Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with 25 amazing images. Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Notes and important tips on Punjabi pakora kadhi. 1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi. 2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture. 4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away. Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the popular Punjabi dal recipes like Dal Makhani , Panchratni Dal and many more. Enjoy how to make Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with detailed step by step photos and video below.

Hearty chunks of mushrooms and green peas replace paneer in this famous Punjabi recipe. You can choose any combination of vegetables to add to this rich tomato based makhani gravy. Serve with naans or parathas to make it a completely gratifying meal.

khandvi recipe | Gujarati khandvi | besan khandvi | with amazing 32 images Gujarati khandvi is a famous Gujarati farsan made with besan. It is easy to digest and is cooked using very less oil, which again amps up the health quotient. khandvi recipe is an easy recipe, which can be prepared in just a few minutes at home. Nobody can hide their love for this delicious savoury khandvi made of gram flour and curds with just melts in mouth tempered with mustard seeds. The ingredients used in the recipe are found in every Indian household. To make khandvi, start with greasing a thali and keep aside. Further, make curd water mixture or you can even use buttermilk if you wish to. Start with taking besan in a kadhai, make sure the besan is fresh or the khandvi will break while rolling, add the curd water mixture followed with asafoetida and lemon juice. Do not add lemon juice if your curd is sour. Add turmeric and ginger-green chilli paste that will give a unique and amazing flavor to khandvi. Mix well using a whisk, make sure no lumps are left or it will make the spreading and rolling the batter hard. Switch the flame on and cook until the mixture thickens, make sure no lumps are formed. Once the batter is cooked, take spoonful of batter and put it on the greased plate and spread it evenly on the thali. Wait for few seconds and roll it up tightly. Cut and place rolled strips of khandvi in a serving plate and to temper it, take oil in a small pan, add mustard seeds, sesame seeds and asafoetida and pour the tempering over khandvi. Lastly garnish khandvi with grated coconut and fresh coriander, serve immediately! If somebody asks you to make besan khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. None can deny that it is a difficult item to prepare! Be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well. You can enjoy khandvi as a tea time snack or serve it as a farsan with your authentic Gujarati meal. besan khandvi can make for a nice healthy appetiser recipe for unplanned parties or get-together and we bet your guests will love this surprise. See why khandvi is healthy. The main ingredient is besan which has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Don’t forget to give your kids khandvi. Enjoy khandvi recipe | Gujarati khandvi | besan khandvi | with detailed step by step photos and video below.

corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with 18 amazing images. corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi is a quick yet awesome in taste. Learn how to make makai paneer sabzi. To make corn paneer sabzi, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the green chillies, sweet corn kernels, paneer, coriander, turmeric powder, sugar, garam masala, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring gently. Serve hot with rotis or parathas. If you wish to break away from the standard potato-based sabzi, try this Indian sweet corn paneer bhaji with Indian breads! Soft and succulent paneer pairs extremely well with crunchy and sweet corn. When you have time on hand, try making paneer at home. This combination is further made more appetizing by the use of handful of Indian spices. Try this sweet corn and cottage cheese sabzi after a tiring day as a quick time saver. Though this makai paneer sabzi looks very simple and easy to make too, but it tastes very intense and you will experience a burst of flavour in every bite. Tips for sweet corn paneer sabzi. 1. Capsicum cubes would be a flavourful addition in this sabzi. You can add and sauté it after the onions. 2. This bhaji can be used as a stuffing for wrap. Spread green chutney on a roti, place the stuffing and roll. Enjoy corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with step by step photos.

warm honey lemon water with turmeric | anti-inflammatory recipe for cold | anti-inflammatory, anti-fungal cold remedy with turmeric | ant-inflammatory homey lemon water | with 6 amazing images. Warm Honey Lemon Water with Turmeric is a simple detox solution that can be consumed everyday, first thing in the morning. We all know that lemon juice and turmeric have amazing health benefits – and this easy recipe brings both together. Making Warm Honey Lemon Water with Turmeric is very simple. You just need 3 ingredients – honey, lemon juice and water which have to combined with warm water. Mix them well and your health potion as a remedy to cold and cough is ready to be served. Turmeric powder (haldi), which is found in everyone’s masala dabba is obtained by boiling the roots for hours, drying them for weeks and then grinding them in huge grinders to get the powder. It aids digestion by stimulating the flow of bile, and is also known to have wonderful antiseptic properties. In anti-inflammatory, anti-fungal cold remedy with turmeric, you will need ¼ tsp of turmeric powder. The turmeric used in anti-inflammatory recipe for cold has many other benefits. Thanks to this antiseptic action, turmeric is used for treating dysentery and diarrhoea, which are caused by microorganisms. Perhaps because we use it in small quantities, many people are not aware of the rich iron content in turmeric, which works against anaemia. Curcumin, an anti-inflammatory compound in turmeric helps relieve inflammation of the joints. Of course, the benefits of lemon juice in warm honey lemon water with turmeric cannot be forgotten either. It helps to boost your metabolism early in the morning, is a good source of antioxidant vitamin C , and helps to freshen breath too. Honey in ant-inflammatory homey lemon water helps to balance the flavours, making this Warm Honey Lemon Water with Turmeric a pleasure to sip on first thing in the morning. That said, we recommend you use a straw to drink this, because lemon juice is acidic and may damage the enamel of your teeth if had directly without a straw. Enjoy warm honey lemon water with turmeric | anti-inflammatory recipe for cold | anti-inflammatory, anti-fungal cold remedy with turmeric | ant-inflammatory homey lemon water | with step by step photos

Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .

