An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic. Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes. This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry. Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi.

An instant hit at tea parties. These delicious rich tarts will just melt in your mouth.

Making Mango Barfi can be back-breaking work if you do not know the right shortcuts such as this! Using readymade khoya and mango pulp makes the job simpler and faster, as you do not have to cook the milk for hours. This recipe enables you to make Mango Barfi in around 20 minutes, but you need to plan in the setting time of eight hours, so prepare it well in advance of when you need it. Plus, remember to add the alum although we are preparing this with khoya rather than fresh milk, because alum imparts a nice, crumbly texture to the barfi. Also do try our other Barfi recipes like Rose Barfi , Khajur Pista Almond Barfi and many more.

bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with amazing 22 images. A traditional Gujarati snack made with leftover rice and spices cooked in spiced water is Bhaat na Rasawala Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with doodhi, spinach, cabbage, moong dal, methi and etc. We have made our muthia's with rice and the uniqueness about these muthia’s is that they are not steamed unlike other muthia recipe, they are cooked in boiling spiced water which is then served with the gravy. As the name suggest, bhaat na rasawala muthia, bhaat which stands for “rice” and rasawala “gravy” it says a lot about the recipe. For making Bhaat na Rasawala Muthia the procedure is segregated into two steps, first the muthia’s are rolled and then cooked. To start making bhaat na muthia, mix together leftover rice, besan, coriander leaves for freshness, ginger-green chilli paste, asafoetida, soda bi-carb, turmeric powder, sugar and oil. Hing aids in disgestion while soda helps in making soft muthia. Knead into a dough without using any water and divide, shape them and keep aside. To proceed, prepare a tempering. For that take a deep pan, add oil, mustard seeds, asafoetida, turmeric powder, red chilli powder, water and curd water mixture and boil it. As we have added curd, whisk it continuously and cook it on a low flame or else there are high chances of curd curdling. Once the water has come to boil, add the muthia and cook for 7-8 minutes. When adding muthias to the mixture, add one muthia and check. If it disintegrates add a little besan to the muthia mixture, mix well and continue as per the Gujarati rasiya muthia recipe. Stir very gently in between as you do not want to break them. Check the muthia by breaking and tasting it, if it is undercooked then you will be able to taste the raw besan. Bhaat na Rasawala Muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. Rasiya muthia is a filling and a heavy snack recipe, it also has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner, we prefer to have a light meal in the evenings, and never like to waste cooked rice! simply-flavoured muthias made with cooked rice and simmered in a spiced curd mixture, this dish leaves the diner satisfied but does not overload the stomach—all of which makes it an ideal choice for the evenings.!! Enjoy bhaat na rasawala muthia recipe | Gujarati rasiya muthia | with step by step recipe below.

Unique presentation and fabulous flavour make the Potato Pops a great hit with people of all age groups, whether you serve it as a starter, as a cocktail accompaniment or as an after-school snack! ‘Pops’ or tiny tikkis are made with mashed, spiced potatoes and stuffed with cheese, before attaching a breadstick ‘handle’ to each pop! This lovely tidbit is then cooked on a tava till it is crisp on all sides. The outcome is a five-starrer, which attracts everyone with its dainty appearance and peppy flavour.

Here is a drink that makes chocolate lovers and coffee lovers agree upon at least one thing! With the rich and intense flavours of cocoa and coffee, aesthetically laced with cinnamon and nutmeg, the Chocolate Cinnamon Coffee is a soul-stirring drink that you will really enjoy. Each sip of this exotic cuppa makes you feel as if it is a culinary spa experience! Serve hot with Almond-Biscotti or Chocolate Almond Biscotti .

This is one super-tangy drink that will send a ripple of freshness down your throat, refreshing every cell in your body! The Minty Jamun Ginger Capriosca features a rare combination of white jamun, mint leaves and ginger juice topped with soda to make it peppier than ever. Make sure the soda is very chill to experience the best of this White Jamun and Mint Drink!

Paneer and pineapple are a famous duo. With their contrasting textures and flavours, the twosome features in many dishes ranging from salads to desserts and grilled starters. Here, the combo is enhanced with more fruits and nuts to make a delicious salad that is dressed in a unique mix of curds, cream and ketchup. With many an innovative twist, the Paneer, Apple and Pineapple Salad is a must-try recipe that you are sure to enjoy to the core! Planning a buffet party? Set up a crowd-pleasing salad bar that has a spread of healthy yet hearty options like Beans, Lettuce and Cheese Salad , Bulgur Wheat Salad , Chick Pea Salad with Mint Dressing , Paneer Tomato and Lettuce Salad in Tangy Dressing , Green Salad with Muskmelon Dressing , Minty Apple Salad and Lettuce and Bean Sprouts Salad in Lemon Dressing .

