gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with 29 amazing images. gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda is sure to delight your friends and family! Learn how to make gobi pakoda. To make gobi pakora, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside. Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl. Add approx. ¾ cup of water and mix well using a whisk till smooth. Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle chaat masala evenly over it. Serve immediately with tomato ketchup. Fresh cauliflower florets, coated with a masaledar batter and deep-fried to a perfect crispness, gobhi ke pakode is one tea-time snack that has withstood the test of time and crossed geographical boundaries too. It is available all over the country, even in small tea-stalls. Especially during the monsoon and winter months, there is a great demand for this crunchy pakora with a soft centre! Indeed, the Indian style cauliflower pakoda deserves this fame. Try it and you will agree with us! The best accompaniment for these pakodas is green chutney, but for kids it can be tomato ketchup. The best part is that this easy gobi pakoda needs just common ingredients, so you can make it any time you wish. They are perfect for unexpected guests too! You can also try other monsoon delights like the Khichdi Pakodas or Bread Bhajiya. Tips for gobi pakora. 1. You can parboil the cauliflower in advance and keep. 2. Serve them immediately or they will turn soft and soggy. 3. Make sure do not deep-fry many at a time. Enjoy gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with step by step photos.

shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images. The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita. We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also. Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao. Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.

mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images. mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi. Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. Spread a little water at the circumference of the dough circle which doesn’t have any masala. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve. Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea. Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy. Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.

besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with amazing 19 amazing images. This besan chilla recipe also called Rajasthani besan cheela is a tasty Indian pancake made of besan (gram flour), spices and herbs. Chilla or Cheela are popular Indian crepes. They have a texture similar to a soft dosa. Besan cheela or besan chilla is prepared with gram flour, spices and sometimes with a dash of vegetables. healthy gram flour veg omelette makes for a quick and easy breakfast or evening snack. You can relish them as it is with pudina chutney and sweet chutney or stuff it between bread slices to make a wholesome Besan Chila Sandwich. The Rajasthani besan cheela is very convenient and easy to make as the batter does not require any soaking, grinding or fermentation. Just mix together besan and a couple of readily-available spice powders, and you are ready to cook the pancakes. Gujarati besan cheela is made with basic and minimum of ingredients and is also a protein rich dish! We have combined besan with turmeric powder, chili powder, asafoetida, coriander and water. We have made a batter out of it. Make sure to add water in batches as adding water in one go might make it lumpy. To make besan chilla nutritious, add vegetables of your choice like grated cabbage, carrot or finely chopped capsicum, onion, tomatoes. Ensure the veggies are tiny so, you can spread the chilla easily without tearing. Further, pour a ladle of chilla batter on a non-stick tava, make sure the flame is low. Spread it in circular motion, making it look like a dosa. Cook from both the sides till golden brown and crisp. Make sure to cook the besan chilla on medium flame, if cooked on a high flame it will get the desired colour but will be raw from inside. Serve with green chutney and with grated cheese and paneer if serving to kids!! See why we call is it healthy gram flour veg omelette? 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. If you are diabetic, watch the oil quantity and at most have only one chilla. Enjoy besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with detailed step by step recipe photos and video below.

kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.

sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with 20 amazing images. Sambar is a definite part of South Indian meals. Sometimes, they make Sambar even more than once a day – for breakfast and later for lunch or dinner. Sambar is made by boiling toovar dal and then adding raw vegetables, tamarind pulp and homemade sambar masala, simmered till vegetables are cooked in 15 minutes. South Indian homemade sambar is cooked not only by South Indians but all Indians. It so popular that you can get it anywhere in India. We have made South Indian homemade sambar recipe which is not not sweet. Restaurant style Sambar tends to be sweet through the addition of jaggery or sugar. A common way to have Sambar is with steamed rice, papadum and spicy mango pickle for lunch. Brimful of the goodness of toovar dal and assorted vegetables, it is nutritious everyday fare and is so versatile that Sambhar can be taken with rice, idli, dosa, vada, upma, and just about any Snacks. Aside from South Indian homemade sambar, try our Kerala Sambar and South Indian Radish Sambar recipes. Enjoy sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with step by step photos and video below.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack | with 21 amazing images. When you bite into a baked methi mathri, the flavours just explode on your palate. From the bitterness of fenugreek leaves and the spiciness of chilli powder to the appetizing taste of coriander powder, multiple flavours clamour for your attention. What’s more, this healthy jar snack is made with whole wheat flour and is baked instead of deep-fried, unlike the traditional version. healthy crispy methi mathri is quite easy to make, so you can make a batch once in a while and keep it handy to munch on whenever hunger strikes. You can even pack it in your kids tiffin box for snack break or take a few to work. Try other jar snack recipes like the Nimki or Phoolwadi. Tips for baked methi mathri. 1. The dough should be semi-stiff and not soft. 2. The rolled mathri should not be very thick nor very thin. 3. Prick the rolled mathri uniformly throughout with the fork. This helps to make it crisp. 4. Do not forget to turn the mathri after baking for 15 minutes. This will ensure uniform baking. Enjoy baked methi mathri recipe | healthy crispy methi mathri | baked mathari | healthy jar snack | with step by step photos.

