misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with 43 amazing images. misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal is a traditional recipe made very commonly in Maharashtrian households. Learn how to make spicy Kolhapuri misal. To make misal, combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain. Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes. Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it. Repeat step 7 to make 3 more servings. Serve immediately with laddi pavs and lemon wedges. One of the best-ever favourite recipes served by Mumbai’s roadside eateries, misal can even be considered a trademark dish of the city’s food scene! It is nice and spicy, and delivers the perfect pick-me-up effect. We have used only safed vatana here, as done by most eateries in Mumbai, but if you wish you can use mixed sprouts too. The cooked vatana is combined with a tongue-tickling gravy of tomatoes, onions and spice powders like garam masala and goda masala, and a topping of assorted savouries to give it an exciting crunch to spicy Kolhapuri misal. Served with laddi pav, Maharashtrian misal can be enjoyed for breakfast, dinner or as a snack at any time of the day. You can also try other misal and usal recipes like Moong Dahi Misal, Farali Misal, Malvani Vatana Usal and Sprouted Vaal ki Usal. Tips for misal. 1. The vatana has to be soaked overnight. So plan for it in advance. 2. Garam masala and goda masala can be made at home to get an authentic flavour. 3. We have used a blend of Kashmiri chilli powder and chilli powder. Kashmiri chilli powder lends a nice red colour to the misal. But if you don’t have Kashmiri chilli powder, you can substitute it with chilli powder. 4. You can make the misal in advance, but assemble it just before serving. Enjoy misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with step by step photos.

corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images. corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney. Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki. Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture. It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside. Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil. Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos.

masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with 35 images. masala chawli is a popular Rajasthani sabzi. Learn how to make lobhia, black eyed beans sabzi. The perfect recipe to awaken your senses on a lazy winter’s day! masala chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cowpeas, an aromatic mint paste carries the masala chawli sabzi recipe to an unsurpassed level of gastronomic joy, really tingling your taste buds and making you smack your lips in joy. One cup of cooked Chawli in masala chawli recipe has 107% of your daily folate requirements. Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. At 122 calories per serving of masala chawali this is perfect for weight loss and diabetics also. Serve masala chawli sabzi hot with bajra roti and some curds to make a healthy Indian dinner. Enjoy masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with step by step photos.

cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with 25 amazing images. cabbage masala recipe is a healthy Indian sabzi made with lots of shredded cabbage. Learn how to make cabbage sabzi. Here’s an everyday cabbage masala recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds, mustard seeds, curry leaves and green chillies, this Indian healthy patta gobi matar sabji gets a nice touch from the addition of tomatoes. A variation to cabbage masala recipe in Gujarati style cabbage vatana nu shaak and South Indian style cabbage stir fry using coconut. So take your pick on which cabbage style sabzi you like. cabbage masala is an easy and quick vegetable recipe with the combination of three regularly used vegetables. In this cabbage sabzi, cabbage, tomatoes and green peas are cooked with Indian spices. Cabbage used in cabbage masala is low in calories, relieves constipation, and is good for diabetics. Cabbage has high levels of flavonoids and anthocyanins and has long been used as a herbal medicine. The pleasant but appetizing flavour of the cabbage masala, together with the nice crunch of cabbage and the sweetness of green peas makes this quick cabbage sabzi an awesome recipe, which is easy to make but sure to please. Serve cabbage sabzi with roti or bajra roti. Tips for cabbage masala recipe. 1. You can use frozen green peas instead of boiled green peas. 2. Wash the cabbage before using. 3. Use coconut oil instead of processed seed oils for a healthier diet. 4. Cabbage masala sabzi can be cooled completely and packed in a Indian tiffin box, dabba. Enjoy cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with step by step photos.

eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with 36 amazing images. eggless cinnamon rolls is a soft and gooey chocolate based dessert which is also enjoyed at tea time. Learn how to make easy cinnamon rolls at home. To make homemade cinnamon rolls, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the butter and milk in a saucepan, mix well and cook on a medium flame for 1 to 2 minutes. Cool slightly. Combine the plain flour, butter-milk mixture, yeast-sugar mixture and salt and knead into a soft dough without using any water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead well and roll the dough into a 300 mm. (12”) by 225 mm. (9”) diameter rectangle. Spread the prepared filling evenly over it leaving ½” space from all the sides. Roll from the longer side to another end. Cut into 13 equal slices using a sharp knife. Arrange them in a 175 mm. (7”) diameter cake tin. Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Cool slightly, loosen the edges with a knife, demould it. Brush with melted butter evenly over it. Serve immediately. If you are used to local bakeries simply serving cinnamon-flavoured buns in the name of cinnamon rolls, you are in for a real, super surprise! These eggless cinnamon rolls are the real thing. Here, the dough is packed with a cinnamon-flavoured icing and then baked to perfection. As you bite into best homemade cinnamon rolls, the soft and fluffy bread reveals a creamy, cinnamon-tinged core, enthralling your taste buds and making your heart soar with joy! Enjoy these buttery, tasty easy cinnamon rolls made at home with a cup of hot coffee, cocoa or tea. You can also try other bread recipes like Bread Rolls or Thai Curry Bread Rolls. Tips for homemade cinnamon rolls. 1. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 2. Prefer to sieve the maida to make it lump free. 3. The rolling has to be uniform, so the cinnamon rolls bake evenly too. For that we suggest, you use a thick rolling pin so you can give uniform pressure. 4. These rolls have a resting time at 2 stages, so plan for making them in advance. 5. Always use a damp muslin cloth while setting the dough and rolls aside. This is to prevent them from drying. Enjoy eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with step by step photos.

turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | with 33 amazing images. Dive into a warm and nourishing bowl of ridge gourd moong dal for a taste of pure goodness. Learn how to make turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | healthy ridge gourd moong dal is a nourishing dish that blends the mild sweetness of ridge gourd with the protein-packed benefits of moong dal. turai moong dal is a comforting and nutritious dish that combines the soft, spongy texture of turai (ridge gourd) with the wholesome goodness of moong dal. This simple turiya mag ni dal is packed with nutrients and flavor. Moong dal, a type of split green lentil, offers a complete protein source, keeping you feeling energized. The star of the show, ridge gourd (turai), boasts a surprising amount of vitamin C and dietary fiber, aiding digestion and immunity. Cooked together, they create a creamy and flavorful base. A touch of turmeric adds not only a vibrant yellow hue but also anti-inflammatory properties. This healthy ridge gourd moong dal is a wholesome and satisfying meal, perfect for those seeking healthy and delicious comfort food. Enjoy turai moong dal with steamed rice or whole wheat roti, making it a perfect choice for a healthy and balanced meal. pro tips to make turai moong dal: 1. You can grate the turai for a quicker cook and a melt-in-your-mouth texture. 2. For a creamier dal, whisk the cooked dal. This will thicken the dal naturally. 3. Experiment with chopped fresh fenugreek leaves or a sprinkle a little kasuri methi for a unique flavor. 4. Instead of moong dal you can use toor dal or masoor dal to make this recipe. Enjoy turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | with detailed step by step photos.

corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with 38 amazing images. corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi is a no fuss sabzi which can be served as an everyday fare. Learn how to make makai ki sabzi. Here is a quick and easy makai ki sabzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty sabzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of onions, ginger and garlic. An aromatic tempering of nigella and cumin seeds boosts the flavour of the sabzi to a great extent. Of course, do not miss out on the final touch of fresh coriander. With a balanced taste and pleasing appearance, this creamy masala corn sabzi will be loved by all. Serve it hot and fresh with chapatis. Tips for corn ki sabzi. 1. Prefer to add a pinch of salt while boiling the sweet corn kernels for enhanced taste. 2. After adding the curd besan mixture, remember to stir the sabzi continuously so the curd doesn't curdle. Enjoy corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with step by step photos.

Salads are an integral part of an arabian meal and accompany their main meals. This salad is rich in colour and uses up all the vegetables and ingredients that are easily available in the region. In this version we’ve used the beautiful cherry tomatoes, green and black olives, mint and iceberg lettuce all tossed in with a tangy dressing that uses pomegranate powder, and the special baharat powder that brings in a unique flavour. It is different and exotic!

dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos and video. Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best? Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry .

valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak. Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day! To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis. This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak. Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour. Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below.

eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with 30 amazing images. Indulge in a delicious eggless treat with this easy eggless semolina coconut cake recipe. Learn how to make eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | Made with readily available ingredients like semolina, desiccated coconut, sugar, yogurt, and baking powder, this cake is perfect for those avoiding eggs. The yogurt adds moisture and a touch of tang, while the semolina provides a delightful toothsome texture to this coconut semolina cake. The enjoyably crumbly texture of Indian suji coconut cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy coconut semolina cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right. This cake is simple to whip up and bakes up moist and flavorful, making it a great tea-time snack or dessert option. pro tips to make eggless semolina coconut cake recipe: 1. Semolina coconut cake relies on the semolina for its texture. Overmixing can lead to a dense cake. Mix the batter until just combined. 2. You can allow the batter to rest for 5-10 minutes after mixing. This allows the semolina to absorb the liquids and results in a lighter, fluffier cake. 3. For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter. Enjoy eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with detailed step by step photos.

milagai podi recipe | malgapodi powder | South Indian gun powder | with 20 amazing images. milagai podi recipe | malgapodi powder | South Indian gun powder is a basic dry chutney powder which has its presence in all South Indian homes. Learn how to make malgapodi powder. To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool. Add the red chillies in the same pan and dry roast it for 30 seconds. Add the curry leaves to it and dry roast on a medium flame for 1 minute. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder. Store in an air-tight container and use as required. Milagai podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue-tickling treat. A perfect proportion of urad dal to chana dal, with Kashmiri chillies for bright red colour and curry leaves for an added flavour boost is the secret of this South Indian gun powder. Malgapodi powder is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa . It can also be sprinkled on Uttapa to give it a special taste and hue. You can store this powder in an air-tight jar for a month or even more. Tips for milagai podi. 1. While making this powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. 2. Use a broad pan for uniform roasting of ingredients. 3. We have made use of Kashmiri red chillies to make milagai podi, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Enjoy milagai podi recipe | malgapodi powder | South Indian gun powder | with step by step photos.

bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi | with 20 amazing images. When one thinks of homely food, khichdi is the first option that comes to mind. A wholesome khichdi can warm your heart and make you comfortable after a long and busy day, and this sumptuous Bajra Khichdi is sure to live up to your expectations. Rajasthanis use more of millets like bajra than rice, and therefore recipes like khichdi that are typically made with rice in other parts of the country are made differently in Rajasthan. In winters, Rajasthani bajra khichdi is ideal to combat the cold weather. The procedure of making bajra khichdi is very very easy, so simple that even a amatuer cant go wrong with it. To make bajra khichdi, rinse and soak bajra for 8 hours. Bajra keeps the body warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue. Further, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds. Add the cooked bajra-moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the healthy black millet Indian khichdi immediately. Though, the recipe uses basic ingredients the outcome and taste is luscious. Bajra Khichdi, with its creamy consistency and mild flavours, is both comforting and satiating and makes a lovely meal when served with a cup of curd or raita. If you are looking for something more elaborate in Rajasthani bajra khichdi, feel free to add some spices to the tempering, or maybe even throw in some chopped veggies into the cooker along with the bajra and moong dal. healthy black millet Indian khichdi is good for you as bajra is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten-free diet. Enjoy bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi with detailed step by step photos below.

cheesy corn rava waffle recipe | Indian style sweet corn rava waffle | crispy corn cheese waffles | with 23 amazing images. Easy to make yet exotic and exciting, the cheesy corn rava waffle is a dish that can delight young and old alike! Learn how to make cheesy corn rava waffle recipe | Indian style sweet corn rava waffle | crispy corn cheese waffles | Indian style sweet corn rava waffle made with semolina, corn, yogurt, veggies and spices are perfect tongue tickling snack to enjoy for breakfast and lunch. These crunchy cheesy corn rava waffle are enhanced with a proper mix of spices. The fruit salt helps to ensure that the waffles are crisp outside yet soft inside, while the cheesy garnish makes it appeal to young kids. pro tips to make cheesy corn rava waffle: 1. If you like crispy waffles then skip the fruit slat and add little corn flour in the batter. 2. To make ahead, prepare the batter and store it in the refrigerator for up to 1 day. When you are ready to cook the waffles, simply add the fruit salt and cook the batter as directed. 3. Instead of processed cheese you can also use mozzarella cheese to make this recipe. Enjoy cheesy corn rava waffle recipe | Indian style sweet corn rava waffle | crispy corn cheese waffles | with detailed step by step photos.