Mutter comes together with mawa in this truly royal recipe. Cooked in a blend of carefully chosen spices, this is certainly a meal fit for a king… the food of the maharajas cooked in the Microwave !

Ever thought Chinese and Indian cuisine would meet in a Paratha? That is precisely what makes this recipe very unique! The horde of well-chosen ingredients makes this recipe tasty and healthy. Bean sprouts and vegetables impart crunch to these Parathas; hence take care not to overcook them. The Parathas are folded in an interesting style, like an envelope to hold the stuffing in; hence take care while cooking them too so as to retain the shape. One of these Parathas with a glass of juice for breakfast is sure to keep you going till lunch.

A sweet and tangy blend of strawberries and ice served in a lemon rimmed glass, the Strawberry Margarita is the perfect drink to start a party with. However, make sure you serve it immediately because if the ice melts it will dilute the drink and mellow the flavours.

Be ready for a flavour burst that’s sure to energise your taste buds! Doi Begun is a Bengali-style curry of eggplant in a curd-based gravy that’s resplendent with a range of synergetic flavours. This version of Doi Begun is healthier than the traditional deep-fried one, because we have cooked the eggplant slices on a non-stick griddle with minimum oil. Upon cooking, the eggplant acquires a wonderful texture that enhances the dish. Even though there is no onion or garlic, this dish has a fabulous flavour with an impeccable mix of sweet, sour and spicy notes. The aroma that wafts out of the kitchen as the curd is cooked with cumin and other spices is so appetizing that the whole family will assemble at the table much before meal-time! Enjoy how to make Doi Begun recipe with detailed step by step photos.

whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with 18 amazing images. whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns is a famous accompaniment to many Chinese dishes. Learn how to make healthy Chinese steamed buns. To make whole wheat Chinese steamed buns, combine all the ingredients in a deep bowl and knead into a soft dough using warm water (approx. ¾ cup) to get a soft dough. Add water gradually to make the dough. You may need more or less water depending on the quality of the flour. Shape the dough into a thick rope or a cylindrical roll. Cut the dough into 8 equal portions using a sharp knife. Flatten one portion of the dough into a 75 mm. (3”) diameter circle with your palms. Hold the rolled portion in between your palms and form a pouch. Bring together all the sides of the pouch and pinch and seal it at the centre. It will form a hollow round ball. Repeat steps 4 and 5 to make 7 more round balls. Keep aside. Take a cooking paper and make holes at regular distance to prevent the buns from sticking to the pan while steaming. Place this paper in the steamer and place 4 bread balls over it. Keep some distance between the bread balls as they will rise in size during the resting period. Cover and let it rest for 10 minutes. Steam the buns in a steamer for 15 minutes. Repeat steps 8 to 10 to steam 4 more buns. Serve the buns immediately with chinese food dishes. Soft and fluffy Mantou is also chewy and pleasing to bite into. Made with few ingredients, the secret lies in learning the art of folding and steaming correctly. Unlike many steamed delicacies which are kept on a greased plate for steaming, these Indian style Chinese steam buns are kept on cooking paper to prevent them from sticking to the dish. These are often frequently served with soups like Manchow Soup or gravies like Vegetable Chow Mein and Hot Garlic Sauce with Baby Corn and Broccoli. Tips for whole wheat Chinese steamed buns. 1. Castor sugar can be replaced with table sugar. 2. Place the buns in the steamer at some distance as the buns will rise during the resting period. 3. Do not oversteam, else they may turn rubbery. Enjoy whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with step by step photos.

instant rice dhokla recipe | leftover rice dhokla recipe | leftover rice snacks | with 27 amazing images. instant rice dhokla is the all-time favorite Gujarati snack made with rice flour, suji and mild spices, dhokla is the perfect dish to enjoy with your cup of tea. Learn how to make instant rice dhokla recipe | leftover rice dhokla recipe | leftover rice snacks | leftover rice dhokla is an easy and instant dhokla recipe that can be prepared within minutes without much hassle. It is made with leftover rice, rava, vegetable, and regular spices. This leftover rice dhokla recipe is the best way to use leftover rice rice to make this delicious snacks with a little planning, breakfast or dinner can be made it quickly. Do try this! Tips to make instant rice dhokla: 1. You can also add grated vegetables of your choice like carrot, dudhi. 2. You can also add curry leaves in the tempering. 3. Instead of fruit salt you can add baking soda. Enjoy instant rice dhokla recipe | leftover rice dhokla recipe | leftover rice snacks | with detailed step by step photos.