Called Puliyodare in Tamil, this is an Iyengar cuisine classic. A heart-warming dish that uses tamarind to create a magical flavor. The South Indian style tadka adds both flavor as well as appeal, making this a great lunch/dinner recipe. Enjaaai!

The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!

lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with 37 amazing images. lasooni palak paneer is a delicious dish, making it true delight for garlic fans. Learn how to make lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | palak paneer sabzi is a popular Indian dish made with spinach and cottage cheese. Here in this recipe we have made it more flavorful by adding lots of garlic in the sabzi and in the tempering. It acquires a completely new flavour and aroma, which you will find truly irresistible. A generous amount of ghee and cream is used in the lehsuni palak paneer recipe, not just to bring about a rich and luscious texture but also to balance the flavour of garlic with the rest of the ingredients. Pro tips to make lehsuni palak paneer: 1. Immersing shallow fried paneer in warm water keeps the paneer soft. 2. You can little lemon juice in the spinach puree to maintain its fresh green colour. 3. Instead of chili paste you can add finely chopped green chillies as per your preference. Enjoy lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with detailed step by step photos.

Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life. The next day, spices viz. mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer.

vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | with 32 amazing images. vegetable hariyali is a Punjabi style sabzi made with mixed veggies in green gravy. Learn how to make restaurant style vegetable hariyali. The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi sabzi hariyali, the hariyali base comes from a combination of spinach and mint leaves, which gives the sabzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue. To make vegetable hariyali, make a paste of spinach, mint leaves, green chillies, garlic and turmeric powder without using water. Diagonally cut mix veggies, boil them and keep ready. Heat butter and saute capsicum for a minute. Add hariyali paste and cook for 1 minute. Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes. Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes. Your vegetable hariyali sabzi is ready! Although this sabzi hariyali has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the veg hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste. Tips for vegetable hariyali. 1. Since the spinach is blanched, do not over cook it, else you might lose the bright green colour. 2. Do not miss out on adding fresh cream, as it gives a smooth creamy texture and flavour to the sabzi. Enjoy vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma .

chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with 32 amazing images. chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | is a simple dal full of flavours and aroma of Indian masalas. Learn how to make Punjabi masala chana dal. To make chana dal fry, soak the chana dal in enough hot water for 1 hour. Drain well. Combine the soaked chana dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Whisk the dal using a whisk. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida, garlic, ginger and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, garam masala, dried mango powder and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the dried fenugreek leaves, salt, whisked dal, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Nourishing and tasty, the easy chana dal masala is one of the basic recipes made in the northern states of India. Like most Punjabi recipes, this dal also makes use of loads of finely chopped garlic, ginger, green chillies, onions and tomatoes. However, Punjabi masala chana dal tastes really awesome and unique, thanks to the apt combination of spices and dried fenugreek leaves. Amchur powder, though used in a small quantity, gives a pleasant tang to the dal. This North Indian chana dal tadka is a wonderful accompaniment to rice and Indian breads like rotis or parathas and rice. A bowl of kachumber, masala papad and a tall glass of chaas would complete a North Indian thali. Enjoy it hot and fresh! Tips for chana dal fry. 1. It is important to soak this dal in hot water as mentioned in the recipe, to ensure easy and complete cooking. 2. Try not to whisk it very smooth. You will enjoy the mouthfeel of cooked chana dal. You can also try other bacic dal recipes like Basic Toovar Dal or Basic Urad Dal. Enjoy chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with step by step photos.

paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. patra it is sweet, spicy and salty—all at the same time. paatra’s are also called Gujarati parta. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture making a great Gujarati patra farsan. Ingredients of parta are simple, made from colocasia leaves(arbi ke patte), besan, jaggery, green chilli paste and Indian spices. Depending on the size of the leaves, you get normal paatras or mini paatras. Although paatras taste best when deep-fried, you can also steam or shallow-fry them. When making paatras, remember the two key secrets to success: roll them tightly, and never forget the tempering! Our recipe is one of steamed patras. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Notes on Gujarati patra farsan. 1. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur. 2. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly. 3. Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients. 4. While buying the colocasia leaves, ensure they have a black stem. 5. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf. 6. Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear. 7. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order. 8. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer. 9. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Learn to make paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with step by step photos below.

panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images. panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables. A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala. The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti . We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier. Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes. Serve panchkutiyu shaak hot with roti. Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.