lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with 38 amazing images. lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe is a winter special fare which is not to be missed out. Learn how to make fresh tuvar kachori chaat. To make lilva kachori chaat, combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside. 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 the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool. Meanwhile, combine the plain flour, melted ghee and salt 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. Roll out a portion of the dough, place one portion of the prepared stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Make all kachoris and deep fry till golden brown in colour. Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate. Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it. Repeat steps 1 and 2 to make 3 more plates. Serve immediately. When fresh toovar and green peas are in season, tongue-tickling winter fresh toovar kachori chaat is a must-try. Crisp and flaky kachoris with a spicy filling, these are sure to make you drool and yearn for more. Laced with chutneys and curds, and topped with sev, this chaat is a real treat for your palate, with its thrilling flavour and vibrant texture. It makes fresh tuvar kachori chaat even more exciting way to enjoy the fantastic kachoris. You can make the kachoris in advance, and just assemble this yummy Indian chaat recipe just before serving. You will also love other chaat recipes like the Moong Sprouts and Potato Salli Chaat, and the Mixed Sprouts and Green Pea Chaat. Tips for lilva kachori chaat. 1. Ensure that the toovar and green pea mixture is coarsely blended so as to enjoy its mouthfeel. 2. While making the dough, rub the flour and ghee mixture well. It should resemble bread crumb mixture. This lends flakiness to the kachori. 3. Further fry the kachoris on a slow flame so they turn crisp. Enjoy lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with step by step photos.

besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with amazing 32 images. If somebody asks you to make besan khandvi, they are testing your cooking skills! This delectable Gujarati snack, Bengal gram flour khandvi is made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this besan khandvi delicacy also needs a bit of practice to master. This detailed besan khandvi recipe will help you all the way through, making sure you get it right. A serving of Protein rich healthy khandvi provides around 7.4 mg of protein making it a protein rich Indian recipe. Lots of besan is used in the recipe where Besan 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. Enjoy how to make besan khandvi recipe | Bengal gram flour khandvi | Protein rich healthy khandvi | Gujarati khandvi farsan | with step by step photos below.

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images. bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry. In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice. The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes. Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. 3. After adding curd, keep stirring it continuously to avoid it from splitting. Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas. You could remove the garam masalas from the rice before layering if required. Topping this biryani with some chopped dry fruits before serving would enhance its appearance and taste. Enjoy this biryani with a bowl of curds or a raita and papad. Biryanis also make a hearty one-dish meal .You can also try other biryanis like Hyderabadi Sofiyani Biryani or Minty Paneer Biryani .

Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.

gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with 25 amazing images. gajar fansi sabzi is a healthy sukha Indian sabzi. Learn to make healthy mixed vegetable sabzi. Carrot, a storehouse of vitamin A, combines beautifully with French beans in this simple gajar fansi sabzi. Peanuts are used in minor quantities to not only add crunch but also vitamin B3 to these French beans and carrot sabji, making it delectable and nutritious. At the bottom of the recipe we show you how to make zero oil gajar fansi sabzi for those who want to cook without oil. On the subject of oil, we have suggested you use coconut oil to make healthy mixed vegetable sabzi as we must learn to avoid using processed seed oils which are harmful to the human body. French beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Without enough folic acid, you can get easily tired. So gajar fansi sabzi is the perfect recipe for pregnant women. Enjoy gajar fansi sabzi recipe | French beans and carrot sabji | healthy mixed vegetable sabzi | zero oil Indian healthy dry sabzi | with step by step photos.

sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with 26 amazing images. A thoughtful mélange of moong sprouts and veggies, this dish is not just easy to put together but also a real culinary and visual treat! Learn how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | When you are bored of eating plain moong sprouts, turn to this delicacy. Moong sprouts contain a horde of nutrients like protein, iron, calcium , zinc, B vitamins, magnesium, phosphorus and potassium too. sprouts and vegetables chilla easily fits into the diet of weight-watchers and diabetics both. With good amounts of fibre being contributed, those with heart disease can also enjoy them. Well, the sprouts chilla recipe makes use of greens like spinach and methi, as they are most commonly consumed. However you can even use unusual greens like cauliflower greens, amaranth leaves etc. Tips to make sprouts pancake: 1. You can also use grated dudhi instead of carrots. 2. Grease the pan well to avoid it from sticking. 3. Sprouts pancakes tastes best when served hot. Enjoy how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with detailed step by step photos.

