lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images. lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat. Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney. The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough. Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi. Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done. You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori. Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos.

restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with 44 amazing images. restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi is a memorable preparation with a Nawabi touch. Learn how to make cashew and green peas curry. To make restaurant style kaju matar masala, combine the dry kashmiri red chillies, tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely. Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside. Heat the oil and ghee in a deep non-stick pan, add the bayleaf, cloves, cardamom, bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomato-cashew mixture and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the chilli powder, coriander powder, garam masala, kashmiri red chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes. Add the green peas, sautéed cashewnuts, dried fenugreek leaves, fresh cream and ½ cup of water, mix well and cook on a medium flame of 2 to 3 minutes ,while stirring occasionally. Garnish with coriander and serve hot with parathas. Cashews in and out make this dish the super awesome treat that it is. Perfect for cashew lovers, the cashew and green peas curry features crispy cashews and soft green peas in a creamy, tangy, masaledar gravy. The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this Indian shahi kaju curry is absolutely bursting with flavours, for an added shahi touch we have finished with some fresh cream. You can also add homemade cream obtained from buttermilk. Serve this kaju mutter masala sabzi with plain paratha or butter naan and square up your meal with a tall glass of salted lassi. You will have a feel of dining at a dhaba in Punjab while relishing this authentic meal in your own house. Also do try other sabzis with green peas like Mutter Paneer Butter Masala, Mushroom Mutter Makhani and Palak Mutter. Tips to make kaju mutter masala. 1. Jain’s can skip onions and garlic. 2. Roast the cashews on medium flame till light golden brown colour, it gives nice colour and crunch to the cashews. 3. Sugar is added to balance the flavours. You can skip if you do not wish to add. 4. Make sure while selecting cashews it should not have any dents or cuts. Enjoy restaurant style kaju matar masala recipe | cashew and green peas curry | Indian shahi kaju curry | kaju mutter masala sabzi | with step by step photos.

Biscotti is a special type of Italian almond biscuit that is baked twice to get a unique texture that is dry and crunchy. The Italian Chocolate Almond Biscotti is an all-time favourite variant where the appeal of almonds is augmented by the charm of cocoa. The result is an appealing biscotti that anybody would love to sink their teeth into. Biscotti are best served with warm drinks, so they can be dipped and enjoyed, but can also be relished plain. Coffees like Irish Coffee , Viennese Spiced Coffee , Chocolate and Cinnamon Coffee and Orange Coffee or teas like Orange Green Tea , Phudina Green Tea , Lemon Grass Tea , Black Tea, Basic Black Tea and Apple Tea make a good accompaniment to Chocolate Almond Biscotti.

Creamy and colourful, bhopali style mixed vegetables is a perfect accompaniment – be it for a normal day or a party. Take your pick of vegetables but try to toss in one of every colour. The veggies are cooked with a common masala paste and a good dose of milk and cream, not to forget a crispy shallow-fried cashew topping.

capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with 33 amazing images. capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice is an appetizing fare which needs no accompaniment. Learn how to make Indian paneer capsicum rice. To make capsicum paneer pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till for 2 minutes. Remove and keep aside. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes. Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the curds, rice, paneer and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot. Paneer capsicum pulao in pressure cooker is neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. This aromatic rice delicacy is a one pot meal which is also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dinner option. The paneer cubes do not break even if pressure cooked hence venture to make this paneer bell pepper rice without any fear. The bell pepper add a contrasting flavour and colour, while the ginger, garlic and green chilli paste along with garam masala make it truly irresistible. When all these merge together in one mouthful of Indian paneer capsicum rice, the experience is just too exciting. Tips to make capsicum paneer pulao. 1. Use fresh curd to make paneer pulao for best results. 2. We suggest you to use basmati rice for best results. 3. If you do not wish to sauté the paneer and capsicum you can avoid doing it. 4. Serve it immediately to enjoy its best flavours. Enjoy capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with step by step photos.

