The all-time tandoori favourite, now ready to make in your own kitchen, and that too using readily available ingredients! Perked up with a delectable phudina paste made of mint, cumin and other ingredients, naan turns into an appetizingly coloured dish with an attractive flavour. Use butter rather than oil to brush the Phudina Naan while cooking, in order to get a rich aroma and ideal texture. Serve accompanied with any subzi of your choice. I suggest you serve with Aloo Lajawab or Baby Corn Aur Paneer ka Salan or Malai Kofta . Tastes great also with Dhabey ki Dal .

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with amazing 9 images. vegetable maggi noodles is a perfect vegetarian vegetable masala maggi noodles recipe for a quick filling meal. Maggi is a huge hit with kids, students and those in a hurry. Kids just love to stash the long, chewy vegetable maggi noodles into their mouth, sucking it in with a fun, whooshing sound. By adding loads of colourful and crunchy veggies to vegetable maggi noodles, you can turn their favourite treat into a satiating tiffin. In vegetarian vegetable masala maggi noodles, we have sautéed the veggies and the Maggi masala first, to enhance the flavour. Plus, the little oil used to sauté the veggies also keeps the vegetable maggi noodles from clumping up when cooled. If you take care to cool the vegetable maggi noodle completely before packing in a tiffin box, it stays fresh for around five hours. Hence this is a perfect vegetable maggi noodle for tiffin box. To make vegetable maggi noodles, we have, heated oil in a pan, you can also use butter if you wish to and sautéed mixed veggies. Once the veggies are sauted we have added maggi taste maker to it followed by water and noodles and have boiled everything together. Also an amazing way to add veggies to your child's diet. You can also add little turmeric and garam masala if you wish to. You can skip garam masala and add extra maggi masala packets that are available in market. Once the water has evaporated, switch off the flame and serve vegetable maggi noodle immediately or cool completely for vegetable maggi noodle for tiffin box to pack in a tiffin box. You can use any vegetable that you wish to. Garam Masala gives the vegetable maggi noodle a really awesome flavour while a set of universally-loved veggies like add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this vegetable maggi noodle immediately upon preparation as it might clump up a bit after a while. As maggi is loved by all the generations, you wont even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable maggi noodle as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!! Do try other recipe with maggi like Maggi Bhel Maggi and Baked Beans On Crackers, Herbed Maggi Fritters, Vegetable Maggi Cutlets and Open Cheese and Herb Maggi Sandwich. Learn to make vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with detailed step by step recipe photos and video below.

masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with 24 amazing images. masala dosa is a popular South Indian breakfast dish served with piping hot sambar. So popular is the crispy masala dosa in India that it's a famous street food like Mumbai roadside masala dosa and served as restaurant style aloo masala dosa in all parts of the world. I prefer having masala dosa with coconut chutney for dinner to make a one dish South Indian meal. masala dosa is a thin crisp dosa, engulfed in a creamy and spicy potato bhaji, is folded up and neatly cut into four pieces. It’s worth learning how the pieces are smoothly whisked onto the plate in one swift move once done! An important part of making masala dosa recipe is the aloo masala. We show you step by step on making this popular aloo masala and it’s so tasty that you can have it as a sabzi. Notes on masala dosa recipe. 1. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosarestaurant style masala dosa to spread easily in a circular motion. 2. To make restaurant style masala dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. The trick to get a crispy dosa is the dosa batter. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Masala Dosa, a tried-and-tested recipe that serves as a wholesome answer to the hungry palate! Learn to make masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with step by step photos and video below.

Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with 20 amazing images. Every state in India has their own kadhi and Punjab, also has its very own kadhi known as Punjabi Kadhi or Punjabi besan kadhi. A preparation of curds, besan, onions and masalas the Punjabi Kadhi is ready in a jiffy. Long and tiring day at work? We can surely rely on this recipe as it is easy and quick. Punjabi kadhi is made with the most basic ingredients. The first step is to make the curd-besan mixture. Next, we have tempered it with cumin seeds, curry leaves, asafoetida, onion, garlic, green chilies and turmeric. You can also temper the Punjabi kadhi with ghee and do not skip garlic out as it provides amazing taste and aroma to the kadhi. Lastly, garnish with coriander leaves and serve hot. Usually Punjabi kadhi is made in 2 different ways, some people prefer adding pakora’s and hence called Punjabi pakora kadhi. This delicacy is often made in north Indian households. Punjabi Besan kadhi provides a welcome change in menu especially when one gets bored from daily routine of eating dal and vegetables. Some basic notes on Punjabi kadhi recipe. 1. Add besan. It helps in thickening the Punjabi kadhi. 2. The addition of garlic adds nice aroma and flavors to the Punjabi kadhi, so do not skip it. 3. If the healthy Punjabi kadhi tends to thicken so add some water to make of desired consistency. See why we think this is a healthy Punjabi kadhi? Made mainly from curds and besan, both are healthy ingredients. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Punjabi Kadhi makes a delicious sunday lunch when served with plain steamed rice. Enjoy how to make Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with detailed step by step photos and video below.

rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with 15 amazing images. These light and flavourful rice and cucumber pancakes are a perfect option for a healthy breakfast, lunch, or snack. Made with grated cucumber, grated potatoes and rice flour, they offer a delightful textural contrast - crispy on the outside and slightly chewy on the inside. The addition of cucumber keeps them cool and refreshing, making them ideal for warm weather. Here's a quick note to get you started: •Simple Ingredients: Rice flour, cucumber, grated potatoes , spices, and a touch of oil are all you need for the base. You can customize them further with herbs, grated vegetables, or a squeeze of lemon juice. •Quick and Easy: The batter comes together in minutes, and the pancakes cook up quickly in a hot pan. •Healthy Option: Packed with protein from rice flour and the hydrating benefits of cucumber, these pancakes are a nutritious and satisfying choice. •Versatile: Enjoy rice and cucumber pancakes plain, with a dollop of curd, low fat curds or green chutney, or top them with your favorite savory or sweet toppings. Pro tips for rice and cucumber pancakes. 1. In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite. 2. Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe. Enjoy rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with step by step photos.

gobi vatana sabzi recipe | gobi matar sabzi | cauliflower green peas sabzi | with 16 amazing images. gobi vatana sabzi is a simple dry gobi matar sabzi made from cauliflower, green peas and Indian spices. This is a simple, easy and healthy cauliflower green peas sabzi. gobi vatana sabzi recipe unleashes the full potential of common spice powders that are available in every kitchen. Watch how simple ingredients work together to transform cauliflower green peas sabzi into a mouth-watering sabzi that will make a simple meal of rotis and rice seem very special! Notes on gobi vatana sabzi. 1. If you detest the flavour of raw cauliflower then blanch them before preparing the cauliflower peas masala. 2. Rinse the cauliflower florets with water. If you are afraid of the hidden crawlies inside the cauliflower, then boil them for 3-4 minutes, drain and pat dry them before using. 3. Cook till the cauliflower is succulent and just done, do not overcook as we want gobhi to be soft but not mushy. We are not adding water additionally to cook the cauliflower, the steam created with closed lid is enough to cook gobhi till tender. Let’s see why this is a healthy gobi vatana sabzi? Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. One cup Cauliflower provides you 100% off your daily recommended allowance of vitamin C. Green peas are good for weight loss, good source of vegetarian protein, has insoluble fibre to relieve constipation. Serve the Cauliflower Vatana nu Shaak hot and fresh, to enjoy the nice juicy textures of the veggies and the peppy aromas of the spice powders. Learn to make gobi vatana sabzi recipe | gobi matar sabzi | cauliflower green peas sabzi | with step by step photos given below.

carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with 24 amazing images. carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot with is a super tasty meal made with most common ingredients. Learn how to make South Indian cucumber carrot curd rice. To make carrot cucumber curd rice, put the rice in a large bowl and mash with a potato masher till smooth. Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside. Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds. Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour. Serve chilled. Traditional South Indian fare, and a favourite especially with Tamil Brahmins, the Indian curd rice with carrot is a frequent choice for the ‘tiffin box’! Despite the use of simple and most commonly available ingredients, it has a fantastic flavour mainly due to the teamwork of curd with veggies, and a soothing texture due to the addition of milk. It is really a refreshing dish to prepare on hot summer days to complement a meal of roti and sabzi. You will be surprised to see the value-add that the simple tempering imparts to this easy preparation. South Indian cucumber carrot curd rice can be had chilled at home, or packed in a box for lunch. Also do try other exciting South Indian rice dishes like Bisi Bele Bhaat , Chitrana Rice and Sundal Rice. Tips to make carrot cucumber curd rice. 1. Always use curd that is fresh and not sour. 2. Leftover rice is best used for this recipe. 3. You can also add curry leaves in tempering. Enjoy carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with step by step photos.