Navaratna “nine gems”, and this curry is made with nine different vegetables, fruits and nuts this recipe can be best described as a princess… swet, dainty and royal. Paneer mingles well with the mélange of vegetables and fruits in this mild yet luscious curry. The silver varq gives it a fitting finishing touch.

quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with 31 amazing images. quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert is one of the most popular Indian desserts made with bread. Learn how to make quick shahi tukra. To make quick shahi tukda, make the rabdi and sugar syrup. For shallow frying the bread slices, remove the crust from both the bread slices and discard them. Cut each bread slice diagonally into 2 triangles. Heat the ghee in a broad non-stick pan and shallow-fry the bread triangles till golden brown in colour from both the sides. Remove them in a plate and keep aside. How to serve quick shahi tukda, dip the shallow fried bread triangles in the sugar syrup, while turning the triangles in the syrup so, they get evenly soaked. Drain and remove them in a serving dish. Pour the chilled rabdi evenly over the sugar syrup coated bread triangles. Garnish with pistachios, almonds, rose petals, saffron and edible silver wark. Serve the quick shahi tukda immediately or refrigerate till it is chilled and then serve. True to its name it is a ‘shahi’ delight! Pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi to make quick shahi tukra. The use of ghee, saffron, cardamom powder and the final garnish of pistachios and almonds makes this Mughlai dessert will not fail to please the diner! Though rabdi for shahi tukda Indian dessert is usually made by reducing milk for hours, we have provided a quicker recipe using condensed milk and bread crumbs that tastes just as good! You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then. Deep frying the bread triangles in ghee adds a slight crunch to the shahi tukda for Eid.Dipping in sugar syrup makes them evenly soaked. Tips for shahi tukda. 1. It is very important to use full-fat milk as it will provide the rabri a rich and luscious texture. 2. We have made the rabri moderately sweet as the bread slices were dipped in sugar syrup but, if you like it more sweet then increase the quantity of condensed milk in rabri. 3. Also, you can skip dipping the bread in sugar syrup if you are do not prefer consuming so much sugar. 4. If you prepare the sugar syrup before frying the bread it might thicken so, just add 1-2 tbsp of water and re-heat the sugar syrup. 5. You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then. 6. Traditionally, bread slices are deep-fried in ghee but, we have shallow fried them. Alternatively, if you want to make a low calorie dessert and not consume so much ghee then toast the bread slices in an oven or pop-up toaster. Enjoy quick shahi tukda recipe | quick shahi tukra | shahi tukda for Eid | shahi tukda Indian dessert | with step by step photos.

Ever imagined making cake without flour? Well, here is the magic recipe of No Flour Chocolate Cake, a chocolaty delicacy held together by eggs and sugar. The Flourless Chocolate Cake is unlike anything you have ever tasted before – it is rich and luscious, melts in the mouth, and is nothing short of divine ecstasy. When the cake is just out of the oven it seems too fluffy, but as it cools it tends to sink and settled down, which is quite normal. So don’t let that alarm you; the outcome will be simply fabulous!

Fried Noodles with Paneer, Baby Corn and Tomato Sauce is sure to take your taste buds on a roller-coaster ride, thanks to the sheer variety of textures and flavours that it offers. While fresh cottage cheese is succulent and soft, baby corn and fried noodles add abundant crunch to the recipe. The homemade tomato sauce, on the other hand, imparts a sharp tang that is characteristic of tomatoes. In order to retain the fresh flavour and crisp texture of this preparation, keep the fried noodles, tomato sauce and paneer-baby corn mixture ready, but assemble them in layers just before serving.

A very famous salad from the Thai culinary repertoire, this is made using raw papayas, flavoured with tamarind and soya sauce and chilli powder. This is the perfect example of ‘simple yet delicious’ delicious food! Peanuts are high in calories and fat, however it is a key ingredient that enhances the unique flavour of this salad, therefore I've added it in moderate amounts. It is important to wash and store the grated papaya refrigerated, wrapped in a muslin cloth. A blend of sweet and tangy flavours makes this salad a must-try. Tamarind and lemon juice impart tanginess whereas the sugar substitute balances this. What’s more, this salad is a real health booster, since raw papaya is rich in calcium, vitamin A and C!

I’d say this is a perfect dessert for a hot summer day—crunchy and cool, and made with the king of fruits in its peak season! The mango cheese pie features a luscious filling of cottage cheese, cream cheese, sugar, mangoes and whipped cream on a crunchy biscuit base that combines butter and walnuts. The liberal use of whipped cream balances the strong flavour of mangoes very well, making it very pleasing to the palate. With mangoes in season make most the most of it and whip up delectable desserts for your family and friends, like Mango Kulfi , Mango Truffle Cake , Mango Tarts , Mango Ginger Mousse , Mango Souffle and Mango Ice Cream .