Generously loaded with vitamin B2 (Riboflavin), Spinach and Paneer Salad is a great everyday as well as party fare. Just ensure to use fresh low-fat paneer to enjoy its true flavours.

A lighter version of the conventional carrot halwa. It contains a lot less fat.

What makes this recipe so popular is that it has a rich feel about it, but at the same time it is quick and easy to make using the microwave oven! The gravy that hosts the green peas has the vibrant colour and dynamic flavour of methi leaves, made rich and luscious by the addition of cream. A paste of cashew, poppy seeds and popular taste-enhancers ginger and onions, gives the gravy its intense taste and also contributes to the mouth-feel. Enjoy this delicious Methi Mutter Malai with any Indian bread or rice dish of your choice. You may also like to try other convenient microwave recipes like the Mutter Pulao and Paneer Kalimirch .

basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images. Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly. Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal. Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste. Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos.

An easy and quick dessert that you can surprise your kids with at dinner! We will let you in on a secret – adults will love this too! Crunchy, husky digestive biscuits offer a perfect base for colourful, tangy fruits and creamy custard sauce. Strawberry jelly and almond slivers are like the cherry on the pie, offering a final irresistible touch to the Layered Fruity Custard.

The custard fruit tarts are made with low fat butter, minimal sugar and fruits like oranges, apple and grapes to make your dessert full of fibre. The custard too makes use of low fat milk and just a tablespoon of sugar. Enjoy this low cal version of fruit tarts as an occasional sumptuous treat.

Ukado is an every popular homey remedy in Gujarat. The moment anybody in the house complains of indigestion or sore throat, somebody will bustle to the kitchen and prepare a cup of Ukado! Here, milk is boiled with beneficial ingredients like lemongrass, mint and ginger. Adding the ginger in a grated form helps its flavour to seep in really well. With the sprightly flavour of herbs like mint and lemongrass working together with the ginger, this beverage gets a super-duper taste and aroma, which will instantly make you feel better! Try other home remedies like Try other home remedies like the Mangalorean Tea and Honey Ginger Tea .

rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe | rose cookies is a crunchy and crispy snack which can be made in batches in advance and enjoyed with family and friends at tea time and during the festive mood. Learn how to make achappam. Eggless rose cookies - Christmas recipe are not cookies in the real sense, but are so called because they look like dainty roses. This traditional snack is believed to be of Anglo-Indian origin, and is made commonly during Christmas time. In the states of Kerala and Tamil Nadu it is quite often made during the festival of Diwali and a popular Diwali recipe. To make rose cookies, combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a deep bowl and mix well. Add approx. 3/4 cup of water gradually, mix well and whisk well to make a smooth batter of coating consistency. Heat the oil in a deep non-stick pan very well. Dip the rose cookie mould in the hot oil. And allow it to heat up for 2 to 3 minutes. Remove the rose cookie mould from the oil and dip half mould into the batter taking care that the mould is evenly coated with the batter. Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat steps 4 to 7 to make 24 more cookies. Just before serving, dust the cookies with the powdered sugar evenly and serve immediately. Achappam is made by coating a cinnamon-flavoured, mildly-sweet plain flour batter on a rose-shaped mould and deep-frying till crisp. The cookies are then dusted with powdered sugar, which gives them an additional appeal, both in terms of appearance and taste. These achu murukku can also be stored in an airtight container but make sure you cool them completely before storing, and do not sprinkle sugar till the time of serving, because if you sprinkle sugar and store, it will release water and make the cookies soggy. Tips for rose cookies. 1. Add the water gradually while making the dough, as the amount of water depends on the quality of the flour. It should be thick enough to coat the rose cookie mould and not of dropping consistency like a dosa batter. 2. Greasing the cookie mould by dipping in hot oil is necessary each time you fry a new cookie. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe.

Almond, an age-old brain food is here to do wonders for your child. It is rich in omega-3 fatty acids, protein and iron... nutrients that boost brain power. Make it often to keep your kids mentally agile!