malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.

paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi | Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp. Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer. A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.

kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images. Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk. Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice. Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive. Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split. Serve kokum kadhi with cooked rice and Goanese potato curry. Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below.

dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people. I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside. These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney. Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below.

This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.

egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | with 30 amazing images. A masaledar and filling snack, which can be had as a meal itself, the egg paratha is something unique. anda paratha is an easy breakfast, lunch or dinner recipe which is protein rich and super healthy as has eggs! On reading the name, you might have made many guesses about how the egg fits into the paratha – whether it is used as a stuffing, or whether it goes into the dough, etc. But, this method to make anda paratha with whole wheat flour is so different but easy to prepare. A perfectly made whole wheat paratha with the aroma of carom seeds is layered with a chatpata egg mixture and cooked till the two layers fuse and give the paratha a unique taste and mouth-feel. Make sure you serve healthy Indian egg paratha immediately to get the best taste and texture! You can also use leftover rotis to make anda paratha instead of making the parathas, it makes a very minute difference with the taste! The egg paratha turns out to be super soft and delicious! I prepare this for my kids for their breakfast or as a snack after their school. You can also add cheese while rolling the egg paratha which makes it even satiating and tongue licking. See why this is a healthy Indian egg paratha? Made from eggs and whole wheat flour which are both healthy. Eggs are an inexpensive good quality protein rich foods with all the 9 essential amino acids. One egg (50 g) contains approximately 87 calories and 6.7 g of protein. For those who stay clear of non-vegetarian foods like meat and fish, can rely on eggs as a source of complete protein. whole wheat flour is excellent for diabeticsas they will not shoot up your blood sugar levels as they are a low GI food. Try other egg recipes like Hard Boiled Eggs or Vegetable Scrambled Eggs Topped with Feta. Learn how to make egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | with detailed step by step recipe photos below.

sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with 18 amazing images. sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies is the base of South Indian sambar recipe. Learn how to make South Indian sambar powder at home. To make sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely. Once cooled, blend in a mixer to a fine powder. Use as required or store refrigerated in an air-tight container. Have you always been looking for authentic and best sambar masala powder? Your search ends here. Try this sambar powder made with an assortment of spices which work along with the Kashmiri chillies and curry leaves to give a mind-blowing flavour. As you roast these perfectly chosen ingredients in correct proportions in oil, the aroma of the spices being sautéed will give an indication of they being cooked. Remember to sauté on a slow flame and prefer to use a broad pan to make South Indian sambar powder at home. This aromatic and flavourful spice powder comes handy when you want to make sambar in a jiffy! This sambar masala with Kashmiri chillies is made without coconut, so you can make a batch of it and store it for a long time. It stays fresh for 2 to 3 months when stored in an air tight container in the refrigerator. Tips for sambar powder. 1. Use Kashmiri chillies to get the perfect bright red colour of the sambar powder. 2. Remember to cool the spices well on a flat plate before blending, as presence of warmth may not give a smooth powder. 3. If you prefer to make the required amount of sambhar powder fresh on the day of making sambar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together. Enjoy sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with step by step photos.

dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with 25 amazing images. dapka kadhi is a traditional dish from the Indian state of Gujarat, known for its rich flavors and unique preparation method. This dish is a variation of kadhi, which is a yogurt-based curry typically thickened with gram flour (besan) and seasoned with spices. Key Components of dapka kadhi: 1. Dapka (Dapka/Dapke) : The defining feature of Dapka Kadhi is the gram flour dumplings called "dapka" that are added to the kadhi. These are usually spiced and fried or steamed, giving the dish a delightful texture. 2. Kadhi (Yogurt Curry) The base of the dish is made from yogurt, which is whisked and mixed with water, gram flour, and various spices like turmeric, cumin, and mustard seeds. The mixture is then cooked until it thickens. 3. Seasoning: The kadhi is typically tempered with ghee or oil, along with ingredients such as garlic, green chilies, and curry leaves to enhance its flavor. 4. Serving: Dapka Kadhi is usually served with steamed rice or khichdi, making it a comforting and hearty meal. Cultural Significance: dapka kadhi is not only a staple in many Gujarati households but is also enjoyed at festive occasions and family gatherings. It showcases the culinary tradition and vibrant flavors of Gujarati cuisine, combining simplicity with rich taste. dapka kadhi is a delicious and filling dish that highlights the use of yogurt and gram flour in Gujarati cooking. Its unique texture from the dapka and the creamy, spiced curry creates a comforting meal, perfect for those who appreciate traditional Indian flavors. Pro tips for dapka kadhi. 1. Soak the lentils for at least 3-4 hours to soften them before grinding. 2. Use your fingertips to roll the batter into small, uniform balls. Enjoy dapka kadhi recipe | Gujarati dapka kadhi | dabka wali kadhi | non-fried dapka kadhi | with step by step photos.

aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with 15 amazing images. This aloo ki sukhi sabzi recipe requires a handful of ingredients which are easily available in Indian kitchens from aloo, spices, coriander, sugar and lemon juice. For making the aloo ki sabzi, heat the oil in a deep non-stick pan. Add the spices, boiled potatoes, sugar, lemon juice, coriander and cook on a medium flame for 2 minutes and your aloo sabzi is ready. When you need something quick and easy to serve with your rotis or puris , there is no better choice than this homely aloo ki sukhi sabzi. If you have got boiled potatoes on hand, it won’t take you more than five minutes to conjure up this ever-popular dry Indian potato vegetable. sukhi aloo sabzi is easy-to-prepare and makes use of everyday ingredients, but this dish has a magical and universal appeal. It is sure to be loved by all! Some sliced onions and Nimbu Ka Achaar makes a fitting accompaniment to Aloo ki Sukhi Subzi with puris or rotis. Enjoy aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with detailed step by step photos and video below.

chapati recipe | authentic Indian chapati recipe | chapati for weight loss | soft whole wheat chapati | with 17 amazing images One of the most famous and versatile of Indian dishes, the chapati is an Indian bread made daily in most Indian kitchens. No meal is complete without chapati and we show you easy it is to make them. All ingredients to make chapati for weight loss recipe is easily available in Indian kitchens. To make whole wheat chapati recipe, combine the whole wheat flour, oil and salt and knead into a smooth soft dough using enough water. Keep aside for 15 to 20 minutes. Cover and keep the dough aside for 15 to 20 minutes. Divide the dough into 6 equal portions and roll out each portion of the dough into a thin circle. Cook the chapati on a non stick tava and then cook it on an open flame till it puffs up. This is how to make soft chapati. I would like to share some important tips to make the perfect chapati recipe. 1. For making the chapati dough, take a deep bowl and add the flour to it.We need to take a deep bowl so that the flour and the other ingredients do not fall off while we are mixing or kneading the dough. 2. Some people like their chapatis bland ,so you can even skip adding salt to your chapati dough. 3. Add water little by little. Be careful while adding water.Adding too much of water initially will make it difficult for you to knead. 4. Apply a little oil on the surface of the dough before you keep it for resting, so that it doesn’t become dry. Cover the dough with a wet muslin cloth. You can also use a food grade quality cling film or a plate to cover the dough. 5. Keep it aside for 15 minutes. This resting period improves the texture of the dough, makes it easier to roll and makes the chapatis softer and fluffier. We love whole wheat chapati as its quick to make and very healthy. Made from the super ingredient whole wheat flour which is packed with phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells which most your energy levels. Whether they like to have it with subzi and dal, rolled up with grated veggies and cheese, or with a layer of jam, the Chapati is much-loved by kids. Ensure that you make it with good quality whole wheat flour so it is healthy and satiating for your kids. Enjoy how to make chapati recipe | authentic Indian chapati recipe | chapati for weight loss | soft whole wheat chapati | with detailed step by step photos and video below.