jowar pita bread | sorghum pita pockets | gluten-free pita bread | sorghum Indian flatbread | with 20 amazing images. jowar pita bread is a nutritious variation of traditional pita bread made using jowar (sorghum) flour, a gluten-free grain that is rich in fiber, protein, and essential nutrients. When jowar pita bread is cut in half it becomes sorghum pita pockets . Here are some key points about jowar pita bread: Nutritional Benefits of jowar pita bread: 1. Gluten-Free : Since jowar flour is naturally gluten-free, it is a great option for individuals with gluten intolerance or celiac disease. 2. High in Fiber: Being high in Fibre, Jowar reduces bad cholesterol (LDL) and increases the effects of good cholesterol (HDL). 3. Rich in Nutrients : Jowar is a good source of important nutrients such as iron, magnesium, phosphorus, and B vitamins. Culinary Uses of jowar pita bread: 1. Versatile Uses: Jowar pita can be used similarly to traditional pita bread— as a pocket for fillings, dipping into sauces, or served alongside stews and salads. 2. Healthy Wraps: It serves as a healthier alternative for wraps or sandwiches, providing a unique flavor and texture. Pro tips for jowar pita bread. 1. Dry yeast is used to make pita pockets to provide a light, airy, and pocket-like texture. 2. Add 3 tbsp lukewarm water. Warm water, but not too hot, is ideal for activating the yeast in the dough. Yeast is a living organism that thrives in warm conditions. When added to lukewarm water, the yeast begins to multiply and produce carbon dioxide gas, which causes the dough to rise. Enjoy jowar pita bread | sorghum pita pockets | gluten-free pita bread | sorghum Indian flatbread | with step by step photos.

Coffee is adult stuff, right? no problem, you can surely try it once in a while in small quantities, and this iced espresso recipe is perfect to begin with. A proper blend of cocoa and coffee flavours, balanced with tasty ice-cream, this is sure to be loved by people of all ages. You can omit the ice-cream if you don’t have some at home.

A mithai lover's delight! Sumptuous malpuas filled with seasonal fruits and topped with creamy rabri that's made in a jiffy. You can substitute the seasonal fruits with any one fruit of your choice like mango, strawberries etc. Feel free to serve this dessert without the Sizzler tray too. It will be just as delicious, I assure you.

Bhujia is generally considered a tea-time snack or an addition to chaats and other savoury preparations. Have you ever tried mixing it into a subzi? In this innovative variant of the traditional Gujarati preparation Sev Tameta nu Shaak, we bring together two unusual ingredients into a quick vegetable dish, which is so easy you can prepare it as a surprise for sudden guests too. Make the Green Tomato and Bhujia Vegetable just before serving, else the bhujia will become soggy and the unique texture and mouth-feel of the dish will be lost.

Strawberries and cream… that classic combination. It's the top-of-the-charts dessert in my home during the season. Introduce a light 'n fluffy sponge cake into the equation, and you've got a real winner. Win compliments (and a few hearts of course) this Valentine's with a freshly baked sponge cake smothered in strawberries and whipped cream…And the garnish? More strawberries of course! I've cut it into a heart shape for Valentine's…you can play around with any shape that you like quite easily, with a paper stencil placed on the cake. If I'm in a hurry I buy readymade sponge cake…you just can't go wrong, with strawberries and cream to dress it all up!

Schezuan or sichuan essentially means spice, being derived from sichuan pepper, a condiment known for his spice quotient. This is probably the reason why the indian palate takes on so well to spicy schezuan food. Stir-fried vegetables are delightful to taste when cooked in this style. Fresh mixed vegetables cooked together with schezuan sauce and red chilies make this a perfect accompaniment to plain noodles or simple steamed rice. You can use a combination of vegetables and adjust the sauce if you don’t want it too hot. Enjoy the super taste!

Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy.

Go thai, with this stir-fried noodle recipe! the unusual peanut butter based sauce adds a classy touch to this simple noodle recipe.