vitamin khichdi recipe | dalia vegetable khichdi | protein rich broken wheat sprouts khichdi | vitamin khichdi for weight loss | with 30 images. vitamin khichdi is a healthy khichi made with no rice. Learn to make dalia vegetable khichdi. This dalia vegetable khichdi is one meal but multi-nutrient! It is packed with vitamins and proteins that are found in abundance in paneer, moong sprouts and dalia. The veggies, masala and curd in vitamin khichdi ensure that you have a delicious, and healthy meal. Easy to make, a one pot dish dinner, and a one-dish meal, the vitamin khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble vitamin khichdi for weight loss. Fibre in Dalia, Broken Wheat Aids in Managing Diabetes for vitamin khichdi. 1.3 g of fibre is what ½ a cup of raw broken wheat provides. Enjoy vitamin khichdi recipe | dalia vegetable khichdi | protein rich broken wheat sprouts khichdi | vitamin khichdi for weight loss | with step by step photos.

puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images. Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. Many Indians prefer Puri Bhaji over cereals. Puri is an unleavened deep fried golden brown Indian bread and Bhaji is a potato based dry Indian sabzi. Poori Bhaji is prepared in almost all regions of India, with just mild variations. Puri is made with basic ingredients that are easily available in every Indian household, like whole wheat flour, oil and salt. Dough is kneaded out of the ingredients, rolled and deep fried. Potato Bhaji is a versatile Indian dry subzi. Just as puri, aloo bhaji is also made with basic everyday ingredients like potatoes, onions, curry leaves, green chillies, coriander for freshness and lemon to get the tangy flavor. Bhaji can be served with dosa which makes with Masala Dosa, or you can also stuff the bhaji between 2 breads and make a sandwich out of it. My mother made stuffed idlis with the bhaji and it would taste super delicious. Some people also prefer having aloo bhaji with Chapati or Phulka. You would not miss this puri bhaji in any Indian restaurant breakfast menu. In North India, puri bhaji is must for breakfast and their aloo sabzi is with a tomato based gravy, whereas in Maharashtrian style puri with batata bhaji, the bhaji is dry and served garnished with grated fresh coconut. It is ideal for breakfast because it is easy and quick to make. Kids and adults love piping poori bhaji hot. Puri bhaji is also a popular Indian street food served as street snack. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform. When I was in hostel puri bhaji would be on menu once a week for breakfast which would be accompanied by halwa. Classic combo of mildly flavored Dry Indian potato side dish and hot puffy puris can also be served along with condiments like pickle and curd. Some people also prefer Puri Bhaji with laccha onions as accompaniment. Enjoy puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji with detailed step by step photos.

mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with amazing 28 images. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani. All the ingredients blend very well and the taste is heavenly. If you are a spicy food lover, this mirchi ka salan is definitely for you!! Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. The spicy paste in Hyderabadi mirchi ka salan gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well. Also make sure, the smooth and creamy gravy of Hyderabadi mirchi ka salan recipe should not be very thin. You can retain the seeds in the chillies if you like a spicy mirchi ka salan. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour. Before adding raw peanuts in the mirchi ka salan recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish. Also, do check the dry coconut, as sometimes the oils in it go rancid. In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try. You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi. Learn to make mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with detailed step by step recipe photos and video below.

lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with 22 amazing images. lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil is a quick pickle that can complete most Indian meals. Learn how to make zero oil nimbu ka achar. To make spicy lemon pickle, boil 2 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes. Remove the lemons from the water and dry them on a kitchen towel or a muslin cloth. Cut the lemon in quarters, the turmeric powder and salt and mix well. Cover with a lid and keep aside for 10 minutes. Add the asafoetida and chilli powder and mix well. Serve immediately or store refrigerated and use as required. Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple instant lemon pickle without oil is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. Lemons combined with salt, chilli and asafoetida make this spicy enough to tickle your taste buds. In this no oil lemon pickle, placing the lemons in boiling water for 5 minutes makes the lemons soft – just perfect for the pickle. Enjoy this pickle with with rotis or rice of your choice. This zero oil nimbu ka achar is quick, completely oil-free and absolutely traditional in taste. Of course, there is little salt in this pickle, but it is a wise pick as compared other oil and sugar laden pickles. Tips for zero oil lemon pickle. 1. Cover with a lid for 5 minutes. The lemons will become soft. Don't let it sit for a long time as this will make your achar very mushy. 2. You can double the quantity of lemons if you want to make more achar. Your time in water will remain 5 minutes but you need to increase the spices. 3. Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage. 4. We will be using unripe green lemons which you get in the market. They are a bit firmer and do well for making achar. The yellow lemons get very soft on cooking. 5. Store in fridge for upto 15 days. Remember to cling wrap the achar. Prefer to use a glass jar for storing lemon pickle. Enjoy lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with step by step photos.

paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images. paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness. It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer. Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy. Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris. pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour. Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos.

Though prepared in various different ways across the country, Moong Dal with Spinach is nevertheless a favourite combination in desi cooking. Here, we have made a low calorie version of this delicious iron-rich dal. This recipe is chock full of nutrients, as spinach brings protein, garlic has anti-bacterial and other medicinal properties, and green moong is full of protein, iron, vitamin A, fibre and zinc. Take care to just partially cook the dal so as to retain its crunch.