This is a very unique, classically Indian toast that is made by tava-cooking bread coated with a batter of besan perked up with spice powders and veggies. The Besan Bread Toast has a crisp and spicy, veggie-dotted outer surface that reminds you of bhajiyas. This slowly gives way to the succulent and mildly flavoured bread inside. When you chew the whole thing together, you get a pleasant mix of flavours and textures that is really awesome. You can also try other toast recipes like the Crispy Spinach and Paneer Open Toasts or Ladi Pav Bhaji Toasts .

bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with 50 amazing images. bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi is a restaurant style sabzi which can be served at parties. Learn how to make veggie bread koftas in tomato gravy. To make bread kofta curry, remove the crust from all the bread slices. Crumble the bread slices in a bowl, add the curds, plain flour, besan, coriander, green chillies, baking soda and salt and mix well. Divide the mixture into 20 equal portions and roll each portion into a small ball. Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they are golden brown in colour from both all sides. Drain on absorbent paper and keep aside. Then to make veggie bread koftas in tomato gravy, combine the bottle gourd with 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the bottle gourd is soft, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside. Heat 2 tbsp oil in a deep non-stick kadhai, add the potatoes and sauté on a medium flame for 2 to 3 minutes or till they are light brown in colour. Drain and keep aside. In the same kadhai, heat the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the turmeric powder, coriander-cumin seeds powder, chilli powder and 2 tbsp of water and sauté on a medium flame for 1 minute. Add the fresh curds and tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the bottle gourd paste, ½ cup of water, salt, green peas and sautéed potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, add the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. Serve immediately garnished with coriander. The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! This novel Indian style bread kofta with curry is indeed a foolproof way to garner accolades from your friends and family. The combination of bootle gourd and tomato pulp to make the gravy of this Punjabi kofta sabzi is also quite unique. The use of small quantity of curd offsets the tanginess of tomato pulp perfectly which you are sure to fall in love with. Serve this Indian style bread kofta with curry with parathas, Butter Garlic Naan or rotis or just plain rice for a complete meal. Tips to make bread kofta curry. 1. The curry can be made in advance and kept. 2. Add koftas just before serving. 3. Use fresh bread slices as old ones will make it very dry. Enjoy bread kofta curry recipe | veggie bread koftas in tomato gravy | Indian style bread kofta with curry | Punjabi kofta sabzi | with step by step photos.

tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | with 26 amazing images. tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | is a healthy accompaniment with sabzis. Learn how to make atta tandoori roti on tawa. Every time we are at a restaurant we are tempted to order tandoori Rotis, because we think we cannot make it at home. Here is the instant and homemade version of butter tandoori roti at home. While it is awesome to bite into authentic tandoori rotis cooked in a tandoor, you will be excited to know that the same wonderful taste and texture can be replicated at home using the humble tava! In instant tandoori roti we have used curd instead of yeast as it helps in fermentation of the dough. Sugar is add which helps in fermentation and also to balance out the flavour, gives beautiful colour to the rotis. Though the dough of this tandoori roti doesn't rise much, but the final texture and aroma is just irresistible and fabulous, which can be cut into wedges and served with a platter of sabzis, kebabs , tikkis and chutneys . Tips to make tandoori roti recipe: 1. Dough should be rested well for the fluffy tandoori roti. 2. It is very important use warm water for kneading. 3. Sprinkling salt-water helps the roti to stick properly on the tava. 4. Remember to rest the dough in a warm place for fermentation. 5. Make sure to serve it immediately for better taste. Enjoy tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | detailed step by step images.

moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | with 29 amazing images. Dosa is comfort food and loved by everyone! Learn how to make moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | The cereal and pulse combination makes this recipe a good source of quality protein. These thin, crisp moong dal dosa for pregnancy made of moong dal and rice make a terrific breakfast especially during your first trimester. The fibre and vitamin content of the breakfast dal dosa is also good due to the addition of parboiled rice. Parboiled rice is a thick variety of unpolished rice that is used to make South Indian snacks like idlis and dosas. Tips to make moong dal dosa: 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 3. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 4. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice. 5. Once the batter is fermented, you can store it in the fridge and use within 24 hours. 6. This is the consistency of the batter. Enjoy moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | with step by step images.