps in making the aloo palak roti soft but also increases the nutrient quotient with an addition of calcium. Serve aloo palak roti along with along with homemade curd, green chutney or any gravy dish that you wish! Learn how to make aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with detailed step by step recipe photos below.
The mind-blowing blend of flavours and textures in this rice preparation is sure to excite your taste buds! A truly tongue-tickling dish from the Chinese repertoire, Stewed Rice in Manchurian Gravy is prepared by stewing cooked rice with an assortment of sauces, thickened to the right consistency with corn flour. Ingredients like spring onions, garlic and ginger are included appropriately to give the dish the right level of spice and flavour. Ultimately, there comes a garnish of fried noodles which instantly boosts the excitement quotient of the dish to incomparable levels! Enjoy it fresh, immediately after preparation, to relish the splash of flavours and textures that it offers. Try other Chinese recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce .
bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with 30 amazing images. bajra ragi methi khakhra is an all-time favourite Gujarati dry snack. Learn how to make multi-flour khakhra. bajra ragi methi khakhra is a type of traditional Indian snack. It is made from a combination of ragi (finger millet) flour, fenugreek leaves (methi), whole wheat flour and various spices. The dough is rolled out into thin, round circles, and then roasted on a tava until they become crispy and golden brown. The khakhra is typically seasoned with a blend of spices such as ginger, garlic, green chillies, turmeric and salt, which gives it a savory and slightly spicy flavor. It is easy to ask somebody to give up unhealthy snacks, but it is quite difficult to achieve the goal! Instead, try treating yourself and your family to healthy short-eats like this bajra ragi methi khakhra which is so tasty that you will naturally lose your craving for junk snacks! Aside from bajra ragi methi khakhra check our collection of healthy khakhras and popular recipes like mini oats khakhra and masala khakhra. Pro tips for bajra ragi methi khakhra. 1. Add bajra (black millet) flour. bajra flour is high in Fiber. Fiber is a key nutrient which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. 2. Add ragi (nachni / red millet) flour. One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. 3. Add ginger-garlic (adrak-lehsun) paste. The mild spice and aroma of ginger and garlic beautifully complement the subtle earthiness of bajra and ragi flours. 4. The green chillies add a subtle kick of heat, balancing the earthy sweetness of the millets and the slightly bitter fenugreek leaves. Enjoy bajra ragi methi khakhra recipe | multi- flour khakhra | khakhra for weight loss | with step by step photos.
garlic mayonnaise | eggless garlic mayonnaise | Indian style garlic mayonnaise | with 12 amazing images. A really creamy and luscious eggless garlic mayonnaise with the distinct flavour of garlic, this one is sure to give a fresh new taste to any salad, sandwich or burger. garlic mayonnaise is made from garlic, fresh cream, condensed milk, mustard, vinegar and oil. You can also serve Indian style garlic mayonnaise as a dip with your favourite chips or spread it on rolls and wraps. The combination of fresh cream and condensed milk gives this garlic mayonnaise a very creamy mouth-feel while ingredients like mustard and garlic give it a spiky shade. Notes on vegetarian garlic mayonnaise. 1. Add condensed milk. It acts as an egg replacement in the eggless garlic mayo recipe. 2. Beat well using an electric beater for 2 minutes or till the mixture turns smooth. You can even make use of food processor, regular blender, immersion hand blender or whisk to prepare the eggless mayo till it reaches the desired consistency. 3. Add the oil gradually while continuously beating the fresh cream-condensed milk mixture for another 2 minutes. You can replace oil with olive oil if you are health conscious. The key to getting perfect eggless garlic mayonnaise is to add the oil very slowly in a steady stream while beating it. 4. Add vinegar. Vinegar can be replaced with lemon juice. It acts as a preservative to increase the shelf life of the eggless garlic mayonnaise. You can also try other recipes like the Mayonnaise and Cheese Dressing or Vegetable Mayonnaise Sandwich. Learn to make garlic mayonnaise | eggless garlic mayonnaise | Indian style garlic mayonnaise | with step by step photos below.
purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with 22 amazing images. purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish side dish is a simple, classic Indian dish with irresistible flavours. Learn how to make Indian style radish pods stir fry. To make purple mogri stir fry, heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for 20 seconds. Add asafoetida, radish pods and salt and mix well. Cover with a lid and cook on a high flame for 40 seconds. Serve immediately. The vibrant colour and mouth-watering flavour of mogri is sure to delight every diner! An exclusive winter vegetable, you must not miss out on making Indian style radish pods stir fry when it is in season. It can be enjoyed in many other forms like raitas, subzis and stir-fries. Perked up with a simple tempering of mustard seeds and asafoetida, this healthy purple mogri side dish is very easy to make, and it takes just a minute to cook because mogri must never be overcooked. The naturally spicy taste of mogri helps to perk up any meal that this accompaniment is served with! You can also try other stir-fries like Paneer, Mushroom and Cashew Stir Fry or Water Chestnuts and Purple Cabbage Stir Fry. Tips for purple mogri stir fry. 1. Make purple mogri stir fry only in the Indian winter months as this is the season when the quality is the best and the mogri is not hard. 2. Serve Indian style purple radish pods stir fry with bajra roti, jowar roti or roti. 3. Serve purple mogri stir fry with cauliflower stir fry sabzi or any Indian sabzi. Enjoy purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with step by step photos.
Hyderabadi cuisine in general is marked by its richness, and this biryani tops the charts! There is a rich dimension to every component of this biryani. The koftas are made of potatoes and paneer perked up with dry fruits, nuts and cream, while the rice itself is flavoured with whole spices and herbs and enhanced with a rich paste of cashewnuts and melon seeds. The Hyderabadi Sofiyani Biryani has sweet, hot and spicy dimensions, which make it a dashing treat for your taste buds. While many of the ingredients like ginger, green chillies, etc. add to the pungency of this rich preparation, dairy products give it a luxuriant feel. However, a cup of pineapple cubes added to the biryani makes all the difference because its juicy, tangy, sweet taste helps to highlight all the other flavours of this dish. Enjoy it hot and fresh with a garnish of fried onions. You will also enjoy other Hyderabadi delicacies like the Khubani ka Meetha and the Mirchi ka Salan .
Dough and batters are the busy homemaker’s best friends! When you have some handy, you can use it to quickly conjure up a wholesome breakfast on a busy morning, or a tasty dinner after a tiring day. Here, we show you how to make Multigrain Methi Thepla Dough, which stays good in the fridge for at least four days if stored in a clean and airtight container. Remove the dough from the fridge 10 to 15 minutes before using. Then, just roll, cook and serve. Just take care to roll the theplas thinly and cook on a medium flame with little more oil so that they will remain soft for a while. And, voila, a hearty meal is ready in minutes. The Multigrain Methi Thepla is also super tasty, with the rustic flavour of multiple flours, the crunch of seeds and the addictive flavour of fenugreek! Have a go at other thepla recipes like Zucchini Thepla or Methi Thepla Wrap .
sabudana chivda recipe | sabudana chivda for fasting | sabudana chivda for upvas, Navratri | with 16 amazing images. Jar snacks like sabudana chivda can come in handy on fasting days too. If they are made with permissible ingredients and following the general guidelines of the fast, jar snacks can be quite handy in maintaining your energy levels and good spirits on a fasting day! The Sabudana Chivda is one such recipe that can be had during Navratri and other fasting days too. Easy to make but super tasty, this sabudana chivda is made of deep-fried nylon sabudana (sago), peanuts and other flavour givers like green chillies. Its crispy texture, attractive pearly appearance and awesome taste make sabudana chivda popular with young and old – so you can make it on normal days too! Notes on sabudana chivda. 1. To make sabudana chivda at home, heat the oil for deep-frying in a deep non-stick pan, add the nylon sabudana a few at a time. Nylon sago are the larger variety of sabudana which are readily available in market. The pearls are different then what we use to make sabudana khichdi, sabudana vada and sabudana thalipeeth. 2. When you deep-fry the sabudana do so in very small batches, so that they will have enough space to puff up and cook. Also, stay a little away from the stove when you fry as the sabudana tends to splutter a little. 3. Deep-fry on a medium flame till they are cooked but do not become brown. Keep on turning them so, they cook evenly. They will quickly float on top and look fried but, it takes a while to cook them completely from inside. 4. Add the powdered sugar. This is the most important ingredient as it provides an amazing taste to the bland nylon sabudana. You can also try other jar snacks like the Phoolwadi or Namak Para. Enjoy how to make sabudana chivda recipe | sabudana chivda for fasting | sabudana chivda for upvas, Navratri | with detailed step by step photos and video below.
quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.
coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with 27 amazing images. coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes is a flavourful Indian bread. Learn how to make easy coriander roti in 20 minutes. To make coriander roti, first make the dough. For that combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 4 equal portions and keep aside. Then make a stuffing of coriander, coriander-cumin seeds powder, turmeric powder, besan, green chillies and salt. Then divide the stuffing into 4 equal portions and keep aside. Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour. Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out. Roll out again into 125 mm. (5”) diameter circle using a little wheat flour. Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 3 more rotis. Serve immediately. Generally, coriander adds value to any dish in which it is used. Here, it steals the show! The use of minimal spices in Indian style hara dhania paratha speaks of coriander’s innate aroma and flavour. Easy coriander roti in 20 minutes are quick to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare. These rotis can be served as it is for breakfast or snack or with a bowl of curd at meal times. Healthy coriander roti is no short of nutritional benefits. Being made with wheat flour as a base, it is enriched with fibre. The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduces body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it, also targets to reduce skin inflammation, thus leaving your skin soft and smooth. These rotis can be enjoyed by people aiming a healthy lifestyle, weight loss as well as managing blood cholesterol and blood sugar levels. Tips for coriander roti. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult. 3. These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them. Enjoy coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with step by step photos.
whole wheat jaggery pancakes recipe | eggless gud pancakes | healthy no sugar Indian gur pancakes | with 25 amazing images. whole wheat jaggery pancakes are soft sweet healthy Indian pancakes made with no sugar. Learn to make eggless gud pancakes. An enticingly sweet jaggery pancake made of a gehun ka atta batter sweetened with jaggery and spiced up with cardamom (elaichi) powder. Jaggery, which has a more rustic flavour, colour and aroma than white sugar lends the whole wheat jaggery pancakes an intense aroma on cooking, which is sure to draw everybody to the table like bees to honey! The trick of the eggless jaggery whole wheat flour Indian pancakes is to make jaggery water which adds to the aroma of the pancake instead of directly adding jaggery to the batter. Pro tips for eggless gud pancakes. 1. You can cook the savoury sweet jaggery pancakes on a tava as well. 2. Mix batter well with a whisk so that no lumps remain. 3. whole wheat jaggery pancakes are soft to eat and easy for those who have problems chewing food. 4. If the batter is too thick, add a little more water. 5. Add ground cardamom (elaichi). This imparts a great flavour to the pancakes. 6. Adding baking soda makes the eggless gud pancakes soft. Enjoy whole wheat jaggery pancakes recipe | eggless gud pancakes | healthy no sugar Indian gur pancakes | with step by step photos.
ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with 40 amazing images. ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack is a protein rich snack. Learn how to make methi ghugni. To make ghugni, soak the safed vatana in enough water for 8 hours. Drain well, add 2 ½ cups of water and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and bayleaf and sauté on a medium flame for 30 seconds. Add the onions, ginger and garlic and sauté on a medium flame for 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, cumin seeds powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the boiled safed vatana (along with the water in which they were cooked), mix well and cook on a medium flame for 8 to 10 minutes. Add coriander and mix well. Serve hot. A Bengali style recipe which is enjoyed as a snack by most. Not being cooked in too much oil, it is healthy. The methi ghugni is a variation to ghugni, with the addition of fenugreek leaves. These are a good source of iron, folic acid and vitamin A which help to boost haemoglobin levels as well immunity. The masalas and the final touch of coriander, on the other hand, adds to the appeal and taste of this Bengali snack. It's quite satiating thus avoiding munching on other fried snacks. This healthy Bengali ghugni being a good source of protein and fibre adds satiety and boosts metabolism. Thus it is a healthy choice for weight watchers. Heart patients and diabetics too can enjoy this lip-smacking snack in between meals. Tips for ghugni. 1. The safed vatana has to be soaked, so plan for it in advance. 2. The safed vatana after cooking should be well cooked, but not mushy. 3. After the vatana is cooked with all the masala, it should be cooked till all the water evaporates. 4. Some people enjoy it like curry. If you want curry, then cook the vatana with masala for only 2 minutes. 5. While methi is not a very common addition to ghugni, we have added it to make it all the more nourishing. If you wish, you can avoid it. 6. You can substitute grated ginger and garlic with ginger-garlic paste if you wish to. Enjoy ghugni recipe | methi ghugni | healthy Bengali ghugni | Bengali snack | with step by step photos.
Why make pancakes of plain flour, when you can try tastier options like this? Whole wheat flour and oats add protein, iron and calcium to the Spiced Wholemeal and Oats Pancake, while sugar and spices make it irresistibly tasty. The use of low-fat milk and use of little oil make it suitable for weight-watchers too. Serve with honey and oranges, for an unforgettable breakfast.
The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the luxurious feel of the koftas with its tongue-tickling flavour and luscious consistency. It is worth indulging in ingredients like mava, raisins, cream and paneer that are used in this recipe, to relive the lives of the Nawabi kings! Try other Nawabi recipes like Nawabi Curry and Nawabi Naan
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