This dal recipe made using chilkewali urad dal is a little bitter as the name suggests, but the bitterness is mild and only enhances the flavour of this dish. Extremely healthy, as the skin of urad is nutritious and fibre-rich.

Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with 35 amazing images. Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style is a satiating meal in itself. Learn how to make radish stuffed paratha. To make Punjabi mooli stuffed paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside. For the mooli stuffing, combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes. Squeeze out all the extra water by pressing the radish between your palms. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the ginger and radish and sauté on a medium flame for 30 seconds. Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes. Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside. Divide the mooli stuffing into 4 equal portions. Keep aside. Divide the dough into 4 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 3 more parathas. Serve hot with fresh curds and pickle. You can’t resist having a go at these Punjabi mooli ke parathe even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive! The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough of mooli paratha dhaba style is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked. Radish is available in plenty in Punjab, and this stuffed paratha is a regular breakfast affair there. Topped with a dollop of butter, the radish stuffed paratha is usually relished at meal times with a cup of curds and some pickle. Try other paratha recipes like Aloo Paratha or Gobi Paratha. Tips for Punjabi mooli stuffed paratha. 1. Ensure to add salt and remove water from radish. This makes the stuffing free of excess water, which makes rolling the paratha easier. 2. The dough should be soft to get smooth finished parathas. 3. To carry them is dabba, cool them completely and pack in an aluminium foil and then in an air tight dabba. Pack pickle is a separate small dabba. Enjoy Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with step by step photos.

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .

In a rush but want to have something nutritious and tasty? Go for this Turai Aur Nariyal, a quick and easy subzi made in the microwave oven. In this mouth-watering recipe, the ridge gourd is cooked with a traditional tempering and flavoured with ginger and green chillies. Enhanced with coconut, lemon juice and coriander, this subzi has a very appetizing aroma and flavour that nobody can resist. Amazingly, this recipe uses only common, everyday ingredients that you don’t have to think twice about. Relish this tasty subzi with phulkas , parathas or even rice and dal .

bread pakora recipe | stuffed paneer bread pakora for tiffins | Punjabi bread pakora | quick bread pakora | with amazing 25 images. bread pakora is a tasty variation to the very very famous Mumbai Street Food. The Punjabi bread pakora is a prefect tiffin box recipe for kids. We have tested the stuffed paneer bread pakora for tiffins to see that it remains good to eat even after 5 hours. stuffed paneer bread pakora are fritters which are derived from Punjab Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more. Paneer bread pakora is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with paneer filling. It is definitely a treat to your taste buds. For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener. We have divided the procedure of bread pakora into 2 steps, first to make the paneer stuffing, we have taken grated paneer in a deep dowl. Combined it with grated carrot, crushed green peas, turmeric powder, red chili powder and coriander. Naturally, paneer has a bland flavour which actually makes it a versatile ingredient as it easily absorbs all the flavours. Check for salt and spices and adjust the seasoning before stuffing it between the bread. Place a slice of bread on a clean, dry and flat surface and spread a portion of the paneer mixture evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Paneer bread pakora immediately with green chutney and tomato ketchup. Although these batter-fried quick bread pakora are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering Punjabi bread pakora deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste. Punjabi bread pakora is a perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda. Enjoy bread pakora recipe | stuffed paneer bread pakora for tiffins | Punjabi bread pakora | quick bread pakora | with detailed step by step photos and video below.

A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

suran fry recipe | suran rava fry | yam fry | surnache kaap | with 26 amazing images. Simple and delicious suran rava fry recipe to pair with meal or have it as a snack. Learn how to make suran fry recipe | suran rava fry | yam fry | surnache kaap | Yam also known as suran in Hindi, is a crispy spiced veggie dish made with simple, wholesome ingredients. It’s delicious for a snack or side, and pair’s great with any number of main courses. Yam is incredibly nutritious, rich in fibre, vitamins, and minerals. suran rava fry is made by coating the yam slices with just the right blend of spices and tamarind, and shallow-fried to get a golden brown with a crackling crisp texture, this surnache kaap is something that you must try! Tips to make suran fry: 1. Instead of yam you can use raw bananas to make banana rava fry. 2. You can add ginger garlic paste in the wet masala. 3. Immerse the slices immediately after cutting them otherwise discoloration happens. Enjoy suran fry recipe | suran rava fry | yam fry | surnache kaap | with detailed step by step photos.

Rajma saagwala, the goodness of kidney beans and amaranth leaves comes together to provide a low-calorie, iron and protein laden recipe. The kidney beans ought to be well-cooked to prevent any gastric problems for mother and baby.

