Zucchini and brinjal sautéed with garlic and layered with a tangy tomato sauce, this delectable baked dish acquires a velvety appearance as it is topped with cheese.

A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits.

A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.

how to pressure cook arbi | how to boil colocasia | how to microwave arbi | with 20 images. how to cook arbi is simple when you follow the options given below. Learn how to boil colocasia. We show you 3 methods of cooking arbi. You can pressure cook arbi, cook on an open flame or microwave arbi. See how to pressure cook arbi. First you need to wash and clean the arbi 4 to 5 times in water and then drain. Put the cleaned arbi in a pressure cooker and cover with enough water. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain. Cool. Peel the arbi with your fingers. Cut to desired size. If I had a choice to cook the arbi, the best way would be to pressure cook it for 2 whistles. Cooking on an open flame would take 20 to 25 minutes and you would have to monitor it. Tips for cooking arbi. 1. Cool the arbi before peeling it with your fingers. Enjoy how to pressure cook arbi | how to boil colocasia | how to microwave arbi | with step by step photos.

White sponge soaked in orange syrup, filled with fresh seasonal fruits and topped with Chantilly cream-this dessert is sure to wow our guests! Garnished with delicious chocolate curls and fresh fruit, it looks absolutely stunning and delectable!

As you will see from this recipe, exotic dal recipes can be prepared authentically without using onions or ginger, which are often considered by many as must-have ingredients for a dal-based dish. In this traditional recipe, five wholesome dals are used together with whole spices, tangy tamarind and a unique masala water to make a tongue-tickling dish! Dissolving the spice powders in water before sautéing them with the tempering ensures that the spices get uniformly mixed, and also gives a strong aroma to the dish. Enjoy the Panchmel Dal hot and fresh with your favourite roti.

A tangy vegetable preparation that will tingle and tease your taste buds.

The recipes in this book are all based on the following home-made purée recipe, and using commercially available purée may require you to tweak the recipes a little according to the purée concentration. To store it, just pour it into ice-cube trays, freeze, pop out, and store in the freezer in an air-tight plastic freezer box or ziploc bag. This will stay nice and fresh for up to two months, waiting to be added to your yummy gravies!

An elegant and exotic dessert of butter cookies soaked with coffee and kahlua and layered with scoops of coffee ice cream.

A light sponge generously filled with white chocolate truffle and strawberry filling is too sinful for anyone to resist.

Whether planning a quiet affair or a lavish celebration, the warm coffee laced with whisky and topped with sweetened whipped cream will certainly make your guests feel special.

A mithai lover's delight! Sumptuous malpuas filled with seasonal fruits and topped with creamy rabri that's made in a jiffy. You can substitute the seasonal fruits with any one fruit of your choice like mango, strawberries etc. Feel free to serve this dessert without the Sizzler tray too. It will be just as delicious, I assure you.

A variation of the favourite gujarati delicacy made with rice flour. The khichu is traditionally eaten with sesame oil but you may use any other refined oil as well if you so desire.

A medley of vegetables and paneer threaded on wooden skewers and flavoured with a sweet and spicy peanut sauce makes a lip smacking snack.