Here is a spongy rava based cake with the crunch of nuts and an aesthetic touch of cardamom. The best part about the cake is that it is made easily in a pressure cooker, and does not require an oven. Curds and milk combine to give this Pressure Cooker Rava Cake its rich flavour and texture without using eggs. Serve this cake warm, with a cup of tea or coffee – to set the stage for an engaging chat with friends and family. You can also try other eggless cakes like the Pineapple Sponge Cake and Chocolate Mousse Cake .

As good as a visit to Mexico! Try this delicious Spicy Mexican Pasta Bake, which is topped with the all-time favourite Mexican salsa sauce and loaded with cheese, which adds a smooth texture to the dish. The coriander and cumin flavoured white sauce adds more zing to this dish! Serve along with Garlic Bread and Vegetable Cutlets .

Here’s a loaf that looks good and tastes better. This lip-smacking loaf is made of an optimal mix of whole wheat flour and plain flour fortified with a good dose of beetroot and milk, which gives it a satiating texture and rich flavour, not to forget its pretty colour. Pamper yourself with a warm slice of this bread smothered with butter. Try other bread recipes like Masala Bread Loaf or Whole Wheat Bread .

chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images. chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora. To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves. The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes. These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya. Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying. Enjoy chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with step by step photos.

Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with 41 amazing images. Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy is a traditional Maharashtrian delicacy which is enjoyed for its peculiar aroma and flavour. Learn how to make kala vatana usal. To make Malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida. When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds. Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis or rice. The Malvani region is a coastal region, which spans the Ratnagiri and Sindhudurg districts of Maharashtra. It is famous for its cuisine, shaped by the Konkan communities of Maharashtra, Goa and Karnataka. The Malvani vatana usal is a classic dish from Malvani cuisine, where kala vatana is cooked with veggies like onions and tomatoes and flavoured with Malvani gravy. The Malvani vatana gravy is reddish brown and spicy with a lot of red chillies, and together with tamarind pulp and a traditional tempering it works wonders to boost the flavour of the cooked vatana. This gravy can be made in advance and stored in the deep-freezer for a few weeks. Before sroting it, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. Common but effective ingredients such as ginger, garlic, turmeric powder and asafoetida further make the kala vatana usal truly irresistible. You can also try other Maharashtrian recipes like Maharashtrian pitla or Maharashtrian kothimbir vadi. Tips for Malvani vatana usal. 1. Serve Malvani vatana usal recipe with rice. 2. Serve kala vatana usal with nachni roti or plain chapati. Enjoy Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with step by step photos.

corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | with 27 amazing images. This super soft rava and corn dhokla with a surprise filling of green chutney, is sure to delight your friends and family! Learn how to make corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | A perfect party snack, it looks and tastes attractive, and can be served independently without any accompaniments because the rava corn ring dhokla itself holds the chutney. We have used small dhokla moulds to make the corn rava dhokla stuffed with green chutney as it is handily-sized and convenient to use, but if you do not have it you can use small bowls to steam the batter and make a depression in it using the back of a spoon for the filling. It is really amazing how the fresh flavour of the crushed sweet corn kernels enhance the taste of the bland rawa. When removing the rava corn ring dhokla from the small moulds, avoid using a knife. Just press lightly and demould by tapping. Tips to make corn and rava dhokla recipe: 1. If you do not have these dhokla mould you can also make it in a thali. 2. Add fruit salt just before steaming or else they will not turn soft. 3. Instead of green chutney you can also fill schezuan sauce in the depression. Enjoy corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | with detailed step by step photos.