Here’s a zesty rice preparation dominated by the crunch and nutty flavour of peanuts, highlighted by notes of red chilli. Though used in a small quantity, the warm aroma and flavour of sesame seeds is quite notable in the South Indian Peanut Rice. With a mix of awesome flavours, this rice dish is quite tasty by itself and can be served simply with a thayir pachadi (raita) or papad. It is best had fresh while the taste of the roasted peanut is nice and strong, but can also be packed for lunch or had later. Try your hand at other South Indian recipes like Morkuzambu or Masala Vadas .

matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with 39 amazing images. matar paneer is super easy and perfect to make when you are in a mood to make something restaurant style at home. Learn how to make matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | Punjabi style mutter paneer masala is a classic North Indian vegetarian dish made with green peas (matar) and cottage cheese (paneer) cooked in a flavorful tomato-based gravy. It's a delicious and creamy dish that is often enjoyed with parathas">paratha, naan, or jeera rice. The key to a good matar paneer is the gravy. The gravy should be thick and creamy, with a deep flavor from the tomatoes and spices. The paneer should be soft and tender, and the green peas should be cooked through but still have a bite to them. mutter paneer sabzi is a creamy and delightful dish that's sure to be a hit at your dinner table. pro tips to make matar paneer : 1. Instead of fresh green peas you can use frozen green peas also. 2. For richer and creamier flavour, instead of cashews you can add little yoghurt. 3. Adding shallow fried paneer in warm water prevents it from getting chewy and rubbery. Enjoy matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with detailed step by step photos.

paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | with 28 amazing images. This recipe is not your regular paneer pakoda or tandoori paneer. paneer amritsari tikka is a combo of 2 recipes. Learn how to make paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | paneer amritsari tikka is a scrumptious snack of crisp, shallow-fried marinated paneer cubes. It’s a super quick recipe which gets done within 15 minutes. This paneer tikka pakoda recipe is quite similar to tandoori paneer tikka but this is made without yoghurt and shallow fried it. This dish is mildly spiced but is very flavourful. Gram flour is the star ingredient in this recipe. You can use roasted gram flour for that nutty aroma and flavour. This Amritsari paneer pakoda starter is best served hot with green chutney, ketchup and piping hot adrak wali chai. pro tips to make paneer amritsari tikka: 1. Allow the paneer cubes to marinate in the flavorful mixture for at least 2-3 hours, or preferably overnight. This will ensure that the flavors penetrate the paneer and give it a rich taste. 2. Once the paneer is cooked, serve it immediately while it is still hot and crispy. This will help retain the best flavor and texture. 3. You can also use onion cubes or capsicum cubes to make this recipe more flavourful. Enjoy paneer amritsari tikka recipe | Amritsari paneer pakoda | paneer tikka pakoda | with detailed step by step photos.

The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us. The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively. This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi .

aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with 26 amazing images. aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi is an Indian main course that has a delightful appearance and an even more interesting flavour and texture. Learn how to make dry aloo matar sabzi. To make aloo matar ki sukhi sabzi, heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the potatoes, green peas and little salt and sauté on a medium flame for 8 minutes. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add ¼ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dried mango powder, chaat masala and coriander, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. While green peas was seasonal at one time, we are now able to buy it throughout the year. Even in seasons when fresh peas are expensive, we can easily buy frozen green peas, defrost it and use. So making quick Indian aloo matar is a matter of choice and not availability of ingredients any more. The dry aloo matar sabzi is an everyday sabzi with a timeless appeal. From young to old, Indians love this sabzi even if they have it every alternate day. And we are sure many more generations will continue to enjoy it! The evergreen combo of potato cubes and green peas, is flavoured with a simple tempering of cumin seeds and everyday spice powders. The addition of garam masala, chaat masala and amchur powder gives the potato peas sabzi an upbeat flavour! Serve it hot with dal and rice, or any rotis or puri of your choice. Tips for aloo matar ki sukhi sabzi. 1. For this recipe, we do not recommend the use of boiled green peas. Fresh green peas are the best. But if you wish you can add frozen green peas. 2. Learn how to make garam masala can be made at home. 3. Learn how to make chaat masala at home. Enjoy aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with step by step photos.

ponkh chilla recipe | healthy hurda pudla | ponk pancake | with 19 amazing images. This ponkh chilla is not just delicious and healthy - it is also seasonal! Before the season for ponkh ends we suggest you try this recipe atleast once! Its great as a snack or even as a complete meal with some fresh coriander chutney! Learn how to make ponkh chilla recipe | healthy hurda pudla | ponk pancake | Ponkh, or tender, juicy pods of jowar is a special winter crop that is very famous in Gujarat. Only for a short duration in winter, it is possible to harvest young jowar grains that are so juicy and tender. Hence, the Gujaratis feel quite upbeat about it, and even throw parties to celebrate the harvesting of the ponkh. It is used raw, roasted or sautéed to make many recipes. Here is a ponkh chilla, which is very different from the regular besan chila that you usually make. The addition of ponkh gives it a very nice, succulent mouth-feel. Serve these healthy hurda pudla to relish them immediately after preparation. You can also try other chilla recipes like yellow moong dal paneer pudina chilla or nutritious chilla. Tips to make ponk chilla: 1.Adding rice flour make the chilla more flavourful and crispy. 2. Make sure you serve the chilla immediately for the best flavour. 3. The ponk grains should be green in color, soft, clean, dust free and without any infestations or foul odor. Enjoy ponkh chilla recipe | healthy hurda pudla | ponk pancake | with detailed step by step photos.