These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable. Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had!

healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with 42 amazing images. healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi is for all health conscious who are looking for low fat Punjabi sabzi. Learn how to make Indian lauki ka kofta. To make healthy lauki kofta curry, for the lauki koftas strain the liquid out of the bottle gourd and preserve it to add in the gravy. Combine all the ingredients in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan. This will take 5 to 6 minutes. Remove and cool slightly. Divide this mixture into 14 equal portions and roll each portion into oval koftas. Keep aside. For the curry, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for a minute. Add the ginger paste, garlic paste, tomatoes, turmeric powder, coriander-cumin seeds powder and chilli powder and cook for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of water, mix well and bring to a boil for 2 to 3 minutes, while stirring occasionally. Add the salt and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the koftas, and garam masala, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve hot with parathas or brown rice. These koftas are prepared with lauki in a larger proportion, in comparison to potato, to minimize the caloric value of the dish. Also, koftas are not deep-fried, but are simmered and cooked in the curry itself. This makes a tasty Indian lauki ka kofta. This non-fried bottle gourd kofta curry has the benefit of antioxidants like lycopene from tomatoes and vitamin C from bottle gourd. While heart patients and other healthy individuals can opt for this sabzi as compared to the cream and fat laden restaurant sabzis, it is best for diabetics and weight watchers to restrict it because of the use of potatoes and cornflour. Tips to make healthy lauki kofta curry. 1. The koftas tend to crumble if you boil them too much in the gravy. So, it's better to add them just before you're ready to serve them. 2. Do not grate the bottle gourd in advance as it will turn black. 3. You can add little sugar if you wish to. Enjoy healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with step by step photos.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

baked ribbon sev recipe | healthy gram flour sticks | baked ribbon murukku | with 25 amazing images. baked ribbon sev is a healthier version of South Indian ribbon sev. Learn how to make healthy gram flour sticks. baked ribbon sev is a South Indian jar snack which is great to keep at work or office. We have made baked ribbon sev by making a dough of gram flour, whole wheat flour, haldi, chilli powder and oil. The dough is then put into a sev press, and the ribbon sticks are rolled out on a greased baking tray. Simply bake at 180°c (360°f) for 13 minutes to give crispy baked ribbon sev. ribbon sev, made of rice flour and besan is one of the most popular jar snacks in South India. We bring you this famous baked ribbon sev snack, albeit in a healthier form. baked ribbon sev is a crunchy and tasty snack that can be enjoyed as a topping for chaat or as a snack on its own. You can store baked ribbon sev in a dry and airtight jar and enjoy it whenever you wish. Try other baked recipes like the Baked Puri, Baked Sev and Baked Nachni Chivda. Tips for baked ribbon sev. 1. Grease the “sev press" mould with little oil using a brush to prevent the dough from sticking. 2. Take a “sev press”, fit the mold with these sized holes ( the ones with vertical lines) so the sev bakes well and is crisper. Enjoy baked ribbon sev recipe | healthy gram flour sticks | baked ribbon murukku | with step by step photos.

tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with 18 amazing images The tomato chutney is a tongue-tickling accompaniment that is perfect to have with idlis and dosas. Although it takes a few minutes to prepare, many people prefer to make quick tomato chutney often because it is faster than grating a coconut, plus it has a holistic flavour that eliminates the need for sambhar also to be served alongside the chutney. With myriad flavour enhancers like curry leaves, onions and green chillies supporting the tanginess of tomatoes, the tomato chutney for idlis, dosas, uttapas has a really peppy flavour that goes perfectly with plain idlis, dosas, uttapas and appe as well. Interestingly, many South Indian love to have this with chapatis and puris too. Enjoy tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with detailed step by step photos.

Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .