jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with 25 amazing images. jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji is a dry sabzi which can be enjoyed as a daily fare. Learn how to make sukha baingan sabzi. To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes. Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute. Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally. Serve hot. What is there to complain about baingan if it is prepared interestingly? Most of us will love this dish of aubergines. The technique of marinating the aubergines with salt and turmeric powder before cooking ensures that the quick eggplant sabji is not just quick but also very easy to make. What lends a peculiar contrast in texture and flavour is the use of sesame seeds along with mustard seeds for tempering in sukha baingan sabzi. You will also like the contrasting taste of cashews in this sabzi. Serve it with hot phulkas and dal to make a satiating meal. Tips for jhatpat baingan sabzi. 1. Cut the brinjals just before cooking, else they tend to discolour due to oxidation. 2. Remember to cook the sabzi on a slow flame so it does not burn. Enjoy jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with step by step photos.

Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with 54 amazing images. Punjabi malai kofta curry is a delightful Indian dish featuring melt-in-your-mouth paneer and potato dumplings in a rich, creamy sauce. Learn how to make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | restaurant style paneer kofta gravy is a rich and indulgent North Indian dish that showcases deep-fried melt-in-mouth koftas made from a mixture of paneer and potatoes, served in a creamy and flavorful tomato-based curry. creamy kofta balls curry is a decadent dish that creates a harmonious blend of taste and texture. This dish is a true delight for those who appreciate the exquisite taste and texture of Indian cuisine. Punjabi malai kofta curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice. Pro tips to make punjabi malai kofta curry: 1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture. 2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil. 3. Instead of deep frying the koftas you can shallow fry them in pan. Enjoy Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with detailed step by step photos.

pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with 18 amazing images. pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk is a unique flavour to satisfy your sweet tooth. Learn how to make Indian homemade pineapple ice cream. To make pineapple ice cream, combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside. Combine the remaining 2 cups of milk and sugar in a deep non-stick, mix well and cook on a medium flame for 5 minutes. Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Allow the mixture to cool completely. Once cooled, add the fresh cream and pineapple essence and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the pineapple and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. Who can resist the charm of this tropical fruit? Indeed, the flavour of pineapple is so much fun, and this pineapple ice cream without ice cream maker is no exception. The luscious mouth-feel of a creamy ice-cream combined with the zesty flavour of pineapple makes this ice-cream a blockbuster hit. The delightful texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the canned pineapple, resulting in an aesthetic easy pineapple ice cream without condensed milk that anyone is bound to fall in love with! Since we have not used fresh pineapple in this recipe, this Indian homemade pineapple ice cream can be made through the year. However, the flavour of pineapple essence and canned pineapple delivers a kick in this yummy ice cream. Tips for of pineapple ice cream. 1. We have used canned pineapple to make this ice-cream, because we can be assured of a good flavour. Fresh pineapple can sometimes be sour or tart, which might ruin the flavour of the ice-cream. 2. After adding the cornflour mixture, ensure to stir continuously to avoid lump formation. 3. Use of full fat milk is extremely necessary to get a creamy taste. 4. The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling. Enjoy pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with step by step photos.

instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno | with 25 amazing images. This recipe for instant jalebi is quick and easy to make, and the results are delicious. Learn how to make instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno | The instant jalebis are crispy on the outside and soft and syrupy on the inside. They are perfect for a sweet treat. Fresh hot syrupy jalebis are a hit at any festivities. You will not believe how quickly homemade instant jalebi can be made. I have used eno to make this instant jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter is made. Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Yes, these homemade instant jalebis are made as simply as that! Pro tips to make jalebis: 1. Make sure the ghee or oil is hot enough before piping the jalebis to avoid them from getting oily. 2. While deep frying jalebis immediately immerse them into the warm sugar syrup. 3. Serve the instant jalebis hot to enjoy its best flavours. 4. You can store the jalebis in an air tight container for 2 days on room temperature. Enjoy instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi using eno | with detailed step by step photos.

Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. But of course, nothing is as good as making it yourself!

The combination of cutlets and spaghetti makes this starter quite sumptuous, while the tomato sauce provides all the flavours you need to by-pass a separate accompaniment. Overall, the Cutlets in Tomato Sauce with Spaghetti is a winner when it comes to preparing a tasty yet different starter, which has something to offer everybody – be it the snack lover, the spaghetti freak or the diner who dwells on tangy thrills.

These rolls adds an all-new dimension to the simple manchurian. Serve it with the lovely sweet and sour sauce, schezuan sauce and salads to experience a uniwue melange range of flavours. Ofcourse, don't forget the stir- fried rice to complete the chinese experience.

Fit to be called an international gourmet dish, although it is easy and non-fussy! what makes this wrap stand out from the rest is the exotic green mayonnaise flavoured with oregano, which gives the paneer a classic touch. Wrapping it with lettuce, carrots and sprouts adds crunch to it.

Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with 25 amazing images. Bengali mixed vegetable sabzi is a popular dish in Bengal and is often served with rice or roti. Learn how to make panch phoron chorchori . A fascinating name coupled with a fabulous flavour makes this Bengali mixed vegetable dry sabzi a must-try recipe! Chorchori is a famous Bengali vegetable preparation made with loads of oil and ghee. This healthy Bengali mixed vegetable sabzi limits the amount of oil and fats used, giving you the same awesome flavour using a combination of fibre-rich veggies. The most awesome thing about Bengali mixed vegetable sabzi is that it is so easy to make! You just need to temper a lot of whole spices and seeds and cook the veggies along with it, to give the sabzi an irresistible flavour and strong aroma. Main ingredients for Bengali mixed vegetable sabzi . Cauliflower has a firm, slightly crunchy texture that adds interest to the dish. It also holds its shape well when cooked, so it doesn't become mushy. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. Red pumpkins are dense and hold their shape well during cooking, which gives the dish a pleasant bite. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Bengali mixed vegetable sabzi contains only 85 calories per serving , making it a healthy and delicious option for weight loss. Also try other Bengali sabzis like Kumror Chhokka and Bati Chorchori. Pro tips for Bengali mixed vegetable sabzi. 1. Add 1 cup chopped french beans . French beans have a slightly sweet and nutty flavor that pairs well with the other vegetables in the dish. 2. Green peas have a slightly sweet, nutty flavor that pairs well with the other vegetables in the dish. 3. Bengali Mixed Vegetable Dry Sabzi is rich in Vitamin C, fibre and Folic Acid. Enjoy Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with step by step photos.

A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.

banana apple porridge recipe | banana apple dalia and oats porridge | healthy Indian dalia oats and fruit porridge | with 41 amazing images. banana apple porridge recipe | banana apple dalia and oats porridge | healthy Indian dalia oats and fruit porridge is a nourishing breakfast option. Learn how to make banana apple dalia and oats porridge. To make banana apple porridge, heat the butter in a pressure cooker, add the broken wheat and sauté on a slow flame for 1 minute. Add the oats and sauté on a slow flame for another 2 minutes. Add the milk and 1 cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Add the sugar and cinnamon powder, mix well and cool slightly. Refrigerate for at least 1 hour. Just before serving, add the banana and apples and mix well. Top with cinnamon powder. Serve immediately. A healthy duet of grains like broken wheat and oats with fruits like banana and apples, this porridge is flavoursome and truly tempting. Sautéing the broken wheat and oats before cooking chases away the raw smell, while the cinnamon powder and fruits enhance the flavour and aroma further of banana apple dalia and oats porridge. With 215 calories per serving, the banana apple porridge is an ideal way to start a morning, as it not only gives a lot of energy but is also brimming with calcium, phosphorus, protein, fibre, B vitamins, etc. The fruits are a way to artfully add antioxidants to your diet and reduce inflammation in the body. You can make your choice between low fat milk and almond milk to make healthy Indian dalia oats and fruit porridge. Further we suggest that heart patients and weight watchers avoid the use of powdered sugar completely and diabetics avoid adding bananas too. Tips for banana apple porridge. 1. The porridge may look like having extra liquid but it will thicken once it comes out of the fridge. 2. After the porridge is cooled in the fridge, you can have half of it immediately and the other half the next day. But make sure you add fruits just before serving. 3. You can add ½ cup to 1 cup frozen blueberries just before serving. 4. Alternatively, you can add 1 cup of chopped fresh strawberries when they are in season. Enjoy banana apple porridge recipe | banana apple dalia and oats porridge | healthy Indian dalia oats and fruit porridge | with step by step photos.

This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste. The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste. When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon. Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life. Other variants of banana crisp recipes that you may like - Yellow Banana Chips and Banana Pepper Wafers .

achari dip recipe | healthy achar dip | Indian achari dip | with amazing 15 images. achari dip recipe is an Indian dip made with a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature. This lip-smacking achari dip will make your taste buds tingle with joy. The achari dip is really quick and easy to make. All you need to do is hang the curd well in advance and keep aside. Further, take oil in a small pan, add fennel seeds, mustard seeds, cumin seeds, methi seeds, kalonji, asafoetida and cook them for a while. Once cooked, let them cool. Transfer to a mixing jar along with coriander leaves, green chillies, powdered sugar and little water and blend everything well. Next, combine hung curd with the prepared achari mixture, whisk well. Make sure it has no lumps. Your achari dip is ready. Refrigerate achari dip for one hour and serve chilled with whole wheat methi khakhras, cucumber sticks and carrot sticks. See why we think this is a healthy achar dip? Made from curds, coriander and Indian spices, this is a perfect accompaniment. Curds help in digestion as it has very good bacteria. They help in weight reduction, good for your heart and build immunity. If you are on a weight loss schedule, then use low fat curds. You can skip the sugar in the recipe as its there to offset the sourness of curd. This healthy achar dip is also nice to serve at parties to complement starters like Kebabs and Tikkis. Enjoy achari dip recipe | healthy achar dip | Indian achari dip | with detailed step by step photos and video below.

The Chawal Bhakri Chivda is a super tasty snack with a really different flavour. Here, strips of bhakri are cooked with flavourful ingredients like tomatoes, onions, ginger and green chillies to get a scrumptious snack. Tomatoes give the chivda a nice tang and a bit of moisture, which works well with the dryness of Chawal Bhakri to give you a well-balanced texture. Onions on the other hand give a nice crunch and strong flavour, which is highlighted further with a dash of lemon juice and a sprinkling of chopped coriander leaves. Enjoy this Chawal Bhakri Chivda immediately after preparation, when the texture and flavour are fresh and delightful. Relish it with a cup of hot Elaichi Tea . You can also use rice flour to make other snacks like Rice Flour Chakli and Rice Panki .